Assistant Chef

Ben Khan; Riyadh; On-site; SAR 48,000 - 120,000; Full time

Job summary

A healthcare service provider in Riyadh is seeking a Cook with professional training and at least three years of experience to prepare meals for hospital patients and staff. The role includes monitoring hygiene standards, assisting in sourcing ingredients, and supervising kitchen staff. A comprehensive benefits package includes tax-free income, relocation allowance, and generous vacation time.

Benefits

Tax-Free income

Single-Status contract

Fully Furnished Accommodations provided

Relocation Allowance

Free flights home

Generous vacations (54 days)

Qualifications

• High School graduation with formal training in professional cooking.
• Three years of cooking experience in a hotel, restaurant or institutional food service.

Responsibilities

• Prepares and cooks food for Hospital patients and staff.
• Monitors the kitchen to ensure hygiene and productivity.
• Assists Chef in obtaining and preparing raw ingredients.

Skills

Culinary skills

Time management

Food safety knowledge

Education

High School graduation plus formal cooking training

Job description

Summary

Prepares and cooks food for Hospital patients and staff. Prepares food according to recipes and established standards. Monitors the kitchen to ensure a high standard of hygiene and productivity.

Essential Responsibilities & Duties

• Checks daily production sheets for all hot food requirements for regular and modified diets and for the cafeteria's needs.
• Checks all incoming items in the Receiving Area for acceptance as per the required standards.
• Assists Chef in obtaining raw ingredients required for menus and prepares them for cooking.
• Supervises staff in the measuring and mixing ingredients according to recipes, using a variety of kitchen utensils. Coordinates and monitors preparation of baked meats, broiled and steamed meats, fish, vegetables, and other foods are prepared.
• Adjusts and monitors thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles.
• Observes and tastes food being cooked and adds ingredients or seasoning as required.
• Oversees carved meats, portioned food, gravies and sauces, garnishing, steaming of table pans for cafeteria use and plating for patient meals.
• Apportions servings according to menu combinations or orders for patients or cafeteria needs.
• Organizes and ensures that cooked and prepared meats, poultries, etc. for use in the pantry or cold food preparation are available. Prepares private dining room buffet and VIP service.
• Observes all established procedures for therapeutic cooking. Keeps all special cooked foods separated and labels to ensure that all therapeutic needs are met.
• Observes a high standard of hygiene throughout food preparation; maintains work area and equipment in a clean and orderly condition. Keeps food at appropriate temperatures.
• Provides coverage to the Chef on his rest days / leave.
• Participates in the hiring, training, and evaluation of Production Staff. Ensures that all production staff are properly trained on new equipment.
• Keeps abreast of current developments in the field by reading Food Management and other relevant publications, attending meetings etc.
• Follows all Hospital related policies and procedures.
• Performs other related duties as assigned.

Job Benefits

• Tax-Free income
• Single-Status contract
• Fully Furnished Accommodations provided
• Relocation Allowance
• Free flights home
• Generous vacations (54 days)

Job Requirements

• High School graduation plus formal training or apprenticeship in professional cooking, and
• Three years of cooking experience in a hotel, restaurant or institutional food service operation and knowledge in personal compute.