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<h3>About the Role</h3><p>The Ritz-Carlton Hotel Company, *** is seeking a Commis to join their team in the Red Sea region. This full-time position is suitable for candidates with 0-1 years of experience in a culinary environment. The Commis will be responsible for preparing ingredients and cooking food according to established recipes and quality standards.</p><h3>Key Responsibilities</h3><ul><li>Prepare ingredients for cooking, including portioning, chopping, and storing food items.</li><li>Wash and peel fresh fruits and vegetables as required.</li><li>Weigh, measure, and mix ingredients accurately.</li><li>Prepare and cook food in accordance with recipes, quality standards, presentation standards, and food preparation checklists.</li><li>Prepare cold food items.</li><li>Operate kitchen equipment such as ovens, stoves, grills, microwaves, and fryers.</li><li>Test foods to ensure they are cooked sufficiently and monitor food quality during preparation.</li><li>Set up and break down the work station efficiently.</li><li>Serve food in proper portions using appropriate receptacles.</li><li>Wash and disinfect kitchen areas, tables, tools, knives, and equipment.</li><li>Check and ensure the correctness of appliance and food temperatures.</li></ul><h3>Operational Standards and Safety</h3><ul><li>Adhere to all company, safety, and security policies and procedures.</li><li>Report maintenance needs, accidents, injuries, and unsafe work conditions to management.</li><li>Complete all required safety training and certifications.</li><li>Maintain a clean and professional uniform and personal appearance.</li><li>Maintain confidentiality of proprietary information and protect company assets.</li><li>Communicate with colleagues using clear and professional language.</li><li>Develop and maintain positive working relationships, support team goals, and respond appropriately to employee concerns.</li><li>Ensure adherence to quality expectations and standards in all tasks.</li></ul><h3>Physical Requirements</h3><ul><li>Ability to stand, sit, or walk for extended periods or an entire work shift.</li><li>Capability to reach overhead and below the knees, including bending, twisting, pulling, and stooping.</li><li>Ability to move, lift, carry, push, pull, and place objects weighing up to 25 pounds without assistance.</li></ul><h3>About The Ritz-Carlton</h3><p>The Ritz-Carlton operates over 100 award-winning properties globally, focusing on delivering exceptional guest experiences. The company values creativity, thoughtfulness, and compassion among its hospitality professionals. The Ritz-Carlton is committed to setting the standard for luxury service and prides itself on guest care and comfort. Employees are expected to uphold the "Gold Standards," which include the Employee Promise, Credo, and Service Values, forming the foundation of the brand's reputation as a global leader in luxury hospitality. The Ritz-Carlton is part of the Marriott International portfolio of brands.</p><h3>Application</h3><p>Candidates interested in this Commis position are encouraged to apply to join a global team dedicated to excellence in luxury hospitality.</p>

<h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">About the Role</h3> <p style="margin:0 0 12px; **********<strong>;">The Ritz-Carlton is seeking a <strong style="font-weight:700;">Commis 2</strong> to join its culinary team. This full-time position involves preparing and cooking food according to established recipes and quality standards, ensuring adherence to presentation guidelines and food preparation checklists. The role requires 0-1 years of experience in a related culinary environment.</p> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Key Responsibilities</h3> <ul style="margin:0 0 12px; padding-inline-start:24px; list-style-type:disc; list-style-position:outside;"> <li style="margin:0 0 6px;">Prepare ingredients for cooking, including portioning, chopping, and storing food items.</li> <li style="margin:0 0 6px;">Wash and peel fresh fruits and vegetables; weigh, measure, and mix ingredients accurately.</li> <li style="margin:0 0 6px;">Cook food according to recipes, quality standards, and presentation guidelines, including preparing cold foods.</li> <li style="margin:0 0 6px;">Operate kitchen equipment such as ovens, stoves, grills, microwaves, and fryers.</li> <li style="margin:0 0 6px;">Test foods to ensure sufficient cooking and monitor food quality throughout the preparation process.</li> <li style="margin:0 0 6px;">Set up and break down work stations, and serve food in proper portions using appropriate receptacles.</li> <li style="margin:0 0 6px;">Wash and disinfect kitchen areas, tables, tools, knives, and equipment.</li> <li style="margin:0 0 6px;">Check and ensure the correctness of appliance and food temperatures.</li> <li style="margin:0 0 6px;">Follow all company safety and security policies and procedures, reporting maintenance needs, accidents, injuries, and unsafe work conditions to management.</li> <li style="margin:0 0 6px;">Complete all required safety training and certifications.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Professional Conduct and Standards</h3> <ul style="margin:0 0 12px; padding-inline-start:24px; list-style-type:disc; list-style-position:outside;"> <li style="margin:0 0 6px;">Maintain a clean and professional uniform and personal appearance.</li> <li style="margin:0 0 6px;">Maintain confidentiality of proprietary information and protect company assets.</li> <li style="margin:0 0 6px;">Communicate professionally and clearly with colleagues and guests.</li> <li style="margin:0 0 6px;">Develop and maintain positive working relationships, supporting team goals and responding appropriately to concerns.</li> <li style="margin:0 0 6px;">Ensure adherence to quality expectations and standards in all tasks.</li> <li style="margin:0 0 6px;">Learn and exemplify The Ritz-Carlton's "Gold Standards," including the Employee Promise, Credo, and Service Values.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Physical Requirements</h3> <ul style="margin:0 0 12px; padding-inline-start:24px; list-style-type:disc; list-style-position:outside;"> <li style="margin:0 0 6px;">Ability to stand, sit, or walk for extended periods or an entire work shift.</li> <li style="margin:0 0 6px;">Capability to reach overhead and below the knees, including bending, twisting, pulling, and stooping.</li> <li style="margin:0 0 6px;">Ability to move, lift, carry, push, pull, and place objects weighing up to 25 pounds without assistance.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">About The Ritz-Carlton</h3> <p style="margin:0 0 12px; </strong>********<strong>;">The Ritz-Carlton operates over 100 award-winning properties worldwide, known for creating memorable guest experiences. The company values professionals who are creative, thoughtful, and compassionate, and is committed to delivering excellence in luxury service. As part of Marriott International, The Ritz-Carlton fosters an environment where the diverse backgrounds of its associates are valued.</p> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Equal Opportunity Employer</h3> <p style="margin:0 0 12px; </strong>**********;">Marriott International is an equal opportunity employer, committed to welcoming all and providing access to opportunity. The company actively fosters an environment where unique backgrounds are valued and celebrated, and is committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.</p>

