Food industries engineer Jobs

HORECA Sales Executive – Fresh Food Jeddah & Riyadh , Saudi Arabia<br>About the Role We are looking for a motivated HORECA Sales Executive to join our Fresh Food team. The successful candidate will be responsible for developing new business opportunities, managing key customer relationships, and driving sales growth across hotels, restaurants, cafés, catering companies, and institutional customers.<br>Key Responsibilities Develop and expand the customer base within the HORECA sector. Identify and acquire new business opportunities. Build and maintain strong customer relationships. Achieve monthly, quarterly, and annual sales targets. Conduct regular customer visits and business reviews. Promote the company's fresh food product portfolio. Coordinate with Supply Chain, Operations, and Customer Service. Ensure timely payment collection and credit compliance. Prepare sales reports, forecasts, and pipeline updates. Represent the company at exhibitions and customer events.<br>Requirements Bachelor's degree is preferred. Valid Saudi driving license.3–5 years of HORECA sales experience. Experience selling fresh food products (meat, poultry, seafood, dairy, fruits & vegetables, chilled products). Strong network within the HORECA market. Excellent negotiation and communication skills. Customer-focused with strong relationship management skills. Ability to work independently and achieve sales targets.<br>Preferred Skills Business Development Key Account Management B2B Sales CRMNegotiation Communication Fresh Food Sales

<h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">About the Role</h3> <p style="margin:0 0 12px; ************;">Four Points is seeking a dedicated <strong style="font-weight:700;">Chef de Partie</strong> to join our culinary team in Riyadh. This full-time position involves preparing and cooking a variety of food items, ensuring adherence to established recipes, quality standards, and presentation guidelines. The role is central to maintaining high culinary standards and supporting efficient kitchen operations.</p> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Core Culinary 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 items according to recipes, quality standards, presentation standards, and food preparation checklists.</li> <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 to ensure proper cooking.</li> <li style="margin:0 0 6px;">Manage food thawing processes by pulling items from freezer storage to thaw in the refrigerator.</li> <li style="margin:0 0 6px;">Ensure proper portioning, arrangement, and garnishing of all food dishes.</li> <li style="margin:0 0 6px;">Prepare cold food items as part of the menu offerings.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Kitchen Operations 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;">Monitor and maintain food logs accurately.</li> <li style="margin:0 0 6px;">Oversee the quality and quantity of all food prepared, ensuring consistency.</li> <li style="margin:0 0 6px;">Communicate effectively with the Chef regarding excess food items suitable for daily specials.</li> <li style="margin:0 0 6px;">Inform Food &amp; Beverage service staff about menu specials and any out-of-stock items.</li> <li style="margin:0 0 6px;">Communicate assistance needed during peak periods to maintain smooth operations.</li> <li style="margin:0 0 6px;">Ensure adherence to all quality expectations and standards across the kitchen.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Team Collaboration and Professional Conduct</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 in various employee-related tasks, including hiring, training, scheduling, evaluation, counseling, disciplining, motivating, and coaching; serve as a role model for colleagues.</li> <li style="margin:0 0 6px;">Adhere strictly 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 the manager promptly.</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 at all times.</li> <li style="margin:0 0 6px;">Protect company assets and maintain the confidentiality of proprietary information.</li> <li style="margin:0 0 6px;">Anticipate and address guests’ service needs proactively.</li> <li style="margin:0 0 6px;">Communicate with colleagues and guests using clear and professional language.</li> <li style="margin:0 0 6px;">Develop and maintain positive working relationships with team members, supporting collective 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;">Perform other reasonable job duties as requested by supervisors.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Qualifications and 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;">A minimum of <strong style="font-weight:700;">2-5 years of experience</strong> in a culinary role.</li> <li style="margin:0 0 6px;">No supervisory experience is required for this position.</li> <li style="margin:0 0 6px;">No specific license or certification is mandated.</li> <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> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Application Information</h3> <p style="margin:0 0 12px; ************;">We invite qualified candidates to apply for this full-time Chef de Partie position. Salary details will be discussed during the interview process.</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><br></p><p>The Assistant Chef is responsible for supporting the Head Chef and kitchen team in preparing and presenting dishes. This includes assisting with food preparation according to established recipes and quality standards, maintaining kitchen cleanliness, following food safety and hygiene regulations, and contributing to inventory organization and stock-taking to ensure efficient kitchen operations.</p> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><p>Key Skills:</p><ul><li>Food preparation and ingredient handling.</li><li>Basic knowledge of food safety and hygiene standards.</li><li>Ability to work effectively in a team environment.</li><li>Ability to work under pressure and meet deadlines.</li><li>Strong discipline and ability to follow instructions.</li><li>Good organizational and time management skills.</li><li>Attention to detail and accuracy.</li><li>Safe operation of kitchen tools and equipment.</li><li>Flexibility and willingness to work shifts.</li></ul><p><br></p></div>

