Head Chef

Over the past two decades, The First Group has forged a reputation as one of the hospitality industry’s leading innovators, providing groundbreaking investment opportunities to clients and partners, while delivering exceptional, memorable experiences to hotel and leisure guests. Bolstering our reputation as the region’s premier end-to-end hospitality solutions provider, we operate a diverse, high-value asset portfolio ranging from award-winning upscale hotels and residences to exciting F&B outlets and lifestyle venues.

Our visionary, trailblazing approach to hotel and hospitality asset management has made us a trusted partner of some of the industry’s leading global brands. Discover more at www.thefirstgroup.com.

The Head Chef is a key leadership role responsible for overseeing the culinary operations of our establishment. Working closely with the Executive Chef, the Head Chef plays a vital role in menu planning, food preparation, kitchen management, and staff supervision. This position requires exceptional culinary skills, creativity, leadership abilities, and a passion for delivering high-quality cuisine.

Key Responsibilities:

• Collaborate with the Executive Chef to develop innovative menus that reflect culinary trends, seasonal ingredients, and guest preferences.
• Lead and manage the kitchen team, including hiring, training, scheduling, and performance management, in accordance with company policies and procedures.
• Ensure the highest standards of food quality, taste, presentation, and consistency are maintained across all menu items.
• Oversee food preparation, cooking, and plating, ensuring adherence to recipes, portion sizes, and food safety standards.
• Monitor inventory levels, order supplies, and manage food costs to meet budgetary goals while minimizing waste.
• Develop and implement standard operating procedures (SOPs) for kitchen operations, including food handling, sanitation, and safety protocols.
• Maintain a clean, organized, and efficient kitchen environment, including equipment maintenance and sanitation.
• Stay abreast of industry trends, new ingredients, and cooking techniques, and incorporate them into menu development and kitchen practices.
• Collaborate with other departments, such as F&B and procurement, to ensure seamless operations and guest satisfaction.
• Conduct regular kitchen inspections to ensure compliance with health, safety, and sanitation regulations.
• Lead by example, fostering a positive and collaborative work environment that encourages creativity, teamwork, and professional growth.
• Handle guest feedback and complaints related to food quality or service promptly and professionally, striving to exceed guest expectations.

• Proven experience as a Head Chef in a high-volume, upscale restaurant or hotel environment.
• Culinary degree or equivalent certification from a recognized culinary institution.
• Strong leadership and management skills, with the ability to inspire and motivate a team of culinary professionals.
• Extensive knowledge of culinary techniques, ingredient sourcing, menu development, and food presentation.
• Multi-outlet experience is required.
• Pre-opening experience is essential.
• Experience in Saudi Arabia is a big plus, especially in a senior position understanding local regulations.
• Exceptional organizational and time management skills, with the ability to prioritize tasks and delegate effectively.
• Proficiency in food cost control, inventory management, and kitchen budgeting.
• Understanding of health, safety, and sanitation regulations, with certification in food safety (e.g., ServSafe).
• Experience in Mediterranean, Arabic with pastry and bakery experience.
• Managing full HACCP, stewarding, and logistics.
• Excellent communication and interpersonal skills, with the ability to collaborate effectively with colleagues at all levels.
• Creativity, passion, and a relentless commitment to culinary excellence.