وظائف مصمم مطابخ - المدينة المنورة السعودية

<p>We are looking for a creative graphic designer to join our team and contribute to the development of the company's visual identity. You will create attractive and innovative designs for various digital and print platforms. If you are passionate about design and have the ability to translate ideas into impactful artworks, we invite you to apply.</p><p><strong>Key Tasks:</strong></p><p>* Designing logos and visual identities.</p><p>* Creating visual content for social media and marketing campaigns.</p><p>* Designing print materials such as brochures and posters.</p><p>* Collaborating with marketing and production teams to ensure design consistency.</p>

We’re Hiring | Creative Designer & Social Media Specialist<br>We are looking for a creative designer to join our full-time team in Medina, to contribute to building and developing the visual and digital presence for a number of brands.<br>We are looking for someone with a sophisticated visual taste, a creative sense, and the ability to understand each brand's personality and translate it into a visual experience and comprehensive content.<br>Tasks include:* Designing creative content for social media platforms* Designing and preparing Brand Portfolios & Company Profiles* Developing and applying visual brand identities* Writing and creating creative content* Managing social media accounts and organizing content plans* Innovating campaign ideas, content, and creative directions* Contributing to planning and supervising photo shoots* Designing presentations and marketing materials for brands* Monitoring and continuously improving content performance* Proficiency in English: speaking/writing<br>We are looking for a creative person, detail-oriented, with a sharp eye for design and branding, capable of managing multiple brands across social media platforms while maintaining a unique personality and identity for each.<br>Experience in Hospitality, F&B, Real Estate, Lifestyle & Luxury Brands is preferred.<br>Location: MedinaEmployment Type: Full-Time<br>To apply, please send: CV + Portfolio + samples of brands or social media accounts you have worked on previously.

Overview<br><br>We are currently looking for a Senior Planner for our Program Management Consultancy based on site in AlUla to support the PMC Development Stage (RIBA 0-4). This is a fantastic opportunity to be part of a growing team on high profile projects within Saudi Arabia.<br><br>Your role<br><br>Ability to develop initial baseline schedules with little project information. This requires previous experience in construction projects including pre and post contract schedule development. Assist in the preparation and management of overview and strategic programmes, including design, procurement, and construction schedules together with supporting information required schedules. Include all project stages from initiations to completion in the baseline and identify stage gates accordingly. Coordinate and manage the preparation and development of master planning, engineering, procurement, and construction schedules together with associated information required schedules. Establish and agree project reporting procedures, prepare, and present monthly project progress. Develop project and programme dashboard templates to be used across the programme by designer and contractors. Review the schedules and related documents from the designers and contractors including monthly reports and analyse the content to ensure compliance with project objectives. Review schedule trends to identify problem areas and recommend corrective action to management. Monitor actual progress against planned progress. Monitor engineering design progress, material and equipment procurement and construction and commissioning status. Prepare progress monitoring tools using earned value for the management and monitoring of the above-mentioned schedules. Monitor progress both on and off site. Identify deviations (progress trends) in both construction and procurement progress and suggest possible courses of corrective action. Working closely with the Project Controls Manager and Project Team to ensure that the 'programme' is feasible, complies with the Project Master Plan and contractual documents. Interface daily with the designers, PMCs, main contractor sub-contractors and internal management. Carry out studies into scheduling, manpower, cash flow, and material flow as needed. Attend offsite meetings as requested by the client. Review schedules for slippage of key dates. Assist in the defence / approval of any claim for time extension or major change to the schedule. Establish and maintain consistent and adequate administration procedures, in their field. These procedures will be followed across the project by the respective planners working under the Construction Managers. Participate with the program management team, as directed by the Project Controls Director, to achieve project deliverables. Involve key stakeholder requirements and approvals in baseline. Issue high-level schedule weekly schedule updates. Identify and report issues interfering with progress. Identify and report on measures for improving schedule performance. Establish Scheduling, reporting procedures, tools, templates, instruction, etc. to standardize the work across the programme. Monitor the timing of submittals against schedule requirements. Develop and monitor programme KPIs.<br><br>About You<br><br>You will require 8+ years total experience and have a track record of working in a construction/engineering industry, ideally with minimum 3 years' experience working in on similar projects in the region. Ideally you should possess an engineering, construction or projects management related degree and hold a membership/chartership from a construction related professional body. Arabic speaking and writing an advantage. Communication: Excellent communication and interpersonal skills to interact with various stakeholders, both technical and non-technical, and present project updates and proposals effectively. Time Management: Exceptional time management skills to prioritize tasks, meet deadlines, and manage competing priorities in a fast-paced environment. Adaptability: Ability to adapt to changing project requirements and unforeseen challenges, ensuring successful project completion. Safety Focus: A deep commitment to maintaining project safety standards and prioritizing safety in all aspects of the project. Values: Our values are the essence of our company's'identity. They represent how we act, speak and behave together, and how we engage with our clients and stakeholders. Selected candidates are required to commit to the Atkins Réalis values of Safety, Integrity, Collaboration, Innovation and Excellence.<br><br>Rewards & benefits<br><br>Explore the rewards and benefits that help you thrive – at every stage of your life and your career.<br><br>This Includes<br><br>Tax-free salary. Life insurance coverage. Medical insurance. Annual leave balance. Company gratuity scheme. Discretionary bonus program. Annual flight contribution. Transportation & housing allowances. Employee Wellbeing Program: 24/7 access to specialists in finance, legal matters, family care, personal health, fitness, and nutrition.<br><br>Seize every opportunity to sharpen your skills, expand your expertise, and be recognized for the impact you make.<br><br>About Atkins Réalis<br><br>We're Atkins Réalis, a world-class engineering services and nuclear organization. We connect people, data and technology to transform the world's'infrastructure and energy systems. Together, with our industry partners and clients, and our global team of consultants, designers, engineers and project managers, we can change the world. We're committed to leading our clients across our various end markets to engineer a better future for our planet and its people.<br><br>Find out more.

