Chef Resume Example for Jobs in Jeddah (Saudi Arabia)

Chef Job Market in Jeddah

Jeddah's culinary landscape has undergone a remarkable transformation in recent years, driven by Vision 2030's ambitious tourism targets and the city's emergence as Saudi Arabia's dining capital. As the gateway city for millions of Hajj and Umrah pilgrims annually and a growing leisure tourism destination along the Red Sea coast, Jeddah supports a thriving food and beverage industry that demands talented chefs across every cuisine category and establishment type. The city's dining scene has evolved from primarily hotel-based fine dining to a diverse ecosystem of independent restaurants, celebrity chef concepts, cloud kitchens, and large-scale catering operations.

The demand for professional chefs in Jeddah is fueled by several converging factors. Saudi Arabia's entertainment sector liberalization has introduced concerts, festivals, and cultural events that require sophisticated catering operations. The Red Sea Global luxury resort development along the coast northwest of Jeddah is creating dozens of new fine dining positions as international hotel brands prepare to open properties with multiple F&B outlets. Jeddah Season, the annual entertainment festival, generates temporary but lucrative employment for chefs capable of running pop-up dining concepts and large-scale food service operations.

The Jeddah food scene reflects the city's cosmopolitan character. While traditional Arabic, Hijazi, and Yemeni cuisines form the foundation, there is strong and growing demand for Japanese, Italian, French, Indian, Turkish, and fusion concepts. The Corniche waterfront area has become a restaurant destination rivaling Dubai's more established dining districts, with new openings announced weekly. This diversity means chefs with specialized cuisine expertise can find niche opportunities that match their training and passion.

Catering represents a massive employment sector for chefs in Jeddah that is often overlooked. Saudi Catering Company (SCC), one of the largest catering operators in the Middle East, is headquartered in the Jeddah region and services airlines, hospitals, military installations, remote industrial camps, and the annual Hajj pilgrimage, which requires feeding millions of people over a concentrated period. Industrial and institutional catering operations employ thousands of chefs at various levels and offer stable, well-compensated positions with structured career progression.

Why Jeddah for Culinary Careers

Jeddah presents unique advantages for chefs seeking international experience in a rapidly growing market. The zero personal income tax in Saudi Arabia means a chef earning SAR 12,000-18,000 monthly retains the entire amount, a significant advantage over chef salaries in Europe or North America where tax, social security, and pension contributions can reduce take-home pay by 25-40%. For chefs who have spent years working long hours for modest after-tax income in Western markets, Jeddah offers the opportunity to build meaningful savings while advancing their careers.

The culinary career trajectory in Jeddah can be accelerated compared to more established dining markets. The rapid expansion of the restaurant and hotel sector means promotion opportunities arise frequently. A talented sous chef in London or Paris might wait years for an executive chef opportunity, while the same professional in Jeddah could progress to kitchen leadership within 12-18 months as new properties and restaurants open. This acceleration is particularly pronounced in the luxury hotel segment, where international brands like Park Hyatt, Rosewood, and the upcoming Ritz-Carlton Red Sea are actively recruiting kitchen leadership teams.

Jeddah's position as a cultural crossroads exposes chefs to diverse culinary traditions. The city's population includes significant communities from South Asia, Southeast Asia, the Levant, East Africa, and Europe, each bringing their food traditions. This multicultural environment allows chefs to expand their repertoire and develop fusion capabilities that are increasingly valued by modern dining concepts worldwide. Chefs who work in Jeddah often leave with broader culinary perspectives than those who remain in single-cuisine markets.

The lifestyle in Jeddah, while different from Western cities, offers genuine quality of life for culinary professionals. The Red Sea coastline provides weekend recreation opportunities including diving, snorkeling, and boat trips to the Farasan Islands. The city's historical Al Balad district, a UNESCO World Heritage Site, offers cultural enrichment. The warm climate, while intense in summer months, means outdoor dining and al fresco concepts operate year-round, extending the range of culinary experiences available to chefs.

Top Employers Hiring Chefs in Jeddah

Jeddah's chef employment market spans luxury hotels, independent restaurants, large-scale catering operations, and emerging dining concepts, each with distinct working environments and career development opportunities.

Park Hyatt Jeddah - Marina, Club & Spa — one of Jeddah's most prestigious hotel properties, Park Hyatt operates multiple dining outlets including fine dining, all-day dining, pool-side dining, and banquet operations. The hotel's kitchen brigade includes positions from commis to executive chef, with opportunities in both Western and Arabic cuisines. Park Hyatt is known for investing in chef development through cross-property training programs and culinary competitions, making it an excellent career development platform for ambitious chefs.

