Candidate Requirements
• Minimum 6–8 years’ professional kitchen experience, including at least 2–3 years as CDP.
• Proven experience in high-volume cooking for catering, banquets, or large events
(hundreds of portions per service).
• Strong knowledge of multiple cuisines (international, Arabic, Asian, Indian) — must be
flexible and adaptable, not limited to one cuisine.
• Skilled in scaling recipes for mass production while maintaining quality, taste, and
presentation.
• Ability to train commis during high-volume service.
• Excellent knowledge of food hygiene, HACCP, storage, and portion control in bulk cooking.
• Good command of spoken English; able to communicate with staff and management.
• Culinary/Hotel Management Diploma or professional training certificate preferred.
• Age: 28–40 years preferred.
• Must be willing to relocate to Saudi Arabia; available to join within 30–45 days.
Responsibilities
• Plan, prepare, and cook large-scale dishes according to standardized recipes and production
schedules.
• Maintain consistency in taste, quality, and portion size across large quantities.
• Work on menu planning, production scheduling, and logistics for catering events.
• Monitor stock, requisition supplies, and ensure efficient use of ingredients to reduce waste.
• Ensure food safety, hygiene, and sanitation are followed throughout production and storage.
• Maintain a clean and organized workstation and section equipment.
• act as a role model for junior team members.
Benefits & Package
Salary:
o SAR 3000/month (without diploma).
o SAR 4000/month (with recognized culinary/Hotel Management diploma).
• Free accommodation provided .
• Free duty meals provided.
• Transportation provided.
• Medical insurance provided.
• Visa and flight covered by employer.
• Annual paid leave as per Saudi labor law.
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