وظائف مصمم مطابخ في السعودية

<p>At SLS The Red Sea, every dining experience is an opportunity to inspire, surprise, and delight. As a Commis I Floating World , you will play an important role in bringing the distinctive character of our Japanese culinary experience to life through exceptional preparation, quality, and attention to detail. Working closely with the Chef de Partie and the wider culinary team, you will support the preparation and execution of Japanese cuisine, ensuring that every ingredient is handled with care and every dish reflects the creativity, precision, and premium standards of SLS. From daily mise en place and food preparation to supporting service and maintaining the highest standards of hygiene and kitchen organization, your contribution will help deliver memorable dining experiences that reflect the unique character and culinary identity of Floating World.</p><p><b><br></b></p><p><b>Key Responsibilities</b></p><ul><li>Prepare and assist in the execution of high-quality Japanese dishes in accordance with established recipes, culinary standards, and instructions from senior chefs.</li><li>Complete daily mise en place and ensure the assigned workstation is fully prepared, organized, clean, and adequately stocked throughout service.</li><li>Assist with the preparation and handling of Japanese ingredients, ensuring freshness, quality, consistency, and proper portioning.</li><li>Support the Chef de Partie and Demi Chef de Partie during service to ensure timely, efficient, and consistent execution.</li><li>Follow established recipes, preparation methods, portion control guidelines, and presentation standards to maintain consistency across all dishes.</li><li>Handle, store, label, and rotate food products correctly in accordance with food safety and quality standards.</li><li>Maintain high standards of hygiene, cleanliness, and personal grooming, ensuring compliance with HACCP and applicable health and safety regulations.</li><li>Use kitchen equipment safely and responsibly, reporting any faults, damage, or maintenance requirements promptly to the appropriate senior chef.</li><li>Support initiatives to minimize food waste through proper preparation, storage, portion control, and efficient use of ingredients.</li><li>Participate in cleaning schedules and ensure workstations, equipment, utensils, and kitchen areas are maintained to the required standards.</li><li>Actively participate in training and development opportunities to enhance culinary skills, product knowledge, and understanding of Japanese cuisine.</li><li>Work collaboratively with the culinary team, demonstrating professionalism, a positive attitude, attention to detail, and a genuine willingness to learn while contributing to the exceptional dining experience at Floating World.</li></ul><p><strong>Desired Candidate Profile</strong></p><p>A Certificate or Diploma in Culinary Arts from a recognized culinary institution is preferred. Minimum of 1 2 years of relevant kitchen experience, ideally within a 4- or 5-star hotel or upscale dining environment. Basic knowledge of food preparation techniques, kitchen equipment, and daily culinary operations. Good understanding of food safety, hygiene practices, and HACCP standards. Ability to follow instructions, work efficiently under pressure, and maintain consistency in a fast-paced kitchen environment. Strong commitment to continuous learning, professional development, and delivering memorable dining experiences.</p>

<p>Company Description Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality. Take the opportunity to become a Heartist , and let your heart guide you in this world where life beats faster.</p><p>Job Description The Sous Chef supports the Executive Chef in the daily management of kitchen operations, ensuring the consistent production of high-quality food, maintaining hygiene and safety standards, and leading the kitchen team in the Executive Chef's absence. The role is responsible for supervising food preparation, controlling costs, and upholding the culinary standards of the property.</p><p>Key Responsibilities</p><ul><li>Oversee and coordinate daily kitchen operations, ensuring smooth service across all sections.</li><li>Supervise, train, and motivate kitchen staff to maintain high standards of food preparation and presentation.</li><li>Assist the Executive Chef in menu planning, recipe development, and costing.</li><li>Ensure all dishes are prepared according to standard recipes, portion control, and plating guidelines.</li><li>Monitor food quality, freshness, and presentation before service.</li><li>Maintain strict compliance with food safety, hygiene (HACCP), and sanitation standards.