assistant server (café boulud), four seasons hotel riyadh

chef/culinary instructor

foodhall operations director Jobs in Riyadh

foodhall operations director

assistant server (café boulud), four seasons hotel riyadh Jobs in Riyadh

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chef de partie - calo black Jobs in Riyadh

chef de partie - calo black

chef de partie calo black

CALO

<div><h4 class="jobSectionHeader"><b>About </b><b>Calo</b></h4><p>
Launched in Bahrain in November of 2019, Calo is on a mission to make healthy easy. We&rsquo;re a team of dedicated people driving this mission by providing better, faster, and cheaper ways to access food through technology.</p><h4 class="jobSectionHeader"><b>
Role Overview</b></h4><p>
We are looking for a Chef De Partie to join our Calo Black project, working alongside the Head Chef to manage daily kitchen activities. This includes supporting with menu preparation, maintaining food quality and freshness, overseeing staff, and monitoring ordering and stocking. For this role, we are seeking candidates with a strong &agrave; la carte background. The successful candidate will use their culinary and managerial skills to play a key role in elevating our guest experience and maintaining exceptional standards</p><h4 class="jobSectionHeader"><b>
Main Responsibilities</b></h4><ul><li><p>
Ensure that the kitchen operates in a timely manner that meets Calo's quality standards</p></li><li><p>
Lead the team in a timely and efficient manner in the assigned section</p></li><li><p>
Fill in for the section head in planning and directing food preparation when necessary</p></li><li><p>
Resourcefully solve any issues that arise and seize control of any problematic situation</p></li><li><p>
Manage and train kitchen staff, establish a working schedule, and assess staff&rsquo;s performance</p></li><li><p>
Must be able to clearly communicate tasks to team members</p></li><li><p>
Order supplies to stock inventory appropriately</p></li><li><p>
Comply with and enforce sanitation regulations and safety standards</p></li><li><p>
Maintain a positive and professional approach with co-workers</p></li><li><p>
Produce high-quality plates, both design and taste-wise</p></li></ul><h4 class="jobSectionHeader"><b>
Ideal Candidate</b></h4><h5 class="jobSectionHeader"><b>
Qualifications</b></h5><ul><li><p>
Must have had previous experience as a CDP.</p></li><li><p>
Must have a minimum of 5 years of experience within the hospitality and in a dine-in, &agrave; la carte, fine dining, or casual dining restaurant.</p></li><li><p>
The candidate should have a minimum qualification of a culinary degree or equivalent experience in a Hotel or Restaurant setting</p></li><li><p>
Must be currently present in KSA</p></li><li><p>
Must be a proficient communicator in English</p></li></ul><h5 class="jobSectionHeader"><b>
Knowledge &amp; Competency</b></h5><ul><li><p>
Has had team-leading experiences</p></li><li><p>
Exceptional proven ability in kitchen management</p></li><li><p>
Ability to divide responsibilities and monitor progress</p></li><li><p>
Outstanding communication and leadership skills</p></li><li><p>
Up-to-date with culinary trends and optimized kitchen processes</p></li></ul><h5 class="jobSectionHeader"><b>
Personality</b></h5><ul><li><p>
Strong communicator</p></li><li><p>
Pleasant personality and able to lead with empathy and patience</p></li><li><p>
Customer service mindset</p></li></ul></div>

