Chef Bakery Jobs in Saudi

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Join a leading and well-established fast-food brand in Saudi Arabia, recognized for delivering high-quality dining experiences across the Kingdom. As an Area Head Chef , you are responsible for maintaining culinary excellence, consistency, and operational efficiency across all assigned locations. This role bridges the gap between executive strategy and kitchen execution, ensuring that food safety, cost controls, menu standardization, and team development meet the company s highest benchmarks. Key Accountabilities Supervise kitchen operations across assigned branches. Ensure food quality, taste, presentation, and consistency. Develop and maintain authentic Asian menus and recipes. Monitor food costs and inventory and minimize waste. Train, coach, and support chefs and kitchen staff. Implement and maintain kitchen SOPs and standards. Support new branch openings and kitchen setup. Ensure compliance with food safety and hygiene regulations. Work closely with operations and management teams to improve performance.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Bachelor s degree in Hospitality, Tourism, or a related field . Minimum 5 10 years of experience as an Area Chef or Multi-Unit Head Chef in a chain experience. Exceptional grasp of food costing, inventory control, kitchen operations, P&amp;L analysis, menu engineering, and high-volume supply chain logistics. Excellent communication, interpersonal, and team-building skills. Must know how to drive (valid license preferred) Fluent in English.</p><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.

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>

<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>

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>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>The FAENA Movement is a journey of art, culture, and community. Rooted in the soulful traditions of the South and elevated by imaginative design, our culture celebrates authentic hospitality and transformative experiences. We create spaces where dreams are brought to life—through bold ideas, meaningful collaboration, and a deep sense of purpose.<br>As we continue our expansion into the Kingdom of Saudi Arabia,&nbsp;<strong>FAENA The Red Sea</strong>&nbsp;will mark a new chapter—visionary in spirit, exceptional in execution. We’re building more than a hotel; we’re shaping a world of beauty, wonder, and connection. If you’re driven by creativity, excellence, and a desire to be part of something extraordinary, we invite you to help bring this vision to life.</p><br><br>Job Description<br><br><p>We are seeking a passionate and talented <strong>Chef de Partie</strong> to join our world-class culinary brigade and bring creativity, precision, and personality to the plate.</p><br><p>This role is ideal for chefs with experience in vibrant international dining environments and a strong appreciation for bold flavors, refined techniques, and elevated presentation. Exposure to South American or modern European cuisine styles will be highly valued.</p><br><p><strong>Key Responsibilities</strong></p><br><ul><li>Prepare, cook, and plate dishes in accordance with Faena recipes, presentation standards, and service timing</li><li>Ensure mise en place is accurately prepared, properly labeled, and stored prior to service</li><li>Maintain consistency, quality, and creativity across all menu items, including seasonal offerings and daily specials</li><li>Uphold Faena’s culinary standards in taste, presentation, and overall execution</li><li>Assist with menu tastings, banquets, and special events as required</li><li>Maintain cleanliness, organization, and sanitation of assigned station and kitchen areas</li><li>Ensure full compliance with all health, safety, and hygiene regulations</li><li>Follow daily prep lists and station checklists to ensure service readiness</li><li>Monitor ingredient usage, minimize waste, and ensure efficient resource utilization</li><li>Report equipment issues and product quality concerns promptly to the Chef de Cuisine</li><li>Collaborate effectively with kitchen colleagues, stewards, and Front-of-House teams to ensure smooth service flow</li><li>Support the training and onboarding of new team members in line with SOPs</li><li>Actively participate in daily briefings and contribute to a positive, professional kitchen environment</li><li>Embody Faena’s values of teamwork, creativity, discipline, and passion in all daily operations</li></ul><br>Qualifications<br><br><ul><li>Minimum 2–3 years of experience in a luxury hotel or fine-dining restaurant</li><li>Culinary degree or equivalent hands-on professional experience preferred</li><li>Strong understanding of kitchen operations, food safety standards, and classic cooking techniques</li><li>Experience with South American, Mediterranean, European, or contemporary international cuisine concepts is highly advantageous</li><li>Exposure to high-energy lifestyle hospitality brands or destination dining venues preferred</li><li>Food Handler or ServSafe certification preferred</li><li>Strong time management skills with the ability to multitask in a fast-paced environment</li><li>High attention to detail with a commitment to quality and consistency</li><li>Ability to work collaboratively within a multicultural kitchen brigade</li><li>Adaptability and efficiency under pressure during service periods</li><li>Passion for creativity, presentation, and delivering memorable dining experiences</li></ul> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> 2+ years </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

