Head Chef Jobs in Riyadh

About the Role

W Hotels in Riyadh, Saudi Arabia, is seeking a dynamic Sous Chef to join its culinary team. This full-time management position is essential to kitchen operations, focusing on quality and guest satisfaction. The Sous Chef will lead kitchen staff, manage food-related functions, and uphold W Hotels' standards.

As a key member of the culinary department, the Sous Chef is accountable for the success of daily kitchen operations. This role requires culinary talent, leadership, and a commitment to improving guest and employee satisfaction, while managing the operating budget. Responsibilities include guiding and developing the team, and ensuring sanitation and food standards are met and exceeded.

Key Responsibilities

• Oversee and manage kitchen shift operations, ensuring adherence to all Food & Beverage policies, standards, and procedures.
• Estimate daily production needs weekly and communicate requirements to kitchen personnel daily.
• Assist the Executive Chef with all aspects of kitchen operations and food preparation.
• Prepare and cook a variety of foods for regular service, special guest requests, and functions.
• Develop new culinary applications, ideas, and systems, including artistic contributions.
• Contribute to determining food presentation standards and create visually appealing decorative food displays.
• Maintain high standards for purchasing, receiving, and food storage.
• Ensure consistent compliance with all food handling and sanitation standards.
• Perform duties of kitchen managers and employees as needed to ensure seamless operations.
• Recognize and uphold superior quality in products, presentations, and flavor profiles.
• Ensure compliance with all applicable laws and regulations related to food service.
• Follow proper handling procedures and maintain correct temperatures for all food products.
• Operate and maintain all department equipment, reporting malfunctions promptly.
• Regularly check the quality of raw and cooked food products to ensure they meet established standards.
• Supervise and coordinate the activities of cooks and other workers engaged in food preparation.
• Lead kitchen shifts, preparing food items and executing requests according to specifications.
• Utilize interpersonal and communication skills to lead and influence team members, advocating for sound financial and business decisions, demonstrating honesty and integrity, and leading by example.
• Foster and build mutual trust, respect, and cooperation among team members.
• Serve as a role model, demonstrating appropriate professional behaviors.
• Maintain and optimize employee productivity levels.
• Ensure employees clearly understand their expectations and operational parameters.
• Establish and maintain open, collaborative relationships with employees.
• Ensure property policies are administered fairly and consistently.
• Communicate performance expectations in accordance with job descriptions.
• Recognize successful performance and ensure desired results are achieved.
• Provide services that exceed customer expectations, contributing to guest satisfaction and retention.
• Manage day-to-day operations, ensuring quality, standards, and meeting customer expectations.
• Set a positive example for guest relations and customer service.
• Empower employees to deliver excellent customer service.
• Interact with guests to obtain feedback on product quality and service levels.
• Effectively handle guest problems and complaints.
• Achieve and exceed culinary and operational goals, including performance, budget, and team objectives.
• Develop specific goals and plans to prioritize, organize, and accomplish work effectively.
• Utilize the Labor Management System for effective scheduling and tracking employee time and attendance.
• Train employees in safety procedures.
• Identify the developmental needs of others and provide coaching, mentoring, or other assistance to improve their knowledge or skills.
• Improve service by communicating and assisting individuals in understanding guest needs, providing guidance, feedback, and individual coaching.
• Participate in the employee performance appraisal process, providing constructive feedback.
• Bring critical issues to the attention of the department manager and Human Resources.
• Provide information to supervisors, co-workers, and subordinates via telephone, written form, email, or in person.
• Analyze information and evaluate results to choose the best solution and solve problems effectively.
• Attend and actively participate in all pertinent meetings.

Qualifications and Requirements

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

Required Skills

• Culinary Expertise
• Food and Beverage Management
• Kitchen Operations Management
• Staff Leadership and Development
• Budget Management
• Quality Control and Assurance
• Sanitation Standards and Compliance
• Food Handling Best Practices
• Exceptional Customer Service
• Problem-Solving and Decision-Making
• Human Resource Management

Work Environment and Details

This is a full-time management position located at Area 1 Al Aqeeq Street, Financial District, Riyadh, Saudi Arabia, 13519. The role requires 2-5 years of experience. This position is not remote.

Marriott International is an equal opportunity employer committed to diversity and inclusion. W Hotels is dedicated to awakening curiosity and broadening horizons, offering genuine life experiences. Joining W Hotels also means joining the Marriott International portfolio.

About the Role

W Hotels in Riyadh, Saudi Arabia, is seeking a Sous Chef to join its culinary team. This full-time management position is essential to the daily operations of the kitchen, focusing on delivering high-quality culinary experiences and maintaining a productive work environment. The Sous Chef will be responsible for upholding food quality standards, ensuring guest satisfaction, and optimizing operational efficiency.

As a key member of the culinary department, the Sous Chef will oversee kitchen operations, lead and develop kitchen staff, and ensure all food-related functions meet W Hotels' quality and safety standards. This role requires a hands-on approach, blending culinary expertise with strong leadership and management capabilities to drive continuous improvement in guest and employee satisfaction.

