Head Chef Jobs in Saudi Arabia

• Oversee daily kitchen operations and production workflow.
• Improve food quality, taste consistency, and presentation standards.
• Develop, standardize, and implement kitchen SOPs and recipes.
• Train chefs and kitchen staff on cooking procedures and food safety standards.
• Monitor cooking temperatures, food handling, hygiene, and sanitation practices.
• Improve kitchen organization, production flow, and operational efficiency.
• Reduce food waste and support food cost control initiatives.
• Ensure proper portioning and recipe consistency across all meals.
• Supervise and evaluate kitchen team performance.
• Support management in solving operational and production challenges.
• Assist in menu optimization and recipe scaling for bulk production.
• Ensure compliance with company standards and Saudi food safety regulations.
• Coordinate with warehouse, purchasing, and operations departments when needed.

• Proven experience as an Executive Chef, Head Chef, or Senior Kitchen Leader.
• Experience in high-volume kitchens, catering, meal plans, or cloud kitchens is preferred.
• Strong knowledge of food safety and hygiene standards.
• Strong leadership and kitchen management skills.
• Experience in recipe standardization and operational improvement.
• Ability to work under pressure in a fast-paced production environment.
• Strong communication and staff training abilities.

• HACCP or food safety certification.
• Experience with large-scale meal production and central kitchen operations.
• Knowledge of cost control and kitchen efficiency systems.
• Ability to create SOPs and training systems.

• Improve food quality consistency.
• Strengthen kitchen discipline and operational structure.
• Implement or improve SOPs and food safety systems.
• Reduce operational mistakes and food waste.
• Enhance production efficiency and kitchen workflow.
• Train and elevate kitchen team performance.

• Fast-paced kitchen and production environment.
• Long-standing hours and operational supervision.
• Exposure to hot and cold kitchen areas.
• Hands-on kitchen involvement is expected.

• Culinary Worlds of Wonder: Curate dining experiences that are elegant, inventive, and deeply human—where taste, technique, and presentation work in harmony with the architecture and atmosphere of each space.
• Pre-Opening as Creation: Lead the pre-opening journey of the kitchens and culinary venues—setting standards, commissioning tools, recruiting talent, and instilling rituals that make the opening feel inevitable and effortless.
• Artistry in Service: Transform kitchen operations into a rhythm of collaboration and precision—where execution is flawless, yet creativity and expression remain at the heart of every service.
• Teams of Mastery: Recruit, inspire, and develop a high-performing culinary leadership team—cultivating skill, pride, curiosity, and a shared commitment to Faena’s ethos.
• Performance with Soul: Balance artistry with commercial accountability—managing costs, maintaining quality, and building trust with ownership while ensuring the culinary vision remains uncompromised.
• Connection to Place: Incorporate Saudi ingredients, culture, and storytelling into menus and experiences—celebrating local heritage while engaging global culinary perspectives.

• A senior culinary leader from the luxury or ultra-luxury hospitality tier.
• Experienced in pre-opening kitchens and multi-venue culinary operations.
• A creative visionary who blends operational precision with artistry and storytelling.
• Deeply curious, culturally fluent, and inspired by Saudi ingredients, culture, and hospitality.
• Skilled in team leadership, mentorship, and talent development, particularly within the context of Saudi National hiring and Saudization initiatives.
• Fluent in English; Arabic is a strong advantage.

• Oversee daily kitchen operations and production workflow.
• Improve food quality, taste consistency, and presentation standards.
• Develop, standardize, and implement kitchen SOPs and recipes.
• Train chefs and kitchen staff on cooking procedures and food safety standards.
• Monitor cooking temperatures, food handling, hygiene, and sanitation practices.
• Improve kitchen organization, production flow, and operational efficiency.
• Reduce food waste and support food cost control initiatives.
• Ensure proper portioning and recipe consistency across all meals.
• Supervise and evaluate kitchen team performance.
• Support management in solving operational and production challenges.
• Assist in menu optimization and recipe scaling for bulk production.
• Ensure compliance with company standards and Saudi food safety regulations.
• Coordinate with warehouse, purchasing, and operations departments when needed.

