Assistant Executive Chef

Assistant Executive Chef

We are seeking an experienced and detail-oriented Assistant Executive Chef to join our culinary team at a 3-star hotel located near the Prophet’s Mosque in Al-Madinah.

In this role, you will lead daily kitchen operations, manage food quality, ensure strict adherence to HACCP safety standards, and deliver culturally diverse culinary experiences tailored for international pilgrims and guests while optimizing operational food costs.

Key Responsibilities

• Kitchen Operations & Leadership: Supervise daily kitchen prep, cooking, and service workflows, ensuring high efficiency during peak operating hours and religious seasons.

• Food Quality & Menu Execution: Oversee buffet and à la carte execution, ensuring consistency, high quality, and diverse flavor profiles for international visitors.

• Cost Control & Waste Management: Implement strict portion control and FIFO (First-In, First-Out) inventory techniques to minimize food waste and maintain food cost targets.

• Hygiene & Safety Compliance: Enforce rigorous sanitation standards, maintaining full compliance with HACCP guidelines and Saudi Food and Drug Authority (SFDA) regulations.

• Inventory & Vendor Coordination: Monitor incoming raw ingredients for freshness and proper storage conditions across all cold and dry storage units.

• Staff Training & Mentorship: Train and mentor junior kitchen staff (Commis, Demi Chefs, Chefs de Partie) on culinary techniques, presentation, and workplace safety.

Requirements & Qualifications Assistant Executive Chef

• Experience: Minimum 3 to 5 years of culinary leadership experience (as Sous Chef or Assistant Executive Chef) within 3-star or 4-star hotels.

• Education: Diploma or Degree in Culinary Arts, Hospitality Management, or an equivalent qualification.

• Certifications: Valid Food Handler Certificate and accredited HACCP / ServSafe certification.

• Languages: Professional working proficiency in English (Arabic fluency is a strong plus).

• Skills: Strong leadership, cost control expertise, ability to thrive under high volume/pressure (Ramadan & Hajj seasons), and deep understanding of high-volume banquet operations.

Benefits

• Competitive salary package based on experience.

• Provided housing or housing allowance.

• Transportation allowance.

• Comprehensive medical insurance.

• On-duty meals provided.

• Career growth and advancement opportunities within the group.