<h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">About The Ritz-Carlton Hotel Company, *<strong></strong></h3><strong> </strong><p style="margin:0 0 12px; </strong>********<strong>;"><strong>The Ritz-Carlton Hotel Company, </strong>* operates over 100 award-winning hotels globally, known for creating exceptional guest experiences. As part of Marriott International, the company is committed to equal opportunities, fostering an inclusive environment, and valuing the diverse backgrounds of its associates. The Ritz-Carlton maintains its "gold standards" as a foundation for service excellence and a leading global luxury hospitality brand.</p> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Role Summary</h3> <p style="margin:0 0 12px; **********<strong>;">The Chef de Partie will be responsible for preparing and cooking food according to established recipes and quality standards at The Ritz-Carlton Hotel Company, * in the Red Sea region. This full-time role involves ensuring adherence to the company's "gold standards" in daily operations, contributing to guest satisfaction, and maintaining high culinary standards.</p> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Key Responsibilities</h3> <ul style="margin:0 0 12px; padding-inline-start:24px; list-style-type:disc; list-style-position:outside;"> <li style="margin:0 0 6px;">Prepare special meals and replace products as needed.</li> <li style="margin:0 0 6px;">Regulate temperatures of ovens, grills, and roasters.</li> <li style="margin:0 0 6px;">Manage thawing of frozen food in refrigerators.</li> <li style="margin:0 0 6px;">Ensure proper food portions, distribution, and presentation.</li> <li style="margin:0 0 6px;">Maintain accurate food records and control food quality and quantity.</li> <li style="margin:0 0 6px;">Communicate any required assistance during peak periods.</li> <li style="margin:0 0 6px;">Inform the Head Chef of excess food products for daily specials.</li> <li style="margin:0 0 6px;">Notify Food and Beverage service staff about rejected products and special menu items.</li> <li style="margin:0 0 6px;">Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklists.</li> <li style="margin:0 0 6px;">Prepare cold dishes.</li> <li style="margin:0 0 6px;">Assist management with hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees, serving as an example.</li> <li style="margin:0 0 6px;">Comply with all company and safety policies and procedures; report accidents, injuries, and unsafe working conditions; and complete safety training and certifications.</li> <li style="margin:0 0 6px;">Ensure uniform and personal appearance are neat and professional, maintain confidentiality of proprietary information, and protect company assets.</li> <li style="margin:0 0 6px;">Anticipate and address guests' service needs and communicate professionally.</li> <li style="margin:0 0 6px;">Cultivate and maintain positive working relationships, support team goals, and respond appropriately to employee concerns.</li> <li style="margin:0 0 6px;">Ensure compliance with quality expectations and standards.</li> <li style="margin:0 0 6px;">Perform physical tasks including standing, sitting, or walking for extended periods; reaching overhead and below the knees; bending, twisting, pulling, and stooping; and moving, lifting, carrying, pushing, pulling, and placing objects weighing 25 pounds or less without assistance.</li> <li style="margin:0 0 6px;">Perform other reasonable job duties as requested by supervisors.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Qualifications and Requirements</h3> <ul style="margin:0 0 12px; padding-inline-start:24px; list-style-type:disc; list-style-position:outside;"> <li style="margin:0 0 6px;"><strong style="font-weight:700;">Education:</strong> Technical, trade, or vocational school degree.</li> <li style="margin:0 0 6px;"><strong style="font-weight:700;">Experience:</strong> A minimum of 3 years of related work experience is required.</li> <li style="margin:0 0 6px;"><strong style="font-weight:700;">Supervisory Experience:</strong> No supervisory experience is required for this role.</li> <li style="margin:0 0 6px;"><strong style="font-weight:700;">Licenses/Certifications:</strong> No specific licenses or certifications are required.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Work Environment</h3> <p style="margin:0 0 12px; **********<strong>;">This is a full-time position within the culinary team at The Ritz-Carlton Hotel Company, * in the Red Sea. The role involves working in a dynamic kitchen environment, collaborating with colleagues, and adhering to strict quality and safety standards.</p>