<h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">About the Cook II Role at W Hotels</h3> <p style="margin:0 0 12px; ************;">W Hotels is seeking a dedicated <strong style="font-weight:700;">Cook II</strong> to join our culinary team in Riyadh, Saudi Arabia. This full-time position is ideal for individuals with 0-1 years of experience who are committed to preparing high-quality food and maintaining impeccable kitchen standards within a dynamic hotel environment.</p> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Core Culinary Responsibilities</h3> <p style="margin:0 0 12px; ************;">As a Cook II, you will be responsible for the precise preparation and cooking of food items. Your duties will include:</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;">Portioning, chopping, and storing food ingredients according to established guidelines.</li> <li style="margin:0 0 6px;">Washing and peeling fresh fruits and vegetables.</li> <li style="margin:0 0 6px;">Accurately weighing, measuring, and mixing ingredients for various dishes.</li> <li style="margin:0 0 6px;">Preparing and cooking food in adherence to recipes, quality standards, presentation requirements, and the food preparation checklist.</li> <li style="margin:0 0 6px;">Preparing cold food items as required.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Kitchen Operations and Standards</h3> <p style="margin:0 0 12px; ************;">This role involves active participation in daily kitchen operations, ensuring efficiency and adherence to all culinary standards. Key responsibilities include:</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;">Operating various kitchen equipment, including ovens, stoves, grills, microwaves, and fryers.</li> <li style="margin:0 0 6px;">Testing foods to confirm sufficient cooking and optimal quality.</li> <li style="margin:0 0 6px;">Monitoring food quality consistently throughout the preparation process.</li> <li style="margin:0 0 6px;">Setting up and breaking down work stations efficiently.</li> <li style="margin:0 0 6px;">Serving food in proper portions and onto appropriate receptacles.</li> <li style="margin:0 0 6px;">Washing and disinfecting kitchen areas, tables, tools, knives, and equipment to maintain hygiene.</li> <li style="margin:0 0 6px;">Checking and ensuring the correctness of appliance and food temperatures.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Workplace Conduct and Collaboration</h3> <p style="margin:0 0 12px; ************;">The Cook II is expected to uphold professional standards and contribute positively to the team environment. This includes:</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;">Adhering to all company, safety, and security policies and procedures.</li> <li style="margin:0 0 6px;">Reporting maintenance needs, accidents, injuries, and unsafe work conditions to management.</li> <li style="margin:0 0 6px;">Completing all required safety training and certifications.</li> <li style="margin:0 0 6px;">Ensuring a clean and professional uniform and personal appearance.</li> <li style="margin:0 0 6px;">Maintaining confidentiality of proprietary information and protecting company assets.</li> <li style="margin:0 0 6px;">Communicating with colleagues and supervisors using clear and professional language.</li> <li style="margin:0 0 6px;">Developing and maintaining positive working relationships with team members.</li> <li style="margin:0 0 6px;">Supporting the team in achieving common goals and responding appropriately to concerns of other employees.</li> <li style="margin:0 0 6px;">Ensuring strict adherence to quality expectations and standards.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Physical Requirements</h3> <p style="margin:0 0 12px; ************;">This position requires the ability to perform various physical tasks essential to kitchen operations, including:</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;">Standing, sitting, or walking for extended periods or an entire work shift.</li> <li style="margin:0 0 6px;">Reaching overhead and below the knees, including bending, twisting, pulling, and stooping.</li> <li style="margin:0 0 6px;">Moving, lifting, carrying, pushing, pulling, and placing objects weighing less than or equal to 25 pounds without assistance.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Experience and General Expectations</h3> <p style="margin:0 0 12px; ************;">Candidates for the Cook II position should possess 0-1 years of relevant experience in a culinary setting. The role also involves performing other reasonable job duties as requested by Supervisors to support overall kitchen operations and team objectives.</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.</p><br><p>Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.</p><br><br>Job Description<br><br><p>The Sous Chef supports the Executive Chef in the daily management of kitchen operations, ensuring the consistent production of high-quality food, maintaining hygiene and safety standards, and leading the kitchen team in the Executive Chef's absence. The role is responsible for supervising food preparation, controlling costs, and upholding the culinary standards of the property.</p><br><p><strong>Key Responsibilities</strong></p><br><ul><li>Oversee and coordinate daily kitchen operations, ensuring smooth service across all sections.