</li><li>Control food costs, minimize waste, and manage inventory of kitchen supplies and ingredients.</li><li>Coordinate with suppliers and the purchasing department to ensure timely delivery of quality ingredients.</li><li>Step in as Acting Chef in the absence of the Executive Chef, ensuring continuity of kitchen operations.</li><li>Conduct regular staff briefings, on-the-job training, and performance evaluations.</li><li>Ensure proper maintenance and cleanliness of kitchen equipment and work areas.</li><li>Support the Executive Chef in achieving budgeted food cost and labor targets.</li><li>Ensure compliance with occupational health and safety regulations.</li><li>Handle guest and internal feedback related to food quality and resolve issues promptly.</li></ul><p><strong>Desired Candidate Profile</strong></p><div>Diploma or degree in Culinary Arts, Hospitality Management, or a related field. Minimum 3-5 years of progressive culinary experience, including at least 1-2 years in a Sous Chef or senior Chef de Partie role. Experience in a hotel, resort, or high-volume food &amp; beverage operation preferred. Food Safety / HACCP certification is an advantage.</div>

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

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>Role Description The Sous Chef role at Absolute Taste is a contract, on-site position based in Riyadh. The Sous Chef will support the Head Chef in planning and executing high-quality menus, ensuring consistency and presentation meet Absolute Taste standards. Daily responsibilities include supervising kitchen operations, coordinating food preparation and service, and maintaining food safety and hygiene practices. The role involves leading and training kitchen team members, managing stock and ordering ingredients, and assisting with menu development that reflects the company’s fresh and simple food philosophy. The Sous Chef will collaborate with front-of-house and event teams to deliver a seamless catering experience for clients and guests.</p> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><p><br></p><ul><li>Strong culinary skills, including preparation, cooking techniques, and plating for high-volume and premium catering environments.</li><li>Experience supervising kitchen teams, delegating tasks, and supporting training and development of junior chefs.</li><li>Sound knowledge of food safety, hygiene regulations, and kitchen health and safety practices.</li><li>Ability to manage stock, ordering, and kitchen organization to meet operational and event timelines.</li><li>Proven experience as a Sous Chef or senior Chef de Partie in hotels, restaurants, or event catering.</li><li>Flexibility to work varied hours, including evenings, weekends, and event schedules.</li><li>Strong communication and collaboration skills to work effectively with culinary and front-of-house teams.</li><li>Relevant culinary qualification or formal chef training; experience in international or event catering is an advantage.</li><li>Saudi Nationality only</li></ul><p><br></p></div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.<br><br>As a Sous Chef you are responsible for the smooth operation of the main / outlet kitchen with emphasis on quality, presentation within the guidelines of the standardized menus and employee training, whereby your role will include key responsibilities such as:<br><br>• Supervise the main / outlet kitchen in the preparation and presentation of all food items in accordance with the hotel’s SOPs and standardized menu guidelines<br>• Monitor regular standards of production to ensure highest level of quality<br>• Monitor all aspects pertaining to the control of the hotel’s food cost<br>• Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all employees to put forward their ideas and utilizing them wherever practical<br>• Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times<br>• Ensure consistent on the job training session for culinary colleagues and promote health &amp; safety</p> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> 2+ years </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>Job Summary: Leading the Civil/Structural discipline with specialization in Structural.<br> Active participation and involvement in proposal and bidding processes.<br> Technical support during construction phases as deemed required.<br>, Engineering being the core expertise, active involvement on a daily basis during the engineering phase in an EPC Environment on single/multiple projects on shared basis as the case may be.<br> Duties &amp; Responsibilities: .