Cook

Holding; Riyadh; On-site; SAR 60,000 - 90,000; Full time

Job summary

Holding in Riyadh is seeking a skilled cook to prepare and execute recipes with precision, ensuring dishes meet quality standards and presentation expectations. The role requires culinary training and 2-3 years of professional experience in a fast-paced kitchen.

You will manage inventory to minimize waste, order supplies as needed, and collaborate on daily specials and seasonal menus. Maintaining equipment and strict health and safety compliance is essential, along with teamwork and efficient

Qualifications

• Culinary training from an accredited school or program.
• Minimum 2–3 years of professional cooking experience.
• Certification in food safety and sanitation practices.
• Ability to manage ordering and minimize waste while maintaining quality.

Responsibilities

• Prepare and execute recipes with precision meeting quality standards and presentation expectations.
• Manage inventory levels, track ingredient usage, minimize waste, and order supplies as needed.
• Collaborate with team to create daily specials reflecting trends and customer preferences.
• Maintain kitchen equipment and sanitation to comply with health and safety regulations.
• Work collaboratively within a team while efficiently managing individual tasks.

Skills

Culinary skills

Food safety

Team collaboration

Inventory management

Plating & presentation

Education

Culinary school diploma or equivalent

Tools

Commercial kitchen equipment

Sanitation protocols

Job description

Prepare and execute recipes with precision ensuring each dish meets quality standards and presentation expectations.

Manage inventory levels by tracking ingredient usage minimizing waste and ordering supplies as needed to maintain kitchen efficiency.

Collaborate with team members to create daily specials and seasonal menus that reflect current culinary trends and customer preferences.

Ensure all kitchen equipment is properly maintained and sanitized adhering to health and safety regulations to prevent accidents.

Culinary school graduate or equivalent formal training in cooking techniques and kitchen management.

Minimum of 2-3 years of professional cooking experience in a fast-paced restaurant or hospitality environment.

Certification in food safety and sanitation practices, ensuring compliance with local health regulations.

Proven ability to work collaboratively in a team setting while efficiently managing individual tasks and responsibilities.