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executive chef

Marriott International

<div>Additional Information 
Job Number26045146 
Job CategoryFood and Beverage &amp; Culinary 
LocationBab Samhan a Luxury Collection Hotel Diriyah, 7628 King Faisal Ibn Abd Al Aziz Road, Diriyah, Riyadh, Saudi Arabia, Saudi Arabia, 13712 
ScheduleFull Time 
Located Remotely?N 
Position Type Management 
<div><div>JOB SUMMARY 
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing). 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 6 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; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Leading Kitchen Operations for Property
<ul><li>Leads kitchen management team.</li></ul>
<ul><li>Provides direction for all day-to-day operations.</li></ul>
<ul><li>Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.</li></ul>
<ul><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</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>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>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul>
<ul><li>Solicits employee feedback, utilizes an &quot;open door&quot; policy and reviews employee satisfaction results to identify and address employee problems or concerns.</li></ul>
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Demonstrate new cooking techniques and equipment to staff.</li></ul> 
Setting and Maintaining Goals for Culinary Function and Activities
<ul><li>Develops and implements guidelines and control procedures for purchasing and receiving areas.</li></ul>
<ul><li>Establishes goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.</li></ul>
<ul><li>Manages department controllable expenses including food cost, supplies, uniforms and equipment.</li></ul>
<ul><li>Participates in the budgeting process for areas of responsibility.</li></ul>
<ul><li>Knows and implements the brand's safety standards.</li></ul> 
Ensuring Culinary Standards and Responsibilities are Met
<ul><li>Provides direction for menu development.</li></ul>
<ul><li>Monitors 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 create decorative food displays.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Ensures compliance with food handling and sanitation standards.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Ensures employees maintain required food handling and sanitation certifications.</li></ul>
<ul><li>Maintains purchasing, receiving and food storage standards.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.</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>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul>
<ul><li>Responds to and handles guest problems and complaints.</li></ul>
<ul><li>Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.</li></ul>
<ul><li>Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.</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>Ensures employees are treated fairly and equitably.</li></ul>
<ul><li>Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.</li></ul>
<ul><li>Administers the performance appraisal process for direct report managers.</li></ul>
<ul><li>Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.</li></ul>
<ul><li>Observes service behaviors of employees and provides feedback to individuals and or managers.</li></ul>
<ul><li>Manages employee progressive discipline procedures for areas of responsibility.</li></ul>
<ul><li>Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.</li></ul> 
Additional Responsibilities
<ul><li>Provides information to executive teams, managers and 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></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.
The Luxury Collection Hotels &amp; Resorts, with over 120 properties in more than 35 countries, offers the promise of authentic experiences that evoke lasting, treasured memories. Our more than 100 years of experience, beginning in 1906 under the Italian CIGA brand &ndash; a collection of Europe's most celebrated and iconic properties &ndash; serves as a solid foundation as we continuously evolve to exceed the desires of the luxury traveler. 
<div>
 
From legendary palaces and remote retreats to timeless modern classics, each luxury hotel and resort is a unique and cherished expression of its locale &ndash; a portal to the destination&rsquo;s cultural charms and treasures. If you are someone with an appreciation for evocative storytelling, a keen interest and passion for this destination's heritage, and a desire to deliver genuine, personalized, and anticipatory hospitality, then we invite you on our journey. In joining The Luxury Collection, 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>

