business development executive Jobs in Saudi Arabia

business development executive

executive assistant

marketing executive

interior designer

restaurant manager

executive chef

Hilton

<div>Executive Chef
An Executive Chef will build a reputation for the hotel by maintaining a talented and creative kitchen brigade, offering an innovation menu, and promising an exceptional culinary experience. 
 
 
What will I be doing? 
As Executive Chef, you are fully responsible for developing the reputation of the hotel through the production of excellent quality food throughout the hotel, and the development of a high quality kitchen brigade. An Executive Chef will oversee the operational management of the kitchen and Team Members. Specifically, an Executive Chef will perform the following tasks to the highest standards:
<ul><li>Lead of the kitchen brigade and ensure ongoing development of Team Members</li>
<li>Identify an effective approach to succession planning</li>
<li>Create menus that meet and exceed customers' needs and conform to brand standards</li>
<li>Ensure the consistent production of high quality food through all hotel food outlets</li>
<li>Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers</li>
<li>Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members</li>
<li>Manage department operations, including budgeting, forecasting, resource planning, and waste management</li>
<li>Manage all aspects of the kitchen including operational, quality and administrative functions</li>
<li>Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner</li>
<li>Ensuring adequate resources are available according to business needs</li>
<li>Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation</li>
<li>Control costs without compromising standards, improving gross profit margins and other departmental and financial targets</li>
<li>Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events</li>
<li>Maintain good communication and work relationships in all hotel areas</li>
<li>Ensure that staffing levels are maintained to cover business demands</li>
<li>Ensure monthly communication meetings are conducted and post-meeting minutes generated</li>
<li>Manage staff performance issues in compliance with company policies and procedures</li>
<li>Recruit, manage, train and develop the kitchen team</li>
<li>Comply with hotel security, fire regulations and all health and safety and food safety legislation</li>
<li>Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner</li>
<li>Manage financial performance of the department so all planning is in line with hotel objectives</li>
<li>Manage food control systems are adhered to them so margins are on target in a pro-active way</li>
<li>Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends</li>
<li>Be environmentally aware</li>
<li>Ensure food wastage program is adhered to so that margins are on target</li>
<li>Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation</li>
</ul>What are we looking for? 
An Executive Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:<ul>
<li>Previous, relevant experience as an Executive Chef or a high-performing Sous Chef in a first class property, required</li>
<li>Excellent leadership skills</li>
<li>A creative approach to the production of high quality food</li>
<li>A business focused approach to managing a hotel kitchen</li>
<li>Excellent communication skills</li>
<li>Ability to build relationships, internal and external, to the hotel and the Company</li>
<li>Excellent planning and organizational skills</li>
<li>Ability to multi-task and meet deadlines</li>
<li>A current, valid, and relevant trade qualification (proof may be required)</li></ul>
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:<ul>
<li>A certification in management</li>
<li>Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook</li></ul> 

What will it be like to work for Hilton? 
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its . Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</div>

Executive Chef

Crowne Plaza Hotel

<div>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&amp;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 &amp; 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.
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.</div>

Rgheeb

Rgheeb is in search of an innovative and talented Lebanese Cuisine Executive Chef to lead our culinary team and craft exceptional dining experiences that celebrate the rich flavors and traditions of Lebanese cuisine. In this prestigious role, you will be responsible for menu creation, kitchen management, staff training, and ensuring the highest quality of food preparation and presentation. The ideal candidate will have extensive experience in Lebanese cooking, a strong understanding of kitchen operations, and a passion for culinary excellence. If you are a creative chef with the ability to inspire others and elevate our restaurant offerings, we invite you to join our team and make a significant impact on our dining experience.
 
