Chef De Cuisine (Moroccan Chef)

About the role

The Chef De Cuisine will lead the kitchen operations at Mövenpick Hotel & Residences Riyadh, ensuring seamless food production, high‑quality service and strict adherence to safety standards. This senior culinary position requires strong planning, cost control and team‑leadership abilities to deliver an exceptional guest experience.

Key responsibilities

• Utilise forecasts and reports to plan daily kitchen operations, purchasing and manpower.
• Make requisitions for all items needed for the next service day.
• Prioritise and assign team tasks to guarantee on‑time delivery.
• Coordinate purchasing for kitchen and stewarding with the finance team.
• Conduct interviews and prepare job descriptions in partnership with HR.
• Monitor daily food cost and ensure monthly targets are met without compromising quality.
• Control departmental operating expenses in line with budget forecasts.
• Review work schedules, manage payroll alignment and ensure staff scheduling is posted seven days in advance.
• Assist the Executive Chef and Executive Sous Chef with menu promotions and seasonal programmes.
• Ensure all menus are accurately costed, have standard recipes and presentation photos.
• Maintain full compliance with local HACCP standards and certification.
• Identify new revenue streams, including outside catering opportunities.
• Train and develop kitchen and stewarding teams on operating standards.
• Taste, season and present dishes to the required quality before service.
• Lead daily briefings, monthly employee meetings and performance appraisals.

Required profile

• Proven ability to plan and control kitchen operations using forecasts and reports.
• Experience in purchasing coordination, budgeting and food‑cost management.
• Strong leadership skills with experience conducting interviews and training staff.
• Knowledge of HACCP regulations and local municipality standards.
• Capability to develop and cost menus, manage promotions and explore catering opportunities.
• Excellent organizational skills for staff scheduling and payroll oversight.

Required skills

• Food cost monitoring
• Menu costing
• HACCP compliance
• Purchasing coordination
• Staff scheduling