Chef De Cuisine

Job description

The Chef de Cuisine at the employer Hotel & Residences Riyadh leads authentic North African culinary offerings. Designs menus featuring Tagines, Couscous, Pastilla, hot and cold Mezza, traditional pastries, and custom banquets. Applies 5‑star plating techniques while maintaining food quality and hygiene. Directs daily kitchen operations, creates standardized recipe sheets, manages staffing schedules, and oversees receipt and storage of authentic Moroccan ingredients. Ensures compliance with SFDA, HACCP, and the employer food safety standards. Controls food costs and minimizes waste. Develops kitchen team through training, workshops, and supports Saudisation initiatives.

Requirements

• Diploma or degree in Culinary Arts, Hospitality Management, or equivalent
• Minimum 5–7 years of experience in high‑end Moroccan cuisine
• Minimum 2–3 years in a leadership role (Chef de Cuisine or Senior Sous Chef) in 5‑star international hotels or renowned Moroccan fine‑dining restaurants
• HACCP or Food Safety Management certification (Level 3 or 4 preferred)
• Proficient in authentic Moroccan culinary techniques
• Proficient in kitchen P&L management, menu costing, and inventory control software (e.g., Materials Control, FMC, or similar ERP systems)
• Knowledge of international food safety standards and GCC municipal regulations

Skills