Responsibilities: 
<ul>
<li>Develop and regularly update the menu (Menu Engineering) based on demand analysis and market trends.</li>
<li>Oversee the preparation and presentation of dishes to ensure high quality and consistent standards across all branches.</li>
<li>Train chefs and kitchen staff on cooking techniques, hygiene, and food safety standards.</li>
<li>Collaborate with management to reduce waste and control ingredient costs without compromising quality.</li>
<li>Innovate new dishes inspired by Lebanese cuisine to refresh the customer experience.</li>
<li>Ensure full compliance with the standards of the Food and Drug Authority and other relevant regulatory bodies.</li>
<li>Oversee all kitchen operations, ensuring food quality, safety, and hygiene standards are met.</li>
<li>Manage kitchen staff by providing training, mentorship, and leadership to foster a creative and efficient work environment.</li>
<li>Collaborate with suppliers to source high-quality ingredients and maintain inventory.</li>
<li>Develop and manage food budgets, monitor food costs, and adjust as necessary to achieve profitability.</li>
<li>Ensure consistency and quality in food preparation and presentation across all dishes served.</li>
<li>Stay updated with culinary trends and adapt the menu to meet customer preferences and seasonal availability.</li>
<li>Maintain a clean, organized, and safe kitchen environment.</li>
</ul>
Requirements: 
<ul>
<li>Proven experience as an Executive Chef or in a senior culinary role, with a strong focus on Lebanese cuisine minimum 5 years preferred.</li>
<li>Strong knowledge of traditional Lebanese dishes, ingredients, and cooking techniques.</li>
<li>Exceptional culinary creativity and presentation skills.</li>
<li>Demonstrated leadership and team management abilities.</li>
<li>Strong organizational and time-management skills.</li>
<li>Ability to thrive in a fast-paced kitchen environment.</li>
<li>Food safety certification and knowledge of kitchen safety protocols.</li>
<li>Culinary degree or equivalent culinary training is preferred.</li>
<li>Food safety certification issued or recognized by the Saudi Food and Drug Authority (SFDA) or equivalent, along with solid knowledge of kitchen safety protocols.</li>
</ul>

Lebanese Cuisine Executive Chef

Big Fish Recruitment

The Role
 We are seeking a dynamic and experienced Executive Chef - Menu Planning for one of our clients in Saudi that is based in Jeddah. Key Responsibilities: Menu Development & Innovation • Design and develop creative, cost-effective, and culturally appropriate menus for different cabin classes (economy, business, first) • Ensure menus cater to special dietary requirements, including Halal, Kosher, vegetarian, vegan, gluten-free, and medical diets Menu Planning & Cost Control • Conduct menu engineering to balance quality, presentation, cost, and nutritional value Airline & Client Coordination • Collaborate closely with airline clients to present and finalize menu cycles and tastings Food Safety & Compliance • Ensure all menus and recipes meet airline safety, hygiene, and regulatory standards (e.g., HACCP, ISO, IATA guidelines) Kitchen Operations & Quality Assurance • Work closely with the Production team to ensure menu feasibility for large-scale production
 
Requirements
 <ul>
<li>Degree or diploma in Culinary Arts, Hotel & Restaurant Management, or related field • Additional certifications in food safety (HACCP, ISO 22000) or airline catering standards are preferred • Minimum of 8 to 10 years of culinary experience, with at least 3 to 5 years in a senior chef or executive chef role within the airline catering, hospitality, or food production sector • Should possess a strong expertise in menu planning, costing, finances and prior experience within the airline catering sector. • Proven experience in menu development for international airlines, understanding cabin class differentiation (economy, business, first class) • Strong expertise in multicultural and international cuisine, including dietary and religious meal requirements (e.g., Halal, Kosher, vegetarian, diabetic)</li>
</ul>
About the company
 Service Our aim is to provide our clients and candidates with a consistent, quality service that goes beyond the norm, giving them peace of mind and complete trust in our ability to meet their needs. Knowledge Big Fish consultants specialise in their fields and have extensive experience in the region and beyond. We take pride in our knowledge and network and believe that our relationships are built on trust and integrity and are made for the long term. Care At Big Fish, as well as caring for the people we work with, we also care about the world and environment we live in, that's why Big Fish support initiatives that promote human welfare, environmental protection and sustainability.

