Seafood Chef Jobs in Saudi

<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>

<b>Join Our Dynamic Team as a Pastry Chef!</b><br>At Rotana Hotels, we are seeking passionate and dedicated kitchen professionals who take pride in their ability to deliver extraordinary customer service while creating exquisite culinary delights. As a Pastry Chef, you will play a key role in our kitchen, responsible for overseeing the pastry and bakery section. <br><br><b>Key Responsibilities:</b><ul><li>Assume full responsibility for the pastry and bakery kitchen section.</li><li>Create high-quality and innovative pastry products that satisfy our customers.</li><li>Follow instructions from superiors to complete daily tasks efficiently.</li><li>Maintain the highest standards of quality and hygiene in daily preparation.</li><li>Instruct and lead team members with their food preparation tasks.</li><li>Coordinate with other sections to ensure cleanliness, minimize waste, and control costs.</li><li>Consult on daily pastry needs for events and functions.</li><li>Stay updated with new pastry recipes and preparation techniques.</li></ul><br><b>Skills and Qualifications:</b><ul><li>Professional kitchen apprenticeship or chef training course.</li><li>Previous experience and strong knowledge in the pastry section.</li><li>Good culinary skills and effective communication in English.</li><li>Proven track record in pastry preparation, presentation, and preservation.</li></ul><br><b>Desired Competencies:</b><ul><li>Positive and passionate about food.</li><li>Ability to work collaboratively with a diverse service team.</li><li>Effective communication and planning skills.</li><li>Strong teamwork and adaptability skills.</li><li>Customer-focused with a drive for results.</li></ul>

<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>

KEY RESPONSIBILITIES• Assists the Pastry Chef in the supervision of assigned pastry team members and ensures that company policies are followed accordingly.• Directs, coaches, supports, supervises, and evaluates (with the Executive Pastry Chef) the performance of all direct reports.• Responsible for maintaining the quality and consistency in taste according to recipes and photos provided by the corporate office.• Sets up the pastries display in all the buffets and teatime.• Has a complete knowledge of the United States Public Health Rules and Regulations and ensures that they are followed throughout the entire operation daily.• Ensures that the pastry galley’s cleaning schedule established by the Executive Pastry Chef is followed by all team members on duty after each service and exercises proper methods to minimize equipment damage.• Ensures that all pastry team members are at work on time and are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must be according to Company policy.• Monitors food production and records the leftovers using the provided forms, minimizing wastage to keep food cost within budgets.• Assists with the preparation of the food requisitions for the Pastry Shop and submits them to the Executive Pastry Chef.• Assists the Executive Pastry Chef with completing the daily pastry consumption re-cap as requested by the Executive Chef.• Ensures that all items requisitioned arrive in the Pastry Shop and are properly transported and stored in the appropriate places as per the United States Public Health Rules and Regulations.• Must be present in an early standby each time the ship is subject to a USPH inspection.• Has a thorough understanding of Time and Attendance procedures and is familiar with the contracts and work schedule hours/week and supporting documentation.• Is aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries.• Attends meetings, training activities, courses and all other work-related activities as required.• Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position.• Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management<br><br>QUALIFICATIONS AND EDUCATION• Minimum of two years' experience as a Pastry Chef or equivalent in an upscale hotel, resort, cruise ship or convention banqueting service (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• Assists the Pastry Chef in the supervision of assigned pastry team members and ensures that company policies are followed accordingly.• Directs, coaches, supports, supervises, and evaluates (with the Executive Pastry Chef) the performance of all direct reports.• Responsible for maintaining the quality and consistency in taste according to recipes and photos provided by the corporate office.• Sets up the pastries display in all the buffets and teatime.• Has a complete knowledge of the United States Public Health Rules and Regulations and ensures that they are followed throughout the entire operation daily.• Ensures that the pastry galley’s cleaning schedule established by the Executive Pastry Chef is followed by all team members on duty after each service and exercises proper methods to minimize equipment damage.• Ensures that all pastry team members are at work on time and are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must be according to Company policy.• Monitors food production and records the leftovers using the provided forms, minimizing wastage to keep food cost within budgets.• Assists with the preparation of the food requisitions for the Pastry Shop and submits them to the Executive Pastry Chef.• Assists the Executive Pastry Chef with completing the daily pastry consumption re-cap as requested by the Executive Chef.• Ensures that all items requisitioned arrive in the Pastry Shop and are properly transported and stored in the appropriate places as per the United States Public Health Rules and Regulations.• Must be present in an early standby each time the ship is subject to a USPH inspection.• Has a thorough understanding of Time and Attendance procedures and is familiar with the contracts and work schedule hours/week and supporting documentation.• Is aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries.• Attends meetings, training activities, courses and all other work-related activities as required.• Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position.• Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management<br><br>QUALIFICATIONS AND EDUCATION• Minimum of two years' experience as a Pastry Chef or equivalent in an upscale hotel, resort, cruise ship or convention banqueting service (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.