<p>Jobs at this level are responsible for allocating kitchen work to subordinates and are accountable for the outcomes of food production processes. Jobs at this level are responsible to ensure that the work done by kitchen staff is within standards. They are also responsible when dealing with clients to ensure that the quality of food and service provided are up to standards.</p><p>Implements approved departmental policies and procedures and ensures adherence with the processes implemented so that work is carried out in a controlled manner. Implements the day-to-day operations assigned for the area of work to ensure compliance with the established standards and procedures. Produces a consistent, high quality product in area of work and provides a courteous, professional, efficient and flexible service at all times. Assists supervisor in planning of menus and designing standard recipes to ensure consistent quality in food production, thereby satisfying client needs and expectations. Checks food product in terms of preparation, cooking process, presentation, recipes, timing and storage. Ensures that the place of work and surrounding area is kept clean and organised at all times and that all hygiene standards and procedures are followed in all food production areas. Liaises with supervisor to ensure prompt and efficient purchasing, issuing of supplies, stock control and inventory control so that all materials and equipment are available on time. Assists in formulating and continually upgrading a catering services manuals, standard operational procedures pertinent to the efficient operation of the food production area. Supervises the activities and work of subordinates to ensure that all work within a specific area of the catering operations is carried out in an efficient manner. Ensures compliance to all relevant hygiene, safety and quality policies, procedures and controls across the area of work so that a healthy and safe work environment and quality products and services are provided to customers.</p><p><strong>Desired Candidate Profile</strong></p><p>Education Professional degree in Culinary Arts Experience 3-6 years of experience in culinary, cookery or food preparation Skills Business Acumen - Level 2 Budget &amp; Cost Control - Level 2 Data Collection &amp; Analysis - 1 English Language Skills - 1 Quality Orientation - Level 2 Health &amp; Safety Awareness - Level 2 Competencies Committed to Dallah Level 2 Customer Service Orientation Level 2 Developing Others Level 1 Teamwork Level 1</p>

Job description<br>Who we are and what we expect from the Fit Out Project Manager:- <br>Please do not apply if you do not have a minimum 10-year GCC Fit-Out experience in either Commercial Fitous, Showrooms, Bank branches, Corporate offices or Restaurants/F&B as Project Manager. <br>We are a fit-out company executing only the very top quality detailed projects for the past 26 years. Our projects require extra attention to detail from the pre-1st fix till the final hand over of every corner and every edge to be immaculately delivered to client. Our projects sizes range from 300 Sqm - 20,000 Sqm and the nature of our projects are F&B, Entertainment Zones, Arcades, Bank branches, Retail Stores, Head-offices, Commercial spaces, Restaurants etc. <br>Detailed documentation and the quality of documentation should be your area of strength, leading the design stage of projects seamlessly prior to the construction phase. (Material submittals, drawing submittals, Material inspection requests, Work inspection requests, Procurement trackers, drawing trackers, RFIs, Daily, weekly and monthly reports and much more are all a part of our day-to-day project need) You will be the client-facing representative of AMAQ. <br>In an event that the project size is smaller, you will be required to act as the Project Engineer as well so as to avoid lenghty/long communication matrices. <br>The candidate will be responsible to manage/lead all aspects of the project from dealing with the safety to client/consultant to liaising/coordinating and leading all teams (MEP, Civil, Arch, Procurement, Joinery vendors, BMS vendors etc) in order to ensure smooth running of the project as the PM and a top quality yet timely handover without delays. Responsibilities Set project timelines by conducting a weekly meeting with your in-house project team, assign targets to them & follow up daily. Monitor project deliverables/scheduling (MS office, Primavira or equivalent) Update relevant stakeholders or team members on the project progress Coach and support project team members with tasks you assign them Micro-Manage each detail of the project so that the quality is unquestionable. Extremely supersonic response times to emails and whatsaap inward queries/questions/concerns/problems. Be a problem solver, not a problem announcer. <br>Qualifications Bachelor's Degree or equivalent experience Minimum 10 years Experience in Fit-Out industry of UAE, Qatar or KSA. Strong verbal, written, and organizational skills

<p> <strong>POSITION SUMMARY</strong> </p> <p> </p> <p>Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists. Prepare ingredients for cooking, including portioning, chopping, and storing food before use. Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods. Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures. Check and ensure correct temperatures of kitchen appliances and food, and report issues to management. Wash and disinfect kitchen area; set-up and break-down work station; and follow and ensure compliance with sanitation and cleaning procedures. Monitor the quality of food prepared and portions served throughout shift.</p> <p> </p> <p>Follow all company policies and procedures, including safety and security; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others and support team to reach common goals. Comply with quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Move over sloping, uneven, or slippery surfaces. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested by Supervisors.</p> <p> </p> <p> <strong> </strong> </p><p><strong>Desired Candidate Profile</strong></p><p>PREFERRED QUALIFICATION</p> <p>Education: High school diploma or G.E.D. equivalent.</p> <p>Related Work Experience: Less than 1-year related work experience.</p> <p>Supervisory Experience: No supervisory experience.</p> <p>License or Certification: None</p>

