Full-time General Cook Jobs in Saudi Arabia

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 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 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.

• 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.

About the Role

Alrajhi First Holding is looking for a skilled and passionate Pastry Chef to join their team. This role focuses on preparing and presenting delicious and attractive baked goods and desserts, requiring a passion for culinary arts and a commitment to excellence.

Key Tasks and Responsibilities

• Prepare and present a variety of baked goods and desserts, including cakes, cheesecakes, pastries, sweets, manakish, and more.
• Ensure product quality and adherence to recipes and presentation standards.
• Maintain hygiene and sanitation standards in the kitchen.
• Contribute to catering events and activities.
• Participate in product development and improvement.

Qualifications and Requirements

• Proven experience in pastry and baking.
• Good knowledge of dessert preparation methods and baking and cooking techniques.
• Previous experience in patisseries, catering, or events is preferred.
• Ability to work in a team and handle work pressure.

Essential Skills

• Baking
• Pastries
• Desserts
• Baked Goods
• Cakes
• Cheesecakes
• Manakish
• Salads
• Appetizers
• Maintenance
• Cleanliness
• Kitchen Hygiene
• Commitment
• Events
• Catering
• Product Development
• Product Improvement

Additional Information About the Work Environment

This position requires full-time employment. The work location is in Riyadh, Saudi Arabia.

🍞 Bun and tea | Job opportunity

We are looking for a bakery chef, pastries, manakish, and desserts.
Whoever works should let their work speak for them before they speak.

Tasks:
Daily baking, pastries, manakish, and desserts with consistent quality and innovation in dishes and baked goods.

Conditions:
✔️ Actual experience in local baked goods
✔️ Able to work at a high pace during peak hours
✔️ Disciplined and maintains hygiene standards.

Benefits:
🕐 Two shifts (morning + evening)
🏠 Secure housing

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.

A baker with experience in making whole wheat toast and healthy bread is required.

Tasks:
Preparing and mixing dough.
Monitoring fermentation and baking stages.
Developing and improving whole wheat toast recipes.
Maintaining product quality and specification consistency.

Conditions:
Practical experience in bakeries.
Good knowledge of flour types and whole grains.
Ability to develop new recipes and improve existing products.
Commitment to hygiene and food safety standards.

Workplace: Riyadh

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

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.

We are seeking a skilled Barista to join our team and deliver exceptional coffee experiences to our customers. The ideal candidate will be responsible for preparing high-quality espresso drinks, maintaining coffee equipment, taking customer orders accurately, and ensuring a clean and welcoming café environment. Key responsibilities include operating espresso machines and grinders, creating latte art, managing inventory of coffee supplies, providing excellent customer service with product knowledge, and maintaining health and safety standards throughout the workspace.

About the Role

Raffles Hotels & Resorts is seeking a Chef de Cuisine to lead culinary operations at Raffles The Red Sea in Umluj, Tabuk, Saudi Arabia. This position is integral to delivering highly personalized dining experiences that align with the brand's standards of elegance and service. The Chef de Cuisine will be responsible for crafting cuisine, curating menus, and ensuring presentation standards for a groundbreaking nature-focused resort within the Kingdom's Red Sea Project. The resort features 361 rooms and eleven distinct dining concepts.

Key Responsibilities

• Oversee all kitchen operations, ensuring execution, consistency, and presentation meet ultra-luxury standards.
• Design and curate seasonally driven menus that incorporate global influences and a sense of place.
• Develop and standardize recipes, techniques, and plating to reflect high culinary artistry.
• Collaborate with the Cluster Executive Chef and Food & Beverage leadership on dining concepts and guest experiences.
• Maintain high standards of hygiene, safety, and organization within the kitchen.
• Lead, mentor, and develop the culinary team, fostering a culture of excellence and continuous improvement.
• Drive training initiatives focused on craftsmanship, attention to detail, and personalized service.
• Manage team performance, scheduling, and succession planning.
• Create a work environment that encourages innovation and accountability.
• Manage food cost, labor cost, and productivity in line with budget expectations while maintaining quality.
• Partner with procurement to source premium and sustainable ingredients.
• Monitor menu performance and guest feedback to refine culinary offerings.
• Deliver dining experiences that create emotional connections with guests.
• Engage directly with guests to personalize their dining experience.
• Collaborate with marketing and PR teams on culinary narratives and events.
• Represent Raffles The Red Sea as a culinary ambassador in external engagements.
• Perform other duties as assigned by Management.

