28 Chef Manager jobs in Saudi Arabia

Job Summary

The Kitchen Manager is responsible for the full A-to-Z management of central kitchen operations. This includes production, hygiene, manpower, logistics, cost control, and client handling. The Kitchen Manager ensures production meets all safety, compliance, cost, and quality standards, while leading kitchen teams to their full potential and maintaining readiness for audits, client visits, and operational reviews.

This role focuses on overall operational control, compliance, logistics, and client service, while coordinating with chefs to ensure food quality and with QC, Procurement, and Cost Control to align operations with business objectives.

Duties and Responsibilities:

Operations & Production

•   Manage daily operations across all kitchen sections (receiving, storage, preparation, cooking, packaging, dispatch).

•   Ensure production timelines are achieved in line with contracts and service-level agreements.

•   Monitor equipment usage, maintenance schedules, and facility upkeep.

•   resolving operational gaps or emergencies immediately on the spot.

•   Ensure accurate and timely meal dispatch and tracking.

Compliance & Quality

•   Work with QC/QA to enforce HACCP, SFDA, and international food safety standards.

•   Maintain food safety logs, audits, and full documentation for compliance.

•   Lead hygiene, sanitation, and waste management programs.

•   Represent the kitchen during audits, client visits, and internal reviews, ensuring operational readiness.

•   Handle client complaints related to food or service with proper follow-up and root cause analysis.

Cost & Efficiency

•   Manage budgets, monitor consumption, and control both food and non-food costs.

•   Collaborate with procurement and chefs for inventory control, sourcing, and ingredient utilization.

•   Take ownership of menu food cost calculations to ensure profitability and alignment with set targets.

•   Monitor variances and implement cost-saving initiatives.

•   Use ERP/reporting tools (e.g., Odoo) for documentation, recipe costing, and kitchen data tracking.

People Leadership

•   Directly supervise all kitchen-related teams: production, packaging, logistics, hygiene, cleaning, and support staff.

•   Conduct training programs, staff performance evaluations, and workshops to upskill the team.

•   Manage staff rostering and shift planning based on daily production needs.

•   Build a culture of accountability, discipline, and operational excellence.

Menu & Client Coordination

•   Collaborate with chefs on menu creation and development tailored to client/project requirements.

•   Adapt menus to cultural preferences and project-specific demands.

•   Conduct food tastings and quality checks to ensure client satisfaction.

•   Maintain strong client relationships, ensuring expectations are met consistently.

Reporting

•   Provide regular reports to the operations on kitchen performance, risks, KPIs, and action plans for improvements.

•   Track key operational metrics including efficiency, cost, quality, and client satisfaction.

Knowledge, Skills & Experience Required:

• years of experience in F&B, high-volume bulk catering/central kitchen management.

•   Strong knowledge of HACCP/SFDA systems.

•   Proven leadership, budget control, and team management skills.

•   Good knowledge of English and Arabic is a plus

We're Hiring: Chef – Production Manager | Saudi Arabia

Are you passionate about crafting exceptional bakery and confectionery products?

We're seeking an experienced
Chef – Production Manager
to lead end-to-end bakery production, ensuring top-quality output, innovation, and compliance with food safety standards.

Key Responsibilities

Oversee bakery & confectionery production lines, ensuring quality and efficiency

Expertise in
French pastries, breads, cakes, and chocolate tempering

Manage inventory, production schedules, and raw material availability

Innovate and introduce new products aligned with market trends

Ensure equipment maintenance, temperature control, and hygiene standards

Monitor production costs and maintain food safety compliance

Ideal Candidate

5+ years' experience in bakery/pastry production (mass production preferred)

Strong leadership and communication skills

Creative, detail-oriented, and hands-on with modern bakery equipment

Proficient in Microsoft Office and familiar with production planning tools

Flexible and able to work during holidays if needed

Company Description

Wild&Org is the delicious Grab&Go cafe for the savvy, health-conscious foodie. Based in Jeddah, we provide a welcoming place to enjoy healthy, delicious food in the middle of a busy day. Our professional nutritionists and chefs create tantalizing, honest, natural food inspired by local ingredients with Grab & Go convenience. We are committed to supporting our customers' efforts to live their best, healthiest lives by making it easy to find healthy, organic, delicious food throughout cities in Saudi Arabia. Our shortcut-free approach brings unparalleled food choices in a ready-made format to our local community.

