chef/culinary instructor Jobs in Saudi Arabia

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chef de cuisine

Miraval The Red Sea

<div><div><p>Summary</p><div><p>
 Miraval The Red Sea, a luxurious wellness resort located on Shura Island, is part of the Red Sea Project. This transformative destination offers a unique opportunity to blend mindful living with exceptional hospitality. Featuring 180 guest rooms, suites, and villas across three million square feet of pristine beaches, we aim to redefine luxury and wellness in hospitality.</p>
<p>
We are seeking a Chef de Cuisine to join our culinary team and lead one of our signature kitchens. Reporting to the Executive Chef, you will be responsible for overseeing the daily operations of the assigned kitchen, ensuring exceptional food quality, innovative menu development, and financial success while upholding Hyatt International&rsquo;s Corporate Strategies and Miraval&rsquo;s brand standards.</p><br>
<p></p>
<p>
Key Responsibilities:</p>
<ul>
<li>Lead and manage the day-to-day kitchen operations, ensuring efficiency and excellence.</li>
<li>Develop and execute creative, high-quality menus aligned with Miraval&rsquo;s wellness philosophy and brand identity.</li>
<li>Oversee food preparation, presentation, and quality control, ensuring consistency and guest satisfaction.</li>
<li>Train, mentor, and develop the culinary team, fostering a culture of excellence and innovation.</li>
<li>Monitor food costs, inventory, and kitchen expenses, ensuring profitability and adherence to budget.</li>
<li>Ensure compliance with health, safety, and hygiene regulations.</li>
<li>Collaborate with the Food &amp; Beverage and Procurement teams to source high-quality, sustainable ingredients.</li>
<li>Maintain strong relationships with guests, VIPs, and suppliers to enhance culinary experiences.</li>
</ul></div></div><div><p>Qualifications</p><div><ul>
<li>A degree or diploma in Kitchen Production, Culinary Arts, or Hospitality Management is preferred.</li>
<li>Minimum 2 years of experience as a Chef de Cuisine or Sous Chef in a luxury hotel or fine dining restaurant.</li>
<li>Experience in wellness resorts or restaurant concepts a plus</li>
<li>Knowledgeable in health and nutrition concpts</li>
<li>Willing to quickly adapt to wellness dining trends</li>
<li>Strong knowledge of kitchen hygiene, occupational health and safety standards.</li>
<li>Excellent leadership, problem-solving, and organizational skills.</li>
<li>Experience in recipe development, menu engineering, and food cost control.</li>
<li>Proficiency in Microsoft Office and Recipe Maintenance Systems is an advantage.</li>
<li>Passion for culinary innovation, sustainability, and guest satisfaction.</li></ul><br>
<p></p>
<p>
Why Join Us? At Miraval The Red Sea, we offer a range of benefits, including:</p>
<ul>
<li>Long-term career growth opportunities.</li>
<li>A motivated and connected team.</li>
<li>12 complimentary nights per year in Hyatt properties worldwide, along with colleague rates and discounts.</li>
<li>A company that truly cares about your career and well-being.</li>
</ul>
<p>Join us in redefining luxury and wellness hospitality at Miraval The Red Sea.</p></div></div></div><p></p>

