chef/culinary instructor Jobs in Saudi Arabia

chef/culinary instructor

chef de cuisine

chief of staff

commis

commis chef

sous chef

Boutique Group

<div>
 
 
 About Red Palace:
 
 
 
 
 A symbol of Saudi Arabia&rsquo;s heritage, The Red Palace stands as an extraordinary landmark in Riyadh, now reimagined as an ultra-luxury boutique hotel. Originally built in 1943, this historic Palace has been transformed into a masterpiece of refined hospitality, blending timeless elegance with contemporary sophistication.
 
 
 
 
 Nestled in the heart of the capital, The Red Palace offers an exclusive glimpse into the Kingdom&rsquo;s storied past, featuring meticulously restored architecture, curated cultural experiences, and unparalleled service. Every detail has been thoughtfully designed to honor its legacy while delivering a modern interpretation of luxury. At The Red Palace, we invite guests to step into a world of history, prestige, and indulgence, where tradition and innovation seamlessly come together.
 
 
 
 
 HOTELS: RED PALACE
 
 
 
 
 JOB TITLE: SOUS CHEF
 
 
 
 
 REPORTING TO: CHEF DE CUISINE
 
 
 
 
 THE POSITION
 
 
 
 
 Assist the Chef de cuisine in establishing and maintaining the highest standard of product and generate profits in accordance with the established budget, within the kitchen. Supervision of the work of the cooks, remaining fair at all times. The Sous chef Supervise and administer the entire kitchen operation to ensure correct procedures are adhered to in daily food preparation.
 
 
 
 
 
 
 
 
 
 
 RESPONSABILITIES
 
 
 
 
 Operational
 
 
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 Responsibility for the proper efficiency and profitable functioning of the kitchen.
 
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 Create training plans for associates.
 
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 Responsible for ordering/ receiving and quality of all food used in Particular Outlet.
 
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 Ensure recipes and costing are established and updated.
 
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 Assist the chef de cuisine with menu preparation and seasonal food concept changes.
 
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 Plan and attend pre-meal briefing sessions.
 
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 Inspect food stores and implement proper storage to avoid wastage
 
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 Follow Leela Palace, Kempinski standards and procedures for the appointment of selected personnel.
 
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 Ensure orientation and introduction of associates occurs prior to the actual commencement of work as far as practical, using The Leela approved program.
 
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 Ensure new associates are orientated and inducted into the Department and trained in the use of the equipment
 
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 Demonstrate working knowledge of all tasks within your area of responsibility.
 
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 Monitor staff training and promote multiskilling of staff.
 
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 Monitor guest / client services and operations. requirements in order to identify short falls in service as a result of manpower levels
 
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 Assist the chef de cuisine in liaising with Human Resources by making written recommendations regarding staffing levels.
 
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 Monitor associate shift changes, sick leave and recreational leave to ensure adequate coverage.
 
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 Help to identify key personnel for further development and provide structured career pathing.
 
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 Give recommendations for promotions within the department.
 
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 Implement opportunities for quality team building.
 
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 Communicate corporate initiatives to all.
 
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 Attend regular meetings conducted by Executive Chef to involve associates in aspects of decision making.
 
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 Encourage creativity and initiative.
 
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 Encourage the benefits of multi- skilling and job rotation.
 
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 Food Quality and Safety
 
 
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 Ensure compliance with food safety and sanitation standards, local health regulations, and industry best practices.
 
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 Establish and enforce standard operating procedures for food handling, storage, and preparation.
 
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 Conduct regular inspections and audits to maintain the highest level of food quality, hygiene, and safety.
 
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 Personal development
 
 
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 Passion to grow &amp; develop - Feel encouraged and reinforced by own success
 
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 Approach tasks with courage and self-confidence
 
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 Trusts and shows confidence in others: delegates effectively
 
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 Remain professional and constructive in extraordinary situations
 
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 Show good self- and time management.
 
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 Leadership
 
 
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 Provide leadership and guidance to the team, fostering a positive and productive work environment.
 
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 Develop and implement training and development programs to enhance the skills and competencies of the culinary team.
 
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 Foster a culture of teamwork, excellence, and continuous improvement within the food and beverage division.
 
