Executive Chef

We are seeking a highly professional Executive Chef to work with a restaurant group in the Eastern Province of Saudi Arabia. The successful candidate must have strong experience in restaurant management and operations, not only food preparation, and must be able to establish and control kitchen operations, quality, costs and customer experience. Responsibilities include developing the menu, improving dishes and their presentation, setting clear food presentation and plating standards to ensure consistent quality and appearance, preparing standard recipes with defined ingredient quantities and weights, costing recipes and improving profit margins without affecting quality, controlling portions and determining the weight and size of each serving, managing inventory and orders, reducing waste, establishing procedures for receiving, storing, preparing and organising food within the kitchen, arranging workflow and distributing tasks and responsibilities among the team, training chefs and kitchen assistants and monitoring their performance, developing and implementing clear kitchen standard operating procedures, applying the highest standards of hygiene, food safety and storage, preparing the restaurant for peak periods and ensuring orders are delivered quickly, coordinating between the kitchen, cashier and service teams to ensure an excellent customer experience, contributing to table setting and handling feedback and complaints, training the service team in proper conduct, hospitality and customer experience, monitoring food quality daily in terms of taste, temperature, appearance, quantity and speed of service, and analysing the best-selling and least-selling menu items.