Food industries engineer Jobs

<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.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>Who we are</span><p><span>As the world’s first and most global luxury hotel brand, InterContinental Hotels &amp; Resorts has helped shape international travel since the 1940s. We combine international expertise with local cultural insight to create sophisticated and inspiring experiences for guests seeking a richer perspective on the world.</span></p><br><p><span>We take great pride in representing the InterContinental® brand and welcome colleagues who share our passion for travel, culture, and diversity. If you are ready to embrace a wider world of experiences and opportunities, we would be delighted to welcome you to the world’s most international luxury hotel brand.</span></p><br><span>A little taste of your day-to-day</span><p><span>As Hygiene Officer, you will support the hotel in maintaining the highest standards of hygiene, sanitation, and food safety. Working closely with Culinary, Food and Beverage, Stewarding, Housekeeping, Engineering, Purchasing, and other operational departments, you will help protect the wellbeing of our guests and colleagues while ensuring compliance with IHG brand standards and applicable regulations.</span></p><br><p><span>Every day is different, but you’ll mostly be:</span></p><br><ul><li><span>Monitoring hygiene, sanitation, and food-safety standards across the hotel.</span></li><li><span>Conducting routine inspections of kitchens, receiving areas, food-storage areas, restaurants, bars, colleague facilities, equipment, and operational workspaces.</span></li><li><span>Identifying hygiene risks and non-compliance, documenting findings, and following up on corrective actions.</span></li><li><span>Monitoring cleaning schedules, sanitation programmes, pest-control activities, and hygiene checklists.</span></li><li><span>Supporting the implementation and maintenance of the hotel’s HACCP and food-safety management systems.</span></li><li><span>Ensuring compliance with IHG brand standards, local health regulations, HACCP requirements, and other applicable food-safety standards.</span></li><li><span>Conducting hygiene, food-safety, allergen-awareness, and personal-hygiene training for colleagues.</span></li><li><span>Maintaining accurate records of hygiene inspections, temperature checks, cleaning logs, pest-control reports, training, incidents, and corrective actions.</span></li><li><span>Monitoring food receiving, storage, preparation, production, service, waste handling, and disposal practices.</span></li><li><span>Coordinating food, water, ice, and surface sampling with approved laboratories when required.</span></li><li><span>Checking that cleaning chemicals, equipment, and personal protective equipment are correctly labelled, stored, maintained, and available.</span></li><li><span>Supporting investigations into hygiene-related incidents, food-safety concerns, suspected contamination, and guest complaints.</span></li><li><span>Assisting during internal and external audits, government inspections, and certification processes.</span></li><li><span>Preparing regular hygiene and food-safety reports and escalating significant risks to the relevant department leaders.</span></li><li><span>Promoting a strong culture of hygiene, accountability, and continuous improvement throughout the hotel.</span></li></ul><span>What we need from you</span><ul><li><span>Diploma or Bachelor’s degree in Food Science, Environmental Health, Microbiology, Public Health, Hospitality, or a related discipline.</span></li><li><span>Food Safety, HACCP, ISO 22000, or occupational health and safety certification would be an advantage.</span></li><li><span>Minimum two years of relevant experience in hygiene, sanitation, food safety, or quality control, preferably within a hotel, resort, restaurant, healthcare, or food-production environment.</span></li><li><span>Good knowledge of HACCP principles, food-safety controls, sanitation procedures, cleaning chemicals, pest control, and personal-hygiene standards.</span></li><li><span>Understanding of food allergens, cross-contamination risks, temperature controls, and safe food-storage practices.</span></li><li><span>Strong observation, inspection, documentation, and reporting skills.</span></li><li><span>Good communication and training skills, with the confidence to address non-compliance professionally and diplomatically.</span></li><li><span>High attention to detail and the ability to follow up consistently on corrective actions.</span></li><li><span>Good command of written and spoken English. Arabic language skills would be an advantage.</span></li><li><span>Proficiency in Microsoft Office and maintaining digital and manual records.</span></li><li><span>Flexibility to work across kitchens, production areas, receiving areas, and other hotel operations as required.</span></li><li><span>Ability to work around cleaning chemicals, noise, and temperature variations while wearing the required personal protective equipment.</span></li></ul><span>What you can expect from us</span><p><span>We give our people everything they need to succeed. From a competitive salary that rewards your hard work to a wide range of benefits designed to help you live your best work life.</span></p><br><p><span>We welcome everyone and create inclusive teams where we celebrate differences and encourage colleagues to bring their whole selves to work. IHG Hotels &amp; Resorts provides a culture of trust, support, and acceptance, with room to belong, grow, and make a difference.