Over the past two decades, The First Group has forged a reputation as one of the hospitality industry’s leading innovators, providing groundbreaking investment opportunities to clients and partners, while delivering exceptional, memorable experiences to hotel and leisure guests. Bolstering our reputation as the region’s premier end-to-end hospitality solutions provider, we operate a diverse, high-value asset portfolio ranging from award-winning upscale hotels and residences to exciting F&B outlets and lifestyle venues.Our visionary, trailblazing approach to hotel and hospitality asset management has made us a trusted partner of some of the industry’s leading global brands. Discover more at www.thefirstgroup.com.To effectively oversee the daily operations of our outlets, providing guidance and support to all Chef De Cuisine and Culinary team members to ensure a positive guest experience.KEY RESPONSIBILITIESConduct quarterly performance reviews.Uphold brand standards and culture.Oversee all team members' PMP.Develop growth plans for team members.Regularly analyze competition.Manage food inventory and ordering through FMC.Utilize FMC reports to identify operational gaps and implement corrective action.Conduct daily briefings with direct reports.Ensure all stakeholders are informed of daily business needs.Innovate trends and market-leading products to enhance the hotel's reputation and profitability.Review F&B products/services quarterly with F&B Manager and General Manager.Negotiate with suppliers for quality products and best deals.Review Duty Manager log systems daily for guest experiences.Prepare market lists and production forecasts.Maximize productivity for all F&B BOH positions.Control food costs and other F&B BOH expenses.Prepare monthly expense forecasts.Ensure compliance with HACCP, safety, and security procedures.Control loss and damages of F&B BOH equipment.Drive hotel sustainability policies in F&B BOH areas.Assist in community/CSR projects.Implement and monitor training matrix.Resolve minor obstacles independently.Collect and report data on issues as they arise.Monitor deficiencies in kitchen equipment and food quality.Maintain cleanliness and safety standards.Adhere to TRTP brand standards and environment policies.Apply HACCP principles for food safety.Expedite the line and meet guests in the restaurant.Be present during service to oversee the team.Fulfill any other tasks assigned by the General Manager.Understand market demands and adapt outlets accordingly.Encourage change and innovation within operations.HUMAN RESOURCESLead HR initiatives for direct reports and their teams.Maintain an open-door policy for guidance and support.Ensure timely performance reviews and follow-up.Conduct talent reviews and encourage mandatory training.Control LTO and manage team engagement surveys.Interview senior chef positions and review manpower.Participate in CSR events and provide HR feedback.COMMUNICATIONConduct regular team communication meetings.Conduct weekly documented 121's with direct reports.Share relevant information with the General Manager.Participate in business meetings and assignments.FINANCEPrepare expense budgets and manage payroll.Optimize vacation and public holiday usage.Contribute revenue generation ideas.MANAGEMENTTrain and develop the team with support.Maintain effective communication flow.Participate in community involvement projects.Uphold the Code of Conduct and Company Vision."Proven experience as a Executive Chef in a high-volume, upscale restaurant or hotel environment.Culinary degree or equivalent certification from a recognized culinary institution.Strong leadership and management skills, with the ability to inspire and motivate a team of culinary professionals.Extensive knowledge of culinary techniques, ingredient sourcing, menu development, and food presentation.Multi-outlet experience is required.Pre-opening experience is essential.Experience in Saudi Arabia is a big plus, especially in a senior position understanding local regulations.Exceptional organizational and time management skills, with the ability to prioritize tasks and delegate effectively.Proficiency in food cost control, inventory management, and kitchen budgeting.Understanding of health, safety, and sanitation regulations, with certification in food safety (e.g., ServSafe).Experience in Mediterranean, Arabic with pastry and bakery experience.Managing full HACCP, stewarding, and logistics.Excellent communication and interpersonal skills, with the ability to collaborate effectively with colleagues at all levels.Creativity, passion, and a relentless commitment to culinary excellence.