85 Head Chef jobs in Saudi Arabia
Head Chef
Posted 2 days ago
Job Viewed
Job Description
Head Chef – Central Production Kitchen – Saudi
Salary: SAR 18,000 – 20,000
We are seeking an experienced and passionate Head Chef for the central production kitchen to join a culinary team in Saudi Arabia. The Head Chef will assist the Executive Chef in managing the daily operations of the kitchen, ensuring high-quality food production, maintaining hygiene standards, managing kitchen staff, and controlling costs within budget.
Responsibilities
-Lead and oversee food preparation and production in the assigned kitchen section.
-Ensure food quality, taste, and presentation meet brand standards.
-Monitor daily kitchen operations and delegate tasks efficiently.
-Maintain proper food storage and comply with HACCP standards.
-Assist with monthly inventory, food costing, and minimize waste/spoilage.
-Maintain updated recipe files and ensure confidentiality.
-Train, mentor, and evaluate kitchen staff; assist in recruitment.
-Ensure hygiene, fire, and safety compliance at all times.
-Prepare the kitchen for health inspections and government audits.
-Work with approved suppliers to ensure timely and quality supply.
-Prepare staff rosters and manage team performance.
-Support in achieving guest satisfaction and operating excellence.
Requirements
-Degree or Diploma in Culinary Arts or equivalent experience.
-6 - 8 years of kitchen management experience (hotel, restaurant, or central kitchen preferred).
-Strong knowledge of kitchen equipment and food preparation techniques.
-Intermediate Food Hygiene Certificate required.
-Ability to manage high-pressure situations calmly and efficiently.
If you are interested, please apply to
#J-18808-Ljbffr
Head Chef
Posted 2 days ago
Job Viewed
Job Description
Get AI-powered advice on this job and more exclusive features.
To obtain the highest possible standards of food quality, presentation and service using great knowledge and skill. The Head Chef is responsible for making sure the kitchen is adequately staffed in all areas, and that employees receive the necessary training to ensure quality culinary dishes are produced. The Head Chef assigns duties to his or her staff, such as food preparation tasks, or assigned line positions. The Head Chef is at all times courteous and polite, and to observe the standards of etiquette by the establishment. The Head Chef prepares a variety of dishes according to the menu and recipe cards.
- To induct new staff member in their jobs/ team
- Ensure regular staff training is carried out in all levitative areas
- Conduct annual development reviews and draw up development plans for team
- Applies nutritional knowledge and ensures the nutritional balance of meals
- Compiles or assists in compiling a menu cycle
- Assists with the accounting for all rations
- Has access to database for picking lists, menu costing and recipe compilation
- Carries out equipment checks
- Takes action to prevent theft from the kitchen
- Maintains the kitchen notice boards
- Ensure sufficient food of the appropriate quality is available for the planned menu.
- Ensure food is checked for taste, appearance and presentation
- Implement wastage control in the kitchen
- Prepare menus in line with the budget requirements
- Prepares, cooks and presents all recipes contained in authorized recipe books
- To maintain a smooth operation on a day to day basis in all food preparation/service
- To serve all menu items in line with portion sizes and garnishes
- To ensure that the highest standard of food prepared, cooked and served to customers is maintained by checking quality of products and following correct cooking practices
- Ensure all service times are adhered to
- Carries out hygiene procedures
- Complies with and ensures food hygiene and checks assistant cooks for personal hygiene
- Ensures Fire / Safety Procedures are carried out
- Fulfils his/her obligation under applicable regulations
- To ensure that manual handling procedures and safe lifting techniques are adhered to at all times
- Assist in the receipt and storage of food supply
- Reports on the quality and quantity of food supply
- Ensures correct recovery and storage of leftover food for recycling
- Applies nutritional knowledge and ensures the nutritional balance of meals
- Assists with the accounting for all rations
- Carries out equipment checks
- To participate in any on job training as required
- Use standardized recipes where possible
- Planning and directing food preparation and culinary activities
- Modifying menus or create new ones that meet quality standards
- Estimating food requirements and food/labour costs
- Executes all other tasks as requested by the manager or the client.
- Manage food cost
Minimum Requirements for The Job:
Qualifications
Bachelor's Degree/Master's Degree is a plus
Years and Nature of Experience
6 - 8 years of proven working experience as a Head chef
Knowledge, Skills & Abilities
- Excellent record of kitchen management
- Ability to spot and resolve problems efficiently
- Capable of delegating multiple tasks
- Communication and leadership skills
- Keep up with cooking trends and best practices
- Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
- Must have previous 5 years’ experience in cooking at a 4 - 5* facility
- Must have strong and friendly personality
- Good background
- Ability to work as part of a team.
