Seafood Chef Jobs in Saudi

<p>تبحث شركة سراج للضيافة والتموين عن شيف محترف ومتخصص في إعداد المعجنات والمخبوزات المالحة للانضمام إلى فريق العمل.</p><p>&nbsp;</p><p><strong>المهام الرئيسية:</strong><br>• إعداد وتجهيز مختلف أنواع المعجنات والمخبوزات المالحة مثل البيتزا، السمبوسة، الفطائر، المناقيش وغيرها.<br>• ضمان جودة المنتجات والالتزام بمعايير التقديم والطعم.<br>• المحافظة على معايير سلامة الغذاء والنظافة المهنية.<br>• المساهمة في عمليات الولائم والحفلات وخدمات التموين.<br>• المشاركة في تطوير الأصناف وتحسين المنتجات.</p><p>&nbsp;</p><p><strong>المتطلبات:</strong><br>• خبرة سابقة في مجال المعجنات والمخبوزات المالحة.<br>• معرفة جيدة بإعداد العجائن وطرق التخمير والخبز.<br>• يفضل وجود خبرة في شركات الضيافة أو التموين أو الولائم.<br>• القدرة على العمل ضمن فريق وتحمل ضغط العمل.</p><p>مكان العمل: الرياض</p>

<p>Required for a new restaurant a Kabli and Bukhari chef&nbsp;</p>

<p>We are looking for an experienced Executive Sous Chef to support the Executive Chef in leading and managing all kitchen operations within a 4- or 5-star hotel. The candidate will be responsible for ensuring the highest standards of food quality, overseeing daily kitchen operations, leading the team, and adhering to food safety and quality standards.</p><p>&nbsp;</p><p>Qualifications</p><p>A diploma or bachelor’s degree in Culinary Arts, Hospitality Management, or a related field.</p><p>A HACCP-certified food safety certificate or equivalent.</p><p>Experience of at least 5–8 years in hotel kitchens.</p><p>Experience of at least 2–3 years in one of the following positions within a 4- or 5-star hotel:</p><p>Executive Sous Chef</p><p>Senior Sous Chef</p><p>Chef de Cuisine</p><p>Sous Chef</p><p>Strong leadership skills and ability to manage and develop teams.</p><p>Experience in menu planning, food cost management, inventory, and kitchen operations.</p><p>Excellent knowledge of food safety standards and HACCP applications.</p><p>Strong communication and organizational skills.</p><p>Ability to work under pressure in a fast-paced environment.</p><p>Responsibilities</p><p>Support the Executive Chef in managing and operating all kitchen sections.</p><p>Supervise the kitchen team, assign tasks, and ensure smooth workflow efficiently.</p><p>Ensure food quality, consistency, and adherence to presentation standards.</p><p>Monitor and control food costs, manage inventory, and reduce waste.</p><p>Ensure compliance with all health and food safety standards (HACCP).</p><p>Train and develop kitchen team members and raise their efficiency.</p><p>Supervise buffet operations, banquets, and à la carte service.</p><p>Contribute to menu development, standardization of recipes, and work procedures.</p><p>Ensure daily kitchen operations run efficiently and achieve the highest guest satisfaction levels.</p>

<p>مطلوب شيف / مساعدين شيف&nbsp;</p>

<p>مطلوب شيف خبرة ‏بالأكل الكويتي والخليجي خبرة لا تقل عن سبع سنوات</p>

<p>Shawarma Chef&nbsp;</p>

Company Description Savola is a leading food and retail company in the Middle East and North Africa, known for its portfolio of popular consumer brands. The group focuses on delivering high-quality food products and services that meet diverse customer needs and support community well-being. Savola invests in modern production facilities, strong supply chains, and sustainable business practices. The company values integrity, quality, and innovation, and offers employees opportunities for growth, skill development, and long-term careers. Role Description This is a full-time, on-site شيف خباز (Pastry/Bakery Chef) role based in Dammam. The role involves preparing and baking a variety of bread, cookies, and other baked goods according to established recipes and quality standards. The شيف خباز will organize the bakery workstation, manage daily food preparation tasks, monitor baking times and temperatures, and ensure consistent product quality and presentation. Responsibilities include maintaining hygiene and safety standards, managing ingredients and inventory, coordinating with kitchen and service teams, and contributing to new product ideas or recipe improvements. The role also includes supporting training of junior staff and ensuring timely production to meet customer demand. Qualifications Strong skills in bakery operations, including experience working in a professional bakery environment. Proficiency in baking techniques, including mixing, proofing, and baking a variety of items. Hands-on experience in food preparation, with a focus on organized, efficient, and safe kitchen practices. Ability to produce a range of cookies with consistent taste, texture, and presentation. Solid experience in bread production, including traditional and specialty varieties. Knowledge of food safety, hygiene standards, and proper storage of ingredients. Attention to detail, time management, and ability to work in a fast-paced environment. Team-oriented mindset with good communication skills and willingness to support colleagues. Previous experience as a baker or pastry chef in hotels, restaurants, or large bakeries is preferred. Formal training or certification in culinary arts, baking, or pastry is an advantage.