<p><br></p><p>Job Description At SLS The Red Sea, excellence starts at the source. As a Butcher , you will play an important role in supporting our culinary operations by preparing premium meat products to the highest standards of quality, precision, freshness, and presentation. Working closely with the Sous Chef and wider culinary team, you will be responsible for cutting, trimming, deboning, portioning, and preparing a variety of meat products according to established specifications and operational requirements. Your craftsmanship and attention to detail will contribute to the consistency and quality of dishes across our culinary outlets. From receiving and inspecting meat deliveries to maintaining proper storage, mise en place, hygiene, and food safety standards, your contribution will support an efficient kitchen operation and exceptional dining experiences at SLS The Red Sea.</p><p>Key Responsibilities</p><ul><li>Cut, trim, debone, grind, portion, and prepare a variety of meat products according to established specifications and quality standards.</li><li>Prepare and portion meat products to ensure consistency in quality, size, weight, and presentation across kitchen operations.</li><li>Receive and inspect meat deliveries, ensuring product quality, freshness, temperature, and specification compliance.</li><li>Package, label, store, and rotate meat products correctly to maintain freshness, quality, and food safety.</li><li>Maintain daily mise en place and ensure all required products are prepared and ready for service.</li><li>Maintain clean, organized, and hygienic workstations, tools, and equipment to prevent cross-contamination.</li><li>Follow HACCP, food safety, hygiene, sanitation, and applicable health and safety requirements at all times.</li><li>Monitor product quality and report any food safety concerns, equipment issues, or product discrepancies to the appropriate supervisor.</li><li>Monitor stock levels and communicate product requirements or shortages to the culinary team in a timely manner.</li><li>Minimize food waste through efficient cutting, portioning, trimming, storage, and responsible use of ingredients.</li><li>Support other culinary areas when required, contributing to smooth and efficient kitchen operations.</li><li>Use butchery equipment safely and responsibly, following established operating procedures and training guidelines.</li><li>Participate in training and development opportunities to enhance butchery techniques, product knowledge, and culinary skills.</li><li>Work collaboratively with the Sous Chef, Chef de Cuisine, and wider culinary team to support seamless service and consistent food quality.</li><li>Maintain a professional, respectful, and positive working environment aligned with the values and standards of SLS The Red Sea.</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>Formal culinary training or a Certificate/Diploma from a recognized culinary institution is preferred.</li><li>Minimum of 3 years of relevant butchery experience, ideally within a hotel, luxury resort, high-end restaurant, or professional food production environment.</li><li>Strong knowledge of meat preparation, butchery techniques, kitchen operations, food safety, and hygiene standards.</li><li>Good knowledge of butchery tools, equipment, and safe handling practices.</li><li>Strong attention to detail with good organizational and time-management skills.</li><li>Ability to work efficiently under pressure and maintain consistent quality in a fast-paced kitchen environment.</li><li>Ability to follow instructions accurately and work effectively as part of a diverse culinary team.</li><li>Flexible to work varied shifts, including weekends and holidays, according to business requirements.</li><li>Passion for food quality, craftsmanship, and delivering exceptional dining experiences.</li></ul>

Job Title: Storekeeper Location: Riyadh, Saudi Arabia Employment Type: Full-Time<br><br>Role Overview:We are looking for an experienced Storekeeper to join our Operations team in Riyadh. The role is responsible for managing the receiving, storage, issuing, and inventory control of food ingredients, packaging, consumables, and operational supplies, while ensuring stock accuracy, proper storage conditions, food safety, traceability, and timely availability for production and dispatch.<br>Key Responsibilities:Manage receiving, storing, issuing, transferring, and returning of materials. Ensure accurate inventory records, stock availability, and stock control. Apply FIFO/FEFO and monitor expiry dates to minimize waste. Ensure proper storage conditions, temperature control, hygiene, and food safety. Conduct regular stock counts and investigate inventory variances. Monitor stock levels, shortages, wastage, and damaged/expired items. Ensure ingredients, packaging, and operational supplies are available for production and dispatch. Coordinate with Kitchen, Procurement, Quality, Finance, and Operations. Maintain accurate inventory and receiving documentation.<br>Required Skills & Qualifications:2–4 years of experience in warehouse, stores, food production, catering, restaurant, or central kitchen operations. Experience with food ingredients and packaging is highly preferred. Basic knowledge of food safety and inventory control. Good Microsoft Excel skills. Strong organization, attention to detail, numerical accuracy, and accountability.

Job Summary We are seeking an experienced Senior Material Planner to manage end-to-end material planning and follow up on procurement schedules within our food manufacturing operations. The ideal candidate will ensure the right raw materials, ingredients, and packaging are available at the right time to support production schedules, while balancing inventory costs, shelf-life constraints, and supplier reliability. This role requires strong analytical skills, deep knowledge of food industry supply chains and the ability to work cross-functionally with procurement, production, quality, and warehouse teams.<br>Key Responsibilities Develop and maintain material requirement plans (MRP) for raw materials, ingredients, and packaging based on production schedules, sales forecasts, and demand signals. Monitor inventory levels to prevent stockouts and minimize excess/obsolete inventory, with particular attention to perishable and short shelf-life ingredients. Collaborate with procurement to place and manage purchase orders, ensuring on-time delivery and cost-effective sourcing. Partner with production planning to align material availability with the master production schedule (MPS). Measure supplier performance, including lead times, and delivery reliability. Track and resolve material shortages, expediting orders as needed to avoid production disruptions. Analyze inventory turns, safety stock levels, and reorder points; recommend adjustments to optimize working capital. Lead root cause analysis and corrective actions for planning-related issues (e.g., shortages, excess inventory, expired materials). Utilize ERP/MRP systems to manage planning data, generate reports, and drive continuous improvement. Support new product introductions (NPI) by coordinating material sourcing and availability timelines. Participate in S&OP (Sales & Operations Planning) meetings, providing input on material constraints and risks. Drive process improvements to enhance planning accuracy, reduce waste, and improve supply chain resilience.<br>Qualifications Bachelor's degree in Supply Chain Management, Business, Operations Management, Logistics, or a related field (or equivalent experience). Minimum 5–7 years of material planning, production planning, or supply chain experience, with significant experience in food manufacturing or a similarly regulated, perishable-goods environment. Strong working knowledge of MRP/ERP systems and advanced proficiency in Excel. Demonstrated understanding of food industry considerations: shelf life, and FIFO/FEFO inventory management. Proven ability to manage multiple SKUs, ingredients, and suppliers in a fast-paced, deadline-driven environment. Strong analytical and problem-solving skills with a data-driven approach to decision-making. Excellent communication and cross-functional collaboration skills, with the ability to influence stakeholders across procurement, production, quality, and logistics. Experience managing supplier relationships and resolving supply disruptions.

