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head chef

Success Creators

Head Chef Job DescriptionJob Title Head ChefReports To Operations ManagerJob SummaryThe Head Chef is responsible for managing all kitchen operations, ensuring high standards of food quality, supervising kitchen staff, maintaining hygiene and safety standards, and controlling food costs to deliver an outstanding dining experience.Key Responsibilities<ul><li>Oversee daily kitchen operations and supervise kitchen staff.</li><li>Ensure consistency in food quality, taste, and presentation.</li><li>Develop menus and introduce new dishes based on business needs.</li><li>Monitor food preparation, portion control, and kitchen productivity.</li><li>Maintain food safety, sanitation, and hygiene standards at all times.</li><li>Control food costs, inventory, and minimize wastage.</li><li>Coordinate with suppliers and manage kitchen purchases.</li><li>Train, motivate, and evaluate kitchen employees.</li><li>Prepare duty schedules and manage staffing requirements.</li><li>Ensure kitchen equipment is properly maintained.</li><li>Handle customer feedback related to food quality and service.</li></ul>Requirements<ul><li>Minimum 6 to 8 years of experience in kitchen operations, including experience as a Head Chef or Sous Chef.</li><li>Strong leadership and team management abilities.</li><li>Excellent knowledge of food preparation techniques and kitchen management.</li><li>Ability to work efficiently under pressure in a fast-paced environment.</li><li>Strong understanding of food safety and hygiene regulations.</li><li>Good communication and organizational skills.</li><li>Creativity in menu planning and food presentation.</li></ul>Qualifications<ul><li>Diploma or Degree in Culinary Arts or related field preferred.</li><li>Professional culinary certifications are an advantage.</li></ul>Skills<ul><li>Leadership &amp; Team Management</li><li>Food Cost Control</li><li>Inventory Management</li><li>Time Management</li><li>Problem Solving</li><li>Communication Skills</li><li>Creativity &amp; Innovation</li><li>Kitchen Operations Management</li></ul>Job Types: Full-time, PermanentPay: ﷼6,000.00 - ﷼8,000.00 per monthAbility to commute/relocate:<ul><li>Riyadh: Reliably commute or planning to relocate before starting work (Preferred)</li></ul>Application Question(s): * Can you describe your experience managing a kitchen team in a high-volume restaurant environment?How do you ensure consistency in food quality and presentation across all shifts?Describe a situation where you successfully reduced food costs or minimized kitchen wastage.How do you handle pressure during busy service hours while maintaining kitchen standards?What experience do you have with menu planning and introducing new dishes?How do you ensure compliance with food safety and hygiene regulations in the kitchen?Can you share an example of how you trained or developed junior kitchen staff?What type of cuisines and restaurant concepts have you worked with during your 6&ndash;8 years of experience?How do you manage conflicts or communication issues within the kitchen team?Why are you interested in joining our company as a Head Chef?Work Location: In person

Head Chef

The Lighthouse Restaurant LLC

Role DescriptionThis is a full-time on-site role located in Riyadh for a Head Chef. The Head Chef will lead the culinary team, overseeing kitchen operations and ensuring the delivery of high-quality dishes aligned with The Lighthouse's standards. Responsibilities include creating innovative menus, supervising food preparation, managing kitchen budgets, training and mentoring staff, sourcing high-quality ingredients, and maintaining strict food safety and hygiene standards. The Head Chef will also collaborate with management to develop seasonal offerings and occasional bespoke menus for events, fostering culinary creativity.Qualifications<ul><li>Strong leadership and team management skills to train, mentor, and oversee kitchen staff.</li><li>Expertise in menu creation, food preparation, and culinary techniques with a focus on quality and innovation.</li><li>Knowledge of kitchen operations, budgeting, and inventory management.</li><li>Commitment to food safety, hygiene regulations, and maintaining a clean and organized kitchen environment.</li><li>Proven experience in catering for events and creating customized menus.</li><li>Ability to work collaboratively with management for menu planning and special projects.</li><li>Previous experience as a Head Chef or in a similar leadership role within the hospitality or fine dining industry.</li><li>Culinary degree, diploma, or equivalent professional experience in culinary arts is preferred.</li></ul>Job Types: Full-time, PermanentWork Location: In person