Role Description

This is a full-time on-site role for a Head Chef located in Jeddah. The Head Chef will be responsible for overseeing daily kitchen operations, managing kitchen staff, developing and implementing menu items, ensuring food quality and presentation meet our standards, and maintaining a clean and safe kitchen environment. The Head Chef will also be responsible for liaising with suppliers, managing inventory, and ensuring compliance with health and safety regulations.

Qualifications

• Culinary skills, expertise in cooking techniques, and knowledge of food safety and sanitation practices
• Experience in menu development, creating new dishes, and utilizing local ingredients
• Leadership skills, ability to manage kitchen staff, and effective communication
• Inventory management and supplier liaison skills
• Strong organizational and time-management abilities
• Ability to work efficiently in a fast-paced, high-pressure environment
• Experience in a healthy, organic, or farm-to-table culinary environment is a plus
• Culinary degree or equivalent experience

menu development and innovation, kitchen operation management, food quality and presentation, staff training and leadership, cost control and budget management, collaboration with management, supplier management, stock management.

Required Candidate profile

strong verbal and written communication skills, ability to give clear instructions to kitchen staff active collaboration with management and front-of-house team conflict resolution and team motivation

Join one of Dubai's most acclaimed upmarket steakhouses, known for its sophisticated ambiance, impeccable service, and world-class culinary execution. The restaurant offers a refined dining experience centred on premium cuts and innovative grill techniques, combining international standards with an elegant local touch. This is an opportunity to lead a high-performing kitchen team in a venue that celebrates craftsmanship, creativity, and consistency at the highest level.

Key Responsibilities

• Lead daily kitchen operations with full accountability for quality, consistency, and efficiency.
• Oversee butchery, dry-aging, and precise meat preparation to exacting standards.
• Design and execute menu concepts showcasing premium cuts and contemporary steakhouse dishes.
• Manage kitchen budgets, supplier relationships, and inventory control.
• Train and mentor a multicultural team to ensure top-tier performance and adherence to hygiene and safety standards.
• Collaborate with management to develop seasonal offerings and maintain brand identity.

• 7+ years of experience in luxury or fine dining steakhouses, including at least 3 years as Head Chef.

• Expert-level proficiency in butchery and meat aging.

• Proven leadership skills and experience managing a large brigade.
• Fluent in English; additional languages advantageous.
• Strong understanding of HACCP and international food safety standards.
• Candidates currently in or outside the UAE are welcome to apply.

• AED 30,000/month (tax-free).

• Eligible for gratuities and service charge.

• Annual flight ticket (every 12 months).
• Five-day work week.
• Full medical insurance.
• Live-out arrangement.

Additional Information

Flights, visa costs, and medical tests are covered by the company.

We appreciate your interest in this vacancy. Due to the high number of applications we receive, only candidates selected to move to the next stage of the recruitment process can be contacted.

Radiant does not charge any fee to candidates—all costs are always covered by the client.

Join one of Saudi Arabia's most iconic all-day dining restaurants, celebrated for its creative presentation, wholesome dishes, and vibrant culinary style. This role offers the opportunity to lead a talented kitchen team within a brand that combines international quality with a relaxed, contemporary atmosphere. The Head Chef will oversee daily kitchen operations, drive consistency, and inspire excellence in every dish.

Key Responsibilities

• Lead and manage the entire kitchen operation, ensuring consistency and quality across all sections.
• Develop, train, and mentor the culinary team to maintain brand standards.
• Plan and execute menu items in line with the brand's creative vision.
• Control food costs, wastage, and inventory levels.
• Maintain compliance with hygiene, HACCP, and food safety standards.
• Collaborate with management on menu innovation, promotions, and seasonal updates.
• Ensure smooth coordination between kitchen and service teams.
• Monitor staff performance and foster a positive, motivated work environment.