- Seniority level Mid-Senior level
- Employment type Full-time
- Job function Other
- Industries Food and Beverage Services
Referrals increase your chances of interviewing at CATRION by 2x
Sign in to set job alerts for “Chef” roles.Riyadh, Riyadh, Saudi Arabia 23 hours ago
Riyadh, Riyadh, Saudi Arabia 23 minutes ago
Riyadh, Riyadh, Saudi Arabia 22 hours ago
We’re unlocking community knowledge in a new way. Experts add insights directly into each article, started with the help of AI.
#J-18808-LjbffrHead Chef
Posted 1 day ago
Job Viewed
Job Description
Head Chef - Central Production Kitchen - Saudi
Salary: SAR 18,000 - 20,000
We are seeking an experienced and passionate Head Chef for the central production kitchen to join a culinary team in Saudi Arabia. The Head Chef will assist the Executive Chef in managing the daily operations of the kitchen, ensuring high-quality food production, maintaining hygiene standards, managing kitchen staff, and controlling costs within budget.
Responsibilities
-Lead and oversee food preparation and production in the assigned kitchen section.
-Ensure food quality, taste, and presentation meet brand standards.
-Monitor daily kitchen operations and delegate tasks efficiently.
-Maintain proper food storage and comply with HACCP standards.
-Assist with monthly inventory, food costing, and minimize waste/spoilage.
-Maintain updated recipe files and ensure confidentiality.
-Train, mentor, and evaluate kitchen staff; assist in recruitment.
-Ensure hygiene, fire, and safety compliance at all times.
-Prepare the kitchen for health inspections and government audits.
-Work with approved suppliers to ensure timely and quality supply.
-Prepare staff rosters and manage team performance.
-Support in achieving guest satisfaction and operating excellence.
Requirements
-Degree or Diploma in Culinary Arts or equivalent experience.
-6 - 8 years of kitchen management experience (hotel, restaurant, or central kitchen preferred).
-Strong knowledge of kitchen equipment and food preparation techniques.
-Intermediate Food Hygiene Certificate required.
-Ability to manage high-pressure situations calmly and efficiently.
If you are interested, please apply to
Head Chef
Posted 3 days ago
Job Viewed
Job Description
Get AI-powered advice on this job and more exclusive features.
To obtain the highest possible standards of food quality, presentation and service using great knowledge and skill. The Head Chef is responsible for making sure the kitchen is adequately staffed in all areas, and that employees receive the necessary training to ensure quality culinary dishes are produced. The Head Chef assigns duties to his or her staff, such as food preparation tasks, or assigned line positions. The Head Chef is at all times courteous and polite, and to observe the standards of etiquette by the establishment. The Head Chef prepares a variety of dishes according to the menu and recipe cards.
- To induct new staff member in their jobs/ team
- Ensure regular staff training is carried out in all levitative areas
- Conduct annual development reviews and draw up development plans for team
- Applies nutritional knowledge and ensures the nutritional balance of meals
- Compiles or assists in compiling a menu cycle
- Assists with the accounting for all rations
- Has access to database for picking lists, menu costing and recipe compilation
- Carries out equipment checks
- Takes action to prevent theft from the kitchen
- Maintains the kitchen notice boards
- Ensure sufficient food of the appropriate quality is available for the planned menu.
- Ensure food is checked for taste, appearance and presentation
- Implement wastage control in the kitchen
- Prepare menus in line with the budget requirements
- Prepares, cooks and presents all recipes contained in authorized recipe books
- To maintain a smooth operation on a day to day basis in all food preparation/service
- To serve all menu items in line with portion sizes and garnishes
- To ensure that the highest standard of food prepared, cooked and served to customers is maintained by checking quality of products and following correct cooking practices
- Ensure all service times are adhered to
- Carries out hygiene procedures
- Complies with and ensures food hygiene and checks assistant cooks for personal hygiene
- Ensures Fire / Safety Procedures are carried out
- Fulfils his/her obligation under applicable regulations
- To ensure that manual handling procedures and safe lifting techniques are adhered to at all times
- Assist in the receipt and storage of food supply
- Reports on the quality and quantity of food supply
- Ensures correct recovery and storage of leftover food for recycling
- Applies nutritional knowledge and ensures the nutritional balance of meals
- Assists with the accounting for all rations
- Carries out equipment checks
- To participate in any on job training as required
- Use standardized recipes where possible
- Planning and directing food preparation and culinary activities
- Modifying menus or create new ones that meet quality standards
- Estimating food requirements and food/labour costs
- Executes all other tasks as requested by the manager or the client.
