Executive Chef

Position overview: A full-time Executive Chef for Production and Franchise Operations is required in Khobar. The Executive Chef will lead and oversee kitchen production and operations across multiple franchise branches, ensuring consistent food quality, portion control, presentation, recipe execution, and compliance with brand standards at every location. Key responsibilities include developing, implementing, and maintaining standard operating procedures and standardised production processes; improving kitchen productivity, workflow, speed of service, and overall operational efficiency; monitoring and controlling food costs, waste, yield, production costs, and inventory; and establishing effective systems for preparation, production, storage, and inventory control. The Executive Chef will train, coach, and develop kitchen teams and kitchen management personnel, conduct regular branch visits and operational audits, identify operational challenges, implement practical solutions to improve performance, and work closely with the Operations and Management teams to support new branch openings and maintain franchise standards. The role also requires ensuring that all branches consistently comply with food safety, hygiene, quality, and operational requirements, as well as supporting menu development and product improvement while maintaining operational feasibility and cost efficiency. Candidates must have at least five years of experience in a professional restaurant kitchen environment, proven experience managing multiple restaurant branches or franchise operations, and a strong background in kitchen production and operational management. Experience in food cost management, waste control, yield management, inventory control, and productivity management is required, along with strong knowledge of developing and implementing standard operating procedures and excellent leadership, communication, and team-development skills. The candidate must be able to analyse operational performance, take corrective action, travel between branches as required, and demonstrate a strong understanding of food safety and Hazard Analysis and Critical Control Points standards. Experience with burger or quick-service restaurant concepts is highly preferred. The successful chef must have strong cooking and product-development capabilities and understand how to operate a high-performing kitchen across multiple branches, improve productivity, control costs, and ensure consistent standards at every location. Key competencies include production management, multi-branch operations, franchise standards, food cost control, waste management, standard operating procedure development and implementation, team leadership, quality control, kitchen productivity, and food safety.

Experience

5 Years