DQ Head Chef - Riyadh

Noir KSA

&lt;&lt;&lt; ONLY CANDIDATES WITH PREVIOUS EXPERIENCE IN SAME POSITION WILL BE ACCEPTED. MAKE SURE TO HAVE A PHOTO OF YOU IN YOUR CV WHEN APPLYING FOR THIS ROLE &gt;&gt;&gt;Position: Head Chef (International Cuisine)Starting Salary: SAR 10,000 (Full package / Live out)Job Role: The Head Chef leads all culinary operations across our GCC restaurant brand, delivering an authentic and elevated dining experience across four international cuisines &mdash; French, Italian, Arabic, and Indian. This role is central to menu innovation, kitchen leadership, and upholding the brand's reputation for gastronomic excellence in a competitive and culturally diverse Gulf market.Key Responsibilities<ul><li>Menu Architecture &amp; Innovation: Design and continuously evolve a cohesive multi-cuisine menu spanning authentic French, Italian, Arabic, and Indian dishes, incorporating seasonal GCC produce and contemporary fine-dining trends.</li><li>Kitchen Leadership &amp; Operations: Oversee all kitchen sections, ensuring seamless coordination during service, consistent plating standards, and strict adherence to brand recipes and presentation guidelines.</li><li>Team Development &amp; Training: Recruit, mentor, and coach a diverse brigade of chefs; conduct regular skills workshops on each of the four cuisine specialities to maintain high culinary benchmarks.</li><li>Quality Assurance &amp; Consistency: Implement rigorous tasting protocols and quality checks at every stage of preparation, ensuring each dish meets the brand's standard before it reaches the guest.</li><li>Cost Control &amp; Procurement: Manage food cost targets, negotiate with approved GCC-region suppliers, and minimise waste through efficient mise en place planning and inventory control.</li><li>Health, Safety &amp; Halal Compliance: Maintain full compliance with GCC municipal food-safety regulations, international HACCP standards, and halal certification requirements across all menus.</li><li>Guest Experience &amp; Brand Representation: Collaborate with the F&amp;B and marketing teams on culinary events, media features, and VIP dining experiences that reinforce the brand's premium positioning across GCC markets.</li></ul>Qualifications &amp; Requirements<ul><li>Culinary Credentials: A diploma or degree from a culinary academy; advanced certifications in at least two cuisines are strongly preferred, alongside a valid food-safety/HACCP qualification.</li><li>Professional Experience: A minimum of 10 years of progressive kitchen experience, including at least 3 years in a Head Chef or Executive Sous Chef capacity within a multi-cuisine, high-volume fine-dining environment; prior exposure to GCC or Middle Eastern hospitality markets is a significant advantage.</li><li>Leadership &amp; Cross-Cultural Competency: Demonstrated ability to lead and inspire a multicultural brigade of 50+ staff; strong communication skills in English (Arabic or additional languages are a plus); a proven track record of launching internationally inspired menus that resonate with Gulf-region clientele.</li></ul>Pay: From ﷼10,000.00 per monthApplication Question(s):<ul><li>ANSWERS FOR THE BELOW PRE-SCREENING QUESTIONS ARE REQUIRED.</li><li>Have you read and accept the duties and responsibilities, including the salary details that we mentioned for this role? Continue with your applications if &quot;Yes&quot;</li><li>In which city and country are you currently located?</li><li>Which country passport do you have? (Nationality)</li><li>How old are you? (Age)</li><li>How tall are you? (Height)</li><li>If selected for this role, after how many days before you can join our company?</li><li>How many years of experience do you have as a Head Chef?</li><li>Name the three cuisines that you know very well:</li></ul>Work Location: In person

Head Chef (International Cuisine)