CHEF DE CUISINE

Rosewood Hotel Group

<div><div><div><div><h3 class="jobSectionHeader"><b>General Information</b></h3></div><p><br>
</p></div><div><div><div><div>Country/Region
</div><div>Saudi Arabia
</div></div><div><div>Province/City
</div><div>Amaala
</div></div><div><div>Hiring Entity
</div><div>Rosewood Amaala
</div></div><div><div>Department
</div><div>Food &amp; Beverage - Culinary
</div></div><div><div>Job Type
</div><div>Full-time Permanent
</div></div></div></div></div><div><div><div><h3 class="jobSectionHeader"><b>Job Description</b></h3></div><p><br>
</p></div><div><div><div><div><p><b>OVERVIEW</b></p><p>
At <b>Rosewood AMAALA</b>, the Chef de Cuisine &ndash; Mediterranean Cuisine is entrusted with crafting an exceptional culinary journey rooted in the vibrant flavors, authenticity, and elegance of Mediterranean gastronomy. This role is pivotal in shaping a signature dining experience that reflects <b>Rosewood&rsquo;s A Sense of Place philosophy</b>, blending regional inspiration with global luxury standards.</p><p>
The Chef de Cuisine will lead the kitchen with creativity, precision, and passion, ensuring every dish tells a story while delivering consistency, innovation, and excellence.</p><p></p><p><b><br>
KEY RESPONSIBILITIES</b></p><ul><li>
Lead the Mediterranean restaurant kitchen, ensuring authenticity in flavors from regions such as Italy, Greece, Spain, and the Levant.</li><li>
Design, develop, and continuously refine seasonal menus aligned with guest preferences and market trends.</li><li>
Drive innovation while maintaining the integrity of traditional Mediterranean cooking techniques.</li><li>
Collaborate with the Executive Chef on concept creation for pre-opening and ongoing operations.</li></ul><div><ul><li>
Ensure consistent delivery of high-quality dishes in line with Rosewood luxury standards.</li><li>
Maintain strict adherence to food safety, hygiene, and sanitation standards (HACCP compliant).</li><li>
Manage kitchen operations including mise en place, service flow, and plating standards.</li><li>
Optimize food cost, portion control, and minimize wastage without compromising quality.</li><li>
Build, train, and inspire a high-performing culinary team.</li><li>
Conduct regular training sessions focusing on Mediterranean cuisine techniques and presentation.</li><li>
Foster a culture of collaboration, respect, and continuous learning aligned with <b>Rosewood&rsquo;s Talent &amp; Culture philosophy</b>.</li><li>
Support succession planning and identify high-potential talent within the tea.</li><li>
Participate in kitchen setup, equipment selection, and layout planning.</li><li>
 Develop SOPs, recipes, and training manuals for the Mediterranean concept.</li><li>
Assist in recruitment and onboarding of culinary associates.</li><li>
Lead trial runs, tastings, and simulation exercises prior to opening.</li><li>
Engage with guests to personalize dining experiences and gather feedback.</li><li>
Ensure presentation, taste, and storytelling elevate the overall dining journey.</li><li>
Represent the restaurant during VIP events, tastings, and media engagements</li></ul></div><p></p><p><b><br>
QUALIFICATIONS &amp; EXPERIENCE</b></p><p></p><div><br>
<ul><li>
Minimum <b>8&ndash;10 years</b> of culinary experience, with at least <b>3&ndash;5 years as Chef de Cuisine or Senior Sous Chef</b> in luxury hotels or standalone restaurants.</li><li>
 Strong specialization in <b>Mediterranean cuisine</b> (Italian, Greek, Spanish, or Levantine).</li><li>
Pre-opening experience in luxury or ultra-luxury environments is highly preferred.</li><li>
Culinary degree or equivalent professional training.</li><li>
Deep knowledge of Mediterranean ingredients, techniques, and regional variations.</li><li>
Strong leadership and team management skills.</li><li>
Commercial acumen with experience in budgeting and cost control.</li><li>
Creative mindset with a passion for innovation and excellence.</li><li>
Excellent communication and interpersonal skills.</li></ul></div>
</div></div></div></div></div><div><div><div><h3 class="jobSectionHeader"><b>About Us</b></h3></div><p><br>
</p></div><div><div><div><div><div>Surrounded by the world&rsquo;s fourth-largest barrier reef system and the scenic Hijazi mountains, Rosewood Amaala will bring an ultra-luxury regenerative escape to The Red Sea region of Saudi Arabia.</div><div></div><div><br>
The resort will be part of the Red Sea Global&rsquo;s Amaala destination, an integrated wellness haven spanning 4,155km2 and set in the Prince Mohammad bin Salman Nature Reserve.</div><div></div><div><br>
Rosewood Amaala will explore what it truly means to be regenerative, with unique experiences that weave together wellness and sustainability. The resort will focus on the well-being of its guests, the community and the native flora and fauna &ndash; all while recognizing the integral connection between the three.</div></div></div></div></div></div></div><div></div>

