وظائف شيف مخبوزات و معجنات - الرياض السعودية

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>We are currently seeking a Baker Chef to join our vibrant team. At Radisson Collection Residences Riyadh, we are in search of individuals who go beyond the resume those with character, skills, talents, and a passion for creating memorable experiences. As a Baker Chef, you bring precision, creativity, and a strong passion for the art of baking, contributing to high-quality bakery products and exceptional guest satisfaction. Prepares a wide variety of baked goods including bread, pastries, cakes, and desserts according to hotel standards and recipes. Ensures consistent quality, presentation, and freshness of all bakery items served across hotel outlets. Supports the smooth operation of the bakery section within the kitchen. Works closely with the culinary team to meet guest expectations and daily production requirements. Manages assigned tasks efficiently, ensuring timely preparation and delivery of baked products. Assists in planning production schedules and maintaining stock levels of baking ingredients. Monitors and minimizes waste while ensuring cost control within the bakery section. Maintains strict hygiene, food safety, and sanitation standards at all times. Ensures proper storage and handling of ingredients and finished products. Continuously develops baking techniques and introduces creativity in product offerings. Builds positive working relationships within the kitchen team and supports a professional work environment.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><div>Diploma or certification in Bakery, Pastry Arts, or Culinary Arts. Proven experience as a Baker or in a similar role within a hotel, bakery, or high-volume kitchen. Strong knowledge of baking techniques, dough preparation, fermentation, and pastry production. Understanding of food safety, hygiene standards, and HACCP principles. Ability to follow recipes accurately while maintaining consistency and quality. Good time management and ability to work in a fast-paced environment. Strong attention to detail and creativity in bakery presentation. Ability to work effectively as part of a team. Physical stamina to work early shifts and long hours when required. Basic communication skills in English (preferred in hotel environments).</div><p></p></section>

<p><br></p><p>About the job</p><p>Based at the Mandarin Oriental Al Faisaliah Riyadh within the Culinary Department in Riyadh, the Chef de Partie - Bakery is responsible for overseeing the daily operations of the bakery section, ensuring the consistent production of high-quality breads, pastries, desserts, and baked goods in accordance with Mandarin Oriental standards. The role supports the Chef de Cuisine in maintaining food quality, hygiene, food safety, inventory control, team development, and exceptional guest satisfaction while ensuring efficient and sustainable bakery operations.</p><p>As Chef de Partie - Bakery, you will be responsible for the following duties:</p><ul><li>It is part of your role to understand and disseminate/communicate all corporate and hotel policies and standard operating procedures to the colleagues.</li><li>Hold monthly meetings with all colleagues to assure they have a forum to voice any concerns or challenges and share departmental and hotel information.</li><li>You shall take all reasonable steps to safeguard stored information, and not divulge or otherwise transfer any personal data concerning the guests, customers or colleagues, or any confidential information concerning the hotel unless with the appropriate authority.</li><li>The Chef de Partie s mission is to take full responsibility for the food quality &amp; presentation of the corresponding kitchen and on demand to assist other areas of the culinary operation.</li><li>Supervise his kitchen section and cooperate with the other sections within the kitchen.</li><li>Responsible to comply at all times with the standard quality requirements, stock management and techniques.</li></ul><p>As Chef de Partie - Bakery, we expect from you:</p><ul><li>Ensure that all plating guides are followed according to set dish description, cooking method and presentation image.</li><li>Ensure that the dishes are prepared in the most authentic way as standards set and agreed by the Chef de Cuisine.</li><li>Assist Chef de Cuisine to ensure the food safety related administration are compliance with the standard and being followed accordingly.</li><li>Support other outlets for any events if required.</li><li>Attend and participate in all required meetings as scheduled.</li><li>Perform any other reasonable duties as required by the Chef de Cuisine.</li></ul><p><br></p><p><strong>Desired Candidate Profile</strong></p><p>We invite you to become a fan of the exceptional. Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.</p><p>Mandarin Oriental Al Faisaliah Riyadh Located in the heart of the city and setting new standards for luxury, Al Faisaliah Hotel is one of the most sought-after addresses in Saudi Arabia. Its timeless elegance, central location and panoramic views are complemented by Mandarin Oriental s signature service to ensure a truly unforgettable Arabian experience.</p>

Head Chef in Pastry Store which provide Cakes and Mini bites&nbsp;<div><br></div><div><br></div>

<p><br></p><p>It is part of your role and your responsibility to fully support all learning and development activities. On The Job trainers and trainings. Group Training Technique trainers and trainings. Update and maintain a complete Training Matrix for your department. Update and maintain Job Description and Job Specification Matrix for your department. Hold monthly meetings with all colleagues to assure they have a forum to voice any concerns or challenges and share departmental and hotel information. To carry out any additional duties requested by management, related to hotel operational activities Follow the principle of the 5Ps Proper Planning Prevents Poor Performance at all times and for all activities.</p><p>As Pastry Sous Chef, we expect from you:</p><ul><li>Assisting the Executive Pastry Chef to oversee all operational and administrative aspects of the Main Pastry production kitchens (including Banquet, In-Room Dining, Mosaic, Mandarin Cake Shop ) as appropriate and be able to prioritise the required level of engagement in all areas depending on business volumes and other related parameters.</li><li>Create and maintain a great synergy between Outlets and Main Production Pastry and Bakery kitchen and any related outlets kitchen to assure maximum efficiency.</li><li>Assist the Executive Pastry Chef to plan menus, prices and promotional events for the Banquet and all restaurants in order to maximize revenue generating opportunities in line with market demands.</li><li>Assist the Restaurant Manager where possible to accommodate special request as required including dietary requirements.</li><li>Assist the Executive Pastry Chef to ensure the recipe costings for Pastry are up to date and in line with selling prices.</li><li>Support Banquet if required for any events or outside catering events with manpower or with actual pastries dishes as requested.</li><li>To be updated with the latest food trends in the Food &amp; Beverage industry to ensure that all Pastries are in line or ahead with international standards.</li></ul><p><br></p><p><strong>Desired Candidate Profile</strong></p><ul><li>Assisting the Executive Pastry Chef to oversee all operational and administrative aspects of the Main Pastry production kitchens (including Banquet, In-Room Dining, Mosaic, Mandarin Cake Shop ) as appropriate and be able to prioritise the required level of engagement in all areas depending on business volumes and other related parameters.</li><li>Create and maintain a great synergy between Outlets and Main Production Pastry and Bakery kitchen and any related outlets kitchen to assure maximum efficiency.</li><li>Assist the Executive Pastry Chef to plan menus, prices and promotional events for the Banquet and all restaurants in order to maximize revenue generating opportunities in line with market demands.</li><li>Assist the Restaurant Manager where possible to accommodate special request as required including dietary requirements.</li><li>Assist the Executive Pastry Chef to ensure the recipe costings for Pastry are up to date and in line with selling prices.</li><li>Support Banquet if required for any events or outside catering events with manpower or with actual pastries dishes as requested.</li><li>To be updated with the latest food trends in the Food &amp; Beverage industry to ensure that all Pastries are in line or ahead with international standards.</li></ul>