<b>Head Chef – Central Kitchen</b><br>We are seeking an experienced Head Chef to oversee and manage daily operations within our Central Kitchen, specializing in healthy meal production and meal prep services. The successful candidate will be responsible for ensuring food quality, operational efficiency, food safety compliance, recipe consistency, and adherence to nutritional standards across all production activities.<br><br><b>Key Responsibilities:</b><ul><li>Oversee daily Central Kitchen operations and production activities.</li><li>Ensure recipe consistency, portion control, and nutritional accuracy.</li><li>Maintain compliance with HACCP, food safety regulations, and SFDA requirements.</li><li>Implement and enforce SOPs, kitchen procedures, and quality standards.</li><li>Monitor food quality, presentation, and production efficiency.</li><li>Manage food cost, yield control, inventory, and waste reduction initiatives.</li><li>Lead, train, and develop kitchen staff to maintain high performance standards.</li><li>Coordinate production planning and workflow optimization.</li><li>Ensure accurate execution of healthy meal plans and calorie-controlled menus.</li><li>Monitor adherence to macros, nutritional specifications, and portioning standards.</li><li>Support operational expansion and coordination across multiple locations when required.</li><li>Identify operational improvement opportunities and implement corrective actions.</li></ul><br><b>Accountability:</b><br>This role carries accountability for:<ul><li>Daily kitchen operations and production output.</li><li>Food quality, consistency, and nutritional accuracy.</li><li>Compliance with food safety and regulatory standards.</li><li>Team performance and kitchen discipline.</li><li>Cost control, waste reduction, and operational efficiency.</li></ul><br><b>Required Qualifications:</b><ul><li>Minimum 5–7 years of culinary experience, including at least 2 years in a Head Chef or Sous Chef leadership role.</li><li>Proven experience in Central Kitchens, Meal Prep Operations, Healthy Food Production, or Large-Scale Catering.</li><li>Strong knowledge of healthy meal preparation and calorie-controlled food production.</li><li>Solid understanding of nutrition fundamentals, macronutrients (Protein, Carbohydrates, Fat), calorie calculations, and portion control.</li><li>Experience implementing and enforcing SOPs within food production environments.</li><li>Strong knowledge of HACCP, Food Safety Systems, and quality assurance practices.</li><li>Familiarity with Saudi Food &amp; Drug Authority (SFDA) regulations and requirements.</li><li>Experience in food cost control, yield management, inventory control, and production planning.</li><li>Proven ability to lead and manage kitchen teams effectively.</li><li>Strong communication, leadership, and organizational skills.</li><li>Ability to work in a fast-paced production environment.</li></ul><br><b>Certifications:</b><br><ul><li>Valid Food Safety Certification (HACCP or equivalent).</li><li>Valid Health Certificate (where applicable).</li></ul>

