Head chef Jobs in Saudi Arabia

About the Role
The Executive Chef will be responsible for leading and improving all kitchen operations during the contract period. This role focuses on enhancing food quality, standardizing recipes and SOPs, improving operational efficiency, ensuring food safety compliance, training kitchen staff, and supporting large-scale production consistency.

Key Responsibilities

• Oversee daily kitchen operations and production workflow.
• Improve food quality, taste consistency, and presentation standards.
• Develop, standardize, and implement kitchen SOPs and recipes.
• Train chefs and kitchen staff on cooking procedures and food safety standards.
• Monitor cooking temperatures, food handling, hygiene, and sanitation practices.
• Improve kitchen organization, production flow, and operational efficiency.
• Reduce food waste and support food cost control initiatives.
• Ensure proper portioning and recipe consistency across all meals.
• Supervise and evaluate kitchen team performance.
• Support management in solving operational and production challenges.
• Assist in menu optimization and recipe scaling for bulk production.
• Ensure compliance with company standards and Saudi food safety regulations.
• Coordinate with warehouse, purchasing, and operations departments when needed.

Required Qualifications

• Proven experience as an Executive Chef, Head Chef, or Senior Kitchen Leader.
• Experience in high-volume kitchens, catering, meal plans, or cloud kitchens is preferred.
• Strong knowledge of food safety and hygiene standards.
• Strong leadership and kitchen management skills.
• Experience in recipe standardization and operational improvement.
• Ability to work under pressure in a fast-paced production environment.
• Strong communication and staff training abilities.

Preferred Skills

• HACCP or food safety certification.
• Experience with large-scale meal production and central kitchen operations.
• Knowledge of cost control and kitchen efficiency systems.
• Ability to create SOPs and training systems.

Key Objectives During Contract Period

• Improve food quality consistency.
• Strengthen kitchen discipline and operational structure.
• Implement or improve SOPs and food safety systems.
• Reduce operational mistakes and food waste.
• Enhance production efficiency and kitchen workflow.
• Train and elevate kitchen team performance.

Working Conditions

• Fast-paced kitchen and production environment.
• Long-standing hours and operational supervision.
• Exposure to hot and cold kitchen areas.
• Hands-on kitchen involvement is expected.

About Faena
Faena creates cultural epicenters—living stages where art, design, and warm, attentive hospitality convene to craft a feast for the senses. We are a Cultural Embassy that invites guests to seek the extraordinary, shaping worlds that feel profoundly personal, welcoming, and alive.

Job Description
The Role
As Executive Chef, you will be the master storyteller of Faena Wadi Safar’s culinary universe. Your kitchen will be a stage, your team the performers, and each plate a narrative—bringing together flavor, design, and culture to create immersive, unforgettable moments.

What You Will Create

• Culinary Worlds of Wonder: Curate dining experiences that are elegant, inventive, and deeply human—where taste, technique, and presentation work in harmony with the architecture and atmosphere of each space.
• Pre-Opening as Creation: Lead the pre-opening journey of the kitchens and culinary venues—setting standards, commissioning tools, recruiting talent, and instilling rituals that make the opening feel inevitable and effortless.
• Artistry in Service: Transform kitchen operations into a rhythm of collaboration and precision—where execution is flawless, yet creativity and expression remain at the heart of every service.
• Teams of Mastery: Recruit, inspire, and develop a high-performing culinary leadership team—cultivating skill, pride, curiosity, and a shared commitment to Faena’s ethos.
• Performance with Soul: Balance artistry with commercial accountability—managing costs, maintaining quality, and building trust with ownership while ensuring the culinary vision remains uncompromised.
• Connection to Place: Incorporate Saudi ingredients, culture, and storytelling into menus and experiences—celebrating local heritage while engaging global culinary perspectives.

Qualifications

• A senior culinary leader from the luxury or ultra-luxury hospitality tier.
• Experienced in pre-opening kitchens and multi-venue culinary operations.
• A creative visionary who blends operational precision with artistry and storytelling.
• Deeply curious, culturally fluent, and inspired by Saudi ingredients, culture, and hospitality.
• Skilled in team leadership, mentorship, and talent development, particularly within the context of Saudi National hiring and Saudization initiatives.
• Fluent in English; Arabic is a strong advantage.

