Head Chef Jobs in Makkah

• Supervise kitchen operations across assigned branches to ensure high food quality.
• Develop and maintain authentic Asian menus and recipes that embody our culinary philosophy.
• Monitor food costs, manage inventory, and minimize waste through efficient practices.
• Train and support chefs and kitchen staff, fostering their development and performance.
• Implement and uphold kitchen SOPs and industry standards.
• Assist with new branch openings and kitchen setup as needed.
• Ensure compliance with food safety and hygiene regulations.
• Work closely with operations and management teams to enhance overall operational performance.

• Proven experience as an Area Chef, Executive Chef, or Senior Sous Chef specializing in Asian cuisine.
• Experience managing multiple kitchen operations or restaurant outlets.
• Strong leadership skills and team management capabilities.
• Good knowledge of food costing, inventory control, and kitchen operations.
• Willingness to travel between branches and work hands-on when required.
• Minimum of 2 years work experience in Saudi Arabia is required.

• Extensive knowledge of Asian cuisine including Chinese and Japanese dishes.
• Expert in menu planning and recipe standardization.
• Strong abilities in food cost management and inventory control.
• Ability to lead teams and conduct staff training effectively.
• Exceptional quality control and operational excellence skills.

• Oversee daily Central Kitchen operations and production activities.
• Ensure recipe consistency, portion control, and nutritional accuracy.
• Maintain compliance with HACCP, food safety regulations, and SFDA requirements.
• Implement and enforce SOPs, kitchen procedures, and quality standards.
• Monitor food quality, presentation, and production efficiency.
• Manage food cost, yield control, inventory, and waste reduction initiatives.
• Lead, train, and develop kitchen staff to maintain high performance standards.
• Coordinate production planning and workflow optimization.
• Ensure accurate execution of healthy meal plans and calorie-controlled menus.
• Monitor adherence to macros, nutritional specifications, and portioning standards.
• Support operational expansion and coordination across multiple locations when required.
• Identify operational improvement opportunities and implement corrective actions.

• Daily kitchen operations and production output.
• Food quality, consistency, and nutritional accuracy.
• Compliance with food safety and regulatory standards.
• Team performance and kitchen discipline.
• Cost control, waste reduction, and operational efficiency.

• Minimum 5–7 years of culinary experience, including at least 2 years in a Head Chef or Sous Chef leadership role.
• Proven experience in Central Kitchens, Meal Prep Operations, Healthy Food Production, or Large-Scale Catering.
• Strong knowledge of healthy meal preparation and calorie-controlled food production.
• Solid understanding of nutrition fundamentals, macronutrients (Protein, Carbohydrates, Fat), calorie calculations, and portion control.
• Experience implementing and enforcing SOPs within food production environments.
• Strong knowledge of HACCP, Food Safety Systems, and quality assurance practices.
• Familiarity with Saudi Food & Drug Authority (SFDA) regulations and requirements.
• Experience in food cost control, yield management, inventory control, and production planning.
• Proven ability to lead and manage kitchen teams effectively.
• Strong communication, leadership, and organizational skills.
• Ability to work in a fast-paced production environment.

• Valid Food Safety Certification (HACCP or equivalent).
• Valid Health Certificate (where applicable).

About the Role

Le Méridien Hotels & Resorts is seeking a Chef de Cuisine to oversee culinary operations at its property in Mecca, Saudi Arabia. This full-time management position is responsible for the overall quality, consistency, and production within the restaurant kitchen. The role requires strong culinary talent, leadership capabilities for managing a kitchen team, and a commitment to maintaining high standards of food quality, sanitation, and guest satisfaction while adhering to operational budgets.

As a key member of the Food and Beverage team, the Chef de Cuisine will contribute to menu development, manage purchasing and staffing, and ensure all food-related functions enhance the dining experience. This role involves proactive team development and fostering a productive work environment.