<strong>Job Description<br><br></strong>The Chef de Partie – Breakfast manages the daily breakfast kitchen operations, ensuring that all hot and cold breakfast items are prepared according to standardized recipes, portion controls, and presentation guidelines. The position is responsible for maintaining high food quality, supervising junior kitchen staff during breakfast service, and ensuring compliance with Hilton brand standards, HACCP requirements, and food safety regulations. The Chef de Partie also contributes to menu consistency, inventory control, waste reduction, and guest satisfaction.<br><br><strong>Responsibilities<br><br></strong><ul><li>Prepare and cook all breakfast menu items according to approved recipes and standards.</li><li>Ensure excellent food quality, taste, consistency, and presentation at all times.</li><li>Organize and maintain the breakfast mise en place before each service.</li><li>Supervise breakfast service to ensure smooth kitchen operations.</li><li>Coordinate with restaurant and service teams to ensure timely food delivery.</li><li>Monitor buffet replenishment and maintain food freshness throughout service.</li><li>Prepare eggs, live cooking stations, and à la carte breakfast dishes when required.</li><li>Ensure compliance with HACCP, food safety, and hygiene standards.</li><li>Maintain cleanliness and organization of all workstations and equipment.</li><li>Supervise, guide, and train Commis Chefs and kitchen assistants.</li><li>Monitor stock levels and report shortages to the Sous Chef.</li><li>Control food waste and follow portion control procedures.</li><li>Participate in inventory counts and stock rotation (FIFO).</li><li>Report equipment maintenance issues promptly.</li><li>Follow Hilton operating procedures and culinary standards.</li><li>Support other kitchen sections whenever operationally required.</li><li>Maintain professional communication with all hotel departments.</li><li>Ensure guest dietary requirements and allergy requests are handled correctly.</li><li>Perform any additional duties assigned by the Executive Chef or Sous Chef.<br><br></li></ul><strong>Qualifications<br><br></strong>Education<br><br><ul><li>Diploma or Degree in Culinary Arts or equivalent professional qualification.<br><br></li></ul><strong>Experience<br><br></strong><ul><li>Minimum 4–6 years of culinary experience in luxury hotels.</li><li>At least 2 years of experience as a Chef de Partie.</li><li>Strong experience in breakfast operations within luxury hotels.</li><li>Experience in buffet and à la carte breakfast service.</li><li>Previous Hilton or international luxury hotel experience is an advantage.<br><br></li></ul><strong>Skills<br><br></strong><ul><li>Excellent breakfast culinary techniques.</li><li>Strong leadership and supervisory skills.</li><li>Good organizational and time management abilities.</li><li>Knowledge of HACCP and food safety regulations.</li><li>Ability to work efficiently under pressure.</li><li>Good communication skills in English.</li><li>Team-oriented with a positive attitude.</li></ul>

<h3>About the Role</h3><p>St. Regis Hotels &amp; Resorts is seeking a <strong>Chef de Partie</strong> to join their team in the Red Sea region. This full-time position involves preparing special meals, managing cooking temperatures, and ensuring proper food presentation and quality. The role requires 2-5 years of relevant experience.</p><h3>Key Responsibilities</h3><ul><li>Prepare special meals and replace products as needed.</li><li>Regulate temperatures for ovens, grills, and rotisseries.</li><li>Manage food thawing processes from freezer to refrigerator.</li><li>Ensure correct food portions, distribution, and dressing standards.</li><li>Maintain accurate food records and control food quality and quantity.</li><li>Communicate assistance needs during busy periods and inform the head chef about excess products for daily specials.</li><li>Notify Food and Beverage service staff about rejected products and available special dishes.</li><li>Prepare and cook food according to established recipes, quality standards, presentation guidelines, and preparation checklists.</li><li>Prepare cold dishes as required.</li><li>Assist management with employee-related tasks including hiring, training, scheduling, evaluation, counseling, discipline, motivation, and coaching.</li><li>Comply with all company and safety policies and procedures, report accidents and unsafe conditions, and complete required safety training.</li><li>Maintain a neat and professional appearance, ensure confidentiality of proprietary information, and protect company assets.</li><li>Anticipate and address guest service needs, communicating professionally with others.</li><li>Foster positive working relationships and support team goals.</li><li>Ensure compliance with quality expectations and standards.</li></ul><h3>Physical Requirements</h3><ul><li>Ability to stand, sit, or walk for extended periods.</li><li>Capability to reach overhead and below the knees, including bending, twisting, pulling, and stooping.</li><li>Ability to move, lift, carry, push, pull, and place objects weighing 25 pounds or less without assistance.</li></ul><h3>Qualifications and Experience</h3><ul><li><strong>Education:</strong> Technical, trade, or vocational school degree.</li><li><strong>Experience:</strong> A minimum of 3 years of related work experience is required.</li><li><strong>Supervisory Experience:</strong> No supervisory experience is required for this role.</li><li><strong>Licenses/Certifications:</strong> None specified.</li></ul><h3>Work Environment</h3><p>This is a full-time position within the culinary team at St. Regis Hotels &amp; Resorts in the Red Sea. The role involves working collaboratively with colleagues and management to ensure high standards of food preparation and service.</p><h3>Application Information</h3><p>Qualified candidates are encouraged to apply for this position.</p>

