Chef Bakery Jobs in Saudi

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><span><b>Job Description</b><br> On behalf of our client, we are seeking a motivated Commis Chef to support the culinary team in food preparation, kitchen organization, and daily operations while ensuring high standards of food quality, hygiene, and safety.<br><b>Job Summary</b><br> The Commis Chef assists senior chefs with ingredient preparation, cooking, plating, and maintaining cleanliness throughout the kitchen. This role is ideal for individuals looking to develop their culinary skills while contributing to efficient kitchen operations and delivering high-quality food.<br><b>Responsibilities</b><br>1- Assist in preparing ingredients and cooking menu items.<br>2- Follow recipes, portion sizes, and presentation guidelines.<br>3- Maintain cleanliness of workstations and kitchen equipment.<br>4- Store food properly and monitor stock rotation.<br>5- Follow food safety, hygiene, and sanitation procedures.<br>6- Support senior chefs during food preparation and service.<br>7- Assist with inventory and stock replenishment.<br>8- Ensure kitchen equipment is cleaned and maintained.<br>9- Work collaboratively with the kitchen team to achieve daily operational goals.<br>10- Perform other duties assigned by supervisors as needed.</span><br><br></span><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"> 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>

Role Description The Head Chef is a full-time, on-site role based in Riyadh, responsible for overseeing all kitchen operations and ensuring high-quality food production in line with GCC’s standards and client requirements. Daily tasks include menu planning, recipe development, and the preparation and presentation of meals for large-scale catering services, including institutional and high-profile clients. The Head Chef manages kitchen staff schedules, assigns duties, and provides guidance and training to maintain consistent performance, food safety, and hygiene. This role involves monitoring inventory, coordinating with procurement for ingredient ordering, and controlling food costs while minimizing waste. The Head Chef also ensures compliance with HACCP, ISO, and internal quality procedures, conducts regular inspections of kitchen areas and equipment, and collaborates with management and client representatives to meet service expectations and support continuous improvement.<br>Qualifications:-· Strong culinary skills, including menu planning, recipe development, and expertise in large-scale and institutional catering.· Proficiency in kitchen operations management, including staff supervision, scheduling, workflow coordination, and performance oversight.· Knowledge of food safety, hygiene, and quality standards, preferably with experience applying HACCP, ISO 22000, and ISO 9001 procedures.· Ability to manage inventory, control food costs, minimize waste, and maintain efficient use of resources.· Effective leadership, communication, and team-building skills, with the ability to train and motivate diverse kitchen teams.· Experience in high-volume catering, hospitality, or institutional food service environments; prior experience in the Gulf region is an advantage.· Relevant culinary or hospitality degree/diploma or equivalent professional certification; formal chef training is preferred.· Ability to work on-site in Riyadh, adapt to structured operational standards, and collaborate with cross-functional and client-facing teams.· Strong leadership and people management skills.· Proven experience leading large multicultural teams.· Solid hot kitchen production background.· Experience managing high volume food production and multiple kitchen units.· Strong knowledge of food safety, quality systems, productivity and cost control.· Experience with international cuisines and large scale catering operation.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><b>Job Title: General Chef</b></p><p><b>We are seeking an experienced General Chef with excellent culinary skills and the ability to efficiently manage kitchen operations while maintaining high standards of food quality, hygiene, and safety.</b></p><p><b>Key Responsibilities:</b></p><ul><li><b>Prepare and cook a wide variety of dishes according to approved recipes and quality standards.</b></li><li><b>Supervise food preparation and kitchen operations.</b></li><li><b>Ensure consistency in food quality and presentation.</b></li><li><b>Maintain food safety, hygiene, and sanitation standards at all times.</b></li><li><b>Lead, organize, and supervise the kitchen team.</b></li><li><b>Monitor inventory levels and coordinate the ordering of food supplies.</b></li><li><b>Minimize food waste and ensure efficient use of ingredients.</b></li><li><b>Assist in menu planning and introduce new menu items when required.</b></li><li><b>Ensure cleanliness and proper maintenance of kitchen equipment and work areas.</b></li><li><b>Comply with company policies and operational procedures.</b></li></ul><p><b>Requirements:</b></p><ul><li><b>Previous experience as a Chef or General Chef.</b></li><li><b>Strong knowledge of Eastern and Western cuisine.</b></li><li><b>Leadership and team management skills.</b></li><li><b>Ability to work efficiently under pressure.</b></li><li><b>Knowledge of food safety and hygiene standards.</b></li><li><b>Culinary or food safety certifications are preferred.</b></li></ul><p><br></p> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><p>Requirements:</p><ul><li>Previous experience as a Chef or General Chef.</li><li>Strong knowledge of Eastern and Western cuisine.</li><li>Leadership and team management skills.</li><li>Ability to work efficiently under pressure.</li><li>Knowledge of food safety and hygiene standards.</li><li>Culinary or food safety certifications are preferred.</li></ul><p><br></p></div>

