Chef Bakery Jobs in Saudi

Sous Chef – Chocolate & Pastry Location: Riyadh, Saudi Arabia Employment Type: Full‑Time Role Summary We are seeking a highly skilled Sous Chef specialized in Chocolate and Pastry to support our culinary production, lead daily operations, and contribute to the development of premium chocolate items. The ideal candidate has strong technical expertise in chocolate work, pastry production, and creative product development, with the ability to manage a team in a fast‑paced environment. Key Responsibilities Chocolate Production — Oversee tempering, molding, enrobing, and creation of chocolate-based products with consistent quality. Pastry Preparation — Lead daily pastry production including doughs, creams, fillings, and baked items. Recipe Development — Assist in creating new chocolate and pastry concepts aligned with brand standards. Quality Control — Ensure all products meet taste, texture, and presentation standards. Team Leadership — Supervise junior chefs, provide training, and maintain smooth kitchen workflow. Inventory Management — Monitor stock levels, coordinate with procurement, and ensure proper storage of raw materials. Hygiene & Compliance — Maintain strict adherence to food safety, hygiene, and HACCP standards. Qualifications & Skills Professional Chocolate Training or equivalent culinary certification. Minimum 3–5 years experience in chocolate and pastry production. Strong knowledge of chocolate tempering, pralines production, ganache formulation, and decorative techniques. Ability to work with precision, creativity, and high attention to detail. Experience managing kitchen staff and coordinating production schedules. Excellent organizational and communication skills. How to Apply Please send your CV and portfolio of previous chocolate/pastry work to us

