Executive Chef

InterContinental Hotels Group; Riyadh; On-site; SAR 150,000 - 200,000; Full time

Job summary

A leading hospitality group in Saudi Arabia is looking for an experienced Executive Chef to lead their culinary team. The role requires overseeing all kitchen operations, creating seasonal menus, and ensuring food quality and safety. Candidates should have a culinary degree and a minimum of 5 years' experience in upscale or luxury hospitality. This position offers competitive compensation and a culture focused on growth and learning.

Benefits

Competitive compensation

Performance-based incentives

International career opportunities

Qualifications

• Minimum 5 years of experience as Executive Chef or Senior Sous Chef in upscale or luxury hospitality.
• Proven leadership and people management skills in high-volume environments.
• Deep knowledge of global cuisines, modern techniques, and dietary trends.

Responsibilities

• Lead the day-to-day kitchen operations across all outlets and banquet functions.
• Design and implement innovative, seasonal menus that reflect guest preferences and local inspiration.
• Manage food costs, inventory, and supplier relationships to meet budget targets.

Skills

Leadership

Culinary skills

Cost management

Team development

Communication

Education

Culinary degree or equivalent professional training

Job description

Hotel Brand: Crowne Plaza Hotels & Resorts
Location: Saudi Arabia, Riyadh

As Executive Chef, you’ll lead our culinary team to deliver exceptional dining experiences that reflect IHG’s commitment to quality, creativity, and True Hospitality. You’ll be responsible for overseeing all kitchen operations, developing inspiring menus, managing costs, ensuring food safety standards, and creating a culture of excellence within the team.

Job Summary

As Executive Chef, you’ll lead our culinary team to deliver exceptional dining experiences that reflect IHG’s commitment to quality, creativity, and True Hospitality. You’ll be responsible for overseeing all kitchen operations, developing inspiring menus, managing costs, ensuring food safety standards, and creating a culture of excellence within the team.

Key Responsibilities

Lead the day-to-day kitchen operations across all outlets and banquet functions.

Design and implement innovative, seasonal menus that reflect guest preferences and local inspiration.

Maintain the highest levels of food quality, presentation, and consistency.

Manage food costs, inventory, and supplier relationships to meet budget targets.

Ensure full compliance with hygiene, safety, and HACCP regulations.

Train, coach, and develop kitchen staff to foster performance, creativity, and teamwork.

Collaborate with F&B and hotel leadership to enhance the overall guest experience.

Monitor guest feedback and implement continuous improvement strategies.

Drive sustainability initiatives aligned with IHG's responsible sourcing goals.

Required Skills & Qualifications

Culinary degree or equivalent professional training.

Minimum 5 years of experience as Executive Chef or Senior Sous Chef in upscale or luxury hospitality.

Proven leadership and people management skills in high-volume environments.

Deep knowledge of global cuisines, modern techniques, and dietary trends.

Strong financial acumen with experience managing food cost and labor budgets.

Excellent communication and organizational skills.

What We Offer

Competitive compensation and performance-based incentives.

A culture of learning, growth, and international career opportunities across IHG.

The chance to make a real difference through food that delights and inspires.

Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.