Key Responsibilities

• Develop and create new culinary applications, ideas, and products for the restaurant.
• Supervise restaurant kitchen shift operations, ensuring compliance with all Food & Beverage policies, standards, and procedures.
• Maintain high standards for food preparation, handling, and storage of all products.
• Consistently strive for superior quality products, presentations, and flavor profiles.
• Plan and manage food quantities and plating requirements to meet demand and quality expectations.
• Communicate production needs effectively to kitchen personnel.
• Assist in the development of daily and seasonal menu items for the restaurant.
• Ensure compliance with all applicable laws and regulations related to food service and kitchen operations.
• Follow proper handling and maintain correct temperatures of all food products.
• Estimate daily restaurant production needs to ensure efficient resource allocation and minimize waste.
• Prepare and cook a wide variety of foods for regular service or special events.
• Check the quality of raw and cooked food products to ensure standards are met.
• Determine optimal food presentation methods and create decorative displays.
• Supervise and coordinate the activities of cooks and other kitchen staff.
• Utilize interpersonal and communication skills to lead, influence, and encourage team members, advocating for sound financial and business decisions, demonstrating honesty and integrity, and leading by example.
• Lead shift teams while personally preparing food items and executing requests to specifications.
• Supervise and manage restaurant kitchen employees, overseeing daily operations and understanding employee roles.
• Encourage and build mutual trust, respect, and cooperation among team members.
• Serve as a role model for appropriate professional behaviors and work ethics.
• Ensure and maintain employee productivity through effective management and support.
• Ensure employees are cross-trained to support daily operations and flexibility.
• Ensure employees understand their expectations and operational parameters.
• Establish and maintain open, collaborative relationships with employees.
• Set and support the achievement of kitchen goals, including performance, budget, and team goals.
• Develop specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work effectively.
• Understand the impact of kitchen operations on overall property financial goals and objectives, managing to achieve or exceed budgeted goals.
• Investigate, report, and follow up on employee accidents to ensure a safe working environment.
• Implement company safety standards and procedures.
• Provide services that exceed customer expectations for satisfaction and retention.
• Manage day-to-day operations, ensuring quality, standards, and meeting customer expectations.
• Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and coaching.
• Set a positive example for guest relations and customer service excellence.
• Emphasize guest satisfaction during departmental meetings and focus on continuous improvement.
• Empower employees to provide excellent customer service by fostering a supportive environment.
• Handle guest problems and complaints efficiently and professionally, seeking satisfactory resolutions.
• Interact with guests to obtain feedback on product quality and service levels for continuous improvement.
• Identify developmental needs of others and provide coaching, mentoring, or assistance to improve knowledge or skills.
• Participate in training restaurant staff on menu items, including ingredients, preparation methods, and tastes.
• Manage employee progressive discipline procedures in accordance with company policy.
• Participate in the employee performance appraisal process, providing constructive feedback.
• Utilize on-the-job training tools for employees to enhance skills and performance.
• Assist in the interviewing and hiring of team members with appropriate skills and potential.
• Provide information to supervisors, co-workers, and subordinates through various communication channels.
• Analyze information and evaluate results to choose the best solution and solve problems effectively.
• Attend and participate in pertinent meetings to stay informed and contribute to broader hotel operations.

Qualifications and Requirements

• High school diploma or GED required.
• Alternatively, a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major is acceptable.
• A minimum of 4 years of experience in the culinary, food and beverage, or related professional area is required if holding a high school diploma or GED.
• Alternatively, 2 years of experience in the culinary, food and beverage, or related professional area is required if holding a 2-year degree.

Required Skills

• Culinary Arts
• Food and Beverage Management
• Kitchen Operations
• Menu Development
• Staff Training and Development
• Sanitation Standards
• Food Safety Practices
• Leadership and Team Management
• Guest Service
• Problem Solving
• Effective Communication

Work Environment and Details

This is a full-time management position located at Le Méridien Hotels & Resorts in Mecca, Saudi Arabia. The role is not remote.

Marriott International is an equal opportunity employer committed to a diverse and inclusive workplace. Le Méridien celebrates glamorous travel and the European spirit, seeking curious and creative individuals to join their team.

About the Chef de Cuisine Role

Le Méridien Hotels & Resorts is seeking a skilled Chef de Cuisine to join its team in Mecca, Saudi Arabia. This full-time management position is integral to maintaining the quality, consistency, and culinary execution of the hotel's food and beverage offerings. The Chef de Cuisine will lead and manage all culinary functions, applying hands-on expertise to create dining experiences.

Key Responsibilities

• Oversee and ensure the quality, consistency, and execution of all culinary creations.
• Lead and manage all culinary operations with hands-on food preparation expertise.
• Collaborate with the food and beverage team on menu development, procurement, staffing, and food preparation.
• Work with the team to enhance guest and team member satisfaction.
• Maintain operational budgets and financial forecasts for the kitchen.
• Ensure all hygiene and food standards are met and exceeded.
• Develop and train the team to improve efficiency and performance.
• Develop new culinary applications, concepts, and products, including artistic contributions.
• Supervise kitchen staff shifts and ensure adherence to all food and beverage policies and procedures.
• Maintain food production, handling, and storage standards.
• Assess daily food production and handling needs.
• Prepare and cook food for special guests or occasions.
• Inspect food quality to ensure it meets standards.
• Determine menu item presentation and arrange decorative food displays.
• Supervise and coordinate the activities of sous chefs and kitchen staff.
• Manage daily operations, understanding staff roles to perform duties in their absence.
• Foster mutual trust, respect, and cooperation among team members.
• Set an example of appropriate behavior.
• Ensure and maintain the performance level of staff.
• Ensure staff receive cross-training to support daily operations.
• Ensure staff understand expectations and contributing factors.
• Establish and maintain open, collaborative relationships with staff.
• Set and support the achievement of kitchen objectives, including performance, budget, and team goals.
• Provide specific guidance and planning to prioritize, organize, and complete daily kitchen work.
• Understand the impact of kitchen operations on the hotel's financial objectives and set policies to meet or exceed budget targets.
• Investigate and follow up on reports of staff incidents.
• Understand and implement company safety standards.
• Provide service that exceeds expectations, achieving guest satisfaction and loyalty.
• Manage daily operations, ensuring quality and standards, and meeting guest expectations.
• Communicate and collaborate with individuals to understand guest needs, providing guidance and feedback to improve service quality.
• Establish a positive example for guest relations.
• Emphasize guest satisfaction during departmental meetings and focus on continuous improvement.
• Delegate tasks to staff to provide superior guest service.
• Handle guest issues and complaints.
• Interact with guests and obtain feedback on product quality and service levels.
• Identify the development needs of others and coach, mentor, or otherwise help others in their professional development.
• Participate in menu training for kitchen staff, including ingredients, preparation methods, and unique flavors.
• Manage the progressive discipline process for staff.
• Participate in the staff performance appraisal process and provide feedback.
• Utilize all available on-the-job training tools for staff.
• Assist with interviewing and hiring team members.
• Provide information to supervisors, peers, and subordinates through various communication channels.
• Analyze information and evaluate results to choose the best solution and solve problems.
• Attend and participate in all relevant meetings.