Executive Chef

Six Flags Qiddiya City and Aquarabia

<div>To lead and manage Central Kitchen operations, ensuring consistent food quality, efficient production, and full compliance with food safety standards across all outlets and employee dining. The role is responsible for driving cost control, standardizing processes, and developing culinary teams to deliver high-quality, efficient, and sustainable F&amp;B operations.
Key Functional Tasks<ul><li>
Support the director in recipe development and oversee both mass and limited-scale production to meet the needs of all F&amp;B outlets and employee dining.</li><li>
Contribute to defining &ldquo;make vs. buy&rdquo; strategies for ingredients, sub-recipes, and finished products across all units.</li></ul><ul><li>
Establish and standardize cooking methods, production processes, and par levels to ensure consistency and efficiency in the Central Kitchen.</li></ul><ul><li>
Coordinate with Procurement to develop ordering schedules that prevent shortages while minimizing waste.</li></ul><ul><li>
Ensure full compliance with HACCP standards, particularly in the handling and transfer of prepared food to front-of-house operations.</li></ul><ul><li>
Collaborate with director across both parks to continuously innovate and enhance the F&amp;B offering.</li></ul><ul><li>
Support the ongoing improvement of employee dining services, ensuring quality, variety, and operational efficiency.</li></ul><ul><li>
Monitor and address cost drivers (food, labor, and operational costs) and proactively implement corrective actions when needed.</li></ul><ul><li>
Continuously benchmark industry trends and best practices locally and globally to maintain competitive standards.</li></ul><ul><li>
Oversee end-to-end food production cycles in the Central Kitchen, ensuring consistency in taste, presentation, and quality across all outlets and employee dining.</li></ul>
Key Managerial Tasks<ul><li>
Lead, coach, and mentor culinary teams across units, identifying high-potential talent for development and progression into Central Kitchen roles.</li><li>
Develop and maintain succession plans to ensure continuity, manage turnover, and support internal career growth&mdash;particularly focusing on local and regional talent development.</li><li>
Foster a culture of continuous learning, accountability, and high performance within the culinary teams.</li><li>
Ensure all team members adhere to company policies, standards of conduct, and performance expectations.</li><li>
Act as the second-in-command, stepping in to lead operations in the absence of the director.</li><li>
Promote a leadership mindset of &ldquo;inspect what you expect&rdquo; and &ldquo;lead by example&rdquo; to drive operational discipline and team engagement.</li><li>
Ensure effective workforce planning and scheduling, aligning manpower with production demands and budget constraints.</li><li>
Act as the delegate for the director, ensuring uninterrupted leadership and decision-making in their absence.</li></ul> 

Requirements 
Knowledge &amp; Experience:
Minimum 5&ndash;8 years of progressive experience in culinary operations, with a strong focus on high-volume production and Central Kitchen environments.
Education &amp; Certifications:
Bachelor&rsquo;s Degree in Culinary Arts, Hospitality Management, or a related field.</div>

Senior Manager - Executive Sous Chef (Central Kitchen)

Holiday Inn

<div>Role Purpose<div>
As Executive Chef, you&rsquo;ll direct all kitchen activities and prepare our delicious food - helping create memorable experiences for guests - whenever and wherever they dine. You&rsquo;ll also ensure quality, kitchen maintenance, and inventory functions kept to our high standards - to make sure your kitchen is always running smoothly.
</div><div></div>Key Accountabilities<ul><li>People</li><li>Direct kitchen activities and ensure proper staffing.</li><li>Develop team performance through coaching and setting goals.</li><li>Initiate HR actions when needed.</li><li>Foster a collaborative working environment across departments.</li><li>Communicate regularly with department heads for kitchen needs.</li><li>Train colleagues to meet compliance and quality standards.</li></ul><div>
Guest Experience</div><ul><li>Encourage and utilize guest feedback for satisfaction improvements.</li><li>Respond to guest inquiries about dishes and services.</li><li>Assist in event planning with the Food and Beverage Director.</li><li>Ensure equipment is operational and facilities are clean and stocked.</li><li>Set and achieve quality and guest satisfaction goals.</li><li>Analyze guest insights to enhance loyalty.</li><li>Maintain regular communication with guests to meet expectations.</li></ul>
Responsible Business<ul><li><div>
Responsible Business</div></li><li><ul><li>Ensure dish quality and maintain a memorable guest experience.</li></ul></li><li><ul><li>Monitor competitors and industry trends for innovative ideas.</li></ul></li><li><ul><li>Ensure safe storage of food and drinks; minimize waste.</li></ul></li><li><ul><li>Maintain hygiene and functionality in the kitchen.</li></ul></li><li><ul><li>Follow regulations and company policies.</li></ul></li><li><ul><li>Manage food and beverage marketing and promotions.</li></ul></li><li><ul><li>Mange Banquet and catering Business achievement .</li></ul></li><li><ul><li>Handle inventory effectively and prepare for ad-hoc duties.</li></ul></li><li><ul><li>May serve as the manager on duty.</li></ul></li><li><div>
Financial</div></li><li><ul><li>Complete forecasts and departmental reports.</li></ul></li><li><ul><li>Assist in preparing the annual budget and departmental goals.</li></ul></li><li><ul><li>Maintain cost documentation for kitchen items.</li></ul></li><li><ul><li>Monitor budgets, focusing on food, beverage, and labor costs.</li></ul></li><li><ul><li>Identify additional sales opportunities with catering.</li></ul></li><li><ul><li>Promote dining experiences that offer good value.</li></ul></li><li><ul><li>Ensure secure handling of credit and financial transactions.</li></ul></li></ul>
Accountabilities
Supervise kitchen team in a large, luxury, or resort hotel with multiple major food and beverage outlets and banquet facilities with capacity to cater to more than 500 people. May oversee managers and/or supervisors and professional culinary staff.
Key Skills &amp; Experiences<ul><li>
Degree or certificate in culinary arts</li><li>
5 years&rsquo; experience as a chef
</li><li>Must speak local language(s)
</li><li>At least one year in a supervisory capacity, or equivalent combination of education and culinary/kitchen operations experience
</li></ul>Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.</div>