Executive Chef - Menu Planning

Raffles

<div>Company Description 
Raffles &amp; Fairmont Red Sea, positioned in the Kingdom&rsquo;s groundbreaking Red Sea Project, will provide visitors access to a nature-focused resort. With 361 rooms, eleven distinct dining concepts, including overwater restaurants with views of the Red Sea and the mangroves, and a spa. The resort will be situated next to an 18 hole championship golf course, reflecting Fairmont&rsquo;s association as a world class golf destination. It will set new standards in sustainable development, positioned on 200km of untouched coastline, an archipelago of more than 90 unspoiled islands, dormant volcanoes, rich marine habitat, and ancient archaeological sites. 
Job Description 
<ul><li>
Develop and update departmental SOP Manual, detailing standards of performance, policies and procedures and service standards pertinent to the efficient operation of the kitchen in accordance to Hotel&rsquo;s policies, standards and municipality requirements</li><li>
Work with senior culinary team and is responsible for the team to develop new menus and product development supported by detailed analysis and accurate costing</li><li>
Supervise senior culinary team to run their kitchens at high quality level whilst maintaining acceptable food cost</li><li>
Oversee the planning and implementation of effective food promotions</li><li>
Work closely with chief steward to ensure that kitchen areas are kept clean and orderly. Manage organization and cleanliness of departmental areas by conducting weekly walk through</li><li>
Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department</li><li>
Monitor food standards in each Outlet and Banquet</li><li>
Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondences are completed in an accurate and timely manner</li><li>
Identify market needs and trends in terms of food menus for both hotel guests and the local market</li><li>
Interact with management of other departments within areas of responsibility to foster and maintain effective working relations with them</li><li>
Meet and interact with representatives of the local community and potential guests as required</li></ul> 

Qualifications 
<ul><li>
Strong F&amp;B Operations Experience will be an advantage with overall minimum 20 years of experience hotels and minimum 5 years in a similar role</li><li>
Pre Opening experience, International Exposure, remote location work, high volume hotel experience is desirable.</li><li>
Entreprenuerial and creative mindset, comfortable taking charge of projects and expanding scope of responsibilities</li><li>
Outstanding Social &amp; PR skills to develop strong customer engagement</li><li>
High volume and high quality Banquet, Outdoor Catering, All day dining, theme bars, fine dining exposure, night life management experience</li><li>
Experience of restaurant concept creation, OSE sourcing,</li><li>
Media friendly, work closely with marketing teams to promote Food and Beverage.</li></ul></div> <div id='job-id'>Job Id: 6RUI4E2hBrDm4TApu8ZV9FuCM11PChcIPy04yetOWkTkDJ1fVkaTatC52ZNWj31DlAK3PQ5B6TBMmKUBvb0Arsv9uIU/LsVCaQZJy/JrAGStbfJOa4PjCAQ/2jHBW7+frgSk9lSJ</div>

The Role
 We are seeking a detail-oriented and experienced Head Chef for one of our clients based in Riyadh, Saudi Arabia. Responsibilities: Menu Planning and Development • Design and develop nutritionally balanced menus tailored to specific dietary needs (e.g. diabetic, low sodium, gluten free, heart healthy) • Collaborate with dietitians or nutritionists to ensure all meals align with health guidelines and individual dietary restrictions Nutritional Compliance and Quality Control • Monitor food preparation to ensure nutritional standards are met • Maintain portion control and calorie counts per serving • Ensure meals comply with health regulations and institutional guidelines (hospitals, schools, wellness centers)
 
Requirements
 <ul>
<li>Must have an experience with Diet and Nutrition Meals • Events catering and fine dining experience are preferred • Proven experience as a Head Chef or Senior Chef with a focus on health-conscious or dietary cooking • Degree or diploma in Culinary Arts, Nutrition, Dietetics, or a related field • Certification in Food and Nutrition or Diet Therapy (preferred) • HACCP and food safety certifications • Background in hospital, wellness, or institutional food services is a strong advantage • In-depth understanding of nutritional principles, special diets (e.g. diabetic, renal, low-fat), and allergen awareness</li>
</ul>
About the company
 Service Our aim is to provide our clients and candidates with a consistent, quality service that goes beyond the norm, giving them peace of mind and complete trust in our ability to meet their needs. Knowledge Big Fish consultants specialise in their fields and have extensive experience in the region and beyond. We take pride in our knowledge and network and believe that our relationships are built on trust and integrity and are made for the long term. Care At Big Fish, as well as caring for the people we work with, we also care about the world and environment we live in, that's why Big Fish support initiatives that promote human welfare, environmental protection and sustainability.

Diet And Nutrition Head Chef

Explore 507+ Executive chef in Saudi Arabia this August. Find roles across top companies and apply now to boost your career.

507 executive chef jobs IN Saudi Arabia

Executive Chef

Executive Chef

Executive Chef

Lebanese Cuisine Executive Chef

Executive Chef - Menu Planning

Executive Chef

Diet And Nutrition Head Chef