Camp Kitchen Leader - 24/7 Industrial Dining & Safety

Sgr Sa; Riyadh; On-site; SAR 250,000 - 400,000; Full time

Job summary

Saudi Gold Refinery (SGR) in Riyadh seeks a Chefs Leader to oversee all culinary operations within our industrial camp and corporate dining facilities. You will manage kitchen staff, ensure high-quality, safe meals, and maintain hygiene standards in line with SFDA regulations.

Responsibilities include menu planning, food safety compliance, budgeting, inventory control, and continuous improvement of dining experiences for employees across all shifts.

Qualifications

• Bachelor’s degree in Culinary Arts or Hospitality Management is required.
• Minimum 10 years of experience in high-volume kitchen management in industrial or corporate settings.
• Proven SFDA regulations and HACCP food safety management systems experience.
• Strong budgeting skills with experience in food cost control.
• Fluency in English and Arabic for effective communication with staff and authorities.
• Experience leading multicultural teams in Saudi Arabia or the GCC.

Responsibilities

• Menu planning and execution within budget constraints.
• Ensure food safety compliance with HACCP and SFDA standards.
• Supervise kitchen staff to cover 24/7 operations.
• Monitor inventory and coordinate with procurement to minimize waste.
• Analyze food cost reports and implement corrective actions.
• Conduct daily inspections to maintain cleanliness and sanitation.
• Collect feedback and improve dining experiences.
• Label and prepare meals for specific dietary needs.
• Maintain contingency plans for service continuity during disruptions.

Skills

Team leadership

Budgeting

Food safety HACCP

SFDA compliance

Multicultural teams

English & Arabic fluency

Education

Bachelor's degree in Culinary Arts or Hospitality Management

Tools

Inventory management software

Kitchen management systems

Job description

Saudi Gold Refinery (SGR) in Riyadh seeks a Chefs Leader to oversee all culinary operations within our industrial camp and corporate dining facilities. You will manage kitchen staff, ensure high-quality, safe meals, and maintain hygiene standards in line with SFDA regulations.

Responsibilities include menu planning, food safety compliance, budgeting, inventory control, and continuous improvement of dining experiences for employees across all shifts.