شيف دي كوزين – قسم المطبخ الساخنChef de Cuisine – Hot Kitchen<br>المستوى الوظيفي: Senior Level – مستوى إشرافي متقدمسنوات الخبرة: 5–7 سنوات على الأقل، منها 2–3 سنوات في منصب إشرافي أو قياديالقطاع: الفنادق / المطاعم / الضيافةنوع الدوام: دوام كامل<br>الهدف من الوظيفة<br>يتولى شيف دي كوزين – قسم المطبخ الساخن مسؤولية الإشراف الكامل على تشغيل وإدارة قسم المطبخ الساخن، وضمان جودة وسلامة الأطعمة، وتنظيم فريق العمل، والالتزام بالوصفات والمعايير المعتمدة، مع متابعة الإنتاج والتكاليف والهدر وضمان تقديم الخدمة بأعلى مستوى من الجودة والكفاءة.<br>المسؤوليات والمهام1. الإشراف والتشغيلالإشراف الكامل على العمليات اليومية في قسم المطبخ الساخن.التأكد من جاهزية جميع محطات العمل قبل بداية الخدمة.تنظيم وتوزيع مهام العمل على طهاة القسم الساخن.متابعة سير العمل أثناء الإفطار والغداء والعشاء والبوفيهات.التأكد من سرعة تنفيذ الطلبات دون التأثير على جودة الطعام.الإشراف على إعداد الأطباق الساخنة والصلصات والشوربات وفقًا للقائمة المعتمدة.التأكد من الالتزام بالوصفات القياسية Standard Recipes.تنظيم سير العمل بين مختلف محطات المطبخ لضمان انسيابية الخدمة.<br>2. جودة الطعامتذوق وفحص الأطعمة قبل وأثناء الخدمة.التأكد من جودة المكونات والطعم والقوام والمظهر.المحافظة على توحيد جودة وحجم الأطباق.التأكد من تقديم الأطعمة بدرجة الحرارة المناسبة.متابعة إعادة تعبئة أصناف البوفيه الساخن.عدم السماح بخروج أي طبق لا يتوافق مع معايير الجودة المعتمدة.معالجة أي ملاحظات تتعلق بجودة الطعام بشكل فوري.<br>3. إدارة الفريقالإشراف على جميع موظفي قسم المطبخ الساخن.توزيع الطهاة على محطات العمل المختلفة، بما يشمل:قسم الصلصات.قسم الشوربات.قسم اللحوم.قسم الدجاج.قسم الأسماك.قسم الباستا والأطباق الساخنة.تدريب الموظفين على طرق الطهي والوصفات المعتمدة.متابعة أداء العاملين وتطوير مهاراتهم.توجيه الفريق أثناء فترات الضغط والخدمة.التأكد من الالتزام بالزي الموحد والنظافة الشخصية.تنظيم فترات الاستراحة بما لا يؤثر على سير العمل.<br>4. سلامة الغذاء والنظافةتطبيق جميع إجراءات ومعايير سلامة الغذاء داخل المطبخ الساخن.التأكد من الالتزام بدرجات الحرارة الآمنة للطهي وحفظ الطعام الساخن.متابعة نظافة محطات العمل والمعدات.التأكد من غسل وتعقيم الأدوات والمعدات بعد الاستخدام.منع التلوث المتبادل بين اللحوم والدواجن والأسماك والمواد الجاهزة للأكل.متابعة تواريخ الصلاحية وتطبيق نظام FIFO / FEFO.التأكد من التخزين الصحيح للمواد الغذائية.متابعة سجلات درجات الحرارة الخاصة بالأغذية والمعدات.الإبلاغ الفوري عن أي مخالفة أو خطر يتعلق بسلامة الغذاء.<br>5. المخزون والتكاليفمتابعة المواد الخام الخاصة بقسم المطبخ الساخن.إعداد طلبات الاحتياجات اليومية للقسم.التنسيق مع المستودعات بشأن استلام المواد.فحص المواد المستلمة والتأكد من جودتها وصلاحيتها.متابعة كميات الإنتاج لتجنب زيادة الطعام والهدر.ترشيد استخدام المواد الخام.المساهمة في ضبط ومتابعة Food Cost.متابعة مستويات المخزون وتجنب النقص أو الزيادة غير الضرورية.المشاركة في الجرد الدوري للقسم.<br>6. إدارة البوفيهات والفعالياتالإشراف على تجهيز بوفيهات الطعام الساخن.تحديد كميات الإنتاج بناءً على عدد الضيوف المتوقع.التأكد من جودة وترتيب عرض الأطعمة في البوفيه.متابعة درجات حرارة الأطعمة أثناء العرض.الإشراف على إعادة تعبئة أصناف البوفيه عند الحاجة.تجهيز متطلبات الولائم والمناسبات الخاصة.التنسيق مع قسم الولائم والمطعم لضمان نجاح الخدمة.ضمان جاهزية الإنتاج في الوقت المحدد للفعاليات والمناسبات.<br>7. المعدات والصيانةالتأكد من الاستخدام الصحيح والآمن لمعدات المطبخ الساخن.متابعة سلامة الأفران والمواقد والشوايات والقلايات.الإبلاغ الفوري عن أي أعطال أو مشاكل في المعدات.عدم تشغيل أي معدات غير آمنة.التأكد من إيقاف وتنظيف المعدات بعد انتهاء الخدمة.متابعة الاستخدام الآمن للغاز والكهرباء.التنسيق مع قسم الصيانة عند الحاجة.<br>8. التقارير والتنسيقرفع احتياجات القسم وملاحظاته إلى الشيف التنفيذي.إعداد التقارير اليومية المتعلقة بالإنتاج والهدر.الإبلاغ عن أي نقص في المواد أو الموظفين.المشاركة في اجتماعات قسم المطبخ.التنسيق المستمر مع الشيف التنفيذي والسو شيف وباقي الأقسام.متابعة أي ملاحظات أو تعليمات تشغيلية وتنفيذها داخل القسم.<br>المؤهلات والخبرةخبرة عملية 5–7 سنوات على الأقل في مجال الطهي والمطابخ الفندقية أو المطاعم.خبرة لا تقل عن 2–3 سنوات في منصب إشرافي أو قيادي داخل المطبخ.خبرة سابقة في تشغيل وإدارة Hot Kitchen.يفضل أن تكون الخبرة في فنادق 4 أو 5 نجوم أو مطاعم ذات حجم تشغيل مرتفع.خبرة في إدارة خدمات الإفطار والغداء والعشاء والبوفيهات والفعاليات.خبرة جيدة في إدارة فرق العمل وتوزيع المهام على محطات المطبخ.معرفة جيدة بمعايير سلامة الغذاء والنظافة.معرفة بأنظمة FIFO / FEFO ومتابعة درجات الحرارة والتخزين.فهم جيد لمراقبة Food Cost وتقليل الهدر.القدرة على العمل تحت الضغط وفي بيئة تشغيل سريعة.مهارات قوية في القيادة والتنظيم والتواصل.القدرة على تدريب وتطوير أعضاء الفريق.الالتزام بمعايير الجودة والنظافة والسلامة المهنية.المؤهل العلميدبلوم أو شهادة في فنون الطهي، إدارة المطابخ، أو تخصص ذي صلة.الشهادات المهنية في سلامة الغذاء أو الطهي تعتبر ميزة إضافية.