<p>🍞 Bun and tea | Job opportunity<br><br>We are looking for a bakery chef, pastries, manakish, and desserts.<br>Whoever works should let their work speak for them before they speak.<br><br>Tasks:<br>Daily baking, pastries, manakish, and desserts with consistent quality and innovation in dishes and baked goods.<br><br>Conditions:<br>✔️ Actual experience in local baked goods<br>✔️ Able to work at a high pace during peak hours<br>✔️ Disciplined and maintains hygiene standards.<br><br>Benefits:<br>🕐 Two shifts (morning + evening)<br>🏠 Secure housing<br></p>

<p><br></p><p><b>About the job</b></p><p>Based at the Mandarin Oriental Al Faisaliah Riyadh within the Culinary Department in Riyadh, the Sous Chef Banquet - Saudi Chef is responsible for full responsibility of all related operational and administrative aspects in the Kitchen. As Sous Chef Banquet - Saudi Chef, you will be responsible for the following duties:</p><ul><li>It is part of your role to understand and disseminate/communicate all corporate and hotel policies and standard operating procedures to the colleagues.</li><li>Group Training Technique trainers and trainings</li><li>Update and maintain a complete Training Matrix for your department.</li><li>Update and maintain Job Description and Job Specification Matrix for your department.</li><li>Oversee and maintain all operational and administrative aspects of the La Kitchen.</li><li>Create and maintain a great synergy between all kitchens to assure maximum efficiency.</li><li>Work closely with all related Sous Chef to ensure proper preparation of food items.</li><li>Provide leadership, direction and support to all colleagues at any time.</li></ul><p>As Sous Chef Banquet - Saudi Chef, we expect from you:</p><ul><li>Support the Chef de Cuisine to prepare a weekly roster.</li><li>Ensure that all cuts are prepared in the highest quality by using only the best and freshest products as standards set by the Executive Chef.</li><li>Closely monitor kitchen department to control wastage and keep the food cost to a minimum.</li><li>Responsible for the ordering and requesting of all related La Brasserie items and supporting Chef de Cuisine with ordering meat, seafood, fruits and vegetables on a daily basis.</li><li>Oversee and take responsibility of the kitchen food safety related administration.</li><li>Follow all procedures, policies and practices with regard to the Jardine audit related requirements for the culinary department</li><li>Support Banquet if required for any events or outside catering events with manpower, butcher items or with actual dishes as requested.</li><li>To be updated with the latest food trends in the Food &amp; Beverage industry to ensure the corresponding cuisine is in line or ahead of international standards.</li></ul><p><br></p><p><strong>Desired Candidate Profile</strong></p><p><br></p><ul><li>Support the Chef de Cuisine to prepare a weekly roster.</li><li>Ensure that all cuts are prepared in the highest quality by using only the best and freshest products as standards set by the Executive Chef.</li><li>Closely monitor kitchen department to control wastage and keep the food cost to a minimum.</li><li>Responsible for the ordering and requesting of all related La Brasserie items and supporting Chef de Cuisine with ordering meat, seafood, fruits and vegetables on a daily basis.</li><li>Oversee and take responsibility of the kitchen food safety related administration.</li><li>Follow all procedures, policies and practices with regard to the Jardine audit related requirements for the culinary department</li><li>Support Banquet if required for any events or outside catering events with manpower, butcher items or with actual dishes as requested.</li><li>To be updated with the latest food trends in the Food &amp; Beverage industry to ensure the corresponding cuisine is in line or ahead of international standards.</li></ul>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>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.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Prior experience as a Chef de Cuisine, Sous Chef, or Executive Sous Chef in a fine dining restaurant</li><li>A refined culinary professional with experience in luxury hotels, fine dining, or Michelin-caliber kitchens</li><li>A creative leader with a strong personal style and attention to detail</li><li>Deeply knowledgeable in modern and classical techniques</li><li>A natural mentor who inspires excellence and growth within your team</li><li>Committed to delivering exceptional guest experiences with every dish</li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>We are seeking passionate and talented culinary professionals to join our Moroccan Restaurant team:</p><p>Chef de Partie</p><p>Demi Chef de Partie</p><p>Commis Chef</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Proven experience in authentic Moroccan cuisine, high culinary standards, and a strong commitment to food safety.</p><p></p></section>

<p><br></p><p>As Chef de Partie - Pastry, you will be responsible for the following duties:</p><ul><li>It is part of your role to understand and disseminate/communicate all corporate and hotel policies and standard operating procedures to the colleagues. MOHG Code of Conduct requires that all business activities and business decisions comply with the general law, with all rules, regulations, and other requirements.</li><li>It is part of your role and your responsibility to fully support all learning and development activities. On The Job trainers and trainings. Group Training Technique trainers and trainings. Update and maintain a complete Training Matrix for your department. Update and maintain Job Description and Job Specification Matrix for your department.</li></ul><p>As Chef de Partie - Pastry, we expect from you:</p><ul><li>The Chef de Partie s mission is to take full responsibility for the food quality &amp; presentation of the corresponding kitchen and on demand to assist other areas of the culinary operation.</li><li>Supervise his kitchen section and cooperate with the other sections within the kitchen.</li><li>Responsible to comply at all times with the standard quality requirements, stock management and techniques.</li><li>Monitor and follow through on any requirements of VIP guests who are dining in the rooms as well as for special dietary requirements.</li><li>Facilitation and attending of daily shift briefings and attending monthly communication meetings within culinary outlet.</li><li>Effectively control cleanliness and maintenance of the kitchens and stewarding area at all times and support daily checks done by their supervisors.</li><li>Assist Chef de Cuisine to ensure the food safety related administration are compliance with the standard and being followed accordingly.</li><li>Follow all procedures, policies and practices with regard to the Jardine audit related requirements for the culinary department.</li><li>Assist the Chef de Cuisine in other administrative matters for the outlet.</li><li>Support other outlets for any events if required.</li><li>Attend and participate in all required meetings as scheduled.</li></ul><p><br></p><p><strong>Desired Candidate Profile</strong></p><ul><li>It is part of your role to understand and disseminate/communicate all corporate and hotel policies and standard operating procedures to the colleagues. MOHG Code of Conduct requires that all business activities and business decisions comply with the general law, with all rules, regulations, and other requirements.</li><li>It is part of your role and your responsibility to fully support all learning and development activities. On The Job trainers and trainings. Group Training Technique trainers and trainings. Update and maintain a complete Training Matrix for your department. Update and maintain Job Description and Job Specification Matrix for your department.</li><li>The Chef de Partie s mission is to take full responsibility for the food quality &amp; presentation of the corresponding kitchen and on demand to assist other areas of the culinary operation.</li><li>Supervise his kitchen section and cooperate with the other sections within the kitchen.</li><li>Responsible to comply at all times with the standard quality requirements, stock management and techniques.</li><li>Monitor and follow through on any requirements of VIP guests who are dining in the rooms as well as for special dietary requirements.