<p><strong>Our company announces its need for an experienced Executive Chef with high skills in preparing various kinds of foods, and the ability to manage the kitchen efficiently, with adherence to quality and food safety standards</strong></p><p><strong>&nbsp; &nbsp;: Job responsibilities</strong></p><p><strong>&nbsp;. Prepare and cook various foods according to approved recipes and standards.</strong></p><p><strong>&nbsp; . supervise food preparation and cooking operations in the kitchen.</strong></p><p><strong>&nbsp; . Ensure the quality of the served foods and maintain a consistent level of quality.</strong></p><p><strong>&nbsp; . Apply food safety, hygiene, and occupational health standards.</strong></p><p><strong>&nbsp; &nbsp;. Manage and organize the kitchen staff and allocate tasks.</strong></p><p><strong>&nbsp; &nbsp;. Monitor stock and order food and operating supplies.</strong></p><p><strong>&nbsp; &nbsp; &nbsp;. Reduce waste and optimize the use of food materials.</strong></p><p><strong>&nbsp; &nbsp; &nbsp;. &nbsp;Develop menus and suggest new items when needed.</strong></p><p><strong>.&nbsp; &nbsp; Ensure cleanliness of the kitchen, equipment, and tools continuously.</strong></p><p><strong>.&nbsp; &nbsp; Comply with company policies and procedures.</strong></p><p><strong>: Requirements</strong></p><p><strong>.&nbsp; &nbsp; Previous experience in cooking and kitchen management.</strong></p><p><strong>.&nbsp; Ability to prepare both Eastern and Western cuisines.</strong></p><p><strong>.&nbsp; Leadership and team management skills.</strong></p><p><strong>.&nbsp; &nbsp; Ability to work under pressure.</strong></p><p><strong>.&nbsp; &nbsp; Commitment to quality standards and food safety.</strong></p><p><strong>.&nbsp; &nbsp; Preferably has certifications in cooking or food safety.</strong></p><p>&nbsp;</p>

We are seeking an experienced Personal Chef to join a private household in Riyadh. The ideal candidate will have 8+ years of professional culinary experience, with strong expertise in Mediterranean and Italian cuisine, and a passion for fresh ingredients, healthy cooking, elegant presentation, and personalized menu planning. This is an excellent opportunity for a professional chef who enjoys working in a private, refined, and family-oriented environment and takes pride in delivering consistently high culinary standards.<br>Key Responsibilities Plan and prepare daily meals according to household preferences and requirements. Specialize in Mediterranean and Italian cuisine, including traditional and contemporary dishes. Prepare fresh pasta, sauces, seafood, meat, poultry, salads, soups, breads, and desserts. Develop weekly and seasonal menus. Prepare healthy, balanced meals using fresh, high-quality ingredients. Adapt menus according to dietary preferences and requirements. Maintain excellent food presentation and plating standards. Source and select premium fresh ingredients. Manage kitchen inventory and grocery requirements. Maintain a clean, organized, and hygienic kitchen. Prepare meals for everyday family dining as well as private dinners and small gatherings when required. Maintain complete discretion and respect for the privacy of the household.<br>Requirements Minimum 8 years of professional culinary experience. Proven experience as a Personal Chef, Private Chef, Family Chef, Chef de Cuisine, Executive Chef, or similar role. Strong expertise in Italian and Mediterranean cuisine. Excellent knowledge of fresh and seasonal ingredients. Strong menu-development and meal-planning skills. Excellent presentation and plating skills. Professional culinary training or certification is preferred. Previous experience in a private household, private residence, VIP family, luxury hotel, resort, or fine-dining environment is highly desirable. Excellent food-safety and hygiene practices. Ability to work independently and manage the kitchen end-to-end. Highly organized, reliable, discreet, and detail-oriented. Professional, warm, respectful, and service-oriented personality.<br>Ideal Candidate The ideal candidate is someone who:Has a genuine passion for Mediterranean and Italian cooking. Enjoys creating fresh, healthy, elegant, and beautifully presented meals. Is naturally organized and detail-oriented. Understands the standards expected in a private household. Is discreet, trustworthy, and respectful of family privacy. Can develop personalized menus around the family's lifestyle and preferences. Takes pride in maintaining a beautiful, clean, and organized kitchen.<br>Location: Riyadh, Saudi Arabia Employment Type: Full-Time Experience: 8+ years Industry: Private Household / Hospitality<br>#Personal Chef #Private Chef #Family Chef #Chef Jobs #Culinary Jobs #Italian Cuisine #Mediterranean Cuisine #Private Household #Luxury Hospitality #Riyadh Jobs

