354 Sous Chef jobs in Saudi Arabia

At Six Flags Qiddiya City, The Sous Chef - F&B Culinary will be responsible for assisting the Executive Sous Chef in planning and directing culinary operations of the Food and Beverage department at Six Flags Qiddiya City. This role requires an in-depth food repertoire and culinary product knowledge, combined with food creativity, innovation and flair, and the tactical ability to lead a team of chefs. Demonstrates a strong disciplined work ethic and the ability to competently lead, motivate and inspire a diverse multi-cultural cast of team members and support staff. Flexibility to work evenings, weekends and holidays as required

Education:

High School Certification Culinary Degree

or Similar work Experience

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

Experience: 0-5 years of experience in a similar leadership role

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

Skills:

• Ability to work consistently in a fast-paced environment and to handle multiple tasks
• Exemplary knowledge of food safety and hygiene regulations
• Proven leadership capabilities, able to competently lead, motivate, supervise and inspire others

Core Competencies:

• Effective organization skills and personal time management to ensure smooth operations and the timely delivery of food to guests.
• Strong leadership and communication skills are vital for a sous chef to be an effective manager

Hotel: Al Ahsa (HOFHA), Al Malik Khaled Street, P.O. Box 5399, 31982

At InterContinental Hotels & Resorts we want our guests to feel special, cosmopolitan and In the Know which means we need you to:

Be charming by being approachable, having confidence and showing respect.

Stay in the moment by understanding and anticipating guests’ needs, being attentive and taking ownership of getting things done.

Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special.

• Work within month set food cost budget, adjust requisitions reduces waste and spoilage.
• Creates and implements menus, recipes, and costing and food quality standards.
• Controls all food requisitions and orders to ensure proper quantities and best quality is purchased.

• Provides direction to the, Chef de Partie and Demi Chef de Partie.
• Educate and train team members in compliance with company standards, service behaviors and country regulations.
• Continually train staff on a regular basis.

• Communicates politely and display courtesy to guests and internal customers
• Establish and maintain guest relation, deal effectively with guest and take appropriate action to resolve guest complaints.
• Ensure guest needs and reasonable requests are met.

• Ensure that equipments, stores and working areas are in proper operational condition and cleaned on a regular bases.
• Maintain high quality of food up to the hotel standard.
• Ensure all set of standard for hygiene; sanitation and safety are followed all times.

Being one of the largest and most prestigious hotel chain in the world means that to maintain a high standard of service is imperative by keeping up the image of the hotel and providing a star class service by fulfilling your duties as a Sous Chef in the most efficient and professional manner.

The ideal candidate must possess a High School Degree, Culinary arts Graduate, Basic food hygiene certificates, at least two years experience in a similar position (preferably in a five star hotel). Fluency of the English Language both written and spoken is essential and other languages such as Arabic. Basic computer skills will also be appreciated

Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us

As the world’s first and most global luxury hotel brand, InterContinental Hotels & Resorts has pioneered international travel since the 1940s, we are passionate about sharing our renowned international know-how and cultural wisdom in truly impressive surroundings. We all take great pride in being genuine ambassadors of the InterContinental️ brand and to be part of the brand you will have a thirst for travel, passion for culture and appreciation for diversity. We create inspiring experiences for those seeking a richer perspective on the world. If you’d like to embrace a world of opportunities, we’d like to welcome you to the world’s most international luxury hotel brand.

Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.

Overview

At InterContinental Hotels & Resorts we want our guests to feel special, cosmopolitan and In the Know which means we need you to:

Be charming by being approachable, having confidence and showing respect.

Stay in the moment by understanding and anticipating guests’ needs, being attentive and taking ownership of getting things done.

Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special.

• Work within month set food cost budget, adjust requisitions reduces waste and spoilage.
• Creates and implements menus, recipes, and costing and food quality standards.
• Controls all food requisitions and orders to ensure proper quantities and best quality is purchased.

• Provides direction to the, Chef de Partie and Demi Chef de Partie.
• Educate and train team members in compliance with company standards, service behaviors and country regulations.
• Continually train staff on a regular basis.

