677 Chefs jobs in Saudi Arabia

Company Description

Alrajhi First Holding Company has established itself as an international-level investment firm with a diverse portfolio that includes public equities, real estate, private equity, retail, hospitality, and alternative investments. The company operates in both local and international markets, demonstrating a strong commitment to growth and excellence.

Role Description

This is a full-time on-site role for Chefs & Kitchen Staff located in Riyadh. Responsibilities include preparing and cooking a variety of dishes, maintaining kitchen hygiene, managing kitchen inventory, and collaborating with other kitchen staff to ensure efficient operations. The role also entails adhering to food safety standards, assisting in menu development, and ensuring customer satisfaction through high-quality food preparation.

Bakery Section

• Chef de Partie

• Commis

Hot Section

• Chef de Partie

• Demi Chef de Partie

Cold Section

• Demi Chef de Partie

• Commis

Pastry Section

• Chef de Partie – Pastry (3D Cakes)

• Chef de Partie

• Commis

Other Positions

• Dispatcher

We are looking for
freelance chefs, caterers, and event planners
across Saudi Arabia to join upcoming client projects through the
UpChef platform
.

This is a
freelance/contract opportunity
— not a salaried role.

Partners receive client bookings directly via UpChef with:

• Secure, trusted bookings
• Flexible scheduling (you choose your availability)
• Direct payments
• Exposure to new clients across Saudi Arabia

Requirements

• Professional experience as a chef, caterer, or event planner
• Strong customer service and presentation skills
• Based in Saudi Arabia

How it works

When clients request services, you'll receive booking opportunities through UpChef. You decide which bookings to accept.

To apply, please fill out this short form: ()

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.

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

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

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

Faena is seeking a Chef de Cuisine to join Faena The Red Sea , a destination that redefines luxury against one of the world’s most breathtaking backdrops. This role calls for a visionary leader who thrives on crafting unforgettable dining experiences and mentoring a culinary team.

• Collaborate with the Executive Chef to design and deliver menus that celebrate seasonality, artistry, and Faena’s culinary identity.
• Ensure flawless preparation, execution, and presentation of dishes, consistently meeting Faena’s standards of excellence.
• Maintain integrity of recipes, portion control, and visual standards across all kitchen outlets.
• Contribute to culinary activations, signature events, and special promotions to enhance the Faena dining experience.
• Lead by example in service, ensuring seamless kitchen operations and inspiring confidence within the team.

• Guide, mentor, and energize the culinary team—fostering an environment of creativity, discipline, and respect.
• Manage schedules, delegate tasks, and align staffing with business demands.
• Conduct regular performance reviews and actively support career growth and succession planning.
• Champion the onboarding of new talent and nurture a culture of continuous learning.

• Monitor kitchen production to balance quality, consistency, and cost control.
• Oversee inventory, ordering, and stock rotation, ensuring efficiency and minimal waste.
• Drive achievement of targeted food cost percentages without compromise on quality.
• Maintain kitchen equipment to the highest operational standards.

• Uphold food safety and hygiene in strict compliance with HACCP and local regulations.
• Lead regular audits, cleanliness inspections, and temperature checks to ensure readiness.
• Train team members on hygiene, safety, and emergency protocols.

• Partner with restaurant management to ensure seamless integration between kitchen and service.
• Handle guest feedback, VIP requests, and dietary needs with care and agility.
• Maintain a visible, approachable presence during peak dining hours and signature events.

• Minimum 3 years’ experience as Chef de Cuisine in a 5-star luxury hotel or equivalent fine dining environment.
• Proven expertise across international cuisines with the creativity to elevate Faena’s culinary identity.
• Strong leadership and team development skills with a passion for mentorship.
• In-depth knowledge of culinary techniques, seasonal sourcing, and global food trends.
• Exceptional organizational and communication skills.
• A creative spirit with the discipline to deliver consistent excellence.

• Mid-Senior level

• Full-time

• Management and Manufacturing

• Hospitality

We’re inviting applications from qualified professionals who are motivated by creativity, excellence, and the opportunity to contribute to Faena’s culinary vision.

Overview

JOB SUMMARY Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.

Education and Experience

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR
• 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.

Ensuring Culinary Standards and Responsibilities are Met for Restaurant

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
• Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations and flavor.
• Plans and manages food quantities and plating requirements for the restaurant.
• Communications production needs to key personnel.
• Assists in developing daily and seasonal menu items for the restaurant.
• Ensures compliance with all applicable laws and regulations regulations.
• Follows proper handling and right temperature of all food products.
• Estimates daily restaurant production needs.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented and creates decorative food displays.

Leading Kitchen Team

• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Leads shift teams while personally preparing food items and executing requests based on required specifications.
• Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensures and maintaining the productivity level of employees.
• Ensures employees are cross-trained to support successful daily operations.
• Ensures employees understand expectations and parameters.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

Establishing and Maintaining Restaurant Kitchen Goals

• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
• Effectively investigates, reports and follows-up on employee accidents.
• Knows and implements company safety standards.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Sets a positive example for guest relations.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Empowers employees to provide excellent customer service.
• Handles guest problems and complaints.
• Interacts with guests to obtain feedback on product quality and service levels.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
• Manages employee progressive discipline procedures.
• Participates in the employee performance appraisal process, providing feedback as needed.
• Uses all available on the job training tools for employees.
• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.

Additional Responsibilities

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.

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’s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate.

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.

Your role will be to ensure that the “Gold Standards” 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.

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.

Overview

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.

Education and Experience

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
• OR
• 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.

• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Assists Executive Chef with all kitchen operations and preparation.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• Assists in determining how food should be presented and creates decorative food displays.
• Maintains purchasing, receiving and food storage standards.
• Ensures compliance with food handling and sanitation standards.
• Performs all duties of kitchen managers and employees as necessary.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and right temperature of all food products.
• Operates and maintains all department equipment and reports malfunctions.
• Checks the quality of raw and cooked food products to ensure that standards are met.

• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Maintains the productivity level of employees.
• Ensures employees understand expectations and parameters.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Ensures property policies are administered fairly and consistently.
• Communicates performance expectations in accordance with job descriptions for each position.
• Recognizes success performance and produces desired results.

• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Sets a positive example for guest relations.
• Empowers employees to provide excellent customer service.
• Interacts with guests to obtain feedback on product quality and service levels.
• Handles guest problems and complaints.

• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Develops specific goals and plans to prioritize, organize, and accomplish your work.
• Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
• Trains employees in safety procedures.

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Participates in the employee performance appraisal process, providing feedback as needed.
• Brings issues to the attention of the department manager and Human Resources as necessary.

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.

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.
Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, beginyour purpose,belongto an amazing globalteam, andbecomethe best version of you.