Executive Chef (Required Cuisines are mentioned in the description)
- Riyadh
- Permanent
- Full-time
- Proven experience as an Executive Chef or in a similar senior culinary leadership role.
- Strong expertise in South African and South Asian, International, Italian andJapanese, Shami (Lebanese and Syrian), and Persian (Iranian)cuisines.
- Excellent leadership, organizational, and communication skills.
- Fluency in English and Arabic (spoken and written).
- In-depth knowledge of kitchen management, food safety, and hygiene standards.
- Culinary degree or equivalent professional training is preferred. Key Responsibilities
- Lead, inspire, and manage the entire kitchen brigade across multiple outlets.
- Maintain high standards of food preparation, presentation, and taste across allcuisines offered.
- Ensure consistency and quality control for all dishes served.
- Create and update menus that reflect seasonal ingredients, customer preferences,and market trends.
- Introduce innovative dishes while preserving authenticity in traditional cuisines.
- Develop special event and seasonal menus for promotions.
- Oversee daily kitchen operations to ensure efficiency and productivity.
- Maintain compliance with health, safety, and hygiene regulations.
- Manage inventory levels, ordering, and receiving of food supplies.
- Monitor food costs, portion control, and wastage to meet budgetary targets.
- Work closely with procurement and cost control teams to optimize purchasing.
- Recruit, train, and mentor culinary staff, promoting a positive and professional workculture.
- Conduct regular training sessions to enhance culinary skills and service standards.
- Coordinate with F&B management, restaurant managers, and event teams toensure smooth service. • Act as a liaison between the kitchen and front-of-house teams.
- Communicate effectively in both English and Arabic with staff, management, andsuppliers.