Seafood Chef Jobs in Saudi

KEY RESPONSIBILITIES:<br>• Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.• Must have excellent food knowledge and a full understanding of culinary terms.• Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.• Must be proficient in completing tasks, work efficiently and productively.• Must be able to work in any section of a kitchen.• Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.• Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.• Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings.• Control production levels and recommend ideas for improvements and better cost controlling.• Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor.• Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.• Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section.• Ensures that the HACCP program is carried out correctly.• Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors.• Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.<br>FINANCIAL RESPONSIBILITIES:<br>• This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.• Identifies potential expense reductions through cost control.• Analyzes operational problems and establishes controls.• Reviews timesheets and forwards them to the Executive Chef for approval.• May prepare a variety of reports and letters utilizing personal computer system and equipment.• Ensures that items are requisitioned in correct quantities, within acceptable timeframes and in accordance with established control procedures.• Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste.<br>MOTIVATIONAL RESPONSIBILITIES:<br>• Monitors and manages the various assigned workstation functions.• Monitors the assignment of duties and responsibilities to their staff.• Observes and evaluates staff and work procedures to ensure quality standards and service are met.• Makes recommendations regarding personnel actions such as new hire requests and discharges, to ensure adequate and continuous staffing.• Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards.

KEY RESPONSIBILITIESDirects, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. Must have excellent food knowledge and a full understanding of culinary terms. Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office. Must be proficient in completing tasks, work efficiently and productively. Must be able to work in any section of a kitchen. Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. Undertake recipe reviews daily. Maintain recipe folders in immaculate condition. Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings. Control production levels and recommend ideas for improvements and better cost controlling. Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor. Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production. Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within his section. Ensures that the HACCP program is carried out correctly. Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors. Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.<br>QUALIFICATIONS AND EDUCATIONA minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant (shipboard experience preferred). A culinary school degree is required. Very strong management skills in a multicultural and dynamic environment. Very strong communication, problem solving, decision making, and interpersonal skills. Superior customer service, teambuilding, and conflict resolution skills. Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. Intermediate computer software skills required. Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections. Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

KEY RESPONSIBILITIES:<br>• Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.• Must have excellent food knowledge and a full understanding of culinary terms.• Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.• Must be proficient in completing tasks, work efficiently and productively.• Must be able to work in any section of a kitchen.• Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.• Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.• Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings.• Control production levels and recommend ideas for improvements and better cost controlling.• Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor.• Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.• Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section.• Ensures that the HACCP program is carried out correctly.• Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors.• Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.<br>FINANCIAL RESPONSIBILITIES:<br>• This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.• Identifies potential expense reductions through cost control.• Analyzes operational problems and establishes controls.• Reviews timesheets and forwards them to the Executive Chef for approval.• May prepare a variety of reports and letters utilizing personal computer system and equipment.• Ensures that items are requisitioned in correct quantities, within acceptable timeframes and in accordance with established control procedures.• Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste.<br>MOTIVATIONAL RESPONSIBILITIES:<br>• Monitors and manages the various assigned workstation functions.• Monitors the assignment of duties and responsibilities to their staff.• Observes and evaluates staff and work procedures to ensure quality standards and service are met.• Makes recommendations regarding personnel actions such as new hire requests and discharges, to ensure adequate and continuous staffing.• Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards.