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>The Chef De Cuisine leads the culinary team in delivering exceptional dining experiences All main kitchen Department. This role combines hands-on culinary expertise with strong leadership to ensure the highest standards of food quality, presentation, and service. lead our culinary team in delivering exceptional Middle Eastern cuisine for large-scale events, The ideal candidate will have expertise in fine dining, International, Mediterranean, GCC, Seafood, buffet, garde manger as well traditional and modern Arabic dishes, including Ozi, Hot and cold mezze a variety of rice-based dishes, and other regional specialties.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Minimum 8+ years of professional culinary experience in fine dining, banqueting, and large-scale event catering</li><li>Proven expertise in Middle Eastern, Mediterranean, and international cuisines, including traditional Arabic dishes (Ozi, Kabsa, Mansaf, mezze, and rice-based specialties)</li><li>Advanced proficiency in seafood, meat, poultry preparation, and complex sauce-making techniques</li><li>Demonstrated experience managing high-volume kitchen operations and leading culinary teams in luxury hospitality environments</li><li>Proven ability to lead, train, and motivate diverse culinary teams with strong interpersonal and communication skills</li><li>Experience supervising senior chefs, line cooks, and kitchen assistants while fostering a positive work environment</li><li>Proficiency in staff scheduling, performance evaluation, and professional development</li><li>Advanced cooking methods including sous-vide, smoking, grilling, poaching, and modern plating techniques</li><li>Expertise in menu development, recipe creation, and SOP documentation</li><li>Strong knowledge of food safety, HACCP compliance, and sanitation standards</li><li>Proficiency in cost control, inventory management, and yield optimization</li><li>Ability to read and interpret Banquet Event Orders (BEOs) and translate them into precise execution timelines</li><li>Experience with kitchen workflow management, crisis resolution, and problem-solving under pressure</li><li>Proficiency in Microsoft Office applications and hotel management systems</li><li>Fluent English (reading, writing, and speaking) for effective communication</li><li>Exceptional organizational and time management skills with ability to remain calm during peak service periods</li><li>Strong attention to detail in food presentation and quality consistency</li><li>Commitment to sustainable practices and guest-centric service excellence</li><li>Physical stamina to work extended hours in a fast-paced kitchen environment</li><li>Culinary degree or professional certification from recognized culinary institution</li><li>Experience in Michelin-starred or award-winning fine dining establishments</li><li>Knowledge of molecular gastronomy and contemporary culinary trends</li><li>Familiarity with ACCOR and M venpick brand standards and quality assurance protocols</li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><b>Job Description</b></p><p><br></p><p>The Chef De Cuisine leads the culinary team in delivering exceptional dining experiences All main kitchen Department. This role combines hands-on culinary expertise with strong leadership to ensure the highest standards of food quality, presentation, and service.</p><p><br></p><p>lead our culinary team in delivering exceptional Middle Eastern cuisine for large-scale events,</p><p><br></p><p>The ideal candidate will have expertise in fine dining, International, Mediterranean, GCC, Seafood, buffet, garde manger as well traditional and modern Arabic dishes, including Ozi, Hot and cold mezze&nbsp; a variety of rice-based dishes, and other regional specialties.</p><p><br></p><p>&nbsp;</p><p><br></p><p><br></p><p><b>Qualifications</b></p><p><br></p><p>**QUALIFICATIONS**</p><p><br></p><p>**Required Experience &amp; Expertise:**</p><p><br></p><p>Minimum 8+ years of professional culinary experience in fine dining, banqueting, and large-scale event catering</p><p>Proven expertise in Middle Eastern, Mediterranean, and international cuisines, including traditional Arabic dishes (Ozi, Kabsa, Mansaf, mezze, and rice-based specialties)</p><p>Advanced proficiency in seafood, meat, poultry preparation, and complex sauce-making techniques</p><p>Demonstrated experience managing high-volume kitchen operations and leading culinary teams in luxury hospitality environments</p><p>**Leadership &amp; Team Management:**</p><p><br></p><p>Proven ability to lead, train, and motivate diverse culinary teams with strong interpersonal and communication skills</p><p>Experience supervising senior chefs, line cooks, and kitchen assistants while fostering a positive work environment</p><p>Proficiency in staff scheduling, performance evaluation, and professional development</p><p>**Technical Culinary Skills:**</p><p><br></p><p>Advanced cooking methods including sous-vide, smoking, grilling, poaching, and modern plating techniques</p><p>Expertise in menu development, recipe creation, and SOP documentation</p><p>Strong knowledge of food safety, HACCP compliance, and sanitation standards</p><p>Proficiency in cost control, inventory management, and yield optimization</p><p>**Operational &amp; Administrative:**</p><p><br></p><p>Ability to read and interpret Banquet Event Orders (BEOs) and translate them into precise execution timelines</p><p>Experience with kitchen workflow management, crisis resolution, and problem-solving under pressure</p><p>Proficiency in Microsoft Office applications and hotel management systems</p><p>Fluent English (reading, writing, and speaking) for effective communication</p><p>**Personal Attributes:**</p><p><br></p><p>Exceptional organizational and time management skills with ability to remain calm during peak service periods</p><p>Strong attention to detail in food presentation and quality consistency</p><p>Commitment to sustainable practices and guest-centric service excellence</p><p>Physical stamina to work extended hours in a fast-paced kitchen environment</p><p>**Preferred Qualifications:**</p><p><br></p><p>Culinary degree or professional certification from recognized culinary institution</p><p>Experience in Michelin-starred or award-winning fine dining establishments</p><p>Knowledge of molecular gastronomy and contemporary culinary trends</p><p>Familiarity with ACCOR and Mövenpick brand standards and quality assurance protocols</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li><br></li></ul><p></p></section>

