Food industries engineer Jobs

<h3 >About ElevenLabs</h3> <p >ElevenLabs is an AI research and product company dedicated to transforming human interaction with technology. Launched in January 2023, the company pioneered the first human-like AI voice model and now serves millions of users and thousands of businesses, from startups to large enterprises such as Deutsche Telekom and Meta. ElevenLabs has raised $781M in funding, achieving an $11B valuation, with investments from prominent firms including Andreessen Horowitz, ICONIQ Growth, and Sequoia. The company's technology is delivered through three main platforms: <strong >ElevenAgents</strong> for scalable voice and chat agents, <strong >ElevenCreative</strong> for generating and editing speech, music, image, and video across 70+ languages, and <strong >ElevenAPI</strong> for developer access to foundational AI audio models.</p> <h3 >About the Role</h3> <p >ElevenLabs is seeking a <strong >Deployment Strategist Lead</strong> for the Middle East. This full-time, senior position involves establishing ElevenLabs' presence in a new market, specifically Saudi Arabia and the UAE. The successful candidate will operate with the autonomy of a co-founder, working alongside an experienced sales leader to deploy ElevenLabs' voice AI technology with strategic customers and address their most challenging problems. This role is central to building a new market from the ground up, with full responsibility for team hiring, customer acquisition, and ensuring product impact.</p> <h3 >Key Responsibilities</h3> <ul > <li >Meet with strategic customers to understand their critical audio and voice AI needs and identify their biggest pain points.</li> <li >Build and lead a team of forward-deployed engineers within the region.</li> <li >Identify relevant use cases through deep engagement with customer problems and workflows, and collaborate with Engineers to implement ElevenLabs' voice and audio AI technology into innovative solutions.</li> <li >Design and architect bespoke integrations for customers, ensuring seamless technology fit into their products and operations.</li> <li >Guide customers on best practices for implementing voice and audio AI models to maximize their effectiveness.</li> <li >Present work results and proposals for future work to audiences ranging from technical teams to C-suite executives.</li> <li >Collaborate with Research and Product teams to incorporate field insights into ElevenLabs' software products and AI models.</li> <li >Build and deliver compelling demos of voice and audio AI technology to new and existing customers.</li> <li >Scope potential applications in new industries and expand AI solutions across different sectors globally.</li> <li >Take full ownership of end-to-end execution of major projects for strategic partners, working hands-on to deliver high-impact solutions.</li> <li >Collaborate daily with customer engineering and executive teams to ensure optimal implementation of ElevenLabs’ technologies.</li> </ul> <h3 >Required Qualifications</h3> <ul > <li >This senior position typically requires 5-10 years of relevant professional experience.</li> <li ><strong >Executive Stakeholder Engagement:</strong> Proven experience engaging and influencing C-suite and VP-level stakeholders, both internally and at customer or partner organizations.</li> <li ><strong >People Leadership:</strong> Demonstrated ability to hire, develop, and manage high-performing technical teams while fostering a collaborative and results-driven culture.</li> <li >Basic proficiency in Python and understanding of API integration to implement scripts and assist with prototyping/demo building.</li> <li >Excellent communication and problem-solving skills, particularly in summarizing complex technical concepts and applying logic to pursue optimal solutions.</li> <li >Technical aptitude to quickly understand voice and audio AI models and their applications.</li> <li ><strong >Strategic and Commercial Awareness:</strong> Ability to align technical strategy with business objectives, with an understanding of deal structures, go-to-market motions, and revenue impact.</li> <li >Fluency in English and Arabic, along with a deep understanding of regional and cultural nuances.</li> <li >A <strong >nice to have</strong> qualification includes experience in <strong >Partner Ecosystem Development</strong>, specifically identifying, building, and nurturing relationships with system integrators, resellers, and technology partners to drive market growth.</li> </ul> <h3 >Work Environment and Culture</h3> <p >This is a remote-first position, allowing candidates to be based anywhere in Saudi Arabia or the UAE. Regular travel for customer onsites is required. ElevenLabs operates with a high-velocity approach, emphasizing rapid experimentation, lean autonomous teams, and minimal bureaucracy. The company culture prioritizes impact over job titles, is AI-first in its operations, and maintains a commitment to excellence across all functions. As a global team, talent is prioritized irrespective of location.</p> <h3 >Commitment to Diversity and Inclusion</h3> <p >ElevenLabs is an equal opportunity employer. The company does not discriminate on the basis of race, religion, national origin, gender, sexual orientation, age, veteran status, disability, or other legally protected statuses.</p>

