وظائف شيف أسماك في السعودية

<p>Required for a new restaurant a Kabli and Bukhari chef&nbsp;</p>

<p>We are looking for an experienced Executive Sous Chef to support the Executive Chef in leading and managing all kitchen operations within a 4- or 5-star hotel. The candidate will be responsible for ensuring the highest standards of food quality, overseeing daily kitchen operations, leading the team, and adhering to food safety and quality standards.</p><p>&nbsp;</p><p>Qualifications</p><p>A diploma or bachelor’s degree in Culinary Arts, Hospitality Management, or a related field.</p><p>A HACCP-certified food safety certificate or equivalent.</p><p>Experience of at least 5–8 years in hotel kitchens.</p><p>Experience of at least 2–3 years in one of the following positions within a 4- or 5-star hotel:</p><p>Executive Sous Chef</p><p>Senior Sous Chef</p><p>Chef de Cuisine</p><p>Sous Chef</p><p>Strong leadership skills and ability to manage and develop teams.</p><p>Experience in menu planning, food cost management, inventory, and kitchen operations.</p><p>Excellent knowledge of food safety standards and HACCP applications.</p><p>Strong communication and organizational skills.</p><p>Ability to work under pressure in a fast-paced environment.</p><p>Responsibilities</p><p>Support the Executive Chef in managing and operating all kitchen sections.</p><p>Supervise the kitchen team, assign tasks, and ensure smooth workflow efficiently.</p><p>Ensure food quality, consistency, and adherence to presentation standards.</p><p>Monitor and control food costs, manage inventory, and reduce waste.</p><p>Ensure compliance with all health and food safety standards (HACCP).</p><p>Train and develop kitchen team members and raise their efficiency.</p><p>Supervise buffet operations, banquets, and à la carte service.</p><p>Contribute to menu development, standardization of recipes, and work procedures.</p><p>Ensure daily kitchen operations run efficiently and achieve the highest guest satisfaction levels.</p>

<p>We are looking for a talented and creative pastry and desserts chef to join our team, where you will be responsible for preparing a variety of high-quality baked goods and desserts. If you are passionate about the art of bread and pastry making and have experience in innovating new recipes, this is your chance to shine.<br><br>**Job Responsibilities:**<br><br>* Develop and create new and innovative recipes for baked goods and desserts.<br>* Supervise the quality of ingredients and final products.<br>* Ensure compliance with cleanliness and food safety standards.</p>

<p>Shawarma Chef&nbsp;</p>

<p>Our facility is looking for a talented pastry chef to join our team and contribute to the delivery of delicious and high-quality baked goods. You will be responsible for preparing a variety of pastries, cakes, and desserts, while ensuring adherence to the highest standards of hygiene and quality. If you are passionate about the art of baking and have experience in this field, we invite you to apply for this exciting opportunity.<br><br>**Tasks and Responsibilities:**<br><br>* Prepare and decorate cakes, pastries, and desserts using standard recipes.<br>* Control the quality of ingredients and materials used to ensure the best results.<br>* Maintain a clean and organized work environment in accordance with health and safety standards.<br>* Innovate and develop new recipes to provide a unique customer experience.<br>* Collaborate with the team to ensure smooth and efficient workflow.</p>

<p><strong>Our company announces its need for an experienced Executive Chef with high skills in preparing various kinds of foods, and the ability to manage the kitchen efficiently, with adherence to quality and food safety standards</strong></p><p><strong>&nbsp; &nbsp;: Job responsibilities</strong></p><p><strong>&nbsp;. Prepare and cook various foods according to approved recipes and standards.</strong></p><p><strong>&nbsp; . supervise food preparation and cooking operations in the kitchen.</strong></p><p><strong>&nbsp; . Ensure the quality of the served foods and maintain a consistent level of quality.</strong></p><p><strong>&nbsp; . Apply food safety, hygiene, and occupational health standards.</strong></p><p><strong>&nbsp; &nbsp;. Manage and organize the kitchen staff and allocate tasks.</strong></p><p><strong>&nbsp; &nbsp;. Monitor stock and order food and operating supplies.</strong></p><p><strong>&nbsp; &nbsp; &nbsp;. Reduce waste and optimize the use of food materials.</strong></p><p><strong>&nbsp; &nbsp; &nbsp;. &nbsp;Develop menus and suggest new items when needed.</strong></p><p><strong>.&nbsp; &nbsp; Ensure cleanliness of the kitchen, equipment, and tools continuously.</strong></p><p><strong>.&nbsp; &nbsp; Comply with company policies and procedures.</strong></p><p><strong>: Requirements</strong></p><p><strong>.&nbsp; &nbsp; Previous experience in cooking and kitchen management.</strong></p><p><strong>.&nbsp; Ability to prepare both Eastern and Western cuisines.</strong></p><p><strong>.&nbsp; Leadership and team management skills.</strong></p><p><strong>.&nbsp; &nbsp; Ability to work under pressure.</strong></p><p><strong>.&nbsp; &nbsp; Commitment to quality standards and food safety.</strong></p><p><strong>.&nbsp; &nbsp; Preferably has certifications in cooking or food safety.</strong></p><p>&nbsp;</p>