<p>Lead and oversee all culinary operations of Fairmont Ramla's signature Italian restaurant, ensuring exceptional food quality, presentation, and guest satisfaction. Develop authentic Italian menus, seasonal specialties, and innovative culinary experiences while maintaining Fairmont luxury standards. Plan, organize, and supervise daily kitchen operations, ensuring efficiency, consistency, and smooth service during breakfast, lunch, and dinner operations. Collaborate closely with the Restaurant Manager and Front-of-House team to deliver seamless guest experiences. Maintain the highest standards of food safety, hygiene, sanitation, and HACCP compliance. Monitor food costs, labor costs, inventory, purchasing, and waste management to achieve financial objectives without compromising quality. Lead, coach, mentor, and inspire the culinary brigade, fostering a culture of teamwork, creativity, and continuous development. Ensure all recipes, preparation methods, and plating standards are consistently followed. Work with the Executive Chef to develop seasonal promotions, special events, VIP experiences, and festive dining concepts. Build strong relationships with suppliers to source premium ingredients while maintaining cost efficiency. Promote innovation and excellence while preserving the authenticity of Italian cuisine.</p><p><strong>Desired Candidate Profile</strong></p><p>Proven experience in authentic Italian cuisine, including handmade pasta, risotto, wood-fired pizza, premium meats, seafood, and classic Italian desserts. Previous experience in a luxury hospitality brand. Strong leadership, coaching, and team development skills. Excellent understanding of food cost control, inventory management, purchasing, and budgeting. Comprehensive knowledge of HACCP, food safety, and sanitation standards. Fluent in English; Arabic is an advantage. Proficiency in Microsoft Office and kitchen management systems.</p>

<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.</p> <p>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>About the role</h4> <p>Join the vibrant pre-opening team at Four Seasons Resort and Residences Red Sea, where refined luxury meets pristine nature and sustainable living.</p> <p>Prep Cook 1 supports the culinary team by performing basic food preparation and maintaining high standards of hygiene, quality, and organization in the kitchen. This role is ideal for individuals starting their culinary career in a luxury hospitality environment.</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>What you will do</h4> <ul> <li>Wash, peel, cut, measure, and prepare ingredients according to recipes and menu standards.</li> <li>Maintain an organized place for your station at all times.</li> <li>Support chefs in executing daily menus for your assigned department and outlet.</li> <li>Follow food safety, hygiene, and sanitation protocols rigorously.</li> <li>Meet prep deadlines while maintaining exceptional quality.</li> <li>Properly label, date, and store food items to ensure freshness and minimize waste.</li> <li>Assist in plating, garnishing, and finishing dishes when required.</li> <li>Keep workstations, tools, and equipment clean and sanitized.</li> </ul> <h4>What you bring</h4> <ul> <li>Previous kitchen or food preparation experience preferred; culinary school training is an advantage.</li> <li>Solid knife skills and basic cooking technique knowledge.</li> <li>Ability to follow recipes and directions with precision.</li> <li>Keen attention to detail and pride in delivering quality work.</li> <li>Positive, adaptable attitude with a passion for learning in a high-energy, multicultural environment.</li> <li>Flexibility to work rotating shifts, weekends, and public holidays.</li> <li>Fluency in English is preferred.</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>

