وظائف شيف (طباخ) - المنطقة الشرقية السعودية

<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>

<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>

<b>Company Description</b><br>Morgans Originals stands for vibrancy, intrigue, and iconic details. Our hotels celebrate the feeling of an endless Friday night, connecting people to the culture and the moment. This exciting opportunity is within Ennismore’s growing portfolio, representing the first Morgans Originals hotel in Egypt.<br><br><b>Job Description</b><br><b>Responsibilities</b><ul><li><b>Creative Leadership &amp; Menu Innovation:</b> Design and execute seasonal pastry menus across various venues, ensuring they reflect the brand’s identity.</li><li><b>Operational &amp; Quality Excellence:</b> Oversee daily pastry operations, maintain high hygiene standards, and comply with local regulations.</li><li><b>Team Development &amp; Culture:</b> Recruit and mentor a high-performing pastry team, fostering a culture of innovation and collaboration.</li><li><b>Financial &amp; Inventory Management:</b> Manage budgets and oversee sourcing to align with quality standards.</li><li><b>Guest Engagement &amp; Brand Collaboration:</b> Actively engage with guests during events, collaborating with F&amp;B and Marketing on initiatives.</li><li><b>Service Excellence &amp; Quality:</b> Lead and promote exceptional service throughout the culinary team.</li><li><b>Sustainability:</b> Champion sustainable practices by sourcing organic ingredients and reducing waste.</li><li><b>Compliance &amp; Standards:</b> Ensure all health, safety, and sanitation standards are met.</li></ul><br><b>Qualifications</b><br><b>Experience:</b> Minimum 5-7 years in luxury pastry operations, leading high-performing teams, with a focus on menu innovation and guest experiences.<br><b>Education:</b> Degree in Culinary Arts or related field; certifications in advanced pastry techniques preferred.<br><b>Skills:</b> Strong communication, guest-centric thinking, and adaptability within dual-brand environments.

<b>Join Rgheeb as a Restaurant Manager</b><br>Rgheeb is looking for a skilled Restaurant Manager to oversee the daily operations of our restaurant. In this role, you will ensure high standards of food quality and customer service while achieving operational and financial objectives.<br><br><b>Key Responsibilities:</b><ul><li>Manage and supervise daily restaurant operations for efficient workflow.</li><li>Monitor food quality and customer service standards, ensuring compliance with brand guidelines.</li><li>Lead, train, and assess employee performance.</li><li>Prepare staff schedules based on operational requirements.</li><li>Monitor sales performance and work towards financial goals.</li><li>Oversee inventory management and supply orders, minimizing waste.</li><li>Handle customer complaints professionally to enhance the guest experience.</li><li>Ensure compliance with health, safety, and hygiene standards.</li><li>Prepare daily and weekly operational and sales reports.</li><li>Lead the team during peak hours ensuring fast and accurate service.</li><li>Adhere to local regulations and operational procedures.</li></ul><br><b>Requirements:</b><ul><li>Minimum 3 years of experience managing burger or fast-food restaurants.</li><li>Strong leadership and team management skills.</li><li>Good understanding of restaurant operations, sales systems, and inventory management.</li><li>Ability to work under pressure and solve problems effectively.</li><li>Excellent communication and customer service skills.</li><li>Proficient in using POS systems and operational reporting tools.</li><li>Knowledge of food safety standards and municipality regulations (Balady requirements).</li><li>Previous experience in achieving KPIs and driving sales growth is preferred.</li></ul>

<div>Restaurant Branch Manager required</div><div>? Location: Khobar – Kingdom of Saudi Arabia</div><div>? Company: Kingdom Sources Trading Company</div><div><br></div><div>Kingdom Sources Trading Company announces the availability of a job vacancy for the position of Restaurant Manager (Branch Manager) to work in a professional operating environment in the restaurant sector, for candidates with strong experience in managing Casual Dining restaurants and full-service restaurant chains.</div><div><br></div><div>We are looking for a leadership personality with the ability to manage and operate the branch efficiently, achieving the highest levels of quality, customer service, and operational and sales targets.</div><div><br></div><div>Responsibilities:</div><div>* Full supervision of the daily operations of the branch</div><div>* Managing and operating work teams in the dining area and kitchen efficiently</div><div>* Ensuring a distinguished hospitality experience and customer service according to the highest standards</div><div>* Monitoring sales and achieving operational and profitability targets</div><div>* Monitoring product quality and service and adhering to operational standards</div><div>* Managing costs and waste and controlling inventory</div><div>* Handling customer complaints and solving operational problems professionally</div><div>* Training and developing employees and enhancing performance and productivity</div><div>* Preparing operational reports and submitting them to management periodically</div><div><br></div><div>Requirements:</div><div>* Proven experience in managing Casual Dining restaurants, not fast food restaurants</div><div>* Previous experience in restaurant chains such as Chili’s or Applebee’s or similar is preferred</div><div>* Strong leadership and operational skills with the ability to manage work teams and daily operations, sales, quality, and costs efficiently</div><div>* Proficiency in English, both spoken and written</div><div>* Applications are open for candidates from inside or outside the Kingdom of Saudi Arabia</div><div><br></div><div>Benefits:</div><div>* Professional and competitive work environment</div><div>* Opportunities for development and career growth</div><div>* Working within a modern and developing brand in the restaurant sector.</div>