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 Living the brand
 
 
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 Understand the importance of individuality
 
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 Is impeccably groomed, charming and graceful
 
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 Is thoughtful and welcoming
 
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 Take pride in anticipating guest needs through service that is warm, genuine and intuitive
 
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 Understand what is required to offer &ldquo;emotional luxury&rdquo; and to provide service that is elegant and discreet
 
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 Create the guest experience through their senses through all public touch points
 
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 Ensuring quality is never compromised
 
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 Is generous in spirit with guests and colleagues alike
 
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 Establish the reputation of the hotel in local community for its quality service through hosting local events and PR activities
 
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 Embrace and practice the company&rsquo;s legacy values and competencies in all, team, and stakeholder interactions, acting as a role model for the desired culture and behaviors.
 
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 General
 
 
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 Monitor the quality of the food and strive for high productivity.
 
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 He is constantly on the alert for new products which may improve the quality of food or lower the food cost.
 
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 Develop attractive menus and create standard recipe cards with pictures according to the Executive Chef&rsquo;s policy
 
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 Implement opportunities for quality team building.
 
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 Communicate corporate initiatives to all.
 
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 He insists on personal hygiene such as cleanliness, properly groomed and dressed in a clean uniform
 
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</div>

Sous Chef

six senses

Duties and Responsibilities –
 
Vision and Values
 As Sous Chef, I fully comprehend the vision of Six Senses to help people reconnect with themselves, others, and the world around them, along with our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky, and pioneering wellness. By embracing these principles, I will ensure the consistent delivery of exceptional guest experiences while leading and developing hosts to achieve their highest potential.
 
Wellness
 I will lead and safeguard the wellness philosophy, concepts, programs, and brand initiatives across the Culinary department, including active participation in Mission Wellness activities.
 
As a key leader within the Wellness pillar, I will ensure full implementation and continuous enhancement of the Eat With Six Senses program, embedding all nutritional and wellness initiatives into daily operations, with a strong focus on sustainability, locally sourced ingredients, and in-house production.
 
Sustainability
 As Sous Chef, I will take full ownership of sustainability practices within the Culinary department, ensuring strict adherence to environmental protection, waste reduction, re-usage, responsible sourcing, and the elimination of single-use plastics in line with Sustainability Guidelines.
 
I will actively oversee waste management processes, including proper segregation of food and material waste, and collaborate closely with gardeners to support composting and farm-to-table initiatives.
 
I will drive continuous improvement in sustainability performance and ensure alignment with Six Senses environmental and cultural values.
 
Out of the Ordinary
 I will lead the creation and delivery of “Out of the Ordinary” culinary experiences that inspire, delight, and create memorable guest stories.
 
I will foster innovation within the team, combining creativity, originality, and attention to detail to elevate every dining experience in line with brand standards.
 
Operational Ownership
 In this role, I assume full responsibility for the efficient and effective operation of the Culinary department, ensuring delivery of exceptional products and services in line with Six Senses brand standards and financial objectives.
 
I will work closely with the Executive Chef to define strategic goals, implement operational procedures, and ensure consistency in quality, innovation, and brand identity across all culinary offerings.
 
Key Responsibilities
 
Lead daily kitchen operations, ensuring high standards of food quality, presentation, and consistency.
 Drive innovation by staying updated on culinary trends and continuously improving menus and service offerings.
 Ensure full compliance with LQA standards and brand requirements through active supervision.
 Take ownership of guest satisfaction, including handling complaints and ensuring effective service recovery.
 Oversee kitchen inspections, maintenance, and continuous improvement initiatives.
 Monitor food quality, receiving processes, and adherence to purchasing specifications.
 Lead, train, and develop the culinary team to maintain high engagement and performance.
 Plan and execute kitchen operations to ensure business efficiency and productivity.
 Manage inventory, food cost control, and budgeting processes.
 Ensure compliance with pricing strategies and financial targets.
 Maintain full knowledge of all property facilities and services.
 Ensure accurate guest profile updates and personalized service delivery.
 Uphold the highest standards of hygiene, grooming, safety, and food handling practices.
 Ensure effective communication and coordination between departments.
 Maintain ethical practices and compliance with local laws and regulations.
 Supervise storage and stock control in line with brand standards.
 Control portioning and presentation of all dishes.
 Monitor and control departmental budgets to maximise profitability.
 Conduct accurate forecasting (daily, weekly, monthly, quarterly, annually).
 Optimise scheduling and productivity to control payroll costs.
 Prepare and submit all required operational and corporate reports.
 Lead and participate in meetings and briefings as required.
 Perform any additional duties as assigned by the Executive Chef.
 