Key Responsibilities:Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. Must have excellent food knowledge and a full understanding of culinary terms. Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office. Must be proficient in completing tasks, work efficiently and productively. Must be able to work in any section of a kitchen. Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. Undertake recipe reviews daily. Maintain recipe folders in immaculate condition. Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings. Control production levels and recommend ideas for improvements and better cost controlling. Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor. Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production. Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section. Ensures that the HACCP program is carried out correctly. Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors. Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.<br>Qualifications and Skills A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred). A culinary school degree is required. Very strong management skills in a multicultural and dynamic environment. Very strong communication, problem solving, decision making, and interpersonal skills. Superior customer service, teambuilding, and conflict resolution skills. Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. Intermediate computer software skills required. Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries, and corrections. Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>The Assistant Chef is responsible for supporting the chef and the team in the preparation and organization of dishes, assisting in the preparation of recipes according to quality standards, maintaining kitchen cleanliness, and adhering to food safety procedures. Additionally, the role involves contributing to inventory organization and ensuring efficient workflow.</p> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><p>The required skills for the Assistant Chef are summarized as follows:</p><ul><li>Ability to prepare and organize food ingredients.</li><li>Basic knowledge of food safety and hygiene.</li><li>Capability to work within a team.</li><li>Ability to handle work pressure and quick turnaround.</li><li>Adherence to instructions and regulations.</li><li>Skills in time management and organization.</li><li>Attention to detail and accuracy in work.</li><li>Ability to safely use kitchen tools and equipment.</li><li>Flexibility and readiness to work in a fast-paced environment.</li></ul></div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.<br><br>As a Demi Chef de Partie you are responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:<br><br>• Support the Chef de Partie or Sous Chef in the daily operation and work<br>• Work according to the menu specifications by the Chef de Partie<br>• Keep work area at all times in hygienic conditions according to the rules set by the hotel<br>• Control food stock and food cost in his section<br>• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites<br>• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks<br>• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques<br>• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions<br>• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control</p> </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>Company Description Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality. Take the opportunity to become a Heartist , and let your heart guide you in this world where life beats faster.</p><p>Job Description The Sous Chef supports the Executive Chef in the daily management of kitchen operations, ensuring the consistent production of high-quality food, maintaining hygiene and safety standards, and leading the kitchen team in the Executive Chef's absence. The role is responsible for supervising food preparation, controlling costs, and upholding the culinary standards of the property.</p><p>Key Responsibilities</p><ul><li>Oversee and coordinate daily kitchen operations, ensuring smooth service across all sections.</li><li>Supervise, train, and motivate kitchen staff to maintain high standards of food preparation and presentation.</li><li>Assist the Executive Chef in menu planning, recipe development, and costing.</li><li>Ensure all dishes are prepared according to standard recipes, portion control, and plating guidelines.</li><li>Monitor food quality, freshness, and presentation before service.</li><li>Maintain strict compliance with food safety, hygiene (HACCP), and sanitation standards.</li><li>Control food costs, minimize waste, and manage inventory of kitchen supplies and ingredients.</li><li>Coordinate with suppliers and the purchasing department to ensure timely delivery of quality ingredients.</li><li>Step in as Acting Chef in the absence of the Executive Chef, ensuring continuity of kitchen operations.</li><li>Conduct regular staff briefings, on-the-job training, and performance evaluations.</li><li>Ensure proper maintenance and cleanliness of kitchen equipment and work areas.</li><li>Support the Executive Chef in achieving budgeted food cost and labor targets.</li><li>Ensure compliance with occupational health and safety regulations.</li><li>Handle guest and internal feedback related to food quality and resolve issues promptly.</li></ul><p><strong>Desired Candidate Profile</strong></p><div>Diploma or degree in Culinary Arts, Hospitality Management, or a related field. Minimum 3-5 years of progressive culinary experience, including at least 1-2 years in a Sous Chef or senior Chef de Partie role. Experience in a hotel, resort, or high-volume food &amp; beverage operation preferred. Food Safety / HACCP certification is an advantage.</div>

We are seeking a talented and passionate Chef de Partie to join our culinary team. The successful candidate will be responsible formanaging a designated kitchen section, maintaining high food quality standards, ensuring efficient kitchen operations, and supporting the Sous Chef and Head Chef in delivering exceptional dining experiences.<br>Oversee and manage a specific kitchen section (e.g., hot kitchen, cold kitchen, pastry, grill, or pantry). Prepare, cook, and present dishes according to established recipes and quality standards. Ensure consistency in food preparation, presentation, and portion control. Maintain cleanliness, hygiene, and food safety standards in accordance with local regulations and company policies. Monitor inventory levels within the assigned section and communicate replenishment requirements. Train, mentor, and support Commis Chefs and junior kitchen staff. Minimize food waste and contribute to cost control initiatives. Assist in menu development and the testing of new recipes and dishes. Ensure all kitchen equipment is properly used, maintained, and reported when service is required. Collaborate effectively with the wider kitchen and service teams to ensure smooth operations.