</li><li>Supervise, train, and motivate kitchen staff to maintain high standards of food preparation and presentation.</li><li>Assist the Executive Chef in menu planning, recipe development, and costing.</li><li>Ensure all dishes are prepared according to standard recipes, portion control, and plating guidelines.</li><li>Monitor food quality, freshness, and presentation before service.</li><li>Maintain strict compliance with food safety, hygiene (HACCP), and sanitation standards.</li><li>Control food costs, minimize waste, and manage inventory of kitchen supplies and ingredients.</li><li>Coordinate with suppliers and the purchasing department to ensure timely delivery of quality ingredients.</li><li>Step in as Acting Chef in the absence of the Executive Chef, ensuring continuity of kitchen operations.</li><li>Conduct regular staff briefings, on-the-job training, and performance evaluations.</li><li>Ensure proper maintenance and cleanliness of kitchen equipment and work areas.</li><li>Support the Executive Chef in achieving budgeted food cost and labor targets.</li><li>Ensure compliance with occupational health and safety regulations.</li><li>Handle guest and internal feedback related to food quality and resolve issues promptly.</li></ul><br>Qualifications<br><br><ul><li>Diploma or degree in Culinary Arts, Hospitality Management, or a related field.</li><li>Minimum 3-5 years of progressive culinary experience, including at least 1-2 years in a Sous Chef or senior Chef de Partie role.</li><li>Experience in a hotel, resort, or high-volume food &amp; beverage operation preferred.</li><li>Food Safety / HACCP certification is an advantage.</li></ul><br>Additional Information<br><br><p>Be part of a team who values positive working environment, committed to growth and excellence.&nbsp;</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>

<p>To be totally responsible for controlling all aspects of daily operation of the kitchen and the entire Kitchen Brigade in the absence of the Head Chef.</p><p>To control the preparation and service of all food from the kitchen ensuring that it meets the agreed standards.</p><p>To make regular inspection of the kitchen and food preparation areas.</p><p>To maintain a strict control on all food items issued from the kitchen.</p><p>To ensure that all orders are prepared according to the instruction on the appropriate check.</p><p>To ensure portion control is strictly adhered to and action cases where wastage occurs and ensure a strict follow up and action.</p><p>To ensure the storage of all food, ensuring correct stock rotation and maximum security at all times.</p><p>To check all goods delivered against the relevant documentation and check also for quantity and quality.</p><p>To assist in maintaining the food cost percentage within the budget.</p><p>To ensure, encourage and promote communication links between the kitchen and other departments within the hotel at all times.</p><p>To be aware of, and comply with, safe working practices as laid down under the Health and Safety Act.</p><p>To be aware of and comply with Food and Hygiene Regulations.</p><p>To wear any appropriate protective clothing provided by or recommended by the company.</p><p>To report any defects in the building or equipment according to the hotel procedures.</p><p>To ensure any accidents to staff guests or visitors are reported in accordance with the correct procedures.</p><p>To attend company training if required to.</p><p>To action any other reasonable requests made by management</p><p><strong>Desired Candidate Profile</strong></p><p>To be flexible</p><p>Have a can do attitude</p><ul><li>Ability to work independently</li><li>Experience of a busy food operation within the last 2 years</li><li>To have a thorough understanding of H&amp;S regulations</li><li>To be able to follow food hygiene policy require</li><li>Ability to build rapport quickly with Senior Management</li><li>A positive approach to menu planning and development</li><li>Flair and enthusiasm of working with fresh ingredients</li></ul><ul><li>Worked in a similar environment</li><li>NVQ in a kitchen qualification</li><li>HACCP and COSHH</li><li>Demonstrate knowledge of a busy working kitchen and banqueting operation</li></ul><p>Must have enthusiasm and passion for food</p><p>Must be punctual and reliable</p><p>Be self-motivated</p>

<h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">About the Role</h3> <p style="margin:0 0 12px; **********<strong>;">Le Meridien is seeking a <strong style="font-weight:700;">Chef de Partie - Hot</strong> to join its culinary team. This full-time position involves preparing and cooking a variety of hot food items according to established recipes and quality standards. The role requires 2-5 years of relevant experience in a kitchen environment.</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 to ensure proper cooking.</li> <li style="margin:0 0 6px;">Manage freezer storage, including thawing food items in the refrigerator.</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 assistance needed 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 standards, and food preparation checklists.</li> <li style="margin:0 0 6px;">Assist management with hiring, training, scheduling, evaluating, counseling, disciplining, and motivating employees.</li> <li style="margin:0 0 6px;">Serve as a role model for other team members.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Operational and Safety 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;">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 uniform and personal appearance are clean and professional.</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;">Teamwork and Guest 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;">Anticipate and address guests’ service needs effectively.</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.