Chefs Leader

SAUDI ARABIAN RESOURCES COMPANY; Riyadh; On-site; SAR 240,000 - 360,000; Full time

Job summary

Saudi Gold Refinery SGR is seeking a Chefs Leader in Riyadh to oversee all culinary operations across industrial camp and corporate dining facilities. The role ensures high-quality, safe, and nutritious meals, strict SFDA/HSE compliance, and 24/7 kitchen coverage.

You will manage staff, control costs, and uphold hygiene standards to sustain employee satisfaction and operational efficiency. The ideal candidate will hold a Bachelor's in Culinary Arts or Hospitality Management with 10+ years in

Qualifications

• Bachelor's degree in Culinary Arts or Hospitality Management.
• 10+ years of high-volume kitchen management experience in industrial or corporate settings.
• Proven expertise in SFDA regulations and HACCP food safety management systems.
• Strong budgeting and food cost control skills.
• Fluency in English and Arabic for effective communication.

Responsibilities

• Menu planning and execution within budget constraints.
• Food safety compliance with HACCP and SFDA standards.
• Team supervision for 24/7 operations and Saudization targets.
• Inventory management and coordination with procurement to minimize waste.
• Cost control and variance reduction through monitoring and actions.
• Hygiene audits and daily cleanliness inspections of facilities.
• Collecting and acting on employee feedback about food and service.
• Liaising with approved suppliers to ensure quality and freshness.
• Accommodation of special dietary requirements with accurate labeling.
• Emergency response planning to ensure service continuity during disruptions.

Skills

Culinary leadership

High-volume kitchen management

Budgeting & food cost control

English & Arabic fluency

Team leadership

Education

Bachelor's degree in Culinary Arts or Hospitality Management

Tools

Digital inventory systems

Kitchen management software

Job description

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

• 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
• Hygiene Audits 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
• Supplier Coordination 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

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.