Seafood Chef Jobs in Saudi

Company Description Truecore Manpower Services Private Limited is a staffing and workforce solutions provider that connects skilled professionals with reputable employers across international markets. The company focuses on matching talent with roles that offer long-term career growth and stable employment. Truecore is committed to fair hiring practices, transparent communication, and supporting candidates throughout the recruitment process. Joining a role through Truecore means working with an organization that values professionalism, reliability, and high service standards.<br>Role Description The Chef De Partie role at Truecore Manpower Services Private Limited is a full-time, on-site position based in Saudi Arabia. The Chef De Partie will oversee a specific section of the kitchen, manage daily food preparation, and ensure dishes are prepared according to established recipes and quality standards. Responsibilities include supervising commis chefs, organizing workstation activities, maintaining high hygiene and safety standards, and coordinating with the Head Chef and Sous Chef on menus and special requests. The role also involves monitoring ingredient stocks, minimizing food waste, and ensuring consistent presentation and taste of all dishes. The Chef De Partie will collaborate with the wider kitchen team to support smooth service during busy periods and uphold a professional, respectful work environment.<br>Qualifications<br> <br>Candidates should possess strong Food Preparation and Culinary Skills, including cooking techniques relevant to the assigned kitchen section. Candidates should possess solid knowledge of Hygiene practices, including food safety standards, sanitation procedures, and compliance with health regulations. Candidates should possess effective Communication skills to coordinate with kitchen staff, follow instructions, and report issues clearly and promptly. Candidates should possess practical Cooking experience in a professional kitchen, ideally at Chef De Partie or equivalent level. Formal culinary education or certification is beneficial, along with experience in hotel, restaurant, or large-scale catering environments. Ability to work under pressure, manage time efficiently, and handle multiple tasks during peak service hours. Strong attention to detail, commitment to quality, and willingness to follow standard operating procedures and menu guidelines. Flexibility to work shifts, including weekends and holidays, and readiness to relocate and work on-site in Saudi Arabia.

The Pastry Chef must be able to work in a fast-paced environment and is responsible for all pastry related functions, controlling costs and ensuring Food & Beverage quality hygiene and safety.<br>General:Stay updated on all Em Sherif policies, memos, procedures, specials and promotions, etc. Stay updated on all Em Sherif pastry menu Report to the Head chef any required pastry section maintenance issue Attend and participate in daily briefings and other meetings as scheduled Respect safety and hygiene of Em Sherif premises Respect grooming standards Maintain a favorable relationship with all Em Sherif employees to foster and promote a cooperative and harmonious working climate conducive to maximizing employee morale, productivity and efficiency<br>Daily operations Check the daily production schedule to determine variety and quantity of goods to bake Create and prepare desserts in accordance with the existent menus Decorate desserts according to requirements as per set Em Sherif Sea Café standards Prepare plate desserts for serving Implement and follow an expedited, standardized, efficient preparation kitchen pastry process Ensure consistency, application of standard recipes and portion control of all pastry items as set by Em Sherif Make specialty items as requested by the Head chef Be alert about using exact measurements and paying strict attention to timing Work according to tight production schedules (ensure that the correct quantities are being produced for each pastry item order) Prepare items needed for the following day Ensure that daily preparation kitchen pastry checklists are completed Assist the Head chef to monitor preparation kitchen pastry waste; make suggestions for changes where applicable Ensure that all prepared pastry items are stored appropriately and used according to the FIFO procedure Help in any area of the pastry kitchen/BOH when circumstances dictate<br>Procurement Assist the Head chef in the Pastry’s inventory control and requisition orders Assist the Head chef in the receiving and/or storage process of pastry goods<br>Personal skills and abilities High commitment to ethics and confidentiality Highly motivated and self-starter Excellent multi-tasking skills and attentive to details Good written and oral communication skills Good leadership skills Able to cope under pressure Knowledgeable about kitchen products, utensils and equipment Knowledgeable about pastry techniques Basic knowledge about fire, health and safety procedures Able to work standing for several hours Neat, clean and well-groomed<br>Work experience requirements Minimum of 3 years of experience as a Pastry chef de partie