<b>Head Chef – Central Kitchen</b><br>We are seeking an experienced Head Chef to oversee and manage daily operations within our Central Kitchen, specializing in healthy meal production and meal prep services. The successful candidate will be responsible for ensuring food quality, operational efficiency, food safety compliance, recipe consistency, and adherence to nutritional standards across all production activities.<br><br><b>Key Responsibilities:</b><ul><li>Oversee daily Central Kitchen operations and production activities.</li><li>Ensure recipe consistency, portion control, and nutritional accuracy.</li><li>Maintain compliance with HACCP, food safety regulations, and SFDA requirements.</li><li>Implement and enforce SOPs, kitchen procedures, and quality standards.</li><li>Monitor food quality, presentation, and production efficiency.</li><li>Manage food cost, yield control, inventory, and waste reduction initiatives.</li><li>Lead, train, and develop kitchen staff to maintain high performance standards.</li><li>Coordinate production planning and workflow optimization.</li><li>Ensure accurate execution of healthy meal plans and calorie-controlled menus.</li><li>Monitor adherence to macros, nutritional specifications, and portioning standards.</li><li>Support operational expansion and coordination across multiple locations when required.</li><li>Identify operational improvement opportunities and implement corrective actions.</li></ul><br><b>Accountability:</b><br>This role carries accountability for:<ul><li>Daily kitchen operations and production output.</li><li>Food quality, consistency, and nutritional accuracy.</li><li>Compliance with food safety and regulatory standards.</li><li>Team performance and kitchen discipline.</li><li>Cost control, waste reduction, and operational efficiency.</li></ul><br><b>Required Qualifications:</b><ul><li>Minimum 5–7 years of culinary experience, including at least 2 years in a Head Chef or Sous Chef leadership role.</li><li>Proven experience in Central Kitchens, Meal Prep Operations, Healthy Food Production, or Large-Scale Catering.</li><li>Strong knowledge of healthy meal preparation and calorie-controlled food production.</li><li>Solid understanding of nutrition fundamentals, macronutrients (Protein, Carbohydrates, Fat), calorie calculations, and portion control.</li><li>Experience implementing and enforcing SOPs within food production environments.</li><li>Strong knowledge of HACCP, Food Safety Systems, and quality assurance practices.</li><li>Familiarity with Saudi Food &amp; Drug Authority (SFDA) regulations and requirements.</li><li>Experience in food cost control, yield management, inventory control, and production planning.</li><li>Proven ability to lead and manage kitchen teams effectively.</li><li>Strong communication, leadership, and organizational skills.</li><li>Ability to work in a fast-paced production environment.</li></ul><br><b>Certifications:</b><br><ul><li>Valid Food Safety Certification (HACCP or equivalent).</li><li>Valid Health Certificate (where applicable).</li></ul>

<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>

<p>Reporting to the Chef De Partie, responsibilities and essential job functions include but are not limited to the following:</p><p>Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues</p><p>Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to hotel recipes and standards</p><p>Actively share ideas, opinions and suggestions in daily shift briefings</p><p>Ensure all kitchen Colleagues are aware of standards and expectations</p><p>Liaise daily with Outlet Chefs to keep open lines of communication regarding guest feedback</p><p>Complete daily checks of all mis en place to ensure freshness and quality standards</p><p>Maintain proper rotation of product in all chillers to minimize wastage/spoilage</p><p>Have full knowledge of all menu items, daily features and promotions</p><p>Ensure the cleanliness and maintenance of all work areas, utensils, and equipment</p><p>Follow kitchen policies, procedures and service standards</p><p>Follow all safety and sanitation policies when handling food and beverage</p><p>Other duties as assigned</p><p><strong>Desired Candidate Profile</strong></p><p>Previous experience in the Culinary field required</p><p>Journeyman’s papers or international equivalent required</p><p>Diploma Certification in a Culinary discipline preferred</p><p>Computer literate in Microsoft Window applications an asset</p><p>Strong interpersonal and problem solving abilities</p><p>Ability to work well under pressure in a fast paced environment</p><p>Ability to work cohesively as part of a team</p><p>Ability to focus attention on guest needs, remaining calm and courteous at all times</p>

<b>Join the Em Sherif Group as a Pastry Chef!</b> As a dynamic and enthusiastic member of our culinary team, you will play a crucial role in creating delicious pastry items that delight our guests. You will be responsible for all pastry-related functions, ensuring high standards of quality, hygiene, and safety in our kitchen.<br><br><b>General Responsibilities:</b><ul><li>Stay informed about all Em Sherif policies and procedures.</li><li>Regularly update on the pastry menu and attend daily briefings.</li><li>Maintain a positive relationship with colleagues and uphold grooming standards.</li></ul><br><b>Daily Operations:</b><ul><li>Check the production schedule to determine the variety and quantity of goods to bake.</li><li>Create and prepare desserts following the menu guidelines, ensuring consistency and quality.</li><li>Decorate desserts and manage the preparation of plate desserts.</li><li>Implement efficient kitchen processes and ensure adherence to recipe standards.</li><li>Monitor kitchen waste and suggest improvements.</li></ul><br><b>Procurement:</b><ul><li>Assist in inventory control and the requisition process for pastry goods.</li></ul><br><b>Personal Skills and Abilities:</b><ul><li>Commitment to ethics and confidentiality.</li><li>Excellent multitasking abilities and attention to detail.</li><li>Good leadership and communication skills, capable of performing under pressure.</li></ul><br><b>Work Experience Requirements:</b><ul><li>Minimum of 3 years of experience as a Pastry Chef de Partie.</li></ul>