Join Meem Co. For Hotel Management and Operation as a Chef!
As a Chef at our esteemed establishment, you will be instrumental in delivering exceptional dining experiences. Bring your culinary skills to life in a dynamic and fast-paced kitchen environment.

• Key Responsibilities:
  • Prepare and cook high-quality dishes following restaurant standards.
  • Ensure the freshness and flavor of all food served to our patrons.
  • Organize daily kitchen operations to maintain an efficient workflow.
  • Monitor portion control and plating to uphold quality standards.
  • Maintain cleanliness and hygiene in kitchen stations at all times.
  • Adhere to food safety and sanitation regulations as per local laws.
  • Assist in menu planning and recipe development.
  • Coordinate with team members for accurate order preparation.
  • Inspect ingredients for freshness and proper storage.
  • Minimize food waste and help manage kitchen inventory.
  • Support team members during busy service hours.

Requirements:

• High school diploma or equivalent; culinary certification is a plus.
• 1–3 years of relevant experience in kitchen operations.
• Strong knowledge of cooking techniques and safety procedures.
• Ability to thrive in a fast-paced environment.
• Excellent communication and teamwork skills.
• Basic understanding of food hygiene and sanitation standards.
• Flexibility to work shifts, weekends, and holidays as required.

Join us in making memorable culinary experiences for our guests. Apply now and be a part of our team!

Join Our Team as an Area Chef!
At Premium Food Company Ltd., we pride ourselves on delivering high-quality Asian cuisine and are seeking an experienced Area Chef to manage kitchen operations across multiple branches. This role is integral to maintaining our standards of food quality and consistency while leading our culinary teams.

Role Responsibilities:

• Supervise kitchen operations across assigned branches to ensure high food quality.
• Develop and maintain authentic Asian menus and recipes that embody our culinary philosophy.
• Monitor food costs, manage inventory, and minimize waste through efficient practices.
• Train and support chefs and kitchen staff, fostering their development and performance.
• Implement and uphold kitchen SOPs and industry standards.
• Assist with new branch openings and kitchen setup as needed.
• Ensure compliance with food safety and hygiene regulations.
• Work closely with operations and management teams to enhance overall operational performance.

Qualifications and Experience:

• Proven experience as an Area Chef, Executive Chef, or Senior Sous Chef specializing in Asian cuisine.
• Experience managing multiple kitchen operations or restaurant outlets.
• Strong leadership skills and team management capabilities.
• Good knowledge of food costing, inventory control, and kitchen operations.
• Willingness to travel between branches and work hands-on when required.
• Minimum of 2 years work experience in Saudi Arabia is required.

Key Skills:

• Extensive knowledge of Asian cuisine including Chinese and Japanese dishes.
• Expert in menu planning and recipe standardization.
• Strong abilities in food cost management and inventory control.
• Ability to lead teams and conduct staff training effectively.
• Exceptional quality control and operational excellence skills.

Head Chef – Central Kitchen
We are seeking an experienced Head Chef to oversee and manage daily operations within our Central Kitchen, specializing in healthy meal production and meal prep services. The successful candidate will be responsible for ensuring food quality, operational efficiency, food safety compliance, recipe consistency, and adherence to nutritional standards across all production activities.

Key Responsibilities:

• Oversee daily Central Kitchen operations and production activities.
• Ensure recipe consistency, portion control, and nutritional accuracy.
• Maintain compliance with HACCP, food safety regulations, and SFDA requirements.
• Implement and enforce SOPs, kitchen procedures, and quality standards.
• Monitor food quality, presentation, and production efficiency.
• Manage food cost, yield control, inventory, and waste reduction initiatives.
• Lead, train, and develop kitchen staff to maintain high performance standards.
• Coordinate production planning and workflow optimization.
• Ensure accurate execution of healthy meal plans and calorie-controlled menus.
• Monitor adherence to macros, nutritional specifications, and portioning standards.
• Support operational expansion and coordination across multiple locations when required.
• Identify operational improvement opportunities and implement corrective actions.