<h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">About the Role</h3> <p style="margin:0 0 12px; **********<strong>;">St. Regis is seeking a <strong style="font-weight:700;">Pastry Sous Chef</strong> to lead and manage pastry operations. This full-time role involves overseeing staff, ensuring consistent quality in pastry production, and maintaining high standards of guest and employee satisfaction. The Pastry Sous Chef will be responsible for both hands-on preparation and leadership, focusing on continuous improvement and adherence to operational budgets and standards.</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;">Lead and manage daily pastry operations, utilizing interpersonal and communication skills to influence and encourage the team.</li> <li style="margin:0 0 6px;">Perform baking and decorating tasks personally while supervising staff in preparing quality and consistent pastries for all areas.</li> <li style="margin:0 0 6px;">Develop and train the team to improve results and maintain established standards, ensuring employees understand expectations.</li> <li style="margin:0 0 6px;">Ensure sanitation and food standards are consistently achieved and maintained, including proper handling, storage, and temperature of all food products.</li> <li style="margin:0 0 6px;">Supervise and coordinate activities of cooks and workers engaged in food preparation, ensuring compliance with all Food &amp; Beverage policies and procedures.</li> <li style="margin:0 0 6px;">Develop, design, or create new applications, ideas, and products, including artistic contributions to pastry presentations.</li> <li style="margin:0 0 6px;">Monitor and check the quality of raw and cooked food products to ensure standards are met and recognize superior quality.</li> <li style="margin:0 0 6px;">Assist in determining food presentation and create decorative food displays.</li> <li style="margin:0 0 6px;">Manage day-to-day operations to meet customer expectations and improve service through guidance, feedback, and coaching.</li> <li style="margin:0 0 6px;">Support procedures for food and beverage portion and waste controls, and manage inventories according to budget.</li> <li style="margin:0 0 6px;">Train employees in safety procedures and supervise their adherence to loss prevention policies.</li> <li style="margin:0 0 6px;">Participate in training staff on menu items, including ingredients, preparation methods, and unique tastes.</li> <li style="margin:0 0 6px;">Review staffing levels to ensure operational needs and financial objectives are met.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Candidate Profile</h3> <p style="margin:0 0 12px; </strong>********<strong>;">The ideal candidate will demonstrate creative baking and decorating talents, coupled with strong leadership abilities to guide a team effectively. A commitment to maintaining high standards of food quality, sanitation, and customer satisfaction is essential. The role requires an individual who can foster mutual trust and cooperation within the team while managing operational budgets and achieving performance goals.</p> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Qualifications and Experience</h3> <ul style="margin:0 0 12px; padding-inline-start:24px; list-style-type:disc; list-style-position:outside;"> <li style="margin:0 0 6px;">High school diploma or GED with 4 years of experience in culinary, food and beverage, or a related professional area.</li> <li style="margin:0 0 6px;">OR</li> <li style="margin:0 0 6px;">A 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major, with 2 years of experience in culinary, food and beverage, or a related professional area.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Required Skills</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;">Strong interpersonal and communication skills.</li> <li style="margin:0 0 6px;">Demonstrated honesty, integrity, and sound financial/business decision-making.</li> <li style="margin:0 0 6px;">Ability to lead, influence, and encourage others effectively.</li> <li style="margin:0 0 6px;">Proficiency in food preparation, handling, and storage standards.</li> <li style="margin:0 0 6px;">Capability to develop specific goals and plans to prioritize and organize work.</li> <li style="margin:0 0 6px;">Analytical skills to evaluate information and solve problems.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Work Type</h3> <p style="margin:0 0 12px; </strong>**********;">This is a <strong style="font-weight:700;">full-time</strong> position within the St. Regis team, requiring dedication to maintaining high operational standards and fostering a collaborative work environment.</p>

Job Purpose Responsible for the implementation of the food safety & product quality coaching program in the region (retail stores, central bakery- Supplier pre-qualification program (fresh, private label, and international suppliers).<br>Facility Quality Management (Quality Coaching Program):Execute the Quality Coach Programs for Pandas Retail Stores, Facilities, and Omnichannel to ensure the highest product quality is met and comply with Panda standards. Suppliers' Quality Management (Supplier Audit Program):Implement supplier quality audit programs for private label (food & non-food vendors) and fresh (i.e., fresh meat, chilled meat, produce, deli, etc.). Customer Complaints and NCR Management:Implement customer complaints and the NCR process throughout the year. Pest Control and Hygiene Program:Projects Management People Development<br><br>Education A bachelor's degree in quality, food science, microbiology, veterinary medicine, agricultural engineering, chemical engineering, or any other relevant field is required. A certified lead auditor is preferred. Experience & Competencies Minimum 5 years of experience with (3) years at an audit and quality position. Knowledge in quality management and supplier audit programs Knowledge of local and international food safety standards (HACCP, ISO, AIB, BRC) and Saudi regulatory authorities’ standard requirements. Have experience in different fields of food safety & hygiene (manufacturing, retail, or hospitality). Leadership, developing others, emphasizing excellence, attention to details, thoroughness & dealing with complexity. Ability to work well under pressure. Have diplomatic, tactful, and resilient qualities.

