maintenance technician

chef/culinary instructor Jobs in Saudi Arabia Jobs Near Me

chef/culinary instructor

associate construction manager, kitchenpark - jeddah Jobs in Saudi Arabia Jobs Near Me

butcher commis chef Jobs in Saudi Arabia Jobs Near Me

butcher commis chef

chef de cuisine Jobs in Saudi Arabia Jobs Near Me

chef de cuisine

cleaner steward dishwasher restaurant kitchen

Noir KSA

Postion: Kitchen Steward / DishwasherStarting Salary: SAR 1,500 plus Food, Shared Accommodation, and TransportationLocation: RiyadhPosition Overview: We are seeking a reliable Kitchen Helper to provide essential support for kitchen operations and cleanliness at our prestigious luxury caf&eacute; in Riyadh. This foundational role ensures the kitchen maintains the highest standards of hygiene, organization, and operational readiness that underpin culinary excellence.Key Responsibilities:<ul><li>Maintain impeccable cleanliness throughout all kitchen areas including work stations, cooking equipment, floors, walls, and storage spaces, ensuring the environment consistently meets luxury hospitality hygiene standards.</li><li>Wash, sanitize, and organize all kitchen utensils, pots, pans, cooking equipment, and service items promptly and thoroughly, ensuring items are spotless and ready for immediate use by culinary staff.</li><li>Clean and maintain kitchen equipment including ovens, grills, refrigerators, work surfaces, and ventilation systems according to cleaning schedules and hygiene protocols, preventing buildup and ensuring proper functionality.</li><li>Assist kitchen staff with basic food preparation tasks such as washing vegetables, peeling ingredients, portioning items, and other preliminary tasks under direct supervision and instruction.</li><li>Support kitchen operations by transporting ingredients, supplies, and equipment between storage areas and work stations, ensuring cooks have necessary items readily available during service periods.</li><li>Assist with receiving kitchen deliveries, moving stock to proper storage locations, organizing storage areas, and ensuring ingredients are stored at correct temperatures and conditions.</li><li>Manage kitchen waste disposal efficiently and hygienically, segregating waste according to environmental standards, maintaining clean waste areas, and ensuring regular removal to prevent odors or contamination.</li><li>Maintain organization of storage areas, dry goods, and equipment spaces, ensuring proper placement, accessibility, and rotation of items according to kitchen standards and FIFO principles.</li><li>Monitor and replenish cleaning supplies, detergents, sanitizers, and disposables, informing supervisors of stock needs to prevent shortages during operations.</li><li>Follow all health, safety, and food hygiene regulations strictly, including proper handling of cleaning chemicals, wearing appropriate protective equipment, and maintaining awareness of kitchen safety protocols.</li></ul>Qualifications<ul><li>Previous experience in kitchen support, dishwashing, cleaning, or food service environments preferred; willingness to learn and strong work ethic valued for candidates with limited experience.</li><li>Basic English comprehension for understanding instructions and safety information; additional language skills beneficial for communication in Riyadh's diverse kitchen teams.</li><li>Physical fitness for standing, lifting, and repetitive tasks essential. Must demonstrate reliability, attention to cleanliness standards, ability to work efficiently in fast-paced conditions, and pride in supporting kitchen excellence through diligent work.</li></ul>Job Type: Full-timePay: From ﷼1,500.00 per monthApplication Question(s):<ul><li>IMPORTANT: A CV with your photo is required when applying for this role. Answers to the below questions are required.</li><li>In which city and country are you currently located?</li><li>From which country are you? (Nationality)</li><li>How old are you? (Age)</li><li>How tall are you? (Height)</li><li>If ever you are hired for this role, after how many days you can join our company?</li><li>Have you read and agree to the duties and responsibilities, including the salary details that we mentioned for this role? Yes or No? If you agree, proceed with your application.</li></ul>Work Location: In person

Cleaner / Steward / Dishwasher (Restaurant Kitchen)

Marriott International

<div>Additional Information 
Job Number26040667 
Job CategoryFood and Beverage &amp; Culinary 
LocationW Riyadh - KAFD, Area 1 Al Aqeeq Street Financial District, Riyadh, Saudi Arabia, Saudi Arabia, 13519 
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 
Education and Experience
<ul><li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul>
OR
<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> 
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.
W Hotels&rsquo; mission is to Ignite Curiosity, Expand Worlds. We are a place to experience life. We&rsquo;re here to open doors and open minds. We are constantly inspired by new faces and new experiences. A tuned-in, up-for-anything spirit is at our core and has made us renowned for reinventing the norms of luxury around the globe. Whatever/Whenever is our culture and service philosophy that brings our guests&rsquo; passions to life. If you are original, innovative, and always looking towards the future of what&rsquo;s possible, welcome to W Hotels. In joining W Hotels, 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>

