Chefs Leader

About the Role

Saudi Gold Refinery Co. (SGR) is seeking a Chefs Leader to manage all culinary operations for its industrial camp and corporate dining facilities in Riyadh, Saudi Arabia. This full-time position ensures the provision of high-quality, safe, and nutritious meals, adhering strictly to SFDA regulations and internal HSE standards to support operational continuity and employee well-being.

Role Context and Impact

The Chefs Leader reports directly to the Camp and People Manager. This role is central to managing kitchen staff, controlling food costs, and ensuring hygiene compliance across all shifts. The position directly influences employee satisfaction and operational efficiency through reliable and high-standard food services.

Key Responsibilities

• Develop and implement weekly menus that accommodate diverse cultural preferences and nutritional requirements within budget constraints.
• Enforce strict HACCP and SFDA standards across all kitchen operations to ensure compliance during regulatory audits.
• Recruit, train, and manage kitchen staff to ensure adequate coverage for 24/7 operations and meet Saudization targets.
• Monitor stock levels and coordinate with procurement to ensure timely availability of ingredients, minimizing waste and spoilage.
• Analyze food cost reports and implement corrective actions to maintain budget alignment and reduce operational variances.
• Conduct daily inspections of kitchen facilities and equipment to maintain high standards of cleanliness and sanitation.
• Collect and act upon employee feedback regarding food quality and service to continuously improve dining experiences.
• Liaise with approved vendors to ensure the quality and freshness of delivered goods and resolve any supply discrepancies.
• Ensure accurate preparation and labeling of meals for employees with specific medical or religious dietary needs.
• Maintain contingency plans for food service continuity during power outages, equipment failures, or other operational disruptions.

Qualifications and Requirements

• A minimum of 10 years of experience in culinary leadership roles.
• Demonstrated ability to manage comprehensive culinary operations within industrial or corporate dining settings.
• Strong understanding and practical application of HACCP and SFDA food safety regulations.
• Proven experience in staff recruitment, training, and team management.
• Proficiency in inventory management and cost control strategies.
• Ability to develop and execute diverse menus while adhering to budget.

Work Environment

This is a full-time position based in Riyadh, Saudi Arabia, requiring oversight of culinary operations across an industrial camp and corporate dining facilities, including 24/7 operational coverage.

Application Process

Candidates who meet the specified qualifications are encouraged to apply.