82 Executive Chef Positions 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.

The ideal candidate is a seasoned chef with a background in fine dining. You will run an efficient kitchen by consistently looking to improve the menu, producing quality food, and working closely with restaurant managers in the overall food and beverage operations of the restaurant.

Responsibilities

• Manage finances for kitchen operations
• Produce quality food
• Oversee menu creation
• Train junior personnel

Qualifications

• Associate's degree in Culinary Arts
• 3+ years of kitchen experience specifically focused on cooking seafood dishes
• Experience in leading and supervising junior chefs
• Experience working within budget constraints

Executive Chef - Must have Years experience in similar capacity (Executive chef/Head F&B) with with a Star hotel/catering services etc. Direct client Interview.

Send your details to : - WhatsApp:

Required Candidate profile

Diploma / Degree in Hotel management/Cookery etc. Age below 35 years. Manage a team of assistant cooks. Direct client interview.

Apply : - WhatsApp:

Perks and benefits

Free food, Accommodation & Transportation.

Role Description

This is a full-time on-site role for an Executive Chef located in Riyadh. The Executive Chef will be responsible for overseeing daily kitchen operations, planning menus, ensuring food quality and presentation, maintaining kitchen inventory, and ensuring compliance with health and safety regulations. The Executive Chef will also train and mentor kitchen staff, manage kitchen budgets, and collaborate with other departments to provide exceptional dining experiences for guests.

Qualifications

• Culinary skills, including menu planning and recipe development
• Experience in kitchen operations, inventory management, and budget management
• Leadership and training skills for mentoring kitchen staff
• Knowledge of health and safety regulations in food preparation
• Strong organizational and time management skills
• Excellent communication and interpersonal skills
• Ability to work under pressure and in a fast-paced environment
• Culinary degree or related certification is preferred

Company Description

JUGHEAD'S HOTELS & RESTAURANTS PRIVATE LIMITED is a hospitality company based in Mumbai, Maharashtra, India. The company operates out of Jagadamba Commercial Complex in the bustling New Link Road area. Known for their impeccable service and commitment to culinary excellence, JUGHEAD'S HOTELS & RESTAURANTS PRIVATE LIMITED offers a dynamic work environment for hospitality professionals.

Role Description

This is a full-time, on-site role for an Executive Chef located in Jiddah. The Executive Chef will be responsible for overseeing all culinary operations, including menu planning, food preparation, and kitchen staff management. Additional responsibilities include maintaining food quality and safety standards, managing inventory and costs, and ensuring customer satisfaction through the creation of delicious and visually appealing dishes.

Qualifications

• Culinary Arts, Cooking Techniques, and Recipe Development skills
• Experience in Kitchen Management, Staff Supervision, and Inventory Control
• Knowledge of Food Safety Standards and Regulations
• Menu Planning and Cost Management skills
• Strong Leadership and Communication skills
• Flexibility to work in a fast-paced environment
• Formal culinary education and relevant professional certifications
• Experience in international cuisine is a plus

Job Summery

Oversee and manage all operations within assigned project areas, ensuring high-quality food production, compliance with operational standards, and efficient use of resources to meet organizational objectives.

Job Description

• Oversee all food production activities across assigned areas including corporate catering, company-operated restaurants, event services, and support functions.

• Develop and execute operational plans to achieve departmental goals through effective utilization of manpower, equipment, and materials.

• Plan and implement production schedules to meet client and internal demands while adhering to recipes, yield targets, hygiene, safety, and quality standards.

• Maintain clear communication channels to ensure timely dissemination and implementation of updated procedures, client requirements, and regulatory changes.

• Foster strong relationships with other departments, clients, and vendors to support smooth operations and service excellence.

• Develop operational contingency plans for peak periods such as Ramadan, Hajj, or other seasonal or high-volume events.

• Provide technical support and guidance in selecting raw materials and setting up production processes for new projects.

• Address and resolve customer complaints through root cause analysis and implementation of corrective actions.

• Regularly update standard operating procedures (SOPs) in response to operational feedback and evolving client requirements.

• Ensure all staff adhere to company policies, procedures, and performance standards, and understand the organization's vision and goals.

• Prepare regular reports on departmental performance, progress, and operational challenges as required.

• Actively participate in internal meetings and planning sessions to align on strategic goals and operational efficiency.

• Coordinate with Procurement and Stores for material planning and inventory control based on project forecasts.

• Develop and monitor the annual departmental budget and monthly forecasts, ensuring alignment with cost-efficiency targets.

• Optimize the use of resources to ensure cost-effective operations within approved budget limits.

• Implement controls to minimize wastage, equipment breakage, and losses through structured monitoring and accountability.

• Manage staff rosters, attendance, and leave plans to maintain productivity while controlling overtime.

Skills:

• Ability to design menus that align with client specifications, cost controls, and nutritional standards.

• Expertise in overseeing large-scale food preparation processes, including portion control, cooking methods, and presentation.

• Deep knowledge of HACCP, ISO, and other food safety and hygiene regulations.

• Skill in managing food cost, minimizing waste, and optimizing use of ingredients and supplies.

• Proficiency in preparing and monitoring departmental budgets and cost forecasts.

