Head Chef

Food People are partnering with an exciting hospitality group in Saudi Arabia to support the search for a Head Chef to lead the culinary direction of one of their flagship all-day dining concepts. This individual will be responsible for overseeing all kitchen operations, driving menu innovation across breakfast, brunch and casual dining, while bringing strong expertise in dough-based products including pizza and manoushe. The successful candidate will play a key role in elevating the guest experience, developing kitchen standards and building a high-performing culinary team.

KEY RESPONSIBILITIES

• Lead the day-to-day culinary operations, ensuring all dishes are executed consistently and in line with the brand's quality and presentation standards.
• Develop and evolve menus across breakfast, brunch, all-day dining and casual offerings, introducing innovative yet commercially successful dishes.
• Champion the dough programme, taking ownership of pizza and manoushe development, recipes, production standards and consistency.
• Implement and maintain SOPs, recipes, training manuals and operational procedures across the kitchen.
• Drive food quality, consistency and innovation through regular quality checks, product reviews and seasonal menu development.
• Manage kitchen performance including food cost, labour planning, stock control, waste management, hygiene and HACCP compliance.
• Recruit, mentor and develop the kitchen team, creating a culture of accountability, collaboration and continuous improvement.
• Produce regular operational and culinary reports, ensuring audit standards, financial targets and business KPIs are achieved.
• Work closely with senior management to continually improve the guest experience and position the concept amongst the region's leading all-day dining destinations.

KEY INGREDIENTS

• Hands-on, operational Head Chef with a passion for quality and consistency.
• Proven expertise in dough production, with strong experience in pizza and ideally manoushe.
• Strong background within premium all-day dining, breakfast and brunch concepts.
• Experience creating menus that balance creativity, commercial performance and operational simplicity.
• Demonstrated experience developing SOPs, kitchen systems and training programmes.
• Strong understanding of food cost management, kitchen P&L and operational performance.
• Experience leading and developing high-performing kitchen teams.
• Previous exposure to restaurant openings or concept launches would be advantageous.
• Experience gained within recognised hospitality brands known for high-quality all-day dining concepts.

Please note, only candidates with relevant experience will be contacted to discuss the position in more detail.