Executive Chef / Technical Director
About the Company
Founded in 1895, Le Cordon Bleu is a world-leading culinary arts and hospitality management education provider. Today, its international network comprises more than 30 institutes across 20 countries, with over 20,000 students graduating each year.
About the Role
Le Cordon Bleu International is seeking a high-profile Executive Chef / Technical Director to lead the Culinary, Academic, and Operational departments at the soon-to-open Le Cordon Bleu Institute in Riyadh, Kingdom of Saudi Arabia.
This senior leadership role requires an exceptional professional with strong academic, culinary, and operational expertise to uphold and advance Le Cordon Bleu's global standards of excellence.
Job Purpose
The Executive Chef / Technical Director provides strategic academic and operational leadership to ensure the Institute achieves the highest standards across all activities. The role is responsible for leading, managing, and developing the Institute in alignment with Le Cordon Bleu International's vision, development plans, and long-term strategy.
Key Responsibilities
Leadership and Management
- Set and advance the academic and operational strategy of the Institute in line with Le Cordon Bleu International objectives.
- Serve as an active member of the Executive Team, contributing to overall leadership and institutional governance.
- Establish and sustain effective management, consultation, decision-making, and communication structures for staff and students.
- Promote and represent the Institute internally and externally to enhance its reputation and visibility.
Teaching and Student Learning Experience
- Ensure the Academic and Teaching teams deliver an outstanding student experience.
- Maintain the highest standards across all programmes and courses.
- Oversee student instruction, assessment, progression, and examinations.
- Ensure availability of pastoral support and adherence to institutional regulations and procedures.
- Review, update, and develop academic programmes to attract new students and respond to emerging markets.
Research
- Ensure the highest levels of quality, integrity, and ethical standards in all research activities.
- Foster a dynamic, innovative, and forward-looking research environment for staff and students.
Knowledge Transfer
- Identify and develop opportunities for knowledge transfer to generate additional revenue streams and new teaching or research initiatives.
- Contribute to institute-wide initiatives that enhance understanding and communication of knowledge transfer activities.
People Management
- Ensure full implementation of HR policies and procedures.
- Manage staff performance in line with departmental and institutional expectations.
- Support staff development through access to training, mentoring, and professional growth opportunities.
- Promote a culture of excellence, collaboration, respect, and inclusivity.
- Optimize staffing resources and encourage cross-departmental collaboration.
- Ensure a safe, healthy working and learning environment, with full compliance to health and safety regulations.
Financial Management
- Operate in accordance with institutional financial policies.
- Ensure course-related costs are managed within agreed budgets.
- Oversee proper maintenance and servicing of equipment and facilities under departmental control.
Quality Assurance
- Ensure all academic, operational, and research activities meet the highest quality standards.
- Implement effective evaluation, monitoring, and continuous improvement processes.
- Ensure compliance with auditing and quality assurance requirements.
Development of Academic and Research Standing
- Maintain strong connections with other leading educational and research institutions to ensure continued market leadership.
- Act as a role model for staff, demonstrating excellence in academic, culinary, and operational practice.
The ideal candidate will be a very experienced Executive chef-Culinary Arts Director with proven background in Michelin Star restaurants and Luxury Hotels . You will run an efficient and operational and academic teams by consistently looking to improve the programmes, introduce best practices ,deliver high quality students experience , and will work closely with the general manager .
Qualifications
- Associate's degree in Culinary Arts
- 10 years of experience in a Michelin star restaurants ,Luxury hotels or Culinary Institutes
- Experience working within budget constraints
