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.

Join Hyatt Place Al Ula as a Sous Chef!
We are excited to announce an opportunity to be part of Hyatt’s expansion in the region. As the Sous Chef, you will play a vital role in the opening of Hyatt Place Al Ula, which will feature 215 guest rooms and multiple food and beverage outlets.

Your Role:
As a Sous Chef, you will support the Head Chef in overseeing daily kitchen operations while ensuring smooth and efficient service. Your responsibilities will include:

• Assisting in managing daily kitchen operations
• Ensuring consistent food quality and presentation
• Supervising kitchen staff and organizing workflow
• Maintaining hygiene and safety standards
• Assisting in menu preparation, inventory control, and cost management

Qualifications:
The ideal candidate should possess:

• Previous experience in a similar role within a hotel or restaurant
• Strong leadership and team supervision skills
• Good knowledge of food safety and hygiene standards
• Ability to work under pressure in a fast-paced environment
• Creativity and attention to detail in food preparation
• Excellent English communication skills

Join us and be part of an exciting journey in the hospitality industry!

About the Role
We are seeking an experienced and innovative Restaurant Chef to lead the culinary operations at Four Seasons Hotel Madinah’s signature restaurant. Reporting to the Executive Sous Chef, you will be responsible for creating exceptional dining experiences through the preparation, presentation, and execution of menu offerings. You will oversee kitchen staff, manage kitchen operations, and maintain the highest culinary standards, ensuring that every dish served aligns with Four Seasons' commitment to excellence.

What You Will Do

• Lead and manage the day-to-day operations of the restaurant kitchen, ensuring the highest standards of food quality, hygiene, and service.
• Create and develop innovative menus that reflect the restaurant's concept, seasonal ingredients, and guest preferences.
• Supervise, train, and motivate kitchen staff, providing regular feedback to improve performance and maintain high culinary standards.
• Ensure that dishes are prepared and presented in accordance with Four Seasons standards, focusing on creativity, consistency, and taste.
• Maintain inventory control, manage food ordering, and ensure timely stock replenishment to avoid shortages.
• Monitor and manage food cost, labor cost, and overall kitchen profitability, implementing cost-effective practices without compromising quality.
• Ensure compliance with health, safety, and sanitation regulations, performing regular checks on kitchen cleanliness and equipment.
• Handle guest feedback, requests, and special dietary needs, ensuring a personalized and memorable dining experience.
• Collaborate with the F&B team to ensure smooth coordination of restaurant operations, including front-of-house communication and event management.
• Stay updated on culinary trends, techniques, and food innovations to keep the restaurant’s offerings fresh and exciting.

What You Bring

• Degree or diploma in Culinary Arts or a related field is preferred.
• Proven experience as a Restaurant Chef or in a similar role within luxury hotels or fine dining restaurants.
• Strong leadership, organizational, and communication skills.
• Expertise in menu creation, food preparation, and cooking techniques.
• Knowledge of kitchen operations, inventory control, and cost management.
• Ability to inspire and lead a diverse team of culinary professionals.
• Proficiency in English; Arabic language skills are a plus.

Suitable candidates must be eligible to work in Saudi Arabia.

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!

Discover your potential with Shangri-La
Shangri-La Jeddah, located on the stunning Jeddah Waterfront, offers a unique standard of luxury. We are on the lookout for a passionate and accomplished Executive Chef to lead our culinary vision and operations across our six distinct outlets.

Job Summary:
The Executive Chef will be responsible for:

• Championing culinary creativity while ensuring consistency and quality.
• Inspiring and mentoring a high-performing kitchen team.
• Developing innovative menus and seasonal promotions.
• Leading banquet operations with precision.
• Driving food cost efficiency while maintaining high hygiene and food safety standards.

What We Are Looking For:
To thrive in this role, you should possess:

• A minimum of 10 years’ experience in international luxury hospitality.
• Proven experience as an Executive Chef or in a senior culinary leadership role.
• Strong financial acumen and operational discipline.
• A passion for mentor ship and guest engagement.
• Fluency in English (additional languages are a plus).

Why Join Us:
We offer a supportive workplace that values your passion and encourages personal growth, along with:

• Structured learning and development pathways.
• Competitive benefits and travel perks.
• A team environment that promotes inclusion and diversity.

Join us and contribute to a brand renowned for service excellence and memorable experiences.

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 Hyatt Place Al Ula as a Sous Chef!
We are excited to announce an opportunity to be part of Hyatt’s expansion in the region. As the Sous Chef, you will play a vital role in the opening of Hyatt Place Al Ula, which will feature 215 guest rooms and multiple food and beverage outlets.

Your Role:
As a Sous Chef, you will support the Head Chef in overseeing daily kitchen operations while ensuring smooth and efficient service. Your responsibilities will include:

• Assisting in managing daily kitchen operations
• Ensuring consistent food quality and presentation
• Supervising kitchen staff and organizing workflow
• Maintaining hygiene and safety standards
• Assisting in menu preparation, inventory control, and cost management

Qualifications:
The ideal candidate should possess:

• Previous experience in a similar role within a hotel or restaurant
• Strong leadership and team supervision skills
• Good knowledge of food safety and hygiene standards
• Ability to work under pressure in a fast-paced environment
• Creativity and attention to detail in food preparation
• Excellent English communication skills

Join us and be part of an exciting journey in the hospitality industry!

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.