Accountability:
This role carries accountability for:

• Daily kitchen operations and production output.
• Food quality, consistency, and nutritional accuracy.
• Compliance with food safety and regulatory standards.
• Team performance and kitchen discipline.
• Cost control, waste reduction, and operational efficiency.

Required Qualifications:

• Minimum 5–7 years of culinary experience, including at least 2 years in a Head Chef or Sous Chef leadership role.
• Proven experience in Central Kitchens, Meal Prep Operations, Healthy Food Production, or Large-Scale Catering.
• Strong knowledge of healthy meal preparation and calorie-controlled food production.
• Solid understanding of nutrition fundamentals, macronutrients (Protein, Carbohydrates, Fat), calorie calculations, and portion control.
• Experience implementing and enforcing SOPs within food production environments.
• Strong knowledge of HACCP, Food Safety Systems, and quality assurance practices.
• Familiarity with Saudi Food & Drug Authority (SFDA) regulations and requirements.
• Experience in food cost control, yield management, inventory control, and production planning.
• Proven ability to lead and manage kitchen teams effectively.
• Strong communication, leadership, and organizational skills.
• Ability to work in a fast-paced production environment.

Certifications:

• Valid Food Safety Certification (HACCP or equivalent).
• Valid Health Certificate (where applicable).

Find Your Shangri-La in Shangri-La
Shangri-La Jeddah is a luxury waterfront destination anchored on the new Jeddah Waterfront along the shores of the Red Sea, setting a new standard for luxury in the city.

Job Summary
We are seeking a passionate and accomplished Executive Chef to lead the culinary vision of Shangri-La Jeddah. You will report directly to the General Manager and oversee all culinary operations, ensuring exceptional guest experiences and operational excellence.

Key Responsibilities:

• Champion culinary creativity while preserving consistency and quality across all outlets.
• Inspire and develop a high-performing brigade, fostering teamwork and excellence.
• Curate innovative menus and seasonal promotions.
• Lead banquet operations with precision and refinement.
• Drive food cost efficiency while maintaining uncompromising standards.
• Uphold hygiene, food safety, and sustainability.
• Engage with guests to elevate the dining experience.

What We Are Looking For:

• A minimum of 10 years’ experience in international luxury hospitality.
• Proven experience as an Executive Chef or equivalent.
• Strong financial acumen and operational discipline.
• A natural mentor and team builder.
• Fluent in English; additional languages are an advantage.

This is a unique opportunity to shape the culinary identity of Shangri-La Jeddah. Qualified candidates are invited to submit their CV and culinary portfolio.

Why Join Us:

• A workplace that values your passion and supports your growth.
• Structured learning and development pathways.
• Competitive benefits and recognition programs.

About the Role
The Executive Chef will be responsible for leading and improving all kitchen operations during the contract period. This role focuses on enhancing food quality, standardizing recipes and SOPs, improving operational efficiency, ensuring food safety compliance, training kitchen staff, and supporting large-scale production consistency.

Key Responsibilities

• Oversee daily kitchen operations and production workflow.
• Improve food quality, taste consistency, and presentation standards.
• Develop, standardize, and implement kitchen SOPs and recipes.
• Train chefs and kitchen staff on cooking procedures and food safety standards.
• Monitor cooking temperatures, food handling, hygiene, and sanitation practices.
• Improve kitchen organization, production flow, and operational efficiency.
• Reduce food waste and support food cost control initiatives.
• Ensure proper portioning and recipe consistency across all meals.
• Supervise and evaluate kitchen team performance.
• Support management in solving operational and production challenges.
• Assist in menu optimization and recipe scaling for bulk production.
• Ensure compliance with company standards and Saudi food safety regulations.
• Coordinate with warehouse, purchasing, and operations departments when needed.

Required Qualifications

• Proven experience as an Executive Chef, Head Chef, or Senior Kitchen Leader.
• Experience in high-volume kitchens, catering, meal plans, or cloud kitchens is preferred.
• Strong knowledge of food safety and hygiene standards.
• Strong leadership and kitchen management skills.
• Experience in recipe standardization and operational improvement.
• Ability to work under pressure in a fast-paced production environment.
• Strong communication and staff training abilities.