</li> <li style="margin:0 0 6px;">Support the team in achieving common goals and respond appropriately to employee concerns.</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;">Qualifications and 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;"><strong style="font-weight:700;">Experience:</strong> 2-5 years of experience in a culinary role.</li> <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;">Supervisory Experience:</strong> No supervisory experience is required for this role.</li> <li style="margin:0 0 6px;"><strong style="font-weight:700;">Physical Demands:</strong> Ability to stand, sit, or walk for extended periods; reach overhead and below the knees, including bending, twisting, pulling, and stooping; and move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Additional Duties</h3> <p style="margin:0 0 12px; </strong>**********;">The Chef de Partie will perform other reasonable job duties as requested by Supervisors to support kitchen operations and overall service delivery.</p>

<h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">About The Ritz-Carlton</h3> <p style="margin:0 0 12px; **********<strong>;">The Ritz-Carlton operates over 100 award-winning properties globally, focusing on delivering exceptional guest experiences. The company attracts hospitality professionals who are empowered to be creative, thoughtful, and compassionate, setting a standard for luxury service. The Ritz-Carlton is part of the Marriott International portfolio of brands.</p> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">The Commis Role</h3> <p style="margin:0 0 12px; </strong>**********;">The Commis is responsible for preparing ingredients and cooking food items according to established recipes and quality standards. This full-time position requires 0-1 years of experience and involves maintaining a clean and organized workstation while adhering to all safety and security policies.</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, peel, weigh, measure, and mix fresh fruits and vegetables.</li> <li style="margin:0 0 6px;">Prepare and cook food according to recipes, quality standards, presentation standards, 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 kitchen equipment such as ovens, stoves, grills, microwaves, and fryers.</li> <li style="margin:0 0 6px;">Test foods to ensure they are cooked sufficiently and monitor food quality during preparation.</li> <li style="margin:0 0 6px;">Set up and break down the workstation, serving food in proper portions and 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;">Check and ensure the correctness of appliance and food temperatures.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Operational and Safety 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;">Follow all company and 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 uniform and personal appearance are clean and professional.</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;">Teamwork and Professionalism</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;">Communicate with colleagues using clear and professional language.</li> <li style="margin:0 0 6px;">Develop and maintain positive working relationships with others, supporting the team to achieve 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, upholding The Ritz-Carlton's "Gold Standards."</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> <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 the Role</h3> <p style="margin:0 0 12px; ************;">St. Regis is seeking a <strong style="font-weight:700;">Commi 1</strong> to join their team in Riyadh. This full-time position is open to Saudi nationals only and requires 2-5 years of related work experience. The role focuses on food preparation, quality assurance, and maintaining kitchen 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;">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;">Manage food thawing processes from freezer storage to refrigeration.</li> <li style="margin:0 0 6px;">Ensure proper portioning, arrangement, and garnishing of food items.</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 assistance needs during busy periods and inform the Chef of excess food 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 according to established recipes, quality standards, presentation guidelines, and 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.</li> <li style="margin:0 0 6px;">Serve as a role model for colleagues.</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 personal appearance and uniform are clean and professional.</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 with others using clear and professional language.</li> <li style="margin:0 0 6px;">Develop and maintain positive working relationships with colleagues.</li> <li style="margin:0 0 6px;">Support the team in achieving common goals and respond appropriately to employee concerns.</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 and 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;">Ability to stand, sit, or walk for extended periods.</li> <li style="margin:0 0 6px;">Capable of reaching 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;">Education: Technical, Trade, or Vocational School Degree.</li> <li style="margin:0 0 6px;">Related Work Experience: At least 3 years of related work experience.</li> <li style="margin:0 0 6px;">Supervisory Experience: No supervisory experience is required for this role.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Additional Duties</h3> <p style="margin:0 0 12px; ************;">The Commi 1 will perform other reasonable job duties as requested by Supervisors, contributing to the overall efficiency and quality of kitchen operations.