<b>المسمى الوظيفي: شيف حلويات غربية</b><br><br>تعلن الشركة عن رغبتها في استقطاب شيف حلويات غربية محترف يمتلك خبرة عملية متميزة في إنتاج وتطوير الحلويات الغربية، مع القدرة على تقديم منتجات عالية الجودة والمحافظة على ثبات المنتج وإدارة العمليات التشغيلية لقسم الحلويات بكفاءة.<br><br><b>المهام والمسؤوليات:</b><ul><li>إعداد وإنتاج الحلويات الغربية وفق الوصفات والمعايير المعتمدة.</li><li>تطوير منتجات ووصفات جديدة تواكب توجهات السوق وتعزز تجربة العملاء.</li><li>ضمان ثبات جودة المنتجات والمحافظة على معايير العرض والتقديم.</li><li>الإشراف على عمليات التحضير والإنتاج اليومية ومتابعة فريق العمل.</li><li>تطبيق اشتراطات سلامة الغذاء والجودة والالتزام بالمعايير الصحية.</li><li>إدارة استهلاك المواد الخام وتقليل الهدر وتحسين كفاءة التشغيل.</li><li>متابعة المخزون ورفع الاحتياجات التشغيلية بشكل دوري.</li><li>تدريب وتطوير العاملين بقسم الحلويات وتحسين مستوى الأداء.</li><li>المشاركة في إعداد خطط الإنتاج وضبط التكاليف التشغيلية.</li></ul><br><b>المتطلبات الوظيفية:</b><ul><li>خبرة لا تقل عن (5) سنوات في مجال الحلويات الغربية.</li><li>خبرة عملية مثبتة في إنتاج وتشغيل الحلويات التجارية بكميات تشغيلية مع المحافظة على ثبات الجودة.</li><li>إتقان إعداد مختلف أنواع الكيك، التشيز كيك، التارت، الموس، الحلويات الحديثة والمخبوزات الغربية.</li><li>خبرة في تطوير المنتجات واحتساب الوصفات والتكاليف الغذائية.</li><li>معرفة جيدة بأنظمة سلامة الغذاء والاشتراطات الصحية.</li><li>مهارات قيادية وقدرة على إدارة فريق العمل وتحفيزه.</li><li>القدرة على العمل تحت الضغط وإدارة الوقت بكفاءة.</li><li>يفضل الحصول على شهادات أو دورات متخصصة في الحلويات أو فنون الطهي.</li></ul>

We are looking for an experienced and creative Executive Pastry Chef with a minimum of 10 years of professional experience in pastry and bakery operations. The ideal candidate will have a strong background in developing innovative pastry and bakery concepts, creating menus, maintaining high quality standards, and leading pastry teams.<br>Key Responsibilities Lead and oversee all pastry and bakery operations, ensuring consistent quality and presentation. Create, develop, and continuously improve pastry and bakery menus in line with the brand concept and customer expectations. Develop new and innovative pastries, desserts, breads, cakes, and bakery products. Establish recipes, portion standards, presentation guidelines, and production specifications. Lead and mentor pastry chefs, bakers, and supporting kitchen staff. Ensure consistent taste, quality, freshness, and presentation across all products. Monitor food costs, portion control, wastage, and production efficiency. Work closely with the Executive Chef and F&B management on menu planning and product development. Research current pastry, bakery, and dessert trends and introduce new concepts where appropriate. Ensure compliance with food safety, hygiene, HACCP, and health regulations. Manage pastry and bakery production schedules according to business requirements. Coordinate with purchasing and suppliers to ensure the availability and quality of ingredients and materials. Conduct regular quality checks and maintain high standards across all pastry and bakery products. Train and develop team members to ensure strong technical skills and consistent execution.<br>Requirements Minimum 10 years of experience in pastry and bakery operations. Bachelor's Degree in related field Proven experience as an Executive Pastry Chef, Head Pastry Chef, or similar senior role. Strong expertise in pastry and bakery menu creation and development. Excellent knowledge of modern and classic pastry techniques. Experience in recipe development, costing, production planning, and quality control. Strong leadership and team-management skills. Creative approach with a strong eye for presentation and detail. Experience within high-end hospitality, luxury hotels, resorts, restaurants, or premium F&B concepts is preferred. Good knowledge of food safety and hygiene standards. Strong communication and organizational skills.<br>Key Competencies Pastry & Bakery Expertise Menu Development & Innovation Leadership & Team Management Recipe Development & Costing Quality & Presentation Food Safety & Hygiene Creativity & Product Development Production & Operational Management

