chef/culinary instructor Jobs in Saudi Arabia

chef/culinary instructor

private chef

executive sous chef - raffles the red sea. Jobs in Saudi Arabia

executive sous chef - raffles the red sea.

assistant chef

assistant chef (bakery items) Jobs in Saudi Arabia

assistant chef (bakery items)

sous chef

Grand Hyatt Al Khobar

<div><div>Summary<div>
To assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.</div></div><div>
Qualifications<div>
Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.</div></div></div>

SOUS CHEF

Rotana Jabal Omar Makkah

We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.As a Sous Chef you are responsible for the smooth operation of the main / outlet kitchen with emphasis on quality, presentation within the guidelines of the standardized menus and employee training, whereby your role will include key responsibilities such as:<ul><li>Supervise the main / outlet kitchen in the preparation and presentation of all food items in accordance with the hotel's SOPs and standardized menu guidelines</li><li>Monitor regular standards of production to ensure highest level of quality</li><li>Monitor all aspects pertaining to the control of the hotel's food cost</li><li>Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all employees to put forward their ideas and utilizing them wherever practical</li><li>Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times</li><li>Ensure consistent on the job training session for culinary colleagues and promote health & safety</li></ul> Skills Education, Qualifications & Experiences You should have a professional kitchen apprenticeship or chefs training course and at least three years experiences in quality establishments along with excellent culinary skills. The ability to communicate well in English and a proven track of food preparation, presentation and preservation knowledge is an essential. Knowledge & Competencies The ideal candidate will be positively spirited and passionate about food and be committed to work together with the service team to deliver an amazing guest experiences every time. You will demonstrate energy and enthusiasm at work, be customer driven, 'hands on' and organized. You portray a strong, firm and fair effective leadership style and have proven the ability to work in a multicultural environment and under difficult condition, while possessing following additional competencies:<ul><li>Understanding Hotel Operations</li><li>Effective Communication</li><li>Planning for Business</li><li>Supervising People</li><li>Understanding Differences</li><li>Supervising Operations</li><li>Teamwork</li><li>Adaptability</li><li>Customer Focus</li><li>Drive for Results</li></ul><img src="https://www.jobg8.com/Tracking.aspx?5gzGUc577o4fgY6Gs489B2XDy%2f4e5c0mf" width="0" height="0" />

Sous Chef

Marriott International

<div>Additional Information 
Job Number25197486 
Job CategoryFood and Beverage &amp; Culinary 
LocationLe M&eacute;ridien Riyadh, King Abdullah Ibn Abdulaziz Road Al Woroud District, Riyadh, Saudi Arabia, Saudi Arabia, 11544 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul>
OR
<ul><li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Ensuring Culinary Standards and Responsibilities are Met
<ul><li>Manages kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</li></ul>
<ul><li>Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.</li></ul>
<ul><li>Assists Executive Chef with all kitchen operations and preparation.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul>
<ul><li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.</li></ul>
<ul><li>Assists in determining how food should be presented and creates decorative food displays.</li></ul>
<ul><li>Maintains purchasing, receiving and food storage standards.</li></ul>
<ul><li>Ensures compliance with food handling and sanitation standards.</li></ul>
<ul><li>Performs all duties of kitchen managers and employees as necessary.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Ensures compliance with all applicable laws and regulations.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Operates and maintains all department equipment and reports malfunctions.</li></ul>
<ul><li>Checks the quality of raw and cooked food products to ensure that standards are met.</li></ul> 
Leading Kitchen Operations
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Leads shifts while personally preparing food items and executing requests based on required specifications.</li></ul>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serves as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Maintains the productivity level of employees.</li></ul>
<ul><li>Ensures employees understand expectations and parameters.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul>
<ul><li>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Communicates performance expectations in accordance with job descriptions for each position.</li></ul>
<ul><li>Recognizes success performance and produces desired results.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Sets a positive example for guest relations.</li></ul>
<ul><li>Empowers employees to provide excellent customer service.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul>
<ul><li>Handles guest problems and complaints.</li></ul> 
Maintaining Culinary Goals
<ul><li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Develops specific goals and plans to prioritize, organize, and accomplish your work.</li></ul>
<ul><li>Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.</li></ul>
<ul><li>Trains employees in safety procedures.</li></ul> 
Managing and Conducting Human Resource Activities
<ul><li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Participates in the employee performance appraisal process, providing feedback as needed.</li></ul>
<ul><li>Brings issues to the attention of the department manager and Human Resources as necessary.</li></ul> 
Additional Responsibilities
<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul>
<ul><li>Attends and participates in all pertinent meetings.</li></ul></div><div> 
</div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
At Le M&eacute;ridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savour the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savour the good life. We&rsquo;re looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le M&eacute;ridien. In joining Le M&eacute;ridien, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div>

