Associate Director - Chef Central Kitchen

At Six Flags Qiddiya City, The Associate Director–Chef Central Kitchen oversees the creation of recipes, cooking methods, and inventory levels to meet daily attendance prediction sat Six Flags Qiddiya City. They are responsible for maintaining high standards of food preparation, safety, and sanitation. Additionally, the chef manages food preparation for special events and employee dining, ensures adequate inventory levels, and supervises the safe transport of food from the Central Kitchen to its destination within the park.

Job Responsibilities:

• Oversee recipe development for the entire F&B menu & program in the park
• Establish “make vs buy” guidelines for all ingredients, sub-recipes, and recipes for all units and production schedules for Central Kitchen for SFQC
• Establish cooking techniques and product par levels for all units in the park
• Work with Procurement Manager on ordering schedules to ensure no product shortages occur and waste is minimized.
• Oversee HACCP planning for all culinary areas in the park as well as Central Kitchen
• Work with F&B Management team to collaboratively and continually innovate our F&B program in the park. Focus on best-in-class dining and speed of service for all dining types
• Mentor both culinary and non-culinary team members in the park to continually expand knowledge, improve operations and grow.
• Develop succession plans for culinary team continually to account for turnover and promote team member growth opportunities. Particular focus on regional and local talent is required as mandated by our company charter.
• Be prepared to give written and verbal presentations to Senior Management
• Attend trade shows and represent the Park as our Culinary Ambassador
• 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

Education

Culinary Degree or Similar work Experience, and Food Manager Sanitation Certification from Accredited Program such as ServSafe or ISO.

Experience

7-10 Years of High Volume Food & Beverage production

Skills

• Variety of Culinary Experience in various cuisines (especially Middle-Eastern), Knowledge of large-scale food and beverage operations
• Must be a good team player and be able to perform in high pressure work environment.

Core Competencies

• Self-Actualization & Fulfilment: Proficiency Level–ADVANCED
• Team Synergy & Development:Proficiency Level-ADVANCED
• Entrepreneurial Mindset & Drive: Proficiency Level-ADVANCED
• Business Acumen& Diligence: Proficiency Level-ADVANCED