<p>Key Responsibilities:</p><ul><li>Review and assess Contractor baseline and updated programmes for compliance with project requirements.</li><li>Verify integration of design, approvals, procurement, construction, testing, commissioning, and handover activities.</li><li>Independently monitor actual progress against approved planned progress.</li><li>Perform critical path, float, schedule variance, and trend analyses.</li><li>Validate Contractor-reported progress against actual site conditions and verified accomplishments.</li><li>Identify delays, programme risks, trends, and potential impacts on key milestones.</li><li>Review Contractor recovery programmes and mitigation measures.</li><li>Review and monitor Contractor look-ahead schedules.</li><li>Monitor design and procurement activities that may impact construction progress.</li><li>Monitor interfaces, dependencies, and constraints between project packages and stakeholders.</li><li>Develop PMC planning dashboards, progress curves, schedule reports, and management updates.</li><li>Support the assessment and review of Extension of Time (EOT) submissions.</li><li>Coordinate programme information with Construction, Commercial, Contracts, Engineering, and other project functions.</li><li>Forecast project completion dates and key project milestones based on current performance and trends.</li><li>Monitor testing, commissioning, handover, and close-out milestones.</li><li>Provide independent programme assessments, recommendations, and early warnings to the Client.</li><li>Support project planning meetings and communicate key schedule issues and recommendations to project stakeholders.</li></ul><p><strong>Desired Candidate Profile</strong></p><p>Minimum Requirements:</p><ul><li>Bachelor's Degree in Engineering or a related discipline.</li><li>Minimum 15 22 years of total professional experience.</li><li>10 12 years of experience in similar planning/scheduling roles.</li><li>8 12 years of GCC/KSA experience.</li><li>Strong experience in PMC or engineering consultancy environments providing independent programme oversight is preferred.</li><li>Proven experience on infrastructure D&amp;B, major urban development, or mixed-use development projects.</li><li>Advanced knowledge of Primavera P6 and project scheduling principles.</li><li>Strong understanding of baseline management, critical path analysis, float analysis, progress measurement, delay analysis, and schedule forecasting.</li><li>Experience reviewing Contractor programmes, recovery schedules, look-ahead programmes, and EOT submissions.</li><li>Strong understanding of design, procurement, construction, testing, commissioning, and handover activities and their schedule interfaces.</li><li>Excellent analytical, reporting, communication, coordination, and stakeholder management skills.</li><li>Saudi Arabia/GCC project experience is strongly preferred.</li></ul>

