Japanese Head Chef

Equinox Hotels; Tabuk; On-site; SAR 120,000 - 150,000; Full time

Job summary

A luxury hospitality brand in Tabuk, Saudi Arabia is seeking a skilled Restaurant Chef to lead the culinary vision for a flagship Japanese-Oriental restaurant. The role entails overseeing kitchen operations, menu design, and managing a multicultural team. Candidates must have proven expertise in high-end fine dining, particularly in Japanese cuisine, with a strong focus on hygiene and safety standards. Join a dynamic team committed to delivering exceptional culinary experiences in a luxurious setting.

Qualifications

• Proven experience as Head in high-end fine-dining.
• Mastery of Japanese and Oriental cooking.
• Expertise in kitchen operations and budgeting.

Responsibilities

• Lead culinary vision and daily operation of the restaurant.
• Design, develop, and refine menus for the dining experience.
• Manage, train, and mentor a multicultural kitchen team.
• Ensure compliance with food safety, hygiene, and halal standards.

Skills

Expert knowledge of modern Japanese cuisine

Strong understanding of Oriental / Pan-Asian flavors

Excellent knife skills

Ability to execute refined, high-quality dishes

Strong leadership skills

Expertise in kitchen operations

Excellent English communication

Education

Hotel or culinary school diploma

Job description

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Job Overview

• As a Restaurant Chef at an EQX hotels & resorts, you will lead the culinary vision and daily operation of a flagship Japanese-Oriental restaurant within a luxury resort environment, this role is responsible for delivering an exceptional, authentic, and innovative dining experience that reflects the highest international standards while aligning with the EQX brand identity and hospitality expectations.

Essential Job Functions

Food Preparation and Cooking Skills

• Expert knowledge of modern Japanese cuisine with Oriental influences.
• Strong understanding of Oriental / Pan-Asian flavors and cooking techniques.
• Excellent knife skills, particularly for premium seafood preparation.
• Ability to execute refined, high-quality dishes with precision and consistency.
• Experience delivering fine-dining services, including signature dishes and tasting menus.
• Strong sense of balance, flavor, and elegant presentation.
• Knowledge of premium ingredient handling, storage, and quality control.
• Ability to lead and train chefs to meet luxury culinary standards.
• Full compliance with food safety, hygiene, and halal requirements.

Menu Development Skills

• Design, develop, and refine menus that balance 50% Japanese and 50% Oriental cuisine, ensuring innovation, authenticity, and luxury presentation.
• Ensure all dishes meet the highest standards of taste, quality, and visual appeal.
• Collaborate with management to create seasonal, signature, and tasting menus that enhance the restaurant’s brand.
• Stay aware of culinary trends and maintain an understanding of social media and Instagram to create visually appealing, shareable dishes.
• Adapt menus to ingredient availability while maintaining premium quality and authenticity.

Kitchen Operations and Staff Management Skills

• Lead daily kitchen operations, ensuring high-quality dishes and smooth service.
• Manage, train, and mentor a multicultural team through structured development programs.
• Maintain a positive, professional kitchen environment with high standards of discipline, teamwork, and grooming.
• Oversee staff scheduling, performance, and career growth.
• Control food costs, budgets, and purchasing while ensuring premium ingredient quality.
• Ensure full compliance with food safety, hygiene, and halal standards.
• Collaborate with management to align kitchen operations with the restaurant’s vision and goals.

Hygiene and Safety Skills

• Ensure strict compliance with food safety, hygiene, halal regulations, and government standards.
• Maintain proper documentation, recording, and regular updating of all required food safety information.
• Monitor and enforce correct food handling, storage, and temperature control procedures.
• Implement and supervise SOPs to guarantee cleanliness, safety, and operational compliance.
• Work closely with the Chief Steward to align with HACCP standards and procedures.
• Maintain effective communication and compliance with Baladiya (local authorities) during inspections or audits.
• Train and guide the kitchen team to uphold consistent high standards of hygiene and safety.

Additional Duties Skills

• Represent the restaurant at media, VIP, and special events.
• Ensure exceptional guest experiences, including tasting menus and chef’s table.
• Hire, train, and develop kitchen staff to maintain a high-performance team.
• Collaborate with F&B, marketing, and events teams on special experiences.
• Oversee premium sourcing and sustainable practices.

Qualifications Skills

• Proven experience as Head in high-end fine-dining, preferably Japanese and Oriental cuisine.
• Mastery of Japanese and Oriental cooking, fine-dining plating, and premium ingredient handling.
• Strong leadership, team development, and hiring skills for a multicultural brigade.
• Expertise in kitchen operations, budgeting, cost control, purchasing, and inventory.
• Rigorous knowledge of food safety, hygiene, halal standards, and government compliance.
• Professionalism, discipline, and high grooming standards.
• Awareness of culinary trends, social media, and luxury guest experience expectations.
• Hotel or culinary school diploma, or equivalent professional training.
• Extensive experience in high-end fine-dining kitchens and F&B operations.
• Expertise in Japanese, Oriental, and Asian cuisines.
• Proven leadership, team development, and hiring skills.
• Excellent English communication and interpersonal skills.
• Strong business, financial, and cost‑control knowledge.
• Guest-focused with high professionalism and motivation.
• Ability to lead a multicultural team while respecting and adapting to Saudi culture, or multi culture, and local hospitality standards.

Disclaimer: This job description is intended to outline the main duties and responsibilities of the position and is not exhaustive. It does not create a contract of employment, other than an “at-will” relationship.

Seniority Level

Mid‑Senior level

Employment Type

Full‑time

Job Function

Management and Other

Industries

Hospitality