وظائف شيف حلويات - المنطقة الشرقية السعودية

<div dir="rtl"><h3 >About the Role</h3> <p >Habeeb Trading Company is looking for a <strong >Pastry Chef</strong> to join its team in Hafr Al-Batin, Eastern Province. This role focuses on preparing, producing, packaging, and presenting a variety of Eastern and Western sweets, ensuring the highest standards of quality and cleanliness. The role requires practical experience of two to five years in the field of pastry making.</p> <h3 >Key Responsibilities</h3> <ul > <li >Prepare and maintain pastry production equipment and machines, ensuring cleanliness and readiness for operation.</li> <li >Prepare pastry ingredients accurately, including semolina, flour, sugar, ghee, cheese, nuts, chocolate, and spices, mixing them in specified ratios manually or using mixers.</li> <li >Perform doughing, fermentation, and preparation of various fillings.</li> <li >Prepare decoration materials such as sugar work and creams.</li> <li >Shape pastries by pouring or sculpting, and decorate them using artistic techniques matching required colors and patterns.</li> <li >Display finished pastries attractively in display cases and ensure proper preservation.</li> </ul> <h3 >Qualifications and Experience</h3> <ul > <li >Practical experience of no less than <strong >two to five years</strong> in the field of Eastern and Western pastries.</li> <li >Extensive knowledge of pastry ingredients, preparation methods, and shaping techniques.</li> <li >Ability to operate pastry production equipment efficiently.</li> <li >Commitment to hygiene and food safety standards.</li> </ul> <h3 >Required Skills</h3> <ul > <li >Accuracy and attention to detail in measuring ingredients and shaping pastries.</li> <li >Artistic decorating and attractive product presentation skills.</li> <li >Ability to work in a team and adhere to schedules.</li> <li >Organizational skills for managing ingredients and equipment.</li> </ul> <h3 >Job Details and Location</h3> <p >This full-time position is in <strong >Hafr Al-Batin, Eastern Province</strong>, within Habeeb Trading Company. The work environment requires adherence to high quality and productivity standards. The salary for this position is <strong >not disclosed</strong>.</p> <h3 >How to Apply</h3> <p >If you have the required experience and skills and are looking to join a team specialized in confectionery production, we invite you to apply for this opportunity at Habeeb Trading Company.</p></div>

<p>Prepare and cook menu items according to standard recipes and presentation guidelines. Assist the Chef de Partie in the daily operation of the Hot Kitchen. Ensure all food is prepared and served in accordance with company quality standards. Maintain high levels of cleanliness, sanitation, and food safety in compliance with HACCP requirements. Monitor food quality, portion control, and minimise waste. Ensure proper storage, labelling, and rotation of food items (FIFO). Maintain adequate stock levels and report shortages to the Chef de Partie. Support buffet preparation, la carte service, banquets, and catering operations as required. Operate kitchen equipment safely and report any maintenance issues. Assist with receiving and inspecting food deliveries when required. Work effectively with the kitchen team to ensure smooth service during busy periods. Follow all company policies, health and safety procedures, and grooming standards.</p><p><strong>Desired Candidate Profile</strong></p><p>Minimum of 3 4 years' experience as a Demi Chef or Commis Chef in a hotel, resort, or international cuisine. Knowledge of food safety standards, HACCP, and kitchen hygiene. Ability to work under pressure in a fast-paced environment. Good communication and teamwork skills. Flexible to work shifts, weekends, and public holidays.</p><p>Positive attitude with a commitment to quality and guest satisfaction. Preferred nationalities: Indian, Sri Lankan, Syrian, or Turkish. Excellent team collaboration, communication, and time-management skills.</p>

<h3 >About the Role</h3> <p >Grand Hyatt Al Khobar Hotel And Residences is seeking a dedicated and skilled <strong >Sushi Sous Chef</strong> to join its culinary team. This full-time position is based in Al Khobar, within the Eastern region, and offers an opportunity to contribute to a high-standard kitchen operation.</p> <h3 >Role Purpose and Context</h3> <p >The Sushi Sous Chef will play a crucial role in assisting the Chef de Cuisine with the management of the assigned kitchen operation. This position is integral to ensuring the kitchen functions as a successful independent profit center, with a primary focus on delivering maximum guest satisfaction through effective operational oversight.</p> <h3 >Key Responsibilities</h3> <ul > <li >Assist the Chef de Cuisine in the comprehensive management of the assigned kitchen operation.</li> <li >Contribute to the strategic planning and organization of daily kitchen activities.