Qualifications and Experience

• High School Diploma or GED; 4 years of experience in a kitchen, food and beverage, or related professional field.
• OR
• Associate's degree in Culinary Arts, Hospitality and Restaurant Management, or a related field from an accredited institution; 2 years of experience in a kitchen, food and beverage, or related professional field.

Required Skills

• Culinary Expertise
• Menu Development
• Procurement and Inventory Management
• Staff Leadership and Management
• Food Safety and Hygiene Standards
• Budget Management
• Guest Service Excellence
• Team Training and Development
• Communication and Interpersonal Skills
• Problem-Solving
• Financial Acumen
• Attention to Detail

Work Location and Details

This is a full-time, management position located at King Abdulaziz Road, Makkah, Saudi Arabia, 13700. The role is not remote. Le Méridien Hotels & Resorts is part of Marriott International, which is committed to creating a diverse and inclusive work environment and is an equal opportunity employer.

About the Role

Le Méridien Hotels & Resorts is seeking a skilled Chef de Cuisine to oversee culinary operations at its property in Mecca, Saudi Arabia. This full-time management position is responsible for maintaining high standards of quality, consistency, and production within the restaurant kitchen. The role requires strong culinary talent, leadership abilities, and a commitment to creating exceptional dining experiences while managing all food-related functions.

Key Responsibilities

• Develop and create new culinary applications, ideas, and systems, including artistic contributions for the restaurant.
• Supervise restaurant kitchen shift operations, ensuring compliance with all Food & Beverage policies, standards, and procedures.
• Maintain high standards for food preparation, handling, and correct storage of all products.
• Ensure superior quality in products, presentations, and flavor profiles.
• Plan and manage food quantities and plating requirements for the restaurant.
• Communicate production needs effectively to key personnel.
• Assist in the development of daily and seasonal menu items for the restaurant.
• Ensure compliance with all applicable laws and regulations related to food service.
• Follow proper handling and maintain the correct temperature of all food products.
• Estimate daily restaurant production needs accurately.
• Prepare and cook a wide variety of foods for regular service or special guests and functions.
• Check the quality of raw and cooked food products to ensure established standards are met.
• Determine optimal food presentation and create decorative food displays.
• Supervise and coordinate the activities of cooks and workers engaged in food preparation.
• Utilize strong interpersonal and communication skills to lead, influence, and encourage others, advocating for sound financial/business decision-making and demonstrating honesty and integrity.
• Lead shift teams while personally preparing food items and executing requests based on required specifications.
• Supervise and manage restaurant kitchen employees, overseeing day-to-day operations and understanding employee positions well enough to perform duties in their absence.
• Encourage and build mutual trust, respect, and cooperation among team members.
• Serve as a role model to demonstrate appropriate behaviors and professional conduct.
• Ensure and maintain the productivity level of employees.
• Ensure employees are cross-trained to support successful daily operations.
• Ensure employees understand expectations and operational parameters.
• Establish and maintain open, collaborative relationships with employees and ensure employees do the same within the team.
• Set and support the achievement of kitchen goals, including performance goals, budget goals, and team goals.
• Develop specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
• Understand the impact of kitchen operations on the overall property financial goals and objectives, managing to achieve or exceed budgeted goals.
• Effectively investigate, report, and follow up on employee accidents.
• Know and implement company safety standards.
• Provide services that are above and beyond for customer satisfaction and retention.
• Manage day-to-day operations, ensuring quality, standards, and meeting customer expectations.
• Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching.
• Set a positive example for guest relations.
• Emphasize guest satisfaction during all departmental meetings and focus on continuous improvement.
• Empower employees to provide excellent customer service.
• Handle guest problems and complaints effectively and professionally.
• Interact with guests to obtain feedback on product quality and service levels.
• Identify the developmental needs of others and coach, mentor, or otherwise help others to improve their knowledge or skills.
• Participate in training restaurant staff on menu items, including ingredients, preparation methods, and unique tastes.
• Manage employee progressive discipline procedures.
• Participate in the employee performance appraisal process, providing feedback as needed.
• Utilize all available on-the-job training tools for employees.
• Assist as needed in the interviewing and hiring of employee team members with appropriate skills.
• Provide information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyze information and evaluate results to choose the best solution and solve problems.
• Attend and participate in all pertinent meetings.

