وظائف شيف مخبوزات و معجنات في السعودية

<p>Baker wanted – Shami bread</p><p>A professional baker with experience in preparing and producing Shami bread is required to work for an establishment in Jeddah.</p><p>Job Title: Shami Bread Baker</p><p>Requirements:</p><ul><li>Experience in the profession.</li><li>Ability to prepare dough and produce high-quality bread.</li><li>Commitment to hygiene and punctuality.</li><li>Seriousness and ability to work under pressure.</li><li>Preferably someone with previous experience in bakeries and restaurants.</li><li>Work according to the followed regulations and instructions.</li></ul>

<p>We are looking for a talented and creative pastry and desserts chef to join our team, where you will be responsible for preparing a variety of high-quality baked goods and desserts. If you are passionate about the art of bread and pastry making and have experience in innovating new recipes, this is your chance to shine.<br><br>**Job Responsibilities:**<br><br>* Develop and create new and innovative recipes for baked goods and desserts.<br>* Supervise the quality of ingredients and final products.<br>* Ensure compliance with cleanliness and food safety standards.</p>

<p>Our facility is looking for a talented pastry chef to join our team and contribute to the delivery of delicious and high-quality baked goods. You will be responsible for preparing a variety of pastries, cakes, and desserts, while ensuring adherence to the highest standards of hygiene and quality. If you are passionate about the art of baking and have experience in this field, we invite you to apply for this exciting opportunity.<br><br>**Tasks and Responsibilities:**<br><br>* Prepare and decorate cakes, pastries, and desserts using standard recipes.<br>* Control the quality of ingredients and materials used to ensure the best results.<br>* Maintain a clean and organized work environment in accordance with health and safety standards.<br>* Innovate and develop new recipes to provide a unique customer experience.<br>* Collaborate with the team to ensure smooth and efficient workflow.</p>

<p>Required for a new restaurant a Kabli and Bukhari chef&nbsp;</p>

<p>We are looking for an experienced Executive Sous Chef to support the Executive Chef in leading and managing all kitchen operations within a 4- or 5-star hotel. The candidate will be responsible for ensuring the highest standards of food quality, overseeing daily kitchen operations, leading the team, and adhering to food safety and quality standards.</p><p>&nbsp;</p><p>Qualifications</p><p>A diploma or bachelor’s degree in Culinary Arts, Hospitality Management, or a related field.</p><p>A HACCP-certified food safety certificate or equivalent.</p><p>Experience of at least 5–8 years in hotel kitchens.</p><p>Experience of at least 2–3 years in one of the following positions within a 4- or 5-star hotel:</p><p>Executive Sous Chef</p><p>Senior Sous Chef</p><p>Chef de Cuisine</p><p>Sous Chef</p><p>Strong leadership skills and ability to manage and develop teams.</p><p>Experience in menu planning, food cost management, inventory, and kitchen operations.</p><p>Excellent knowledge of food safety standards and HACCP applications.</p><p>Strong communication and organizational skills.</p><p>Ability to work under pressure in a fast-paced environment.</p><p>Responsibilities</p><p>Support the Executive Chef in managing and operating all kitchen sections.</p><p>Supervise the kitchen team, assign tasks, and ensure smooth workflow efficiently.</p><p>Ensure food quality, consistency, and adherence to presentation standards.</p><p>Monitor and control food costs, manage inventory, and reduce waste.</p><p>Ensure compliance with all health and food safety standards (HACCP).</p><p>Train and develop kitchen team members and raise their efficiency.</p><p>Supervise buffet operations, banquets, and à la carte service.</p><p>Contribute to menu development, standardization of recipes, and work procedures.</p><p>Ensure daily kitchen operations run efficiently and achieve the highest guest satisfaction levels.</p>

Posted on behalf of a friend (Hotel Manager at Celine Group) https://celinegroupksa.com/<br>