• Communicates politely and display courtesy to guests and internal customers
• Establish and maintain guest relation, deal effectively with guest and take appropriate action to resolve guest complaints.
• Ensure guest needs and reasonable requests are met.

• Ensure that equipments, stores and working areas are in proper operational condition and cleaned on a regular bases.
• Maintain high quality of food up to the hotel standard.
• Ensure all set of standard for hygiene; sanitation and safety are followed all times.

Being one of the largest and most prestigious hotel chain in the world means that to maintain a high standard of service is imperative by keeping up the image of the hotel and providing a star class service by fulfilling your duties as a Sous Chef in the most efficient and professional manner.

The ideal candidate must possess a High School Degree, Culinary arts Graduate, Basic food hygiene certificates, at least two years experience in a similar position (preferably in a five star hotel). Fluency of the English Language both written and spoken is essential and other languages such as Arabic. Basic computer skills will also be appreciated

Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us

Sous Chef

At InterContinental Hotels & Resorts we want our guests to feel special, cosmopolitan and In the Know. We need you to:

Be charming by being approachable, having confidence and showing respect.

Stay in the moment by understanding and anticipating guests’ needs, being attentive and taking ownership of getting things done.

Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special.

• Work within month set food cost budget, adjust requisitions, reduce waste and spoilage.
• Create and implement menus, recipes, costing and food quality standards.
• Control all food requisitions and orders to ensure proper quantities and best quality is purchased.

• Provide direction to the Chef de Partie and Demi Chef de Partie.
• Educate and train team members in compliance with company standards, service behaviors and country regulations.
• Continually train staff on a regular basis.

• Communicate politely and display courtesy to guests and internal customers.
• Establish and maintain guest relations, deal effectively with guests and take appropriate action to resolve guest complaints.
• Ensure guest needs and reasonable requests are met.

• Ensure that equipment, stores and working areas are in proper operational condition and cleaned on a regular basis.
• Maintain high quality of food up to the hotel standard.
• Ensure all standards for hygiene, sanitation and safety are followed at all times.

• Direct supervision of Chef de Partie, and Demi Chef de Partie.
• Being one of the largest and most prestigious hotel chains in the world requires maintaining a high standard of service by upholding the hotel’s image and providing star-class service through efficient and professional performance as Sous Chef.

• The ideal candidate must possess a High School Degree, Culinary Arts Graduate, Basic Food Hygiene certificates, at least two years experience in a similar position (preferably in a five-star hotel). Fluency in the English language both written and spoken is essential; knowledge of other languages such as Arabic is a plus. Basic computer skills are also appreciated.

Overview

Job Opening: Sous Chef
Location: Miraval The Red Sea
Start Date: November 1, 2025

We are currently hiring a dynamic and experienced Sous Chef to join our team at Miraval The Red Sea, a resort built on the pillars of mindfulness, wellness, and elevated hospitality.

What We’re Looking For:
A strong leader with a solid background in international cuisine, the ideal candidate will bring not only exceptional culinary skill but also the ability to lead a team, maintain HACCP standards, and efficiently handle all kitchen paperwork and operational tasks. You will work closely with the Chef de Cuisine, contributing to a shared goal of excellence and consistency in both food and service.

• Support in day-to-day kitchen operations
• Lead and motivate a multicultural team in a high-volume environment
• Ensure compliance with HACCP, food safety, and hygiene regulations
• Manage kitchen documentation, inventory, and daily reports
• Maintain consistent quality in international cuisine preparation and presentation
• Foster a positive kitchen culture through effective communication and collaboration

• Minimum of 5 years culinary experience in luxury hotels, resorts, or wellness retreats, with at least 2 years in a leadership role .
• Strong background in international cuisine , with emphasis on healthy, mindful, and wellness-oriented menus .
• Formal culinary education or equivalent professional training.
• Proven track record in fine dining, banquets, and à la carte operations .
• Experience in menu development , including plant-based, gluten-free, and dietary-specific offerings.
• Knowledge of food cost control, inventory management, and HACCP standards .
• Ability to train, mentor, and inspire a multicultural culinary team.