Role Description The Head Chef is a full-time, on-site role based in Riyadh, responsible for overseeing all kitchen operations and ensuring high-quality food production in line with GCC’s standards and client requirements. Daily tasks include menu planning, recipe development, and the preparation and presentation of meals for large-scale catering services, including institutional and high-profile clients. The Head Chef manages kitchen staff schedules, assigns duties, and provides guidance and training to maintain consistent performance, food safety, and hygiene. This role involves monitoring inventory, coordinating with procurement for ingredient ordering, and controlling food costs while minimizing waste. The Head Chef also ensures compliance with HACCP, ISO, and internal quality procedures, conducts regular inspections of kitchen areas and equipment, and collaborates with management and client representatives to meet service expectations and support continuous improvement.<br>Qualifications:-· Strong culinary skills, including menu planning, recipe development, and expertise in large-scale and institutional catering.· Proficiency in kitchen operations management, including staff supervision, scheduling, workflow coordination, and performance oversight.· Knowledge of food safety, hygiene, and quality standards, preferably with experience applying HACCP, ISO 22000, and ISO 9001 procedures.· Ability to manage inventory, control food costs, minimize waste, and maintain efficient use of resources.· Effective leadership, communication, and team-building skills, with the ability to train and motivate diverse kitchen teams.· Experience in high-volume catering, hospitality, or institutional food service environments; prior experience in the Gulf region is an advantage.· Relevant culinary or hospitality degree/diploma or equivalent professional certification; formal chef training is preferred.· Ability to work on-site in Riyadh, adapt to structured operational standards, and collaborate with cross-functional and client-facing teams.· Strong leadership and people management skills.· Proven experience leading large multicultural teams.· Solid hot kitchen production background.· Experience managing high volume food production and multiple kitchen units.· Strong knowledge of food safety, quality systems, productivity and cost control.· Experience with international cuisines and large scale catering operation.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><b>Job Title: General Chef</b></p><p><b>We are seeking an experienced General Chef with excellent culinary skills and the ability to efficiently manage kitchen operations while maintaining high standards of food quality, hygiene, and safety.</b></p><p><b>Key Responsibilities:</b></p><ul><li><b>Prepare and cook a wide variety of dishes according to approved recipes and quality standards.</b></li><li><b>Supervise food preparation and kitchen operations.</b></li><li><b>Ensure consistency in food quality and presentation.</b></li><li><b>Maintain food safety, hygiene, and sanitation standards at all times.</b></li><li><b>Lead, organize, and supervise the kitchen team.</b></li><li><b>Monitor inventory levels and coordinate the ordering of food supplies.</b></li><li><b>Minimize food waste and ensure efficient use of ingredients.</b></li><li><b>Assist in menu planning and introduce new menu items when required.</b></li><li><b>Ensure cleanliness and proper maintenance of kitchen equipment and work areas.</b></li><li><b>Comply with company policies and operational procedures.</b></li></ul><p><b>Requirements:</b></p><ul><li><b>Previous experience as a Chef or General Chef.</b></li><li><b>Strong knowledge of Eastern and Western cuisine.</b></li><li><b>Leadership and team management skills.</b></li><li><b>Ability to work efficiently under pressure.</b></li><li><b>Knowledge of food safety and hygiene standards.</b></li><li><b>Culinary or food safety certifications are preferred.</b></li></ul><p><br></p> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><p>Requirements:</p><ul><li>Previous experience as a Chef or General Chef.</li><li>Strong knowledge of Eastern and Western cuisine.</li><li>Leadership and team management skills.</li><li>Ability to work efficiently under pressure.</li><li>Knowledge of food safety and hygiene standards.</li><li>Culinary or food safety certifications are preferred.</li></ul><p><br></p></div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Join a leading and well-established fast-food brand in Saudi Arabia, recognized for delivering high-quality dining experiences across the Kingdom. As an Executive Pastry Chef , who is leading our pastry department, specializing in contemporary and traditional Asian pastries and desserts. The ideal candidate will combine mastery of classic pastry techniques with deep expertise in Asian flavor profiles, ingredients, and presentation styles (including but not limited to Japanese, French-Asian fusion, Taiwanese, Hong Kong, and Southeast Asian desserts.</p><p>Key Accountabilities</p><ul><li>Design and create innovative, seasonal, and visually appealing pastry menus for all outlets and events.</li><li>Stay current with pastry trends, techniques, and emerging culinary innovations to bring fresh ideas.</li><li>Ensure all pastry products meet the standards for taste, presentation, and consistency.</li><li>Oversee the storage, handling, and presentation of pastry items to ensure food safety and hygiene protocols are strictly followed.</li><li>Conduct regular quality checks to maintain high standards in every aspect of pastry production.</li><li>Manage the pastry department s budget, ensuring efficient use of resources and controlling food costs without compromising quality.</li><li>Monitor inventory, ordering, and procurement of pastry ingredients and equipment to maintain adequate stock levels.</li><li>Analyze sales reports and forecast demand to ensure the correct quantity of products is prepared.</li><li>Lead, train, and motivate the pastry team, ensuring high performance and adherence to quality standards.</li><li>Develop and execute training programs to enhance the skills of pastry chefs and kitchen staff.</li><li>Schedule, supervise, and evaluate team members to ensure smooth kitchen operations.</li><li>Consistently deliver exceptional pastry experiences that exceed guest expectations, ensuring that all offerings reflect the standards of the company.</li><li>Enforce and adhere to strict health and safety regulations in the kitchen.</li><li>Ensure cleanliness and organization of the pastry kitchen to comply with all sanitation standards and regulations.</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Knowledge, Skills, and Experience We Are Looking For:</p><ul><li>Bachelor s degree in Hospitality, Tourism, or a related field .</li><li>Minimum of 5 10 years of professional pastry experience, with at least 3 4 years in a leadership role (Executive Pastry Chef, Head Pastry Chef, or Pastry Sous Chef) within high-end restaurants, luxury hotels, or specialized premium Asian bakeries.</li><li>Exceptional grasp of food costing, inventory control, kitchen operations, P&amp;L analysis and high-volume supply chain logistics.</li><li>Proven, deep expertise in Asian pastry techniques (e.g., mochi making, laminated doughs for Asian breads, delicate sponge cakes, chiffon techniques, and modern Asian-French fusion presentation).</li><li>Mastery of avant-garde pastry techniques, chocolate work, sugar work, and high-volume production logistics.</li><li>A collaborative mentor who thrives under pressure, possesses excellent communication skills, and fosters a positive kitchen culture.</li><li>Culinary arts degree or professional pastry certification is highly preferred.</li><li>Fluent in English.</li></ul><p></p></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><br></p><p>The Assistant Chef is responsible for supporting the Head Chef and kitchen team in preparing and presenting dishes. This includes assisting with food preparation according to established recipes and quality standards, maintaining kitchen cleanliness, following food safety and hygiene regulations, and contributing to inventory organization and stock-taking to ensure efficient kitchen operations.</p> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><p>Key Skills:</p><ul><li>Food preparation and ingredient handling.</li><li>Basic knowledge of food safety and hygiene standards.</li><li>Ability to work effectively in a team environment.</li><li>Ability to work under pressure and meet deadlines.</li><li>Strong discipline and ability to follow instructions.</li><li>Good organizational and time management skills.</li><li>Attention to detail and accuracy.</li><li>Safe operation of kitchen tools and equipment.</li><li>Flexibility and willingness to work shifts.</li></ul><p><br></p></div>