Key Responsibilities

• Manage daily kitchen shift operations, ensuring adherence to all Food & Beverage policies, standards, and procedures.
• Estimate daily production needs weekly and communicate these requirements to kitchen personnel daily.
• Support the Executive Chef in all aspects of kitchen operations and food preparation.
• Prepare and cook a wide variety of foods for regular service and special events.
• Contribute to the development of new culinary applications, ideas, and systems, including artistic contributions.
• Establish food presentation standards and create visually appealing decorative food displays.
• Maintain high standards for purchasing, receiving, and food storage.
• Ensure strict compliance with all food handling and sanitation standards.
• Perform duties of kitchen managers and employees as needed to ensure seamless operations.
• Uphold superior quality in products, presentations, and flavor profiles.
• Ensure full compliance with all applicable laws and regulations related to food service.
• Follow proper handling procedures and maintain correct temperatures for all food products.
• Operate and maintain all department equipment, reporting any malfunctions promptly.
• Conduct regular checks on the quality of raw and cooked food products to ensure standards are met.
• Supervise and coordinate the activities of cooks and other kitchen staff engaged in food preparation.
• Lead kitchen shifts while personally preparing food items and executing requests according to specifications.
• Utilize strong 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.
• Foster and build mutual trust, respect, and cooperation among team members.
• Serve as a role model by demonstrating appropriate professional behaviors.
• Maintain and optimize employee productivity levels.
• Ensure employees clearly understand their expectations and operational parameters.
• Establish and maintain open, collaborative relationships with employees and encourage them to do the same within the team.
• Ensure property policies are administered fairly and consistently.
• Communicate performance expectations clearly in accordance with job descriptions.
• Recognize successful performance and ensure desired results are achieved.
• Provide services that exceed customer expectations to ensure satisfaction and retention.
• Manage day-to-day operations, ensuring quality, standards, and meeting customer expectations daily.
• Set a positive example for guest relations.
• Empower employees to deliver excellent customer service.
• Interact with guests to obtain feedback on product quality and service levels.
• Effectively handle guest problems and complaints.
• Achieve and exceed culinary and operational goals, including performance targets, budget objectives, and team achievements.
• Develop specific goals and plans to prioritize, organize, and accomplish work effectively.
• Utilize the Labor Management System for effective scheduling based on business demands and for tracking employee time and attendance.
• Train employees on safety procedures.
• Identify the developmental needs of others and provide coaching, mentoring, or assistance to improve their knowledge or skills.
• Improve service by communicating and assisting individuals in understanding guest needs, providing guidance, feedback, and individual coaching as needed.
• Participate in the employee performance appraisal process, providing constructive feedback.
• Bring any issues to the attention of the department manager and Human Resources as necessary.
• Provide information to supervisors, co-workers, and subordinates via telephone, written form, email, or in person.
• Analyze information and evaluate results to choose the best solution and solve problems effectively.
• Attend and actively participate in all pertinent meetings.

Qualifications and Requirements

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

Required Skills

• Culinary expertise
• Food and Beverage management
• Kitchen Operations
• Leadership and Staff Management
• Budget Management
• Sanitation Standards
• Food Safety practices
• Exceptional Customer Service
• Problem-Solving abilities
• Strong Communication skills

Work Context

This is a full-time management position located in Riyadh, Saudi Arabia. W Hotels is committed to being an equal opportunity employer, valuing diversity and providing access to opportunity for all associates.

About the Role

W Hotels in Riyadh, Saudi Arabia, is seeking a dynamic Sous Chef to join its culinary team. This full-time management position is essential to the daily success of kitchen operations, requiring a hands-on approach to culinary execution while leading and developing kitchen staff. The Sous Chef will ensure the consistent delivery of high-quality food products, maintain sanitation standards, and contribute to guest and employee satisfaction, all while managing within the operating budget. This role is based in the Financial District of Riyadh and offers an opportunity to be part of a globally recognized hospitality brand.

Key Responsibilities

• Oversee and manage daily kitchen shift operations, ensuring adherence to all Food & Beverage policies, standards, and procedures.
• Estimate daily production needs and communicate requirements to kitchen personnel.
• Assist the Executive Chef in all aspects of kitchen operations and food preparation.
• Prepare and cook a wide variety of foods for regular service and special events.
• Contribute to the development of new culinary applications, ideas, and concepts, including artistic presentations.
• Collaborate on dish presentation and create visually appealing decorative food displays.
• Maintain high standards for purchasing, receiving, and food storage.
• Ensure strict compliance with all food handling and sanitation standards.
• Perform duties of kitchen managers and employees as needed to ensure seamless operations.
• Identify and recognize superior quality products, presentations, and flavors.
• Ensure compliance with all applicable laws and regulations related to food service.
• Follow proper handling procedures and maintain correct food product temperatures.
• Operate and maintain all department equipment, reporting malfunctions promptly.
• Conduct regular checks on the quality of raw and cooked food products.
• Supervise and coordinate the activities of cooks and other kitchen staff.
• Lead kitchen shifts, preparing food items and executing requests to meet specifications.
• Utilize interpersonal and communication skills to lead team members, advocate for sound financial and business decisions, and demonstrate integrity.
• Foster and build mutual trust, respect, and cooperation among team members.
• Serve as a role model, demonstrating appropriate professional behaviors.
• Maintain and optimize the productivity levels of kitchen employees.
• Ensure employees clearly understand their expectations and operational parameters.
• Establish and maintain open, collaborative relationships with employees.
• Ensure property policies are administered fairly and consistently.
• Communicate performance expectations clearly in accordance with job descriptions.
• Recognize successful performance and ensure desired results are achieved.
• Provide services that exceed guest expectations to ensure satisfaction and retention.
• Manage day-to-day operations, ensuring quality, standards, and meeting customer expectations.
• Set a positive example for guest relations.
• Empower employees to deliver excellent customer service.
• Interact with guests to obtain feedback on product quality and service levels.
• Effectively handle guest problems and complaints.
• Achieve and exceed culinary and operational goals, including performance targets and budget objectives.
• Develop specific goals and plans to prioritize, organize, and accomplish work tasks.
• Utilize the Labor Management System for effective scheduling and tracking employee time and attendance.
• Train employees on safety procedures.
• Identify the developmental needs of others and provide coaching, mentoring, and support.
• Enhance service by communicating and assisting individuals in understanding guest needs, providing guidance and coaching.
• Participate in the employee performance appraisal process, providing constructive feedback.
• Bring any pertinent issues to the attention of the department manager and Human Resources as necessary.
• Provide information to supervisors, co-workers, and subordinates through various communication channels.
• Analyze information and evaluate results to choose the best solution and effectively solve problems.
• Attend and actively participate in all pertinent meetings.

