Michelin Star experienced Executive Chef or Senior Executive Sous Chef for a new luxury hotel/resort opening in Riyadh Saudi Arabia

Michelin Star experienced Executive Chef or Senior Executive Sous Chef for a new luxury hotel/resort opening in Riyadh Saudi Arabia This is a unique opportunity for an accomplished Michelin-starred Executive Chef, or an very experienced Executive Sous Chef from a Michelin-starred environment, to create and establish their own culinary identity of an entire luxury property opening in Saudi Arabia. This role will have responsibility for the full hotel and resort culinary operation, including restaurants, all-day dining, banquets, events, room service, private dining, and other food and beverage outlets. Our client would like the cuisine to be a unique mix of local middle east and European Michelin Star food choices. The role is available for family status compensation is over USA net 100,000 dollars plus accommodation etc. RRiyadh’s 2026 population is now estimated at 7,623,986.In 1992, the population of Riyadh was 2,776,096..These population values and projections come from Saudi city census ser The successful candidate will bring Michelin-level culinary standards, creativity, discipline, and attention to detail, combined with a strong understanding of a broad range of international cuisines. A key objective will be to create a distinctive culinary philosophy that combines world-class Michelin-starred techniques and standards with the richness, heritage, and flavors of Arabic cuisine. The position may be structured as either: One-Year Culinary Opening Consulting contract or a permanent Assignment. A fixed-term engagement focused on developing the culinary vision, concepts, menus, kitchen operations, recruitment, training, pre-opening, and successful launch of the property. Permanent Executive Chef Appointment. For the right candidate, there is an opportunity to continue in a permanent Executive Chef role following the successful opening and stabilization of the hotel. Key Responsibilities: Culinary Leadership & Vision • Establish the overall culinary vision, identity, and standards for the new hotel and resort. • Develop a distinctive food concept that combines Michelin-level culinary excellence with authentic and sophisticated Arabic cuisine. • Oversee all culinary outlets and food operations across the property, ensuring consistency and excellence in quality, presentation, flavour, and service. • Develop menus across multiple cuisines and dining formats, ensuring the overall culinary offering is diverse, contemporary, and commercially relevant. • Establish recipes, culinary standards, kitchen procedures, plating specifications, and quality-control systems. Hotel & Resort Opening • Lead the culinary component of the pre-opening strategy, from concept development through opening and stabilization. • Work closely with the General Manager, hotel leadership, ownership, designers, consultants, and Food & Beverage leadership to develop the property's culinary concepts. • Provide input into kitchen design, equipment specifications, workflow, storage, staffing requirements, and operational planning. • Develop opening menus, kitchen systems, supplier relationships, food specifications, and operational procedures. • Recruit, train, and establish the culinary leadership team and wider kitchen brigade. • Conduct extensive pre-opening training and ensure the team is fully prepared to deliver luxury and Michelin-level standards from opening day. Candidate Profile: The ideal candidate will be an accomplished culinary professional with experience at the highest level of international hospitality or fine dining. • A Michelin-starred Executive Chef looking to take on a broader luxury hospitality leadership role; or • An experienced Executive Sous Chef from a Michelin-starred restaurant or Michelin-level culinary operation ready to step into a property-wide Executive Chef position. • Proven ability to lead complex, high-end culinary operations. • Broad knowledge of international cuisines, techniques, and culinary traditions. • A strong appreciation and understanding of Arabic and Middle Eastern cuisine and culinary culture, or a demonstrated willingness and ability to immerse themselves in the region. • Experience with luxury hotels, resorts, or multi-outlet operations is highly desirable. • Experience with hotel or resort openings and pre-opening operations would be a significant advantage. • Strong leadership and communication skills with the ability to build and inspire large culinary teams. • Excellent commercial and operational understanding in addition to exceptional culinary credentials. • The creativity and vision to establish a signature culinary identity for a new luxury destination. If you are qualified for the above role, please send your current resume with a cover note to Mr. Steve Rnard, President at [email protected] Please also visit our website www.renardinternational.com for more information on other career opportunities, salary surveys, and interesting articles. Show more Show less

The posting describes a senior leadership culinary role and emphasizes Michelin-star experience and pre-opening capabilities but does not list a distinct, bulleted set of minimum qualifications. There are implied requirements (Michelin-starred Executive Chef or Executive Sous Chef from Michelin-level operation, experience with luxury hotels/resorts, pre-opening experience, leadership of large culinary teams, broad international cuisine knowledge, strong Arabic/Middle Eastern cuisine understanding). No explicit, discrete minimum years or credential lines are provided.

Culinary Leadership & Vision: establish culinary vision, identity, and standards; develop a distinctive food concept combining Michelin-level excellence with authentic Arabic cuisine; oversee all culinary outlets and operations; develop diverse menus; establish recipes, standards, procedures, and quality-control systems. Hotel & Resort Opening: lead pre-opening strategy from concept through opening and stabilization; collaborate with GM, ownership, designers, consultants, and F&B leadership; input on kitchen design, equipment, workflow, staffing, and planning; develop opening menus, systems, and supplier relationships; recruit, train, and establish leadership team; conduct extensive pre-opening training for luxury/Michelin-level standards from day one.