Head Chef – Production & Kitchen Management

About the role

The Head Chef will lead the kitchen’s production operations, coordinating with multiple departments to ensure high‑quality output that meets customer specifications and operational targets. This position blends culinary expertise with strong leadership, resource planning and continuous improvement of processes.

Key responsibilities

• Plan, organize and oversee daily production across baked goods, cold meals and hot meals.
• Optimize manpower, equipment and resources to achieve high efficiency and quality standards.
• Supervise production to ensure compliance with customer specifications and airline standards.
• Conduct quality checks, including product life‑date marking and hygiene adherence.
• Coordinate with internal teams such as Sales, Purchasing and Tray Setting for smooth operations.
• Manage CAPEX and staff budgets, meeting monthly financial targets.
• Document and communicate production updates, changes and reports.
• Support new product and recipe development, attending food fairs when required.
• Maintain and update recipe books to guarantee consistent product quality.
• Handle raw‑material shortages and implement contingency plans.
• Supervise training and development of junior staff, supporting Saudization programs.
• Ensure compliance with hygiene, quality control and cybersecurity protocols.

Required profile

• Proven ability to manage a kitchen and allocate tasks effectively.
• Strong communication, interpersonal and leadership skills.
• Ability to work efficiently under pressure and meet tight deadlines.
• Up‑to‑date knowledge of culinary trends and optimized kitchen processes.
• Experience in budgeting, resource planning and staff scheduling.
• Commitment to maintaining a safe and hygienic work environment.

Required skills

• HACCP certification (health and safety training).