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.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p><strong>Fairmont Ramla, Riyadh is a luxury hospitality destination offering premium serviced residences, exceptional dining experiences, and world-class guest services. As part of the renowned Fairmont brand, the property is committed to excellence and innovation, delivering unforgettable experiences through high standards in hospitality and culinary arts</strong></p><br><br>Job Description<br><br><ul><li>Lead and oversee all culinary operations of Fairmont Ramla's signature Italian restaurant, ensuring exceptional food quality, presentation, and guest satisfaction.</li><li>Develop authentic Italian menus, seasonal specialties, and innovative culinary experiences while maintaining Fairmont luxury standards.</li><li>Plan, organize, and supervise daily kitchen operations, ensuring efficiency, consistency, and smooth service during breakfast, lunch, and dinner operations.</li><li>Collaborate closely with the Restaurant Manager and Front-of-House team to deliver seamless guest experiences.</li><li>Maintain the highest standards of food safety, hygiene, sanitation, and HACCP compliance.</li><li>Monitor food costs, labor costs, inventory, purchasing, and waste management to achieve financial objectives without compromising quality.</li><li>Lead, coach, mentor, and inspire the culinary brigade, fostering a culture of teamwork, creativity, and continuous development.</li><li>Ensure all recipes, preparation methods, and plating standards are consistently followed.</li><li>Work with the Executive Chef to develop seasonal promotions, special events, VIP experiences, and festive dining concepts.</li><li>Build strong relationships with suppliers to source premium ingredients while maintaining cost efficiency.</li><li>Promote innovation and excellence while preserving the authenticity of Italian cuisine.</li></ul><br>Qualifications<br><br><ul><li>Proven experience in authentic Italian cuisine, including handmade pasta, risotto, wood-fired pizza, premium meats, seafood, and classic Italian desserts.</li><li>Previous experience in a <strong>luxury hospitality brand.</strong></li><li>Strong leadership, coaching, and team development skills.</li><li>Excellent understanding of food cost control, inventory management, purchasing, and budgeting.</li><li>Comprehensive knowledge of HACCP, food safety, and sanitation standards.</li><li>Fluent in English; Arabic is an advantage.</li><li>Proficiency in Microsoft Office and kitchen management systems.</li></ul><br>Additional Information<br><br><p><strong>Your Team and Work Environment:</strong><br>In 1–2 sentences, introduce the team, hotel, or workplace in a way that reflects its culture.<br>Note: The description can be adjusted to meet specific local or legal requirements, such as work permits.</p><br><p><strong>Our Commitment to Diversity &amp; Inclusion:</strong><br>We are an inclusive company, and our goal is to attract, hire, and develop diverse talent.</p><br><p><strong>Reporting &amp; Administration:</strong></p><br><ul><li>Prepare and present sales reports, forecasts, and performance analysis to senior management.</li><li>Track and manage sales leads and opportunities using CRM systems (e.g., Opera, Salesforce, Delphi).</li><li>Ensure accurate records of all client interactions, leads, and bookings.</li><li>Maintain up-to-date knowledge of market conditions, competitor offerings, and industry best practices.</li></ul><p><strong>Requirements:</strong></p><br><ul><li><strong>Education:</strong> Bachelor's degree in Hospitality, Business Administration, Marketing, or a related field. A Master’s degree or industry certifications (e.g., CHME, CMP) is a plus.</li><li><strong>Experience:</strong> Minimum of 5–7 years of experience in sales within the luxury hotel or hospitality industry, with a proven track record of achieving sales targets and managing key accounts.</li><li><strong>Skills:</strong><ul><li>Exceptional sales and negotiation skills, particularly within the luxury market.</li><li>Strong understanding of the hotel industry, including MICE and leisure segments.</li><li>Proficiency in CRM systems, hotel sales software (e.g., Opera, Delphi), and Microsoft Office Suite.</li><li>Fluent in English; additional languages are highly desirable.</li><li>Ability to think strategically and creatively, with excellent problem-solving skills.</li></ul></li></ul><p><strong>Working Conditions:</strong></p><br><ul><li>Full-time position with flexibility for evening and weekend work, depending on client needs and industry events.</li><li>Travel may be required to meet with clients or attend industry events.</li><li>Ability to work under pressure and meet sales targets in a competitive environment.</li></ul><p><strong>Compensation:</strong></p><br><ul><li>Competitive salary and commission structure based on performance.</li><li>Benefits package may include healthcare, retirement plans, travel discounts, and other perks.</li></ul> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> 5+ years </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

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>