Preferred Skills

• HACCP or food safety certification.
• Experience with large-scale meal production and central kitchen operations.
• Knowledge of cost control and kitchen efficiency systems.
• Ability to create SOPs and training systems.

Key Objectives During Contract Period

• Improve food quality consistency.
• Strengthen kitchen discipline and operational structure.
• Implement or improve SOPs and food safety systems.
• Reduce operational mistakes and food waste.
• Enhance production efficiency and kitchen workflow.
• Train and elevate kitchen team performance.

Working Conditions

• Fast-paced kitchen and production environment.
• Long-standing hours and operational supervision.
• Exposure to hot and cold kitchen areas.
• Hands-on kitchen involvement is expected.

Join Our Team as an Area Chef!
At Premium Food Company Ltd., we pride ourselves on delivering high-quality Asian cuisine and are seeking an experienced Area Chef to manage kitchen operations across multiple branches. This role is integral to maintaining our standards of food quality and consistency while leading our culinary teams.

Role Responsibilities:

• Supervise kitchen operations across assigned branches to ensure high food quality.
• Develop and maintain authentic Asian menus and recipes that embody our culinary philosophy.
• Monitor food costs, manage inventory, and minimize waste through efficient practices.
• Train and support chefs and kitchen staff, fostering their development and performance.
• Implement and uphold kitchen SOPs and industry standards.
• Assist with new branch openings and kitchen setup as needed.
• Ensure compliance with food safety and hygiene regulations.
• Work closely with operations and management teams to enhance overall operational performance.

Qualifications and Experience:

• Proven experience as an Area Chef, Executive Chef, or Senior Sous Chef specializing in Asian cuisine.
• Experience managing multiple kitchen operations or restaurant outlets.
• Strong leadership skills and team management capabilities.
• Good knowledge of food costing, inventory control, and kitchen operations.
• Willingness to travel between branches and work hands-on when required.
• Minimum of 2 years work experience in Saudi Arabia is required.

Key Skills:

• Extensive knowledge of Asian cuisine including Chinese and Japanese dishes.
• Expert in menu planning and recipe standardization.
• Strong abilities in food cost management and inventory control.
• Ability to lead teams and conduct staff training effectively.
• Exceptional quality control and operational excellence skills.

Head Chef – Central Kitchen
We are seeking an experienced Head Chef to oversee and manage daily operations within our Central Kitchen, specializing in healthy meal production and meal prep services. The successful candidate will be responsible for ensuring food quality, operational efficiency, food safety compliance, recipe consistency, and adherence to nutritional standards across all production activities.

Key Responsibilities:

• Oversee daily Central Kitchen operations and production activities.
• Ensure recipe consistency, portion control, and nutritional accuracy.
• Maintain compliance with HACCP, food safety regulations, and SFDA requirements.
• Implement and enforce SOPs, kitchen procedures, and quality standards.
• Monitor food quality, presentation, and production efficiency.
• Manage food cost, yield control, inventory, and waste reduction initiatives.
• Lead, train, and develop kitchen staff to maintain high performance standards.
• Coordinate production planning and workflow optimization.
• Ensure accurate execution of healthy meal plans and calorie-controlled menus.
• Monitor adherence to macros, nutritional specifications, and portioning standards.
• Support operational expansion and coordination across multiple locations when required.
• Identify operational improvement opportunities and implement corrective actions.

Accountability:
This role carries accountability for:

• Daily kitchen operations and production output.
• Food quality, consistency, and nutritional accuracy.
• Compliance with food safety and regulatory standards.
• Team performance and kitchen discipline.
• Cost control, waste reduction, and operational efficiency.

Required Qualifications:

• Minimum 5–7 years of culinary experience, including at least 2 years in a Head Chef or Sous Chef leadership role.
• Proven experience in Central Kitchens, Meal Prep Operations, Healthy Food Production, or Large-Scale Catering.
• Strong knowledge of healthy meal preparation and calorie-controlled food production.
• Solid understanding of nutrition fundamentals, macronutrients (Protein, Carbohydrates, Fat), calorie calculations, and portion control.
• Experience implementing and enforcing SOPs within food production environments.
• Strong knowledge of HACCP, Food Safety Systems, and quality assurance practices.
• Familiarity with Saudi Food & Drug Authority (SFDA) regulations and requirements.
• Experience in food cost control, yield management, inventory control, and production planning.
• Proven ability to lead and manage kitchen teams effectively.
• Strong communication, leadership, and organizational skills.
• Ability to work in a fast-paced production environment.

