Role Purpose
The Area Chef is responsible for managing kitchen operations across multiple branches, ensuring high food quality, consistency, and authentic Asian cuisine standards. The role includes leading kitchen teams, controlling costs, and supporting staff development.
Key Responsibilities
- Supervise kitchen operations across assigned branches.
- Ensure food quality, taste, presentation, and consistency.
- Develop and maintain authentic Asian menus and recipes.
- Monitor food costs, inventory, and minimize waste.
- Train, coach, and support chefs and kitchen staff.
- Implement and maintain kitchen SOPs and standards.
- Support new branch openings and kitchen setup.
- Ensure compliance with food safety and hygiene regulations.
- Work closely with operations and management teams to improve performance.
Qualifications & Experience
- Proven experience as an Area Chef, Executive Chef, or Senior Sous Chef specializing in Asian cuisine.
- Experience managing multiple kitchens or restaurant outlets.
- Strong leadership and team management skills.
- Good knowledge of food costing, inventory control, and kitchen operations.
- Willing to travel between branches and work hands-on when required.
- Must have at least 2 years of work experience in Saudi Arabia.
Key Skills
- Strong knowledge of Asian cuisine (Chinese, Japanese, and other Asian cuisines).
- Menu planning and recipe standardization.
- Food cost and inventory management.
- Team leadership and staff training.
- Quality control and operational excellence.
