Chef De Cuisine

At Six Flags Qiddiya City, Chef De Cuisine will be responsible for leading and managing assigned team members of the culinary operations team within the park. This role requires a strong culinary background, creativity, and the ability to oversee a team of chefs and kitchen support staff.

Key Responsibilities:

▪ Develop and design menus that align culinary vision and brand.

▪ Oversee food preparation, cooking techniques, and presentation to ensure high-quality dishes.

▪ Manage kitchen operations, including inventory management, cost control, and food safety.

▪ Train and mentor culinary staff on proper cooking techniques and food handling procedures.

▪ Collaborate with other departments to coordinate and execute special events and promotions.

▪ Stay up to date with culinary trends and innovations and incorporate new ideas into menu development.

▪ Ensure compliance with health and safety regulations and maintain a clean and organized kitchen.

▪ Assist in establishing “make vs buy” guidelines for all ingredients, sub-recipes, and recipes for all units and production

schedules for Central Kitchen for SFTP and WTP.

▪ Assist in HACCP planning for F&B units, especially as it pertains to transfer for prepared foods to FOH.

▪ Mentor both culinary staff in the various unit kitchens to identify leaders, recruit from and promote to other kitchens as

aspirations and opportunities arise and skill sets align.

▪ Continually benchmark all aspects of the culinary world in and outside of the region for best practices.

▪ Adhere to Company policies and procedures with regards to behavior, performance and conduct whilst at work and when

using Company accommodation and other provided facilities.

▪ INSPECT what you EXPECT – LEAD by EXAMPLE

Requirements:
Education:

High School Certification

Culinary Degree or Similar work Experience

Food Manager Sanitation Certification from Accredited Program such as ServSafe or Highfield PIC.

Experience: 5-7 years of experience in a similar leadership role.

Experience in high volume kitchen environments-Hotels/Theme Parks/Sports and Entertainment sectors.

Skills: Familiar with BOH Inventory Management Software, Scheduling Software, POS systems

Familiar with Procurement processes, sourcing products, lead times.

Core Competencies:

• Variety of Culinary experiences in various cuisines, dining styles and ethnic fare, especially Middle Eastern, European and Asian influences

• Knowledge of large-scale food and beverage operations
• Able to work in high stress, demanding atmosphere with an international staff