HEAD CHEF

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

Riyadh, Saudi Arabia | Posted on 06/04/2026

• -Oversee all daily kitchen, bakery, pastry, and food production operations.
• - Ensure efficient workflow, production planning, and timely execution of all menu items.
• - Monitor operational performance to achieve productivity and quality objectives.
• - Ensure all kitchenactivities comply with company standards and operational procedures.
• -Develop, review, and enhance food, bakery, pastry, and dessert menus.
• - Introduce innovativerecipes, seasonal offerings, and signature products aligned with market trends.
• - Conduct product testing and quality evaluations before launching new items.
• - Collaborate with management on new concepts, promotions, and business opportunities.

Food Quality & Presentation Control:

• -Establish and maintain quality standards for all products.
• - Conduct regular inspections to ensure consistency in taste, appearance, portioning, and presentation.
• - Ensure all products meet Pattis’ premium brand standards.
• - Address quality concerns and implement corrective actions promptly.

Production Planning & Inventory Management:

• - Plan daily, weekly,and seasonal production schedules based on sales forecasts and operational requirements.
• - Monitor inventory levels of raw materials, ingredients, and kitchen supplies.
• - Ensure proper stock rotation and inventory control to minimize waste.
• - Coordinate with Procurement and Store teams to ensure uninterrupted supply of ingredients and materials.

Cost Control & Budget Management:

• -Monitor food costs,labour costs, and kitchen operational expenses.
• - Implement strategieesto optimize profitability while maintaining product quality.
• - Analyse consumptiontrends and identify opportunities for cost savings.
• - Participate in budgeting and forecasting activities for kitchen operations.

Food Safety & Compliance:

• -Ensure strict compliance with food safety regulations, HACCP standards, municipalityrequirements, and company policies.
• - Conduct regularaudits and inspections to maintain hygiene and sanitation standards.
• - Ensure proper food handling, storage, and preparation procedures are followed.
• - Lead corrective actions for any compliance or safety concerns.

Leadership& Team Management:

• -Lead, motivate, and develop kitchen, bakery, and pastry teams.
• - Conduct recruitment,onboarding, training, and performance evaluations.
• - Create work schedules and allocate resources effectively.
• - Foster a culture of teamwork, accountability, discipline, and continuous improvement.

Operational Coordination:

• -Collaborate with Operations, Marketing, Procurement, Finance, and Retail teams.
• - Support new outletopenings, menu launches, and special events.
• - Ensure smooth communication between production facilities and retail outlets.

Reporting& Performance Monitoring:

• -Prepare operational reports covering production, food costs, wastage, inventory, and team performance.
• - Analyse kitchen KPIsand recommend improvements.
• - Report on operational performance and strategic recommendations to senior management.

Qualifications and

Experience:

• - Diploma or Bachelor'sDegree in Culinary Arts, Hospitality Management, Food Production, or related field.
• - Professional culinarycertifications are highly desirable.
• - Minimum 8–10 years ofculinary experience, including at least 3–5 years in a Head Chef or Executive Sous Chef position.

Job Specific

Skills:

• - Strong expertise infood production, menu engineering, and kitchen operations.
• - Advanced knowledge offood safety regulations, HACCP, and quality management systems.
• - Strong financial acumen with experience in food cost control and budgeting.
• - Proficiency in inventory management and production planning.
• - Excellent leadership,coaching, and team development skills.
• - Strong problem-solving and operational decision-making abilities.