Qualifications and Requirements

• A degree or diploma in Culinary Arts or a related field from a recognized institution.
• A minimum of 8 years of culinary experience in luxury hotels or fine dining establishments.
• At least 3-4 years of experience in a senior leadership role, with specialization in Mediterranean cuisine.
• Proven record of leadership, menu innovation, and quality management in a high-end setting.
• Excellent communication, organizational, and interpersonal skills.
• Fluent in English; knowledge of Arabic is an advantage.
• A passion for authentic, high-quality culinary experiences.
• Creative leadership and mentoring skills.
• Meticulous attention to detail and presentation.
• Operational excellence and financial acumen.
• A guest-focused service mindset.
• Commitment to sustainability and cultural respect.
• Understanding of ultra-luxury guest expectations and brand alignment.
• Experience in project coordination, scheduling, and document control during pre-opening stages is required.
• Regional experience is a requirement.
• A proactive, anticipatory approach with a strong sense of ownership and accountability.
• Impeccable grooming and personal presentation aligned with luxury standards.

Required Skills

• Culinary Operations Management
• Menu Curation and Development
• Recipe Standardization and Innovation
• Adherence to Hygiene and Safety Standards
• Team Leadership and Mentoring
• Food Cost and Labor Cost Management
• Premium and Sustainable Ingredient Sourcing
• Guest Engagement and Personalization
• Culinary Storytelling
• Expertise in Mediterranean Cuisine
• Proficiency in Regional Turkish Cooking Traditions, including Grilling Techniques, Meze Culture, and Bread and Pastry Preparation
• Quality Management
• Exceptional Communication, Organizational, and Interpersonal Skills
• Meticulous Attention to Detail and Presentation
• Operational Excellence
• Financial Acumen
• Guest-Focused Service Delivery
• Commitment to Sustainability and Cultural Respect
• Project Coordination, Scheduling, and Document Control

Work Environment and Location

This is a full-time position based in Umluj, Tabuk, Saudi Arabia. The role requires a minimum of 10 years of overall experience, with specific qualifications in luxury hospitality and Mediterranean cuisine. Experience in pre-opening phases for a luxury resort is considered a significant advantage.

About the Role

Fairmont Hotels & Resorts is seeking a Chef de Cuisine to lead culinary operations at Fairmont The Red Sea in Umluj, Tabuk, Saudi Arabia. This resort, part of the Red Sea Project, offers guests a nature-focused experience with 361 rooms and eleven distinct dining concepts. The Chef de Cuisine will be responsible for delivering refined, high-quality dining experiences that align with Fairmont's standards for excellence, creativity, and innovation. The role emphasizes à la minute service, meticulously curated menus, and elevated presentation, ensuring consistency and attention to detail.

This is a full-time position requiring a minimum of 10 years of experience, with a significant portion in senior leadership roles within luxury hospitality or fine dining. The Chef de Cuisine will contribute to shaping the culinary identity of Fairmont The Red Sea, a destination known for its sustainable development and pristine coastline.

Key Responsibilities

• Oversee all kitchen operations, ensuring consistency, quality, and exceptional presentation.
• Design and execute innovative, seasonally driven menus that incorporate global influences and local ingredients.
• Develop and standardize recipes, portioning guidelines, and plating standards in alignment with Fairmont's culinary standards.
• Collaborate with the Cluster Executive Chef and Food & Beverage leadership on dining experiences, bespoke offerings, and special events.
• Ensure full compliance with all health, safety, and hygiene regulations.
• Lead, mentor, and inspire the culinary team, fostering a culture of excellence and continuous improvement.
• Drive training initiatives to enhance the team's technical skills and culinary artistry.
• Manage team performance, scheduling, and succession planning.
• Cultivate a positive and high-performance work environment.
• Manage food cost, labor cost, and productivity within established budgets.
• Partner with procurement teams to source premium, sustainable ingredients.
• Monitor menu performance and guest feedback to refine offerings and enhance guest satisfaction.
• Deliver dining experiences that reflect Fairmont's brand DNA and the unique identity of The Red Sea destination.
• Engage directly with guests during service to create personalized dining experiences.
• Collaborate with marketing and PR teams on culinary narratives and promotions.
• Represent Fairmont The Red Sea in culinary events and external engagements.
• Perform other duties as assigned by Management.

