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chef de cuisine

Marriott International

<div>Additional Information 
Job Number26045652 
Job CategoryFood and Beverage &amp; Culinary 
LocationThe Ritz-Carlton Riyadh, AlHada Area, Mekkah Road, Riyadh, Saudi Arabia, Saudi Arabia, 11493 
ScheduleFull Time 
Located Remotely?N 
Position Type Management 
<div><div>JOB SUMMARY 
Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results. 
CANDIDATE PROFILE 
CORE WORK ACTIVITIES 
Ensuring Culinary Standards and Responsibilities are Met for Restaurant
<ul><li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.</li></ul>
<ul><li>Supervises restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</li></ul>
<ul><li>Maintains food preparation handling and correct storage standards.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Plans and manages food quantities and plating requirements for the restaurant.</li></ul>
<ul><li>Communications production needs to key personnel.</li></ul>
<ul><li>Assists in developing daily and seasonal menu items for the restaurant.</li></ul>
<ul><li>Ensures compliance with all applicable laws and regulations regulations.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Estimates daily restaurant production needs.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul>
<ul><li>Checks the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Determines how food should be presented and creates decorative food displays.</li></ul> 
Leading Kitchen Team
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Leads shift teams while personally preparing food items and executing requests based on required specifications.</li></ul>
<ul><li>Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serving as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Ensuring and maintaining the productivity level of employees.</li></ul>
<ul><li>Ensures employees are cross-trained to support successful daily operations.</li></ul>
<ul><li>Ensures employees understand expectations and parameters.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul> 
Establishing and Maintaining Restaurant Kitchen Goals
<ul><li>Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.</li></ul>
<ul><li>Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.</li></ul>
<ul><li>Effectively investigates, reports and follows-up on employee accidents.</li></ul>
<ul><li>Knows and implements company safety standards.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Sets a positive example for guest relations.</li></ul>
<ul><li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</li></ul>
<ul><li>Empowers employees to provide excellent customer service.</li></ul>
<ul><li>Handles guest problems and complaints.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul> 
Managing and Conducting Human Resource Activities
<ul><li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li></ul>
<ul><li>Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.</li></ul>
<ul><li>Manages employee progressive discipline procedures.</li></ul>
<ul><li>Participates in the employee performance appraisal process, providing feedback as needed.</li></ul>
<ul><li>Uses all available on the job training tools for employees.</li></ul>
<ul><li>Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</li></ul> 
Additional Responsibilities
<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul>
<ul><li>Attends and participates in all pertinent meetings.</li></ul></div><div> 
</div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world&rsquo;s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. 
<div>
 
Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.</div><div>
 
Your role will be to ensure that the &ldquo;Gold Standards&rdquo; of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.</div><div>
 
In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div></div>

Chef de Cuisine (Italian)

Apt Resources

<div>Apt Resources is pleased to present an excellent opportunity for a skilled Chef de Partie specializing in Levantine cuisine to join a reputable and dynamic culinary team for one of our clients in the Red Sea, Saudi Arabia. This role involves preparing authentic Levantine dishes, contributing to menu development, and maintaining the highest culinary standards. The successful candidate will play a key role in delivering exceptional dining experiences rooted in the rich flavors of Levantine culinary traditions.
Responsibilities<ul><li>
Prepare and cook a variety of Levantine dishes, ensuring authenticity and consistency in taste and presentation.</li><li>
Assist the Executive Chef and Sous Chef in menu planning and recipe development.</li><li>
Supervise and mentor junior kitchen staff, promoting teamwork and professional growth.</li><li>
Maintain cleanliness and organization within the kitchen, adhering to health and safety regulations.</li><li>
Manage inventory and assist in the procurement of fresh and quality ingredients.</li><li>
Ensure compliance with food safety standards and hygiene practices at all times.</li><li>
Stay updated with culinary trends and techniques related to Levantine cuisine and incorporate innovations where appropriate.</li></ul> 

Requirements 
<ul><li>
Minimum of 3 years experience as a Chef de Partie with specialization in Levantine cuisine.</li><li>
Culinary diploma or equivalent certification is preferred.</li><li>
Experience working in an ultra-luxury hotel, resort, or fine-dining establishment.</li><li>
Strong knowledge of Levantine culinary techniques, ingredients, and traditional recipes.</li><li>
Ability to work efficiently under pressure and maintain high-quality standards.</li><li>
Excellent leadership and communication skills.</li><li>
Thorough understanding of food safety, hygiene, and sanitation regulations.</li><li>
Willingness to work flexible shifts including evenings, weekends, and holidays.</li></ul> 

