Head Chef

Four Seasons Hotel; Saudi Arabia; On-site; SAR 120,000 - 150,000; Full time

Job summary

An established industry player seeks a highly organized Head Chef to lead the Banquets Department. In this dynamic role, you will oversee all culinary operations for a range of events, ensuring exceptional food quality and presentation. You will design innovative menus that cater to diverse guest preferences while managing a talented culinary team. This position offers the opportunity to shape unforgettable dining experiences in a luxury hospitality setting, where your leadership and creativity will shine. Join a team that values excellence and a guest-focused approach, and make your mark in the culinary world.

Qualifications

• 5+ years in banquet culinary operations, with 2 years in leadership.
• Strong knowledge of event logistics and high-volume production.

Responsibilities

• Lead culinary team in planning and executing banquet functions.
• Design innovative banquet menus for diverse guest preferences.
• Ensure food quality and consistency across all events.

Skills

Leadership

Time Management

Organizational Skills

Menu Engineering

High-Volume Production

Guest-Focused Approach

Education

Bachelor's degree in Culinary Arts

Diploma in Culinary Arts

Job description

We are looking for a highly organized and experienced Head Chef to lead the Banquets Department at Four Seasons Resort and Residences AMAALA at Triple Bay. Reporting to the Executive Sous Chef, you will be responsible for overseeing all banquet culinary operations, from intimate gatherings to large-scale events, ensuring consistency, creativity, and flawless execution of all banquet offerings.

What You Will Do

1. Lead the culinary team in planning and executing banquet functions, including weddings, conferences, corporate events, and VIP occasions.
2. Design innovative and customizable banquet menus tailored to a variety of guest preferences and cultural requirements.
3. Ensure the highest level of food quality, presentation, and consistency across all banquet events.
4. Collaborate closely with the Catering, Events, and Stewarding teams for seamless execution of service.
5. Manage staffing, scheduling, and performance of the banquet kitchen team.
6. Maintain strict food safety and hygiene standards in compliance with local regulations.
7. Control food costs, monitor inventory, and ensure efficient use of resources.
8. Support pre-opening setup and training related to banquet kitchen operations.

What You Bring

1. A bachelor's degree or diploma in Culinary Arts or a related field.
2. At least 5 years of experience in banquet or large-scale event culinary operations, with 2 years in a leadership role, preferably in luxury hospitality.
3. Strong knowledge of high-volume production, menu engineering, and event logistics.
4. Excellent leadership, time management, and organizational skills.
5. Ability to handle multiple functions simultaneously and deliver under pressure.
6. A guest-focused approach and a passion for creating exceptional food experiences.