Seafood Chef Jobs in Saudi

Company Description Lot Cafe is part of LOT Coffee, a specialty coffee importer and roaster based in Buenos Aires, focused on precision and transparency in every lot. The company works through Direct Trade, selecting unique coffee lots at origin, applying SCA quality protocols, and roasting weekly to deliver traceable specialty coffee. Each lot is identified by Lot ID, process, sensory profile, and roast date, ensuring full understanding and consistency from farm to cup. Lot Cafe serves individuals at home as well as cafés, restaurants, hotels, and brands seeking custom roast profiles, exclusive blends, training, and operational support. The team values quality, traceability, and continuous improvement across the entire coffee chain.<br>Role Description The Demi Chef De Partie at Lot Cafe is a full-time, on-site role based in Ḩafar al Baţin. This position supports the kitchen team in preparing and plating high-quality food items that complement Lot Cafe’s specialty coffee offerings. Daily tasks include assisting in mise en place, cooking under the guidance of senior chefs, maintaining food safety and hygiene standards, and ensuring consistency in taste and presentation. The Demi Chef De Partie collaborates closely with baristas and front-of-house staff to coordinate orders, manage timing, and support a smooth service. The role also involves cleaning and organizing workstations, monitoring stock levels, and contributing to menu development through feedback and ideas.<br>Qualifications<br> <br>Proven basic culinary skills, including knife handling, food preparation, and cooking methods in a café or restaurant environment. Knowledge of food safety, hygiene regulations, and best practices in kitchen operations. Ability to work efficiently in a fast-paced setting, manage multiple tasks, and follow standardized recipes and procedures. Strong teamwork and communication skills, with the ability to collaborate respectfully with kitchen and front-of-house staff. Attention to detail in plating, portion control, and quality consistency, with a commitment to high standards. Flexibility to work shifts, weekends, and peak service hours as required by the operation. Previous experience in a similar role (Commis or Demi Chef De Partie) is preferred; formal culinary training or certification is an advantage. Interest in specialty coffee and willingness to learn about coffee pairings and café-style food concepts.

<p>POSITION SUMMARY Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</p><p><strong>Desired Candidate Profile</strong></p><p>Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None</p>

<p>POSITION SUMMARY Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.</p><p>Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</p><p><strong>Desired Candidate Profile</strong></p><p>PREFERRED QUALIFICATION Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None</p>

<p>POSITION SUMMARY Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</p><p><strong>Desired Candidate Profile</strong></p><p>PREFERRED QUALIFICATION Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None</p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><ul><li><p>Prepare and produce a variety of bakery items including breads, pastries, croissants, buns, and other baked products.</p></li><li><p>Ensure consistency in product quality, taste, appearance, and presentation.</p></li><li><p>Develop and improve bakery recipes and production processes.</p></li><li><p>Oversee daily bakery production and ensure efficient workflow.</p></li><li><p>Maintain high standards of hygiene, food safety, and kitchen organization.</p></li><li><p>Monitor ingredient quality and manage inventory requirements.</p></li><li><p>Work closely with management to support menu development and new product launches.</p></li></ul><br></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ol><li><p>Proven experience as a Bakery Chef or Pastry/Bakery Specialist.</p></li><li><p>Strong knowledge of bread production, dough preparation, fermentation, and baking techniques.</p></li><li><p>Experience in high-volume bakery production is preferred.</p></li><li><p>Ability to develop recipes and maintain consistent product quality.</p></li><li><p>Strong hands-on experience in bakery operations and daily production management.</p></li><li><p>Ability to work under pressure and meet production targets.</p></li><li><p>Strong attention to detail, organization, and cleanliness.</p></li><li><p>Team-oriented with a positive attitude and professional work ethic.</p></li></ol><p></p></section>

<b>Job Overview</b><br>We are looking for a talented and motivated <b>Pastry Chef</b> to join our team at Delta Hotels and Resorts in Jeddah. This role is essential in ensuring our food products meet high standards of quality and presentation.<br><br><b>Key Responsibilities:</b><ul><li>Supervise and coordinate the activities of cooks and kitchen staff.</li><li>Ensure food is presented beautifully, with proper portion, arrangement, and garnish.</li><li>Monitor the quality and quantity of food prepared and inform service staff of menu updates.</li><li>Assist management in hiring, training, and evaluating kitchen personnel.</li><li>Maintain kitchen logs for food safety and ensure compliance with safety and security policies.</li></ul><br><b>Preferred Qualifications:</b><ul><li>Technical or Vocational School Degree.</li><li>4 to 6 years of related work experience.</li><li>At least 2 years of supervisory experience.</li><li>No specific licenses or certifications required.</li></ul><br>At Delta Hotels, we prioritize delivering exceptional service while creating a positive work environment. We invite you to be a part of our global team where you can do your best work.