Qualifications and Requirements

• High school diploma or GED; 4 years of experience in the culinary, food and beverage, or related professional area.
• OR a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major; 2 years of experience in the culinary, food and beverage, or related professional area.

Required Skills

• Culinary expertise
• Food and Beverage Management
• Kitchen Operations
• Menu Development
• Purchasing
• Staffing
• Food Preparation
• Sanitation Standards
• Team Leadership
• Guest Satisfaction
• Employee Satisfaction
• Operating Budget Management
• Training and Development
• Problem-Solving
• Communication
• Interpersonal Skills
• Financial Decision Making
• Integrity
• Teamwork
• Human Resource Management
• Performance Management
• Safety Standards

Work Environment and Details

This is a full-time, management position located at King Abdulaziz Road, Makkah, Saudi Arabia. The role requires 2-5 years of experience. Marriott International is an equal opportunity employer committed to a diverse and inclusive workplace.

• Champion culinary creativity while preserving consistency and quality across all outlets.
• Inspire and develop a high-performing brigade, fostering teamwork and excellence.
• Curate innovative menus and seasonal promotions.
• Lead banquet operations with precision and refinement.
• Drive food cost efficiency while maintaining uncompromising standards.
• Uphold hygiene, food safety, and sustainability.
• Engage with guests to elevate the dining experience.

• A minimum of 10 years’ experience in international luxury hospitality.
• Proven experience as an Executive Chef or equivalent.
• Strong financial acumen and operational discipline.
• A natural mentor and team builder.
• Fluent in English; additional languages are an advantage.

• A workplace that values your passion and supports your growth.
• Structured learning and development pathways.
• Competitive benefits and recognition programs.

About the Role

Delta Hotels and Resorts is looking for a skilled and dedicated Chef de Partie to join their culinary team in Jeddah, Makkah Al-Mukarramah, Saudi Arabia. This is a full-time, non-supervisory position, offering an opportunity to contribute to a dynamic food and beverage environment. As a Chef de Partie, you will play a pivotal role in ensuring the quality and consistency of prepared foods, adhering to high standards of taste, presentation, and preparation.

Location and Environment Details

The work location is at 3243 Salam Street, Jeddah, Saudi Arabia, 23613. We are committed to fostering an inclusive environment that values and celebrates diverse backgrounds, ensuring all colleagues have equal opportunities. This role is not remote.

Key Tasks and Responsibilities

• Prepare special meals or alternatives as needed.
• Adjust oven, ranges, grills, and roasters to desired temperatures to ensure proper cooking conditions.
• Pull food items from storage to ensure proper thawing in refrigeration.
• Ensure proper portioning, arrangement, and food garnish so that presentation will be appealing.
• Maintain accurate food production records to track inventory and preparation.
• Monitor the quality and quantity of all prepared foods.
• Communicate effectively to request assistance during busy periods.
• Inform the Executive Chef of excess food items that can be used for daily specials.
• Inform Food and Beverage staff of specials and out-of-stock items.
• Ensure that the overall quality of food meets specified standards.
• Prepare and cook food items accurately according to recipes, quality standards, and presentation standards, following a food preparation checklist.
• Prepare cold food station items accurately and with care.
• Assist with the interviewing, training, scheduling, appraising, coaching, counseling, and rewarding and disciplining of employees; and attend to their grievances and oversee their work.
• Follow all company policies and procedures regarding safety and security.
• Report maintenance, accidents, injuries, and unsafe working conditions to the manager.
• Complete safety training and certifications as required.
• Maintain a clean and professional appearance and uniform.
• Protect company assets and maintain the confidentiality of proprietary information.
• Anticipate guest service needs and address them proactively.
• Speak with others in a clear and professional manner.
• Develop and maintain positive working relationships with colleagues, support team goals and respond appropriately to the needs of the management.
• Ensure compliance with quality expectations and standards in all culinary operations.
• Perform other reasonable job duties as requested by supervisors.

Qualifications and Requirements

• A degree from a technical or vocational school or apprenticeship is preferred.
• A minimum of 3 years of relevant work experience is required.
• No supervisory experience is required for this role.
• No specific licenses or certifications are currently required.

Required Skills

• Proficiency in food and beverage operations and culinary arts.
• Experience in food preparation techniques and standards.
• Strong understanding of quality standards and presentation standards.
• Excellent guest service skills.
• Proven teamwork and collaboration skills.
• Effective communication skills.
• Ability to problem-solve in a fast-paced environment.
• Commitment to safety and security policies.

Physical Work Requirements

Physical requirements include standing or sitting, walking for extended periods, reaching above and below the knees, and performing bending, twisting, pulling, and stooping motions. The role requires moving, lifting, carrying, pushing, pulling, and placing objects weighing 25 pounds or less without assistance.

About the Role

Hilton is seeking an experienced Executive Chef to lead culinary operations at its hotel in Mecca, Makkah, Saudi Arabia. This full-time position is key to delivering exceptional hospitality and memorable guest experiences, aligning with Hilton's core values. The Executive Chef will be responsible for the success of all hotel culinary operations, contributing to the company's vision.