Chef De Partie - Calo Black

<div><h4 class="jobSectionHeader"><b>About </b><b>Calo</b></h4><p>
Launched in Bahrain in November of 2019, Calo is on a mission to make healthy easy. We&rsquo;re a team of dedicated people driving this mission by providing better, faster, and cheaper ways to access food through technology.</p><h4 class="jobSectionHeader"><b>
Role Overview</b></h4><p>
We are looking for a Demi Chef De Partie to join our Calo Black project, working alongside the Head Chef to manage daily kitchen activities. This includes supporting with menu preparation, maintaining food quality and freshness, overseeing staff, and monitoring ordering and stocking. For this role, we are seeking candidates with a strong &agrave; la carte background. The successful candidate will use their culinary and managerial skills to play a key role in elevating our guest experience and maintaining exceptional standards</p><h4 class="jobSectionHeader"><b>
Main Responsibilities</b></h4><ul><li><p>
Ensure that the kitchen operates in a timely manner that meets Calo's quality standards</p></li><li><p>
Lead the team in a timely and efficient manner in the assigned section</p></li><li><p>
Fill in for the section head in planning and directing food preparation when necessary</p></li><li><p>
Resourcefully solve any issues that arise and seize control of any problematic situation</p></li><li><p>
Manage and train kitchen staff, establish a working schedule, and assess staff&rsquo;s performance</p></li><li><p>
Must be able to clearly communicate tasks to team members</p></li><li><p>
Order supplies to stock inventory appropriately</p></li><li><p>
Comply with and enforce sanitation regulations and safety standards</p></li><li><p>
Maintain a positive and professional approach with co-workers</p></li><li><p>
Produce high-quality plates, both design and taste-wise</p></li></ul><h4 class="jobSectionHeader"><b>
Ideal Candidate</b></h4><h5 class="jobSectionHeader"><b>
Qualifications</b></h5><ul><li><p>
Must have had previous experience as a DCDP.</p></li><li><p>
Must have a minimum of 5 years of experience within the hospitality and in a dine-in, &agrave; la carte, fine dining or casual dining restaurant.</p></li><li><p>
The candidate should have a minimum qualification of a culinary degree or equivalent experience in a Hotel or Restaurant setting</p></li><li><p>
Must be currently present in KSA</p></li><li><p>
Must be a proficient communicator in English</p></li></ul><h5 class="jobSectionHeader"><b>
Knowledge &amp; Competency</b></h5><ul><li><p>
Has had team-leading experiences</p></li><li><p>
Exceptional proven ability in kitchen management</p></li><li><p>
Ability to divide responsibilities and monitor progress</p></li><li><p>
Outstanding communication and leadership skills</p></li><li><p>
Up-to-date with culinary trends and optimized kitchen processes</p></li></ul><h5 class="jobSectionHeader"><b>
Personality</b></h5><ul><li><p>
Strong communicator</p></li><li><p>
Pleasant personality and able to lead with empathy and patience</p></li><li><p>
Customer service mindset</p></li></ul></div>

