Head Chefs

Absolute Taste is a dynamic food and beverage company operating across luxury inflight catering and sports and leisure event catering. The business partners with high-profile events and iconic venues such as The British Grand Prix, McLaren F1, the Fever-Tree Championships, Queens Club, and Burghley House. Based in Oxfordshire, Absolute Taste focuses on training its own chefs and growing its own produce to maintain exceptional quality.

The company positions itself as the antidote to faceless catering, championing simple, honest food made with care. Team members are encouraged to innovate, explore new ways of creating outstanding products, and contribute to a distinctive culinary vision.

The Head Chef role at Absolute Taste is a full-time, on-site position based in Riyadh. The Head Chef will oversee kitchen operations, including menu planning, recipe development, and quality control, ensuring all dishes meet Absolute Taste’s high standards. This role includes leading, training, and mentoring kitchen teams, coordinating food preparation and service, and managing stock, ordering, and supplier relationships. The Head Chef will ensure compliance with food safety, hygiene, and health and safety regulations, while maintaining efficient workflows and cost-effective operations.

Collaboration with event managers and clients to deliver tailored culinary experiences, and continuous refinement of menus and presentation, are core elements of the day-to-day responsibilities.

• Strong leadership and team management skills, with experience supervising diverse kitchen teams and fostering a collaborative, respectful working environment.
• Proven expertise in menu development, recipe creation, and food presentation, with a focus on quality, consistency, and seasonal ingredients.
• Solid operational skills, including kitchen scheduling, inventory management, cost control, and supplier coordination.
• Comprehensive knowledge of food safety, HACCP, hygiene standards, and health and safety regulations, with a track record of maintaining compliance.
• Experience in high-volume event catering, luxury hospitality, or premium restaurant environments, ideally within international or multicultural settings.
• Culinary qualification or professional chef training from a recognized institution, or equivalent practical experience at Head Chef or Senior Sous Chef level.
• Strong communication and interpersonal skills, with the ability to work closely with clients, event teams, and senior management.
• Flexibility to work extended hours, evenings, weekends, and event schedules, and adaptability to a fast-paced, changing environment.
• Commitment to sustainability, product quality, and continuous improvement in culinary techniques and kitchen operations.