Executive Chef – R&D (1‑year contract)

About the role

The Executive Chef will lead all kitchen operations during a one‑year renewable contract, focusing on research and development, food quality, and operational efficiency. The role combines hands‑on cooking with strategic process improvement to ensure consistent, high‑quality meals at scale.

Key responsibilities

• Oversee daily kitchen production workflow and staff performance.
• Improve food quality, taste consistency, and presentation standards.
• Develop, standardize, and implement kitchen SOPs and recipes.
• Train chefs and kitchen staff on cooking procedures and food safety standards.
• Monitor cooking temperatures, hygiene, and sanitation practices.
• Optimize kitchen organization, production flow, and operational efficiency.
• Reduce food waste and support food cost‑control initiatives.
• Ensure proper portioning and recipe consistency across all meals.
• Coordinate with warehouse, purchasing, and operations departments as needed.

Required profile

• Proven experience as an Executive Chef, Head Chef, or senior kitchen leader.
• Background in high‑volume kitchens, catering, meal‑plan services, or cloud kitchens.
• Strong knowledge of food safety and hygiene standards, especially Saudi regulations.
• Demonstrated ability to standardize recipes and improve operational processes.
• Capacity to work under pressure in a fast‑paced production environment.

Required skills

• HACCP or equivalent food‑safety certification.
• Recipe standardization and scaling for bulk production.
• Creation and implementation of SOPs and training systems.