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SPHC

<div>Executive Chef &ndash; Pre-Opening &amp; Transformation Role
Carlton Al Moaibed Hotel | Future Vignette Collection, Al Khobar
Be Part of Something Transformational
This is not a routine Executive Chef role.
We are seeking an exceptional culinary leader to drive the transformation of Carlton Al Moaibed into the first Vignette Collection hotel in the Kingdom of Saudi Arabia while continuing to deliver one of the region&rsquo;s most recognized high-end catering and events operations.
If you are a chef who thrives in complexity, builds strong teams, and takes pride in shaping culinary identities not just running kitchens this is your stage.
Your Impact
You will lead a dual mission:
1. Transformation &amp; Culinary Identity<ul><li>
Shape and define the culinary positioning of a Vignette Collection hotel.</li><li>
Collaborate on concept development for signature outlets, including a new poolside restaurant and high-end recreational facilities.</li><li>
Elevate standards, SOPs, and presentation to international luxury benchmarks.</li><li>
Act as a key contributor in pre-opening strategy and execution.</li></ul>
2. High-End Catering &amp; Events Excellence<ul><li>
Oversee a busy, premium catering operation with a strong market reputation.</li><li>
Deliver exceptional quality and consistency across large-scale weddings, VIP functions, and corporate events.</li><li>
Innovate in banquet menus and presentation while maintaining operational efficiency.</li><li>
Ensure flawless execution under pressure and high-volume demand.</li></ul>
What You Will Lead<ul><li>
Full kitchen operations across restaurants, banqueting, and production.</li><li>
A diverse culinary team requiring structure, development, and inspiration.</li><li>
Cost control, menu engineering, and operational efficiencies.</li><li>
HACCP compliance and world-class hygiene standards.</li></ul>
What We&rsquo;re Looking For
We&rsquo;re not just hiring experience&mdash;we&rsquo;re hiring mindset.<ul><li>
Proven Executive Chef experience in luxury hotels or high-end catering environments.</li><li>
Strong background in banqueting and large-scale premium events.</li><li>
Experience in pre-opening, rebranding, or concept development is a major advantage.</li><li>
A leader who builds teams, drives accountability, and elevates standards.</li><li>
Commercially sharp, with strong cost control and business awareness.</li><li>
Calm under pressure, hands-on, and detail obsessed.</li></ul>
Why This Role Matters<ul><li>
Be part of launching a globally recognized lifestyle luxury brand under IHG Hotels &amp; Resorts.</li><li>
Lead one of the most established catering operations in the Eastern Province.</li><li>
Play a defining role in a high-visibility transformation project.</li><li>
Leave a legacy&mdash;not just run a kitchen.</li></ul>
What you can expect from us
We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life &ndash; including a full uniform, impressive room discounts and some of the best training in the business.
Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels &amp; Resorts provides equal employment opportunities to applicants and employees without regard to race, colour, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.
IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well &ndash; both inside and outside of work &ndash; and through our my Wellbeing
framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace.
So, join us and you&rsquo;ll become part of our ever-growing global family.
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.
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>

Executive Chef

six senses

Duties and Responsibilities
 
Vision and Values
 
As Executive Chef, I fully comprehend the vision of Six Senses to help people reconnect with themselves, others and the world around them, plus our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness. By embracing the Six Senses vision and values, I will deliver an exceptional experience for guests and develop hosts to be the very best they can be.
 
Wellness
 
I will fully embrace and safeguard the wellness philosophy, concepts, programs and brand initiatives. This includes spearheading and participating in our Mission Wellness activities. All aspects of these wellness and initiatives will be adopted and implemented throughout my department and its strategic planning and development.
 
As one of the pillars of Wellness, I will safeguard the Eat With Six Senses program and make sure that this program and all other nutritional brand initiatives are fully embraced within the Culinary department. All aspects of these wellness and nutrition initiatives will be adopted and implemented throughout the operation with particular focus on growing or making our own products.
 
Sustainability
 
Sustainability is at the core of everything we do at Six Senses. As Executive Chef, I will ensure all directives on environmental protection and preservation, re-usage and minimum wastage, purchasing and packaging such as the abolition of single-use plastic, social responsibility and all other practices documented in the Sustainability Guidelines are followed in my department and to maintain a harmonious and sensitive approach to our environment and cultural surroundings.
 
In particular, I will monitor sorting of food and material waste and liaise with the gardeners for efficient food wastage removal for composting, plus for growing our own produce and featuring this produce in our culinary offering.
 
