Head Chef Jobs in 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

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

KBR, Inc. is seeking a Food Services Lead for Prince Sultan Air Base (PSAB) in Al Kharj, Riyadh, Saudi Arabia. This position is part of the KBR PSAB Program, which provides Base Operating Support-Installation (BOS-I) services to the 378th Air Expeditionary Wing and its mission partners. The program supports operations, maintenance, and essential support activities for sustained mission readiness at PSAB and five remote Army sites.

Role Overview

As the PSAB Food Service Lead, you will oversee the efficient and compliant operation of dining facilities (DFACs). This includes managing all aspects of food preparation, service, and subsistence. The role requires a strong understanding of food service operations, adherence to regulations, and the ability to manage a team in a dynamic environment.

Key Responsibilities

• Ensure dining facility (DFAC) operations, including food preparation, cooking, baking, serving, and replenishing of food.
• Manage the ordering, receiving, and storing of subsistence.
• Provide food services at three full-service DFACs, ensuring 24-hour operational capability.
• Ensure compliance with all applicable US laws, Saudi Labor Law, US EPA Guidelines, Final Governing Standards (FGS), Overseas Environmental Baseline Guidance Document (OEBGD), and other relevant rules and regulations.
• Comply with all applicable DOD, USAF, and local laws and requirements, and meet contractual obligations for food service operations.
• Be available within two (2) hours of notification to meet with Government personnel on the installation as required.
• Ensure the successful delivery of services to approximately 4,000 personnel.
• Ensure all personnel are adequately trained and possess the necessary knowledge and skills to meet minimum performance requirements and comply with all applicable laws and regulations.
• Be responsible for the proper utilization, accounting, and safeguarding of all government and contractor-provided property, including facilities, equipment, tools, information, and data.
• Ensure all required contractual submittals are provided to the government.
• Perform other duties as assigned.

Qualifications and Requirements

• Minimum of 2 years of work experience in food service operations on similar projects.
• Possess or be able to obtain appropriate ServSafe certification.
• Must be a * Citizen.
• Must possess a current * Driver's License.
• Must possess a passport book (not a passport card) with at least 13 months of remaining validity and 6 blank visa/stamp pages.
• Must possess and maintain a valid * SECRET Security Clearance.
• Must be able to read, write, speak, and understand English fluently.
• Candidate must also meet CENTCOM MOD-15 theater requirements.

Required Skills

• Proficiency in using computers and related software, including Microsoft Office and other common office productivity tools.
• Ability and willingness to work extended hours to meet mission requirements.
• Excellent interpersonal and communication skills.
• Experience in contingency environments.
• Knowledge and experience working with government contracts.

Work Environment and Physical Demands

This full-time position is located in Al Kharj, Riyadh, Saudi Arabia. Work may involve exposure to potentially hazardous conditions requiring personal protective equipment (PPE) such as hard hats, gloves, steel-toed boots, hearing protection, and safety glasses. Employees may be required to push, pull, and lift heavy equipment. Communication will be maintained via Land Mobile Radios, cell phones, laptops, and other devices. The working environment includes both indoor and outdoor settings with potential exposure to heat, cold, dust, noise, and chemicals. Overtime, shift work, and occasional to frequent travel may be required depending on contractual needs. Employees must comply with all Federal, State, and Local regulations and published Company work rules. Task-specific work environment training may be provided. Employees must be prepared to function in a wartime or contingency environment to support * interests.

Physical activities include lifting up to 35 lbs, team lifting up to 50 lbs, climbing, extended sitting or standing, stooping, stretching, and bending. Work may require the use of PPE, including hearing and eye protection, hard hats, steel-toed boots, and Individual Protective Equipment (IPE) such as body armor, helmets, and specialized clothing. Standard office activities such as sitting/standing for extended periods, attending meetings, repetitive keyboard and mouse use, and lifting/carrying less than 20 lbs frequently are also part of the role. Moderate physical exertion, including walking to operating areas and upstairs, is required.

About the Role

Leylaty Group is seeking a Shawarma Chef to join their team in Riyadh, Saudi Arabia. This full-time position is suitable for culinary professionals with a passion for preparing high-quality shawarma and related dishes in a dynamic, fast-paced restaurant environment. The successful candidate will be instrumental in ensuring the consistent excellence of our shawarma offerings, maintaining strict hygiene standards, and delivering an outstanding visual presentation.

Chef Responsibilities

As a Shawarma Chef, you will be responsible for the entire shawarma preparation process, from marinating and slicing meats to grilling and serving. Your expertise will directly contribute to customer satisfaction and the reputation of Leylaty Group.

• Prepare and cook authentic shawarma, including chicken and/or meat varieties, adhering strictly to company recipes and established standards.
• Skillfully marinate, slice, and grill meats using precise techniques to achieve optimal flavor and texture.
• Maintain unwavering consistency in the taste, portion size, and presentation of all shawarma dishes served.
• Uphold the highest standards of cleanliness and sanitation at your dedicated workstation at all times.
• Continuously monitor the quality and freshness of all ingredients used in shawarma preparation.
• Strictly adhere to all food safety regulations and HACCP standards to ensure a safe dining experience.
• Actively participate in inventory management, monitoring stock levels, and promptly reporting any shortages.
• Demonstrate efficiency and maintain high production quality, especially during peak operating hours.

