Seafood Chef Jobs in Saudi

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.

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 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.

<p>Open Positions: Asian Chef Arabic Chef Continental Chef Pastry &amp; Bakery Chef</p><p><strong>Desired Candidate Profile</strong></p><p>3-5 years' experience in 3-5 star hotels, good English, valid passport, immediate joiners preferred</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>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.</p><br><p>Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.</p><br><br>Job Description<br><br><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><br><p>lead our culinary team in delivering exceptional Middle Eastern cuisine for large-scale events,</p><br><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><br><br>Qualifications<br><br><p>**QUALIFICATIONS**</p><br><p>**Required Experience &amp; Expertise:**</p><br><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></ul><p>**Leadership &amp; Team Management:**</p><br><ul><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></ul><p>**Technical Culinary Skills:**</p><br><ul><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></ul><p>**Operational &amp; Administrative:**</p><br><ul><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></ul><p>**Personal Attributes:**</p><br><ul><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></ul><p>**Preferred Qualifications:**</p><br><ul><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 Mövenpick brand standards and quality assurance protocols</li></ul> </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"> 5+ 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>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>Welcome to&nbsp;<strong>SLS The Red Sea</strong>, where bold creativity and unapologetic luxury come to life.</p><br><p>Part of Ennismore’s globally celebrated lifestyle portfolio, SLS Hotels are known for redefining hospitality through striking design, elevated service, and magnetic social energy. Now open on the Red Sea coast, SLS The Red Sea stands as one of Saudi Arabia’s most exciting lifestyle destinations.</p><br><p>The resort features 150 impeccably designed keys, five dynamic Food &amp; Beverage venues, and a luxurious spa sanctuary, offering guests a seamless blend of indulgence, entertainment, and escape. From vibrant dining experiences to moments of pure relaxation, every detail is crafted to surprise, inspire, and connect.</p><br><p>More than a hotel, SLS The Red Sea is a living stage—a place where creativity thrives, individuality is celebrated, and bold ideas are encouraged. As the journey continues beyond opening, we are building a passionate team to shape the future of this iconic destination. If you’re driven by excellence, energized by lifestyle hospitality, and ready to be part of something extraordinary, this is where your story continues.</p><br><br>Job Description<br><br><p>At SLS The Red Sea, food is part of the show. With a collection of distinctive dining concepts spanning Italian, seafood, Japanese-inspired dining, all-day café experiences, beachside venues and resort-wide culinary operations, we’re looking for an <strong>Executive Chef</strong> to lead the culinary vision across the entire resort.</p><br><p>The Executive Chef will lead the full Culinary and Stewarding division, setting the standard for creativity, quality and operational excellence across all restaurants and bars, in-room dining, events and banquets, and team member dining. This is a senior leadership role for a chef who can balance culinary innovation with commercial performance, build and inspire a high-performing multicultural team, and bring the bold, playful and unexpected spirit of SLS to every plate.</p><br><p><strong>Key Responsibilities</strong></p><br><ul><li>Lead the overall culinary strategy and operation across all resort kitchens and stewarding functions, ensuring consistency, quality and unmistakable SLS flair.</li><li>Provide strategic and operational leadership across the resort's diverse dining concepts, including Fi’lia, Seabird, Floating World and Deluxe, alongside in-room dining, events and other culinary experiences.</li><li>Lead, inspire and develop the Culinary and Stewarding teams, creating a high-performance culture built around creativity, collaboration, accountability and continuous development.</li><li>Drive menu development, culinary innovation, seasonal programming and new dining experiences while protecting the identity and positioning of each venue.</li><li>Establish and maintain exceptional standards for food quality, taste, presentation, consistency and execution across every guest touchpoint.</li><li>Partner closely with the Director of Operations, Food &amp; Beverage leadership and outlet teams to deliver seamless experiences and achieve the resort's commercial objectives.</li><li>Own culinary financial performance, including food cost, payroll, productivity, purchasing, inventory, waste management, operating supplies and CAPEX planning.</li><li>Lead menu engineering, recipe standardization, portion control and accurate costing while identifying opportunities to improve profitability without compromising quality.</li><li>Oversee workforce planning, recruitment, scheduling, succession planning, performance management and training across Culinary and Stewarding.</li><li>Ensure full compliance with HACCP, food safety, hygiene, sanitation and local regulatory requirements, maintaining constant readiness for inspections and audits.</li><li>Work closely with Purchasing and suppliers to ensure product quality, responsible sourcing, cost efficiency and reliable supply across the operation.</li><li>Champion sustainability initiatives, responsible food practices and waste reduction throughout the culinary operation.</li><li>Maintain a visible presence throughout the operation, engaging with guests and teams and continuously identifying opportunities to elevate the experience.</li></ul><br>Qualifications<br><br><ul><li>Degree, diploma or professional qualification in Culinary Arts, Hospitality or a related discipline.</li><li>Minimum 5 years' experience in an Executive Chef or comparable senior culinary leadership role, ideally within a luxury lifestyle resort, international hotel or high-volume multi-outlet environment.</li><li>Proven experience leading large Culinary and Stewarding teams across multiple restaurants, events/banqueting, in-room dining and team member dining.</li><li>Strong knowledge of diverse international cuisines and contemporary culinary trends, with the creativity and confidence to lead multiple distinctive restaurant concepts.</li><li>Demonstrated expertise in culinary financial management, including food cost, labor productivity, budgeting, forecasting, menu engineering and inventory control.</li><li>Strong understanding of HACCP, food safety and kitchen hygiene standards; HACCP Level 3 or equivalent certification preferred.</li><li>Exceptional leadership and people-development skills, with experience building, coaching and retaining diverse, multicultural teams.</li><li>Commercially astute and strategically minded, with the ability to translate creative culinary ideas into commercially successful experiences.</li><li>Strong communication, collaboration and stakeholder-management skills.</li><li>Highly organized and comfortable operating in a complex, fast-paced luxury resort environment.</li><li>Fluent in English; additional languages, including Arabic, are an advantage.</li><li>Above all, a culinary leader with personality, imagination and the confidence to step away from the ordinary.</li></ul> </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"> 8+ 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>