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

<p>JOB OVERVIEW The Sous Chef plays a pivotal leadership role within the Culinary team at Faena The Sea. This position works closely with the Chef de Cuisine to ensure the flawless execution of Faena s culinary vision, maintaining the highest standards of food quality, presentation, and Forbes Five-Star service. The Sous Chef leads by example, demonstrating hands-on mastery of kitchen operations while mentoring and developing the culinary brigade to embody Faena s artistry, discipline, and creativity.</p><p>DUTIES AND RESPONSIBILITIES</p><p>Operational Excellence</p><ul><li>Supervises and coordinate daily kitchen operations, ensuring consistency, quality, and timely service.</li><li>Oversees assigned kitchen stations and production areas, maintaining adherence to recipes, presentation standards, and portion control.</li><li>Conducts daily line checks to ensure readiness, organization, and product quality.</li><li>Supports menu development, seasonal updates, and special event menus in collaboration with senior culinary leadership.</li><li>Maintains compliance with all health, safety, and sanitation regulations.</li><li>Ensures all kitchen equipment and facilities are maintained in optimal condition.</li></ul><p>Leadership &amp; Team Development</p><ul><li>Leads and motivate culinary staff to deliver exceptional results while fostering a positive, collaborative work culture.</li><li>Trains, mentors, and evaluates team members, ensuring continuous development and alignment with Faena s brand values.</li><li>Supervises cooks of all levels (Cook 1 4) and ensure that standards of preparation, plating, and timing are met.</li><li>Conducts pre-service briefings and communicate effectively with both front- and back-of-house teams to ensure seamless service.</li><li>Leads by example through professionalism, efficiency, and creativity.</li></ul><p>Financial &amp; Administrative Responsibilities</p><ul><li>Assists the Executive Sous Chef in controlling food and labor costs through effective scheduling, waste management, and purchasing controls.</li><li>Maintains inventory accuracy and monitor stock levels for daily operations.</li><li>Reviews sales and cost reports to identify opportunities for improvement and efficiency.</li><li>Supports vendor relationships and ensure sourcing of premium ingredients consistent with Faena s luxury standards.</li></ul><p>Guest Experience &amp; Brand Representation</p><ul><li>Ensures all culinary creations reflect Faena s artistic and storytelling-driven identity.</li><li>Partners with the Events, Banquet, and Restaurant teams to deliver flawless guest experiences for VIP functions and luxury events.</li><li>Upholds Forbes Five-Star and AAA Five-Diamond standards in all culinary and service interactions.</li><li>Represents Faena s culinary excellence in tastings, inspections, and special occasions.</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>Minimum 5 years of progressive culinary experience, with at least 2 years in a leadership role in a luxury hotel, resort, or fine-dining restaurant.</li><li>Formal culinary education or equivalent apprenticeship required.</li><li>Proven experience managing high-volume, multi-outlet kitchen operations.</li><li>Strong organizational, leadership, and communication skills.</li><li>Comprehensive knowledge of food safety, HACCP, and sanitation standards.</li><li>Financial acumen related to food cost control and labor management.</li><li>ServSafe or equivalent certification required.</li><li>Flexible schedule, including nights, weekends, and holidays.</li></ul><p>Personal Attributes</p><ul><li>Hands-on leader who thrives in a creative and disciplined culinary environment.</li><li>Passionate about hospitality, artistry, and excellence in guest experience.</li><li>Calm, composed, and solution-oriented under pressure.</li><li>Embodies Faena s core values of authenticity, teamwork, and innovation.</li></ul>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><b >Role Overview:</b></p><p>The Sous Chef supports the Executive Chef in overseeing daily kitchen operations, ensuring exceptional food quality, consistency, and presentation in line with Four Seasons luxury standards. This role is responsible for leading the culinary team, maintaining high operational efficiency, and delivering outstanding guest dining experiences.</p> <p> </p> <p> <b>Key Responsibilities:</b> </p> <ul> <li> <p>Assist the Executive Chef in managing all kitchen operations and team performance</p> </li> <li> <p>Supervise and coordinate kitchen staff, including Chef de Partie, Commis, and Stewarding teams</p> </li> <li> <p>Ensure all dishes are prepared and presented to the highest quality and brand standards</p> </li> <li> <p>Monitor food preparation, portion control, and consistency during service</p> </li> <li> <p>Support menu planning, recipe development, and seasonal updates</p> </li> <li> <p>Maintain strict adherence to hygiene, HACCP, and health &amp; safety standards</p> </li> <li> <p>Control costs through proper inventory management, waste reduction, and ordering practices</p> </li> <li> <p>Train, mentor, and develop team members to enhance performance and growth</p> </li> <li> <p>Step in to lead kitchen operations in the absence of the Executive Chef</p> </li> </ul> <p> </p> <p> <b>Requirements:</b> </p> <ul> <li> <p>5+ years of culinary experience, with at least 2 years in a similar role</p> </li> <li> <p>Experience in luxury hotels or fine dining establishments preferred</p> </li> <li> <p>Strong leadership and team management skills</p> </li> <li> <p>Excellent knowledge of culinary techniques, kitchen operations, and food trends</p> </li> <li> <p>Ability to work under pressure in a fast-paced environment</p> </li> <li> <p>Strong organizational, communication, and problem-solving skills</p> </li> <li> <p>Culinary diploma or equivalent qualification preferred</p> </li> </ul> <ul> <li> <p>In-depth knowledge of food safety, hygiene, and HACCP standards</p> </li> <li> <p> Candidates must be eligible to work in Saudi Arabia.</p> </li> </ul> <p> </p> <p> <b>What We Offer</b> <br> Competitive salary in a tax-free environment.<br> Staff accommodation and transportation provided.<br> 30 days of paid annual vacation, plus public holidays.<br> Paid round-trip home leave ticket.<br> Complimentary meals and uniform care.<br> Comprehensive medical and life insurance.<br> Employee Assistance Program and complimentary stays at Four Seasons properties worldwide.<br> A professional, supportive kitchen environment where you can develop your skills and grow your career.</p> <p> </p> <p> <b>Schedule &amp; Hours</b> <br>Full-time position with rotating shifts, including weekends and public holidays.</p> <p> </p> <p> </p> <p> </p> <p> </p> <p> </p></div></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>We are seeking a talented and passionate Demi Chef specializing in Indian cuisine to join our culinary team in Madinah, Saudi Arabia. As a key member of our kitchen staff, you will assist in the preparation and presentation of authentic Indian dishes, ensuring the highest standards of quality and taste.</p><p>Assist the Chef de Partie in preparing and cooking Indian dishes according to recipes and standards</p><p>Ensure the quality and consistency of all food items produced in the kitchen</p><p>Maintain a clean and organized work station, adhering to food safety and hygiene regulations</p><p>Collaborate with kitchen staff to ensure smooth operations during service</p><p>Assist in menu planning and development of new Indian dishes</p><p>Monitor and maintain adequate inventory of ingredients and supplies</p><p>Train and mentor junior kitchen staff in Indian cooking techniques</p><p>Participate in food cost control and waste reduction initiatives</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Proven experience as a Demi Chef or in a similar role, with a focus on Indian cuisine</li><li>Proficiency in preparing a wide range of Indian dishes and understanding of Indian culinary traditions</li><li>Strong knife skills and ability to operate standard kitchen equipment</li><li>Knowledge of food safety and hygiene standards</li><li>Ability to work efficiently in a fast-paced environment</li><li>Excellent teamwork and communication skills</li><li>Culinary degree or diploma preferred</li><li>Food safety certification is a plus</li><li>Physical stamina to stand for extended periods and lift heavy items when necessary</li><li>Flexibility to work various shifts, including weekends and holidays</li></ul><p></p></section>

