وظائف شيف مخبوزات و معجنات - جدة السعودية

<b>Find Your Shangri-La in Shangri-La</b><br>Shangri-La Jeddah is a luxury waterfront destination anchored on the new Jeddah Waterfront along the shores of the Red Sea, setting a new standard for luxury in the city.<br><br><b>Job Summary</b><br>We are seeking a passionate and accomplished Executive Chef to lead the culinary vision of Shangri-La Jeddah. You will report directly to the General Manager and oversee all culinary operations, ensuring exceptional guest experiences and operational excellence.<br><br><b>Key Responsibilities:</b><ul><li>Champion culinary creativity while preserving consistency and quality across all outlets.</li><li>Inspire and develop a high-performing brigade, fostering teamwork and excellence.</li><li>Curate innovative menus and seasonal promotions.</li><li>Lead banquet operations with precision and refinement.</li><li>Drive food cost efficiency while maintaining uncompromising standards.</li><li>Uphold hygiene, food safety, and sustainability.</li><li>Engage with guests to elevate the dining experience.</li></ul><br><b>What We Are Looking For:</b><ul><li>A minimum of 10 years’ experience in international luxury hospitality.</li><li>Proven experience as an Executive Chef or equivalent.</li><li>Strong financial acumen and operational discipline.</li><li>A natural mentor and team builder.</li><li>Fluent in English; additional languages are an advantage.</li></ul><br>This is a unique opportunity to shape the culinary identity of Shangri-La Jeddah. Qualified candidates are invited to submit their CV and culinary portfolio.<br><br><b>Why Join Us:</b><ul><li>A workplace that values your passion and supports your growth.</li><li>Structured learning and development pathways.</li><li>Competitive benefits and recognition programs.</li></ul>

Company Description FADAN is a food-focused company originally based at 115 Rue de Boetendael, Uccle, Belgium, with growing operations in international locations. The organization is committed to delivering high-quality culinary experiences that reflect authentic flavors and careful preparation. FADAN values consistency, food safety, and customer satisfaction in every dining experience. Team members are encouraged to contribute ideas, maintain high standards, and support a collaborative kitchen environment. The company offers opportunities for culinary professionals to grow their skills and take on key responsibilities in its kitchens.<br>Role Description This is a full-time, on-site role for an Indian, tandoori, and biriyani chef located in Jiddah. The chef will be responsible for planning and preparing a variety of Indian dishes, with a strong focus on tandoori items and different styles of biriyani, following standardized recipes and portion sizes. Daily tasks include marinating meats, handling tandoor equipment, supervising cooking processes, ensuring proper seasoning, and maintaining high standards of taste, presentation, and hygiene. The chef will manage ingredient preparation, monitor stock levels, coordinate with kitchen staff, and support menu development aligned with FADAN’s culinary concept. The role also involves complying with food safety regulations, maintaining a clean and organized workstation, and supporting smooth kitchen operations during peak service hours.<br>Qualifications<br> <br>Strong expertise in Indian cuisine, specifically tandoori dishes and various biriyani preparations, with proven experience in a professional kitchen. Ability to operate and maintain tandoor ovens and related equipment safely and efficiently. Solid knowledge of food safety, hygiene standards, and kitchen sanitation practices. Skill in menu planning, portion control, and maintaining consistency in taste and presentation. Good organizational and time-management abilities to handle high-volume service and multiple orders. Effective communication and teamwork skills to collaborate with other kitchen and service staff. Experience training or mentoring junior kitchen staff is an advantage. Relevant culinary certification or formal training in Indian cuisine is preferred; equivalent practical experience will be considered. Flexibility to work shifts, weekends, and holidays as required by restaurant operations. Basic understanding of cost control and minimizing food waste is beneficial.

Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,460 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos.<br><br><br><br>People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.<br><br><br><br>Job Description<br><br>Cuisine is more than dining—it’s an expression of art, culture, and innovation. As a leader in luxury hospitality, we are seeking an exceptional Chef de Cuisine to bring vision, precision, and elevated flavor to one of our signature outlets.<br><br>What you'll create<br><br>Curated, seasonally driven menus that reflect a unique culinary point of view Elevated, guest-centric dining experiences with a focus on storytelling through food Signature dishes that define the restaurant’s identity and reputation Beautifully composed plates that meet the highest standards of luxury presentation<br><br>Qualifications<br><br>Who you are<br><br>Prior experience as a Chef de Cuisine, Sous Chef, or Executive Sous Chef in a fine dining restaurant A refined culinary professional with experience in luxury hotels, fine dining, or Michelin-caliber kitchens A creative leader with a strong personal style and attention to detail Deeply knowledgeable in modern and classical techniques A natural mentor who inspires excellence and growth within your team Committed to delivering exceptional guest experiences with every dish<br><br>Additional Information<br><br>Why Join Radisson Hotel Group? <br><br>Live the Magic of Hospitality - Be part of a team that creates exceptional experiences and memorable moments every day. Let your Yes I Can! spirit shine as you bring hospitality to life. <br><br>Build a Great Career - No matter your background or experience, we invest in your growth, learning, and career development—helping you reach your full potential. <br><br>Experience the Team Spirit - Join a workplace that’s inclusive, fun, and meaningful. We celebrate diversity, support one another and foster a sense of belonging through our Employee Resource Groups and inclusion initiatives. <br><br>Lead with Your Ambition - Your ideas, passion and drive matter! We empower you to make a difference—in hospitality, your community and beyond. <br><br>Enjoy Global & Local Perks - No matter where you’re located, you’ll enjoy exclusive global benefits - like special hotel rates for you and your loved ones at our hotels worldwide. Plus, you’ll have access to local perks and rewards tailored to your country, making your experience even more rewarding! <br><br>Join us in shaping the future of hospitality! If you’re ready to bring your talent, energy, and passion, we’d love to hear from you. <br><br>Apply now and let’s make every moment matter. <br><br>We welcome applicants from all backgrounds, abilities, and experiences. If you need any adjustments during the application process, please let us know.