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

شيف دي كوزين – قسم المطبخ الساخنChef de Cuisine – Hot Kitchen<br>المستوى الوظيفي: Senior Level – مستوى إشرافي متقدمسنوات الخبرة: 5–7 سنوات على الأقل، منها 2–3 سنوات في منصب إشرافي أو قياديالقطاع: الفنادق / المطاعم / الضيافةنوع الدوام: دوام كامل<br>الهدف من الوظيفة<br>يتولى شيف دي كوزين – قسم المطبخ الساخن مسؤولية الإشراف الكامل على تشغيل وإدارة قسم المطبخ الساخن، وضمان جودة وسلامة الأطعمة، وتنظيم فريق العمل، والالتزام بالوصفات والمعايير المعتمدة، مع متابعة الإنتاج والتكاليف والهدر وضمان تقديم الخدمة بأعلى مستوى من الجودة والكفاءة.<br>المسؤوليات والمهام1. الإشراف والتشغيلالإشراف الكامل على العمليات اليومية في قسم المطبخ الساخن.التأكد من جاهزية جميع محطات العمل قبل بداية الخدمة.تنظيم وتوزيع مهام العمل على طهاة القسم الساخن.متابعة سير العمل أثناء الإفطار والغداء والعشاء والبوفيهات.التأكد من سرعة تنفيذ الطلبات دون التأثير على جودة الطعام.الإشراف على إعداد الأطباق الساخنة والصلصات والشوربات وفقًا للقائمة المعتمدة.التأكد من الالتزام بالوصفات القياسية Standard Recipes.تنظيم سير العمل بين مختلف محطات المطبخ لضمان انسيابية الخدمة.<br>2. جودة الطعامتذوق وفحص الأطعمة قبل وأثناء الخدمة.التأكد من جودة المكونات والطعم والقوام والمظهر.المحافظة على توحيد جودة وحجم الأطباق.التأكد من تقديم الأطعمة بدرجة الحرارة المناسبة.متابعة إعادة تعبئة أصناف البوفيه الساخن.عدم السماح بخروج أي طبق لا يتوافق مع معايير الجودة المعتمدة.معالجة أي ملاحظات تتعلق بجودة الطعام بشكل فوري.<br>3. إدارة الفريقالإشراف على جميع موظفي قسم المطبخ الساخن.توزيع الطهاة على محطات العمل المختلفة، بما يشمل:قسم الصلصات.قسم الشوربات.قسم اللحوم.قسم الدجاج.قسم الأسماك.قسم الباستا والأطباق الساخنة.تدريب الموظفين على طرق الطهي والوصفات المعتمدة.متابعة أداء العاملين وتطوير مهاراتهم.توجيه الفريق أثناء فترات الضغط والخدمة.التأكد من الالتزام بالزي الموحد والنظافة الشخصية.تنظيم فترات الاستراحة بما لا يؤثر على سير العمل.<br>4. سلامة الغذاء والنظافةتطبيق جميع إجراءات ومعايير سلامة الغذاء داخل المطبخ الساخن.التأكد من الالتزام بدرجات الحرارة الآمنة للطهي وحفظ الطعام الساخن.متابعة نظافة محطات العمل والمعدات.التأكد من غسل وتعقيم الأدوات والمعدات بعد الاستخدام.منع التلوث المتبادل بين اللحوم والدواجن والأسماك والمواد الجاهزة للأكل.متابعة تواريخ الصلاحية وتطبيق نظام FIFO / FEFO.التأكد من التخزين الصحيح للمواد الغذائية.متابعة سجلات درجات الحرارة الخاصة بالأغذية والمعدات.الإبلاغ الفوري عن أي مخالفة أو خطر يتعلق بسلامة الغذاء.<br>5. المخزون والتكاليفمتابعة المواد الخام الخاصة بقسم المطبخ الساخن.إعداد طلبات الاحتياجات اليومية للقسم.التنسيق مع المستودعات بشأن استلام المواد.فحص المواد المستلمة والتأكد من جودتها وصلاحيتها.متابعة كميات الإنتاج لتجنب زيادة الطعام والهدر.ترشيد استخدام المواد الخام.المساهمة في ضبط ومتابعة Food Cost.متابعة مستويات المخزون وتجنب النقص أو الزيادة غير الضرورية.المشاركة في الجرد الدوري للقسم.<br>6. إدارة البوفيهات والفعالياتالإشراف على تجهيز بوفيهات الطعام الساخن.تحديد كميات الإنتاج بناءً على عدد الضيوف المتوقع.التأكد من جودة وترتيب عرض الأطعمة في البوفيه.متابعة درجات حرارة الأطعمة أثناء العرض.