Executive Chef – Healthy Food Concept

2 weeks ago

Jeddah, Makkah Province, Saudi Arabia Ghithaa | غِذاء Full time 40,000 - 50,000 per year

job Tittle

: Executive Chef - Healthy Food Concept

Location:
Jeddah

Employment Type:
Full-time

Job Summary:

We are seeking a highly experienced and operations-driven
Executive Chef
to lead our healthy food brand. The ideal candidate will oversee full kitchen operations, develop innovative healthy menus, manage costs, and ensure high-quality standards. Experience in healthy cuisine, meal plans, and large-scale production is strongly preferred.

Key Responsibilities:

Menu Development & Innovation

  • Develop and optimize healthy menus, meal plans, and seasonal items.
  • Create detailed recipe cards, plating standards, and batch production guides.
  • Ensure menus meet nutritional guidelines (calories, macros, allergens).

Kitchen Operations Management

  • Supervise daily operations: prep, production, packaging, dispatch, and hygiene.
  • Implement SOPs to ensure consistency and efficient workflow.
  • Ensure kitchen readiness for large-volume production.
  • Monitor equipment performance and arrange maintenance when needed.

Cost Control & Inventory Management

  • Maintain food cost targets and oversee purchasing.
  • Manage inventory accuracy and reduce wastage through root-cause analysis.
  • Implement portion control, forecasting, and batch planning systems.

Team Leadership & Staff Development

  • Lead and mentor kitchen staff across all stations.
  • Manage hiring, onboarding, scheduling, and performance evaluations.
  • Conduct training on food safety, hygiene, production efficiency, and recipe accuracy.

Quality, Hygiene & Compliance

  • Maintain world-class quality, taste, and consistency.
  • Ensure compliance with HACCP, SFDA, and municipality standards.
  • Supervise cleaning schedules, safety protocols, and labeling systems.

Cross-Functional Collaboration

  • Coordinate with operations, dispatch, and customer service to improve workflow.
  • Work with marketing on new menu launches and campaigns.
  • Collaborate with finance on budgeting and cost control.

Reporting & KPIs

  • Analyze sales performance, wastage metrics, and customer feedback.
  • Prepare weekly/monthly kitchen performance reports.
  • Monitor KPIs: food cost %, production efficiency, wastage %, staff productivity.

Qualifications & Experience:

  • 5+ years as
    Executive Chef / Head Chef
    .
  • Strong background in healthy food, catering, and meal plan production.
  • Proven experience in recipe costing, menu engineering, and operations management.
  • Excellent leadership and communication skills.
  • Thorough understanding of food safety and hygiene regulations.
  • Ability to thrive in a fast-paced, scaling environment.

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