Head Chef – UME Italian Kitchen<br>About UME<br>UME is a modern Italian fast-casual concept specializing in fresh pasta, ravioli, risotto, and authentic Italian flavors. We are looking for an experienced Head Chef to lead our kitchen operations and help build a scalable, high-quality brand.<br>Responsibilities<br>* Lead all kitchen operations and food production.* Develop and standardize recipes, portioning, and preparation procedures.* Maintain consistency in quality, taste, and presentation.* Train, supervise, and develop kitchen staff.* Manage inventory, purchasing, and food cost control.* Minimize waste and improve kitchen efficiency.* Ensure compliance with food safety and HACCP standards.* Support menu development and new product launches.<br>Requirements<br>* Minimum 5 years of experience in Italian cuisine.* Previous experience as Head Chef, Executive Sous Chef, or Senior Sous Chef.* Strong knowledge of pasta, ravioli, risotto, sauces, and Italian cooking techniques.* Experience in recipe development, food costing, and kitchen management.* Strong leadership and team-training skills.* Ability to work in a fast-paced environment.<br>Preferred<br>* Experience with fresh pasta and ravioli production.* Experience opening new restaurant concepts.* GCC or Middle East experience.<br>Priority will be given to candidates with hands-on experience in fresh pasta production and Italian casual dining concepts.<br>???? Location: Al Nairyah, Saudi Arabia???? Employment Type: Full-Time

🚨 Hiring: Private Chef for VIP Family | Riyadh, Saudi Arabia 🚨📍 Location: Riyadh, Saudi Arabia🏠 Position Type: Full-Time, Live-In💰 Salary: USD 4,000 – 5,000 per month (Depending on Experience)📅 Start Date: ASAPWe are seeking an experienced Private Chef to join a prestigious family household in Riyadh. The ideal candidate will be passionate about creating healthy, high-quality meals and have strong expertise in Saudi, Arabic, Mediterranean, and BBQ cuisine.🔹 Key Responsibilities✅ Prepare daily lunch and dinner meals for family members and guests✅ Design varied, balanced, and nutritious weekly menus✅ Cook authentic Saudi and Arabic dishes, including Kabsa and traditional breads✅ Prepare Mediterranean and BBQ specialties to a high standard✅ Create healthy desserts and snacks✅ Cater to specific dietary requirements, including low-cholesterol and reduced red meat diets✅ Maintain exceptional food presentation and 5-star quality standards✅ Manage food inventory and work within a weekly budget✅ Assist with grocery shopping and ingredient sourcing when required✅ Maintain a clean, organized, and hygienic kitchen environment✅ Collaborate effectively with another chef and kitchen assistant🔹 Requirements✔ Saudi Nationality (Mandatory)✔ Proven experience as a Private Chef, Executive Chef, or Household Chef✔ Strong knowledge of Saudi, Arabic, Mediterranean, and BBQ cuisine✔ Experience preparing healthy, low-fat, and low-sodium meals✔ Ability to create nutritious meal plans and menus✔ Experience working in VIP households, luxury hospitality, or private residences preferred✔ Excellent food presentation and attention to detail✔ Professional, discreet, and organized personality🔹 Benefits✨ Competitive salary package (USD 4,000 – 5,000 per month)✨ Live-in accommodation provided✨ 30 days annual leave✨ Long-term permanent opportunity with a respected family

