Food industries engineer Jobs

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><span><span>We are looking for an experienced <strong>Demi</strong> <strong>Chef de partie </strong>to support the opening of Hyatt Place AlUla.</span></span><br><span><span>Hyatt Place AlUla represents a significant milestone in Hyatt’s expansion across the region and will feature 215 guestrooms, two food and beverage outlets, meeting space, swimming pool and a fitness center appealing to both leisure and business travelers</span></span><br><span><span><strong>Your Role</strong></span></span><br><span><span>As the Demi Chef de Partie, you’ll support the Chef de Partie in preparing food and ensuring consistent quality and presentation.</span></span><br><span><span><strong>Key Responsibilities</strong></span></span><br><span><span>· Assist the Chef de Partie with daily kitchen operations</span></span><br><span><span>· Prepare and present food according to hotel standards</span></span><br><span><span>· Ensure consistent food quality, presentation, and portion control</span></span><br><span><span>· Maintain proper handling and storage of ingredients</span></span><br><span><span>· Maintain food safety, hygiene, and sanitation standards</span></span><br><span><span>· Support the kitchen team during daily operations and service</span></span></p><br><br><b>Qualifications:</b><br><p><span><span><strong>Qualifications</strong></span></span><br><span><span>· Previous experience as a Demi Chef de Partie or similar role in hospitality</span></span><br><span><span>· Good knowledge of food preparation and cooking techniques</span></span><br><span><span>· Good understanding of food safety and hygiene standards</span></span><br><span><span>· Attention to detail and quality standards</span></span><br><span><span>· Ability to work under pressure in a fast-paced kitchen environment</span></span><br><span><span>· Good teamwork and communication skills</span></span></p><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"> 2+ years </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

We're Hiring: Accountant | Jeddah<br>We are a leading company in the food industry, offering a professional working environment and real opportunities for growth within an integrated finance team.<br>Position: Accountant Location: Jeddah, Saudi Arabia Eligibility: Saudi nationals only<br>Requirements:• Bachelor's degree in Accounting• Valid professional registration with SOCPA (Saudi Organization for Chartered and Professional Accountants)• Previous hands-on experience in accounting• Strong communication skills and the ability to work effectively within a team<br>How to apply:Apply directly through this post, or send your CV via direct message.<br>We welcome referrals — feel free to tag or share with someone who fits.<br>#Jeddah Jobs #Saudi Jobs #Accounting #SOCPA #Hiring #Now Hiring

<p>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><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><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>

<h3>About the Role</h3><p>NADEC Foods is seeking a <strong>Quality Inspector – Quality Control</strong> to join their team in Al-Kharj, Eastern Region. This full-time role supports the Quality Assurance team in maintaining the safety, quality, and compliance of dairy products throughout the manufacturing process. The position is suitable for individuals with 0-1 years of experience, including fresh graduates and early-career professionals interested in food safety and quality standards within a dairy manufacturing environment.</p><h3>Key Responsibilities</h3><ul><li>Conduct quality inspections during milk processing, production, and packaging operations.</li><li>Perform sampling and quality checks on raw materials, in-process products, and finished goods.</li><li>Verify compliance with product specifications, Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP), Hazard Analysis and Critical Control Points (HACCP), and food safety standards.</li><li>Monitor critical quality control points and report any deviations.</li><li>Inspect product labeling, coding, packaging integrity, and traceability requirements.</li><li>Record inspection findings and maintain accurate quality documentation.</li><li>Report non-conformities and participate in corrective and preventive actions.</li><li>Conduct hygiene, pre-operational, and operational inspections within production areas.</li><li>Support internal audits, external audits, and continuous improvement initiatives.</li><li>Collaborate with Production, Maintenance, Warehouse, and Laboratory teams to resolve quality issues.</li></ul><h3>Candidate Profile</h3><p>The ideal candidate will be proactive and detail-oriented, with a passion for food safety and quality standards. This role is designed for individuals seeking to develop their career in quality, food safety, and operations within a manufacturing setting.</p><h3>Experience and Qualifications</h3><ul><li>0-1 years of experience in a relevant field.</li><li>Interest in food safety, quality standards, and continuous improvement.</li></ul><h3>Working at NADEC Foods</h3><p>NADEC Foods is recognized as a leading dairy and food manufacturing company in the region. Employees gain hands-on experience in a manufacturing environment and work alongside experienced professionals in a culture focused on excellence and continuous improvement.</p><h3>Application Process</h3><p>Apply now to contribute to NADEC's commitment to delivering safe, high-quality dairy products.</p>

<p><strong><u>JOB PURPOSE :</u></strong></p><p>The F&amp;B Quality Control Specialist is responsible for maintaining all quality standards related to the receiving, storing, handling, and transportation of food and beverages.</p><p><br></p><p><strong><u>RESPONSIBILITIES :</u></strong></p><ul><li>Review product expiry dates weekly and prepare necessary reports and action plans.</li><li>Conduct visits to audit and assess the conditions of the F&amp;B warehouse, providing comprehensive reports to ensure compliance with established procedures, requirements, and specifications.</li><li>Research and remain informed of new technologies and resources in the market, providing recommendations on adaptable methods.</li><li>Develop and finalize the Food Safety and HACCP (Hazard Analysis Critical Control Points) prerequisite documentation, assisting in its implementation.</li><li>Develop quality control procedures for food production, preservation, and storage in accordance with established standards.</li><li>Develop quality control procedures for dispatching and delivering food products between stores or to customers, ensuring adherence to established standards and protocols.</li><li>Define cleaning and maintenance procedures for equipment and outlines guidelines for chemical usage in the food preparation area.</li><li>Conduct visits to assess vendor facilities, ensuring compliance with established procedures, requirements, and specifications.</li><li>Provide technical training to kitchen employees on food safety practices and the usage and maintenance of quality control instruments.</li><li>Prepare corrective action reports for identified quality and safety discrepancies and monitor the implementation of corrective measures for observed deficiencies.</li></ul><p><br></p><p><strong><u>QUALIFICATIONS :</u></strong></p><ul><li>Fluency in English.</li><li>Proficiency in MS Office.</li><li>Food &amp; Safety trainer certification is a must. </li><li>Bachelor's degree in Food Science, or a related field.</li><li>HACCP/HABC certification is a plus.</li><li>Two to four years of experience in Food and Beverage Operations, with at least one year focused on Quality Control and inspection, or a similar role.</li></ul><p><br></p><p><strong><u>BEHAIVIORAL COMPETENCIES :</u></strong></p><ul><li>Business Insight </li><li>Action Oriented </li><li>Ensures Accountability</li><li>Communicates Effectively </li><li>Nimble Learning </li></ul><p><br></p><p><em>Azadea Group is an Equal Employment Employer – All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, or any other characteristic protected by relevant local laws.</em></p>