We’re Hiring | Pastry Chef<br>A leading and fast-growing company in the premium pastry, chocolate, and confectionery industry is looking for an experienced Pastry Chef to join its team in Riyadh, Saudi Arabia.<br>Location: Riyadh, Saudi Arabia Type: Full-Time | On-site<br>ABOUT THE ROLE<br>We are looking for an experienced and creative Pastry Chef to lead daily pastry production, develop new products, maintain consistent quality standards, and supervise the pastry team.<br>KEY RESPONSIBILITIES<br>1-Plan and execute daily pastry and dessert production according to approved recipes and specifications.2-Develop new pastry and dessert products in line with market trends and customer preferences.3-Lead, supervise, and distribute tasks among the pastry team.4-Ensure consistency in taste, quality, texture, and presentation.5-Maintain high standards of food safety, hygiene, and quality.6-Monitor raw materials, storage, usage, and minimize production waste.7-Calculate product costs and support cost optimization.8-Ensure efficient production processes and adherence to company standards.<br>REQUIREMENTS<br>1-Certified qualification in Pastry, Confectionery, Culinary Arts, or a related field.2-Minimum 5 years of experience in pastry production.3-Strong knowledge of pastry, desserts, baking, and chocolate techniques.4-Good understanding of HACCP and food safety standards.5-Strong experience in product costing and cost calculation.6-Experience using ERP systems.7-Advanced Microsoft Excel skills.8-Strong leadership, communication, and team management skills.9-Creative mindset with strong attention to detail.

About the Role We are seeking a highly organized, professional, and experienced Head Chef and Kitchen Manager to join a dedicated team serving a VVIP Client. This role requires a blend of meticulous organizational skills, culinary expertise, and high-level personal service. The successful candidate will prepare and cook meals for the principals, guests, and staff on a daily basis, while expertly managing the kitchen, as well as food and beverage purchasing and supply. You will be primarily based in Saudi Arabia, but you must be willing and able to travel to the UK, EU, and USA with the principal as required.<br><br>Key Responsibilities<br>Culinary Preparation & Dietary Management: Oversee the preparation of all food and beverages in the Main Kitchen, including specialized snacks like gluten-free sandwiches, mini-pizzas, fruit, and vegetables for the principals. Be highly familiar with gluten-free diets and ensure this food is prepared in a separate area to meet strict dietary requirements. Menu & Budget Planning: Plan weekly and special event menus in coordination with the Head Waiter and cooks. Establish weekly budgets, monitor food costs and waste, and ensure high-quality, organic ingredients are utilized as much as possible. Ensure the food is cooked appropriately, as requested, and is well presented to uphold the principals' standards. Kitchen Management & Workflow: Organize the cooks, kitchen staff, and food service team, dictating their work schedules, shift systems, and workspaces. Organize daily, weekly, and monthly workflow tasks and supervise the staff in their duties. Inventory & Purchasing: Manage the ordering, purchasing, delivery, storage, and inventory of food and beverages in coordination with the Head Waiters and Food Store Supervisor. Organize the food and beverage storage system in the Main Store and other storage areas. Hygiene & Safety Standards: Ensure the kitchen is properly cleaned daily and deep cleaned on a regular schedule to meet all sanitary and hygiene standards. Arrange a monthly visit by an approved health and safety standards inspector through the Royal Private Affairs Office. Maintenance & Equipment: Manage the purchasing, maintenance, cleaning, and repair scheduling of commercial kitchen appliances and utensils, coordinating with the Estate Manager and House Manager. Staff Training & Leadership: Hold regular training and kitchen staff meetings to ensure high-quality service, good communication, and job satisfaction. Educate and train staff in proper food preparation, food hygiene, personal hygiene, and kitchen safety techniques.<br><br>Candidate Profile & Relevant Experience<br>Culinary Leadership: Previous experience as a Chef and Kitchen Manager or Assistant Kitchen Manager is essential. Candidates must have at least 7 years of experience in a similar role within a hotel environment. Management & Organization: Proven organizational skills, strong leadership capabilities, and excellent time management skills are required. Candidates must have a passion for food and high-quality plate and table presentation. Technical Proficiency: Competent in using the Internet and Microsoft Office programs, such as Word and Excel, for tracking inventory, ordering, scheduling, looking up recipes, and staff management. Discretion & Professionalism: Must be professional, diplomatic, presentable, honest, loyal, trustworthy, and discrete. Excellent personal hygiene and presentation are required at all times.<br><br>Candidate Profile<br>Experience: At least 7 years of experience in a Chef and Kitchen Manager or similar role in a hotel environment. Education: A bachelor's degree in hotel management, food and beverage service management, or a similar field is required. Additional culinary and food safety certifications are highly preferred. Communication: Fluent in spoken and written English. Some spoken Arabic is advantageous but not essential. Flexibility & Conditions: Willing and able to travel and live abroad, managing time off and annual leave for staff alongside the House Manager. The position offers an excellent salary and benefits package, including two months of annual leave to be agreed upon in advance with the principal.