Position Summary The Chef de Cuisine - S. A. L. T. is responsible for delivering exceptional culinary experiences through high-quality food preparation, operational excellence, and compliance with company and public health standards. Working closely with the Executive Chef, this role supports the execution of S. A. L. T. Restaurant and S. A. L. T. Lab programs, including menu rollouts, culinary innovations, local market experiences, and the consistent delivery of Silversea’s culinary standards to enhance guest satisfaction.<br> Reporting Structure Reporting to the Executive Chef and Executive Sous Chef. Subordinates – Sous Chefs, Chef de Parties and Cook. <br>Job Responsibilities Lead and oversee all culinary operations for the S. A. L. T. Restaurant and S. A. L. T. Lab, ensuring exceptional food quality and guest satisfaction. Manage menu execution, food preparation, culinary presentations, cooking demonstrations, and special dining events. Collaborate with the Executive Chef on menu planning, food costing, inventory control, and product management. Supervise, train, coach, and develop kitchen team members to maintain high culinary and service standards. Ensure compliance with company recipes, food presentation standards, and consistency across all dishes served. Monitor food ordering, storage, stock levels, and waste management to optimize costs and minimize spoilage. Maintain strict adherence to Public Health, food safety, sanitation, and pest control regulations. Coordinate special dietary requirements, allergies, and guest requests to deliver personalized dining experiences. Foster strong collaboration with restaurant, hotel, and onboard departments to ensure seamless operations and outstanding guest service. Drive team performance, operational efficiency, budget control, and continuous improvement while maintaining a positive work environment.<br>Education/Experience/Qualifications: Valid STCW95 certification. Minimum of 4 years’ experience at an International 5-star establishment and at least 1 year of which as Chef de Cuisine. At least 2 years’ experience as Sous Chef in Michelin Star/Relais Chateaux. Good knowledge of international cuisine and European culinary background. Must display the ability to pay close attention to detail and desire to take pride in one’s work. Knowledge and experience of Public Health policies and procedures. Ability to read, interpret and demonstrate culinary fundamentals. Excellent knife skills. Must be proficient in all stations in the galley. Physically and medically fit. Moral integrity is required. <br>Language Requirement Fluent in spoken and written English, with the ability to communicate effectively with guests and crew and follow or provide clear instructions in a multicultural environment.

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>We are seeking a talented and passionate Demi Chef specializing in Indian cuisine to join our culinary team in Madinah, Saudi Arabia. As a key member of our kitchen staff, you will assist in the preparation and presentation of authentic Indian dishes, ensuring the highest standards of quality and taste.</p><p>Assist the Chef de Partie in preparing and cooking Indian dishes according to recipes and standards</p><p>Ensure the quality and consistency of all food items produced in the kitchen</p><p>Maintain a clean and organized work station, adhering to food safety and hygiene regulations</p><p>Collaborate with kitchen staff to ensure smooth operations during service</p><p>Assist in menu planning and development of new Indian dishes</p><p>Monitor and maintain adequate inventory of ingredients and supplies</p><p>Train and mentor junior kitchen staff in Indian cooking techniques</p><p>Participate in food cost control and waste reduction initiatives</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Proven experience as a Demi Chef or in a similar role, with a focus on Indian cuisine</li><li>Proficiency in preparing a wide range of Indian dishes and understanding of Indian culinary traditions</li><li>Strong knife skills and ability to operate standard kitchen equipment</li><li>Knowledge of food safety and hygiene standards</li><li>Ability to work efficiently in a fast-paced environment</li><li>Excellent teamwork and communication skills</li><li>Culinary degree or diploma preferred</li><li>Food safety certification is a plus</li><li>Physical stamina to stand for extended periods and lift heavy items when necessary</li><li>Flexibility to work various shifts, including weekends and holidays</li></ul><p></p></section>