</li><li>Facilitation and attending of daily shift briefings and attending monthly communication meetings within culinary outlet.</li><li>Effectively control cleanliness and maintenance of the kitchens and stewarding area at all times and support daily checks done by their supervisors.</li><li>Assist Chef de Cuisine to ensure the food safety related administration are compliance with the standard and being followed accordingly.</li><li>Follow all procedures, policies and practices with regard to the Jardine audit related requirements for the culinary department.</li><li>Assist the Chef de Cuisine in other administrative matters for the outlet.</li><li>Support other outlets for any events if required.</li><li>Attend and participate in all required meetings as scheduled.</li></ul>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>The Executive Chef leads all culinary operations for Raffles Diriyah. Acting as the property's culinary ambassador, this role defines and embodies the hotel's gastronomic identity across all outlets, banquets, residences, and in-room dining, ensuring every culinary experience reflects Raffles' legacy of refined hospitality, and Saudi heritage. As an Executive Committee member, the Executive Chef partners closely with the General Manager on pre-opening strategy, budget, brand positioning, and team building.</p><p>Pre-Opening</p><ul><li>Lead culinary input into, OS&amp;E specification, and concept development for all F&amp;B outlets, including any signature or specialty dining concepts</li><li>Own the Pre-Opening Budget for the culinary department, including staffing, equipment, and food cost projections</li><li>Build the culinary organizational structure and manning plan</li><li>Recruit, interview, and onboard senior culinary leadership (Executive Sous Chef, Chef de Cuisine, Pastry Chef, Chief Steward etc.)</li><li>Develop opening menus, recipe standards, and SOPs aligned to Raffles brand standards and local market expectations</li></ul><p>Operational Leadership</p><ul><li>Direct food ordering, preparation, production, and quality control across all restaurants, bars, banquets, in room dining, and residences</li><li>Set and uphold the highest standards of food quality, presentation, hygiene, and safety across all kitchens</li><li>Manage food cost, labour cost, and overall departmental P&amp;L performance</li><li>Continuously refine kitchen operating procedures and drive innovation in menu offerings</li><li>Ensure full compliance with Saudi food safety, health, licensing, and fire/safety regulations</li></ul><p>Leadership &amp; Culture</p><ul><li>Influence the skills, knowledge, and team spirit of the entire culinary operation</li><li>Foster a positive, respectful, and high-performance kitchen culture; uphold disciplinary and grievance procedures fairly</li><li>Mentor and develop talents</li><li>Maintain close cross-departmental collaboration with F&amp;B Service, Procurement, and Engineering</li></ul><p>Guest Relations</p><ul><li>Engage with guests, to elevate the dining experience and respond to feedback</li><li>Represent the culinary department, media engagements, and high-profile events</li><li>Support marketing in developing promotional menus and signature culinary moments tied to the property's brand story</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Minimum 10+ years progressive culinary leadership experience, including 3+ years as Executive Chef in an internationally branded luxury/ultra-luxury hotel</li><li>Proven pre-opening experience strongly preferred</li><li>Strong knowledge of Middle Eastern/Saudi cuisine and ability to blend authentic local flavors with international fine dining standards</li><li>Demonstrated P&amp;L, food cost, and large-team management capability</li><li>Excellent leadership, communication, and stakeholder management skills</li><li>Culinary degree/certification and food safety credentials (HACCP or equivalent)</li><li>Fluency in English required; Arabic a plus</li></ul><p></p></section>

<h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">About Four Points and the Role</h3> <p style="margin:0 0 12px; ************;">Four Points in Riyadh is seeking a dedicated <strong style="font-weight:700;">Full-time Demi Chef de Partie</strong> to join its culinary team. This role is central to ensuring high standards of food preparation and kitchen operations within a professional environment.</p> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Role Summary</h3> <p style="margin:0 0 12px; ************;">As a Demi Chef de Partie, you will be responsible for the precise preparation of special meals and substitute items, alongside managing cooking equipment temperatures for ovens, broilers, grills, and roasters. Key duties include overseeing food thawing processes from freezer storage to the refrigerator and ensuring correct portioning, arrangement, and garnishing of all dishes. You will also maintain food logs, monitor quality and quantity, and communicate staffing needs during peak times. Informing the Chef about excess food for daily specials and updating Food &amp; Beverage staff on menu changes are also part of this role.</p> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Key Responsibilities</h3> <ul style="margin:0 0 12px; padding-inline-start:24px; list-style-type:disc; list-style-position:outside;"> <li style="margin:0 0 6px;">Prepare and cook food according to established recipes, quality standards, presentation guidelines, and food preparation checklists.</li> <li style="margin:0 0 6px;">Prepare cold food items as required.</li> <li style="margin:0 0 6px;">Manage food thawing from freezer storage to the refrigerator.</li> <li style="margin:0 0 6px;">Ensure proper portioning, arrangement, and garnishing of food items.</li> <li style="margin:0 0 6px;">Maintain food logs and monitor food quality and quantity.</li> <li style="margin:0 0 6px;">Communicate assistance needs during busy periods to ensure smooth operations.</li> <li style="margin:0 0 6px;">Inform the Chef of excess food items suitable for daily specials.</li> <li style="margin:0 0 6px;">Update Food &amp; Beverage service staff on menu specials and out-of-stock items.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Operational Standards and Conduct</h3> <ul style="margin:0 0 12px; padding-inline-start:24px; list-style-type:disc; list-style-position:outside;"> <li style="margin:0 0 6px;">Adhere to all company, safety, and security policies and procedures.</li> <li style="margin:0 0 6px;">Report maintenance needs, accidents, injuries, and unsafe work conditions to the manager.</li> <li style="margin:0 0 6px;">Complete all required safety training and certifications.</li> <li style="margin:0 0 6px;">Maintain a clean and professional uniform and personal appearance.</li> <li style="margin:0 0 6px;">Ensure confidentiality of proprietary information and protect company assets.</li> <li style="margin:0 0 6px;">Anticipate and address guests’ service needs, communicating clearly and professionally.</li> <li style="margin:0 0 6px;">Develop and maintain positive working relationships with colleagues, supporting the team to achieve common goals, and responding appropriately to employee concerns.</li> <li style="margin:0 0 6px;">Ensure adherence to quality expectations and standards across all tasks.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Physical Requirements</h3> <p style="margin:0 0 12px; ************;">This role requires the ability to stand, sit, or walk for extended periods. It involves reaching overhead and below the knees, including bending, twisting, pulling, and stooping. Candidates must be able to move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. The Demi Chef de Partie will also perform other reasonable job duties as requested by Supervisors.</p> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Candidate Profile</h3> <p style="margin:0 0 12px; ************;">The ideal candidate will possess <strong style="font-weight:700;">2-5 years of experience</strong> in a similar culinary role, demonstrating strong foundational cooking skills and an understanding of kitchen operations. A commitment to maintaining high standards of food quality, safety, and guest service is essential for this full-time position.</p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><strong>Candidate Requirements</strong></p><ul><li><p>Education: High School Diploma or higher</p></li><li><p>Experience: Minimum 3–5 years of relevant experience</p></li><li><p>Previous experience as a Chef or Sous Chef in a restaurant, hotel, or private household within GCC countries</p></li><li><p>Ability to read, write, and communicate effectively in English</p></li><li><p>Ability to follow recipes and food preparation instructions accurately</p></li><li><p>Cuisine: Arabic and Asian food</p></li></ul><br><p><strong>Benefits</strong></p><ul><li><p>Accommodation provided</p></li><li><p>Transportation provided</p></li><li><p>Medical insurance provided</p></li></ul><br><p><strong>Key Responsibilities</strong></p><ul><li><p>Prepare, cook, and serve meals for family members and guests</p></li><li><p>Handle food preparation, meal planning, and kitchen operations</p></li><li><p>Maintain high standards of cleanliness, hygiene, and safety</p></li><li><p>Manage kitchen inventory and stock levels</p></li><li><p>Purchase groceries and kitchen supplies</p></li><li><p>Ensure proper storage and handling of food items</p></li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>.</p><p></p></section>