Job Summary: Sous Chef - Garde Manger is responsible to maintain a high standard of all Commissary/Cold/Butcher preparation, service and hygiene in his Production Kitchen, according to the standards required by the management. Commissary Chef is fully responsible for all the Cold production of his area of competency. As Sous Chef, we rely on you to, • Responsible for operations during all meal periods• Obtains colleague and guest feedback by maintaining active presence in outlets during operating hours• Practices and role-models the Guiding Principles and the Core Values of Shangri-La Hospitality.• Reduces waste supplies and materials by re-using or selling• Attends scheduled trainings.• Conducts/Attends briefings• Coordinates with outlet managers for daily events.• Communicates to each staff on a regular basis through one-on-one counseling. What we are Looking For: Brings a minimum of 6 years’ experience in international luxury hospitality. Is a natural mentor and team builder. Possesses creativity, cultural sensitivity, and a genuine passion for guest engagement. Communicates fluently in English (additional languages are an advantage). Why Join Us: A workplace that values your passion and supports self-realization and personal growth. Structured learning and development pathways with real opportunities to advance your professional craft and leadership skills. Competitive benefits, recognition programs, and colleague stay/travel perks that reward your contribution and dedication. Teams that promote inclusion and respect, value diversity, and foster a secure environment where everyone can thrive. We are an equal opportunity employer. Applications from all qualified candidates are welcomed. All information provided by applicants will be treated in and used only for recruitment purposes. We appreciate your interest in joining us. Please note that only successful candidates will be contacted. Anchored on the new Jeddah Waterfront along the shores of the Red Sea, Shangri-La Jeddah sets a new standard for luxury in the city. Floor-to-ceiling windows throughout the hotel invite the outdoors in, and the stylish interiors reflect the endless blue of the sea and sandy beaches right outside. A dedicated Kids Club and supervised play area provide the canvas for families to create unforgettable memories, while innovative dining concepts promise to satisfy the most refined palates.

We are seeking a skilled and passionate Pizza Chef (Italian Pizzaiolo Style) to join our culinary team. The ideal candidate will have proven experience preparing authentic, high-quality Italian-style pizzas and a strong understanding of traditional pizza-making techniques.<br><br>The Pizza Chef will be responsible for the complete pizza-making process, including dough preparation, fermentation, hand stretching, topping, baking, and finishing. The successful candidate will have excellent technical skills, strong attention to detail, and the ability to consistently produce exceptional pizzas in a fast-paced, premium restaurant environment.<br><br>Key Responsibilities:<br><br>Prepare and cook authentic Italian-style pizzas, including Neapolitan, Roman, or other regional styles Mix and ferment fresh pizza dough daily using traditional methods Operate and maintain wood-fired, gas, or stone ovens for optimal pizza cooking Slice, prepare, and store fresh pizza toppings, sauces, and cheeses Monitor oven temperature and cooking times to ensure pizzas are cooked evenly and to specification Ensure food quality, presentation, and portion control standards are consistently met Maintain cleanliness and organization of the pizza station and kitchen area Comply with food safety, hygiene, and sanitation standards Collaborate with kitchen staff and management to refine recipes and contribute to menu development <br><br>Requirements<br><br>Minimum 2-3 years' professional experience as a Pizza Chef, Pizzaiolo, or similar role Proven experience preparing Italian-style pizza in a professional restaurant or pizzeria Strong knowledge of traditional Italian pizza-making techniques Excellent understanding of dough hydration, fermentation, proofing, and temperature control Strong hand-stretching and dough-handling skills Experience working with professional pizza ovens Knowledge of Neapolitan-style pizza is highly desirable Knowledge of Italian ingredients and traditional flavour combinations Strong understanding of food safety and HACCP standards Ability to maintain consistency and quality during high-volume service Strong organisational and time-management skills Excellent attention to detail Ability to work effectively as part of a multicultural kitchen team Professional appearance, positive attitude, and strong work ethic Culinary qualification or formal pizzaiolo training is an advantage<br><br>About The Company<br><br>SIHAMCO is a strategic partner operating proudly under the General Entertainment Authority (GEA), National Events Center (NEC), Riyadh Season and Jeddah Season since 2019.<br><br>At SIHAMCO, we don't just lead Saudi Arabia's hospitality and entertainment evolution—we create it from the ground up. Since 2008, we've been designing, constructing, and operating exceptional experiences that blend local authenticity with global standards. Every destination and concept we launch reflects our commitment to cultural storytelling, creative excellence, and operational precision.<br><br>Crafting a Homegrown Legacy<br><br>All brands under SIHAMCO are homegrown Saudi concepts, fully developed in-house — from initial vision and brand identity to concept creation, design, execution and operation. We don't import ideas; we build them — crafting unforgettable experiences from scratch that resonate deeply with both local and international audiences.<br><br>Our Signature Brands<br><br>Every brand under our umbrella is proudly reflecting the heart and soul of Saudi culture, while achieving international acclaim. With over 25 original homegrown brands, SIHAMCO not only sets — but consistently surpasses — global standards in Entertainment, Hospitality, F&B, Lifestyle, Wellness, Family & Pet Entertainment Experience. Our signature ventures: The Groves, Zodia C Cuisine, Little Krazy, Luca Land, Luca Park, The Polar Ice Bar, Milk & Butter Nail Spa, Kooz Karak, Birds of Eden, El Lechazo, Khawaja Yanni, Zama Zulu, Hawanim Groves City, Vida Vera, The Groves Pizzeria and Gem-In-I showcase what it means to innovate locally and shine globally.<br><br>Our brands are also registered across the GCC and internationally such as the United Kingdom, Egypt, Morocco etc ensuring full legal protection and readiness for global expansion.<br><br>We Are Only Getting Started!<br><br>Several exciting new concepts and brands are currently under development, with launches planned in the coming months. From bold new ideas to thoughtfully crafted experiences, SIHAMCO continues to grow its portfolio with originality, creativity and cultural pride.<br><br>People First<br><br>Our team is our greatest asset—a dynamic mix of local talent and international expertise, all united by a passion for excellence. We nurture careers, encourage creativity, and build leaders.<br><br>Benefits<br><br>At SIHAMCO, we believe in rewarding our team with more than just a job — we offer an inspiring work environment and real opportunities for growth. Our benefits include:<br><br>Competitive salary packages - aligned with market standards and experience Visa (1 year temp) & Flights into the country for non-citizens Accommodation Transportation Allowance Career development & Internal promotions - grow with us across departments and seasons Creative & collaborative work culture - built on passion, innovation, and attention to detail Exposure to high-end hospitality & entertainment concepts - gain experience in premium F&B and entertainment Experience working on premium events within The Groves, Riyadh Season Cultural diversity - join a team of passionate professionals from around the world<br><br>Join Us<br><br>Whether you're an emerging talent or a seasoned professional, SIHAMCO offers a platform to grow, create, and shape history. Each concept we launch is a new chapter in a legacy that belongs to Saudi Arabia and speaks to the world.

