Executive Chef
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Pattis International (French Global Sweets Company for Commercial Services) | Full time
Executive Chef
Khobar, Saudi Arabia | Posted on 09/29/2026
- - Lead and manage theculinary team, including Head Chef, Sous Chefs, line Cooks, and kitchen staff,ensuring effective teamwork and performance.
- - Provide mentorshipand training to culinary staff, fostering a culture of continuous improvementand professional development.
MenuDevelopment and Planning:
- - Develop and designinnovative menus in collaboration with the Food and Beverage Operation Manager.
- - Ensure menus reflectseasonal ingredients, culinary trends, and customer preferences.
FoodPreparation and Quality Control:
- - Oversee all foodpreparation and cooking activities, ensuring consistency and excellence intaste and presentation.
- - Implement andmaintain high standards of hygiene and food safety in compliance withregulations & Operational SOP.
Inventory andCost Management:
- - Manage kitcheninventory, including ordering, receiving, and storage of ingredients.
- - Monitor food costs, menu,waste, and portion control to achieve budgetary goals and optimizeprofitability.
StaffScheduling and Training:
- - Schedule kitchenstaff to ensure adequate coverage during service hours.
- - Conduct regulartraining sessions on cooking techniques, food safety, and kitchen procedures.
VendorRelations:
- - Build and maintainstrong relationships with suppliers to source the highest quality ingredients.
- - Negotiate contractsand manage vendor performance to ensure timely delivery and cost-effectiveness.
CustomerEngagement:
- - Interact with gueststo gather feedback and ensure satisfaction with the culinary offerings.
- - Address any specialdietary requests or concerns to enhance the guest experience.
Requirements
Qualifications and Experience:
- - Culinary degree or equivalent qualification from a recognized culinaryinstitute.
- - Minimum 7-10 years of progressive experience in culinary roles, withat least 3-5 years in a leadership position as an Executive Chef or similarrole.
Job Specific Skills:
- - Expertise in menu planning, recipe development, and foodpresentation techniques.
- - Strong culinary skills and proficiency in a variety ofcooking methods and cuisines.
- - Knowledge of food safety and sanitation regulations.
- - Leadership and team management abilities.
- - Creativity and innovation in menu design and culinaryexecution.
- - Excellent communication and interpersonal skills.
- - Attention to detail and commitment to quality standards.
- - Ability to thrive in a fast-paced, dynamic culinaryenvironment.
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