Qualifications and Requirements

• Proven track record of experience as a Shawarma Chef or in a similar culinary role.
• In-depth knowledge of Middle Eastern cuisine, with a particular focus on traditional grilling techniques.
• Demonstrated ability to perform effectively and maintain quality in a fast-paced restaurant environment.
• Strong teamwork and effective communication skills for collaboration with kitchen staff and management.
• Unwavering commitment to maintaining stringent hygiene and food safety standards in all aspects of food preparation.

Key Skills

• Specialized expertise in shawarma preparation.
• Proficiency in grilling techniques.
• Comprehensive knowledge of Middle Eastern cuisine.
• Skill in food preparation.
• Commitment to hygiene standards.
• Strong understanding of food safety principles.
• Familiarity with HACCP standards.
• Proficiency in inventory management.
• Excellent teamwork capabilities.
• Effective communication skills.

Job Details

Company: Leylaty Group

Location: Riyadh, Saudi Arabia

Job Type: Full-time

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.

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

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 Commis Chef to join the culinary team at Raffles & Fairmont The Red Sea, located in Umluj, Tabuk, Saudi Arabia. This role supports the delivery of 5-star culinary experiences within a nature-focused resort as part of the Red Sea Project. The Commis Chef will contribute to kitchen operations, ensuring high standards of quality, hygiene, and consistency in all culinary preparations and services.

Raffles & Fairmont The Red Sea is a new luxury hospitality development featuring 361 rooms, eleven dining concepts, and a spa. Situated on 200km of coastline within an archipelago of over 90 islands, the resort emphasizes sustainable development and offers access to a unique natural environment. This position is an opportunity to be part of a significant development in Saudi Arabia.

Key Responsibilities

• Maintain daily mise en place and prepare ingredients according to established recipes and hotel standards.
• Ensure consistency, quality, and presentation in all prepared dishes.
• Adhere to recipes, portion control guidelines, and stock management procedures.
• Provide assistance during service periods, adapting preparation as needed.
• Maintain a clean, organized, and sanitary kitchen environment, adhering to hygiene protocols.
• Conduct regular inspections and cleaning of food preparation areas to ensure safe food-handling practices.
• Stay informed about new products, recipes, and preparation techniques in the culinary field.
• Possess a thorough understanding of all menu items, daily specials, and promotions.
• Support colleagues during busy operational periods to ensure smooth kitchen service.
• Comply with all health, safety, and hygiene standards as stipulated by hotel policies and regulations.
• Attend scheduled kitchen briefings and report any operational issues to the supervisor.

Qualifications and Requirements

• A minimum of 2 years of experience in a basic culinary position is required.
• Demonstrated knowledge of various culinary techniques is essential.
• A Certificate in Culinary Arts is preferred.
• Understanding of ultra-luxury guest expectations and alignment with brand standards is crucial.
• Experience in a pre-opening environment is considered a significant advantage.
• Regional experience within Saudi Arabia is a mandatory requirement for this role.
• Impeccable grooming and personal presentation, aligned with luxury hospitality standards.

Required Skills

• Proficiency in a range of culinary techniques.

Work Environment and Location

This is a full-time position based in Umluj, Tabuk, Saudi Arabia, within the Red Sea Project. The required experience level for this position is between 2 to 5 years.

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

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 Commis Chef to join the culinary team at Raffles & Fairmont The Red Sea, located in Umluj, Tabuk, Saudi Arabia. This role supports the delivery of 5-star culinary experiences within a nature-focused resort as part of the Red Sea Project. The Commis Chef will contribute to kitchen operations, ensuring high standards of quality, hygiene, and consistency in all culinary preparations and services.

Raffles & Fairmont The Red Sea is a new luxury hospitality development featuring 361 rooms, eleven dining concepts, and a spa. Situated on 200km of coastline within an archipelago of over 90 islands, the resort emphasizes sustainable development and offers access to a unique natural environment. This position is an opportunity to be part of a significant development in Saudi Arabia.

Key Responsibilities

• Maintain daily mise en place and prepare ingredients according to established recipes and hotel standards.
• Ensure consistency, quality, and presentation in all prepared dishes.
• Adhere to recipes, portion control guidelines, and stock management procedures.
• Provide assistance during service periods, adapting preparation as needed.
• Maintain a clean, organized, and sanitary kitchen environment, adhering to hygiene protocols.
• Conduct regular inspections and cleaning of food preparation areas to ensure safe food-handling practices.
• Stay informed about new products, recipes, and preparation techniques in the culinary field.
• Possess a thorough understanding of all menu items, daily specials, and promotions.
• Support colleagues during busy operational periods to ensure smooth kitchen service.
• Comply with all health, safety, and hygiene standards as stipulated by hotel policies and regulations.
• Attend scheduled kitchen briefings and report any operational issues to the supervisor.

Qualifications and Requirements

• A minimum of 2 years of experience in a basic culinary position is required.
• Demonstrated knowledge of various culinary techniques is essential.
• A Certificate in Culinary Arts is preferred.
• Understanding of ultra-luxury guest expectations and alignment with brand standards is crucial.
• Experience in a pre-opening environment is considered a significant advantage.
• Regional experience within Saudi Arabia is a mandatory requirement for this role.
• Impeccable grooming and personal presentation, aligned with luxury hospitality standards.

Required Skills

• Proficiency in a range of culinary techniques.

Work Environment and Location

This is a full-time position based in Umluj, Tabuk, Saudi Arabia, within the Red Sea Project. The required experience level for this position is between 2 to 5 years.