As a vital team member, the Executive Chef will enhance the guest experience through outstanding food quality and service. This role offers the opportunity to join a globally recognized workplace culture.

Key Responsibilities

• Direct all culinary operations, overseeing food preparation and production to ensure high standards of quality, presentation, cost control, and profitability.
• Partner with the Food and Beverage Director to develop innovative menus and individual dishes, incorporating current food trends and regional tastes.
• Engage directly with guests and clients to assess satisfaction, address concerns, and implement improvements to elevate the dining experience.
• Monitor financial performance through budget management, forecasting, and reporting to meet financial targets and align culinary operations with strategic goals.
• Optimize kitchen operations by overseeing and streamlining systems, processes, and workflows for efficient functioning.
• Cultivate a high-performing culinary team through effective performance management, professional development, and recognition programs to drive engagement and retention.
• Ensure strict compliance with all health, safety, sanitation, and alcohol awareness regulations, fostering a culture committed to guest and team member wellbeing.

Qualifications and Requirements

• A minimum of 5 to 10 years of relevant experience in culinary leadership roles.
• Demonstrated passion for hospitality.
• A strong commitment to acting with integrity and always doing the right thing.
• Proven leadership capabilities to inspire and guide a culinary team.
• A belief that teamwork drives the best outcomes.
• A sense of ownership and accountability for culinary operations.
• A focus on the 'Now', bringing urgency and discipline to every moment.

Required Skills

• Hospitality
• Integrity
• Leadership
• Teamwork
• Ownership
• Urgency
• Discipline
• Food Quality
• Presentation
• Cost Controls
• Profitability
• Menu Development
• Guest Engagement
• Budget Management
• Forecasting
• Reporting
• Kitchen Operations
• Performance Management
• Professional Development
• Recognition Programs
• Health and Safety Compliance
• Sanitation
• Alcohol Awareness

Work Context

This is a full-time position based in Mecca, Makkah, Saudi Arabia, with Hilton.

About the Role

Le Méridien Hotels & Resorts is seeking a Chef de Cuisine to lead culinary operations at its property in Mecca, Saudi Arabia. This full-time management position requires a professional to ensure food quality, consistency, and creativity. The Chef de Cuisine will shape the dining experience for guests and foster a high-performing culinary team, maintaining the brand's reputation for excellence in food and beverage.

Key Responsibilities

• Oversee food quality, consistency, and preparation within the kitchen.
• Demonstrate culinary expertise and lead the team in managing all food and beverage functions.
• Collaborate with the food and beverage department on menu development, procurement, staffing, and food preparation.
• Work with the team to enhance guest and employee satisfaction.
• Maintain operational budgets and ensure compliance with legal regulations.
• Ensure adherence to all food safety and sanitation standards.
• Develop new culinary applications, concepts, and systems.
• Supervise kitchen shift operations, ensuring compliance with all food and beverage policies and procedures.
• Maintain food preparation processes and appropriate storage standards.
• Deliver high-quality products, presentations, and flavors.
• Plan and manage kitchen food quantities and inventory needs.
• Communicate preparation needs to key personnel.
• Assist in developing daily and seasonal menu items.
• Adhere to all applicable laws and regulations.
• Follow appropriate food handling methods and temperatures.
• Estimate daily production needs.
• Prepare and present food for special guests or occasions.
• Inspect the quality of raw food items.
• Determine dish presentation and carry out culinary presentations.
• Supervise and coordinate the activities of commis chefs and kitchen staff.
• Use interpersonal and communication skills to lead, influence, and motivate others.
• Lead shift teams, preparing food and executing requests.
• Supervise and manage kitchen employees, overseeing daily operations.
• Understand employee roles to perform duties in their absence.
• Motivate team members and establish mutual trust, respect, and cooperation.
• Set a positive example in terms of behavior.
• Ensure employee work performance standards are maintained.
• Ensure employees receive cross-training to support daily operations.
• Ensure employees understand their expectations and contributions.
• Establish and maintain open, cooperative relations with employees.
• Set and support the achievement of kitchen objectives, including performance, budget, and team goals.
• Develop specific guidelines and plans to prioritize, organize, and complete daily kitchen tasks.
• Understand the impact of kitchen operations on the hotel's financial goals and set plans to meet or exceed budget goals.
• Investigate and follow up on any reports of employee incidents.
• Understand and implement company safety standards.
• Provide exceptional guest service, exceeding expectations.
• Manage daily operations, ensuring quality and standards, and meeting guest expectations.
• Use communication and cooperation to understand individual guest needs, providing guidance and coaching.
• Set a positive example for guest relations.
• Reinforce guest satisfaction and focus on continuous improvement.
• Empower employees to provide superior guest service.
• Address guest issues and complaints.
• Interact with guests and obtain feedback on product quality and service levels.
• Identify others' development needs and provide guidance and coaching.
• Conduct menu training with kitchen employees, including ingredients, preparation methods, and flavors.
• Manage employee progressive discipline procedures.
• Participate in employee performance appraisal process and provide feedback.
• Utilize all available employee training tools.
• Assist in interviewing and hiring team members.
• Provide information to supervisor, coworkers, and subordinates.
• Analyze information and evaluate results to solve problems.
• Attend and participate in all relevant meetings.

