Chef de Cuisine (With Transferable Iqama)

Hyatt Regency Makkah Jabal Omar; Makkah Al Mukarramah; On-site; SAR 30,000 - 60,000; Full time

Job summary

An established industry player in the hospitality sector is seeking a talented Chef de Cuisine or Sous Chef to elevate the culinary experience. This role involves developing innovative menus tailored to business goals, maintaining high kitchen hygiene standards, and leading a dynamic kitchen team. The ideal candidate will have a minimum of 2 years of experience in reputable luxury hotels or restaurants, showcasing their culinary creativity and leadership skills. Join a forward-thinking company that values excellence and offers opportunities for professional growth in a vibrant environment.

Qualifications

• Minimum 2 years of experience as Chef de Cuisine or Sous Chef.
• Experience in luxury international brands is preferred.

Responsibilities

• Develop and price menus for the outlet operation.
• Prepare and update departmental operations manuals.
• Conduct pre-shift briefings and maintain communication.

Skills

Kitchen Hygiene Practices

Occupational Health and Safety Standards

Menu Development

Basic Computer Skills

Education

Qualification in Kitchen Production or Management

Tools

MS Office

Recipe Maintenance System

Job description

Responsibilities:

1. Develop, propose, describe, and price menus suitable for the outlet operation, target market, and business goals.
2. Prepare and update the Outlet Kitchen’s Departmental Operations Manuals.
3. Attend weekly Food and Beverage and Department Head Meetings as scheduled.
4. Conduct pre-shift briefings and regular communication meetings, ensuring effectiveness and necessity.
5. Maintain and utilize departmental and associate communication channels, such as notice boards, log books, and handover reports.

Minimum Requirements:

Minimum 2 years of experience as Chef de Cuisine or Sous Chef in a reputable hotel or restaurant, preferably within luxury international brands. Qualification in Kitchen Production or Management is advantageous. Essential knowledge includes kitchen hygiene practices and occupational health and safety standards. Basic computer skills in MS Office and Recipe Maintenance System are preferred.