</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 its team in Riyadh. This full-time, entry-level management position focuses on achieving daily kitchen objectives, assisting in staff leadership, and personally contributing to all kitchen operations, including food production, purchasing, and sanitation. The role is crucial for 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.</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 based on 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;">Ensure employees maintain clean and sanitary work areas.</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.</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 needs, and financial objectives.</li> <li style="margin:0 0 6px;">Participate in the employee performance appraisal process and provide feedback.</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 as appropriate and monitor employee progress.</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 consistently.</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;">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> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Customer 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.</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; ************;">Candidates should possess <strong style="font-weight:700;">2-5 years of relevant experience</strong> in a culinary role. The ability to perform all duties of culinary and related kitchen area employees during high-demand times is essential. This full-time position requires a commitment to maintaining high culinary standards and contributing to a positive team environment.</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. This full-time position is an entry-level management role focused on achieving daily kitchen objectives. The Sous Chef Junior will assist in leading kitchen staff while actively participating in all aspects of kitchen operations, including food production, purchasing, and maintaining sanitation 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;">Maintain food handling and sanitation standards in accordance with established guidelines.</li> <li style="margin:0 0 6px;">Oversee the production and preparation of culinary items, ensuring quality and consistency.</li> <li style="margin:0 0 6px;">Lead shifts, personally preparing food items and executing requests based on required 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;">Ensure employees maintain clean and sanitary work areas.</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 completion of assigned duties.</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 needs, and financial objectives.</li> <li style="margin:0 0 6px;">Participate in the employee performance appraisal process and provide feedback.</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 as appropriate and monitor employee progress.</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;">Contribute to ensuring guest and employee satisfaction while adhering to the operating budget.</li> <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 the development of 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 according to 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</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, 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;">Qualifications and Experience</h3> <p style="margin:0 0 12px; ************;">Candidates should possess 2-5 years of relevant experience in a culinary environment. The role requires strong organizational skills and the ability to manage daily kitchen operations effectively.</p>

<h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">About the Role</h3> <p style="margin:0 0 12px; ************;">Majid Al Futtaim is seeking a <strong style="font-weight:700;">Commercial Manager - Fresh Food</strong> to lead the commercial strategy across various fresh food categories. This full-time position is based in Riyadh and focuses on driving sales growth, profitability, and product quality within the fresh food sector. The role requires 5-10 years of experience.</p> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Role Purpose and Scope</h3> <p style="margin:0 0 12px; ************;">The Commercial Manager will oversee the commercial strategy for Fresh Food categories, including Produce, Bakery, Delicatessen, Meat, Poultry, Seafood, and Dairy. This involves ensuring freshness, availability, and a positive customer experience across all stores, while also managing supplier partnerships and category innovation.</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;">Develop and execute the commercial strategy for Fresh Food categories to achieve sales, margin, and growth objectives.</li> <li style="margin:0 0 6px;">Manage category assortment, pricing, promotions, and seasonal plans to meet customer demand and business targets.</li> <li style="margin:0 0 6px;">Build and maintain strong relationships with local and international suppliers to secure high-quality products and competitive commercial terms.</li> <li style="margin:0 0 6px;">Lead supplier negotiations, annual agreements, investment plans, and promotional funding initiatives.</li> <li style="margin:0 0 6px;">Monitor category performance, including sales, gross margin, waste, shrinkage, stock availability, and inventory turnover.</li> <li style="margin:0 0 6px;">Ensure Fresh Food products meet quality, food safety, and regulatory standards while maintaining freshness levels.</li> <li style="margin:0 0 6px;">Collaborate with Supply Chain, Operations, Quality, and Store teams to optimize product availability and operational execution.</li> <li style="margin:0 0 6px;">Analyze market trends, consumer behavior, and competitor activities to identify opportunities for category growth and innovation.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Experience Required</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;">Candidates should possess 5-10 years of relevant experience in commercial management, particularly within fresh food categories.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Work Environment and Location</h3> <p style="margin:0 0 12px; ************;">This is a full-time position located in Riyadh. The role involves working within a dynamic retail environment, collaborating with various internal teams and external suppliers to achieve commercial objectives.</p> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Application Information</h3> <p style="margin:0 0 12px; ************;">Salary details for this position will be discussed during the interview process.</p>