Discover your potential with Shangri-La
Shangri-La Jeddah, located on the stunning Jeddah Waterfront, offers a unique standard of luxury. We are on the lookout for a passionate and accomplished Executive Chef to lead our culinary vision and operations across our six distinct outlets.

Job Summary:
The Executive Chef will be responsible for:

• Championing culinary creativity while ensuring consistency and quality.
• Inspiring and mentoring a high-performing kitchen team.
• Developing innovative menus and seasonal promotions.
• Leading banquet operations with precision.
• Driving food cost efficiency while maintaining high hygiene and food safety standards.

What We Are Looking For:
To thrive in this role, you should possess:

• A minimum of 10 years’ experience in international luxury hospitality.
• Proven experience as an Executive Chef or in a senior culinary leadership role.
• Strong financial acumen and operational discipline.
• A passion for mentor ship and guest engagement.
• Fluency in English (additional languages are a plus).

Why Join Us:
We offer a supportive workplace that values your passion and encourages personal growth, along with:

• Structured learning and development pathways.
• Competitive benefits and travel perks.
• A team environment that promotes inclusion and diversity.

Join us and contribute to a brand renowned for service excellence and memorable experiences.

Join Le Méridien Hotels & Resorts as an Executive Chef I and lead exceptional culinary operations!

As the Executive Chef I, you will be pivotal to the overall success of our daily kitchen operations. This role will allow you to exhibit your culinary talents while managing staff and ensuring that all food-related functions are executed to the highest standards. You will strive to enhance guest and employee satisfaction while maximizing financial performance.

Key Responsibilities:

• Lead and manage the kitchen operations and team.
• Oversee food preparation areas to ensure high-quality production.
• Monitor food handling and sanitation standards.
• Guide and develop kitchen staff, setting performance standards.
• Maintain effective communication with team members and guests.
• Implement guidelines for purchasing and inventory management.
• Encourage exceptional customer service behaviors to enhance guest experiences.

Candidate Profile:

• High school diploma or GED with 6 years of experience in culinary, food and beverage, or related fields, OR
• 2-year degree in Culinary Arts, Hotel and Restaurant Management, or a related major with 4 years of experience.

Why Le Méridien?
We celebrate a distinctively European spirit and strive to deliver memorable experiences for our guests while fostering a positive work culture. Be part of a dynamic global team dedicated to making every moment special.

Join Le Méridien Hotels & Resorts as an Executive Chef I!
We are looking for a passionate and experienced Executive Chef to lead our culinary team at Le Méridien Makkah. This is a fantastic opportunity to showcase your culinary talents while enhancing guest satisfaction and financial performance.

Key Responsibilities:

• Oversee daily kitchen operations, ensuring a high-quality culinary product is consistently delivered.
• Guide and develop kitchen staff while fostering a collaborative team environment.
• Implement and maintain food safety and sanitation standards.
• Monitor food quality and presentation to ensure compliance with established standards.
• Engage with guests to receive feedback and improve service experiences.
• Participate in budget management and control expenses.

Candidate Profile:
We seek candidates with a high school diploma or GED and a minimum of 6 years of experience in culinary management, or a 2-year degree in Culinary Arts or related fields with at least 4 years of experience.

If you are interested in a role where you can cultivate your creativity and enhance the guest experience, we would love to hear from you. Join us at Le Méridien, where we celebrate the European spirit of savoring the good life.

About the Role
We are seeking an experienced and innovative Restaurant Chef to lead the culinary operations at Four Seasons Hotel Madinah’s signature restaurant. Reporting to the Executive Sous Chef, you will be responsible for creating exceptional dining experiences through the preparation, presentation, and execution of menu offerings. You will oversee kitchen staff, manage kitchen operations, and maintain the highest culinary standards, ensuring that every dish served aligns with Four Seasons' commitment to excellence.

What You Will Do

• Lead and manage the day-to-day operations of the restaurant kitchen, ensuring the highest standards of food quality, hygiene, and service.
• Create and develop innovative menus that reflect the restaurant's concept, seasonal ingredients, and guest preferences.
• Supervise, train, and motivate kitchen staff, providing regular feedback to improve performance and maintain high culinary standards.
• Ensure that dishes are prepared and presented in accordance with Four Seasons standards, focusing on creativity, consistency, and taste.
• Maintain inventory control, manage food ordering, and ensure timely stock replenishment to avoid shortages.
• Monitor and manage food cost, labor cost, and overall kitchen profitability, implementing cost-effective practices without compromising quality.
• Ensure compliance with health, safety, and sanitation regulations, performing regular checks on kitchen cleanliness and equipment.
• Handle guest feedback, requests, and special dietary needs, ensuring a personalized and memorable dining experience.
• Collaborate with the F&B team to ensure smooth coordination of restaurant operations, including front-of-house communication and event management.
• Stay updated on culinary trends, techniques, and food innovations to keep the restaurant’s offerings fresh and exciting.

What You Bring

• Degree or diploma in Culinary Arts or a related field is preferred.
• Proven experience as a Restaurant Chef or in a similar role within luxury hotels or fine dining restaurants.
• Strong leadership, organizational, and communication skills.
• Expertise in menu creation, food preparation, and cooking techniques.
• Knowledge of kitchen operations, inventory control, and cost management.
• Ability to inspire and lead a diverse team of culinary professionals.
• Proficiency in English; Arabic language skills are a plus.

Suitable candidates must be eligible to work in Saudi Arabia.