Executive Chef
On-siteRiyadh, Riyadh Region, Saudi Arabia
Job Summary
Oversee all aspects of kitchen management, from menu innovation to team leadership, while maintaining the highest standards of quality, safety, and profitability. Lead, recruit, and develop a dynamic kitchen team in Riyadh, Saudi Arabia, fostering a collaborative environment that promotes continuous improvement. Create and execute innovative menus in collaboration with management, ensuring alignment with organizational values, guest preferences, and local market demands. Maintain rigorous quality control standards for all food preparation, presentation, and storage, ensuring consistency across all dishes. Implement and enforce HACCP food safety protocols, halal compliance standards, and hygiene requirements, conducting regular audits and comprehensive staff training. Manage kitchen inventory, food storage, and supply chain relationships with vendors, negotiating favorable terms while maintaining strong supplier partnerships. Analyze and optimize kitchen profitability through cost control, portion management, and efficient resource allocation without compromising quality standards. Develop and maintain detailed technical sheets and standardized recipes, ensuring precise execution and consistency across all culinary operations. Monitor and manage kitchen budgets, controlling food costs and labor expenses to achieve profitability targets and organizational goals. Train and mentor kitchen staff on food safety, culinary techniques, halal preparation methods, and professional development, creating a culture of excellence. Ensure compliance with all health, safety, sanitation, and local regulatory requirements specific to the Riyadh hospitality market. Collaborate with front-of-house teams to deliver exceptional guest experiences and address any culinary-related feedback with transparency and professionalism. Stay current with culinary trends and innovations, bringing fresh ideas and creative concepts to the menu while respecting local culinary traditions. Demonstrate assertive decision-making in high-pressure environments while maintaining empathetic and supportive leadership.
Required Qualifications
- Advanced culinary expertise with proven ability to develop and execute diverse, high-quality menus
- Strong leadership and team management skills with experience leading large kitchen teams
- Comprehensive knowledge of HACCP food safety protocols and sanitation standards
- In-depth understanding of halal food preparation standards and Islamic dietary requirements
- Proficiency in cost analysis, budget management, and P&L responsibility
- Excellent organizational and time management abilities with strong attention to detail
- Vendor negotiation and supplier relationship management experience
- Proficiency in kitchen equipment operation and maintenance
- Strong communication skills (written and verbal) in English
- Problem-solving abilities and decisiveness in high-pressure environments
- Analytical mindset with ability to interpret financial data and optimize operations
- Minimum 8-10 years of professional culinary experience in high-volume food service operations
- Proven track record of successfully leading and developing kitchen teams
- Experience managing kitchen budgets and controlling food costs
- Demonstrated success in menu development and culinary innovation
- Culinary degree or professional culinary certification from an accredited institution
- HACCP Food Safety Certification (required)
Desired Qualifications
- Experience in international or luxury hospitality settings (preferred)
- Experience working in Middle Eastern hospitality environments or with diverse culinary traditions (preferred)
- ServSafe or equivalent food safety certification (preferred)
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