Requirements
The Head Chef role requires strong culinary expertise, including menu development and recipe creation, with a minimum of 3 to 5 years of experience in high-volume kitchen management. Proficiency in food safety, hygiene standards, and compliance with local health regulations is essential, along with leadership and team management skills. Operational skills such as inventory control, cost management, and supplier coordination are also critical. The candidate must be able to work on-site in Jeddah and possess excellent communication and collaboration skills. Experience in upscale or boutique hospitality environments is highly beneficial.
Description
C Blue Limits Group, founded in 2007, is a hospitality, marine, and lifestyle platform company focused on building distinctive brands through creative storytelling, aspirational design, and authentic guest experiences. The group curates and manages unique properties in some of the most dynamic destinations across the Kingdom of Saudi Arabia. Its portfolio includes venues and concepts that blend high-quality service with memorable, place-specific experiences. Team members join a growing organization that values innovation, collaboration, and excellence in hospitality. The company offers opportunities to contribute to new concepts and help shape guest experiences across multiple properties.The Head Chef is a full-time, on-site position based in Jeddah, responsible for overseeing all kitchen operations and ensuring consistent, high-quality cuisine. Day-to-day responsibilities include planning and designing menus, supervising food preparation and presentation and maintaining food safety and hygiene standards across all shifts. The role involves managing kitchen staff, organizing schedules, training team members and supporting professional development to maintain a cohesive efficient team. The Head Chef will monitor inventory, control food costs, liaise with suppliers and collaborate with management to align culinary offerings with brand standards and guest expectations. This role also requires continuous improvement of recipes, introduction of seasonal specials, and active participation in creating memorable dining experiences for guests.QualificationsStrong culinary expertise, including menu development, recipe creation and high-volume kitchen management experience.Minimum 3 to 5 Years of expierence.Proficiency in food safety, hygiene standards and compliance with local health regulations.Leadership and team management skills, including staff training, performance supervision and conflict resolution.Operational and organizational skills, such as inventory control, cost management and supplier coordination.Ability to work on-site in Jeddah, with flexibility to support peak service hours, weekends and holidays.Excellent communication and collaboration skills to work closely with front-of-house teams and senior management.Experience in upscale or boutique hospitality environments is highly beneficial; prior experience as a Head Chef or Sous Chef is preferred.Formal culinary education or certification is an advantage, combined with a strong portfolio of previous culinary work.