‏⁦???? Job Opportunity | Chef (Indian Cuisine Experience) We are looking for a skilled and passionate Chef to join our team. The ideal candidate will have strong experience in preparing authentic Indian dishes while maintaining high standards of quality, consistency, and food safety. Key Responsibilities:• Prepare and present a variety of Indian dishes to a high standard.• Ensure food quality, taste, and presentation meet company standards.• Manage kitchen operations efficiently and maintain cleanliness and hygiene.• Monitor inventory levels and assist with stock management.• Collaborate with the kitchen team to deliver an excellent dining experience.• Contribute to menu development and continuous improvement. Requirements:• Proven experience as a Chef with expertise in Indian cuisine.• Strong knowledge of spices, ingredients, and traditional cooking techniques.• Ability to work in a fast-paced environment.• Understanding of food safety and sanitation standards.• Strong teamwork and communication skills.???? Location: [JEDDAH]???? To apply, please send your CV to: [f.adel@d-catering.net]#Hiring #Chef #Hospitality #Food And Beverage #Restaurant Jobs #Career Opportunity⁩

Description To assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.<br>Qualifications Minimum 2 years' work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

Company Description Modern Solutions Company is a growing hospitality company where different international culinary brands are working in all over Saudi Arabia, focused on delivering high-quality dining experiences with modern interpretations of Japanese cuisine. The company emphasizes consistent food quality, efficient kitchen operations, and thoughtful presentation. Team members are encouraged to collaborate, share ideas, and contribute to menu innovation. Modern Solutions Company values professionalism, reliability, and a positive work environment that supports learning and development. Joining the team offers opportunities to grow within a dynamic, standards-driven culinary setting. Role Description the Sous Chef at Modern Solutions Company is a full-time, on-site role based in Riyadh, responsible for supporting the Executive Chef in managing day-to-day kitchen operations. This includes supervising food preparation, ensuring dishes meet quality and presentation standards, and coordinating kitchen staff during service. The Sous Chef assists with menu development, recipe testing, and maintaining inventory levels, including ordering and proper storage of ingredients. The role involves enforcing food safety and hygiene standards, monitoring kitchen cleanliness, and optimizing processes for efficiency. The Sous Chef also trains and mentors junior staff, helps create prep schedules, and steps in to lead the kitchen. Qualifications Strong culinary skills, including hot and cold kitchen preparation, cooking techniques, and plating. Experience in kitchen supervision, team coordination, and shift management. Knowledge of food safety, sanitation standards, and HACCP or equivalent practices. Ability to manage inventory, control food costs, and support ordering and stock rotation. Proven experience contributing to menu planning, recipe development, and quality control. Excellent organizational and time-management abilities in a fast-paced environment. Effective communication skills and the ability to train, coach, and motivate kitchen staff. Previous experience as a Sous Chef or Senior Chef de Partie in a restaurant or hotel setting. Culinary diploma or equivalent professional training is preferred. Willingness to work flexible hours, including weekends and holidays, as required by operations.must have experience fast-paced restaurant environment