Rosewood Jeddah — this ultra-luxury property on the Corniche waterfront operates distinctive dining concepts that emphasize locally sourced ingredients and contemporary interpretations of regional cuisine. Rosewood's culinary philosophy of "A Sense of Place" means chefs here develop skills in sourcing local Red Sea seafood, Saudi herbs and spices, and creating dishes that reflect Hijazi culinary heritage. The property's multiple restaurants and bars provide diverse kitchen experiences within a single employer.

Assila, a Luxury Collection Hotel — located in the Al Hamra district, Assila operates several prestigious dining venues and is known for its commitment to culinary excellence. The hotel hosts regular gastronomic events, visiting chef programs, and seasonal menus that challenge kitchen teams to innovate continuously. Chefs at Assila benefit from the Marriott International training ecosystem while working in an intimate luxury environment.

Saudi Catering Company (SCC) — headquartered near Jeddah, SCC is one of the largest catering companies in the Middle East, operating across airline catering (serving Saudia Airlines and other carriers), hospital and healthcare catering, industrial camp catering for oil and construction sectors, and the massive seasonal Hajj catering operations. SCC employs hundreds of chefs at all levels and offers structured career paths, competitive salaries with comprehensive benefits, and exposure to high-volume production that develops operational management skills. Executive chefs at SCC can oversee operations feeding tens of thousands of people daily.

Al Baik — Saudi Arabia's most beloved fast-food chain, founded in Jeddah in 1974, operates a central production facility and dozens of outlets across the city. While Al Baik is a quick-service concept, the company's commitment to quality and consistency requires skilled culinary professionals for recipe development, quality assurance, supply chain management, and new product innovation. Positions at Al Baik's headquarters offer chef-trained professionals a different career path in food technology and product development, with strong compensation and the prestige of working for an iconic Saudi brand.

Beyond these anchor employers, Jeddah's independent restaurant scene is flourishing. Neighborhoods like Al Hamra, Al Andalus, and the Corniche area host dozens of upscale independent restaurants that offer chefs creative freedom and direct owner relationships that are less common in large hotel chains.

City-Specific Resume Tips for Jeddah

Building a chef resume for Jeddah's culinary market requires adapting your CV to Saudi employer expectations while showcasing the specific skills and experience that local employers value most.

Include a professional photograph. Saudi hospitality employers expect a professional headshot on your resume. Use a clean, well-lit photo in chef whites or professional attire against a neutral background. This is standard practice across all GCC hospitality hiring and your application may not progress without one.

Lead with halal kitchen credentials. Prominently feature any halal food handling certifications, training, or experience. If you have worked in halal-certified kitchens, managed halal supply chains, or have formal training in Islamic dietary requirements, place this near the top of your skills section. For chefs without prior halal experience, mention your willingness and preparedness to work within halal guidelines and any research or preparation you have undertaken.

Detail cuisine specializations precisely. Jeddah employers hire for specific cuisine expertise. Rather than listing generic categories, specify your specializations with detail: "Contemporary French fine dining with focus on seafood and sauce work" or "Modern Arabic cuisine incorporating Hijazi and Levantine traditions" or "High-volume Indian production kitchen managing 3,000+ covers daily." This precision helps match your profile to the right kitchen.

Quantify your operational achievements. Saudi hospitality employers value business acumen alongside culinary skill. Include specific metrics: food cost percentages achieved (e.g., maintained 28% food cost against 30% target), covers served per service, guest satisfaction scores, revenue generated by your menu concepts, kitchen team sizes managed, and any efficiency improvements you implemented. These numbers demonstrate your value as a kitchen leader, not just a cook.

Highlight large-scale and banquet experience. Jeddah's hospitality market includes massive banqueting operations for weddings, corporate events, and religious gatherings. If you have experience managing large-volume production (1,000+ covers), outdoor catering, or multi-event simultaneous kitchen operations, emphasize this prominently as it is highly valued in the Saudi market.

Include food safety certifications prominently. List HACCP, ServSafe, City & Guilds, or equivalent food safety certifications with their current validity dates. Saudi food safety regulations have become increasingly stringent, and these certifications are often minimum requirements for kitchen leadership positions. If you hold SFDA (Saudi Food & Drug Authority) familiarity or certification, this is a strong differentiator.

Mention your visa status and availability. Clearly state whether you are currently in Saudi Arabia with a valid iqama, available for immediate start, or require visa sponsorship with an estimated timeline. Hospitality employers in Jeddah frequently need chefs to start quickly, especially for new restaurant openings, and clear availability information helps your application.

Salary Expectations in Jeddah

Chef salaries in Jeddah vary significantly based on position level, establishment type, cuisine specialization, and experience. As of 2026, here are the typical monthly salary ranges in SAR.

Commis Chef / Junior Cook (0-2 years): SAR 3,500-6,000 per month. Entry-level positions in hotel kitchens and larger restaurant operations. Packages typically include staff accommodation, meals during shifts, and basic health insurance.

