Executive Chef - Canadian Cuisine, Riyadh | Menu & Ops

EuroTech; Riyadh; On-site; SAR 36,000 - 48,000; Full time

Benefits offered by this job

Accommodation

Transportation

Health insurance

Etc.

Job summary

EuroTech in Riyadh is seeking an experienced Executive Chef to lead our Canadian cuisine concept. You will oversee menu creation, food preparation, and kitchen operations to deliver authentic, high-quality dishes.

The role requires strong leadership, staff training, and adherence to food safety standards, with a focus on cost control, inventory, and collaborating with management on seasonal menus and promotions.

Qualifications

• Proven experience as an Executive Chef or similar role in a Canadian cuisine restaurant.
• Extensive knowledge of Canadian cuisine, ingredients, and cooking techniques.
• Strong leadership with ability to train, motivate, and manage a team.
• Excellent communication with management, staff, and suppliers.
• Knowledge of food safety regulations and ability to work under pressure.

Responsibilities

• Develop and create innovative Canadian dishes for our restaurant.
• Oversee food preparation and ensure high quality and consistency in all dishes served.
• Train and manage kitchen staff on proper cooking techniques and food safety standards.
• Create and maintain inventory of all kitchen supplies and ingredients.
• Collaborate with management to develop seasonal menus, special event menus, and promotions.
• Monitor food costs and ensure profitability while maintaining high quality standards.
• Maintain a clean, organized, and efficient kitchen environment.

Skills

Leadership

Team management

Food safety

Canadian cuisine

Communication

Pressure handling

Job description

EuroTech in Riyadh is seeking an experienced Executive Chef to lead our Canadian cuisine concept. You will oversee menu creation, food preparation, and kitchen operations to deliver authentic, high-quality dishes.

The role requires strong leadership, staff training, and adherence to food safety standards, with a focus on cost control, inventory, and collaborating with management on seasonal menus and promotions.