<h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">About the Role</h3> <p style="margin:0 0 12px; ************;">The Luxury Collection is seeking a Cook III to join their team in Ad Diriyah, Riyadh, Saudi Arabia. This full-time position involves preparing and cooking food items according to established recipes and quality standards, ensuring a high level of food preparation and presentation.</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;">Prepare ingredients for cooking, including portioning, chopping, and storing food items.</li> <li style="margin:0 0 6px;">Wash and peel fresh fruits and vegetables, and accurately weigh, measure, and mix ingredients.</li> <li style="margin:0 0 6px;">Cook food according to specified recipes, quality standards, and presentation guidelines.</li> <li style="margin:0 0 6px;">Prepare cold food items and operate various kitchen equipment such as ovens, stoves, grills, microwaves, and fryers.</li> <li style="margin:0 0 6px;">Monitor food quality throughout the preparation process and test foods to ensure sufficient cooking.</li> <li style="margin:0 0 6px;">Set up and break down the work station, and serve food in proper portions using appropriate receptacles.</li> <li style="margin:0 0 6px;">Clean and disinfect kitchen areas, tables, tools, knives, and equipment.</li> <li style="margin:0 0 6px;">Verify and maintain correct temperatures for appliances and food items.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Workplace Conduct and Safety</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;">Adhere to all company, safety, and security policies and procedures.</li> <li style="margin:0 0 6px;">Report maintenance needs, accidents, injuries, and unsafe work conditions to management.</li> <li style="margin:0 0 6px;">Complete all required safety training and certifications.</li> <li style="margin:0 0 6px;">Maintain a clean and professional uniform and personal appearance.</li> <li style="margin:0 0 6px;">Ensure confidentiality of proprietary information and protect company assets.</li> <li style="margin:0 0 6px;">Communicate professionally and clearly with colleagues.</li> <li style="margin:0 0 6px;">Foster positive working relationships and support team goals.</li> <li style="margin:0 0 6px;">Listen and respond appropriately to concerns from other employees.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Physical Requirements</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;">Ability to stand, sit, or walk for extended periods or an entire work shift.</li> <li style="margin:0 0 6px;">Capability to reach overhead and below the knees, including bending, twisting, pulling, and stooping.</li> <li style="margin:0 0 6px;">Ability to move, lift, carry, push, pull, and place objects weighing up to 25 pounds without assistance.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Qualifications and Experience</h3> <p style="margin:0 0 12px; ************;">Candidates should possess 0-1 year of relevant experience in a culinary role. The ability to follow recipes, maintain quality standards, and adhere to safety protocols is essential for this position.</p> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Additional Duties</h3> <p style="margin:0 0 12px; ************;">The Cook III will perform other reasonable job duties as requested by supervisors, contributing to the overall efficiency and smooth operation of the kitchen.</p>

<h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">About the Role</h3> <p style="margin:0 0 12px; ************;">St. Regis Hotels &amp; Resorts is seeking a <strong style="font-weight:700;">Sous Chef Junior</strong> to join their team in Riyadh, Saudi Arabia. This is a full-time, entry-level management position focused on achieving daily kitchen objectives. The role involves assisting in staff leadership while contributing to all kitchen operations, including food production, purchasing, and sanitation, to ensure guest and employee satisfaction within the operating budget.</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;">Maintain food handling and sanitation standards.</li> <li style="margin:0 0 6px;">Oversee the production and preparation of culinary items.</li> <li style="margin:0 0 6px;">Lead shifts, personally preparing food items and executing requests according to specifications.</li> <li style="margin:0 0 6px;">Prepare and cook various types of food for regular service, special guests, or functions.</li> <li style="margin:0 0 6px;">Supervise and coordinate the activities of cooks and other food preparation staff.</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;">Assist in determining food presentation and creating decorative food displays.</li> <li style="margin:0 0 6px;">Work with Restaurant and Banquet departments to coordinate service and timing of events and meals.</li> <li style="margin:0 0 6px;">Comply with loss prevention policies and procedures.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Team Leadership and Support</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 daily shift operations and ensure proper staffing levels to meet operational and financial objectives.</li> <li style="margin:0 0 6px;">Ensure all employees have necessary supplies, equipment, and uniforms.</li> <li style="margin:0 0 6px;">Communicate performance expectations and monitor employee progress.</li> <li style="margin:0 0 6px;">Participate in the employee performance appraisal process and provide feedback.</li> <li style="margin:0 0 6px;">Handle employee questions and concerns.</li> <li style="margin:0 0 6px;">Conduct training as appropriate.</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;">Participate in department meetings and communicate departmental goals.</li> <li style="margin:0 0 6px;">Support and assist with new menus, concepts, and promotions for restaurant outlets and banquets.</li> <li style="margin:0 0 6px;">Purchase appropriate supplies and manage food and supply inventories within budget.</li> <li style="margin:0 0 6px;">Report malfunctions in department equipment.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Customer Service Focus</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 a positive example for guest relations.</li> <li style="margin:0 0 6px;">Handle guest problems and complaints, escalating to a supervisor when necessary.</li> <li style="margin:0 0 6px;">Empower employees to provide excellent customer service within established guidelines.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Qualifications and Experience</h3> <p style="margin:0 0 12px; ************;">Candidates should possess 2-5 years of relevant experience in a culinary setting. This role requires an individual capable of managing daily kitchen operations and leading a team effectively.</p>

