Executive Chef – Catering & Contracting

INAAR Consultancy; Makkah Region; On-site; SAR 150,000 - 200,000; Full time

Job summary

A catering and consultancy firm is seeking an experienced Executive Chef to lead kitchen operations and develop innovative menus. The ideal candidate will bring over 7 years of culinary experience, with strong expertise in catering and team management. This role requires a commitment to excellence in food quality and adherence to safety standards. Join us in delivering outstanding culinary experiences for large-scale events.

Qualifications

• Minimum 7–10 years of progressive culinary experience, with at least 3 years as an Executive Chef.
• Strong background in menu engineering and cost control.
• Excellent leadership, communication, and organizational skills.

Responsibilities

• Lead and manage kitchen operations for catering and contracting services.
• Develop creative and diverse menus tailored for large-scale clients.
• Train, mentor, and supervise culinary staff across multiple operations.

Skills

Menu development

Team leadership

Catering operations

Food quality and service

Education

Certification in Culinary Arts

Cordon Bleu or equivalent

Job description

Overview

Job Opening: Executive Chef – Catering & Contracting

We are seeking a highly skilled and innovative Executive Chef to lead our catering and corporate food service operations. The ideal candidate will have strong expertise in menu development, team leadership, and large-scale catering operations, with proven success in delivering excellence in food quality and service.

Responsibilities

• Lead and manage kitchen operations for catering and contracting services
• Develop creative, cost-effective, and diverse menus tailored for large-scale clients
• Ensure compliance with food safety, hygiene, and HACCP standards
• Train, mentor, and supervise culinary staff across multiple operations
• Collaborate with procurement to ensure quality sourcing and cost control
• Maintain consistency and excellence in food presentation and taste
• Oversee budgeting, inventory control, and kitchen efficiency

Qualifications

• Minimum 7–10 years of progressive culinary experience, with at least 3 years as an Executive Chef in catering or large-scale operations
• Strong background in menu engineering and cost control
• Knowledge of international cuisines and large-volume production
• Excellent leadership, communication, and organizational skills
• Certification in Culinary Arts or related field (Cordon Bleu, Culinary Institute, or equivalent)
• Familiarity with HACCP, ISO, or similar quality standards