Benefits 
As per the market standards.</div>

Chef de Partie - Levantine Cuisine - Luxury Property

Noir KSA

&lt;&lt;&lt; ONLY CANDIDATES WITH PREVIOUS EXPERIENCE IN SAME POSITION WILL BE ACCEPTED. MAKE SURE TO HAVE A PHOTO OF YOU IN YOUR CV WHEN APPLYING FOR THIS ROLE &gt;&gt;&gt;Position: Chef de Partie (International Cuisine)Starting Salary: SAR 3,500 with FREE shared room, transportation, and 1 duty mealJob Role: The Chef de Partie is a section leader responsible for independently running a designated cuisine station with precision, speed, and consistency. Reporting to the Sous Chef, this role demands strong technical culinary skill, the ability to direct junior team members, and a commitment to upholding the brand's quality standards throughout every service.Key Responsibilities:<ul><li>Station Ownership &amp; Service Leadership: Take full ownership of an assigned cuisine station &mdash; managing mise en place, production, and live service with precision; ensure every dish leaving the station meets the brand's recipe specifications, portioning standards, and plating presentation before it reaches the pass.</li><li>Junior Team Direction: Direct and support Commis Chefs and kitchen assistants assigned to the station during preparation and service; delegate tasks effectively, monitor output quality, and provide real-time guidance to maintain consistent pace and standards throughout each service period.</li><li>Multi-Cuisine Technical Execution: Demonstrate confident, accurate cooking technique across the designated station's cuisine &mdash; whether classical French saucing, Italian pasta and risotto, Arabic mezze and grills, or Indian spice-led preparations &mdash; adapting to menu requirements and special guest requests with professionalism.</li><li>Mise en Place Planning &amp; Preparation: Plan, organise, and execute daily mise en place within set timelines; anticipate service demands, coordinate prep schedules with the broader brigade, and ensure the station is fully stocked, clean, and ready ahead of each service.</li><li>Quality Control &amp; Recipe Adherence: Follow and enforce all standardised recipes, cooking temperatures, and allergen protocols with zero compromise; identify inconsistencies in product quality during prep and service and act immediately to rectify them before they impact the guest experience.</li><li>Stock Management &amp; Waste Reduction: Monitor station-level ingredient usage, flag shortages in advance, and practise disciplined stock rotation and waste reduction in line with the kitchen's food cost targets and sustainability practices.</li><li>Health, Safety &amp; Halal Compliance: Maintain impeccable personal hygiene and station cleanliness in full compliance with GCC municipal food-safety regulations, HACCP standards, and halal certification requirements; ensure all team members on the station follow the same protocols at all times.</li></ul>Qualifications &amp; Requirements:<ul><li>Culinary Credentials: A diploma or certificate in Culinary Arts from a recognised institution is preferred; demonstrable formal training or equivalent professional experience in at least one of the four featured cuisines &mdash; French, Italian, Arabic, or Indian &mdash; is required, along with a valid food-safety or HACCP certification.</li><li>Professional Experience: A minimum of 3&ndash;5 years of progressive kitchen experience, including at least 1&ndash;2 years operating as a Chef de Partie or senior line cook in an upscale restaurant, hotel, or multi-cuisine fine-dining environment; hands-on station experience in a GCC or Middle Eastern hospitality setting is a significant advantage.</li><li>Technical Skill &amp; Team Leadership: Strong, well-rounded culinary technique with the ability to work independently at speed under pressure; demonstrated capacity to direct junior staff on the station; a keen eye for detail, a disciplined approach to cleanliness and organisation, and a professional attitude toward continuous skill development within a culturally diverse kitchen environment.</li></ul>Pay: From ﷼3,500.00 per monthApplication Question(s):<ul><li>ANSWERS FOR THE BELOW PRE-SCREENING QUESTIONS ARE REQUIRED.</li><li>Have you read and accept the duties and responsibilities, including the salary details that we mentioned for this role? Continue with your applications if &quot;Yes&quot;</li><li>In which city and country are you currently located?</li><li>Which country passport do you have? (Nationality)</li><li>How old are you? (Age)</li><li>How tall are you? (Height)</li><li>If selected for this role, after how many days before you can join our company?</li><li>Name the three cuisines that you know very well _____ ____ _____</li><li>How many years of experience do you have as a CDP?</li></ul>Work Location: In person