• 6–8 years' culinary experience, including at least 2 years in a head or senior sous chef position.
• Proven background in premium or high-volume all-day dining or café concepts.
• Strong leadership and organizational skills.
• Fluent English required, Arabic an advantage.
• Excellent knowledge of modern presentation, healthy cuisine, and international flavours.
• Hands-on approach with high attention to detail and quality.

• SAR 12,500 per month (tax-free).
• Live-in accommodation provided.
• Annual flight ticket.
• Medical insurance.
• Duty meals provided.
• Visa and relocation costs covered by the company.

We appreciate your interest in this vacancy. Due to the high number of applications we receive, only candidates selected to move to the next stage of the recruitment process can be contacted. Radiant does not charge any fee to candidates – all hiring costs are always covered by the client.

Company Description

7Ribs originated as a pop-up restaurant in 2016 in Riyadh, gaining popularity for its unique barbecue dishes at local events. By January 2018, the first 7Ribs restaurant opened in Riyadh, establishing itself as one of the pioneering smoked meats restaurants in Saudi Arabia. 7Ribs prides itself on delivering the most delicious smoked meats while fostering a community-centric dining environment. The company values combining staff, customers, and community at the core to create a respectful and enthusiastic setting. Our vision is to be recognized as a leading steak and smokehouse in Saudi and GCC, providing unforgettable dining experiences and culinary excellence.

Role Description

This is a full-time on-site role for a Head Chef specializing in Continental Cuisine, located in Riyadh. The Head Chef will be responsible for managing the kitchen operations, developing and designing the menu, ensuring high quality and standards in food preparation and presentation, and leading the culinary team. Daily tasks involve sourcing ingredients, maintaining inventory, ensuring compliance with health and safety regulations, and collaborating with other departments to enhance the overall guest dining experience.

Qualifications

• Extensive knowledge and experience in Continental Cuisine
• Proven leadership skills in managing kitchen staff and operations
• Menu development and creative culinary skills
• Strong understanding of food safety and regulatory compliance
• Excellent organizational, time management, and communication skills
• Prior experience as a Head Chef or Executive Chef in a high-end restaurant
• Culinary degree or equivalent experience

Company Description

At Modern Innovation Investment Company (MIIC), we empower businesses to thrive by offering professional services in Human Resources, Finance, and Procurement. Our tailored solutions enhance operational efficiency and drive growth, helping clients optimize talent management, streamline financial processes, and improve procurement strategies. Our dedicated team is committed to delivering measurable results, making us a trusted partner for navigating complex business landscapes and achieving strategic goals.

Role Description

This is a full-time on-site role for a Head Chef - Indian Cuisine located in Riyadh Region. The Head Chef will be responsible for overseeing daily kitchen operations, developing and executing menus, supervising kitchen staff, ensuring food quality and presentation, and maintaining hygiene and safety standards. The Head Chef will also manage inventory, order supplies, and collaborate with management to create seasonal and innovative dishes.

Qualifications

• Extensive experience in Indian Cuisine, with a strong understanding of traditional and contemporary dishes
• Excellent culinary skills, including food preparation, cooking techniques, and presentation
• Leadership and team management skills to supervise and train kitchen staff
• Knowledge of food safety and hygiene standards
• Inventory management and procurement skills
• Strong organizational and multitasking abilities
• Excellent communication and interpersonal skills
• Culinary degree or relevant certification is preferred
• Ability to work in a fast-paced and high-pressure environment

Head Chef

Position Overview

The Head Chef specialising in Mediterranean cuisines is primarily responsible to enhance the menu offerings and oversee the day-to-day management for the culinary operations of the of the Chairmans properties within the Kingdom of Saudi Arabia while maintaining a superior level of customer service.

The ideal candidate will excel in preparing, cooking, and serving high-quality Mediterranean dishes that complement our existing culinary repertoire. The family values fresh, seasonal, locally sourced, and healthy organic cuisine. This role also involves overseeing the design, implementation and co development with the Properties Manager and Head Housekeeper of all SOP's and administrative infrastructure to optimise the culinary operations.

The Head Chef must possess excellent leadership and management skills, with a proven track record of training and supervising a large kitchen team serving the family and 180 employees daily. Responsibilities include comprehensive training of the kitchen team and all aspects of kitchen operations.