<h3 >Company Overview: Class Provia</h3> <p >Class Provia specializes in delivering strategic and creative event experiences designed to leave a lasting impact on audiences and industries. With over <strong >25 years of expertise</strong>, the company produces world-class conferences, exhibitions, and large-scale events that support client innovation and growth. Class Provia is recognized for its ability to blend creative vision with precise execution, resulting in memorable and high-impact experiences within the events sector.</p> <h3 >About the Role: Graphic Designer</h3> <p >Class Provia is seeking a <strong >Graphic Designer</strong> for a contract, on-site freelance position. This role is based in <strong >Yanbu, Al Madinah</strong>, and focuses on creating essential visual assets for various event campaigns. The Graphic Designer will play a key role in developing the visual identity and communication materials for conferences, exhibitions, and large-scale events.</p> <h3 >Key Responsibilities</h3> <ul > <li >Create visual assets for conferences, exhibitions, and large-scale event campaigns, including event branding, signage, digital graphics, and presentation materials.</li> <li >Collaborate with event and marketing teams to accurately interpret design briefs and project requirements.</li> <li >Develop and present design concepts and layouts that align with strategic objectives.</li> <li >Refine designs based on feedback received and ensure strict adherence to brand guidelines.</li> <li >Prepare print-ready and digital files, ensuring technical specifications are met for various outputs.</li> <li >Maintain visual consistency across all event touchpoints and communication channels.</li> <li >Deliver high-quality designs within established project timelines to support impactful event experiences.</li> </ul> <h3 >Required Experience and Skills</h3> <ul > <li >A minimum of <strong >0-1 years of experience</strong> in graphic design.</li> <li >Demonstrated ability to create diverse visual assets for various event and marketing needs.</li> <li >Capacity to collaborate effectively with cross-functional teams and translate briefs into visual concepts.</li> <li >Proficiency in developing design concepts, layouts, and preparing files for both print and digital applications.</li> <li >Commitment to maintaining visual consistency and adhering to established brand guidelines.</li> </ul> <h3 >Work Arrangement and Location</h3> <p >This is a <strong >contract, freelance position</strong> that requires an <strong >on-site presence</strong>. The role is based in <strong >Yanbu</strong>, within the Al Madinah region.</p> <h3 >Application Information</h3> <p >Candidates interested in this Graphic Designer role are invited to apply. The salary for this position will be discussed directly with qualified applicants during the interview process.</p>

