Job Description

Executive Chef

Pattis International (French Global Sweets Company for Commercial Services) | Full time

Khobar, Saudi Arabia | Posted on 09/29/2026

• Lead and manage theculinary team, including Head Chef, Sous Chefs, line Cooks, and kitchen staff,ensuring effective teamwork and performance.
• Provide mentorshipand training to culinary staff, fostering a culture of continuous improvementand professional development.

MenuDevelopment and Planning:

• Develop and design innovative menus in collaboration with the Food and Beverage Operation Manager.
• Ensure menus reflect seasonal ingredients, culinary trends, and customer preferences.

FoodPreparation and Quality Control:

• Oversee all foodpreparation and cooking activities, ensuring consistency and excellence intaste and presentation.
• Implement andmaintain high standards of hygiene and food safety in compliance withregulations & Operational SOP.

Inventory andCost Management:

• Manage kitcheninventory, including ordering, receiving, and storage of ingredients.
• Monitor food costs, menu,waste, and portion control to achieve budgetary goals and optimizeprofitability.

StaffScheduling and Training:

• Schedule kitchenstaff to ensure adequate coverage during service hours.
• Conduct regulartraining sessions on cooking techniques, food safety, and kitchen procedures.

VendorRelations:

• Build and maintainstrong relationships with suppliers to source the highest quality ingredients.
• Negotiate contractsand manage vendor performance to ensure timely delivery and cost-effectiveness.

CustomerEngagement:

• Interact with gueststo gather feedback and ensure satisfaction with the culinary offerings.
• Address any specialdietary requests or concerns to enhance the guest experience.

Requirements

Qualifications and Experience:

• Culinary degree or equivalent qualification from a recognized culinaryinstitute.
• Minimum 7-10 years of progressive experience in culinary roles, withat least 3-5 years in a leadership position as an Executive Chef or similarrole.

Job Specific Skills:

• Expertise in menu planning, recipe development, and foodpresentation techniques.
• Strong culinary skills and proficiency in a variety ofcooking methods and cuisines.
• Knowledge of food safety and sanitation regulations.
• Leadership and team management abilities.
• Creativity and innovation in menu design and culinaryexecution.
• Excellent communication and interpersonal skills.
• Attention to detail and commitment to quality standards.
• Ability to thrive in a fast-paced, dynamic culinaryenvironment.