• Proven experience as an Executive Chef, Head Chef, or Senior Kitchen Leader.
• Experience in high-volume kitchens, catering, meal plans, or cloud kitchens is preferred.
• Strong knowledge of food safety and hygiene standards.
• Strong leadership and kitchen management skills.
• Experience in recipe standardization and operational improvement.
• Ability to work under pressure in a fast-paced production environment.
• Strong communication and staff training abilities.

• HACCP or food safety certification.
• Experience with large-scale meal production and central kitchen operations.
• Knowledge of cost control and kitchen efficiency systems.
• Ability to create SOPs and training systems.

• Improve food quality consistency.
• Strengthen kitchen discipline and operational structure.
• Implement or improve SOPs and food safety systems.
• Reduce operational mistakes and food waste.
• Enhance production efficiency and kitchen workflow.
• Train and elevate kitchen team performance.

• Fast-paced kitchen and production environment.
• Long-standing hours and operational supervision.
• Exposure to hot and cold kitchen areas.
• Hands-on kitchen involvement is expected.

• Oversee daily Central Kitchen operations and production activities.
• Ensure recipe consistency, portion control, and nutritional accuracy.
• Maintain compliance with HACCP, food safety regulations, and SFDA requirements.
• Implement and enforce SOPs, kitchen procedures, and quality standards.
• Monitor food quality, presentation, and production efficiency.
• Manage food cost, yield control, inventory, and waste reduction initiatives.
• Lead, train, and develop kitchen staff to maintain high performance standards.
• Coordinate production planning and workflow optimization.
• Ensure accurate execution of healthy meal plans and calorie-controlled menus.
• Monitor adherence to macros, nutritional specifications, and portioning standards.
• Support operational expansion and coordination across multiple locations when required.
• Identify operational improvement opportunities and implement corrective actions.

• Daily kitchen operations and production output.
• Food quality, consistency, and nutritional accuracy.
• Compliance with food safety and regulatory standards.
• Team performance and kitchen discipline.
• Cost control, waste reduction, and operational efficiency.

• Minimum 5–7 years of culinary experience, including at least 2 years in a Head Chef or Sous Chef leadership role.
• Proven experience in Central Kitchens, Meal Prep Operations, Healthy Food Production, or Large-Scale Catering.
• Strong knowledge of healthy meal preparation and calorie-controlled food production.
• Solid understanding of nutrition fundamentals, macronutrients (Protein, Carbohydrates, Fat), calorie calculations, and portion control.
• Experience implementing and enforcing SOPs within food production environments.
• Strong knowledge of HACCP, Food Safety Systems, and quality assurance practices.
• Familiarity with Saudi Food & Drug Authority (SFDA) regulations and requirements.
• Experience in food cost control, yield management, inventory control, and production planning.
• Proven ability to lead and manage kitchen teams effectively.
• Strong communication, leadership, and organizational skills.
• Ability to work in a fast-paced production environment.

• Valid Food Safety Certification (HACCP or equivalent).
• Valid Health Certificate (where applicable).

• Supervise kitchen operations across assigned branches to ensure high food quality.
• Develop and maintain authentic Asian menus and recipes that embody our culinary philosophy.
• Monitor food costs, manage inventory, and minimize waste through efficient practices.
• Train and support chefs and kitchen staff, fostering their development and performance.
• Implement and uphold kitchen SOPs and industry standards.
• Assist with new branch openings and kitchen setup as needed.
• Ensure compliance with food safety and hygiene regulations.
• Work closely with operations and management teams to enhance overall operational performance.

• Proven experience as an Area Chef, Executive Chef, or Senior Sous Chef specializing in Asian cuisine.
• Experience managing multiple kitchen operations or restaurant outlets.
• Strong leadership skills and team management capabilities.
• Good knowledge of food costing, inventory control, and kitchen operations.
• Willingness to travel between branches and work hands-on when required.
• Minimum of 2 years work experience in Saudi Arabia is required.