Qualifications and Requirements

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

Required Skills

• Food and Beverage Management
• Culinary Expertise
• Kitchen Operations Management
• Food Preparation Techniques
• Sanitation Standards
• Food Handling Practices
• Leadership and Team Motivation
• Teamwork and Collaboration
• Exceptional Customer Service
• Problem-Solving
• Human Resource Management

Work Environment and Details

This is a full-time management position located in the Financial District of Riyadh, Saudi Arabia. The role requires a hands-on approach within a dynamic kitchen environment. The job number for this position is 26071698, and it falls under the Job Category: Food and Beverage & Culinary.

About the Role

Celebrity Cruises is seeking a Chef Tournant to join their team in Riyadh, Saudi Arabia. This contract position requires a culinary professional with a strong understanding of kitchen operations and the ability to perform effectively in a multicultural environment. The Chef Tournant will be instrumental in maintaining high standards of food quality, consistency, and public health compliance across various kitchen sections.

Key Responsibilities

• Collaborate with the Sous Chef to direct, coach, support, supervise, and evaluate all direct reports.
• Demonstrate comprehensive food knowledge and understanding of culinary terms.
• Follow company recipes to ensure consistent quality and taste as per corporate instructions.
• Work efficiently and productively to complete assigned tasks.
• Maintain proficiency in working in any section of the kitchen.
• Coordinate and supervise team members within their assigned section, delegating tasks appropriately.
• Conduct daily recipe reviews and maintain recipe folders in excellent condition.
• Fulfill requests from supervisors or the manager on duty within their area of responsibility, including show plates, food samples, and random food tastings.
• Control production levels and propose ideas for improvements and cost control.
• Prepare daily electronic food requisitions for their section and countercheck deliveries for accuracy, reporting discrepancies to the immediate supervisor.
• Oversee food production in main kitchen sections, including Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant, and Cold Kitchen.
• Ensure adherence to Public Health standards according to company expectations and international regulations (*, US, Anvisa, Shipsan, Canadian, Australian).
• Ensure the correct implementation of the HACCP program.
• Maintain their assigned area in preparation for announced or unannounced United States Public Health type inspections.
• Report for duty at assigned times, follow supervisor instructions, and ensure personal appearance, uniform, and personal hygiene meet company standards.

Qualifications and Experience

• A minimum of 5 years of experience in upscale hotel, resort, cruise ship, or convention banqueting service.
• At least 2 years of experience specifically as a Chef Tournant; shipboard experience is preferred.
• A culinary school degree is mandatory.
• Strong management skills, particularly within a multicultural and dynamic environment.
• Excellent communication, problem-solving, decision-making, and interpersonal skills.
• Proficiency in customer service, teambuilding, and conflict resolution.
• Knowledge of principles and processes for providing personalized services, including needs assessment, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
• Strong skills in planning, coaching, organizing, staffing, controlling, and evaluating.
• Intermediate computer software proficiency.
• A good understanding of basic accounting principles, including numbering flow, debits/credits, adjusting entries, and corrections.
• Ability to write reports and business correspondence.
• Capability to establish a good rapport with the ship's Senior Officers and the corporate office.

Essential Skills

• Extensive food knowledge and understanding of culinary terms.
• Proficiency in recipe execution and adherence.
• Demonstrated efficiency and productivity in kitchen operations.
• Versatility across various kitchen sections.
• Effective team supervision and task delegation.
• Strong capabilities in recipe review and maintenance.
• Accurate food requisition and delivery counterchecking.
• Thorough knowledge of Public Health standards and HACCP principles.
• Preparedness for health inspections.
• Excellent time management and ability to follow instructions.
• Commitment to maintaining professional personal appearance, uniform adherence, and personal hygiene.
• Exceptional management, communication, problem-solving, decision-making, and interpersonal skills.
• Proficiency in customer service, teambuilding, and conflict resolution.
• Strong planning, coaching, organizing, staffing, controlling, and evaluating abilities.
• Competence with computer software and basic accounting principles.
• Skilled in report writing and business correspondence.
• Ability to build rapport with colleagues and senior management.

Work Context

This is a contract position based in Riyadh, Saudi Arabia. The role requires a candidate with over 10 years of experience, including at least 2 years specifically as a Chef Tournant. The work environment is dynamic and multicultural, demanding strong adaptability and interpersonal skills.

About the Role

Hilton is seeking a Head Chef to lead culinary operations in Saudi Arabia. This full-time position involves contributing to hospitality services by ensuring quality food and beverage offerings for guests. The Head Chef will oversee kitchen operations and aim to create a positive dining experience.

This role is important for maintaining Hilton's standards. The Head Chef will be a key member of the Food & Beverage team, responsible for culinary innovation, operational efficiency, and financial performance, while also fostering a productive work environment.

Key Responsibilities

• Oversee daily culinary operations, managing food preparation and production to ensure consistency, quality, and adherence to cost controls for optimized profitability.
• Develop and execute innovative menus in collaboration with the Executive Chef and Food & Beverage leadership, incorporating seasonal ingredients and current culinary trends.
• Manage inventory and procurement processes, including ordering, inventory control, and vendor relationships, to maintain cost efficiency while ensuring the availability of high-quality ingredients.
• Support financial performance by participating in P&L reviews, managing food and labor costs, and implementing strategies to improve operational efficiency and profitability.
• Enhance guest experiences by engaging with guests and internal stakeholders, gathering feedback, and supporting initiatives aimed at elevating the dining experience.
• Inspire and develop the kitchen team by supervising and supporting team members, monitoring performance, providing coaching, and fostering a positive and productive work environment.
• Uphold all regulatory standards, maintaining compliance with health, safety, sanitation, and alcohol awareness regulations to ensure the highest standards of guest and team member wellbeing.

