Head Chef📣 Job Ad

Join Hilton as an Executive Chef! This vital role is focused on building a reputation for the hotel by maintaining a talented and creative kitchen team, offering innovative menus, and ensuring an exceptional culinary experience.

Key Responsibilities:

• Lead the kitchen brigade and ensure ongoing team development.
• Create menus that meet and exceed customer needs while conforming to brand standards.
• Manage department operations, including budgeting, resource planning, and waste management.
• Ensure consistent production of high-quality food across all hotel outlets.
• Develop positive customer relations through proactive interaction with guests and team members.
• Resolve issues promptly among kitchen staff and guests.
• Control costs while improving profit margins and meeting financial targets.
• Recruit, manage, and train the kitchen team.
• Comply with health and safety regulations.

What We're Looking For:Previous experience as an Executive Chef or high-performing Sous Chef is required. Strong leadership skills, excellent communication capabilities, and a creative approach to food production are essential. A valid trade qualification is preferred.

About Hilton: Hilton is the leading global hospitality company, dedicated to providing remarkable guest experiences across its global brands. Join our team and be part of a legacy that has welcomed over 3 billion guests in its history.

Join Raffles Hotels & Resorts as an Executive Pastry Chef!
At Raffles Makkah Palace, we promise exceptional standards paired with Arab hospitality. Our team is dedicated to creating a culinary experience that delights every guest. As the Executive Pastry Chef, you will play a pivotal role in leading the pastry operations and ensuring exceptional quality in all our offerings.

Key Responsibilities:

• Menu Development and Innovation:
  Design and create innovative pastry menus that align with the Fairmont brand and delight guests.
• Leadership and Staff Management:
  Lead and mentor the pastry team, ensuring high skill levels and adherence to culinary standards.
• Quality Control:
  Maintain high quality standards for all pastry items and ensure consistent excellence through regular tastings.
• Operational Management:
  Oversee day-to-day operations of the pastry kitchen and ensure compliance with health and safety regulations.
• Guest Experience:
  Engage with guests to understand their preferences and create bespoke desserts for special occasions.
• Financial Management:
  Develop and manage the pastry department's budget and implement cost-saving measures.
• Collaboration and Communication:
  Work closely with other departments to align pastry operations with hotel’s overall strategy.

Qualifications:

• Diploma in Hospitality Management/Culinary preferred.
• Minimum 5 years of experience in managing culinary operations in key cities or resort destinations.
• Proficiency in English; other languages are a plus.
• Proficient with MS Excel, Word, PowerPoint.
• High professionalism with strong human resource and business skills.

Why Work for Accor?
Join a company that values diversity and supports your growth every day. Discover the limitless possibilities of a career with us!

Join the Nahez Team as a Line Chef!
Are you passionate about culinary arts and excited to create memorable dining experiences? Nahez, a proud player in the Entertainment, Tourism, Event management, and F&B sectors under the Saudi Vision 2030, is seeking a full-time Line Chef to join our kitchen team in Taif.

Role Overview:
As a Line Chef, you will be at the heart of our kitchen operations, responsible for:

• Preparing high-quality meals and following recipes.
• Ensuring food safety standards are met.
• Maintaining a clean and organized kitchen.
• Collaborating with your team to deliver exceptional dining experiences.

Key Qualifications:
The ideal candidate will possess:

• Strong culinary skills in food preparation and cooking techniques.
• Knowledge of food safety standards and regulations.
• Experience working in a fast-paced kitchen environment.
• Excellent teamwork and communication skills.
• Attention to detail and creativity in food presentation.
• Formal culinary education or training.
• Ability to adapt to menu changes and manage tasks efficiently.