Company Description Vital Media Agency is a results-oriented digital marketing agency that specializes in localized, personalized solutions for businesses across diverse industries. The team is composed of creative designers, marketers, and account managers who collaborate to deliver innovative, evidence-based outcomes. The agency focuses on transforming outstanding ideas into impactful, data-driven experiences that align with client objectives. Recommendations, consultations, and published campaigns are carefully studied, optimized, and guided by measurable performance to ensure maximum return for clients.<br>Role Description The Sous Chef at Vital Media Agency is a full-time, on-site role based in Riyadh, responsible for supporting the Head Chef in the daily operation of the kitchen. This role involves supervising food preparation, ensuring consistent quality and presentation, and maintaining high standards of hygiene and safety. The Sous Chef helps plan menus, coordinates with suppliers, manages inventory, and monitors food costs to support efficient kitchen performance. Daily tasks include training and guiding kitchen staff, organizing workstations, overseeing cooking and plating, and assisting with special events or client-related catering needs. The Sous Chef is expected to collaborate closely with the culinary leadership team to develop innovative dishes that align with the agency’s creative brand and client experiences.<br>Qualifications<br> Strong culinary skills, including experience with menu planning, food preparation, and modern cooking techniques. Knowledge of kitchen operations, including inventory management, food safety standards, and quality control. Leadership and team supervision abilities, with experience training, mentoring, and coordinating kitchen staff. Organizational and time management skills to handle multiple orders, deadlines, and service periods efficiently. Effective communication skills to collaborate with chefs, service teams, and other stakeholders. Prior experience as a Sous Chef or in a senior line cook role in a professional kitchen environment. Culinary diploma, certificate, or relevant professional training is preferred. Flexibility to work shifts, weekends, and holidays as required by the operation. Awareness of local tastes and the ability to contribute to creative, culturally relevant menu development.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><span><b>Job Description</b><br> On behalf of our client, we are looking for an experienced Chef de Partie to oversee a designated kitchen section and ensure the consistent preparation and presentation of high-quality dishes while maintaining operational excellence and food safety standards.<br><b>Job Summary</b><br> The Chef de Partie is responsible for managing a specific section of the kitchen, supervising food preparation, maintaining quality and consistency, coordinating with the culinary team, and ensuring all dishes are prepared according to recipes, presentation standards, and hygiene regulations. The role also involves mentoring junior kitchen staff and supporting efficient kitchen operations.<br><b>Responsibilities</b><br>1- Prepare and cook menu items according to recipes and quality standards.<br>2- Manage daily operations within the assigned kitchen section.<br>3- Supervise and guide Commis Chefs and kitchen assistants.<br>4- Monitor food quality, portion control, and presentation.<br>5- Ensure compliance with food safety and sanitation standards.<br>6- Assist in inventory control and stock management.<br>7- Minimize food waste and maintain cost efficiency.<br>8- Report equipment issues and ensure proper maintenance.<br>9- Support the Executive Chef in achieving operational objectives.<br>10- Maintain a clean, safe, and organized working environment.</span><br><br></span><br> </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>

Role Purpose<br>The Area Chef is responsible for managing kitchen operations across multiple branches, ensuring high food quality, consistency, and authentic Asian cuisine standards. The role includes leading kitchen teams, controlling costs, and supporting staff development.<br>Key Responsibilities Supervise kitchen operations across assigned branches. Ensure food quality, taste, presentation, and consistency. Develop and maintain authentic Asian menus and recipes. Monitor food costs, inventory, and minimize waste. Train, coach, and support chefs and kitchen staff. Implement and maintain kitchen SOPs and standards. Support new branch openings and kitchen setup. Ensure compliance with food safety and hygiene regulations. Work closely with operations and management teams to improve performance. Qualifications & Experience Proven experience as an Area Chef, Executive Chef, or Senior Sous Chef specializing in Asian cuisine. Experience managing multiple kitchens or restaurant outlets. Strong leadership and team management skills. Good knowledge of food costing, inventory control, and kitchen operations. Willing to travel between branches and work hands-on when required. Must have at least 2 years of work experience in Saudi Arabia. Key Skills Strong knowledge of Asian cuisine (Chinese, Japanese, and other Asian cuisines). Menu planning and recipe standardization. Food cost and inventory management. Team leadership and staff training. Quality control and operational excellence.

We are hiring a Healthy Kitchen Chef for a food company in Saudi Arabia.<br>Job Responsibilities:Prepare healthy meals, diet meals, salads, sandwiches, juices, and meal-prep items. Create and follow healthy recipes with proper portion control. Maintain food quality, taste, hygiene, and presentation standards. Manage daily kitchen preparation and ingredients. Ensure proper storage, labeling, and cleanliness in the kitchen. Follow food safety and hygiene standards. Support menu development for healthy and calorie-controlled meals. Requirements:Previous experience as a Healthy Food Chef, Diet Kitchen Chef, or similar role. Good knowledge of healthy cooking, low-calorie meals, and meal preparation. Experience in salads, grilled items, protein meals, and healthy sauces is preferred. Ability to work under pressure. Must be clean, organized, and responsible. Valid Iqama is preferred.

