Head Chef

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• Manage quality and safety standards of food products and food production.
• Oversee the overall quality and safety of the company’s food products.
• Develop and review quality and safety policies.
• Manage audits by third party inspectors.
• Train quality assurance and quality control employees.
• Oversee manufacturing / production process.
• Develop effective quality control processes.
• Devise and review specifications for products and processes.
• Set requirements for raw materials or intermediate products for suppliers and monitor compliance.
• Ensure adherence to health and safety guidelines as well as legal obligations.
• Oversee all product development procedures to identify deviations from quality standards.
• Inspect finished products and compare to requirements.
• Keep accurate information and perform statistical analysis.
• Submit detailed report to the CEO.
• Assure the reliability and consistency of production by checking processed and finished products.
• Facilitate proactive solutions by collecting and analyzing data.
• Keep records of quality reports, food safety reports, statistical reviews and relevant documentation.
• Develop and provide training for food safety and quality requirements.
• Develop and maintain documentation such as SOPs, maintenance manuals, policies and procedures as related to any food safety concerns.
• Conduct facility and safety audits.
• Update existing food safety procedures and documentation to keep up with the changing requirements.
• Monitor and verify activities to ensure that all incoming and outgoing products meet the food safety standards in addition to the quality standards.
• Oversee proper maintenance and sanitation of all the facilities to comply with food safety requirements.
• Ensure that all food safety and quality assurance procedures are followed and documented correctly at all times.

Qualifications & Experience Minimum qualifications required by this position :

Bachelor’s degree in science, Food Technology, Food Science, Microbiology, Chemistry, Food Industry Management or relevant field.

Minimum experience required by this position :

4-6 years’ progressive experience in food safety, quality control and quality assurance, of which at least 5 years in a managerial role in a catering or food production company.

Excellent communication skills in English or Arabic.

Physical agility

Strong working knowledge of HACCP and ISO standards.

Strong knowledge of quality testing procedures, equipment and systems.

Strong knowledge of Quality Management System

Good working knowledge of MS Office applications.

Analytical and critical thinking skills.

Numerical and mathematical skills.

Professional ethics

Personal integrity and trustworthy

Technical skills

Planning and organizing skills

Seniority level

Mid-Senior level

Employment type

Full-time

Job function

Management and Manufacturing

Industries

Food and Beverage Manufacturing

Riyadh, Riyadh, Saudi Arabia

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