Head Chef📣 Job Ad

Join Our Team as an Arabic Grill Chef!
Are you passionate about creating authentic Arabic dishes? Niche Food Co is seeking a skilled Arabic Grill Chef to join our dynamic team in Jeddah. We focus on delivering high-quality dining experiences and you can play a vital role in that mission.

Key Responsibilities:

• Prepare and grill a variety of Arabic dishes such as kebabs, kofta, and shish tawook.
• Ensure consistency in taste, portioning, and presentation.
• Efficiently manage the grill station during high-volume service.
• Maintain food safety and hygiene standards.
• Monitor stock levels and communicate kitchen needs.

We are proud to operate distinctive dining concepts in the Saudi market, focusing on quality and brand integrity. If you are ready to deliver memorable dining experiences, we would love to hear from you!

Join Shangri-La Jeddah as Our Executive Chef!
At Shangri-La, we believe in delivering Hospitality from the Heart. We are seeking a passionate and accomplished Executive Chef to lead the culinary vision of Shangri-La Jeddah, our luxury waterfront destination on the Red Sea.

Key Responsibilities:

• Champion culinary creativity while preserving consistency and quality across all outlets.
• Inspire and develop a high-performing brigade, fostering a culture of teamwork and excellence.
• Curate innovative menus and seasonal promotions aligned with our brand positioning.
• Lead large-scale banquet operations with precision and refinement.
• Drive food cost efficiency and productivity while maintaining uncompromising standards.
• Uphold the highest levels of hygiene, food safety, and sustainability.
• Engage with guests to understand their preferences and continuously elevate the dining experience.

Qualifications:

• Brings a minimum of 10 years’ experience in international luxury hospitality.
• Has proven experience as an Executive Chef or equivalent senior culinary leader.
• Demonstrates strong financial acumen and operational discipline.
• Is a natural mentor and team builder.
• Possesses creativity, cultural sensitivity, and a genuine passion for guest engagement.
• Communicates fluently in English (additional languages are an advantage).

This is a unique opportunity to shape the culinary identity of Shangri-La Jeddah. We value your passion and support your personal growth through structured learning and development pathways. Join us for a rewarding journey in a workplace that promotes inclusion and respects diversity.

About the role:
The primary role of this position is to lead all culinary operations across large-scale events, corporate catering, and private functions. The Executive Chef will be responsible for menu innovation, food quality control, kitchen leadership, cost management, and operational excellence.

Key Accountabilities:

• Lead culinary strategy and deliver innovative, seasonal, event-specific menu development aligned to client needs (corporate, weddings, VIP, large-scale functions).
• Maintain exceptional standards of food quality and presentation across all outputs and events.
• Oversee end-to-end kitchen operations (production, preparation, dispatch) and ensure smooth execution of off-site catering events.
• Supervise food preparation timelines and event logistics coordination to ensure on-time, accurate delivery and service readiness.
• Ensure compliance with hygiene, sanitation, and local food safety regulations; implement HACCP procedures and conduct kitchen audits.
• Drive cost control: manage food cost targets, optimize purchasing, minimize waste, and improve portion/production efficiency to protect margins.
• Partner with procurement to negotiate supplier pricing and manage inventory controls effectively.
• Build, develop, and lead a high-performing culinary team through recruitment, training, mentoring, performance evaluations, and SOP implementation.
• Participate in client tastings and menu presentations; collaborate cross-functionally with sales and operations for event planning and execution.
• Address culinary-related client feedback professionally and ensure continuous improvement in service delivery.

Educational Qualifications and Certifications:
Diploma or Degree in Culinary Arts or Hospitality Management.

Knowledge:
Strong knowledge of international cuisines and banquet/high-volume production; strong understanding of food safety compliance and HACCP standards, including audit readiness and documentation; solid expertise in food cost control, budgeting, inventory optimization, and waste reduction practices.

Technical Skills:
Proven capability to manage high-volume catering operations, including production planning, portion control, and operational systems/SOPs; strong organizational skills with the ability to manage multiple large events simultaneously under pressure.

Language Skills:
Proficiency in English language is Essential.

Experience:
Minimum 8–12 years of experience in catering or large-scale food production; minimum 3–5 years in a senior leadership role (Executive Chef or Sous Chef level).