وظائف شيف أسماك - المنطقة الشرقية السعودية

<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>

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

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><span >Job Description The Pastry Chef is a visionary leader responsible for directing all pastry and bakery operations in a luxury hotel environment, delivering couture level desserts, breads, and showpieces for restaurants, lounges, in room dining, banquets, weddings, and VIP events. The role demands a high profile culinary professional with a strong signature style, exceptional technical mastery, and a proven track record in large scale, 5 star or ultra luxury properties.</span></p><p>Key Responsibilities Lead, strategize, and oversee all pastry and bakery production across multiple outlets, high volume banqueting, outside catering, and special events Design and execute innovative, brand defining dessert concepts, afternoon teas, wedding cakes, chocolate and sugar showpieces, and VIP amenities tailored to a luxury clientele. Uphold uncompromising standards of taste, texture, presentation, and consistency, with regular tastings and quality audits. Drive menu engineering and product development, balancing creativity, guest expectations, and commercial objectives (food cost, profitability, and sustainability). Lead, mentor, and inspire a team of pastry chefs, bakers, chocolatiers, and cake decorators, building a culture of excellence, innovation, and continuous learning Plan and manage production schedules, manpower, and workflow to support simultaneous large scale events, peak occupancies, and complex service periods] Implement and monitor HACCP and all health, safety, sanitation, and hygiene procedures, ensuring full compliance with international and brand standards Oversee purchasing, inventory, and proper storage of all pastry ingredients and supplies, optimizing cost, quality, and waste control] Collaborate closely with the Executive Chef, F&amp;B leadership, Banquet operations, and Marketing on concepts, promotions, photoshoots, and brand signature experiences. Represent the pastry department at management meetings and, when required, in front of VIP guests, media, and partners as a culinary ambassador for the hotel</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Diploma or degree in Culinary / Pastry Arts, Baking &amp; Pastry, or Hotel &amp; Restaurant Management from a recognized institution; advanced training in chocolate, sugar art, and modern pastry techniques is strongly preferred.</li><li>Minimum 8 – 10 years of professional pastry experience, including at least 3 – 5 years in a senior leadership role (Executive Pastry Chef / Head Pastry) within luxury or flagship 5 star hotels, resorts, or fine dining groups</li><li>Proven record managing multi outlet operations and high volume banqueting (conferences, weddings, VIP and royal events) alongside la carte and buffet services</li><li>Demonstrated excellence in: Classic and contemporary pastry and bakery Viennoiserie and artisan breads Chocolate tempering, bonbons, and high end chocolate décor Wedding cake design, cake décor and celebration cakes Modern, on trend plating and buffet presentation</li><li>Strong experience with Arabic, Mediterranean, Levantine, and international desserts, including Saudi and regional specialties, with the ability to adapt to local and global trends.</li><li>Solid expertise in food cost control, menu engineering, budgeting, waste management, and productivity optimization</li><li>Proven leadership capabilities: recruitment, training, performance management, coaching, scheduling, and succession planning for a diverse pastry brigade</li><li>Excellent communication and interpersonal skills; able to work collaboratively with culinary, F&amp;B, and service teams and to perform under pressure while maintaining flawless standards</li><li>HACCP / food safety certification and deep knowledge of international hygiene and safety regulations.</li><li>Fluent in English; additional languages are an advantage.</li><li>Well, presented, highly professional, and confident in guest facing and media situations</li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><ul><li>Craft exquisite pastries, desserts, and baked goods that showcase creativity and technique, ensuring each item meets high aesthetic and taste standards.</li><li>Develop and innovate new recipes that align with seasonal ingredients and current dessert trends, pushing the boundaries of traditional pastry making.</li><li>Oversee the preparation and presentation of pastry items for events and menu offerings, ensuring timeliness and quality under pressure.</li><li>Collaborate with other kitchen staff to harmonize the pastry offerings with savory dishes, creating a cohesive dining experience.</li><li>Maintain a clean and organized workstation, adhering to food safety and sanitation standards to prevent contamination and ensure health compliance.</li><li>Manage inventory and ordering of ingredients for pastry production, ensuring quality and freshness while minimizing waste.</li><li>Train and mentor junior pastry cooks, sharing techniques and fostering an environment of creativity and growth in the kitchen.</li><li>Conduct regular quality control checks on all pastry items, ensuring consistency and excellence in every batch produced.</li><li>Engage with customers to gather feedback on pastry items, using insights to refine recipes and improve offerings.