<p>Shawarma Chef&nbsp;</p>

The Demi Chef – Bakery will assist the Bakery Chef with daily production, preparation, and presentation of breads, pastries, cakes, desserts, and other bakery products while maintaining high standards of quality, consistency, food safety, and hygiene <br><br>Key Responsibilities <br><br><br> Assist with daily bakery preparation and production. <br> Prepare and bake breads, pastries, cakes, cookies, and desserts. <br> Measure ingredients and follow recipes accurately. <br> Assist with dough preparation, proofing, shaping, baking, and finishing. <br> Prepare fillings, creams, toppings, and decorations. <br> Monitor baking times, temperatures, and product quality. <br> Operate bakery equipment safely and report any issues. <br> Maintain cleanliness and organization of the bakery and equipment. <br> Follow HACCP, food safety, hygiene, and FIFO standards. <br> Minimize waste and use ingredients efficiently. <br> Support the team during busy periods and special events. <br> Perform other duties as assigned by management. <br> <br><br><br>Requirements<br><br><br> <br><br><br> Previous experience as a Demi Chef, Commis Chef, Baker, Pastry Cook, or similar role. <br> Experience in a bakery, hotel, restaurant, café, or food production environment. <br> Basic knowledge of baking and dough preparation. <br> Good understanding of food safety and hygiene. <br> Ability to follow recipes and production schedules. <br> Good teamwork, communication, and attention to detail. <br> Culinary/bakery qualification is preferred. <br> <br>Key Skills <br><br><br> Bakery & pastry preparation <br> Dough handling & baking <br> Food safety & hygiene <br> Quality control <br> Time management <br> Teamwork <br> Attention to detail <br> Equipment handling <br> FIFO & stock rotation <br> <br>Working Conditions <br><br><br> Professional bakery/kitchen environment. <br> Flexible shifts, including weekends and holidays. <br> Ability to stand for extended periods and work in a fast-paced environment. <br> Must follow company grooming, uniform, hygiene, and safety standards.<br><br>Skills: Previous experience as a Demi Chef, Commis Chef, Baker, Pastry Cook, or similar role.<br><br>Experience in a bakery, hotel, restaurant, café, or food production environment.<br><br>Basic knowledge of baking and dough preparation.<br><br>Good understanding of food safety and hygiene.<br><br>Ability to follow recipes and production schedules.<br><br>Good teamwork, communication, and attention to detail.<br><br>Culinary/bakery qualification is preferred.<br>Key Skills<br><br>Bakery & pastry preparation<br><br>Dough handling & baking<br><br>Food safety & hygiene<br><br>Quality control<br><br>Time management<br><br>Teamwork<br><br>Attention to detail<br><br>Equipment handling<br><br>FIFO & stock rotation<br>Working Conditions<br><br>Professional bakery/kitchen environment.<br><br>Flexible shifts, including weekends and holidays.<br><br>Ability to stand for extended periods and work in a fast-paced environment.<br><br>Must follow company grooming, uniform, hygiene, and safety standards.