</li> <li >Direct and supervise kitchen staff to ensure smooth and efficient service delivery.</li> <li >Implement and maintain control measures for kitchen administration and operational standards.</li> <li >Ensure the consistent delivery of high-quality sushi and related dishes, prioritizing guest satisfaction at all times.</li> </ul> <h3 >Experience and Qualifications</h3> <p >Candidates for the Sushi Sous Chef position should possess relevant culinary experience, specifically within a sushi kitchen environment. A minimum of <strong >2 to 5 years of professional experience</strong> in a similar role is required, demonstrating a solid understanding of sushi preparation techniques and kitchen management principles.</p> <h3 >Work Environment</h3> <p >This is a <strong >full-time</strong> role based at the Grand Hyatt Al Khobar Hotel And Residences in Al Khobar. The successful candidate will work within a dynamic hotel kitchen environment, contributing to a team dedicated to culinary excellence and exceptional guest service.</p> <h3 >Application Process</h3> <p >Interested applicants who meet the specified requirements are encouraged to apply. Further details regarding the application process will be provided upon inquiry.</p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><b>Job Description</b></p><p><br></p><p>The Chef De Cuisine leads the culinary team in delivering exceptional dining experiences All main kitchen Department. This role combines hands-on culinary expertise with strong leadership to ensure the highest standards of food quality, presentation, and service.</p><p><br></p><p>lead our culinary team in delivering exceptional Middle Eastern cuisine for large-scale events,</p><p><br></p><p>The ideal candidate will have expertise in fine dining, International, Mediterranean, GCC, Seafood, buffet, garde manger as well traditional and modern Arabic dishes, including Ozi, Hot and cold mezze&nbsp; a variety of rice-based dishes, and other regional specialties.</p><p><br></p><p>&nbsp;</p><p><br></p><p><br></p><p><b>Qualifications</b></p><p><br></p><p>**QUALIFICATIONS**</p><p><br></p><p>**Required Experience &amp; Expertise:**</p><p><br></p><p>Minimum 8+ years of professional culinary experience in fine dining, banqueting, and large-scale event catering</p><p>Proven expertise in Middle Eastern, Mediterranean, and international cuisines, including traditional Arabic dishes (Ozi, Kabsa, Mansaf, mezze, and rice-based specialties)</p><p>Advanced proficiency in seafood, meat, poultry preparation, and complex sauce-making techniques</p><p>Demonstrated experience managing high-volume kitchen operations and leading culinary teams in luxury hospitality environments</p><p>**Leadership &amp; Team Management:**</p><p><br></p><p>Proven ability to lead, train, and motivate diverse culinary teams with strong interpersonal and communication skills</p><p>Experience supervising senior chefs, line cooks, and kitchen assistants while fostering a positive work environment</p><p>Proficiency in staff scheduling, performance evaluation, and professional development</p><p>**Technical Culinary Skills:**</p><p><br></p><p>Advanced cooking methods including sous-vide, smoking, grilling, poaching, and modern plating techniques</p><p>Expertise in menu development, recipe creation, and SOP documentation</p><p>Strong knowledge of food safety, HACCP compliance, and sanitation standards</p><p>Proficiency in cost control, inventory management, and yield optimization</p><p>**Operational &amp; Administrative:**</p><p><br></p><p>Ability to read and interpret Banquet Event Orders (BEOs) and translate them into precise execution timelines</p><p>Experience with kitchen workflow management, crisis resolution, and problem-solving under pressure</p><p>Proficiency in Microsoft Office applications and hotel management systems</p><p>Fluent English (reading, writing, and speaking) for effective communication</p><p>**Personal Attributes:**</p><p><br></p><p>Exceptional organizational and time management skills with ability to remain calm during peak service periods</p><p>Strong attention to detail in food presentation and quality consistency</p><p>Commitment to sustainable practices and guest-centric service excellence</p><p>Physical stamina to work extended hours in a fast-paced kitchen environment</p><p>**Preferred Qualifications:**</p><p><br></p><p>Culinary degree or professional certification from recognized culinary institution</p><p>Experience in Michelin-starred or award-winning fine dining establishments</p><p>Knowledge of molecular gastronomy and contemporary culinary trends</p><p>Familiarity with ACCOR and Mövenpick brand standards and quality assurance protocols</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li><br></li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>The Chef De Cuisine leads the culinary team in delivering exceptional dining experiences All main kitchen Department. This role combines hands-on culinary expertise with strong leadership to ensure the highest standards of food quality, presentation, and service. lead our culinary team in delivering exceptional Middle Eastern cuisine for large-scale events, The ideal candidate will have expertise in fine dining, International, Mediterranean, GCC, Seafood, buffet, garde manger as well traditional and modern Arabic dishes, including Ozi, Hot and cold mezze a variety of rice-based dishes, and other regional specialties.