Head Chef

Radiant Hospitality Company; Riyadh; On-site; SAR 335,000 - 391,000; Full time

Benefits offered by this job

Performance bonus

Duty meal on shift

Uniform provided

Housing and transport included

Medical insurance

Visa sponsorship

Family visas and annual flights for a1

Job summary

Radiant Hospitality Company in Riyadh is seeking a Head Chef for a premium all-day French dining restaurant. You will own culinary standards, kitchen operations and food cost in a high-volume, tax-free package.

Reporting to the General Manager with guidance from the Group Executive Chef, you will lead a multinational kitchen brigade, develop menus, and ensure SFDA/HACCP compliance while delivering exceptional dining experiences.

Qualifications

• Minimum 10 years in professional kitchens with at least 3 years as Head Chef or Executive Sous Chef in a premium or fine-dining restaurant.
• Strong grounding in French and Mediterranean cuisine.
• Fluent English and French; Arabic an advantage.
• Must hold the right to work in Saudi Arabia or be eligible to obtain it with the client’s support.
• HACCP certification Level 3 or equivalent with SFDA and municipal food safety knowledge.

Responsibilities

• Execute the menu to brand specification ensuring consistency of taste, presentation and portioning on every plate.
• Lead menu development and seasonal changes with the Group Executive Chef and General Manager including costing and recipe documentation.
• Run tastings, maintain recipe cards and photo standards and train the team on every dish.
• Oversee pastry, bakery and in-house production to the same standard.
• Deliver food cost targets and monitor purchasing specifications and stock levels.
• Manage kitchen labour cost through rostering and productivity; recruit and develop the brigade.

Skills

10+ years kitchen

Head Chef experience

French cuisine

Mediterranean cuisine

English/French fluency

Arabic advantage

Saudi work eligibility

HACCP Level 3

Kitchen cost control

Job description

We are delighted to be working with a Riyadh-based hospitality investment group on the appointment of a Head Chef for a premium chef-led French restaurant in Riyadh Kingdom of Saudi Arabia. This is the senior culinary role on site with full ownership of culinary standards, kitchen operations, the brigade and food cost. The restaurant is the Riyadh home of an internationally recognised all-day French dining brand with established restaurants in Dubai and London. Its menu runs from boulangerie and viennoiserie in the morning to brasserie dining at night and the role offers the chance to set the kitchen standard for the brand in one of the most dynamic dining markets in the region with a strong tax-free package and family sponsorship. Reporting to the General Manager with culinary direction from the Group Executive Chef, the Head Chef leads the Sous Chefs, Chefs de Partie, Pastry Chef and kitchen stewarding team.

Responsibilities

• Execute the menu to brand specification ensuring consistency of taste, presentation and portioning on every plate
• Lead menu development and seasonal changes with the Group Executive Chef and General Manager including costing and recipe documentation
• Run tastings, maintain recipe cards and photo standards and train the team on every dish
• Oversee pastry, bakery and in-house production to the same standard
• Own full compliance with HACCP and Saudi Food and Drug Authority SFDA requirements, municipal inspections and hygiene certification
• Maintain temperature logs, cleaning schedules, allergen records and traceability documentation
• Ensure all ingredients and suppliers meet halal and local regulatory requirements
• Deliver food cost targets agreed with the General Manager, monitoring daily and reporting weekly
• Manage purchasing specifications, supplier selection and goods receiving with the purchasing team
• Control stock levels, rotation and wastage and lead regular stock takes and variance reviews
• Manage kitchen labour cost through effective rostering and productivity
• Recruit, train and develop the kitchen brigade and build succession for Sous Chef and section lead roles
• Conduct performance reviews, coaching and disciplinary processes in line with company policy and Saudi labour law
• Foster a respectful, disciplined and inclusive kitchen culture across a multinational team
• Engage with guests, VIPs and regulars in the dining room when required and represent the brand at events, media and social content
• Act on guest feedback relating to food and drive continuous improvement

Requirements

• Minimum 10 years in professional kitchens with at least 3 years as Head Chef or Executive Sous Chef in a premium or fine-dining restaurant
• Strong grounding in French and Mediterranean cuisine
• Experience with Levantine or broader Middle Eastern flavours an advantage
• Proven ownership of food cost, purchasing and kitchen labour in a high-volume, high-expectation venue
• GCC experience strongly preferred
• Saudi Arabia experience an advantage
• Pre-opening or relaunch experience an advantage
• HACCP certification Level 3 or equivalent required with working knowledge of SFDA and municipal food safety requirements
• Strong menu costing, recipe engineering and stock management skills
• Confident with kitchen management systems for inventory, recipe costing and rostering
• Fluent English and French; Arabic an advantage
• Able to train and document standards clearly for a multinational brigade
• A hands-on, calm and organised leader who runs the pass and works collaboratively with front of house
• Must hold the right to work in Saudi Arabia or be eligible to obtain it with the client’s support

Salary and Benefits

• Salary SAR 30 000 to 35 000 per month total package tax-free depending on experience
• Performance bonus
• Duty meal on shift
• Uniform provided
• Housing and transport allowances included
• Medical insurance
• Service charge eligibility
• Visa sponsorship
• Family visas and annual flights for the family
• Further benefits to be confirmed during the recruitment process

This is a full-time permanent position working six days per week including evenings, weekends and public holidays as required. The Head Chef reports to the General Manager with culinary direction from the Group Executive Chef and ownership and a target start date of 1 January 2027. The role is based in Riyadh. Candidates must hold the right to work in Saudi Arabia or be eligible to obtain it; the client will sponsor the work visa for the successful applicant.

We appreciate your interest in this vacancy. Due to the high number of applications we receive, only candidates selected to move to the next stage of the recruitment process can be contacted.

Minimum 10 years in professional kitchens, with at least 3 years as Head Chef or Executive Sous Chef in a premium or fine-dining restaurant. Strong grounding in French and Mediterranean cuisine; experience with Levantine or broader Middle Eastern flavours an advantage. Proven ownership of food cost, purchasing and kitchen labour in a high-volume, high-expectation venue. GCC experience strongly preferred; Saudi Arabia experience an advantage. Pre-opening or relaunch experience an advantage. HACCP certification (Level 3 or equivalent) required, with working knowledge of SFDA and municipal food safety requirements. Strong menu costing, recipe engineering and stock management skills. Confident with kitchen management systems for inventory, recipe costing and rostering. Fluent English and French; Arabic an advantage. Able to train and document standards clearly for a multinational brigade. Hands-on, calm and organised leader. Must hold the right to work in Saudi Arabia, or be eligible to obtain it with the client’s support.