Head chef Jobs in Tabuk

Join the Plaza Premium Group as a Sous Chef!
Welcome to Plaza Premium Group, a global leader passionate about 'Making Travel Better'. We celebrate diversity and invite individuals from all walks of life to be part of our #PPGFamily.

Job Scope:
As a Sous Chef, you will assist in all aspects of kitchen operations, including controlling food costs, developing creative menus, and ensuring the highest standards for our guests' dining experience. Your responsibilities will include:

• Assisting with menu preparation and food quality control.
• Monitoring inventory and stock levels.
• Supporting staff scheduling and kitchen operations.

Job Responsibilities:

• Implement instructions from supervisors and ensure cleanliness and hygiene in the kitchen.
• Supervise food preparation and cooking processes.
• Manage food quality, presentation, and portion sizes.
• Handle emergency kitchen issues and address inquiries.

Job Requirements:

• A minimum of 7 years of experience as a chef, preferably in the hotel or catering industry.
• Strong customer service and communication skills.
• Attention to detail and ability to work independently.
• Knowledge of English, Arabic, or another language is preferred.

Join the Plaza Premium Group as a Sous Chef!
Welcome to Plaza Premium Group, a global leader passionate about 'Making Travel Better'. We celebrate diversity and invite individuals from all walks of life to be part of our #PPGFamily.

Job Scope:
As a Sous Chef, you will assist in all aspects of kitchen operations, including controlling food costs, developing creative menus, and ensuring the highest standards for our guests' dining experience. Your responsibilities will include:

• Assisting with menu preparation and food quality control.
• Monitoring inventory and stock levels.
• Supporting staff scheduling and kitchen operations.

Job Responsibilities:

• Implement instructions from supervisors and ensure cleanliness and hygiene in the kitchen.
• Supervise food preparation and cooking processes.
• Manage food quality, presentation, and portion sizes.
• Handle emergency kitchen issues and address inquiries.

Job Requirements:

• A minimum of 7 years of experience as a chef, preferably in the hotel or catering industry.
• Strong customer service and communication skills.
• Attention to detail and ability to work independently.
• Knowledge of English, Arabic, or another language is preferred.

Join the Culinary Team at Miraval The Red Sea!
Miraval The Red Sea is a luxury wellness resort dedicated to transformative experiences. We are seeking a passionate and experienced Sous Chef to join our Rosemary Kitchen, focusing on wellness-focused cuisine.

Role Overview
The Sous Chef will support the Chef de Cuisine in overseeing kitchen operations, ensuring consistency, quality, and innovation. Key responsibilities include:

• Assist in menu development, balancing nutrition and culinary creativity.
• Supervise and train kitchen staff, ensuring high hygiene standards.
• Oversee daily operations, food preparation, and waste management.
• Maintain supplier relationships for fresh and sustainable ingredients.
• Ensure compliance with health and safety regulations.
• Stay updated on wellness and plant-based cuisine trends.
• Foster a positive kitchen culture for an efficient team.

Qualifications
We seek candidates with:

• Proven experience as a Sous Chef or in a senior kitchen leadership role.
• Strong understanding of healthy, plant-based cuisine.
• Experience in high-end culinary environments.
• Knowledge of food safety regulations and HACCP certification.
• Passion for wellness, sustainability, and mindful eating.
• Exceptional leadership and organization skills.

Why Join Us?
Join us at Miraval and enjoy career growth opportunities, exclusive benefits, including 12 complimentary nights at Hyatt properties, and be part of a diverse, passionate team dedicated to well-being and sustainability. Apply now to embark on an exciting culinary journey!

Position Overview
The Executive Pastry Chef oversees pastry kitchen operations, crafting high-quality desserts, pastries, and baked goods. This role involves managing the pastry team, developing innovative recipes, maintaining inventory, and ensuring all products meet the establishment’s quality and presentation standards.

Key Responsibilities

• Leadership and Supervision: Lead, train, and supervise the pastry team, handling hiring, scheduling, and performance evaluations. Foster a collaborative and creative work environment that encourages innovation and teamwork.
• Menu Development: Design and develop a creative, seasonal pastry menu aligned with the culinary vision. Experiment with new recipes and techniques to keep offerings fresh and exciting.
• Production and Quality Control: Oversee pastry and dessert production, ensuring consistency in quality and presentation. Implement and maintain standard operating procedures for baking and pastry production.
• Inventory and Ordering: Manage ingredient, tool, and equipment inventory for the pastry kitchen. Order supplies and source high-quality ingredients from vendors.
• Health and Safety: Ensure compliance with health, safety, and sanitation regulations in the pastry kitchen.
• Guest Relations and Special Requests: Fulfill special pastry requests for events, VIP guests, and unique occasions.
• Reporting and Documentation: Maintain accurate records of inventory, production, and staff performance. Prepare and present reports on pastry kitchen operations to senior management.

Skills:
Excellent interpersonal, communications, analytical, leadership and organization skills. Exceeding guest expectations. Planning for business. Fluency in verbal and written English (Arabic is a plus).

Join Red Sea Global Hospitality as an Executive Pastry Chef!
Become part of a team leading the change in responsible development and regenerative tourism. Our core values of Respect, Responsibility, Passion, and Collaboration drive everything we do, creating extraordinary guest experiences and fostering a thriving workplace for our team.

The Role:
As a Cluster Executive Pastry Chef, your role is to serve the needs of the business, our guests, and our colleagues by supporting the food production across multiple properties. Responsibilities include:

• Leading all aspects of pastry and bakery culinary operations.
• Driving innovation in pastry and bakery concepts.
• Collaborating with the Executive Chef to create luxury-aligned menus.
• Maintaining high food quality and standards.
• Managing culinary budgets ensuring profitability.
• Mentoring and training junior pastry chefs.
• Representing Red Sea Global Hospitality in culinary competitions.

What We Offer:
Exciting opportunities for personal and professional development, competitive compensation, health insurance, an inclusive work environment, and employee recognition programs.

What We Require:
- Basic Food Hygiene Certificate
- Specialized in Pastry from a relevant Culinary School
- Minimum of 5 years experience in a similar culinary position

Competencies:
- Service-oriented with attention to detail
- Strong presentation and influencing skills
- Multicultural awareness
- Flexibility in dynamic environments

Join Our Team as an Executive Sous Chef!

At BAAN Holding, we are seeking an experienced Executive Sous Chef to oversee all culinary operations within our kitchen. This crucial role demands exceptional culinary skills and strong leadership to ensure our dining experience is top-notch.

Key Responsibilities:

• Kitchen Management: Assist the Executive Chef in managing daily kitchen operations, ensuring smooth service.
• Staff Supervision: Lead, train, and mentor kitchen staff while fostering teamwork.
• Menu Development: Collaborate on innovative menus that reflect culinary trends.
• Inventory and Ordering: Monitor inventory and assist in supply ordering for optimal stock.
• Quality Control: Ensure adherence to food safety and sanitation standards.
• Customer Engagement: Interact with guests to ensure satisfaction and address concerns.
• Operational Support: Assist in administrative tasks and budget monitoring.

Qualifications:

• Culinary degree or equivalent certification.
• 5+ years of professional kitchen experience, with 2+ years in a supervisory role.
• Strong knowledge of culinary techniques and kitchen management.
• Excellent leadership and communication skills.

Core Skills:

• Culinary Expertise
• Leadership and Organizational Skills
• Creativity and Problem-Solving Skills

Key Result Areas:

• Food Quality
• Team Performance
• Operational Efficiency
• Cost Management
• Guest Satisfaction