Executive Chef

Awn Enterprises; Al Khobar; On-site; SAR 357,000 - 580,000; Full time

Job summary

Pattis International (French Global Sweets Company for Commercial Services) in Khobar, Saudi Arabia, is seeking an experienced Executive Chef to lead and mentor the culinary team, shape menus, and ensure excellence in taste, presentation, and hygiene.

You will manage food preparation, oversee inventory and costs, schedule staff, build supplier relations, and engage guests to tailor offerings while upholding regulatory standards.

Qualifications

• Culinary degree or equivalent qualification from a recognized culinary institute.
• 7-10 years of progressive culinary experience with 3-5 years in a leadership role as Executive Chef or similar.

Responsibilities

• Lead and manage the culinary team, including Head Chef and line cooks, ensuring effective teamwork and performance.
• Develop and design innovative menus reflecting seasonal ingredients, trends, and customer preferences.
• Oversee food preparation and quality control to maintain high standards of taste, texture, and presentation.
• Monitor inventory, food costs, waste, and portion control to optimize profitability.
• Schedule kitchen staff and provide regular training on techniques, safety, and procedures.
• Build and maintain strong supplier relationships and negotiate contracts for cost efficiency.
• Engage with guests to gather feedback and tailor offerings to enhance the dining experience.

Skills

Menu planning

Recipe development

Food presentation

Culinary leadership

Culinary excellence

Communication

Team management

Attention to detail

Education

Culinary degree

Job description

Pattis International (French Global Sweets Company for Commercial Services) | Full time

Executive Chef

Khobar, Saudi Arabia | Posted on 09/29/2026

• - Lead and manage theculinary team, including Head Chef, Sous Chefs, line Cooks, and kitchen staff,ensuring effective teamwork and performance.
• - Provide mentorshipand training to culinary staff, fostering a culture of continuous improvementand professional development.

MenuDevelopment and Planning:

• - Develop and designinnovative menus in collaboration with the Food and Beverage Operation Manager.
• - Ensure menus reflectseasonal ingredients, culinary trends, and customer preferences.

FoodPreparation and Quality Control:

• - Oversee all foodpreparation and cooking activities, ensuring consistency and excellence intaste and presentation.
• - Implement andmaintain high standards of hygiene and food safety in compliance withregulations & Operational SOP.

Inventory andCost Management:

• - Manage kitcheninventory, including ordering, receiving, and storage of ingredients.
• - Monitor food costs, menu,waste, and portion control to achieve budgetary goals and optimizeprofitability.

StaffScheduling and Training:

• - Schedule kitchenstaff to ensure adequate coverage during service hours.
• - Conduct regulartraining sessions on cooking techniques, food safety, and kitchen procedures.

VendorRelations:

• - Build and maintainstrong relationships with suppliers to source the highest quality ingredients.
• - Negotiate contractsand manage vendor performance to ensure timely delivery and cost-effectiveness.

CustomerEngagement:

• - Interact with gueststo gather feedback and ensure satisfaction with the culinary offerings.
• - Address any specialdietary requests or concerns to enhance the guest experience.

Requirements

Qualifications and Experience:

• - Culinary degree or equivalent qualification from a recognized culinaryinstitute.
• - Minimum 7-10 years of progressive experience in culinary roles, withat least 3-5 years in a leadership position as an Executive Chef or similarrole.

Job Specific Skills:

• - Expertise in menu planning, recipe development, and foodpresentation techniques.
• - Strong culinary skills and proficiency in a variety ofcooking methods and cuisines.
• - Knowledge of food safety and sanitation regulations.
• - Leadership and team management abilities.
• - Creativity and innovation in menu design and culinaryexecution.
• - Excellent communication and interpersonal skills.
• - Attention to detail and commitment to quality standards.
• - Ability to thrive in a fast-paced, dynamic culinaryenvironment.