<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>

Position Summary1. Responsible for delivering high quality, efficient, individualized and technically excellent pastry preparation in accordance with Company Policies, strictly upholding any Public Health standards and towards a goal of achieving total guest satisfaction.<br>Reporting Structure1. Reporting to the Executive Chef, Executive Sous Chef and Pastry Chef.2. Subordinates – Confectioner and Assistant Pastry Chefs.<br>Key Responsibilities:Supervise all pastry and bakery operations, ensuring the highest standards of product quality, consistency, presentation, and productivity for both guests and crew. Manage the preparation and production of pastries, desserts, bakery items, and specialty products for breakfast, lunch, afternoon tea, dinner, crew dining, and special events. Assist the Pastry Chef with menu planning, recipe development, maintenance of recipe manuals, and adherence to the company menu cycle. Coordinate and fulfill guest special requests, dietary requirements, allergies, intolerances, and ingredient restrictions while maintaining exceptional service standards. Organize daily pastry operations, including staff scheduling, station assignments, menu briefings, and ensuring all setups are completed on schedule. Monitor food preparation to ensure strict adherence to company recipes, production quantities, execution methods, taste standards, and presentation requirements. Conduct regular quality control through food inspections, tasting, and mise en place monitoring to ensure consistency across all pastry outlets. Prepare and oversee pastry displays, buffet showpieces, show plates, themed presentations, and support cooking demonstrations, guest chef programs, and pastry demonstrations. Coordinate daily operations with Restaurant Managers, Maîtres d’, and other departments to ensure seamless service delivery. Manage requisitions, inventory control, food forecasting, equipment inventories, and cost control measures while minimizing food waste and maximizing efficiency. Ensure proper food storage, handling, transportation, temperature monitoring, and record keeping in accordance with company procedures and Public Health standards. Lead and enforce sanitation, food safety, pest management, and Public Health compliance programs, ensuring readiness for all internal and external inspections. Maintain pastry facilities and equipment through proper use, preventative maintenance, repair reporting, and follow-up of maintenance requests. Train, mentor, supervise, and evaluate pastry team members, including onboarding new employees and conducting technical, service, sanitation, and Public Health training. Communicate performance expectations, maintain accurate training records, and foster continuous professional development within the pastry team. Promote a positive work environment through effective leadership, teamwork, confidentiality, professionalism, and collaboration with all departments onboard. Monitor guest satisfaction, proactively resolve service issues, respond to complaints, and ensure personalized hospitality and memorable guest experiences. Prepare operational reports, communicate significant issues and observations to the Pastry Chef and Executive Chef, and ensure timely follow-up on identified concerns. Enforce compliance with Company policies, Standard Operating Procedures, Code of Conduct, uniform standards, and grooming requirements. Perform any additional duties assigned by the Pastry Chef, Executive Chef, or management to support overall galley and vessel operations.<br>Education/Experience/Qualifications:Valid STCW95 certification. Minimum of 4 years' experience in a similar position at an International 5-star establishment. Good knowledge of international cuisine. Must display the ability to pay close attention to detail and desire to take pride in one’s work. Knowledge and experience of Public Health policies and procedures. Ability to read, interpret and demonstrate culinary fundamentals. Physically and medically fit.<br>Language requirements:Excellent fluent English (verbal and written). English is the working and safety language on board Silversea vessels. This also includes the ability to give and receive instructions in verbal and written forms and to effectively and efficiently engage with guests and crew members.