Chef Executive (191831)

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

Qiddiya Investment Company

<div>Qiddiya Investment Company (QIC) is developing one of the region&rsquo;s most diverse destination portfolios, spanning residential communities, hospitality, retail, entertainment, sports, education, healthcare, and staff accommodation. Within this ecosystem, the Staff Accommodation portfolio supports a large, multi‑national workforce and includes associated retail, leisure, entertainment, and food &amp; beverage amenities.
The Food &amp; Beverage Sr. Manager &ndash; Staff Accommodation is the senior operational leader accountable for the end‑to‑end catering and dining ecosystem across the staff accommodation portfolio. The role is responsible for delivering a high‑quality, inclusive, culturally adaptive dining program that meets the needs of residents from 50+ nationalities, ensuring variety, nutritional balance, and consistently high service standards across all daily meal services. Catering is delivered through a cook‑at‑site and serve model, leveraging fully equipped kitchens, dining halls, and caf&eacute; infrastructure.
This position leads the selection, mobilisation, and governance of the catering service provider(s) and ensures delivery excellence across food production, service, hygiene, cleaning, and resident engagement, operating to the highest standards of safety, hospitality, and compliance. The role also drives digital enablement, efficiency, sustainability, and commercial opportunities to monetize the catering platform beyond staff accommodation residents, where appropriate and approved.
Responsibilities
1) Strategy, Operating Model &amp; Service Design<ul><li><ul><li>
Define and own the F&amp;B strategy for Staff Accommodation aligned to resident expectations, and portfolio growth.</li><li>
Design and implement the cook‑at‑site and serve operating model, including kitchen workflows, production schedules, service formats, and peak‑time planning.</li><li>
Establish a portfolio-wide F&amp;B governance framework: service standards, SOPs, QA/QC, and escalation pathways.</li><li>
Develop the dining experience blueprint across dining halls, caf&eacute;s, beverage services, and resident engagement programs.</li></ul></li></ul>
2) Operator Procurement, Mobilization &amp; Contract Governance<ul><li><ul><li>
Lead (with Procurement/Legal) the selection and appointment of catering service provider(s), ensuring capability to serve 50+ nationalities with consistent quality at scale.</li><li>
Define the commercial and operational structure: scope, pricing model, staffing commitments, performance KPIs/SLAs, penalties/credits, reporting requirements.</li><li>
Oversee mobilization plans: site readiness, equipment commissioning, staffing ramp-up, supply chain setup, trial runs, and go‑live stabilization.</li><li>
Govern contract compliance including variations, claims, performance remedies, and continuous improvement commitments.</li></ul></li></ul>
3) Menu Governance, Cultural Inclusion &amp; Nutrition<ul><li><ul><li>
Ensure diverse, culturally representative menus reflecting major resident demographics, culinary traditions, and dietary needs.</li><li>
Establish rules for menu rotation, variety targets, and event-based programming (festivals, cultural days, wellness themes).</li><li>
Ensure nutritional transparency (calorie/allergen information where applicable), special diets, and balanced meal planning.</li><li>
Implement resident feedback loops to adjust menus without compromising standards, cost discipline, or operational feasibility.</li></ul></li></ul>
4) Food Production, Service Delivery &amp; Hospitality Standards<ul><li><ul><li>
Maintain consistently high-quality food prepared on site with strong controls on taste, temperature, freshness, and presentation.</li><li>
Ensure dining services are welcoming, efficient, and aligned with hospitality standards (service etiquette, queue management, cleanliness).</li><li>
Ensure caf&eacute;s and beverage services complement daily needs (availability, product mix, pricing where applicable, service hours).</li><li>
Establish service coverage standards across breakfast/lunch/dinner, late-night/shift requirements where relevant.</li></ul></li></ul>
5) Food Safety, Hygiene, Cleaning &amp; Regulatory Compliance<ul><li><ul><li>
Implement and enforce HACCP-based food safety management and hygiene systems, including training, audits, and incident response.</li><li>
Ensure full compliance with applicable local regulations and QIC governance requirements:
</li><li><ul><li>Food handling and storage controls</li><li>
Pest control</li><li>
Cleaning and sanitation programs</li><li>
Traceability and supplier assurance</li><li>
Non‑conformance management and corrective actions</li></ul></li><li>
Lead regular internal audits and support external inspections; ensure readiness, documentation integrity, and corrective closure.</li></ul></li></ul>
6) Digital Enablement &amp; Resident Experience<ul><li><ul><li>
Drive implementation of digital tools that enhance transparency, convenience, and engagement, such as:
</li><li><ul><li>Digital menus with allergens/nutrition information</li><li>
Meal feedback and satisfaction surveys</li><li>
QR-based service logging and issue reporting</li><li>
Demand forecasting / waste tracking</li><li>
Queue monitoring / service timing dashboards</li></ul></li><li>
Use data to drive improvements in quality, satisfaction, throughput, and cost-to-serve.</li></ul></li></ul>
7) Operational Efficiency, Cost Control &amp; Sustainability<ul><li><ul><li>
Own and optimize the F&amp;B cost structure: staffing productivity, procurement strategies, portion controls, and waste reduction.</li><li>
Implement sustainability initiatives: responsible sourcing, packaging reduction, water/energy efficiency, food waste minimization, recycling systems.</li><li>
Monitor consumption patterns and demand planning to improve production accuracy and reduce overproduction.</li></ul></li></ul>
8) Resident Wellbeing, Engagement &amp; Community Activation<ul><li><ul><li>
Position dining as a well-being lever&mdash;supporting morale, productivity, and a sense of community.</li><li>
Deliver resident engagement initiatives through food (theme nights, cultural celebrations, wellness menus, cooking demos, feedback forums).</li><li>
Manage complaint resolution and service recovery standards to protect trust and resident satisfaction.</li></ul></li></ul>
9) Monetization Beyond Residents (Commercial Growth)<ul><li><ul><li>
Develop and execute approved monetization strategies that leverage kitchens/caf&eacute;s beyond staff accommodation residents, without impacting core services, for example:
</li><li><ul><li>Catering for Qiddiya events and internal functions</li><li>
Corporate catering to nearby assets/entities</li><li>
Retail caf&eacute; concepts accessible to adjacent worker populations (where permitted)</li><li>
Packaged meal programs / grab-and-go offerings</li></ul></li><li>
Create commercial guardrails: pricing, capacity thresholds, service-level protection, margin targets, compliance requirements, and reporting.</li><li>
Partner with Finance/AM/PM to structure business cases and ensure profitability and governance.</li></ul></li></ul>
10) People Leadership &amp; Capability Building<ul><li><ul><li>
Lead a high-performing F&amp;B oversight team and set clear performance expectations for operator teams.</li><li>
Ensure training and competence standards (food safety, service quality, cultural sensitivity).</li><li>
Build succession and capability pipelines to support scaling to 2030.</li></ul></li></ul>
11) Performance Reporting &amp; Governance Cadence<ul><li><ul><li>
Establish a structured performance rhythm with weekly/monthly reporting across quality, safety, resident satisfaction, cost performance, waste, compliance, and operator KPIs.</li><li>
Provide executive updates to QIC leadership and ensure decision-grade reporting, risk/issues logs, and corrective action tracking.</li></ul></li></ul> 