House of Consulting Office for Consulting Engineers Co. (HCO) is a multi-disciplinary consulting engineering firm based in Saudi Arabia. HCO provides integrated engineering, planning, and consultancy services, delivering a “one-stop solution” for clients across all stages of project development. The firm is involved in residential, commercial, industrial, hospitality, retail, and healthcare projects throughout Saudi Arabia.<br><br>We are seeking an experienced Planner to join our team in Al-Ula, Saudi Arabia. The ideal candidate will have strong experience in project planning and scheduling, with the ability to work independently and coordinate effectively with project managers, consultants, contractors, and multidisciplinary teams.<br><br>Key Responsibilities<br><br>Prepare, develop, and maintain detailed project schedules. Monitor project progress and update schedules based on actual performance. Collect and analyze progress data from engineering teams and contractors. Prepare weekly and monthly progress reports, dashboards, and planning updates. Coordinate with multidisciplinary teams to gather planning inputs and ensure alignment with project milestones. Attend project meetings and prepare minutes, action items, and follow-up reports. Perform critical path analysis and identify potential delays and schedule risks. Conduct delay analysis and support the preparation of recovery and mitigation plans. Monitor project milestones and ensure timely completion of planned activities. Provide regular schedule updates and highlight areas requiring management attention.<br><br>Qualifications & Requirements<br><br>Bachelor’s degree in Engineering, Construction Management, or a related discipline. Minimum 10 years of experience in project planning, scheduling, or project controls. Strong experience in planning and scheduling for construction or consultancy projects. Advanced knowledge of Primavera P6 and/or MS Project. Strong understanding of project lifecycle, construction sequencing, and project controls. Experience in critical path analysis, delay analysis, and recovery planning. Excellent communication, coordination, organizational, and reporting skills. Ability to work effectively with multidisciplinary teams, consultants, contractors, and project stakeholders. Strong analytical and problem-solving skills.

About Nestlé Waters & Premium Beverage<br><br>Nestlé Waters & Premium Beverages is a standalone, globally managed business within the Nestlé Group.<br><br>The company serves consumers in more than 100 markets with a portfolio of more than 35 brands, including S. Pellegrino, Perrier, Acqua Panna, Sanpellegrino Italian Sparkling Drinks, Maison Perrier, Buxton, Essentia, Levissima, La Vie and Nestlé Pure Life. Building on its heritage and expertise in waters, Nestlé Waters & Premium Beverages is focused on growth in premium and better‑for‑you beverages, creating value for consumers, customers and stakeholders.<br><br>Water stewardship is central to the business. Nestlé Waters & Premium Beverages is the only beverage company with all bottling sites certified to the Alliance for Water Stewardship (AWS) Standard. Additionally, the company has implemented around 70 water regeneration projects globally, as part of its ambition to protect and restore more water than it uses, working with local stakeholders and experts to identify shared water challenges and support solutions that build resilience and benefit communities and nature.<br><br>Position Title: Demand & Supply Planner<br><br>Department: Supply Chain<br><br>Company: Al Manhal Water Factory (Nestlé Waters KSA)<br><br>Location: Al Manhal Water Factory<br><br>Main Purpose of Job:<br><br>The main purpose of a demand and supply planner job is to ensure that the right products are available in the right quantities, at the right time, and at the right cost to meet customer demand and maximize profitability by assuring that all branches/warehouses in KSA have the right quantity with committed quality on daily basis by reviewing available stock, days of supply and actual sales report with coordination with logistics department. The demand & supply planner creates the production plan/dispatch plan with close follow up in order to make sure that the stock covering target days of supply , along with material planning to meet the required production volumes based on the forecast by corporation with procurement department and supplier communication .<br><br>Key Responsibilities:<br><br>Demand Planning :Collect and analyze region forecast, sales forecast, warehouse available space and production capacity. Detailed forecast analysis per SKU to improve demand planning . Update the DSP KPIs , monitor , root cause analysis , take corrective and preventive actions , analyze data and review. Ensure that all documentation for the planning processes and systems is up-to-date and complies with company standards. Analyze sales trends and identify the key drivers of sales of key products and product groups, and ensure proper production planning along with material planning with maintaining stock cover of both finish goods and raw & packaging materials at optimum inventory level with no risk on bad goods and out of stock . Prepare statistical forecasts for use in the sales forecasting process and improving demand planning accuracy. Production planning based on available stocks,capacity,demand,actual sales trend Material planning based on available material stock, demand,actual sales trend , warehouses capacity within the material shelf life expiry date with optimum inventory level and cost. Supply/dispatch planning to ensure stock balancing and no bad goods. Play a key role between commercial side and technical side in terms of volumes commutations.<br><br>Key Experiences:<br><br>BS college degree in Engineering/Business/Marketing or equivalent3+ experience in FMCG industry.very good command in English Supply Chain knowledge. SAP strong knowledge in DSP/APODemand and Supply Planning knowledge & Experience

