Executive Chef📣 Job Ad

About the Role

Gulf Catering Company is seeking a highly experienced and dedicated Executive Chef to lead its culinary operations in Riyadh, Saudi Arabia. Reporting to the Operations Manager, this full-time position is crucial for ensuring the consistent delivery of high-quality, safe, nutritious, and cost-effective meals to clients. The Executive Chef will be instrumental in maintaining client satisfaction and upholding company standards across all catering services. This role demands a comprehensive understanding of large-scale food production, kitchen management, and strict adherence to food safety protocols. The ideal candidate will possess strong leadership capabilities and a proven track record in managing diverse kitchen teams and complex catering operations.

Key Responsibilities

• Plan, develop, and standardize menus in accordance with client requirements and nutritional guidelines.
• Supervise all aspects of food preparation, cooking, and presentation to ensure consistent quality and taste.
• Monitor portion control and food production processes to minimize waste and maximize efficiency.
• Ensure meals are prepared and delivered according to production schedules and established service standards.
• Ensure full compliance with HACCP, food safety regulations, and company quality standards.
• Conduct regular inspections of kitchen facilities, equipment, and food storage areas to maintain hygiene and safety.
• Monitor staff hygiene practices and ensure all kitchen personnel adhere to sanitation procedures.
• Investigate and promptly resolve any food quality or safety issues that may arise.
• Lead, train, supervise, and evaluate kitchen staff, including Sous Chefs, Cooks, and Kitchen Helpers.
• Develop staff schedules and effectively allocate duties to ensure smooth and efficient kitchen operations.
• Foster a positive work environment that promotes teamwork, productivity, and continuous professional development among staff.
• Manage food purchasing requirements in close coordination with procurement and warehouse teams.
• Monitor inventory levels and ensure proper stock rotation using the First-In, First-Out (FIFO) method.
• Control food costs, labor costs, and overall kitchen operating expenses to meet budgetary targets.
• Prepare comprehensive reports on food consumption, wastage, and budget performance.
• Ensure catering services consistently meet contractual obligations and exceed client expectations.
• Coordinate with dietitians, site managers, and client representatives regarding menu requirements and special dietary needs.
• Participate in client meetings and audits as required to represent culinary operations.
• Ensure all kitchen equipment is maintained in good working condition and report any maintenance requirements.
• Coordinate necessary repairs for kitchen equipment promptly.
• Maintain the cleanliness and organization of all kitchen and storage areas.

Qualifications and Requirements

• Diploma or Bachelor's Degree in Culinary Arts, Hospitality Management, or a closely related field.
• Professional culinary certification is preferred.
• Mandatory HACCP and Food Safety Certification.
• A minimum of 7 to 10 years of experience in food production and catering operations.
• A minimum of 3 to 5 years of experience in a supervisory or executive chef role.
• Experience in large-scale catering, hospital catering, government contracts, or institutional food services is highly preferred.
• Must be fluent in English.

Required Skills

• Strong leadership and team management capabilities.
• Excellent knowledge of food safety and hygiene regulations.
• Expertise in menu planning and large-scale food production.
• Proficiency in budgeting and cost control.
• Solid understanding of inventory and supply chain management.
• Effective problem-solving and decision-making abilities.
• Strong communication and organizational skills.
• Ability to work effectively under pressure and meet operational deadlines.

Work Environment and Details

This is a full-time position based in Riyadh, Saudi Arabia. The role requires a candidate with over 10 years of total experience, including 3-5 years in a supervisory or executive chef capacity, to effectively manage culinary operations and ensure client satisfaction.