Chef de Partie (International Cuisine)

&lt;&lt;&lt; ONLY CANDIDATES WITH PREVIOUS EXPERIENCE IN SAME POSITION WILL BE ACCEPTED. MAKE SURE TO HAVE A PHOTO OF YOU IN YOUR CV WHEN APPLYING FOR THIS ROLE &gt;&gt;&gt;Position: Head Chef (International Cuisine)Starting Salary: SAR 10,000 (Full package / Live out)Job Role: The Head Chef leads all culinary operations across our GCC restaurant brand, delivering an authentic and elevated dining experience across four international cuisines &mdash; French, Italian, Arabic, and Indian. This role is central to menu innovation, kitchen leadership, and upholding the brand's reputation for gastronomic excellence in a competitive and culturally diverse Gulf market.Key Responsibilities<ul><li>Menu Architecture &amp; Innovation: Design and continuously evolve a cohesive multi-cuisine menu spanning authentic French, Italian, Arabic, and Indian dishes, incorporating seasonal GCC produce and contemporary fine-dining trends.</li><li>Kitchen Leadership &amp; Operations: Oversee all kitchen sections, ensuring seamless coordination during service, consistent plating standards, and strict adherence to brand recipes and presentation guidelines.</li><li>Team Development &amp; Training: Recruit, mentor, and coach a diverse brigade of chefs; conduct regular skills workshops on each of the four cuisine specialities to maintain high culinary benchmarks.</li><li>Quality Assurance &amp; Consistency: Implement rigorous tasting protocols and quality checks at every stage of preparation, ensuring each dish meets the brand's standard before it reaches the guest.</li><li>Cost Control &amp; Procurement: Manage food cost targets, negotiate with approved GCC-region suppliers, and minimise waste through efficient mise en place planning and inventory control.</li><li>Health, Safety &amp; Halal Compliance: Maintain full compliance with GCC municipal food-safety regulations, international HACCP standards, and halal certification requirements across all menus.</li><li>Guest Experience &amp; Brand Representation: Collaborate with the F&amp;B and marketing teams on culinary events, media features, and VIP dining experiences that reinforce the brand's premium positioning across GCC markets.</li></ul>Qualifications &amp; Requirements<ul><li>Culinary Credentials: A diploma or degree from a culinary academy; advanced certifications in at least two cuisines are strongly preferred, alongside a valid food-safety/HACCP qualification.</li><li>Professional Experience: A minimum of 10 years of progressive kitchen experience, including at least 3 years in a Head Chef or Executive Sous Chef capacity within a multi-cuisine, high-volume fine-dining environment; prior exposure to GCC or Middle Eastern hospitality markets is a significant advantage.</li><li>Leadership &amp; Cross-Cultural Competency: Demonstrated ability to lead and inspire a multicultural brigade of 50+ staff; strong communication skills in English (Arabic or additional languages are a plus); a proven track record of launching internationally inspired menus that resonate with Gulf-region clientele.</li></ul>Pay: From ﷼10,000.00 per monthApplication Question(s):<ul><li>ANSWERS FOR THE BELOW PRE-SCREENING QUESTIONS ARE REQUIRED.</li><li>Have you read and accept the duties and responsibilities, including the salary details that we mentioned for this role? Continue with your applications if &quot;Yes&quot;</li><li>In which city and country are you currently located?</li><li>Which country passport do you have? (Nationality)</li><li>How old are you? (Age)</li><li>How tall are you? (Height)</li><li>If selected for this role, after how many days before you can join our company?</li><li>How many years of experience do you have as a Head Chef?</li><li>Name the three cuisines that you know very well:</li></ul>Work Location: In person

Head Chef (International Cuisine)

