429 Chefs jobs in Saudi Arabia

Overview

UPM is looking for a Saudi of the highest caliber to fill the vacancies under the College of Business and Tourism:

Job Title: Culinary Arts Instructor

Functional Description: The Culinary Arts Instructor will deliver high-quality teaching and training in the field of culinary arts, combining theoretical instruction with practical kitchen experience. Responsible for preparing students with professional knowledge, technical skills, and creativity needed to succeed in the culinary industry. The Culinary Arts Instructor will design and implement curricula, lead classroom and kitchen instruction, and oversee the maintenance of a safe and productive learning environment.

• Develop and design course materials, lesson plans, and practical training modules.
• Ensure the curriculum covers a wide range of culinary arts skills.
• Teach and supervise courses in culinary arts fundamentals, advanced cooking techniques, menu planning, and food safety.
• Conduct practical training sessions in professional kitchen environments.
• Develop lesson plans, syllabi, and assessment tools aligned with academic and industry standards.
• Mentor and support students in developing culinary arts skills and professional conduct. Ensure adherence to hygiene, sanitation, and food quality standards.
• Stay updated on culinary arts trends and innovations to enhance student learning.
• Maintain accurate records of student progress and attendance.
• Participate in faculty meetings, program reviews, and professional development activities.

• Bachelor's degree in Culinary Arts, Hospitality, or related field.
• Professional certifications in Culinary Arts are preferred.
• Minimum 3-5 years of teaching and/or industry experience.
• Strong communication, leadership, and organizational skills.
• Ability to create an engaging and supportive learning environment.
• Knowledge of current food safety regulations and best practices.
• High level of integrity, professionalism, and confidentiality.

• Please apply online and we will get in touch if the screening committee shortlists you for an interview.

The University of Prince Mugrin is located in Madinah, Saudi Arabia. It was founded in 2017.

UPM has the latest educational curricula in the Kingdom and advanced university education that includes the latest curricula and educational materials that support students to build a bright future.

At Six Flags Qiddiya City, Chef De Cuisine will be responsible for leading and managing assigned team members of the culinary operations team within the park. This role requires a strong culinary background, creativity, and the ability to oversee a team of chefs and kitchen support staff.

• Develop and design menus that align culinary vision and brand.


• Oversee food preparation, cooking techniques, and presentation to ensure high-quality dishes.


• Manage kitchen operations, including inventory management, cost control, and food safety.


• Train and mentor culinary staff on proper cooking techniques and food handling procedures.


• Collaborate with other departments to coordinate and execute special events and promotions.


• Stay up to date with culinary trends and innovations and incorporate new ideas into menu development.


• Ensure compliance with health and safety regulations and maintain a clean and organized kitchen.


• Assist in establishing “make vs buy” guidelines for all ingredients, sub-recipes, and recipes for all units and production schedules for Central Kitchen for SFTP and WTP.


• Assist in HACCP planning for F&B units, especially as it pertains to transfer for prepared foods to FOH.


• Mentor both culinary staff in the various unit kitchens to identify leaders, recruit from and promote to other kitchens as aspirations and opportunities arise and skill sets align.


• Continually benchmark all aspects of the culinary world in and outside of the region for best practices.


• Adhere to Company policies and procedures with regards to behavior, performance and conduct whilst at work and when using Company accommodation and other provided facilities.


• INSPECT what you EXPECT – LEAD by EXAMPLE

• High School Certification


• Culinary Degree or Similar work Experience


• Food Manager Sanitation Certification from Accredited Program such as ServSafe or Highfield PIC.

• 5-7 years of experience in a similar leadership role.


• Experience in high volume kitchen environments-Hotels/Theme Parks/Sports and Entertainment sectors.

• Familiar with BOH Inventory Management Software, Scheduling Software, POS systems


• Familiar with Procurement processes, sourcing products, lead times.

• Variety of Culinary experiences in various cuisines, dining styles and ethnic fare, especially Middle Eastern, European and Asian influences


• Knowledge of large-scale food and beverage operations


• Able to work in high stress, demanding atmosphere with an international staff

Job Description

HOT0BM9M

DoubleTree by Hilton Madinah Gate, Madinah Station, Madinah Railway Station is located at Al Hadra District, Madinah

A Chef de Cuisine contributes to menu creation and the managing and training of the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls.