</span></p><br><p><span>Don’t quite meet every single requirement, but still believe you’d be a great fit for the job? We’ll never know unless you hit the “Apply” button. Start your journey with us today.</span></p><br><br> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> No experience required </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>Welcome to <strong>SLS The Red Sea</strong>, where bold creativity and unapologetic luxury come to life.</p><br><p>Part of Ennismore’s globally celebrated lifestyle portfolio, SLS Hotels are known for redefining hospitality through striking design, elevated service, and magnetic social energy. Now open on the Red Sea coast, SLS The Red Sea stands as one of Saudi Arabia’s most exciting lifestyle destinations.</p><br><p>The resort features 150 impeccably designed keys, five dynamic Food &amp; Beverage venues, and a luxurious spa sanctuary, offering guests a seamless blend of indulgence, entertainment, and escape. From vibrant dining experiences to moments of pure relaxation, every detail is crafted to surprise, inspire, and connect.</p><br><p>More than a hotel, SLS The Red Sea is a living stage—a place where creativity thrives, individuality is celebrated, and bold ideas are encouraged. As the journey continues beyond opening, we are building a passionate team to shape the future of this iconic destination. If you’re driven by excellence, energized by lifestyle hospitality, and ready to be part of something extraordinary, this is where your story continues.</p><br><br>Job Description<br><br><p>At SLS The Red Sea, every dining experience is an opportunity to inspire, surprise, and delight. As a <strong>Commis I – Lobby Lounge</strong>, you will play an important role in supporting the culinary team in delivering exceptional food experiences that reflect the creativity, quality, and distinctive character of SLS.</p><br><p>Working closely with the Chef de Partie and the wider culinary team, you will support daily food preparation and service within the Lobby Lounge, ensuring that ingredients are handled with care and dishes are prepared and presented to the highest standards.</p><br><p>From daily mise en place and food preparation to supporting service and maintaining a clean and organized workstation, your contribution will help create memorable dining experiences while ensuring consistency, efficiency, and adherence to the highest standards of food safety and hygiene.</p><br><p>Key Responsibilities</p><br><ul><li>Prepare and assist in the execution of high-quality dishes in accordance with established recipes, culinary standards, and instructions from senior chefs.</li><li>Complete daily mise en place and ensure the assigned workstation is fully prepared, organized, clean, and adequately stocked throughout service.</li><li>Assist with the preparation, handling, and portioning of ingredients to ensure freshness, quality, and consistency.</li><li>Support the Chef de Partie and Demi Chef de Partie during service to ensure timely, efficient, and consistent execution.</li><li>Follow established recipes, preparation methods, portion control guidelines, and presentation standards to maintain consistency across all dishes.</li><li>Handle, store, label, and rotate food products correctly in accordance with food safety and quality standards.</li><li>Maintain high standards of hygiene, cleanliness, and personal grooming, ensuring compliance with HACCP and applicable health and safety regulations.</li><li>Use kitchen equipment safely and responsibly, reporting any faults, damage, or maintenance requirements promptly to the appropriate senior chef.</li><li>Support initiatives to minimize food waste through proper preparation, storage, portion control, and efficient use of ingredients.</li><li>Participate in cleaning schedules and ensure workstations, equipment, utensils, and kitchen areas are maintained to the required standards.</li><li>Actively participate in training and development opportunities to enhance culinary skills, product knowledge, and kitchen practices.</li><li>Work collaboratively with the culinary team, demonstrating professionalism, a positive attitude, attention to detail, and a genuine willingness to learn while contributing to an exceptional Lobby Lounge dining experience.</li></ul><br>Qualifications<br><br><ul><li>A Certificate or Diploma in Culinary Arts from a recognized culinary institution is preferred.</li><li>Minimum of 1–2 years of relevant kitchen experience, ideally within a 4- or 5-star hotel or upscale dining environment.</li><li>Basic knowledge of food preparation techniques, kitchen equipment, and daily culinary operations.</li><li>Good understanding of food safety, hygiene practices, and HACCP standards.</li><li>Ability to follow instructions, work efficiently under pressure, and maintain consistency in a fast-paced kitchen environment.</li><li>Strong commitment to continuous learning, professional development, and delivering memorable dining experiences</li></ul> </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_Nationality"> <b>Nationality</b> </div> <div class="col is-9 p5" data-automation-id="data_Nationality"> Saudi Arabia </div> </div> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Functions as the strategic business leader of the property’s food and beverage/culinary operation, including Restaurants/Bars, Room Service and Banquets/Catering, where applicable. Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures the food and beverage/culinary operation meets the brand’s target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department. Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer and property employees and provides a return on investment.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area.<br>OR<br>• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in the food and beverage, culinary, event management, or related professional area.<br>Skills and Knowledge<br>• <br>Customer and Personal Service<br>- Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.<br>• <br>Management of Financial Resources<br>- Determining how money will be spent to get the work done, and accounting for these expenditures.<br>• <br>Administration and Management -<br>Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.<br>• <br>Applied Business Knowledge<br>- Understanding market dynamics, enterprise level objectives and important aspects of the company’s business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results.<br>• <br>Management of Material Resources<br>- Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.<br>CORE WORK ACTIVITIES<br>Developing and Maintaining Food and Beverage/Culinary Goals<br>• Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.<br>• Reviews financial reports and statements to determine how Food and Beverage is performing against budget.<br>• Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy.<br>• Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department’s financial performance.<br>• Establishes challenging, realistic and obtainable goals to guide operation and performance.<br>• Strives to improve service performance.<br>Developing and Maintaining Budgets<br>• Develops and manages Food and Beverage budget.<br>• Monitors the department’s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.<br>• Ensures cash control and liquor control policies are in place in food &amp; beverage areas and followed by all related employees.<br>• Focuses on maintaining profit margins without compromising guest or employee satisfaction.<br>Leading Food and Beverage/Culinary Team<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.<br>• Serves as a role model to demonstrate appropriate behaviors.<br>• Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.<br>• Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change.<br>• Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team).<br>• Establishes and maintains open, collaborative relationships with direct reports and entire food &amp; beverage team. Ensures direct reports do the same for their team.<br>• Develops a food and beverage operating strategy that is aligned with the brand’s business strategy and leads its execution.<br>• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.<br>• Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market.<br>Ensuring Exceptional Customer Service<br>• Provides services that are above and beyond for customer satisfaction and retention.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Reviews findings from comment cards and guest satisfaction results with F&amp; B team and ensures appropriate corrective action is taken.<br>• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.<br>• Empowers employees to provide excellent guest service.<br>• Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction.<br>• Shares plans to take corrective action based on comment cards and guest satisfaction results with property leadership.<br>Managing and Conducting Human Resource Activities<br>• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.<br>• Coaches and supports food &amp; beverage leadership team to effectively manage wages, food &amp; beverage cost and controllable expenses (e.g., restaurant supplies, uniforms, etc.).<br>• Hires food &amp; beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.<br>• Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.<br>• Ensures that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns.<br>• Brings issues to the attention of Human Resources as necessary.<br>• Ensures employees are treated fairly and equitably.<br>• Coaches team by providing specific feedback to improve performance.<br>Additional Responsibilities<br>• Informs and/or update the executives, the peers and the subordinates on relevant information in a timely manner.<br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluating results to choose the best solution and solve problems.<br>• Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.<br>• Order and purchase equipment and supplies.<br>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.<br>At Le Méridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savour the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savour the good life. We’re looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le Méridien. In joining Le Méridien, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> 1+ 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>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Functions as the strategic business leader of the property’s food and beverage/culinary operation, including Restaurants/Bars, Room Service and Banquets/Catering, where applicable. Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures the food and beverage/culinary operation meets the brand’s target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department. Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer and property employees and provides a return on investment.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area.<br>OR<br>• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in the food and beverage, culinary, event management, or related professional area.