Executive Chef: Innovative Menus & Luxury Dining Leadership

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

Job summary

A prestigious international hotel group in Riyadh is seeking an Executive Chef to lead kitchen operations across all outlets and banquet functions. Candidates should have a culinary degree and at least 5 years of high-end culinary experience. Responsibilities include designing seasonal menus, managing food costs, ensuring compliance with health regulations, and developing kitchen staff. This role offers competitive compensation and a culture of growth and learning within the hospitality industry.

Benefits

Competitive compensation

Performance-based incentives

Culture of learning and growth

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

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

Skills

Leadership

Culinary artistry

Financial acumen

Knowledge of global cuisines

Communication

Organizational skills

Education

Culinary degree or equivalent professional training

Job description

A prestigious international hotel group in Riyadh is seeking an Executive Chef to lead kitchen operations across all outlets and banquet functions. Candidates should have a culinary degree and at least 5 years of high-end culinary experience. Responsibilities include designing seasonal menus, managing food costs, ensuring compliance with health regulations, and developing kitchen staff. This role offers competitive compensation and a culture of growth and learning within the hospitality industry.