<h3 >About the Role</h3> <p >Silversea is seeking a <strong >Head Baker</strong> to join its culinary team. This is a senior leadership position responsible for overseeing all onboard bakery operations and delivering luxury-level baked goods across premium dining venues. The role focuses on producing high-quality artisan breads, viennoiserie, and specialty dietary products, ensuring consistency, innovation, and strict adherence to international standards and company procedures. This contract position is integral to enhancing the guest dining experience at sea.</p> <h3 >Key Responsibilities</h3> <ul > <li >Lead and actively participate in the daily preparation of breads, pastries, and various bakery items for all onboard dining venues and special events.</li> <li >Create high-quality baked goods, including sourdough, laminated pastries, gluten-free options, and regionally inspired specialties, maintaining luxury standards.</li> <li >Collaborate with the Executive Chef, Pastry Chef, and Fleet Corporate Pastry Chef to develop and adapt bakery offerings, adhering to company standards and recipes.</li> <li >Ensure exceptional consistency, presentation, and attention to detail in all bakery products.</li> <li >Maintain strict adherence to USPH, HACCP, and company hygiene and safety standards, ensuring clean and efficient operations.</li> <li >Manage inventory levels, requisitions, portion control, and waste reduction through effective production planning.</li> <li >Train, supervise, and mentor bakery staff, fostering high standards and professional development.</li> <li >Engage with guests during culinary events and demonstrations to enhance their onboard experience.</li> </ul> <h3 >Required Qualifications</h3> <ul > <li >Proven experience of 5-10 years as a Head Baker or Senior Baker in a luxury hotel, Michelin-starred restaurant, or cruise line environment.</li> <li >Physically and medically fit for the demands of the role.</li> <li >Demonstrated moral integrity.</li> </ul> <h3 >Essential Skills and Knowledge</h3> <ul > <li >In-depth understanding of USPH, ILO, ISO, HACCP, and maritime safety procedures.</li> <li >Ability to deliver a consistent and excellent culinary experience while maintaining sound cost control.</li> <li >Strong leadership and organizational skills, particularly in a high-volume, fine-dining production setting.</li> <li >Good working knowledge of Microsoft applications, Fidelio, and MXP.</li> <li >Willingness to travel extensively and spend extended periods at sea.</li> </ul> <h3 >Reporting Structure</h3> <p >The Head Baker reports directly to both the Pastry Chef and the Executive Chef, working within a top-tier culinary team dedicated to outstanding dining experiences at sea.</p> <h3 >Application Information</h3> <p >Candidates who meet the above requirements are encouraged to apply for this contract position with Silversea.</p>

<p>Assist the Executive Pastry Chef and Sous Chef in planning, organizing, coordinating, and ensuring the smooth and efficient daily operation of the Bakery and Pastry section. Participate in all food production activities within the kitchen, with a primary focus on Bakery and Pastry production, while maintaining the highest standards of quality. Produce bread and bakery products for all hotel outlets according to established recipes, specifications, and quality standards. Assist in planning and organizing daily bakery production to ensure products are prepared in the required quantities and within operational timelines. Ensure proper handling and use of bakery equipment to prevent loss, damage, and unnecessary wear of assets and goods. Assist with ordering, receiving, and proper storage of bakery materials and ingredients. Minimize and control wastage through accurate production planning, portion control, and proper storage practices. Maintain effective quality and quantity control of bakery production. Assist in creating and developing new bakery products in line with the hotel's culinary standards. Set up bread and bakery displays when required, ensuring attractive and consistent presentation. Maintain a clean, organized, and professional working environment at all times. Ensure the highest standards of hygiene, sanitation, and food safety are consistently maintained. Report any major complaints, quality concerns, equipment issues, or operational problems within the Bakery and Pastry section to the Executive Pastry Chef. Assist in training bakery colleagues to maintain and continuously improve production and quality standards. Attend training and development programs as assigned by the Executive Pastry Chef or Training Manager. Maintain knowledge of hotel facilities, fire and emergency procedures, job responsibilities, and employee policies. Read and act promptly on instructions and reports provided by the Executive Pastry Chef or Sous Chef. Work effectively as part of a team and demonstrate a positive attitude, honesty, professionalism, and willingness to learn. Perform any other duties and responsibilities assigned by the Executive Pastry Chef, Junior Sous Chef, or Hotel Management.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Previous experience in a bakery or pastry kitchen is preferred.</li><li>Knowledge of bread production, bakery techniques, ingredients, and equipment.</li><li>Knowledge of food hygiene, sanitation, and food safety standards.</li><li>Ability to follow recipes, production specifications, and established procedures accurately.</li><li>Ability to work efficiently in a high-volume luxury hospitality environment.</li><li>Ability to maintain consistent quality and presentation standards.</li><li>Basic knowledge of inventory, storage, production planning, and waste control.</li><li>Ability to communicate effectively with colleagues and supervisors.</li><li>Culinary or bakery training or certification is preferred.</li><li>Previous experience in a luxury hotel or resort environment is preferred.</li><li>Ability to work flexible shifts, including early mornings, weekends, and public holidays.</li><li>Ability to work under pressure while maintaining quality and efficiency.</li><li>Professional appearance, positive attitude, and strong work ethic are required.</li><li>Commitment to maintaining the highest standards of hygiene, food safety, quality, and cleanliness.</li><li>Willingness to participate in training and continuous professional development.</li><li>Ability to perform additional duties or special assignments as required by management.</li><li>Understanding of ultra-luxury guest expectations and brand alignment.</li><li>Experience in project coordination, scheduling, and document control during pre-opening stages.</li><li>Experience in Pre- Opening is a plus.</li><li>Regional Experience is a must.</li><li>A proactive, anticipatory approach with a strong sense of ownership and accountability.</li><li>Impeccable grooming and personal presentation aligned with luxury standards.</li></ul>

