Executive Chef

About the role

We are seeking a passionate and results‑driven Executive Chef to lead the culinary division for the new Hyatt Place Al Ula, a 214‑room hotel with multiple food‑and‑beverage outlets. The role will oversee kitchen operations, ensure brand standards, and drive profitability while delivering exceptional guest experiences.

Key responsibilities

• Lead and manage all kitchen operations across outlets and banquet spaces, maintaining consistent quality and brand standards.
• Act as Production Manager for the Food & Beverage department, driving efficiency, cost control and profitability.
• Ensure highest food safety, hygiene and sanitation standards in line with local regulations and Hyatt requirements.
• Implement sustainable sourcing and work with approved suppliers to support quality, cost efficiency and environmental responsibility.
• Control food costs through menu engineering, portion control and waste reduction.
• Manage kitchen budgets, forecasting and inventory controls.
• Develop, coach and inspire culinary teams, fostering creativity and professional growth.
• Collaborate with F&B leadership to enhance guest satisfaction and dining experiences.

Required profile

• Apprenticeship or professional diploma in Food Production or Culinary Arts.
• Minimum 2 years experience as Executive Chef or Executive Sous Chef in a large hotel or comparable operation.
• Strong practical, operational and administrative skills with proven ability to manage cost control, food hygiene and operational efficiency.
• Creative mindset, strong leadership and team‑development capabilities.
• Excellent organizational and communication skills.

Required skills

• Waste reduction
• Inventory control
• Portion control
• Menu engineering
• Food hygiene
• Cost control
• Culinary arts
• Operational efficiency
• Food production

What we offer

• Long‑term career growth opportunities within the Hyatt brand.
• A motivated and connected team environment.
• Competitive benefits package.