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Minimum 8+ years of professional culinary experience in fine dining, banqueting, and large-scale event catering</li><li>Proven expertise in Middle Eastern, Mediterranean, and international cuisines, including traditional Arabic dishes (Ozi, Kabsa, Mansaf, mezze, and rice-based specialties)</li><li>Advanced proficiency in seafood, meat, poultry preparation, and complex sauce-making techniques</li><li>Demonstrated experience managing high-volume kitchen operations and leading culinary teams in luxury hospitality environments</li><li>Proven ability to lead, train, and motivate diverse culinary teams with strong interpersonal and communication skills</li><li>Experience supervising senior chefs, line cooks, and kitchen assistants while fostering a positive work environment</li><li>Proficiency in staff scheduling, performance evaluation, and professional development</li><li>Advanced cooking methods including sous-vide, smoking, grilling, poaching, and modern plating techniques</li><li>Expertise in menu development, recipe creation, and SOP documentation</li><li>Strong knowledge of food safety, HACCP compliance, and sanitation standards</li><li>Proficiency in cost control, inventory management, and yield optimization</li><li>Ability to read and interpret Banquet Event Orders (BEOs) and translate them into precise execution timelines</li><li>Experience with kitchen workflow management, crisis resolution, and problem-solving under pressure</li><li>Proficiency in Microsoft Office applications and hotel management systems</li><li>Fluent English (reading, writing, and speaking) for effective communication</li><li>Exceptional organizational and time management skills with ability to remain calm during peak service periods</li><li>Strong attention to detail in food presentation and quality consistency</li><li>Commitment to sustainable practices and guest-centric service excellence</li><li>Physical stamina to work extended hours in a fast-paced kitchen environment</li><li>Culinary degree or professional certification from recognized culinary institution</li><li>Experience in Michelin-starred or award-winning fine dining establishments</li><li>Knowledge of molecular gastronomy and contemporary culinary trends</li><li>Familiarity with ACCOR and M venpick brand standards and quality assurance protocols</li></ul><p></p></section>

<h3 >About the Role</h3> <p >Kempinski Hotels is seeking an experienced <strong >Executive Chef</strong> to lead kitchen and stewarding operations in Al Khobar, Eastern, Saudi Arabia. This full-time position requires a professional with 5-10 years of relevant experience, focusing on maintaining high culinary standards and operational efficiency within a luxury hotel environment.</p> <h3 >Role Overview</h3> <p >The Executive Chef is responsible for the comprehensive management of all kitchen and stewarding operations. This includes a strong emphasis on upholding stringent hygienic standards, staff development, and ensuring the consistent preparation and presentation of food products that meet and exceed guest expectations. The role involves strategic planning and operational oversight to achieve departmental objectives.</p> <h3 >Key Responsibilities</h3> <ul > <li >Manage all functions of the Food Production and Stewarding operations to achieve optimal departmental profit.</li> <li >Plan and organize successful Food and Beverage activities within the hotel and for external events, in collaboration with the Director of Food and Beverage.</li> <li >Maintain an up-to-date file of hotel policies and procedures relevant to kitchen and stewarding operations.</li> <li >Participate in the preparation of the hotel's revenue plan and marketing programmes.</li> <li >Determine minimum and maximum stock levels for all food, material, and equipment in coordination with the Finance Director.</li> <li >Assist the Finance department in the preparation and management of the kitchen and stewarding department’s budget.</li> </ul> <h3 >Team Leadership and Development</h3> <ul > <li >Collaborate with the People Services Manager to ensure productive departmental staff performance.</li> <li >Plan for future staffing needs within the kitchen department.</li> <li >Ensure training needs analysis for Kitchen staff is carried out and appropriate training programmes are designed and implemented.</li> <li >Conduct probation and formal performance appraisals in line with company guidelines.</li> <li >Maintain up-to-date staff records and approve leave requests.