<h3 >About The First Group Hospitality</h3> <p >The First Group Hospitality is a full-service hospitality management company headquartered in Dubai, specializing in hotel operations, asset management, and F&amp;B strategy. The company delivers tailored solutions to enhance efficiency, optimize revenue, and maximize asset value for investors and hotel owners. As a trusted third-party hotel management provider, The First Group Hospitality partners with global brands and also develops and operates a dynamic portfolio of upscale hotels, residences, and award-winning restaurants. This role is based in <strong >Jeddah</strong> or <strong >Makkah</strong>, Kingdom of Saudi Arabia, within a premier community such as Silver Sands Beach, known for its tranquil coastal ambiance and city access.</p> <h3 >Role Overview: Chef De Partie</h3> <p >The First Group Hospitality is seeking a <strong >Chef De Partie</strong> for a full-time position in Jeddah or Makkah. In this role, you will support Senior Chefs in overseeing the food preparation activities of junior kitchen staff. A primary focus of this position involves ensuring adherence to recipe and portion standards, with particular emphasis on sushi preparation and presentation. The Chef De Partie is also responsible for maintaining proper food storage, cooking, reheating, defrosting, and labeling procedures, in compliance with company, brand, and relevant health and safety standards.</p> <h3 >Key Responsibilities of the Chef De Partie</h3> <ul > <li >Lead and mentor junior kitchen staff, ensuring high standards and consistency in food preparation.</li> <li >Assist Senior Chefs with menu tastings and event planning as required.</li> <li >Oversee food preparation, cooking, and presentation to maintain quality, portioning, and plating standards.</li> <li >Prepare, roll, and present sushi dishes with precision and creativity, ensuring authenticity and quality.</li> <li >Monitor the freshness, slicing, and handling of raw fish and other sushi ingredients to meet food safety standards.</li> <li >Train and supervise junior chefs, promoting clear communication and efficiency within the team.</li> <li >Maintain kitchen cleanliness, hygiene, and overall food safety compliance at all times.</li> <li >Manage inventory, report shortages, and verify the quality of incoming ingredients.</li> <li >Monitor kitchen equipment, report maintenance issues promptly, and ensure proper use of resources.</li> <li >Uphold company policies, foster teamwork, and maintain professionalism in all interactions.</li> <li >Assist with additional kitchen tasks as needed.</li> </ul> <h3 >Candidate Profile and Requirements</h3> <p >Candidates for this Chef De Partie position should demonstrate a strong culinary background and leadership capabilities. The role requires a minimum of <strong >5-10 years of relevant experience</strong>.</p> <ul > <li >Experience as a Chef de Partie in a hotel setting is considered an advantage.</li> <li >Proven expertise in sushi preparation, including rolling, slicing, and presentation techniques.</li> <li >A strong understanding of various cooking techniques and presentation styles.</li> <li >Demonstrated ability to lead a team and manage day-to-day kitchen operations effectively.</li> <li >Expert knowledge of food safety and sanitation practices.</li> </ul> <h3 >Work Environment and Standards</h3> <p >The Chef De Partie is expected to maintain a clean, well-maintained, and organized kitchen environment consistently. This position involves training junior chefs and requires leading by example, necessitating strong multitasking abilities while performing regular duties. Adherence to all company and brand standards, alongside local health and safety requirements, is mandatory.</p> <h3 >Application Information</h3> <p >Interested candidates who meet the specified requirements are encouraged to apply for this full-time position in Jeddah or Makkah.</p>

<h3 >About The First Group Hospitality</h3> <p >The First Group Hospitality is a full-service hospitality management company headquartered in Dubai, specializing in hotel operations, asset management, and F&amp;B strategy. The company delivers tailored solutions to enhance efficiency, optimize revenue, and maximize asset value for investors and hotel owners. As a trusted third-party hotel management provider, The First Group Hospitality partners with global brands and also develops and operates a dynamic portfolio of upscale hotels, residences, and award-winning restaurants. This role is based in <strong >Jeddah</strong> or <strong >Makkah</strong>, Kingdom of Saudi Arabia, within a premier community such as Silver Sands Beach, known for its tranquil coastal ambiance and city access.</p> <h3 >Role Overview: Chef De Partie</h3> <p >The First Group Hospitality is seeking a <strong >Chef De Partie</strong> for a full-time position in Jeddah or Makkah. In this role, you will support Senior Chefs in overseeing the food preparation activities of junior kitchen staff. A primary focus of this position involves ensuring adherence to recipe and portion standards, with particular emphasis on sushi preparation and presentation. The Chef De Partie is also responsible for maintaining proper food storage, cooking, reheating, defrosting, and labeling procedures, in compliance with company, brand, and relevant health and safety standards.