<div>Additional Information 
Job Number25192860 
Job CategoryFood and Beverage &amp; Culinary 
LocationNujuma a Ritz-Carlton Reserve, Ummahat Islands 2-3, Red Sea, Saudi Arabia, Saudi Arabia 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul>
OR
<ul><li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Ensuring Culinary Standards and Responsibilities are Met
<ul><li>Manages kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</li></ul>
<ul><li>Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.</li></ul>
<ul><li>Assists Executive Chef with all kitchen operations and preparation.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul>
<ul><li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.</li></ul>
<ul><li>Assists in determining how food should be presented and creates decorative food displays.</li></ul>
<ul><li>Maintains purchasing, receiving and food storage standards.</li></ul>
<ul><li>Ensures compliance with food handling and sanitation standards.</li></ul>
<ul><li>Performs all duties of kitchen managers and employees as necessary.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Ensures compliance with all applicable laws and regulations.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Operates and maintains all department equipment and reports malfunctions.</li></ul>
<ul><li>Checks the quality of raw and cooked food products to ensure that standards are met.</li></ul> 
Leading Kitchen Operations
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Leads shifts while personally preparing food items and executing requests based on required specifications.</li></ul>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serves as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Maintains the productivity level of employees.</li></ul>
<ul><li>Ensures employees understand expectations and parameters.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul>
<ul><li>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Communicates performance expectations in accordance with job descriptions for each position.</li></ul>
<ul><li>Recognizes success performance and produces desired results.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Sets a positive example for guest relations.</li></ul>
<ul><li>Empowers employees to provide excellent customer service.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul>
<ul><li>Handles guest problems and complaints.</li></ul> 
Maintaining Culinary Goals
<ul><li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Develops specific goals and plans to prioritize, organize, and accomplish your work.</li></ul>
<ul><li>Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.</li></ul>
<ul><li>Trains employees in safety procedures.</li></ul> 
Managing and Conducting Human Resource Activities
<ul><li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Participates in the employee performance appraisal process, providing feedback as needed.</li></ul>
<ul><li>Brings issues to the attention of the department manager and Human Resources as necessary.</li></ul> 
Additional Responsibilities
<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul>
<ul><li>Attends and participates in all pertinent meetings.</li></ul></div><div> 
</div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world&rsquo;s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. 
<div>
 
Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.</div><div>
 
Your role will be to ensure that the &ldquo;Gold Standards&rdquo; of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.</div><div>
 
In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div></div>

Food Services Co.

Job SummaryThe Pastry Sous Chef is responsible for the daily production of all baked goods, ranging from signature morning pastries to afternoon treats. This role focuses on consistency, fresh daily output, and creating items that pair perfectly with our coffee program. You will lead the morning bake-off and manage the production schedule to ensure the display cases are always full and inviting.Key Responsibilities1. High-Volume Daily Production<ul><li>Morning Bake-Off: Oversee the early morning shift to ensure all croissants, muffins, and scones are fresh and ready before the shop doors open.</li><li>Viennoiserie &amp; Lamination: Lead the production of laminated doughs (croissants, danishes) and yeast-leavened products.</li><li>Signature Items: Produce consistent batches of cookies, brownies, loaf cakes, and seasonal items that fit the &quot;coffee house&quot; vibe.</li></ul>2. Merchandising &amp; Display<ul><li>Case Management: Ensure the pastry case is aesthetically arranged, using &quot;height and light&quot; to make items look irresistible.</li><li>Labeling: Work with the Front of House (FOH) to ensure all items have accurate allergen labels and descriptions.</li><li>Waste Tracking: Monitor what sells and what doesn't, adjusting batch sizes to minimize end-of-day food waste.</li></ul>3. Leadership &amp; Operations<ul><li>Workflow Management: Organize the &quot;prep list&quot; so that afternoon bakers are set up for success for the following morning.</li><li>Ingredient Sourcing: Maintain relationships with local dairies or fruit suppliers to ensure fresh, seasonal ingredients.</li><li>Coffee Pairing: Occasionally collaborate with the Head Barista to create flavor profiles that complement specific coffee origins or seasonal lattes.</li></ul>نوع الوظيفة: دوام كاملالراتب المدفوع: ﷼٥٬٠٠٠٫٠٠&nbsp;لكل شهرالخبرة:<ul><li>Pastry: 3 سنوات (مطلوب)</li></ul>اللغة:<ul><li>English (مطلوب)</li></ul>