<h3 >About Nammos Resort Amaala and the Role</h3> <p >Nammos Resort Amaala, located in Triple Bay, Al Wajh, Tabuk, Saudi Arabia, is seeking a <strong >Pastry Sous Chef</strong>. This full-time position is part of an ultra-luxury hospitality destination, focusing on Mediterranean-inspired pastry within a high-profile culinary environment.</p> <h3 >Role Summary</h3> <p >The Pastry Sous Chef will work closely with the Executive Pastry Chef to manage the daily operations of the pastry kitchen. This role involves leading a culinary team and contributing to the development of dessert menus designed to meet the expectations of an elite global clientele.</p> <h3 >Key Responsibilities</h3> <ul > <li >Lead the daily operations of the pastry kitchen.</li> <li >Mentor and develop the pastry brigade.</li> <li >Design dessert menus for various dining experiences.</li> <li >Ensure consistent quality across all pastry offerings, from high-volume beach club service to exclusive fine-dining experiences.</li> </ul> <h3 >Qualifications and Experience</h3> <ul > <li >Proven experience (5-10 years) as a Pastry Sous Chef or Junior Sous Chef in a luxury 5-star resort, Michelin-starred restaurant, or high-end international beach club.</li> <li >Demonstrated understanding of modern pastry techniques, artisanal chocolate work, and Mediterranean flavor profiles.</li> <li >Strong leadership capabilities with a genuine interest in training and developing junior talent.</li> <li >Ability to adapt and perform effectively in a dynamic luxury environment.</li> <li >Commitment to detail, aesthetics, and uncompromising quality standards.</li> </ul> <h3 >Work Environment</h3> <p >This full-time role is based at Nammos Resort Amaala in Al Wajh, Tabuk, Saudi Arabia. The work environment is characterized by a focus on ultra-luxury hospitality and high standards of culinary excellence, serving an elite global clientele.</p> <h3 >Application Information</h3> <p >Candidates meeting the above qualifications and experience are encouraged to apply for this position.</p>

Join Red Sea Global Hospitality and become part of a team leading the change in responsible development and regenerative tourism.<br>Job Title: Pastry Demi Chef de Partie Department: Culinary Reporting to: Sous Chef<br>About UsWelcome to the next generation of hospitality excellence. At Red Sea Global Hospitality, we are committed to delivering exceptional guest experiences and creating an extraordinary work environment for our team members. Our ethos is deeply rooted in Respect, Responsibility, Passion, and Collaboration—values that guide us in our pursuit of operational brilliance, innovative guest service, and sustainable practices. Joining us means you will be part of a forward-thinking, pioneering organization, shaping the future of luxury hospitality, and contributing to the elevation of the Red Sea Global brand.<br>The Role As a Demi Chef de Partie, you will assist in the preparation and presentation of high-quality dishes in your assigned section of the culinary. You will work closely with the Chef de Partie and Sous Chef to ensure that culinary operations run smoothly and efficiently. You will be responsible for maintaining cleanliness and hygiene in your section, supporting junior team members, and ensuring that all food is prepared and presented according to Red Sea Global Hospitality’s standards.<br>At Red Sea Global Hospitality, we take pride in representing our resorts and the Kingdom of Saudi Arabia to visitors from around the globe. We uphold a values-led culture for both our guests and our colleagues, collaborating closely to deliver unparalleled service excellence.<br>Key Areas of Responsibilities:Please note that the responsibilities outlined below are not exhaustive. Red Sea Global Hospitality employees continuously innovate in caring for the needs of the business, their guests, and their colleagues. As a Demi Chef de Partie, you will need to:Assist in the preparation and cooking of food according to the specifications set by the Chef de Partie and Sous Chef. Ensure that all food is prepared and presented to the highest standard of quality, consistency, and taste. Support the Chef de Partie in managing and organizing your section in the culinary, ensuring a clean, efficient, and safe working environment. Help monitor stock levels and inventory for your section, ensuring that all ingredients are fresh and well-maintained. Maintain cleanliness and hygiene in your section, following all health and safety regulations. Assist in training and mentoring junior culinary team members to ensure high standards of performance. Ensure proper handling and storage of food, ingredients, and culinary equipment to avoid waste and prevent contamination. Collaborate with the rest of the culinary team to ensure efficient service and timely delivery of dishes. Participate in menu planning and contribute ideas to improve the variety and quality of dishes offered to guests. Perform any additional duties as required to ensure smooth and efficient culinary operations.<br>In Return,What We Offer Exciting opportunities for personal and professional development at all levels, featuring targeted development programs aimed at equipping you for your next career move. Competitive compensation package. Access to exclusive perks, complimentary nights, and benefits within Red Sea Global Hospitality. Health Insurance coverage whilst in service. A supportive and inclusive work environment that values diversity and collaboration. Employee Recognition Programs.<br><br>Accessibility and Adjustments We welcome all applicants and are keen to ensure our employees reflect the diversity of the Kingdom of Saudi Arabia and the communities we serve. We are committed to providing reasonable adjustments throughout our recruitment process and we’ll always endeavor to be as accommodating as possible. If you would like to discuss any specific requirements, please get in touch with us. Red Sea Global Hospitality is an equal opportunity employer committed to diversity and inclusion in the workplace. We encourage individuals from all backgrounds to apply.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>A highly skilled and specialized Pastry and Bakery Chef is sought, possessing extensive experience in producing high-quality baked goods while maintaining product consistency according to professional standards. Mastery of dough preparation, fermentation, shaping, and baking is essential, alongside the ability to develop new recipes and oversee production quality.</p><p><br></p> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><ul><li>Pain au Chocolat</li><li><br></li><li><br></li><li>■ Danish Pastry</li><li>■ Brioche</li><li>■ Sourdough</li><li>■ Baguette</li><li>■ Croissants of various types</li><li>Ability to prepare high-quality Brioche Burger Buns.</li><li>Thorough knowledge of natural fermentation and dough management.</li><li>Ability to control production quality and train the team.</li><li>Adherence to hygiene and food safety standards.</li></ul><p><br></p></div>

