Head Chef📣 Job Ad

About Four Seasons
Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We recognize a familiar face, welcome a new one, and treat everyone we meet in a way we would want to be treated ourselves.

About the Location:
Steps from the Prophet’s Mosque, our Four Seasons Hotel Madinah will offer luxury accommodation for the city’s million annual visitors. The hotel is ideally located at the heart of Madinah, providing significant cultural and historical importance.

About The Role:
We are seeking a highly skilled and dynamic Executive Sous Chef to support the culinary operations at Four Seasons Hotel Madinah. In this role, you will:

• Assist the Executive Chef in overseeing the day-to-day operations of all kitchen areas.
• Lead, mentor, and supervise kitchen staff while ensuring consistency and quality in food preparation and presentation.
• Monitor kitchen inventory levels, manage food costs, and ensure compliance with health, safety, and hygiene regulations.
• Collaborate with other hotel departments for smooth kitchen operations.
• Handle guest feedback professionally and participate in regular kitchen meetings.

What You Bring:
Preferred qualifications include:

• Degree or diploma in Culinary Arts or a related field.
• Proven experience in a similar leadership role.
• Strong leadership and communication skills.
• Attention to detail and the ability to create high-quality menus.

What We Offer:
Four Seasons provides a competitive salary alongside housing and transportation allowances, 30 days of vacation, medical and life insurance, and an Employee Assistance Program among other benefits.

Join Our Team as a Sous Chef!
At Rotana Hotels, we are currently seeking passionate and dynamic kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.

Key Responsibilities:

• Supervise the main and outlet kitchen in the preparation and presentation of all food items in accordance with the hotel’s SOPs and standardized menu guidelines.
• Monitor regular standards of production to ensure the highest level of quality.
• Oversee all aspects pertaining to the control of the hotel’s food cost.
• Participate in the drafting of concept ideas and menus for all special events and functions, encouraging all employees to contribute their ideas.
• Ensure HACCP standards are implemented and hygiene standards are followed as per Municipality requirements at all times.
• Conduct consistent on-the-job training sessions for culinary colleagues and promote health & safety practices.

Qualifications:
You should have a professional kitchen apprenticeship or chef’s training course along with at least three years of experience in quality establishments. Excellent culinary skills and the ability to communicate effectively in English are essential.

Desired Competencies:
The ideal candidate will be positively spirited, passionate about food, and committed to working together with the service team to deliver amazing guest experiences every time. You will demonstrate energy and enthusiasm at work, have a customer-driven approach, be 'hands-on', and organized. Your leadership style should be strong yet fair, with proven ability to work in a multicultural environment under challenging conditions. Relevant competencies include:

• Understanding Hotel Operations
• Effective Communication
• Planning for Business
• Supervising People
• Adaptability
• Customer Focus
• Drive for Results

Job Announcement Chef – Lafeef Company
Lafeef Company announces its need to hire a professional chef to join its team.

Job Title: Chef

Tasks and Responsibilities:

• Preparing and preparing food according to quality and hygiene standards.
• Supervising the kitchen team and distributing tasks in an organized manner.
• Developing new and innovative recipes that match the menu.
• Maintaining kitchen cleanliness and adhering to food safety standards.
• Managing inventory and food materials efficiently to reduce waste.

Requirements:

• Experience of no less than one year in the field of cooking.
• High skill in preparing various local and international dishes.
• The ability to work under pressure and during peak times.
• Knowledge of food safety basics and hygiene procedures.
• Leadership and organizational skills.

Benefits:

• Attractive salary and incentives based on performance.
• Professional and supportive work environment.
• Opportunities for professional development and training courses.