Oriental Chef

Overview

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Seeking skilled culinary professionals including Chef de Partie, Commis, Sushi Chef, and Butcher with English proficiency and required documentation.

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• Dammam/Khobar/Eastern Province - Saudi Arabia

Responsibilities

Assist in ingredient preparation, maintain hygiene standards, support chefs during service, and manage inventory with a culinary arts certificate and food safety certification.

Develop and execute authentic Italian menus, oversee kitchen operations, manage food costs, and lead culinary team while ensuring guest satisfaction.

Assist in preparing and presenting a variety of pastries, ensuring high quality and creativity while maintaining cleanliness and following safety regulations.

Assist in kitchen preparation and service, ensure smooth operations, maintain cleanliness, and control costs through proper storage and portion control.

Responsible for managing the pastry section, ensuring quality and creativity, supervising preparation, and maintaining hygiene standards while delivering excellent customer service.

Support pastry kitchen operations, prepare refined pastries, maintain cleanliness, train Commis chefs, and ensure quality in a luxury environment.

The role involves overseeing pastry production, training staff, ensuring quality standards, and collaborating on special events in a luxury setting.

Job Description We are seeking a talented and experienced Chef de Partie specializing in Lebanese pastry cuisine to join our culinary team in Madinah, Saudi Arabia. As a key member

Seeking creative pastry professionals to execute high-quality wellness-focused desserts, support kitchen operations, and contribute to innovative menu development.

Oversee pastry operations, ensuring high-quality production, staff management, food safety, and menu development while maintaining cleanliness and efficiency.

Assist in food preparation and presentation, perform basic tasks like chopping and marinating, while adhering to hygiene and sanitation standards.

Support kitchen operations, food preparation, and hygiene standards while developing culinary skills in a luxury hospitality environment.

Support kitchen operations by preparing high-quality food, maintaining hygiene, and assisting in meal service while collaborating with senior chefs.

Department: BOH Reporting to: CDP Purpose of the role: The entry level position in the kitchen supporting and assisting the Chef de Partie and Sous Chef. Key Areas of Responsibi

Assist in designing kitchens, train staff, monitor chefs, and ensure smooth operations with strong cooking knowledge and familiarity with multi-unit operations.

Seeking a candidate with a diploma in Culinary Arts and proven experience in Persian cuisine, focusing on cooking techniques and presentation.

Assist in kitchen operations, prepare Syrian and Lebanese dishes, maintain hygiene, monitor inventory, and possess culinary qualifications and leadership skills.

Oversee kitchen operations, create innovative menus, ensure food safety, lead culinary team, and maintain exceptional customer service standards.

Responsible for menu development, inventory management, staff training, and food safety; requires diploma in hotel management and under 35 years of age.

Responsible for menu creation, managing kitchen brigade, ensuring food cost controls, and delivering excellent customer service with strong supervisory skills.

Manage kitchen operations, ensure food quality, assist guests, control costs, and support team training while maintaining health and safety standards.

Oversee kitchen operations, ensure food quality and sanitation standards, manage staff development, and enhance guest satisfaction in culinary functions.

Responsible for kitchen operations, ensuring culinary standards, managing staff, and delivering exceptional customer service while maintaining food safety and sanitation.

Assist in kitchen operations, ensure food quality, mentor team members, and support menu development while maintaining safety and cleanliness standards.

Assist the Executive Chef in managing fine dining operations, menu development, and kitchen staff while ensuring food quality and safety standards.

Responsible for overseeing butchery operations, ensuring quality control, managing supplies, and maintaining hygiene standards while leading a kitchen team.

Assist in managing kitchen operations, ensure high-quality South African dishes, and lead a motivated culinary team in a fast-paced environment.

Assist the Head Chef in food preparation, menu planning, and supervising kitchen staff while ensuring food quality and hygiene.

Prepare and cook food, maintain quality standards, assist in training staff, and ensure adherence to safety and security policies.

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Notes

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