HEAD CHEF

Awn Enterprises; Riyadh; On-site; SAR 268,000 - 469,000; Full time

Job summary

Pattis International, a French Global Sweets Company for Commercial Services, invites applications for the Head Chef role in Riyadh. Lead daily kitchen, bakery and pastry operations, ensuring premium quality and timely menu execution.

Manage production planning, inventory control, and cost management while driving menu innovation, testing new items, and maintaining Pattis’ high standards. Collaborate on promotions, new concepts, and business opportunities with management.

Qualifications

• Diploma or Bachelor's Degree in Culinary Arts, Hospitality Management, Food Production, or related field.
• Professional culinary certifications are highly desirable.
• Minimum 8–10 years of culinary experience, including at least 3–5 years in a Head Chef or Executive Sous Chef position.

Responsibilities

• Oversee all daily kitchen, bakery, pastry, and food production operations.
• Ensure efficient workflow, production planning, and timely execution of all menu items.
• Monitor operational performance to achieve productivity and quality objectives.
• Develop, review, and enhance food, bakery, pastry, and dessert menus.
• Introduce innovative recipes, seasonal offerings, and signature products aligned with market trends.
• Conduct product testing and quality evaluations before launching new items.
• Collaborate with management on new concepts, promotions, and business opportunities.
• Establish and maintain quality standards for all products.
• Conduct regular inspections to ensure consistency in taste, appearance, portioning, and presentation.
• Plan daily, weekly, and seasonal production schedules based on sales forecasts and operational requirements.
• Monitor inventory levels of raw materials, ingredients, and kitchen supplies.
• Ensure proper stock rotation and inventory control to minimize waste.
• Coordinate with Procurement and Store teams to ensure uninterrupted supply of ingredients and materials.
• Monitor food costs, labour costs, and kitchen operational expenses.
• Implement strategies to optimize profitability while maintaining product quality.
• Analyse consumption trends and identify opportunities for cost savings.
• Participate in budgeting and forecasting activities for kitchen operations.
• Ensure strict compliance with food safety regulations, HACCP standards, municipality requirements, and company policies.
• Conduct regular audits and inspections to maintain hygiene and sanitation standards.
• Ensure proper food handling, storage, and preparation procedures are followed.
• Lead corrective actions for any compliance or safety concerns.
• Lead, motivate, and develop kitchen, bakery, and pastry teams.
• Conduct recruitment, onboarding, training, and performance evaluations.
• Create work schedules and allocate resources effectively.
• Foster a culture of teamwork, accountability, discipline, and continuous improvement.
• Collaborate with Operations, Marketing, Procurement, Finance, and Retail teams.
• Support new outlet openings, menu launches, and special events.
• Ensure smooth communication between production facilities and retail outlets.
• Prepare operational reports covering production, food costs, wastage, inventory, and team performance.
• Analyse kitchen KPIs and recommend improvements.
• Report on operational performance and strategic recommendations to senior management.

Skills

Food production

Menu engineering

Kitchen operations

Leadership

Quality control

Education

Diploma or Bachelor’s Degree in Culinary Arts

Tools

Inventory management

Job description

Pattis International (French Global Sweets Company for Commercial Services) | Full time

HEAD CHEF

Riyadh, Saudi Arabia | Posted on 06/04/2026

• -Oversee all dailykitchen, bakery, pastry, and food production operations.


• - Ensure efficientworkflow, production planning, and timely execution of all menu items.


• - Monitor operationalperformance to achieve productivity and quality objectives.


• - Ensure all kitchenactivities comply with company standards and operational procedures.


• -Develop, review, andenhance food, bakery, pastry, and dessert menus.


• - Introduce innovativerecipes, seasonal offerings, and signature products aligned with market trends.


• - Conduct producttesting and quality evaluations before launching new items.


• - Collaborate withmanagement on new concepts, promotions, and business opportunities.

FoodQuality & Presentation Control:

• -Establish andmaintain quality standards for all products.


• - Conduct regularinspections to ensure consistency in taste, appearance, portioning, andpresentation.


• - Ensure all productsmeet Pattis’ premium brand standards.


• - Address qualityconcerns and implement corrective actions promptly.

ProductionPlanning & Inventory Management:

• - Plan daily, weekly,and seasonal production schedules based on sales forecasts and operationalrequirements.


• - Monitor inventorylevels of raw materials, ingredients, and kitchen supplies.


• - Ensure proper stockrotation and inventory control to minimize waste.


• - Coordinate withProcurement and Store teams to ensure uninterrupted supply of ingredients andmaterials.

CostControl & Budget Management:

• -Monitor food costs,labour costs, and kitchen operational expenses.


• - Implement strategieesto optimize profitability while maintaining product quality.


• - Analyse consumptiontrends and identify opportunities for cost savings.


• - Participate inbudgeting and forecasting activities for kitchen operations.

FoodSafety & Compliance:

• -Ensure strictcompliance with food safety regulations, HACCP standards, municipalityrequirements, and company policies.


• - Conduct regularaudits and inspections to maintain hygiene and sanitation standards.


• - Ensure proper foodhandling, storage, and preparation procedures are followed.


• - Lead correctiveactions for any compliance or safety concerns.

Leadership& Team Management:

• -Lead, motivate, anddevelop kitchen, bakery, and pastry teams.


• - Conduct recruitment,onboarding, training, and performance evaluations.


• - Create work schedulesand allocate resources effectively.


• - Foster a culture ofteamwork, accountability, discipline, and continuous improvement.

OperationalCoordination:

• -Collaborate withOperations, Marketing, Procurement, Finance, and Retail teams.


• - Support new outletopenings, menu launches, and special events.


• - Ensure smoothcommunication between production facilities and retail outlets.

Reporting& Performance Monitoring:

• -Prepare operationalreports covering production, food costs, wastage, inventory, and teamperformance.


• - Analyse kitchen KPIsand recommend improvements.


• - Report on operational performance and strategicrecommendations to senior management.

Requirements

Qualifications and Experience:

• - Diploma or Bachelor'sDegree in Culinary Arts, Hospitality Management, Food Production, or relatedfield.


• - Professional culinarycertifications are highly desirable.


• - Minimum 8–10 years ofculinary experience, including at least 3–5 years in a Head Chef or ExecutiveSous Chef position.

Job Specific Skills:

• - Strong expertise infood production, menu engineering, and kitchen operations.


• - Advanced knowledge offood safety regulations, HACCP, and quality management systems.


• - Strong financialacumen with experience in food cost control and budgeting.


• - Proficiency ininventory management and production planning.


• - Excellent leadership,coaching, and team development skills.


• - Strong problem-solving and operational decision-making abilities.