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.

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: Sous ChefStarting Salary: SAR 7,000 (Full package / Live out)Job Role: The Sous Chef serves as the Head Chef's principal deputy, ensuring the smooth execution of daily kitchen operations across our multi-cuisine GCC restaurant brand. This role demands a hands-on culinary professional who can lead a brigade, maintain exacting quality standards across stations, and step in to command the kitchen with full authority in the Head Chef's absence &mdash; all within the dynamic and culturally nuanced hospitality landscape of the Gulf region.Key Responsibilities<ul><li>Kitchen Operations &amp; Service Management: Oversee the day-to-day running of all kitchen sections during service, coordinating the brigade across stations to ensure seamless timing, consistent output, and adherence to brand plating and presentation standards.</li><li>Deputy Leadership &amp; Head Chef Support: Act as the Head Chef's primary deputy &mdash; assuming full command of the kitchen in their absence, relaying culinary direction to the team, and maintaining operational continuity without compromise to quality or guest experience.</li><li>Staff Supervision &amp; On-the-Job Training: Direct, motivate, and develop line cooks and junior chefs through active floor supervision and hands-on coaching; identify skill gaps within the brigade and lead targeted training sessions across the four featured cuisines.</li><li>Recipe Execution &amp; Quality Enforcement: Ensure all dishes are prepared strictly in accordance with standardised recipes, portioning guidelines, and brand specifications; conduct pre-service line checks and tasting sessions to guarantee consistency across every cover served.</li><li>Inventory Management &amp; Waste Control: Assist in daily stock monitoring, ordering, and rotation of ingredients; collaborate with the Head Chef and procurement team to minimise wastage, control food costs, and ensure the kitchen operates within budgetary targets.</li><li>Health, Safety &amp; Halal Compliance: Enforce full compliance with GCC food-safety regulations, HACCP standards, and halal certification protocols across all stations; conduct regular hygiene audits, maintain cleaning schedules, and ensure safe handling and storage of all ingredients.</li><li>Menu Contribution &amp; Kitchen Innovation: Contribute creative input to seasonal menu updates and specials under the Head Chef's guidance; stay current with culinary trends relevant to the GCC market and propose new dishes that enhance the brand's multi-cuisine offering.</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 30+ 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 ﷼7,000.00 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 Sous Chef?</li><li>Name the three cuisines that you know very well _____ ____ _____</li></ul>Work Location: In person

Sous Chef (International Cuisine)

Kharafi Global

Job Title: Sous Chef (Multi-Cuisine)Job SummaryAs the second-in-command, you will lead the daily operations of our multi-cuisine kitchen. You will be responsible for ensuring that all food production&mdash;ranging from Arabic and Continental or Mediterranean&mdash;meets the highest quality and safety standards. This role requires a hands-on leader who can manage high-volume service while maintaining creative culinary standards.Key Responsibilities<ul><li>Culinary Excellence: Oversee the preparation and execution of diverse menus (Arabic, Western, Asian, etc.). Ensure consistency in taste, plating, and presentation.</li><li>Team Leadership: Supervise, train, and mentor the kitchen brigade (CDPs, Commis, and Helpers). Manage shift schedules and performance reviews.</li><li>Operational Oversight: Ensure the kitchen operates efficiently during peak hours. Assist the Executive Chef in menu engineering and seasonal updates.</li><li>Food Safety &amp; Hygiene: Strictly enforce SFDA (Saudi Food and Drug Authority) and HACCP standards. Maintain impeccable kitchen sanitation and personal hygiene levels.</li><li>Inventory &amp; Cost Control: Monitor stock levels, minimize food wastage, and assist in food costing to meet budgetary targets.</li><li>Quality Assurance: Conduct regular inspections of raw materials and finished products to ensure they meet brand specifications.</li></ul>Candidate Requirements<ul><li>Experience: Minimum 5&ndash;7 years of experience in professional kitchens, with at least 2 years in a Sous Chef</li><li>Cuisine Expertise: Proven experience in a Multi-Cuisine environment (Hot &amp; Cold Kitchen).</li><li>Education: Degree or Diploma in Culinary Arts or Hotel Management is preferred.</li><li>Skills: Strong leadership, multitasking, and the ability to work under high pressure.</li><li>Location: Currently based in Saudi Arabia with a transferable Iqama (preferred) for an immediate start.</li><li>Language: Proficient in English; knowledge of Arabic is a significant advantage.</li></ul>Preferred Qualifications<ul><li>Experience in high-end Jeddah dining or 5-star hotel environments.</li><li>Certifications in Food Safety (Level 3 or higher).</li><li>Ability to join within ASAP.</li></ul>Work Location: In person