About Nestlé Waters & Premium Beverage<br><br>Nestlé Waters & Premium Beverages is a standalone, globally managed business within the Nestlé Group.<br><br>The company serves consumers in more than 100 markets with a portfolio of more than 35 brands, including S. Pellegrino, Perrier, Acqua Panna, Sanpellegrino Italian Sparkling Drinks, Maison Perrier, Buxton, Essentia, Levissima, La Vie and Nestlé Pure Life. Building on its heritage and expertise in waters, Nestlé Waters & Premium Beverages is focused on growth in premium and better‑for‑you beverages, creating value for consumers, customers and stakeholders.<br><br>Water stewardship is central to the business. Nestlé Waters & Premium Beverages is the only beverage company with all bottling sites certified to the Alliance for Water Stewardship (AWS) Standard. Additionally, the company has implemented around 70 water regeneration projects globally, as part of its ambition to protect and restore more water than it uses, working with local stakeholders and experts to identify shared water challenges and support solutions that build resilience and benefit communities and nature.<br><br>Position Title: Demand & Supply Planner<br><br>Department: Supply Chain<br><br>Company: Al Manhal Water Factory (Nestlé Waters KSA)<br><br>Location: Al Manhal Water Factory<br><br>Main Purpose of Job:<br><br>The main purpose of a demand and supply planner job is to ensure that the right products are available in the right quantities, at the right time, and at the right cost to meet customer demand and maximize profitability by assuring that all branches/warehouses in KSA have the right quantity with committed quality on daily basis by reviewing available stock, days of supply and actual sales report with coordination with logistics department. The demand & supply planner creates the production plan/dispatch plan with close follow up in order to make sure that the stock covering target days of supply , along with material planning to meet the required production volumes based on the forecast by corporation with procurement department and supplier communication .<br><br>Key Responsibilities:<br><br>Demand Planning :Collect and analyze region forecast, sales forecast, warehouse available space and production capacity. Detailed forecast analysis per SKU to improve demand planning . Update the DSP KPIs , monitor , root cause analysis , take corrective and preventive actions , analyze data and review. Ensure that all documentation for the planning processes and systems is up-to-date and complies with company standards. Analyze sales trends and identify the key drivers of sales of key products and product groups, and ensure proper production planning along with material planning with maintaining stock cover of both finish goods and raw & packaging materials at optimum inventory level with no risk on bad goods and out of stock . Prepare statistical forecasts for use in the sales forecasting process and improving demand planning accuracy. Production planning based on available stocks,capacity,demand,actual sales trend Material planning based on available material stock, demand,actual sales trend , warehouses capacity within the material shelf life expiry date with optimum inventory level and cost. Supply/dispatch planning to ensure stock balancing and no bad goods. Play a key role between commercial side and technical side in terms of volumes commutations.<br><br>Key Experiences:<br><br>BS college degree in Engineering/Business/Marketing or equivalent3+ experience in FMCG industry.very good command in English Supply Chain knowledge. SAP strong knowledge in DSP/APODemand and Supply Planning knowledge & Experience

<p><b>JOB SUMMARY&nbsp;</b></p><p><br></p><p>Directs and motivates team while personally assisting in providing high quality service based on requirements and standards. Monitors and controls financial and administrative responsibilities including asset protection. Provides clear and concise communications to everyone having ownership in the success of the event. Identifies training opportunities and plans a strategy to accomplish goals.</p><h3>CORE WORK ACTIVITIES</h3><p>Managing Banquet Operations Projects supply needs for the department, (e.g., china, glass, silver, buffet presentations, props). Applies knowledge of all laws, as they relate to an event. Understands the impact of Banquet operations on the overall success of an event and manages activities to maximize customer satisfaction. Adheres to and reinforces all standards, policies, and procedures. Maintains established sanitation levels. Manages departmental inventories and maintains equipment. Schedules banquet service staff to forecast and service standards, while maximizing profits. Assists team in developing lasting relationships with groups to retain business and increase growth.</p><h3>Participating in and Leading Banquet Teams</h3><p>Sets goals and delegates tasks to improve departmental performance. Conducts monthly department meetings with the Banquet team. Acts as a liaison to the kitchen staff. Leads shifts and actively participates in the servicing of events.</p><h3>Ensuring and Providing Exceptional Customer Service</h3><p>Sets a positive example for guest relations. Interacts with guests to obtain feedback on product quality and service levels. Responds to and handles guest problems and complaints. Empowers employees to provide excellent customer service. Ensures employees understand expectations and parameters. Strives to improve service performance. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Reviews comment cards and guest satisfaction results with employees.</p><h3>Conducting Human Resources Activities</h3><p>Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures. Observes service behaviors of employees and provides feedback to individuals. Monitors progress and leads discussion with staff each period. Participates in the development and implementation of corrective action plans. Reviews quarterly Meeting Planner Survey results and participates in the development and implementation of corrective action to address service challenges; focuses on continuous improvement of guest satisfaction. Attends and participates in all pertinent meetings.</p><p><strong>Desired Candidate Profile</strong></p><p>Education and Experience High school diploma or GED; 2 years experience in the event management, food and beverage, or related professional area.</p>