&lt;&lt;&lt; ONLY CANDIDATES WITH PREVIOUS EXPERIENCE IN SAME POSITION WILL BE ACCEPTED. MAKE SURE TO HAVE A PHOTO OF YOU IN YOUR CV WHEN APPLYING FOR THIS ROLE &gt;&gt;&gt;Position: Pastry Head ChefStarting Salary: SAR 10,000 (Full package / Live out)Job Role: The Head Pastry Chef leads all pastry and bakery operations across our GCC restaurant brand, crafting an exceptional offering of fine patisserie, artisan breads, celebration cakes, and international confections. This role combines creative mastery with operational discipline, driving dessert menu innovation and bakery production excellence while upholding the brand's commitment to quality, halal integrity, and a distinctive guest experience across the Gulf region.Key Responsibilities<ul><li>Pastry &amp; Dessert Menu Development: Conceptualise and execute a dynamic dessert menu that blends classic French patisserie, Arabic sweets, Italian dolci, and international confections, refreshed seasonally to reflect GCC festive occasions such as Ramadan, Eid, and National Days.</li><li>Artisan Bakery Production: Oversee the full bakery operation, including sourdough and enriched-dough breads, viennoiserie, croissants, Arabic flatbreads, and specialty loaves, ensuring consistent texture, flavour, and freshness standards across all restaurant outlets.</li><li>Team Leadership &amp; Skill Building: Lead, schedule, and mentor a dedicated pastry and bakery brigade; conduct structured training in both classical and regional techniques to elevate the team's craft and maintain a culture of precision and creativity.</li><li>Quality Control &amp; Recipe Standardisation: Develop and enforce detailed recipe cards, production schedules, and plating standards; conduct daily tasting reviews to guarantee every dessert and baked item meets the brand's premium quality benchmarks before service.</li><li>Ingredient Sourcing &amp; Cost Management: Identify and work with approved GCC and international suppliers for premium chocolate, dairy, flour, and specialty ingredients; manage food cost within set targets through accurate recipe costing, batch planning, and waste reduction.</li><li>Health, Safety &amp; Halal Compliance: Ensure all pastry and bakery production adheres to GCC municipal food-safety regulations, HACCP protocols, and verified halal standards, including allergen labelling and safe storage of temperature-sensitive ingredients.</li><li>Brand Collaboration &amp; Special Events: Partner with the F&amp;B, marketing, and events teams to create bespoke celebration cakes, festive gift boxes, afternoon tea menus, and pastry showcases that strengthen brand identity and guest loyalty across GCC locations.</li></ul>Qualifications &amp; Requirements<ul><li>Pastry &amp; Bakery Credentials: A diploma or degree in Pastry Arts, Baking &amp; Patisserie, or Culinary Arts; additional certifications in artisan bread baking, chocolate work, or sugar showpiece construction are a strong advantage, alongside a valid food-safety/HACCP qualification.</li><li>Professional Experience: A minimum of 8 years of progressive experience in high-end pastry and bakery kitchens, including at least 3 years in a Head Pastry Chef or Senior Sous Pastry Chef role within a fine-dining, hotel, or multi-outlet hospitality brand; demonstrable expertise in both French patisserie and artisan bakery production is essential, with familiarity in Arabic and Middle Eastern sweets considered highly desirable.</li><li>Creativity, Leadership &amp; Regional Awareness: A strong creative portfolio evidencing original dessert and bakery concepts; proven ability to lead a multicultural pastry team of 10 or more; solid understanding of GCC consumer preferences, halal dietary requirements, and key regional festive occasions (Ramadan, Eid, National Days) that influence menu planning and production volumes.</li></ul>Pay: From ﷼10,000.00 per monthApplication Question(s):<ul><li>ANSWERS FOR THE BELOW PRE-SCREENING QUESTIONS ARE REQUIRED.</li><li>Have you read and accept the duties and responsibilities, including the salary details that we mentioned for this role? Continue with your applications if &quot;Yes&quot;</li><li>In which city and country are you currently located?</li><li>Which country passport do you have? (Nationality)</li><li>How old are you? (Age)</li><li>How tall are you? (Height)</li><li>If selected for this role, after how many days before you can join our company?</li><li>How many years of experience do you have as a Pastry Head Chef?</li></ul>Work Location: In person

Pastry Head Chef (French Pastry)