Company Description Mawred Al Osoul (MAO) is a Saudi multi-brand food and beverage group founded in Jeddah in 2023, building and scaling restaurant concepts on a shared operating platform. Centralized supply chain, finance, people, quality, and standards support each brand while preserving its unique kitchen, menu, and identity. MAO focuses on making quality food accessible to everyday families through strong value-for-money, genuine hospitality, and a dine-in experience backed by a money-back guarantee. Current brands include Dabboos (premium fried chicken at family prices), Thai Lee (authentic, affordable Thai food), and Mozaic (premium event catering and R&D hub trusted across the Kingdom). Led by an experienced team that has previously built and exited a scaled Saudi F&B business, MAO is expanding brand by brand and city by city across Saudi Arabia. Role Description The Head Chef is a full-time, on-site role based in Jeddah, responsible for leading kitchen operations for one or more MAO brands. This role oversees menu execution, food preparation, and presentation to ensure consistent quality, portion control, and adherence to brand standards. The Head Chef manages kitchen staff scheduling, training, and performance, fostering a positive, safe, and efficient work environment. They collaborate with operations and supply chain teams on inventory control, ordering, and cost management, while maintaining strict food safety, hygiene, and compliance with company policies. The Head Chef also contributes to new dish development, continuous improvement of recipes and processes, and supports special events and catering requirements as needed. Qualifications Strong culinary skills in high-volume restaurant or catering environments, with expertise in food preparation, cooking techniques, and plating. Experience in menu execution and development, including portion control, cost awareness, and maintaining consistent taste and quality. Proven kitchen leadership, including team supervision, training, scheduling, and performance management in a multicultural environment. Solid knowledge of food safety, hygiene standards, and health regulations, with a track record of maintaining a clean and compliant kitchen. Ability to manage inventory, coordinate with supply chain, and control food costs while minimizing waste. Strong organizational and communication skills, with the ability to work under pressure and maintain composure during peak service times. Previous experience as Head Chef, Sous Chef, or equivalent leadership role in the F&B industry; multi-brand or chain restaurant experience is an advantage. Relevant culinary diploma or certification is preferred; additional training in hospitality or kitchen management is beneficial. Familiarity with Saudi market and Arabic or Thai cuisine is a plus, along with openness to learning and adapting to