<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>

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.<br>Must Have: Menu Research & Development Experiance. Mexican Cusine Experiance.

Company Description Albatool United Company is a growing organization in Jeddah with a focus on delivering high-quality products and services to its customers. The company values professionalism, reliability, and continuous improvement in all aspects of its operations. Team members are encouraged to contribute ideas, uphold high standards, and support a culture of collaboration. Albatool United Company is committed to providing a safe, respectful, and inclusive work environment for all employees. Joining the company offers opportunities to develop skills and advance within a stable and supportive setting.<br>Role Description This is a full-time, on-site Chef role based in Jeddah. The Chef will plan and prepare high-quality dishes, ensuring consistency in taste, presentation, and portion sizes according to company standards. Responsibilities include designing and updating menus, organizing kitchen operations, managing inventory and ordering supplies, and maintaining cost control. The Chef will oversee food preparation, train and support kitchen staff, and ensure strict adherence to food safety, hygiene, and sanitation regulations. The role also involves collaborating with management to meet customer expectations, handling special requests or events, and maintaining a clean, efficient, and safe kitchen environment.<br>Qualifications<br> Strong culinary skills, including menu planning, recipe development, and preparation of a variety of dishes. Experience managing kitchen operations, including inventory control, ordering, and cost management. Knowledge of food safety standards, hygiene practices, and kitchen sanitation procedures. Ability to lead, train, and supervise kitchen staff while fostering a collaborative and respectful team environment. Excellent time management, organization, and ability to work efficiently in a fast-paced setting. Prior experience as a Chef or Senior Cook in a restaurant, hotel, or catering environment is strongly preferred. Culinary school diploma or equivalent professional training is an advantage. Willingness to work flexible hours, including weekends and holidays, as needed.