<br> Responsible for planning, scheduling, monitoring and controlling all engineering activities of the Civil/Structural discipline · Interdisciplinary coordination and support team building exercise · Proactive rather than reactive.<br> Highlight any issues or problems in front of the management so as to help take remedial action on time · Active participation in progress review meetings, technical meetings, client meetings, and vendor meetings · Support Procurement-related activities such as raising Material requisitions (MR), Technical Bid Clarification/Evaluation (TBC/ TBE), Draft Purchase Requisitions · Support bidding team by raising RFQs, Technical evaluation of bids, and cost estimate · Support construction by responding to construction site-related technical queries (tQ) · Review and comment on GES plus engineering deliverables on a case-by-case basis · Ensuring safety and quality of deliverables.<br> · Participate in Value engineering practices such as value engineering, lessons learned sessions, Risk Assessment/Management Studies and workshops, Constructability studies and workshops · Ensure Customer satisfaction and appreciation and thereby enhancing Company reputation and image and facilitating repeat order and goodwill Experience: 10+ years of experience as a Civil Structure Lead.<br> Experience working on EPC projects.<br> Education: Bachelor’s or Master’s degree in Civil Engineering, Structural Engineering, or a closely related discipline.<br> Required Skills &amp; Abilities: 1- Core Competencies: Good Leadership and Effective Communication Fostering and instilling team spirit among colleagues Ability to learn from mistakes Good planner and executor.<br> Punctual, disciplined, and giving high importance to timelines and schedules Resourceful and Presentable.<br> Abreast with the present developments in Industry and ready to learn, accept and change accordingly for the common good.<br> Logical and Analytical Good Mentor and open to sharing knowledge 2- Technical Skills: · Comprehensive knowledge of Civil and Structural Discipline requirements in the Oil and Gas, Petrochemicals, Power, and Water Industries · Knowledge and sound command over Saudi Aramco, SABIC, DEP, Royal Commission Standards, Codes and Practices.<br> HCISS Standards and Regulations · Knowledge and sound command over International Codes and Standards such as ACI, ASCE.<br> IBC/UBC, ASTM, JIS, CSA, · Design and Review of Reinforced Concrete and Structural Steel Systems, including equipment foundations, Pipe Racks, Platforms, buildings, pipe supports, and underground structures · Dynamic foundation calculation and Study for large rotating equipment such as pumps, compressors, and structural analysis by STAAD Pro/ STAAD foundation, Structural Analysis and Foundation Design for Tanks, Spheres, Columns, Reactors, Incinerators and Flares · Calculation for Oily water system and further detailed design · Design and Review of Roads, Bridges and Pipe Culverts · Specifying and scoping for Topography Survey, Geotechnical Survey, Underground Ground Penetrating Radar (GPR) Survey, Underground Exploratory Excavation and Trenching Survey, Logistics and Transportation Study, Traffic Study, Environmental Impact Study · Review of structural shop fabrication drawings and connection details · Sound knowledge of Piping, Mechanical, Electrical, and instrumentation requirements while establishing interdisciplinary interface and coordination · Actively involved as support to the designer in the development of 3D models using SP3D or an equivalent software</span> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> No experience required </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<p>At SLS The Red Sea, great food is built on creativity, precision, and a kitchen team that moves as one. As a Sous Chef , you will play a key role in leading the day-to-day culinary operation, supporting the Chef de Cuisine in delivering distinctive, high-quality cuisine that reflects the personality and standards of SLS. As a hands-on culinary leader, you will guide the team through preparation and service, maintain consistency and quality, and help create memorable dining experiences while keeping the kitchen efficient, organized, and ready for every service. Key Responsibilities Support the Chef de Cuisine in the daily management and operation of the kitchen. Assist in executing creative menus aligned with the outlet concept, seasonality, and SLS culinary standards. Ensure consistent standards of food preparation, taste, presentation, and portioning across all kitchen sections. Lead and supervise the culinary team during preparation and service to ensure smooth workflow and timely execution. Oversee mise en place and daily kitchen readiness across assigned