Head Chef (French & Italian Mediterranean Cuisine)

Leylaty Group; Jeddah; On-site; SAR 300,000 - 420,000; Full time

Job summary

Leylaty Group in Jeddah seeks a Head Chef to lead all kitchen operations, ensuring authentic French or Italian Mediterranean cuisine with exceptional presentation. You will guide menu development, supervise staff, manage food costs, and uphold safety and quality across the kitchen.

The role emphasizes leadership, creativity, and strict adherence to culinary standards, with ongoing staff training and performance evaluation. A demanding, high-volume environment awaits.

Qualifications

• Proven experience as Head Chef or Executive Chef in a reputable restaurant or similar hospitality establishment.
• Strong hands-on experience in French or Italian Mediterranean cuisine is mandatory.
• Culinary degree or equivalent professional certification preferred.
• Extensive knowledge of culinary techniques, menu development, food presentation, and kitchen management.

Responsibilities

• Lead and execute menus with authentic French or Italian Mediterranean cuisine.
• Oversee kitchen operations for efficiency and daily smooth operations.
• Supervise, manage, and lead kitchen staff including Sous Chefs and Commis Chefs.
• Ensure proper food preparation, cooking techniques, portion control, and presentation standards.
• Maintain high food quality, taste, and culinary standards in line with the brand.
• Develop new dishes, seasonal menus, and culinary concepts while keeping authenticity.
• Manage food costs, budgets, inventory, purchasing, and supplier relationships.

Skills

Leadership

Menu development

Cost control

Staff management

Education

Culinary degree

Job description

Job Summary:

The Head Chef is responsible for leading and managing all kitchen operations, overseeing culinary standards, supervising kitchen staff, and ensuring the preparation and presentation of high-quality dishes. The role requires strong expertise in French or Italian Mediterranean cuisine, with a focus on authenticity, consistency, creativity, and presentation. The Head Chef plays a key leadership role in menu development, kitchen management, cost control, staff training, and maintaining the highest standards of food quality, safety, and hygiene.

Key Responsibilities:

• Lead, plan, develop, and execute menus, with a strong focus on authentic French or Italian Mediterranean cuisine.
• Oversee all kitchen operations, ensuring efficient workflow and smooth daily operations.
• Supervise, manage, and lead kitchen staff, including Sous Chefs, Chef de Partie, Commis Chefs, and other kitchen team members.
• Ensure proper food preparation, cooking techniques, portion control, and presentation standards.
• Maintain exceptional food quality, taste, consistency, and culinary standards in line with the restaurant's brand and concept.
• Develop new dishes, seasonal menus, and culinary concepts while maintaining authenticity and creativity.
• Manage food costs, budgets, inventory, purchasing, and supplier relationships to maximize profitability and minimize waste.
• Establish and enforce food safety, health, hygiene, and sanitation standards across all kitchen areas.
• Recruit, train, mentor, and evaluate kitchen staff to maintain a skilled, professional, and motivated team.
• Prepare staff schedules, allocate responsibilities, and manage kitchen staffing requirements.
• Monitor kitchen performance and implement procedures to improve efficiency, productivity, and food quality.
• Handle customer feedback, special dietary requirements, and food-related complaints when necessary.
• Coordinate with restaurant management and front-of-house teams to ensure excellent guest experiences.
• Maintain a positive, disciplined, and professional kitchen environment.
• Ensure all kitchen equipment is properly maintained and operational.

Qualifications:

• Proven experience as a Head Chef or Executive Chef in a reputable restaurant or similar hospitality establishment.
• Strong hands-on experience in French or Italian Mediterranean cuisine is mandatory.
• Culinary degree or equivalent professional certification preferred.
• Extensive knowledge of culinary techniques, menu development, food presentation, and kitchen management.
• Strong leadership, communication, and team management skills.
• Proven ability to manage food costs, inventory, purchasing, and kitchen budgets.
• In-depth knowledge of food safety, hygiene, and sanitation regulations.
• Ability to work under pressure and manage a fast-paced, high-volume kitchen.
• Creativity, attention to detail, and a strong passion for French and Italian Mediterranean culinary arts.
• Excellent organizational, decision-making, and problem-solving skills.