Chef de Cuisine (Mediterranean Cuisine)

Marriott International

<div><b>Additional Information</b><br>
<b>Job Number</b>26042201<br>
<b>Job Category</b>Food and Beverage &amp; Culinary<br>
<b>Location</b>Nujuma a Ritz-Carlton Reserve, Ummahat Islands 2-3, Red Sea, Saudi Arabia, Saudi Arabia<br>
<b>Schedule</b>Full Time<br>
<b>Located Remotely?</b>N<br>
<b>Position Type</b> Management<br>
<p></p><div><div><p><b>JOB SUMMARY</b></p><p><br>
</p><p>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.</p><p><br>
</p><p><b>CANDIDATE PROFILE</b></p><p><br>
</p><p><b>Education and Experience</b></p>
<ul><li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul>
<p>OR</p>
<ul><li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</li></ul><p><br>
</p><p><b>CORE WORK ACTIVITIES</b></p><p><br>
</p><p><b>Ensuring Culinary Standards and Responsibilities are Met for Restaurant</b></p>
<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><p><br>
</p><p><b>Leading Kitchen Team</b></p>
<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><p><br>
</p><p><b>Establishing and Maintaining Restaurant Kitchen Goals</b></p>
<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><p><br>
</p><p><b>Ensuring Exceptional Customer Service</b></p>
<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><p><br>
</p><p><b>Managing and Conducting Human Resource Activities</b></p>
<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><p><br>
</p><p><b>Additional Responsibilities</b></p>
<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><p></p><div><br>
</div><p><i>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.</i></p><p></p><p>
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.<br>
</p><div>
<br>
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>
<br>
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>
<br>
In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. <b>Be</b> where you can do your best work, <b>begin</b> your purpose, <b>belong</b> to an amazing global team, and <b>become</b> the best version of you.</div></div></div><p></p>

Chef de Cuisine

Apt Resources

<div><p>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.</p><p></p>
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><br>
<b>
Requirements</b><br>
<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><br>
<b>
Benefits</b><p><br>
As per the market standards.</p></div>

Chef de Partie - Levantine Cuisine - Luxury Property

Noir KSA

<p><b>&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;</b></p><p>Position: <b>Chef de Partie (International Cuisine)</b></p><p>Starting Salary: <b>SAR 3,500 with FREE shared room, transportation, and 1 duty meal</b></p><p><b>Job Role:</b> 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.</p><p><b>Key Responsibilities:</b></p><ul><li><b>Station Ownership &amp; Service Leadership: </b>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><b>Junior Team Direction: </b>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><b>Multi-Cuisine Technical Execution: </b>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><b>Mise en Place Planning &amp; Preparation: </b>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><b>Quality Control &amp; Recipe Adherence: </b>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><b>Stock Management &amp; Waste Reduction: </b>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><b>Health, Safety &amp; Halal Compliance: </b>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><p><b>Qualifications &amp; Requirements</b>:</p><ul><li><b>Culinary Credentials: </b>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><b>Professional Experience: </b>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><b>Technical Skill &amp; Team Leadership: </b>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><p>Pay: From ﷼3,500.00 per month</p><p>Application Question(s):</p><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 <i>__</i><i>__</i><i>_ </i><i>__</i><i>__</i><i> </i><i>__</i><i>__</i>_</li><li>How many years of experience do you have as a CDP?</li></ul><p>Work Location: In person</p>

