Head Chef (Shami and Iranian Cuisine )

• Posting Date: 20/08/2025
• Ref: SJOR-100
• Position: Head Chef (Shami and Iranian Cuisine )
• Location: KSA
• City: Riyadh
• Sector: Restaurants and Food Chains
• Years of Experience 5 years of experience; cuisine specialties: Shami (Lebanese & Syrian) and Persian (Iranian)
• Qualification: Culinary degree or equivalent professional training is preferred.
• Salary: 20000 SAR full package
• Workdays:
• Description:
  Key Responsibilities:
  • Develop, test, and finalize a refined Persian menu that honors tradition and appeals to diverse guests.
  • Lead the kitchen team in daily operations, maintaining the highest standards ofquality, hygiene, and food safety.
  • Train and mentor chefs and kitchen staff on traditional Persian techniques andplating & presentation standards.
  • Execute full menu engineering & costing, portion control, and recipe standardization aligned with the project’s financial targets.
  • Collaborate with management and procurement teams on seasonal specials,events, and high-profile guest experiences.
  • Maintain a clean, organized, and inspiring kitchen environment.
  • Monitor guest satisfaction and implement improvements based on feedback.
  • Ensure authentic preparation methods and top-quality ingredients
  • Utilize Oracle Simphony and its Materials Control module to manage inventory,ensuring optimal stock levels and minimizing waste.
  • Coordinate procurement and real-time inventory tracking through Oracle Hospitality Materials Control integrated with Simphony POS to support seamless kitchenoperations.
  Requirements:
  • Minimum 5–7 years of culinary experience, with at least 2 years as Head Chef
  • Specialized in Persian cuisine (traditional and contemporary)
  • Strong leadership and kitchen management skills
  • Previous experience in high-end restaurants, hotels, or events is preferred
  • English speaking is required (Arabic is a plus)
  • Familiar with HACCP and Saudi food safety standards • Proven experience in material control and inventory management within a high-
  volume kitchen environment. • Proficiency with Oracle Simphony and Oracle Hospitality Materials Control for
  procurement, stock-level monitoring, and reporting.
  More