Qualifications and Requirements

• High School Diploma or GED or equivalent, plus 4 years of experience in culinary, food, beverage, or a related professional area.
• OR a two-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related specialization, plus 2 years of experience in culinary, food, beverage, or a related professional area.

Required Skills

• Culinary Expertise
• Food and Beverage Management
• Leadership
• Team Management
• Communication
• Problem-Solving
• Financial Management
• Menu Development
• Food Safety
• Inventory Management
• Guest Service

Work Environment and Details

This is a full-time management position located in Mecca, Saudi Arabia. The role requires 2-5 years of experience. Le Méridien Hotels & Resorts is part of Marriott International, committed to creating a diverse and inclusive environment and is an equal opportunity employer.

About the Role

The Culinary Innovation Center for Training and Development is seeking a Professorial Chef to join its team in Al Dar Al Hamra, Makkah, Saudi Arabia. This full-time, on-site position is designed for individuals passionate about culinary arts and committed to developing the skills of aspiring chefs. The center focuses on enhancing culinary expertise for a diverse audience, emphasizing innovation and sustainability in its training programs, which are overseen by renowned international chef Montasser Massoud.

As a Professorial Chef, you will lead culinary classes, develop course content, and mentor students in advanced cooking techniques. This role requires a combination of practical culinary experience, teaching ability, and a dedication to maintaining a high-quality training environment.

Key Responsibilities

• Lead culinary classes and workshops, instructing students in advanced cooking techniques and culinary knowledge.
• Design and develop innovative and engaging course content aligned with the center's mission.
• Mentor and guide students, fostering their skill development and passion for culinary arts.
• Develop, test, and refine recipes to ensure accuracy and culinary excellence.
• Effectively demonstrate various cooking methods and techniques to students.
• Integrate and promote sustainability practices within the culinary curriculum and food preparation.
• Ensure a high-quality and conducive training environment for all students.
• Collaborate with other instructors and staff to enhance the overall training program.
• Contribute to the center's mission of culinary innovation and skill development.

Qualifications and Requirements

• Expertise in a wide range of culinary techniques.
• Proven ability in recipe development and professional cooking.
• Demonstrated experience in teaching culinary arts.
• Experience in designing instructional content for culinary programs.
• A strong understanding of sustainability practices in cooking and food preparation.
• Exceptional communication skills for clear and effective instruction.
• Strong mentoring capabilities to guide and inspire students.
• Effective leadership skills to manage class dynamics and student engagement.
• Ability to collaborate effectively within a team-oriented environment.
• A passion for continuous learning and sharing culinary knowledge.
• A proven track record of experience in a professional kitchen or as a chef instructor.
• Culinary certification or a degree from an accredited institution is preferred.

Required Skills

• Culinary Techniques
• Recipe Development
• Professional Cooking
• Teaching Culinary Arts
• Instructional Content Design
• Sustainability Practices in Cooking
• Food Preparation
• Communication
• Mentoring
• Leadership
• Collaboration
• Class Dynamics Management

Work Environment and Details

This is a full-time, on-site position located in Al Dar Al Hamra, Makkah, Saudi Arabia. The Culinary Innovation Center for Training and Development is dedicated to providing high-quality culinary education. For more information about the center, please visit their Facebook page: Culinary Innovation Center.

About the Role

Delta Hotels and Resorts is seeking a dedicated and experienced Supervisor-Kitchen to join our culinary team in Jeddah, Makkah, Saudi Arabia. This full-time, non-management position is essential for the efficient operation of our kitchen, ensuring high standards of food quality, presentation, and overall kitchen performance. The ideal candidate will possess a strong understanding of kitchen operations and a proven ability to lead and motivate a team.

As a Supervisor-Kitchen, you will oversee daily kitchen activities, coordinate with staff, and maintain a safe and hygienic work environment. This role requires a proactive approach to problem-solving and a commitment to delivering exceptional culinary experiences for our guests.

Key Responsibilities

• Supervise and coordinate the activities of cooks and kitchen workers to ensure efficient workflow and timely preparation of all menu items.
• Determine and ensure proper food presentation, including the creation of decorative food displays.
• Monitor and ensure correct portion sizes, arrangement, and garnishing of food to meet quality standards.
• Oversee the quantity of food prepared, ensuring it aligns with anticipated demand and minimizing waste.
• Communicate menu specials and inform Food & Beverage service staff of any out-of-stock menu items.
• Prepare special meals or substitute items as needed to accommodate guest requests or dietary requirements.
• Assist cooks and kitchen staff with various tasks, providing them with necessary items and support.
• Monitor the stock of kitchen supplies and food items, ensuring adequate inventory levels.
• Maintain accurate kitchen logs for the food safety program and food products, adhering to all regulations.
• Ensure the quality of all food items, promptly notifying the manager if any product does not meet specifications.
• Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching kitchen employees.
• Adhere to all company and safety and security policies and procedures.
• Report any maintenance needs, accidents, injuries, or unsafe work conditions to the manager.
• Complete all required safety training and certifications.
• Ensure uniform and personal appearance are clean and professional at all times.
• Maintain the confidentiality of proprietary information and protect company assets.
• Address guests' service needs promptly and effectively.
• Speak with others using clear and professional language.
• Develop and maintain positive working relationships with colleagues and support the team to reach common goals.
• Listen and respond appropriately to the concerns of other employees.
• Ensure adherence to all quality expectations and standards set by the company.
• Perform other reasonable job duties as requested by supervisors.