</li> <li >Coach, counsel, and discipline staff, providing constructive feedback to enhance performance.</li> </ul> <h3 >Operational Standards and Compliance</h3> <ul > <li >Demonstrate awareness of Occupational Health &amp; Safety (OH&amp;S) policies and procedures, ensuring all operations are conducted safely and within guidelines.</li> <li >Adhere to occupational, health, and safety legislation, policies, and procedures, and ensure all direct reports do the same.</li> <li >Be familiar with property safety, first aid, fire, and emergency procedures, and operate equipment safely and sensibly.</li> <li >Initiate action to correct hazardous situations and notify supervisors of potential dangers.</li> <li >Implement and practice HACCP (Hazard Analysis and Critical Control Points) standards throughout kitchen operations.</li> <li >Log security incidents and accidents in accordance with hotel requirements.</li> </ul> <h3 >Candidate Profile</h3> <ul > <li >A minimum of <strong >5-10 years of experience</strong> in a similar executive culinary leadership role, preferably within a luxury hotel setting.</li> <li >Proven ability to manage comprehensive kitchen and stewarding operations, with a focus on hygiene and quality.</li> <li >Strong understanding of financial management, budgeting, and stock control within a culinary context.</li> <li >Demonstrated leadership skills in staff training, performance management, and team development.</li> <li >In-depth knowledge of hygiene standards, OH&amp;S regulations, and HACCP implementation.</li> </ul>

<p>Manage all kitchen operations including Stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer s expectations. Manage all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit. Plan and organize with the Director of Food and Beverage successful Food and Beverage activities in the hotel and abroad. Keep an up-dated hotel policies and procedures file. Work with the People Services Manager to ensure the departmental performance of staff is productive. Plan for future staffing needs. Ensure training needs analysis of Kitchen staff is carried out and training programmes are designed and implemented to meet needs (in collaboration with the Training Manager where applicable). Conduct probation and formal performance appraisal in line with company guidelines. Maintain up to date staff records and approves leave requests. Coach, counsel and discipline staff, providing constructive feedback to enhance performance. Participate in the preparation of the hotel's revenue plan and marketing programmes. Determine with the Finance Director the minimum and maximum stocks of all food, material and equipment. Work with Finance in the preparation and management of the department s budget. Demonstrate awareness of OH&amp;S policies and procedures and ensure all procedures are conducted safely and within OH&amp;S guidelines and ensure all direct reports do the same. Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures. Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly. Initiate action to correct a hazardous situation and notify supervisors of potential dangers. Log security incidents and accidents in accordance with hotel requirements. Implement and practice HACCP. Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.</p>

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<div dir="rtl"><h3 >نبذة عن الدور</h3> <p >تبحث شركة كلاي توب عن <strong >محضر أطعمة باردة</strong> للانضمام إلى فريقها في المنطقة الشرقية، بمدينة الخبر. يركز هذا الدور على إعداد الأطعمة الباردة وفقًا للمعايير المحددة، مع الحفاظ على نظافة المطبخ وسلامة الأغذية. يتطلب الدور خبرة تتراوح بين 0-1 سنة في مجال ذي صلة.</p> <h3 >المهام والمسؤوليات الرئيسية</h3> <ul > <li >تحديد الأدوات والمواد والمستلزمات المطلوبة لإعداد الأطعمة الباردة، وضمان توافرها عند الحاجة إليها.</li> <li >إعداد الأطعمة الباردة بدقة وفقًا لخطط العمل والجداول الزمنية الموضوعة.</li> <li >توفير معلومات دقيقة تتعلق بالأطعمة والمكونات والأسعار عند الطلب.</li> <li >الالتزام التام بجميع الإجراءات والسياسات المتعلقة بإعداد الأطعمة، والمحافظة على قواعد وسياسات السلامة العامة.</li> <li >المحافظة على نظافة المطبخ وأماكن تحضير الطعام ومناطق الخدمات، بما يتوافق مع السياسات والإجراءات التنظيمية المعتمدة.</li> </ul> <h3 >المؤهلات والخبرات</h3> <ul > <li >خبرة تتراوح بين 0-1 سنة في تحضير الأطعمة، ويفضل أن تكون في مجال الأطعمة الباردة.</li> <li >القدرة على تحديد الأدوات والمواد والمستلزمات اللازمة للعمل.</li> <li >معرفة جيدة بإجراءات السلامة الغذائية والنظافة في المطبخ.</li> </ul> <h3 >بيئة العمل</h3> <p >هذه الوظيفة بدوام كامل في مدينة الخبر بالمنطقة الشرقية. سيعمل المرشح ضمن فريق عمل متخصص في بيئة مطبخ احترافية.</p> <h3 >طبيعة العمل</h3> <p >يتطلب الدور الالتزام بالجداول الزمنية وخطط العمل المحددة، مع التركيز على الجودة والنظافة في جميع مراحل تحضير الطعام.</p> <h3 >التقديم</h3> <p >للمهتمين بالانضمام إلى فريق عمل شركة كلاي توب، يرجى التقديم لهذه الوظيفة.</p></div>