• Extensive knowledge of Asian cuisine including Chinese and Japanese dishes.
• Expert in menu planning and recipe standardization.
• Strong abilities in food cost management and inventory control.
• Ability to lead teams and conduct staff training effectively.
• Exceptional quality control and operational excellence skills.

About the Role

Delta Hotels and Resorts is looking for a skilled and dedicated Chef de Partie to join their culinary team in Jeddah, Makkah Al-Mukarramah, Saudi Arabia. This is a full-time, non-supervisory position, offering an opportunity to contribute to a dynamic food and beverage environment. As a Chef de Partie, you will play a pivotal role in ensuring the quality and consistency of prepared foods, adhering to high standards of taste, presentation, and preparation.

Location and Environment Details

The work location is at 3243 Salam Street, Jeddah, Saudi Arabia, 23613. We are committed to fostering an inclusive environment that values and celebrates diverse backgrounds, ensuring all colleagues have equal opportunities. This role is not remote.

Key Tasks and Responsibilities

• Prepare special meals or alternatives as needed.
• Adjust oven, ranges, grills, and roasters to desired temperatures to ensure proper cooking conditions.
• Pull food items from storage to ensure proper thawing in refrigeration.
• Ensure proper portioning, arrangement, and food garnish so that presentation will be appealing.
• Maintain accurate food production records to track inventory and preparation.
• Monitor the quality and quantity of all prepared foods.
• Communicate effectively to request assistance during busy periods.
• Inform the Executive Chef of excess food items that can be used for daily specials.
• Inform Food and Beverage staff of specials and out-of-stock items.
• Ensure that the overall quality of food meets specified standards.
• Prepare and cook food items accurately according to recipes, quality standards, and presentation standards, following a food preparation checklist.
• Prepare cold food station items accurately and with care.
• Assist with the interviewing, training, scheduling, appraising, coaching, counseling, and rewarding and disciplining of employees; and attend to their grievances and oversee their work.
• Follow all company policies and procedures regarding safety and security.
• Report maintenance, accidents, injuries, and unsafe working conditions to the manager.
• Complete safety training and certifications as required.
• Maintain a clean and professional appearance and uniform.
• Protect company assets and maintain the confidentiality of proprietary information.
• Anticipate guest service needs and address them proactively.
• Speak with others in a clear and professional manner.
• Develop and maintain positive working relationships with colleagues, support team goals and respond appropriately to the needs of the management.
• Ensure compliance with quality expectations and standards in all culinary operations.
• Perform other reasonable job duties as requested by supervisors.

Qualifications and Requirements

• A degree from a technical or vocational school or apprenticeship is preferred.
• A minimum of 3 years of relevant work experience is required.
• No supervisory experience is required for this role.
• No specific licenses or certifications are currently required.

Required Skills

• Proficiency in food and beverage operations and culinary arts.
• Experience in food preparation techniques and standards.
• Strong understanding of quality standards and presentation standards.
• Excellent guest service skills.
• Proven teamwork and collaboration skills.
• Effective communication skills.
• Ability to problem-solve in a fast-paced environment.
• Commitment to safety and security policies.

Physical Work Requirements

Physical requirements include standing or sitting, walking for extended periods, reaching above and below the knees, and performing bending, twisting, pulling, and stooping motions. The role requires moving, lifting, carrying, pushing, pulling, and placing objects weighing 25 pounds or less without assistance.

• Champion culinary creativity while preserving consistency and quality across all outlets.
• Inspire and develop a high-performing brigade, fostering teamwork and excellence.
• Curate innovative menus and seasonal promotions.
• Lead banquet operations with precision and refinement.
• Drive food cost efficiency while maintaining uncompromising standards.
• Uphold hygiene, food safety, and sustainability.
• Engage with guests to elevate the dining experience.