Position Summary The Head Baker at Silversea Cruises is a senior culinary leadership role responsible for overseeing onboard bakery operations and delivering exceptional, luxury-level baked goods. This position focuses on creating high-quality artisan breads, viennoiserie, and specialty dietary products while ensuring consistency, innovation, and strict adherence to international standards and company procedures. Working with a top-tier culinary team, the Head Baker plays a key role in enhancing the guest dining experience across premium venues, maintaining excellence in production, and contributing to the brand’s commitment to outstanding, memorable dining at sea.<br>Reporting Structure Reporting to Pastry Chef and Executive Chef<br>Essential Duties and Responsibilities:Lead Production: Oversee and actively participate in daily preparation of breads, pastries, and bakery items across all onboard dining venues, including special events. Artisanal Baking: Create high-quality baked goods such as sourdough, laminated pastries, gluten-free items, and regionally inspired specialties aligned with luxury standards. Collaboration: Follow company standards and recipes while working with the Executive Chef, Pastry Chef, and Fleet Corporate Pastry Chef to develop and adapt bakery offerings. Quality Assurance: Maintain exceptional consistency, presentation, and attention to detail in all bakery products. Sanitation & Compliance: Ensure strict adherence to USPH, HACCP, and company hygiene and safety standards, keeping operations clean and efficient. Inventory Management: Monitor stock levels, manage requisitions, control portions, and reduce waste through effective production planning. Team Leadership: Train, supervise, and mentor bakery staff, promoting high standards and professional growth. Guest Interaction: Engage with guests during culinary events and demonstrations, enhancing their onboard experience.<br>Qualifications:Valid STCW95 certification. Proven experience as Head Baker or Senior Baker in a luxury hotel, Michelin-starred restaurant, or cruise line. Advanced knowledge of artisanal bread baking, laminated doughs, and modern dietary alternatives. Culinary degree or equivalent certification preferred. Cruise ship or international hospitality experience is highly advantageous. Appropriate certification as required by regulations. Physically and medically fit. Moral integrity is required.<br>Knowledge and Skills:In-depth understanding of USPH, ILO, ISO, HACCP, and maritime safety procedures. Superior ability to deliver an excellent and consistent culinary experience while maintaining sound cost control. Strong leadership and organizational skills in a high-volume, fine-dining production environment. Willing to travel extensively and be willing to spend extended periods at sea.<br>Language requirements: Fluent English (verbal and written) is mandatory. Additional languages (French, Spanish, German, Italian, Portuguese, Mandarin) are considered a plus.<br>Computer knowledge:Good working knowledge of Microsoft applications, Fidelio and MXP.