<h3>About the Role</h3><p>St. Regis Hotels &amp; Resorts is seeking a <strong>Pastry Sous Chef</strong> to join their team in the Red Sea region. This full-time role requires 5-10 years of experience and involves overseeing daily kitchen operations, demonstrating culinary expertise, and managing all food-related functions within the pastry department. The successful candidate will work to enhance guest and employee satisfaction while adhering to the operating budget and ensuring high-quality product consistency.</p><h3>Key Responsibilities</h3><ul><li>Manage kitchen shift operations and ensure compliance with all Food &amp; Beverage policies, standards, and procedures.</li><li>Estimate daily production needs weekly and communicate these to kitchen personnel daily.</li><li>Assist the Executive Chef with all kitchen operations and preparation tasks.</li><li>Prepare and cook various types of food for regular service, special guests, or functions.</li><li>Develop, design, or create new applications, ideas, relationships, systems, or products, including artistic contributions.</li><li>Assist in determining food presentation and creating decorative food displays.</li><li>Maintain purchasing, receiving, and food storage standards, ensuring compliance with food handling and sanitation standards.</li><li>Perform duties of kitchen managers and employees as necessary, recognizing superior quality products, presentations, and flavors.</li><li>Ensure compliance with all applicable laws and regulations, including proper handling and temperature of all food products.</li><li>Operate and maintain all department equipment, reporting any malfunctions.</li><li>Check the quality of raw and cooked food products to ensure standards are met.</li></ul><h3>Leadership and Team Management</h3><ul><li>Supervise and coordinate activities of cooks and workers engaged in food preparation.</li><li>Lead shifts while personally preparing food items and executing requests based on specifications.</li><li>Utilize interpersonal and communication skills to lead, influence, and encourage others, advocating sound financial/business decision-making and demonstrating honesty/integrity.</li><li>Encourage and build mutual trust, respect, and cooperation among team members, serving as a role model for appropriate behaviors.</li><li>Maintain employee productivity levels and ensure employees understand expectations and parameters.</li><li>Establish and maintain open, collaborative relationships with employees, ensuring fair and consistent administration of property policies.</li><li>Communicate performance expectations in accordance with job descriptions and recognize successful performance.</li></ul><h3>Guest Service and Goal Achievement</h3><ul><li>Provide services that exceed customer satisfaction and retention expectations.</li><li>Manage day-to-day operations, ensuring quality, standards, and meeting customer expectations daily.</li><li>Set a positive example for guest relations and empower employees to provide excellent customer service.</li><li>Interact with guests to obtain feedback on product quality and service levels, and handle guest problems and complaints.</li><li>Achieve and exceed performance, budget, and team goals.</li><li>Develop specific goals and plans to prioritize, organize, and accomplish work.</li><li>Utilize the Labor Management System for effective scheduling based on business demands and for tracking employee time and attendance.</li><li>Train employees in safety procedures.</li></ul><h3>Human Resources and Communication</h3><ul><li>Identify developmental needs of others and provide coaching, mentoring, or assistance to improve knowledge or skills.</li><li>Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching.</li><li>Participate in the employee performance appraisal process, providing feedback as needed.</li><li>Bring issues to the attention of the department manager and Human Resources as necessary.</li><li>Provide information to supervisors, co-workers, and subordinates via telephone, written form, email, or in person.</li><li>Analyze information and evaluate results to choose the best solution and solve problems.</li><li>Attend and participate in all pertinent meetings.</li></ul><h3>Qualifications</h3><ul><li>A minimum of <strong>5-10 years of experience</strong> in a culinary role, with demonstrated leadership in kitchen operations.</li><li>Proven ability to manage daily kitchen operations and ensure high-quality food production.</li><li>Strong understanding of food handling, sanitation standards, and relevant laws and regulations.</li><li>Excellent interpersonal and communication skills to lead and develop staff.</li><li>Ability to manage budgets and achieve performance goals.</li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>Responsible for providing an exceptional dining experience by warmly greeting and seating guests, presenting menus with detailed recommendations, taking accurate orders, and coordinating with kitchen staff to serve food and beverages promptly.<br> Additionally tasked with processing cash, card, and digital transactions via POS systems, resolving customer inquiries professionally, and maintaining a clean, sanitized, and welcoming environment throughout the dining area.<br> High school diploma or equivalent.<br> Proven experience in food service, hospitality, or retail.<br> Proficiency with POS systems, cash/card payment handling, and basic math skills.<br> Excellent communication, active listening, and interpersonal skills.<br> Knowledge of food safety, hygiene standards, and menu offerings.<br> Ability to work efficiently in a fast-paced environment with high attention to detail.<br></span> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> No experience required </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>This <b>job description for a Food Server</b> is tailored for the restaurant industry:</p>المسمى الوظيفي: مقدم طعام<p><b>Job Objective</b> is to provide exceptional service to customers by welcoming them, taking orders, serving food and beverages, and ensuring customer satisfaction while adhering to quality and cleanliness standards.</p><p><b>Responsibilities and Duties</b></p><p><br></p><p><b>Job Requirements</b></p><p><br></p><p><b>Skills</b></p><p><br></p><p><b>Performance Indicators (KPI’s)</b></p><p><br></p> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><p>This <b>job description for a Food Server</b> is tailored for the restaurant industry:</p>المسمى الوظيفي: مقدم طعام<p><b>Job Objective</b> is to provide exceptional service to customers by welcoming them, taking orders, serving food and beverages, and ensuring customer satisfaction while adhering to quality and cleanliness standards.</p><p><b>Responsibilities and Duties</b></p><p><br></p><p><b>Job Requirements</b></p><p><br></p><p><b>Skills</b></p><p><br></p><p><b>Performance Indicators (KPI’s)</b></p><p><br></p></div>

<p>JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.</p><p>CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met</p><p>Manages kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Assists Executive Chef with all kitchen operations and preparation. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Assists in determining how food should be presented and creates decorative food displays. Maintains purchasing, receiving and food storage standards. Ensures compliance with food handling and sanitation standards. Performs all duties of kitchen managers and employees as necessary. Recognizes superior quality products, presentations and flavor. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products. Operates and maintains all department equipment and reports malfunctions. Checks the quality of raw and cooked food products to ensure that standards are met.</p><p>Leading Kitchen Operations</p><p>Supervises and coordinates activities of cooks and workers engaged in food preparation. Leads shifts while personally preparing food items and executing requests based on required specifications. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Maintains the productivity level of employees. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Ensures property policies are administered fairly and consistently. Communicates performance expectations in accordance with job descriptions for each position. Recognizes success performance and produces desired results.</p><p>Ensuring Exceptional Customer Service</p><p>Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Sets a positive example for guest relations. Empowers employees to provide excellent customer service. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints.</p><p>Maintaining Culinary Goals</p><p>Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Develops specific goals and plans to prioritize, organize, and accomplish your work. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. Trains employees in safety procedures.</p><p>Managing and Conducting Human Resource Activities</p><p>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Participates in the employee performance appraisal process, providing feedback as needed. Brings issues to the attention of the department manager and Human Resources as necessary.</p><p>Additional Responsibilities</p><p>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings.</p><p><strong>Desired Candidate Profile</strong></p><p>Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</p>

