Head chef Jobs in Jeddah

Position: Executive Chef

Cuisine Focus: Modern American / Californian

Type: Full-Time | Fine Dining Restaurant

About the Role:
We are looking for a talented and creative Executive Chef to lead the culinary operations of a high-end fine dining restaurant specializing in Californian cuisine — fresh, ingredient-driven, and globally inspired. The role requires a chef who combines refined technique, innovation, and leadership to deliver an exceptional dining experience.

Key Responsibilities:

• Lead and manage the entire kitchen operation, ensuring excellence in food quality, presentation, and consistency.
• Develop and curate seasonal menus aligned with Californian fine dining concepts.
• Source premium local and international ingredients, emphasizing freshness and sustainability.
• Train, mentor, and inspire the culinary team to maintain world-class standards.
• Maintain food cost control, hygiene, and safety compliance.
• Collaborate with management to enhance guest experience and brand reputation.

Requirements:

• Proven experience as Executive Chef or Head Chef in fine dining or Michelin-level establishments.
• Deep understanding of Californian and modern American cuisine.
• Strong leadership, creativity, and menu development skills.
• Stable career history with reputable international restaurant brands.
• Excellent communication and team management abilities.

Preferred Experience:

• Exposure to Michelin-starred or internationally recognized fine dining concepts.
• Experience in pre-opening or concept development projects.

Join Raffles Hotels & Resorts as a Cluster Executive Chef!
At Raffles & Fairmont Red Sea, we are building a nature-focused resort with a commitment to sustainable development. This role is key to our culinary operations, where you will ensure excellence in food quality and service.

Key Responsibilities:

• Develop and update the departmental SOP manual, detailing service standards and policies.
• Lead culinary teams in menu creation, focusing on innovation and cost management.
• Supervise kitchen operations to maintain high standards while controlling food costs.
• Plan and implement effective food promotions in collaboration with other departments.
• Ensure compliance with food safety management standards (HACCP).
• Engage with local communities and guests to enhance the culinary experience.

Qualifications:

• Minimum 20 years of F&B operations experience in hotels, with 5 years in a senior role.
• Pre-opening and international exposure preferred.
• Strong background in high-volume hotels and banquet management.
• Culinary arts degree or equivalent qualification.
• Advanced certification in food safety.
• Proficient in menu engineering and food cost control.
• Excellent communication skills in English.

Embrace the opportunity to be part of a world-renowned brand and make your mark in the hospitality industry!