<p>We are looking for a creative and talented Pastry Chef to join our distinguished team. You will be responsible for preparing and designing a variety of delicious and attractive desserts that meet the highest standards of quality and creativity. If you are passionate about the art of pastry making and have experience in this field, we invite you to apply.<br><br><strong>Chef Duties and Responsibilities:</strong><br><br>* Innovating and developing new dessert recipes.<br>* Preparing and decorating cakes, pastries, and Eastern and Western desserts.<br>* Ensuring the quality of ingredients used and maintaining hygiene and food safety standards.<br>* Managing raw material inventory and assisting with supply orders.<br>* Working within a team to achieve production goals and customer satisfaction.</p>

<p>Le Caf - SOUS CHEF PASTRY Precision, patience, and a passion for pastry. Every detail shows on the plate. LE CAF LPM A casual neighbourhood destination where French Riviera spirit meets everyday city life. Good food, warm people, and the simple things done beautifully. Nothing overcomplicated. Everything just right.</p><p>ROLE You support the Head Pastry Chef in running the pastry section - maintaining quality, developing the team, and stepping up to lead when needed. You own daily production from viennoiserie to plated desserts, keeping it consistent, cost-aware, and true to Le Caf LPM standards.</p><p>IMPACTS Pastry Techniques: Classic and contemporary pastry techniques are your foundation - executed with precision, care, and a refined eye for presentation. Leadership: You motivate and develop the pastry team, maintain discipline during service, and lead the section confidently when the Head Pastry Chef is absent. Production, Storage &amp; Shelf Life: You plan daily production, monitor shelf life, maintain FIFO and labelling, and ensure freezing and defrosting procedures are followed without exception. Hygiene &amp; Quality: Every item meets the standard for taste, texture, and presentation. The section is clean, safe, and compliant. Cost &amp; Inventory: You monitor stock, manage portion control, and reduce waste. You keep quality high without losing sight of cost. This is a guide, not a ceiling. As Le Caf LPM grows, so might your role. Flexibility is part of our DNA: every team member may be asked to support another department when the business needs it. We trust you ll bring the same care to everything you do. REPORT TO Head Chef / Head Pastry Chef</p><p><strong>Desired Candidate Profile</strong></p><p>EXPERIENCE 5-7 years of pastry experience, with at least 2-3 years as a Sous Chef or senior pastry cook in a fine dining or upscale restaurant. Strong knowledge of viennoiserie, doughs, creams, chocolate, fillings, shelf life, storage, and allergen controls. English is a must. French or another European language, even better.</p>

<p>Le Caf - SOUS CHEF PASTRY Precision, patience, and a passion for pastry. Every detail shows on the plate. LE CAF LPM A casual neighbourhood destination where French Riviera spirit meets everyday city life. Good food, warm people, and the simple things done beautifully. Nothing overcomplicated. Everything just right.</p><p>PROFILE Precise. Creative. Quietly excellent.</p><p>ROLE You support the Head Pastry Chef in running the pastry section - maintaining quality, developing the team, and stepping up to lead when needed. You own daily production from viennoiserie to plated desserts, keeping it consistent, cost-aware, and true to Le Caf LPM standards.</p><p>EXPERIENCE 5-7 years of pastry experience, with at least 2-3 years as a Sous Chef or senior pastry cook in a fine dining or upscale restaurant. Strong knowledge of viennoiserie, doughs, creams, chocolate, fillings, shelf life, storage, and allergen controls. English is a must. French or another European language, even better.</p><p>IMPACTS Pastry Techniques: Classic and contemporary pastry techniques are your foundation - executed with precision, care, and a refined eye for presentation. Leadership: You motivate and develop the pastry team, maintain discipline during service, and lead the section confidently when the Head Pastry Chef is absent. Production, Storage &amp; Shelf Life: You plan daily production, monitor shelf life, maintain FIFO and labelling, and ensure freezing and defrosting procedures are followed without exception. Hygiene &amp; Quality: Every item meets the standard for taste, texture, and presentation. The section is clean, safe, and compliant. Cost &amp; Inventory: You monitor stock, manage portion control, and reduce waste. You keep quality high without losing sight of cost. This is a guide, not a ceiling. As Le Caf LPM grows, so might your role. Flexibility is part of our DNA: every team member may be asked to support another department when the business needs it. We trust you ll bring the same care to everything you do.</p><p>REPORT TO Head Chef / Head Pastry Chef</p>

