Company Description Narcissus Hotels & Resorts is a Saudi luxury hospitality brand that blends authentic Arabian heritage with refined service standards to deliver exceptional accommodation and leisure experiences. The group operates high-end properties including Narcissus Riyadh, a sophisticated urban destination in the capital, and Narcissus Obhur, a luxury beachfront resort in North Jeddah focused on relaxation and privacy. It also manages Narcissus Al Hamra, a refined hotel known for its prime location and facilities for events, meetings, and tranquil stays. Across all properties, the brand is committed to service excellence, innovation, and long-term guest relationships, aligned with the Kingdom’s vision for tourism and hospitality growth. Team members join an environment that values elegance, attention to detail, and consistent quality.
Role Description The Garde Manger Chef is a full-time, on-site role based in the Riyadh Region at Narcissus Hotel and Residence. This role is responsible for overseeing all cold kitchen operations, including the preparation and presentation of salads, canapés, cold appetizers, terrines, pâtés, and buffet displays in line with the hotel’s luxury standards. The Garde Manger Chef plans daily mise en place, ensures proper storage and labeling of ingredients, and maintains strict food safety and hygiene practices. The role involves coordinating with the Executive Chef and other kitchen sections to support menu development, banqueting, and special events. The Garde Manger Chef also trains and guides team members, controls waste and inventory, and contributes creative ideas to enhance the guest dining experience.
Qualifications
Strong Food Preparation and Culinary Skills, with demonstrated expertise in cold kitchen and buffet presentation. Proven Cooking experience in high-end hotels, resorts, or fine dining establishments, with knowledge of international and regional cuisine. Solid understanding of Food & Beverage operations, including portion control, cost awareness, and menu execution. Effective Communication skills for coordinating with kitchen and service teams and providing clear guidance to staff. Formal culinary education or professional certification preferred; equivalent hands-on experience in a garde manger role considered. Knowledge of food safety standards, HACCP practices, and proper storage and handling of ingredients. Ability to work in a fast-paced environment, manage multiple tasks, and maintain high quality under pressure. Strong attention to detail, creativity in presentation, and commitment to guest satisfaction.