Chef Bakery Jobs - Jeddah Saudi

Company Description 40 Investment is a growing organization with a focus on delivering high-quality dining experiences and consistent culinary standards. The company values professionalism, teamwork, and attention to detail in all aspects of its operations. Joining 40 Investment means working in a dynamic environment where talent is nurtured and development is encouraged. Team members are supported with clear processes, modern kitchen practices, and opportunities to contribute to menu innovation and service excellence.<br>Role Description The Junior Sous Chef role at 40 Investment is a full-time, on-site position based in Riyadh, Saudi Arabia. The Junior Sous Chef supports the Sous Chef and Head Chef in daily kitchen operations, including food preparation, cooking, and plating according to established recipes and standards. Responsibilities include supervising line cooks and kitchen staff during service, ensuring food safety and hygiene compliance, and maintaining a clean, organized work area. The role also involves assisting with menu development, monitoring inventory and stock rotation, and coordinating with front-of-house teams to deliver timely, high-quality dishes. The Junior Sous Chef contributes to training junior staff, implementing kitchen procedures, and maintaining a positive, efficient working environment.<br>Qualifications<br> <br>Strong practical cooking skills and knowledge of culinary techniques, food preparation, and presentation. Experience working in a professional kitchen environment, preferably in a similar junior supervisory role. Understanding of food safety, hygiene regulations, and proper kitchen sanitation practices. Ability to lead and support kitchen staff, coordinate tasks during busy service periods, and work effectively in a team. Good time management, organizational skills, and attention to detail in following recipes and quality standards. Willingness to work flexible hours, including evenings, weekends, and holidays as required by restaurant operations. Relevant culinary education, certification, or apprenticeship is preferred. Professional demeanor, reliability, and a commitment to continuous learning and skill development.

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

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

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

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

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

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>

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.

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

<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>

Wild&Org is looking to hire a Head Pastry Chef for our upcoming healthy Grab&Go café in Jeddah.<br>We’re looking for someone passionate about healthy baking, quality ingredients, and creating products that fit fast-paced lifestyles.<br>Requirements:•⁠ ⁠Minimum 3 years of experience as a Pastry Chef•⁠ ⁠Experience in healthy, gluten-free, dairy-free, vegan, or allergen-friendly baking is a plus•⁠ ⁠Strong knowledge of baking techniques and kitchen operations•⁠ ⁠Leadership and team management skills•⁠ ⁠Ability to work in a fast-paced environment•⁠ ⁠Good organization and time management skills•⁠ ⁠Food Handler’s Certificate (or ability to obtain one)<br>Responsibilities:•⁠ ⁠Lead and manage the pastry kitchen operations•⁠ ⁠Prepare and develop healthy pastries, breads, cookies, muffins, energy bars, and seasonal items•⁠ ⁠Maintain consistency in quality, presentation, and portioning•⁠ ⁠Ensure proper food safety, labeling, and storage standards•⁠ ⁠Monitor inventory and kitchen cleanliness•⁠ ⁠Support menu development and train kitchen staff<br>What we offer:•⁠ ⁠Competitive salary•⁠ ⁠Quarterly bonus opportunities•⁠ ⁠Health insurance•⁠ ⁠Employee discounts at Wild&Org Café•⁠ ⁠Supportive and creative work environment

Wild&Org is looking to hire a Head Pastry Chef for our upcoming healthy Grab&Go café in Jeddah.<br>We’re looking for someone passionate about healthy baking, quality ingredients, and creating products that fit fast-paced lifestyles.<br>Requirements:•⁠ ⁠Minimum 3 years of experience as a Pastry Chef•⁠ ⁠Experience in healthy, gluten-free, dairy-free, vegan, or allergen-friendly baking is a plus•⁠ ⁠Strong knowledge of baking techniques and kitchen operations•⁠ ⁠Leadership and team management skills•⁠ ⁠Ability to work in a fast-paced environment•⁠ ⁠Good organization and time management skills•⁠ ⁠Food Handler’s Certificate (or ability to obtain one)<br>Responsibilities:•⁠ ⁠Lead and manage the pastry kitchen operations•⁠ ⁠Prepare and develop healthy pastries, breads, cookies, muffins, energy bars, and seasonal items•⁠ ⁠Maintain consistency in quality, presentation, and portioning•⁠ ⁠Ensure proper food safety, labeling, and storage standards•⁠ ⁠Monitor inventory and kitchen cleanliness•⁠ ⁠Support menu development and train kitchen staff<br>What we offer:•⁠ ⁠Competitive salary•⁠ ⁠Quarterly bonus opportunities•⁠ ⁠Health insurance•⁠ ⁠Employee discounts at Wild&Org Café•⁠ ⁠Supportive and creative work environment

???? We’re Hiring: Assistant Pastry Chef<br>We’re looking for an experienced Assistant Pastry Chef to join our team immediately.<br>Requirements:* Proven experience in preparing desserts and pastries.* Passion for quality, creativity, and attention to detail.* Ability to work efficiently in a fast-paced environment.* Immediate joiners .<br>???? Location: Jeddah, Saudi Arabia<br>If you’re ready to be part of our team, we’d love to hear from you. Please apply via Linked In or send us your CV.