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>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. This role supports the Sous Chef and Executive Chef in delivering exceptional culinary experiences in a luxury hospitality environment.</p><p><b>Key Responsibilities:</b></p><ul><li>Oversee daily operations of an assigned kitchen section</li><li>Prepare, cook, and present dishes according to established recipes and standards</li><li>Ensure consistency, quality, and timely delivery 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</li><li>Assist in menu preparation, recipe development, and seasonal updates</li><li>Ensure adherence to Four Seasons service culture and culinary excellence</li></ul><p>Requirements:</p><ul><li>3 5 years of professional kitchen experience, preferably in luxury hotels or fine dining restaurants</li><li>Strong knowledge of various cooking techniques and kitchen operations</li><li>Leadership skills with the ability to train and motivate team members</li><li>Excellent attention to detail and commitment to quality</li><li>Ability to work efficiently under pressure in a fast-paced environment</li><li>Good communication and teamwork skills</li><li>Culinary certification or diploma preferred</li><li>Knowledge of food safety, hygiene, and HACCP standards</li><li>Candidates must be eligible to work in Saudi Arabia.</li></ul><p><br></p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>3 5 years of professional kitchen experience, preferably in luxury hotels or fine dining restaurants</li><li>Strong knowledge of various cooking techniques and kitchen operations</li><li>Leadership skills with the ability to train and motivate team members</li><li>Excellent attention to detail and commitment to quality</li><li>Ability to work efficiently under pressure in a fast-paced environment</li><li>Good communication and teamwork skills</li><li>Culinary certification or diploma preferred</li><li>Knowledge of food safety, hygiene, and HACCP standards</li><li>Candidates must be eligible to work in Saudi Arabia.</li></ul><p></p></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>To prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlet’s operating concept and Hyatt International standards.</p><br><br><b>Qualifications:</b><br><p><span>&nbsp;1 year work experience as Commis Chef or 2 years as Apprentice in a hotel or restaurant with good standards / Basic Culinary skills / good hygiene knowledge</span></p><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"> No experience required </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Nationality"> <b>Nationality</b> </div> <div class="col is-9 p5" data-automation-id="data_Nationality"> Saudi Arabia </div> </div> <div class="row is-m v-align-top t-small bg-mute"> <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>

Company Description Zafiro Arabia Company is a distinguished organization based in Jeddah, specializing in providing exceptional culinary experiences through diverse gastronomic ventures. The company is committed to excellence, offering high-quality services and authentic flavors to its clients. At Zafiro Arabia, our aim is to celebrate global cuisines and deliver unforgettable dining experiences through skilled culinary expertise. We are focused on innovation, professionalism, and fostering a collaborative work environment.<br> Role Description This is a full-time, on-site role for an Indian Chef located in Jeddah. The Indian Chef will be responsible for preparing traditional and contemporary Indian dishes, designing innovative menus, and ensuring high-quality food preparation and presentation. The role involves maintaining kitchen cleanliness and hygiene, sourcing fresh and authentic Indian ingredients, and managing food inventory and supplies. The chef will also collaborate with the kitchen team to ensure efficient operations and uphold quality standards.<br> Qualifications Expertise in Indian cuisine, including knowledge of traditional recipes, regional flavors, and modern culinary techniques Experience in food preparation, presentation, and menu design Solid understanding of food safety, hygiene, and kitchen management standards Strong organizational skills, including maintaining food inventory and managing kitchen supplies Ability to work collaboratively in a fast-paced kitchen environment Professional culinary training or certification is preferred Previous experience as an Indian Chef in a restaurant or catering environment is an advantage Keen attention to detail, creativity in menu creation, and passion for Indian cuisine