I will follow the Sustainability Guidelines as they relate to my department and set goals to improve my property’s performance.
 
Out of the Ordinary
 
I will deliver Out of the Ordinary experiences that inspire the spirit of hospitality by delighting others and creating stories. I will deliver experiences that harmonizes with our brand values and create an appetite towards innovation and raise the bar. I will combine quirky, element of surprise and original experiences and take any regular moment and craft it into a beautiful memory.
 
Operational Ownership
 
In this role, I will assume full responsibility for the efficient operation of the department to provide exceptional products and services within Six Senses brand operating standards and budget.
 
I will work strategically with the General Manager to develop cohesive and productive goals for my department and establish procedures/guidelines to achieve them. I will maintain an overall consistency of the Company’s vision, quality/standards and develop concepts consistent with brand identity.
 
I will work collaboratively with the General Manager, Executive team and operations on correlated product standards and ensure that the brand provides a systematic culture that delivers excellent guest service results as measured by the brand, independent guest satisfaction company and social media vehicles in an effort to deliver on our promise to our guests and stakeholders.
 
My scope of work includes: (please review points below and localize)
 
Keep abreast of industry trends and practices and update knowledge and skills to improve the product and service offering.
 
Focus on the rejuvenation of the culinary experience.
 
Products and services will be constantly assessed and reviewed to remain relevant, innovative and in keeping with Six Senses wellness and sustainability practices.
 
Focus and review regularly through my physical presence in all areas of kitchen, our rigorous adherence to LQA standards.
 
Full responsibility for the efficient operation of the Kitchen department, including the Culinary, Stewarding and Organic Gardening teams to provide exceptional product and service within brand operating standards
 
Responsible for an exceptional guest experience in culinary offering.
 
Ensure and review that purchasing practices meet the requirements of the Six Senses nutrition and sustainability platforms.
 
Assess and review stocktakes and storage areas to ensure all stock is on hand, properly stored and in line with Six Senses control and hygiene standards.
 
Ensure and approve that standard recipes are developed for all dishes, including food presentation photographs.
 
Effectively carry out service recovery or charge our hosts to do so in the event of guest complaints.
 
Responsible for inspecting kitchen public areas and kitchen heart-of-the-house areas on a regular basis and ensuring any maintenance and product improvements are actioned within the designated time frame.
 
Lead a team of engaged and experienced Chefs who each manage their own teams on a daily basis to provide the Six Senses exceptional standards of operation and service.
 
Assist General Manager on meeting and exceeding the annual budget in terms of both revenue generation and cost control.
 
Deliver a crafted experience for all of our guests and foster a desirable place to work for all of our hosts.
 
Assist General Manager on ensuring that property complies with all legal, statutory and financial requirements.
 
Implement, review and maintain documentation, reporting systems, contractual obligations, security and safety protocols, communications, product and service standards.
 
Implement, review and maintain host management practices and budgetary controls to ensure the successful operation of the property.
 
A high standard of personal appearance, grooming and hygiene, plus comprehensive knowledge of safety, security and emergency procedures will be maintained by myself and all hosts in line with brand and statutory requirements.
 
Ensure that interaction and communications between departments within the property are clear and effectively maintained to support the smooth running of the property.
 
Work closely with marketing, sales and public relation in developing strategies and tactics which support revenue generation and profile-raising initiatives are undertaken as documented in the marketing plan.
 
Meet and engage with the media and with the local community.
 
Instill a revenue-focused philosophy so that all hosts are fully engaged with driving revenue opportunities in line with the business strategy and annual plan.
 
Ensure that all activities within my department are carried out ethically, honestly and within the parameters of local law.
 
Revise and control that my department’s operational budget is strictly adhered to and all costs will be continually monitored and controlled to drive profitability, while taking into consideration the preservation of required standards with every decision made.
 
Ensure that forecasting is undertaken on a daily, weekly, monthly, quarterly and annual basis to ensure budgets are met and exceeded.
 
Prepare and submit legally required and confidential documentation related to the operation.
 
Complete accurately all corporate reporting requirements for the role.
 
Attend or conduct the designated meetings and briefings as instructed by the General Manager with a two-way flow of pertinent information and communications.
 
Perform any additional duties given to me by the General Manager.
 
Six Senses serves as a changemaker and maintains a leadership commitment to community, sustainability, emotional hospitality, wellness, and crafted experiences, infused with a touch of quirkiness.
 
