Executive Chef – African Cuisine, Luxury Hotel (Medina)

Work standard; Medina; On-site; SAR 42,000 - 50,000; Full time

Job summary

Work standard in Medina seeks a highly skilled Chef de Cuisine to lead our kitchen team in delivering authentic African cuisine within a luxury hotel setting.

The ideal candidate will have 5+ years of experience, strong leadership, menu planning, cost control, and English fluency. You must be willing to relocate to Medina if needed and manage inventory, costs, and safety across a high-end service environment.

Qualifications

• Minimum 5 years experience as a Chef de Cuisine or Executive Chef in a luxury hotel or fine dining restaurant.
• Extensive knowledge of African cuisine, ingredients, and cooking techniques.
• Strong leadership skills with the ability to train, motivate, and manage a team.
• Excellent time management skills with the ability to work under pressure in a fast-paced environment.
• Experience with menu planning, cost control, and inventory management.
• Fluent in English (knowledge of Arabic is an asset).
• Must be willing to relocate to Medina if not already based there.

Responsibilities

• Plan and oversee the preparation of menus and dishes that reflect the rich flavors of African cuisine.
• Supervise and train kitchen staff, ensuring high standards of food quality and presentation.
• Maintain inventory levels and order supplies as needed.
• Monitor food costs and work within budgetary constraints.
• Adhere to all health and safety regulations in the kitchen.
• Maintain a clean and organized kitchen environment at all times.
• Collaborate with other departments to ensure smooth operation of all meal services.
• Stay up-to-date on culinary trends, techniques, and ingredients.

Skills

Leadership

Menu planning

Cost control

Inventory management

English fluent

Job description

Work standard in Medina seeks a highly skilled Chef de Cuisine to lead our kitchen team in delivering authentic African cuisine within a luxury hotel setting.

The ideal candidate will have 5+ years of experience, strong leadership, menu planning, cost control, and English fluency. You must be willing to relocate to Medina if needed and manage inventory, costs, and safety across a high-end service environment.