<p>Position Summary<br>We are looking for an experienced Senior Chef specializing in International Cuisine to join our operation in Saudi Arabia.<br>The ideal candidate should have a strong restaurant background, excellent culinary skills, creativity, and solid experience in developing and executing modern international menus.<br><br>Key Responsibilities<br>Prepare and execute high-quality international dishes. <br>Develop new menu items and seasonal specials. <br>Maintain consistency in taste, presentation, portion size, and quality. <br>Create modern and attractive food presentations. <br>Standardize recipes and preparation methods. <br>Support food costing and portion control. <br>Supervise and train kitchen team members. <br>Manage daily kitchen preparation and service. <br>Monitor food quality and kitchen productivity. <br>Maintain excellent hygiene and food-safety standards. <br>Control food waste and ingredient usage. <br>Work closely with the Executive Chef on menu development. <br>Ensure smooth kitchen operations during busy service periods.</p><p><strong>Desired Candidate Profile</strong></p><p>Cuisine Experience<br>Strong knowledge of several international cuisines is required, preferably:<br>Mediterranean Italian French Asian Middle Eastern Contemporary International<br>Experience with modern fusion cuisine is an advantage.<br><br>Candidate Requirements<br>Minimum 7 10 years of professional kitchen experience. <br>Minimum 3 years in a Senior Chef, Sous Chef, or similar position. <br>Strong background in high-end restaurants or 5-star hotels. <br>Excellent knowledge of international cuisine. <br>Strong plating and food-presentation skills. <br>Experience in menu development and recipe standardization. <br>Good knowledge of food costing and portion control. <br>Knowledge of HACCP and food-safety standards. <br>Strong leadership and team-management skills. <br>Able to relocate to Saudi Arabia. <br>Arabic communication skills required. <br>English communication skills required.</p><p>Practical Tasting Lebanon<br>Shortlisted candidates must be available for an in-person practical cooking assessment and tasting in Lebanon before final selection.</p>

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.

<p>Oversee daily kitchen operations, including food preparation, cooking, and plating, while maintaining the highest standards of quality and presentation. Supervise, train, and mentor kitchen staff, fostering a collaborative and supportive work environment that encourages professional growth and development. Develop and customize menus in partnership with the Executive Chef, incorporating innovative techniques and seasonal ingredients while analyzing cost implications. Ensure strict adherence to food safety regulations, FSSAI compliance, and hygiene protocols across all kitchen areas. Manage inventory, monitor food costs, and implement efficient systems to minimize waste while maintaining product quality. Conduct regular quality assurance checks on all dishes and ingredients, providing constructive feedback to kitchen team members. Organize and coordinate kitchen workflows to optimize efficiency and meet service demands during peak hours. Analyze kitchen performance metrics and implement data-driven improvements to enhance productivity and profitability. Communicate transparently with front-of-house staff to ensure seamless service and address any customer concerns related to food quality. Stay current with culinary trends, techniques, and best practices, bringing fresh ideas and innovative approaches to the kitchen. Support the Executive Chef in strategic planning, budgeting, and long-term kitchen development initiatives.</p><p><strong>Desired Candidate Profile</strong></p><p>Minimum 8-10 years of professional culinary experience in established kitchens. Minimum 3-5 years in a supervisory or leadership role within a kitchen environment. Proven experience in fine dining, upscale restaurants, or premium hospitality establishments. Experience managing kitchen budgets, inventory, and food cost controls.</p>