sections. Train, coach, and support junior chefs while promoting a positive and performance-driven kitchen culture. Support team scheduling, performance feedback, and development. Monitor food costs, stock levels, portion control, and waste to support operational and budget targets. Oversee ordering, inventory, storage, labeling, and stock rotation procedures. Ensure kitchen equipment is properly maintained and report maintenance requirements when needed. Maintain strict compliance with HACCP, food safety, hygiene, and local health regulations. Conduct regular checks of kitchen stations, storage areas, and overall cleanliness. Coordinate closely with front-of-house teams to ensure smooth service and a consistent guest experience. Manage dietary requirements, allergies, VIP requests, and special arrangements with accuracy and care. Take responsibility for kitchen operations in the absence of the Chef de Cuisine when required.</p><p><strong>Desired Candidate Profile</strong></p><p>Degree or diploma in Culinary Arts or a related field is preferred. Minimum 7 years of professional culinary experience , including at least 3 years in a supervisory or leadership role , preferably within a luxury hotel, resort, or upscale restaurant. Previous experience as a Junior Sous Chef, Chef de Partie, or similar culinary leadership role . Strong knowledge of modern cooking techniques, ingredients, kitchen operations, and culinary standards. Proven ability to lead, coach, and develop a culinary team in a fast-paced environment. Good knowledge of food cost control, inventory management, portion control, and waste management. Strong understanding of HACCP, food safety, and hygiene standards . Strong organizational, time-management, and problem-solving skills. Good communication and interpersonal skills with a hands-on leadership approach. Passion for culinary creativity, quality, and delivering memorable guest experiences. Flexible and able to perform effectively in a fast-paced luxury hospitality environment.</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>At SIHAMCO, our culinary teams are at the heart of every exceptional guest experience.<br> As a Commis I or Commis II , you will have the opportunity to refine your craft, learn from experienced chefs, and contribute to innovative dining concepts within one of Saudi Arabia's most exciting hospitality destinations.<br> If you are passionate about food, committed to excellence, and eager to grow your culinary career, we invite you to join us.<br> We are looking for passionate, disciplined, and talented Commis I and Commis II chefs to join our culinary team.<br> Working alongside experienced chefs, you will play an essential role in preparing high-quality dishes while maintaining the highest standards of food quality, hygiene, and kitchen organization.<br> Job Summary As a Commis I / Commis II, you will support the Back of House team in food preparation, mise en place, and daily kitchen operations.<br> You will be responsible for producing dishes to recipe and presentation standards while developing your culinary skills in a fast-paced, premium dining environment.<br> Key Responsibilities Prepare ingredients and mise en place according to recipes and chef instructions.<br> Assist in the preparation and cooking of menu items while maintaining consistency and quality.<br> Ensure all dishes are presented to brand standards before leaving the kitchen.<br> Maintain cleanliness and organization of your assigned section throughout service.<br> Follow recipes, portion controls, and food presentation guidelines.<br> Ensure proper storage, labelling, and rotation of food products using FIFO (First In, First Out) principles.<br> Monitor food quality and report shortages or quality concerns to the Chef de Partie or Sous Chef.<br> Maintain excellent food hygiene and sanitation standards in compliance with HACCP requirements.<br> Operate kitchen equipment safely and report any faults or maintenance issues.<br> Assist with receiving, checking, and storing deliveries.<br> Minimize food waste and contribute to effective stock control.<br> Work collaboratively with chefs and kitchen colleagues to deliver smooth and efficient service.<br> Participate in training sessions and continuously develop culinary skills.<br> Support opening, closing, and deep-cleaning duties as required.<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.<br> Our benefits include: Competitive salary packages – aligned with market standards and experience Seasonal Visa Flights into the country for non-citizens, Return flights back home.