<b>Job Overview</b><br>We are looking for a talented and motivated <b>Pastry Chef</b> to join our team at Delta Hotels and Resorts in Jeddah. This role is essential in ensuring our food products meet high standards of quality and presentation.<br><br><b>Key Responsibilities:</b><ul><li>Supervise and coordinate the activities of cooks and kitchen staff.</li><li>Ensure food is presented beautifully, with proper portion, arrangement, and garnish.</li><li>Monitor the quality and quantity of food prepared and inform service staff of menu updates.</li><li>Assist management in hiring, training, and evaluating kitchen personnel.</li><li>Maintain kitchen logs for food safety and ensure compliance with safety and security policies.</li></ul><br><b>Preferred Qualifications:</b><ul><li>Technical or Vocational School Degree.</li><li>4 to 6 years of related work experience.</li><li>At least 2 years of supervisory experience.</li><li>No specific licenses or certifications required.</li></ul><br>At Delta Hotels, we prioritize delivering exceptional service while creating a positive work environment. We invite you to be a part of our global team where you can do your best work.

<b>Find Your Shangri-La in Shangri-La</b><br>Shangri-La Jeddah is a luxury waterfront destination anchored on the new Jeddah Waterfront along the shores of the Red Sea, setting a new standard for luxury in the city.<br><br><b>Job Summary</b><br>We are seeking a passionate and accomplished Executive Chef to lead the culinary vision of Shangri-La Jeddah. You will report directly to the General Manager and oversee all culinary operations, ensuring exceptional guest experiences and operational excellence.<br><br><b>Key Responsibilities:</b><ul><li>Champion culinary creativity while preserving consistency and quality across all outlets.</li><li>Inspire and develop a high-performing brigade, fostering teamwork and excellence.</li><li>Curate innovative menus and seasonal promotions.</li><li>Lead banquet operations with precision and refinement.</li><li>Drive food cost efficiency while maintaining uncompromising standards.</li><li>Uphold hygiene, food safety, and sustainability.</li><li>Engage with guests to elevate the dining experience.</li></ul><br><b>What We Are Looking For:</b><ul><li>A minimum of 10 years’ experience in international luxury hospitality.</li><li>Proven experience as an Executive Chef or equivalent.</li><li>Strong financial acumen and operational discipline.</li><li>A natural mentor and team builder.</li><li>Fluent in English; additional languages are an advantage.</li></ul><br>This is a unique opportunity to shape the culinary identity of Shangri-La Jeddah. Qualified candidates are invited to submit their CV and culinary portfolio.<br><br><b>Why Join Us:</b><ul><li>A workplace that values your passion and supports your growth.</li><li>Structured learning and development pathways.</li><li>Competitive benefits and recognition programs.</li></ul>

Company Description FADAN is a food-focused company originally based at 115 Rue de Boetendael, Uccle, Belgium, with growing operations in international locations. The organization is committed to delivering high-quality culinary experiences that reflect authentic flavors and careful preparation. FADAN values consistency, food safety, and customer satisfaction in every dining experience. Team members are encouraged to contribute ideas, maintain high standards, and support a collaborative kitchen environment. The company offers opportunities for culinary professionals to grow their skills and take on key responsibilities in its kitchens.<br>Role Description This is a full-time, on-site role for an Indian, tandoori, and biriyani chef located in Jiddah. The chef will be responsible for planning and preparing a variety of Indian dishes, with a strong focus on tandoori items and different styles of biriyani, following standardized recipes and portion sizes. Daily tasks include marinating meats, handling tandoor equipment, supervising cooking processes, ensuring proper seasoning, and maintaining high standards of taste, presentation, and hygiene. The chef will manage ingredient preparation, monitor stock levels, coordinate with kitchen staff, and support menu development aligned with FADAN’s culinary concept. The role also involves complying with food safety regulations, maintaining a clean and organized workstation, and supporting smooth kitchen operations during peak service hours.<br>Qualifications<br> <br>Strong expertise in Indian cuisine, specifically tandoori dishes and various biriyani preparations, with proven experience in a professional kitchen. Ability to operate and maintain tandoor ovens and related equipment safely and efficiently. Solid knowledge of food safety, hygiene standards, and kitchen sanitation practices. Skill in menu planning, portion control, and maintaining consistency in taste and presentation. Good organizational and time-management abilities to handle high-volume service and multiple orders. Effective communication and teamwork skills to collaborate with other kitchen and service staff. Experience training or mentoring junior kitchen staff is an advantage. Relevant culinary certification or formal training in Indian cuisine is preferred; equivalent practical experience will be considered. Flexibility to work shifts, weekends, and holidays as required by restaurant operations. Basic understanding of cost control and minimizing food waste is beneficial.