Certifications:

• Valid Food Safety Certification (HACCP or equivalent).
• Valid Health Certificate (where applicable).

Find Your Shangri-La in Shangri-La
Shangri-La Jeddah is a luxury waterfront destination anchored on the new Jeddah Waterfront along the shores of the Red Sea, setting a new standard for luxury in the city.

Job Summary
We are seeking a passionate and accomplished Executive Chef to lead the culinary vision of Shangri-La Jeddah. You will report directly to the General Manager and oversee all culinary operations, ensuring exceptional guest experiences and operational excellence.

Key Responsibilities:

• Champion culinary creativity while preserving consistency and quality across all outlets.
• Inspire and develop a high-performing brigade, fostering teamwork and excellence.
• Curate innovative menus and seasonal promotions.
• Lead banquet operations with precision and refinement.
• Drive food cost efficiency while maintaining uncompromising standards.
• Uphold hygiene, food safety, and sustainability.
• Engage with guests to elevate the dining experience.

What We Are Looking For:

• A minimum of 10 years’ experience in international luxury hospitality.
• Proven experience as an Executive Chef or equivalent.
• Strong financial acumen and operational discipline.
• A natural mentor and team builder.
• Fluent in English; additional languages are an advantage.

This is a unique opportunity to shape the culinary identity of Shangri-La Jeddah. Qualified candidates are invited to submit their CV and culinary portfolio.

Why Join Us:

• A workplace that values your passion and supports your growth.
• Structured learning and development pathways.
• Competitive benefits and recognition programs.

About the Role
The Executive Chef will be responsible for leading and improving all kitchen operations during the contract period. This role focuses on enhancing food quality, standardizing recipes and SOPs, improving operational efficiency, ensuring food safety compliance, training kitchen staff, and supporting large-scale production consistency.

Key Responsibilities

• Oversee daily kitchen operations and production workflow.
• Improve food quality, taste consistency, and presentation standards.
• Develop, standardize, and implement kitchen SOPs and recipes.
• Train chefs and kitchen staff on cooking procedures and food safety standards.
• Monitor cooking temperatures, food handling, hygiene, and sanitation practices.
• Improve kitchen organization, production flow, and operational efficiency.
• Reduce food waste and support food cost control initiatives.
• Ensure proper portioning and recipe consistency across all meals.
• Supervise and evaluate kitchen team performance.
• Support management in solving operational and production challenges.
• Assist in menu optimization and recipe scaling for bulk production.
• Ensure compliance with company standards and Saudi food safety regulations.
• Coordinate with warehouse, purchasing, and operations departments when needed.

Required Qualifications

• Proven experience as an Executive Chef, Head Chef, or Senior Kitchen Leader.
• Experience in high-volume kitchens, catering, meal plans, or cloud kitchens is preferred.
• Strong knowledge of food safety and hygiene standards.
• Strong leadership and kitchen management skills.
• Experience in recipe standardization and operational improvement.
• Ability to work under pressure in a fast-paced production environment.
• Strong communication and staff training abilities.

Preferred Skills

• HACCP or food safety certification.
• Experience with large-scale meal production and central kitchen operations.
• Knowledge of cost control and kitchen efficiency systems.
• Ability to create SOPs and training systems.

Key Objectives During Contract Period

• Improve food quality consistency.
• Strengthen kitchen discipline and operational structure.
• Implement or improve SOPs and food safety systems.
• Reduce operational mistakes and food waste.
• Enhance production efficiency and kitchen workflow.
• Train and elevate kitchen team performance.

Working Conditions

• Fast-paced kitchen and production environment.
• Long-standing hours and operational supervision.
• Exposure to hot and cold kitchen areas.
• Hands-on kitchen involvement is expected.