Cook I

About the role

The Cook I will join the culinary team at St. Regis Hotels & Resorts in Riyadh, preparing a range of hot and cold dishes in line with established recipes, presentation standards and food safety guidelines. This position supports the kitchen’s daily operations, ensuring consistent quality for guests and internal service staff.

Key responsibilities

• Prepare special meals, substitute items and cold foods according to recipes.
• Regulate oven, broiler, grill and roaster temperatures and monitor cooking processes.
• Thaw frozen items in refrigeration, maintain food logs and ensure proper portioning, arrangement and garnish.
• Communicate with chefs and service staff about menu specials, out‑of‑stock items and excess food for daily specials.
• Assist in hiring, training, scheduling and evaluating kitchen staff as needed.
• Follow all safety, security and company policies; report maintenance issues, accidents or unsafe conditions.
• Maintain a clean, professional appearance and protect confidential company information.

Required profile

• Minimum three years of experience in food preparation within a hotel or restaurant environment.
• Technical, trade or vocational school education preferred.
• Ability to work long periods standing, lift up to 25 lb and perform repetitive kitchen tasks.
• Strong communication skills and a collaborative attitude.

Required skills

• Food Preparation
• Safety Training