نبحث عن مساعد شيف تنفيذي ذو خبرة لدعم الشيف التنفيذي في قيادة وإدارة جميع عمليات المطبخ داخل فندق من فئة 4 أو 5 نجوم. سيكون المرشح مسؤولاً عن ضمان أعلى معايير جودة الطعام، والإشراف على العمليات اليومية للمطبخ، وقيادة فريق العمل، والالتزام بمعايير سلامة الغذاء والجودة.<br>المؤهلات المطلوبةدبلوم أو بكالوريوس في فنون الطهي، إدارة الضيافة، أو أي تخصص ذي صلة.شهادة معتمدة في سلامة الغذاء (HACCP) أو ما يعادلها.خبرة لا تقل عن 5–8 سنوات في المطابخ الفندقية.خبرة لا تقل عن 2–3 سنوات في أحد المناصب التالية داخل فندق من فئة 4 أو 5 نجوم:مساعد شيف تنفيذي (Executive Sous Chef)شيف أول (Senior Sous Chef)شيف المطبخ (Chef de Cuisine)شيف تنفيذي للقسم (Sous Chef)مهارات قيادية عالية وقدرة على إدارة وتطوير فرق العمل.خبرة في إعداد القوائم (Menus)، وإدارة تكاليف الطعام، والمخزون، والعمليات التشغيلية للمطبخ.معرفة ممتازة بمعايير سلامة الغذاء وتطبيقات HACCP.مهارات تواصل وتنظيم قوية.القدرة على العمل تحت الضغط وفي بيئة عمل سريعة.المهام والمسؤولياتمساندة الشيف التنفيذي في إدارة وتشغيل جميع أقسام المطبخ.الإشراف على فريق المطبخ وتوزيع المهام وضمان سير العمل بكفاءة.ضمان جودة الأطعمة وتناسقها والالتزام بمعايير التقديم.متابعة وضبط تكاليف الطعام، وإدارة المخزون، وتقليل الهدر.التأكد من الالتزام بجميع معايير الصحة والسلامة الغذائية (HACCP).تدريب وتطوير أعضاء فريق المطبخ ورفع كفاءتهم.الإشراف على عمليات البوفيه، والولائم (Banquets)، وخدمة القائمة (À la Carte).المساهمة في تطوير قوائم الطعام وتوحيد الوصفات وإجراءات العمل.ضمان سير العمليات اليومية للمطبخ بكفاءة وتحقيق أعلى مستويات رضا الضيوف