Postion: Head Pastry ChefStarting Salary: SAR 8,000 - SAR 10,000 Full package / Live OutLocation: Laysen Valley, RiyadhPosition Overview: We are seeking an accomplished and classically trained Head Pastry Chef to lead our pastry section with distinction. The successful candidate will bring deep mastery of French pastry traditions, a creative vision for menu development, and strong leadership capabilities. This role is central to delivering an exceptional guest experience through artisanal craftsmanship, innovation, and consistent execution of the highest culinary standards.Key Responsibilities:1. Lead &amp; Manage the Pastry Section: Oversee all daily operations of the pastry kitchen, including production scheduling, station organisation, and quality control. Set high standards and ensure the team consistently delivers refined, presentation-perfect pastries and desserts across all services.2. French Pastry Execution &amp; Mastery: Demonstrate expert-level proficiency in classical and contemporary French pastry techniques, including viennoiserie, entremets, mignardises, tarts, p&acirc;te feuillet&eacute;e, mousses, and sugar and chocolate work. Uphold the integrity of French culinary traditions while integrating modern innovation.3. Menu Development &amp; Seasonal Innovation: Conceptualise, develop, and refine the pastry and dessert menu on a seasonal basis, aligning with the restaurant's culinary direction. Create signature offerings that reflect current trends, ingredient seasonality, and the establishment's brand identity.4. Team Development &amp; Training: Mentor, coach, and develop junior pastry chefs and commis staff, fostering a culture of learning, precision, and professional growth. Conduct regular training sessions focused on French techniques, hygiene standards, and creative development.5. Cost Control &amp; Inventory Management: Manage food costs, minimise wastage, and maintain accurate inventory records for the pastry section. Work closely with the Procurement team to source premium ingredients at optimal cost, with a focus on quality and supplier relationships.6. Collaboration with the Culinary Team: Partner with the Executive Chef and kitchen leadership team to ensure seamless integration of pastry offerings with the broader menu concept. Contribute creatively to special events, tasting menus, banquet programmes, and collaborative culinary projects.7. Hygiene, Safety &amp; Compliance: Ensure the pastry section adheres to the highest standards of food safety, hygiene, and HACCP compliance at all times. Maintain a clean, organised, and safe working environment in full accordance with local health and safety regulations.Qualifications1. Formal Culinary Education in Pastry Arts: A diploma or degree from a recognised culinary institution with a specialisation in pastry and confectionery &mdash; preferably from a French or French-accredited programme (e.g., Le Cordon Bleu, &Eacute;cole Ferrandi, or equivalent). Formal grounding in classical French pastry theory and technique is essential.2. Proven Professional Experience: A minimum of 7 years of progressive experience in professional pastry kitchens, with at least 3 years in a senior or leadership role. Demonstrated experience working in fine dining, luxury hospitality, or award-recognised establishments with a strong emphasis on French pastry and multi-course dessert menus.3. Language &amp; Communication Skills: Strong proficiency in English is required for effective communication within the team and management. Working knowledge of French is a distinct advantage, given the nature of classical terminology, sourcing relationships, and potential collaboration with French suppliers and culinary partners.Job Type: Full-timePay: ﷼8,000.00 - ﷼10,000.00 per monthApplication Question(s):<ul><li>IMPORTANT: A CV with your photo is required when applying for this role. Answers to the below questions are required.</li><li>In which city and country are you currently located?</li><li>From which country are you? (Nationality)</li><li>How old are you? (Age)</li><li>How tall are you? (Height)</li><li>How many years of experience do you have working as a French Pastry Chef in a professional kitchen?</li><li>If you are hired for this role, after how many days before you can join our company?</li><li>Have you read and accept the duties and responsibilities, including the salary details that we mentioned for this role? Proceed with your application if &quot;Yes&quot;</li></ul>Work Location: In person

Head Pastry Chef (French Pastry Exeprienced)

انالة الفندقية

Job Description: Chef AssistantJob Summary:The Assistant Chef supports the Head Chef/Kitchen Manager in all daily operations, ensuring high-quality food preparation and service. They assist in menu planning, food preparation, and maintaining strict food hygiene standards while managing inventory and supporting team members.Key Responsibilities:&middot; Food Preparation &amp; Cooking: Prepare ingredients, cook, and present dishes according to the Head Chef&rsquo;s recipes and standards.&middot; Kitchen Operations: Assist in managing the kitchen during service, ensuring smooth workflow.&middot; Inventory &amp; Stock Control: Monitor stock levels, assist in ordering, and manage ingredient storage, including controlling food waste.&middot; Hygiene &amp; Safety: Ensure the kitchen adheres to health, safety, and hygiene standards (HACCP).&middot; Team Support: Assist in training and supervising junior kitchen staff, and collaborate with team members to achieve daily tasks.&middot; Menu Development: Contribute ideas for new menus, seasonal dishes, and special dietary requirements.Key Requirements:&middot; Proven experience as an Assistant Chef, Cook, or similar role.&middot; Strong knowledge of culinary techniques and food hygiene standards.&middot; Ability to work in a fast-paced environment and handle high-pressure situations.&middot; Good communication skills and teamالراتب المدفوع: ﷼٢٬٠٠٠٫٠٠&nbsp;لكل شهرموقع العمل: على الطريق