<h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">About the Role – Cook I at Four Points, Riyadh</h3> <p style="margin:0 0 12px; ************;">Four Points is seeking a dedicated <strong style="font-weight:700;">Cook I</strong> to join our team in Riyadh. This full-time position involves the preparation of meals, ensuring adherence to culinary standards, and maintaining high levels of food quality and presentation. The role is central to delivering exceptional dining experiences for our guests.</p> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Key Culinary Responsibilities</h3> <p style="margin:0 0 12px; ************;">The Cook I is primarily responsible for the precise execution of food preparation and cooking tasks, ensuring all dishes meet established quality and presentation standards.</p> <ul style="margin:0 0 12px; padding-inline-start:24px; list-style-type:disc; list-style-position:outside;"> <li style="margin:0 0 6px;">Prepare and cook food items according to specified recipes, quality standards, and presentation guidelines.</li> <li style="margin:0 0 6px;">Prepare various cold food items as required.</li> <li style="margin:0 0 6px;">Accurately regulate the temperature of cooking equipment, including ovens, broilers, grills, and roasters.</li> <li style="margin:0 0 6px;">Manage the thawing process of food items from freezer storage to refrigeration.</li> <li style="margin:0 0 6px;">Ensure proper portioning, arrangement, and garnishing of all prepared food.</li> <li style="margin:0 0 6px;">Maintain detailed food logs and continuously monitor the quality and quantity of prepared dishes.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Operational Support and Communication</h3> <p style="margin:0 0 12px; ************;">This role also involves active participation in kitchen operations, including effective communication and adherence to operational protocols to ensure smooth service delivery.</p> <ul style="margin:0 0 12px; padding-inline-start:24px; list-style-type:disc; list-style-position:outside;"> <li style="margin:0 0 6px;">Communicate promptly regarding assistance needed during peak service periods.</li> <li style="margin:0 0 6px;">Inform the Chef of any excess food items that could be utilized for daily specials.</li> <li style="margin:0 0 6px;">Liaise with Food &amp; Beverage service staff regarding menu specials and any out-of-stock items.</li> <li style="margin:0 0 6px;">Actively contribute to maintaining and ensuring the overall quality of all food items.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Workplace Standards and Professional Conduct</h3> <p style="margin:0 0 12px; ************;">The Cook I is expected to uphold professional standards, support team objectives, and adhere to all company policies and procedures, including safety and security guidelines.</p> <ul style="margin:0 0 12px; padding-inline-start:24px; list-style-type:disc; list-style-position:outside;"> <li style="margin:0 0 6px;">Assist management in various employee-related tasks, including hiring, training, scheduling, evaluation, and coaching; serve as a role model.</li> <li style="margin:0 0 6px;">Comply with all company, safety, and security policies; report maintenance needs, accidents, injuries, and unsafe conditions to management; complete required safety training and certifications.</li> <li style="margin:0 0 6px;">Maintain a clean and professional uniform and personal appearance; ensure confidentiality of proprietary information and protect company assets.</li> <li style="margin:0 0 6px;">Anticipate and address guests’ service needs with clear and professional language.</li> <li style="margin:0 0 6px;">Develop and maintain positive working relationships, support team goals, and respond appropriately to employee concerns.</li> <li style="margin:0 0 6px;">Ensure consistent adherence to quality expectations and standards across all tasks.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Physical Demands and Qualifications</h3> <p style="margin:0 0 12px; ************;">This role requires certain physical capabilities and specific educational and professional qualifications to perform the duties effectively.</p> <ul style="margin:0 0 12px; padding-inline-start:24px; list-style-type:disc; list-style-position:outside;"> <li style="margin:0 0 6px;">Ability to stand, sit, or walk for extended periods; reach overhead and below the knees, including bending, twisting, pulling, and stooping.</li> <li style="margin:0 0 6px;">Capable of moving, lifting, carrying, pushing, pulling, and placing objects weighing up to 25 pounds without assistance.</li> <li style="margin:0 0 6px;"><strong style="font-weight:700;">Education:</strong> A Technical, Trade, or Vocational School Degree is required.</li> <li style="margin:0 0 6px;"><strong style="font-weight:700;">Related Work Experience:</strong> At least 3 years of related work experience is essential.</li> <li style="margin:0 0 6px;"><strong style="font-weight:700;">Supervisory Experience:</strong> No supervisory experience is required for this position.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Employment Details</h3> <p style="margin:0 0 12px; ************;">This is a full-time position requiring a minimum of 3 years of relevant experience in a culinary setting. The salary for this role will be discussed during the interview process.</p>

<h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">About the Cook II Role at W Hotels</h3> <p style="margin:0 0 12px; ************;">W Hotels is seeking a dedicated <strong style="font-weight:700;">Cook II</strong> to join our culinary team in Riyadh, Saudi Arabia. This full-time position is ideal for individuals with 0-1 years of experience who are committed to preparing high-quality food and maintaining impeccable kitchen standards within a dynamic hotel environment.</p> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Core Culinary Responsibilities</h3> <p style="margin:0 0 12px; ************;">As a Cook II, you will be responsible for the precise preparation and cooking of food items. Your duties will include:</p> <ul style="margin:0 0 12px; padding-inline-start:24px; list-style-type:disc; list-style-position:outside;"> <li style="margin:0 0 6px;">Portioning, chopping, and storing food ingredients according to established guidelines.</li> <li style="margin:0 0 6px;">Washing and peeling fresh fruits and vegetables.</li> <li style="margin:0 0 6px;">Accurately weighing, measuring, and mixing ingredients for various dishes.</li> <li style="margin:0 0 6px;">Preparing and cooking food in adherence to recipes, quality standards, presentation requirements, and the food preparation checklist.</li> <li style="margin:0 0 6px;">Preparing cold food items as required.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Kitchen Operations and Standards</h3> <p style="margin:0 0 12px; ************;">This role involves active participation in daily kitchen operations, ensuring efficiency and adherence to all culinary standards. Key responsibilities include:</p> <ul style="margin:0 0 12px; padding-inline-start:24px; list-style-type:disc; list-style-position:outside;"> <li style="margin:0 0 6px;">Operating various kitchen equipment, including ovens, stoves, grills, microwaves, and fryers.</li> <li style="margin:0 0 6px;">Testing foods to confirm sufficient cooking and optimal quality.</li> <li style="margin:0 0 6px;">Monitoring food quality consistently throughout the preparation process.</li> <li style="margin:0 0 6px;">Setting up and breaking down work stations efficiently.</li> <li style="margin:0 0 6px;">Serving food in proper portions and onto appropriate receptacles.