Chef de Partie (International Cuisine)

brilliant mind events

<p>We are urgently hiring experienced hospitality professionals for the <b>Hajj Season in Makkah</b> for a short-term high-demand assignment (approx. 15&ndash;30 days).</p><p>This is a premium opportunity offering <b>competitive high salaries</b> for qualified candidates available immediately.</p><p>We are recruiting across multiple departments:</p><p><b>Front Office &amp; Transport</b></p><ul><li>Bell Captain</li><li>Bell Attendant</li><li>Golf Car Drivers</li></ul><p><b>Food &amp; Beverage Service</b></p><ul><li>Outlet Manager</li><li>Head Waiter</li><li>Captain</li><li>Waiter</li></ul><p><b>Kitchen Staff</b></p><ul><li>Chef de Cuisine</li><li>Sous Chef / Junior Sous Chef</li><li>Chef de Partie / Demi Chef de Partie</li><li>Commis 1, 2, 3</li><li>Baker Chef</li><li>Pastry Sous Chef / Assistant Pastry Chef</li><li>Butcher (Head)</li><li>Kitchen Artist</li></ul><p><b>Stewarding</b></p><ul><li>Stewarding Supervisor</li><li>Shift Leader</li><li>Steward</li></ul><p><b>Housekeeping</b></p><ul><li>Housekeeping / Floor Supervisor</li><li>Room Attendant</li><li>Public Area Attendant</li><li>Laundry Attendant</li></ul><p><b>Store Department</b></p><ul><li>Store Keeper</li><li>Store Porter</li></ul><p><b>Requirements:</b></p><ul><li>Valid Iqama (Mandatory)</li><li>Ajeer sponsorship (can be arranged after selection)</li><li>Makkah Tasreeh (permit required)</li><li>Full availability during Hajj season (15&ndash;30 days)</li><li>Previous hotel / hospitality experience preferred</li><li>Ability to work under high-pressure peak season conditions</li></ul><p><b>Job Type:</b></p><p>Short-term Contract (Hajj Season &ndash; Makkah)</p><p><b>Salary:</b></p><p>Highly competitive / premium seasonal rates (based on role and experience)</p><p><b>Location:</b></p><p>Makkah, Saudi Arabia</p><p><b>Whatsapp: +966535898424</b><br/><b>Website: www.bmeventsksa.com</b></p><p>Job Types: Full-time, Part-time, Temporary, Contract<br/>Contract length: 15 days</p><p>Pay: ﷼1,500.00 - ﷼5,000.00 per week</p><p>Application Question(s):</p><ul><li>Are you available to work in Makkah during the Hajj season immediately? (Yes/No)</li><li>How many years of experience do you have in hospitality?</li></ul><p>Less than 1 year<br/>1&ndash;3 years<br/>3&ndash;5 years<br/>5+ years</p><ul><li>Which department are you applying for? (Front Office / F&amp;B / Kitchen / Housekeeping / Stewarding / Store)</li><li>If selected, can you obtain Ajeer approval from your sponsor immediately? (Yes/No)</li></ul><p>Experience:</p><ul><li>Hospitality (Restaurant or Hotel): 1 year (Required)</li></ul><p>License/Certification:</p><ul><li>Iqama in Saudi Arabia (Required)</li><li>Makkah entry permit (Tasreeh) or eligibility for one (Required)</li></ul><p>Work Location: In person</p>

Hajj Season Hospitality Staff (Makkah) – Front Office, F&B, Kitchen, Housekeeping & More (High-Paid