<h3 >About Bilafya</h3> <p >Bilafya is a food services and catering company based in Saudi Arabia, specializing in scalable, high-quality meal solutions for businesses, institutions, and events. Operating from a purpose-built facility in Jeddah, the company combines culinary expertise with strong operational systems to support consistent, high-volume food production. Bilafya is committed to elevating catering standards across the Kingdom, serving diverse client needs with reliability and care. The company provides meals for all workforce levels, from frontline teams to executive leadership, with the same focus on quality and service.</p> <h3 >The Role of Kitchen Operations Supervisor</h3> <p >Bilafya is seeking a <strong >Kitchen Operations Supervisor</strong> for a full-time, on-site role based in Jeddah, Makkah. This position is responsible for overseeing daily kitchen activities to ensure safe, efficient, and high-quality food production within a large-scale catering environment.</p> <h3 >Key Responsibilities</h3> <ul > <li >Supervise kitchen staff, assign tasks, and monitor performance to maintain standards for hygiene, portion control, and presentation.</li> <li >Coordinate production schedules, manage inventory and ordering, and support cost control by reducing waste and optimizing ingredient use.</li> <li >Ensure compliance with food safety regulations, internal policies, and health and safety guidelines.</li> <li >Participate in training staff on procedures and best practices.</li> <li >Collaborate with catering and service teams to meet client requirements, resolve operational issues, and support continuous improvement in kitchen workflows.</li> </ul> <h3 >Qualifications and Experience</h3> <ul > <li >5-10 years of experience in kitchen operations, food production management, and supervision of culinary or catering teams.</li> <li >Strong knowledge of food safety, hygiene standards, and health and safety regulations applicable to commercial kitchens.</li> <li >Previous experience in catering, institutional food services, or large-scale kitchen environments; experience in Saudi Arabia is required.</li> <li >Relevant education or vocational training in culinary arts, hospitality management, or food service operations is preferred.</li> </ul> <h3 >Required Skills</h3> <ul > <li >Proficiency in staff scheduling, task delegation, and team leadership in a high-volume, time-sensitive environment.</li> <li >Ability to manage inventory, monitor stock levels, and coordinate with procurement to ensure timely availability of ingredients and supplies.</li> <li >Competence in workflow planning, production scheduling, and quality control to maintain consistency and efficiency.</li> <li >Effective communication skills and the ability to collaborate with cross-functional teams and client-facing staff.</li> <li >Problem-solving skills and attention to detail, with the ability to respond quickly to operational issues or last-minute changes.</li> </ul> <h3 >Work Environment</h3> <p >This is an on-site position in Jeddah, Makkah. The role requires flexibility for shifts, weekends, or peak-event periods as needed to support continuous kitchen operations.</p>

<p>On Behalf of Our Clint, we are hiring HSEQ Specialists to support F&amp;B operations during a temporary event assignment from 15 September to 7 October . The role will ensure compliance with HSEQ, HACCP, food safety, and hygiene standards across event operations. Key Responsibilities: Monitor and ensure compliance with Health, Safety, Environment, and Quality (HSEQ) standards across F&amp;B operations. Conduct regular inspections of food preparation, storage, and service areas. Ensure compliance with HACCP, food safety standards, and local health regulations . Identify potential health and safety risks and recommend appropriate corrective actions. Monitor hygiene, food handling, temperature control, and sanitation practices. Support incident reporting, investigations, and follow-up on corrective actions. Conduct HSEQ briefings and provide guidance to F&amp;B teams on safe working practices. Maintain accurate HSEQ inspection records, checklists, and reports. Work closely with F&amp;B management and event teams to ensure a safe and compliant environment.</p><p><strong>Desired Candidate Profile</strong></p><p>Minimum 3 years of experience in HSEQ, Food Safety, or a similar role, preferably within F&amp;B, hospitality, stadiums, or high-volume events . Strong knowledge of HACCP and food safety regulations . Relevant HSEQ/Food Safety certification is preferred. Strong inspection, reporting, and problem-solving skills. Excellent communication and teamwork abilities. Ability to work effectively in a fast-paced event environment . Flexibility to work evenings, weekends, and public holidays according to the event schedule.</p>