<h3 >Role Summary - Chef de Partie</h3> <p >Hilton is seeking a dedicated <strong >Chef de Partie</strong> to join its full-time culinary team in Jeddah, Makkah, Saudi Arabia. This role is central to overseeing the preparation of high-quality dishes and contributing to memorable guest experiences through exceptional culinary standards and efficient kitchen operations.</p> <h3 >Key Responsibilities</h3> <p >The Chef de Partie will manage a range of culinary and supervisory duties, ensuring consistent food quality and adherence to operational standards. Primary responsibilities include:</p> <ul > <li >Preparing, seasoning, cooking, and testing dishes according to established recipes, ensuring consistency in taste and presentation.</li> <li >Supervising line cooks and providing necessary support in the absence of senior chefs to maintain smooth and efficient kitchen operations.</li> <li >Maintaining all work areas in a clean, tidy, and organized manner, preventing cross-contamination.</li> <li >Monitoring ingredient quality, ensuring proper storage practices, and implementing effective stock rotation.</li> <li >Assisting with food cost control initiatives, contributing to improved gross profit margins and achievement of departmental financial targets.</li> <li >Upholding compliance with all health, safety, sanitation, and alcohol awareness regulations to ensure the highest standards of guest and team member wellbeing.</li> </ul> <h3 >Candidate Profile and Requirements</h3> <p >Candidates for this full-time position should possess 5-10 years of relevant experience in a professional kitchen environment. Hilton's core values guide success, and we seek individuals who demonstrate the following qualities:</p> <ul > <li >A passion for <strong >Hospitality</strong>, focused on delivering warmth and exceptional guest experiences.</li> <li >Acting with <strong >Integrity</strong> and consistently making ethical decisions.</li> <li >Inspiring others through effective <strong >Leadership</strong>.</li> <li >A belief that <strong >Teamwork</strong> drives optimal outcomes.</li> <li >A strong sense of <strong >Ownership</strong> and accountability for responsibilities.</li> <li >A focus on the <strong >Now</strong>, approaching each moment with urgency and discipline to create lasting impact.</li> </ul> <h3 >About Hilton</h3> <p >Hilton is a global leader in the hospitality industry, recognized for its award-winning workplace culture. The company has welcomed over 3 billion guests worldwide, maintaining its founding vision to fill the earth with the light and warmth of hospitality. Hilton has consistently been recognized on the World’s Best Workplaces list by Great Place to Work and Fortune, setting new standards for the future of travel with its portfolio of world-class brands.</p> <h3 >Career Opportunities at Hilton</h3> <p >Hilton is committed to building an exceptional workplace for its team members, who are fundamental to delivering outstanding guest experiences. The company supports individuals throughout their career journeys, whether they are starting out or exploring new opportunities. Professionals are invited to join Hilton and contribute to its mission of providing the best stay for every guest.</p> <h3 >Application Details</h3> <p >Interested candidates are encouraged to apply for this full-time Chef de Partie position in Jeddah, Makkah. Salary details will be discussed during the interview process.</p>

<h3 >Role Summary - Chef de Partie</h3> <p >Hilton is seeking a dedicated <strong >Chef de Partie</strong> to join its full-time culinary team in Jeddah, Makkah, Saudi Arabia. This role is central to overseeing the preparation of high-quality dishes and contributing to memorable guest experiences through exceptional culinary standards and efficient kitchen operations.</p> <h3 >Key Responsibilities</h3> <p >The Chef de Partie will manage a range of culinary and supervisory duties, ensuring consistent food quality and adherence to operational standards. Primary responsibilities include:</p> <ul > <li >Preparing, seasoning, cooking, and testing dishes according to established recipes, ensuring consistency in taste and presentation.</li> <li >Supervising line cooks and providing necessary support in the absence of senior chefs to maintain smooth and efficient kitchen operations.</li> <li >Maintaining all work areas in a clean, tidy, and organized manner, preventing cross-contamination.</li> <li >Monitoring ingredient quality, ensuring proper storage practices, and implementing effective stock rotation.</li> <li >Assisting with food cost control initiatives, contributing to improved gross profit margins and achievement of departmental financial targets.</li> <li >Upholding compliance with all health, safety, sanitation, and alcohol awareness regulations to ensure the highest standards of guest and team member wellbeing.</li> </ul> <h3 >Candidate Profile and Requirements</h3> <p >Candidates for this full-time position should possess 5-10 years of relevant experience in a professional kitchen environment. Hilton's core values guide success, and we seek individuals who demonstrate the following qualities:</p> <ul > <li >A passion for <strong >Hospitality</strong>, focused on delivering warmth and exceptional guest experiences.</li> <li >Acting with <strong >Integrity</strong> and consistently making ethical decisions.</li> <li >Inspiring others through effective <strong >Leadership</strong>.</li> <li >A belief that <strong >Teamwork</strong> drives optimal outcomes.</li> <li >A strong sense of <strong >Ownership</strong> and accountability for responsibilities.</li> <li >A focus on the <strong >Now</strong>, approaching each moment with urgency and discipline to create lasting impact.</li> </ul> <h3 >About Hilton</h3> <p >Hilton is a global leader in the hospitality industry, recognized for its award-winning workplace culture. The company has welcomed over 3 billion guests worldwide, maintaining its founding vision to fill the earth with the light and warmth of hospitality. Hilton has consistently been recognized on the World’s Best Workplaces list by Great Place to Work and Fortune, setting new standards for the future of travel with its portfolio of world-class brands.</p> <h3 >Career Opportunities at Hilton</h3> <p >Hilton is committed to building an exceptional workplace for its team members, who are fundamental to delivering outstanding guest experiences. The company supports individuals throughout their career journeys, whether they are starting out or exploring new opportunities. Professionals are invited to join Hilton and contribute to its mission of providing the best stay for every guest.</p> <h3 >Application Details</h3> <p >Interested candidates are encouraged to apply for this full-time Chef de Partie position in Jeddah, Makkah. Salary details will be discussed during the interview process.</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.<br><br>As a Chef de Partie you are responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:<br><br>• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites<br>• Coordinate daily tasks with the Sous Chef or Executive Chef<br>• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks<br>• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques<br>• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up and supervising of buffets and special functions<br>• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control<br>• Consult and check on daily requirements, functions and last minute events<br>• Guide and train the subordinates on a daily basis to ensure high motivation and economical working environment</p> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> 2+ years </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

