Chefs Leader

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) is a Saudi mining and precious-metals company specialized in the refining of gold and precious metals, bullion production, and value-added precious-metal services. Operating within the Kingdom's mining value chain, SGR is aligned to the Vision 2030 mining pillar and to the regulatory framework set by the Ministry of Industry and Mineral Resources (MIM) and applicable Saudi and international standards. We produce responsibly sourced, traceable, and certified bullion, operate to LBMA Good Delivery and ISO-aligned quality standards, and invest in the people, processes, and controls behind every bar we produce.

Role Overview

Saudi Gold Refinery (SGR) is seeking a Chefs Leader in Riyadh, Saudi Arabia to oversee all culinary operations within our industrial camp and corporate dining facilities. This role ensures the delivery of high-quality, safe, and nutritious meals. The position requires strict adherence to SFDA regulations and internal HSE standards to maintain operational continuity and employee well-being.

The Chefs Leader will report directly to the Camp and People Manager and will play a key role in managing kitchens staff, controlling food costs, and ensuring hygiene compliance. This position directly impacts on employee satisfaction and operational efficiency by providing reliable and high-standard food services across all shifts.

Key Responsibilities

The successful candidate will be responsible for the following key areas of culinary and operational management.

Menu Planning and Execution

The role develops and implements weekly menus that cater to diverse cultural preferences and nutritional requirements while adhering to budget constraints.

Food Safety Compliance

This position enforces strict HACCP and SFDA standards across all kitchen operations to ensure zero non-conformities during regulatory audits.

Team Supervision

The Chefs Leader recruits, trains, and manages kitchen staff to ensure adequate coverage for 24/7 operations and compliance with Saudization targets.

Inventory Management

The role monitors stock levels and coordinates with procurement to ensure timely availability of ingredients while minimizing waste and spoilage.

Cost Control

This position analyzes food cost reports and implements corrective actions to maintain budget alignment and reduce operational variances.

The Chefs Leader conducts daily inspections of kitchen facilities and equipment to maintain highest standards of cleanliness and sanitation.

Stakeholder Feedback

The role collects and acts upon employee feedback regarding food quality and service to continuously improve dining experiences.

This position is liaising with approved vendors to ensure the quality and freshness of delivered goods and resolve any supply discrepancies.

Special Dietary Support

The Chefs Leader ensures accurate preparation and labeling of meals for employees with specific medical or religious dietary needs.

Emergency Response

The role maintains contingency plans for food service continuity during power outages, equipment failures, or other operational disruptions.

Qualifications

• Bachelor's degree in Culinary Arts or Hospitality Management is required.
• Minimum 10 years of experience in high-volume kitchen management within industrial or corporate settings.
• Proven expertise in SFDA regulations and HACCP food safety management systems.
• Strong financial skills with experience in budgeting and 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 region.
• Ability to work flexible shifts including weekends and holidays.
• Valid Saudi driving license and clean driving record.

Preferred / Nice-to-have

• Experience in mining, oil and gas, or heavy industrial camp environments.
• Certification in ISO 22000 or Lean Six Sigma for food services.
• Familiarity with digital inventory and kitchen management systems.
• Track record of implementing sustainable food waste reduction initiatives.

Success Metrics

• Food cost variance remains within 5% of the approved annual budget.
• Zero major non-conformities in SFDA or internal hygiene audits.
• Employee satisfaction score for food services increases by 15%.
• Food waste reduction of 10% compared to the previous year baseline.
• 100% of kitchen staff certified in HACCP and hygiene protocols.
• Implementation of a standardized menu rotation system within 6 months.
• Timely resolution of 95% of food-related complaints within 24 hours.

Equal Opportunity Statement:

Saudi Gold Refinery welcomes applications from all qualified candidates. Hiring decisions are made based on role requirements, skills, experience, and alignment with Saudization and Vision 2030 priorities.