</li><li>Stay current on pastry trends and techniques through continuous education, workshops, and industry networking.</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Culinary degree or certification from a recognized pastry school to ensure foundational knowledge and skills.</li><li>Minimum of 3-5 years of professional pastry kitchen experience, demonstrating progression in responsibilities and creativity.</li><li>Previous experience in high-volume pastry production environments, showcasing ability to work efficiently under pressure.</li><li>Proficient in various pastry techniques, including but not limited to chocolate work, sugar art, and dough preparation.</li><li>Strong attention to detail and a passion for aesthetics, ensuring each dessert is visually stunning and meticulously crafted.</li><li>Excellent communication skills to effectively collaborate with team members and convey ideas clearly.</li><li>Ability to work flexible hours, including nights and weekends, to meet the demands of a busy kitchen environment.</li><li>Knowledge of food safety regulations and best practices to maintain a safe and sanitary kitchen.</li><li>Creative mindset with a willingness to experiment and develop unique dessert concepts that delight customers.</li><li>Physical stamina and dexterity to perform tasks efficiently in a fast-paced kitchen setting.</li></ul><p></p></section>

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

<h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">About the Role</h3> <p style="margin:0 0 12px; ************;">Grand Hyatt Al Khobar Hotel And Residences is seeking a dedicated and skilled <strong style="font-weight:700;">Sushi Sous Chef</strong> to join its culinary team. This full-time position is based in Al Khobar, within the Eastern region, and offers an opportunity to contribute to a high-standard kitchen operation.</p> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Role Purpose and Context</h3> <p style="margin:0 0 12px; ************;">The Sushi Sous Chef will play a crucial role in assisting the Chef de Cuisine with the management of the assigned kitchen operation. This position is integral to ensuring the kitchen functions as a successful independent profit center, with a primary focus on delivering maximum guest satisfaction through effective operational oversight.</p> <h3 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;">Assist the Chef de Cuisine in the comprehensive management of the assigned kitchen operation.</li> <li style="margin:0 0 6px;">Contribute to the strategic planning and organization of daily kitchen activities.</li> <li style="margin:0 0 6px;">Direct and supervise kitchen staff to ensure smooth and efficient service delivery.</li> <li style="margin:0 0 6px;">Implement and maintain control measures for kitchen administration and operational standards.</li> <li style="margin:0 0 6px;">Ensure the consistent delivery of high-quality sushi and related dishes, prioritizing guest satisfaction at all times.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Experience and Qualifications</h3> <p style="margin:0 0 12px; ************;">Candidates for the Sushi Sous Chef position should possess relevant culinary experience, specifically within a sushi kitchen environment. A minimum of <strong style="font-weight:700;">2 to 5 years of professional experience</strong> in a similar role is required, demonstrating a solid understanding of sushi preparation techniques and kitchen management principles.</p> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Work Environment</h3> <p style="margin:0 0 12px; ************;">This is a <strong style="font-weight:700;">full-time</strong> role based at the Grand Hyatt Al Khobar Hotel And Residences in Al Khobar. The successful candidate will work within a dynamic hotel kitchen environment, contributing to a team dedicated to culinary excellence and exceptional guest service.</p> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Application Process</h3> <p style="margin:0 0 12px; ************;">Interested applicants who meet the specified requirements are encouraged to apply. Further details regarding the application process will be provided upon inquiry.</p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Food Preparation prepare and cook dishes according to the recipes and standards set by the head/sous chef; ensuring food safety standards are adhered to at all times Station Management oversee the production of all dishes assigned to your station and upkeep your designated area with supplies and ensure cleanliness in line with policies and procedures Quality Control maintain high quality standards for all dishes, ensuring presentation and taste is considered at all times Team Collaboration communicate effectively with all other team members and assist/support all colleagues where necessary Menu Development collaborate with head chef to develop and taste new recipes, providing suggestions for improvement or innovation Cleaning and Maintenance maintain cleanliness and organisation of the kitchen including your designated area ensuring equipment is in good working order</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>3 5 years culinary experience in a similar role; preferably in a high volume, luxury hotel/restaurant, scratch-cooking environment. Requires the ability to work organized and within a team environment. Ability to work well under pressure, be a logical thinker, remains calm and resolve problems using a good judgement. Ability to prioritize, organize and follow through in order to meet deadlines. Culinary training or degree is preferred</p><p></p></section>