<h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">About the Role</h3> <p style="margin:0 0 12px; ************;">St. Regis Hotels &amp; Resorts is seeking a <strong style="font-weight:700;">Cook I</strong> to join its team in Riyadh. This full-time position involves preparing meals according to established standards and supporting kitchen operations. The role requires 2-5 years of relevant experience.</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;">Prepare special meals or substitute items as required.</li> <li style="margin:0 0 6px;">Regulate the temperature of ovens, broilers, grills, and roasters.</li> <li style="margin:0 0 6px;">Thaw food items from the freezer in the refrigerator.</li> <li style="margin:0 0 6px;">Portion and plate food according to specifications.</li> <li style="margin:0 0 6px;">Maintain accurate food records and monitor the quality and quantity of prepared foods.</li> <li style="margin:0 0 6px;">Provide support during peak periods and communicate excess food items to the chef for daily specials.</li> <li style="margin:0 0 6px;">Communicate special menus and menu changes to food and beverage service staff.</li> <li style="margin:0 0 6px;">Ensure the quality of food items and prepare food according to recipes, quality standards, presentation standards, and cooking/timing standards.</li> <li style="margin:0 0 6px;">Prepare cold food items as needed.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Operational Support and Compliance</h3> <ul style="margin:0 0 12px; padding-inline-start:24px; list-style-type:disc; list-style-position:outside;"> <li style="margin:0 0 6px;">Assist management with hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees, serving as a role model.</li> <li style="margin:0 0 6px;">Adhere to all company policies and procedures, ensuring a clean and professional uniform and personal appearance.</li> <li style="margin:0 0 6px;">Maintain confidentiality of proprietary information and protect company assets.</li> <li style="margin:0 0 6px;">Report accidents, injuries, and unsafe work conditions to the manager.</li> <li style="margin:0 0 6px;">Anticipate and address guests' service needs, communicating clearly and professionally.</li> <li style="margin:0 0 6px;">Listen and respond appropriately to the concerns of other employees.</li> <li style="margin:0 0 6px;">Ensure adherence to quality expectations and standards.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Required 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;"><strong style="font-weight:700;">Education:</strong> A technical, trade, or vocational school degree is preferred.</li> <li style="margin:0 0 6px;"><strong style="font-weight:700;">Experience:</strong> At least 3 years of related work experience.</li> <li style="margin:0 0 6px;"><strong style="font-weight:700;">Supervisory Experience:</strong> No supervisory experience is required for this role.</li> <li style="margin:0 0 6px;"><strong style="font-weight:700;">License or Certification:</strong> None specified.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Physical Requirements</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;">Ability to stand, sit, or walk for extended periods.</li> <li style="margin:0 0 6px;">Capability to reach overhead and below the knees, including bending, twisting, pulling, and stooping.</li> <li style="margin:0 0 6px;">Ability to move, lift, carry, push, pull, and place objects weighing 25 pounds or less without assistance.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Additional Information</h3> <p style="margin:0 0 12px; ************;">The Cook I may perform other reasonable job duties as requested by supervisors. Salary information for this position will be disclosed during the interview process.</p>

<div> <p> <strong>POSITION SUMMARY</strong> </p> <p> </p> <p>Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.</p> <p> </p> <p>Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</p> <p> </p> <p>PREFERRED QUALIFICATION</p> <p>Education: High school diploma or G.E.D. equivalent.</p> <p>Related Work Experience: At least 1 year of related work experience.</p> <p>Supervisory Experience: No supervisory experience.</p> <p>License or Certification: None</p> <p> </p> <p> </p> </div> <div> </div> <p> <i>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. </i> </p>

<div> <p> <strong>POSITION SUMMARY</strong> </p> <p> </p> <p>Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.</p> <p> </p> <p>Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</p> <p> </p> <p><b>PREFERRED QUALIFICATION</b></p> <p>Education: High school diploma or G.E.D. equivalent.</p> <p>Related Work Experience: At least 1 year of related work experience.</p> <p>Supervisory Experience: No supervisory experience.</p> <p>License or Certification: None</p> <p> </p> <p> </p> </div> <div> </div> <p> <i>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. </i> </p>