Description 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.<br>Qualification1 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

<b>About the Role</b><br>The Executive Chef will be responsible for leading and improving all kitchen operations during the contract period. This role focuses on enhancing food quality, standardizing recipes and SOPs, improving operational efficiency, ensuring food safety compliance, training kitchen staff, and supporting large-scale production consistency.<br><br><b>Key Responsibilities</b><ul><li>Oversee daily kitchen operations and production workflow.</li><li>Improve food quality, taste consistency, and presentation standards.</li><li>Develop, standardize, and implement kitchen SOPs and recipes.</li><li>Train chefs and kitchen staff on cooking procedures and food safety standards.</li><li>Monitor cooking temperatures, food handling, hygiene, and sanitation practices.</li><li>Improve kitchen organization, production flow, and operational efficiency.</li><li>Reduce food waste and support food cost control initiatives.</li><li>Ensure proper portioning and recipe consistency across all meals.</li><li>Supervise and evaluate kitchen team performance.</li><li>Support management in solving operational and production challenges.</li><li>Assist in menu optimization and recipe scaling for bulk production.</li><li>Ensure compliance with company standards and Saudi food safety regulations.</li><li>Coordinate with warehouse, purchasing, and operations departments when needed.</li></ul><br><b>Required Qualifications</b><ul><li>Proven experience as an Executive Chef, Head Chef, or Senior Kitchen Leader.</li><li>Experience in high-volume kitchens, catering, meal plans, or cloud kitchens is preferred.</li><li>Strong knowledge of food safety and hygiene standards.</li><li>Strong leadership and kitchen management skills.</li><li>Experience in recipe standardization and operational improvement.</li><li>Ability to work under pressure in a fast-paced production environment.</li><li>Strong communication and staff training abilities.</li></ul><br><b>Preferred Skills</b><ul><li>HACCP or food safety certification.</li><li>Experience with large-scale meal production and central kitchen operations.</li><li>Knowledge of cost control and kitchen efficiency systems.</li><li>Ability to create SOPs and training systems.</li></ul><br><b>Key Objectives During Contract Period</b><ul><li>Improve food quality consistency.</li><li>Strengthen kitchen discipline and operational structure.</li><li>Implement or improve SOPs and food safety systems.</li><li>Reduce operational mistakes and food waste.</li><li>Enhance production efficiency and kitchen workflow.</li><li>Train and elevate kitchen team performance.</li></ul><br><b>Working Conditions</b><ul><li>Fast-paced kitchen and production environment.</li><li>Long-standing hours and operational supervision.</li><li>Exposure to hot and cold kitchen areas.</li><li>Hands-on kitchen involvement is expected.</li></ul>