Chef de Cuisine

Global Food Ventures

Location: Remote (Saudi Arabia) Industry: Food &amp; Beverage | Virtual Brands | Restaurant Growth <h2>About Global Food Ventures</h2> Global Food Ventures (GFV) is building one of the fastest-growing virtual food brand networks globally.We work with restaurants and underutilised kitchens to launch delivery-first food brands, enabling restaurants to generate additional revenue using their existing kitchen capacity.Our brands already operate across the Middle East and Europe, and we are now expanding our KSA restaurant partner network.To support this expansion, we are launching GFVx — our global partner network designed to connect experienced hospitality professionals with restaurant operators looking to grow revenue.This is not a traditional role. It’s an opportunity to build your own network of restaurant partners and earn ongoing revenue from the brands they operate. <h2>The Opportunity</h2> We are seeking professionals within the KSA hospitality and restaurant ecosystem who have strong industry relationships.As a GFVx Restaurant Growth Partner, your role will be to introduce restaurants to GFV’s virtual brand system and help them launch delivery-focused brands using their existing kitchens.Restaurants gain new revenue streams without additional infrastructure, while you earn commissions and recurring revenue from every restaurant partner you introduce. <h2>What You’ll Do</h2><ul><li>Identify restaurants with unused kitchen capacity</li><li>Introduce restaurant owners and operators to GFV’s virtual brand model</li><li>Support restaurants through the onboarding process</li><li>Help restaurants successfully launch GFV delivery brands</li><li>Build your own portfolio of restaurant partners</li><li>Maintain relationships with your partner restaurants</li><li>Expand GFV’s kitchen network across the KSA market</li></ul> <h2>Who This Opportunity Is Ideal For</h2> This opportunity is well suited for professionals who already operate within the KSA food and hospitality industry, including:<ul><li>Restaurant consultants</li><li>Hospitality sales professionals</li><li>Restaurant operators or former operators</li><li>Chefs and culinary professionals</li><li>Food distribution account managers</li><li>Hospitality managers</li><li>Franchise consultants</li><li>Delivery platform professionals</li><li>Anyone with strong restaurant industry relationships</li></ul> If you regularly engage with restaurants, this opportunity allows you to convert your network into long-term recurring revenue. <h2>Why Join GFVx</h2> <h3>Build Your Own Revenue Stream</h3>Earn commissions and ongoing revenue share from the restaurants you bring onto the platform. <h3>Global Brand Network</h3>Work with a company expanding across multiple international markets. <h3>Flexible Work Model</h3>Operate independently and grow your partner portfolio at your own pace. <h3>Leverage Your Network</h3>Turn your existing hospitality connections into sustainable income. <h3>Growing Market Opportunity</h3>Virtual brands and delivery-first kitchens are rapidly transforming the restaurant industry. <h2>What We’re Looking For</h2><ul><li>We are looking for individuals who:</li><li>Have experience in the hospitality or restaurant sector</li><li>Have strong relationships with restaurant owners or operators</li><li>Are comfortable with commercial conversations</li><li>Understand restaurant operations and economics</li><li>Are proactive and self-motivated</li><li>Industry access and relationships are more valuable than formal sales experience.</li></ul> <h2>Compensation</h2><ul><li>This is a performance-based partner opportunity.</li><li>Partners earn:</li><li>Onboarding commissions for each restaurant launched</li><li>Recurring revenue share from restaurant sales</li><li>Additional incentives as their portfolio of restaurants grows</li><li>Your earning potential grows as your network of partner restaurants expands.</li></ul>

Restaurant Growth Partner - Saudi Arabia

Grand Hyatt The Red Sea

<div><div>Summary<div>
You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Sous Chef is responsible to assist the Chef de Cuisine or the Executive Sous Chef in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.</div></div><div> 
Qualifications<div>
Minimum 1 year work experience as Sous Chef or 3 years as Chef de Partie in a hotel or large recognizable standalone restaurant brand; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.</div></div></div>

SOUS CHEF - BANQUETS - ARABIC EXPERIENCE

SPECIALTY SOUS CHEF - INDIAN SPECIALTY RESTAURANT

Donatello Hotel Jeddah

Job Title: Head Chef (Italian Cuisine)Company: NGALocation: Jeddah, KSARole Overview:NGA is seeking a hands-on Head Chef specializing in authentic Italian cuisine. You will lead the kitchen team, manage daily operations, and ensure the highest standards of food quality and taste.Key Responsibilities:* Culinary: Execute authentic Italian menus (Pasta, Pizza, and Regional specialties).* Operations: Oversee food preparation, stock ordering, and kitchen hygiene (HACCP).* Leadership: Train kitchen staff and manage duty rotas to ensure smooth service.Requirements:* Proven experience as a Sous Chef or Head Chef in an Italian restaurant.* Strong expertise in traditional Italian cooking and portion control.* Leadership skills and the ability to work in a fast-paced environment.Job Type: Full-timeWork Location: In person

