Executive Chef Raffles Diriyah

The Executive Chef leads all culinary operations for Raffles Diriyah. Acting as the propertys culinary ambassador this role defines and embodies the hotels gastronomic identity across all outlets banquets residences and in-room dining ensuring every culinary experience reflects Raffles legacy of refined hospitality and Saudi heritage. As an Executive Committee member the Executive Chef partners closely with the General Manager on pre-opening strategy budget brand positioning and team building.

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 propertys brand story

Qualifications :

• Minimum 10 years progressive culinary leadership experience including 3 years as Executive Chef in an internationally branded luxury/ultra-luxury hotel
• Proven pre-opening experience strongly preferred
• Strong knowledge of Middle Eastern/Saudi cuisine and ability to blend authentic local flavors with international fine dining standards
• Demonstrated P&L food cost and large-team management capability
• Excellent leadership communication and stakeholder management skills
• Culinary degree/certification and food safety credentials (HACCP or equivalent)

Fluency in English required; Arabic a plus

Additional Information :

• Employee benefit card offering discounted rates at Accor properties worldwide.
• Complimentary duty meal.
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference through our Corporate Social Responsibility & Sustainability activities.

Our Commitment to Diversity & Inclusion

• We are an inclusive company and our ambition is to attract recruit and promote diverse talent.

Remote Work :

No

Employment Type :

Full-time