Demi Chef De Partie - Calo Black

<div><h4 class="jobSectionHeader"><b>About </b><b>Calo</b></h4><p>
Launched in Bahrain in November 2019, Calo is on a mission to make healthy easy. We provide better, faster, and more accessible ways to enjoy nutritious food through technology-driven kitchens. CALO operates high-performance cloud kitchens focused on consistency, speed, and quality, delivering healthy meals at scale.</p><h4 class="jobSectionHeader"><b>
Role Overview</b></h4><p>
We are looking for a Chef De Partie to lead CALO&rsquo;s on-demand Kitchen operation.<br>
In this role, the CDP will be fully responsible for the kitchen ALACARTE during their shift and will oversee the entire cloud kitchen operation. This includes food production, staff supervision, inventory control, quality standards, and operational efficiency.</p><p>
This is a hands-on leadership role in a single-shift, high-volume, fast-paced cloud kitchen environment, similar to heavy &agrave; la carte restaurant operations, but focused on delivering healthy food and achieving excellence in execution and delivery. The Chef De Partie will act as the main point of responsibility on-site, ensuring the kitchen performs at the highest standards at all times.</p><h4 class="jobSectionHeader"><b>
Main Responsibilities</b></h4><ul><li>Take full ownership of the cloud kitchen operations during the assigned shift
</li><li>Run the kitchen independently and ensure smooth end-to-end operations
</li><li>Lead, supervise, and manage all kitchen staff on shift
</li><li>Ensure timely preparation and dispatch of orders while maintaining Calo&rsquo;s quality standards
</li><li>Execute menu items consistently according to approved recipes, taste, presentation, and nutritional guidelines
</li><li>Plan daily production and workflow to meet operational demand
</li><li>Monitor food quality, freshness, portioning, and waste control
</li><li>Manage inventory, ordering, stock rotation, and storage
</li><li>Enforce strict compliance with food safety, hygiene, and sanitation regulations
</li><li>Train, coach, and evaluate kitchen staff performance
</li><li>Communicate clearly with team members and management (Central Kitchen)</li><li>Resolve operational issues proactively and take control of challenging situations
</li><li>Maintain a clean, organized, and efficient kitchen environment
</li><li>Lead by example with professionalism, discipline, and accountability
</li></ul><h4 class="jobSectionHeader"><b>Ideal Candidate</b></h4><h5 class="jobSectionHeader"><b>
Qualifications</b></h5><ul><li>Proven experience as a Chef De Partie (CDP)
</li><li>Minimum of 5 years&rsquo; experience in hospitality within dine-in, &agrave; la carte, casual dining, or high-volume restaurant kitchens
</li><li>Strong background in heavy-pace &agrave; la carte operations
</li><li>Culinary degree or equivalent professional kitchen experience
</li><li>Previous experience running a kitchen or leading shifts independently
</li><li>Cloud kitchen or production kitchen experience is an advantage
</li><li>Must be currently present in KSA
</li><li>Proficient in spoken and written English
</li></ul><h5 class="jobSectionHeader"><b>Knowledge &amp; Competency</b></h5><ul><li>Strong leadership with the ability to run kitchen operations independently
</li><li>Excellent kitchen management and organizational skills
</li><li>Ability to handle high-volume production under pressure
</li><li>Skilled in staff scheduling, task delegation, and performance monitoring
</li><li>Strong understanding of healthy food concepts and modern kitchen practices
</li><li>Cost awareness, inventory control, and waste reduction knowledge
</li><li>Ability to maintain consistency, speed, and quality simultaneously
</li></ul><h5 class="jobSectionHeader"><b>Personality</b></h5><ul><li>Confident leader with a strong sense of ownership
</li><li>Calm, decisive, and solutions-oriented under pressure
</li><li>Clear and effective communicator
</li><li>Professional, disciplined, and detail-oriented
</li><li>Supportive leader who motivates teams with empathy and fairness
</li><li>Customer-focused mindset, even within a delivery-first operation</li></ul></div>

Chef De Partie – Calo Now (On Demand)

