We are looking for a highly experienced and talented Executive Chef to lead our Catering Division's culinary operations. The ideal candidate will have extensive experience in large-scale catering, events, banquets, menu development, menu engineering, food costing, and kitchen operations.
The candidate must have strong expertise in both Arabic and International cuisines, with the ability to design and execute high-quality menus for corporate events, weddings, VIP functions, private events, and large-scale catering operations.
The Executive Chef will be responsible for leading the culinary team, maintaining consistent food quality, controlling costs, developing menus, minimizing waste, and ensuring the successful execution of catering events from planning through service.
Key Responsibilities
Lead and manage all culinary operations for catering events and functions.
Plan, develop, and execute menus according to event requirements, guest profiles, budgets, and client expectations.
Create and develop a wide range of Arabic, Gulf, Middle Eastern, and International cuisine menus.
Conduct Menu Engineering to analyze menu performance, food cost, profitability, popularity, and sales potential.
Develop standardized recipes, portion sizes, preparation methods, and presentation standards.
Maintain and control Food Cost, Recipe Costing, Portion Control, and overall kitchen profitability.
Prepare detailed production plans based on guest numbers, menu requirements, and event schedules.
Supervise food preparation, production, transportation, setup, and service at catering venues when required.
Lead, train, motivate, and evaluate chefs and kitchen staff.
Prepare kitchen duty schedules and allocate responsibilities effectively.
Coordinate closely with Sales, Operations, Procurement, Warehouse, and Event teams.
Work with the Sales team to develop attractive and commercially viable catering menus and packages.
Ensure strict compliance with HACCP, food safety, hygiene, sanitation, and health & safety standards.
Monitor the quality and freshness of all ingredients and coordinate with Procurement regarding suppliers and product specifications.
Manage inventory, stock levels, consumption, and food wastage.
Handle large-scale events, VIP functions, weddings, corporate events, and special client requests professionally.
Introduce new dishes, concepts, and culinary trends to keep the catering offering competitive.
Maintain high standards of food presentation, plating, buffet setup, and overall culinary presentation.
Resolve culinary and operational issues quickly and effectively during events.
Prepare and monitor reports related to food production, food cost, wastage, quality, and kitchen performance.
Qualifications & Experience
Minimum 8–10 years of professional culinary experience, with significant experience in Catering, Events, Banquets, or Large-Scale Food Production.
Proven experience as an Executive Chef, Head Chef, Catering Chef, or similar senior culinary position.
Strong track record in managing and executing large-scale catering events.
Excellent knowledge and hands-on experience in Arabic, Middle Eastern, Gulf, and International cuisines.
Strong knowledge of Menu Engineering, Food Costing, Recipe Costing, and Portion Control.
Experience managing large, multicultural kitchen teams.
Ability to plan and execute high-volume food production while maintaining consistent quality.
Strong knowledge of food safety systems, HACCP, hygiene, and sanitation standards.
Excellent leadership, organizational, communication, and problem-solving skills.
Ability to work effectively under pressure and meet tight event deadlines.
Good command of English; Arabic language skills would be an advantage.
Valid Saudi Iqama that is transferable is mandatory.