</li> <li style="margin:0 0 6px;">Washing and disinfecting kitchen areas, tables, tools, knives, and equipment to maintain hygiene.</li> <li style="margin:0 0 6px;">Checking and ensuring the correctness of appliance and food temperatures.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Workplace Conduct and Collaboration</h3> <p style="margin:0 0 12px; ************;">The Cook II is expected to uphold professional standards and contribute positively to the team environment. This includes:</p> <ul style="margin:0 0 12px; padding-inline-start:24px; list-style-type:disc; list-style-position:outside;"> <li style="margin:0 0 6px;">Adhering to all company, safety, and security policies and procedures.</li> <li style="margin:0 0 6px;">Reporting maintenance needs, accidents, injuries, and unsafe work conditions to management.</li> <li style="margin:0 0 6px;">Completing all required safety training and certifications.</li> <li style="margin:0 0 6px;">Ensuring a clean and professional uniform and personal appearance.</li> <li style="margin:0 0 6px;">Maintaining confidentiality of proprietary information and protecting company assets.</li> <li style="margin:0 0 6px;">Communicating with colleagues and supervisors using clear and professional language.</li> <li style="margin:0 0 6px;">Developing and maintaining positive working relationships with team members.</li> <li style="margin:0 0 6px;">Supporting the team in achieving common goals and responding appropriately to concerns of other employees.</li> <li style="margin:0 0 6px;">Ensuring strict adherence to quality expectations and standards.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Physical Requirements</h3> <p style="margin:0 0 12px; ************;">This position requires the ability to perform various physical tasks essential to kitchen operations, including:</p> <ul style="margin:0 0 12px; padding-inline-start:24px; list-style-type:disc; list-style-position:outside;"> <li style="margin:0 0 6px;">Standing, sitting, or walking for extended periods or an entire work shift.</li> <li style="margin:0 0 6px;">Reaching overhead and below the knees, including bending, twisting, pulling, and stooping.</li> <li style="margin:0 0 6px;">Moving, lifting, carrying, pushing, pulling, and placing objects weighing less than or equal to 25 pounds without assistance.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Experience and General Expectations</h3> <p style="margin:0 0 12px; ************;">Candidates for the Cook II position should possess 0-1 years of relevant experience in a culinary setting. The role also involves performing other reasonable job duties as requested by Supervisors to support overall kitchen operations and team objectives.</p>

<p>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. 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.</p><p><b><br></b></p><p><b>Key Responsibilities:</b></p><ul><li>Prepare and cook authentic Italian-style pizzas , including Neapolitan, Roman, or other regional styles</li><li>Mix and ferment fresh pizza dough daily using traditional methods</li><li>Operate and maintain wood-fired , gas , or stone ovens for optimal pizza cooking</li><li>Slice, prepare, and store fresh pizza toppings, sauces, and cheeses</li><li>Monitor oven temperature and cooking times to ensure pizzas are cooked evenly and to specification</li><li>Ensure food quality, presentation, and portion control standards are consistently met</li><li>Maintain cleanliness and organization of the pizza station and kitchen area</li><li>Comply with food safety, hygiene, and sanitation standards</li><li>Collaborate with kitchen staff and management to refine recipes and contribute to menu development</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>Minimum 2 3 years' professional experience as a Pizza Chef, Pizzaiolo, or similar role.</li><li>Proven experience preparing Italian-style pizza in a professional restaurant or pizzeria.</li><li>Strong knowledge of traditional Italian pizza-making techniques.</li><li>Excellent understanding of dough hydration, fermentation, proofing, and temperature control .</li><li>Strong hand-stretching and dough-handling skills.</li><li>Experience working with professional pizza ovens.</li><li>Knowledge of Neapolitan-style pizza is highly desirable.</li><li>Knowledge of Italian ingredients and traditional flavour combinations.</li><li>Strong understanding of food safety and HACCP standards.</li><li>Ability to maintain consistency and quality during high-volume service.</li><li>Strong organisational and time-management skills.</li><li>Excellent attention to detail.</li><li>Ability to work effectively as part of a multicultural kitchen team.</li><li>Professional appearance, positive attitude, and strong work ethic.</li><li>Culinary qualification or formal pizzaiolo training is an advantage.</li></ul>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><b>Educational Qualification</b> Professional Culinary Training or Certification preferred. Experience Required Professional cooking experience in: Hotels Hospitals Airlines Institutional Kitchens Note: Candidates with only domestic/home cooking or assistant cook experience will not be considered. Required Skills Technical Skills Healthy meal preparation Dietary meal planning Multi-cuisine cooking Kitchen management Food hygiene and safety Menu planning Inventory management Soft Skills Good English communication skills Attention to detail Time management Organizational skills Ability to work independently Professional attitude Key Competencies Professional Cooking Healthy &amp; Dietary Meal Preparation Multi-Cuisine Expertise Kitchen Operations Management Food Safety &amp; Hygiene Meal Planning Time Management Quality Focus Communication Skills Self-Management Candidate Profile Gender: Female Preferred Age: 40 45 years Professionally trained cook with experience in commercial kitchens. Able to independently manage kitchen operations. Good communication skills in English. Indian candidates preferred due to smoother Saudi Arabia visa processing. Filipino and Sri Lankan candidates may also be considered if suitable Indian candidates are unavailable. Educational Details: Bachelor degree City: Riyadh State: Riyadh Postal Code: 00000 Qualifications: Bachelor degree Created Date: 2026-07-14 End Date: 2026-09-06 Experience: 5 - 10 year Salary: 700</p><p>Primary Responsibilities : Food Preparation Prepare fresh, healthy, and balanced meals for a family of four. Plan and cook daily breakfast, lunch, dinner, and snacks. Prepare a variety of Indian and international cuisines. Follow dietary and nutritional requirements as instructed by the family. Kitchen Management Independently manage all kitchen operations. Maintain cleanliness, hygiene, and food safety standards. Monitor food inventory and communicate grocery requirements. Ensure proper storage and handling of ingredients. Quality &amp; Hygiene Maintain high standards of food quality and presentation. Follow hygiene and sanitation practices at all times. Ensure the kitchen remains organized and well-maintained.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Gender: Female Preferred Age: 40 45 years Professionally trained cook with experience in commercial kitchens. Able to independently manage kitchen operations. Good communication skills in English. Indian candidates preferred due to smoother Saudi Arabia visa processing. Filipino and Sri Lankan candidates may also be considered if suitable Indian candidates are unavailable.</p><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><strong>Criteria</strong></p><ul><li><p>Education: High school or above</p></li><li><p>Experience: 1–4 years as a Chef or Sous Chef in a restaurant or private household in GCC</p></li><li><p>Language: Able to read and write English and follow recipes</p></li></ul><br><p><strong>Work Scope</strong></p><ul><li><p>Cooking daily meals for the family and guests</p></li><li><p>Food preparation and serving</p></li><li><p>Cleaning kitchen and maintaining hygiene standards</p></li><li><p>Managing inventory and purchasing groceries</p></li></ul><br></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>.</p><p></p></section>