Whether an exquisite island resort, mountain retreat, or urban hotel; Six Senses unites a diverse, multinational, and multicultural portfolio of properties. Each host brings to life the values in their own way, while delivering on the brand’s vision: to reawaken people’s senses so they feel the purpose behind their travels and ultimately reconnect with themselves, others, and the world around them.
 
You’re about to be the author of this journey that takes you through life’s undiscovered passageways, hidden treasures, and meaningful experiences.
 
It’s a story unlike any other. Out of the ordinary, one could say. A journey across lands and seas, a tale about what it means to connect to the world around us.
 
Let the journey begin.
 
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.

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)

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

Miraval The Red Sea

<div><div>Summary<div>
 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.

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. 


Key Responsibilities:
<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>Qualifications<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> 


Why Join Us? At Miraval The Red Sea, we offer a range of benefits, including:
<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>
Join us in redefining luxury and wellness hospitality at Miraval The Red Sea.</div></div></div>

CHEF DE CUISINE

Noir KSA

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

Head Chef (International Cuisine)

Cozymeal

<div></div><div><div><div><div><div>Flexible Schedule</div>
<div>Manage your own calendar and accept bookings that work for your schedule.
</div></div><div></div><div><div>High Earnings</div>
<div>Boost your earnings or replace your full-time job.</div>
</div><div></div><div><div>Full Support</div>
<div>Our team does the marketing for you. We also support you from profile creation to receiving your earnings.
</div></div></div></div><div><h1 class="jobSectionHeader">Private Chef, Jeddah, Saudi Arabia</h1>
<div>IMPORTANT NOTE: To sign up, please visit: https://www.cozymeal.com/become-a-chef

Discover exciting Private Chef jobs in Jeddah with Cozymeal, a platform that helps culinary professionals grow their business on their own terms. With Jeddah&rsquo;s coastal charm and diverse food culture, you can design custom menus that highlight fresh seafood, Hejazi flavors or global fusion cuisine. Whether you're experienced in personal chef jobs or exploring private chef jobs near you for the first time, Cozymeal connects you with clients seeking unique in-home dining experiences. Set your own schedule, create signature dishes and focus on your passion while Cozymeal manages marketing, logistics and client support. Explore personal chef jobs near you and build a thriving culinary career in Jeddah.

ABOUT COZYMEAL:

Cozymeal is the #1 platform for culinary experiences &amp; cookware in the US, Canada and around the world. Guests can book everything from cooking classes to corporate team building events to private chef services with local professional chefs. Besides that, guests can also find on Cozymeal other culinary experiences &amp; products, including food tours, mixology classes, wine tastings, cookware and step-by-step recipe videos. Cozymeal&rsquo;s platform is frequently used by consumers and some of the world's top companies in 120+ cities worldwide, and we have been featured in leading publications such as the Washington Post, Los Angeles Times, Fast Company and Thrillist, among others.

ENJOY THE MANY BENEFITS BY JOINING COZYMEAL, INCLUDING:
<ul>
<li>Income potential of up to $12,000/month (some make even more than that!)</li>
<li>Be your own boss</li>
<li>Set your own schedule, decide if you would like to work only 5 hours/week (Part-time) to 40 hours/week (Full-time)</li>
<li>Reach new customers</li>
<li>Create and offer your own menus</li>
</ul>
IMPORTANT NOTE: To sign up, please visit: https://www.cozymeal.com/become-a-chef

REQUIREMENTS:
<ul>
<li>Based in Jeddah, Saudi Arabia</li>
<li>Professional culinary background</li>
<li>Access to a venue from which you can host your cooking classes. This venue can also be your home.</li>
</ul>
SUCCESSFUL CHEFS ON COZYMEAL ALSO HAVE:
<ul>
<li>A venue (either your home or a great kitchen space, such as a restaurant or a commercial kitchen) to host your experiences</li>
<li>A comprehensive repertoire and ability to offer a variety of cuisines</li>
<li>Experience hosting cooking classes</li>
</ul>
Location: Jeddah, Saudi Arabia</div></div></div>

Private Chef

Explore 582+ Executive chef in Saudi Arabia this May. Find roles across top companies and apply now to boost your career.

582 executive chef jobs In Saudi Arabia

Executive Chef

Executive Chef

Senior Manager - Executive Sous Chef (Central Kitchen)

Chef de Partie - Levantine Cuisine - Luxury Property

CHEF DE CUISINE

Head Chef (International Cuisine)

Private Chef