Head Chef📣 Job Ad

Join Our Team as a Head Chef!
We are seeking a highly skilled and creative Head Chef to lead our kitchen operations in Jeddah at PROfm, a leading Facilities Management company in Saudi Arabia.

About PROfm:
PROfm is dedicated to providing innovative, sustainable, and efficient solutions in various services including maintenance, cleaning, hospitality, and more. We prioritize operational excellence and environmental protection to create a lasting impact in our communities.

Role Overview:
The Head Chef is responsible for overseeing all kitchen operations. Your primary duties will include:

• Menu planning and ingredient sourcing
• Ensuring food safety standards are maintained
• Management of kitchen staff
• Controlling kitchen costs and inventory
• Developing innovative recipes
• Maintaining consistency in food taste and quality

Qualifications:
We are looking for candidates with:

• Expertise in culinary arts and food presentation
• Strong knowledge of food safety and hygiene standards
• Proven leadership and management skills
• Budget management and inventory control experience
• Excellent organizational skills with attention to detail
• Relevant culinary certifications are preferred

If you have the passion for culinary arts and want to make a difference, apply now and become a part of our exciting journey to enhance performance while fostering sustainability!

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!

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).