</p> <h3 >Key Responsibilities of the Chef De Partie</h3> <ul > <li >Lead and mentor junior kitchen staff, ensuring high standards and consistency in food preparation.</li> <li >Assist Senior Chefs with menu tastings and event planning as required.</li> <li >Oversee food preparation, cooking, and presentation to maintain quality, portioning, and plating standards.</li> <li >Prepare, roll, and present sushi dishes with precision and creativity, ensuring authenticity and quality.</li> <li >Monitor the freshness, slicing, and handling of raw fish and other sushi ingredients to meet food safety standards.</li> <li >Train and supervise junior chefs, promoting clear communication and efficiency within the team.</li> <li >Maintain kitchen cleanliness, hygiene, and overall food safety compliance at all times.</li> <li >Manage inventory, report shortages, and verify the quality of incoming ingredients.</li> <li >Monitor kitchen equipment, report maintenance issues promptly, and ensure proper use of resources.</li> <li >Uphold company policies, foster teamwork, and maintain professionalism in all interactions.</li> <li >Assist with additional kitchen tasks as needed.</li> </ul> <h3 >Candidate Profile and Requirements</h3> <p >Candidates for this Chef De Partie position should demonstrate a strong culinary background and leadership capabilities. The role requires a minimum of <strong >5-10 years of relevant experience</strong>.</p> <ul > <li >Experience as a Chef de Partie in a hotel setting is considered an advantage.</li> <li >Proven expertise in sushi preparation, including rolling, slicing, and presentation techniques.</li> <li >A strong understanding of various cooking techniques and presentation styles.</li> <li >Demonstrated ability to lead a team and manage day-to-day kitchen operations effectively.</li> <li >Expert knowledge of food safety and sanitation practices.</li> </ul> <h3 >Work Environment and Standards</h3> <p >The Chef De Partie is expected to maintain a clean, well-maintained, and organized kitchen environment consistently. This position involves training junior chefs and requires leading by example, necessitating strong multitasking abilities while performing regular duties. Adherence to all company and brand standards, alongside local health and safety requirements, is mandatory.</p> <h3 >Application Information</h3> <p >Interested candidates who meet the specified requirements are encouraged to apply for this full-time position in Jeddah or Makkah.</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>As Chef de Partie Bakery, I will fully comprehend the vision of Six Senses Southern Dunes, The Red Sea to help people reconnect with themselves, others and the world around them and our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness. </p><br><p>Sustainability, Wellness and Out of the Ordinary experiences are at the core of everything we do at Six Senses. I will safeguard these pillars and ensure full knowledge and active participation of all our brand initiatives.</p><br><p><strong>Duties and Responsibilities&nbsp;</strong>&nbsp;</p><br><p>As Chef de Partie, I will assume full responsibility for the efficient operation in the following: </p><br><ul><li>Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. </li><li>Assume 100% responsibility for quality of products served. </li><li>Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications. </li><li>Knows and complies consistently with standard portion sizes, cooking methods, quality standards and kitchen rules and guidelines. </li><li>Follows proper plate presentation and garnish set up for all dishes. </li><li>Assist in the control of the outlet operational budget, ensuring that all costs are strictly controlled maximizing profitability. </li><li>Records guest complaints, requests and solutions and reports them to the Executive Chef or Executive Sous Chef. </li><li>Complete understanding of and adhere to the Six Senses’ policy relating to fire, hygiene and safety. </li><li>Ensures all equipment and working area are kept clean and in good working condition.</li><li>Upkeep Six Senses guidelines and standards of service and operation. My performance benchmarks are maintained and exceeded. </li><li>Strictly adhere to LQA standards and guest comments. </li></ul><p><strong>Qualifications</strong></p><br><ul><li>To execute the position of Chef de Partie Bakery, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results and includes the following:</li><li>High school diploma or equivalent and at least 2-4 years kitchen experience in a full-service outlet or similar setting. Hospitality diploma/degree from a recognized hospitality school is preferred.</li><li>Knowledge of the use of broiler equipment and understanding of meat and fish cookery, proficient knife skills and understand farm to table concept.</li><li>Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.</li><li>Fluent in English; I understand that additional languages are preferred. </li></ul><p>The above is intended to provide an overview of the role and responsibilities for a Chef de Partie Bakery at Six Senses Southern Dunes, The Red Sea It is not and does not infer that the above is an inclusive and/or exhaustive list of the duties and responsibilities inherent to the position.</p><br><p>Six Senses Southern Dunes, The Red Sea is an equal opportunity employer. This policy applies to all terms and conditions of employment.