<h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">About the Role</h3> <p style="margin:0 0 12px; ************;">Marriott Hotels &amp; Resorts is seeking a <strong style="font-weight:700;">Chef de Partie-Cold</strong> to join their team. This full-time position requires 2-5 years of experience and involves assisting the Sous Chef in ensuring the quality, consistency, and production of cold food items within the kitchen. The role focuses on culinary execution, staff leadership, and managing food-related functions while maintaining operational standards and guest satisfaction.</p> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Key Responsibilities</h3> <ul style="margin:0 0 12px; padding-inline-start:24px; list-style-type:disc; list-style-position:outside;"> <li style="margin:0 0 6px;">Supervise the preparation and production of all cold food items for buffet and à la carte menus, ensuring compliance with prescribed recipes and specifications.</li> <li style="margin:0 0 6px;">Oversee kitchen shift operations and ensure adherence to all Food &amp; Beverage policies, standards, and procedures, including food preparation, handling, and correct storage.</li> <li style="margin:0 0 6px;">Recognize superior quality products, presentations, and flavors, and determine how food should be presented, creating decorative food displays.</li> <li style="margin:0 0 6px;">Plan and manage food quantities and plating requirements for various food operations (*, restaurant, banquet).</li> <li style="margin:0 0 6px;">Communicate production needs to key personnel and produce production prep lists.</li> <li style="margin:0 0 6px;">Assist in developing daily and seasonal menu items.</li> <li style="margin:0 0 6px;">Ensure compliance with all applicable laws and regulations (*, HACCP, OSHA, ASI, and Health Department).</li> <li style="margin:0 0 6px;">Prepare and cook various types of food, either on a regular basis or for special guests or functions.</li> <li style="margin:0 0 6px;">Check the quality of raw and cooked food products to ensure standards are met.</li> <li style="margin:0 0 6px;">Assume duties of the Sous Chef in their absence and assist the Chef in daily line-ups.</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;">Lead shift teams while personally preparing food items and executing requests based on required specifications.</li> <li style="margin:0 0 6px;">Supervise and coordinate activities of cooks and workers engaged in food preparation.</li> <li style="margin:0 0 6px;">Utilize interpersonal and communication skills to lead, influence, and encourage others, advocating sound financial/business decision-making.</li> <li style="margin:0 0 6px;">Encourage and build mutual trust, respect, and cooperation among team members, serving as a role model for appropriate behaviors.</li> <li style="margin:0 0 6px;">Ensure and maintain the productivity level of employees, ensuring they are cross-trained and understand expectations.</li> <li style="margin:0 0 6px;">Establish and maintain open, collaborative relationships with employees.</li> <li style="margin:0 0 6px;">Identify developmental needs of others and provide coaching, mentoring, or assistance to improve knowledge and skills.</li> <li style="margin:0 0 6px;">Participate in training restaurant staff on menu items, including ingredients, preparation methods, and unique tastes.</li> <li style="margin:0 0 6px;">Manage employee progressive discipline procedures and participate in performance appraisals.</li> <li style="margin:0 0 6px;">Assist in the interviewing and hiring of team members with appropriate skills.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Operational Management</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;">Set and support the achievement of kitchen goals, including performance, budget, and team objectives.</li> <li style="margin:0 0 6px;">Develop specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations.</li> <li style="margin:0 0 6px;">Understand the impact of kitchen operations on overall property financial goals and objectives, managing to achieve or exceed budgeted goals.</li> <li style="margin:0 0 6px;">Effectively investigate, report, and follow up on employee accidents, implementing company safety standards.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Guest Experience and Communication</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;">Provide services that exceed expectations for customer satisfaction and retention.</li> <li style="margin:0 0 6px;">Manage day-to-day operations, ensuring quality, standards, and meeting customer expectations daily.</li> <li style="margin:0 0 6px;">Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and coaching.</li> <li style="margin:0 0 6px;">Set a positive example for guest relations, emphasizing guest satisfaction and continuous improvement in all departmental meetings.</li> <li style="margin:0 0 6px;">Empower employees to provide excellent customer service and handle guest problems and complaints.</li> <li style="margin:0 0 6px;">Interact with guests to obtain feedback on product quality and service levels.</li> <li style="margin:0 0 6px;">Provide information to supervisors, co-workers, and subordinates via telephone, written form, email, or in person.</li> <li style="margin:0 0 6px;">Analyze information and evaluate results to choose the best solution and solve problems.</li> <li style="margin:0 0 6px;">Attend and participate in all pertinent meetings.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Qualifications</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;">2-5 years of experience in a culinary role.</li> <li style="margin:0 0 6px;">Demonstrated culinary talent and leadership skills.</li> <li style="margin:0 0 6px;">Strong understanding of food preparation, handling, and storage standards.</li> <li style="margin:0 0 6px;">Knowledge of applicable laws and regulations (*, HACCP, OSHA, ASI, Health Department).</li> <li style="margin:0 0 6px;">Excellent interpersonal and communication skills.</li> <li style="margin:0 0 6px;">Ability to manage and supervise kitchen employees effectively.</li> </ul>

<div> <p> <strong>JOB SUMMARY</strong> </p> <p> </p> <p>Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.</p> <p> </p> <p><br></p> <p> </p> <p> <strong>CORE WORK ACTIVITIES</strong> </p> <p> </p> <p> <strong>Ensuring Culinary Standards and Responsibilities are Met</strong> </p> <p> Manages kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</p> <p> Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.</p> <p> Assists Executive Chef with all kitchen operations and preparation.</p> <p> Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</p> <p> Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.</p> <p> Assists in determining how food should be presented and creates decorative food displays.</p> <p> Maintains purchasing, receiving and food storage standards.</p> <p> Ensures compliance with food handling and sanitation standards.</p> <p> Performs all duties of kitchen managers and employees as necessary.</p> <p> Recognizes superior quality products, presentations and flavor.</p> <p> Ensures compliance with all applicable laws and regulations.</p> <p> Follows proper handling and right temperature of all food products.</p> <p> Operates and maintains all department equipment and reports malfunctions.</p> <p> Checks the quality of raw and cooked food products to ensure that standards are met.</p> <p> </p> <p> <strong>Leading Kitchen Operations</strong> </p> <p> Supervises and coordinates activities of cooks and workers engaged in food preparation.</p> <p> Leads shifts while personally preparing food items and executing requests based on required specifications.</p> <p> Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</p> <p> Encourages and builds mutual trust, respect, and cooperation among team members.</p> <p> Serves as a role model to demonstrate appropriate behaviors.</p> <p> Maintains the productivity level of employees.</p> <p> Ensures employees understand expectations and parameters.</p> <p> Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</p> <p> Ensures property policies are administered fairly and consistently.</p> <p> Communicates performance expectations in accordance with job descriptions for each position.</p> <p> Recognizes success performance and produces desired results.</p> <p> </p> <p> <strong>Ensuring Exceptional Customer Service</strong> </p> <p> Provides services that are above and beyond for customer satisfaction and retention.</p> <p> Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</p> <p> Sets a positive example for guest relations.</p> <p> Empowers employees to provide excellent customer service.</p> <p> Interacts with guests to obtain feedback on product quality and service levels.</p> <p> Handles guest problems and complaints.</p> <p> </p> <p> <strong>Maintaining Culinary Goals</strong> </p> <p> Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</p> <p> Develops specific goals and plans to prioritize, organize, and accomplish your work.</p> <p> Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.</p> <p> Trains employees in safety procedures.</p> <p> </p> <p> <strong>Managing and Conducting Human Resource Activities </strong> </p> <p> Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</p> <p> Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</p> <p> Participates in the employee performance appraisal process, providing feedback as needed.</p> <p> Brings issues to the attention of the department manager and Human Resources as necessary.</p> <p> </p> <p> <strong>Additional Responsibilities </strong> </p> <p> Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</p> <p> Analyzes information and evaluating results to choose the best solution and solve problems.</p> <p> Attends and participates in all pertinent meetings.</p> <p> </p> </div> <div> </div> <p><br></p><p><strong>Desired Candidate Profile</strong></p><p style="font-size: 13px;"><br></p><p style="font-size: 13px;">High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</p><p style="font-size: 13px;">OR</p><p style="font-size: 13px;">2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</p>