An experienced Pastry Chef (2-5 years experience in baking) required for our Cafe based in Khobar. The candidate will be given an intensive training to follow existing recipes from our Central Kitchen in Bahrain.&nbsp;<div><br></div><div>Our menu range includes: Pancakes, Crepes, Waffle, Cookies, Brownies, Cakes, Creams, Custard fillings.</div><div><br></div><div>Responsibilities include:</div><div><div data-bfc="" class="" data-ved="2ahUKEwjijcD8pv-VAxV5dqQEHfuSLm4Qi4wTegoIAggACAAIDRAB" data-hveid="CAIIAAgACA0QAQ" data-copy-service-computed-style="font-family: &quot;Google Sans&quot;, Arial, sans-serif; font-size: 16px; font-weight: 400; margin: 0px; text-decoration: none; border-bottom: 0px rgb(10, 10, 10);" style="font-family: &quot;Google Sans&quot;, Arial, sans-serif; font-size: 16px; margin: 0px; border-bottom: 0px rgb(10, 10, 10);"><li class="Z1qcYe" data-sfc-cp="" jsaction="" jscontroller="oSLmPe#HokZ0d" data-sfc-root="ep" jsuid="SG8iGd_11" data-hveid="CAIIAAgACA0QAg" data-complete="true" data-copy-service-computed-style="font-family: &quot;Google Sans&quot;, Arial, sans-serif; font-size: 16px; font-weight: 400; margin: 0px 0px 12px; text-decoration: none; border-bottom: 0px rgb(10, 10, 10);" style="margin: 0px 0px 12px; border-bottom: 0px rgb(10, 10, 10);"><span class="iNqyIf" data-sfc-cp="" jsaction="" jscontroller="KdQfFc#d5Qebf" data-sfc-root="ep" jsuid="SG8iGd_12" data-complete="true" data-copy-service-computed-style="font-family: &quot;Google Sans&quot;, Arial, sans-serif; font-size: 16px; font-weight: 400; margin: 0px; text-decoration: none; border-bottom: 0px rgb(10, 10, 10);" style="margin: 0px; border-bottom: 0px rgb(10, 10, 10);"><span class="rQesXe MPyX" data-sfc-cp="" jsaction="" jscontroller="tP2kf#s32ZS" data-sfc-root="ep" jsuid="SG8iGd_13" data-complete="true" data-copy-service-computed-style="font-family: &quot;Google Sans&quot;, Arial, sans-serif; font-size: 16px; font-weight: 700; margin: 0px; text-decoration: none; border-bottom: 0px rgb(10, 10, 10);" style="font-weight: 700; margin: 0px; border-bottom: 0px rgb(10, 10, 10);">Baking and Production:<!--TgQPHd|||[]--></span>&nbsp;Follow the standard recipes and prepare a wide variety of goods, such as cakes, cookies, pastries, and artisanal breads using precise measurements.<!--TgQPHd|||[]--></span><!--TgQPHd|||[]--></li></div><div data-bfc="" class="" data-ved="2ahUKEwjijcD8pv-VAxV5dqQEHfuSLm4Qi4wTegoIAggACAAIDRAD" data-hveid="CAIIAAgACA0QAw" data-copy-service-computed-style="font-family: &quot;Google Sans&quot;, Arial, sans-serif; font-size: 16px; font-weight: 400; margin: 0px; text-decoration: none; border-bottom: 0px rgb(10, 10, 10);" style="font-family: &quot;Google Sans&quot;, Arial, sans-serif; font-size: 16px; margin: 0px; border-bottom: 0px rgb(10, 10, 10);"><li class="Z1qcYe" data-sfc-cp="" jsaction="" jscontroller="oSLmPe#HokZ0d" data-sfc-root="ep" jsuid="SG8iGd_14" data-hveid="CAIIAAgACA0QBA" data-complete="true" data-copy-service-computed-style="font-family: &quot;Google Sans&quot;, Arial, sans-serif; font-size: 16px; font-weight: 400; margin: 0px 0px 12px; text-decoration: none; border-bottom: 0px rgb(10, 10, 10);" style="margin: 0px 0px 12px; border-bottom: 0px rgb(10, 10, 10);"><span class="rQesXe MPyX" data-sfc-cp="" jsaction="" jscontroller="tP2kf#s32ZS" data-sfc-root="ep" jsuid="SG8iGd_1c" data-complete="true" data-copy-service-computed-style="font-family: &quot;Google Sans&quot;, Arial, sans-serif; font-size: 16px; font-weight: 700; margin: 0px; text-decoration: none; border-bottom: 0px rgb(10, 10, 10);" style="font-weight: 700; margin: 0px; border-bottom: 0px rgb(10, 10, 10);">Inventory Management:<!--TgQPHd|||[]--></span> Monitor stock levels, order ingredients within budget, and oversee waste management.</li><li class="Z1qcYe" data-sfc-cp="" jsaction="" jscontroller="oSLmPe#HokZ0d" data-sfc-root="ep" jsuid="SG8iGd_14" data-hveid="CAIIAAgACA0QBA" data-complete="true" data-copy-service-computed-style="font-family: &quot;Google Sans&quot;, Arial, sans-serif; font-size: 16px; font-weight: 400; margin: 0px 0px 12px; text-decoration: none; border-bottom: 0px rgb(10, 10, 10);" style="margin: 0px 0px 12px; border-bottom: 0px rgb(10, 10, 10);"><span class="rQesXe MPyX" data-sfc-cp="" jsaction="" jscontroller="tP2kf#s32ZS" data-sfc-root="ep" jsuid="SG8iGd_1f" data-complete="true" data-copy-service-computed-style="font-family: &quot;Google Sans&quot;, Arial, sans-serif; font-size: 16px; font-weight: 700; margin: 0px; text-decoration: none; border-bottom: 0px rgb(10, 10, 10);" style="font-weight: 700; margin: 0px; border-bottom: 0px rgb(10, 10, 10);">Team Supervision:<!--TgQPHd|||[]--></span> Train, mentor, and coordinate junior kitchen staff and baking assistants</li><li class="Z1qcYe" data-sfc-cp="" jsaction="" jscontroller="oSLmPe#HokZ0d" data-sfc-root="ep" jsuid="SG8iGd_14" data-hveid="CAIIAAgACA0QBA" data-complete="true" data-copy-service-computed-style="font-family: &quot;Google Sans&quot;, Arial, sans-serif; font-size: 16px; font-weight: 400; margin: 0px 0px 12px; text-decoration: none; border-bottom: 0px rgb(10, 10, 10);" style="margin: 0px 0px 12px; border-bottom: 0px rgb(10, 10, 10);"><span class="rQesXe MPyX" data-sfc-cp="" jsaction="" jscontroller="tP2kf#s32ZS" data-sfc-root="ep" jsuid="SG8iGd_1i" data-complete="true" data-copy-service-computed-style="font-family: &quot;Google Sans&quot;, Arial, sans-serif; font-size: 16px; font-weight: 700; margin: 0px; text-decoration: none; border-bottom: 0px rgb(10, 10, 10);" style="font-weight: 700; margin: 0px; border-bottom: 0px rgb(10, 10, 10);">Safety and Sanitation:</span> Maintain strict compliance with food safety, hygiene, and temperature control regulations</li></div></div>