<div><h4 class="jobSectionHeader"><b>About</b><b> Calo</b></h4><p>
Launched in Bahrain in November of 2019, Calo is on a mission to make healthy easy. We&rsquo;re a team of dedicated people driving this mission by providing better, faster, and cheaper ways to access food through technology.</p><h4 class="jobSectionHeader"><b>
Role overview</b></h4><p>
We are looking for a Commis 1 Chef to join our Calo Black project. Support the kitchen team by executing daily preparation tasks to meet Calo&rsquo;s nutritional standards. The successful candidate will bring consistency, attention to detail make and strong sense of hygiene in order to play a critical role in maintaining and enhancing our customers&rsquo; satisfaction through efficiency and strong adherence to safety protocols. For this role, we are seeking candidates with a strong &agrave; la carte background.</p><h4 class="jobSectionHeader"><b>
Relationships &amp; Working Expectations</b></h4><ul><li><p>
Works under the guidance of senior chefs and CDPs in the Section</p></li><li><p>
Works closely with the Kitchen Management, Production Leads to support workflow efficiency and production consistency</p></li><li><p>
Shift based work, based in temperature controlled environments with mandatory personal protective equipment during all production operation times</p></li></ul><h4 class="jobSectionHeader"><b>
Main Responsibilities</b></h4><ul><li><p>
Assist with preparation of components as per standardized recipes</p></li><li><p>
Execute all preparation with consistency and efficiency contributing to an organized productive work environment</p></li><li><p>
Must have experience within the hospitality and in a dine-in, &agrave; la carte, fine dining, or casual dining restaurant.</p></li><li><p>
Ensure precise portioning to align with Calo&rsquo;s calories and macronutrient guidelines</p></li><li><p>
Minimize waste through effective practice of storage, labeling and rotation of ingredients along with smart cutting , trimming utilization &amp; yield optimization</p></li><li><p>
Follow daily production plans and ensure timely delivery of prepped components to dispatch teams</p></li><li><p>
Maintain routine due diligence checks adhering to HACCAP standards along with sanitation and safety protocols</p></li></ul><h4 class="jobSectionHeader"><b>
Ideal Candidate</b></h4><h5 class="jobSectionHeader"><b>
Qualifications</b></h5><ul><li><p>
Proven experience as a Commis 2 or Commis 1 in high-volume, hotels or central kitchens ( 3 - 4 years minimum)</p></li><li><p>
Proficient with basic health and safety ,HACCAP standards (certification preferred)</p></li><li><p>
Currently based in Riyadh</p></li></ul><h5 class="jobSectionHeader"><b>
Knowledge &amp; Competency</b></h5><ul><li><p>
Understanding of basic preparations and cooking techniques</p></li><li><p>
Ability to work in a fast paced, high volume production environment</p></li><li><p>
Proficient with communication in English and working in a team</p></li></ul><h5 class="jobSectionHeader"><b>
Personality</b></h5><ul><li><p>
Passion for quality and continuous improvements</p></li><li><p>
Able to be a team player for your peers and be the best version of yourself</p></li><li><p>
Obsession with delivering a high level of customer satisfaction</p></li></ul></div>

Commis Chef - Calo Black

<div><h4 class="jobSectionHeader"><b>About </b><b>Calo</b></h4><p>
Launched in Bahrain in November of 2019, Calo is on a mission to make healthy easy. We&rsquo;re a team of dedicated people driving this mission by providing better, faster, and cheaper ways to access food through technology.</p><h4 class="jobSectionHeader"><b>