Requirements 
<ul><li>
Bachelor&rsquo;s degree in hospitality management, Industrial catering, Culinary Arts, Food Service Management, Business Administration, or a related field.
</li><li>Ability to operate effectively in a fast-paced, dynamic work environment with evolving priorities and cross-functional demands.</li><li>
HACCP Certification (required/strongly preferred) and demonstrable implementation experience. Any recognized hospitality leadership accreditation (advantage).</li><li>
Food safety certifications such as ServSafe (Manager) or equivalent recognized food safety credential.
</li><li>ISO 22000 / Food Safety Management Systems exposure/certification (advantage).
</li><li>10+ years of progressive experience and leadership in delivering high-volume, multi-site, multi-shift catering operations (preferably for residential communities, workforce accommodation, hospitals, cruise liners, campuses, or large hotels).
</li><li>5+ years in a senior leadership capacity (Executive Chef/ Head of F&amp;B)</li><li>
Demonstrated experience in mobilization / pre-opening / transitions, including operator appointment and go-live readiness.</li>
GCC/KSA experience preferred 
<li>
</li></ul> 
 
Benefits 
Join Qiddiya's team and enjoy a dynamic work environment that offers growth opportunities, a collaborative culture, and the chance to make a significant impact as our future Playmaker !</div>

Food & Beverage Senior Manager- Property Management Staff Accommodation-003-CDU3

<div>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 
<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
<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

