About the Role

Kempinski Hotels is seeking an experienced Executive Chef to lead kitchen and stewarding operations in Al Khobar, Eastern, Saudi Arabia. This full-time position requires a professional with 5-10 years of relevant experience, focusing on maintaining high culinary standards and operational efficiency within a luxury hotel environment.

Role Overview

The Executive Chef is responsible for the comprehensive management of all kitchen and stewarding operations. This includes a strong emphasis on upholding stringent hygienic standards, staff development, and ensuring the consistent preparation and presentation of food products that meet and exceed guest expectations. The role involves strategic planning and operational oversight to achieve departmental objectives.

Key Responsibilities

• Manage all functions of the Food Production and Stewarding operations to achieve optimal departmental profit.
• Plan and organize successful Food and Beverage activities within the hotel and for external events, in collaboration with the Director of Food and Beverage.
• Maintain an up-to-date file of hotel policies and procedures relevant to kitchen and stewarding operations.
• Participate in the preparation of the hotel's revenue plan and marketing programmes.
• Determine minimum and maximum stock levels for all food, material, and equipment in coordination with the Finance Director.
• Assist the Finance department in the preparation and management of the kitchen and stewarding department’s budget.

Team Leadership and Development

• Collaborate with the People Services Manager to ensure productive departmental staff performance.
• Plan for future staffing needs within the kitchen department.
• Ensure training needs analysis for Kitchen staff is carried out and appropriate training programmes are designed and implemented.
• Conduct probation and formal performance appraisals in line with company guidelines.
• Maintain up-to-date staff records and approve leave requests.
• Coach, counsel, and discipline staff, providing constructive feedback to enhance performance.

Operational Standards and Compliance

• Demonstrate awareness of Occupational Health & Safety (OH&S) policies and procedures, ensuring all operations are conducted safely and within guidelines.
• Adhere to occupational, health, and safety legislation, policies, and procedures, and ensure all direct reports do the same.
• Be familiar with property safety, first aid, fire, and emergency procedures, and operate equipment safely and sensibly.
• Initiate action to correct hazardous situations and notify supervisors of potential dangers.
• Implement and practice HACCP (Hazard Analysis and Critical Control Points) standards throughout kitchen operations.
• Log security incidents and accidents in accordance with hotel requirements.

Candidate Profile

• A minimum of 5-10 years of experience in a similar executive culinary leadership role, preferably within a luxury hotel setting.
• Proven ability to manage comprehensive kitchen and stewarding operations, with a focus on hygiene and quality.
• Strong understanding of financial management, budgeting, and stock control within a culinary context.
• Demonstrated leadership skills in staff training, performance management, and team development.
• In-depth knowledge of hygiene standards, OH&S regulations, and HACCP implementation.