<br>Skills and Knowledge<br>• <br>Customer and Personal Service<br>- Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.<br>• <br>Management of Financial Resources<br>- Determining how money will be spent to get the work done, and accounting for these expenditures.<br>• <br>Administration and Management -<br>Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.<br>• <br>Applied Business Knowledge<br>- Understanding market dynamics, enterprise level objectives and important aspects of the company’s business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results.<br>• <br>Management of Material Resources<br>- Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.<br>CORE WORK ACTIVITIES<br>Developing and Maintaining Food and Beverage/Culinary Goals<br>• Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.<br>• Reviews financial reports and statements to determine how Food and Beverage is performing against budget.<br>• Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy.<br>• Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department’s financial performance.<br>• Establishes challenging, realistic and obtainable goals to guide operation and performance.<br>• Strives to improve service performance.<br>Developing and Maintaining Budgets<br>• Develops and manages Food and Beverage budget.<br>• Monitors the department’s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.<br>• Ensures cash control and liquor control policies are in place in food &amp; beverage areas and followed by all related employees.<br>• Focuses on maintaining profit margins without compromising guest or employee satisfaction.<br>Leading Food and Beverage/Culinary Team<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.<br>• Serves as a role model to demonstrate appropriate behaviors.<br>• Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.<br>• Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change.<br>• Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team).<br>• Establishes and maintains open, collaborative relationships with direct reports and entire food &amp; beverage team. Ensures direct reports do the same for their team.<br>• Develops a food and beverage operating strategy that is aligned with the brand’s business strategy and leads its execution.<br>• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.<br>• Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market.<br>Ensuring Exceptional Customer Service<br>• Provides services that are above and beyond for customer satisfaction and retention.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Reviews findings from comment cards and guest satisfaction results with F&amp; B team and ensures appropriate corrective action is taken.<br>• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.<br>• Empowers employees to provide excellent guest service.<br>• Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction.<br>• Shares plans to take corrective action based on comment cards and guest satisfaction results with property leadership.<br>Managing and Conducting Human Resource Activities<br>• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.<br>• Coaches and supports food &amp; beverage leadership team to effectively manage wages, food &amp; beverage cost and controllable expenses (e.g., restaurant supplies, uniforms, etc.).<br>• Hires food &amp; beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.<br>• Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.<br>• Ensures that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns.<br>• Brings issues to the attention of Human Resources as necessary.<br>• Ensures employees are treated fairly and equitably.<br>• Coaches team by providing specific feedback to improve performance.<br>Additional Responsibilities<br>• Informs and/or update the executives, the peers and the subordinates on relevant information in a timely manner.<br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluating results to choose the best solution and solve problems.<br>• Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.<br>• Order and purchase equipment and supplies.<br>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.<br>At Le Méridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savour the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savour the good life. We’re looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le Méridien. In joining Le Méridien, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> 1+ 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>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Functions as the strategic business leader of the property’s food and beverage/culinary operation, including Restaurants/Bars, Room Service and Banquets/Catering, where applicable. Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures the food and beverage/culinary operation meets the brand’s target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department. Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer and property employees and provides a return on investment.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area.<br>OR<br>• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in the food and beverage, culinary, event management, or related professional area.<br>Skills and Knowledge<br>• <br>Customer and Personal Service<br>- Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.<br>• <br>Management of Financial Resources<br>- Determining how money will be spent to get the work done, and accounting for these expenditures.