Hot Kitchen Oriental Chef (Hijazi Cuisine)

About the role

A hotel belonging to the Accor network, which includes more than 45 brands, 5,500 hotels and 10,000 restaurants, is looking for an experienced Hot Kitchen Oriental Chef (Hijazi Cuisine Chef) for its Culinary Team at Novotel Thakher Makkah. The chef prepares and presents high-quality traditional Hijazi and Oriental hot dishes while keeping taste, quality, presentation, food safety and hygiene to a high standard.

Key responsibilities

• Prepare and cook traditional Hijazi, Saudi and Oriental hot dishes according to approved recipes and hotel standards, with authentic taste, consistent quality, proper portioning and attractive presentation.
• Prepare ingredients, organize the workstation and follow daily production plans, recipes, portion controls and kitchen procedures.
• Support buffet, banquet, events and special functions with traditional Hijazi and Oriental cuisine.
• Maintain a clean, organized and hygienic workstation and follow HACCP, food safety, health and hygiene standards.
• Monitor food quality during preparation and service and report issues to the Chef in charge.
• Minimise food waste through proper preparation, storage and portion control.
• Coordinate with other kitchen sections, support the Chef de Cuisine and Sous Chef, and assist in developing traditional dishes when required.
• Ensure kitchen equipment is used safely and maintained, and support and guide junior kitchen staff.
• Take part in daily briefings and perform other duties assigned by the Chef or management.

Required profile

• Proven experience as an Oriental Chef, Hijazi Chef, Hot Kitchen Chef or similar.
• Strong knowledge of Hijazi, Saudi and Oriental cuisine, including traditional dishes, cooking techniques, spices, sauces and ingredients.
• Experience preparing dishes for hotel buffets, banquets and high-volume operations is preferred.
• Culinary qualification or professional culinary training preferred; previous experience in Makkah hotel operations is an advantage.
• Flexible to work shifts, weekends, public holidays and peak seasons.

Required skills

• Good understanding of food safety, HACCP, hygiene and sanitation standards.
• Ability to maintain consistent taste and quality in high-volume production and to work efficiently in a fast-paced hotel kitchen.
• Teamwork, communication and ability to work under pressure.