Head chef Jobs in Saudi Arabia

• Oversee daily kitchen operations and manage kitchen staff.
• Develop and implement innovative menu items that showcase local ingredients.
• Ensure food quality, presentation, and compliance with health and safety regulations.
• Liaise with suppliers and manage inventory effectively.
• Maintain a clean and safe kitchen environment.

• Culinary skills and expertise in various cooking techniques.
• Experience in menu development and creating new dishes.
• Strong leadership and communication abilities.
• Organizational and time-management skills.
• Experience in a healthy, organic, or farm-to-table culinary environment is a plus.
• Culinary degree or equivalent experience.

• Oversee kitchen operations to ensure quality, consistency, and alignment with brand standards.
• Maintain and develop authentic Asian recipes and menu items.
• Monitor food quality, presentation, taste, and hygiene standards consistently.
• Control food costs, waste, and inventory across locations.
• Train, coach, evaluate chefs, and other kitchen staff.
• Implement standard operating procedures (SOPs), recipes, and plating standards.
• Support new store openings and assist with kitchen setups.
• Ensure compliance with food safety, sanitation, and company policies.
• Collaborate closely with operations and management teams to enhance performance.

• Proven experience as an Area Chef, Executive Chef, or Senior Sous Chef specializing in Asian cuisine.
• Experience managing multiple kitchen teams or outlets.
• Excellent leadership, communication, and training skills.
• Strong knowledge of food costing, menu engineering, and kitchen operations.
• Willingness to travel between branches and work hands-on when necessary.
• Minimum of 2 years of experience working in Saudi Arabia is required.

• Expertise in authentic Asian cooking techniques.
• Experience in menu development and recipe standardization.
• Effective cost control and inventory management skills.
• Ability to lead and train teams effectively.
• Commitment to quality assurance and operational excellence.

• Lead and manage kitchen operations ensuring consistent quality and brand standards.
• Drive efficiency and profitability as the Production Manager.
• Ensure food safety, hygiene, and sanitation standards are met in compliance with local regulations.
• Control food costs through effective menu engineering and waste reduction.
• Manage budgets, forecasting, and inventory controls.
• Develop and inspire culinary teams to foster creativity.
• Enhance guest satisfaction through collaboration with F&B leadership.

• Professional diploma in Food Production or Culinary Arts.
• Minimum 2 years experience as Executive Chef or Executive Sous Chef in a larger hotel.
• Strong practical and operational skills.
• Ability to manage cost control and operational efficiency.
• Creative mindset with strong leadership capabilities.
• Excellent organizational and communication skills.

• Lead and manage kitchen staff, providing guidance and ensuring high standards of food preparation.
• Oversee all food-related functions, maintaining consistency and quality in product delivery.
• Manage budget goals and control department expenses.
• Ensure compliance with food safety and sanitation standards.
• Interact with guests to enhance their dining experience and gather feedback.
• Train and develop kitchen associates, fostering a collaborative work environment.

• Championing culinary creativity while preserving consistency and quality across all outlets.
• Inspiring and developing a high-performing brigade, fostering a culture of teamwork and excellence.
• Curating innovative menus and seasonal promotions aligned with our brand positioning.
• Leading large-scale banquet operations with precision and refinement.
• Driving food cost efficiency and productivity while maintaining uncompromising standards.
• Upholding the highest levels of hygiene, food safety, and sustainability.
• Engaging with guests to understand their preferences and continuously elevate the dining experience.

• A minimum of 10 years’ experience in international luxury hospitality.
• Proven experience as an Executive Chef or equivalent senior culinary leader.
• Strong financial acumen and operational discipline.
• Creativity, cultural sensitivity, and a genuine passion for guest engagement.
• Fluency in English (additional languages are an advantage).

We are seeking an experienced Head Chef to lead our kitchen operations and oversee all culinary activities in our establishment. We manage and operate premium pastry and sweets brands. We need someone who is passionate and have experience in pastry and sweets. The successful candidate will be responsible for product planning and development, managing kitchen staff and ensuring food quality standards, controlling food costs and inventory management, and maintaining health and safety regulations. The ideal candidate should possess strong leadership skills, extensive culinary expertise, and the ability to work in a fast-paced environment while delivering exceptional food experiences to our customers.

• Lead, mentor, and inspire a talented culinary team.
• Design and execute innovative seasonal menus.
• Oversee all kitchen operations ensuring quality and safety.
• Implement HACCP protocols and food safety compliance.
• Manage food costs, portion control, and supplier performance.
• Collaborate with front-of-house teams for exceptional guest experiences.
• Develop and manage kitchen budgets and monitor expenditures.