Sous Chef – Chocolate & Pastry Location: Riyadh, Saudi Arabia Employment Type: Full‑Time Role Summary We are seeking a highly skilled Sous Chef specialized in Chocolate and Pastry to support our culinary production, lead daily operations, and contribute to the development of premium chocolate items. The ideal candidate has strong technical expertise in chocolate work, pastry production, and creative product development, with the ability to manage a team in a fast‑paced environment. Key Responsibilities Chocolate Production — Oversee tempering, molding, enrobing, and creation of chocolate-based products with consistent quality. Pastry Preparation — Lead daily pastry production including doughs, creams, fillings, and baked items. Recipe Development — Assist in creating new chocolate and pastry concepts aligned with brand standards. Quality Control — Ensure all products meet taste, texture, and presentation standards. Team Leadership — Supervise junior chefs, provide training, and maintain smooth kitchen workflow. Inventory Management — Monitor stock levels, coordinate with procurement, and ensure proper storage of raw materials. Hygiene & Compliance — Maintain strict adherence to food safety, hygiene, and HACCP standards. Qualifications & Skills Professional Chocolate Training or equivalent culinary certification. Minimum 3–5 years experience in chocolate and pastry production. Strong knowledge of chocolate tempering, pralines production, ganache formulation, and decorative techniques. Ability to work with precision, creativity, and high attention to detail. Experience managing kitchen staff and coordinating production schedules. Excellent organizational and communication skills. How to Apply Please send your CV and portfolio of previous chocolate/pastry work to us