Qualifications and Requirements

• A passion for spreading the light and warmth of Hospitality.
• Acting with Integrity and always doing the right thing.
• Inspiring others through Leadership.
• A belief that Teamwork drives the best outcomes.
• A sense of Ownership and accountability.
• A focus on the Now, bringing urgency and discipline to every moment.

Skills

• Culinary Operations
• Menu Development
• Inventory Management
• Procurement
• Financial Performance
• Cost Control
• Guest Experience Enhancement
• Team Leadership
• Health and Safety Compliance
• Sanitation Standards
• Alcohol Awareness
• Hospitality
• Integrity
• Leadership
• Teamwork
• Ownership

Work Environment and Experience

This is a full-time position with Hilton, a company recognized for its workplace culture. The role requires 5-10 years of experience. The position is located in Saudi Arabia.

About the Sous Chef Role

W Hotels in Riyadh, Saudi Arabia, is seeking a Sous Chef to join its culinary team. This management position is essential to the daily kitchen operations, focusing on culinary standards, guest satisfaction, and team leadership. The Sous Chef will contribute to maintaining high standards of food quality, presentation, and sanitation, supporting the vibrant atmosphere characteristic of W Hotels.

Key Responsibilities

• Oversee and manage daily kitchen shift operations, ensuring adherence to all Food & Beverage policies, standards, and procedures.
• Estimate daily production needs and communicate requirements to kitchen personnel.
• Support the Executive Chef in all aspects of kitchen operations and food preparation.
• Prepare and cook a variety of foods for regular service and special events.
• Contribute to the development of new culinary applications, ideas, and products.
• Assist in designing and executing appealing food presentations and decorative displays.
• Maintain standards for purchasing, receiving, and food storage.
• Ensure compliance with all food handling and sanitation standards.
• Perform duties of kitchen managers and employees as needed to ensure seamless operations.
• Identify and recognize superior quality products, presentations, and flavors.
• Ensure compliance with all applicable food service laws and regulations.
• Follow proper procedures for handling and maintaining the correct temperature of all food products.
• Operate and maintain all department equipment, reporting malfunctions promptly.
• Conduct checks on the quality of raw and cooked food products.
• Supervise and coordinate the activities of cooks and other kitchen staff.
• Lead kitchen shifts while preparing food items and executing requests.
• Utilize interpersonal and communication skills to lead and influence team members, advocating for sound financial and business decisions with honesty and integrity.
• Foster and build mutual trust, respect, and cooperation among team members.
• Serve as a role model, demonstrating appropriate professional behaviors.
• Maintain and optimize employee productivity levels.
• Ensure employees understand their expectations and operational parameters.
• Establish and maintain open, collaborative relationships with employees.
• Ensure property policies are administered fairly and consistently.
• Communicate performance expectations in accordance with job descriptions.
• Recognize successful performance and ensure desired results are achieved.
• Deliver services that exceed customer expectations, contributing to guest satisfaction.
• Manage day-to-day operations, ensuring quality and standards meet customer expectations.
• Set a positive example for guest relations and customer service.
• Empower employees to provide excellent customer service.
• Interact with guests to gather feedback on product quality and service levels.
• Effectively handle guest problems and complaints.
• Achieve and exceed culinary and operational goals, including performance targets and budget objectives.
• Develop specific goals and plans to prioritize, organize, and accomplish work effectively.
• Utilize the Labor Management System for scheduling and tracking employee time and attendance.
• Train employees on safety procedures.
• Identify developmental needs of others and provide coaching and mentoring.
• Improve service by communicating and assisting individuals in understanding guest needs, providing guidance and feedback.
• Participate in the employee performance appraisal process.
• Bring pertinent issues to the attention of the department manager and Human Resources as necessary.
• Provide information to supervisors, co-workers, and subordinates through various communication channels.
• Analyze information and evaluate results to identify solutions and resolve problems effectively.
• Attend and participate in all pertinent meetings.

Qualifications and Experience

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

Required Skills

• Culinary expertise
• Food and Beverage management
• Kitchen Operations management
• Leadership and Team Management
• Budget Management
• Knowledge of Sanitation Standards and Food Safety
• Exceptional Customer Service skills
• Problem-Solving abilities
• Strong Communication skills
• Teamwork and Collaboration
• Understanding of Human Resources principles

Work Location and Type

This is a full-time management position located at W Hotels in Riyadh, Saudi Arabia. The specific address is Area 1 Al Aqeeq Street Financial District, Riyadh, Saudi Arabia, 13519.

About the Role

Gulf Catering Company is seeking a highly experienced and dedicated Executive Chef to lead its culinary operations in Riyadh, Saudi Arabia. Reporting to the Operations Manager, this full-time position is crucial for ensuring the consistent delivery of high-quality, safe, nutritious, and cost-effective meals to clients. The Executive Chef will be instrumental in maintaining client satisfaction and upholding company standards across all catering services. This role demands a comprehensive understanding of large-scale food production, kitchen management, and strict adherence to food safety protocols. The ideal candidate will possess strong leadership capabilities and a proven track record in managing diverse kitchen teams and complex catering operations.

Key Responsibilities

• Plan, develop, and standardize menus in accordance with client requirements and nutritional guidelines.
• Supervise all aspects of food preparation, cooking, and presentation to ensure consistent quality and taste.
• Monitor portion control and food production processes to minimize waste and maximize efficiency.
• Ensure meals are prepared and delivered according to production schedules and established service standards.
• Ensure full compliance with HACCP, food safety regulations, and company quality standards.
• Conduct regular inspections of kitchen facilities, equipment, and food storage areas to maintain hygiene and safety.
• Monitor staff hygiene practices and ensure all kitchen personnel adhere to sanitation procedures.
• Investigate and promptly resolve any food quality or safety issues that may arise.
• Lead, train, supervise, and evaluate kitchen staff, including Sous Chefs, Cooks, and Kitchen Helpers.
• Develop staff schedules and effectively allocate duties to ensure smooth and efficient kitchen operations.
• Foster a positive work environment that promotes teamwork, productivity, and continuous professional development among staff.
• Manage food purchasing requirements in close coordination with procurement and warehouse teams.
• Monitor inventory levels and ensure proper stock rotation using the First-In, First-Out (FIFO) method.
• Control food costs, labor costs, and overall kitchen operating expenses to meet budgetary targets.
• Prepare comprehensive reports on food consumption, wastage, and budget performance.
• Ensure catering services consistently meet contractual obligations and exceed client expectations.
• Coordinate with dietitians, site managers, and client representatives regarding menu requirements and special dietary needs.
• Participate in client meetings and audits as required to represent culinary operations.
• Ensure all kitchen equipment is maintained in good working condition and report any maintenance requirements.
• Coordinate necessary repairs for kitchen equipment promptly.
• Maintain the cleanliness and organization of all kitchen and storage areas.

