Head Chef: Creative Kitchen Leader & Menu Innovator

Awn Enterprises

Riyadh

On-site

SAR 268,000 - 469,000

Full time

14 days+

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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.