<h3 >Company and Project Overview</h3> <p >Fairmont Hotels &amp; Resorts is preparing to open Raffles &amp; Fairmont The Red Sea, a new property situated within the Kingdom’s groundbreaking Red Sea Project. This resort is designed to provide visitors with access to a nature-focused experience, featuring 361 rooms, eleven distinct dining concepts—including overwater restaurants with views of the Red Sea and mangroves—and a spa. The development is committed to setting new standards in sustainable development, located on 200km of untouched coastline, an archipelago of more than 90 unspoiled islands, dormant volcanoes, rich marine habitats, and ancient archaeological sites on the Sea Front in Al Madinah, Saudi Arabia.</p> <h3 >About the Demi Chef De Partie Role</h3> <p >The Demi Chef De Partie will report directly to the Chef De Partie and is responsible for upholding the highest standards in food preparation and kitchen operations. This full-time position requires a professional who can consistently deliver friendly and proactive guest service while ensuring culinary excellence within the resort's diverse dining concepts.</p> <h3 >Key Responsibilities</h3> <ul > <li >Consistently offer professional, friendly, and proactive guest service while supporting fellow colleagues.</li> <li >Ensure consistency in the preparation of all food items for a la carte and/or buffet menus according to hotel recipes and standards.</li> <li >Actively share ideas, opinions, and suggestions in daily shift briefings.</li> <li >Ensure all kitchen colleagues are aware of established standards and expectations.</li> <li >Liaise daily with Outlet Chefs to maintain open lines of communication regarding guest feedback.</li> <li >Complete daily checks of all mis en place to ensure freshness and quality standards.</li> <li >Maintain proper rotation of product in all chillers to minimize wastage and spoilage.</li> <li >Possess full knowledge of all menu items, daily features, and promotions.</li> <li >Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.</li> <li >Follow kitchen policies, procedures, and service standards.</li> <li >Adhere to all safety and sanitation policies when handling food and beverage.</li> <li >Perform other duties as assigned by management.</li> </ul> <h3 >Qualifications and Experience</h3> <ul > <li >A minimum of 0-1 years of experience in a culinary role.</li> <li >Demonstrated ability to execute food preparation tasks with precision and consistency.</li> <li >Understanding of kitchen operations and food safety protocols.</li> <li >Ability to work effectively within a team and communicate clearly.</li> </ul> <h3 >Operational Standards and Teamwork</h3> <p >The Demi Chef De Partie is expected to uphold rigorous operational standards, contributing to a seamless and high-quality culinary experience. This involves proactive engagement in daily kitchen activities, ensuring adherence to all established procedures, and fostering a collaborative environment with colleagues and Outlet Chefs to address guest feedback and maintain service excellence.</p> <h3 >Location and Work Type</h3> <p >This is a full-time position located at the Raffles &amp; Fairmont The Red Sea property on the Sea Front in Al Madinah (Medina), Saudi Arabia. The role offers an opportunity to contribute to a luxury hospitality environment within a unique and sustainably developed destination.</p>

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

<h3 >About Hyatt Place Al Ula</h3> <p >Hyatt Place Al Ula is dedicated to providing high-quality hospitality experiences. Located in Al Ula, the hotel focuses on delivering exceptional service and culinary offerings to its guests. We are currently seeking an experienced Asian Sous Chef to enhance our kitchen operations and uphold our standards of excellence.</p> <h3 >The Role of Asian Sous Chef</h3> <p >As the Asian Sous Chef, you will play a central role in supporting the kitchen team and delivering authentic Asian culinary experiences. This full-time position involves overseeing the preparation and presentation of Asian cuisine, ensuring high standards of food quality and guest satisfaction are consistently met.</p> <h3 >Key Responsibilities</h3> <ul > <li >Prepare and present authentic Asian dishes in accordance with established hotel standards.</li> <li >Ensure consistent food quality, presentation, and portion control across all Asian cuisine offerings.</li> <li >Support menu development and the expansion of Asian cuisine options.</li> <li >Maintain strict adherence to hygiene, food safety, and sanitation standards within the kitchen.</li> <li >Monitor inventory levels and assist in cost control initiatives to optimize kitchen efficiency.</li> <li >Collaborate effectively with the broader kitchen team to ensure smooth daily operations.</li> </ul> <h3 >Candidate Profile</h3> <ul > <li >Previous experience of 2-5 years as an Asian Sous Chef or in a similar culinary leadership role within the hospitality or restaurant sector.</li> <li >Strong knowledge of diverse Asian cuisine and advanced cooking techniques.</li> <li >A solid understanding of food safety and hygiene standards is essential.</li> <li >Demonstrated ability to work efficiently and maintain composure in a fast-paced kitchen environment.</li> <li >Strong attention to detail and a commitment to high-quality culinary standards.</li> <li >Good communication and teamwork skills to foster a collaborative kitchen atmosphere.</li> </ul> <h3 >Work Environment</h3> <p >This full-time position is based at Hyatt Place Al Ula in Al Ula. The role requires working within a dynamic kitchen environment, collaborating with a dedicated culinary team to deliver authentic Asian dining experiences for guests.</p> <h3 >Application Process</h3> <p >Candidates who meet the specified qualifications and are interested in contributing to our culinary team are encouraged to apply.</p>