<h3 >About FAENA and the Role</h3> <p >FAENA, a movement rooted in art, culture, and community, is expanding its authentic hospitality and transformative experiences into the Kingdom of Saudi Arabia. We are seeking a dedicated and experienced <strong >Sous Chef</strong>, a <strong >Saudi National</strong>, to join our culinary team at FAENA The Red Sea. This full-time role is pivotal in shaping a world of beauty, wonder, and connection through exceptional culinary artistry.</p> <h3 >Role Purpose and Impact</h3> <p >The Sous Chef holds a key leadership position within the Culinary team, working directly with the Chef de Cuisine. This role is responsible for ensuring the flawless execution of FAENA’s culinary vision, upholding the highest standards of food quality, presentation, and Forbes Five-Star service. The Sous Chef leads by example, demonstrating mastery of kitchen operations while mentoring and developing the culinary brigade to embody FAENA’s artistry, discipline, and creativity.</p> <h3 >Key Responsibilities</h3> <ul > <li >Supervise and coordinate daily kitchen operations, ensuring consistency, quality, and timely service.</li> <li >Oversee assigned kitchen stations and production areas, maintaining adherence to recipes, presentation standards, and portion control.</li> <li >Conduct daily line checks to ensure readiness, organization, and product quality.</li> <li >Support menu development, seasonal updates, and special event menus in collaboration with senior culinary leadership.</li> <li >Maintain compliance with all health, safety, and sanitation regulations, ensuring optimal condition of kitchen equipment and facilities.</li> <li >Lead and motivate culinary staff, fostering a positive and collaborative work culture while training, mentoring, and evaluating team members.</li> <li >Supervise cooks of all levels (Cook 1–4) to ensure standards of preparation, plating, and timing are met.</li> <li >Conduct pre-service briefings and communicate effectively with front- and back-of-house teams for seamless service.</li> <li >Assist the Executive Sous Chef in controlling food and labor costs through effective scheduling, waste management, and purchasing controls.</li> <li >Maintain inventory accuracy and monitor stock levels for daily operations, and review sales and cost reports for efficiency improvements.</li> <li >Support vendor relationships and ensure sourcing of premium ingredients consistent with FAENA’s luxury standards.</li> <li >Ensure all culinary creations reflect FAENA’s artistic and storytelling-driven identity, partnering with other teams to deliver flawless guest experiences for VIP functions and luxury events.</li> <li >Uphold Forbes Five-Star and AAA Five-Diamond standards in all culinary and service interactions, representing FAENA’s culinary excellence in tastings and inspections.</li> </ul> <h3 >Required Qualifications and Experience</h3> <ul > <li >Minimum of <strong >5 years of progressive culinary experience</strong>, with at least <strong >2 years in a leadership role</strong> within a luxury hotel, resort, or fine-dining restaurant.</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> <h3 >Personal Attributes</h3> <ul > <li >A 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> <h3 >Physical Requirements</h3> <ul > <li >Ability to lift and/or move up to 25 pounds occasionally, and up to 50 pounds of force occasionally, 20 pounds frequently, or 10 pounds constantly.</li> <li >Ability to move safely in uneven terrain or confined spaces.</li> <li >Ability to see and respond to dangerous situations.</li> <li >Ability to remain in a stationary position for 8 hours or more, with walking and standing required for the remainder of the working day.</li> <li >Availability to work when the facility is open, including nights, weekends, and holidays.</li> <li >CPR and First Aid certified.</li> </ul>