Qualifications and Requirements

• Diploma or Bachelor's Degree in Culinary Arts, Hospitality Management, or a closely related field.
• Professional culinary certification is preferred.
• Mandatory HACCP and Food Safety Certification.
• A minimum of 7 to 10 years of experience in food production and catering operations.
• A minimum of 3 to 5 years of experience in a supervisory or executive chef role.
• Experience in large-scale catering, hospital catering, government contracts, or institutional food services is highly preferred.
• Must be fluent in English.

Required Skills

• Strong leadership and team management capabilities.
• Excellent knowledge of food safety and hygiene regulations.
• Expertise in menu planning and large-scale food production.
• Proficiency in budgeting and cost control.
• Solid understanding of inventory and supply chain management.
• Effective problem-solving and decision-making abilities.
• Strong communication and organizational skills.
• Ability to work effectively under pressure and meet operational deadlines.

Work Environment and Details

This is a full-time position based in Riyadh, Saudi Arabia. The role requires a candidate with over 10 years of total experience, including 3-5 years in a supervisory or executive chef capacity, to effectively manage culinary operations and ensure client satisfaction.

About the Role

Hilton announces its need to hire a Demi Chef de Partie to join its culinary team in Saudi Arabia. This full-time position offers an opportunity to contribute to an award-winning work environment, where exceptional hospitality begins with you. As a Demi Chef de Partie, you will play a key role in preparing high-quality dishes, ensuring consistency in flavor and presentation, and contributing to unforgettable guest experiences.

Responsibilities of the Demi Chef de Partie

• Prepare and cook dishes according to standard recipes, ensuring consistency in flavor and presentation.
• Season, cook, and test dishes to maintain quality standards.
• Supervise junior kitchen team members, providing support and guidance as needed.
• Monitor line cooks to ensure smooth and efficient kitchen operations, especially in the absence of senior chefs.
• Maintain a clean, tidy, and organized work area, preventing cross-contamination.
• Monitor the quality of ingredients and ensure proper storage and inventory rotation.
• Ensure compliance with all health, safety, and sanitation regulations to maintain the highest standards of guest and team member well-being.
• Assist with guest inquiries in a prompt and efficient manner to ensure a positive dining experience.

Qualifications and Experience

This role is suitable for individuals with 0-1 year of experience, who have a passion for spreading the light and warmth of hospitality. The role requires commitment to Hilton's core values:

• Passion for spreading the light and warmth of hospitality.
• Act with integrity and always do the right thing.
• Inspire others through leadership.
• Believe that teamwork yields the best results.
• A sense of ownership and accountability.
• Focus on the present, bringing urgency and discipline to every moment.

Required Skills

• Hospitality
• Integrity
• Leadership
• Teamwork
• Ownership
• Urgency
• Discipline

Work Environment and Opportunity

Hilton is a leading global hospitality company, known for its distinctive workplace culture and commitment to delivering exceptional experiences for both guests and team members. This full-time position in Saudi Arabia offers an opportunity to join a company that supports your career journey and contributes to making every stay more memorable.

About the Role

Hilton is seeking a dedicated Chef de Partie to join its culinary team in Saudi Arabia. This full-time position involves overseeing the preparation of high-quality dishes and contributing to guest experiences. The role is part of an award-winning workplace culture focused on hospitality.

The Chef de Partie will ensure the efficient operation of the kitchen, collaborating with the team to maintain Hilton's standards. This role is suited for a culinary professional with a passion for food quality, team leadership, and a productive kitchen environment.

Key Responsibilities

• Prepare dishes by seasoning, cooking, and testing according to standard recipes, ensuring consistent taste and presentation.
• Supervise and support line cooks, ensuring efficient operations and assisting senior chefs as needed.
• Maintain cleanliness and tidiness in all work areas, adhering to strict standards to prevent cross-contamination.
• Monitor ingredient quality, ensuring proper storage and stock rotation to minimize waste and maintain freshness.
• Contribute to cost management by assisting in controlling food costs and improving gross profit margins to meet departmental financial targets.
• Uphold all regulatory standards, including health, safety, sanitation, and alcohol awareness regulations.

Qualifications and Requirements

• A minimum of 5 to 10 years of relevant experience in a culinary role.
• A passion for hospitality.
• A strong sense of integrity and a commitment to ethical conduct.
• Demonstrated leadership qualities and the ability to inspire others.
• A belief that teamwork drives positive outcomes.
• A sense of ownership and accountability for work and team performance.
• A focus on the present moment, bringing urgency and discipline to tasks, understanding their impact.

Required Skills

• Hospitality
• Integrity
• Leadership
• Teamwork
• Ownership
• Urgency
• Discipline

Work Environment

This is a full-time position based in Saudi Arabia. Hilton is recognized as a global leader in hospitality, committed to delivering exceptional guest experiences and fostering a supportive workplace. The company's culture has been acknowledged on the World's Best Workplaces list by Great Place to Work and Fortune.