<h3 >About KBR and the Opportunity</h3> <p >KBR delivers science, technology, and engineering solutions along with mission-critical services globally, supporting governments and companies in achieving their objectives and sustainability goals. KBR Sustainable Technology Solutions offers comprehensive and value-added solutions across the entire asset lifecycle, including licensed process technologies, differentiated advisory services, deep technical domain expertise, energy transition solutions, and high-end design and engineering capabilities. KBR is expanding its Project Management Office Consultancy (PMO) team for a significant infrastructure development in Riyadh, KSA, and is seeking a <strong >Senior Testing &amp; Commissioning Manager - Saudi National</strong> to join this full-time initiative.</p> <h3 >Role Purpose</h3> <p >The Senior Testing and Commissioning Manager is responsible for coordinating with Project Management Consultants (PMCs) and contractors to plan, lead, and progress testing and commissioning regimes. This role ensures the safe, efficient, and compliant handover of completed assets from construction to operations, culminating in their transfer to End-users, Operators, and Maintainers. The position provides technical leadership throughout pre-commissioning, commissioning, start-up, performance testing, and handover phases, ensuring systems are integrated according to project specifications, operational requirements, HSE standards, and Client expectations. It serves as the central point of contact between Engineering, Construction, Commissioning, Operations, Vendors, and Client representatives during project execution.</p> <h3 >Key Responsibilities</h3> <ul > <li >Lead Fire and Life Safety (FLS), mechanical, electrical, and plumbing commissioning activities from system completion through start-up and final handover.</li> <li >Develop and implement commissioning strategies, execution plans, procedures, and schedules, coordinating multidisciplinary activities and personnel from various PMCs and contractors.</li> <li >Plan and supervise pre-commissioning activities including Mechanical Completion Verification, System Walkdowns, Line Checking, Flushing and Cleaning, Air Blowing, Water Flushing, Hydrostatic Testing, Pneumatic Testing, Leak Testing, Drying, and Preservation.</li> <li >Verify readiness for commissioning and start-up, and effectively manage punch list identification and closure processes.</li> <li >Coordinate commissioning for FLS, Utility Piping Systems, Mechanical Packages, Firewater Systems, and HVAC Mechanical Systems.</li> <li >Lead system energization and start-up, develop commissioning sequences, and coordinate operational readiness reviews.</li> <li >Support performance testing and system acceptance, ensuring all systems meet design intent and operational requirements, and facilitate smooth transfer to Operations.</li> <li >Coordinate with Engineering, Construction, QA/QC, Operations, HSE, Vendors, and Client teams, participating in relevant meetings and resolving technical issues impacting schedules and performance.</li> <li >Manage Mechanical Completion (MC) activities and certification, review system completion dossiers, and ensure timely closure of punch items and deficiencies.</li> <li >Coordinate turnover packages, handover documentation, and facilitate Final Acceptance and project close-out activities.</li> <li >Ensure all commissioning activities comply with project HSE requirements and company procedures, leading risk assessments, operations reviews, and Job Safety Analysis (JSA).</li> <li >Verify compliance with project specifications, commissioning procedures, and industry standards, reviewing test records, commissioning reports, and completion documentation.</li> <li >Support quality audits, client inspections, and ensure accurate as-built and turnover records are maintained.</li> </ul> <h3 >Qualifications and Experience</h3> <ul > <li >Bachelor's Degree in Mechanical Engineering or a related Engineering discipline.</li> <li >Preferred certifications include PMP and NEBOSH or an equivalent HSE Certification.</li> <li >A minimum of <strong >10 years of experience</strong> in FLS, Mechanical, Electrical, and Plumbing Commissioning within infrastructure and buildings projects.</li> <li >At least <strong >5 years of experience</strong> in a Lead Commissioning Engineer or Senior Commissioning role.</li> <li >Proven experience in Utility Systems, Mechanical Packages, and Brownfield Modifications and Tie-Ins.</li> <li >Demonstrated experience supporting pre-commissioning, commissioning, start-up, and operational handover phases.</li> </ul> <h3 >Work Location</h3> <p >This full-time position is based in the Client’s offices in Riyadh, Kingdom of Saudi Arabia.</p> <h3 >Application Information</h3> <p >We invite qualified Saudi Nationals to apply for this position.</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>"Why work for Accor?<br>We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.</p><br><p>By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/<br>Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"</p><br><br>Job Description<br><br><p>The Director of Culinary is responsible for leading and overseeing all culinary operations at Sofitel Jabal Omar Makkah, ensuring the highest standards of food quality, creativity, consistency, hygiene, and operational excellence across all outlets, banqueting operations, and culinary areas.</p><br><p><strong>Key Responsibilities, among others;</strong></p><br><p>Culinary Strategy &amp; Innovation:</p><br><ul><li>Develop and implement the overall culinary vision and strategy for Sofitel Jabal Omar Makkah in alignment with the hotel’s business objectives and Sofitel brand DNA.</li><li>Lead the creation of innovative menus across restaurants, banquets, in-room dining, and special events, ensuring a balance between international cuisine, local Saudi flavours, and guest preferences.</li><li>Ensure culinary offerings reflect the expectations of a luxury international clientele, including guests from diverse cultural and religious backgrounds.</li><li>Drive continuous improvement of food concepts, presentation standards, recipes, and culinary techniques.</li><li>Collaborate with the Food &amp; Beverage leadership team to develop destination dining experiences and enhance guest satisfaction.</li></ul><p>Culinary Operations Management:</p><br><ul><li>Oversee all kitchen operations, ensuring consistency in food quality, taste, presentation, portion control, and service delivery.</li><li>Establish and maintain world-class culinary standards across all production areas.</li><li>Ensure smooth execution of high-volume operations, including buffet services, banquets, VIP functions, and large-scale religious tourism periods.</li><li>Conduct regular kitchen inspections, quality checks, and operational reviews to ensure compliance with brand standards.</li><li>Ensure effective coordination between culinary, stewarding, purchasing, and Food &amp; Beverage teams.</li></ul><p>Food Quality, Hygiene &amp; Safety:</p><br><ul><li>Ensure full compliance with HACCP, food safety regulations, hygiene standards, and Accor operational requirements.</li><li>Maintain the highest standards of cleanliness, food handling, storage, and preparation practices.</li><li>Ensure all culinary teams are trained and fully compliant with food safety procedures.</li><li>Implement processes to continuously improve food quality and reduce operational risks.</li></ul><p>Financial Performance &amp; Cost Control:</p><br><ul><li>Take full ownership of culinary financial performance, including food cost, labour productivity, and operational efficiency.</li><li>Develop and manage culinary budgets, forecasts, and action plans to achieve financial objectives.</li><li>Monitor food cost performance through effective menu engineering, recipe costing, portion control, and waste reduction initiatives.</li><li>Partner with Purchasing and Finance teams to optimize supplier relationships and ensure best-value procurement.</li><li>Identify opportunities for cost optimization without compromising guest experience or product quality.</li></ul><p>Leadership &amp; Talent Development:</p><br><ul><li>Lead, coach, and develop a large multicultural culinary team through effective communication, mentoring, and performance management.</li><li>Create a culture of excellence, creativity, accountability, and continuous learning.</li><li>Develop succession plans and support career growth opportunities for culinary talents.</li><li>Ensure all Heartists are trained on culinary standards, safety procedures, and Sofitel service culture.</li><li>Promote diversity, inclusion, and employee engagement within the culinary department.</li></ul><p>Sustainability &amp; Responsible Practices:</p><br><ul><li>Drive sustainable culinary practices, including waste reduction, responsible sourcing, and efficient resource management.</li><li>Support Accor sustainability commitments through environmentally responsible kitchen operations.</li><li>Encourage innovation in sustainable menus and responsible food production.</li></ul><br>Qualifications<br><br><ul><li>Bachelor’s degree or culinary qualification&nbsp;</li><li>Minimum 10 years of culinary experience within luxury hotels, with significant experience in a senior culinary leadership role.</li><li>Strong background in banqueting, buffet operations, and high-volume food production.</li><li>Excellent knowledge of international cuisines, culinary trends, and menu development.</li><li>Strong understanding of food cost control, budgeting, forecasting, and operational profitability.</li><li>Experience with HACCP, food safety standards, and halal food requirements.</li><li>Fluent in English, Arabic is an advantage</li></ul><br>Additional Information<br><br><p>Our commitment to Diversity &amp; Inclusion:<br>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p><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"> 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>