Company Description Mawred Al Osoul (MAO) is a Saudi multi-brand food and beverage group founded in Jeddah in 2023, building and scaling restaurant concepts on a shared operating platform. Centralized supply chain, finance, people, quality, and standards support each brand while preserving its unique kitchen, menu, and identity. MAO focuses on making quality food accessible to everyday families through strong value-for-money, genuine hospitality, and a dine-in experience backed by a money-back guarantee. Current brands include Dabboos (premium fried chicken at family prices), Thai Lee (authentic, affordable Thai food), and Mozaic (premium event catering and R&D hub trusted across the Kingdom). Led by an experienced team that has previously built and exited a scaled Saudi F&B business, MAO is expanding brand by brand and city by city across Saudi Arabia. Role Description The Head Chef is a full-time, on-site role based in Jeddah, responsible for leading kitchen operations for one or more MAO brands. This role oversees menu execution, food preparation, and presentation to ensure consistent quality, portion control, and adherence to brand standards. The Head Chef manages kitchen staff scheduling, training, and performance, fostering a positive, safe, and efficient work environment. They collaborate with operations and supply chain teams on inventory control, ordering, and cost management, while maintaining strict food safety, hygiene, and compliance with company policies. The Head Chef also contributes to new dish development, continuous improvement of recipes and processes, and supports special events and catering requirements as needed. Qualifications Strong culinary skills in high-volume restaurant or catering environments, with expertise in food preparation, cooking techniques, and plating. Experience in menu execution and development, including portion control, cost awareness, and maintaining consistent taste and quality. Proven kitchen leadership, including team supervision, training, scheduling, and performance management in a multicultural environment. Solid knowledge of food safety, hygiene standards, and health regulations, with a track record of maintaining a clean and compliant kitchen. Ability to manage inventory, coordinate with supply chain, and control food costs while minimizing waste. Strong organizational and communication skills, with the ability to work under pressure and maintain composure during peak service times. Previous experience as Head Chef, Sous Chef, or equivalent leadership role in the F&B industry; multi-brand or chain restaurant experience is an advantage. Relevant culinary diploma or certification is preferred; additional training in hospitality or kitchen management is beneficial. Familiarity with Saudi market and Arabic or Thai cuisine is a plus, along with openness to learning and adapting to

Company Description Turkey Restaurant Saudi is a dining establishment located in Mecca, offering guests a variety of Turkish cuisine in a welcoming and culturally respectful environment. The restaurant aims to provide high-quality meals with consistent taste and presentation for both local residents and visitors. Emphasis is placed on cleanliness, efficient service, and maintaining high culinary standards. Team members are encouraged to collaborate, uphold food safety practices, and contribute to a positive guest experience.<br>Role Description The Restaurant Chef at Turkey Restaurant Saudi is responsible for planning, preparing, and cooking Turkish and related dishes to meet the restaurant’s quality and presentation standards. This full-time, on-site role in Mecca includes managing daily kitchen operations, overseeing food preparation, maintaining hygiene and safety procedures, and coordinating with kitchen staff to ensure timely service. The Chef monitors inventory, assists with menu development, and works closely with management to control food costs while maintaining quality. The role also involves training team members on culinary techniques, proper handling of ingredients, and efficient workflow to support a smooth service during peak hours.<br>Qualifications<br> <br>Candidates should possess strong Food Preparation and Cooking skills, with the ability to produce consistent, high-quality dishes. Candidates should possess solid Culinary Skills, including knowledge of Turkish cuisine, flavor profiles, and plating techniques. Candidates should possess thorough Hygiene and food safety knowledge, adhering to local health regulations and best practices. Candidates should possess Food Service skills, including coordination with serving staff and understanding of kitchen-to-table operations. Previous experience as a Chef or Cook in a restaurant environment is preferred. Ability to work in a fast-paced kitchen, stand for extended periods, and manage multiple orders at once. Strong communication, teamwork, and time-management skills. Basic knowledge of inventory control and portion management; culinary certification or formal training is an advantage.