الإشراف على إعادة تعبئة أصناف البوفيه عند الحاجة.تجهيز متطلبات الولائم والمناسبات الخاصة.التنسيق مع قسم الولائم والمطعم لضمان نجاح الخدمة.ضمان جاهزية الإنتاج في الوقت المحدد للفعاليات والمناسبات.<br>7. المعدات والصيانةالتأكد من الاستخدام الصحيح والآمن لمعدات المطبخ الساخن.متابعة سلامة الأفران والمواقد والشوايات والقلايات.الإبلاغ الفوري عن أي أعطال أو مشاكل في المعدات.عدم تشغيل أي معدات غير آمنة.التأكد من إيقاف وتنظيف المعدات بعد انتهاء الخدمة.متابعة الاستخدام الآمن للغاز والكهرباء.التنسيق مع قسم الصيانة عند الحاجة.<br>8. التقارير والتنسيقرفع احتياجات القسم وملاحظاته إلى الشيف التنفيذي.إعداد التقارير اليومية المتعلقة بالإنتاج والهدر.الإبلاغ عن أي نقص في المواد أو الموظفين.المشاركة في اجتماعات قسم المطبخ.التنسيق المستمر مع الشيف التنفيذي والسو شيف وباقي الأقسام.متابعة أي ملاحظات أو تعليمات تشغيلية وتنفيذها داخل القسم.<br>المؤهلات والخبرةخبرة عملية 5–7 سنوات على الأقل في مجال الطهي والمطابخ الفندقية أو المطاعم.خبرة لا تقل عن 2–3 سنوات في منصب إشرافي أو قيادي داخل المطبخ.خبرة سابقة في تشغيل وإدارة Hot Kitchen.يفضل أن تكون الخبرة في فنادق 4 أو 5 نجوم أو مطاعم ذات حجم تشغيل مرتفع.خبرة في إدارة خدمات الإفطار والغداء والعشاء والبوفيهات والفعاليات.خبرة جيدة في إدارة فرق العمل وتوزيع المهام على محطات المطبخ.معرفة جيدة بمعايير سلامة الغذاء والنظافة.معرفة بأنظمة FIFO / FEFO ومتابعة درجات الحرارة والتخزين.فهم جيد لمراقبة Food Cost وتقليل الهدر.القدرة على العمل تحت الضغط وفي بيئة تشغيل سريعة.مهارات قوية في القيادة والتنظيم والتواصل.القدرة على تدريب وتطوير أعضاء الفريق.الالتزام بمعايير الجودة والنظافة والسلامة المهنية.المؤهل العلميدبلوم أو شهادة في فنون الطهي، إدارة المطابخ، أو تخصص ذي صلة.الشهادات المهنية في سلامة الغذاء أو الطهي تعتبر ميزة إضافية.

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

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

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><br>Summary:<br>As a Chef Tourant, you will be responsible for overseeing a specific station in the kitchen and assisting the head chef in preparing and presenting high-quality dishes. <br><br>Job Responsibility:<br>- Prepare and cook dishes according to the designated station's recipes<br>- Ensure consistent food quality and presentation <br>- Assist the head chef in creating new dishes and menu planning<br>- Supervise and train junior kitchen staff<br>- Maintain a clean and organized work area<br>- Monitor and manage food inventory for your station<br><br>Candidate Requirements:<br>- Proven experience working in a professional kitchen<br>- In-depth knowledge of kitchen operations and cooking techniques<br>- Ability to work well under pressure in a fast-paced environment<br>- Excellent communication and leadership skills<br>- Attention to detail and a passion for food<br>- Culinary degree or certification is a plus</p> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> 1+ years </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

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

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