REJ GLOP is a premier recruitment firm focused on connecting elite culinary talent and hospitality professionals with leading luxury establishments. The firm specializes in sourcing and placing gourmet chefs and food & beverage experts who drive culinary excellence and operational success.<br>REJ GLOP is recruiting on behalf of a prestigious Private Palace in Saudi Arabia for an exceptional Gourmet Sandwich & Canapé Chef.<br>Key Responsibilities- Prepare premium hot and cold gourmet sandwiches to the highest international standards.- Create luxury finger sandwiches, canapés, sliders, brioche sandwiches, croissants, wraps, bagels, paninis, and open-faced sandwiches.- Develop innovative seasonal menus and signature creations.- Ensure exceptional presentation, consistency, and food quality.- Produce high-end catering and VIP events while maintaining luxury presentation.<br>Requirements- Minimum 5 years of experience in luxury hotels, royal households, VIP catering, fine dining restaurants, or executive lounges.- Formal culinary training and strong expertise in European-style gourmet sandwiches and modern presentation techniques.- Experience in canapé production and afternoon tea service is highly preferred.- Professional portfolio (photos and/or videos of previous work) is required.<br>Compensation & Benefits- Competitive monthly salary based on experience and portfolio.- Free Accommodation, Transportation & Daily Meals.- VIP Medical Insurance.- Annual Round-Trip Air Ticket + 30 Days Paid Annual Leave.- Visa and Iqama fully sponsored by the employer.<br>Only candidates with relevant luxury hospitality experience and a strong professional portfolio will be considered.<br>#Luxury Hospitality #Chef Jobs #Culinary Careers #Saudi Arabia #Gourmet Chef

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Prepare and present high-quality Western dishes according to recipes and standards.</p><p>Supervise daily kitchen operations and ensure food quality.</p><p>Monitor food preparation, portion control, and kitchen hygiene.</p><p>Train and guide kitchen staff when needed.</p><p>Ensure compliance with food safety and sanitation standards.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Intermediate or Bachelor's degree.</li><li>Minimum 5 years of experience as a Western Chef.</li><li>Strong experience in Western restaurants or caf s.</li><li>Excellent knowledge of Western cuisine and food presentation.</li><li>Leadership and team management skills.</li></ul><p></p></section>

Job Description The Role:<br>The Pastry Chef is responsible for overseeing the pastry kitchen development and operation, ensuring the creation of high-quality, and innovative pastry items for all dining outlets, events, and catering services. This role involves managing a team of pastry chefs, designing and developing creative menus, maintaining quality standards, and ensuring smooth kitchen operations. The Pastry Chef is expected to deliver exceptional culinary experiences that align with the company reputation for excellence.<br>Key Responsibilities:Design and create innovative, seasonal, and visually appealing pastry menus for all outlets and events. Stay current with pastry trends, techniques, and emerging culinary innovations to bring fresh ideas. Ensure all pastry products meet the standards for taste, presentation and consistency. Oversee the storage, handling, and presentation of pastry items to ensure food safety and hygiene protocols are strictly followed. Conduct regular quality checks to maintain high standards in every aspect of pastry production. Manage the pastry department’s budget, ensuring efficient use of resources and controlling food costs without compromising quality. Monitor inventory, ordering, and procurement of pastry ingredients and equipment to maintain adequate stock levels. Analyze sales reports and forecast demand to ensure the correct quantity of products is prepared. Lead, train, and motivate the pastry team, ensuring high performance and adherence to quality standards. Develop and execute training programs to enhance the skills of pastry chefs and kitchen staff. Schedule, supervise, and evaluate team members to ensure smooth kitchen operations. Consistently deliver exceptional pastry experiences that exceed guest expectations, ensuring that all offerings reflect the standards of the company. Enforce and adhere to strict health and safety regulations in the kitchen. Ensure cleanliness and organization of the pastry kitchen to comply with all sanitation standards and regulations.<br>Qualifications<br>Proven experience as an Executive Pastry Chef in a hotel or Restaurants Extensive knowledge of classical and contemporary pastry techniques, including desserts, breads, cakes, confections, and plated desserts. Strong leadership and team management skills, with a demonstrated ability to inspire and lead a large and diverse team in a high-pressure environment. Excellent organizational, time-management, and problem-solving abilities. Ability to work creatively and efficiently within budget constraints. Strong understanding of food safety regulations and quality control standards. Exceptional communication skills and the ability to collaborate with various departments. Culinary degree or equivalent qualification from a reputable culinary school is preferred.