Job Purpose:<br>The Chef de Partie (CDP) is responsible for managing a specific kitchen station (such as sauces, pastries, or grill). The role ensures the quality, consistency, and presentation of dishes produced within the assigned station while supervising and guiding junior kitchen staff. The CDP adheres to food safety standards and supports the Sous Chef in implementing kitchen SOPs and operational excellence.<br>Functional Accountabilities:Station Management & Culinary Excellence Oversee the preparation, cooking, and presentation of dishes in the assigned kitchen station to ensure consistency and high quality. Manage the station workflow by prioritizing tasks and coordinating with other sections to maintain efficient kitchen operations. Prepare all food items according to approved recipes, organizational standards, and specifications. Supervision & Training Supervise and train junior kitchen staff, providing guidance and feedback to develop their skills and maintain high kitchen standards. Conduct training for new hires and support ongoing staff development initiatives in line with Train the Trainer certification. Monitor performance and provide coaching to ensure adherence to quality standards and operational procedures. Compliance & Safety Management Ensure compliance with HACCP PIC Mandates, Food Handlers Certification, and food safety regulations to maintain a safe and hygienic kitchen environment. Ensure compliance with Fire and Life Safety (FLS) protocols by maintaining awareness of emergency procedures and participating in safety drills. Support the Sous Chef in monitoring compliance with BOH SOPs, FM Mandates, and food safety standards. Manage the storage and use of ingredients to prevent wastage and ensure compliance with Material Control System protocols. Inventory & Recipe Management Monitor stock levels of ingredients and supplies within the assigned station, ensuring timely requisition and proper storage. Assist in implementing and maintaining recipe controls and ingredient specifications for all dishes prepared within the station. Report inventory discrepancies or quality issues to the Sous Chef and ensure corrective actions are taken. Guest Experience Contribute to a positive guest experience by ensuring the timely and consistent delivery of high-quality dishes. Assist in addressing guest feedback related to food preparation, presentation, or quality in collaboration with the Sous Chef. Maintain a guest-centric approach to kitchen operations, ensuring food preparation meets guest expectations and dietary requirements. Service Level Standards Adhere to SLS. Communications & Working Relationships:Key Internal Interactions Sous Chef Culinary Team Service Team Key External Interactions Guests (when applicable) Suppliers and Vendors (for goods receiving)<br>Knowledge & Experience:Knowledge Minimum Qualifications High school diploma or equivalent. Culinary diploma or related certification preferred. Professional Certifications Food Handlers Certification. HACCP PIC Mandates Certification. Train the Trainer Certification. First Aid Certification preferred. Experience Minimum of 3–5 years of experience in a kitchen environment, with at least 1 year as a Chef de Partie or in a similar position. Intermediate computer skills and familiarity with recipe management software. Ability to multitask effectively in high-pressure environments. Ability to communicate effectively in English with basic knowledge of Arabic. Physical Requirements Ability to stand for extended periods. Ability to bend, reach, and push/pull up to 10 kg. Full mobility with no visual or auditory impediments.

ROLE PURPOSE:We are seeking a passionate and charismatic Advisory Chef to join SITAF – The Finest Food. This unique role blends culinary mastery with commercial impact, showcasing our premium Italian and international portfolio to professional kitchens and decision-makers across Saudi Arabia. As Advisory Chef, you will not be working in a traditional kitchen under pressure, but rather as a culinary ambassador, engaging with chefs, operators, and executives to demonstrate product applications, influence purchasing decisions, and help bring SITAF’s finest brands to life through food. The role also includes occasional private cheffing for high-level engagement moments in private residences, adding a dimension of prestige and discretion to the position.<br>KEY RESPONSIBILITIES:Customer & Field Engagement Travel across Saudi Arabia with the SITAF sales team for customer visits, demos, and culinary activations in hotels, restaurants, and corporate offices. Lead product tastings, menu development sessions, and on-site culinary support for key clients. Represent SITAF’s product range with credibility and confidence in conversations with chefs and procurement decision-makers. Training & Sales Enablement Train SITAF’s internal sales team on product features, culinary usage, and value propositions. Translate complex culinary benefits into simple selling points to help close deals and support sales conversions. Content Creation & Brand Representation Collaborate with the Marketing Manager to create compelling social media content, including recipe videos, product spotlights, and behind-the-scenes engagement. Act as the face of SITAF in chef-focused campaigns and trade shows. Responsible for a fully equipped kitchen as Customer Engagement Centre. Innovation & Recipe Development Write and develop recipe books, customer application sheets, and culinary training materials tailored to real foodservice needs. Balance creativity with practicality by designing recipes that respect food cost constraints and operational realities. Private Engagement Cheffing On select occasions, prepare private luncheons or dinners for His Highness and the CEO, often hosted in personal residences, to create refined moments of culinary hospitality. Demonstrate discretion, professionalism, and top-tier culinary skill in these high-visibility moments. Strategic & Cross-Functional Support Offer culinary input into product selection and innovation roadmap. Act as a bridge between technical product specifications and real-world culinary applications. Build strong relationships with chefs, influencers, distributors, and SITAF colleagues.<br>CANDIDATE PROFILE:Nationality: Italian (preferred) Experience: 5–8 years in professional kitchens with exposure to both Italian and international cuisines. Prior experience in a culinary ambassador, brand chef, or training chef role is highly valued. Language: Fluent in Italian and English (Arabic a plus)<br>SKILS & ATTRIBUTES:Strong culinary technique across Italian and global cuisines Excellent public speaking and presentation abilities Understanding of food cost, operations, and menu engineering Energetic and influential personality with social media fluency High levels of discretion, elegance, and professionalism for private cheffing settings Willingness to travel extensively across Saudi Arabia