• A minimum of 10 years’ experience in international luxury hospitality.
• Proven experience as an Executive Chef or equivalent.
• Strong financial acumen and operational discipline.
• A natural mentor and team builder.
• Fluent in English; additional languages are an advantage.

• A workplace that values your passion and supports your growth.
• Structured learning and development pathways.
• Competitive benefits and recognition programs.

About the Role

Radisson Hotel Group, a global hospitality leader with a presence in over 95 countries, is seeking a Commis Chef to join its culinary team in Jeddah and Makkah, Saudi Arabia. This role is integral to maintaining the high standards of guest dining experiences and contributing to the kitchen's creative output. The position is suitable for individuals with 0-1 year of experience looking to develop their skills within a supportive and dynamic environment.

Key Responsibilities

• Support the efficient operation of the kitchen department to ensure all guest dining experiences meet the highest standards.
• Collaborate with the team to enhance guest satisfaction by providing timely responses and resolving issues effectively.
• Undertake assigned duties and tasks in a timely and professional manner.
• Contribute to the achievement of departmental plans, objectives, and overall hotel targets.
• Assist supervisors with cost and inventory control to maintain desired productivity and performance levels.
• Foster effective working relationships and promote company culture and values.
• Ensure compliance with all relevant legislation, due diligence requirements, and best practices, including documentation for audits and follow-up actions.

Qualifications and Requirements

• Prior kitchen environment experience is beneficial but not essential.
• A hands-on approach and a proactive work style.
• Commitment to delivering exceptional guest service and a passion for the hospitality industry.
• Ability to find creative solutions and take ownership of responsibilities.
• Personal integrity and the ability to work in an environment that demands excellence.

Required Skills

• Culinary creativity and a strong aptitude for learning.
• A passion for gastronomy.
• Focus on guest satisfaction and problem resolution.
• Ability to perform tasks in a timely and professional manner.
• Skills in cost and inventory control, and maintaining productivity.
• Capability to build and maintain effective working relationships.
• Understanding and promotion of company culture and values.
• Adherence to legislation and best practice activities.
• A hands-on and can-do work style.
• Dedication to providing exceptional guest service.
• Proficiency in finding creative solutions and taking ownership of responsibilities.
• Personal integrity and a commitment to excellence.

Work Environment and Location

This is a full-time position based in Jeddah and Makkah, Saudi Arabia. Radisson Hotel Group fosters an inclusive workplace that celebrates diversity and encourages employees to make a difference. The company offers opportunities for growth and development within a global organization.

• Manage and supervise daily restaurant operations for efficient workflow.
• Monitor food quality and customer service standards, ensuring compliance with brand guidelines.
• Lead, train, and assess employee performance.
• Prepare staff schedules based on operational requirements.
• Monitor sales performance and work towards financial goals.
• Oversee inventory management and supply orders, minimizing waste.
• Handle customer complaints professionally to enhance the guest experience.
• Ensure compliance with health, safety, and hygiene standards.
• Prepare daily and weekly operational and sales reports.
• Lead the team during peak hours ensuring fast and accurate service.
• Adhere to local regulations and operational procedures.

• Minimum 3 years of experience managing burger or fast-food restaurants.
• Strong leadership and team management skills.
• Good understanding of restaurant operations, sales systems, and inventory management.
• Ability to work under pressure and solve problems effectively.
• Excellent communication and customer service skills.
• Proficient in using POS systems and operational reporting tools.
• Knowledge of food safety standards and municipality regulations (Balady requirements).
• Previous experience in achieving KPIs and driving sales growth is preferred.

• Creative Leadership & Menu Innovation: Design and execute seasonal pastry menus across various venues, ensuring they reflect the brand’s identity.
• Operational & Quality Excellence: Oversee daily pastry operations, maintain high hygiene standards, and comply with local regulations.
• Team Development & Culture: Recruit and mentor a high-performing pastry team, fostering a culture of innovation and collaboration.
• Financial & Inventory Management: Manage budgets and oversee sourcing to align with quality standards.
• Guest Engagement & Brand Collaboration: Actively engage with guests during events, collaborating with F&B and Marketing on initiatives.
• Service Excellence & Quality: Lead and promote exceptional service throughout the culinary team.
• Sustainability: Champion sustainable practices by sourcing organic ingredients and reducing waste.
• Compliance & Standards: Ensure all health, safety, and sanitation standards are met.

