Head Chef - Premium French Restaurant

We are delighted to be working with a Riyadh-based hospitality investment group on the appointment of a Head Chef for a premium, chef-led French restaurant in Riyadh, Kingdom of Saudi Arabia. This is the senior culinary role on site, with full ownership of culinary standards, kitchen operations, the brigade and food cost. The restaurant is the Riyadh home of an internationally recognised all-day French dining brand, with established restaurants in Dubai and London. Its menu runs from boulangerie and viennoiserie in the morning to brasserie dining at night, and the role offers the chance to set the kitchen standard for the brand in one of the most dynamic dining markets in the region, with a strong tax-free package and family sponsorship. Reporting to the General Manager, with culinary direction from the Group Executive Chef and ownership, the Head Chef leads the Sous Chefs, Chefs de Partie, Pastry Chef and kitchen stewarding team. We are looking for a hands-on leader who runs the pass, is uncompromising on quality, consistency and cleanliness, and delivers food cost targets without compromising a premium plate. Responsibilities • Execute the menu to brand specification, ensuring consistency of taste, presentation and portioning on every plate. • Lead menu development and seasonal changes with the Group Executive Chef and General Manager, including costing and recipe documentation. • Run tastings, maintain recipe cards and photo standards, and train the team on every dish. • Oversee pastry, bakery and in-house production to the same standard. • Own full compliance with HACCP and Saudi Food and Drug Authority (SFDA) requirements, municipal inspections and hygiene certification. • Maintain temperature logs, cleaning schedules, allergen records and traceability documentation. • Ensure all ingredients and suppliers meet halal and local regulatory requirements. • Deliver food cost targets agreed with the General Manager, monitoring daily and reporting weekly. • Manage purchasing specifications, supplier selection and goods receiving with the purchasing team. • Control stock levels, rotation and wastage, and lead regular stock takes and variance reviews. • Manage kitchen labour cost through effective rostering and productivity. • Recruit, train and develop the kitchen brigade, and build succession for Sous Chef and section lead roles. • Conduct performance reviews, coaching and disciplinary processes in line with company policy and Saudi labour law. • Foster a respectful, disciplined and inclusive kitchen culture across a multinational team. • Engage with guests, VIPs and regulars in the dining room when required, and represent the brand at events, media and social content. • Act on guest feedback relating to food and drive continuous improvement.