Head Chef- Riyadh, Saudi Arabia

Catering Companies, Hotels, Restaurant
Job Role:
Executive Chef
Department Head, Management
ME/GCC (Except UAE), United Arab Emirates (UAE)
Saudi Arabia
Salary Description:
attractive salary and benefits
Job Ref:

Private entity based in Riyadh Saudi Arabia
This operation is run similar to that of a 4/5 Star Boutique Hotel, 2 Main Dining outlets and an off site Dining Centre for 150 Guests
Job Title Head Chef
Report to Operations Manager
Liaise with Other Departments

• You will work alongside a team of 8 employees.
• You will be hands on and a role model for your team.
• You will have good knowledge in Asian and European cuisine
• You must ensure that a clean safe environment is maintained according to food safety and hygiene standards
• Make certain that all kitchen employees wear the required uniforms and foot wear at all times whilst working in the kitchen.
• Ensure that only kitchen employees are present in the kitchen at all times
• To make sure that all kitchen employees start work at the specified time and carry out their duties accordingly.
• To ensure that a varied menu is created for all meals and are adhered to by all kitchen employees.
• Regular on the job training to be carried out with kitchen employees to improve their work knowledge.
• To ensure that the correct chemicals are used in cleaning the kitchen and stores and carry out regular checks.
• You will pay weekly visits to the market to check out the seasonal vegetables and fruits available.
• You will ensure that stock levels, expiration dates are adhered in according to demand.
• Create unique presentations of all menu items
• You will personally be required to prepare dishes on a regular basis
• A weekly brunch buffet and one live cooking dinner will take place at the week end when and you are required to be present
• Catering for other special events may be called upon.
• You must have effective interpersonal, oral and written communication skills in English.
• You must be able to handle working in a multi-cultural, fast paced environment and remain calm under pressure.
• You must be flexible and hands on in your style of management

Required Experience
• Minimum age 30 yrs. old
• International recognised qualifications
• Must have worked gained experience in all sections of the kitchen with
Speciality of the Garde Manger and Hot Sections (Appetisers, Canapés, Salads, Terrines, Hot Food Menu Items, Buffet Presentations)
• Advantage to have worked in a multicultural environment
• Minimum 3 years’ experience leading a team in a 4/5 star hotel or equivalent environment
• You must be creative and passionate about food


Contact Details:
Tel: -
Contact: Confidential

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