| Job Location | Saudi Arabia |
| Education | Diploma; Graduate |
| Salary | Not Mentioned |
| Industry | Chefs / F&B / Housekeeping / Front Desk |
| Functional Area | Not Mentioned |
Key ResponsibilitiesOversee day-to-day kitchen and large-scale production operations.Assist the Executive Chef in menu planning, recipe development, and production design.Lead, train, and mentor a diverse, multicultural culinary team.Manage procurement, inventory control, and food costing.Ensure full compliance with HACCP, food safety, and hygiene regulations.Maintain high standards in food quality, portion control, presentation, and consistency.Coordinate production schedules while ensuring efficiency and minimum waste.Operate and monitor commercial kitchen equipment used for high-volume production.Support continuous improvement initiatives to enhance workflow and output.Candidate ProfileCulinary degree or equivalent professional background (preferred).5–8 years of experience in high-volume kitchens, catering production, airline catering, or large-banquet operations.Proven leadership experience managing diverse teams in fast-paced environments.Strong understanding of large-batch cooking, workflow optimization, and commercial kitchen equipment.Ability to work under pressure, maintain high standards, and meet production deadlines.Physically fit and able to lift up to 50 lbs.Flexible availability including early mornings, late nights, weekends, and holidays.
Keyskills :
culinary knowledge and menu planning
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