- Manage food cost
Minimum Requirements for The Job:
Qualifications
Bachelor's Degree/Master's Degree is a plus
Years and Nature of Experience
6 - 8 years of proven working experience as a Head chef
Knowledge, Skills & Abilities
- Excellent record of kitchen management
- Ability to spot and resolve problems efficiently
- Capable of delegating multiple tasks
- Communication and leadership skills
- Keep up with cooking trends and best practices
- Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
- Must have previous 5 years' experience in cooking at a 4 - 5 facility
- Must have strong and friendly personality
- Good background
- Ability to work as part of a team.
- Seniority level Mid-Senior level
- Employment type Full-time
- Job function Other
- Industries Food and Beverage Services
Referrals increase your chances of interviewing at CATRION by 2x
Sign in to set job alerts for "Chef" roles.Riyadh, Riyadh, Saudi Arabia 23 hours ago
Riyadh, Riyadh, Saudi Arabia 23 minutes ago
Riyadh, Riyadh, Saudi Arabia 22 hours ago
We're unlocking community knowledge in a new way. Experts add insights directly into each article, started with the help of AI.
Head Chef
Posted today
Job Viewed
Job Description
**Head Chef responsibilities include**:
Controlling and directing the food preparation process and any other relative activities
Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings
Approving and “polishing” dishes before they reach the customer Proven experience as Head Chef
Exceptional proven ability of kitchen management
Ability in dividing responsibilities and monitoring progress
Outstanding communication and leadership skills
Up-to-date with culinary trends and optimized kitchen processes
Good understanding of useful computer programs (MS Office, restaurant management software, POS)
Credentials in health and safety training
Degree in Culinary science or related certificate
Head Chef
Posted today
Job Viewed
Job Description
Approving and polishing dishes before they reach the customer
Managing and working closely with other Chefs of all levels
Creating menu items, recipes and developing dishes ensuring variety and quality
Determining food inventory needs, stocking and ordering
Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
Being responsible for health and safety
Being responsible for food hygiene practices Excellent knowledge of all sections
Ability to produce excellent high-quality food
Good oral communication
Team management skills
High level of attention to detail
Good level of numeracy
Enthusiasm to develop your own skills and knowledge plus those around you
Adaptability to change and willingness to embrace new ideas and processes
Ability to work unsupervised and deliver quality work
Positive and approachable manner
Team player qualities
Head Chef
Posted 9 days ago
Job Viewed
Job Description
- Oversee and is responsible for preparing, producing, monitoring and consistently maintaining the highest food standards and quality in his/ her designated section to participate in daily briefings with the Production Manager, Executive Sous Chef, - ensure smooth kitchen operation. - To ensure all daily orders are checked and staff delegated to perform the tasks needed. Constant follow-up to be carried out. - Ensure all food and beverage items are stored as per the Company’s Food Safety Standards and HACCP requirements. - Reports any issues to the Executive Sous Chef for remedial action. - Follows up to ensure the issues are resolved to ensure the operations continue to run smoothly - Assist the Executive Sous Chef in conducting monthly stocktaking inventory. - Monitor the food production and records leftover/ spoilage using the provided forms. - Help in maintaining the recipes in an up-to-date filing system and ensures confidentiality of same o Establish regular food cost analysis of menu items (new or existing) and submit it to the Executive Sous Chef. - Ensure that all employees have a complete understanding of and adhere to the Company’s policy related to fire, hygiene and health and safety. - Assist the Executive Sous Chef in meeting the Company’s operating standards and ensure guest satisfaction o Responsible for the safe use, control and maintenance of all equipment in his/ her designated section and must report any issue for remedy - Ensure that the kitchen is well prepared and ready for any local government authority’s spot checks - Build and maintain strong working relationships with Brand approved supplier. - Ensure that the Company’s Grooming Standards are maintained (proper uniform e.g. safety shoes, apron, hairnet, gloves etc.) - Maximize employee morale by taking an active interest in their welfare, safety and development. - Be responsible for the performance and welfare of his/ her designated section, conducting performance appraisals and providing feedback to management. - Establish the staff rosters of your designated section to ensure maximum efficiency. - Assist in the recruitment of talented staff as directed by the Executive Sous Chef. - Be responsible for the actions and discipline of all staff under his responsibility, in line with the Company’s HR Policies and Procedures - Mentor staff under his responsibility. - Suggest staff training needs to the Executive Sous Chef through specific training courses or on-the-job coaching in order to provide the best results and using all available resources to the maximum levels.