<h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">About the Role</h3> <p style="margin:0 0 12px; ************;">Kempinski Hotels is seeking an experienced <strong style="font-weight:700;">Executive Chef</strong> to lead kitchen and stewarding operations in Al Khobar, Eastern, Saudi Arabia. This full-time position requires a professional with 5-10 years of relevant experience, focusing on maintaining high culinary standards and operational efficiency within a luxury hotel environment.</p> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Role Overview</h3> <p style="margin:0 0 12px; ************;">The Executive Chef is responsible for the comprehensive management of all kitchen and stewarding operations. This includes a strong emphasis on upholding stringent hygienic standards, staff development, and ensuring the consistent preparation and presentation of food products that meet and exceed guest expectations. The role involves strategic planning and operational oversight to achieve departmental objectives.</p> <h3 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;">Manage all functions of the Food Production and Stewarding operations to achieve optimal departmental profit.</li> <li style="margin:0 0 6px;">Plan and organize successful Food and Beverage activities within the hotel and for external events, in collaboration with the Director of Food and Beverage.</li> <li style="margin:0 0 6px;">Maintain an up-to-date file of hotel policies and procedures relevant to kitchen and stewarding operations.</li> <li style="margin:0 0 6px;">Participate in the preparation of the hotel's revenue plan and marketing programmes.</li> <li style="margin:0 0 6px;">Determine minimum and maximum stock levels for all food, material, and equipment in coordination with the Finance Director.</li> <li style="margin:0 0 6px;">Assist the Finance department in the preparation and management of the kitchen and stewarding department’s budget.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Team Leadership and Development</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;">Collaborate with the People Services Manager to ensure productive departmental staff performance.</li> <li style="margin:0 0 6px;">Plan for future staffing needs within the kitchen department.</li> <li style="margin:0 0 6px;">Ensure training needs analysis for Kitchen staff is carried out and appropriate training programmes are designed and implemented.</li> <li style="margin:0 0 6px;">Conduct probation and formal performance appraisals in line with company guidelines.</li> <li style="margin:0 0 6px;">Maintain up-to-date staff records and approve leave requests.</li> <li style="margin:0 0 6px;">Coach, counsel, and discipline staff, providing constructive feedback to enhance performance.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Operational Standards and Compliance</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;">Demonstrate awareness of Occupational Health &amp; Safety (OH&amp;S) policies and procedures, ensuring all operations are conducted safely and within guidelines.</li> <li style="margin:0 0 6px;">Adhere to occupational, health, and safety legislation, policies, and procedures, and ensure all direct reports do the same.</li> <li style="margin:0 0 6px;">Be familiar with property safety, first aid, fire, and emergency procedures, and operate equipment safely and sensibly.</li> <li style="margin:0 0 6px;">Initiate action to correct hazardous situations and notify supervisors of potential dangers.</li> <li style="margin:0 0 6px;">Implement and practice HACCP (Hazard Analysis and Critical Control Points) standards throughout kitchen operations.</li> <li style="margin:0 0 6px;">Log security incidents and accidents in accordance with hotel requirements.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Candidate Profile</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 similar executive culinary leadership role, preferably within a luxury hotel setting.</li> <li style="margin:0 0 6px;">Proven ability to manage comprehensive kitchen and stewarding operations, with a focus on hygiene and quality.</li> <li style="margin:0 0 6px;">Strong understanding of financial management, budgeting, and stock control within a culinary context.</li> <li style="margin:0 0 6px;">Demonstrated leadership skills in staff training, performance management, and team development.</li> <li style="margin:0 0 6px;">In-depth knowledge of hygiene standards, OH&amp;S regulations, and HACCP implementation.</li> </ul>

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

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Education: High school diploma or G.E.D. equivalent.<br>Related Work Experience: At least 1 year of related work experience.<br>Supervisory Experience: No supervisory experience.<br>License or Certification: None</p><p></p></section>

