Senior Executive Chef

Hospitality Ventures; Riyadh; On-site; SAR 240,000 - 420,000; Full time

Job summary

Hospitality Ventures seeks a Senior Executive Chef to lead all culinary operations for catering projects and restaurants. The role focuses on high-quality food, menu development, and overall operational excellence while guiding chefs and managers toward continuous improvement.

Ideal candidates will bring 8+ years in F&B, strong leadership, and expert knowledge of catering management, food safety, and budgeting. English proficiency and strategic vision are essential for success.

Qualifications

• Degree in Hospitality Management.
• In-depth knowledge of catering management, culinary arts, menu engineering, and F&B trends.
• Strong kitchen operations, food safety standards, and culinary budget management.
• Proven leadership and mentoring skills; strategic mindset for continuous improvement and innovation within the culinary division.
• Professional English language skills.
• 8+ years of experience in Food & Beverages, especially managing catering projects.

Responsibilities

• Develop and execute culinary strategies for catering operations and restaurants, while leading menu innovation initiatives that align with evolving customer preferences.
• Drive continuous improvement in food quality and service standards, ensuring exceptional catering operational excellence, and consistency.
• Collaborate with operations and procurement to manage inventory, reduce costs, and maximize revenue, while also providing training for chefs and managers.
• Lead the implementation of new menu items across restaurants and catering operations, ensuring consistency, quality standards, and successful execution.
• Analyze customer feedback and market trends to identify emerging demands, while coordinating culinary activities across multiple outlets and catering projects.
• Effective communication and coordination with kitchen staff and the front-of-house team for a seamless dining experience.

Skills

Catering management

Culinary arts

Menu engineering

F&B trends

Food safety

Budget management

Leadership

Mentoring

Strategic thinking

English proficiency

Education

Degree in Hospitality Management

Job description

The Senior Executive Chef will lead and manage all HVC culinary operations for catering projects and restaurants, ensuring exceptional food quality, operational excellence, and customer satisfaction. This key position oversees menu development, maintains high standards of catering management, culinary creativity, and optimizes operational efficiency.

Key Accountabilities

• Develop and execute culinary strategies for catering operations and restaurants, while leading menu innovation initiatives that align with evolving customer preferences.
• Drive continuous improvement in food quality and service standards, ensuring exceptional catering operational excellence, and consistency.
• They collaborate with operations and procurement to manage inventory, reduce costs, and maximize revenue, while also providing training for chefs and managers.
• Lead the implementation of new menu items across restaurants and catering operations, ensuring consistency, quality standards, and successful execution.
• Analyze customer feedback and market trends to identify emerging demands, while coordinating culinary activities across multiple outlets and catering projects.
• Effective communication and coordination with kitchen staff and the front-of-house team are essential for a seamless dining experience.

Knowledge, Skills and Aptitude

• Educational Qualifications and Certifications: Degree in Hospitality Management
• Knowledge: In-depth knowledge of catering management, culinary arts, menu engineering, and food and beverage trends
• Technical Skills: Strong understanding of kitchen operations, food safety standards, and culinary budget management
• Proven leadership, team management, and mentoring skills, with a focus on continuous development and performance improvement. Strategic mindset with the ability to drive continuous improvement and innovation within the culinary division
• Language Skills: Professional English language skills.
• Experience: Minimum of 8 years of experience in the Food & Beverages industry, specially in managing catering projects.