Role overview</b></h4><p>
We are looking for a Sous Chef to join our team, working closely with the Head Chef to oversee daily kitchen operations. This includes assisting with menu planning, ensuring food quality and consistency, managing kitchen staff, and monitoring inventory and ordering. For this role, we are seeking candidates with a strong &agrave; la carte background. The successful candidate will leverage their culinary expertise and leadership skills to play a pivotal role in enhancing our guest experience and maintaining the highest standards.</p><h4 class="jobSectionHeader"><b>
Main Responsibilities</b></h4><ul><li><p>
Support the Head Chef in overseeing daily kitchen operations and smooth service execution.</p></li><li><p>
Supervise and coordinate with Jr. Sous Chef, Sr. CDP, CDPs, and Commis Chefs during service to ensure quality, speed, and consistency.</p></li><li><p>
Step into the Head Chef&rsquo;s role during their absence, including leading service and coordinating with FOH.</p></li><li><p>
Ensure dishes are plated with creativity, precision, and consistency, maintaining Calo&rsquo;s brand standards.</p></li><li><p>
Assist in menu development, seasonal specials, and recipe refinement.<br>
Monitor food preparation methods, portion sizes, and garnishing to guarantee a top-tier guest experience.</p></li><li><p>
Train, mentor, and develop junior kitchen staff in cooking techniques, service discipline, and hygiene standards.</p></li><li><p>
Ensure mise en place is completed ahead of each service.</p></li><li><p>
Manage inventory, stock levels, ordering, and waste control with a focus on cost efficiency.</p></li><li><p>
Maintain strict compliance with hygiene, sanitation, and food safety regulations.</p></li><li><p>
Foster a positive and professional team culture in a fast-paced kitchen environment.</p></li></ul><h5 class="jobSectionHeader"><b>
Ideal Candidate</b></h5><h5 class="jobSectionHeader"><b>
Qualifications</b></h5><ul><li><p>
6&ndash;8 years of culinary experience, including at least 2 years as Sous Chef or strong Jr. Sous Chef in a dine-in, &agrave; la carte, or fine casual dining restaurant.</p></li><li><p>
Strong background in plating, modern presentation styles, and &agrave; la carte menu execution.</p></li><li><p>
A culinary degree or equivalent qualification is preferred.</p></li><li><p>
Currently based in the GCC region.</p></li><li><p>
Willing to relocate to Riyadh, Saudi Arabia.</p></li><li><p>
Strong communication skills in English.</p></li></ul><h5 class="jobSectionHeader"><b>
Knowledge and competency</b></h5><ul><li><p>
Proven ability to lead a kitchen brigade and coordinate multiple stations under pressure.</p></li><li><p>
Strong knowledge of international cuisines, flavor pairings, and modern cooking techniques.</p></li><li><p>
Experience with menu planning, costing, and portion control.</p></li><li><p>
Excellent time management and organizational skills, particularly during high-volume service.</p></li><li><p>
Proficient in kitchen-related systems and MS Office for ordering, inventory, and reporting.</p></li></ul><h5 class="jobSectionHeader"><b>
Personality</b></h5><ul><li><p>
Calm, confident leader who thrives under pressure.</p></li><li><p>
Passionate about food and guest satisfaction.</p></li><li><p>
Strong communicator with the ability to inspire and guide the team.</p></li><li><p>
Creative yet disciplined, with a keen eye for detail in both flavor and presentation.</p></li></ul></div>