<p>Produce all necessary food for all food service operations as required and instructed by the Head Chef or Sous Chef. Ordering of food for his/her section of the kitchen. Maintaining quality and quantity control in all aspects, from portion control to freshness of the product presented. Ensure that the cleaning of kitchen is to the agreed standard. To understand and comply with food hygiene regulations. To follow Health and Safety Policies and Procedures in every aspect and to be COSSH trained. To ensure that all equipment is clean and in good working order. Ensure all house rules are adhered to in all departments at all times. To be aware of and act in accordance with Fire Safety Procedures at all times. To attend all statutory training as required by the company.</p><p><strong>Desired Candidate Profile</strong></p><p>A minimum of 5-7 years of experience in chocolate artistry and modern cake design, with at least 2-3 years in a leadership role as a Chocolatier, Pastry Chef, or Sous Chef. Proficiency in a variety of chocolate techniques, cake decoration styles, and dessert creation methods. Strong leadership and team management skills, with the ability to inspire and mentor a diverse culinary team. Excellent organizational, communication, and problem-solving abilities. A genuine passion for chocolate and cake design, a commitment to quality, and a dedication to delivering exceptional culinary experiences.</p>

<p>Produce all necessary food for all food service operations as required and instructed by the Head Chef or Sous Chef.<br>Ordering of food for his/her section of the kitchen.<br>Maintaining quality and quantity control in all aspects, from portion control to freshness of the product presented.<br>Ensure that the cleaning of kitchen is to the agreed standard.<br>To understand and comply with food hygiene regulations.<br>To follow Health and Safety Policies and Procedures in every aspect and to be COSSH trained.<br>To ensure that all equipment is clean and in good working order.<br>Ensure all house rules are adhered to in all departments at all times.<br>To be aware of and act in accordance with Fire Safety Procedures at all times.<br>To attend all statutory training as required by the company.</p><p><strong>Desired Candidate Profile</strong></p><p>A minimum of 5-7 years of experience in chocolate artistry and modern cake design, with at least 2-3 years in a leadership role as a Chocolatier, Pastry Chef, or Sous Chef.<br>Proficiency in a variety of chocolate techniques, cake decoration styles, and dessert creation methods.<br>Strong leadership and team management skills, with the ability to inspire and mentor a diverse culinary team.<br>Excellent organizational, communication, and problem-solving abilities.<br>A genuine passion for chocolate and cake design, a commitment to quality, and a dedication to delivering exceptional culinary experiences.</p>