<p>The bridge between the pass and the team. Technical, driven, and ready to lead.</p><p><strong>LE CAF LPM</strong> A casual neighbourhood destination where French Riviera spirit meets everyday city life. Good food, warm people, and the simple things done beautifully. Nothing overcomplicated. Everything just right.</p><p><strong>PROFILE</strong> Disciplined. Adaptable. Consistent.</p><p><strong>ROLE</strong> You support the Sous Chef and Head Chef in daily kitchen management - overseeing preparation, maintaining standards, and stepping up when the team needs you most.</p><p><strong>EXPERIENCE</strong> 3-4 years of kitchen experience, with at least 1-2 years as a Chef de Partie or Junior Sous Chef in a fine dining or upscale kitchen. Strong technical foundation with a keen eye for consistency, organisation, and leadership potential. English is a must. French, Arabic, or another language, even better.</p><p><strong>IMPACTS</strong> Technical Excellence &amp; Standards: You oversee food preparation, cooking, and plating - ensuring precision, consistency, and quality across every section, every service. Leadership &amp; Mentoring: You motivate, train, and support the kitchen team - leading by example and stepping in to run the kitchen when needed. Hygiene &amp; Safety Compliance: You enforce strict food safety and hygiene standards across all kitchen stations - always compliant, always clean. Organisation &amp; Adaptability: You keep inventory controlled, stock rotating, and the kitchen moving - adjusting to whatever the service demands. Composure: Busy services don t shake you - you stay focused, set the tone, and keep the team moving forward. This is a guide, not a ceiling. As Le Caf LPM grows, so might your role and we trust you ll bring the same care to everything you do.</p><p>REPORT TO Sous Chef DEPARTMENT Back of House</p><p><strong>Desired Candidate Profile</strong></p><p>Disciplined. Adaptable. Consistent.</p><p>3-4 years of kitchen experience, with at least 1-2 years as a Chef de Partie or Junior Sous Chef in a fine dining or upscale kitchen. Strong technical foundation with a keen eye for consistency, organisation, and leadership potential. English is a must. French, Arabic, or another language, even better.</p>

<p>The bridge between the pass and the team. Technical, driven, and ready to lead.</p><p>LE CAF LPM A casual neighbourhood destination where French Riviera spirit meets everyday city life. Good food, warm people, and the simple things done beautifully. Nothing overcomplicated. Everything just right.</p><p>PROFILE Disciplined. Adaptable. Consistent.</p><p>ROLE You support the Sous Chef and Head Chef in daily kitchen management - overseeing preparation, maintaining standards, and stepping up when the team needs you most.</p><p>IMPACTS Technical Excellence &amp; Standards: You oversee food preparation, cooking, and plating - ensuring precision, consistency, and quality across every section, every service. Leadership &amp; Mentoring: You motivate, train, and support the kitchen team - leading by example and stepping in to run the kitchen when needed. Hygiene &amp; Safety Compliance: You enforce strict food safety and hygiene standards across all kitchen stations - always compliant, always clean. Organisation &amp; Adaptability: You keep inventory controlled, stock rotating, and the kitchen moving - adjusting to whatever the service demands. Composure: Busy services don t shake you - you stay focused, set the tone, and keep the team moving forward. This is a guide, not a ceiling. As Le Caf LPM grows, so might your role and we trust you ll bring the same care to everything you do. REPORT TO Sous Chef DEPARTMENT Back of House</p><p><strong>Desired Candidate Profile</strong></p><p>EXPERIENCE 3-4 years of kitchen experience, with at least 1-2 years as a Chef de Partie or Junior Sous Chef in a fine dining or upscale kitchen. Strong technical foundation with a keen eye for consistency, organisation, and leadership potential. English is a must. French, Arabic, or another language, even better.</p>