<p> <strong>JOB SUMMARY</strong> </p> <p> </p> <p>Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.</p> <p> </p> <p> <strong>CANDIDATE PROFILE </strong> </p> <p> </p> <p> <strong>Education and Experience</strong> </p> <p> High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</p> <p>OR</p> <p> 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</p> <p> </p> <p> <strong>CORE WORK ACTIVITIES</strong> </p> <p> </p> <p> <strong>Ensuring Culinary Standards and Responsibilities are Met</strong> </p> <p> Manages kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</p> <p> Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.</p> <p> Assists Executive Chef with all kitchen operations and preparation.</p> <p> Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</p> <p> Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.</p> <p> Assists in determining how food should be presented and creates decorative food displays.</p> <p> Maintains purchasing, receiving and food storage standards.</p> <p> Ensures compliance with food handling and sanitation standards.</p> <p> Performs all duties of kitchen managers and employees as necessary.</p> <p> Recognizes superior quality products, presentations and flavor.</p> <p> Ensures compliance with all applicable laws and regulations.</p> <p> Follows proper handling and right temperature of all food products.</p> <p> Operates and maintains all department equipment and reports malfunctions.</p> <p> Checks the quality of raw and cooked food products to ensure that standards are met.</p> <p> </p> <p> <strong>Leading Kitchen Operations</strong> </p> <p> Supervises and coordinates activities of cooks and workers engaged in food preparation.</p> <p> Leads shifts while personally preparing food items and executing requests based on required specifications.</p> <p> Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</p> <p> Encourages and builds mutual trust, respect, and cooperation among team members.</p> <p> Serves as a role model to demonstrate appropriate behaviors.</p> <p> Maintains the productivity level of employees.</p> <p> Ensures employees understand expectations and parameters.</p> <p> Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</p> <p> Ensures property policies are administered fairly and consistently.</p> <p> Communicates performance expectations in accordance with job descriptions for each position.</p> <p> Recognizes success performance and produces desired results.</p> <p> </p> <p> <strong>Ensuring Exceptional Customer Service</strong> </p> <p> Provides services that are above and beyond for customer satisfaction and retention.</p> <p> Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</p> <p> Sets a positive example for guest relations.</p> <p> Empowers employees to provide excellent customer service.</p> <p> Interacts with guests to obtain feedback on product quality and service levels.</p> <p> Handles guest problems and complaints.</p> <p> </p> <p> <strong>Maintaining Culinary Goals</strong> </p> <p> Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</p> <p> Develops specific goals and plans to prioritize, organize, and accomplish your work.</p> <p> Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.</p> <p> Trains employees in safety procedures.</p> <p> </p> <p> <strong>Managing and Conducting Human Resource Activities </strong> </p> <p> Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</p> <p> Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</p> <p> Participates in the employee performance appraisal process, providing feedback as needed.</p> <p> Brings issues to the attention of the department manager and Human Resources as necessary.</p> <p> </p> <p><br></p>

<p> <strong>JOB SUMMARY</strong> </p> <p> </p> <p>Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.</p> <p> </p> <p> <strong>CANDIDATE PROFILE </strong> </p> <p> </p> <p> <strong>Education and Experience</strong> </p> <p> High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</p> <p>OR</p> <p> 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</p> <p> </p> <p> <strong>CORE WORK ACTIVITIES</strong> </p> <p> </p> <p> <strong>Ensuring Culinary Standards and Responsibilities are Met</strong> </p> <p> Manages kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</p> <p> Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.</p> <p> Assists Executive Chef with all kitchen operations and preparation.</p> <p> Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</p> <p> Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.</p> <p> Assists in determining how food should be presented and creates decorative food displays.</p> <p> Maintains purchasing, receiving and food storage standards.</p> <p> Ensures compliance with food handling and sanitation standards.</p> <p> Performs all duties of kitchen managers and employees as necessary.</p> <p> Recognizes superior quality products, presentations and flavor.</p> <p> Ensures compliance with all applicable laws and regulations.</p> <p> Follows proper handling and right temperature of all food products.</p> <p> Operates and maintains all department equipment and reports malfunctions.</p> <p> Checks the quality of raw and cooked food products to ensure that standards are met.</p> <p> </p> <p> <strong>Leading Kitchen Operations</strong> </p> <p> Supervises and coordinates activities of cooks and workers engaged in food preparation.</p> <p> Leads shifts while personally preparing food items and executing requests based on required specifications.</p> <p> Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</p> <p> Encourages and builds mutual trust, respect, and cooperation among team members.</p> <p> Serves as a role model to demonstrate appropriate behaviors.</p> <p> Maintains the productivity level of employees.</p> <p> Ensures employees understand expectations and parameters.</p> <p> Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</p> <p> Ensures property policies are administered fairly and consistently.</p> <p> Communicates performance expectations in accordance with job descriptions for each position.</p> <p> Recognizes success performance and produces desired results.</p> <p> </p> <p> <strong>Ensuring Exceptional Customer Service</strong> </p> <p> Provides services that are above and beyond for customer satisfaction and retention.</p> <p> Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</p> <p> Sets a positive example for guest relations.</p> <p> Empowers employees to provide excellent customer service.</p> <p> Interacts with guests to obtain feedback on product quality and service levels.</p> <p> Handles guest problems and complaints.</p> <p> </p> <p> <strong>Maintaining Culinary Goals</strong> </p> <p> Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</p> <p> Develops specific goals and plans to prioritize, organize, and accomplish your work.</p> <p> Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.</p> <p> Trains employees in safety procedures.</p> <p> </p> <p> <strong>Managing and Conducting Human Resource Activities </strong> </p> <p> Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</p> <p> Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</p> <p> Participates in the employee performance appraisal process, providing feedback as needed.</p> <p> Brings issues to the attention of the department manager and Human Resources as necessary.</p> <p> </p> <p><br></p>

