Head chef Jobs in Saudi Arabia

• Lead the kitchen team in preparing high-quality dishes, ensuring excellent food preparation and presentation.
• Oversee menu development and recipe creation, aligning with our standards and guest expectations.
• Implement new menu items in collaboration with the Executive Chef, focusing on seasonal ingredients and trends.
• Ensure compliance with food safety regulations and maintain a clean, safe kitchen environment.
• Monitor kitchen expenses in line with budgetary objectives.
• Coach and mentor kitchen staff, fostering an environment of growth and learning.

• Bachelor’s degree in Culinary Arts, Hospitality Management, or a related field preferred.
• 5-7 years of experience in a senior kitchen role, including 2+ years as a Sous Chef or Head Chef.
• Ability to multitask in high-pressure environments and communicate effectively in English, with basic Arabic skills.
• Strong leadership capabilities and a passion for guest satisfaction.

• Prepare and cook rice dishes according to the restaurant's approved recipes.
• Adhere to the specified quantities and measurements for each item.
• Prepare the line before the shift starts.
• Maintain cleanliness in the work area and the tools used.
• Adhere to food safety and occupational health procedures.
• Coordinate with the kitchen team to ensure quick order delivery.
• Report any shortages in raw materials or malfunctions.
• Assist in storing food products correctly.
• Follow the instructions of the head chef and kitchen management.

• Previous experience working as a Chef Assistant or Line Chef (Rice Restaurants).
• Good knowledge of the basics of cooking rice and popular dishes.
• Ability to work under pressure and during peak times.
• Commitment to personal hygiene and overall appearance.
• Good physical fitness for working in the kitchen.
• Commitment to working hours and shifts schedule.

Chef in hotail ascot in jeddah
Chef in caterng almays

• Welcome visitors at the Company’s Experience Center.
• Prepare and serve lunches and buffets at internal events organized by UNOX for customers or employees.
• Organize and conduct events aimed at promoting UNOX-branded products in cooperation with Importers, Dealers, and Wholesalers of hotel equipment.
• Conduct after-sales consulting on the use of UNOX-branded products.
• Participate in kitchen equipment and food industry trade fairs in KSA and abroad to showcase our products.

• Previous experience as a cook/chef.
• Aptitude for communication and dealing with the public.
• Flexibility and willingness to travel within KSA and abroad.
• Native Arabic speaker; knowledge of a second language is a plus.

• Flexible Working Hours.
• Mentorship & Coaching.
• Career Growth & Training Programs.
• International Mobility & Relocation Support.
• Team Building Activities.

• Conduct interviews, hire, evaluate, reward, and discipline kitchen staff.
• Orient and train kitchen personnel on property and department rules, policies, and procedures.
• Instruct kitchen colleagues in food production methods and practices.
• Establish quality standards for all menu items and food production practices.
• Plan and price menus, determining portion sizes and service standards.
• Schedule kitchen colleagues based on business forecasts and budget considerations.
• Maintain payroll records.
• Train colleagues in safe operating procedures for all kitchen equipment and establish maintenance schedules.
• Provide training on safety protocols, including first aid and CPR.
• Implement sanitation practices, cleaning schedules, and stock rotation methods.
• Guide colleagues in preparing food while preserving nutrients and accommodating special dietary requests.

• Assist the Head Chef in menu planning, development, and execution focused on French or Italian Mediterranean cuisine.
• Supervise kitchen staff and ensure proper preparation and cooking standards.
• Monitor food quality and consistency to meet culinary standards.
• Ensure compliance with health and safety regulations.
• Manage inventory, order supplies, and maintain cost efficiency.
• Train and mentor kitchen staff on culinary techniques and plating standards.
• Schedule shifts and manage daily kitchen operations.
• Maintain hygiene and cleanliness in the kitchen.
• Handle customer feedback and special dietary needs.
• Create a productive and efficient kitchen environment.

• Proven experience as a Sous Chef or similar role.
• Strong expertise in French or Italian Mediterranean cuisine is essential.
• Culinary degree or professional certification preferred.
• Knowledge of food safety and sanitation standards.
• Excellent leadership and team management skills.
• Ability to work under pressure in a fast-paced environment.
• Creative with attention to detail and a passion for Mediterranean culinary arts.

• Planning, organizing, directing, and controlling kitchen operations.
• Maintaining profitability while delivering high-quality dishes.
• Ensuring compliance with kitchen hygiene practices and occupational health and safety standards.

• Assist the Head Chef in creating menus and developing new recipes.
• Oversee the kitchen staff, including training, supervision, and scheduling.
• Ensure food quality and presentation meet the established standards.
• Monitor inventory levels and place orders for ingredients and supplies.
• Maintain a clean and organized kitchen environment.
• Help in controlling food costs and managing the kitchen budget.
• Collaborate with the culinary team to develop seasonal menus and specials.
• Ensure compliance with health and safety regulations.

• Proven experience as a Sous Chef or a senior position in a kitchen.
• In-depth knowledge of culinary techniques and practices.
• Strong leadership and communication skills.
• Ability to work efficiently in a fast-paced environment.
• Excellent organizational and time-management abilities.
• Certification from a culinary school is a plus.
• Knowledge of food safety regulations and best practices.