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>We are seeking a talented and passionate Demi Chef specializing in Indian cuisine to join our culinary team in Madinah, Saudi Arabia. As a key member of our kitchen staff, you will assist in the preparation and presentation of authentic Indian dishes, ensuring the highest standards of quality and taste.</p><p>Assist the Chef de Partie in preparing and cooking Indian dishes according to recipes and standards</p><p>Ensure the quality and consistency of all food items produced in the kitchen</p><p>Maintain a clean and organized work station, adhering to food safety and hygiene regulations</p><p>Collaborate with kitchen staff to ensure smooth operations during service</p><p>Assist in menu planning and development of new Indian dishes</p><p>Monitor and maintain adequate inventory of ingredients and supplies</p><p>Train and mentor junior kitchen staff in Indian cooking techniques</p><p>Participate in food cost control and waste reduction initiatives</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Proven experience as a Demi Chef or in a similar role, with a focus on Indian cuisine</li><li>Proficiency in preparing a wide range of Indian dishes and understanding of Indian culinary traditions</li><li>Strong knife skills and ability to operate standard kitchen equipment</li><li>Knowledge of food safety and hygiene standards</li><li>Ability to work efficiently in a fast-paced environment</li><li>Excellent teamwork and communication skills</li><li>Culinary degree or diploma preferred</li><li>Food safety certification is a plus</li><li>Physical stamina to stand for extended periods and lift heavy items when necessary</li><li>Flexibility to work various shifts, including weekends and holidays</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 >Role Overview:</b></p><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> </p> <p> <b>Key Responsibilities:</b> </p> <ul> <li> <p>Assist the Executive Chef in managing all kitchen operations and team performance</p> </li> <li> <p>Supervise and coordinate kitchen staff, including Chef de Partie, Commis, and Stewarding teams</p> </li> <li> <p>Ensure all dishes are prepared and presented to the highest quality and brand standards</p> </li> <li> <p>Monitor food preparation, portion control, and consistency during service</p> </li> <li> <p>Support menu planning, recipe development, and seasonal updates</p> </li> <li> <p>Maintain strict adherence to hygiene, HACCP, and health &amp; safety standards</p> </li> <li> <p>Control costs through proper inventory management, waste reduction, and ordering practices</p> </li> <li> <p>Train, mentor, and develop team members to enhance performance and growth</p> </li> <li> <p>Step in to lead kitchen operations in the absence of the Executive Chef</p> </li> </ul> <p> </p> <p> <b>Requirements:</b> </p> <ul> <li> <p>5+ years of culinary experience, with at least 2 years in a similar role</p> </li> <li> <p>Experience in luxury hotels or fine dining establishments preferred</p> </li> <li> <p>Strong leadership and team management skills</p> </li> <li> <p>Excellent knowledge of culinary techniques, kitchen operations, and food trends</p> </li> <li> <p>Ability to work under pressure in a fast-paced environment</p> </li> <li> <p>Strong organizational, communication, and problem-solving skills</p> </li> <li> <p>Culinary diploma or equivalent qualification preferred</p> </li> </ul> <ul> <li> <p>In-depth knowledge of food safety, hygiene, and HACCP standards</p> </li> <li> <p> Candidates must be eligible to work in Saudi Arabia.</p> </li> </ul> <p> </p> <p> <b>What We Offer</b> <br> Competitive salary in a tax-free environment.<br> Staff accommodation and transportation provided.<br> 30 days of paid annual vacation, plus public holidays.<br> Paid round-trip home leave ticket.<br> Complimentary meals and uniform care.<br> Comprehensive medical and life insurance.<br> Employee Assistance Program and complimentary stays at Four Seasons properties worldwide.<br> A professional, supportive kitchen environment where you can develop your skills and grow your career.</p> <p> </p> <p> <b>Schedule &amp; Hours</b> <br>Full-time position with rotating shifts, including weekends and public holidays.</p> <p> </p> <p> </p> <p> </p> <p> </p> <p> </p></div></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>We are seeking a talented and passionate Demi Chef specializing in Indian cuisine to join our culinary team in Madinah, Saudi Arabia. As a key member of our kitchen staff, you will assist in the preparation and presentation of authentic Indian dishes, ensuring the highest standards of quality and taste.</p><p>Assist the Chef de Partie in preparing and cooking Indian dishes according to recipes and standards</p><p>Ensure the quality and consistency of all food items produced in the kitchen</p><p>Maintain a clean and organized work station, adhering to food safety and hygiene regulations</p><p>Collaborate with kitchen staff to ensure smooth operations during service</p><p>Assist in menu planning and development of new Indian dishes</p><p>Monitor and maintain adequate inventory of ingredients and supplies</p><p>Train and mentor junior kitchen staff in Indian cooking techniques</p><p>Participate in food cost control and waste reduction initiatives</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Proven experience as a Demi Chef or in a similar role, with a focus on Indian cuisine</li><li>Proficiency in preparing a wide range of Indian dishes and understanding of Indian culinary traditions</li><li>Strong knife skills and ability to operate standard kitchen equipment</li><li>Knowledge of food safety and hygiene standards</li><li>Ability to work efficiently in a fast-paced environment</li><li>Excellent teamwork and communication skills</li><li>Culinary degree or diploma preferred</li><li>Food safety certification is a plus</li><li>Physical stamina to stand for extended periods and lift heavy items when necessary</li><li>Flexibility to work various shifts, including weekends and holidays</li></ul><p></p></section>