<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 Cuisine you are responsible for the directing, training, supervising, planning and coordinating of all areas within the culinary department including any projects requested by the Executive Chef. Your role is to ensure a quality product for our guests and secure profit margins and will include key responsibilities such as:<br><br>• Ensure consistency and highest quality in the taste, presentation and appropriate food temperature for food served in your respective kitchen area<br>• Ensure the quality and cleanliness of all food displays as per the SOPs<br>• Ensure maximum creativity in all food displays<br>• Monitor all aspects pertaining to the control of the hotel’s food cost<br>• Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per municipality requirements at all times<br>• Ensure consistent on the job training session for culinary colleagues and promote health and safety</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"> 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_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>We are recruiting for a Shawarma Chef (Seasonal) to join our culinary team for a high-profile hospitality activation. The ideal candidate will be passionate about authentic Middle Eastern cuisine and have proven experience preparing premium-quality shawarma in a fast-paced, high-volume outdoor kitchen. This is a Seasonal role for approximately 45 days from 15 July 2026 - 30 August 2026. The role is based in Saudi Arabia, and all flights, visa, accommodation, travel will be paid for.</p><p>Key Responsibilities</p><ul><li>Prepare and cook chicken, beef, and lamb shawarma according to established recipes and quality standards.</li><li>Marinate, season, stack, and operate shawarma rotisserie equipment using proper cooking techniques.</li><li>Slice and serve shawarma with precision, ensuring consistency in portion sizes, quality, and presentation.</li><li>Prepare accompanying ingredients, sauces, breads, and garnishes as required.</li><li>Maintain high standards of food quality, taste, freshness, and visual presentation throughout service.</li><li>Ensure all food preparation complies with HACCP, food safety, and sanitation regulations.</li><li>Monitor ingredient quality and report any shortages or quality concerns to the Head Chef or Kitchen Supervisor.</li><li>Maintain a clean, organized, and hygienic workstation at all times.</li><li>Minimize food waste through proper stock rotation and portion control.</li><li>Support kitchen operations during busy service periods while maintaining speed, accuracy, and quality.</li><li>Assist with daily mise en place, equipment setup, and end-of-shift cleaning.</li><li>Follow company policies, health and safety procedures, and kitchen operational standards.</li></ul><p>Preferred Qualifications</p><ul><li>Previous experience working in premium restaurants, hospitality venues, or large-scale events.</li><li>Food Safety or HACCP certification is an advantage.</li><li>Basic English communication skills; Arabic is an added advantage.</li></ul><p>Qualifications &amp; Experience</p><ul><li>Minimum 2 years' experience as a Shawarma Chef or in a similar role within a restaurant, catering company, or hospitality environment.</li><li>Strong knowledge of traditional shawarma preparation techniques and Middle Eastern cuisine.</li><li>Experience operating commercial shawarma rotisserie equipment.</li><li>Knowledge of food safety, hygiene, and HACCP standards.</li><li>Ability to work efficiently in a high-volume, fast-paced outdoor kitchen.</li><li>Strong teamwork, communication, and time management skills.</li><li>Flexibility to work evenings, weekends, public holidays, and extended shifts as required during the seasonal activation.</li></ul><p>All Travel &amp; Flights Covered.</p><p>Full travel arrangements, including flights and transfers, will be arranged ensuring a seamless journey to and from the activation location.</p><p>Accommodation provided</p><p>Transport provided</p><p>Meals provided</p><p>Work gaining exposure to world-class hospitality standards.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Previous experience working in premium restaurants, hospitality venues, or large-scale events.</li><li>Food Safety or HACCP certification is an advantage.</li><li>Basic English communication skills; Arabic is an added advantage.</li><li>Minimum 2 years' experience as a Shawarma Chef or in a similar role within a restaurant, catering company, or hospitality environment.</li><li>Strong knowledge of traditional shawarma preparation techniques and Middle Eastern cuisine.</li><li>Experience operating commercial shawarma rotisserie equipment.</li><li>Knowledge of food safety, hygiene, and HACCP standards.</li><li>Ability to work efficiently in a high-volume, fast-paced outdoor kitchen.</li><li>Strong teamwork, communication, and time management skills.</li><li>Flexibility to work evenings, weekends, public holidays, and extended shifts as required during the seasonal activation.</li></ul><p></p></section>

