Chef – Hot Kitchen (Palestinian & Jordanian Cuisine)

About the Role: We are seeking an experienced, passionate Hot Kitchen Chef based in Riyadh with deep roots in Palestinian and Jordanian culinary traditions. You will lead hot station prep and service, ensuring every dish delivers authentic Levantine flavor profiles while maintaining strict commercial kitchen standards, recipe yields, and hygiene protocols. Key Responsibilities: • Prepare, cook, and plate authentic Palestinian and Jordanian hot dishes with 100% consistency across every shift. • Follow standardized recipe cards, portion weights, and cooking procedures to control food cost and reduce kitchen waste. • Manage daily hot prep schedules, stock rotation (FIFO), and raw material quality checks. • Strictly enforce Baladiya and SFDA food safety, temperature logging, and sanitation regulations. • Communicate seamlessly with bilingual kitchen and front-of-house teams during high-volume service. Requirements (Must-Haves): • Proven hands-on experience cooking Palestinian and Jordanian cuisine in a busy restaurant, central kitchen, or catering operation. • Language: Excellent spoken and written command of both Arabic and English is strictly required. • Solid understanding of kitchen hygiene standards and possession of (or eligibility for) a valid Baladiya Health Certificate. • High stamina, strong teamwork mentality, and ability to perform under peak rush hours.

Must-Haves: Proven hands-on experience cooking Palestinian and Jordanian cuisine in a busy restaurant, central kitchen, or catering operation. Language: Excellent spoken and written command of both Arabic and English is strictly required. Solid understanding of kitchen hygiene standards and possession of (or eligibility for) a valid Baladiya Health Certificate. High stamina, strong teamwork mentality, and ability to perform under peak rush hours.

Prepare, cook, and plate authentic Palestinian and Jordanian hot dishes with 100% consistency across every shift. Follow standardized recipe cards, portion weights, and cooking procedures to control food cost and reduce kitchen waste. Manage daily hot prep schedules, stock rotation (FIFO), and raw material quality checks. Strictly enforce Baladiya and SFDA food safety, temperature logging, and sanitation regulations. Communicate seamlessly with bilingual kitchen and front-of-house teams during high-volume service.