&nbsp;</p><br><br>At IHG, we’ve made a promise. As one of the world’s leading hotel groups, we’re here to deliver True Hospitality for Good. Making our guests and colleagues feel welcome, cared for, recognised and respected – wherever they are in the world. Want to be part of the journey? </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> 2+ years </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<p><br></p><p><b>About the job</b></p><p>Based at the Mandarin Oriental Al Faisaliah Riyadh within the Culinary Department in Riyadh, the Sous Chef Banquet - Saudi Chef is responsible for full responsibility of all related operational and administrative aspects in the Kitchen. As Sous Chef Banquet - Saudi Chef, you will be responsible for the following duties:</p><ul><li>It is part of your role to understand and disseminate/communicate all corporate and hotel policies and standard operating procedures to the colleagues.</li><li>Group Training Technique trainers and trainings</li><li>Update and maintain a complete Training Matrix for your department.</li><li>Update and maintain Job Description and Job Specification Matrix for your department.</li><li>Oversee and maintain all operational and administrative aspects of the La Kitchen.</li><li>Create and maintain a great synergy between all kitchens to assure maximum efficiency.</li><li>Work closely with all related Sous Chef to ensure proper preparation of food items.</li><li>Provide leadership, direction and support to all colleagues at any time.</li></ul><p>As Sous Chef Banquet - Saudi Chef, we expect from you:</p><ul><li>Support the Chef de Cuisine to prepare a weekly roster.</li><li>Ensure that all cuts are prepared in the highest quality by using only the best and freshest products as standards set by the Executive Chef.</li><li>Closely monitor kitchen department to control wastage and keep the food cost to a minimum.</li><li>Responsible for the ordering and requesting of all related La Brasserie items and supporting Chef de Cuisine with ordering meat, seafood, fruits and vegetables on a daily basis.</li><li>Oversee and take responsibility of the kitchen food safety related administration.</li><li>Follow all procedures, policies and practices with regard to the Jardine audit related requirements for the culinary department</li><li>Support Banquet if required for any events or outside catering events with manpower, butcher items or with actual dishes as requested.</li><li>To be updated with the latest food trends in the Food &amp; Beverage industry to ensure the corresponding cuisine is in line or ahead of international standards.</li></ul><p><br></p><p><strong>Desired Candidate Profile</strong></p><p><br></p><ul><li>Support the Chef de Cuisine to prepare a weekly roster.</li><li>Ensure that all cuts are prepared in the highest quality by using only the best and freshest products as standards set by the Executive Chef.</li><li>Closely monitor kitchen department to control wastage and keep the food cost to a minimum.</li><li>Responsible for the ordering and requesting of all related La Brasserie items and supporting Chef de Cuisine with ordering meat, seafood, fruits and vegetables on a daily basis.</li><li>Oversee and take responsibility of the kitchen food safety related administration.</li><li>Follow all procedures, policies and practices with regard to the Jardine audit related requirements for the culinary department</li><li>Support Banquet if required for any events or outside catering events with manpower, butcher items or with actual dishes as requested.</li><li>To be updated with the latest food trends in the Food &amp; Beverage industry to ensure the corresponding cuisine is in line or ahead of international standards.</li></ul>

<h3 >About the Role: Chef de Partie at Four Seasons Red Sea</h3> <p >Four Seasons Hotels &amp; Resorts in Saudi Arabia is seeking a <strong >Chef de Partie</strong> for its Red Sea Resort and Residences. This full-time position is based in Umluj and Al Wajh, within a luxury hospitality environment. The Chef de Partie is responsible for managing a specific section of the kitchen, ensuring the highest standards of food quality, presentation, and consistency in line with Four Seasons brand expectations.</p> <h3 >Restaurant Context: Vivi</h3> <p >The Chef de Partie will be part of the culinary team at Vivi, the resort's beachfront restaurant. Vivi offers a Mediterranean sanctuary, blending flavors from both seaside and countryside. The menu focuses on the freshest seafood and shellfish, complemented by a curated selection of dry-aged meats, delivering a distinct dining experience.</p> <h3 >Key Responsibilities</h3> <ul > <li >Oversee the daily operations of an assigned kitchen section.</li> <li >Prepare, cook, and present dishes according to established recipes and Four Seasons standards.</li> <li >Ensure consistency, quality, and timely delivery of food during service.</li> <li >Supervise and train junior kitchen staff, including Prep Cooks and Commis Chefs.</li> <li >Maintain cleanliness, organization, and hygiene in compliance with HACCP standards.</li> <li >Monitor stock levels, minimize waste, and support inventory control and ordering processes.</li> <li >Assist in menu preparation, recipe development, and seasonal updates.</li> <li >Ensure adherence to the Four Seasons service culture and culinary excellence principles.