<p>The Guest Relation Supervisor is responsible for ensuring exceptional guest experiences at Novotel Cairo Airport. This role involves leading the guest relations team, addressing guest inquiries and concerns, and maintaining high service standards throughout the hotel.</p><p>Key Responsibilities:</p><ul><li><strong>Team Leadership:</strong> Supervise and train the guest relations team to provide outstanding service to all guests.</li><li><strong>Guest Interaction:</strong> Engage with guests upon arrival and throughout their stay to ensure satisfaction and address any issues.</li><li><strong>Feedback Management:</strong> Collect and analyze guest feedback to improve services and address concerns proactively.</li><li><strong>Coordination:</strong> Collaborate with other departments to ensure seamless service delivery and guest satisfaction.</li><li><strong>VIP Services:</strong> Manage special arrangements for VIP guests, including personalized services and amenities.</li><li><strong>Reporting:</strong> Maintain records of guest interactions and prepare reports for management.</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>Bachelor s degree in Hospitality Management or a related field.</li><li>Previous experience in a guest relations or customer service role, preferably in hospitality.</li><li>Strong leadership and team management skills.</li><li>Excellent communication and interpersonal skills.</li><li>Proficiency in multiple languages is a plus.</li></ul>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><span >Job Description The Bellboy is responsible for providing a warm welcome to guests and delivering courteous, efficient, and professional luggage and guest assistance services. This role enhances the guest experience by assisting with arrivals, departures, room orientation, and responding promptly to guest requests while maintaining the highest standards of hospitality.</span></p><p>Key Responsibilities</p><ul><li>Welcome guests upon arrival with a friendly and professional attitude.</li><li>Assist guests with loading, unloading, transporting, and delivering luggage safely and efficiently.</li><li>Escort guests to their rooms and explain room features, hotel facilities, and available services.</li><li>Provide information about hotel amenities, dining outlets, meeting facilities, and local attractions.</li><li>Assist guests during check-in and check-out as directed by the Front Office team.</li><li>Respond promptly to guest requests, inquiries, and complaints, escalating issues when necessary.</li><li>Arrange transportation, including taxis, airport transfers, and valet services, when required.</li><li>Store and retrieve guest luggage in the baggage room while maintaining accurate records.</li><li>Ensure the lobby, entrance, and baggage storage areas remain clean, organized, and presentable.</li><li>Deliver guest messages, parcels, mail, and amenities to guest rooms promptly.</li><li>Assist guests with directions and recommendations for local attractions and services.</li><li>Follow hotel security procedures to ensure the safety of guests, their belongings, and hotel property.</li><li>Maintain effective communication with the Front Office, Housekeeping, Concierge, and Security departments.</li><li>Support emergency procedures and assist guests during emergency situations as directed.</li><li>Perform other duties assigned by the Front Office Manager, Bell Captain, or hotel management.</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>High school diploma or equivalent.</li><li>Previous experience in a hotel or customer service role is preferred.</li><li>Basic English communication skills; additional languages are an advantage.</li><li>Good physical fitness with the ability to lift and carry luggage safely.</li><li>Professional appearance and grooming in accordance with hotel standards.</li><li>customer related experience an asset</li><li>Ability to work well under pressure in a fast paced environment</li><li>Excellent communication skills and a professional presentation</li><li>Ability to work cohesively with fellow colleagues as part of a team</li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>POSITION SUMMARY Our jobs aren t just about putting food on the table that our guests will enjoy until they ask for their bill. Instead, we want to build an experience that is memorable and unique with food and drinks on the side. Our Guest Service Experts take the initiative and deliver a wide range of services to make sure that guests enjoy their meal. Whether setting tables, communicating with the kitchen, interacting and serving guests, or cleaning work areas and supplies, the Guest Service Expert makes transactions feel like part of the experience. No matter what position you are in, there are a few things that are critical to success creating a safe workplace, following company policies and procedures, upholding quality standards, and ensuring your uniform, personal appearance, and communications are professional. Guest Service Experts will be on their feet and moving around (stand, sit, or walk for an extended time; moving over sloping, uneven, or slippery surfaces), managing the menu (read and visually verify information), and taking a hands-on approach to work (move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and 50 pounds with assistance; reach overhead and below the knees, including bending, twisting, pulling, and stooping). Doing all these things well (and other reasonable job duties as requested) is critical for Guest Service Experts to get it right for our guests and our business each and every time.