project director

commercial manager

design manager

interior designer

senior commercial manager

head chef

Sihamco

<div><h3 class="jobSectionHeader">Job Summary</h3>
We are seeking an experienced and passionate Head Chef specializing in authentic Lebanese cuisine to lead the culinary team at our upcoming concept at The Groves Chapter IV for Riyadh Season. This restaurant will celebrate the rich flavors and traditions of Iranian cooking, blending nostalgia with modern elegance in an immersive dining experience.
As Head Chef, you will be responsible for designing the menu, leading kitchen operations, managing a multicultural team, and delivering exceptional culinary standards. You will work closely with the creative, operations, and procurement teams to ensure authenticity, consistency, and innovation in every dish served.<h3 class="jobSectionHeader">
Key Responsibilities</h3><ul>
<li>Develop, test, and finalize a refined Persian menu that honors tradition and appeals to diverse guests.</li>
<li>Lead the kitchen team in daily operations, maintaining the highest standards of quality, hygiene, and food safety.</li>
<li>Train and mentor chefs and kitchen staff on traditional Persian techniques and plating &amp; presentation standards.</li>
<li>Execute full menu engineering &amp; costing, portion control, and recipe standardization aligned with the project&rsquo;s financial targets.</li>
<li>Collaborate with management and procurement teams on seasonal specials, events, and high-profile guest experiences.</li>
<li>Maintain a clean, organized, and inspiring kitchen environment.</li>
<li>Monitor guest satisfaction and implement improvements based on feedback.</li>
<li>Ensure authentic preparation methods and top-quality ingredients</li>
<li>Utilize Oracle Simphony and its Materials Control module to manage inventory, ensuring optimal stock levels and minimizing waste.</li>
<li>Coordinate procurement and real-time inventory tracking through Oracle Hospitality Materials Control integrated with Simphony POS to support seamless kitchen operations.</li>
</ul>Requirements<ul>
<li>Minimum 5&ndash;7 years of culinary experience, with at least 2 years as Head Chef</li>
<li>Specialized in Lebanese cuisine in fine dinning restaurants (traditional and contemporary)</li>
<li>Strong leadership and kitchen management skills</li>
<li>Previous experience in high-end restaurants, hotels.</li>
<li>English speaking is required (Arabic is a plus)</li>
<li>Familiar with HACCP and Saudi food safety standards</li>
<li>Proven experience in material control and inventory management within a high-volume kitchen environment.</li>
<li>Proficiency with Oracle Simphony and Oracle Hospitality Materials Control for procurement, stock-level monitoring, and reporting.</li>
</ul>Benefits
At SIHAMCO, we believe in rewarding our team with more than just a job &mdash; we offer an inspiring work environment and real opportunities for growth. Our benefits include:<ul>
<li>An opportunity to lead the founding team launching a new in house Persian restaurant concept by SIHAMCO - a first within The Groves' Portfolio.</li>
<li>Competitive salary packages &ndash; aligned with market standards and experience</li>
<li>Health insurance, accommodation provided and transportation allowance</li>
<li>Career development &amp; Internal promotions &ndash; grow with us across departments and seasons</li>
<li>Creative &amp; collaborative work culture &ndash; built on passion, innovation, and attention to detail</li>
<li>Exposure to high-end hospitality &amp; entertainment concepts &ndash; gain experience in premium F&amp;B and entertainment</li>
<li>Experience working on premium events within The Groves, Riyadh Season</li>
<li>Cultural diversity &ndash; join a team of passionate professionals from around the world</li>
</ul>Join us and be part of a company that&rsquo;s redefining hospitality in Saudi Arabia and beyond.
About The Company
SIHAMCO is a strategic partner operating proudly under the General Entertainment Authority (GEA), National Events Center (NEC), Riyadh Season and Jeddah Season since 2019.
At SIHAMCO, we don&rsquo;t just lead Saudi Arabia&rsquo;s hospitality and entertainment evolution&mdash;we create it from the ground up. Since 2008, we&rsquo;ve been designing, constructing, and operating exceptional experiences that blend local authenticity with global standards. Every destination and concept we launch reflects our commitment to cultural storytelling, creative excellence, and operational precision.
Crafting a Homegrown Legacy
All brands under SIHAMCO are homegrown Saudi concepts, fully developed in-house &mdash; from initial vision and brand identity to concept creation, design, execution and operation. We don&rsquo;t import ideas; we build them &mdash; crafting unforgettable experiences from scratch that resonate deeply with both local and international audiences.
Our Signature Brands
Every brand under our umbrella is proudly reflecting the heart and soul of Saudi culture, while achieving international acclaim. With over 25 original homegrown brands, SIHAMCO not only sets &mdash; but consistently surpasses &mdash; global standards in Entertainment, Hospitality, F&amp;B, Lifestyle, Wellness, Family &amp; Pet Entertainment Experience. Our signature ventures: The Groves, ZodiaC Cuisine, Little Krazy, LucaLand, LucaPark, The Polar Ice Bar, Milk &amp; Butter Nail Spa, Kooz Karak, Birds of Eden, El Lechazo, Khawaja Yanni, Zama Zulu, Hawanim Groves City, Vida Vera, The Groves Pizzeria and Gem-In-I showcase what it means to innovate locally and shine globally.
Our brands are also registered across the GCC and internationally such as the United Kingdom, Egypt, Morocco etc ensuring full legal protection and readiness for global expansion.
We Are Only Getting Started!
Several exciting new concepts and brands are currently under development, with launches planned in the coming months. From bold new ideas to thoughtfully crafted experiences, SIHAMCO continues to grow its portfolio with originality, creativity and cultural pride.
People First
Our team is our greatest asset&mdash;a dynamic mix of local talent and international expertise, all united by a passion for excellence. We nurture careers, encourage creativity, and build leaders.
Join Us
Whether you&rsquo;re an emerging talent or a seasoned professional, SIHAMCO offers a platform to grow, create, and shape history. Each concept we launch is a new chapter in a legacy that belongs to Saudi Arabia and speaks to the world.</div>