<br>• <br>Administration and Management -<br>Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.<br>• <br>Applied Business Knowledge<br>- Understanding market dynamics, enterprise level objectives and important aspects of the company’s business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results.<br>• <br>Management of Material Resources<br>- Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.<br>CORE WORK ACTIVITIES<br>Developing and Maintaining Food and Beverage/Culinary Goals<br>• Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.<br>• Reviews financial reports and statements to determine how Food and Beverage is performing against budget.<br>• Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy.<br>• Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department’s financial performance.<br>• Establishes challenging, realistic and obtainable goals to guide operation and performance.<br>• Strives to improve service performance.<br>Developing and Maintaining Budgets<br>• Develops and manages Food and Beverage budget.<br>• Monitors the department’s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.<br>• Ensures cash control and liquor control policies are in place in food &amp; beverage areas and followed by all related employees.<br>• Focuses on maintaining profit margins without compromising guest or employee satisfaction.<br>Leading Food and Beverage/Culinary Team<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.<br>• Serves as a role model to demonstrate appropriate behaviors.<br>• Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.<br>• Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change.<br>• Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team).<br>• Establishes and maintains open, collaborative relationships with direct reports and entire food &amp; beverage team. Ensures direct reports do the same for their team.<br>• Develops a food and beverage operating strategy that is aligned with the brand’s business strategy and leads its execution.<br>• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.<br>• Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market.<br>Ensuring Exceptional Customer Service<br>• Provides services that are above and beyond for customer satisfaction and retention.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Reviews findings from comment cards and guest satisfaction results with F&amp; B team and ensures appropriate corrective action is taken.<br>• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.<br>• Empowers employees to provide excellent guest service.<br>• Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction.<br>• Shares plans to take corrective action based on comment cards and guest satisfaction results with property leadership.<br>Managing and Conducting Human Resource Activities<br>• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.<br>• Coaches and supports food &amp; beverage leadership team to effectively manage wages, food &amp; beverage cost and controllable expenses (e.g., restaurant supplies, uniforms, etc.).<br>• Hires food &amp; beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.<br>• Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.<br>• Ensures that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns.<br>• Brings issues to the attention of Human Resources as necessary.<br>• Ensures employees are treated fairly and equitably.<br>• Coaches team by providing specific feedback to improve performance.<br>Additional Responsibilities<br>• Informs and/or update the executives, the peers and the subordinates on relevant information in a timely manner.<br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluating results to choose the best solution and solve problems.<br>• Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.<br>• Order and purchase equipment and supplies.<br>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.<br>At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand’s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​team, and&nbsp;become&nbsp;the best version of you.</span> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> 1+ 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>

<div> <p> <strong>JOB SUMMARY</strong> </p> <p> </p> <p>Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).</p> <p> </p> <p> <strong>CANDIDATE PROFILE</strong> </p> <p> </p> <p> <strong>Education and Experience</strong> </p> <p> High school diploma or GED; 6 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; 4 years experience in the culinary, food and beverage, or related professional area.</p> <p> </p> <p> <strong>CORE WORK ACTIVITIES</strong> </p> <p> </p> <p> <strong>Leading Kitchen Operations for Property</strong> </p> <p> Leads kitchen management team.</p> <p> Provides direction for all day-to-day operations.</p> <p> Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.</p> <p> Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</p> <p> Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</p> <p> Encourages and builds mutual trust, respect, and cooperation among team members.</p> <p> Serving as a role model to demonstrate appropriate behaviors.</p> <p> Ensures property policies are administered fairly and consistently.</p> <p> Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</p> <p> Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</p> <p> Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.</p> <p> Supervises and coordinates activities of cooks and workers engaged in food preparation.</p> <p> Demonstrate new cooking techniques and equipment to staff.