Deputy Chef

Job description

The role ensures the supervision of ready meal production for the airline, company restaurants, and event services. Tasks include: producing meals that comply with Saudia Catering standards and customer specifications. Preparing and presenting hot products based on customer requests and display requirements. Collaborating with other departments such as pre-preparation, cold kitchen, and bakeries. Conducting a thorough check of the situation, documenting compliance with quality standards. Monitoring production deadlines, informing the head chef of any problems. Performing daily quality checks and recording compliance. Recommending alternative raw materials when necessary and notifying relevant departments. Supervising packaging procedures, ensuring accuracy. Formulating production lists and daily flight orders according to demand. Assisting in production planning, ordering, and monitoring daily productivity. Tracking changes in traffic to adjust production accordingly. Improving productivity and maintaining cycle records. Managing monthly inventory and monitoring losses and breaks. Planning employee schedules, timelines, and vacation plans to manage performance and costs. Enforcing hygiene standards and ensuring employee attendance at required courses. Ensuring compliance with hygiene, quality, and temperature control standards. Maintaining high employee morale, handling absenteeism, and enforcing discipline. Verifying product expiration dates and records to maintain quality. Enhancing communication among employees and supporting the Saudization training program. Recommending procedural improvements to increase efficiency

Requirements

• Proficient in English
• proficient in using restaurant management systems
• experience in cooking
• proficient in management and organization skills
• knowledge of quality and food safety standards
• experience in dealing with employees and work organization

Skills