186 Executive Chef jobs in Saudi Arabia

Overview

• Lead the day-to-day kitchen operations across all outlets and banquet functions.
• Design and implement innovative, seasonal menus that reflect guest preferences and local inspiration.
• Maintain the highest levels of food quality, presentation, and consistency.
• Manage food costs, inventory, and supplier relationships to meet budget targets.
• Ensure full compliance with hygiene, safety, and HACCP regulations.
• Train, coach, and develop kitchen staff to foster performance, creativity, and teamwork.
• Collaborate with F&B and hotel leadership to enhance the overall guest experience.
• Monitor guest feedback and implement continuous improvement strategies.
• Drive sustainability initiatives aligned with IHG's responsible sourcing goals.

• Culinary degree or equivalent professional training.
• Minimum 5 years of experience as Executive Chef or Senior Sous Chef in upscale or luxury hospitality.
• Proven leadership and people management skills in high-volume environments.
• Deep knowledge of global cuisines, modern techniques, and dietary trends.
• Strong financial acumen with experience managing food cost and labor budgets.
• Excellent communication and organizational skills.

• Competitive compensation and performance-based incentives.
• A culture of learning, growth, and international career opportunities across IHG.
• The chance to make a real difference through food that delights and inspires.

JOB SUMMARY

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).

Education and Experience

• High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

• Leads kitchen management team.
• Provides direction for all day-to-day operations.
• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensures property policies are administered fairly and consistently.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Demonstrate new cooking techniques and equipment to staff.

• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Establishes goals including performance goals, budget goals, team goals, etc.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Participates in the budgeting process for areas of responsibility.
• Knows and implements the brand's safety standards.

• Provides direction for menu development.
• Monitors the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented, and create decorative food displays.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Ensures employees maintain required food handling and sanitation certifications.
• Maintains purchasing, receiving and food storage standards.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Ensures employees are treated fairly and equitably.
• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
• Administers the performance appraisal process for direct report managers.
• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
• Observes service behaviors of employees and provides feedback to individuals and or managers.
• Manages employee progressive discipline procedures for areas of responsibility.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

• Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

JOB SUMMARY

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).

Education and Experience

• High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

• Leading Kitchen Operations for Property
• Leads kitchen management team.
• Provides direction for all day-to-day operations.
• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensures property policies are administered fairly and consistently.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Solicits employee feedback, utilizes an 'open door' policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Demonstrate new cooking techniques and equipment to staff.
• Setting and Maintaining Goals for Culinary Function and Activities
• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Establishes goals including performance goals, budget goals, team goals, etc.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Participates in the budgeting process for areas of responsibility.
• Knows and implements the brand's safety standards.
• Ensuring Culinary Standards and Responsibilities are Met
• Provides direction for menu development.
• Monitors the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented, and create decorative food displays.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Ensures employees maintain required food handling and sanitation certifications.
• Maintains purchasing, receiving and food storage standards.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Ensuring Exceptional Customer Service
• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
• Managing and Conducting Human Resource Activities
• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Ensures employees are treated fairly and equitably.
• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
• Administers the performance appraisal process for direct report managers.
• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
• Observes service behaviors of employees and provides feedback to individuals and or managers.
• Manages employee progressive discipline procedures for areas of responsibility.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
• Additional Responsibilities
• Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

W Hotels’ mission is to Ignite Curiosity, Expand Worlds. We are a place to experience life. We’re here to open doors and open minds. We are constantly inspired by new faces and new experiences. A tuned-in, up-for-anything spirit is at our core and has made us renowned for reinventing the norms of luxury around the globe. Whatever/Whenever is our culture and service philosophy that brings our guests’ passions to life. If you are original, innovative, and always looking towards the future of what’s possible, welcome to W Hotels. In joining W Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Executive Chef vacancy in Riyadh Saudi Arabia


We are looking for an Executive Chef to lead the culinary team at our restaurant in Riyadh. The Executive Chef will be responsible for overseeing the daily operations of the kitchen and developing new recipes and menu ideas.

The ideal candidate should have a passion for cooking, excellent leadership and communication skills, and knowledge of current food trends. This position requires creativity and attention to detail as well as the ability to manage a team of chefs. Previous experience in a similar role is preferred but not required.

The Executive Chef will be expected to develop menus, train staff, manage inventory, order supplies, ensure safety standards are met, and ensure all dishes meet quality standards. The successful candidate should also have an understanding of cost management principles and health regulations. The salary for this position is 1200 per month and we are open to considering foreigners for this position.

If you believe you are the right person for this job, please apply with your resume today!

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Join to apply for the Executive Chef role at IHG Hotels & Resorts

• Lead the day-to-day kitchen operations across all outlets and banquet functions.
• Design and implement innovative, seasonal menus that reflect guest preferences and local inspiration.
• Maintain the highest levels of food quality, presentation, and consistency.
• Manage food costs, inventory, and supplier relationships to meet budget targets.
• Ensure full compliance with hygiene, safety, and HACCP regulations.
• Train, coach, and develop kitchen staff to foster performance, creativity, and teamwork.
• Collaborate with F&B and hotel leadership to enhance the overall guest experience.
• Monitor guest feedback and implement continuous improvement strategies.
• Drive sustainability initiatives aligned with IHG's responsible sourcing goals.