Key Responsibilities:Ensures the smooth and efficient operation and control of the pastry galley and production daily according to company policies. Directs, coaches, supports, supervises, and evaluates (with the Assistant Pastry Chef) the performance of all direct reports. Responsible for the production, quality and presentation of the pastry and dessert assortment to be used in the daily menus. Prepares production forecasts and records leftovers to avoid unnecessary wastage and keep food costs within the budget. Supervise the set-up of the Pastry and dessert display in the various buffets. Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily. Ensures that the Pastry Shop’s cleaning schedule established by the Executive Sous Chef Pastry & Bakery is followed by all team members on duty after each service and exercises proper methods to minimize equipment damages. Ensures that the pantry shops are ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors. Responsible for the requisition and transportation of the necessary items from the main stores to the pastry galley. Ensures recipes/master list and yields are in accordance with the company’s standards. Assists the Assistant Pastry Chef with completing the daily pastry consumption re-cap as requested by the Executive Chef. Ensures that Pastry team members come to 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. 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. Accountable for daily production recap. Accountable to coach and train the Pastry Cooks. 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>Qualifications:A minimum of two years' experience as a CDP Pastry 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.

Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,460 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos.<br><br><br><br>People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.<br><br><br><br>Job Description<br><br>Cuisine is more than dining—it’s an expression of art, culture, and innovation. As a leader in luxury hospitality, we are seeking an exceptional Chef de Cuisine to bring vision, precision, and elevated flavor to one of our signature outlets.<br><br>What you'll create<br><br>Curated, seasonally driven menus that reflect a unique culinary point of view Elevated, guest-centric dining experiences with a focus on storytelling through food Signature dishes that define the restaurant’s identity and reputation Beautifully composed plates that meet the highest standards of luxury presentation<br><br>Qualifications<br><br>Who you are<br><br>Prior experience as a Chef de Cuisine, Sous Chef, or Executive Sous Chef in a fine dining restaurant A refined culinary professional with experience in luxury hotels, fine dining, or Michelin-caliber kitchens A creative leader with a strong personal style and attention to detail Deeply knowledgeable in modern and classical techniques A natural mentor who inspires excellence and growth within your team Committed to delivering exceptional guest experiences with every dish<br><br>Additional Information<br><br>Why Join Radisson Hotel Group? <br><br>Live the Magic of Hospitality - Be part of a team that creates exceptional experiences and memorable moments every day. Let your Yes I Can! spirit shine as you bring hospitality to life. <br><br>Build a Great Career - No matter your background or experience, we invest in your growth, learning, and career development—helping you reach your full potential. <br><br>Experience the Team Spirit - Join a workplace that’s inclusive, fun, and meaningful. We celebrate diversity, support one another and foster a sense of belonging through our Employee Resource Groups and inclusion initiatives. <br><br>Lead with Your Ambition - Your ideas, passion and drive matter! We empower you to make a difference—in hospitality, your community and beyond. <br><br>Enjoy Global & Local Perks - No matter where you’re located, you’ll enjoy exclusive global benefits - like special hotel rates for you and your loved ones at our hotels worldwide. Plus, you’ll have access to local perks and rewards tailored to your country, making your experience even more rewarding! <br><br>Join us in shaping the future of hospitality! If you’re ready to bring your talent, energy, and passion, we’d love to hear from you. <br><br>Apply now and let’s make every moment matter. <br><br>We welcome applicants from all backgrounds, abilities, and experiences. If you need any adjustments during the application process, please let us know.