<h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">About the Role</h3> <p style="margin:0 0 12px; **********<strong>;">EDITION is seeking a <strong style="font-weight:700;">Demi Chef de Partie</strong> to join their team. This full-time position involves preparing and cooking food items according to established standards and recipes, ensuring quality and presentation. The role requires 2-5 years of relevant experience.</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;">Prepare special meals or substitute items as required.</li> <li style="margin:0 0 6px;">Regulate temperatures of cooking equipment such as ovens, broilers, grills, and roasters.</li> <li style="margin:0 0 6px;">Manage food thawing processes by moving items from freezer storage to refrigeration.</li> <li style="margin:0 0 6px;">Ensure proper portioning, arrangement, and garnishing of food.</li> <li style="margin:0 0 6px;">Maintain accurate food logs and monitor the quality and quantity of prepared food.</li> <li style="margin:0 0 6px;">Communicate staffing needs during busy periods and inform the Chef of excess food items for daily specials.</li> <li style="margin:0 0 6px;">Inform Food &amp; Beverage service staff about menu specials and out-of-stock items.</li> <li style="margin:0 0 6px;">Prepare and cook food in adherence to recipes, quality standards, presentation guidelines, and food preparation checklists.</li> <li style="margin:0 0 6px;">Prepare cold food items.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Operational Support and Compliance</h3> <ul style="margin:0 0 12px; padding-inline-start:24px; list-style-type:disc; list-style-position:outside;"> <li style="margin:0 0 6px;">Assist management with hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees, serving as a role model.</li> <li style="margin:0 0 6px;">Adhere to all company, safety, and security policies and procedures.</li> <li style="margin:0 0 6px;">Report maintenance needs, accidents, injuries, and unsafe work conditions to management.</li> <li style="margin:0 0 6px;">Complete all required safety training and certifications.</li> <li style="margin:0 0 6px;">Ensure a clean and professional uniform and personal appearance.</li> <li style="margin:0 0 6px;">Maintain confidentiality of proprietary information and protect company assets.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Guest Service and Team Collaboration</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;">Anticipate and address guests’ service needs.</li> <li style="margin:0 0 6px;">Communicate clearly and professionally with colleagues and guests.</li> <li style="margin:0 0 6px;">Develop and maintain positive working relationships with team members, supporting common goals.</li> <li style="margin:0 0 6px;">Listen and respond appropriately to the concerns of other employees.</li> <li style="margin:0 0 6px;">Ensure adherence to quality expectations and standards in all tasks.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Physical Requirements</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;">Ability to stand, sit, or walk for extended periods.</li> <li style="margin:0 0 6px;">Capability to reach overhead and below the knees, including bending, twisting, pulling, and stooping.</li> <li style="margin:0 0 6px;">Ability to move, lift, carry, push, pull, and place objects weighing up to 25 pounds without assistance.</li> <li style="margin:0 0 6px;">Perform other reasonable job duties as requested by Supervisors.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">About EDITION Hotels</h3> <p style="margin:0 0 12px; </strong>**********;">EDITION Hotels combine the vision of boutique hotelier Ian Schrager with the service delivery of a luxury hotel and the global reach of Marriott International. The brand aims to provide a distinct hospitality experience, balancing sophistication with individuality and comfort with charisma. EDITION targets discerning consumers who value quality, originality, design, and service excellence, seeking experiences that transcend conventional boundaries.</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 Hotels &amp; Resorts is seeking a <strong style="font-weight:700;">Junior Sous Chef</strong> to join its team in the Red Sea region. This is a full-time, entry-level management position focused on achieving daily kitchen objectives. The role involves assisting in leading kitchen staff while actively participating in all kitchen operations, including food production, purchasing, and maintaining kitchen sanitation standards. The Junior Sous Chef contributes to ensuring guest and employee satisfaction while adhering to the operating budget.</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;">Maintain food handling and sanitation standards consistently.</li> <li style="margin:0 0 6px;">Oversee the production and preparation of culinary items, ensuring quality.</li> <li style="margin:0 0 6px;">Lead shifts, personally preparing food items and executing requests to specifications.</li> <li style="margin:0 0 6px;">Prepare and cook various types of food, for regular service or special events.</li> <li style="margin:0 0 6px;">Supervise and coordinate the activities of cooks and other food preparation staff.</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;">Assist in determining food presentation and creating decorative food displays.</li> <li style="margin:0 0 6px;">Collaborate with Restaurant and Banquet departments to coordinate service and timing of events.</li> <li style="margin:0 0 6px;">Ensure employees maintain clean and sanitary work areas.</li> <li style="margin:0 0 6px;">Communicate areas needing attention to staff and follow up to ensure completion.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Team Leadership and Support</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 daily shift operations, ensuring proper staffing levels for service, operational needs, and financial objectives.</li> <li style="margin:0 0 6px;">Ensure all employees have necessary supplies, equipment, and uniforms.</li> <li style="margin:0 0 6px;">Participate in the employee performance appraisal process, providing feedback as required.</li> <li style="margin:0 0 6px;">Address employee questions and concerns professionally.</li> <li style="margin:0 0 6px;">Communicate performance expectations in line with job descriptions.</li> <li style="margin:0 0 6px;">Conduct training sessions when appropriate and monitor employee progress.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Operational and Financial 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;">Comply with loss prevention policies and procedures.</li> <li style="margin:0 0 6px;">Purchase appropriate supplies and manage food and supply inventories according to budget.</li> <li style="margin:0 0 6px;">Report malfunctions in department equipment promptly.</li> <li style="margin:0 0 6px;">Participate in department meetings and communicate departmental goals effectively.</li> <li style="margin:0 0 6px;">Support and assist with the implementation of new menus, concepts, and promotions for restaurant outlets and banquets.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Guest Service Excellence</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 a positive example for guest relations and strive to improve service performance.</li> <li style="margin:0 0 6px;">Handle guest problems and complaints, seeking supervisor assistance when necessary.</li> <li style="margin:0 0 6px;">Empower employees to deliver excellent customer service within established guidelines.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Qualifications and Experience</h3> <p style="margin:0 0 12px; </strong>**********;">Candidates should possess <strong style="font-weight:700;">5-10 years of relevant experience</strong> in a culinary role, demonstrating a strong understanding of kitchen operations and leadership capabilities. This full-time position requires an individual who can manage daily objectives, support a culinary team, and maintain high standards of food quality and sanitation.</p>