<div>The Chef de Partie (CDP) is responsible for running a specific section of the kitchen (e.g., Sauce, Grill, Fish, Larder, or Pastry) within the Qiddiya Golf culinary operation. In a world-class 5-star luxury environment, the CDP is the technical expert for their station, ensuring that every item produced meets the exact recipe specifications and presentation standards set by the Executive Chef. This role serves as the first line of leadership, supervising and mentoring Commis Chefs and Demi Chefs to ensure the section runs smoothly, efficiently, and hygienically.
JOB OVERVIEW &ndash; PURPOSE AND SCOPE
The purpose of this position is to deliver operational excellence within a designated culinary station. The scope involves the complete management of that station: from ordering and mise-en-place (prep) to the final cooking and plating during service. The Chef de Partie is accountable for the quality of food leaving their station, the minimisation of waste, and the cleanliness of their physical workspace. They act as the &quot;engine&quot; of the brigade, driving the pace of service.
RESPONSIBILITIES AND DUTIES
Station Management &amp; Cooking
<ul><li>Organise the daily production list for the section, delegating tasks to Commis Chefs to ensure all mise-en-place is ready before service begins.</li><li>
Execute advanced cooking techniques relevant to the station (e.g., butchery for the Grill CDP, sauce emulsification for the Saucier, delicate garnish work for the Larder CDP).</li><li>
Manage the timing of tickets during service, ensuring that food from the section is ready exactly when the Pass calls for it, coordinating perfectly with other stations.</li><li>
Taste every component prepared on the station, adjusting seasoning to ensure it meets the 5-star flavour profile required.</li></ul>
Staff Supervision &amp; Training
<ul><li>Train junior staff (Commis and Demi Chefs) on the correct methods of preparation, knife skills, and plating guides.</li><li>
Monitor the performance of the section team, correcting errors immediately and ensuring that bad habits are not formed.</li><li>
Ensure that the section team adheres to grooming and uniform standards (clean jackets, hats, safety shoes).</li></ul>
Hygiene &amp; Safety (HACCP)
<ul><li>Maintain absolute cleanliness of the station throughout the shift, practising &quot;Clean as you Go.&quot;</li><li>
Ensure all food items are labelled, dated, and stored correctly in the section fridges (FIFO - First In, First Out).</li><li>
Record temperature logs for cooling, reheating, and hot holding specific to the station's equipment.</li><li>
Report any equipment faults (e.g., a burner not lighting, a fridge seal broken) to the Sous Chef immediately.</li></ul>
Cost Control &amp; Inventory
<ul><li>Minimise food waste by ensuring correct portion sizes are weighed and measured.</li><li>
properly utilise trimmings and off-cuts (e.g., using vegetable peels for stock) rather than discarding them.</li><li>
Assist the Sous Chef in the nightly inventory count for the section, identifying items that need to be ordered for the next day.</li></ul> 
REPORTING
<ul><li>Reports Direct to: Sous Chef / Senior Sous Chef.</li><li>
Supervises: Demi-Chef de Partie, Commis Chefs, Culinary Interns.</li><li>
Key Liaisons: Front of House Runners, Stewarding Team.</li></ul> 
 
 
Requirements 
<ul><li>Culinary Diploma or Certificate in Professional Cookery.</li><li>
Minimum of 4&ndash;5 years of total culinary experience.</li><li>
At least 1&ndash;2 years of experience in a Demi Chef or CDP capacity within a 5-star hotel or fine dining restaurant.</li><li>
Experience in multiple sections (Hot and Cold kitchen) is preferred to allow for rotation.</li></ul>
Technical Skills
<ul><li>Specialist Skill: High proficiency in the specific section applied for (e.g., perfect meat temperature control for Grill; pastry tempering for Pastry).</li><li>
Speed: The ability to work cleanly and quickly under extreme pressure.</li><li>
Palate: A developed sense of taste to season food correctly without constant supervision.</li><li>
Knowledge: Understanding of food allergens and cross-contamination prevention.</li></ul>
COMPETENCIES
Core Competencies
<ul><li>Ownership: Taking full responsibility for the station; if a steak goes out wrong, the CDP takes the blame, not the Commis.</li><li>
Timing: The internal clock to know that the fish takes 6 minutes and the garnish takes 2 minutes, and coordinating them to finish together.</li><li>
Leadership: The ability to give clear instructions to a Commis Chef during a busy rush without shouting or losing temper.</li><li>
Organisation: Keeping a fridge organised so that any chef can find any ingredient in 5 seconds.</li><li>
Passion: A genuine desire to produce beautiful food; checking the plating guide to ensure the herb is placed at the exact right angle.</li></ul></div>

Golf- Chef de Partie

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