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><strong>About Jumeirah</strong></p><br><p>Jumeirah, a global leader in luxury hospitality and a member of Dubai Holding, operates an exceptional portfolio of 29 properties across 11 countries in the Middle East, Europe, and Asia. In 1999, Jumeirah changed the face of luxury hospitality with the opening of the iconic Jumeirah Burj Al Arab and the brand is now renowned worldwide for its distinguished beachfront resorts, esteemed city hotels and exclusive residences. From the contemporary Maldivian island paradise at Jumeirah Olhahali Island to the art-inspired Jumeirah Capri Palace in Italy and the modern twist on a British classic at Jumeirah Carlton Tower in London, the brand has become synonymous with warm and generous service and the ability to craft distinctive and purposeful experiences that bring joy to guests from across the world.</p><br><p><strong>About The Job</strong></p><br><p>An exciting opportunity has arisen for an <strong>Chef de Cuisine</strong> to join &nbsp;our <strong>Japanese / Nikkei Restaurant</strong> &nbsp;at Jumeirah The Red Sea.</p><br><p>The main duties and responsibilities of this role include:</p><br><ul><li>Exceed guest expectations through efficient, friendly, and attentive service, ensuring their satisfaction.</li><li>Actively participate in and oversee the provision of excellent service to guests, engaging with them for feedback on areas of improvement.</li><li>Handle guest complaints efficiently, either through direct interaction or referral to the Executive Sous Chef/Executive Chef.</li><li>Ensure team members in designated sections adhere to work schedules and perform duties effectively.</li><li>Assist in various Food &amp; Beverage events and culinary competitions as requested by superiors.</li><li>Collaborate with Executive Sous Chef/Executive Chef to develop strategies and special events for sales promotion and revenue generation.</li></ul><p>Verify delegated duties are carried out in accordance with hotel standards, management instructions, and checklists.&nbsp;<br><strong>About You</strong><br>&nbsp;</p><br><p>The ideal candidate for this position will have the following experience and qualifications :</p><br><ul><li>Minimum 5 years’ culinary experience within luxury hotels or high-end fine dining environments.</li><li>Relevant tertiary qualification in Culinary Arts or a related discipline.</li><li>Certified in HACCP with strong knowledge of food safety and hygiene standards.</li><li>Proven ability to maintain exceptional quality standards while working in fast-paced, service-driven kitchens.</li><li>Strong understanding of kitchen operations, compliance, and best practices aligned with international hospitality standards.<br>&nbsp;</li></ul><p><strong>About The Benefits</strong><br>&nbsp;</p><br><p>At Jumeirah, we are dedicated to fostering a workplace where colleagues feel valued, supported, and inspired to grow. Our benefits package reflects this commitment by combining rewarding financial incentives, comprehensive healthcare, and opportunities for professional development.</p><br><p><strong>Benefits include:</strong></p><br><ul><li>Supportive and inclusive work environment&nbsp;</li><li>Access to Learning &amp; Development programmes and clear career pathways&nbsp;</li><li>Opportunities for internal mobility within our global network&nbsp;</li><li>Colleague discounts on food, beverage, and hotel stays worldwide&nbsp;</li><li>Health care and insurance benefits&nbsp;</li><li>Locally competitive salary and incentive structure&nbsp;</li><li>Locally relevant benefits as determined by the property</li></ul><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"> 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>