• Oversee daily kitchen operations and production workflow.
• Improve food quality, taste consistency, and presentation standards.
• Develop, standardize, and implement kitchen SOPs and recipes.
• Train chefs and kitchen staff on cooking procedures and food safety standards.
• Monitor cooking temperatures, food handling, hygiene, and sanitation practices.
• Improve kitchen organization, production flow, and operational efficiency.
• Reduce food waste and support food cost control initiatives.
• Ensure proper portioning and recipe consistency across all meals.
• Supervise and evaluate kitchen team performance.
• Support management in solving operational and production challenges.
• Assist in menu optimization and recipe scaling for bulk production.
• Ensure compliance with company standards and Saudi food safety regulations.
• Coordinate with warehouse, purchasing, and operations departments when needed.

• Proven experience as an Executive Chef, Head Chef, or Senior Kitchen Leader.
• Experience in high-volume kitchens, catering, meal plans, or cloud kitchens is preferred.
• Strong knowledge of food safety and hygiene standards.
• Strong leadership and kitchen management skills.
• Experience in recipe standardization and operational improvement.
• Ability to work under pressure in a fast-paced production environment.
• Strong communication and staff training abilities.

• HACCP or food safety certification.
• Experience with large-scale meal production and central kitchen operations.
• Knowledge of cost control and kitchen efficiency systems.
• Ability to create SOPs and training systems.

• Improve food quality consistency.
• Strengthen kitchen discipline and operational structure.
• Implement or improve SOPs and food safety systems.
• Reduce operational mistakes and food waste.
• Enhance production efficiency and kitchen workflow.
• Train and elevate kitchen team performance.

• Fast-paced kitchen and production environment.
• Long-standing hours and operational supervision.
• Exposure to hot and cold kitchen areas.
• Hands-on kitchen involvement is expected.

• Supervise kitchen operations across assigned branches to ensure high food quality.
• Develop and maintain authentic Asian menus and recipes that embody our culinary philosophy.
• Monitor food costs, manage inventory, and minimize waste through efficient practices.
• Train and support chefs and kitchen staff, fostering their development and performance.
• Implement and uphold kitchen SOPs and industry standards.
• Assist with new branch openings and kitchen setup as needed.
• Ensure compliance with food safety and hygiene regulations.
• Work closely with operations and management teams to enhance overall operational performance.

• Proven experience as an Area Chef, Executive Chef, or Senior Sous Chef specializing in Asian cuisine.
• Experience managing multiple kitchen operations or restaurant outlets.
• Strong leadership skills and team management capabilities.
• Good knowledge of food costing, inventory control, and kitchen operations.
• Willingness to travel between branches and work hands-on when required.
• Minimum of 2 years work experience in Saudi Arabia is required.

• Extensive knowledge of Asian cuisine including Chinese and Japanese dishes.
• Expert in menu planning and recipe standardization.
• Strong abilities in food cost management and inventory control.
• Ability to lead teams and conduct staff training effectively.
• Exceptional quality control and operational excellence skills.

• Oversee daily Central Kitchen operations and production activities.
• Ensure recipe consistency, portion control, and nutritional accuracy.
• Maintain compliance with HACCP, food safety regulations, and SFDA requirements.
• Implement and enforce SOPs, kitchen procedures, and quality standards.
• Monitor food quality, presentation, and production efficiency.
• Manage food cost, yield control, inventory, and waste reduction initiatives.
• Lead, train, and develop kitchen staff to maintain high performance standards.
• Coordinate production planning and workflow optimization.
• Ensure accurate execution of healthy meal plans and calorie-controlled menus.
• Monitor adherence to macros, nutritional specifications, and portioning standards.
• Support operational expansion and coordination across multiple locations when required.
• Identify operational improvement opportunities and implement corrective actions.