Chef de Partie / Section Chef (2-5 years): SAR 6,000-10,000 per month. Mid-level positions managing specific kitchen sections. Demand is particularly strong for pastry chefs, grill chefs, and sushi chefs in Jeddah's diverse dining market. Benefits include accommodation or housing allowance, meals, insurance, and annual flights.

Sous Chef (5-8 years): SAR 8,000-14,000 per month. Second-in-command kitchen positions at hotels and upscale restaurants. Sous chefs at luxury properties like Park Hyatt or Rosewood earn toward the upper range, while independent restaurant sous chefs typically fall in the middle.

Executive Chef / Head Chef (8-15 years): SAR 14,000-18,000 per month. Full kitchen leadership positions with menu development, team management, and budget responsibility. Executive chefs at luxury hotels or high-profile independent restaurants can reach SAR 20,000-25,000 with the right reputation and track record.

Executive Sous Chef / Group Executive Chef (15+ years): SAR 18,000-30,000+ per month. Multi-outlet leadership roles at hotel groups or restaurant chains overseeing multiple kitchens and large culinary teams. These positions often include performance bonuses tied to revenue and food cost targets.

Beyond base salary, chef compensation packages in Jeddah typically include staff accommodation or housing allowance (SAR 1,500-4,000 monthly depending on level), meals during working hours, comprehensive health insurance, annual return flights for employee and dependents, uniform provision and laundry, and end-of-service gratuity per Saudi labor law. Some luxury hotels offer additional benefits including spa access, gym membership, and professional development budgets for culinary competitions and training courses.

Specialty cuisine chefs command premiums in Jeddah. Japanese sushi chefs, French pastry chefs, and Italian pizza/pasta specialists typically earn 15-25% above standard rates for their position level due to the specialized skills and limited supply pool.

Work Culture for Chefs in Jeddah

The kitchen work environment in Jeddah shares many characteristics with international hospitality operations but includes important cultural and practical differences that chefs should understand before accepting positions.

Working hours and schedules — the Saudi work week runs Sunday to Thursday, with Friday and Saturday as the weekend. However, hospitality operates on different schedules. Chefs typically work split shifts (morning prep and evening service) totaling 8-10 hours daily, six days per week. During Ramadan, restaurant service shifts dramatically: daytime dining slows significantly while iftar (sunset meal) and suhoor (pre-dawn meal) services become extremely busy, with some restaurants operating until 3:00 AM. Hajj season (varying dates based on the Islamic calendar) creates peak demand in Jeddah as millions of pilgrims pass through the city.

Kitchen team dynamics — Jeddah kitchens are among the most multicultural workplaces in the world. A typical hotel kitchen brigade might include chefs from India, the Philippines, Egypt, Pakistan, Sri Lanka, Morocco, France, and Italy working side by side. Communication is predominantly in English, though Arabic and Hindi/Urdu are commonly used. Successful chefs in this environment demonstrate cultural sensitivity, patience with language barriers, and the ability to lead diverse teams respectfully.

Halal requirements — all food served in Saudi Arabia must be halal, meaning no pork products and all meat must be slaughtered according to Islamic guidelines. Alcohol is prohibited in Saudi Arabia, which impacts sauce work, pastry, and bar-related F&B operations. Chefs must adapt recipes that traditionally use wine, spirits, or pork-derived ingredients (including certain gelatin, stock cubes, and flavoring agents). This constraint drives culinary creativity and is considered a skill-building experience by many international chefs.

Dress code and workplace norms — standard chef whites are worn in all professional kitchens. Outside the kitchen, modest dress is expected. Prayer times are observed, with Muslim kitchen staff taking short breaks for prayers. During Ramadan, non-fasting staff should eat and drink discreetly out of respect for fasting colleagues. These cultural norms are straightforward to navigate and most international chefs adapt quickly.

Visa and Work Permit Guide for Chefs

Chefs require valid employment visas to work in Jeddah. The Saudi hospitality sector has streamlined visa processes to address the demand for qualified culinary professionals.

Standard employment visa — your employer handles the visa process entirely. This involves the employer obtaining a block visa from the Ministry of Human Resources, issuance of a work visa number, your visit to the Saudi Embassy or consulate in your home country for visa stamping, entry to Saudi Arabia, medical examination (blood tests, chest X-ray), fingerprinting at the Jawazat (passport office), and issuance of your iqama (residency card). The process takes 3-6 weeks from job offer acceptance. Large hotel chains and catering companies like SCC have dedicated PRO (Public Relations Officer) departments that manage the entire process efficiently.

Hospitality sector visa advantages — the Saudi government has prioritized hospitality sector hiring to support Vision 2030 tourism targets. This means visa processing for hospitality roles, including chef positions, often benefits from expedited timelines compared to other sectors. Some employers can arrange temporary work permits that allow chefs to start working while full iqama processing continues.