Company Description<br><br>Raffles & Fairmont the Red Sea, positioned in the kingdom's groundbreaking Red Sea Project, will provide visitors access to a nature-focused resort. with 361 room, eleven distinct dining concepts, including overwater restaurant with views of the Red Sea and the mangroves, and a Spa. The resort will be situated next to an 18-hole championship golf course, reflecting Fairmont's association as a world class golf destination. it will set new standards in sustainable development, positioned on 200km of untouched coastline, an archipelago of more than 90 unspoiled island, dormant volcanoes, rich marine habitat, and ancient archaeological sites.<br><br>Job Description<br><br> Assist the Executive Pastry Chef and Sous Chef in planning, organizing, coordinating, and ensuring the smooth and efficient daily operation of the Bakery and Pastry section. Participate in all food production activities within the kitchen, with a primary focus on Bakery and Pastry production, while maintaining the highest standards of quality. Produce bread and bakery products for all hotel outlets according to established recipes, specifications, and quality standards. Assist in planning and organizing daily bakery production to ensure products are prepared in the required quantities and within operational timelines. Ensure proper handling and use of bakery equipment to prevent loss, damage, and unnecessary wear of assets and goods. Assist with ordering, receiving, and proper storage of bakery materials and ingredients. Minimize and control wastage through accurate production planning, portion control, and proper storage practices. Maintain effective quality and quantity control of bakery production. Assist in creating and developing new bakery products in line with the hotel's culinary standards. Set up bread and bakery displays when required, ensuring attractive and consistent presentation. Maintain a clean, organized, and professional working environment at all times. Ensure the highest standards of hygiene, sanitation, and food safety are consistently maintained. Report any major complaints, quality concerns, equipment issues, or operational problems within the Bakery and Pastry section to the Executive Pastry Chef. Assist in training bakery colleagues to maintain and continuously improve production and quality standards. Attend training and development programs as assigned by the Executive Pastry Chef or Training Manager. Maintain knowledge of hotel facilities, fire and emergency procedures, job responsibilities, and employee policies. Read and act promptly on instructions and reports provided by the Executive Pastry Chef or Sous Chef. Work effectively as part of a team and demonstrate a positive attitude, honesty, professionalism, and willingness to learn. Perform any other duties and responsibilities assigned by the Executive Pastry Chef, Junior Sous Chef, or Hotel Management.<br><br>Qualifications<br><br> Previous experience in a bakery or pastry kitchen is preferred. Knowledge of bread production, bakery techniques, ingredients, and equipment. Knowledge of food hygiene, sanitation, and food safety standards. Ability to follow recipes, production specifications, and established procedures accurately. Ability to work efficiently in a high-volume luxury hospitality environment. Ability to maintain consistent quality and presentation standards. Basic knowledge of inventory, storage, production planning, and waste control. Ability to communicate effectively with colleagues and supervisors. Culinary or bakery training or certification is preferred. Previous experience in a luxury hotel or resort environment is preferred. Ability to work flexible shifts, including early mornings, weekends, and public holidays. Ability to work under pressure while maintaining quality and efficiency. Professional appearance, positive attitude, and strong work ethic are required. Commitment to maintaining the highest standards of hygiene, food safety, quality, and cleanliness. Willingness to participate in training and continuous professional development. Ability to perform additional duties or special assignments as required by management.<br><br>Additional Information<br><br>Understanding of ultra-luxury guest expectations and brand alignment. Experience in project coordination, scheduling, and document control during pre-opening stages. Experience in Pre- Opening is a plus. Regional Experience is a must. A proactive, anticipatory approach with a strong sense of ownership and accountability. Impeccable grooming and personal presentation aligned with luxury standards.

KEY RESPONSIBILITIESEnsures the smooth and efficient operation and control of the Bakery Shop and production daily according to company policies. Directs, coaches, supports, supervises, and evaluates (with the Head Baker) all direct reports. Responsible for the production, quality, and presentation of the bread assortment to be used in the daily menus. Prepares production forecasts and records leftovers to avoid unnecessary wastage and keep food costs within the budget. Supervise the set-up of the bread display in the various buffets. Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily. Ensures the cleaning of the bakery shop as per the Executive Chef’s schedule, exercising proper methods to minimize equipment damages. Ensures that the pantry shops are ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors. Responsible for the requisition and transportation of the necessary items from the main stores to the bakery shop. Ensures recipes/master list and yields are in accordance with the company’s standards. Completes the daily consumption re-cap as required by the Executive Chef. Ensures that bakery personnel come to work on time, and are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must be according to company policy. Has a thorough understanding of Time and Attendance procedures and is familiar with the contracts and work schedule hours/week and supporting documentation. Is aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries. Attends meetings, training activities, courses and all other work-related activities as required. Accountable for daily production recap. Accountable to coach and train all assigned team members. Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.<br>QUALIFICATIONS AND EDUCATIONMinimum of two years' experience as a CDP Baker in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred). A culinary school degree is required. Very strong management skills in a multicultural and dynamic environment. Very strong communication, problem solving, decision making, and interpersonal skills. Superior customer service, teambuilding, and conflict resolution skills. Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. Intermediate computer software skills required. Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections. Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

