Executive Head Chef - Qiddiya Golf Course

General Summary:

The Executive Head Chef is the culinary visionary and leader responsible for all food and kitchen-related operations within the club's distinguished culinary outlets. This role oversees menu development, kitchen staff management, inventory and cost control, and ensures adherence to the highest standards of quality, safety, and sanitation. As the top culinary professional, the Executive Head Chef is instrumental in crafting an exceptional dining experience that reflects the club's brand of exclusive luxury, innovation, and impeccable service.

Job Overview - Purpose & Scope

:The Executive Head Chef oversees the strategic culinary direction and day-to-day kitchen operations across multiple dining venues, including the golfer's dining restaurants, casual bistros and cafes, private event catering, and seasonal pop-ups. The purpose of this role is to create exceptional and memorable dining experiences that appeal to the club's discerning, international clientele. The scope includes conceptualizing menus that highlight premium, seasonal ingredients; implementing efficient and cost-effective kitchen processes; and leading a team of talented chefs, sous chefs, and kitchen staff to maintain the club's 5-star culinary reputation. This role works closely with the Food & Beverage Director, General Manager, and other departmental heads to align culinary offerings with the club's overall brand, values, and strategic objectives

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Menu Development & Culinary Innovati

on
Menu Creati

• on:Design and regularly update diverse menus for all outlets, incorporating seasonal ingredients, global culinary trends, and member preferenc
• es.Quality Standar
• ds:Ensure every dish meets or exceeds established quality, taste, and presentation standards worthy of a 5- star establishme

nt.Culinary Tren

• ds:Stay current with culinary techniques, emerging food trends, and industry best practices to maintain the club's position at the forefront of luxury dini

ng.
Kitchen Operations & Manage

• mentTeam Leaders
• hip:Recruit, train, mentor, and manage the kitchen brigade, including sous chefs, line cooks, and other culinary staff, fostering a culture of excellence, teamwork, and professional gro

wth.Operational Efficie

• ncy:Develop and refine standard operating procedures (SOPs) to maintain consistency, reduce waste, and optimize workf

low.Inventory & Cost Cont

• rol:Oversee food procurement, vendor relationships, inventory management, and cost controls to maximize quality while maintaining profitabil

ity.Equipment & Maintena

• nce:Ensure that all kitchen equipment is properly maintained, serviced, and updated as needed to provide a safe and efficient working environm

ent.Health, Safety & Sanitation Complia

• nce:Ensure all kitchens meet or exceed local and international health and safety regulations, as well as internal corporate standards and audit requireme

nts.Hygiene & Food Saf

• ety:Enforce strict sanitation protocols, including proper handling, storage, and preparation of all food it

ems.Staff Train

• ing:Regularly train kitchen staff on proper hygiene, food handling, allergy awareness, and equipment safety protoc

ols.Member & Guest Relations Customized Dining Experien

• ces:Collaborate with the Events team to create bespoke menus for functions, golf tournaments, and exclusive member eve

nts.Feedback & Improvemen

• t: Actively solicit and review member feedback on dining experiences, making timely adjustments to maintain exceptional culinary standa

rds.Brand Ambassadors

• hip:Represent the culinary department with professionalism and elegance, enhancing the club's reputation for extraordinary service and gastronomic excelle

nce.Strategic Planning & Collaboration Budgeting & Forecast

• ing:Assist in developing annual budgets, forecast future food and labour costs, and identify revenue opportunities through menu pricing and special promoti

ons.Interdepartmental Coordinat

• ion:Work closely with the Food & Beverage Director, General Manager, and other key stakeholders to ensure culinary offerings align with the club's strategic vision and guest experience go

als.Sustainability Initiati

• ves:Promote responsible sourcing, support sustainability measures, and incorporate local, seasonal products to reduce the environmental footprint and support community engagem

ent.
Repor

• ting:The Executive Head Chef reports directly to the Food & Beverage Director and works closely with the General Man
• ager.This role collaborates with other department heads, including Events, Golf Operations, Housekeeping, and Procurement, to ensure seamless and integrated service deli

very.
Role Qualifica

• tions:Education - A Bachelor's degree in Culinary Arts or Hospitality Management from an accredited institut
• ion ispreferred. Formal training at a recognized culinary institute is highly desi
• rable.Experience - At least 8-10 years of progressive culinary experience with a minimum of 5 years in a leadership role as an Executive Chef or Head Chef in a 5-star hotel, luxury resort, upscale restaurant, or exclusive private
• club.Culinary Expertise - Demonstrated mastery of international cuisines, fine dining standards, plating artistry, and menu development, with a strong ability to blend innovation with trad
• ition.Leadership Skills - Proven experience in building and managing high-performing teams in a fast-paced, luxury culinary enviro
• nment.Technical Skills - Proficiency in managing cost controls, purchasing, and inventory management software, and familiarity with advanced cooking techniques and kitchen equi

pment.
Compet

• encies:Leadership & Team Development: Inspires, mentors, and empowers kitchen staff, fostering a culture of continuous improvement and a commitment to exce
• llence.Creativity & Innovation: Demonstrates culinary artistry, originality, and the ability to introduce new techniques, flavor combinations, and presentation
• styles.Quality-Focused: Maintains uncompromising standards of taste, texture, and presentation, ensuring a consistently exceptional dining expe
• rience.Strategic Thinking & Planning: Aligns culinary strategies with the club's overall vision, anticipating trends, and planning menus and operations with for
• esight.Communication Skills: Possesses excellent verbal and written communication skills, ensuring clear and respectful interactions with staff, management, and sup
• pliers.Financial Acumen: Balances culinary creativity with strong cost management, meeting budget targets while maintaining premium sta
• ndards.Adaptability & Problem-Solving: Shows resilience and agility under pressure, quickly adapting to changes in guest preferences, supply issues, or operational chal
• lenges.Attention to Detail: Prioritizes accuracy and precision, ensuring dishes consistently meet the elite standards expected by club members and
• guests.Ethical Standards & Professional Integrity: Upholds the highest ethical standards, ensuring honesty, fairness, and respect in all professional de