Qualifications and Requirements

• A degree or diploma in Culinary Arts or a related field from a recognized institution.
• A minimum of 8 years of progressive culinary experience in luxury hotels or fine dining establishments.
• At least 3-4 years of experience in a senior leadership role, with a specialization in Mediterranean cuisine.
• Strong knowledge of regional Turkish cooking traditions, including spices, grilling techniques, meze culture, and bread and pastry preparation.
• Proven track record of successful leadership, innovative menu development, and stringent quality management in a high-end setting.
• Excellent communication, organizational, and interpersonal skills.
• Fluency in English is required; knowledge of Arabic is considered an advantage.
• A genuine passion for authentic, high-quality culinary experiences.
• Demonstrated creative leadership and effective mentoring abilities.
• Meticulous attention to detail and a commitment to impeccable presentation.
• Strong operational excellence and financial acumen.
• A guest-focused service mindset.
• A commitment to sustainability and cultural respect.
• Experience in project coordination, scheduling, and document control during pre-opening stages is mandatory.
• A proactive, anticipatory approach with a strong sense of ownership and accountability.
• Impeccable grooming and personal presentation aligned with luxury hospitality standards.

Required Skills

• Culinary Arts
• Mediterranean Cuisine Expertise
• Turkish Cooking Traditions
• Menu Innovation
• Quality Management
• Communication
• Organization
• Interpersonal Skills
• Culinary Leadership
• Attention to Detail
• Operational Excellence
• Financial Acumen
• Guest-Focused Service
• Sustainability Practices
• Cultural Respect
• Project Coordination
• Scheduling
• Document Control

Work Environment and Context

This is a full-time position located at Fairmont The Red Sea in Umluj, Tabuk, Saudi Arabia. Understanding of ultra-luxury guest expectations and brand alignment is crucial for this role. Experience in the pre-opening phases of a luxury resort is a mandatory requirement.

About the Role

Red Sea Global Hospitality is seeking a Mixologist to join its team. This role is integral to delivering exceptional guest experiences and fostering an extraordinary work environment, guided by the company's core values of Respect, Responsibility, Passion, and Collaboration. As a Mixologist, you will contribute to the operational excellence and innovative guest service that defines Red Sea Global Hospitality's commitment to regenerative tourism and luxury hospitality.

Role Context and Purpose

The Mixologist is responsible for the day-to-day operations of the hotel's beverage service areas, serving the needs of the business, guests, and colleagues. This is recognized as an artistic and creative role, where professionals are encouraged to develop original beverage offerings using local ingredients and traditions. The role involves representing the resorts and the Kingdom of Saudi Arabia to international visitors, upholding a values-led culture, and collaborating to deliver unparalleled service excellence.

Key Responsibilities

• Uphold Red Sea Global Hospitality standards for food and beverage quality, presentation, and sanitation with grace and professionalism.
• Exhibit national hospitality and professionalism when interacting with guests.
• Maintain high standards of service, quality, appearance, and cleanliness in personal conduct and assigned areas.
• Understand and follow Beverage Department Standard Operating Procedures, and suggest enhancements.
• Skillfully arrange the bar during opening, ensuring proper setup of ice, glassware, juices, and garnishes.
• Manage drink orders in sequence, verify quantities, and handle billing promptly and effectively.
• Prepare mocktails according to beverage guidelines and standard measures.
• Manage security in the work area and remain at the bar unless properly relieved.
• Assist with cleanup, including mopping floors, removing cans and bottles, cleaning bar surfaces, and managing melting ice.
• Perform additional duties as required for operational smoothness.

Qualifications and Experience

• Minimum of 2 years of experience as a Mixologist.
• Maximum of 5 years of experience as a Mixologist.

Required Skills

• Expertise in beverage service.
• Exceptional guest service skills.
• Commitment to maintaining high food and beverage quality standards.
• Proficiency in sanitation practices.
• Skilled in bar setup and organization.
• Proficiency in mocktail preparation.
• Ability to manage work area security.
• Strong cleaning and maintenance abilities.

Work Environment and Location

This is a full-time position reporting to the Restaurant Manager. The role is based within the Food and Beverage department at Darrah Hotel, The Amaala Destination, located in Tabuk, Saudi Arabia. Red Sea Global Hospitality is committed to fostering a supportive and inclusive work environment that values diversity and collaboration, reflecting the diversity of the Kingdom of Saudi Arabia.