<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 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>• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites<br>• Coordinate daily tasks with the Sous Chef or Executive Chef<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 and supervising of buffets and special functions<br>• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control<br>• Consult and check on daily requirements, functions and last minute events<br>• Guide and train the subordinates on a daily basis to ensure high motivation and economical working environment</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>Position Summary<br>We are looking for an experienced Senior Chef specializing in International Cuisine to join our operation in Saudi Arabia.<br>The ideal candidate should have a strong restaurant background, excellent culinary skills, creativity, and solid experience in developing and executing modern international menus.<br><br>Key Responsibilities<br>Prepare and execute high-quality international dishes. <br>Develop new menu items and seasonal specials. <br>Maintain consistency in taste, presentation, portion size, and quality. <br>Create modern and attractive food presentations. <br>Standardize recipes and preparation methods. <br>Support food costing and portion control. <br>Supervise and train kitchen team members. <br>Manage daily kitchen preparation and service. <br>Monitor food quality and kitchen productivity. <br>Maintain excellent hygiene and food-safety standards. <br>Control food waste and ingredient usage. <br>Work closely with the Executive Chef on menu development. <br>Ensure smooth kitchen operations during busy service periods.</p><p><strong>Desired Candidate Profile</strong></p><p>Cuisine Experience<br>Strong knowledge of several international cuisines is required, preferably:<br>Mediterranean Italian French Asian Middle Eastern Contemporary International<br>Experience with modern fusion cuisine is an advantage.<br><br>Candidate Requirements<br>Minimum 7 10 years of professional kitchen experience. <br>Minimum 3 years in a Senior Chef, Sous Chef, or similar position. <br>Strong background in high-end restaurants or 5-star hotels. <br>Excellent knowledge of international cuisine. <br>Strong plating and food-presentation skills. <br>Experience in menu development and recipe standardization. <br>Good knowledge of food costing and portion control. <br>Knowledge of HACCP and food-safety standards. <br>Strong leadership and team-management skills. <br>Able to relocate to Saudi Arabia. <br>Arabic communication skills required. <br>English communication skills required.</p><p>Practical Tasting Lebanon<br>Shortlisted candidates must be available for an in-person practical cooking assessment and tasting in Lebanon before final selection.</p>