Pastry sous chef

Accor

Company Description Raffles & Fairmont the Red Sea, positioned in the kingdom's groundbreaking Red Sea Project, will provide visitors access to a nature-focused resort. with 361 room, eleven distinct dining concepts, including overwater restaurant with views of the Red Sea and the mangroves, and a Spa. The resort will be situated next to an 18-hole championship golf course, reflecting Fairmont's association as a world class golf destination. it will set new standards in sustainable development, positioned on 200km of untouched coastline, an archipelago of more than 90 unspoiled island, dormant volcanoes, rich marine habitat, and ancient archaeological sites. Job Description The Executive Sous Chef will lead and oversee daily culinary operations across all outlets, ensuring the highest standards of food quality, presentation, and guest satisfaction. This role will support the Executive Chef in managing all aspects of the kitchen and stewarding departments, driving operational excellence, team development, and innovation in menu creation. Key Responsibilities <ul> <li>Lead the day-to-day operations of the kitchen through an active presence in all culinary areas, fostering teamwork, creativity, and consistency.</li> <li>Support the Executive Chef in overseeing all culinary and stewarding functions, including Banquet operations, ensuring smooth coordination across all outlets.</li> <li>Supervise the Stewarding Department with focus on scheduling, cost management, inventory, and colleague performance.</li> <li>Manage food cost, labor, purchasing, and inventory control in line with budgetary objectives.</li> <li>Collaborate with culinary leadership on menu design, development, costing, and seasonal promotions that drive revenue and guest engagement.</li> <li>Ensure strict adherence to hygiene, sanitation, and food safety standards (HACCP), maintaining an exemplary kitchen environment.</li> <li>Source high-quality local ingredients and build strong relationships with suppliers to ensure freshness and sustainability.</li> <li>Partner with Front of House leaders to enhance service delivery by training colleagues on menu knowledge and culinary storytelling.</li> <li>Personally engage with guests and respond to feedback, ensuring exceptional and memorable dining experiences.</li> <li>Participate in recruitment, onboarding, and continuous development of culinary colleagues, promoting a culture of excellence and learning.</li> <li>Actively contribute to colleague engagement and recognition initiatives across the culinary division.</li> <li>Collaborate with the Marketing and PR teams to promote the resort's culinary offerings through media, events, and social platforms.</li> <li>Lead the kitchen team in the absence of the Executive Chef or Cluster Executive Chef.</li> <li>Uphold company policies, service standards, and brand values at all times.</li> <li>Perform other duties as assigned to meet business needs.</li> </ul> Qualifications <ul> <li>Minimum of 2 years' experience in a similar leadership role within a luxury, high-volume hotel or resort environment.</li> <li>Strong culinary foundation with hands on experience across multiple kitchen operations.</li> <li>Proven ability to manage and inspire large, multicultural teams with clear communication and a collaborative approach.</li> <li>Creative and strategic thinker with a passion for innovation and continuous improvement.</li> <li>Strong understanding of cost control, inventory management, and food safety compliance.</li> <li>Adaptable and resilient in fast paced, dynamic environments.</li> <li>Excellent interpersonal and guest engagement skills.</li> <li>Culinary degree or equivalent professional certification required.</li> <li>Advanced knowledge of food safety and HACCP standards.</li> <li>Flexibility to work varied schedules, including evenings, weekends, and public holidays.</li> <li>Media friendly and confident representing the culinary team in events and promotions.</li> </ul> Additional Information <ul> <li>Understanding of Ultra Luxury guest expectations and brand alignment.</li> <li>Experience in project coordination, scheduling, and document control during pre Opening stages.</li> <li>Experience in pre opening is a must.</li> <li>A proactive, anticipatory approach with a strong sense of ownership and accountability.</li> <li>Impeccable grooming and personal presentation aligned with Luxury standards.</li> <li>Service oriented with exceptional attention to detail.</li> <li>Professional grooming and presentation at all times.</li> <li>High energy level and self motivated approach to achieving excellence.</li> <li>Ability to work collaboratively and contribute effectively in a team environment.</li> </ul>

Executive Sous Chef - Raffles the Red Sea.