<br> Accommodation Transportation Career development &amp; Internal promotions – grow with us across departments and seasons Creative &amp; collaborative work culture – built on passion, innovation, and attention to detail Exposure to high-end hospitality &amp; entertainment concepts – gain experience in premium F&amp;B and entertainment Experience working on premium events Cultural diversity – join a team of passionate professionals from around the world Join us and be part of a company that’s redefining hospitality in Saudi Arabia and beyond.<br> Commis II Minimum 2 years' experience as a Commis Chef or in a similar kitchen role within a hotel, fine dining restaurant, upscale casual restaurant, or hospitality group.<br> Good knowledge of food preparation techniques and kitchen operations.<br> In-Depth understanding of HACCP, food safety, and sanitation standards.<br> Ability to work efficiently under pressure in a high-volume kitchen.<br> Passion for food, attention to detail, and willingness to learn.<br> Fluent English communication is essential.<br> Culinary qualification or hospitality certification is preferred.<br> Commis I Minimum 3 years' experience , including at least 1 year as a Commis II or equivalent role in a premium hospitality environment.<br> Strong understanding of food preparation, cooking methods, and kitchen organization.<br> Ability to work independently within an assigned kitchen section under the guidance of senior chefs.<br> Consistent ability to produce dishes to specification while maintaining quality and presentation standards.<br> Sound knowledge of HACCP, food safety, and hygiene regulations.<br> Fluent English communication is essential.<br> Culinary diploma or professional cookery qualification is preferred.<br> Previous international hospitality experience is highly desirable.<br></span> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> No experience required </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<p>At SIHAMCO, our culinary teams are at the heart of every exceptional guest experience. As a Commis I or Commis II , you will have the opportunity to refine your craft, learn from experienced chefs, and contribute to innovative dining concepts within one of Saudi Arabia's most exciting hospitality destinations. If you are passionate about food, committed to excellence, and eager to grow your culinary career, we invite you to join us. We are looking for passionate, disciplined, and talented Commis I and Commis II chefs to join our culinary team. Working alongside experienced chefs, you will play an essential role in preparing high-quality dishes while maintaining the highest standards of food quality, hygiene, and kitchen organization.</p><p>Job Summary</p><p>As a Commis I / Commis II, you will support the Back of House team in food preparation, mise en place, and daily kitchen operations. You will be responsible for producing dishes to recipe and presentation standards while developing your culinary skills in a fast-paced, premium dining environment.</p><p>Key Responsibilities</p><ul><li>Prepare ingredients and mise en place according to recipes and chef instructions.</li><li>Assist in the preparation and cooking of menu items while maintaining consistency and quality.</li><li>Ensure all dishes are presented to brand standards before leaving the kitchen.</li><li>Maintain cleanliness and organization of your assigned section throughout service.</li><li>Follow recipes, portion controls, and food presentation guidelines.</li><li>Ensure proper storage, labelling, and rotation of food products using FIFO (First In, First Out) principles.</li><li>Monitor food quality and report shortages or quality concerns to the Chef de Partie or Sous Chef.</li><li>Maintain excellent food hygiene and sanitation standards in compliance with HACCP requirements.</li><li>Operate kitchen equipment safely and report any faults or maintenance issues.</li><li>Assist with receiving, checking, and storing deliveries.</li><li>Minimize food waste and contribute to effective stock control.</li><li>Work collaboratively with chefs and kitchen colleagues to deliver smooth and efficient service.</li><li>Participate in training sessions and continuously develop culinary skills.</li><li>Support opening, closing, and deep-cleaning duties as required.</li></ul><p><strong>Desired Candidate Profile</strong></p><p>Commis II Minimum 2 years' experience as a Commis Chef or in a similar kitchen role within a hotel, fine dining restaurant, upscale casual restaurant, or hospitality group. Good knowledge of food preparation techniques and kitchen operations. In-Depth understanding of HACCP, food safety, and sanitation standards. Ability to work efficiently under pressure in a high-volume kitchen. Passion for food, attention to detail, and willingness to learn. Fluent English communication is essential. Culinary qualification or hospitality certification is preferred.