Back of the House
10th July 2019
The Zone - Riyadh, KSA

Job Purpose:
Directly responsible for all kitchen functions including food purchasing, preparation and
maintenance of quality standards; sanitation and cleanliness; training of employees in
methods of cooking, preparation, plate presentation, portion and cost control and
sanitation and cleanliness.

Duties and responsibilities:
 Ensure that all food and products are consistently prepared and served
according to the restaurant’s recipes, portioning, cooking and serving standards.
 Make employment and termination decisions including interviewing, evaluating
and disciplining kitchen personnel as appropriate.
 Provide orientation of company and department rules, policies and procedures
and oversee training of new kitchen employees.
 Fill in where needed to ensure guest service standards and efficient operations.
 Prepare all required paperwork, including forms, reports and schedules in an
organized and timely manner.
 Ensure that all equipment is kept clean and kept in excellent working condition
through personal inspection and by following the restaurant’s preventative
maintenance programs.
 Work with restaurant managers to plan and price menu items. Establish portion
sizes and prepare standard recipe cards for all new menu items.
 Source suppliers and negotiate prices to keep food costs low, while maintaining
the quality of the menu items.
 Ensure that all products are ordered according to predetermined product
specifications and received in correct unit count and condition and deliveries are
performed in accordance with the restaurant’s receiving policies and
 Control food cost and usage by following proper requisition of products from
storage areas, product storage procedures, standard recipes and waste control
 Keep food cost below 28%
 Oversee and ensure that restaurant policies on employee performance
appraisals are followed and completed on a timely basis.
 Schedule labor as required by anticipated business activity while ensuring that all
positions are staffed when and as needed and labor cost objectives are met.
 Be knowledgeable of restaurant policies regarding personnel and administer
prompt, fair and consistent corrective action for any and all violations of
company policies, rules and procedures.
 Oversee the training of kitchen personnel in safe operation of all kitchen
equipment and utensils.
 Responsible for training kitchen personnel in cleanliness and sanitation practices.
 Responsible for maintaining appropriate cleaning schedules for kitchen floors,
mats, walls, hoods, other equipment and food storage areas.
 Check and maintain proper food holding and refrigeration temperature control
 Implementation of health and safety procedures in the kitchen.
 Estimating costs and ensuring all purchases come within budget.
 Taking care of the kitchen’s accounts and creating a work roster.
 Maintaining/raising the food’s profit margins for your employer.

Education: Master in Culinary Arts
Experience Required: At least 5 years of experience in a similar role

Skills and abilities:
 Able to speak, read, write, and understand the primary language(s) used in the
 Good communication skills, both verbal and written.
 Able to learn and perform all essential job functions accurately and safely.
 Knowledge of the menu and beverage list and the ability to communicate clear
suggestions to the guests.
 Auditory and visual abilities to observe and detect signs of emergency situations.

Supporting functions:
 Regular attendance in conformance with the company’s standards.
 Due to the cyclical nature of the industry, Employees may be required to work
varying schedules to reflect the business needs of the property.
 Upon employment, all Employees are required to fully comply with company’s
rules and regulations for the safe and effective operation of the facilities.
Employees who violate organisation’s rules and regulations will be subject to
disciplinary action that may lead to termination of employment.
 Respond quickly and properly in any Restaurant emergency situation.
 Maintain an alert and attentive demeanor at all times in addition to remaining
calm during periods of heavy business volumes.
 The ability to perform other tasks or project as assigned by the Management.
Working conditions
Most work tasks are performed indoors. Temperature is moderated and controlled by
facility environmental systems.

Physical requirements:
 Able to stand and exert well-paced mobility for an extended period of time.
 Able to lift up to 25lbs. and on a regular and continuing basis.
 Able to bend, stoop, kneel, reach, push, pull, twist, walk, crouch, squat and
stretch to fulfill tasks.
 Manual dexterity required to use and operate all necessary equipment.
 Talking, hearing and seeing (vision) occur continuously in the process of
communicating with guests, Supervisors and other Employees.


*Interested Applicants may send their most updated and impressive portfolio to*