<h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">About the Role</h3> <p style="margin:0 0 12px; ************;">St. Regis is seeking a <strong style="font-weight:700;">Sous Chef-Junior (Saudi Only)</strong> to join their team in Riyadh. This is a full-time, entry-level management position focused on achieving daily kitchen objectives. The role involves assisting in leading staff while actively participating in all kitchen operations, including food production, purchasing, and maintaining kitchen sanitation standards. The Sous Chef-Junior contributes to ensuring guest and employee satisfaction while adhering to the operating budget. The position requires 2-5 years of relevant experience.</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;">Maintain food handling and sanitation standards in the kitchen.</li> <li style="margin:0 0 6px;">Perform culinary duties and related kitchen area tasks during peak demand.</li> <li style="margin:0 0 6px;">Oversee the production and preparation of culinary items.</li> <li style="margin:0 0 6px;">Ensure employees maintain clean and sanitary work areas.</li> <li style="margin:0 0 6px;">Coordinate with Restaurant and Banquet departments for service and timing of events and meals.</li> <li style="margin:0 0 6px;">Comply with loss prevention policies and procedures.</li> <li style="margin:0 0 6px;">Lead shifts, prepare food items, and execute requests based on specifications.</li> <li style="margin:0 0 6px;">Prepare and cook various types of food for regular service or special functions.</li> <li style="margin:0 0 6px;">Supervise and coordinate activities of cooks and other food preparation staff.</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;">Assist in determining food presentation and creating decorative food displays.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Team Support and 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;">Supervise daily shift operations.</li> <li style="margin:0 0 6px;">Ensure all employees have proper supplies, equipment, and uniforms.</li> <li style="margin:0 0 6px;">Monitor staffing levels to meet guest service, operational, and financial objectives.</li> <li style="margin:0 0 6px;">Ensure completion of assigned duties by staff.</li> <li style="margin:0 0 6px;">Participate in the employee performance appraisal process, providing feedback as needed.</li> <li style="margin:0 0 6px;">Address employee questions and concerns.</li> <li style="margin:0 0 6px;">Communicate performance expectations in line with job descriptions.</li> <li style="margin:0 0 6px;">Conduct training when appropriate and monitor employee progress.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Operational Goals and Customer Service</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;">Participate in department meetings and communicate departmental goals to achieve desired results.</li> <li style="margin:0 0 6px;">Support and assist with new menus, concepts, and promotions for restaurant outlets and banquets.</li> <li style="margin:0 0 6px;">Set a positive example for guest relations and handle guest problems or complaints, seeking supervisor assistance when necessary.</li> <li style="margin:0 0 6px;">Empower employees to provide excellent customer service within established guidelines.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Additional 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;">Report malfunctions in department equipment.</li> <li style="margin:0 0 6px;">Purchase appropriate supplies and manage food and supply inventories according to budget.</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;">Eligibility for Saudi nationals only.</li> <li style="margin:0 0 6px;">Demonstrated ability to maintain food handling and sanitation standards.</li> <li style="margin:0 0 6px;">Experience in supervising kitchen staff and coordinating culinary activities.</li> </ul>