A Chef de Cuisine contributes to menu creation and the managing and training of the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:

• Contribute to menu creation
• Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team
• Ensure consistency in quality of dishes at all times
• Manage customer relations when necessary, in the absence of the Executive Chef
• Ensure resources meet business needs through the effective management of working rotas
• Support brand standards through the training and assessment of your team
• Manage food cost controls to contribute to Food and Beverage revenue
• Knowledge of activities in other departments and implications
• Ensure compliance with food hygiene and Health and Safety standards

A Chef de Cuisine serving Hilton Brand hotels 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:

• Approaches food in a creative way
• Strong supervisory skills
• Committed to delivering a high level of customer service
• Excellent planning and organising skills
• Willingness to learn

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

• Ability to work a variety of shifts including weekends, days, afternoons, and evenings

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 global brands. Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day. Our Team Members are at the heart of it all!

Michelin Starred, Celebrity Chef, Michael Minalooking for an experienced Chef de Cuisine for Taleed at the immaculate Bab Samhan, Diriyah!

Our Ideal Candidate is:

A detail oriented culinary leader who will be a hands-on mentor in the kitchen with the ability to adapt quickly to changes and create an amazing experience for both our guests and our staff. You will lead all culinary operations, providing insight and guidance to every member of the kitchen staff, develop seasonal menus and specials and work closely with the general manager and corporate culinary and operations teams to further the success of the restaurant. You have expertise in cooking techniques, financial reporting, inventory control, labor cost management, an impeccable eye for detail, and a high level of professionalism.

You will supervise and coordinate the planning, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation. You will work with corporate chefs and HR to develop the culinary team through education, and discipline and lead execution of service using a variety of management tools, including line checks, mentorship, and performance management.

What you bring to the table:

• Personal Attributes
  • Exceptional communication and organizational skills
  • Gracious spirit of hospitality
  • Intellectual curiosity and emotional maturity
  • Continually strive to develop staff in all areas of food education
  • Ability to work clean, organized, and lead a team
• Professional Attributes
  • Extensive knowledge of kitchen fundamentals (knife skills, butchery, sauces, fabrication, all kitchen stations)
  • Strong financial acumen and ability to analyze data
  • Have a strong eye towards development both personal and for your team
  • Desire to teach and mentor both your staff and culinary interns
• Basic Qualifications
  • 6 years’ experience in a fine dining high volume kitchen, with at least 2 years in a leadership role
  • Culinary degree preferred
  • Knowledge of safety and hygiene protocols
  • Working knowledge of HR practices and labor laws
  • Ability to frequently lift up to 40 pounds
  • Have the stamina to work in excess of 40 hours per week

Overview

Join to apply for the Chef de Cuisine role at Grand Hyatt

You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Chef de Cuisine is responsible to manage the assigned kitchen as an independent profit centre, in line with the outlet’s operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet.

Grand Hyatt The Red Sea

Minimum 2 years experience as Chef de Cuisine or 3+ as a Sous Chef in a hotel or standalone recognizable restaurant brand; 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 a must. GCC experience is great, but not a must

• Mid-Senior level

• Full-time

• Management and Manufacturing

• Hospitality

Michelin Starred, Celebrity Chef, Michael Minalooking for an experienced Chef de Cuisine for Taleed at the immaculate Bab Samhan, Diriyah!

Our Ideal Candidate is:

A detail oriented culinary leader who will be a hands-on mentor in the kitchen with the ability to adapt quickly to changes and create an amazing experience for both our guests and our staff. You will lead all culinary operations, providing insight and guidance to every member of the kitchen staff, develop seasonal menus and specials and work closely with the general manager and corporate culinary and operations teams to further the success of the restaurant. You have expertise in cooking techniques, financial reporting, inventory control, labor cost management, an impeccable eye for detail, and a high level of professionalism.

You will supervise and coordinate the planning, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation. You will work with corporate chefs and HR to develop the culinary team through education, and discipline and lead execution of service using a variety of management tools, including line checks, mentorship, and performance management.

• Personal Attributes
  • Exceptional communication and organizational skills
  • Gracious spirit of hospitality
  • Intellectual curiosity and emotional maturity
  • Continually strive to develop staff in all areas of food education
  • Ability to work clean, organized, and lead a team
• Professional Attributes
  • Extensive knowledge of kitchen fundamentals (knife skills, butchery, sauces, fabrication, all kitchen stations)
  • Strong financial acumen and ability to analyze data
  • Have a strong eye towards development both personal and for your team
  • Desire to teach and mentor both your staff and culinary interns
• Basic Qualifications
  • 6 years’ experience in a fine dining high volume kitchen, with at least 2 years in a leadership role
  • Culinary degree preferred
  • Knowledge of safety and hygiene protocols
  • Working knowledge of HR practices and labor laws
  • Ability to frequently lift up to 40 pounds
  • Have the stamina to work in excess of 40 hours per week

• Mid-Senior level

• Full-time

• Sales, General Business, and Education

• Wireless Services, Telecommunications, and Communications Equipment Manufacturing

Application Deadline: 31 May 2025

Department: Kitchen

Location: Saudi Arabia - Yanbu

Description

Under the direction of the Executive Sous Chef and within the limits of established Kempinski procedures, assists in the direction of all aspects of the food production and Stewarding operations.