Head Chef Lebanese Cuisine

Sushi Demure Restaurant

Sous Chef &ndash; Japanese RestaurantResponsibilities:<ul><li>Assist the Head Chef in overseeing daily kitchen operations.</li><li>Supervise and support kitchen staff to ensure smooth workflow and high-quality food preparation.</li><li>Prepare and cook Japanese dishes (sushi, ramen, tempura, hot dishes) according to the restaurant&rsquo;s standards.</li><li>Ensure strict compliance with hygiene, safety, and food quality standards (HACCP and local regulations).</li><li>Monitor inventory, control food costs, and report shortages to management.</li><li>Contribute to menu planning and suggest improvements or new dishes.</li><li>Step in as acting Head Chef during absences, ensuring full operational continuity.</li></ul>Requirements:<ul><li>Minimum 5 years of kitchen experience, with at least 2 years as a Sous Chef or senior chef role.</li><li>Strong knowledge of Japanese cuisine (sushi, ramen, sauces, hot kitchen dishes).</li><li>Leadership skills with the ability to train, motivate, and manage kitchen staff.</li><li>Ability to perform well under pressure while maintaining consistency and quality.</li><li>Commitment to hygiene, safety, and food cost control.</li><li>Good communication skills; English is preferred.</li></ul>Benefits:<ul><li>Competitive salary package (based on experience).</li><li>Housing allowance or accommodation provided.</li><li>Meals during duty.</li><li>Career development opportunities in Japanese cuisine.</li><li>Professional and supportive work environment.</li></ul>Job Type: Full-timePay: From &#65020;2,000.00 per month