<h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">About the Opportunity</h3> <p style="margin:0 0 12px; ************;">Mandarin Oriental Al Faisaliah Riyadh is seeking a dedicated <strong style="font-weight:700;">Chef de Partie Pastry</strong> to join its Culinary Department in Riyadh, Saudi Arabia. This full-time role requires a professional with <strong style="font-weight:700;">5-10 years of relevant experience</strong> in pastry operations, focusing on delivering exceptional culinary experiences within a luxury hotel setting.</p> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">About Mandarin Oriental</h3> <p style="margin:0 0 12px; ************;">Mandarin Oriental is an award-winning owner and operator of some of the most luxurious hotels, resorts, and residences located in prime destinations worldwide. The Group is recognized for creating sought-after properties, providing legendary service inspired by Asian heritage, and representing the cutting-edge of luxury experiences. Mandarin Oriental Al Faisaliah Riyadh, situated in the heart of the city, sets new standards for luxury and is considered one of Saudi Arabia’s most prestigious addresses, complemented by signature service for an unforgettable Arabian experience.</p> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Role Overview</h3> <p style="margin:0 0 12px; ************;">The <strong style="font-weight:700;">Chef de Partie Pastry</strong> will be based at the Mandarin Oriental Al Faisaliah Riyadh within the Culinary Department. This position holds responsibility for overseeing the pastry section of the kitchen, ensuring the consistent delivery of high-quality pastry products in accordance with Mandarin Oriental standards. The role encompasses operational leadership, food quality management, team supervision, food safety compliance, and contributing to overall guest satisfaction.</p> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Key Responsibilities</h3> <ul style="margin:0 0 12px; padding-inline-start:24px; list-style-type:disc; list-style-position:outside;"> <li style="margin:0 0 6px;">Assume full responsibility for the food quality and presentation within the corresponding kitchen section, providing assistance to other culinary areas as needed.</li> <li style="margin:0 0 6px;">Supervise the assigned kitchen section and ensure effective cooperation with other culinary teams.</li> <li style="margin:0 0 6px;">Comply at all times with standard quality requirements, stock management procedures, and culinary techniques.</li> <li style="margin:0 0 6px;">Monitor and follow through on specific requirements for VIP guests dining in rooms, as well as for special dietary needs.</li> <li style="margin:0 0 6px;">Facilitate and attend daily shift briefings and monthly communication meetings within the culinary outlet.</li> <li style="margin:0 0 6px;">Effectively control the cleanliness and maintenance of the kitchens and stewarding area, supporting daily checks conducted by supervisors.</li> <li style="margin:0 0 6px;">Assist the Chef de Cuisine in ensuring food safety-related administration is compliant with established standards.</li> <li style="margin:0 0 6px;">Follow all procedures, policies, and practices regarding Jardine audit requirements for the culinary department.</li> <li style="margin:0 0 6px;">Support the Chef de Cuisine in other administrative matters for the outlet and assist other outlets for events if required.</li> <li style="margin:0 0 6px;">Understand and disseminate all corporate and hotel policies and standard operating procedures to colleagues.</li> <li style="margin:0 0 6px;">Comply with the MOHG Code of Conduct, ensuring all business activities adhere to general law, rules, regulations, and other requirements.</li> <li style="margin:0 0 6px;">Fully support all learning and development activities, including participation in and maintenance of training records.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Qualifications and Experience</h3> <ul style="margin:0 0 12px; padding-inline-start:24px; list-style-type:disc; list-style-position:outside;"> <li style="margin:0 0 6px;">A minimum of <strong style="font-weight:700;">5-10 years of experience</strong> in a Chef de Partie Pastry role or similar capacity within a luxury hotel or high-end culinary environment.</li> <li style="margin:0 0 6px;">Demonstrated expertise in pastry production, presentation, and kitchen operations.</li> <li style="margin:0 0 6px;">Strong understanding of food safety standards and compliance.</li> <li style="margin:0 0 6px;">Ability to supervise a kitchen section and collaborate effectively with a culinary team.</li> <li style="margin:0 0 6px;">Commitment to integrity, respect, and responsible conduct in the workplace.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Work Environment</h3> <p style="margin:0 0 12px; ************;">This full-time position is located at the Mandarin Oriental Al Faisaliah Riyadh. The role operates within a team-oriented environment that values integrity, respect, and collective success, encouraging a growth mindset among colleagues dedicated to delivering exceptional service in a prestigious luxury hotel setting.</p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Company Description M venpick Hotel &amp; Residences Riyadh Job Description The ability to utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production, purchasing &amp; manpower planning. The ability to make requisitions of all items needed for the next day. The ability to priorities and, plan your teams daily tasks in order to ensure on time delivery as required. Coordinating purchasing for the Kitchen and stewarding departments with the finance team as per the hotel procedures. Conduct interviews for candidates in the department in conjunction with Human Resources and prepare job descriptions. Daily monitoring of the Food Cost to ensure monthly targets are achieved without undermining the agreed product quality. Adhere to and monitor departmental operating expenses as per departmental budget and forecast. Review and monitor departmental work schedules, oversee that departmental payroll is in line with budgets. Assist the Executive Chef and Executive Sous Chef with the preparation and conversion on departmental promotions calendar. Co Ordinate together with Food &amp; Beverage Operations with changing programe and promotions according to seasonality. Ensure that staff scheduling is done effectively and in line with business demands and posted seven (7) days in advance. Ensure all menus are accurately costed, have standard recipes and presentation photos All new menu items to include service staff education and tasting. Full compliance with local municipality HACCAP standards and certification. In conjunction with the Executive Chef and Executive Sous Chef look at new potential revenue streams including outside catering opportunities. Operations: Train and develop the kitchen and stewarding team in the departmental operating standards. The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest. Maintain a consistent focus on improving the overall flow of the kitchen operations, seeking ways to maximize and improve the operation through productivity management and energy savings programs. To lead and support employees in the achievement of financial, operational and service delivery targets via effective organizational policy and procedural development and appropriate employee training activities. Foster a winning, solution-oriented work environment, motivating and engaging employees to continuously deliver the best possible service and to provide feedback and suggestions. To lead daily departmental briefings and monthly employee meetings. To have a complete understanding of and to adhere to M venpick Hotels &amp; Resorts policy relating to Fire, Hygiene, Health and Safety. To drive the performance of the kitchen and stewarding team members, including completion of performance appraisals, coaching counselling and performance management in conjunction with Human Resources. Ensure all team members are aware of all F&amp;B revenue targets as well as food cost targets, and are kept informed of performance results. Ensure guests are communicated with and assisted in an efficient, warm and professional manner by all team members. Ensure you have a presence in our outlets and interact with guests during service and ensure this is practiced by the Junior Chefs in your absence. To ensure a consistently high standard of grooming is followed and by self and team. Actively review guest comments and feedback, communicate this with the team members and implement procedures to enhance guest satisfaction. Have full knowledge of all products and services provided by the property and in the local area. Actively participate in guest events when requested. Ensure daily shift handovers are conducted in a professional and constructive manner. Regularly spot