The candidate should have strong international HACCP health and hygiene experience, along with expertise in efficient food and stock ordering and rotation management. They will be responsible for implementing, overseeing, and managing kitchen budgets and food costs to align with operational and family needs.

Additionally, the chef will be tasked with transitioning sourcing from retail markets to establishing new agreements with top wholesalers. This optimisation of the value chain will utilise new, seasonal ingredients to expand the kitchen's repertoire effectively.

Key Responsibilities

1. Operational Oversight:

• Menu planning and development including all dietary requirements in close collaboration with the Head Housekeeper and the family for formal and informal settings.

• Sourcing, ordering and supplier development the finest seasonal and organic ingredients locally and internationally.

• Co-develop, implement and monitor high quality and high-level SOPs to optimise the day-to-day management of the kitchen, food and beverage service departments and ensure alignment with the current-and long-term objectives of the Chairman & Family.

• Review expenditures, invoice entries, and other accounting documents for the food and beverage departments in coordination with the Properties Manager.

• Monitor and manage the day-to-day operations of the food and beverage in close coordination with the Head Houskeeper to ensure seamless service delivery.

• Monitor operating expenses, culinary budgets, and oversee the efficient procurement of all goods, materials, equipment and services.

• Create and manage detailed staff work and holiday schedules.

• Coordinating events, guest visits, and daily logistics with the Head Housekeeper, Properties Manager and family to ensure seamless service delivery.

• Plan, implement and supervise daily and seasonal cleaning schedules for all food and beverage areas.

• Oversee the care and maintenance of equipment, supplies and materials.

• Maintain a safe and secure environment for the family and all staff.

2. Staff Management

• Manage, lead, motivate train and oversee the kitchen team of 15 – 20 employees to advance employee engagement, service standards and develop a high-performing low to middle management team.

• Work closely and coordinate day to day movements with all supervisory staff across the Housekeeping, Administration, Maintenance, Accounting and Logistics departments.

• Co-develop and oversee all staff training programs in close coordination with the Properties Manager and the family to optimise and elevate the service standards in the household.

3. Hygiene Maintenance

• Implement, train staff and oversee strong International HACCAP Health & Hygiene compliance standards in the kitchen and beverage service departments.

4. Logistical Coordination

• Coordinate day to day food and beverage operational requirements in close collaboration with the Properties Manager, Head Housekeeper and the family for arrivals, departures of the family, their guests, staff, functions and events ensuring that all necessary preparations are made in advance.

5. Communication and Reporting

• Provide regular updates and reports to the Properties Manager on the status of staff and departmental activities.

• Ability to clearly and effectively communicate with members of the family.

• Maintain transparent and continuous communication with the family, all supervisors, and all relevant stakeholders.

• Document all activities, incidents, and feedback for future reference and improvement.

• Strictly always uphold all security and confidential matters.

6.
Crisis Management

• Co-develop and assist in the implementation of a crisis management plan for any emergencies that may occur in the kitchen and beverage service areas.

• Provide real-time assistance and support in case of any disruptions or emergencies.

Qualifications

• Diploma or Bachelor's degree holder in relevant field or equivalent.

Relevant Experience

• Minimum 8 years' experience within high performance kitchens a similar property and/or a 5-star hotel/resort.

• Solid knowledge and repertoire of Mediterranean family style food of Spain, France, Italy etc

• Proven experience in managing large teams in high pressure environments with calm and patience

• Experience managing and training large teams of disparate nationalities.

• Experience in staff training to elevate service standards.

• Solid administration and computer skills (Excel, Word etc)

• Experience interacting with accounting ERP and IT systems such as Oracle NetSuite is a plus.

• Candidates preferred with predominantly commercial background and less so in private service.

Competencies

• Strategic, quick and procedural long term thinker.

• Efficient, self-reliant and proactive.

• Must have aptitude for creative problem solving, analysis and emotional intelligence to effect successful change management.

• Must be process driven with the ability to handle multiple competing priorities effectively with all levels and departments.

• Unquestionable integrity, dependability and confidentiality in handling sensitive information.

• Positive, discrete, confident nature.

• Fluency in English is a must.