</li> </ul> <h3 >Required Qualifications and Experience</h3> <ul > <li >A minimum of <strong >3–5 years of professional kitchen experience</strong>, preferably gained in luxury hotels or fine dining restaurants.</li> <li >Strong knowledge of various cooking techniques and comprehensive kitchen operations.</li> <li >Demonstrated leadership skills with the ability to train and motivate team members.</li> <li >Excellent attention to detail and a commitment to maintaining high quality standards.</li> <li >Ability to work efficiently and effectively under pressure in a fast-paced environment.</li> <li >Good communication and teamwork skills to foster a collaborative kitchen atmosphere.</li> <li >Thorough knowledge of food safety, hygiene practices, and HACCP standards.</li> </ul> <h3 >Work Environment and Compensation</h3> <p >This full-time position is located in Saudi Arabia, within the Umluj and Al Wajh areas. The role offers a competitive salary in a tax-free environment. Candidates must be eligible to work in Saudi Arabia.</p>

We are seeking an experienced Personal Chef to join a private household in Riyadh. The ideal candidate will have 8+ years of professional culinary experience, with strong expertise in Mediterranean and Italian cuisine, and a passion for fresh ingredients, healthy cooking, elegant presentation, and personalized menu planning. This is an excellent opportunity for a professional chef who enjoys working in a private, refined, and family-oriented environment and takes pride in delivering consistently high culinary standards.<br>Key Responsibilities Plan and prepare daily meals according to household preferences and requirements. Specialize in Mediterranean and Italian cuisine, including traditional and contemporary dishes. Prepare fresh pasta, sauces, seafood, meat, poultry, salads, soups, breads, and desserts. Develop weekly and seasonal menus. Prepare healthy, balanced meals using fresh, high-quality ingredients. Adapt menus according to dietary preferences and requirements. Maintain excellent food presentation and plating standards. Source and select premium fresh ingredients. Manage kitchen inventory and grocery requirements. Maintain a clean, organized, and hygienic kitchen. Prepare meals for everyday family dining as well as private dinners and small gatherings when required. Maintain complete discretion and respect for the privacy of the household.<br>Requirements Minimum 8 years of professional culinary experience. Proven experience as a Personal Chef, Private Chef, Family Chef, Chef de Cuisine, Executive Chef, or similar role. Strong expertise in Italian and Mediterranean cuisine. Excellent knowledge of fresh and seasonal ingredients. Strong menu-development and meal-planning skills. Excellent presentation and plating skills. Professional culinary training or certification is preferred. Previous experience in a private household, private residence, VIP family, luxury hotel, resort, or fine-dining environment is highly desirable. Excellent food-safety and hygiene practices. Ability to work independently and manage the kitchen end-to-end. Highly organized, reliable, discreet, and detail-oriented. Professional, warm, respectful, and service-oriented personality.<br>Ideal Candidate The ideal candidate is someone who:Has a genuine passion for Mediterranean and Italian cooking. Enjoys creating fresh, healthy, elegant, and beautifully presented meals. Is naturally organized and detail-oriented. Understands the standards expected in a private household. Is discreet, trustworthy, and respectful of family privacy. Can develop personalized menus around the family's lifestyle and preferences. Takes pride in maintaining a beautiful, clean, and organized kitchen.<br>Location: Riyadh, Saudi Arabia Employment Type: Full-Time Experience: 8+ years Industry: Private Household / Hospitality<br>#Personal Chef #Private Chef #Family Chef #Chef Jobs #Culinary Jobs #Italian Cuisine #Mediterranean Cuisine #Private Household #Luxury Hospitality #Riyadh Jobs

<p><h4>About Four Seasons:</h4> <p>Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.</p> <p>At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.</p> <h4>About the location:</h4> <p>Soon to be one of the region’s foremost luxury beachside destinations, The Red Sea will comprise of the idyllic natural islands and lagoons across 200 kms of coastline along the western coast of the Kingdom of Saudi Arabia, between the cities of Umluj and Al Wajh. The new Four Seasons Resort will be located on Shura Island, the hub of the development and home to a yacht marina, leisure and lifestyle facilities, retail offerings, 18-hole golf course and more.</p> <p>The Red Sea destination is being built with sustainable practices and tourism at its core, with the masterplan being informed by an impressive marine spatial planning simulation to model the environmental impact of development and operations to minimize over-tourism while providing guests with an exceptional travel and lifestyle experience. The destination will also rely on renewable energy and will only develop a small portion of the islands with expansive dedicated conservation zones.</p> <p>The new Four Seasons Resort will offer approximately 149 rooms and suites, all with uninterrupted views over white sand beaches and crystal-clear waters. The property will also feature six restaurant and lounge outlets, meeting and events spaces, a marine discovery centre, Kids for All Seasons space and much more.