Mӧvenpick Hotel & Residences Riyadh<br><br><br><br>Job Description<br><br>We are seeking passionate and talented culinary professionals to join our Moroccan Restaurant team:<br><br>Chef de Partie<br><br>Demi Chef de Partie<br><br>Commis Chef<br><br>Requirements: Proven experience in authentic Moroccan cuisine, high culinary standards, and a strong commitment to food safety.

Company Description 40 Investment is a growing organization with a focus on delivering high-quality dining experiences and consistent culinary standards. The company values professionalism, teamwork, and attention to detail in all aspects of its operations. Joining 40 Investment means working in a dynamic environment where talent is nurtured and development is encouraged. Team members are supported with clear processes, modern kitchen practices, and opportunities to contribute to menu innovation and service excellence.<br>Role Description The Junior Sous Chef role at 40 Investment is a full-time, on-site position based in Riyadh, Saudi Arabia. The Junior Sous Chef supports the Sous Chef and Head Chef in daily kitchen operations, including food preparation, cooking, and plating according to established recipes and standards. Responsibilities include supervising line cooks and kitchen staff during service, ensuring food safety and hygiene compliance, and maintaining a clean, organized work area. The role also involves assisting with menu development, monitoring inventory and stock rotation, and coordinating with front-of-house teams to deliver timely, high-quality dishes. The Junior Sous Chef contributes to training junior staff, implementing kitchen procedures, and maintaining a positive, efficient working environment.<br>Qualifications<br> <br>Strong practical cooking skills and knowledge of culinary techniques, food preparation, and presentation. Experience working in a professional kitchen environment, preferably in a similar junior supervisory role. Understanding of food safety, hygiene regulations, and proper kitchen sanitation practices. Ability to lead and support kitchen staff, coordinate tasks during busy service periods, and work effectively in a team. Good time management, organizational skills, and attention to detail in following recipes and quality standards. Willingness to work flexible hours, including evenings, weekends, and holidays as required by restaurant operations. Relevant culinary education, certification, or apprenticeship is preferred. Professional demeanor, reliability, and a commitment to continuous learning and skill development.

Grungy Mexican Grill is an operating Mexican restaurant in Tabuk with a growing customer base and a menu that people already enjoy, especially our tacos and burritos. We are looking for a Head Chef / Menu Development Chef who can take ownership of the food side of the business. This role is not only about cooking; it is about improving the menu, creating new items, testing ideas, listening to customers, and helping the restaurant continue to grow. Success in this role means keeping the menu fresh, improving food quality and consistency, creating items customers love, removing items that are not working, and training the team to execute new dishes properly. The chef will work directly with the owner and support a small, committed team of 5 people. While the owner manages the business side, including marketing, purchasing, accounting, operations, and quality, this role will focus mainly on food development, menu improvement, and kitchen execution.<br>Responsibilities Develop new menu items, limited-time offers, seasonal items, and combos. Improve existing menu items based on sales performance and customer feedback. Review sales weekly, test new ideas, keep successful items, and remove weak items. Create simple recipe cards for new items, including portioning, steps, and plating. Train the team on new items to ensure consistency, speed, and quality. Monitor food quality and make sure standards are followed. Understand customer preferences and turn feedback into practical menu improvements. Support costing, portion control, and operational practicality for new items. Help make the restaurant stand out through better food, new flavors, and continuous improvement.<br>Qualifications Strong understanding of Mexican flavors and Mexican-style food. Experience as a chef, head chef, or menu development chef is preferred. Passion for cooking, testing recipes, and creating new food ideas. Able to adapt flavors and menu items to what customers enjoy. Good understanding of costing, portion control, and kitchen practicality. Comfortable using sales data and customer feedback to guide menu decisions. Able to train and support a team in a clear and respectful way. Hands-on, creative, organized, and committed to food quality.