Head Chef

About the role

The Head Chef will lead all kitchen operations for a restaurant in Saudi Arabia, ensuring exceptional food quality, presentation, and hygiene. Reporting to restaurant leadership, the role combines menu execution, staff development, and cost control to deliver a memorable dining experience.

Key responsibilities

• Lead daily kitchen operations, maintaining consistent food quality, presentation, and hygiene standards.
• Supervise, train, and develop the kitchen team, organizing schedules and fostering a collaborative environment.
• Manage inventory, food‑cost, portion‑control, and waste‑management practices.
• Coordinate with suppliers and operations teams to secure high‑quality ingredients and support new concepts.

Required profile

• Minimum 10 years of relevant culinary experience, preferably in Saudi Arabia, the UAE, Qatar or similar markets.
• Culinary qualification from a recognized hospitality school or professional institution.
• Proven hands‑on experience in Lebanese cuisine within an upscale‑casual restaurant.
• Experience in catering, banqueting or high‑volume food production is a strong advantage.

Required skills

• Lebanese cuisine expertise
• Catering and banqueting operations
• High‑volume food production
• Food safety and sanitation knowledge