</p> <p> </p> <p> <strong>Setting and Maintaining Goals for Culinary Function and Activities</strong> </p> <p> Develops and implements guidelines and control procedures for purchasing and receiving areas.</p> <p> Establishes goals including performance goals, budget goals, team goals, etc.</p> <p> Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.</p> <p> Manages department controllable expenses including food cost, supplies, uniforms and equipment.</p> <p> Participates in the budgeting process for areas of responsibility.</p> <p> Knows and implements the brand's safety standards.</p> <p> </p> <p> <strong>Ensuring Culinary Standards and Responsibilities are Met</strong> </p> <p> Provides direction for menu development.</p> <p> Monitors the quality of raw and cooked food products to ensure that standards are met.</p> <p> Determines how food should be presented, and create decorative food displays.</p> <p> Recognizes superior quality products, presentations and flavor.</p> <p> Ensures compliance with food handling and sanitation standards.</p> <p> Follows proper handling and right temperature of all food products.</p> <p> Ensures employees maintain required food handling and sanitation certifications.</p> <p> Maintains purchasing, receiving and food storage standards.</p> <p> Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</p> <p> </p> <p> <strong>Ensuring Exceptional Customer Service</strong> </p> <p> Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.</p> <p> Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</p> <p> Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</p> <p> Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.</p> <p> Interacts with guests to obtain feedback on product quality and service levels.</p> <p> Responds to and handles guest problems and complaints.</p> <p> Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.</p> <p> Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.</p> <p> </p> <p> <strong>Managing and Conducting Human Resource Activities</strong> </p> <p> Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</p> <p> Ensures employees are treated fairly and equitably.</p> <p> Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.</p> <p> Administers the performance appraisal process for direct report managers.</p> <p> Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.</p> <p> Observes service behaviors of employees and provides feedback to individuals and or managers.</p> <p> Manages employee progressive discipline procedures for areas of responsibility.</p> <p> Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.</p> <p> </p> <p> <strong>Additional Responsibilities </strong> </p> <p> Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</p> <p> Analyzes information and evaluating results to choose the best solution and solve problems.</p> <p> </p> </div> <div> </div> <p><br></p>

Location: Taif, KSA Employment Type: Full-Time Job Overview We’re looking for an experienced, creative, and highly organized Head Chef to lead our kitchen operations in a fast-paced trampoline park environment. This role blends culinary leadership with operational excellence, delivering high-quality food across a multi-cuisine menu that includes pasta, pizza, burgers, Arabic dishes, and more, while maintaining efficiency, consistency, and strict food safety standards. Key Responsibilities Lead and manage all kitchen operations and food preparation Design, develop, and execute a multi-cuisine menu (pasta, pizza, burgers, Arabic cuisine, etc.) Ensure consistency, quality, and presentation across all menu items Maintain full compliance with food safety, hygiene, and allergen regulations Train, supervise, and motivate kitchen staff Manage stock control, ordering, food costing, and waste reduction Maintain a clean, organized, and efficient kitchen environment Collaborate with management to support events, parties, and high-volume service periods Job Requirements Proven experience as a Head Chef or Senior Chef Experience working with multi-cuisine menus (Western & Arabic preferred) Strong knowledge of food safety, hygiene, and allergen compliance Ability to lead a kitchen team in a high-volume, fast-paced environment Flexible availability, including weekends and peak service times Relevant culinary qualifications or certifications preferred Required Skills Strong kitchen leadership and team-management skills Expertise in multi-cuisine cooking techniques Menu planning, food costing, and inventory control skills Excellent time management and ability to perform under pressure High attention to detail and commitment to quality and consistency Why Join Us? Creative freedom with a diverse, exciting menu Stable role in a lively, family-focused venue Opportunity to build and lead a skilled kitchen team