<div> <p> <strong>JOB SUMMARY</strong> </p> <p> </p> <p>Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.</p> <p> </p> <p> <strong>CANDIDATE PROFILE </strong> </p> <p> </p> <p> <strong>Education and Experience</strong> </p> <p> High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</p> <p>OR</p> <p> 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</p> <p> </p> <p> <strong>CORE WORK ACTIVITIES</strong> </p> <p> </p> <p> <strong>Ensuring Culinary Standards and Responsibilities are Met</strong> </p> <p> Manages kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</p> <p> Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.</p> <p> Assists Executive Chef with all kitchen operations and preparation.</p> <p> Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</p> <p> Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.</p> <p> Assists in determining how food should be presented and creates decorative food displays.</p> <p> Maintains purchasing, receiving and food storage standards.</p> <p> Ensures compliance with food handling and sanitation standards.</p> <p> Performs all duties of kitchen managers and employees as necessary.</p> <p> Recognizes superior quality products, presentations and flavor.</p> <p> Ensures compliance with all applicable laws and regulations.</p> <p> Follows proper handling and right temperature of all food products.</p> <p> Operates and maintains all department equipment and reports malfunctions.</p> <p> Checks the quality of raw and cooked food products to ensure that standards are met.</p> <p> </p> <p> <strong>Leading Kitchen Operations</strong> </p> <p> Supervises and coordinates activities of cooks and workers engaged in food preparation.</p> <p> Leads shifts while personally preparing food items and executing requests based on required specifications.</p> <p> Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</p> <p> Encourages and builds mutual trust, respect, and cooperation among team members.</p> <p> Serves as a role model to demonstrate appropriate behaviors.</p> <p> Maintains the productivity level of employees.</p> <p> Ensures employees understand expectations and parameters.</p> <p> Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</p> <p> Ensures property policies are administered fairly and consistently.</p> <p> Communicates performance expectations in accordance with job descriptions for each position.</p> <p> Recognizes success performance and produces desired results.</p> <p> </p> <p> <strong>Ensuring Exceptional Customer Service</strong> </p> <p> Provides services that are above and beyond for customer satisfaction and retention.</p> <p> Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</p> <p> Sets a positive example for guest relations.</p> <p> Empowers employees to provide excellent customer service.</p> <p> Interacts with guests to obtain feedback on product quality and service levels.</p> <p> Handles guest problems and complaints.</p> <p> </p> <p> <strong>Maintaining Culinary Goals</strong> </p> <p> Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</p> <p> Develops specific goals and plans to prioritize, organize, and accomplish your work.</p> <p> Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.</p> <p> Trains employees in safety procedures.</p> <p> </p> <p> <strong>Managing and Conducting Human Resource Activities </strong> </p> <p> Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</p> <p> Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</p> <p> Participates in the employee performance appraisal process, providing feedback as needed.</p> <p> Brings issues to the attention of the department manager and Human Resources as necessary.</p> <p> </p> <p> <strong>Additional Responsibilities </strong> </p> <p> Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</p> <p> Analyzes information and evaluating results to choose the best solution and solve problems.</p> <p> Attends and participates in all pertinent meetings.</p> <p> </p> </div> <div> </div> <p><br></p>

About Us:Abdullah Al-Othaim Markets Company is a Saudi-based joint stock company with active operations in both Saudi Arabia and Egypt. It is considered one of the leading retail companies in the Kingdom.<br>Job Objective:The Occupational Health & Safety Specialist is responsible for ensuring a safe, healthy, and compliant working environment within the factory. The role focuses on implementing and monitoring health, safety, and hygiene practices in line with food safety regulations and local legal requirements, while promoting a strong safety culture across all factory operations.<br>Responsibilities:• Develop, implement, and maintain occupational health and safety policies and procedures aligned with food industry standards and local regulations.• Conduct regular workplace risk assessments, safety inspections, and hygiene audits across production, warehousing, and utility areas.• Ensure compliance with occupational health, safety, and food hygiene regulations, including GMP and HACCP requirements.• Investigate workplace incidents, accidents, and near misses, and prepare detailed reports with corrective and preventive actions.• Monitor safety performance indicators and prepare regular reports on safety performance and compliance status.• Collaborate with Production, Quality, Maintenance, and HR teams to integrate safety and hygiene practices into daily operations.• Support emergency preparedness, fire safety, chemical handling, machinery safety, and ergonomics programs.• Maintain accurate safety records, inspection reports, permits, and compliance documentation.<br>Qualifications & Requirements:• Bachelor’s degree in Occupational Health & Safety, Food Science, Engineering, or a related field.• 1–3 years of experience in Occupational Health & Safety, preferably within a food manufacturing or FMCG environment.• Strong knowledge of food safety regulations, occupational health and safety standards, and hygiene requirements.• Professional safety certification (NEBOSH, IOSH, OSHA, or equivalent) is preferred.• Good understanding of GMP, HACCP, and food hygiene practices.• Strong communication, training, and report-writing skills.<br>Benefits:• To be discussed at a later stage.