<h3 >About Bilafya</h3> <p >Bilafya is a food services and catering company based in Saudi Arabia, specializing in scalable, high-quality meal solutions for businesses, institutions, and events. Operating from a purpose-built facility in Jeddah, the company combines culinary expertise with strong operational systems to support consistent, high-volume food production. Bilafya is committed to elevating catering standards across the Kingdom, serving diverse client needs with reliability and care. The company provides meals for all workforce levels, from frontline teams to executive leadership, with the same focus on quality and service.</p> <h3 >The Role of Kitchen Operations Supervisor</h3> <p >Bilafya is seeking a <strong >Kitchen Operations Supervisor</strong> for a full-time, on-site role based in Jeddah, Makkah. This position is responsible for overseeing daily kitchen activities to ensure safe, efficient, and high-quality food production within a large-scale catering environment.</p> <h3 >Key Responsibilities</h3> <ul > <li >Supervise kitchen staff, assign tasks, and monitor performance to maintain standards for hygiene, portion control, and presentation.</li> <li >Coordinate production schedules, manage inventory and ordering, and support cost control by reducing waste and optimizing ingredient use.</li> <li >Ensure compliance with food safety regulations, internal policies, and health and safety guidelines.</li> <li >Participate in training staff on procedures and best practices.</li> <li >Collaborate with catering and service teams to meet client requirements, resolve operational issues, and support continuous improvement in kitchen workflows.</li> </ul> <h3 >Qualifications and Experience</h3> <ul > <li >5-10 years of experience in kitchen operations, food production management, and supervision of culinary or catering teams.</li> <li >Strong knowledge of food safety, hygiene standards, and health and safety regulations applicable to commercial kitchens.</li> <li >Previous experience in catering, institutional food services, or large-scale kitchen environments; experience in Saudi Arabia is required.</li> <li >Relevant education or vocational training in culinary arts, hospitality management, or food service operations is preferred.</li> </ul> <h3 >Required Skills</h3> <ul > <li >Proficiency in staff scheduling, task delegation, and team leadership in a high-volume, time-sensitive environment.</li> <li >Ability to manage inventory, monitor stock levels, and coordinate with procurement to ensure timely availability of ingredients and supplies.</li> <li >Competence in workflow planning, production scheduling, and quality control to maintain consistency and efficiency.</li> <li >Effective communication skills and the ability to collaborate with cross-functional teams and client-facing staff.</li> <li >Problem-solving skills and attention to detail, with the ability to respond quickly to operational issues or last-minute changes.</li> </ul> <h3 >Work Environment</h3> <p >This is an on-site position in Jeddah, Makkah. The role requires flexibility for shifts, weekends, or peak-event periods as needed to support continuous kitchen operations.</p>

<p>At SLS The Red Sea, we don t just serve meals we create unforgettable dining experiences. As a Waiter/Waitress (Saudi National) , you will play a key role in delivering exceptional food and beverage service by providing personalized, attentive, and seamless experiences that reflect the bold, elevated, and vibrant spirit of SLS. More than serving guests, you will create meaningful connections and ensure every dining experience is memorable and exceeds expectations. Working closely with the F&amp;B team, you will support the smooth day-to-day operation of the outlet by maintaining exceptional service standards, ensuring efficient service delivery, and complying with SLS standards, hygiene requirements, and local regulations.</p><p>Key Responsibilities</p><ul><li>Deliver exceptional food and beverage service in accordance with SLS standards, service standards and procedures, and guest expectations.</li><li>Create memorable guest experiences by providing personalized, attentive, and professional service throughout the dining journey.</li><li>Maintain comprehensive knowledge of menus, ingredients, allergens, and preparation methods to confidently assist guests and provide recommendations.</li><li>Accurately process guest orders and payments using the POS system while ensuring efficient and error-free service.</li><li>Maintain a clean, organized, and welcoming dining environment, ensuring service stations and equipment are prepared for operation.</li><li>Monitor food and beverage quality, communicating any concerns promptly to the Supervisor or kitchen team.</li><li>Apply effective upselling techniques to enhance the guest experience and maximize revenue opportunities.</li><li>Support inventory control, equipment maintenance, and the proper storage of service equipment and operational supplies.</li><li>Collaborate with the kitchen, bar, and wider F&amp;B team to ensure seamless service delivery and guest satisfaction.</li><li>Follow all health, safety, hygiene, food handling, and company service standards while contributing to a positive and high-performing team environment.</li><li>Support special events, promotional activities, and continuous service improvements that enhance the SLS The Red Sea dining experience.</li></ul><p><strong>Desired Candidate Profile</strong></p><p>Minimum of 1 2 years experience as a Waiter/Server, preferably within a luxury hotel, resort, or upscale hospitality environment. High school diploma or equivalent; a hospitality qualification or food and beverage training is an advantage. Strong knowledge of food and beverage service, dining etiquette, and guest service standards. Familiarity with POS systems and the ability to process guest orders and payments accurately. Professional, friendly, and guest-focused personality with excellent communication and interpersonal skills. Fluent in English required. Strong attention to detail, ability to multitask, and perform effectively in a fast-paced hospitality environment. Physically capable of standing for extended periods and carrying trays or service equipment as required.</p>