<p>Le Caf LPM is a neighbourhood caf for the modern city, where French Riviera spirit meets everyday urban life. All-day dining, done beautifully. Croissants made properly. Fish grilled simply. Spritzes that feel like a terrace in July in France. Nothing overcomplicated. Everything just right. Al Khobar opens soon and other locations are already in development. We are looking for the chef who will lead the Al Khobar kitchen.</p><h3>Your Role</h3><p>You lead the daily kitchen operation for Le Caf LPM Al Khobar. You own the team and the standards set by the Brand Executive Chef. You bring the culinary concept to life - consistent, precise, and always true to the brand.</p><h3>Your Impacts</h3><ul><li>French Mediterranean cuisine is your foundation: light, seasonal, ingredient-led.</li><li>You lead, inspire, and develop a diverse kitchen brigade.</li><li>You foster a collaborative culture where standards are held with confidence and junior chefs genuinely want to grow.</li><li>You manage food cost, portion control, and waste with rigour. You keep profitability sharp without compromising quality.</li><li>You oversee supplier relationships, purchasing, and stock levels to ensure the best ingredients are always available and nothing is wasted.</li><li>You ensure the Quality and Hygiene standards.</li><li>You speak English and another European language is an asset.</li></ul><h3>Why join Le Caf LPM</h3><ul><li>Real ownership of a culinary concept from day one.</li><li>Visibility across a growing, internationally recognised group.</li><li>The chance to build something with people who take the simple things seriously.</li><li>Competitive compensation.</li><li>A package designed around a life that also exists outside the kitchen.</li></ul><p>Sound like you? Send us your CV and a short note - not a essay, just a few lines.</p>

<p>Manage and oversee the daily operations of all Food &amp; Beverage outlets, including restaurants, bars, banquets, room service, and staff dining. Ensure excellent guest service and maintain high standards of hospitality, food quality, presentation, and cleanliness. Lead, supervise, and motivate F&amp;B associates to achieve operational and service excellence. Prepare staff schedules, manage manpower requirements, and ensure efficient deployment of team members. Monitor food and beverage costs, expenses, revenue, and profitability while implementing effective cost-control measures. Coordinate with the Executive Chef and kitchen team to ensure smooth food production, menu standards, portion control, and quality consistency. Monitor inventory, purchasing, receiving, storage, and proper utilization of food and beverage products. Ensure compliance with food safety, hygiene, health, and hotel operational standards. Conduct regular inspections of restaurants, kitchens, storage areas, and service areas to maintain required standards. Handle guest feedback and complaints professionally and implement corrective actions to improve guest satisfaction. Coordinate with Sales, Events, Front Office, Housekeeping, Finance, and other departments for smooth hotel operations and events. Develop and implement F&amp;B promotions, special events, and initiatives to increase revenue and enhance the guest experience. Analyze daily and monthly F&amp;B performance reports and take appropriate action to achieve revenue and profitability targets. Conduct staff training, performance evaluations, coaching, and development programs. Ensure compliance with company policies, Marriott standards, HACCP, and local health and safety regulations. Maintain accurate records, reports, and documentation related to F&amp;B operations. Support budgeting, forecasting, and business planning for the Food &amp; Beverage department. Continuously identify opportunities to improve service standards, operational efficiency, guest satisfaction, and departmental profitability.</p><ul><li>Manage daily Food &amp; Beverage operations.</li><li>Lead, train, and motivate F&amp;B associates.</li><li>Monitor food quality, service standards, and guest satisfaction.</li><li>Control F&amp;B costs, inventory, purchasing, and wastage.</li><li>Prepare budgets and monitor financial performance.</li><li>Ensure compliance with food safety, hygiene, and Marriott brand standards.</li><li>Coordinate with Executive Chef, Front Office, Housekeeping, Engineering, HR, and Finance.</li><li>Handle guest complaints and ensure service recovery.</li><li>Support promotions, events, and F&amp;B revenue initiatives.</li></ul><p>Important Skills</p><ul><li>Leadership and team management</li><li>Communication and interpersonal skills</li><li>Cost control and budgeting</li><li>Food safety and hygiene knowledge</li><li>Guest-service excellence</li><li>Problem-solving and decision-making</li><li>Microsoft Office / hotel systems</li><li>Good English communication</li></ul><p><strong>Desired Candidate Profile</strong></p><p>Education High school diploma or equivalent; a degree/diploma in Hotel Management, Hospitality, or F&amp;B is preferred. Experience Several years of experience in Food &amp; Beverage operations. Previous supervisory or management experience in a hotel, restaurant, or hospitality environment. Experience managing restaurants, banquets, catering, or multiple F&amp;B outlets is an advantage.</p>