<p><h4>About Four Seasons:</h4> <p>Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.</p> <p>At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.</p> <h4>About the location:</h4> <p>Since opening in 1928, our legendary property has been the preferred address for celebrities, royalty and the international elite — and it’s easy to see why. Located at the intersection of Wilshire Boulevard and Rodeo Drive, we put you in the enviable heart of Beverly Hills, with designer shopping, fine dining and postcard-worthy views at our doorstep.</p> <h4>Chef De Cuisine - The BLVD</h4> <p><strong>Beverly Wilshire, Beverly Hills, A Four Seasons Hotel</strong></p> <p>Beverly Wilshire, Beverly Hills, A Four Seasons Hotel is looking for a Chef De Cuisine for The BLVD Restaurant who shares a passion for excellence and who infuses enthusiasm into everything they do. This position reports to the Director of Food & Beverage. Work authorization for the location is required.</p> <h4>Join Our Team</h4> <p>In captivating Beverly Hills with Rodeo Drive boutiques glittering at the doorstep, this legendary Los Angeles landmark buzzes with renewed vitality. Offering tradition and trend, peaceful privacy and lively sophistication, Beverly Wilshire wants YOU to be part of our talented team of individuals who provide thoughtful Four Seasons care to warm every moment.</p> <p>The Chef De Cuisine exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.</p> <h4>Responsibilities</h4> <ul> <li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for The BLVD restaurant.</li> <li>Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.</li> <li>Maintains food preparation handling and correct storage standards.</li> <li>Recognizes superior quality products, presentations and flavor.</li> <li>Plans and manages food quantities and plating requirements for the restaurant.</li> <li>Communicates production needs to key personnel.</li> <li>Assists in developing daily and seasonal menu items for the restaurant.</li> <li>Ensures compliance with all applicable laws and regulations.</li> <li>Follows proper handling and right temperature of all food products.</li> <li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li> <li>Communicates regularly with the Director of Food & Beverage and Executive Chef-Hotel Operations regarding problems, irregularities and concerns and providing courses of action.</li> <li>Performs other tasks or projects as assigned by the Director of Food & Beverage and Senior Hotel management.</li> </ul> <h4>Leading Kitchen Team</h4> <ul> <li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li> <li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial and business decision-making; demonstrates honesty and integrity; leads by example.</li> <li>Leads shift teams while personally preparing food items and executing requests based on required specifications.</li> <li>Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.</li> <li>Encourages and builds mutual trust, respect, and cooperation among team members.</li> <li>Serves as a role model to demonstrate appropriate behaviors.</li> <li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li> <li>Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.</li> <li>Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.</li> <li>Manages employee progressive discipline procedures.</li> </ul> <h4>Preferred Qualifications and Skills</h4> <p>Must be willing to work a flexible schedule in order to accomplish all major responsibilities, and be willing to accept assignments on a need basis, in order to promote teamwork. This will include early mornings, evenings, weekends and holidays. Applicants are required to have 3-5 years of experience in the culinary, food and beverage, or related professional area or 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major. A culinary degree is preferred.</p> <h4>What to Expect: You Will</h4> <ul> <li>Be part of a cohesive team with opportunities to build a successful career with global potential</li> <li>Have access to a robust benefit plan</li> <li>Have the opportunity to engage in diverse and challenging work</li> <li>Derive a sense of pride in work well done</li> <li>Be recognized for excellence</li> </ul> <p><strong>Salary range:</strong> $95,000.00 - $110,000.00</p> <p>Four Seasons is an equal opportunity, affirmative action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply.</p></p><p></p>

<p><h4>About Four Seasons:</h4> <p>Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.</p> <p>At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.</p> <h4>About the location:</h4> <p>Since opening in 1928, our legendary property has been the preferred address for celebrities, royalty and the international elite — and it’s easy to see why. Located at the intersection of Wilshire Boulevard and Rodeo Drive, we put you in the enviable heart of Beverly Hills, with designer shopping, fine dining and postcard-worthy views at our doorstep.</p> <h4>Chef De Cuisine - The BLVD</h4> <p><strong>Beverly Wilshire, Beverly Hills, A Four Seasons Hotel</strong></p> <p>Beverly Wilshire, Beverly Hills, A Four Seasons Hotel is looking for a Chef De Cuisine for The BLVD Restaurant who shares a passion for excellence and who infuses enthusiasm into everything they do. This position reports to the Director of Food & Beverage. Work authorization for the location is required.</p> <h4>Join Our Team</h4> <p>In captivating Beverly Hills with Rodeo Drive boutiques glittering at the doorstep, this legendary Los Angeles landmark buzzes with renewed vitality. Offering tradition and trend, peaceful privacy and lively sophistication, Beverly Wilshire wants YOU to be part of our talented team of individuals who provide thoughtful Four Seasons care to warm every moment.</p> <p>The Chef De Cuisine exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.</p> <h4>Responsibilities</h4> <ul> <li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for The BLVD restaurant.</li> <li>Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.</li> <li>Maintains food preparation handling and correct storage standards.</li> <li>Recognizes superior quality products, presentations and flavor.</li> <li>Plans and manages food quantities and plating requirements for the restaurant.</li> <li>Communicates production needs to key personnel.</li> <li>Assists in developing daily and seasonal menu items for the restaurant.</li> <li>Ensures compliance with all applicable laws and regulations.</li> <li>Follows proper handling and right temperature of all food products.</li> <li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li> <li>Communicates regularly with the Director of Food & Beverage and Executive Chef-Hotel Operations regarding problems, irregularities and concerns and providing courses of action.</li> <li>Performs other tasks or projects as assigned by the Director of Food & Beverage and Senior Hotel management.</li> </ul> <h4>Leading Kitchen Team</h4> <ul> <li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li> <li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial and business decision-making; demonstrates honesty and integrity; leads by example.</li> <li>Leads shift teams while personally preparing food items and executing requests based on required specifications.</li> <li>Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.</li> <li>Encourages and builds mutual trust, respect, and cooperation among team members.</li> <li>Serves as a role model to demonstrate appropriate behaviors.</li> <li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li> <li>Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.</li> <li>Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.</li> <li>Manages employee progressive discipline procedures.</li> </ul> <h4>Preferred Qualifications and Skills</h4> <p>Must be willing to work a flexible schedule in order to accomplish all major responsibilities, and be willing to accept assignments on a need basis, in order to promote teamwork. This will include early mornings, evenings, weekends and holidays. Applicants are required to have 3-5 years of experience in the culinary, food and beverage, or related professional area or 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major. A culinary degree is preferred.</p> <h4>What to Expect: You Will</h4> <ul> <li>Be part of a cohesive team with opportunities to build a successful career with global potential</li> <li>Have access to a robust benefit plan</li> <li>Have the opportunity to engage in diverse and challenging work</li> <li>Derive a sense of pride in work well done</li> <li>Be recognized for excellence</li> </ul> <p><strong>Salary range:</strong> $95,000.00 - $110,000.00</p> <p>Four Seasons is an equal opportunity, affirmative action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply.</p></p><p></p>