• Excellent leadership, organizational, and communication skills.
• Creativity and passion for culinary innovation aligned with wellness philosophy .
• Strong ability to maintain consistency, quality, and presentation across all outlets.
• Calm under pressure with excellent problem-solving skills.
• Commitment to sustainability and use of local, seasonal ingredients where possible.
• Flexible, adaptable, and culturally aware.

• Ability to stand, walk, and work in hot and fast-paced kitchen environments for extended periods.
• Capable of lifting and carrying items up to 20 kg .
• Manual dexterity for knife work and fine food preparation.

• Based at Miraval The Red Sea , a luxury wellness resort.
• Dynamic, multicultural team environment with a focus on wellness, mindfulness, and guest experience .
• Requires working weekends, holidays, and flexible hours based on operational needs.

Responsibilities

• Food Preparation: Assist in the preparation and cooking of meals, ensuring that all dishes are prepared according to the menu specifications and standards of quality.
• Staff Supervision: Supervise and train kitchen staff, ensuring that they adhere to proper cooking techniques and safety standards.
• Inventory Management: Assist in ordering, receiving, and storing food supplies. Monitor inventory levels and manage stock rotation to minimize waste.
• Menu Development: Collaborate with the Head Chef in planning and developing new menu items, ensuring seasonal and local ingredients are utilized effectively.
• Quality Control: Monitor food quality and presentation, ensuring that all dishes are served at the correct temperature and portion sizes.
• Health and Safety Compliance: Ensure that the kitchen complies with health and safety regulations, maintaining a clean and safe working environment.
• Customer Satisfaction: Address and resolve any customer complaints or issues regarding food quality and service promptly.
• Team Collaboration: Foster a positive working environment by promoting teamwork and good communication among kitchen staff.
• Administrative Duties: Assist with scheduling, staff management, and other administrative tasks as directed by the Head Chef.

• Culinary degree or equivalent experience in a professional kitchen environment.
• Previous experience as a Sous Chef or in a similar role, with a strong knowledge of cooking techniques and food safety practices.
• Excellent leadership and communication skills.
• Ability to work in a fast-paced environment and manage multiple tasks effectively.
• Strong organizational skills and attention to detail.
• Passion for food and a commitment to delivering high-quality dishes.

• Fast-paced kitchen environment.
• May require long hours, including evenings, weekends, and holidays.
• Standing for extended periods and lifting heavy objects may be required.

• Entry level

• Full-time

• Management and Manufacturing
• Industries
• Retail

Overview

Close Inclusive Collection Job Postings Notification

"Hyatt is a place of learning – similar to a university. The company offers so many ways for me to learn and grow, both professionally and personally."

Job Opening: Sous Chef
Location: Miraval The Red Sea
Start Date: November 1, 2025

We are currently hiring a dynamic and experienced Sous Chef to join our team at Miraval The Red Sea, a resort built on the pillars of mindfulness, wellness, and elevated hospitality.

What We’re Looking For: A strong leader with a solid background in international cuisine, the ideal candidate will bring not only exceptional culinary skill but also the ability to lead a team, maintain HACCP standards, and efficiently handle all kitchen paperwork and operational tasks. You will work closely with the Chef de Cuisine, contributing to a shared goal of excellence and consistency in both food and service.

• Support in day-to-day kitchen operations
• Lead and motivate a multicultural team in a high-volume environment
• Ensure compliance with HACCP, food safety, and hygiene regulations
• Manage kitchen documentation, inventory, and daily reports
• Maintain consistent quality in international cuisine preparation and presentation
• Foster a positive kitchen culture through effective communication and collaboration

Qualifications & Experience

Minimum of 5 years culinary experience in luxury hotels, resorts, or wellness retreats, with at least 2 years in a leadership role .

Strong background in international cuisine , with emphasis on healthy, mindful, and wellness-oriented menus .

Formal culinary education or equivalent professional training.

Experience in menu development , including plant-based, gluten-free, and dietary-specific offerings.

Knowledge of food cost control, inventory management, and HACCP standards .

