Responsibilities: 

In the absence of the Executive Chef or at any further instructions, takes over his/her duties

• Communicates to colleagues the importance of meeting

customers as well as regulatory & statutory needs.

• Ensures measurable quality objectives are established and

actively participate in the review of these objectives

• Ensures the availability of resources

• Ensures customer requirements are determined and met

• Actively promotes an awareness of customer requirements

throughout the organization

• Ensures responsibilities and authorities are defined and

communicated within the organization

• Ensures appropriate communication processes are followed

• Determines the necessary competence for employees and

provides training or other actions to satisfy these needs

• Ensures that colleagues are aware of the relevance and

importance of their activities and how they contribute to the

department objectives.

• Maintains appropriate records of education, training, skills and

experience.

• Provides constant coaching, counselling, and discipline to

employees to ensure their capability to meet the needs of the

customer and the organization

• Ensures manning and competence level of selected employees is

sufficient for the department to meet the needs of the

organization

• Assists to assure that all departmental reports, schedules,

standard recipes, menus, food presentation photographs and

correspondence are completed in liaison with the F&B

Director/Executive Chef accurately and punctually.

• Ensures the correct requisitioning and controlling of operation

supplies.

• Helps formulate and continually upgrade the Departmental

Operations Manual, detailing standards of performance, policies

and procedures and service standards pertinent to the efficient

operation of the outlet in accordance with hotel policy.

• Interacts with management of other departments within areas

of responsibility and develops solid working relationships with

them.

• Assists in planning of menus and designing standard recipes in

order to ensure consistent quality in food production, thereby

satisfying guest needs and expectations.

• Liaises with Materials to ensure prompt and efficient

purchasing, issuing of supplies, stock control and inventory

control.

• Liaises with the Stewarding department in order to ensure an

adequate supply of equipment and establishes standards of

hygiene and cleanliness for all Kitchen areas.

• Liaises with Banqueting and Outlet Managers (or designates) to

ensure a constantly good standard of food quality, efficient

profitability and creative presentation.

• Liaises with Engineering in order to ensure prompt and efficient

repair and maintenance.

• Meets and interacts with representatives of the local

community and guests as required.

• Monitor’s food standards in each Outlet and Banquets.

• Makes recommendations to Management for modernization of

equipment, production methods, presentation and improved

guest satisfaction.

• Communicates regularly with Sous Chefs (or designates) to keep

them informed of policies and procedures, special further

improvement plans and guest comments.

• Ensures that all health, safety and emergency procedures and

fire prevention employees strictly enforce regulations.

• Provides management with creative ideas to project and

enhances the Image of the Golf Saudi

• Maximises employee productivity to minimise payroll costs.

• Ensure correct scheduling of employees.

• Assists in the building of an efficient team of employees by

taking an active interest in their welfare, safety, training and

development.

• Assists the Restaurant Sous Chefs and CDP to fulfil their

responsibilities.

• Ensures that all employees have a complete understanding of

and adheres to the Golf Saudi policies and procedures.

• Plans and organizes all training activities within the department.

• Conducts Employee Performance Appraisals in order to review

employees' general performance, discusses existing

performance and areas for improvement.

• Supervises department's Orientation Programmes for new

employees in order to ensure understanding of the policies and

procedures of the Golf Saudi.

Ensures that employees participate in any scheduled training or

development programmes that may improve personal or

departmental standards.

• Ensures that employees provide a friendly, courteous and

efficient service at all times

• Identifies market needs and trends in terms of food for both

hotel guests and the local market.

• Monitors and analyses the menus and products of competitive

restaurants and other organizations.

• Plans and implements effective food promotions.

• Assists in development of standard recipes for business units

which allows them to operate at an acceptable food cost.

• Maximizes ladies and gentlemen’s productivity in order to

minimize payroll costs.

• Monitors operating costs and take corrective action, when

necessary, to reduce expenses.

• The manager is authorized to assign the employee to any task

within the department

Qualifications:

Culinary Diploma

• Minimum 3-year experience in similar position or 5 years as Sous

Chef

• Strong communication skills, verbal, listen and writing in English

• Additional language is a plus

• HACCP certified

Skills and Competencies: 

Innovative, pro-active and reliable.

• Ability to work well under pressure and in a multi-cultural

environment.

• Good financial & business acumen .

• Food Safety Level 3 training certification.

• Confident Computer and IT Skills (e.g., Outlook, Word, Excel,

Power-point, Materials Control and ERP Software programs).

• Knowledge of product specification process.

• Creative in terms of quality/presentation of food.

• Leadership and team building skill sets.

• Versatile, flexible & resourceful.