Qualifications and Requirements

• A Technical, Trade, or Vocational School Degree is preferred.
• A minimum of 4 to 6 years of related work experience in a kitchen environment is required.
• At least 2 years of supervisory experience in a kitchen setting is essential.

Required Skills

• Proficiency in Food and Beverage operations and Culinary arts.
• Strong skills in Hiring, Training, Scheduling, Evaluating, Counseling, Disciplining, Motivating, and Coaching staff.
• Knowledge of Safety and Security protocols and Maintenance procedures.
• Expertise in Food Safety practices and regulations.
• Excellent Customer Service and Communication abilities.
• Demonstrated Teamwork and Problem-Solving capabilities.

Work Environment and Physical Demands

This role is based in Jeddah, Makkah, Saudi Arabia. The position is full-time and requires the ability to stand, sit, or walk for extended periods, reach overhead and below the knees, and perform bending, twisting, pulling, and stooping motions. Candidates must be able to move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.

About the Role

Rotana Hotels is seeking experienced kitchen professionals for a full-time Demi Chef de Partie position in Mecca, Makkah, Saudi Arabia. In this role, you will be responsible for daily food preparation and assigned duties to meet established standards and quality, contributing to customer service and creative culinary solutions for guests.

Key Responsibilities

• Support the Chef de Partie or Sous Chef in daily kitchen operations and tasks.
• Prepare food according to menu specifications provided by the Chef de Partie.
• Maintain a hygienic work area at all times, adhering to hotel rules and regulations.
• Control food stock and manage food costs within your designated section.
• Prepare daily mis-en-place and execute food production across various sections of the main kitchen or satellite outlets.
• Follow instructions from immediate superiors to complete daily tasks efficiently.
• Ensure consistent quality in daily food preparation, staying updated with new products, recipes, and preparation techniques.
• Instruct and guide subordinates in their daily food preparation requirements, and participate in the setup of buffets and special functions.
• Coordinate with other kitchen sections regarding requirements, cleanliness, wastage, and cost control.

Qualifications and Requirements

• A professional kitchen apprenticeship or a completed chefs training course is required.
• Previous experience in quality establishments is essential.
• Demonstrated good culinary skills.
• The ability to communicate effectively in English.
• A proven track record in food preparation, presentation, and preservation knowledge.

Required Skills

• Proficiency in Food Preparation, Food Presentation, and Food Preservation.
• Strong Culinary Skills.
• Effective Communication, including understanding hotel operations and communicating across different teams.
• Business Planning and Operations Supervision.
• People Supervision and Teamwork.
• Adaptability and Customer Focus.
• Drive for Results and a positive, dynamic, creative, and dedicated approach.
• Ability to work in a multicultural environment and under challenging conditions.
• Understanding of Differences in a diverse workplace.

Work Environment and Details

This is a full-time position located in Mecca, Makkah, Saudi Arabia. The role involves working collaboratively with a dedicated service team to deliver guest experiences within Rotana Hotels.

About the Role

Delta Hotels and Resorts is seeking a motivated and detail-oriented Cook III to join its culinary team in Jeddah, Saudi Arabia. This full-time, non-management position offers an opportunity for individuals with a passion for food preparation and a commitment to quality service. As a Cook III, you will contribute to the smooth operation of the kitchen and the overall dining experience for guests. This role is based in Jeddah and is not a remote position. Delta Hotels and Resorts is committed to fostering an inclusive environment where diverse backgrounds are valued and celebrated, believing that the rich blend of culture, talent, and experiences of its associates is its greatest strength.

Key Responsibilities

• Prepare ingredients for cooking, including portioning, chopping, and storing food items.
• Wash and peel fresh fruits and vegetables.
• Accurately weigh, measure, and mix ingredients according to established recipes and standards.
• Prepare and cook food items in compliance with recipes, quality standards, presentation guidelines, and food preparation checklists.
• Prepare cold food items, ensuring freshness and visual appeal.
• Operate various kitchen equipment, including ovens, stoves, grills, microwaves, and fryers.
• Test cooked food to confirm it has reached the appropriate level of doneness.
• Monitor food quality throughout the preparation process.
• Set up and break down the workstation efficiently at the beginning and end of each shift.
• Serve food in proper portions onto appropriate receptacles.
• Wash and disinfect the kitchen area, tables, tools, knives, and equipment to maintain a hygienic environment.
• Check and ensure the correct temperature of appliances and food items.
• Adhere to all company and safety and security policies and procedures.
• Report any maintenance needs, accidents, injuries, or unsafe work conditions to the manager.
• Complete required safety training and certifications.
• Ensure uniform and personal appearance are clean and professional at all times.
• Maintain the confidentiality of proprietary information and protect company assets.
• Communicate with others using clear and professional language.
• Develop and maintain positive working relationships with colleagues, supporting team efforts to achieve common goals.
• Listen and respond appropriately to the concerns of other employees.
• Ensure adherence to quality expectations and standards in all culinary tasks.
• Stand, sit, or walk for extended periods or for an entire work shift.
• Perform tasks requiring reaching 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.