Sous Chef - Hot

Four Seasons

<div><p><b>About Four Seasons:
</b></p><p>Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
<br>
<br>
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.
</p><p></p><p><b>About the location:
</b></p>An architectural icon in the heart of Saudi Arabia&rsquo;s vibrant capital soaring over the city in the iconic Kingdom Tower, Four Seasons Hotel Riyadh is a buzzing hub at the forefront of style and sophistication. Redesigned interiors bring authentic Saudi heritage and craftsmanship to life, while our distinguished team provides a bespoke experience through thoughtful, personalized service and hospitality.
<p></p><div><div><h3 class="jobSectionHeader"><b>The Role of the Sous Chef (Non-Management)
</b></h3><p>As a Sous Chef, you play a key operational role within the culinary team, supporting the Executive Chef and Chef de Cuisine in delivering exceptional food quality and consistency across your assigned outlet or function. While this is not a senior management position, it carries significant responsibility in overseeing daily kitchen operations and ensuring smooth service execution.
</p><p>Your primary responsibility is to support and supervise food preparation within your designated area, ensuring the highest standards of taste, presentation, and quality are consistently maintained. You will guide and assist Chef de Parties, Demi Chefs, and Commis Chefs, ensuring efficient workflow and timely service delivery.
</p><p>In addition to food production, you will help monitor portion control, minimize waste, and maintain cost awareness within your section. Maintaining strict adherence to health, hygiene, and safety standards is essential. This includes proper food storage, cleanliness, sanitation procedures, and compliance with HACCP and local regulations.
</p><p>You will collaborate closely with the broader culinary team during service periods, special events, and banquet functions. Your ability to lead by example, communicate clearly, and remain composed under pressure will contribute to a positive and productive kitchen environment.
</p><p>As a Sous Chef, your culinary skills, attention to detail, and commitment to excellence will ensure that every dish leaving the kitchen reflects the quality and standards of Four Seasons.
</p><h3 class="jobSectionHeader"><b>Four Seasons Hotel Riyadh
</b></h3><p>Four Seasons Hotel Riyadh enjoys a prime location in the heart of the capital, within the iconic 99-storey Kingdom Tower. Situated at one of the city&rsquo;s most prestigious addresses, the hotel offers exceptional proximity to key business districts, shopping centres, and cultural attractions.
</p><p>The property features 276 spacious and light-filled rooms, including 39 luxurious suites.
</p><p></p><p><b>Areas of Responsibility: </b>Food &amp; Beverage Outlets and Catering
</p><h3 class="jobSectionHeader"><b>Food &amp; Beverage
</b></h3><p>The hotel offers three exceptional restaurant venues with a combined seating capacity of 250 guests.
</p><p>Our event facilities include a Ballroom and multiple Meeting Rooms totaling 7,213 square meters (77,640 square feet), making the hotel an ideal venue for conferences, weddings, and large-scale events.
</p><p></p><h3 class="jobSectionHeader"><b>Spa &amp; Wellness
</b></h3><p>Our world-class spa features 8 treatment rooms for male guests and 1 exclusive treatment room for female guests, along with premium wellness facilities and a fully equipped fitness centre.
</p><p>The Spa department consists of 25 dedicated colleagues committed to delivering exceptional service.
</p><p></p><h3 class="jobSectionHeader"><b>Knowledge and Skills
</b></h3><ul><li><p>Minimum 2&ndash;4 years of relevant culinary experience (Sous Chef or strong Chef de Partie background)
</p></li><li><p>Proven experience operating and maintaining kitchen equipment
</p></li><li><p>Confident and safe handling of knives and kitchen tools
</p></li><li><p>Good command of spoken and written English
</p></li><li><p>Strong understanding of food safety and hygiene standards (HACCP)
</p></li><li><p>Ability to supervise and support junior kitchen staff
</p></li><li><p>Ability to run a section independently when required
</p></li><li><p>Strong attention to detail and commitment to quality
</p></li><li><p>Good organizational and communication skills
</p></li><li><p>Cost awareness and portion control understanding
</p></li><li><p>Ability to perform under pressure in a fast-paced environment
</p></li><li><p>Team player with a positive and adaptable attitude
</p></li></ul><p></p><p><b>Desirable Qualifications:
</b></p><ul><li><p>Level 2 or 3 Food Safety Certification
</p></li><li><p>Health &amp; Safety Certification
</p></li><li><p>Culinary diploma, NVQ Level 2, or equivalent qualification
</p></li></ul><p></p><h3 class="jobSectionHeader"><b>What to Expect (Locals):
</b></h3><ul><li><p>Competitive net salary in a tax-free environment
</p></li><li><p>Competitive housing allowance
</p></li><li><p>Transportation allowance
</p></li><li><p>21 days annual vacation
</p></li><li><p>10 public holidays per year
</p></li><li><p>Paid home leave ticket
</p></li><li><p>Complimentary employee meals
</p></li><li><p>Medical insurance
</p></li><li><p>Life insurance
</p></li><li><p>Employee Assistance Program
</p></li><li><p>Worldwide complimentary room nights with Four Seasons
</p></li><li><p>Laundry/dry cleaning provided for work attire
</p></li><li><p>Growth &amp; development opportunities.
</p></li></ul><p></p><h3 class="jobSectionHeader"><b>What to Expect (Expats):
</b></h3><ul><li><p>Competitive net salary in a tax-free environment
</p></li><li><p>Housing &amp; Transportation provided from the hotel.
</p></li><li><p>21 days annual vacation
</p></li><li><p>10 public holidays per year
</p></li><li><p>Paid home leave ticket
</p></li><li><p>Complimentary employee meals
</p></li><li><p>Medical insurance
</p></li><li><p>Life insurance
</p></li><li><p>Employee Assistance Program
</p></li><li><p>Worldwide complimentary room nights with Four Seasons
</p></li><li><p>Laundry/dry cleaning provided for work attire
</p></li><li><p>Growth &amp; development opportunities</p></li></ul></div></div></div><p></p>