<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. 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>Role overview:</h4> <p>The Sous Chef supports the Executive Chef in overseeing daily kitchen operations, ensuring exceptional food quality, consistency, and presentation in line with Four Seasons’ luxury standards. This role is responsible for leading the culinary team, maintaining high operational efficiency, and delivering outstanding guest dining experiences.</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>Key responsibilities:</h4> <ul> <li>Assist the Executive Chef in managing all kitchen operations and team performance</li> <li>Supervise and coordinate kitchen staff, including Chef de Partie, Commis, and Stewarding teams</li> <li>Ensure all dishes are prepared and presented to the highest quality and brand standards</li> <li>Monitor food preparation, portion control, and consistency during service</li> <li>Support menu planning, recipe development, and seasonal updates</li> <li>Maintain strict adherence to hygiene, HACCP, and health & safety standards</li> <li>Control costs through proper inventory management, waste reduction, and ordering practices</li> <li>Train, mentor, and develop team members to enhance performance and growth</li> <li>Step in to lead kitchen operations in the absence of the Executive Chef</li> </ul> <h4>Requirements:</h4> <ul> <li>5+ years of culinary experience, with at least 2 years in a similar role</li> <li>Experience in luxury hotels or fine dining establishments preferred</li> <li>Strong leadership and team management skills</li> <li>Excellent knowledge of culinary techniques, kitchen operations, and food trends</li> <li>Ability to work under pressure in a fast-paced environment</li> <li>Strong organizational, communication, and problem-solving skills</li> <li>Culinary diploma or equivalent qualification preferred</li> <li>In-depth knowledge of food safety, hygiene, and HACCP standards</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>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>Executive Private Chef– Job Opportunity</p><p><br></p><p>Location: Private Estate -Riyadh</p><p>Employment Type: Full-time</p><p><br></p><p>We are seeking a highly skilled Executive Private Chef to join a prestigious private estate. The ideal candidate must have strong experience working in 5-star hotels and be proficient in preparing a wide range of international and Middle Eastern cuisines.</p><p>Key Responsibilities:</p><ul><li>Oversee daily kitchen operations</li><li>Develop and execute diverse menus</li><li>Ensure high standards of food quality and presentation</li><li>Manage kitchen staff and maintain hygiene standards</li></ul><p>Requirements:</p><ul><li>Proven experience as an Executive Chef or Senior Chef in luxury hotels</li><li>Strong knowledge of international and Arabic cuisines</li><li>Culinary degree or professional chef certification</li><li>Food safety and hygiene certifications</li><li>Ability to work in a high-standard private environment</li></ul><p>Location: Private Estate</p><ol><li>Employment Type: Full-time</li></ol> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><ul><li>Hygiene</li><li>ArabicFood </li><li>SafetyFood and Beverage</li><li> Operations</li><li>Personal Chef Services</li><li>Pastry</li><li>Hotel Management</li><li>Culinary Arts</li><li>Food Quality</li><li>Luxury</li><li>Chef</li><li>International cusine</li></ul></div>

We are looking for a Commis Chef to join our team in Jeddah. If you are passionate about cooking and eager to work in a professional environment, we’d love to hear from you.<br>Position: Commis Chef<br>Location: Jeddah, Saudi Arabia<br>Responsibilities:<br>* Assist with food preparation and ingredient setup.* Follow recipes and quality standards.* Support dessert and pastry preparation (dessert experience is preferred).* Maintain kitchen cleanliness and comply with food safety standards.* Work collaboratively with the kitchen team to ensure smooth daily operations.<br>Requirements:<br>* Previous experience as a Commis Chef or Assistant Chef.* Experience in desserts or pastry is preferred.* Ability to work in a fast-paced environment.* Positive attitude, commitment, and teamwork.<br>نبحث عن مساعد شيف للانضمام إلى فريقنا في جدة. إذا كنت شغوفًا بالطهي وتسعى للعمل في بيئة احترافية، يسعدنا استقبال طلبك.<br>المسمى الوظيفي: مساعد شيف (Commis Chef)<br>مكان العمل: جدة، المملكة العربية السعودية<br>المهام الوظيفية:<br>* المساعدة في تحضير وتجهيز المكونات والأطباق.* الالتزام بالوصفات ومعايير الجودة.* المساهمة في إعداد الحلويات (تُعد الخبرة في الحلويات ميزة إضافية).* المحافظة على نظافة المطبخ والالتزام بمعايير سلامة الغذاء.* التعاون مع فريق العمل لضمان سير العمليات بكفاءة.<br>المتطلبات:<br>* خبرة سابقة كمساعد شيف.* يفضل وجود خبرة في إعداد الحلويات.* القدرة على العمل تحت الضغط.* الالتزام وروح العمل الجماعي.