</p><p>Commis I Minimum 3 years' experience , including at least 1 year as a Commis II or equivalent role in a premium hospitality environment. Strong understanding of food preparation, cooking methods, and kitchen organization. Ability to work independently within an assigned kitchen section under the guidance of senior chefs. Consistent ability to produce dishes to specification while maintaining quality and presentation standards. Sound knowledge of HACCP, food safety, and hygiene regulations. Fluent English communication is essential. Culinary diploma or professional cookery qualification is preferred. Previous international hospitality experience is highly desirable.</p>

<h3 >About the Role: Chef de Partie at Four Seasons Red Sea</h3> <p >Four Seasons Hotels &amp; Resorts in Saudi Arabia is seeking a <strong >Chef de Partie</strong> for its Red Sea Resort and Residences. This full-time position is based in Umluj and Al Wajh, within a luxury hospitality environment. The Chef de Partie is responsible for managing a specific section of the kitchen, ensuring the highest standards of food quality, presentation, and consistency in line with Four Seasons brand expectations.</p> <h3 >Restaurant Context: Vivi</h3> <p >The Chef de Partie will be part of the culinary team at Vivi, the resort's beachfront restaurant. Vivi offers a Mediterranean sanctuary, blending flavors from both seaside and countryside. The menu focuses on the freshest seafood and shellfish, complemented by a curated selection of dry-aged meats, delivering a distinct dining experience.</p> <h3 >Key Responsibilities</h3> <ul > <li >Oversee the daily operations of an assigned kitchen section.</li> <li >Prepare, cook, and present dishes according to established recipes and Four Seasons standards.</li> <li >Ensure consistency, quality, and timely delivery of food during service.</li> <li >Supervise and train junior kitchen staff, including Prep Cooks and Commis Chefs.</li> <li >Maintain cleanliness, organization, and hygiene in compliance with HACCP standards.</li> <li >Monitor stock levels, minimize waste, and support inventory control and ordering processes.</li> <li >Assist in menu preparation, recipe development, and seasonal updates.</li> <li >Ensure adherence to the Four Seasons service culture and culinary excellence principles.</li> </ul> <h3 >Required Qualifications and Experience</h3> <ul > <li >A minimum of <strong >3–5 years of professional kitchen experience</strong>, preferably gained in luxury hotels or fine dining restaurants.</li> <li >Strong knowledge of various cooking techniques and comprehensive kitchen operations.</li> <li >Demonstrated leadership skills with the ability to train and motivate team members.</li> <li >Excellent attention to detail and a commitment to maintaining high quality standards.</li> <li >Ability to work efficiently and effectively under pressure in a fast-paced environment.</li> <li >Good communication and teamwork skills to foster a collaborative kitchen atmosphere.</li> <li >Thorough knowledge of food safety, hygiene practices, and HACCP standards.</li> </ul> <h3 >Work Environment and Compensation</h3> <p >This full-time position is located in Saudi Arabia, within the Umluj and Al Wajh areas. The role offers a competitive salary in a tax-free environment. Candidates must be eligible to work in Saudi Arabia.</p>

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

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>Job Summary: Leading the Civil/Structural discipline with specialization in Structural.<br> Active participation and involvement in proposal and bidding processes.<br> Technical support during construction phases as deemed required.<br>, Engineering being the core expertise, active involvement on a daily basis during the engineering phase in an EPC Environment on single/multiple projects on shared basis as the case may be.<br> Duties &amp; Responsibilities: .<br> Responsible for planning, scheduling, monitoring and controlling all engineering activities of the Civil/Structural discipline · Interdisciplinary coordination and support team building exercise · Proactive rather than reactive.<br> Highlight any issues or problems in front of the management so as to help take remedial action on time · Active participation in progress review meetings, technical meetings, client meetings, and vendor meetings · Support Procurement-related activities such as raising Material requisitions (MR), Technical Bid Clarification/Evaluation (TBC/ TBE), Draft Purchase Requisitions · Support bidding team by raising RFQs, Technical evaluation of bids, and cost estimate · Support construction by responding to construction site-related technical queries (tQ) · Review and comment on GES plus engineering deliverables on a case-by-case basis · Ensuring safety and quality of deliverables.