Sous Chef (Staff Cafeteria), Four Seasons Hotel Riyadh

<div><h4 class="jobSectionHeader"><b>About </b><b>Calo</b></h4><p>
Launched in Bahrain in November of 2019, Calo is on a mission to make healthy easy. We&rsquo;re a team of dedicated people driving this mission by providing better, faster, and cheaper ways to access food through technology.</p><h4 class="jobSectionHeader"><b>
Role overview</b></h4><p>
We are looking for a Sous Chef to join our team, working closely with the Head Chef to oversee daily kitchen operations. This includes assisting with menu planning, ensuring food quality and consistency, managing kitchen staff, and monitoring inventory and ordering. For this role, we are seeking candidates with a strong &agrave; la carte background. The successful candidate will leverage their culinary expertise and leadership skills to play a pivotal role in enhancing our guest experience and maintaining the highest standards.</p><h4 class="jobSectionHeader"><b>
Main Responsibilities</b></h4><ul><li><p>
Support the Head Chef in overseeing daily kitchen operations and smooth service execution.</p></li><li><p>
Supervise and coordinate with Jr. Sous Chef, Sr. CDP, CDPs, and Commis Chefs during service to ensure quality, speed, and consistency.</p></li><li><p>
Step into the Head Chef&rsquo;s role during their absence, including leading service and coordinating with FOH.</p></li><li><p>
Ensure dishes are plated with creativity, precision, and consistency, maintaining Calo&rsquo;s brand standards.</p></li><li><p>
Assist in menu development, seasonal specials, and recipe refinement.<br>
Monitor food preparation methods, portion sizes, and garnishing to guarantee a top-tier guest experience.</p></li><li><p>
Train, mentor, and develop junior kitchen staff in cooking techniques, service discipline, and hygiene standards.</p></li><li><p>
Ensure mise en place is completed ahead of each service.</p></li><li><p>
Manage inventory, stock levels, ordering, and waste control with a focus on cost efficiency.</p></li><li><p>
Maintain strict compliance with hygiene, sanitation, and food safety regulations.</p></li><li><p>
Foster a positive and professional team culture in a fast-paced kitchen environment.</p></li></ul><h4 class="jobSectionHeader"><b>
Ideal Candidate</b></h4><h5 class="jobSectionHeader"><b>
Qualifications</b></h5><ul><li><p>
6&ndash;8 years of culinary experience, including at least 2 years as Sous Chef or strong Jr. Sous Chef in a dine-in, &agrave; la carte, or fine casual dining restaurant.</p></li><li><p>
Strong background in plating, modern presentation styles, and &agrave; la carte menu execution.</p></li><li><p>
A culinary degree or equivalent qualification is preferred.</p></li><li><p>
Currently based in the GCC region.</p></li><li><p>
Willing to relocate to Riyadh, Saudi Arabia.</p></li><li><p>
Strong communication skills in English.</p></li></ul><h5 class="jobSectionHeader"><b>
Knowledge and competency</b></h5><ul><li><p>
Proven ability to lead a kitchen brigade and coordinate multiple stations under pressure.</p></li><li><p>
Strong knowledge of international cuisines, flavor pairings, and modern cooking techniques.</p></li><li><p>
Experience with menu planning, costing, and portion control.</p></li><li><p>
Excellent time management and organizational skills, particularly during high-volume service.</p></li><li><p>
Proficient in kitchen-related systems and MS Office for ordering, inventory, and reporting.</p></li></ul><h5 class="jobSectionHeader"><b>
Personality</b></h5><ul><li><p>
Calm, confident leader who thrives under pressure.</p></li><li><p>
Passionate about food and guest satisfaction.</p></li><li><p>
Strong communicator with the ability to inspire and guide the team.</p></li><li><p>
Creative yet disciplined, with a keen eye for detail in both flavor and presentation.</p></li></ul></div>

Sous Chef - Butchery

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