• Leadership and Management: Oversee the kitchen staff and distribute daily tasks; build a strong, disciplined team operating under consistent standards; monitor employee performance and develop their skills; devise training plans and ensure their implementation; manage work schedules to ensure operational flow.
• Product Development: Innovate new recipes in line with opinion SA’s vision; enhance current recipes and raise their quality; test products before approval to ensure consistent taste and appearance; prepare a unified recipe book.
• Quality Control: Ensure uniform taste and appearance across all branches; inspect raw materials and track production and expiration dates; monitor storage, preparation, and serving methods; adhere to measurements specific to each item.
• Cost and Inventory Management: Regularly monitor inventory and manage orders accurately; minimize waste and improve material usage efficiency; calculate product costs in collaboration with the finance department.
• Compliance with Safety and Hygiene: Implement food safety standards and equipment safety; train the team on personal hygiene and utensil sterilization; ensure the kitchen meets health ministry requirements.

• Manage kitchen operations, ensuring they operate as a successful independent profit center.
• Plan, organize, direct, and control kitchen activities.
• Maintain kitchen hygiene practices and adhere to occupational health and safety standards.

• Minimum 2 years work experience as a Sous Chef or 4 years as Chef de Partie in a reputable hotel or large restaurant.
• Experience in luxury international brands is preferred.
• Qualifications in Kitchen Production or Management are an advantage.
• Basic computer skills in MS Office and knowledge of Recipe Maintenance Systems are preferred.

• Daily meal preparation.
• Work effectively within the cooking team.
• Contribute to developing the menu.

• Two years of experience in the cooking field.
• Ability to work within a team.

• Oversee daily kitchen operations, including meal planning and preparation.
• Maintain food quality and uphold cleanliness and safety standards.
• Design innovative menus and supervise kitchen staff.
• Order ingredients and ensure dishes are prepared to specification.
• Foster a collaborative kitchen environment.

• Minimum 10 years of experience in Turkish cuisine.
• Proficient in cooking techniques, food preparation, and menu planning.
• Experience in kitchen management and team leadership.
• Strong familiarity with food safety and hygiene regulations.
• Creative approach to new recipes and presentations.
• Excellent time management and communication skills.
• Formal culinary education is a plus.
• Prior experience in international cuisine is highly desirable.

• Create innovative and diverse menus reflecting culinary trends and dietary preferences.
• Oversee all aspects of food preparation ensuring consistency and adherence to recipes.
• Supervise kitchen staff including chefs, cooks, and assistants, ensuring smooth operations.
• Manage food inventory levels, monitor stock rotation, and implement effective controls.
• Monitor food costs and implement initiatives to save without compromising quality.
• Ensure compliance with food safety, sanitation standards, and hygiene practices.

• A bachelor's degree in Catering, Hospitality, or relevant field.
• 10+ years of international experience in five-star hotels and restaurants.
• Strong leadership, problem-solving, and team management skills.
• Proficiency in Microsoft Office (Advanced).

• Develop menus that meet quality standards and attract customers.
• Manage kitchen staff and coordinate with other departments to ensure smooth operations.
• Supervise food preparation, cooking, and presentation.
• Monitor food costs and work towards maximizing profitability.
• Ensure compliance with food safety and sanitation regulations.
• Train and mentor kitchen staff.

• Proven experience as an Executive Chef or similar role.
• Strong leadership and organizational skills.
• In-depth knowledge of culinary techniques and kitchen equipment.
• Creativity and attention to detail.
• Ability to work under pressure in a fast-paced environment.
• Certification from a culinary school is a plus.

• Culinary expertise
• Menu planning and development
• Food cost control
• Team management
• Leadership skills
• Creativity in food presentation
• Knowledge of food safety and hygiene regulations
• Strong communication skills
• Ability to work well under pressure
• Time management skills

• Preparing a variety of dishes, focusing on Oriental cuisine, for all banquet events and restaurants.
• Creating high-quality and original Oriental dishes that meet customer satisfaction.
• Following instructions from your superiors to fulfill daily tasks.
• Maintaining the highest standards of quality and freshness in food preparation.
• Updating recipe cards and planning menu promotions.
• Participating in daily meetings regarding banquet operations.
• Coordinating with other kitchen sections on cleanliness, waste management, and cost control.
• Ensuring the proper presentation and temperature of all food served.

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

• Assist the Executive Chef in managing all aspects of food production and quality improvement.
• Support the design, implementation, and oversight of special events and food promotions.
• Monitor production standards to ensure the highest quality in all kitchens.
• Ensure implementation of HACCP standards and maintain appropriate hygiene according to Municipality requirements.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, and market trends.
• Compare operations with local competitors and control the hotel’s food cost.

• Understanding the Business
• Teambuilding
• Planning for Business
• Leading People
• Valuing Diversity
• Managing Operations
• Customer Focus
• Adaptability
• Influencing Outcomes
• Drive for Results