<p>We are currently seeking a Commis Chef to join our vibrant team. At Radisson Collection Residences Riyadh, we are in search of individuals who go beyond the resume those with character, skills, talents, and a passion for creating memorable experiences. As a Commis Chef you infuse our culinary team with a fresh wave of creativity, an insatiable appetite for learning, and a burning passion for the artistry of gastronomy. Supports the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level. Works as part of a team that maximizes guest satisfaction and comfort, delivering a positive and timely response to enquiries and problem resolution. Takes responsibility for the duties and tasks assigned to the role, ensuring that all work is carried out in a timely and professional manner. Delivers on departmental plans and objectives, where hotel initiatives &amp; targets are achieved. Collaborates with their immediate report, ensuring that costs and inventory are controlled, that productivity and performance levels are attained. Builds and maintains effective working relationships whilst promoting the company culture and values. Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered, and documented for internal and external audit, performing follow-up as required.</p><p><strong>Desired Candidate Profile</strong></p><p>Prior experience in a kitchen is beneficial but not essential. Hands-on approach with a can-do work style. Commitment to delivering exceptional guest service with a passion for the hospitality industry. Ability to find creative solutions taking ownership for duties and tasks assigned. Personal integrity, with the ability to work in an environment that demands excellence.</p>

<div> <p> <strong>POSITION SUMMARY</strong> </p> <p> </p> <p>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> </p> <p>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> </p> <p>PREFERRED QUALIFICATION</p> <p>Education: Technical, Trade, or Vocational School Degree.</p> <p>Related Work Experience: At least 3 years of related work experience.</p> <p>Supervisory Experience: No supervisory experience.</p> <p>License or Certification: None</p> <p> </p> <p> </p> </div> <div> </div> <p><br></p>

<p>Lead and manage the daily operations of the kitchen, ensuring smooth workflow and efficient service. Plan, develop, and implement menus in line with the restaurant concept, culinary standards, and guest expectations. Supervise food preparation, cooking, and presentation to ensure consistent quality, taste, portion size, and presentation. Lead, train, motivate, and develop the kitchen team to maintain high standards of performance and professionalism. Ensure compliance with food safety, hygiene, sanitation, and HACCP standards at all times. Monitor food quality, freshness, and proper storage conditions throughout the kitchen. Manage food costs, portion control, inventory, purchasing, and minimize food waste. Coordinate with other departments to ensure smooth operations and timely food service. Handle special requests, VIP requirements, events, and guest preferences when required. Conduct regular quality checks and ensure that all dishes meet the approved recipes and presentation standards. Assist in menu engineering, recipe development, costing, and pricing to maximize profitability.</p><p><strong>Desired Candidate Profile</strong></p>Diploma or Degree in Culinary Arts, Hospitality Management, or a related field . Minimum 5 7 years of culinary experience , with at least 2 3 years in a supervisory or leadership role . Previous experience as a Chef de Cuisine or Sous Chef , preferably in a luxury hotel or upscale restaurant. Advanced knowledge of culinary techniques, menu planning, recipe development, and food preparation . Strong leadership, team management, and staff development skills . Excellent knowledge of food safety, hygiene, sanitation, and HACCP standards . Proven experience in food cost control, inventory management, purchasing, and recipe costing . Excellent organizational, time management, and problem-solving skills . Ability to work effectively under pressure in a fast-paced kitchen environment . Strong creativity and attention to detail, with the ability to develop innovative dishes and menus . Excellent communication and interpersonal skills , with the ability to coordinate effectively with different hotel departments. Fluency in English ; additional languages are an advantage.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><br></p><p>The Assistant Chef is responsible for supporting the Head Chef and kitchen team in preparing and presenting dishes. This includes assisting with food preparation according to established recipes and quality standards, maintaining kitchen cleanliness, following food safety and hygiene regulations, and contributing to inventory organization and stock-taking to ensure efficient kitchen operations.</p> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><p>Key Skills:</p><ul><li>Food preparation and ingredient handling.</li><li>Basic knowledge of food safety and hygiene standards.</li><li>Ability to work effectively in a team environment.</li><li>Ability to work under pressure and meet deadlines.</li><li>Strong discipline and ability to follow instructions.</li><li>Good organizational and time management skills.</li><li>Attention to detail and accuracy.</li><li>Safe operation of kitchen tools and equipment.</li><li>Flexibility and willingness to work shifts.</li></ul><p><br></p></div>