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Education: High school diploma or G.E.D. equivalent. Related Work Experience: At least 1 year of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None</p><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 an enthusiastic and detail-oriented Food &amp; Beverage Supervisor to join our team in Al Khobar, Saudi Arabia. In this role, you will lead and inspire our F&amp;B team to deliver outstanding service and create memorable dining experiences for our guests.</p><p>Oversee daily F&amp;B operations, ensuring smooth service and maintaining high-quality standards</p><p>Lead, motivate, and develop a team of F&amp;B staff to achieve operational excellence</p><p>Coordinate with kitchen staff to maintain menu quality and consistency</p><p>Manage inventory, place orders, and control costs while upholding product quality</p><p>Ensure compliance with food safety regulations and company policies</p><p>Handle guest inquiries, special requests, and resolve issues promptly and professionally</p><p>Assist in creating and implementing innovative F&amp;B promotions and events</p><p>Monitor and analyze sales data to identify trends and opportunities for improvement</p><p>Conduct regular staff training sessions to enhance service skills and product knowledge</p><p>Maintain a clean, organized, and safe work environment for staff and guests</p><p>Collaborate with other departments to ensure seamless guest experiences</p><p>Stay updated on local culinary trends and incorporate them into menu offerings</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Proven experience as a Food &amp; Beverage Supervisor or in a similar leadership role</li><li>Strong leadership and communication skills with the ability to motivate team members</li><li>Excellent problem-solving abilities and meticulous attention to detail</li><li>In-depth knowledge of food safety regulations and industry best practices</li><li>Proficiency in inventory management and cost control,</li><li>Flexibility to work various shifts, including early mornings, late evenings, and weekends</li><li>Passion for delivering exceptional guest experiences with a positive, customer-first mindset</li><li>Bachelor's degree in Hospitality Management or related field (preferred)</li><li>Fluency in English and Arabic</li><li>Understanding of local cuisine, cultural preferences, and customs in Saudi Arabia</li><li>Ability to thrive in a fast-paced, dynamic environment</li><li>Strong organizational and time management skills</li><li>Proficiency in Microsoft Office suite and hospitality management software</li></ul><p></p></section>

<p>First impressions are everything! As a Front Office - Team Leader, you will take care of the guests from the moment they arrive through to their departure by ensuring they have a memorable experience with us. What you will be doing: Welcome and bid farewell to guests in accordance with hotel standards while providing professional and friendly service. Perform check-in and check-out procedures accurately and efficiently. Handle guest requests, complaints, and special requirements by coordinating with relevant departments and ensuring prompt resolution. Monitor guest accounts, process payments, and maintain accurate front office records. Provide guests with information regarding hotel services, facilities, and local attractions. Manage incoming phone calls, respond to inquiries, and direct calls to the appropriate departments. Assist with preparations for VIP arrivals, group check-ins, and special events. Complete shift handovers accurately and communicate daily operational updates to the next shift. Deliver personalized service to enhance guest satisfaction and contribute to a memorable guest experience. Proudly promote the hotel facilities, looking for opportunities to enhance a guest s stay through up-selling This position is for Saudi national only</p><p><strong>Desired Candidate Profile</strong></p><p>Strong service-oriented mindset with a professional approach, consistently prioritizing guest satisfaction. Good command of English. Proficient in using Opera PMS and familiar with hotel property management and front office systems. Preferably experienced in front office operations within international or similar chain hotels. Strong verbal and written communication skills, with the ability to interact effectively with guests from diverse cultural backgrounds. Friendly, positive, and guest-focused attitude. Proven problem-solving, decision-making, and crisis management skills, with the ability to handle guest complaints professionally. Ability to work in a fast-paced environment and adapt to shift-based working schedules. Strong team player with the ability to collaborate effectively across departments. Detail-oriented, responsible, and well-organized working style. Well-presented, professional appearance aligned with corporate standards and strong representational skills. Proficient in Microsoft Office applications and capable of supporting basic reporting tasks.