<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>

<p>Job Description Hot Kitchen Oriental Chef (Hijazi Cuisine Chef) Novotel Thakher Makkah We are looking for an experienced and skilled Hot Kitchen Oriental Chef (Hijazi Cuisine Chef) to join our Culinary Team. The successful candidate will be responsible for preparing and presenting high-quality traditional Hijazi and Oriental hot dishes while maintaining excellent standards of taste, quality, presentation, food safety, and hygiene. Key Responsibilities Prepare and cook a variety of traditional Hijazi, Saudi, and Oriental hot dishes according to approved recipes and hotel standards. Ensure authentic taste, consistent quality, proper portioning, and attractive presentation of all dishes. Prepare ingredients and organize the workstation for daily production. Maintain proper cooking methods, temperatures, seasoning, and presentation standards. Ensure the quality and freshness of all ingredients used in food preparation. Follow daily production plans, recipes, portion controls, and kitchen procedures. Support buffet, banquet, events, and special functions with traditional Hijazi and Oriental cuisine. Maintain a clean, organized, and hygienic workstation at all times. Follow HACCP, food safety, health, and hygiene standards. Monitor food quality during preparation and service and report any issues to the Chef in charge. Minimize food waste through proper preparation, storage, and portion control. Coordinate with other kitchen sections to ensure smooth and timely food production. Support the Chef de Cuisine and Sous Chef in daily kitchen operations. Assist in developing and improving traditional Hijazi and Oriental dishes when required. Ensure kitchen equipment is used safely and maintained properly. Support and guide junior kitchen team members when required. Participate in daily briefings and maintain effective communication with the culinary team. Perform any other duties assigned by the Chef or management.</p><p><strong>Desired Candidate Profile</strong></p><p>Qualifications &amp; Requirements Proven experience as an Oriental Chef, Hijazi Chef, Hot Kitchen Chef, or similar position . Strong knowledge of Hijazi, Saudi, and Oriental cuisine . Excellent knowledge of traditional Hijazi dishes, cooking techniques, spices, sauces, and ingredients. Experience preparing dishes for hotel buffets, banquets, and high-volume operations is preferred. Good understanding of food safety, HACCP, hygiene, and sanitation standards. Strong attention to detail and commitment to food quality and presentation. Ability to maintain consistency in taste and quality during high-volume production. Ability to work efficiently in a fast-paced hotel kitchen environment. Good teamwork and communication skills. Ability to work under pressure and meet operational deadlines. Culinary qualification or professional culinary training is preferred. Previous experience in Makkah hotel operations will be considered an advantage. Flexible to work shifts, weekends, public holidays, and peak seasons.</p>

<p>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>

<p><b>Job Description</b> Garde Manger Chef Novotel Thakher Makkah We are looking for an experienced and passionate Garde Manger Chef to join our Culinary Team and be responsible for the preparation, presentation, and quality of cold kitchen items while maintaining high standards of food quality, hygiene, and consistency.</p><p>Key Responsibilities</p><ul><li>Prepare and present high-quality cold dishes, salads, appetizers, sandwiches, canap s, dressings, and other garde manger items.</li><li>Ensure all food is prepared according to approved recipes, presentation standards, and portion controls.</li><li>Maintain consistent quality, taste, freshness, and presentation of all dishes.</li><li>Assist with buffet setup, events, banquets, and special functions as required.</li><li>Ensure proper food storage, labeling, rotation, and temperature control in accordance with food safety standards.</li><li>Maintain a clean, organized, and hygienic workstation at all times.</li><li>Follow HACCP, food safety, health, and hygiene standards and hotel SOPs.</li><li>Monitor the quality and freshness of ingredients and report any issues to the Chef in charge.</li><li>Minimize food waste through proper preparation, storage, and portion control.</li><li>Coordinate effectively with other kitchen sections to ensure smooth and timely service.</li><li>Support the Chef de Cuisine and Sous Chef with daily kitchen operations.</li><li>Assist in menu preparation, new dish development, and presentation improvements when required.</li><li>Ensure all equipment and kitchen areas are properly cleaned and maintained.</li><li>Participate in daily briefings, training, and kitchen meetings.</li><li>Support the team during high-occupancy periods, banquets, and special events.</li><li>Perform any other duties assigned by the Chef or management.</li></ul><p>Qualifications &amp; Requirements</p><ul><li>Previous experience as a Garde Manger Chef or in a similar cold kitchen position.</li><li>Strong knowledge of cold food preparation, salads, appetizers, sauces, and food presentation.</li><li>Good understanding of food safety, HACCP, hygiene, and sanitation standards.</li><li>Strong attention to detail and presentation.</li><li>Ability to work efficiently in a busy hotel kitchen environment.</li><li>Good teamwork and communication skills.</li><li>Ability to work under pressure and meet operational deadlines.</li><li>Experience in hotel operations , particularly in Makkah, will be considered an advantage.</li><li>Culinary qualification or relevant professional training is preferred.</li><li>Flexible to work shifts, weekends, public holidays, and during peak seasons.</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>Previous experience as a Garde Manger Chef or in a similar cold kitchen position.</li><li>Strong knowledge of cold food preparation, salads, appetizers, sauces, and food presentation.</li><li>Good understanding of food safety, HACCP, hygiene, and sanitation standards.</li><li>Strong attention to detail and presentation.</li><li>Ability to work efficiently in a busy hotel kitchen environment.</li><li>Good teamwork and communication skills.</li><li>Ability to work under pressure and meet operational deadlines.</li><li>Experience in hotel operations , particularly in Makkah, will be considered an advantage.</li><li>Culinary qualification or relevant professional training is preferred.</li><li>Flexible to work shifts, weekends, public holidays, and during peak seasons.</li></ul>