<p>Assist the Executive Pastry Chef and Sous Chef in planning, organizing, coordinating, and ensuring the smooth and efficient daily operation of the Pastry section. Participate in pastry and bakery production activities while maintaining the highest standards of quality, consistency, and presentation. Read and take appropriate action on reports, instructions, and operational matters relating to the Pastry section. Assist in the on-the-job training and development of pastry and bakery colleagues to maintain the highest standards of production. Ensure proper handling and use of pastry and bakery equipment to prevent loss, damage, and unnecessary waste. Take responsibility for matters related to the assigned pastry production area and ensure tasks are completed efficiently. Maintain the work environment clean, organized, and professional at all times. Ensure proper standards of sanitation, hygiene, and food safety are consistently maintained. Follow approved production procedures, recipes, and methods issued by the Executive Pastry Chef. Prepare ingredients for baking by accurately measuring and mixing ingredients according to established recipes. Prepare and bake cakes, pies, cookies, pastries, and other bakery products according to established standards. Prepare a variety of pies and desserts for all kitchen sections and outlets as required. Prepare and cook ingredients for pie fillings, puddings, custards, and other desserts. Mix, knead, shape, and prepare dough for pies, cakes, cookies, and other pastry products. Prepare all la carte and special desserts during service periods according to established standards. Monitor oven temperatures and regulate thermostat controls to ensure proper baking results. Monitor baking times and ensure products are cooked to the required quality and consistency. Participate in bakery operations and support bakers with production requirements as needed. Assist in maintaining appropriate production levels according to operational requirements. Monitor the quality, presentation, and consistency of pastry and bakery products throughout production and service. Report any major complaints, quality concerns, equipment issues, or operational problems to the Executive Pastry Chef or Sous Chef. Work effectively as part of a team and maintain a positive, professional, and respectful attitude. Attend training and development programs as assigned by management or the Training Manager. Maintain knowledge of hotel facilities, fire and emergency procedures, job responsibilities, and employee policies. Perform duties common to the role and any other responsibilities or special projects assigned by the Executive Pastry Chef or Hotel Management.</p><p><strong>Desired Candidate Profile</strong></p><p>Previous experience in a pastry or bakery kitchen is required. Strong knowledge of pastry and bakery production techniques. Knowledge of cakes, pies, cookies, desserts, custards, puddings, fillings, and dough preparation. Knowledge of baking temperatures, cooking times, ingredients, and pastry equipment. Good understanding of food safety, hygiene, sanitation, and safe working practices. Ability to accurately follow recipes, production specifications, and presentation standards. Ability to organize and manage assigned pastry production tasks efficiently. Culinary, pastry, or bakery qualification is preferred. Previous experience in a luxury hotel or resort environment is preferred. Ability to work flexible shifts, including early mornings, weekends, and public holidays. Ability to work effectively in a high-volume operation while maintaining quality and consistency. Professional appearance and high standards of personal hygiene are required at all times. Ability to support the training and development of junior pastry and bakery colleagues. Commitment to maintaining high standards of cleanliness, food safety, hygiene, and product quality. Willingness to undertake additional duties and special assignments as required by management.</p>