<p>JOB SUMMARY Assists the Sous Chef in ensuring the quality, consistency and production of areas of responsibility in kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. 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><p>Ensuring Culinary Standards and Responsibilities are Met</p><p>Supervises the preparation and production of all hot or cold food items for buffet and a la carte menu to ensure that they are in compliance with the prescribed recipes and specifications. Supervises 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 food operation (e.g., restaurant, banquet, pastry shop). Communications production needs to key personnel. Produces production prep list. Assists in developing daily and seasonal menu items. Ensures compliance with all applicable laws and regulations (e.g., HACCP, OSHA, ASI and Health Department). Assists in estimating 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><p>Leading Kitchen 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. Leads shift teams while personally preparing food items and executing requests based on required specifications. Supervises and manages restaurant kitchen employees. 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. Assumes duties of the Sous Chef in his/her absence. Assists Chef in daily line up and conducts in his/her absence.</p><p>Establishing and Maintaining Kitchen Goals</p><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><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. 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><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. 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><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>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>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><p>Ensuring Culinary Standards and Responsibilities are Met for Restaurant 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><p>Leading Kitchen Team 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><p>Establishing and Maintaining Restaurant Kitchen Goals 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><p>Ensuring Exceptional Customer Service 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><p>Managing and Conducting Human Resource Activities 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><p>Additional Responsibilities 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>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><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><p>Ensuring Culinary Standards and Responsibilities are Met for Restaurant</p><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><p>Leading Kitchen 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. 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><p>Establishing and Maintaining Restaurant Kitchen Goals</p><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><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. 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><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. 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><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></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></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><p></p></section>

Company Description Mathaqat Foods Company operates across quick service restaurants, catering, and fine dining concepts, offering guests a range of high-end culinary experiences. Guided by the belief that food is a unified culture and language, the company focuses on guest satisfaction, retention, and sustainable growth while introducing innovative and profitable concepts in a fast-evolving market. Mathaqat is committed to setting and maintaining high standards of service quality and protecting its strong reputation among guests, partners, and the wider community. While honoring culinary traditions, the company embraces modern trends to remain attractive and relevant. Its portfolio includes brands such as Lucas Pastaria, Jar Wared, Al Mokhayyam, Zafi, Qaf Catering Services, and Sports Hub.<br>Role Description The Head Chef – Lebanese Cuisine is a full-time, on-site role based in Al Khobar. The role involves planning and executing authentic Lebanese menus, overseeing food preparation and presentation, and ensuring consistent quality across all dishes. The Head Chef leads and trains kitchen staff, manages daily kitchen operations, and enforces food safety and hygiene standards. Responsibilities include inventory control, coordination with procurement for fresh ingredients, and cost management to maintain profitability. The Head Chef collaborates with management to develop seasonal menus, support catering and special events, and uphold Mathaqat’s standards of service and guest experience.<br>Qualifications<br> Strong expertise in Lebanese cuisine, including traditional recipes, ingredients, and contemporary adaptations. Proven experience in kitchen leadership, team supervision, and staff training in a high-volume or fine dining environment. Proficiency in menu planning, food costing, and portion control to balance quality and profitability. Solid knowledge of food safety, hygiene regulations, and best practices in commercial kitchens. Ability to maintain high culinary standards under pressure and manage multiple orders simultaneously. Excellent communication and collaboration skills to work effectively with front-of-house, management, and suppliers. Experience in catering operations and banquet or event menu execution is highly desirable. Diploma or degree in Culinary Arts or a related field preferred; equivalent professional experience considered. Flexibility to work shifts, weekends, and holidays as required by restaurant and catering operations. Prior experience in the Gulf region or multicultural environments is a plus.