Chef de Cuisine

1 week ago

Saudi Arabia Hospitality Management Jobs Full time $38,400 per year
Job Title: Chef de Cuisine – Corporate & High Volume (​​​​​International Experience)

Salary & Benefits:

  • USD 3,200/month
  • Bonus up to 2 months' salary
  • Accommodation & Transportation
  • Car allowance
  • Single status

Job Overview:

Our client, an ultra-luxury events and banqueting company in Saudi Arabia, is seeking a results-driven Chef de Cuisine – Corporate & High Volume (​​​​​​International Experience) to oversee structured culinary operations for large-scale, high-profile events. The ideal candidate will have a solid foundation from international hotel chains or corporate hospitality environments, demonstrating expertise in standardized procedures, cost control systems, and reporting structures. This role requires operational discipline, creativity within established systems, and the ability to lead large kitchen teams in delivering world-class cuisine with precision and consistency.

Key Responsibilities:

  • Lead and supervise all kitchen operations for high-volume corporate and luxury events, ensuring consistency, quality, and efficiency across all production stages.
  • Implement and uphold standardized recipes, cost control procedures, and quality systems aligned with corporate culinary standards.
  • Develop and execute internationally inspired menus that balance creativity, presentation, and operational feasibility.
  • Manage, train, and mentor a large, multicultural kitchen team, ensuring adherence to SOPs and performance standards.
  • Collaborate with the Executive Chef and management on planning, production, and menu engineering to meet client and event requirements.
  • Maintain strict compliance with HACCP, hygiene, and safety regulations across all kitchen areas.
  • Monitor food costs, inventory levels, and supplier performance to ensure financial and operational control.
  • Utilize structured reporting systems to track performance, budgets, and production outcomes.
  • Coordinate closely with banquet and service teams to ensure seamless event execution and exceptional guest satisfaction.

Qualifications and Requirements:

  • Proven experience as Chef de Cuisine or Senior Sous Chef within large-scale hotel chains, corporate catering, or international banqueting organizations.
  • Strong background in structured, high-volume kitchen operations with established cost control and reporting systems.
  • Broad international culinary knowledge with the ability to adapt menus for diverse clientele and large-scale production.
  • Demonstrated leadership managing large, multicultural kitchen brigades in fast-paced, high-standard environments.
  • Excellent organizational, planning, and communication skills with a results-oriented mindset.
  • Culinary degree or equivalent professional certification preferred.
  • Expertise in food cost management, kitchen logistics, and operational planning for large events.
  • Flexible, disciplined, and able to perform effectively under pressure while maintaining top quality standards.

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