Raffles

<div>Company Description 
Company Description
Raffles &amp; Fairmont the Red Sea, positioned in the kingdom's groundbreaking Red Sea Project, will provide visitors access to a nature-focused resort. with 361 room, eleven distinct dining concepts, including overwater restaurant with views of the Red Sea and the mangroves, and a Spa. The resort will be situated next to an 18-hole championship golf course, reflecting Fairmont's association as a world class golf destination. it will set new standards in sustainable development, positioned on 200km of untouched coastline, an archipelago of more than 90 unspoiled island, dormant volcanoes, rich marine habitat, and ancient archaeological sites. 
Job Description 
The Executive Sous Chef will lead and oversee daily culinary operations across all outlets, ensuring the highest standards of food quality, presentation, and guest satisfaction. This role will support the Executive Chef in managing all aspects of the kitchen and stewarding departments, driving operational excellence, team development, and innovation in menu creation.
Key Responsibilities:<ul><li>
Lead the day-to-day operations of the kitchen through an active presence in all culinary areas, fostering teamwork, creativity, and consistency.</li><li>
Support the Executive Chef in overseeing all culinary and stewarding functions, including Banquet operations, ensuring smooth coordination across all outlets.</li><li>
Supervise the Stewarding Department with focus on scheduling, cost management, inventory, and colleague performance.</li><li>
Manage food cost, labor, purchasing, and inventory control in line with budgetary objectives.</li><li>
Collaborate with culinary leadership on menu design, development, costing, and seasonal promotions that drive revenue and guest engagement.</li><li>
Ensure strict adherence to hygiene, sanitation, and food safety standards (HACCP), maintaining an exemplary kitchen environment.</li><li>
Source high-quality local ingredients and build strong relationships with suppliers to ensure freshness and sustainability.</li><li>
Partner with Front of House leaders to enhance service delivery by training colleagues on menu knowledge and culinary storytelling.</li><li>
Personally engage with guests and respond to feedback, ensuring exceptional and memorable dining experiences.</li><li>
Participate in recruitment, onboarding, and continuous development of culinary colleagues, promoting a culture of excellence and learning.</li><li>
Actively contribute to colleague engagement and recognition initiatives across the culinary division.</li><li>
Collaborate with the Marketing and PR teams to promote the resort&rsquo;s culinary offerings through media, events, and social platforms.</li><li>
Lead the kitchen team in the absence of the Executive Chef or Cluster Executive Chef.</li><li>
Uphold company policies, service standards, and brand values at all times.</li><li>
Perform other duties as assigned to meet business needs.</li></ul> 
Qualifications<ul><li> 
Minimum of 2 years&rsquo; experience in a similar leadership role within a luxury, high-volume hotel or resort environment.</li><li>
Strong culinary foundation with hands-on experience across multiple kitchen operations.</li><li>
Proven ability to manage and inspire large, multicultural teams with clear communication and a collaborative approach.</li><li>
Creative and strategic thinker with a passion for innovation and continuous improvement.</li><li>
Strong understanding of cost control, inventory management, and food safety compliance.</li><li>
Adaptable and resilient in fast-paced, dynamic environments.</li><li>
Excellent interpersonal and guest engagement skills.</li><li>
Culinary degree or equivalent professional certification required.</li><li>
Advanced knowledge of food safety and HACCP standards.</li><li>
Flexibility to work varied schedules, including evenings, weekends, and public holidays.</li><li>
Media-friendly and confident representing the culinary team in events and promotions.</li></ul> 
Additional Information 
<ul><li>
Understanding of Ultra-Luxury guest expectations and brand alignment.</li><li>
experience in project coordination, scheduling, and document control during pre-Opening stages.</li><li>
Experience in pre-opening is a must.</li><li>
A proactive, anticipatory approach with a strong sense of ownership and accountability.</li><li>
Impeccable grooming and personal presentation aligned with Luxury standards.</li><li>
Service-oriented with exceptional attention to detail.</li><li>
Professional grooming and presentation at all times.</li><li>
High energy level and self-motivated approach to achieving excellence.</li><li>
Ability to work collaboratively and contribute effectively in a team environment.</li></ul></div>

Explore 62+ Sous chef in Saudi Arabia this December. Find roles across top companies and apply now to boost your career.

62 sous chef jobs IN Saudi Arabia

SOUS CHEF

Sous Chef

Sous Chef

Sous Chef

Pastry sous chef

Executive Sous Chef - Raffles the Red Sea.

Executive Sous Chef - Raffles the Red Sea.