</p> <p>Whether looking for rest and relaxation or sport and water activities, there will be something for everyone, including a full-service spa with a hammam, tennis courts, three outdoor pools with cabanas, and two separate beaches for families and adults perfect for soaking in the sun or diving down to explore the coral reefs.</p> <h4>About the role</h4> <p>Join the vibrant pre-opening team at Four Seasons Resort and Residences Red Sea, where refined luxury meets pristine nature and sustainable living.</p> <p>Prep Cook 1 supports the culinary team by performing basic food preparation and maintaining high standards of hygiene, quality, and organization in the kitchen. This role is ideal for individuals starting their culinary career in a luxury hospitality environment.</p> <p>Vivi is our beachfront restaurant in Saudi Arabia, a Mediterranean sanctuary blending flavours from seaside and countryside, with the freshest seafood and shellfish and a curated selection of dry-aged meats.</p> <h4>What you will do</h4> <ul> <li>Wash, peel, cut, measure, and prepare ingredients according to recipes and menu standards.</li> <li>Maintain an organized place for your station at all times.</li> <li>Support chefs in executing daily menus for your assigned department and outlet.</li> <li>Follow food safety, hygiene, and sanitation protocols rigorously.</li> <li>Meet prep deadlines while maintaining exceptional quality.</li> <li>Properly label, date, and store food items to ensure freshness and minimize waste.</li> <li>Assist in plating, garnishing, and finishing dishes when required.</li> <li>Keep workstations, tools, and equipment clean and sanitized.</li> </ul> <h4>What you bring</h4> <ul> <li>Previous kitchen or food preparation experience preferred; culinary school training is an advantage.</li> <li>Solid knife skills and basic cooking technique knowledge.</li> <li>Ability to follow recipes and directions with precision.</li> <li>Keen attention to detail and pride in delivering quality work.</li> <li>Positive, adaptable attitude with a passion for learning in a high-energy, multicultural environment.</li> <li>Flexibility to work rotating shifts, weekends, and public holidays.</li> <li>Fluency in English is preferred.</li> <li>Candidates must be eligible to work in Saudi Arabia.</li> </ul> <h4>What we offer</h4> <ul> <li>Competitive salary in a tax-free environment.</li> <li>Staff accommodation and transportation provided.</li> <li>30 days of paid annual vacation, plus public holidays.</li> <li>Paid round-trip home leave ticket.</li> <li>Complimentary meals and uniform care.</li> <li>Comprehensive medical and life insurance.</li> <li>Employee Assistance Program and complimentary stays at Four Seasons properties worldwide.</li> <li>A professional, supportive kitchen environment where you can develop your skills and grow your career.</li> </ul> <h4>Schedule & hours</h4> <p>Full-time position with rotating shifts, including weekends and public holidays.</p></p><p></p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>The Chef De Cuisine leads the culinary team in delivering exceptional dining experiences All main kitchen Department. This role combines hands-on culinary expertise with strong leadership to ensure the highest standards of food quality, presentation, and service. lead our culinary team in delivering exceptional Middle Eastern cuisine for large-scale events, The ideal candidate will have expertise in fine dining, International, Mediterranean, GCC, Seafood, buffet, garde manger as well traditional and modern Arabic dishes, including Ozi, Hot and cold mezze a variety of rice-based dishes, and other regional specialties.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Minimum 8+ years of professional culinary experience in fine dining, banqueting, and large-scale event catering</li><li>Proven expertise in Middle Eastern, Mediterranean, and international cuisines, including traditional Arabic dishes (Ozi, Kabsa, Mansaf, mezze, and rice-based specialties)</li><li>Advanced proficiency in seafood, meat, poultry preparation, and complex sauce-making techniques</li><li>Demonstrated experience managing high-volume kitchen operations and leading culinary teams in luxury hospitality environments</li><li>Proven ability to lead, train, and motivate diverse culinary teams with strong interpersonal and communication skills</li><li>Experience supervising senior chefs, line cooks, and kitchen assistants while fostering a positive work environment</li><li>Proficiency in staff scheduling, performance evaluation, and professional development</li><li>Advanced cooking methods including sous-vide, smoking, grilling, poaching, and modern plating techniques</li><li>Expertise in menu development, recipe creation, and SOP documentation</li><li>Strong knowledge of food safety, HACCP compliance, and sanitation standards</li><li>Proficiency in cost control, inventory management, and yield optimization</li><li>Ability to read and interpret Banquet Event Orders (BEOs) and translate them into precise execution timelines</li><li>Experience with kitchen workflow management, crisis resolution, and problem-solving under pressure</li><li>Proficiency in Microsoft Office applications and hotel management systems</li><li>Fluent English (reading, writing, and speaking) for effective communication</li><li>Exceptional organizational and time management skills with ability to remain calm during peak service periods</li><li>Strong attention to detail in food presentation and quality consistency</li><li>Commitment to sustainable practices and guest-centric service excellence</li><li>Physical stamina to work extended hours in a fast-paced kitchen environment</li><li>Culinary degree or professional certification from recognized culinary institution</li><li>Experience in Michelin-starred or award-winning fine dining establishments</li><li>Knowledge of molecular gastronomy and contemporary culinary trends</li><li>Familiarity with ACCOR and M venpick brand standards and quality assurance protocols</li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><b>Job Description</b></p><p><br></p><p>The Chef De Cuisine leads the culinary team in delivering exceptional dining experiences All main kitchen Department. This role combines hands-on culinary expertise with strong leadership to ensure the highest standards of food quality, presentation, and service.</p><p><br></p><p>lead our culinary team in delivering exceptional Middle Eastern cuisine for large-scale events,</p><p><br></p><p>The ideal candidate will have expertise in fine dining, International, Mediterranean, GCC, Seafood, buffet, garde manger as well traditional and modern Arabic dishes, including Ozi, Hot and cold mezze&nbsp; a variety of rice-based dishes, and other regional specialties.</p><p><br></p><p>&nbsp;</p><p><br></p><p><br></p><p><b>Qualifications</b></p><p><br></p><p>**QUALIFICATIONS**</p><p><br></p><p>**Required Experience &amp; Expertise:**</p><p><br></p><p>Minimum 8+ years of professional culinary experience in fine dining, banqueting, and large-scale event catering</p><p>Proven expertise in Middle Eastern, Mediterranean, and international cuisines, including traditional Arabic dishes (Ozi, Kabsa, Mansaf, mezze, and rice-based specialties)</p><p>Advanced proficiency in seafood, meat, poultry preparation, and complex sauce-making techniques</p><p>Demonstrated experience managing high-volume kitchen operations and leading culinary teams in luxury hospitality environments</p><p>**Leadership &amp; Team Management:**</p><p><br></p><p>Proven ability to lead, train, and motivate diverse culinary teams with strong interpersonal and communication skills</p><p>Experience supervising senior chefs, line cooks, and kitchen assistants while fostering a positive work environment</p><p>Proficiency in staff scheduling, performance evaluation, and professional development</p><p>**Technical Culinary Skills:**</p><p><br></p><p>Advanced cooking methods including sous-vide, smoking, grilling, poaching, and modern plating techniques</p><p>Expertise in menu development, recipe creation, and SOP documentation</p><p>Strong knowledge of food safety, HACCP compliance, and sanitation standards</p><p>Proficiency in cost control, inventory management, and yield optimization</p><p>**Operational &amp; Administrative:**</p><p><br></p><p>Ability to read and interpret Banquet Event Orders (BEOs) and translate them into precise execution timelines</p><p>Experience with kitchen workflow management, crisis resolution, and problem-solving under pressure</p><p>Proficiency in Microsoft Office applications and hotel management systems</p><p>Fluent English (reading, writing, and speaking) for effective communication</p><p>**Personal Attributes:**</p><p><br></p><p>Exceptional organizational and time management skills with ability to remain calm during peak service periods</p><p>Strong attention to detail in food presentation and quality consistency</p><p>Commitment to sustainable practices and guest-centric service excellence</p><p>Physical stamina to work extended hours in a fast-paced kitchen environment</p><p>**Preferred Qualifications:**</p><p><br></p><p>Culinary degree or professional certification from recognized culinary institution</p><p>Experience in Michelin-starred or award-winning fine dining establishments</p><p>Knowledge of molecular gastronomy and contemporary culinary trends</p><p>Familiarity with ACCOR and Mövenpick brand standards and quality assurance protocols</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li><br></li></ul><p></p></section>

<p>Lead and oversee all culinary operations of Fairmont Ramla's signature Italian restaurant, ensuring exceptional food quality, presentation, and guest satisfaction. Develop authentic Italian menus, seasonal specialties, and innovative culinary experiences while maintaining Fairmont luxury standards. Plan, organize, and supervise daily kitchen operations, ensuring efficiency, consistency, and smooth service during breakfast, lunch, and dinner operations. Collaborate closely with the Restaurant Manager and Front-of-House team to deliver seamless guest experiences. Maintain the highest standards of food safety, hygiene, sanitation, and HACCP compliance. Monitor food costs, labor costs, inventory, purchasing, and waste management to achieve financial objectives without compromising quality. Lead, coach, mentor, and inspire the culinary brigade, fostering a culture of teamwork, creativity, and continuous development. Ensure all recipes, preparation methods, and plating standards are consistently followed. Work with the Executive Chef to develop seasonal promotions, special events, VIP experiences, and festive dining concepts. Build strong relationships with suppliers to source premium ingredients while maintaining cost efficiency. Promote innovation and excellence while preserving the authenticity of Italian cuisine.