Key Responsibilities

• Assist with organizing special events and special food promotions.
• Assist the Executive Sous Chef in developing training plans, develop training material in accordance with Kempinski guidelines and implement training plans for the Food Production employees and other Food and Beverage employees.
• Assume the duties and responsibilities of the Executive Sous Chef in their absence.
• Assist the Executive Sous Chef in developing and maintaining up-dated operations manuals for all Food Production and Stewarding sections and in developing recipes and maintaining up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
• Participate and supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel's food and beverage standards and standardized menu guidelines.
• Maintain a hygienic kitchen and personal hygiene.
• Assist in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation.
• Ensure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs.
• Provide input for probation and formal performance appraisal discussions in line with company guidelines.
• Coach, counsel and discipline staff, providing constructive feedback to enhance performance.
• Demonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
• Log security incidents and accidents in accordance with hotel requirements.
• Implement and practice HACCP.

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

Skills, Knowledge and Expertise

• Minimum 10 years kitchen experience
• Minimum 5 years in kitchen management role, preferably with an international 5* Hotel chain

Join to apply for the Chef de Cuisine role at Rosewood Amaala .

The Chef de Cuisine will lead the culinary operations of a specialty restaurant at Rosewood Amaala, focusing on Mediterranean, grill, and Middle Eastern cuisines. This role requires exceptional culinary artistry, strong leadership, and a deep understanding of regional flavors, techniques, and traditions.

As part of the pre-opening culinary leadership team, the Chef de Cuisine will craft innovative menus, train and inspire the brigade, and ensure flawless execution of dishes that reflect Rosewood’s A Sense of Place philosophy.

Key Responsibilities

• Lead and manage all kitchen operations for the specialty restaurant.
• Design and implement creative menus that highlight Mediterranean, Middle Eastern, and grill-focused cuisines, with seasonal and locally sourced ingredients.
• Maintain consistency and excellence in food preparation, presentation, and service.
• Supervise and mentor sous chefs and line cooks, fostering a culture of creativity, discipline, and growth.
• Ensure compliance with HACCP standards, food hygiene, and kitchen safety regulations.
• Collaborate with F&B management to create food and beverage pairings and signature dining experiences.
• Monitor and control food cost, portioning, waste management, and labor productivity.
• Support pre-opening activities including kitchen set-up, menu tastings, supplier selection, and training programs.
• Engage with guests when required, representing the culinary identity of the restaurant.
• Stay current with global and regional culinary trends, continuously elevating the dining experience.

Qualifications

• Minimum 7–10 years of progressive culinary experience, including at least 3 years as Sous Chef or Chef de Cuisine in luxury hotels or fine dining restaurants.
• Specialization in Mediterranean and Middle Eastern cuisines, with proven expertise in grilling techniques and regional flavors.
• Strong leadership, organizational, and people development skills.
• Pre-opening experience in a luxury resort or fine dining environment is highly desirable.
• Solid financial acumen with experience in cost control and budgeting.
• Culinary degree or equivalent professional training.
• Fluency in English is required; knowledge of Arabic or other languages is an advantage.

• Mid-Senior level

• Full-time

• Management and Manufacturing

• Hospitality

This job is active and available.

A Chef de Cuisine contributes to menu creation and the managing and training of the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls.

What will I be doing?

A Chef de Cuisine contributes to menu creation and the managing and training of the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:

• Contribute to menu creation
• Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team
• Ensure consistency in quality of dishes at all times
• Manage customer relations when necessary, in the absence of the Executive Chef
• Ensure resources meet business needs through the effective management of working rotas
• Support brand standards through the training and assessment of your team
• Manage food cost controls to contribute to Food and Beverage revenue
• Knowledge of activities in other departments and implications
• Ensure compliance with food hygiene and Health and Safety standards
  
  
  

• Strong Sous Chef or previous Chef de Cuisine Experience
• Approaches food in a creative way
• Strong supervisory skills
• Positive attitude
• Good communication skills
• Committed to delivering a high level of customer service
• Excellent grooming standards
• Excellent planning and organising skills
• Willingness to learn
  
  
  

• Relevant qualifications for role
• Ability to work a variety of shifts including weekends, days, afternoons and evenings