Cook I – Food & Beverage

About the role

The Cook I will join the culinary team at St. Regis Hotels & Resorts in Riyadh, preparing high‑quality meals and supporting daily kitchen operations. This full‑time, onsite position focuses on delivering consistent food standards while assisting with special menu items.

Key responsibilities

• Prepare special meals and substitute items according to recipes and presentation standards.
• Regulate temperature of ovens, broilers, grills, and roasters.
• Pull frozen items for thawing, maintain food logs, and monitor food quality and quantity.
• Communicate with chefs and service staff about menu specials, excess items, and out‑of‑stock items.
• Assist management with hiring, training, scheduling, and employee coaching as needed.
• Follow all safety, security, and company policies, reporting any hazards or incidents.

Required profile

• Minimum three years of culinary experience in a hotel or similar environment.
• Ability to work extended periods standing, walking, or bending.
• Capability to lift objects up to 25 lb without assistance.
• Professional appearance and adherence to confidentiality standards.

Required skills

• Prepare cold foods
• Food preparation checklist compliance
• Regulate temperature of ovens, broilers, grills, and roasters
• Maintain quality and presentation standards
• Prepare special meals
• Portion arrangement and food garnish
• Maintain food logs
• Complete safety training and certifications

What we offer

• Opportunity to work with a world‑renowned luxury hotel brand.
• Professional development and training in culinary standards.
• Competitive compensation and benefits package.