<strong>Company Description</strong> Global Integrated Food is a growing food production and bakery business committed to delivering high-quality baked goods and food products to customers in the Riyadh Region and beyond. The company focuses on consistent quality, food safety, and efficient operations to meet the needs of retail, hospitality, and institutional clients. Team members work in a collaborative environment that values craftsmanship, reliability, and continuous improvement. Global Integrated Food offers opportunities to build technical skills, contribute to product innovation, and grow within the organization.<br><strong>Role Description</strong> This is a full-time, on-site Baker role based in the Riyadh Region. The Baker will prepare, mix, and bake a variety of bakery products, including bread, cookies, and other baked goods, following established recipes and production plans. Daily tasks include weighing and measuring ingredients, operating and maintaining baking equipment, monitoring baking times and temperatures, and ensuring products meet quality and presentation standards. The role also involves organizing the workstation, following food safety and hygiene procedures, coordinating with the production team to meet order deadlines, and assisting in inventory checks for raw materials. The Baker may contribute to new product ideas and help train team members in baking techniques and best practices.<br><strong>Qualifications<br></strong> <ul><li>Proven skills in bakery operations, including working in a professional Bakery environment and following standardized processes.</li><li>Hands-on experience in Baking, with the ability to prepare consistent products at scale.</li><li>Strong Food Preparation skills, including accurate measuring, mixing, and handling of ingredients according to health and safety standards.</li><li>Ability to produce a variety of Cookies with attention to texture, flavor, and presentation.</li><li>Ability to bake different types of Bread, including shaping, proofing, and baking to required quality standards.</li><li>Knowledge of food safety, hygiene practices, and basic HACCP principles.</li><li>Ability to work on-site in a fast-paced environment, stand for extended periods, and handle moderate physical tasks.</li><li>Strong time management, attention to detail, and ability to follow written and verbal instructions.</li><li>Previous experience as a baker or in a commercial kitchen is preferred; vocational training or certification in baking or culinary arts is an advantage.</li><li>Willingness to work early shifts, weekends, or holidays as needed to meet production schedules.</li></ul>

<h3>About the Role</h3><p>Azadea Group is seeking an <strong>F&amp;B Quality Control Specialist</strong> to join its team in Makkah, with responsibilities extending to Jeddah. This full-time role focuses on maintaining stringent quality standards across all aspects of food and beverage handling, from receiving and storage to transportation. The position requires 2-5 years of relevant experience.</p><h3>Role Overview</h3><p>The F&amp;B Quality Control Specialist is responsible for ensuring compliance with all established quality standards and procedures related to food and beverage products. This includes overseeing the entire supply chain to guarantee product integrity and safety.</p><h3>Key Responsibilities</h3><ul><li>Review product expiry dates weekly and prepare necessary reports and action plans.</li><li>Conduct visits to audit and assess the conditions of the F&amp;B warehouse, providing comprehensive reports to ensure compliance with established procedures, requirements, and specifications.</li><li>Research and remain informed of new technologies and resources in the market, providing recommendations on adaptable methods.</li><li>Develop and finalize Food Safety and HACCP (Hazard Analysis Critical Control Points) prerequisite documentation, assisting in its implementation.</li><li>Develop quality control procedures for food production, preservation, and storage in accordance with established standards.</li><li>Develop quality control procedures for dispatching and delivering food products between stores or to customers, ensuring adherence to established standards and protocols.</li><li>Define cleaning and maintenance procedures for equipment and outline guidelines for chemical usage in the food preparation area.</li><li>Conduct visits to assess vendor facilities, ensuring compliance with established procedures, requirements, and specifications.</li><li>Provide technical training to kitchen employees on food safety practices and the usage and maintenance of quality control instruments.</li><li>Prepare corrective action reports for identified quality and safety discrepancies and monitor the implementation of corrective measures for observed deficiencies.</li></ul><h3>Required Experience</h3><ul><li>Candidates should possess <strong>2-5 years of experience</strong> in a relevant quality control or food safety role within the F&amp;B industry.</li></ul><h3>Work Environment and Location</h3><p>This is a <strong>full-time position</strong> based in Makkah, with responsibilities covering operations in both Makkah and Jeddah. The role involves regular site visits to warehouses, vendor facilities, and various F&amp;B locations.</p><h3>Application Process</h3><p>Further details regarding the application process will be provided upon interest. Salary information will be disclosed during the interview stage.</p>

<h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">About the Role</h3> <p style="margin:0 0 12px; ************;">St. Regis Hotels &amp; Resorts is seeking a <strong style="font-weight:700;">Sous Chef Junior</strong> to join our team in Riyadh. This full-time, entry-level management position focuses on achieving daily kitchen objectives, assisting in staff leadership, and contributing to all aspects of kitchen operations, including food production, purchasing, and sanitation. The role is integral to ensuring guest and employee satisfaction while adhering to the operating budget.</p> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Key Responsibilities</h3> <ul style="margin:0 0 12px; padding-inline-start:24px; list-style-type:disc; list-style-position:outside;"> <li style="margin:0 0 6px;">Maintain food handling and sanitation standards in accordance with established policies.</li> <li style="margin:0 0 6px;">Oversee the production and preparation of culinary items, ensuring quality standards are met.</li> <li style="margin:0 0 6px;">Lead shifts, personally preparing food items and executing requests based on required specifications.</li> <li style="margin:0 0 6px;">Supervise and coordinate the activities of cooks and other food preparation staff.</li> <li style="margin:0 0 6px;">Work with Restaurant and Banquet departments to coordinate service and timing for events and meals.</li> <li style="margin:0 0 6px;">Assist in determining food presentation and creating decorative food displays.</li> <li style="margin:0 0 6px;">Ensure employees maintain clean and sanitary work areas.</li> <li style="margin:0 0 6px;">Comply with loss prevention policies and procedures.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Team Leadership and Support</h3> <ul style="margin:0 0 12px; padding-inline-start:24px; list-style-type:disc; list-style-position:outside;"> <li style="margin:0 0 6px;">Supervise daily shift operations, ensuring proper staffing levels to meet guest service, operational needs, and financial objectives.</li> <li style="margin:0 0 6px;">Ensure all employees have necessary supplies, equipment, and uniforms.</li> <li style="margin:0 0 6px;">Participate in the employee performance appraisal process, providing feedback as needed.</li> <li style="margin:0 0 6px;">Address employee questions and concerns, communicating performance expectations in line with job descriptions.</li> <li style="margin:0 0 6px;">Conduct training sessions when appropriate and monitor employee progress.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Operational Management</h3> <ul style="margin:0 0 12px; padding-inline-start:24px; list-style-type:disc; list-style-position:outside;"> <li style="margin:0 0 6px;">Participate in department meetings, communicating departmental goals to achieve desired results.</li> <li style="margin:0 0 6px;">Support and assist with the development of new menus, concepts, and promotions for restaurant outlets and banquets.</li> <li style="margin:0 0 6px;">Report malfunctions in department equipment.</li> <li style="margin:0 0 6px;">Purchase appropriate supplies and manage food and supply inventories according to budget.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Guest Service Excellence</h3> <ul style="margin:0 0 12px; padding-inline-start:24px; list-style-type:disc; list-style-position:outside;"> <li style="margin:0 0 6px;">Set a positive example for guest relations and strive to improve service performance.</li> <li style="margin:0 0 6px;">Handle guest problems and complaints, escalating to a supervisor when necessary.</li> <li style="margin:0 0 6px;">Empower employees to deliver excellent customer service within established guidelines.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Qualifications and Experience</h3> <ul style="margin:0 0 12px; padding-inline-start:24px; list-style-type:disc; list-style-position:outside;"> <li style="margin:0 0 6px;">A minimum of 5-10 years of relevant experience is required for this role.</li> <li style="margin:0 0 6px;">Demonstrated ability to manage daily kitchen operations and contribute to food production and sanitation.</li> <li style="margin:0 0 6px;">Experience in supervising culinary staff and coordinating activities.</li> </ul>