Qualifications:

Education Certificate:

Executive Chef

Qualifications:

Food Science

General Years of Experience:

9 - 10 Years

Special Years of Experience:

8 - 9 Years

About Jumeirah:
Jumeirah, a global leader in luxury hospitality and a member of Dubai Holding, operates an exceptional portfolio of 31 properties, including 33 signature F&B restaurants, across the Middle East, Europe, Asia and Africa. In 1999, Jumeirah changed the face of luxury hospitality with the opening of the iconic Jumeirah Burj Al Arab and the brand is now renowned worldwide for its distinguished beachfront resorts, esteemed city hotels and luxury residences. From the contemporary Maldivian island paradise at Jumeirah Olhahali Island to the art-inspired Jumeirah Capri Palace in Italy and the modern twist on a British classic at Jumeirah Carlton Tower in London, the brand has become synonymous with warm and generous service and the ability to craft distinctive and purposeful experiences that bring joy to guests from across the world.

About the Job:
An opportunity has arisen for an
Executive Chef
to join our Culinary Team at
Jumeirah Red Sea
. The main duties and responsibilities of this role:

• Oversee the day-to-day operations of the kitchen, including food preparation, cooking, and presentation, ensuring quality and consistency in all dishes served.
• Lead and manage kitchen staff, including chefs, cooks, and kitchen assistants, by providing guidance, training, and motivation to maintain high levels of productivity and morale.
• Ensure compliance with food safety standards and regulations, implementing proper hygiene practices, sanitation procedures, and HACCP principles to prevent foodborne illnesses and maintain cleanliness in the kitchen.
• Manage food inventory levels, monitor stock rotation, and control food costs by minimizing waste, optimizing portion sizes, and implementing effective inventory control systems.
• Establish and maintain relationships with food suppliers and vendors to ensure the availability of high-quality ingredients, negotiate favorable terms, and manage procurement processes to support kitchen operations.
• Conduct menu costing analysis to determine food costs and pricing strategies, develop budget plans, and monitor expenses to achieve financial targets and profitability goals.

About You:
 

• Brings over 10 years of international experience within five-star hotels and restaurants, with a strong foundation in luxury service environments.
• Demonstrates advanced proficiency in Microsoft Office applications, with the ability to support data-driven decision-making and presentations.
• Recognised for strong leadership and team management skills, fostering high-performing teams and collaborative work environments.
• Highly organised and detail-oriented, with effective project management capabilities across multiple operational areas.
• Adept in problem-solving and creative thinking, consistently delivering innovative solutions and enhancing operational efficiency.

About the Benefits:
Besides generous F&B benefits and reduced hotel rates across our hotels globally, this role has excellent employee benefits making the role attractive to high performers and any applicant who likes to associate her/himself with one of the most luxurious brands in the hospitality industry.

Position: Executive Chef

Cuisine Focus:
Modern American / Californian

Type:
Full-Time | Fine Dining Restaurant

About the Role:

We are looking for a talented and creative
Executive Chef
to lead the culinary operations of a high-end fine dining restaurant specializing in
Californian cuisine
— fresh, ingredient-driven, and globally inspired. The role requires a chef who combines
refined technique, innovation, and leadership
to deliver an exceptional dining experience.

Key Responsibilities:

• Lead and manage the entire kitchen operation, ensuring excellence in food quality, presentation, and consistency.
• Develop and curate seasonal menus aligned with Californian fine dining concepts.
• Source premium local and international ingredients, emphasizing freshness and sustainability.
• Train, mentor, and inspire the culinary team to maintain world-class standards.
• Maintain food cost control, hygiene, and safety compliance.
• Collaborate with management to enhance guest experience and brand reputation.

Requirements:

• Proven experience as
  Executive Chef
  or
  Head Chef
  in fine dining or Michelin-level establishments.
• Deep understanding of
  Californian and modern American cuisine
  .
• Strong leadership, creativity, and menu development skills.
• Stable career history with reputable international restaurant brands.
• Excellent communication and team management abilities.

Preferred Experience:

• Exposure to Michelin-starred or internationally recognized fine dining concepts.
• Experience in pre-opening or concept development projects.

About the Role

One of our clients, a leading
diet-focused food company in Qatar
, is seeking a talented and passionate
Head Chef / Executive Chef
to lead its culinary operations. The ideal candidate will currently be based in Kuwait and open to relocation. This role requires strong expertise in healthy cuisine, menu planning, and kitchen management, with a focus on delivering nutritious meals that align with clients' dietary and lifestyle needs.

Key Responsibilities

• Lead the culinary team in creating innovative, healthy, and balanced menus tailored to customer dietary requirements.
• Oversee daily kitchen operations, ensuring consistency, quality, and compliance with health & safety standards.
• Develop and implement standard recipes, portion controls, and presentation guidelines.
• Manage inventory, ordering, and cost control to maximize efficiency and minimize waste.
• Train, mentor, and supervise kitchen staff to maintain high performance and culinary excellence.
• Collaborate with nutritionists and dieticians to ensure menus meet dietary guidelines.
• Maintain strong supplier relationships to source fresh, high-quality ingredients.
• Drive continuous improvement in kitchen operations and customer satisfaction.

Qualifications & Skills

• Proven experience as a
  Head Chef, Executive Chef, or Senior Sous Chef
  (minimum 7–10 years in professional kitchens).
• Strong background in
  healthy, diet-specific, or nutrition-focused cuisine
  (experience with diet centers, meal prep, or wellness-focused restaurants is highly desirable).
• Culinary degree or equivalent professional training.
• Excellent leadership, team management, and organizational skills.
• Strong understanding of food safety, hygiene, and HACCP standards.
• Ability to manage budgets, food costs, and operational efficiency.
• Flexible and adaptable, with a passion for culinary innovation in the health & wellness space.
• Willingness and ability to
  relocate from Kuwait to Qatar
  .