Role Purpose The Waiter/Waitress is responsible for taking customer orders, delivering food and drinks, and providing attentive service to ensure a positive dining experience. This role involves direct interaction with guests, effective communication with the kitchen, and delivering exceptional table service. The Waiter/Waitress manages a section of tables, upholds food safety and hygiene standards, and ensures all guests feel welcome and well-served. Role Responsibilities<br>Greet guests warmly, present menus, and assist with food and beverage selection based on guest preferences. Accurately take guest orders and communicate them to the kitchen, ensuring all special requests and dietary needs are noted. Deliver food and beverages promptly, ensuring presentation and order accuracy meet organizational standards. Manage a designated section of 1-6 tables, ensuring guests receive prompt and attentive service throughout their visit. Perform regular table checks to ensure guest satisfaction, promptly addressing any concerns or additional requests. Adhere to Front-of-House (FOH) Standard Operating Procedures (SOPs), ensuring compliance with HACCP Intermediate and FM Mandates Basic standards. Maintain awareness of Food Service Standards and Material Control, supporting asset management and inventory control. Provide a high level of guest service, ensuring all guests have a positive and enjoyable dining experience. Respond to guest inquiries and complaints professionally, resolving issues to enhance guest satisfaction. Engage with guests in a friendly and courteous manner, ensuring their needs are met promptly and efficiently. <br><br>Requirements<br><br>Role Minimum Qualification<br>High school diploma or equivalent. Minimum of 3 years of experience in food and beverage service, preferably in a guest-facing role. HAACP intermediate certification is required. Experience in managing a section of tables and providing high-quality guest service. Knowledge of FOH SOPs and Food Safety Standards. Capable of multitasking in high-pressure environments and communicating effectively in English; proficiency in Arabic is preferred. Ability to stand for extended periods, with no visual or auditor impediments.

<p>JOB SUMMARY Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.</p><h3>CORE WORK ACTIVITIES</h3><h4>Ensuring Culinary Standards and Responsibilities are Met for Restaurant</h4><p>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. Supervises restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor. Plans and manages food quantities and plating requirements for the restaurant. Communications production needs to key personnel. Assists in developing daily and seasonal menu items for the restaurant. Ensures compliance with all applicable laws and regulations regulations. Follows proper handling and right temperature of all food products. Estimates daily restaurant production needs. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented and creates decorative food displays.</p><h4>Leading Kitchen Team</h4><p>Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Leads shift teams while personally preparing food items and executing requests based on required specifications. Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensuring and maintaining the productivity level of employees. Ensures employees are cross-trained to support successful daily operations. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</p><h4>Establishing and Maintaining Restaurant Kitchen Goals</h4><p>Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Effectively investigates, reports and follows-up on employee accidents. Knows and implements company safety standards.</p><h4>Ensuring Exceptional Customer Service</h4><p>Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Empowers employees to provide excellent customer service. Handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels.</p><h4>Managing and Conducting Human Resource Activities</h4><p>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. Manages employee progressive discipline procedures. Participates in the employee performance appraisal process, providing feedback as needed. Uses all available on the job training tools for employees. Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</p><h4>Additional Responsibilities</h4><p>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings.</p><p><strong>Desired Candidate Profile</strong></p><p>Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</p>

<p>JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.</p><p>CORE WORK ACTIVITIES</p><p>Ensuring Culinary Standards and Responsibilities are Met</p><p>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Recognizes superior quality products, presentations and flavor. Ensures compliance with food handling and sanitation standards. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products. Knows and implements brand s Safety Standards. Supervises kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures. Maintains purchasing, receiving and food storage standards. Operates and maintains all department equipment and reports malfunctions. Supports procedures for food &amp; beverage portion and waste controls. Checks the quality of raw and cooked food products to ensure that standards are met. Assists in determining how food should be presented and creates decorative food displays.</p><p>Leading Team</p><p>Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Ensures and maintains the productivity level of employees. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Leads shifts while personally preparing food items and executing requests based on required specifications.</p><p>Maintaining Culinary Goals</p><p>Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Develops specific goals and plans to prioritize, organize, and accomplish your work. Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department. Schedules employees to business demands and tracks employee time and attendance. Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Orders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained. Reviews staffing levels to ensure that guest service, operational and financial objectives are met.</p><p>Ensuring Exceptional Customer Service</p><p>Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Handles guest problems and complaints. Strives to improve service performance. Helps employees receive on-going training to understand guest expectations.</p><p>Managing and Conducting Human Resource Activities</p><p>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others. Assists as needed in the interviewing and hiring of employee team members with appropriate skills. Participates in the employee performance appraisal process, providing feedback as needed. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes.</p><p><br></p><p><strong>Desired Candidate Profile</strong></p><p>Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</p>