<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>

<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 >Sous Chef</strong> to oversee daily kitchen operations. This full-time role involves leading kitchen staff, managing food-related functions, and ensuring high-quality product consistency. The Sous Chef will work to enhance guest and employee satisfaction while adhering to the operating budget and maintaining sanitation and food standards.</p> <h3 >Key Responsibilities</h3> <ul > <li >Manage kitchen shift operations and ensure compliance with all Food &amp; Beverage policies, standards, and procedures.</li> <li >Estimate daily production needs weekly and communicate these needs to kitchen personnel daily.</li> <li >Assist the Executive Chef with all kitchen operations and food preparation.</li> <li >Prepare and cook various types of food, for regular service or special guests and functions.</li> <li >Develop, design, or create new applications, ideas, relationships, systems, or products, including artistic contributions.</li> <li >Assist in determining food presentation and create decorative food displays.</li> <li >Maintain purchasing, receiving, and food storage standards.</li> <li >Ensure compliance with food handling and sanitation standards.</li> <li >Perform duties of kitchen managers and employees as necessary.</li> <li >Recognize superior quality products, presentations, and flavors.</li> <li >Ensure compliance with all applicable laws and regulations.</li> <li >Follow proper handling and temperature guidelines for all food products.</li> <li >Operate and maintain all department equipment and report malfunctions.</li> <li >Check the quality of raw and cooked food products to ensure standards are met.</li> </ul> <h3 >Required Experience and Skills</h3> <ul > <li >2-5 years of experience in a similar culinary role.</li> <li >Ability to supervise and coordinate activities of cooks and workers engaged in food preparation.</li> <li >Proven capability to lead shifts while personally preparing food items and executing requests based on specifications.</li> <li >Strong interpersonal and communication skills to lead, influence, and encourage others.</li> <li >Demonstrated honesty and integrity, advocating sound financial and business decision-making.</li> <li >Ability to encourage and build mutual trust, respect, and cooperation among team members.</li> <li >Serves as a role model, demonstrating appropriate behaviors.</li> <li >Maintains the productivity level of employees.</li> <li >Ensures employees understand expectations and parameters.</li> <li >Establishes and maintains open, collaborative relationships with employees and ensures team members do the same.</li> <li >Ensures property policies are administered fairly and consistently.</li> <li >Communicates performance expectations in accordance with job descriptions for each position.</li> <li >Recognizes successful performance and produces desired results.</li> </ul> <h3 >Work Type</h3> <p >This is a full-time position.</p> <h3 >Application Process</h3> <p >Candidates who meet the above requirements are encouraged to apply.</p>