Key Responsibilities:Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. Must have excellent food knowledge and a full understanding of culinary terms. Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office. Must be proficient in completing tasks, work efficiently and productively. Must be able to work in any section of a kitchen. Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. Undertake recipe reviews daily. Maintain recipe folders in immaculate condition. Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings. Control production levels and recommend ideas for improvements and better cost controlling. Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor. Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production. Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section. Ensures that the HACCP program is carried out correctly. Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors. Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.<br>Qualifications and Skills A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (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.

KEY RESPONSIBILITIESDirects, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. Must have excellent food knowledge and a full understanding of culinary terms. Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office. Must be proficient in completing tasks, work efficiently and productively. Must be able to work in any section of a kitchen. Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. Undertake recipe reviews daily. Maintain recipe folders in immaculate condition. Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings. Control production levels and recommend ideas for improvements and better cost controlling. Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor. Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production. Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within his section. Ensures that the HACCP program is carried out correctly. Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors. Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.<br>QUALIFICATIONS AND EDUCATIONA minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant (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.

KEY RESPONSIBILITIES:<br>• Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.• Must have excellent food knowledge and a full understanding of culinary terms.• Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.• Must be proficient in completing tasks, work efficiently and productively.• Must be able to work in any section of a kitchen.• Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.• Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.• Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings.• Control production levels and recommend ideas for improvements and better cost controlling.• Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor.• Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.• Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section.• Ensures that the HACCP program is carried out correctly.• Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors.• Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.<br>FINANCIAL RESPONSIBILITIES:<br>• This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.• Identifies potential expense reductions through cost control.• Analyzes operational problems and establishes controls.• Reviews timesheets and forwards them to the Executive Chef for approval.• May prepare a variety of reports and letters utilizing personal computer system and equipment.• Ensures that items are requisitioned in correct quantities, within acceptable timeframes and in accordance with established control procedures.• Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste.<br>MOTIVATIONAL RESPONSIBILITIES:<br>• Monitors and manages the various assigned workstation functions.• Monitors the assignment of duties and responsibilities to their staff.• Observes and evaluates staff and work procedures to ensure quality standards and service are met.• Makes recommendations regarding personnel actions such as new hire requests and discharges, to ensure adequate and continuous staffing.• Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards.

KEY RESPONSIBILITIESDirects, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. Must have excellent food knowledge and a full understanding of culinary terms. Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office. Must be proficient in completing tasks, work efficiently and productively. Must be able to work in any section of a kitchen. Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. Undertake recipe reviews daily. Maintain recipe folders in immaculate condition. Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings. Control production levels and recommend ideas for improvements and better cost controlling. Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor. Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production. Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within his section. Ensures that the HACCP program is carried out correctly. Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors. Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.<br>QUALIFICATIONS AND EDUCATIONA minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant (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.

KEY RESPONSIBILITIES:<br>• Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.• Must have excellent food knowledge and a full understanding of culinary terms.• Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.• Must be proficient in completing tasks, work efficiently and productively.• Must be able to work in any section of a kitchen.• Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.• Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.• Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings.• Control production levels and recommend ideas for improvements and better cost controlling.• Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor.• Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.• Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section.• Ensures that the HACCP program is carried out correctly.• Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors.• Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.<br>FINANCIAL RESPONSIBILITIES:<br>• This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.• Identifies potential expense reductions through cost control.• Analyzes operational problems and establishes controls.• Reviews timesheets and forwards them to the Executive Chef for approval.• May prepare a variety of reports and letters utilizing personal computer system and equipment.• Ensures that items are requisitioned in correct quantities, within acceptable timeframes and in accordance with established control procedures.• Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste.<br>MOTIVATIONAL RESPONSIBILITIES:<br>• Monitors and manages the various assigned workstation functions.• Monitors the assignment of duties and responsibilities to their staff.• Observes and evaluates staff and work procedures to ensure quality standards and service are met.• Makes recommendations regarding personnel actions such as new hire requests and discharges, to ensure adequate and continuous staffing.• Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards.