Sous Chef – Japanese Restaurant

CALO

<div>About Calo
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.
Role overview
We are looking for a Sous Chef to join our Calo Black project, 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.
Main Responsibilities<ul><li>
Support the Head Chef in overseeing daily kitchen operations and smooth service execution.</li><li>
Supervise and coordinate with Jr. Sous Chef, Sr. CDP, CDPs, and Commis Chefs during service to ensure quality, speed, and consistency.</li><li>
Step into the Head Chef&rsquo;s role during their absence, including leading service and coordinating with FOH.</li><li>
Ensure dishes are plated with creativity, precision, and consistency, maintaining Calo&rsquo;s brand standards.</li><li>
Assist in menu development, seasonal specials, and recipe refinement. 
Monitor food preparation methods, portion sizes, and garnishing to guarantee a top-tier guest experience.</li><li>
Train, mentor, and develop junior kitchen staff in cooking techniques, service discipline, and hygiene standards.</li><li>
Ensure mise en place is completed ahead of each service.</li><li>
Manage inventory, stock levels, ordering, and waste control with a focus on cost efficiency.</li><li>
Maintain strict compliance with hygiene, sanitation, and food safety regulations.</li><li>
Foster a positive and professional team culture in a fast-paced kitchen environment.</li></ul>
Ideal Candidate
Qualifications<ul><li>
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.</li><li>
Strong background in plating, modern presentation styles, and &agrave; la carte menu execution.</li><li>
A culinary degree or equivalent qualification is preferred.</li><li>
Currently based in the GCC region.</li><li>
Willing to relocate to Riyadh, Saudi Arabia.</li><li>
Strong communication skills in English.</li></ul>
Knowledge and competency<ul><li>
Proven ability to lead a kitchen brigade and coordinate multiple stations under pressure.</li><li>
Strong knowledge of international cuisines, flavor pairings, and modern cooking techniques.</li><li>
Experience with menu planning, costing, and portion control.</li><li>
Excellent time management and organizational skills, particularly during high-volume service.</li><li>
Proficient in kitchen-related systems and MS Office for ordering, inventory, and reporting.</li></ul>
Personality<ul><li>
Calm, confident leader who thrives under pressure.</li><li>
Passionate about food and guest satisfaction.</li><li>
Strong communicator with the ability to inspire and guide the team.</li><li>
Creative yet disciplined, with a keen eye for detail in both flavor and presentation.</li></ul>
SUA0xuzuGF</div>

Sous Chef

Hilton

<div>Chef de Partie
A Chef de Partie is responsible for supervising staff and ensuring high levels of food preparation to deliver an excellent Guest and Member experience while assisting with food cost controls.
What will I be doing?
A Chef de Partie, will supervise staff and ensure high levels of food preparation to deliver an excellent Guest and Member experience. A Chef de Partie will also be required to assist with food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:
<ul><li>Ensure all food preparation meets standards</li>
<li>Prepare and present high quality food</li>
<li>Supervise staff</li>
<li>Keep all working areas clean and tidy and ensure no cross contamination</li>
<li>Prepare all mis-en-place for all relevant menus</li>
<li>Assist in positive outcomes from guest queries in a timely and efficient manner</li>
<li>Ensure food stuffs are of a good quality and stored correctly</li>
<li>Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets</li>
<li>Assist other departments wherever necessary and maintain good working relationships</li>
<li>Assist Head Chef/Sous Chef in the training of all staff in compliance of company procedures</li>
<li>Report maintenance, hygiene and hazard issues</li>
<li>Comply with hotel security, fire regulations and all health and safety and food safety legislation</li>
<li>Be environmentally aware</li>
</ul>What are we looking for?
A Chef de Partie serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:<ul><li>
A minimum of 2 years of previous experience as a Chef de Partie or strong experience as a Demi Chef de Partie role</li><li>
A current, valid, and relevant trade commercial cookery qualification (proof may be required)</li><li>
Strong coaching skills</li><li>
Ability and desire to motivate teams</li><li>
Excellent communication skills</li><li>
NVQ Level 3</li><li>
Achieved Basic Food Hygiene Certificate</li><li>
Supervisory experience</li><li>
Positive attitude
</li><li>Ability to work on own or in teams</li></ul>
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:<ul><li>
Previous kitchen experience in similar role</li><li>
Intermediate Food Hygiene</li><li>
Knowledge of current food trends</li></ul>
What will it be like to work for Hilton?
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its . Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</div>