Document requirements specific to chefs — beyond standard documents (attested educational certificates, passport, photos, police clearance), chef positions may require attested culinary school diplomas, food safety certifications, and letters confirming previous employment from hotels or restaurant groups. Some luxury hotel employers request portfolio documentation including menus you have created, awards received, and media coverage of your culinary work.

Contract considerations — Saudi labor law mandates a two-year initial contract for foreign workers, with a 90-day probation period. End-of-service gratuity (half month salary per year for years 1-5, one full month per year thereafter) is legally guaranteed. Employers must provide health insurance and are typically responsible for visa costs. Chefs should negotiate accommodation, meals, and flight provisions as part of their employment contract, as these benefits vary between employers and are not legally mandated beyond basic requirements.

Jeddah-Tailored Chef Resume Section

Professional Summary

Creative and operationally disciplined Executive Sous Chef with 9+ years of progressive culinary experience across luxury hotel and fine dining environments in the GCC and Europe. Currently based in Jeddah with a valid Saudi iqama. Specialized in contemporary Mediterranean and modern Arabic cuisine with deep expertise in Red Sea seafood preparation, halal kitchen management, and high-volume banqueting operations serving 1,500+ covers. Proven track record of maintaining food costs below 28%, achieving 94%+ guest satisfaction scores, and developing kitchen teams of 25+ across multiple outlets. HACCP and ServSafe certified with comprehensive understanding of SFDA regulations and Saudi halal compliance requirements.

Work Experience

Executive Sous Chef — Park Hyatt Jeddah - Marina, Club & Spa (Jeddah, Saudi Arabia)

April 2022 - Present

• Oversee daily kitchen operations across 3 dining outlets and banqueting facilities, managing a brigade of 28 chefs producing 800+ covers daily with consistent quality standards achieving 95% guest satisfaction on post-dining surveys
• Developed the seasonal Red Sea seafood menu for the signature restaurant, sourcing hamour, sheri, and local prawns from Jeddah Fish Market and Red Sea suppliers, resulting in a 22% increase in restaurant revenue and feature coverage in Destination Jeddah magazine
• Reduced food cost from 32% to 27.5% over 18 months by implementing precise portioning systems, supplier renegotiations with 6 key vendors, and a waste tracking program that cut daily food waste by 35%
• Led the culinary team for 45+ VIP banquet events including Saudi National Day celebrations, Ramadan iftar galas for 600+ guests, and corporate gala dinners, receiving zero service complaints and 3 commendation letters from the General Manager
• Designed and implemented the Ramadan dining program featuring traditional Hijazi iftar dishes and contemporary suhoor concepts, driving a 40% increase in restaurant bookings during Ramadan compared to the previous year

Chef de Partie (Senior) — Rosewood Jeddah (Jeddah, Saudi Arabia)

September 2019 - March 2022

• Managed the fish and grill section of the hotel's signature restaurant, preparing 120+ covers nightly with specialization in whole-fish presentations, Arabic-spiced grilling techniques, and live cooking station management during themed dining nights
• Created 18 new dishes for the seasonal menu rotation program using locally sourced Saudi ingredients including Taif roses, Madinah dates, and Al Jouf olive oil, with 6 dishes adopted as permanent menu additions based on guest feedback scores above 4.7/5
• Trained and mentored 5 commis chefs and 2 demi chef de parties, implementing structured daily skills assessments and weekly technique workshops that improved section productivity by 20% and reduced plate return rates to under 1%
• Maintained section food cost at 26% against a 29% target through precise butchery, creative use of trim and offcuts in staff meals and amuse-bouche preparations, and weekly inventory reconciliation processes

Jeddah-Specific Cover Letter Guidance

When applying for chef positions in Jeddah, your cover letter should immediately address three key concerns that Saudi hospitality employers prioritize: your halal kitchen competency, your ability to work in a multicultural kitchen brigade, and your understanding of the Saudi dining market's unique characteristics. Open with a specific reference to the property or restaurant you are applying to, mentioning a recent menu concept, dining review, or culinary event that demonstrates you have researched the operation rather than sending a generic application.

Detail your halal kitchen experience explicitly. Explain how you have adapted recipes to comply with halal requirements, your approach to ingredient verification, and your experience managing kitchens where alcohol is not used in cooking. If you have experience with traditional Arabic or Hijazi cuisine, describe specific dishes and techniques. Saudi employers value chefs who show respect for and interest in local culinary traditions rather than those who view halal compliance as merely a restriction.

Address the practical logistics clearly. State your current location, visa status, availability to start, and any notice period requirements. If you can provide references from GCC-based hotel general managers or F&B directors, mention this. Close by expressing genuine enthusiasm for contributing to Jeddah's growing culinary reputation and your interest in the specific opportunities the city presents, whether that is the Red Sea resort developments, the expanding independent restaurant scene, or the scale of operations during Hajj season.