Rice Section Chef

Company Description GM GROUP is a diversified hospitality organization operating in Saudi Arabia, with a focus on high-quality food service and guest experience. The group manages a range of dining concepts and kitchens, offering growth opportunities for culinary professionals who value consistency and innovation. GM GROUP emphasizes professional standards, teamwork, and continuous improvement in kitchen operations. Team members benefit from structured processes, clear roles, and a supportive environment that encourages skill development and long-term careers in the culinary field.Role Description The Rice Section Chef is a full-time, on-site role based in Saudi Arabia, responsible for preparing and cooking a variety of rice dishes to consistent quality and presentation standards. This role oversees mise en place for the rice section, including ingredient preparation, portioning, and monitoring stock levels. The Rice Section Chef follows recipes and kitchen guidelines, ensures proper use of equipment, and maintains high standards of food safety, hygiene, and sanitation. Daily tasks include coordinating with other chefs and kitchen staff to support smooth service, managing cooking times to meet order demands, and assisting with menu development and improvements for rice-based dishes. The role may also involve training junior team members, reducing waste, and contributing to cost control within the section.Qualifications Strong experience in preparing, cooking, and presenting rice dishes, preferably in a professional or high-volume kitchen.Knowledge of food safety, hygiene standards, and proper kitchen sanitation practices.Ability to manage time, prioritize tasks during busy service periods, and coordinate with other kitchen sections.Skill in following recipes accurately while maintaining consistency in taste, texture, and portion sizes.Capability to work standing for extended periods and handle kitchen equipment safely.Previous experience as a line cook, commis chef, or chef de partie in a rice or hot kitchen section is an advantage.Basic understanding of inventory management, portion control, and waste reduction.Effective communication skills and a cooperative approach to working within a multicultural team.Willingness to work shifts, weekends, and holidays as required by kitchen operations.Culinary training or certification from a recognized institution is preferred but not mandatory.