Chef de Partie

<div>About Calo
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.
Role Overview
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
Main Responsibilities<ul><li>
Ensure that the kitchen operates in a timely manner that meets Calo's quality standards</li><li>
Lead the team in a timely and efficient manner in the assigned section</li><li>
Fill in for the section head in planning and directing food preparation when necessary</li><li>
Resourcefully solve any issues that arise and seize control of any problematic situation</li><li>
Manage and train kitchen staff, establish a working schedule, and assess staff&rsquo;s performance</li><li>
Must be able to clearly communicate tasks to team members</li><li>
Order supplies to stock inventory appropriately</li><li>
Comply with and enforce sanitation regulations and safety standards</li><li>
Maintain a positive and professional approach with co-workers</li><li>
Produce high-quality plates, both design and taste-wise</li></ul>
Ideal Candidate
Qualifications<ul><li>
Must have had previous experience as a CDP.</li><li>
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.</li><li>
The candidate should have a minimum qualification of a culinary degree or equivalent experience in a Hotel or Restaurant setting</li><li>
Must be currently present in KSA</li><li>
Must be a proficient communicator in English</li></ul>
Knowledge &amp; Competency<ul><li>
Has had team-leading experiences</li><li>
Exceptional proven ability in kitchen management</li><li>
Ability to divide responsibilities and monitor progress</li><li>
Outstanding communication and leadership skills</li><li>
Up-to-date with culinary trends and optimized kitchen processes</li></ul>
Personality<ul><li>
Strong communicator</li><li>
Pleasant personality and able to lead with empathy and patience</li><li>
Customer service mindset</li></ul>
NTnd7hQNb9</div>

Chef De Partie

<div>About Calo
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.
Role Overview
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
Main Responsibilities<ul><li>
Ensure that the kitchen operates in a timely manner that meets Calo's quality standards</li><li>
Lead the team in a timely and efficient manner in the assigned section</li><li>
Fill in for the section head in planning and directing food preparation when necessary</li><li>
Resourcefully solve any issues that arise and seize control of any problematic situation</li><li>
Manage and train kitchen staff, establish a working schedule, and assess staff&rsquo;s performance</li><li>
Must be able to clearly communicate tasks to team members</li><li>
Order supplies to stock inventory appropriately</li><li>
Comply with and enforce sanitation regulations and safety standards</li><li>
Maintain a positive and professional approach with co-workers</li><li>
Produce high-quality plates, both design and taste-wise</li></ul>
Ideal Candidate
Qualifications<ul><li>
Must have had previous experience as a DCDP.</li><li>
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.</li><li>
The candidate should have a minimum qualification of a culinary degree or equivalent experience in a Hotel or Restaurant setting</li><li>
Must be currently present in KSA</li><li>
Must be a proficient communicator in English</li></ul>
Knowledge &amp; Competency<ul><li>
Has had team-leading experiences</li><li>
Exceptional proven ability in kitchen management</li><li>
Ability to divide responsibilities and monitor progress</li><li>
Outstanding communication and leadership skills</li><li>
Up-to-date with culinary trends and optimized kitchen processes</li></ul>
Personality<ul><li>
Strong communicator</li><li>
Pleasant personality and able to lead with empathy and patience</li><li>
Customer service mindset</li></ul>
IAewiUscgz</div>

Demi Chef De Partie

Toby's Estate Coffee Roasters

Job Title: Pastry Chef Commi IIDepartment: Kitchen / Bakery Location: RiyadhJob Purpose:The Pastry Chef Commi II is responsible for assisting in the preparation, baking, and presentation of pastries, desserts, and bakery items under the supervision of the Pastry Chef. The role requires attention to detail, consistency in quality, and adherence to hygiene and safety standards.Key Responsibilities:<ul><li>Assist in preparing a wide variety of baked goods, pastries, and desserts according to standard recipes.</li><li>Support the Pastry Chef in day-to-day operations of the pastry section.</li><li>Measure and mix ingredients accurately, following recipe specifications.</li><li>Decorate pastries and desserts using various techniques to ensure visual appeal.</li><li>Maintain cleanliness and organization of the pastry section and equipment.</li><li>Ensure all food items are prepared and stored according to food safety standards.</li><li>Monitor stock levels of ingredients and report shortages to the supervisor.</li><li>Assist in developing new dessert and pastry items as required.</li><li>Follow all company policies, kitchen procedures, and hygiene standards.</li><li>Perform other duties as assigned by the Pastry Chef or Head Chef.</li></ul>Requirements:<ul><li>Diploma or certification in Culinary Arts, Baking, or a related field.</li><li>Minimum 1&ndash;2 years of experience in a similar role within a hotel, restaurant, or bakery.</li><li>Basic knowledge of pastry techniques and baking principles.</li><li>Strong attention to detail and creativity.</li><li>Ability to work in a fast-paced environment and as part of a team.</li><li>Good communication and time management skills.</li><li>The Iqama can be transferred.</li></ul>Job Type: Full-time

Commi II (Pastry Chef)

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