About the Sous Chef Role

Hilton is seeking a Sous Chef to join its culinary team in Saudi Arabia. This full-time position offers an opportunity to contribute to an award-winning workplace culture focused on hospitality and guest experiences. The Sous Chef will play a key role in leading daily kitchen operations, ensuring high standards of food quality and service, and upholding Hilton's core values.

Key Responsibilities

• Provide leadership and coaching to kitchen staff, focusing on either Outlets or Banquets operations.
• Oversee daily kitchen operations, including managing production lists, conducting line checks, and expediting service during peak times.
• Develop and implement seasonal menus, promotional features, and daily specials.
• Foster positive relationships and promote collaboration between Front of House and Back of House teams to ensure seamless operations.
• Provide administrative support, including inventory management, ordering supplies, and creating staff schedules.
• Ensure strict compliance with all health, safety, sanitation, and alcohol awareness regulations.

Core Values and Requirements

Candidates should demonstrate a commitment to Hilton's core values:

• A passion for spreading hospitality.
• Acting with Integrity and doing the right thing.
• Demonstrated Leadership ability.
• A belief that Teamwork drives outcomes.
• A sense of Ownership and accountability.
• A focus on the Now, bringing urgency and discipline.

Required Skills

• Leadership
• Teamwork
• Ownership

Work Context and Experience

This is a full-time position based in Saudi Arabia. The role requires 0-1 year of experience. Hilton is a global leader in hospitality, recognized for its workplace culture and commitment to exceptional guest and team member experiences.

About the Role

W Hotels in Riyadh is seeking a dynamic and experienced Assistant Chef to join their culinary team. This full-time managerial position plays a crucial role in the daily success of kitchen operations, focusing on delivering exceptional culinary experiences and maintaining high standards of quality and guest satisfaction. The Assistant Chef will be instrumental in leading kitchen staff, managing food-related functions, and contributing to the overall operational excellence of the hotel's Food and Beverage department.

W Hotels' mission is to "ignite curiosity, expand worlds," creating a vibrant environment where guests can experience life to the fullest. We are a brand that opens doors and minds, constantly inspired by new faces and experiences. Our polished, can-do spirit has redefined luxury globally. If you possess an authentic, innovative spirit and are always looking towards the future of what's possible, you're welcome at W Hotels.

Key Tasks and Responsibilities

• Oversee and manage daily kitchen operations, ensuring strict adherence to all Food and Beverage policies, standards, and procedures.
• Estimate daily production needs on a weekly basis and effectively communicate these requirements to kitchen staff daily.
• Provide comprehensive support to the Executive Chef in all aspects of kitchen operations and food preparation.
• Prepare and cook a wide variety of foods, to meet the needs of regular service and special guest occasions or events.
• Contribute to the development and creation of new culinary applications, ideas, relationships, systems, or products, including artistic elements.
• Assist in identifying and implementing food presentation methods, including the creation of decorative food displays.
• Maintain high standards of food purchasing, receiving, and storage.
• Ensure strict compliance with all food handling and sanitation standards.
• Perform all duties of kitchen managers and staff as needed to ensure smooth operations.
• Identify and recognize high-quality products, presentations, and flavor profiles.
• Ensure compliance with all applicable laws and regulations related to food service.
• Follow proper handling procedures and maintain correct temperature of all food products.
• Operate and maintain all department equipment, and report any malfunctions immediately.
• Conduct comprehensive checks on the quality of raw and cooked food products to ensure they meet specified standards.
• Supervise and coordinate the activities of chefs and other kitchen staff involved in food preparation.
• Lead kitchen shifts while personally preparing food items and executing orders to required specifications.
• Utilize strong interpersonal and communication skills to lead, direct, and motivate team members, advocate for sound financial and business decisions, demonstrate integrity and honesty, and lead by example.
• Foster and build trust, respect, and mutual cooperation among team members.
• Act as a role model, demonstrating appropriate professional behaviors.
• Maintain and improve employee productivity levels.
• Ensure employees clearly understand their expectations and operational standards.
• Establish and maintain open, collaborative relationships with employees and encourage them to do the same within the team.
• Ensure facility policies are applied fairly and consistently.
• Communicate performance expectations in accordance with the job description for each position.
• Recognize successful performance and drive the achievement of desired results.
• Deliver services that exceed guest expectations, contributing to customer satisfaction and loyalty.
• Manage daily operations, ensuring quality and standards, and consistently meeting customer expectations.
• Set a positive example for guest relations and service delivery.
• Empower employees to provide excellent customer service.
• Interact with guests to gather feedback on product quality and service levels.
• Effectively handle guest issues and complaints to ensure their resolution and satisfaction.
• Achieve and exceed goals related to culinary and operational aspects, including performance goals, financial goals, and team achievements.
• Develop specific goals and plans to prioritize, organize, and accomplish work effectively.
• Utilize labor management system for efficient scheduling based on business needs and to track employee time and attendance.
• Train employees on basic safety procedures.
• Identify the developmental needs of others and provide training, coaching, or other assistance to improve their knowledge or skills.
• Foster service delivery by communicating with individuals and helping them understand guest needs, providing coaching, feedback, and individual training as needed.
• Participate in the employee performance appraisal process, providing constructive feedback as appropriate.
• Escalate issues to the Department Manager and HR as necessary.
• Provide information to supervisors, colleagues, and subordinates by telephone, written documentation, e-mail, or in person.
• Analyze information and evaluate results to choose best solutions and solve problems effectively.
• Attend all relevant meetings and actively participate.

Qualifications and Requirements

• High school diploma or equivalent required; with 4 years of experience in culinary, food and beverage, or a related professional field.
• Alternatively, a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major, plus 2 years of experience in culinary, food and beverage, or a related professional field is required.

Required Skills

• Culinary Experience
• Food and Beverage Management
• Kitchen Operations
• Staff Leadership and Development
• Budget Management
• Quality Control
• Sanitation and Food Safety Standards
• Teamwork and Collaboration
• Problem Solving
• Customer Service Excellence
• Human Resources Management

Additional Information

This position is full-time and classified as a managerial role. The workplace is located in Riyadh, Saudi Arabia.