Boutique Group

<div>
 <p>
  <strong>
   About Red Palace:
  </strong>
 </p>
 <p>
  <strong>
   A symbol of Saudi Arabia&rsquo;s heritage, The Red Palace stands as an extraordinary landmark in Riyadh, now reimagined as an ultra-luxury boutique hotel. Originally built in 1943, this historic Palace has been transformed into a masterpiece of refined hospitality, blending timeless elegance with contemporary sophistication.
  </strong>
 </p>
 <p>
  <strong>
   Nestled in the heart of the capital, The Red Palace offers an exclusive glimpse into the Kingdom&rsquo;s storied past, featuring meticulously restored architecture, curated cultural experiences, and unparalleled service. Every detail has been thoughtfully designed to honor its legacy while delivering a modern interpretation of luxury. At The Red Palace, we invite guests to step into a world of history, prestige, and indulgence, where tradition and innovation seamlessly come together.
  </strong>
 </p>
 <p>
  <strong>
   HOTELS: RED PALACE
  </strong>
 </p>
 <p>
  <strong>
   JOB TITLE: SOUS CHEF
  </strong>
 </p>
 <p>
  <strong>
   REPORTING TO: CHEF DE CUISINE
  </strong>
 </p>
 <p>
  <strong>
   THE POSITION
  </strong>
 </p>
 <p>
  <strong>
   Assist the Chef de cuisine in establishing and maintaining the highest standard of product and generate profits in accordance with the established budget, within the kitchen. Supervision of the work of the cooks, remaining fair at all times. The Sous chef Supervise and administer the entire kitchen operation to ensure correct procedures are adhered to in daily food preparation.
  </strong>
 </p>
 <p>
  <br/>
 </p>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   RESPONSABILITIES
  </strong>
 </p>
 <p>
  <strong>
   Operational
  </strong>
 </p>
 <ul>
  <li>
   <strong>
    Responsibility for the proper efficiency and profitable functioning of the kitchen.
   </strong>
  </li>
  <li>
   <strong>
    Create training plans for associates.
   </strong>
  </li>
  <li>
   <strong>
    Responsible for ordering/ receiving and quality of all food used in Particular Outlet.
   </strong>
  </li>
  <li>
   <strong>
    Ensure recipes and costing are established and updated.
   </strong>
  </li>
  <li>
   <strong>
    Assist the chef de cuisine with menu preparation and seasonal food concept changes.
   </strong>
  </li>
  <li>
   <strong>
    Plan and attend pre-meal briefing sessions.
   </strong>
  </li>
  <li>
   <strong>
    Inspect food stores and implement proper storage to avoid wastage
   </strong>
  </li>
  <li>
   <strong>
    Follow Leela Palace, Kempinski standards and procedures for the appointment of selected personnel.
   </strong>
  </li>
  <li>
   <strong>
    Ensure orientation and introduction of associates occurs prior to the actual commencement of work as far as practical, using The Leela approved program.
   </strong>
  </li>
  <li>
   <strong>
    Ensure new associates are orientated and inducted into the Department and trained in the use of the equipment
   </strong>
  </li>
  <li>
   <strong>
    Demonstrate working knowledge of all tasks within your area of responsibility.
   </strong>
  </li>
  <li>
   <strong>
    Monitor staff training and promote multiskilling of staff.
   </strong>
  </li>
  <li>
   <strong>
    Monitor guest / client services and operations. requirements in order to identify short falls in service as a result of manpower levels
   </strong>
  </li>
  <li>
   <strong>
    Assist the chef de cuisine in liaising with Human Resources by making written recommendations regarding staffing levels.
   </strong>
  </li>
  <li>
   <strong>
    Monitor associate shift changes, sick leave and recreational leave to ensure adequate coverage.
   </strong>
  </li>
  <li>
   <strong>
    Help to identify key personnel for further development and provide structured career pathing.
   </strong>
  </li>
  <li>
   <strong>
    Give recommendations for promotions within the department.
   </strong>
  </li>
  <li>
   <strong>
    Implement opportunities for quality team building.
   </strong>
  </li>
  <li>
   <strong>
    Communicate corporate initiatives to all.
   </strong>
  </li>
  <li>
   <strong>
    Attend regular meetings conducted by Executive Chef to involve associates in aspects of decision making.