We are seeking a talented and passionate Chef de Partie to join our culinary team. The successful candidate will be responsible formanaging a designated kitchen section, maintaining high food quality standards, ensuring efficient kitchen operations, and supporting the Sous Chef and Head Chef in delivering exceptional dining experiences.<br>Oversee and manage a specific kitchen section (e.g., hot kitchen, cold kitchen, pastry, grill, or pantry). Prepare, cook, and present dishes according to established recipes and quality standards. Ensure consistency in food preparation, presentation, and portion control. Maintain cleanliness, hygiene, and food safety standards in accordance with local regulations and company policies. Monitor inventory levels within the assigned section and communicate replenishment requirements. Train, mentor, and support Commis Chefs and junior kitchen staff. Minimize food waste and contribute to cost control initiatives. Assist in menu development and the testing of new recipes and dishes. Ensure all kitchen equipment is properly used, maintained, and reported when service is required. Collaborate effectively with the wider kitchen and service teams to ensure smooth operations.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>The FAENA Movement is a journey of art, culture, and community. Rooted in the soulful traditions of the South and elevated by imaginative design, our culture celebrates authentic hospitality and transformative experiences. We create spaces where dreams are brought to life—through bold ideas, meaningful collaboration, and a deep sense of purpose.<br>As we continue our expansion into the Kingdom of Saudi Arabia, <strong>FAENA The Red Sea</strong> will mark a new chapter—visionary in spirit, exceptional in execution. We’re building more than a hotel; we’re shaping a world of beauty, wonder, and connection. If you’re driven by creativity, excellence, and a desire to be part of something extraordinary, we invite you to help bring this vision to life.</p><br><br>Job Description<br><br><ul><li>Ensure compliance with all food safety, hygiene, and sanitation standards across the property.</li><li>Conduct regular hygiene inspections and audits in all food preparation and service areas.</li><li>Monitor and maintain HACCP procedures and food safety management systems.</li><li>Coordinate routine microbiological and water quality testing as required.</li><li>Conduct hygiene and food safety training sessions for team members.</li><li>Investigate hygiene-related incidents and implement corrective and preventive actions.</li><li>Maintain hygiene records, reports, and documentation in accordance with company standards.</li><li>Ensure compliance with local health and safety regulations and company policies.</li><li>Work closely with the Culinary, Stewarding, and Food &amp; Beverage teams to maintain the highest hygiene standards.</li><li>Support pre-opening hygiene initiatives, audits, and operational readiness activities.</li></ul><br>Qualifications<br><br><ul><li>Bachelor's degree or diploma in Food Safety, Hospitality Management, Environmental Health, or a related field.</li><li>Minimum of 2 years of experience in a Hygiene Officer or Food Safety role, preferably within luxury hospitality.</li><li>HACCP certification is required.</li><li>Strong knowledge of food safety regulations, hygiene standards, and sanitation practices.</li><li>Experience in conducting hygiene audits and inspections.</li><li>Excellent organizational and communication skills.</li><li>Proficiency in Microsoft Office applications.</li><li>Ability to work effectively in a fast-paced environment and manage multiple priorities.</li><li>Excellent verbal and written communication skills in both English and Arabic are required.</li><li>Previous pre-opening experience is preferred.</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_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

Company Description Cafe Lilou is part of Al Ghalia Trading Company, a hospitality group known for delivering high-quality dining experiences and attentive service. The café offers a refined yet welcoming environment, focusing on carefully crafted food and beverages and a distinctive ambiance. Team members are encouraged to uphold strong service standards, maintain cleanliness, and contribute to a positive guest experience. Working at Cafe Lilou provides opportunities to grow within a professional hospitality setting and collaborate with a diverse team.<br>Role Description The Head Waiter role at Cafe Lilou Al Ghalia Trading Company is a full-time, on-site position based in Riyadh. The Head Waiter oversees the dining floor, coordinates table assignments, and ensures guests are greeted promptly and served efficiently. Responsibilities include leading the service team, training and guiding wait staff, monitoring food and beverage quality, and handling guest inquiries or complaints in a professional manner. The role involves close collaboration with the kitchen and bar to ensure smooth service, attention to hygiene and safety standards, and support with daily opening and closing procedures. The Head Waiter is expected to maintain high customer service standards and contribute to an organized, efficient, and welcoming environment.<br>Qualifications<br> <br>Strong customer service skills, with the ability to manage guest interactions professionally and resolve issues effectively. Knowledge of food & beverage offerings and food service operations, including menu items, serving protocols, and basic hygiene standards. Effective communication skills for coordinating with guests, service staff, and kitchen teams. Basic understanding of cooking and food preparation processes to liaise accurately with the kitchen when needed. Previous experience in a supervisory or lead waiter role in a café, restaurant, or similar hospitality environment. Ability to work flexible shifts, including weekends and evenings, and stand for extended periods. Strong organizational skills, attention to detail, and ability to multitask in a fast-paced setting. Proficiency in English; Arabic language skills are an advantage.