</p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>POSITION SUMMARY Provide massage services to guests using props and/or products. Provide body treatments to guests using body scrubs, wraps, and/or hydrotherapy. Assess guest needs and inquire about contraindications (e.g., allergies, high blood pressure, and pregnancy) before beginning service. Keep up to date with current techniques and modalities related to their field of work. Escort guests to and from treatment rooms. Arrange workstation, treatment room, and/or drapes. Frequently check with guest to promote comfort, safety and security throughout service. Promote and sell spa/salon services including retail offerings related to the Spa. Clean, maintain, and sterilize tools. Maintain cleanliness of workstation and/or treatment room throughout shift, dispose of trash and dirty linens, and secure supplies and equipment at the end of each shift. Monitor and stick to time schedule throughout the day. Handle inappropriate guest behavior by following Marriott International standard operating procedures for Inappropriate conduct for guests and therapists, leading up to and including stopping a treatment or service and informing supervisor/manager. Maintain current skills and licensure in service area as per regional requirements. Report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Follow all company policies and procedures; make sure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Welcome and acknowledge all guests according to company standards; anticipate and address guests service needs; thank guests with genuine appreciation. Speak with others using clear and professional language. Develop and maintain positive working relationships with others. Stand, sit, or walk for an extended period of time; grasp, turn, and manipulate objects of varying size and weight. Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Perform other reasonable job duties as requested by Supervisors.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 1 year of related work experience. Supervisory Experience: No supervisory experience. REQUIRED QUALIFICATIONS License or Certification: State or Regional Massage License</p><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>The overall scope of the job includes serving food and beverages to guests in the assigned outlet, providing a courteous, professional, efficient and flexible service consistent with the standards of the hotel and in line with Kempinski s DNA values in order to encourage sales and maximize guest satisfaction.</p><p>MAIN RESPONSIBILITIES:</p><ul><li>Responsible to Restaurant Supervisor/ Assistant Restaurant Manager/ Restaurant Manager.</li><li>Responsible for Waiter/ Waitress &amp; Host/ Hostess</li><li>Report to duty punctually wearing the correct uniform, clean and well pressed including appropriate shoes (polished) and nametag at all times according to the hotels dress code &amp; Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.</li><li>A courteous, professional and efficient service is provided at all times.</li><li>All duties and tasks are performed as per the tasks required at the outlet.</li><li>Be knowledgeable of all services and products offered by the hotel.</li><li>Have a thorough knowledge and understanding of all food and beverage items offered by the department assigned.</li><li>Have the knowledge and understanding to explain and perform upselling all items offered by the department assigned as well as offering alternatives.</li><li>Monitor operating supplies, equipment and reduce spoilage and wastage successfully.</li><li>Ensure that the place of work and surrounding area is kept clean and organized at all times.</li><li>Successfully perform opening and closing procedures established for the assigned outlet</li><li>Handle guest enquiries in a courteous and efficient manner and report guest complaints and feedback to supervisors.</li><li>Report guest complaints immediately to the supervisors and ensuring follow up is performed with the guest.</li><li>Being knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.</li><li>Understand and strictly adhere to the rules &amp; regulations established in the hotel s policy manual and the hotel s policy on fire, hygiene, health &amp; safety.</li><li>Maintain a good rapport and work relation with staff in the assigned department and within the hotel.</li><li>Attend and contribute to all staff meetings, departmental trainings and hotel initiated trainings scheduled.</li><li>Undertake reasonable tasks and secondary duties as assigned by the Department Head.</li><li>Respond to any changes in the department as dictated by the hotel management.</li><li>Assist in carrying out scheduled inventories of products and operating equipment.</li><li>Perform any other assigned reasonable duties and responsibilities as assigned.</li><li>Projecting at all times a positive and motivated attitude and exercise self-control.</li><li>Have a complete understanding of the monthly profit and loss statement of the department.</li><li>Lead the service and act as a role model to the team.</li><li>Ensure a flawless service to the highest standards and as required by the department and the hotel.</li><li>Fully understand the concept of the restaurant and being able to act as a guardian in terms of service provided, food and beverages served and the guidance of the team.</li><li>Ensure a great communication within the team and able to hold team meetings in the absence of the Restaurant Supervisor.</li><li>Attend the daily Food &amp; Beverage Meeting in the absence of Restaurant Supervisor and Assistant Restaurant Manager.</li><li>Being able to control the service with a great sense of supervision and not being focused on one area only.</li><li>Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.</li></ul></div></section>