Job Title: Executive Chef 

Location: Jeddah, Saudi Arabia 

I'm currently supporting an amazing hospitality group, in Saudi Arabia, with their search for an Executive Chef. 

The group are internationally known, with multiple projects & venues across the EMEA region, and they are now in the final stages of launching a brand new Lifestyle Venue, in Jeddah, which is set to open in early 2025.

This role would report directly into the Venue General Manager, with a dotted line to the wider Global Head of F&B Strategy, and in short this person will be responsible for managing all aspects of the production kitchen, cookery school and private dining rooms; operating and maintaining the kitchen to maximise profitability whilst ensuring that the Company Standards, policies and procedures are maintained.

Saudi nationals will certainly be preferred, however, we are open to speaking with those from a strong, premium/high-end, luxury hospitality background.

What you'll be doing: 

• To be aware of and understand the Company policy in respect of sourcing ingredients and ensure all chefs and kitchen staff understands and employ these policies consistently.
• Through the effective use of company documentation ensure that all relevant control procedures are in place to deliver accurate production records and effective waste management.
• To manage the agreed food cost targets in line with the agreed budget.
• Can cost menu items, prep and production time.
• Ensure that all equipment is working safely and compliant with manufacturers guidelines for operation reporting any failures through the correct process.
• To complete a weekly stock take and reconcile.  Responsible for the management of stock, security and wastage and implement initiatives to control any areas of concerns.
• Closely work with the Management Team to identify efficiencies through innovative working practice.
• Manage the day-to-day running of the kitchens, central production unit, cookery school and private dining rooms.
• Place food, beverage and consumable orders in line with the requests and needs of the partners and additional business needs.
• Responsible for profit margins (GP), whilst acting responsibly around business controls.
• Responsible for team recruitment with the support of your local recruiter.
• Responsible for completing all daily food safety documentation across the whole operation.
• Responsible for complying to all regulations regarding Health & Safety and Food Hygiene.
• Responsible for ensuring all Kitchen and BOH Operational team members follow all protocols and procedures.
• Responsible for ensuring all Kitchen and BOH Operational team members have completed all mandatory training and compliance documentation.
• Responsible for creating training materials in line with the correct menu specifications.

What you'll need: 

• At least 5 years’ experience working as an Executive Chef or Head Chef within the catering and hospitality industry – specifically from a hotel or resort background with working knowledge of a Central Production Kitchen and working with external partners.
• Proven leadership of large teams across multiple disciplines (CPU/Wearhouse/Ordering and multiple kitchens).
• Understanding of dealing with budgets, labour controls and forecasting.
• In depth knowledge of Food Safety/Health & Safety and Maintaining high levels of compliance across multiple kitchens and including good’s in.