<p>POSITION SUMMARY Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists. Prepare ingredients for cooking, including portioning, chopping, and storing food before use. Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods. Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures. Check and ensure correct temperatures of kitchen appliances and food, and report issues to management. Wash and disinfect kitchen area; set-up and break-down work station; and follow and ensure compliance with sanitation and cleaning procedures. Monitor the quality of food prepared and portions served throughout shift. Follow all company policies and procedures, including safety and security; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others and support team to reach common goals. Comply with quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Move over sloping, uneven, or slippery surfaces. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested by Supervisors.</p><p><strong>Desired Candidate Profile</strong></p><p>Education: high school diploma or G.E.D. equivalent.</p><p>Related Work Experience: Less than 1-year related work experience.</p><p>Supervisory Experience: No supervisory experience.</p><p>License or Certification: None</p>

Company Description Else Restaurant is a culinary destination dedicated to providing exceptional dining experiences through innovation and quality. Located in the vibrant city of Al Madinah, Saudi Arabia, Else Restaurant combines tradition and modernity in its menu offerings. Our team values creativity, precision, and a passion for culinary arts, striving to deliver unforgettable moments for our guests. We emphasize excellence, teamwork, and a commitment to the finest ingredients.<br>Role Description We are seeking a skilled Baker for a full-time, on-site role at Else Restaurant, located in Al Madinah, Saudi Arabia. The Baker will be responsible for preparing baked goods such as bread and cookies, overseeing food preparation related to the bakery section, and ensuring output meets the restaurant's high standards for flavor and presentation. Responsibilities also include maintaining inventory, adhering to food safety regulations, and contributing to team collaboration in a fast-paced kitchen environment.<br>Qualifications Proficiency in Bakery and Baking techniques Experience in Food Preparation and handling Expertise in creating and perfecting recipes for Burger Bun, Bread, and other baked goods Strong attention to detail and consistency in quality Knowledge of food safety and hygiene practices Ability to work effectively under pressure in a dynamic kitchen environment Previous experience in professional baking or pastry-making is preferred Formal culinary or pastry training is a plus

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>Welcome to <strong>SLS The Red Sea</strong>, where bold creativity and unapologetic luxury come to life.</p><br><p>Part of Ennismore’s globally celebrated lifestyle portfolio, SLS Hotels are known for redefining hospitality through striking design, elevated service, and magnetic social energy. Now open on the Red Sea coast, SLS The Red Sea stands as one of Saudi Arabia’s most exciting lifestyle destinations.</p><br><p>The resort features 150 impeccably designed keys, five dynamic Food &amp; Beverage venues, and a luxurious spa sanctuary, offering guests a seamless blend of indulgence, entertainment, and escape. From vibrant dining experiences to moments of pure relaxation, every detail is crafted to surprise, inspire, and connect.</p><br><p>More than a hotel, SLS The Red Sea is a living stage—a place where creativity thrives, individuality is celebrated, and bold ideas are encouraged. As the journey continues beyond opening, we are building a passionate team to shape the future of this iconic destination. If you’re driven by excellence, energized by lifestyle hospitality, and ready to be part of something extraordinary, this is where your story continues.</p><br><br>Job Description<br><br><p>At SLS The Red Sea, every baked creation is about craftsmanship, freshness, and attention to detail. As a <strong>Baker</strong>, you will be part of our culinary team, creating breads, pastries, and specialty baked goods that bring quality and character to every guest experience.</p><br><p>Working closely with the Head Baker and culinary team, you will support daily bakery production while maintaining consistency, presentation, and the highest standards of food safety and hygiene.</p><br><p><strong>Key Responsibilities</strong></p><br><ul><li>Prepare, bake, and present a variety of breads, pastries, and bakery items according to SLS standards.</li><li>Support daily bakery production, including dough preparation, proofing, baking, and finishing.</li><li>Follow recipes, portion standards, and production guidelines to ensure consistency and minimize waste.</li><li>Maintain proper mise en place and ensure bakery items are prepared on time for daily service.</li><li>Monitor product freshness, quality, presentation, and proper storage.</li><li>Follow correct food handling, labeling, storage, and stock rotation procedures.</li><li>Maintain cleanliness and organization of the bakery workspace, equipment, and tools.</li><li>Follow HACCP, food safety, hygiene, and sanitation requirements at all times.</li><li>Work closely with the Head Baker and culinary team to support smooth daily operations.</li><li>Participate in training and development to continuously improve bakery skills and product knowledge.</li><li>Support the wider kitchen operation when required and contribute to a positive team environment.</li></ul><br>Qualifications<br><br><ul><li>Culinary or professional baking qualification is preferred.</li><li>Minimum <strong>1–2 years of experience in bakery or kitchen operations</strong>, preferably within a 4 or 5-star hotel, luxury resort, or similar hospitality environment.</li><li>Good understanding of basic baking techniques, dough preparation, and bakery production.</li><li>Basic knowledge of food safety, hygiene, and HACCP standards.</li><li>Strong attention to detail with a focus on quality and consistency.</li><li>Good teamwork, organization, and time-management skills.</li><li>Willingness to learn and develop within the culinary profession.</li><li>Flexible and able to work different shifts, including weekends and holidays.</li><li>Passion for baking, quality, and creating memorable guest experiences.</li></ul> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> 1+ years </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