We’re Hiring | Pastry Chef<br>A leading and fast-growing company in the premium pastry, chocolate, and confectionery industry is looking for an experienced Pastry Chef to join its team in Riyadh, Saudi Arabia.<br>Location: Riyadh, Saudi Arabia Type: Full-Time | On-site<br>ABOUT THE ROLE<br>We are looking for an experienced and creative Pastry Chef to lead daily pastry production, develop new products, maintain consistent quality standards, and supervise the pastry team.<br>KEY RESPONSIBILITIES<br>1-Plan and execute daily pastry and dessert production according to approved recipes and specifications.2-Develop new pastry and dessert products in line with market trends and customer preferences.3-Lead, supervise, and distribute tasks among the pastry team.4-Ensure consistency in taste, quality, texture, and presentation.5-Maintain high standards of food safety, hygiene, and quality.6-Monitor raw materials, storage, usage, and minimize production waste.7-Calculate product costs and support cost optimization.8-Ensure efficient production processes and adherence to company standards.<br>REQUIREMENTS<br>1-Certified qualification in Pastry, Confectionery, Culinary Arts, or a related field.2-Minimum 5 years of experience in pastry production.3-Strong knowledge of pastry, desserts, baking, and chocolate techniques.4-Good understanding of HACCP and food safety standards.5-Strong experience in product costing and cost calculation.6-Experience using ERP systems.7-Advanced Microsoft Excel skills.8-Strong leadership, communication, and team management skills.9-Creative mindset with strong attention to detail.

About the Role We are seeking a highly organized, professional, and experienced Head Chef and Kitchen Manager to join a dedicated team serving a VVIP Client. This role requires a blend of meticulous organizational skills, culinary expertise, and high-level personal service. The successful candidate will prepare and cook meals for the principals, guests, and staff on a daily basis, while expertly managing the kitchen, as well as food and beverage purchasing and supply. You will be primarily based in Saudi Arabia, but you must be willing and able to travel to the UK, EU, and USA with the principal as required.<br><br>Key Responsibilities<br>Culinary Preparation & Dietary Management: Oversee the preparation of all food and beverages in the Main Kitchen, including specialized snacks like gluten-free sandwiches, mini-pizzas, fruit, and vegetables for the principals. Be highly familiar with gluten-free diets and ensure this food is prepared in a separate area to meet strict dietary requirements. Menu & Budget Planning: Plan weekly and special event menus in coordination with the Head Waiter and cooks. Establish weekly budgets, monitor food costs and waste, and ensure high-quality, organic ingredients are utilized as much as possible. Ensure the food is cooked appropriately, as requested, and is well presented to uphold the principals' standards. Kitchen Management & Workflow: Organize the cooks, kitchen staff, and food service team, dictating their work schedules, shift systems, and workspaces. Organize daily, weekly, and monthly workflow tasks and supervise the staff in their duties. Inventory & Purchasing: Manage the ordering, purchasing, delivery, storage, and inventory of food and beverages in coordination with the Head Waiters and Food Store Supervisor. Organize the food and beverage storage system in the Main Store and other storage areas. Hygiene & Safety Standards: Ensure the kitchen is properly cleaned daily and deep cleaned on a regular schedule to meet all sanitary and hygiene standards. Arrange a monthly visit by an approved health and safety standards inspector through the Royal Private Affairs Office. Maintenance & Equipment: Manage the purchasing, maintenance, cleaning, and repair scheduling of commercial kitchen appliances and utensils, coordinating with the Estate Manager and House Manager. Staff Training & Leadership: Hold regular training and kitchen staff meetings to ensure high-quality service, good communication, and job satisfaction. Educate and train staff in proper food preparation, food hygiene, personal hygiene, and kitchen safety techniques.<br><br>Candidate Profile & Relevant Experience<br>Culinary Leadership: Previous experience as a Chef and Kitchen Manager or Assistant Kitchen Manager is essential. Candidates must have at least 7 years of experience in a similar role within a hotel environment. Management & Organization: Proven organizational skills, strong leadership capabilities, and excellent time management skills are required. Candidates must have a passion for food and high-quality plate and table presentation. Technical Proficiency: Competent in using the Internet and Microsoft Office programs, such as Word and Excel, for tracking inventory, ordering, scheduling, looking up recipes, and staff management. Discretion & Professionalism: Must be professional, diplomatic, presentable, honest, loyal, trustworthy, and discrete. Excellent personal hygiene and presentation are required at all times.<br><br>Candidate Profile<br>Experience: At least 7 years of experience in a Chef and Kitchen Manager or similar role in a hotel environment. Education: A bachelor's degree in hotel management, food and beverage service management, or a similar field is required. Additional culinary and food safety certifications are highly preferred. Communication: Fluent in spoken and written English. Some spoken Arabic is advantageous but not essential. Flexibility & Conditions: Willing and able to travel and live abroad, managing time off and annual leave for staff alongside the House Manager. The position offers an excellent salary and benefits package, including two months of annual leave to be agreed upon in advance with the principal.