Marriott International is committed to being an equal opportunity employer, committed to diversity and inclusion. We value the unique backgrounds of our partners and foster an environment where everyone is welcome and has access to opportunities. We are committed to not discriminating on any protected basis, including disability, veteran status, or any other basis protected by applicable law.

About the Role

Celebrity Cruises is seeking an experienced Chef De Partie to join their team. This contract position is based in Riyadh, Saudi Arabia, and requires a culinary professional with a strong understanding of kitchen operations and a commitment to maintaining high food quality and safety standards. The role involves leading a team, managing kitchen sections, and ensuring adherence to international public health regulations.

Key Responsibilities

• Direct, coach, support, supervise, and evaluate all direct reports in conjunction with the Sous Chef.
• Demonstrate excellent food knowledge and a comprehensive understanding of culinary terms.
• Read, understand, follow, and prepare company recipes, ensuring consistent taste and quality as per corporate office instructions.
• Complete tasks efficiently and productively.
• Work effectively in any section of the kitchen.
• Coordinate and supervise all team members assigned to their section, delegating tasks appropriately.
• Undertake daily recipe reviews and maintain recipe folders in immaculate condition.
• Follow through on any requests within their area of responsibility from supervisors or the manager on duty, including preparing show plates, food samples, and participating in random food tastings.
• Control production levels and propose improvements for cost control.
• Prepare daily electronic food requisitions for their section's production and countercheck deliveries for accuracy, reporting any discrepancies to their immediate supervisor.
• Oversee food production in any main kitchen section, including Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant, and Cold Kitchen.
• Maintain and ensure adherence to Public Health standards according to company expectations and international regulations (*, US, Anvisa, Shipsan, Canadian, Australian).
• Ensure the correct implementation of the HACCP program.
• Maintain their assigned area in preparation for announced or unannounced United States Public Health type inspections.
• Report for duty at assigned times, follow supervisor instructions, and ensure personal appearance, uniform, and hygiene comply with company rules and regulations.

Qualifications and Experience

• A minimum of 8 years of experience in an upscale hotel, resort, cruise ship, or convention banqueting service.
• At least 2 years of experience specifically as a Chef de Partie, with shipboard experience being preferred.
• A culinary school degree is required.
• Possess very strong management skills, particularly within a multicultural and dynamic environment.
• Exhibit very strong communication, problem-solving, decision-making, and interpersonal skills.
• Demonstrate superior customer service, team-building, and conflict resolution abilities.
• Possess knowledge of the principles and processes for providing personalized services, including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
• Show strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
• Intermediate computer software skills are required.
• Have a good understanding of basic accounting principles, including numbering flow, "Debits/Credits," adjusting entries, and corrections.
• Ability to write reports and business correspondence.
• Ability to establish a good rapport with the ship's Senior Officers and the corporate office.
• A minimum of 10 years of overall experience is required for this contract position.

Required Skills and Competencies

• Food Knowledge
• Culinary Terms
• Recipe Following
• Efficiency and Productivity
• Kitchen Section Management
• Team Supervision and Task Delegation
• Recipe Review and Maintenance
• Food Requisition and Inventory Control
• Adherence to Public Health Standards and HACCP Program
• Inspection Preparation
• Management, Communication, Problem Solving, Decision Making, and Interpersonal Skills
• Customer Service, Team Building, and Conflict Resolution
• Planning, Coaching, Organizing, Staffing, Controlling, and Evaluating
• Computer Software Proficiency
• Basic Accounting Principles
• Report Writing and Business Correspondence

Work Location and Contract Details

This is a contract position based in Riyadh, Saudi Arabia. The role requires a seasoned culinary professional to contribute to the high standards of Celebrity Cruises.

• Chef required hot  to work in a hotel restaurant, requires strong previous experience in the hot section, the ability to prepare and prepare dishes with high quality, work within a team and withstand work pressure.

Experience in hotels or restaurants is preferred.

• 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.

About the Role

Kitopi, a leading creator and partner for food experiences, is seeking an Area Chef specializing in Sushi to join its team in Riyadh, Saudi Arabia. The company operates a portfolio of F&B brands, focusing on growth and scale in delivery and dine-in services. Launched in Dubai in 2018, Kitopi has achieved Unicorn status, driven by innovative technology and a scalable operational model. This role is essential for maintaining and enhancing the culinary standards of Kitopi's sushi brands across multiple outlets.

Role Overview

As an Area Chef [Sushi], you will be responsible for ensuring the highest quality in sushi preparation, presentation, and overall brand integrity. Your expertise will be leveraged to train and mentor kitchen teams, develop comprehensive culinary guidelines, and collaborate with cross-functional teams to drive innovation and operational excellence within the sushi segment of the business.

Key Responsibilities

• Uphold culinary standards for the sushi brand across all assigned outlets, including knife work, fish preparation, plating, and presentation.
• Develop, document, and enforce recipes, portioning guides, and Standard Operating Procedures (SOPs) for sushi production.
• Train and mentor kitchen teams on advanced sushi techniques, station setup, and efficient service execution.
• Conduct regular outlet visits and quality audits, identifying areas for improvement and implementing corrective actions.
• Collaborate with culinary and menu development teams on new sushi offerings, seasonal specials, and product trials.
• Ensure strict adherence to food safety, allergen protocols, and hygiene compliance.
• Support inventory management, including fish and ingredient sourcing, and implement waste reduction initiatives.
• Partner with operations teams on food cost control, monitoring kitchen performance indicators (KPIs), and optimizing labor efficiency.
• Lead kitchen readiness for new outlet openings, including team training and embedding brand standards.
• Oversee station setup and service execution to ensure a seamless customer experience.

