Hot Kitchen Oriental Chef (Hijazi Cuisine Chef)

Job description

Join a hotel that is a member of the the employer network, encompassing over 45 brands, 5,500 hotels and 10,000 restaurants. The role is Hot Kitchen Oriental Chef (Hijazi Cuisine Chef) in the culinary team, responsible for preparing and presenting high‑quality traditional Hijazi and Oriental hot dishes. Key duties include preparing and cooking a variety of dishes according to approved recipes and hotel standards, ensuring authentic taste, consistent quality and attractive presentation, preparing ingredients and organizing the workstation daily, maintaining proper cooking methods, temperatures, seasoning and presentation standards, ensuring ingredient quality and freshness, following daily production plans and portion controls, supporting buffet, banquet and event services with Hijazi and Oriental cuisine, keeping the workstation clean, organized and hygienic, adhering to HACCP, food safety, health and hygiene standards, monitoring food quality during preparation and service and reporting issues to the Chef in charge, minimizing food waste through proper storage and portion control, coordinating with other kitchen sections for smooth production, assisting the Chef de Cuisine and Sous Chef in daily operations, contributing to the development of traditional dishes when required, ensuring safe use and proper maintenance of kitchen equipment, guiding junior team members as needed, participating in daily briefings and maintaining effective communication with the culinary team, and performing any other duties assigned by the Chef or management.

Requirements

• Proven experience as an Oriental Chef, Hijazi Chef, Hot Kitchen Chef or similar position
• Strong knowledge of Hijazi, Saudi and Oriental cuisine
• Excellent knowledge of traditional Hijazi dishes, cooking techniques, spices, sauces and ingredients
• Experience preparing dishes for hotel buffets, banquets and high‑volume operations preferred
• Good understanding of food safety, HACCP, hygiene and sanitation standards
• Strong attention to detail and commitment to food quality and presentation
• Ability to maintain consistency in taste and quality during high‑volume production
• Ability to work efficiently in a fast‑paced hotel kitchen environment
• Good teamwork and communication skills
• Ability to work under pressure and meet operational deadlines
• Culinary qualification or professional culinary training preferred
• Previous experience in Makkah hotel operations considered an advantage
• Flexible to work shifts, weekends, public holidays and peak seasons.

Skills