Executive Chef

Overview

Pre-Opening

• Lead culinary input into, OS&E specification, and concept development for all F&B outlets, including any signature or specialty dining concepts
• Own the Pre-Opening Budget for the culinary department, including staffing, equipment, and food cost projections
• Build the culinary organizational structure and manning plan
• Recruit, interview, and onboard senior culinary leadership (Executive Sous Chef, Chef de Cuisine, Pastry Chef, Chief Steward etc.)
• Develop opening menus, recipe standards, and SOPs aligned to Raffles brand standards and local market expectations

Operational Leadership

• Direct food ordering, preparation, production, and quality control across all restaurants, bars, banquets, in room dining, and residences
• Set and uphold the highest standards of food quality, presentation, hygiene, and safety across all kitchens
• Manage food cost, labour cost, and overall departmental P&L performance
• Continuously refine kitchen operating procedures and drive innovation in menu offerings
• Ensure full compliance with Saudi food safety, health, licensing, and fire/safety regulations

Leadership & Culture

• Influence the skills, knowledge, and team spirit of the entire culinary operation
• Foster a positive, respectful, and high-performance kitchen culture; uphold disciplinary and grievance procedures fairly
• Mentor and develop talents
• Maintain close cross-departmental collaboration with F&B Service, Procurement, and Engineering

Guest Relations

• Engage with guests, to elevate the dining experience and respond to feedback
• Represent the culinary department, media engagements, and high-profile events
• Support marketing in developing promotional menus and signature culinary moments tied to the property's brand story