Key Responsibilities:Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. Must have excellent food knowledge and a full understanding of culinary terms. Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office. Must be proficient in completing tasks, work efficiently and productively. Must be able to work in any section of a kitchen. Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. Undertake recipe reviews daily. Maintain recipe folders in immaculate condition. Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings. Control production levels and recommend ideas for improvements and better cost controlling. Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor. Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production. Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section. Ensures that the HACCP program is carried out correctly. Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors. Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.<br>Qualifications and Skills A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (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.

JOB SUMMARY<br><br>The Executive Sous Chef serves as the second-in-command of the Culinary Division, supporting the Director of Culinary in overseeing all culinary operations across restaurants, banquet facilities, and food & beverage outlets. This role is responsible for maintaining exceptional culinary standards, driving operational efficiency, leading and developing kitchen teams, and ensuring the delivery of outstanding guest dining experiences while supporting the overall financial and operational success of the division<br>THE ROLE<br>Support the Director of Culinary in the day-to-day management of all culinary operations. Lead kitchen operations and represent the Culinary Division in the absence of the Director of Culinary. Ensure consistency in food quality, presentation, and guest dining experiences across all outlets and events. Assist in budgeting, CAPEX planning, manpower planning, and cost control initiatives. Oversee food safety, hygiene, and operational standards in accordance with company requirements. Manage inventory, purchasing requirements, and food cost controls. Develop, mentor, and train culinary team members to ensure high performance and continuous growth. Monitor guest feedback and implement improvement initiatives to enhance satisfaction and service quality. Ensure compliance with Forbes, LQA, and luxury hospitality standards.<br>TALENT PROFILE<br>Qualification<br>Diploma or Bachelor’s Degree in Culinary Management preferred.<br>Work Experience<br>Minimum 5 years’ experience in a similar role within a luxury hotel or resort environment. Strong experience managing multi-outlet culinary operations and banquet services. Well-rounded exposure across various kitchen disciplines and culinary functions.<br>Technical Skills<br>Strong culinary knowledge and advanced food preparation techniques. Knowledge of food safety, hygiene, and quality assurance standards. Experience in inventory management, food cost control, and kitchen administration. Competent computer skills, including Microsoft Office applications. Strong leadership, team development, and operational management skills.<br>Kindly be informed only shortlisted candidates will be notified.

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><br><p>We are looking for a highly skilled and efficient Chef to lead our modern, premium Asian walk-up window concept. In this role, you will be responsible for executing a highly curated, ultra-focused menu consisting of <strong>only 3 main dishes and 2 side dishes</strong>. Your primary goal is to deliver fine-dining quality with fast-casual speed, ensuring flawless taste, consistency, and high-end packaging presentation for 100% takeaway orders.</p><p><strong>� Key Responsibilities</strong></p><ul><li><p><strong>Micro-Menu Mastery:</strong> Execute the limited menu with absolute precision, ensuring identical taste, portion control, and premium quality across every order.</p></li><li><p><strong>High-Speed Execution:</strong> Maintain rapid ticket times at the pickup window without compromising the culinary standards or food presentation.</p></li><li><p><strong>Premium Packaging Supervision:</strong> Ensure all dishes are packed securely and beautifully in premium containers, maintaining food texture and temperature during transit.</p></li><li><p><strong>Compact Kitchen Optimization:</strong> Organize the daily <em>Mise en place</em> (prep work) efficiently within a compact kitchen space to maximize workflow.</p></li><li><p><strong>Zero-Waste Management:</strong> Capitalize on the short menu to achieve near-zero food waste through smart ordering and tight inventory control.</p></li><li><p><strong>Spotless Hygiene:</strong> Keep an immaculate work environment, adhering strictly to food safety regulations, especially since kitchen operations are close to the customer window.</p></li></ul><p><strong>�️ Requirements &amp; Qualifications</strong></p><ul><li><p><strong>Experience:</strong> 3+ years of experience in premium-casual kitchens, cloud kitchens, or high-end fast-casual concepts (Asian cuisine experience is a must).</p></li><li><p><strong>Technical Skills:</strong> Mastery of modern Asian culinary techniques (e.g., wok tossing, precise heat control, and artisan sauce reduction).</p></li><li><p><strong>Speed &amp; Agility:</strong> Proven ability to work efficiently under pressure during peak rush hours while maintaining high attention to detail.</p></li><li><p><strong>Independent Drive:</strong> Comfortable working in a small, tight-knit team or independently in a streamlined kitchen layout.</p></li><li><p><strong>Communication:</strong> Good English proficiency to follow recipes, manage inventory, and communicate with the management team.</p></li></ul><p><strong>� What We Offer</strong></p><ul><li><p>A highly streamlined and focused work environment (no massive menus, no dine-in operational headaches).</p></li><li><p>Competitive salary package based on experience and practical kitchen trials.</p></li><li><p>Opportunity to grow and lead within an innovative, highly scalable modern food concept.</p></li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li><p>short menu as an opportunity to achieve absolute perfection, consistency, and flawless presentation.</p></li><li><p><strong>Speed &amp; Efficiency Champion:</strong> You thrive in fast-paced, high-volume environments (like cloud kitchens or high-end fast-casual) and take pride in maintaining rapid ticket times at the pickup window.</p></li><li><p><strong>Compact Space Master:</strong> You are highly organized, clean, and comfortable working efficiently within a streamlined, compact kitchen layout where every centimeter counts.</p></li><li><p><strong>Detail-Oriented Packager:</strong> You understand that the "packaging is the plate." You have a sharp eye for food styling and ensuring that delivery/takeaway boxes look premium and appetizing.</p></li><li><p><strong>Self-Driven &amp; Reliable:</strong> You are a disciplined professional who can work independently or lead a small, tight-knit crew with minimal supervision.</p></li></ul><p></p></section>

Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,460 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos.<br><br><br><br>People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.<br><br><br><br>Job Description<br><br># Executive Chef – Mansard Riyadh<br><br>## Job Summary<br><br>We are seeking a dynamic, innovative, and passionate Executive Chef to lead the culinary vision and food & beverage operations at Mansard Riyadh.<br><br>Reporting directly to the General Manager, the Executive Chef will be responsible for overseeing all culinary operations across the hotel’s dining venues, ensuring exceptional quality, creativity, consistency, and profitability. This role will drive the culinary strategy, develop unique dining concepts, and create memorable gastronomic experiences that reflect the luxury, elegance, and distinctive identity of Mansard Riyadh.<br><br>The ideal candidate is a hands-on culinary leader with extensive luxury hospitality experience, a passion for excellence, and a proven ability to build and inspire high-performing teams while maintaining the highest standards of food quality and guest satisfaction.<br><br>## Key Responsibilities<br><br>* Lead and oversee all culinary operations across restaurants, lounges, room service, banqueting, private dining, and special events.<br><br>* Develop and execute innovative menus that align with the hotel's luxury positioning and evolving guest preferences.<br><br>* Ensure exceptional standards of food quality, presentation, consistency, and hygiene across all outlets.<br><br>* Drive culinary creativity while maintaining strong financial performance, cost control, and profitability.<br><br>* Manage food cost targets, inventory controls, procurement processes, and supplier relationships.<br><br>* Design seasonal menus, culinary promotions, and signature dining experiences that enhance guest engagement and revenue generation.<br><br>* Lead and inspire the culinary brigade to consistently deliver outstanding guest experiences.<br><br>* Implement continuous coaching and development programs to strengthen team capabilities and succession planning.<br><br>* Collaborate closely with Food & Beverage, Sales & Marketing, Events, and Operations teams to deliver seamless guest experiences.<br><br>* Ensure full compliance with food safety regulations, HACCP standards, and company policies.<br><br>* Monitor guest feedback and industry trends to continuously elevate the hotel's culinary offerings.<br><br>* Support sustainability initiatives through responsible sourcing, waste reduction, and efficient kitchen operations.<br><br>* Maintain the highest standards of cleanliness, organization, and operational excellence throughout all culinary areas.<br><br>* Contribute strategically to the overall success, reputation, and positioning of Mansard Riyadh as a premier luxury hospitality destination.<br><br><br><br>Qualifications<br><br>Qualifications:<br><br>Previous leadership experience in the Culinary field required<br><br>Journeyman’s papers or international equivalent preferred<br><br>Diploma Certification in a Culinary discipline preferred<br><br>Complete knowledge of classical, contemporary and international cuisine<br><br>Technical knowledge in banquet food production and presentation<br><br>Computer literate in Microsoft Window applications<br><br>Strong interpersonal and problem-solving abilities<br><br>Highly responsible and reliable<br><br>Ability to work well under pressure in a fast-paced environment, long hours may be required<br><br>Ability to work cohesively as part of a team<br><br>Ability to focus attention on guest needs, remaining calm and courteous at all time<br><br> <br><br><br><br>Additional Information<br><br>Why Join Radisson Hotel Group? <br><br>Live the Magic of Hospitality - Be part of a team that creates exceptional experiences and memorable moments every day. Let your Yes I Can! spirit shine as you bring hospitality to life. <br><br>Build a Great Career - No matter your background or experience, we invest in your growth, learning, and career development—helping you reach your full potential. <br><br>Experience the Team Spirit - Join a workplace that’s inclusive, fun, and meaningful. We celebrate diversity, support one another and foster a sense of belonging through our Employee Resource Groups and inclusion initiatives. <br><br>Lead with Your Ambition - Your ideas, passion and drive matter! We empower you to make a difference—in hospitality, your community and beyond. <br><br>Enjoy Global & Local Perks - No matter where you’re located, you’ll enjoy exclusive global benefits - like special hotel rates for you and your loved ones at our hotels worldwide. Plus, you’ll have access to local perks and rewards tailored to your country, making your experience even more rewarding! <br><br>Join us in shaping the future of hospitality! If you’re ready to bring your talent, energy, and passion, we’d love to hear from you. <br><br>Apply now and let’s make every moment matter. <br><br>We welcome applicants from all backgrounds, abilities, and experiences. If you need any adjustments during the application process, please let us know.

Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,500 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos.<br><br><br><br>People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.<br><br><br><br>Job Description<br><br>Note: This is a remote Pacific Island based role in Fiji.<br><br>Do you have an insatiable appetite for delivering first-class service and a passion for the artistry of Food & Beverage? Then why not embark on a culinary journey with us at the Radisson Hotel Group to Make Every Moment Matter! where our guests can savor and relish the experience!<br><br>We are currently seeking a Specialty Chef - Thai to join our vibrant team at Radisson Blu Resort (Fiji). At Radisson Blu Resort (Fiji), we are in search of individuals who go beyond the resume – those with character, skills, talents, and a passion for creating memorable experiences.<br><br>As the Specialty Chef - Thai, you bring a distinct blend of culinary excellence, visionary leadership, and a fervor for crafting exceptional dining experiences. Your role as the culinary maestro is crucial, and we anticipate the infusion of your creative prowess and results-driven approach to elevate our culinary offerings to new heights.<br><br>Prepare and present high-quality dishes in line with approved recipes, brand standards, and guest expectations. Take ownership of the assigned kitchen section, ensuring smooth preparation and service. Maintain consistency in taste, presentation, portion control, and overall food quality. Ensure effective mise-en-place, stock rotation, storage, and par levels while minimising food waste. Support food costing, inventory control, ordering, and management of kitchen expenses. Maintain the highest standards of food safety, hygiene, HACCP, and workplace safety. Support senior chefs with kitchen coordination, particularly during busy services, functions, and events. Guide, train, and mentor junior chefs while promoting teamwork, discipline, and professionalism. Ensure kitchen equipment, preparation areas, chillers, and storage areas are maintained safely and effectively. Contribute ideas for menu development, recipe standardisation, and continuous culinary improvement. Lead by example in cleanliness, organisation, work ethic, grooming, and adherence to hotel standards. Deliver genuine “Yes I Can!” hospitality, taking ownership of guest satisfaction and helping create memorable dining experiences. <br><br>Qualifications<br><br>Certificate or Diploma in Culinary Arts, or equivalent culinary qualification. Minimum 4–6 years’ experience in hotel, resort, or professional kitchen operations, with strong experience in Thai cuisine. Excellent technical cooking skills with extensive knowledge of authentic Thai ingredients, flavours, preparation methods, and cooking techniques. Proven experience in leading, guiding, and mentoring kitchen team members. A creative problem-solver with an eye for detail, presentation, consistency, and quality. Strong knowledge of HACCP, food safety, hygiene, and kitchen safety standards. Experience in menu development, food costing, ordering, inventory, portion control, and stock management. Passionate about creating exceptional culinary experiences and delivering outstanding guest satisfaction. Strong communication and teamwork skills, with the ability to perform effectively in a fast-paced kitchen environment. Flexible and able to work shifts, weekends, and public holidays as required. <br><br>Additional Information<br><br>Why Join Radisson Hotel Group?<br><br>Live the Magic of Hospitality - Be part of a team that creates exceptional experiences and memorable moments every day. Let your Yes I Can! spirit shine as you bring hospitality to life. <br><br>Build a Great Career - No matter your background or experience, we invest in your growth, learning, and career development—helping you reach your full potential. <br><br>Experience the Team Spirit - Join a workplace that’s inclusive, fun, and meaningful. We celebrate diversity, support one another and foster a sense of belonging through our Employee Resource Groups and inclusion initiatives.<br><br>Lead with Your Ambition - Your ideas, passion and drive matter! We empower you to make a difference—in hospitality, your community and beyond. <br><br>Enjoy Global & Local Perks - No matter where you’re located, you’ll enjoy exclusive global benefits - like special hotel rates for you and your loved ones at our hotels worldwide. Plus, you’ll have access to local perks and rewards tailored to your country, making your experience even more rewarding! <br><br>Enjoy benefits such as - up to 53% off your stay as a Team Member at over 1,500 Radisson Hotels worldwide<br><br>Guaranteed minimum of 30% off for your Friends & Family<br><br>Exclusive Discounts on Breakfast, Food & Beverage, Spa and more<br><br>Join us in shaping the future of hospitality! If you’re ready to bring your talent, energy, and passion, we’d love to hear from you. <br><br>Apply now and let’s make every moment matter. <br><br>We welcome applicants from all backgrounds, abilities, and experiences. If you need any adjustments during the application process, please let us know.

About the Company<br>Hello! Welcome to Plaza Premium Group, we're people passionate about "Making Travel Better". We are a global company with team members from all walks of life, together we are #PPGFamily, together we are building a legacy.<br>You don't need to be from this industry; you do need to be passionate.<br>Our promise to you:- We will respect and value your background and perspectives- We will work together with integrity- We will share our incredible pride for job, company and industry<br>What we ask of you:- Bring passion to all that you do- Listen, move fast and think innovatively- Speak up, have ideas and share them- Believe in customer service, and treating every person with kindness<br>As industry leaders in innovating global airport hospitality, you will work with colleagues from all parts of the world for a truly global experience. You will help and craft services and facilities in over 200 locations in more than 60 international airports across the world.<br>Who we are:We were established in HK in 1998 by someone who understood the value of an airport lounge and felt that the experience shouldn't just be limited to a closed-circuit group of travelers. Through the years we have worked incredibly hard to create an experience which is both accessible and quality. Almost 25 years later we now span four core business segments: airport lounges, airport terminal hotels, airport meet & greet services, and a range of airport dining concepts.<br>In addition to our own brands, PPG provides airport hospitality solutions to leading airlines, alliances and corporates around the world. Here are a few names you might recognize: Cathay Pacific Airways, Singapore Airlines, Lufthansa etc.<br>With the future of travel always in sight, we created Smart Traveler, a mobile-app rewards program underpinned by in-house technology. We are fast-moving and always evolving to drive our purpose of making travel better.<br>Join our family today. Together, we'll make travel better.<br>Job Overview• Assist in all aspects of kitchen operations within airport lounges in the Kingdom of Saudi Arabia.• Ensure high standards of food quality, hygiene, and presentation to deliver an excellent dining experience.• Support food preparation, stock control, and daily kitchen operations in line with company standards.<br>Job Responsibilities• Follow and implement instructions provided by the Sous Chef and senior kitchen team.• Assist in food preparation, cooking, and general kitchen duties.• Ensure kitchen work areas, equipment, and workstations are clean, tidy, and hygienic at all times.• Ensure food quality, portion sizes, and presentation meet company standards.• Check ingredient quality during ordering and delivery processes.• Support smooth kitchen operations and respond to operational issues when required.• Assist in preparing weekly shift schedules and staff rosters.• Support inventory control, stock rotation, and food cost control.• Promote teamwork and contribute to the development, implementation, and continuous improvement of quality management systems.• Identify opportunities for improvement and participate in continuous improvement initiatives.• Carry out any other duties assigned by the supervisor as required.<br>Job Requirements• Minimum 5 years of relevant experience as a Chef de Partie or similar role in hotels, lounges, or catering operations.• Diploma or vocational certification in Culinary Arts, Hospitality, or a related field is preferred.• Strong knowledge of food preparation, cooking techniques, and kitchen safety standards.• Ability to work independently and under pressure in a fast-paced kitchen environment.• Strong sense of responsibility, accountability, and teamwork.• Good command of spoken and written English; Arabic language skills are an advantage.• Basic computer knowledge is an advantage.• Valid health certificate as per Saudi regulations is preferred.• Willingness to work shift duties as required.• Work location: Airport – Kingdom of Saudi Arabia.