   </strong>
  </li>
  <li>
   <strong>
    Encourage creativity and initiative.
   </strong>
  </li>
  <li>
   <strong>
    Encourage the benefits of multi- skilling and job rotation.
   </strong>
  </li>
 </ul>
 <p>
  <br/>
 </p>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   Food Quality and Safety
  </strong>
 </p>
 <ul>
  <li>
   <strong>
    Ensure compliance with food safety and sanitation standards, local health regulations, and industry best practices.
   </strong>
  </li>
  <li>
   <strong>
    Establish and enforce standard operating procedures for food handling, storage, and preparation.
   </strong>
  </li>
  <li>
   <strong>
    Conduct regular inspections and audits to maintain the highest level of food quality, hygiene, and safety.
   </strong>
  </li>
 </ul>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   Personal development
  </strong>
 </p>
 <ul>
  <li>
   <strong>
    Passion to grow &amp; develop - Feel encouraged and reinforced by own success
   </strong>
  </li>
  <li>
   <strong>
    Approach tasks with courage and self-confidence
   </strong>
  </li>
  <li>
   <strong>
    Trusts and shows confidence in others: delegates effectively
   </strong>
  </li>
  <li>
   <strong>
    Remain professional and constructive in extraordinary situations
   </strong>
  </li>
  <li>
   <strong>
    Show good self- and time management.
   </strong>
  </li>
 </ul>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   Leadership
  </strong>
 </p>
 <ul>
  <li>
   <strong>
    Provide leadership and guidance to the team, fostering a positive and productive work environment.
   </strong>
  </li>
  <li>
   <strong>
    Develop and implement training and development programs to enhance the skills and competencies of the culinary team.
   </strong>
  </li>
  <li>
   <strong>
    Foster a culture of teamwork, excellence, and continuous improvement within the food and beverage division.
   </strong>
  </li>
 </ul>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   Living the brand
  </strong>
 </p>
 <ul>
  <li>
   <strong>
    Understand the importance of individuality
   </strong>
  </li>
  <li>
   <strong>
    Is impeccably groomed, charming and graceful
   </strong>
  </li>
  <li>
   <strong>
    Is thoughtful and welcoming
   </strong>
  </li>
  <li>
   <strong>
    Take pride in anticipating guest needs through service that is warm, genuine and intuitive
   </strong>
  </li>
  <li>
   <strong>
    Understand what is required to offer &ldquo;emotional luxury&rdquo; and to provide service that is elegant and discreet
   </strong>
  </li>
  <li>
   <strong>
    Create the guest experience through their senses through all public touch points
   </strong>
  </li>
  <li>
   <strong>
    Ensuring quality is never compromised
   </strong>
  </li>
  <li>
   <strong>
    Is generous in spirit with guests and colleagues alike
   </strong>
  </li>
  <li>
   <strong>
    Establish the reputation of the hotel in local community for its quality service through hosting local events and PR activities
   </strong>
  </li>
  <li>
   <strong>
    Embrace and practice the company&rsquo;s legacy values and competencies in all, team, and stakeholder interactions, acting as a role model for the desired culture and behaviors.
   </strong>
  </li>
 </ul>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   General
  </strong>
 </p>
 <ul>
  <li>
   <strong>
    Monitor the quality of the food and strive for high productivity.
   </strong>
  </li>
  <li>
   <strong>
    He is constantly on the alert for new products which may improve the quality of food or lower the food cost.
   </strong>
  </li>
  <li>
   <strong>
    Develop attractive menus and create standard recipe cards with pictures according to the Executive Chef&rsquo;s policy
   </strong>
  </li>
  <li>
   <strong>
    Implement opportunities for quality team building.
   </strong>
  </li>
  <li>
   <strong>
    Communicate corporate initiatives to all.
   </strong>
  </li>
  <li>
   <strong>
    He insists on personal hygiene such as cleanliness, properly groomed and dressed in a clean uniform
   </strong>
  </li>
 </ul>
 <p>
 </p>
</div>


Sous Chef

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