وظائف رئيس طهاه هيد شيف في مكة المكرمة

About the Role
The Executive Chef will be responsible for leading and improving all kitchen operations during the contract period. This role focuses on enhancing food quality, standardizing recipes and SOPs, improving operational efficiency, ensuring food safety compliance, training kitchen staff, and supporting large-scale production consistency.

Key Responsibilities

• Oversee daily kitchen operations and production workflow.
• Improve food quality, taste consistency, and presentation standards.
• Develop, standardize, and implement kitchen SOPs and recipes.
• Train chefs and kitchen staff on cooking procedures and food safety standards.
• Monitor cooking temperatures, food handling, hygiene, and sanitation practices.
• Improve kitchen organization, production flow, and operational efficiency.
• Reduce food waste and support food cost control initiatives.
• Ensure proper portioning and recipe consistency across all meals.
• Supervise and evaluate kitchen team performance.
• Support management in solving operational and production challenges.
• Assist in menu optimization and recipe scaling for bulk production.
• Ensure compliance with company standards and Saudi food safety regulations.
• Coordinate with warehouse, purchasing, and operations departments when needed.

Required Qualifications

• Proven experience as an Executive Chef, Head Chef, or Senior Kitchen Leader.
• Experience in high-volume kitchens, catering, meal plans, or cloud kitchens is preferred.
• Strong knowledge of food safety and hygiene standards.
• Strong leadership and kitchen management skills.
• Experience in recipe standardization and operational improvement.
• Ability to work under pressure in a fast-paced production environment.
• Strong communication and staff training abilities.

Preferred Skills

• HACCP or food safety certification.
• Experience with large-scale meal production and central kitchen operations.
• Knowledge of cost control and kitchen efficiency systems.
• Ability to create SOPs and training systems.

Key Objectives During Contract Period

• Improve food quality consistency.
• Strengthen kitchen discipline and operational structure.
• Implement or improve SOPs and food safety systems.
• Reduce operational mistakes and food waste.
• Enhance production efficiency and kitchen workflow.
• Train and elevate kitchen team performance.

Working Conditions

• Fast-paced kitchen and production environment.
• Long-standing hours and operational supervision.
• Exposure to hot and cold kitchen areas.
• Hands-on kitchen involvement is expected.

Discover your potential with Shangri-La
Shangri-La Jeddah, located on the stunning Jeddah Waterfront, offers a unique standard of luxury. We are on the lookout for a passionate and accomplished Executive Chef to lead our culinary vision and operations across our six distinct outlets.

Job Summary:
The Executive Chef will be responsible for:

• Championing culinary creativity while ensuring consistency and quality.
• Inspiring and mentoring a high-performing kitchen team.
• Developing innovative menus and seasonal promotions.
• Leading banquet operations with precision.
• Driving food cost efficiency while maintaining high hygiene and food safety standards.

What We Are Looking For:
To thrive in this role, you should possess:

• A minimum of 10 years’ experience in international luxury hospitality.
• Proven experience as an Executive Chef or in a senior culinary leadership role.
• Strong financial acumen and operational discipline.
• A passion for mentor ship and guest engagement.
• Fluency in English (additional languages are a plus).

Why Join Us:
We offer a supportive workplace that values your passion and encourages personal growth, along with:

• Structured learning and development pathways.
• Competitive benefits and travel perks.
• A team environment that promotes inclusion and diversity.

Join us and contribute to a brand renowned for service excellence and memorable experiences.

Join Le Méridien Hotels & Resorts as an Executive Chef I and lead exceptional culinary operations!

As the Executive Chef I, you will be pivotal to the overall success of our daily kitchen operations. This role will allow you to exhibit your culinary talents while managing staff and ensuring that all food-related functions are executed to the highest standards. You will strive to enhance guest and employee satisfaction while maximizing financial performance.

Key Responsibilities:

• Lead and manage the kitchen operations and team.
• Oversee food preparation areas to ensure high-quality production.
• Monitor food handling and sanitation standards.
• Guide and develop kitchen staff, setting performance standards.
• Maintain effective communication with team members and guests.
• Implement guidelines for purchasing and inventory management.
• Encourage exceptional customer service behaviors to enhance guest experiences.

Candidate Profile:

• High school diploma or GED with 6 years of experience in culinary, food and beverage, or related fields, OR
• 2-year degree in Culinary Arts, Hotel and Restaurant Management, or a related major with 4 years of experience.

Why Le Méridien?
We celebrate a distinctively European spirit and strive to deliver memorable experiences for our guests while fostering a positive work culture. Be part of a dynamic global team dedicated to making every moment special.

Join Le Méridien Hotels & Resorts as an Executive Chef I!
We are looking for a passionate and experienced Executive Chef to lead our culinary team at Le Méridien Makkah. This is a fantastic opportunity to showcase your culinary talents while enhancing guest satisfaction and financial performance.

Key Responsibilities:

• Oversee daily kitchen operations, ensuring a high-quality culinary product is consistently delivered.
• Guide and develop kitchen staff while fostering a collaborative team environment.
• Implement and maintain food safety and sanitation standards.
• Monitor food quality and presentation to ensure compliance with established standards.
• Engage with guests to receive feedback and improve service experiences.
• Participate in budget management and control expenses.

Candidate Profile:
We seek candidates with a high school diploma or GED and a minimum of 6 years of experience in culinary management, or a 2-year degree in Culinary Arts or related fields with at least 4 years of experience.

If you are interested in a role where you can cultivate your creativity and enhance the guest experience, we would love to hear from you. Join us at Le Méridien, where we celebrate the European spirit of savoring the good life.