Requirements
- BS Degree in Culinary Science or related certificate preferred, or excellent strong culinary experience - 6-8 years kitchen experience in culinary/ kitchen management experience. Previous Central Kitchen, - Hotel, Restaurant experience is desirable Thorough knowledge and understanding of kitchen equipment use and operation - Very passionate about his/her work, self-motivated and creative problem solver - Extensive food and beverage knowledge - Intermediate Food Hygiene Certificate - Excellent interpersonal and communication skills - Team-working skills: ability to work alone or as part of a team - Excellent leadership skills and business orientation - Excellent organizational skills and time management skills - Self-motivated and detail-oriented - Ability to remain calm during busy periods - Flexibility and creativity
About the company
Propel Consult delivers a service in step with the needs of both our client companies and candidates. Our ability to add value to all levels of recruitment stems from our wholehearted belief in providing a professional service to both parties. We have built relationships with many leading indigenous and mulitnational organisations throughout the Middle East and internationally in countries such as UAE, Qatar, Saudi Arabia, Oman, Bahrain, Kuwait, Egypt and many more. Concentrating our resources has created 5 distinct specialist divisions: - Banking & Finance - Human Resources - Oil & Gas - Construction - Architecture & Engineering
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Head Chef Canteen
Posted 1 day ago
Job Viewed
Job Description
**Job Number** 25068692
**Job Category** Food and Beverage & Culinary
**Location** Nujuma a Ritz-Carlton Reserve, Ummahat Islands 2-3, Red Sea, Saudi Arabia, Saudi Arabia,VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**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**
- 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.
**CORE WORK ACTIVITIES**
**Ensuring Culinary Standards and Responsibilities are Met**
- 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.
**Leading Kitchen Operations**
- 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.
**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.
- 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.
**Maintaining Culinary Goals**
- 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.
**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.
- 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.
**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.
_Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under 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.
Head Chef/Sous Chef
Posted 2 days ago
Job Viewed
Job Description
We are seeking an experienced and passionate Head Chef based in Yanbu in Saudi Arabia. In this role, you will be responsible for overseeing the kitchen operations, menu creation, and maintaining the highest standards of food quality and presentation.
Skills
Responsibilities:
- Develop and design creative and diverse menus that cater to various dietary preferences and seasonal ingredients.
- Oversee kitchen operations, ensuring high standards of food quality, presentation, and sanitation are maintained at all times.
- Manage food costs and inventory, implementing cost control measures to maximize profitability without compromising quality.
- Lead, train and inspire the kitchen team to perform at their best while fostering a positive and productive work environment.
- Collaborate with front-of-house staff and management to ensure a seamless dining experience for our guests.
- Continuously evaluate and improve kitchen processes, maintaining effective communication and coordination within the team.
Requirements:
- Proven experience as a Head Chef or in a similar role preferably within the catering industry.
- Culinary degree or equivalent qualification preferred.
- Strong understanding of various cooking techniques, cuisines, and dietary requirements.
- Excellent leadership and team management skills with the ability to motivate and develop talent.
- Ability to work under pressure in a fast-paced environment and meet tight deadlines.
- Strong organizational and multitasking abilities with a keen eye for detail.
#J-18808-LjbffrHead Chef/Sous Chef
Posted 3 days ago
Job Viewed
Job Description
We are seeking an experienced and passionate Head Chef based in Yanbu in Saudi Arabia. In this role, you will be responsible for overseeing the kitchen operations, menu creation, and maintaining the highest standards of food quality and presentation.
Skills
Responsibilities:
- Develop and design creative and diverse menus that cater to various dietary preferences and seasonal ingredients.
- Oversee kitchen operations, ensuring high standards of food quality, presentation, and sanitation are maintained at all times.
- Manage food costs and inventory, implementing cost control measures to maximize profitability without compromising quality.
- Lead, train and inspire the kitchen team to perform at their best while fostering a positive and productive work environment.
- Collaborate with front-of-house staff and management to ensure a seamless dining experience for our guests.
- Continuously evaluate and improve kitchen processes, maintaining effective communication and coordination within the team.
Requirements:
- Proven experience as a Head Chef or in a similar role preferably within the catering industry.
- Culinary degree or equivalent qualification preferred.
- Strong understanding of various cooking techniques, cuisines, and dietary requirements.
- Excellent leadership and team management skills with the ability to motivate and develop talent.
- Ability to work under pressure in a fast-paced environment and meet tight deadlines.
- Strong organizational and multitasking abilities with a keen eye for detail.