<h3><strong>About NADEC Foods and the Role</strong></h3><p>NADEC Foods is seeking an experienced <strong>Team Leader Maintenance Drinkable</strong> to oversee maintenance operations and enhance reliability across its beverage manufacturing facilities. This full-time position is based in Harad, Eastern, Saudi Arabia, focusing on ensuring optimal performance of critical production systems.</p><h3><strong>Role Context</strong></h3><p>The ideal candidate will possess a strong background in leading maintenance teams within FMCG, beverage, or dairy manufacturing environments. This role specifically requires expertise in filling and packaging equipment, as well as automation systems, to drive operational excellence and minimize downtime within the drinkable products division.</p><h3><strong>Key Responsibilities</strong></h3><ul><li>Lead and develop the maintenance team to ensure high equipment reliability and operational efficiency.</li><li>Plan and execute major overhauls and preventive maintenance activities.</li><li>Drive continuous improvement initiatives to optimize equipment performance and reduce downtime.</li><li>Coordinate maintenance activities across filling, packaging, and utility systems.</li><li>Manage maintenance resources, spare parts, and inventory to support operational requirements.</li><li>Ensure compliance with safety, GMP, and quality standards.</li><li>Collaborate with production teams to maximize line efficiency and plant performance.</li></ul><h3><strong>Qualifications and Experience</strong></h3><ul><li>A minimum of <strong>8+ years</strong> of experience in maintenance leadership, preferably within FMCG, beverage, or dairy manufacturing.</li><li>Demonstrated expertise in the maintenance of filling and packaging equipment.</li><li>Proficiency with automation systems relevant to manufacturing processes.</li><li>Proven ability to lead, mentor, and develop a technical team.</li></ul><h3><strong>Work Environment and Location</strong></h3><p>This is a full-time role based at NADEC Foods' facilities in Harad, Eastern, Saudi Arabia. The position requires a proactive approach to maintaining complex manufacturing machinery and systems within a dynamic production environment.</p><h3><strong>Application Process</strong></h3><p>Candidates who meet the specified qualifications and are prepared to contribute to a leading food and beverage company are encouraged to apply for this role. Further details regarding the application process will be provided upon inquiry.</p>

<h3 >About the Role</h3> <p >Centro Shaheen is seeking a professional <strong >Waiter / Waitress</strong> to join its team in Jeddah. This full-time position is designed for individuals with 0-1 years of experience in the food and beverage industry who are looking to advance their careers.</p> <h3 >Role Purpose</h3> <p >The primary purpose of this role is to provide professional and attentive service to guests, ensuring their restaurant visit is a memorable dining experience. The Waiter / Waitress will be instrumental in upholding the high service standards of Centro Shaheen.</p> <h3 >Key Responsibilities</h3> <ul > <li >Perform all necessary tasks to service food and beverage according to the hotel's standard performance manual.</li> <li >Greet and seat customers, providing professional, discreet, and personalized service.</li> <li >Acquire in-depth knowledge of the food and beverage menu for the assigned outlet to assist and advise guests effectively.</li> <li >Consistently monitor the quality of food and beverages being served.</li> <li >Practice good customer relations and attend to customer complaints or queries satisfactorily.</li> <li >Maintain hygiene and cleanliness standards within the outlet and ensure the upkeep of all service equipment.</li> <li >Execute all service preparations before, during, and after service, including mis-en-place and mis-en-scene.</li> <li >Ensure minimum wastage, breakage, and spoilage of resources.</li> <li >Actively utilize up-selling techniques to exceed guest expectations and contribute to revenue growth.</li> </ul> <h3 >Qualifications and Experience</h3> <p >Candidates for this position should possess 0-1 years of experience in a food and beverage service role. A foundational understanding of service protocols and guest interaction is required.</p> <h3 >Required Attributes</h3> <p >The ideal candidate will be dynamic and self-motivated, demonstrating a proactive approach to service delivery. A commitment to guest satisfaction and the ability to work effectively in a fast-paced environment are essential for this role.</p> <h3 >Work Environment</h3> <p >This full-time position is based in Jeddah, offering an opportunity to contribute to a professional hospitality team dedicated to providing high-quality dining experiences.</p>

<strong>Additional Information<br><br></strong><strong>Job Number</strong> 26131005<br><br><strong>Job Category</strong> Food and Beverage &amp; Culinary<br><br><strong>Location</strong> Central Area District, North of Al Masjid Al Nabawi, Al - Munawarah Al-Ma, Saudi ArabiaVIEW ON MAP<br><br><strong>Schedule</strong> Full Time<br><br><strong>Located Remotely?</strong> N<br><br><strong>Position Type</strong> Non-Management<br><br><strong>Position Summary<br><br></strong>Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.<br><br>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. 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. Anticipate and address guests’ service needs. 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. 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.<br><br><strong>Preferred Qualification<br><br></strong>Education: Technical, Trade, or Vocational School Degree.<br><br>Related Work Experience: At least 3 years of related work experience.<br><br>Supervisory Experience: No supervisory experience.<br><br>License or Certification: None<br><br><em>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.<br><br></em>When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you’re a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be ‘The World’s Gathering Place’. In joining Sheraton Hotels &amp; Resorts, you join a portfolio of brands with Marriott International. <strong>Be</strong> where you can do your best work, <strong>begin</strong> your purpose, <strong>belong</strong> to an amazing global team, and <strong>become</strong> the best version of you.