Chef Assistant

&lt;&lt;&lt; ONLY CANDIDATES WITH PREVIOUS EXPERIENCE IN SAME POSITION WILL BE ACCEPTED. MAKE SURE TO HAVE A PHOTO OF YOU IN YOUR CV WHEN APPLYING FOR THIS ROLE &gt;&gt;&gt;Position: Sous ChefStarting Salary: SAR 7,000 (Full package / Live out)Job Role: The Sous Chef serves as the Head Chef's principal deputy, ensuring the smooth execution of daily kitchen operations across our multi-cuisine GCC restaurant brand. This role demands a hands-on culinary professional who can lead a brigade, maintain exacting quality standards across stations, and step in to command the kitchen with full authority in the Head Chef's absence &mdash; all within the dynamic and culturally nuanced hospitality landscape of the Gulf region.Key Responsibilities<ul><li>Kitchen Operations &amp; Service Management: Oversee the day-to-day running of all kitchen sections during service, coordinating the brigade across stations to ensure seamless timing, consistent output, and adherence to brand plating and presentation standards.</li><li>Deputy Leadership &amp; Head Chef Support: Act as the Head Chef's primary deputy &mdash; assuming full command of the kitchen in their absence, relaying culinary direction to the team, and maintaining operational continuity without compromise to quality or guest experience.</li><li>Staff Supervision &amp; On-the-Job Training: Direct, motivate, and develop line cooks and junior chefs through active floor supervision and hands-on coaching; identify skill gaps within the brigade and lead targeted training sessions across the four featured cuisines.</li><li>Recipe Execution &amp; Quality Enforcement: Ensure all dishes are prepared strictly in accordance with standardised recipes, portioning guidelines, and brand specifications; conduct pre-service line checks and tasting sessions to guarantee consistency across every cover served.</li><li>Inventory Management &amp; Waste Control: Assist in daily stock monitoring, ordering, and rotation of ingredients; collaborate with the Head Chef and procurement team to minimise wastage, control food costs, and ensure the kitchen operates within budgetary targets.</li><li>Health, Safety &amp; Halal Compliance: Enforce full compliance with GCC food-safety regulations, HACCP standards, and halal certification protocols across all stations; conduct regular hygiene audits, maintain cleaning schedules, and ensure safe handling and storage of all ingredients.</li><li>Menu Contribution &amp; Kitchen Innovation: Contribute creative input to seasonal menu updates and specials under the Head Chef's guidance; stay current with culinary trends relevant to the GCC market and propose new dishes that enhance the brand's multi-cuisine offering.</li></ul>Qualifications &amp; Requirements<ul><li>Culinary Credentials: A diploma or degree from a culinary academy; advanced certifications in at least two cuisines are strongly preferred, alongside a valid food-safety/HACCP qualification.</li><li>Professional Experience: A minimum of 10 years of progressive kitchen experience, including at least 3 years in a Head Chef or Executive Sous Chef capacity within a multi-cuisine, high-volume fine-dining environment; prior exposure to GCC or Middle Eastern hospitality markets is a significant advantage.</li><li>Leadership &amp; Cross-Cultural Competency: Demonstrated ability to lead and inspire a multicultural brigade of 30+ staff; strong communication skills in English (Arabic or additional languages are a plus); a proven track record of launching internationally inspired menus that resonate with Gulf-region clientele.</li></ul>Pay: From ﷼7,000.00 per monthApplication Question(s):<ul><li>ANSWERS FOR THE BELOW PRE-SCREENING QUESTIONS ARE REQUIRED.</li><li>Have you read and accept the duties and responsibilities, including the salary details that we mentioned for this role? Continue with your applications if &quot;Yes&quot;</li><li>In which city and country are you currently located?</li><li>Which country passport do you have? (Nationality)</li><li>How old are you? (Age)</li><li>How tall are you? (Height)</li><li>If selected for this role, after how many days before you can join our company?</li><li>How many years of experience do you have as a Sous Chef?</li><li>Name the three cuisines that you know very well _____ ____ _____</li></ul>Work Location: In person

Sous Chef (International Cuisine)

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