• Culinary degree or equivalent professional training.
• Minimum 5 years of experience as Executive Chef or Senior Sous Chef in upscale or luxury hospitality.
• Proven leadership and people management skills in high-volume environments.
• Deep knowledge of global cuisines, modern techniques, and dietary trends.
• Strong financial acumen with experience managing food cost and labor budgets.
• Excellent communication and organizational skills.

• Competitive compensation and performance-based incentives.
• A culture of learning, growth, and international career opportunities across IHG.
• The chance to make a real difference through food that delights and inspires.

Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.

• Director

• Full-time

• Other

• Hospitality

Referrals increase your chances of interviewing at IHG Hotels & Resorts by 2x

Overview

Executive Chef job vacancy in Riyadh, Saudi Arabia
Position: Executive Chef
Location: Riyadh, Saudi Arabia
Salary: 1300 SAR/Month

We are looking for an experienced and qualified Executive Chef to join our team in Riyadh, Saudi Arabia. The successful candidate will be responsible for managing the kitchen staff and overseeing all culinary operations. The Executive Chef will be expected to develop creative menus that meet the expectations of our diners, while delivering top-notch food quality and presentation.

• Manage all aspects of the kitchen operations and lead kitchen staff to ensure efficient, high-quality service.
• Plan menus and develop creative dishes that meet diner expectations and brand standards.
• Purchase ingredients and supplies, manage inventory, and control costs.
• Train kitchen staff on proper techniques, recipes, and food safety standards.
• Ensure the kitchen complies with all applicable health codes and safety regulations.
• Provide leadership to motivate staff and foster a collaborative, high-performance environment.
• Handle customer inquiries or complaints professionally and resolve issues as needed.

• Degree in hotel or restaurant management, or a related field.
• At least five years of experience as an Executive Chef in a reputable establishment.
• Culinary creativity with strong menu development skills.
• Excellent organizational skills and knowledge of food safety standards.
• Experience leading staff and delivering training.
• A foreign national is welcome to apply.

Executive Chef job vacancy in Riyadh Saudi Arabia


We are currently looking for an experienced Executive Chef to join our team in Riyadh, Saudi Arabia. The successful candidate will be responsible for developing and leading a team of talented chefs, creating delicious menus and overseeing all kitchen operations.

The ideal candidate should have a minimum of 5 years experience as an Executive Chef in a reputable hotel or restaurant and have strong knowledge of international cuisines. They must be creative, passionate about food and service excellence, able to lead their team with an open mind and excellent communication skills.

This is a great opportunity for an ambitious individual with a desire to progress and develop their career in the hospitality industry. We are offering a competitive salary of 1700 per month plus benefits such as health insurance, paid vacation leave, etc., and we are also open to considering immigrants for this position.

If you believe you possess the required skills for this role, please apply today with your CV and covering letter. We look forward to hearing from you!

This job has no reviews yet. You can be the first!

The most in-demand professions in Riyadh:

Users also frequently search in these cities:

More professions from the category Restaurants - Cafes - Hotels:

Subscribe to our telegram channel @layboard_in

Key Responsibilities

Lead the day-to-day kitchen operations across all outlets and banquet functions.

Design and implement innovative, seasonal menus that reflect guest preferences and local inspiration.

Maintain the highest levels of food quality, presentation, and consistency.

Manage food costs, inventory, and supplier relationships to meet budget targets.

Ensure full compliance with hygiene, safety, and HACCP regulations.

Train, coach, and develop kitchen staff to foster performance, creativity, and teamwork.

Collaborate with F&B and hotel leadership to enhance the overall guest experience.

Monitor guest feedback and implement continuous improvement strategies.

Drive sustainability initiatives aligned with IHG's responsible sourcing goals.

Required Skills & Qualifications

Culinary degree or equivalent professional training.

Minimum 5 years of experience as Executive Chef or Senior Sous Chef in upscale or luxury hospitality.

Proven leadership and people management skills in high-volume environments.

Deep knowledge of global cuisines, modern techniques, and dietary trends.

Strong financial acumen with experience managing food cost and labor budgets.

Excellent communication and organizational skills.

What We Offer

Competitive compensation and performance-based incentives.

A culture of learning, growth, and international career opportunities across IHG.

The chance to make a real difference through food that delights and inspires.

Overview

Executive Chef job in Riyadh Saudi Arabia

Executive Chef Job in Riyadh
Location: Riyadh, Kingdom of Saudi Arabia
Salary: 1600

We are looking for a talented and experienced Executive Chef to join our team in Riyadh. The successful candidate will be responsible for leading our kitchen staff in creating an atmosphere of excellence in the preparation and presentation of dishes from our menu.

• Lead kitchen staff in the preparation and presentation of dishes from the menu.
• Create and maintain an atmosphere of excellence in food preparation and service.
• Manage kitchen operations to ensure quality and consistency.

• A culinary degree or equivalent qualification
• Proven experience as an Executive Chef in a reputable restaurant or hotel
• Excellent leadership and communication skills
• Detailed knowledge of food safety standards and regulations
• Ability to lead by example; inspiring teams with enthusiasm to produce quality dishes on time and within budget constraints
• Ability to manage multiple tasks simultaneously while maintaining high standards
• Proven ability to work independently as well as part of a team

We welcome applications from both local residents and foreign nationals. If you are interested in this exciting opportunity, please send your CV along with any relevant documentation for consideration. We look forward to hearing from you!