<h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">About the Role</h3> <p style="margin:0 0 12px; ************;">Marriott International is seeking a dedicated Commis 2 to join our culinary team in Riyadh. In this full-time position, you will be responsible for essential food preparation tasks, ensuring adherence to quality and safety standards within the kitchen environment. This role involves preparing ingredients, including portioning, chopping, and storing food items, as well as washing and peeling fresh fruits and vegetables. You will also accurately weigh, measure, and mix ingredients according to established recipes.</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;">Prepare and cook food in accordance with recipes, quality standards, presentation guidelines, and food preparation checklists.</li> <li style="margin:0 0 6px;">Prepare cold food items as required.</li> <li style="margin:0 0 6px;">Operate various kitchen equipment, including ovens, stoves, grills, microwaves, and fryers.</li> <li style="margin:0 0 6px;">Test foods to ensure sufficient cooking and monitor food quality throughout the preparation process.</li> <li style="margin:0 0 6px;">Set up and break down the assigned work station efficiently.</li> <li style="margin:0 0 6px;">Serve food in correct portions using appropriate receptacles.</li> <li style="margin:0 0 6px;">Wash and disinfect kitchen areas, tables, tools, knives, and equipment.</li> <li style="margin:0 0 6px;">Verify and maintain correct appliance and food temperatures.</li> <li style="margin:0 0 6px;">Adhere to all company, safety, and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to management; complete all required safety training and certifications.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Physical Demands</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;">Ability to stand, sit, or walk for extended periods or an entire work shift.</li> <li style="margin:0 0 6px;">Capability to reach overhead and below the knees, including bending, twisting, pulling, and stooping.</li> <li style="margin:0 0 6px;">Ability to move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.</li> <li style="margin:0 0 6px;">Perform other reasonable job duties as requested by Supervisors.</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;"><strong style="font-weight:700;">Education:</strong> High school diploma or *** equivalent.</li> <li style="margin:0 0 6px;"><strong style="font-weight:700;">Related Work Experience:</strong> At least 1 year of related work experience.</li> <li style="margin:0 0 6px;"><strong style="font-weight:700;">Supervisory Experience:</strong> No supervisory experience required.</li> <li style="margin:0 0 6px;"><strong style="font-weight:700;">License or Certification:</strong> None specified.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Professional Conduct and Teamwork</h3> <p style="margin:0 0 12px; ************;">The Commis 2 is expected to maintain a clean and professional uniform and personal appearance, uphold the confidentiality of proprietary information, and protect company assets. Effective communication with others using clear and professional language is essential. This role requires developing and maintaining positive working relationships with colleagues, supporting the team to reach common goals, and responding appropriately to the concerns of other employees. Adherence to quality expectations and standards is paramount in all aspects of the role.</p> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Commitment to Excellence</h3> <p style="margin:0 0 12px; ************;">Marriott International is committed to maintaining high standards of quality and service. The Commis 2 plays a vital role in upholding these standards through diligent food preparation and strict adherence to operational guidelines and company policies.</p>

