Executive Chef

Job Title: Executive Chef

Salary & Benefits:

• Up to USD 8,000/month.
• Transportation.
• Accommodation.

Job Overview:
A distinguished large-scale luxury catering company in Saudi Arabia is seeking a visionary Executive Chef to lead its culinary operations. The successful candidate will bring exceptional leadership, high-volume experience, and a refined culinary vision to oversee diverse premium catering functions, from VIP banquets and corporate events to exclusive private functions. This is a pivotal role for an operationally strong chef who can maintain uncompromising quality across thousands of covers while driving innovation and team excellence.

Key Responsibilities:

• Lead, manage, and inspire a large culinary brigade across multiple kitchens and high-volume production units
• Oversee menu development, ensuring creative, on-brand, and client-tailored offerings across a range of cuisines and event formats
• Ensure consistent execution of food quality, presentation, and hygiene to the highest luxury standards
• Collaborate with procurement and cost control teams to maintain budget compliance and optimize food cost efficiency
• Establish and enforce SOPs, quality assurance systems, and HACCP/food safety protocols across all kitchen operations
• Supervise planning and execution for large-scale functions, VIP events, and high-profile external catering contracts
• Drive talent development, mentorship, and succession planning within the culinary team
• Lead innovation in presentation, service concepts, and guest experience to maintain a competitive edge
• Partner closely with operations, service, and client relations teams to ensure seamless event delivery
• Conduct regular performance reviews, audits, and reporting for executive management

Qualifications and Requirements:

• Progressive experience as Executive Chef in luxury hotels, large-scale catering, banqueting, or high-end event operations
• Proven track record in leading large culinary teams (100+ staff) in high-pressure environments
• Strong understanding of cost control, food safety, and kitchen production systems at scale
• Culinary degree or equivalent formal training from a recognized hospitality or culinary institute
• Experience in the Gulf region or within multicultural teams is highly desirable
• Strong leadership, communication, and interpersonal skills with a hands-on management style
• High adaptability and readiness to work in a dynamic, fast-paced setting with fluctuating volumes