Job Summary: Sous Chef - Garde Manger is responsible to maintain a high standard of all Commissary/Cold/Butcher preparation, service and hygiene in his Production Kitchen, according to the standards required by the management. Commissary Chef is fully responsible for all the Cold production of his area of competency. As Sous Chef, we rely on you to, • Responsible for operations during all meal periods• Obtains colleague and guest feedback by maintaining active presence in outlets during operating hours• Practices and role-models the Guiding Principles and the Core Values of Shangri-La Hospitality.• Reduces waste supplies and materials by re-using or selling• Attends scheduled trainings.• Conducts/Attends briefings• Coordinates with outlet managers for daily events.• Communicates to each staff on a regular basis through one-on-one counseling. What we are Looking For: Brings a minimum of 6 years’ experience in international luxury hospitality. Is a natural mentor and team builder. Possesses creativity, cultural sensitivity, and a genuine passion for guest engagement. Communicates fluently in English (additional languages are an advantage). Why Join Us: A workplace that values your passion and supports self-realization and personal growth. Structured learning and development pathways with real opportunities to advance your professional craft and leadership skills. Competitive benefits, recognition programs, and colleague stay/travel perks that reward your contribution and dedication. Teams that promote inclusion and respect, value diversity, and foster a secure environment where everyone can thrive. We are an equal opportunity employer. Applications from all qualified candidates are welcomed. All information provided by applicants will be treated in and used only for recruitment purposes. We appreciate your interest in joining us. Please note that only successful candidates will be contacted. Anchored on the new Jeddah Waterfront along the shores of the Red Sea, Shangri-La Jeddah sets a new standard for luxury in the city. Floor-to-ceiling windows throughout the hotel invite the outdoors in, and the stylish interiors reflect the endless blue of the sea and sandy beaches right outside. A dedicated Kids Club and supervised play area provide the canvas for families to create unforgettable memories, while innovative dining concepts promise to satisfy the most refined palates.

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Key Responsibilities Prepare and cook Turkish dishes according to recipes and hotel standards. Assist the CDP in daily kitchen operations and food preparation. Ensure consistency in taste, presentation, and portion control. Maintain cleanliness and organization of the assigned kitchen section. Monitor food stock levels and assist with inventory control. Ensure proper storage and handling of all food items in accordance with hygiene standards. Support in minimizing food wastage and maintaining cost control. Follow all health, safety, and HACCP procedures. Coordinate effectively with other kitchen and service team members. Assist in training junior kitchen staff when required.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Previous experience in Turkish cuisine within hotels or restaurants is essential. Good knowledge of authentic Turkish cooking techniques, ingredients, and presentation styles. Fluent English communication skills are required; Turkish language skills will be highly preferred. Culinary certification or relevant hospitality qualification is an advantage. Ability to work efficiently in a fast-paced kitchen environment. Strong teamwork and time management skills. Flexibility to work shifts, weekends, and public holidays. Candidates familiar with traditional Turkish hospitality and dining standards will be highly preferred.</p><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Prepare and cook Turkish dishes according to recipes and hotel standards. Assist the CDP in daily kitchen operations and food preparation. Ensure consistency in taste, presentation, and portion control. Maintain cleanliness and organization of the assigned kitchen section. Monitor food stock levels and assist with inventory control. Ensure proper storage and handling of all food items in accordance with hygiene standards. Support in minimizing food wastage and maintaining cost control. Follow all health, safety, and HACCP procedures. Coordinate effectively with other kitchen and service team members. Assist in training junior kitchen staff when required.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Previous experience in Turkish cuisine within hotels or restaurants is essential.</li><li>Good knowledge of authentic Turkish cooking techniques, ingredients, and presentation styles.</li><li>Fluent English communication skills are required; Turkish language skills will be highly preferred.</li><li>Culinary certification or relevant hospitality qualification is an advantage.</li><li>Ability to work efficiently in a fast-paced kitchen environment.</li><li>Strong teamwork and time management skills.</li><li>Flexibility to work shifts, weekends, and public holidays.</li><li>Candidates familiar with traditional Turkish hospitality and dining standards will be highly preferred.</li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>POSITION SUMMARY Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>PREFERRED QUALIFICATION Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None</p><p></p></section>