<h3 >About the Chef De Partie Role at Hilton</h3> <p >Hilton is seeking a skilled and dedicated <strong >Chef De Partie</strong> to join its culinary team in Jeddah, Makkah, Saudi Arabia. This full-time position is open to professionals with 5-10 years of experience in a similar capacity, contributing to the hotel's commitment to culinary excellence.</p> <h3 >Core Purpose of the Position</h3> <p >The Chef De Partie will oversee a designated section within the hotel kitchen, ensuring all food preparation adheres to the highest quality standards. This role is integral to maintaining operational efficiency and contributing to an exceptional dining experience for all guests.</p> <h3 >Key Responsibilities</h3> <ul > <li >Manage and oversee the daily operations of an assigned kitchen section.</li> <li >Ensure all food items are prepared and presented according to established quality standards.</li> <li >Implement and maintain strict hygiene and safety procedures within the kitchen area.</li> <li >Contribute to the overall guest satisfaction by delivering high-quality culinary offerings.</li> <li >Work closely with the Sous Chef and Executive Chef to ensure seamless kitchen operations.</li> <li >Assist in monitoring and controlling kitchen costs.</li> <li >Ensure consistent food presentation across all dishes prepared in the section.</li> </ul> <h3 >Required Experience and Attributes</h3> <p >Candidates must possess 5-10 years of professional experience as a Chef De Partie or in a directly comparable role within a reputable culinary environment. The role requires strong culinary skills, a thorough understanding of kitchen operations, and a commitment to food safety and quality.</p> <h3 >Team Collaboration and Standards</h3> <p >The Chef De Partie will operate as a key member of the culinary team, collaborating directly with the Sous Chef and Executive Chef. This collaboration is essential for upholding Hilton's culinary standards, ensuring efficient workflow, and maintaining consistency in all food preparation and presentation.</p> <h3 >Location and Employment Type</h3> <p >This is a full-time employment opportunity based in Jeddah, Makkah, Saudi Arabia. The role offers a professional environment within a leading hospitality brand focused on delivering high-quality service and dining experiences.</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><br>Summary:<br>As a Chef Tourant, you will be responsible for overseeing a specific station in the kitchen and assisting the head chef in preparing and presenting high-quality dishes. <br><br>Job Responsibility:<br>- Prepare and cook dishes according to the designated station's recipes<br>- Ensure consistent food quality and presentation <br>- Assist the head chef in creating new dishes and menu planning<br>- Supervise and train junior kitchen staff<br>- Maintain a clean and organized work area<br>- Monitor and manage food inventory for your station<br><br>Candidate Requirements:<br>- Proven experience working in a professional kitchen<br>- In-depth knowledge of kitchen operations and cooking techniques<br>- Ability to work well under pressure in a fast-paced environment<br>- Excellent communication and leadership skills<br>- Attention to detail and a passion for food<br>- Culinary degree or certification is a plus</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"> 1+ 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>Prepare and cook menu items according to standard recipes and presentation guidelines. Assist the Chef de Partie in the daily operation of the Hot Kitchen. Ensure all food is prepared and served in accordance with company quality standards. Maintain high levels of cleanliness, sanitation, and food safety in compliance with HACCP requirements. Monitor food quality, portion control, and minimise waste. Ensure proper storage, labelling, and rotation of food items (FIFO). Maintain adequate stock levels and report shortages to the Chef de Partie. Support buffet preparation, la carte service, banquets, and catering operations as required. Operate kitchen equipment safely and report any maintenance issues. Assist with receiving and inspecting food deliveries when required. Work effectively with the kitchen team to ensure smooth service during busy periods. Follow all company policies, health and safety procedures, and grooming standards.</p><p><strong>Desired Candidate Profile</strong></p><p>Minimum of 3 4 years' experience as a Demi Chef or Commis Chef in a hotel, resort, or international cuisine. Knowledge of food safety standards, HACCP, and kitchen hygiene. Ability to work under pressure in a fast-paced environment. Good communication and teamwork skills. Flexible to work shifts, weekends, and public holidays.</p><p>Positive attitude with a commitment to quality and guest satisfaction. Preferred nationalities: Indian, Sri Lankan, Syrian, or Turkish. Excellent team collaboration, communication, and time-management skills.</p>

