executive chef

restaurant coach

teppanyaki chef

line cook

Qiddiya Investment Company

<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

scrub-n

Job Title: Chef de Partie (CDP)Job Summary:The Chef de Partie is responsible for managing a specific section of the kitchen, ensuring high-quality food preparation, maintaining hygiene standards, and supporting the overall kitchen operations. The role requires strong leadership, consistency, and attention to detail.Key Responsibilities:<ul><li>Manage and oversee a specific section of the kitchen (hot kitchen).</li><li>Prepare, cook, and present dishes according to the restaurant&rsquo;s standards.</li><li>Ensure all food is prepared consistently and in a timely manner.</li><li>Maintain cleanliness and organization in the assigned section.</li><li>Monitor stock levels and report shortages or wastage.</li><li>Ensure proper storage and labeling of all food items.</li><li>Train and guide junior kitchen staff and commis chefs.</li><li>Follow all health, safety, and hygiene regulations.</li><li>Assist Sous Chef and Head Chef in daily kitchen operations.</li><li>Ensure all equipment is used properly and safely.</li></ul>Requirements:<ul><li>Proven experience as a Chef de Partie or similar role.</li><li>Strong knowledge of cooking techniques and kitchen operations.</li><li>Ability to work under pressure in a fast-paced environment.</li><li>Good communication and teamwork skills.</li><li>Strong organizational and time management skills.</li><li>Knowledge of food safety standards (HACCP is a plus).</li></ul>Skills:<ul><li>Leadership and team management</li><li>Attention to detail</li><li>Creativity in food presentation</li><li>Multitasking ability</li><li>Problem-solving skills</li></ul>Working Conditions:<ul><li>Flexible working hours, including weekends and holidays.</li><li>Ability to stand for long hours and work in a hot kitchen environment.</li></ul>Pay: From ﷼3,500.00 per hourWork Location: In person

Chef de Partie (CDP)

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

CALO

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

Commis Chef

Kerten Hospitality

<div><h4 class="jobSectionHeader">COMMIS I</h4>
KAYNUNA BEACH ESCAPE, YANBU<h6 class="jobSectionHeader">
ABOUT KERTEN HOSPITALITY</h6>
Kerten Hospitality (KH) is an end-to-end lifestyle hospitality operator creating bespoke destinations, lodging, experiences and communities while optimising operations and driving profitability for savvy investors with a strong commitment to sustainability. KH transforms destinations through impactful partnerships with Lodging, Food &amp; Beverage, Retail, Entertainment, Art and Wellness brands with a focus on building Ecosystems, and unique community-centric destinations, which connect International &amp; local travellers. The Group&rsquo;s current pipeline of lodging includes projects in numerous countries in the Middle East, Europe, and North Africa region. An expanding development pipeline of more than 55 lodging projects representing over 4,500 keys planned across our international development pipeline.
Our Impact Every destination we develop and every concept we bring to life is driven by purpose and rooted in ESG, locality, sustainability, innovation, meaningful collaborations, that nurture ecosystems supporting community growth, guided by our values of Connection, Curation, Innovation, and Leading the Way.
ABOUT THE PROPERTY<div>
Set along the pristine shores of Yanbu, Kaynuna Beach Escape is a vibrant beachfront lifestyle destination designed for relaxation, entertainment, and community living.</div>
Kaynuna Beach Escape is a bold, high-energy beachfront destination spanning 30,000 sqm, designed to deliver unforgettable seaside experiences. The venue features 150 sun loungers, 15 spacious private cabanas (50 sqm each for 7&ndash;8 guests), a vibrant 200-cover restaurant, a stylish ground-floor shisha lounge, and a lively rooftop bar and terrace connected across two entertainment levels. Enhanced by a private jetty for sea-taxi arrivals, landscaped outdoor spaces, a sports hub and playground, and a year-round calendar of events, Kaynuna offers a dynamic, lifestyle-driven environment where hospitality, entertainment, and coastal energy meet.
Location: Located north of Jeddah on Saudi Arabia&rsquo;s Red Sea coast, Yanbu is known for its majestic beaches and enchanting offshore islands, with Al-Nawras Island considered one of the Kingdom&rsquo;s coastal gems. The destination is served by Prince Abdul Mohsin Bin Abdulaziz International Airport (YNB), located approximately 25 km away, offering regular domestic flights connecting Yanbu with major cities including Riyadh, Jeddah, and Dammam, ensuring convenient access while retaining a tranquil seaside setting.<h6 class="jobSectionHeader">
ABOUT THE ROLE</h6>
KEY RESPONSIBILITIES<ul><li>
Assist in the preparation and cooking of dishes under the supervision of senior chefs.</li><li>
Ensure ingredients are prepared, measured, and ready for service.</li><li>
Maintain cleanliness and organization of the kitchen and workstations.</li><li>
Follow recipes, portion control, and presentation standards.</li><li>
Ensure compliance with food safety, hygiene, and health &amp; safety regulations.</li><li>
Support stock rotation, storage, and basic inventory control.</li><li>
Assist in minimizing waste and maintaining cost efficiency.</li><li>
Work collaboratively with the kitchen team to ensure smooth service.</li></ul>
EXPERIENCE &amp; SKILLS<ul><li>
At least 1&ndash;2 years&rsquo; experience as Commis II or similar role in hospitality.</li><li>
Knowledge of basic cooking techniques and food safety standards.</li><li>
Ability to work under pressure in a busy kitchen.</li><li>
Strong teamwork and communication skills.</li><li>
Spoken English required; Arabic is an advantage.</li></ul>
JOINING OUR TEAM MEANS<ul><li>
Competitive Compensation: A rewarding package tailored to your experience.</li><li>
Career Growth: Opportunities for advancement within our dynamic organisation.</li><li>
Inclusive Environment: A vibrant and inclusive workplace that encourages collaboration.</li><li>
Shared Purpose: Working with passionate people who live our values every day &mdash; connecting, innovating, curating, and leading the way together.</li></ul>
Apply CRAFT YOUR CAREER. - Kerten Hospitality</div>

Commis I

انالة الفندقية

Job Description: Chef AssistantJob Summary:The Assistant Chef supports the Head Chef/Kitchen Manager in all daily operations, ensuring high-quality food preparation and service. They assist in menu planning, food preparation, and maintaining strict food hygiene standards while managing inventory and supporting team members.Key Responsibilities:&middot; Food Preparation &amp; Cooking: Prepare ingredients, cook, and present dishes according to the Head Chef&rsquo;s recipes and standards.&middot; Kitchen Operations: Assist in managing the kitchen during service, ensuring smooth workflow.&middot; Inventory &amp; Stock Control: Monitor stock levels, assist in ordering, and manage ingredient storage, including controlling food waste.&middot; Hygiene &amp; Safety: Ensure the kitchen adheres to health, safety, and hygiene standards (HACCP).&middot; Team Support: Assist in training and supervising junior kitchen staff, and collaborate with team members to achieve daily tasks.&middot; Menu Development: Contribute ideas for new menus, seasonal dishes, and special dietary requirements.Key Requirements:&middot; Proven experience as an Assistant Chef, Cook, or similar role.&middot; Strong knowledge of culinary techniques and food hygiene standards.&middot; Ability to work in a fast-paced environment and handle high-pressure situations.&middot; Good communication skills and teamالراتب المدفوع: ﷼٢٬٠٠٠٫٠٠&nbsp;لكل شهرموقع العمل: على الطريق

Chef Assistant

<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

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