Sous Chef (Multi-Cuisine)

&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: Pastry Sous ChefStarting Salary: SAR 7,000 (Full package / Live out)Job Role: The Pastry Sous Chef supports and deputises for the Head Pastry Chef in all aspects of pastry and bakery operations across our GCC restaurant brand. This role requires a technically accomplished and creatively driven professional who can manage daily production, uphold quality standards across fine patisserie, artisan bakery, and international confections, and lead the pastry brigade with confidence &mdash; ensuring an exceptional and consistent sweet offering that reflects the brand's commitment to excellence throughout the Gulf region.Key Responsibilities<ul><li>Daily Pastry &amp; Bakery Production Management: Supervise and coordinate the daily output of the pastry kitchen, overseeing the production of fine patisserie, viennoiserie, artisan breads, Arabic sweets, and dessert plating to ensure every item meets the brand's quality, consistency, and presentation standards across all service periods.</li><li>Deputy Leadership &amp; Head Pastry Chef Support: Act as the Head Pastry Chef's primary deputy &mdash; assuming full responsibility for pastry and bakery operations in their absence; communicate production plans, relay recipe direction to the team, and maintain operational momentum without disruption to quality or service timelines.</li><li>Team Supervision &amp; Skills Development: Supervise, guide, and train junior pastry chefs and bakers on a daily basis; conduct hands-on coaching in classical French patisserie, artisan bread techniques, Arabic confectionery, and international dessert styles to raise the overall skill level of the brigade.</li><li>Quality Control &amp; Recipe Adherence: Enforce strict adherence to standardised recipes, production weights, and plating guidelines; carry out pre-service checks and regular tasting sessions to verify that all pastry and bakery items consistently meet the brand's premium benchmarks before they reach the guest.</li><li>Bakery Production Planning &amp; Inventory: Assist in planning daily and weekly production schedules for breads, pastries, and confections; monitor ingredient stock levels, coordinate timely requisitions, and apply waste-reduction practices to keep food costs aligned with budgetary targets.</li><li>Health, Safety &amp; Halal Compliance: Ensure all pastry and bakery production complies with GCC municipal food-safety regulations, HACCP protocols, and verified halal standards; oversee allergen management, correct labelling, and safe cold-chain storage of temperature-sensitive dairy, chocolate, and cream-based ingredients.</li><li>Seasonal Menus &amp; Festive Specialities: Support the Head Pastry Chef in developing and executing seasonal dessert menus, Ramadan and Eid pastry collections, celebration cakes, and festive gift offerings that resonate with GCC clientele and reinforce the brand's identity across all outlets.</li></ul>Qualifications &amp; Requirements<ul><li>Pastry &amp; Bakery Credentials: A diploma or degree in Pastry Arts, Baking &amp; Patisserie, or Culinary Arts; additional certifications in artisan bread baking, chocolate work, or Arabic confectionery are advantageous, alongside a valid food-safety and HACCP qualification.</li><li>Professional Experience: A minimum of 5 years of progressive experience in professional pastry and bakery kitchens, including at least 2 years in a Pastry Sous Chef, Senior Pastry Chef de Partie, or equivalent supervisory role within a fine-dining, hotel, or multi-outlet hospitality brand; proven hands-on expertise in both French patisserie and artisan bakery production is essential, with working knowledge of Arabic sweets and Middle Eastern dessert traditions considered a strong advantage.</li><li>Technical Precision, Leadership &amp; Regional Awareness: A strong technical foundation across pastry disciplines including sugar work, chocolate tempering, laminated doughs, and plated dessert construction; demonstrated ability to lead and develop a pastry brigade of 8 or more in a high-pressure environment; solid awareness of GCC consumer tastes, halal dietary requirements, and key regional occasions &mdash; Ramadan, Eid, and National Days &mdash; that directly influence production planning and menu offerings.</li></ul>Pay: From ﷼7,000.00 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 Pastry Sous Chef?</li></ul>Work Location: In person