<strong>Additional Information<br><br></strong><strong>Job Number</strong> 26131005<br><br><strong>Job Category</strong> Food and Beverage &amp; Culinary<br><br><strong>Location</strong> Central Area District, North of Al Masjid Al Nabawi, Al - Munawarah Al-Ma, Saudi ArabiaVIEW ON MAP<br><br><strong>Schedule</strong> Full Time<br><br><strong>Located Remotely?</strong> N<br><br><strong>Position Type</strong> Non-Management<br><br><strong>Position Summary<br><br></strong>Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.<br><br>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. 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. Anticipate and address guests’ service needs. 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. 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.<br><br><strong>Preferred Qualification<br><br></strong>Education: Technical, Trade, or Vocational School Degree.<br><br>Related Work Experience: At least 3 years of related work experience.<br><br>Supervisory Experience: No supervisory experience.<br><br>License or Certification: None<br><br><em>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.<br><br></em>عندما تنضم إلى عائلة شيراتون، تصبح عضوًا في مجتمعها العالمي. لقد كنا مكانًا للتجمع والتواصل منذ عام 1937. في شيراتون، يخلق الموظفون شعورًا بالانتماء في أكثر من 400 مجتمع حول العالم. نحن ندعو ونرحب ونربط الضيوف من خلال تجارب جذابة وخدمة مدروسة. إذا كنت تحب العمل في فريق ومتحمسًا لتقديم تجربة ضيف ذات مغزى، فنحن نشجعك على استكشاف فرصتك المهنية التالية مع شيراتون.انضم إلينا في مهمتنا لنكون «مكان التجمع العالمي». عند الانضمام إلى فنادق ومنتجعات شيراتون، فإنك تنضم إلى مجموعة من العلامات التجارية مع ماريوت الدولية. <strong>كن</strong> في المكان الذي يمكنك فيه القيام بأفضل أعمالك، <strong>وابدأ</strong> هدفك ، <strong>وانتمي</strong> إلى فريق عالمي مذهل ،<strong> لتصبح</strong> أفضل نسخة منك.

<strong>Additional Information<br><br></strong><strong>Job Number</strong> 26103508<br><br><strong>Job Category</strong> Food and Beverage &amp; Culinary<br><br><strong>Location</strong> Junction of King Fahad and King Abdullah Road, P.O. Box 90807, Riyadh 11623, Saudi ArabiaVIEW ON MAP<br><br><strong>Schedule</strong> Full Time<br><br><strong>Located Remotely?</strong> N<br><br><strong>Position Type</strong> Non-Management<br><br><strong>Position Summary<br><br></strong>Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.<br><br>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. 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. Anticipate and address guests’ service needs. 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. 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.<br><br><strong>Preferred Qualification<br><br></strong>Education: Technical, Trade, or Vocational School Degree.<br><br>Related Work Experience: At least 3 years of related work experience.<br><br>Supervisory Experience: No supervisory experience.<br><br>License or Certification: None<br><br><em>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.<br><br></em>When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you’re a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be ‘The World’s Gathering Place’. In joining Sheraton Hotels &amp; Resorts, you join a portfolio of brands with Marriott International. <strong>Be</strong> where you can do your best work, <strong>begin</strong> your purpose, <strong>belong</strong> to an amazing global team, and <strong>become</strong> the best version of you.