check duty shift checklists to ensure tasks are completed. Be committed to the company culture of natural enjoyment and be a role model for delighting our guests. Ensure at all times that workstations, fridges, freezers and preparation areas are well organised, equipped and properly maintained. Monitor kitchen equipment and ensure the team reports any defects to engineering immediately. The ability to maintain a cooperative working relationship with fellow employees. The ability to perform other tasks or projects as assigned by hotel management and staff. The ability to accommodate all food servers requests imaginatively when possible regarding guest's dietary requirements, personal preference and requests. The ability to handle and rotate food according to established procedures. The ability to maintain the work area and equipment in a safe and sanitary manner. The ability to maintain a positive attitude and a professional disposition. The ability to prepare and plate items (food orders) received from F&amp;B staff regardless of hand-written or computer printed media in a timely and accurate manner. The ability to be able to be flexible to the business demands and working hours. The ability to turn off all equipment ensuring no safety hazard has been left behind. The ability to be able to work in another area when needed and take part in cross training when directed. The ability to proactively manage complaints and notify the Executive Chef and Executive Sous chef of any problems or complaints as when they arise.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>The ability to utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production, purchasing &amp; manpower planning. The ability to make requisitions of all items needed for the next day. The ability to priorities and, plan your teams daily tasks in order to ensure on time delivery as required. Coordinating purchasing for the Kitchen and stewarding departments with the finance team as per the hotel procedures. Conduct interviews for candidates in the department in conjunction with Human Resources and prepare job descriptions. Daily monitoring of the Food Cost to ensure monthly targets are achieved without undermining the agreed product quality. Adhere to and monitor departmental operating expenses as per departmental budget and forecast. Review and monitor departmental work schedules, oversee that departmental payroll is in line with budgets. Assist the Executive Chef and Executive Sous Chef with the preparation and conversion on departmental promotions calendar. Co Ordinate together with Food &amp; Beverage Operations with changing programe and promotions according to seasonality. Ensure that staff scheduling is done effectively and in line with business demands and posted seven (7) days in advance. Ensure all menus are accurately costed, have standard recipes and presentation photos All new menu items to include service staff education and tasting. Full compliance with local municipality HACCAP standards and certification. In conjunction with the Executive Chef and Executive Sous Chef look at new potential revenue streams including outside catering opportunities. Operations: Train and develop the kitchen and stewarding team in the departmental operating standards. The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest. Maintain a consistent focus on improving the overall flow of the kitchen operations, seeking ways to maximize and improve the operation through productivity management and energy savings programs. To lead and support employees in the achievement of financial, operational and service delivery targets via effective organizational policy and procedural development and appropriate employee training activities. Foster a winning, solution-oriented work environment, motivating and engaging employees to continuously deliver the best possible service and to provide feedback and suggestions. To lead daily departmental briefings and monthly employee meetings. To have a complete understanding of and to adhere to M venpick Hotels &amp; Resorts policy relating to Fire, Hygiene, Health and Safety. To drive the performance of the kitchen and stewarding team members, including completion of performance appraisals, coaching counselling and performance management in conjunction with Human Resources. Ensure all team members are aware of all F&amp;B revenue targets as well as food cost targets, and are kept informed of performance results. Ensure guests are communicated with and assisted in an efficient, warm and professional manner by all team members. Ensure you have a presence in our outlets and interact with guests during service and ensure this is practiced by the Junior Chefs in your absence. To ensure a consistently high standard of grooming is followed and by self and team. Actively review guest comments and feedback, communicate this with the team members and implement procedures to enhance guest satisfaction. Have full knowledge of all products and services provided by the property and in the local area. Actively participate in guest events when requested. Ensure daily shift handovers are conducted in a professional and constructive manner. Regularly spot check duty shift checklists to ensure tasks are completed. Be committed to the company culture of natural enjoyment and be a role model for delighting our guests. Ensure at all times that workstations, fridges, freezers and preparation areas are well organised, equipped and properly maintained. Monitor kitchen equipment and ensure the team reports any defects to engineering immediately. The ability to maintain a cooperative working relationship with fellow employees. The ability to perform other tasks or projects as assigned by hotel management and staff. The ability to accommodate all food servers requests imaginatively when possible regarding guest's dietary requirements, personal preference and requests. The ability to handle and rotate food according to established procedures. The ability to maintain the work area and equipment in a safe and sanitary manner. The ability to maintain a positive attitude and a professional disposition. The ability to prepare and plate items (food orders) received from F&amp;B staff regardless of hand-written or computer printed media in a timely and accurate manner. The ability to be able to be flexible to the business demands and working hours. The ability to turn off all equipment ensuring no safety hazard has been left behind. The ability to be able to work in another area when needed and take part in cross training when directed. The ability to proactively manage complaints and notify the Executive Chef and Executive Sous chef of any problems or complaints as when they arise.</p><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>The ability to utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production, purchasing &amp; manpower planning. The ability to make requisitions of all items needed for the next day. The ability to priorities and, plan your teams daily tasks in order to ensure on time delivery as required. Coordinating purchasing for the Kitchen and stewarding departments with the finance team as per the hotel procedures. Conduct interviews for candidates in the department in conjunction with Human Resources and prepare job descriptions. Daily monitoring of the Food Cost to ensure monthly targets are achieved without undermining the agreed product quality. Adhere to and monitor departmental operating expenses as per departmental budget and forecast. Review and monitor departmental work schedules, oversee that departmental payroll is in line with budgets. Assist the Executive Chef and Executive Sous Chef with the preparation and conversion on departmental promotions calendar. Co Ordinate together with Food &amp; Beverage Operations with changing programe and promotions according to seasonality. Ensure that staff scheduling is done effectively and in line with business demands and posted seven (7) days in advance. Ensure all menus are accurately costed, have standard recipes and presentation photos All new menu items to include service staff education and tasting. Full compliance with local municipality HACCAP standards and certification. In conjunction with the Executive Chef and Executive Sous Chef look at new potential revenue streams including outside catering opportunities. Operations: Train and develop the kitchen and stewarding team in the departmental operating standards. The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest. Maintain a consistent focus on improving