• Daily kitchen operations and production output.
• Food quality, consistency, and nutritional accuracy.
• Compliance with food safety and regulatory standards.
• Team performance and kitchen discipline.
• Cost control, waste reduction, and operational efficiency.

• Minimum 5–7 years of culinary experience, including at least 2 years in a Head Chef or Sous Chef leadership role.
• Proven experience in Central Kitchens, Meal Prep Operations, Healthy Food Production, or Large-Scale Catering.
• Strong knowledge of healthy meal preparation and calorie-controlled food production.
• Solid understanding of nutrition fundamentals, macronutrients (Protein, Carbohydrates, Fat), calorie calculations, and portion control.
• Experience implementing and enforcing SOPs within food production environments.
• Strong knowledge of HACCP, Food Safety Systems, and quality assurance practices.
• Familiarity with Saudi Food & Drug Authority (SFDA) regulations and requirements.
• Experience in food cost control, yield management, inventory control, and production planning.
• Proven ability to lead and manage kitchen teams effectively.
• Strong communication, leadership, and organizational skills.
• Ability to work in a fast-paced production environment.

• Valid Food Safety Certification (HACCP or equivalent).
• Valid Health Certificate (where applicable).

• Champion culinary creativity while preserving consistency and quality across all outlets.
• Inspire and develop a high-performing brigade, fostering teamwork and excellence.
• Curate innovative menus and seasonal promotions.
• Lead banquet operations with precision and refinement.
• Drive food cost efficiency while maintaining uncompromising standards.
• Uphold hygiene, food safety, and sustainability.
• Engage with guests to elevate the dining experience.

• A minimum of 10 years’ experience in international luxury hospitality.
• Proven experience as an Executive Chef or equivalent.
• Strong financial acumen and operational discipline.
• A natural mentor and team builder.
• Fluent in English; additional languages are an advantage.

• A workplace that values your passion and supports your growth.
• Structured learning and development pathways.
• Competitive benefits and recognition programs.

About the Role

Delta Hotels and Resorts is looking for a skilled and dedicated Chef de Partie to join their culinary team in Jeddah, Makkah Al-Mukarramah, Saudi Arabia. This is a full-time, non-supervisory position, offering an opportunity to contribute to a dynamic food and beverage environment. As a Chef de Partie, you will play a pivotal role in ensuring the quality and consistency of prepared foods, adhering to high standards of taste, presentation, and preparation.

Location and Environment Details

The work location is at 3243 Salam Street, Jeddah, Saudi Arabia, 23613. We are committed to fostering an inclusive environment that values and celebrates diverse backgrounds, ensuring all colleagues have equal opportunities. This role is not remote.

Key Tasks and Responsibilities

• Prepare special meals or alternatives as needed.
• Adjust oven, ranges, grills, and roasters to desired temperatures to ensure proper cooking conditions.
• Pull food items from storage to ensure proper thawing in refrigeration.
• Ensure proper portioning, arrangement, and food garnish so that presentation will be appealing.
• Maintain accurate food production records to track inventory and preparation.
• Monitor the quality and quantity of all prepared foods.
• Communicate effectively to request assistance during busy periods.
• Inform the Executive Chef of excess food items that can be used for daily specials.
• Inform Food and Beverage staff of specials and out-of-stock items.
• Ensure that the overall quality of food meets specified standards.
• Prepare and cook food items accurately according to recipes, quality standards, and presentation standards, following a food preparation checklist.
• Prepare cold food station items accurately and with care.
• Assist with the interviewing, training, scheduling, appraising, coaching, counseling, and rewarding and disciplining of employees; and attend to their grievances and oversee their work.
• Follow all company policies and procedures regarding safety and security.
• Report maintenance, accidents, injuries, and unsafe working conditions to the manager.
• Complete safety training and certifications as required.
• Maintain a clean and professional appearance and uniform.
• Protect company assets and maintain the confidentiality of proprietary information.
• Anticipate guest service needs and address them proactively.
• Speak with others in a clear and professional manner.
• Develop and maintain positive working relationships with colleagues, support team goals and respond appropriately to the needs of the management.
• Ensure compliance with quality expectations and standards in all culinary operations.
• Perform other reasonable job duties as requested by supervisors.