Ability to train, mentor, and inspire a multicultural culinary team.

Excellent leadership, organizational, and communication skills.

Creativity and passion for culinary innovation aligned with wellness philosophy .

Strong ability to maintain consistency, quality, and presentation across all outlets.

Calm under pressure with excellent problem-solving skills.

Commitment to sustainability and use of local, seasonal ingredients where possible.

Flexible, adaptable, and culturally aware.

Physical Demands

Ability to stand, walk, and work in hot and fast-paced kitchen environments for extended periods.

Capable of lifting and carrying items up to 20 kg .

Manual dexterity for knife work and fine food preparation.

Based at Miraval The Red Sea , a luxury wellness resort.

Dynamic, multicultural team environment with a focus on wellness, mindfulness, and guest experience .

Requires working weekends, holidays, and flexible hours based on operational needs.

Locations : Hyatt Regency London - The Churchill | London, ENG, GB Hyatt Regency Huntington Beach Resort and Spa | Huntington Beach, CA, US Miraval Arizona Resort and Spa | Tucson, AZ, US

Our family is always growing. Want to be in the know?

Overview

The Sous Chef assists the Head Chef in managing kitchen operations, supervising staff, and ensuring the preparation of high-quality dishes. They play a key role in maintaining kitchen efficiency, safety, and cleanliness while supporting the development of menu items and training team members.

• Assist the Head Chef in planning and executing menus.
• Supervise kitchen staff and ensure proper food preparation and presentation.
• Monitor food quality and consistency.
• Ensure adherence to all health and safety regulations.
• Manage inventory, order supplies, and control food costs.
• Train and mentor kitchen staff to maintain high standards.
• Assist in scheduling staff shifts and managing workload.
• Maintain cleanliness and sanitation standards in the kitchen.
• Handle customer complaints or special requests when necessary.
• Support in creating a positive and efficient work environment.

• Proven experience as a Sous Chef or similar role.
• Culinary degree or equivalent certification preferred.
• Knowledge of culinary techniques, food safety, and sanitation standards.
• Strong leadership and communication skills.
• Ability to work under pressure and in a fast-paced environment.
• Creativity and passion for culinary arts.

A Sous Chef will work closely with the Executive Chef to manage all aspects of the kitchen to deliver an excellent Guest and Member experience while managing food provisions, assisting with guest queries, and controlling costs.

A Sous Chef will work closely with the Executive Chef to manage aspects of the kitchen to deliver an excellent Guest and Member experience. A Sous Chef will also be required to manage food provisions, assist with guest queries, and control costs. Specifically, you will be responsible for performing the following tasks to the highest standards:

• Manage all aspects of the kitchen including operational, quality and administrative functions
• Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation
• Assist in positive outcomes from guest queries in a timely and efficient manner
• Ensure foods are of good quality and stored correctly
• Contribute to menu creation by responding and incorporating Guest feedback
• Ensure the consistent production of high quality food through all hotel food outlets
• Manage customer relations when necessary, in the absence of the Executive Chef
• Ensure resources support the business needs through the effective management of working rotations
• Support brand standards through the training and assessment of the Team
• Manage the kitchen brigade effectively to ensure a well-organized, motivated Team
• Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
• Assist other departments wherever necessary and maintain good working relationships
• Comply with hotel security, fire regulations and all health and safety and food safety legislation
• Report maintenance, hygiene and hazard issues
• Be environmentally aware

A Sous Chef serving Hilton brands 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:

• Relevant qualifications for this role
• Excellent planning and organizing skills
• Ability multi-task and meet deadlines
• Strong supervisory skills
• A current, valid, and relevant trade qualification (proof may be required)
• A creative approach to the production of food
• Positive attitude
• Good communication skills
• Ability to work under pressure
• Ability to work on own or in teams

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

• Previous kitchen experience in similar role
• Passion for producing high quality food
• Knowledge of current food trends
• Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook

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. And, our amazing Team Members are at the heart of it all!

Dar Al Ajwa Hotel Madinah, Tapestry Collection by Hilton

Full-time

Tapestry Collection by Hilton

Culinary