Company Description<br><br>Welcome to SLS The Red Sea, where bold creativity and unapologetic luxury come to life.<br><br>Part of Ennismore’s globally celebrated lifestyle portfolio, SLS Hotels are known for redefining hospitality through striking design, elevated service, and magnetic social energy. Now open on the Red Sea coast, SLS The Red Sea stands as one of Saudi Arabia’s most exciting lifestyle destinations.<br><br>The resort features 150 impeccably designed keys, five dynamic Food & Beverage venues, and a luxurious spa sanctuary, offering guests a seamless blend of indulgence, entertainment, and escape. From vibrant dining experiences to moments of pure relaxation, every detail is crafted to surprise, inspire, and connect.<br><br>More than a hotel, SLS The Red Sea is a living stage—a place where creativity thrives, individuality is celebrated, and bold ideas are encouraged. As the journey continues beyond opening, we are building a passionate team to shape the future of this iconic destination. If you’re driven by excellence, energized by lifestyle hospitality, and ready to be part of something extraordinary, this is where your story continues.<br><br>Job Description<br><br>At SLS The Red Sea, every baked creation is about craftsmanship, freshness, and attention to detail. As a Baker, you will be part of our culinary team, creating breads, pastries, and specialty baked goods that bring quality and character to every guest experience.<br><br>Working closely with the Head Baker and culinary team, you will support daily bakery production while maintaining consistency, presentation, and the highest standards of food safety and hygiene.<br><br>Key Responsibilities<br><br>Prepare, bake, and present a variety of breads, pastries, and bakery items according to SLS standards. Support daily bakery production, including dough preparation, proofing, baking, and finishing. Follow recipes, portion standards, and production guidelines to ensure consistency and minimize waste. Maintain proper mise en place and ensure bakery items are prepared on time for daily service. Monitor product freshness, quality, presentation, and proper storage. Follow correct food handling, labeling, storage, and stock rotation procedures. Maintain cleanliness and organization of the bakery workspace, equipment, and tools. Follow HACCP, food safety, hygiene, and sanitation requirements at all times. Work closely with the Head Baker and culinary team to support smooth daily operations. Participate in training and development to continuously improve bakery skills and product knowledge. Support the wider kitchen operation when required and contribute to a positive team environment.<br><br>Qualifications<br><br>Culinary or professional baking qualification is preferred. Minimum 1–2 years of experience in bakery or kitchen operations, preferably within a 4 or 5-star hotel, luxury resort, or similar hospitality environment. Good understanding of basic baking techniques, dough preparation, and bakery production. Basic knowledge of food safety, hygiene, and HACCP standards. Strong attention to detail with a focus on quality and consistency. Good teamwork, organization, and time-management skills. Willingness to learn and develop within the culinary profession. Flexible and able to work different shifts, including weekends and holidays. Passion for baking, quality, and creating memorable guest experiences.