Qualifications and Requirements

• A degree from a technical or vocational school or apprenticeship is preferred.
• A minimum of 3 years of relevant work experience is required.
• No supervisory experience is required for this role.
• No specific licenses or certifications are currently required.

Required Skills

• Proficiency in food and beverage operations and culinary arts.
• Experience in food preparation techniques and standards.
• Strong understanding of quality standards and presentation standards.
• Excellent guest service skills.
• Proven teamwork and collaboration skills.
• Effective communication skills.
• Ability to problem-solve in a fast-paced environment.
• Commitment to safety and security policies.

Physical Work Requirements

Physical requirements include standing or sitting, walking for extended periods, reaching above and below the knees, and performing bending, twisting, pulling, and stooping motions. The role requires moving, lifting, carrying, pushing, pulling, and placing objects weighing 25 pounds or less without assistance.

• Prepare and present high-quality staff food within company guidelines.
• Maintain cleanliness of work areas to prevent cross-contamination.
• Ensure all mis-en-place is ready for menus.
• Communicate effectively with other departments to maintain good working relationships.
• Report maintenance, hygiene, and hazard issues promptly.
• Comply with security and safety regulations, as well as food safety legislation.
• Be environmentally aware in all food service operations.

• NVQ Level 1 or equivalent.
• Positive attitude and good communication skills.
• Able to work under pressure, both independently and in teams.

• NVQ Level 2 or similar qualifications.
• Previous kitchen experience in a similar role.
• Intermediate Basic Food Hygiene certification.

About the Role

Radisson Hotel Group, a global hospitality leader with a presence in over 95 countries, is seeking a Commis Chef to join its culinary team in Jeddah and Makkah, Saudi Arabia. This role is integral to maintaining the high standards of guest dining experiences and contributing to the kitchen's creative output. The position is suitable for individuals with 0-1 year of experience looking to develop their skills within a supportive and dynamic environment.

Key Responsibilities

• Support the efficient operation of the kitchen department to ensure all guest dining experiences meet the highest standards.
• Collaborate with the team to enhance guest satisfaction by providing timely responses and resolving issues effectively.
• Undertake assigned duties and tasks in a timely and professional manner.
• Contribute to the achievement of departmental plans, objectives, and overall hotel targets.
• Assist supervisors with cost and inventory control to maintain desired productivity and performance levels.
• Foster effective working relationships and promote company culture and values.
• Ensure compliance with all relevant legislation, due diligence requirements, and best practices, including documentation for audits and follow-up actions.

Qualifications and Requirements

• Prior kitchen environment experience is beneficial but not essential.
• A hands-on approach and a proactive work style.
• Commitment to delivering exceptional guest service and a passion for the hospitality industry.
• Ability to find creative solutions and take ownership of responsibilities.
• Personal integrity and the ability to work in an environment that demands excellence.

Required Skills

• Culinary creativity and a strong aptitude for learning.
• A passion for gastronomy.
• Focus on guest satisfaction and problem resolution.
• Ability to perform tasks in a timely and professional manner.
• Skills in cost and inventory control, and maintaining productivity.
• Capability to build and maintain effective working relationships.
• Understanding and promotion of company culture and values.
• Adherence to legislation and best practice activities.
• A hands-on and can-do work style.
• Dedication to providing exceptional guest service.
• Proficiency in finding creative solutions and taking ownership of responsibilities.
• Personal integrity and a commitment to excellence.

Work Environment and Location

This is a full-time position based in Jeddah and Makkah, Saudi Arabia. Radisson Hotel Group fosters an inclusive workplace that celebrates diversity and encourages employees to make a difference. The company offers opportunities for growth and development within a global organization.