Qualifications and Requirements

• A minimum of 5 years of experience as a Sushi Chef, with at least 2 years in a senior or multi-outlet management role.
• Deep expertise in authentic Japanese culinary techniques, including sushi, sashimi, maki, nigiri, and omakase-style preparation.
• Strong knowledge of fish quality assessment, sourcing strategies, butchery, and handling best practices.
• Proven experience in building and training kitchen teams on sushi-specific skills and brand standards.
• Solid understanding of food cost principles, waste control, and operational discipline.
• A passion for quality, consistency, and delivering an authentic guest experience.
• Capability to work across multiple locations in a fast-paced, high-volume environment.

Work Environment and Location

This full-time role is based in Riyadh, Saudi Arabia. The Area Chef will be expected to work across multiple locations within the city, managing operations in a fast-paced, high-volume setting.

About the Role

TalentHUB is seeking an experienced Production Manager to join a leading Saudi sweets and bakery brand in Riyadh, Saudi Arabia. This is a full-time, on-site position within a high-volume production kitchen serving a multi-branch retail network. The role requires a deep, hands-on understanding of professional pastry and chocolate production, encompassing recipe execution, new product development, team leadership, food safety, and cost control. This position is not suitable for individuals with backgrounds solely in home baking, single-shop production, or hotel banquet pastry without significant daily volume responsibility.

The successful candidate will be a seasoned professional with expertise in commercial-scale pastry and chocolate production. Responsibilities include ensuring consistent taste and appearance across all batches, troubleshooting production challenges, and leading a production team to achieve high standards.

Key Responsibilities

• Oversee the entire pastry and chocolate production line, ensuring daily output, precise recipe execution, and consistent final product quality.
• Lead, mentor, and develop the production team through effective task allocation, technical training, and performance management.
• Manage all aspects of chocolate production, including tempering, creating fillings, developing pralines and bonbons, molding, packaging, and storage.
• Drive innovation by developing new pastry and chocolate products aligned with brand identity and market trends.
• Plan daily production volumes accurately based on sales forecasts and branch orders, focusing on waste minimization.
• Strictly enforce HACCP, food safety, and hygiene standards across the production floor.
• Manage raw material inventory, coordinate with suppliers, and optimize ordering cycles.
• Ensure the proper operation, maintenance, and calibration of all production equipment.
• Collaborate with operations and finance departments to implement cost control measures, accurately cost recipes, and achieve production efficiency targets.

Qualifications and Requirements

• A minimum of 5 years of hands-on production experience specifically in professional pastry and chocolate is mandatory.
• Demonstrated mastery of chocolate tempering techniques, praline and bonbon production, and decorative finishing.
• Advanced working experience in producing mousse, tarts, cakes, and entremets at commercial volumes.
• A proven track record of successfully leading a production team within a high-volume bakery, patisserie, or sweets brand environment.
• Working knowledge of HACCP principles, food safety standards, and relevant Saudi food regulatory requirements.
• A strong understanding of recipe costing, yield management, and effective waste control strategies.
• Hands-on familiarity with commercial pastry and chocolate production equipment.
• A formal culinary or pastry certification from a recognized institution (*, Le Cordon Bleu, Valrhona, Callebaut Academy, or equivalent) is considered a strong advantage.
• Working knowledge of English is required for vendor and brand communication; proficiency in Arabic is a strong advantage, particularly for team interaction.
• Must be based in or willing to relocate to Riyadh.

Required Skills

• Pastry Production
• Chocolate Production
• Recipe Execution
• New Product Development
• Team Leadership
• Food Safety
• Cost Control
• Chocolate Tempering
• Praline Production
• Bonbon Production
• Mousse Production
• Tart Production
• Cake Production
• Entremet Production
• HACCP
• Hygiene Standards
• Inventory Management
• Supplier Coordination
• Production Equipment Maintenance
• Recipe Costing
• Production Efficiency
• English Communication

Work Environment

This is a full-time, on-site position located in Riyadh, Saudi Arabia. The role operates within a high-volume production kitchen environment.

About the Role

Hilton is looking for a Food & Beverage Manager / Senior Manager to join their team in Saudi Arabia. This full-time position offers an opportunity to contribute to memorable hospitality experiences by overseeing food and beverage outlet operations. The incumbent plays a vital role in ensuring exceptional hospitality delivery, achieving profitability, and maintaining the highest service standards.

Role Responsibilities

• Manage the daily operations of food and beverage in designated outlets, ensuring the highest standards of quality, service, and marketing strategies that drive profitability and customer satisfaction.
• Support the development and implementation of customer satisfaction strategies, monitoring trends, gathering feedback, and driving continuous improvements to enhance the guest experience.
• Oversee the administrative and planning functions of the food and beverage department, ensuring smooth daily operations while implementing cost controls for food and beverage and labor expenses.
• Support the delivery of exceptional food and beverage quality, service, and marketing strategies to enhance customer satisfaction, increase revenue, and maximize profitability.
• Supervise, train, and mentor team members, providing opportunities for professional development and recognizing achievements to build, retain, and engage a high-performing team.
• Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member well-being.

Qualifications and Experience Required

Candidates must possess a passion for spreading light and warmth in hospitality, a commitment to acting with integrity, and always doing the right thing. The role requires clear leadership qualities and the ability to inspire others, with a strong belief that teamwork leads to the best results. A sense of ownership and responsibility towards assigned tasks is also essential, focusing on the present while bringing discipline and speed to every moment.

The candidate should preferably have 5-10 years of experience in food and beverage management within the hospitality sector.

Key Skills

• Food & Beverage Operations Management
• Customer Satisfaction Strategies
• Operational Excellence
• Cost Control
• Team Leadership
• Commitment to Health & Safety Regulations
• Knowledge of Alcohol Awareness Regulations
• Hospitality Skills
• Integrity
• Leadership
• Teamwork
• Ownership & Accountability
• Speed & Discipline

Work Environment

This is a full-time position based in Saudi Arabia. Hilton operates in an award-winning work environment, globally recognized for its commitment to its team members and guests.