<br> · Participate in Value engineering practices such as value engineering, lessons learned sessions, Risk Assessment/Management Studies and workshops, Constructability studies and workshops · Ensure Customer satisfaction and appreciation and thereby enhancing Company reputation and image and facilitating repeat order and goodwill Experience: 10+ years of experience as a Civil Structure Lead.<br> Experience working on EPC projects.<br> Education: Bachelor’s or Master’s degree in Civil Engineering, Structural Engineering, or a closely related discipline.<br> Required Skills &amp; Abilities: 1- Core Competencies: Good Leadership and Effective Communication Fostering and instilling team spirit among colleagues Ability to learn from mistakes Good planner and executor.<br> Punctual, disciplined, and giving high importance to timelines and schedules Resourceful and Presentable.<br> Abreast with the present developments in Industry and ready to learn, accept and change accordingly for the common good.<br> Logical and Analytical Good Mentor and open to sharing knowledge 2- Technical Skills: · Comprehensive knowledge of Civil and Structural Discipline requirements in the Oil and Gas, Petrochemicals, Power, and Water Industries · Knowledge and sound command over Saudi Aramco, SABIC, DEP, Royal Commission Standards, Codes and Practices.<br> HCISS Standards and Regulations · Knowledge and sound command over International Codes and Standards such as ACI, ASCE.<br> IBC/UBC, ASTM, JIS, CSA, · Design and Review of Reinforced Concrete and Structural Steel Systems, including equipment foundations, Pipe Racks, Platforms, buildings, pipe supports, and underground structures · Dynamic foundation calculation and Study for large rotating equipment such as pumps, compressors, and structural analysis by STAAD Pro/ STAAD foundation, Structural Analysis and Foundation Design for Tanks, Spheres, Columns, Reactors, Incinerators and Flares · Calculation for Oily water system and further detailed design · Design and Review of Roads, Bridges and Pipe Culverts · Specifying and scoping for Topography Survey, Geotechnical Survey, Underground Ground Penetrating Radar (GPR) Survey, Underground Exploratory Excavation and Trenching Survey, Logistics and Transportation Study, Traffic Study, Environmental Impact Study · Review of structural shop fabrication drawings and connection details · Sound knowledge of Piping, Mechanical, Electrical, and instrumentation requirements while establishing interdisciplinary interface and coordination · Actively involved as support to the designer in the development of 3D models using SP3D or an equivalent software</span> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> No experience required </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<strong>Company Description<br><br></strong>Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.<br><br>Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.<br><br><strong>Job Description<br><br></strong>We're looking for a talented and passionate Demi Chef De Partie to join our dynamic culinary team in Riyadh, Saudi Arabia. In this pivotal role, you'll work alongside experienced chefs and kitchen professionals, contributing your expertise to create exceptional dining experiences that delight our guests. You'll play an essential part in maintaining our kitchen's high standards while continuously developing your culinary skills in a supportive and innovative environment.<br><br><ul><li>Prepare, cook, and plate food items with precision and consistency according to established hotel recipes and quality standards for à la carte and buffet menus</li><li>Actively collaborate with the kitchen team and outlet chefs to share ideas, feedback, and suggestions during daily shift briefings</li><li>Maintain comprehensive knowledge of all menu items, daily features, and current promotions to support seamless service delivery</li><li>Conduct thorough daily checks of mise en place to ensure optimal freshness and adherence to quality standards</li><li>Implement proper product rotation in all refrigeration units to minimize waste and spoilage</li><li>Ensure cleanliness, organization, and proper maintenance of all work areas, utensils, and kitchen equipment</li><li>Provide professional, friendly, and proactive support to colleagues while maintaining a collaborative kitchen