Full-time Head chef Jobs for High School Graduates in Jeddah

Join the Culinary Team at Mövenpick Hotels & Resorts!
We are excited to welcome a talented and visionary Executive Sous Chef to our esteemed culinary team in Jeddah, Saudi Arabia. As the second-in-command in our kitchen, you will play a crucial role in overseeing multiple dining outlets, ensuring exceptional culinary experiences for our guests, and leading our talented team of chefs.

Key Responsibilities:

• Lead and mentor the culinary team across various dining concepts, including all-day dining, specialty restaurants, in-room dining, and banquet operations.
• Collaborate with the Director of F&B and outlet Sous Chefs to develop innovative food promotions to keep offerings attractive for regular guests.
• Oversee menu planning, food preparation, and presentation for all outlets and banquet events, ensuring consistency and quality.
• Manage food cost, inventory, and budgeting effectively to ensure profitability while maintaining high standards.
• Assist in staff recruitment, scheduling, and management of budgeted labor costs.
• Ensure compliance with corporate, departmental, and food safety standards, including HACCP guidelines.
• Maintain close working relationships with all supporting departments to ensure smooth operations.
• Identify and address operational issues promptly, implementing corrective actions as needed.
• Adapt menus and culinary offerings to incorporate local flavors and accommodate dietary restrictions common in Saudi Arabia.
• Drive innovation in culinary techniques and food presentation to elevate the dining experience.

At Mövenpick, hospitality is a work of heart. Join us and become a Heartist®.

Join IHG Hotels & Resorts as a Sous Chef!
At InterContinental Hotels Group®, we strive to provide our guests with a unique and memorable experience. As a Sous Chef, you will play a vital role in ensuring that every meal served reflects the high standards of our esteemed brand.

JOB OVERVIEW:
The Sous Chef is responsible for overseeing all aspects of a designated kitchen. Your responsibilities will include:

• Food purchasing and storage
• Menu creation and rotation
• Food preparation, presentation, and quality
• Managing kitchen staff and daily operations
• Training staff in compliance with company standards
• Ensuring kitchen hygiene and safety

KEY RESPONSIBILITIES:
Financial Management:

• Work within the food cost budget and reduce waste.
• Create and implement menus and recipes.
• Control food requisitions to ensure quality purchases.

People Management:

• Direct and train kitchen staff.
• Ensure compliance with service behaviors and regulations.

Guest Experience:

• Engage with guests courteously and resolve complaints.
• Ensure guest needs are met consistently.

Responsible Business:

• Maintain equipment and working areas in optimal condition.
• Adhere to hygiene and safety standards.

WHAT WE OFFER:
We provide our employees with competitive salaries and a wide range of benefits to support a fulfilling work life. We are an equal opportunity employer, welcoming diverse backgrounds and experiences. If you are passionate about delivering excellent hospitality, we encourage you to apply and start your journey with us today.