<h3 >About the Chef De Partie Role at Hilton</h3> <p >Hilton is seeking a skilled and dedicated <strong >Chef De Partie</strong> to join its culinary team in Jeddah, Makkah, Saudi Arabia. This full-time position is open to professionals with 5-10 years of experience in a similar capacity, contributing to the hotel's commitment to culinary excellence.</p> <h3 >Core Purpose of the Position</h3> <p >The Chef De Partie will oversee a designated section within the hotel kitchen, ensuring all food preparation adheres to the highest quality standards. This role is integral to maintaining operational efficiency and contributing to an exceptional dining experience for all guests.</p> <h3 >Key Responsibilities</h3> <ul > <li >Manage and oversee the daily operations of an assigned kitchen section.</li> <li >Ensure all food items are prepared and presented according to established quality standards.</li> <li >Implement and maintain strict hygiene and safety procedures within the kitchen area.</li> <li >Contribute to the overall guest satisfaction by delivering high-quality culinary offerings.</li> <li >Work closely with the Sous Chef and Executive Chef to ensure seamless kitchen operations.</li> <li >Assist in monitoring and controlling kitchen costs.</li> <li >Ensure consistent food presentation across all dishes prepared in the section.</li> </ul> <h3 >Required Experience and Attributes</h3> <p >Candidates must possess 5-10 years of professional experience as a Chef De Partie or in a directly comparable role within a reputable culinary environment. The role requires strong culinary skills, a thorough understanding of kitchen operations, and a commitment to food safety and quality.</p> <h3 >Team Collaboration and Standards</h3> <p >The Chef De Partie will operate as a key member of the culinary team, collaborating directly with the Sous Chef and Executive Chef. This collaboration is essential for upholding Hilton's culinary standards, ensuring efficient workflow, and maintaining consistency in all food preparation and presentation.</p> <h3 >Location and Employment Type</h3> <p >This is a full-time employment opportunity based in Jeddah, Makkah, Saudi Arabia. The role offers a professional environment within a leading hospitality brand focused on delivering high-quality service and dining experiences.</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>Role Description The Sous Chef role at Absolute Taste is a contract, on-site position based in Riyadh. The Sous Chef will support the Head Chef in planning and executing high-quality menus, ensuring consistency and presentation meet Absolute Taste standards. Daily responsibilities include supervising kitchen operations, coordinating food preparation and service, and maintaining food safety and hygiene practices. The role involves leading and training kitchen team members, managing stock and ordering ingredients, and assisting with menu development that reflects the company’s fresh and simple food philosophy. The Sous Chef will collaborate with front-of-house and event teams to deliver a seamless catering experience for clients and guests.</p> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><p><br></p><ul><li>Strong culinary skills, including preparation, cooking techniques, and plating for high-volume and premium catering environments.</li><li>Experience supervising kitchen teams, delegating tasks, and supporting training and development of junior chefs.</li><li>Sound knowledge of food safety, hygiene regulations, and kitchen health and safety practices.</li><li>Ability to manage stock, ordering, and kitchen organization to meet operational and event timelines.</li><li>Proven experience as a Sous Chef or senior Chef de Partie in hotels, restaurants, or event catering.</li><li>Flexibility to work varied hours, including evenings, weekends, and event schedules.</li><li>Strong communication and collaboration skills to work effectively with culinary and front-of-house teams.</li><li>Relevant culinary qualification or formal chef training; experience in international or event catering is an advantage.</li><li>Saudi Nationality only</li></ul><p><br></p></div>

<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>

<p>HEAD CHEF 5+ years of experience as a Head Chef in an upscale Breakfast operation in standalone restaurant operations Proven leadership, organizational, and team development skills Strong understanding of food cost management and kitchen operations High standards of cleanliness and food safety compliance. HEAD CHEF 5+ years of experience as a Head Chef in upscale Arabic cuisine. Proven leadership, organizational, and team development skills Strong understanding of food cost management and kitchen operations High standards of cleanliness and food safety compliance.</p><p><strong>Desired Candidate Profile</strong></p><p>5+ years of experience as a Head Chef in an upscale Breakfast operation in standalone restaurant operations Proven leadership, organizational, and team development skills Strong understanding of food cost management and kitchen operations High standards of cleanliness and food safety compliance. 5+ years of experience as a Head Chef in upscale Arabic cuisine. Proven leadership, organizational, and team development skills Strong understanding of food cost management and kitchen operations High standards of cleanliness and food safety compliance.</p>