R&D/Executive Chef

A leading company in the health food and meal prep industry (based in Jeddah, KSA) is looking for an Executive Chef who will be responsible for leading and improving all kitchen operations during the contract period. The role focuses on enhancing food quality, standardizing recipes and SOPs, improving operational efficiency, ensuring food safety compliance, training kitchen staff, and supporting large-scale production consistency. The Executive Chef is expected to provide hands-on operational leadership and deliver measurable improvements.

Key Responsibilities

• Oversee daily kitchen operations and production workflow.

• Improve food quality, taste consistency, and presentation standards.

• Develop, standardize, and implement kitchen SOPs and recipes.

• Train chefs and kitchen staff on cooking procedures and food safety standards.

• Monitor cooking temperatures, food handling, hygiene, and sanitation practices.

• Improve kitchen organization, production flow, and operational efficiency.

• Reduce food waste and support food cost control initiatives.

• Ensure proper portioning and recipe consistency across all meals.

• Supervise and evaluate kitchen team performance.

• Support management in solving operational and production challenges.

• Assist in menu optimization and recipe scaling for bulk production.

• Ensure compliance with company standards and Saudi food safety regulations.

• Coordinate with warehouse, purchasing, and operations departments when needed.

• Proven experience as an Executive Chef, Head Chef, or Senior Kitchen Leader.

• Experience in high-volume kitchens, catering, meal plans, or cloud kitchens is preferred.

• Strong knowledge of food safety and hygiene standards.

• Strong leadership and kitchen management skills.

• Experience in recipe standardization and operational improvement.

• Ability to work under pressure in a fast-paced production environment.

• Strong communication and staff training abilities.

Preferred Skills

• HACCP or food safety certification.
• Experience with large-scale meal production and central kitchen operations.
• Knowledge of cost control and kitchen efficiency systems.
• Ability to create SOPs and training systems.

Key Objectives

• Improve food quality consistency.
• Strengthen kitchen discipline and operational structure.
• Implement or improve SOPs and food safety systems.
• Reduce operational mistakes and food waste.
• Enhance production efficiency and kitchen workflow.
• Train and elevate kitchen team performance.

Working Conditions

• Fast-paced kitchen and production environment.
• Long-standing hours and operational supervision.
• Exposure to hot and cold kitchen areas.
• Hands-on kitchen involvement is expected.

Employment Type

One year contract (renewable)