<p><b>JOB SUMMARY&nbsp;</b></p><p><br></p><p>Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.</p><h3>Ensuring Culinary Standards and Responsibilities are Met for Restaurant</h3><p>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. Supervises restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor. Plans and manages food quantities and plating requirements for the restaurant. Communications production needs to key personnel. Assists in developing daily and seasonal menu items for the restaurant. Ensures compliance with all applicable laws and regulations regulations. Follows proper handling and right temperature of all food products. Estimates daily restaurant production needs. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented and creates decorative food displays.</p><h3>Leading Kitchen Team</h3><p>Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Leads shift teams while personally preparing food items and executing requests based on required specifications. Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensuring and maintaining the productivity level of employees. Ensures employees are cross-trained to support successful daily operations. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</p><h3>Establishing and Maintaining Restaurant Kitchen Goals</h3><p>Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Effectively investigates, reports and follows-up on employee accidents. Knows and implements company safety standards.</p><h3>Ensuring Exceptional Customer Service</h3><p>Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Empowers employees to provide excellent customer service. Handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels.</p><h3>Managing and Conducting Human Resource Activities</h3><p>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. Manages employee progressive discipline procedures. Participates in the employee performance appraisal process, providing feedback as needed. Uses all available on the job training tools for employees. Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</p><h3>Additional Responsibilities</h3><p>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings.</p><p><strong>Desired Candidate Profile</strong></p><h3>CANDIDATE PROFILE</h3><p>Education and Experience</p><ul><li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li><li>OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><strong>Fire Prevention Manager (Bakery plant) - Alkharj</strong></p><br><br> <br> <p><strong>The&nbsp;Company:</strong></p><br><br> <p>Founded in 1977, Almarai Company is the world’s largest vertically integrated dairy company and the largest food and beverage manufacturing and distribution company in MENA. Headquartered in Riyadh, &nbsp;Almarai Company is ranked as the number one FMCG Brand in the MENA region and the market leader in all its categories across GCC, Egypt, and Jordan.</p><br><br> <p>Over five decades of sustainable growth, Almarai has consistently provided nutritious and healthy products to consumers of all ages, driven by its core principle: “Quality you can trust.”</p><br><br> <p>Almarai has expanded its product range to include, in addition to dairy products, juices and beverages, baked goods, poultry, infant formula, dates, fish and seafood, and bottled water, under more than 20 brands such as Almarai, L’usine, 7DAYS, ALYOUM, Nuralac, Farm’s Select, Ice Leaf, Almira, Seama, Oska, IVAL, Almara Pro, Premier Chef, Bakemart, and others.</p><br><br> <p>Almarai currently employs over 43,000 Quality Makers, across the GCC, Egypt &amp; Jordan.</p><br><br> <p>In 2025, Almarai reported net income of SAR 2.4 billion on sales of SAR 22 billion.</p><br><br> <br> <p>For&nbsp;more&nbsp;details,&nbsp;please&nbsp;visit&nbsp;our&nbsp;website&nbsp;–www.almarai.com.</p><br><br> <br> <p><strong>About&nbsp;the&nbsp;Role:</strong></p><br><br> <p>To provide Fire Safety support to Operations Division management which involves site auditing, advising on compliance with Almarai policy and procedures, the application of appropriate fire codes and standards, in particular the NFPA codes ensuring the Operations Division remain Fire Safety compliant</p><br><br> <br> <p><strong>Activities</strong>:</p><br><br> <ul> <li>Conduct fire risk assessments for all areas of&nbsp;the plant site and maintain records, update as&nbsp;necessary.</li> <li>Ensure that all fire equipment is checked and&nbsp;tested as per schedules and maintain records&nbsp;of such tests.</li> <li>Strive to improve fire safety standards of employees working within manufacturing plant.</li> <li>Carry out fire audits - self and in coordination with the divisional HSS manager.</li> <li>Develop and conduct fire training programs for all staff.</li> </ul> <br> <p><strong>Requirement</strong>:</p><br><br> <p>The&nbsp;Potential&nbsp;candidates&nbsp;must&nbsp;meet&nbsp;the&nbsp;requirements&nbsp;mentioned&nbsp;below:</p><br><br> <ul> <li>Degree in Health&amp;Safety, Engineering or a related field.</li> <li>Fire Prevention/Fire fighting qualifications from a recognized institute or government body.</li> <li>5 years of experience in fire fighting and fire prevention within FMCG plant environment.</li> <li>Good knowledge of fire legislation.</li> <li>Membership of professional bodies associated&nbsp;with the role.</li> <li>Good communication skills.</li> </ul> <br> <p>Almarai&nbsp;offers&nbsp;a&nbsp;competitive&nbsp;package,&nbsp;generous&nbsp;leave,&nbsp;medical&nbsp;coverage,&nbsp;discretionary&nbsp;bonus,&nbsp;training,&nbsp;and&nbsp;development,&nbsp;etc.</p><br><br> <p>This&nbsp;is&nbsp;a&nbsp;great&nbsp;opportunity&nbsp;to&nbsp;join&nbsp;a&nbsp;successful&nbsp;and&nbsp;expanding&nbsp;global&nbsp;business,&nbsp;offering&nbsp;an&nbsp;excellent&nbsp;remuneration&nbsp;and&nbsp;benefits&nbsp;package.</p><br><br> <br> <br><br> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> 5+ years </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

Pastry Chef<br>Location: Jeddah, Saudi Arabia Employment Type: Full-time<br>Job Summary<br>We are seeking a highly skilled and passionate Pastry Chef to join our team in Jeddah. The ideal candidate will have extensive experience in producing premium-quality cakes, pastries, desserts, and baked goods while maintaining the highest standards of quality, creativity, consistency, and food safety.<br>This role requires a professional who is capable of managing daily pastry production, developing innovative products, and ensuring exceptional presentation and taste across all bakery items.<br>Key Responsibilities<br>Prepare and produce a wide variety of cakes, pastries, desserts, and baked goods. Design, decorate, and finish cakes to a professional standard. Develop new recipes and seasonal dessert concepts. Ensure consistency in product quality, taste, and presentation. Plan and organize daily pastry production schedules. Monitor ingredient quality and maintain proper inventory levels. Maintain a clean, organized, and hygienic kitchen in compliance with food safety regulations. Ensure compliance with HACCP and food safety standards. Minimize food waste while maximizing production efficiency. Train and support junior kitchen staff when required. Work closely with management to improve products and introduce new menu offerings. Ensure all products meet company quality standards before distribution.<br>Qualifications<br>Minimum of 5 years of professional experience as a Pastry Chef. Proven expertise in cake production, decoration, and finishing techniques. Strong knowledge of pastries, desserts, breads, and bakery production. Experience working in commercial bakeries, hotels, pastry shops, or food manufacturing environments. Excellent creativity and attention to detail. Strong understanding of food safety, hygiene, and sanitation standards. Ability to work efficiently under pressure and meet production deadlines. Strong organizational and time management skills. Team player with a positive attitude and commitment to excellence.<br>Preferred Skills<br>Experience with large-scale pastry production. Knowledge of modern cake decorating techniques. Ability to create customized cakes and premium desserts. Experience in recipe development and product innovation. Familiarity with inventory control and cost management.<br>What We Offer<br>Competitive salary package. Professional and supportive work environment. Career growth and development opportunities. Opportunity to work with a growing food manufacturing company.<br>Interested candidates are invited to submit their CV along with a portfolio or photos of previous cake and pastry work to:<br>Email: samer.saed@dhilal.com

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