the overall flow of the kitchen operations, seeking ways to maximize and improve the operation through productivity management and energy savings programs. To lead and support employees in the achievement of financial, operational and service delivery targets via effective organizational policy and procedural development and appropriate employee training activities. Foster a winning, solution-oriented work environment, motivating and engaging employees to continuously deliver the best possible service and to provide feedback and suggestions. To lead daily departmental briefings and monthly employee meetings. To have a complete understanding of and to adhere to M venpick Hotels &amp; Resorts policy relating to Fire, Hygiene, Health and Safety. To drive the performance of the kitchen and stewarding team members, including completion of performance appraisals, coaching counselling and performance management in conjunction with Human Resources. Ensure all team members are aware of all F&amp;B revenue targets as well as food cost targets, and are kept informed of performance results. Ensure guests are communicated with and assisted in an efficient, warm and professional manner by all team members. Ensure you have a presence in our outlets and interact with guests during service and ensure this is practiced by the Junior Chefs in your absence. To ensure a consistently high standard of grooming is followed and by self and team. Actively review guest comments and feedback, communicate this with the team members and implement procedures to enhance guest satisfaction. Have full knowledge of all products and services provided by the property and in the local area. Actively participate in guest events when requested. Ensure daily shift handovers are conducted in a professional and constructive manner. Regularly spot check duty shift checklists to ensure tasks are completed. Be committed to the company culture of natural enjoyment and be a role model for delighting our guests. Ensure at all times that workstations, fridges, fr-eezers and preparation areas are well organised, equipped and properly maintained. Monitor kitchen equipment and ensure the team reports any defects to engineering immediately. The ability to maintain a cooperative working relationship with fellow employees. The ability to perform other tasks or projects as assigned by hotel management and staff. The ability to accommodate all food servers requests imaginatively when possible regarding guest's dietary requirements, personal preference and requests. The ability to handle and rotate food according to established procedures. The ability to maintain the work area and equipment in a safe and sanitary manner. The ability to maintain a positive attitude and a professional disposition. The ability to prepare and plate items (food orders) received from F&amp;B staff regardless of hand-written or computer printed media in a timely and accurate manner. The ability to be able to be flexible to the business demands and working hours. The ability to turn off all equipment ensuring no safety hazard has been left behind. The ability to be able to work in another area when needed and take part in cross training when directed. The ability to proactively manage complaints and notify the Executive Chef and Executive Sous chef of any problems or complaints as when they arise.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>The ability to utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production, purchasing &amp; manpower planning. The ability to make requisitions of all items needed for the next day. The ability to priorities and, plan your teams daily tasks in order to ensure on time delivery as required. Coordinating purchasing for the Kitchen and stewarding departments with the finance team as per the hotel procedures. Conduct interviews for candidates in the department in conjunction with Human Resources and prepare job descriptions. Daily monitoring of the Food Cost to ensure monthly targets are achieved without undermining the agreed product quality. Adhere to and monitor departmental operating expenses as per departmental budget and forecast. Review and monitor departmental work schedules, oversee that departmental payroll is in line with budgets. Assist the Executive Chef and Executive Sous Chef with the preparation and conversion on departmental promotions calendar. Co Ordinate together with Food &amp; Beverage Operations with changing programe and promotions according to seasonality. Ensure that staff scheduling is done effectively and in line with business demands and posted seven (7) days in advance. Ensure all menus are accurately costed, have standard recipes and presentation photos All new menu items to include service staff education and tasting. Full compliance with local municipality HACCAP standards and certification. In conjunction with the Executive Chef and Executive Sous Chef look at new potential revenue streams including outside catering opportunities. Operations: Train and develop the kitchen and stewarding team in the departmental operating standards. The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest. Maintain a consistent focus on improving the overall flow of the kitchen operations, seeking ways to maximize and improve the operation through productivity management and energy savings programs. To lead and support employees in the achievement of financial, operational and service delivery targets via effective organizational policy and procedural development and appropriate employee training activities. Foster a winning, solution-oriented work environment, motivating and engaging employees to continuously deliver the best possible service and to provide feedback and suggestions. To lead daily departmental briefings and monthly employee meetings. To have a complete understanding of and to adhere to M venpick Hotels &amp; Resorts policy relating to Fire, Hygiene, Health and Safety. To drive the performance of the kitchen and stewarding team members, including completion of performance appraisals, coaching counselling and performance management in conjunction with Human Resources. Ensure all team members are aware of all F&amp;B revenue targets as well as food cost targets, and are kept informed of performance results. Ensure guests are communicated with and assisted in an efficient, warm and professional manner by all team members. Ensure you have a presence in our outlets and interact with guests during service and ensure this is practiced by the Junior Chefs in your absence. To ensure a consistently high standard of grooming is followed and by self and team. Actively review guest comments and feedback, communicate this with the team members and implement procedures to enhance guest satisfaction. Have full knowledge of all products and services provided by the property and in the local area. Actively participate in guest events when requested. Ensure daily shift handovers are conducted in a professional and constructive manner. Regularly spot check duty shift checklists to ensure tasks are completed. Be committed to the company culture of natural enjoyment and be a role model for delighting our guests. Ensure at all times that workstations, fridges, fr-eezers and preparation areas are well organised, equipped and properly maintained. Monitor kitchen equipment and ensure the team reports any defects to engineering immediately. The ability to maintain a cooperative working relationship with fellow employees. The ability to perform other tasks or projects as assigned by hotel management and staff. The ability to accommodate all food servers requests imaginatively when possible regarding guest's dietary requirements, personal preference and requests. The ability to handle and rotate food according to established procedures. The ability to maintain the work area and equipment in a safe and sanitary manner. The ability to maintain a positive attitude and a professional disposition. The ability to prepare and plate items (food orders) received from F&amp;B staff regardless of hand-written or computer printed media in a timely and accurate manner. The ability to be able to be flexible to the business demands and working hours. The ability to turn off all equipment ensuring no safety hazard has been left behind. The ability to be able to work in another area when needed and take part in cross training when directed. The ability to proactively manage complaints and notify the Executive Chef and Executive Sous chef of any problems or complaints as when they arise.</p><p></p></section>