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Contract TypeContract TypeFull-time
Workplace typeWorkplace typeOn-site
LocationLocationJeddah
Join Our Culinary Team as an Executive Chef!
RIKAS Hospitality Group is currently seeking an experienced Executive Chef to lead all culinary operations at our luxury resort in Saudi Arabia. This role is crucial in ensuring that our guests enjoy exceptional dining experiences across various settings, including breakfast, all-day dining, in-room dining, and multiple restaurants.

Key Responsibilities:
  • Lead and oversee all resort kitchens, ensuring consistent quality and guest satisfaction.
  • Manage high-volume breakfast operations and 24/7 in-room dining services.
  • Drive the creation of menus and innovate food presentation across all outlets.
  • Train, develop, and manage a large multicultural culinary team.
  • Control food costs, labor, and kitchen budgets.
  • Ensure compliance with food safety, hygiene, Halal standards, and local regulations.

Requirements:
  • Proven experience as an Executive Chef or Senior Executive Sous Chef in a luxury hotel or resort.
  • Strong multi-outlet background, including breakfast and in-room dining.
  • Experience in the Middle East is preferred.
  • Demonstrated leadership skills and strong operational and financial acumen.

Requirements

  • Requires 2-5 Years experience

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We are seeking a highly experienced Executive Chef to take full ownership of our culinary and production operations from day one. This senior leadership role focuses on execution, accountability, and measurable results, ensuring our kitchen operations meet the highest standards.

Key Responsibilities:
  • Development, implementation, and enforcement of SOPs and kitchen standardization.
  • Food safety, HACCP compliance, and regulatory adherence.
  • Quality consistency, recipe accuracy, and production discipline.
  • Central Kitchen operations, workflow optimization, and production planning.
  • Cost control including food cost, yield management, and waste reduction.
  • Team leadership, performance management, and kitchen discipline.
  • Designing and executing clear 30/60/90-day milestones, with measurable KPIs.
  • Driving operational results through execution, not supervision only.

Accountability:
  • Operational readiness and compliance.
  • Implementation (not documentation only).
  • Enforcement of standards.
  • Measurable improvements within defined timelines.

Required Qualifications:
  • Minimum 10+ years of experience in senior culinary leadership roles.
  • Proven experience in Central Kitchens, Food Production, or Large-Scale Catering.
  • Strong hands-on expertise in HACCP & Food Safety Systems.
  • SOP creation and enforcement.
  • Yield, food cost control, and operational efficiency.
  • Demonstrated ability to lead teams and drive discipline at scale.
  • Experience delivering results within structured 30/60/90-day execution plans.

breifcase2-5 years

locationJeddah

14 days ago