atmosphere</li><li>Communicate effectively with outlet chefs regarding guest feedback and menu performance</li><li>Adhere strictly to all food safety, sanitation, and kitchen policies and procedures</li><li>Demonstrate flexibility and resilience in a fast-paced environment, managing multiple tasks efficiently</li><li>Contribute to a culture of continuous improvement by suggesting innovative approaches to food preparation and kitchen operations<br><br></li></ul><strong>Qualifications<br><br></strong><ul><li>Minimum 5-6 years of professional culinary experience in a hotel or fine dining establishment</li><li>Journeyman's papers or internationally recognized culinary equivalent required</li><li>Diploma or certification in a culinary discipline preferred</li><li>Proven expertise in à la carte and buffet menu preparation and execution</li><li>Strong knowledge of food safety, sanitation protocols, and kitchen hygiene standards</li><li>Proficiency with kitchen equipment and culinary tools</li><li>Excellent organizational and time management skills with strong attention to detail</li><li>Ability to work effectively under pressure in a fast-paced, high-volume kitchen environment</li><li>Strong interpersonal and problem-solving abilities with a collaborative mindset</li><li>Demonstrated ability to maintain composure, remain courteous, and focus on guest satisfaction at all times</li><li>Reliable, responsible, and committed to maintaining consistent quality standards</li><li>Computer literacy in Microsoft Office applications is an asset</li><li>Physical capability to perform kitchen duties including standing for extended periods, lifting up to 30 lbs, and occasional kneeling or climbing</li><li>Must be legally eligible to work in Saudi Arabia<br><br></li></ul>Additional Information<br><br><strong>Your Team and Working Environment:<br><br></strong>Join our warm and welcoming Culinary team, where quality, teamwork, attention to detail, and guest satisfaction are at the heart of everything we do. In this dynamic and fast-paced environment, you will work closely with the Chef de Partie, Sous Chef, and other kitchen team members to ensure high standards of food quality and presentation.<br><br>As a Demi Chef de Partie, you will play an important role in assisting with food preparation, cooking, and plating while maintaining hygiene, quality, and consistency standards. You will support the smooth day-to-day operation of the kitchen and work as part of a professional team to deliver an excellent dining experience.

Working location: Alkhubar city - Saudi Arabia<br>Benefits:<br>Total salary - 1500 SAR to 2000 SARFree accommodation Free transportation Medical insurance Monthly incentives Free air ticket every 2 years<br><br>Company Description Leopardo is a hospitality-focused organization dedicated to providing high-quality dining experiences in Al Khobar. The company values fresh ingredients, consistent flavors, and attentive service, aiming to create memorable meals for guests. Team members are encouraged to contribute ideas, uphold strong food safety standards, and support a collaborative kitchen environment. Leopardo invests in training and development to help culinary professionals grow their skills and advance in their careers. Role Description The Commis Chef at Leopardo is a full-time, on-site role based in Al Khobar. This role supports the kitchen team by preparing ingredients, assisting with cooking tasks, and ensuring dishes are presented according to restaurant standards. Daily responsibilities include following recipes, maintaining high hygiene and food safety practices, organizing workstations, and properly storing food items. The Commis Chef works closely with senior chefs, assists with stock rotation, helps with cleaning and equipment care, and contributes to a smooth and efficient kitchen operation. The position offers the opportunity to learn from experienced culinary professionals and develop skills in a structured, team-oriented environment. Qualifications Candidates should possess strong Food Preparation and basic Cooking skills. Candidates should possess solid Culinary Skills and an interest in learning new techniques. Candidates should possess thorough knowledge of Hygiene and food safety practices. Candidates should possess effective Communication skills for working within a kitchen team. Completion of a culinary course or relevant vocational training is beneficial. Previous experience in a professional kitchen or restaurant environment is an advantage. Ability to work flexible shifts, stand for extended periods, and handle a fast-paced environment. Strong attention to detail, reliability, and a positive, team-focused attitude.