<h3 >About The Luxury Collection</h3> <p >The Luxury Collection is seeking a <strong >Chef de Partie</strong> to join its team in Jeddah, Makkah. This full-time role involves preparing and cooking food items to high standards, ensuring quality and presentation in a dynamic kitchen environment.</p> <h3 >Role Summary</h3> <p >The Chef de Partie is responsible for the preparation of various food items, adherence to recipes, and maintaining quality and presentation standards. This role requires attention to detail in food preparation, temperature regulation, and inventory management, while also supporting kitchen operations during busy periods.</p> <h3 >Key Responsibilities</h3> <ul > <li >Prepare special meals or substitute items as required.</li> <li >Regulate temperatures of ovens, broilers, grills, and roasters.</li> <li >Manage freezer storage, including thawing food items in the refrigerator.</li> <li >Ensure proper portioning, arrangement, and garnishing of food.</li> <li >Maintain accurate food logs and monitor the quality and quantity of prepared food.</li> <li >Communicate assistance needed during peak periods and inform the Chef of excess food items for daily specials.</li> <li >Inform Food &amp; Beverage service staff about menu specials and out-of-stock items.</li> <li >Prepare and cook food according to established recipes, quality standards, presentation standards, and food preparation checklists.</li> <li >Prepare cold food items as needed.</li> </ul> <h3 >Operational and Team Support</h3> <ul > <li >Assist management with hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees, serving as a role model.</li> <li >Adhere to all company, safety, and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to management.</li> <li >Complete all required safety training and certifications.</li> <li >Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information and protect company assets.</li> <li >Anticipate and address guests’ service needs, communicating professionally.</li> <li >Develop and maintain positive working relationships with colleagues, supporting the team to achieve common goals, and responding appropriately to concerns.</li> <li >Ensure adherence to quality expectations and standards.</li> </ul> <h3 >Qualifications and Physical Requirements</h3> <ul > <li >2-5 years of experience in a similar role.</li> <li >Ability to stand, sit, or walk for extended periods.</li> <li >Capability to reach overhead and below the knees, including bending, twisting, pulling, and stooping.</li> <li >Ability to move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.</li> </ul> <h3 >Application Information</h3> <p >This is a full-time position based in Jeddah, Makkah. Salary details will be discussed during the interview process. Qualified candidates are encouraged to apply.</p>

<h3 >About the Role</h3> <p >Luxury Collection is seeking a <strong >Chef de Partie</strong> to join their team. This full-time role involves preparing and cooking food items according to established recipes, quality standards, and presentation guidelines, ensuring a high level of food quality and guest satisfaction.</p> <h3 >Key Responsibilities</h3> <ul > <li >Prepare special meals or substitute items as required.</li> <li >Regulate the temperature of cooking equipment such as ovens, broilers, grills, and roasters.</li> <li >Manage food thawing processes by pulling items from freezer storage to thaw in the refrigerator.</li> <li >Ensure proper portioning, arrangement, and garnishing of food.</li> <li >Maintain accurate food logs and monitor the quality and quantity of prepared food.</li> <li >Communicate staffing needs during busy periods and inform the Chef of excess food items for daily specials.</li> <li >Inform Food &amp; Beverage service staff about menu specials and out-of-stock items.</li> <li >Prepare and cook both hot and cold foods according to recipes, quality standards, and food preparation checklists.</li> </ul> <h3 >Operational Support and Team Collaboration</h3> <ul > <li >Assist management with hiring, training, scheduling, evaluating, counseling, disciplining, and motivating employees, serving as a role model.</li> <li >Adhere to all company, safety, and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to management.</li> <li >Complete all required safety training and certifications.</li> <li >Maintain a clean and professional uniform and personal appearance, ensure confidentiality of proprietary information, and protect company assets.</li> <li >Anticipate and address guests’ service needs, communicating clearly and professionally.</li> <li >Develop and maintain positive working relationships with colleagues, support the team in achieving common goals, and respond appropriately to employee concerns.</li> <li >Ensure adherence to quality expectations and standards in all tasks.</li> </ul> <h3 >Physical Requirements</h3> <ul > <li >Ability to stand, sit, or walk for extended periods.</li> <li >Capability to reach overhead and below the knees, including bending, twisting, pulling, and stooping.</li> <li >Ability to move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.</li> </ul> <h3 >Qualifications and Experience</h3> <ul > <li ><strong >Education:</strong> Technical, Trade, or Vocational School Degree.</li> <li ><strong >Related Work Experience:</strong> At least 3 years of related work experience.</li> <li ><strong >Supervisory Experience:</strong> No supervisory experience is required for this role.</li> </ul> <h3 >Additional Information</h3> <p >This position requires a commitment to maintaining high standards of food preparation and service, while also supporting team objectives and adhering to company policies. The successful candidate will perform other reasonable job duties as requested by Supervisors.</p>