Head Chef

Qiddiya Investment Company

<div>GENERAL SUMMARY:
The Sous Chef is responsible for the daily culinary operations of a specific section or outlet within Qiddiya Golf (e.g., All-Day Dining, Branded Restaurant or on-course outlets). Acting as the &quot;Shift Leader,&quot; the incumbent works on the line alongside the team, ensuring that food quality, temperature, and presentation are consistent with 5-star luxury standards. The Sous Chef plays a vital role in training junior staff (Chef de Parties and Commis) and maintaining strict hygiene protocols, ensuring the kitchen operates safely and efficiently during high-pressure service periods.
JOB OVERVIEW &ndash; PURPOSE AND SCOPE
The purpose of this position is to execute the menu to perfection. The scope involves the direct supervision of food production, from mise-en-place preparation to the final plating at the pass. The Sous Chef is the primary quality controller during their shift, authorised to reject any dish that does not meet the specification. They are also responsible for minimising food waste and ensuring that the kitchen infrastructure is treated with respect.
RESPONSIBILITIES AND DUTIES
Culinary Execution &amp; Quality Control
<ul><li>Supervise the daily preparation of ingredients (mise-en-place), ensuring freshness, correct yield, and adherence to standard recipes.</li><li>
Run the &quot;Hot Line&quot; or &quot;Pass&quot; during service, calling checks, coordinating timing between stations, and inspecting every plate before it is served.</li><li>
Personally cook and prepare complex dishes or sauces that require a higher level of technical skill, setting the example for the junior team.</li><li>
Manage the &quot;tasting process,&quot; ensuring all soups, sauces, and purees are tasted and seasoned correctly before service begins.</li></ul>
Team Leadership &amp; Training
<ul><li>onboard and train new Commis Chefs and Demi Chefs, teaching them the &quot;Qiddiya Way&quot; of chopping, cooking, and plating.</li><li>
Monitor staff performance during the shift, correcting bad habits (e.g., wastage, messy workstations) immediately and constructively.</li><li>
Ensure the kitchen team is briefed on dietary requirements (Allergens) for every booking, supervising the preparation of special meals to prevent cross-contamination.</li></ul>
Inventory &amp; Cost Management
<ul><li>Conduct daily inventory checks of high-cost items (Meat, Fish, Dairy) at the end of the shift, reporting consumption to the Senior Sous Chef.</li><li>
Prepare the daily market list/requisition orders for their section, ensuring par levels are maintained without over-ordering.</li><li>
Enforce &quot;Waste Management&quot; protocols, ensuring trimmings are utilised for stocks or staff meals rather than being thrown away.</li></ul>
Hygiene &amp; Safety
<ul><li>Enforce strict HACCP compliance, ensuring that &quot;Time and Temperature&quot; logs are filled out accurately for all blast chilling and hot holding.</li><li>
Supervise the breakdown and cleaning of the kitchen at the end of the shift, ensuring the facility is left immaculate for the morning team.</li><li>
Ensure all food in walk-ins is labelled, dated, and rotated (FIFO) to prevent spoilage.</li></ul> 
REPORTING
<ul><li>Reports Direct to: Senior Sous Chef / Executive Sous Chef.</li><li>
Supervises: Chef de Parties (CDP), Demi-Chefs de Parties, Commis Chefs.</li><li>
Key Liaisons: Restaurant Supervisors, Stewarding Supervisor.</li></ul> 
 
 
Requirements 
QUALIFICATIONS
Education &amp; Experience
<ul><li>Culinary Diploma or Certificate in Professional Cookery.</li><li>
Minimum of 6&ndash;8 years of kitchen experience.</li><li>
At least 2 years of experience in a Junior Sous Chef or strong Chef de Partie role within a 5-star hotel or fine dining restaurant.</li><li>
Sound knowledge of international cuisines (Arabic, European, Asian) is preferred, given the diverse guest profile.</li></ul>
Technical Skills
<ul><li>Advanced knife skills and cooking techniques (Sous-vide, Braising, Emulsions).</li><li>
Proficiency in kitchen management systems (e.g., reading digital recipes, printing labels).</li><li>
Ability to run a specific section (e.g., Sauce, Grill, or Larder) independently.</li><li>
Understanding of Halal food preparation standards.</li></ul>
COMPETENCIES
Core Competencies
<ul><li>Consistency: The ability to replicate a dish perfectly 50 times in a row.</li><li>
Speed and Accuracy: Working fast without sacrificing quality or safety.</li><li>
Communication: Giving clear, loud, and concise instructions during a busy service (e.g., &quot;Ordering 2 Beef, 1 Salmon, 3 minutes away&quot;).</li><li>
Mentorship: A patience for teaching; realising that the Commis Chef is the future of the brigade.</li><li>
Calmness: Keeping a cool head when the printer is spitting out orders faster than they can be cooked.</li></ul></div>

Golf- Sous Chef

Explore 79+ Cleaner steward dishwasher restaurant kitchen in Saudi Arabia Jobs Near Me this April. Find roles across top companies and apply now to boost your career.