• Proven experience as an Executive Chef or senior sous chef.
• Exceptional interpersonal and communication skills.
• Strong command of international cuisine.
• Knowledge of HACCP protocols and kitchen hygiene standards.
• Financial acumen and experience managing kitchen budgets.
• Culinary degree or professional certification preferred.
• Fluency in English; Arabic skills are a plus.

• Lead and manage kitchen operations across all outlets and functions, meeting brand standards.
• Drive efficiency and profitability as the Production Manager.
• Ensure high food safety, hygiene, and sanitation standards.
• Control food costs through effective menu engineering.
• Manage budgets, forecasts, and inventory controls.
• Develop and inspire the culinary team, promoting creativity.
• Enhance guest satisfaction through collaboration with F&B leadership.

• Professional diploma in Food Production or Culinary Arts.
• Minimum 2 years of experience as Executive Chef or Executive Sous Chef.
• Strong operational and administrative skills.
• Proven cost control and hygiene management abilities.
• Creative mindset with effective leadership skills.
• Excellent organizational and communication skills.

• Oversee the kitchen staff and ensure their continuous development.
• Create menus that not only meet but exceed customer expectations.
• Manage the daily operations of the kitchen, maintaining high food quality across all outlets.
• Engage actively with guests and team members to foster positive relationships.
• Handle operational budgets and manage food costs effectively.
• Ensure compliance with health and safety regulations.
• Coach and develop kitchen team members to maintain performance standards.

• Proven experience as an Executive Chef or a high-performing Sous Chef in a premium establishment.
• Strong leadership and communication skills.
• A creative approach to food production.
• Excellent planning and organizational skills.
• A current, valid, and relevant trade qualification.

• Plan and direct food preparation and culinary activities.
• Design and modify menus in coordination with airline clients.
• Meet culinary financial objectives by estimating requirements with minimal waste.
• Supervise and mentor kitchen staff, ensuring high standards.
• Oversee equipment purchases, repairs, and kitchen operations.
• Ensure compliance with food safety, sanitation, and GACA regulations.
• Drive continuous improvement and implement innovative culinary solutions.
• Conduct internal quality checks and resolve operational issues promptly.
• Lead recruitment, performance reviews, and staff development.
• Collaborate with procurement and verify supplier compliance with hygiene and safety standards.

• BS degree in Culinary Science or related certification.
• Proven track record as an Executive Chef with excellent kitchen management skills (Certifications ISO, HACCP).
• Understanding of large-scale production and assembly preferred.
• Ability to work in a fast-paced, deadline-driven environment.
• Strong problem-solving, leadership, and delegation abilities.
• Up-to-date with culinary trends and best practices.
• Familiarity with MS Office and restaurant management software.
• Proficient in English.

• Prepare and cook high-quality traditional Saudi dishes.
• Commit to maintaining high standards of cleanliness and food safety.
• Work effectively under pressure during events and gatherings.
• Collaborate with kitchen staff to ensure timely and quality service.

• Minimum of 3 years of experience in traditional Saudi cooking, including dishes like Kabsa, Jareesh, and Mandi.
• Good knowledge of traditional ingredients and recipes.
• Punctual and disciplined with work timings.
• Ability to innovate and contribute to menu development.

• Hot Food Chef

• Previous experience in the F&B industry
• Good English communication skills
• Knowledge of food safety and hygiene

• Lead and develop the kitchen team, ensuring ongoing professional growth.
• Create and implement menus that align with brand standards and customer preferences.
• Ensure consistent production of high-quality food across all hotel food outlets.
• Manage department operations including budgeting, forecasting, and waste management.
• Foster positive relationships with guests, team members, contractors, and suppliers.
• Resolve any issues promptly and effectively.
• Maintain compliance with health and safety regulations.

• Proven experience as an Executive Chef or high-performing Sous Chef in a first-class property.
• Excellent leadership and communication skills.
• A creative approach to food production and strong business acumen.
• The ability to multi-task and meet tight deadlines.
• A relevant trade qualification.

• Create innovative menus that reflect culinary trends and dietary preferences.
• Oversee food preparation, ensuring consistency and adherence to established recipes.
• Supervise kitchen staff, assign tasks, and provide training.
• Manage food inventory levels and implement effective inventory control.
• Monitor food costs and implement cost-saving initiatives.
• Ensure compliance with food safety regulations and hygiene practices.

• A bachelor’s degree in Catering, Hospitality, or a relevant field.
• 10+ years of international experience in a five-star hotel and restaurants.
• Strong problem-solving and leadership skills.
• Proficiency in Microsoft Office programs.

• Access to Learning & Development programmes and clear career pathways.
• Colleague discounts on food, beverage, and hotel stays worldwide.
• Healthcare and insurance benefits.
• Locally competitive salary and incentive structure.
• Inclusive work environment.