Company Description Mathaqat Foods Company operates a diverse portfolio of food and beverage concepts, ranging from quick service restaurants and catering to fine dining, high-end establishments. Guided by the belief that food is a universal culture and language, the company focuses on guest satisfaction, retention, and sustainable growth while introducing dynamic and profitable concepts in a fast-growing market. Mathaqat is committed to being the guests’ first choice by upholding high standards of service quality and protecting its reputation among guests, partners, competitors, and the wider community. While honoring tradition, the company embraces innovation to stay attractive and relevant to modern guests and partners. Its brands include Lucas Pastaria, Jar Wared, Al Mokhayyam, Zafi, Qaf Catering Services, and Sports Hub.<br>Role Description The Sous Chef is a full-time, on-site role based in Al Khobar, supporting the Head Chef in managing daily kitchen operations. This role includes supervising kitchen staff, coordinating food preparation, and ensuring consistent quality and presentation across all menu items. The Sous Chef helps plan and execute menus, monitors food safety and hygiene standards, and manages inventory and ordering in alignment with cost and quality targets. Responsibilities also include training team members, maintaining a clean and efficient kitchen environment, and collaborating with management to introduce and refine culinary offerings that reflect Mathaqat’s brand standards.<br>Qualifications<br> Candidates should possess strong culinary skills, including expertise in food preparation, cooking techniques, and plating for both quick service and fine dining concepts. Candidates should possess kitchen management abilities, such as supervising staff, organizing workflows, and maintaining high standards of cleanliness and food safety. Candidates should possess menu and production planning skills, including recipe development, portion control, and experience managing inventory and food costs. Candidates should possess leadership and communication skills, with the ability to train team members, coordinate with front-of-house staff, and work effectively in a fast-paced environment. Relevant professional culinary training or certification is preferred, along with previous experience as a Sous Chef or senior line cook in restaurants or catering operations. Ability to work flexible hours, including evenings, weekends, and holidays, and a strong commitment to guest satisfaction and service quality.

<h3 >About the Role</h3> <p >Marriott International is seeking a <strong >Chef de Partie</strong> to join the culinary team in Riyadh. This full-time role focuses on preparing special meals, upholding the highest quality and presentation standards in the kitchen, and supporting the overall culinary operations. The Chef de Partie manages food preparation processes and contributes to maintaining kitchen standards.</p> <h3 >Key Responsibilities</h3> <ul > <li >Prepare special meals and substitute items as required.</li> <li >Regulate temperatures for cooking equipment such as ovens, broilers, grills, and roasters.</li> <li >Manage the thawing process for food items from freezer storage.</li> <li >Ensure proper portioning, arrangement, and garnishing of all food.</li> <li >Maintain accurate food logs and monitor food quality and quantity.</li> <li >Communicate with the Chef regarding 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 strictly according to established recipes, quality, and presentation standards.</li> <li >Prepare cold food items.</li> <li >Assist management with various employee-related tasks including hiring, training, scheduling, evaluation, counseling, disciplining, motivating, and coaching, serving as a role model.</li> <li >Anticipate and address guests’ service needs using clear and professional language.</li> <li >Develop and maintain positive working relationships and support the team to achieve common goals.</li> <li >Execute other reasonable job duties as requested by Supervisors.</li> </ul> <h3 >Qualifications and Experience</h3> <ul > <li >A <strong >Technical, Trade, or Vocational School Degree</strong> is required.</li> <li >A minimum of <strong >3 years of related work experience</strong> is essential.</li> <li >No prior supervisory experience is required for this position.</li> </ul> <h3 >Workplace Standards and Physical Demands</h3> <ul > <li >Adhere to all company, safety, and security policies and procedures.</li> <li >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.</li> <li >Uphold confidentiality of proprietary information and protect company assets.</li> <li >Ensure strict adherence to quality expectations and standards.</li> <li >Perform physical tasks including standing, sitting, and walking for extended periods, reaching, bending, twisting, pulling, stooping, and lifting objects up to 25 pounds.</li> </ul> <h3 >About Marriott International and Sheraton</h3> <p >Sheraton Hotels &amp; Resorts, a brand within the Marriott International portfolio, has a history of fostering community and connection since 1937. The brand operates in over 400 communities globally, focusing on creating a sense of belonging for guests through thoughtful service. Joining Sheraton means becoming part of Marriott International's global team, contributing to its mission as ‘The World’s Gathering Place’.</p> <h3 >Application Information</h3> <p >Candidates meeting the above qualifications and experience are encouraged to apply for this full-time position.</p>