Pastry Sous Chef (French Pastry)

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)

brilliant mind events

We are urgently hiring experienced hospitality professionals for the Hajj Season in Makkah for a short-term high-demand assignment (approx. 15&ndash;30 days).This is a premium opportunity offering competitive high salaries for qualified candidates available immediately.We are recruiting across multiple departments:Front Office &amp; Transport<ul><li>Bell Captain</li><li>Bell Attendant</li><li>Golf Car Drivers</li></ul>Food &amp; Beverage Service<ul><li>Outlet Manager</li><li>Head Waiter</li><li>Captain</li><li>Waiter</li></ul>Kitchen Staff<ul><li>Chef de Cuisine</li><li>Sous Chef / Junior Sous Chef</li><li>Chef de Partie / Demi Chef de Partie</li><li>Commis 1, 2, 3</li><li>Baker Chef</li><li>Pastry Sous Chef / Assistant Pastry Chef</li><li>Butcher (Head)</li><li>Kitchen Artist</li></ul>Stewarding<ul><li>Stewarding Supervisor</li><li>Shift Leader</li><li>Steward</li></ul>Housekeeping<ul><li>Housekeeping / Floor Supervisor</li><li>Room Attendant</li><li>Public Area Attendant</li><li>Laundry Attendant</li></ul>Store Department<ul><li>Store Keeper</li><li>Store Porter</li></ul>Requirements:<ul><li>Valid Iqama (Mandatory)</li><li>Ajeer sponsorship (can be arranged after selection)</li><li>Makkah Tasreeh (permit required)</li><li>Full availability during Hajj season (15&ndash;30 days)</li><li>Previous hotel / hospitality experience preferred</li><li>Ability to work under high-pressure peak season conditions</li></ul>Job Type:Short-term Contract (Hajj Season &ndash; Makkah)Salary:Highly competitive / premium seasonal rates (based on role and experience)Location:Makkah, Saudi ArabiaWhatsapp: +966535898424 Website: www.bmeventsksa.comJob Types: Full-time, Part-time, Temporary, Contract Contract length: 15 daysPay: ﷼1,500.00 - ﷼5,000.00 per weekApplication Question(s):<ul><li>Are you available to work in Makkah during the Hajj season immediately? (Yes/No)</li><li>How many years of experience do you have in hospitality?</li></ul>Less than 1 year 1&ndash;3 years 3&ndash;5 years 5+ years<ul><li>Which department are you applying for? (Front Office / F&amp;B / Kitchen / Housekeeping / Stewarding / Store)</li><li>If selected, can you obtain Ajeer approval from your sponsor immediately? (Yes/No)</li></ul>Experience:<ul><li>Hospitality (Restaurant or Hotel): 1 year (Required)</li></ul>License/Certification:<ul><li>Iqama in Saudi Arabia (Required)</li><li>Makkah entry permit (Tasreeh) or eligibility for one (Required)</li></ul>Work Location: In person

Hajj Season Hospitality Staff (Makkah) – Front Office, F&B, Kitchen, Housekeeping & More (High-Paid

Explore 93+ Sous chef in Saudi Arabia this May. Find roles across top companies and apply now to boost your career.

93 sous chef jobs In Saudi Arabia

Sous Chef

Sous Chef

Sous Chef (International Cuisine)

Sous Chef (Multi-Cuisine)

Pastry Sous Chef (French Pastry)

Senior Manager - Executive Sous Chef (Central Kitchen)

Hajj Season Hospitality Staff (Makkah) – Front Office, F&B, Kitchen, Housekeeping & More (High-Paid