Job Description The Role:<br>The Pastry Chef is responsible for overseeing the pastry kitchen development and operation, ensuring the creation of high-quality, and innovative pastry items for all dining outlets, events, and catering services. This role involves managing a team of pastry chefs, designing and developing creative menus, maintaining quality standards, and ensuring smooth kitchen operations. The Pastry Chef is expected to deliver exceptional culinary experiences that align with the company reputation for excellence.<br>Key Responsibilities:Design and create innovative, seasonal, and visually appealing pastry menus for all outlets and events. Stay current with pastry trends, techniques, and emerging culinary innovations to bring fresh ideas. Ensure all pastry products meet the standards for taste, presentation and consistency. Oversee the storage, handling, and presentation of pastry items to ensure food safety and hygiene protocols are strictly followed. Conduct regular quality checks to maintain high standards in every aspect of pastry production. Manage the pastry department’s budget, ensuring efficient use of resources and controlling food costs without compromising quality. Monitor inventory, ordering, and procurement of pastry ingredients and equipment to maintain adequate stock levels. Analyze sales reports and forecast demand to ensure the correct quantity of products is prepared. Lead, train, and motivate the pastry team, ensuring high performance and adherence to quality standards. Develop and execute training programs to enhance the skills of pastry chefs and kitchen staff. Schedule, supervise, and evaluate team members to ensure smooth kitchen operations. Consistently deliver exceptional pastry experiences that exceed guest expectations, ensuring that all offerings reflect the standards of the company. Enforce and adhere to strict health and safety regulations in the kitchen. Ensure cleanliness and organization of the pastry kitchen to comply with all sanitation standards and regulations.<br>Qualifications<br>Proven experience as an Executive Pastry Chef in a hotel or Restaurants Extensive knowledge of classical and contemporary pastry techniques, including desserts, breads, cakes, confections, and plated desserts. Strong leadership and team management skills, with a demonstrated ability to inspire and lead a large and diverse team in a high-pressure environment. Excellent organizational, time-management, and problem-solving abilities. Ability to work creatively and efficiently within budget constraints. Strong understanding of food safety regulations and quality control standards. Exceptional communication skills and the ability to collaborate with various departments. Culinary degree or equivalent qualification from a reputable culinary school is preferred.

Company Description ESSO Coffee is a growing coffee-focused hospitality brand dedicated to offering high-quality beverages and thoughtfully crafted food in a welcoming, community-oriented atmosphere. The team is passionate about fresh ingredients, consistent quality, and friendly, attentive service. ESSO Coffee values collaboration, creativity, and continuous improvement in both its kitchen and front-of-house operations. Team members are encouraged to share ideas, take ownership of their work, and contribute to a positive guest experience. The company is committed to providing a supportive workplace where individuals can develop their culinary and leadership skills. Role Description The Head Chef at ESSO Coffee is a full-time, on-site role based in Jeddah, responsible for leading all kitchen operations and ensuring consistently high culinary standards. The Head Chef plans and develops the menu, designs seasonal specials, and ensures that dishes align with the brand’s coffee-focused concept. Daily responsibilities include supervising kitchen staff, organizing prep and service, managing food ordering and inventory, and maintaining strict food safety and hygiene standards. The Head Chef trains and mentors the culinary team, sets clear expectations, and schedules shifts to support efficient service. This role also collaborates closely with management and barista teams to coordinate menu offerings, control costs, and improve processes, while responding to guest feedback and adapting the menu as needed. Qualifications Strong culinary skills, with proven experience in a Head Chef or senior kitchen leadership role, ideally in cafés, bistros, or coffee-focused concepts. Demonstrated ability to design, test, and implement menus that complement specialty coffee and meet cost and quality targets. Knowledge of food safety, hygiene regulations, and best practices for maintaining a clean, organized, and compliant kitchen. Experience managing kitchen operations, including inventory control, vendor relationships, and cost management. Effective leadership skills, with a track record of training, coaching, and developing diverse kitchen teams. Strong time management and organizational skills, with the ability to perform under pressure during busy service periods. Clear and respectful communication skills, with the ability to collaborate with front-of-house and management teams. Flexibility to work shifts, weekends, and holidays as required by the operation. Culinary degree or equivalent professional training is preferred but not required if supported by relevant experience. Familiarity with the Jeddah food scene and local supplier networks is an advantage.