<p>JOB SUMMARY Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget.</p><p>Ensuring Culinary Standards and Responsibilities are Met Maintains food handling and sanitation standards. Performs all duties of Culinary and related kitchen area employees in high demand times. Oversees production and preparation of culinary items. Ensures employees keep their work areas clean and sanitary. Works with Restaurant and Banquet departments to coordinate service and timing of events and meals. Complies with loss prevention policies and procedures. Strives to improve service performance. Communicates areas in need of attention to staff and follows up to ensure follow through. Leads shifts while personally preparing food items and executing requests based on required specifications. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Supervises and coordinates activities of cooks and workers engaged in food preparation. 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>Supporting Culinary Team Activities Supervises daily shift operations. Ensures all employees have proper supplies, equipment and uniforms. Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met. Ensures completion of assigned duties. Participates in the employee performance appraisal process, giving feedback as needed. Handles employee questions and concerns. Communicates performance expectations in accordance with job descriptions for each position. Participates in an on-going employee recognition program. Conducts training when appropriate. Monitors employee's progress towards meeting performance expectations.</p><p>Maintaining Culinary Goals Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results. Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.</p><p>Providing Exceptional Customer Service Sets a positive example for guest relations. Handles guest problems and complaints seeking assistance from supervisor as necessary. Empowers employees to provide excellent customer service within guidelines.</p><p>Additional Responsibilities Reports malfunctions in department equipment. Purchases appropriate supplies and manages food and supply inventories according to budget. 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 Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget.</p><p>CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met Maintains food handling and sanitation standards. Performs all duties of Culinary and related kitchen area employees in high demand times. Oversees production and preparation of culinary items. Ensures employees keep their work areas clean and sanitary. Works with Restaurant and Banquet departments to coordinate service and timing of events and meals. Complies with loss prevention policies and procedures. Strives to improve service performance. Communicates areas in need of attention to staff and follows up to ensure follow through. Leads shifts while personally preparing food items and executing requests based on required specifications. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Supervises and coordinates activities of cooks and workers engaged in food preparation. 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. Supporting Culinary Team Activities Supervises daily shift operations. Ensures all employees have proper supplies, equipment and uniforms. Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met. Ensures completion of assigned duties. Participates in the employee performance appraisal process, giving feedback as needed. Handles employee questions and concerns. Communicates performance expectations in accordance with job descriptions for each position. Participates in an on-going employee recognition program. Conducts training when appropriate. Monitors employee's progress towards meeting performance expectations. Maintaining Culinary Goals Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results. Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets. Providing Exceptional Customer Service Sets a positive example for guest relations. Handles guest problems and complaints seeking assistance from supervisor as necessary. Empowers employees to provide excellent customer service within guidelines. Additional Responsibilities Reports malfunctions in department equipment. Purchases appropriate supplies and manages food and supply inventories according to budget. 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 International is seeking an experienced <strong style="font-weight:700;">Executive Chef</strong> to oversee daily kitchen operations in Riyadh and Ad Dir'iyah. This full-time role is central to leading culinary staff, managing all food-related functions, and ensuring a consistent, high-quality product. The Executive Chef is accountable for continually improving guest and employee satisfaction while maximizing financial performance across all food preparation areas.</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 the kitchen management team and direct all day-to-day culinary operations.</li> <li style="margin:0 0 6px;">Supervise all food preparation areas, including banquets, room service, restaurants, bar/lounge, and employee cafeteria, along with support areas like the dish room and purchasing.</li> <li style="margin:0 0 6px;">Develop and implement guidelines and control procedures for purchasing and receiving.</li> <li style="margin:0 0 6px;">Manage department controllable expenses, including food cost, supplies, uniforms, and equipment, and participate in the budgeting process.</li> <li style="margin:0 0 6px;">Provide direction for menu development and monitor the quality of raw and cooked food products to ensure standards are met.</li> <li style="margin:0 0 6px;">Determine food presentation, create decorative food displays, and recognize superior quality products, presentations, and flavor.</li> <li style="margin:0 0 6px;">Ensure compliance with food handling and sanitation standards, including proper handling and temperature of all food products.</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> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Leadership and Team 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;">Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.</li> <li style="margin:0 0 6px;">Utilize interpersonal and communication skills to lead, influence, and encourage team members, fostering mutual trust, respect, and cooperation.</li> <li style="margin:0 0 6px;">Serve as a role model and ensure property policies are administered fairly and consistently.</li> <li style="margin:0 0 6px;">Review staffing levels to meet guest service, operational needs, and financial objectives.</li> <li style="margin:0 0 6px;">Solicit employee feedback, utilize an "open door" policy, and review employee satisfaction results to address concerns.</li> <li style="margin:0 0 6px;">Demonstrate new cooking techniques and equipment to staff.</li> <li style="margin:0 0 6px;">Identify developmental needs, coach, mentor, and train kitchen associates on cooking fundamentals and plate presentations.</li> <li style="margin:0 0 6px;">Administer the performance appraisal process for direct report managers and manage employee progressive discipline procedures.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Guest Experience and Quality Assurance</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;">Support and provide service behaviors that enhance customer satisfaction and retention.</li> <li style="margin:0 0 6px;">Improve service by communicating guest needs, providing guidance, feedback, and individual coaching.</li> <li style="margin:0 0 6px;">Manage day-to-day operations to ensure quality, standards, and customer expectations are consistently met.</li> <li style="margin:0 0 6px;">Display leadership in guest hospitality, exemplify excellent customer service, and create a positive atmosphere for guest relations.</li> <li style="margin:0 0 6px;">Interact with guests to obtain feedback on product quality and service levels, and effectively handle guest problems and complaints.</li> <li style="margin:0 0 6px;">Empower employees to provide excellent customer service, establish clear guidelines, and ensure ongoing training to understand guest expectations.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Qualifications and Experience</h3> <p style="margin:0 0 12px; ************;">Candidates for the Executive Chef position should meet one of the following profiles:</p> <ul style="margin:0 0 12px; padding-inline-start:24px; list-style-type:disc; list-style-position:outside;"> <li style="margin:0 0 6px;">A high school diploma or GED with <strong style="font-weight:700;">6 years of experience</strong> in culinary, food and beverage, or a related professional area.</li> <li style="margin:0 0 6px;">OR a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major, with <strong style="font-weight:700;">4 years of experience</strong> in culinary, food and beverage, or a related professional area.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Additional Information</h3> <p style="margin:0 0 12px; ************;">This full-time role involves providing information to executive teams, managers, supervisors, co-workers, and subordinates through various communication channels. The Executive Chef will analyze information and evaluate results to choose the best solutions and solve problems effectively.</p>

Company Description THRAA | ثراء is a comprehensive investment gateway focused on high-potential sectors, offering diverse opportunities for sustainable growth. The organization works across promising industries to identify, develop, and manage investments that create long-term value. THRAA | ثراء emphasizes innovation, strategic planning, and data-driven decision-making in all its activities. Team members join a collaborative environment that supports professional development and impact-driven work. The company is committed to maintaining high standards of integrity and performance in every project.<br>Role Description The Surveyor role at THRAA | ثراء is a full-time, on-site position based in Mecca. The Surveyor will conduct field surveys, collect and record accurate measurements, and prepare survey reports to support investment and development projects. Daily tasks include visiting project sites, using appropriate survey tools and techniques, documenting findings, and coordinating with project managers, engineers, and other stakeholders. The role involves verifying site conditions, ensuring data accuracy, and contributing to feasibility studies and project planning. The Surveyor will also help maintain organized records, follow company and regulatory standards, and support continuous improvement of survey processes.<br>Qualifications<br> Ability to perform field surveys, collect precise measurements, and document site conditions clearly and accurately. Proficiency in using basic surveying tools and equipment; familiarity with modern survey technologies and mapping software is an advantage. Strong analytical, observational, and problem-solving skills to interpret survey data and support project decisions. Effective communication skills and the ability to collaborate with cross-functional teams, including engineers and project managers. Good organizational skills, attention to detail, and the ability to manage multiple assignments and deadlines. Relevant technical diploma or degree in surveying, civil engineering, geomatics, or a related field is preferred. Knowledge of local regulations, standards, and safety practices related to site surveys and construction projects is beneficial. Willingness to work on-site in Mecca, including outdoor environments and varying field conditions.