Candidate Requirements

• Minimum 3 years’ experience as Cook/Commis I in hotels or reputable restaurants.

• Solid knowledge of hot kitchen cooking techniques: grilling, sautéing, roasting, braising,

boiling, frying, and preparing sauces & gravies.

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Candidate Requirements

• Minimum 3 years’ experience as Cook/Commis I in hotels or reputable restaurants.

• Solid knowledge of hot kitchen cooking techniques: grilling, sautéing, roasting, braising,

boiling, frying, and preparing sauces & gravies.

• Must be able to work on multiple cuisines (international/Arabic/ Indian) by following

standard recipes provided by the company.

• Flexibility and willingness to learn new dishes are essential.

• Good command of spoken English to communicate with staff.

• Knowledge of kitchen hygiene and HACCP food safety standards.

• Age: 25–35 years preferred.

• Diploma in Culinary Arts/Hotel Management is an advantage (see salary below).

• Available to join within 30 days.

Responsibilities

• Prepare and cook dishes in the hot kitchen according to standardized recipes, portion sizes,

and presentation standards.

• Work across different cuisines as assigned by the Head Chef.

• Perform mise en place: chopping, marinating, preparing sauces, cooking proteins, gravies, and

side dishes.

• Maintain consistency in taste, quality, and presentation according to SOPs.

• Clean and sanitize own workstation (before, during, and after shift).

• Wash and organize the utensils, cutting boards, knives, and small equipment used during

cooking.

• Ensure overall kitchen hygiene, cleanliness, and food safety.

• Follow instructions carefully and remain open to learning and adapting new recipes.

Benefits & Package

Salary:

o SAR 1,800/month (without diploma).

o SAR 2,300/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 =21 days