<p>Prepare all potentially hazardous foods at the correct temperatures and in accordance with HACCP and food safety guidelines. Follow appropriate personal hygiene procedures to ensure that all food served to guests is safe for consumption, including proper hand washing and disinfection, wearing the required hat/hairnet, clean uniform, and appropriate footwear. Be responsible for preparing, producing, and presenting all food items related to the Garde Manger section according to the established recipes and hotel standards. Ensure that all food items included in the daily menu, buffet, banquet, and la carte requirements are prepared and ready for service on time. Maintain the required personal grooming and kitchen hygiene standards, including clean and well-maintained hair, appropriate facial hair, clean uniform, and proper personal hygiene. Make the best possible use of available ingredients while maintaining the required quality, portion size, and presentation standards. Inform the Sous Chef or Junior Sous Chef of the materials and ingredients required for the following day to ensure that they are requested and provided from the storage areas. Assist in designing, preparing, and arranging decorations required for buffet displays, cold food presentations, salads, appetizers, and other Garde Manger products. Pay close attention to the quantities and portion sizes planned for all food items in order to maintain consistency and control food costs. Store food products and prepared items at the workstation in the correct manner, including proper covering, labeling, dating, temperature control, and storage conditions. Maintain the highest standards of hygiene, cleanliness, food safety, and health conditions within the workstation and Garde Manger section. Perform all duties related to the Garde Manger section and follow all instructions, recipes, preparation methods, and operational procedures provided by the Executive Chef and Sous Chef. Be responsible for all mise en place, preliminary preparations, and operational checks within the assigned section during working hours. Ensure that food is prepared according to the daily buffet program, banquet requirements, la carte orders, and production plan for the Garde Manger section. Prepare all food items according to the approved standard recipes in order to maintain consistent portions, taste, quality, and presentation. Present food in an attractive and appealing manner and ensure that all decorations and presentations comply with the hotel s standards. Coordinate and exchange information with other kitchen sections to ensure smooth operation, proper timing, and continuous food service. Ensure that storage areas belonging to the Garde Manger section are always clean, organized, properly labeled, and maintained according to food safety standards. Assist the Stewarding Supervisor and Stewarding team in maintaining the highest standards of cleanliness, sanitation, and hygiene within the kitchen. Complete and maintain all records related to food preparation, storage, cooking, temperature control, and presentation as required by the Food Safety Management System</p><p><strong>Desired Candidate Profile</strong></p><p>Diploma or Degree in Culinary Arts, Hospitality, or related field. Minimum 4 6 years of culinary experience, preferably in luxury hotels or upscale restaurants. Strong knowledge of cold kitchen preparation, salads, dressings, appetizers, charcuterie, and buffet presentation. Understanding of food safety and hygiene standards (HACCP or equivalent). Strong leadership and team management skills. Excellent organizational and time management abilities. Attention to detail and creativity in food presentation. Ability to work in a fast-paced kitchen environment.</p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>A prestigious high-net-worth Saudi family is looking for an experienced Private Executive Chef to manage the complete culinary requirements of their residence. The ideal candidate should have experience working in luxury private households, premium hotels, palaces, VIP residences, or high-end hospitality environments and must be comfortable preparing meals for a family and their guests. Role &amp; responsibilities Manage daily food preparation and menu planning for the family residence Prepare a wide range of cuisines including Indian, Arabic, Continental and International cuisine Customize menus according to family preferences and dietary requirements Maintain highest standards of hygiene, food safety and kitchen management Manage kitchen inventory, ingredients, and supplies Coordinate with household staff and service team Prepare meals for family members and occasional VIP guests Maintain complete confidentiality and professionalism at all times</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Indian nationality preferred Diploma / Degree in Culinary Arts from a reputed hotel management institute or culinary school (e.g. recognized hotel management institutes) Minimum 8 years of professional culinary experience Previous experience with: Luxury hotels / 5-star properties Private households VIP families High-profile clients preferred Excellent knowledge of: Indian cuisine Arabic cuisine Continental &amp; international cuisine Well spoken English communication skills mandatory Good personality, grooming and professional attitude Should be willing to work as a live-in private chef in Saudi Arabia Should be flexible with timings and family requirements</p><p></p></section>

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

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

Description To prepare a consistent, high-quality food product and ensure courteous, professional, efficient and flexible service that supports the outlet’s operating concept and Hyatt International standards.<br>Qualification1 year work experience as Commis Chef or 2 years as Apprentice in a hotel or restaurant with good standards / Basic Culinary skills / good hygiene knowledge