Creative Executive Chef - Lead Menu & High-End Kitchen

PPOAR; Riyadh; On-site; SAR 15,000 - 18,000; Full time

Job summary

PPOAR in Riyadh, Saudi Arabia, is seeking an experienced Executive Chef to lead the kitchen and oversee all facets of the restaurant’s operations. The ideal candidate will have high-end dining experience, exceptional culinary skills, and the ability to guide a diverse team of chefs with strong organizational abilities.

The role requires leadership, menu development expertise, food-safety excellence, and the capacity to mentor staff while delivering creative dishes and maintaining profitability

Qualifications

• Degree in Culinary Arts or related field preferred but not required.
• Experience in a high-end restaurant setting preferred but not required.
• Proven track record of successful kitchen management.
• Strong leadership skills and ability to motivate a team.
• Ability to work under pressure in a fast-paced environment.

Responsibilities

• Manage kitchen staff and ensure quality standards are met.
• Create menu items that are both creative and appealing.
• Ensure food safety standards are adhered to at all times.
• Work with suppliers to ensure quality ingredients are always available.
• Monitor food costs and take appropriate action as needed.
• Develop new recipes that meet customer demand while maximizing profits.
• Develop and maintain strong relationships with vendors.
• Oversee inventory management processes.
• Provide direction, support, training, and feedback to kitchen staff members.

Skills

Leadership

Kitchen management

Food safety awareness

Pressure handling

Education

Degree in Culinary Arts or related field

Job description

PPOAR in Riyadh, Saudi Arabia, is seeking an experienced Executive Chef to lead the kitchen and oversee all facets of the restaurant’s operations. The ideal candidate will have high-end dining experience, exceptional culinary skills, and the ability to guide a diverse team of chefs with strong organizational abilities.

The role requires leadership, menu development expertise, food-safety excellence, and the capacity to mentor staff while delivering creative dishes and maintaining profitability