scrub-n

Job Title: Chef de Partie (CDP)Job Summary:The Chef de Partie is responsible for managing a specific section of the kitchen, ensuring high-quality food preparation, maintaining hygiene standards, and supporting the overall kitchen operations. The role requires strong leadership, consistency, and attention to detail.Key Responsibilities:<ul><li>Manage and oversee a specific section of the kitchen (hot kitchen).</li><li>Prepare, cook, and present dishes according to the restaurant&rsquo;s standards.</li><li>Ensure all food is prepared consistently and in a timely manner.</li><li>Maintain cleanliness and organization in the assigned section.</li><li>Monitor stock levels and report shortages or wastage.</li><li>Ensure proper storage and labeling of all food items.</li><li>Train and guide junior kitchen staff and commis chefs.</li><li>Follow all health, safety, and hygiene regulations.</li><li>Assist Sous Chef and Head Chef in daily kitchen operations.</li><li>Ensure all equipment is used properly and safely.</li></ul>Requirements:<ul><li>Proven experience as a Chef de Partie or similar role.</li><li>Strong knowledge of cooking techniques and kitchen operations.</li><li>Ability to work under pressure in a fast-paced environment.</li><li>Good communication and teamwork skills.</li><li>Strong organizational and time management skills.</li><li>Knowledge of food safety standards (HACCP is a plus).</li></ul>Skills:<ul><li>Leadership and team management</li><li>Attention to detail</li><li>Creativity in food presentation</li><li>Multitasking ability</li><li>Problem-solving skills</li></ul>Working Conditions:<ul><li>Flexible working hours, including weekends and holidays.</li><li>Ability to stand for long hours and work in a hot kitchen environment.</li></ul>Pay: From ﷼3,500.00 per hourWork Location: In person

Chef de Partie (CDP)

The Lighthouse Restaurant LLC

Role DescriptionThis is a full-time on-site role located in Riyadh for a Head Chef. The Head Chef will lead the culinary team, overseeing kitchen operations and ensuring the delivery of high-quality dishes aligned with The Lighthouse's standards. Responsibilities include creating innovative menus, supervising food preparation, managing kitchen budgets, training and mentoring staff, sourcing high-quality ingredients, and maintaining strict food safety and hygiene standards. The Head Chef will also collaborate with management to develop seasonal offerings and occasional bespoke menus for events, fostering culinary creativity.Qualifications<ul><li>Strong leadership and team management skills to train, mentor, and oversee kitchen staff.</li><li>Expertise in menu creation, food preparation, and culinary techniques with a focus on quality and innovation.</li><li>Knowledge of kitchen operations, budgeting, and inventory management.</li><li>Commitment to food safety, hygiene regulations, and maintaining a clean and organized kitchen environment.</li><li>Proven experience in catering for events and creating customized menus.</li><li>Ability to work collaboratively with management for menu planning and special projects.</li><li>Previous experience as a Head Chef or in a similar leadership role within the hospitality or fine dining industry.</li><li>Culinary degree, diploma, or equivalent professional experience in culinary arts is preferred.</li></ul>Job Types: Full-time, PermanentWork Location: In person

DQ Head Chef - Riyadh

<div>Apt Resources is seeking a skilled Sous Chef specializing in Japanese Cuisine to join the culinary team for one of our clients in the Red Sea, Saudi Arabia. This prestigious role offers the opportunity to bring authentic Japanese culinary expertise to an exclusive environment, creating exceptional dining experiences.
You will assist the Head Chef in preparing traditional and contemporary Japanese dishes, maintain the highest food quality standards, and lead kitchen operations within a luxury setting.
If you are passionate about Japanese cuisine and aspire to work in a high-end culinary environment, we encourage you to apply.
Responsibilities<ul><li>
Assist the Head Chef in planning and preparing authentic Japanese dishes.</li><li>
Ensure consistent quality, presentation, and taste of all food items.</li><li>
Supervise and mentor kitchen staff to maintain high performance and standards.</li><li>
Oversee kitchen operations, including inventory management, ordering, and compliance with food safety regulations.</li><li>
Participate in menu development and innovation of Japanese cuisine offerings.</li><li>
Maintain cleanliness and organization of the kitchen at all times.</li><li>
Work collaboratively with the culinary team to deliver exceptional dining experiences.</li></ul> 

Requirements 
<ul><li>
Minimum of 3 years of experience specializing in Japanese cuisine.</li><li>
Proven experience as a Sous Chef or similar role in a luxury setting.</li><li>
Experience working in an ultra-luxury hotel, resort, or Michelin-star restaurants.</li><li>
Strong knowledge of Japanese culinary techniques and traditional ingredients.</li><li>
Excellent leadership and organizational skills.</li><li>
Ability to work under pressure while maintaining high standards.</li><li>
In-depth understanding of food safety and hygiene standards.</li><li>
Culinary degree or relevant certification in Japanese cuisine is preferred.</li><li>
Strong communication and teamwork skills.</li></ul> 

Benefits 
SAR 8000 - 9000</div>

Sous Chef - Japanese Cuisine - Luxury Property

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