Qualifications and Requirements

• A high school diploma or *** equivalent is preferred.
• At least 1 year of related work experience in a culinary setting is required.
• No supervisory experience is required for this role.
• No specific licenses or certifications are required.

Required Skills

• Food Preparation
• Cooking
• Food Safety
• Kitchen Equipment Operation
• Cleaning and Sanitation
• Teamwork
• Professionalism
• Communication

Work Environment and Details

This is a full-time, non-management position located at 3243 Al Salam Street, Jeddah, Saudi Arabia, 23613. The role is not remote. Delta Hotels and Resorts is dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. The company actively fosters an environment where the unique backgrounds of its associates are valued and celebrated, and is committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

• Stay informed about all Em Sherif policies and procedures.
• Regularly update on the pastry menu and attend daily briefings.
• Maintain a positive relationship with colleagues and uphold grooming standards.

• Check the production schedule to determine the variety and quantity of goods to bake.
• Create and prepare desserts following the menu guidelines, ensuring consistency and quality.
• Decorate desserts and manage the preparation of plate desserts.
• Implement efficient kitchen processes and ensure adherence to recipe standards.
• Monitor kitchen waste and suggest improvements.

• Assist in inventory control and the requisition process for pastry goods.

• Commitment to ethics and confidentiality.
• Excellent multitasking abilities and attention to detail.
• Good leadership and communication skills, capable of performing under pressure.

• Minimum of 3 years of experience as a Pastry Chef de Partie.

• Deliver professional, friendly, and engaging service.
• Lead the restaurant team and ensure service standards.
• Manage guest concerns promptly and professionally.
• Assist in recruitment, training, and development.
• Balance operational needs with colleague requirements.
• Conduct departmental meetings regularly.
• Enhance revenues through effective strategies and promotions.
• Maintain complete knowledge of all menus and operations.
• Manage budgets, costs, and profitability targets.
• Ensure compliance with hygiene and service standards.
• Promote guest satisfaction and service improvements.
• Perform other duties as required.

• Minimum 4 years of experience in F&B management in a luxury hotel.
• Strong interpersonal, leadership, and problem-solving skills.
• Excellent organization and planning abilities.
• Goal-oriented with a focus on results.
• International experience is an asset.
• Energetic, enthusiastic and a charismatic team player.

About the Role

Wild&Org is seeking a Head Pastry Chef to lead pastry operations for an upcoming healthy Grab&Go cafe in Jeddah, Makkah Province, Saudi Arabia. This role is for a culinary professional dedicated to creating high-quality, healthy baked goods using premium ingredients, designed for a fast-paced lifestyle.

Head Pastry Chef Responsibilities

As the Head Pastry Chef, you will be responsible for shaping the culinary identity of the new venture, with a focus on innovation and excellence in healthy baking. You will manage the pastry kitchen, ensuring consistent quality and adherence to the brand's commitment to health and wellness.

• Lead and manage all aspects of the pastry kitchen operations.
• Prepare and develop a diverse range of healthy pastries, baked goods, cakes, muffins, energy bars, and seasonal items.
• Ensure consistency in the quality, presentation, and portioning of all pastry products.
• Maintain strict adherence to food safety standards, proper labeling, and storage.
• Monitor inventory levels and ensure kitchen cleanliness and organization.
• Effectively support menu development initiatives and provide training to kitchen staff.

Qualifications and Experience Required

To excel in this role, you must possess the following qualifications and experience:

• Minimum of 3 years of experience as a Head Pastry Chef or in a similar role.
• Experience in healthy, gluten-free, dairy-free, vegan, or allergen-free baking is a strong asset.
• Strong knowledge of various baking techniques and kitchen operations.
• Proven leadership and team management skills.
• Demonstrated ability to work effectively in a fast-paced environment.
• Excellent organizational and time management skills.
• Must possess a Food Handler's Certificate or be willing to obtain one.

Key Skills

The successful candidate will possess the following skills:

• Healthy baking.
• Sourcing and utilizing high-quality ingredients.
• Experience in gluten-free, dairy-free, vegan, and allergen-free baking.
• Proficiency in a wide range of baking techniques.
• Comprehensive understanding of kitchen operations.
• Strong leadership and team management capabilities.
• Ability to adapt to a fast-paced work environment.
• Exceptional organizational and time management skills.
• Commitment to food safety standards.
• Menu development and innovation.

Job Details and Location

This is a full-time opportunity located in Jeddah, Makkah Province, Saudi Arabia. The role requires 2-5 years of experience in pastry.