</p><p><strong>Desired Candidate Profile</strong></p><p>Proven experience in authentic Italian cuisine, including handmade pasta, risotto, wood-fired pizza, premium meats, seafood, and classic Italian desserts. Previous experience in a luxury hospitality brand. Strong leadership, coaching, and team development skills. Excellent understanding of food cost control, inventory management, purchasing, and budgeting. Comprehensive knowledge of HACCP, food safety, and sanitation standards. Fluent in English; Arabic is an advantage. Proficiency in Microsoft Office and kitchen management systems.</p>

شيف دي كوزين – قسم المطبخ الساخنChef de Cuisine – Hot Kitchen<br>المستوى الوظيفي: Senior Level – مستوى إشرافي متقدمسنوات الخبرة: 5–7 سنوات على الأقل، منها 2–3 سنوات في منصب إشرافي أو قياديالقطاع: الفنادق / المطاعم / الضيافةنوع الدوام: دوام كامل<br>الهدف من الوظيفة<br>يتولى شيف دي كوزين – قسم المطبخ الساخن مسؤولية الإشراف الكامل على تشغيل وإدارة قسم المطبخ الساخن، وضمان جودة وسلامة الأطعمة، وتنظيم فريق العمل، والالتزام بالوصفات والمعايير المعتمدة، مع متابعة الإنتاج والتكاليف والهدر وضمان تقديم الخدمة بأعلى مستوى من الجودة والكفاءة.<br>المسؤوليات والمهام1. الإشراف والتشغيلالإشراف الكامل على العمليات اليومية في قسم المطبخ الساخن.التأكد من جاهزية جميع محطات العمل قبل بداية الخدمة.تنظيم وتوزيع مهام العمل على طهاة القسم الساخن.متابعة سير العمل أثناء الإفطار والغداء والعشاء والبوفيهات.التأكد من سرعة تنفيذ الطلبات دون التأثير على جودة الطعام.الإشراف على إعداد الأطباق الساخنة والصلصات والشوربات وفقًا للقائمة المعتمدة.التأكد من الالتزام بالوصفات القياسية Standard Recipes.تنظيم سير العمل بين مختلف محطات المطبخ لضمان انسيابية الخدمة.<br>2. جودة الطعامتذوق وفحص الأطعمة قبل وأثناء الخدمة.التأكد من جودة المكونات والطعم والقوام والمظهر.المحافظة على توحيد جودة وحجم الأطباق.التأكد من تقديم الأطعمة بدرجة الحرارة المناسبة.متابعة إعادة تعبئة أصناف البوفيه الساخن.عدم السماح بخروج أي طبق لا يتوافق مع معايير الجودة المعتمدة.معالجة أي ملاحظات تتعلق بجودة الطعام بشكل فوري.<br>3. إدارة الفريقالإشراف على جميع موظفي قسم المطبخ الساخن.توزيع الطهاة على محطات العمل المختلفة، بما يشمل:قسم الصلصات.قسم الشوربات.قسم اللحوم.قسم الدجاج.قسم الأسماك.قسم الباستا والأطباق الساخنة.تدريب الموظفين على طرق الطهي والوصفات المعتمدة.متابعة أداء العاملين وتطوير مهاراتهم.توجيه الفريق أثناء فترات الضغط والخدمة.التأكد من الالتزام بالزي الموحد والنظافة الشخصية.تنظيم فترات الاستراحة بما لا يؤثر على سير العمل.<br>4. سلامة الغذاء والنظافةتطبيق جميع إجراءات ومعايير سلامة الغذاء داخل المطبخ الساخن.التأكد من الالتزام بدرجات الحرارة الآمنة للطهي وحفظ الطعام الساخن.متابعة نظافة محطات العمل والمعدات.التأكد من غسل وتعقيم الأدوات والمعدات بعد الاستخدام.منع التلوث المتبادل بين اللحوم والدواجن والأسماك والمواد الجاهزة للأكل.متابعة تواريخ الصلاحية وتطبيق نظام FIFO / FEFO.التأكد من التخزين الصحيح للمواد الغذائية.متابعة سجلات درجات الحرارة الخاصة بالأغذية والمعدات.الإبلاغ الفوري عن أي مخالفة أو خطر يتعلق بسلامة الغذاء.<br>5. المخزون والتكاليفمتابعة المواد الخام الخاصة بقسم المطبخ الساخن.إعداد طلبات الاحتياجات اليومية للقسم.التنسيق مع المستودعات بشأن استلام المواد.فحص المواد المستلمة والتأكد من جودتها وصلاحيتها.متابعة كميات الإنتاج لتجنب زيادة الطعام والهدر.ترشيد استخدام المواد الخام.المساهمة في ضبط ومتابعة Food Cost.متابعة مستويات المخزون وتجنب النقص أو الزيادة غير الضرورية.المشاركة في الجرد الدوري للقسم.<br>6. إدارة البوفيهات والفعالياتالإشراف على تجهيز بوفيهات الطعام الساخن.تحديد كميات الإنتاج بناءً على عدد الضيوف المتوقع.التأكد من جودة وترتيب عرض الأطعمة في البوفيه.متابعة درجات حرارة الأطعمة أثناء العرض.الإشراف على إعادة تعبئة أصناف البوفيه عند الحاجة.تجهيز متطلبات الولائم والمناسبات الخاصة.التنسيق مع قسم الولائم والمطعم لضمان نجاح الخدمة.ضمان جاهزية الإنتاج في الوقت المحدد للفعاليات والمناسبات.<br>7. المعدات والصيانةالتأكد من الاستخدام الصحيح والآمن لمعدات المطبخ الساخن.متابعة سلامة الأفران والمواقد والشوايات والقلايات.الإبلاغ الفوري عن أي أعطال أو مشاكل في المعدات.عدم تشغيل أي معدات غير آمنة.التأكد من إيقاف وتنظيف المعدات بعد انتهاء الخدمة.متابعة الاستخدام الآمن للغاز والكهرباء.التنسيق مع قسم الصيانة عند الحاجة.<br>8. التقارير والتنسيقرفع احتياجات القسم وملاحظاته إلى الشيف التنفيذي.إعداد التقارير اليومية المتعلقة بالإنتاج والهدر.الإبلاغ عن أي نقص في المواد أو الموظفين.المشاركة في اجتماعات قسم المطبخ.التنسيق المستمر مع الشيف التنفيذي والسو شيف وباقي الأقسام.متابعة أي ملاحظات أو تعليمات تشغيلية وتنفيذها داخل القسم.<br>المؤهلات والخبرةخبرة عملية 5–7 سنوات على الأقل في مجال الطهي والمطابخ الفندقية أو المطاعم.خبرة لا تقل عن 2–3 سنوات في منصب إشرافي أو قيادي داخل المطبخ.خبرة سابقة في تشغيل وإدارة Hot Kitchen.يفضل أن تكون الخبرة في فنادق 4 أو 5 نجوم أو مطاعم ذات حجم تشغيل مرتفع.خبرة في إدارة خدمات الإفطار والغداء والعشاء والبوفيهات والفعاليات.خبرة جيدة في إدارة فرق العمل وتوزيع المهام على محطات المطبخ.معرفة جيدة بمعايير سلامة الغذاء والنظافة.معرفة بأنظمة FIFO / FEFO ومتابعة درجات الحرارة والتخزين.فهم جيد لمراقبة Food Cost وتقليل الهدر.القدرة على العمل تحت الضغط وفي بيئة تشغيل سريعة.مهارات قوية في القيادة والتنظيم والتواصل.القدرة على تدريب وتطوير أعضاء الفريق.الالتزام بمعايير الجودة والنظافة والسلامة المهنية.المؤهل العلميدبلوم أو شهادة في فنون الطهي، إدارة المطابخ، أو تخصص ذي صلة.الشهادات المهنية في سلامة الغذاء أو الطهي تعتبر ميزة إضافية.