Executive Chef

Company Description Kitopi is a creator of innovative food experiences, focused on discovering, building, and curating homegrown brands from the region for the region. Founded in January 2018, the company has rapidly grown its footprint across the Middle East, operating over 200 outlets that include both dine-in and delivery-only locations. Kitopi is active in five key markets: UAE, KSA, Kuwait, Bahrain, and Qatar, offering diverse culinary concepts to a broad customer base. Its proprietary smart kitchen operating system (SKOS), built in-house, drives speed, efficiency, and quality across all operations. The team is united by a purpose to satisfy the world’s appetite and create joy through memorable food experiences.Role Description The Executive Chef is a full-time, on-site role based in Jiddah, responsible for leading kitchen operations and ensuring consistent, high-quality food production across assigned outlets. This role oversees menu execution, recipe standardization, and plating, while maintaining food safety, hygiene, and compliance with company and regulatory standards. The Executive Chef manages and mentors kitchen teams, including recruitment, training, scheduling, and performance management, fostering a culture of collaboration and continuous improvement. Day-to-day responsibilities include inventory and cost control, coordination with procurement, monitoring kitchen efficiency, and collaborating with operations and brand teams to implement new menus and promotions. The Executive Chef also analyzes customer feedback, reviews SKOS data to optimize processes, and drives innovation in dishes and workflows to enhance both guest experience and brand performance.Qualifications Strong culinary expertise in menu development, recipe creation, and food presentation, with a track record of leading high-volume, multi-outlet kitchen operations.Proficiency in kitchen management, including staff scheduling, workflow planning, and coordination across front-of-house and back-of-house teams.Experience with food safety, hygiene standards, and quality control, including HACCP or equivalent certifications.Skills in cost management, inventory control, and vendor coordination to optimize food cost and minimize waste.Leadership and people management abilities, including team coaching, performance feedback, and conflict resolution.Comfort with technology-driven operations and data-based decision-making, ideally with experience in smart kitchen or POS systems.Excellent communication skills and the ability to collaborate with cross-functional stakeholders such as operations, brand, and marketing teams.Relevant culinary education or professional certification; extensive professional experience as Head Chef or Executive Chef in comparable environments may substitute.Experience in the Middle East or in multicultural kitchen environments is an advantage.Ability to work flexible hours, including weekends and holidays, as required by operational needs.