<h3 >About the Role</h3> <p >Luxury Collection is seeking a <strong >Chef de Partie</strong> to join their team in Jeddah. This full-time position involves preparing and cooking food items according to established standards, ensuring quality and presentation. The role requires 2-5 years of relevant experience.</p> <h3 >Key Responsibilities</h3> <ul > <li >Prepare special meals or substitute items as required.</li> <li >Regulate the temperature of cooking equipment such as ovens, broilers, grills, and roasters.</li> <li >Manage food thawing processes by pulling items from freezer storage to thaw in the refrigerator.</li> <li >Ensure proper portioning, arrangement, and garnishing of food.</li> <li >Maintain accurate food logs and monitor the quality and quantity of prepared food.</li> <li >Communicate assistance needs during busy periods and inform the Chef of excess food items for daily specials.</li> <li >Inform Food &amp; Beverage service staff about menu specials and out-of-stock items.</li> <li >Prepare and cook food in accordance with recipes, quality standards, presentation standards, and food preparation checklists.</li> <li >Prepare cold food items.</li> </ul> <h3 >Operational and Team Support</h3> <ul > <li >Assist management with hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees, serving as a role model.</li> <li >Adhere to all company, safety, and security policies and procedures.</li> <li >Report maintenance needs, accidents, injuries, and unsafe work conditions to the manager.</li> <li >Complete all required safety training and certifications.</li> <li >Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets.</li> </ul> <h3 >Guest Service and Team Collaboration</h3> <ul > <li >Anticipate and address guests’ service needs.</li> <li >Communicate with others using clear and professional language.</li> <li >Develop and maintain positive working relationships with colleagues, support the team in achieving common goals, and respond appropriately to employee concerns.</li> <li >Ensure adherence to quality expectations and standards.</li> </ul> <h3 >Physical Requirements</h3> <ul > <li >Ability to stand, sit, or walk for extended periods.</li> <li >Capability to reach overhead and below the knees, including bending, twisting, pulling, and stooping.</li> <li >Ability to move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.</li> <li >Perform other reasonable job duties as requested by Supervisors.</li> </ul> <h3 >About The Luxury Collection Hotels &amp; Resorts</h3> <p >The Luxury Collection Hotels &amp; Resorts, with over 120 properties in more than 35 countries, offers authentic experiences that evoke lasting memories. With over 100 years of experience, originating in 1906 under the Italian CIGA brand, the collection continuously evolves to meet the desires of luxury travelers. Each hotel and resort is a unique expression of its locale, providing a portal to the destination’s cultural charms. The Luxury Collection is part of Marriott International, offering a global team environment where individuals can develop and contribute their best work.</p>

<h3 >About the Role</h3> <p >Marriott International is seeking a <strong >Cook II</strong> to join the team in Riyadh and Ad Dir'iyah. This full-time position involves preparing and cooking food items according to established recipes and quality standards, ensuring a high level of food preparation and presentation.</p> <h3 >Key Responsibilities</h3> <ul > <li >Prepare ingredients for cooking, including portioning, chopping, and storing food items.</li> <li >Wash and peel fresh fruits and vegetables, and accurately weigh, measure, and mix ingredients.</li> <li >Cook food according to recipes, quality standards, presentation standards, and the food preparation checklist.</li> <li >Prepare cold food items as required.</li> <li >Operate kitchen equipment such as ovens, stoves, grills, microwaves, and fryers.</li> <li >Test foods to ensure they are cooked sufficiently and monitor food quality during preparation.</li> <li >Set up and break down the work station, and serve food in proper portions using appropriate receptacles.</li> <li >Wash and disinfect kitchen areas, tables, tools, knives, and equipment.</li> <li >Check and ensure the correctness of appliance and food temperatures.</li> <li >Follow all company and safety and security policies and procedures, reporting maintenance needs, accidents, injuries, and unsafe work conditions to management.</li> <li >Complete all required safety training and certifications.</li> <li >Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets.</li> <li >Communicate with colleagues using clear and professional language, develop positive working relationships, and support the team to achieve common goals.</li> <li >Listen and respond appropriately to the concerns of other employees, and ensure adherence to quality expectations and standards.</li> <li >Perform other reasonable job duties as requested by Supervisors.</li> </ul> <h3 >Physical Requirements</h3> <ul > <li >Ability to stand, sit, or walk for extended periods or an entire work shift.</li> <li >Ability to reach overhead and below the knees, including bending, twisting, pulling, and stooping.</li> <li >Ability to move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.</li> </ul> <h3 >Qualifications and Experience</h3> <ul > <li >0-1 years of experience in a similar role.</li> </ul> <h3 >About The Luxury Collection Hotels &amp; Resorts</h3> <p >The Luxury Collection Hotels &amp; Resorts, part of Marriott International, encompasses over 120 properties across more than 35 countries. With a heritage dating back to 1906 under the Italian CIGA brand, The Luxury Collection offers authentic experiences that create lasting memories. Each hotel and resort is a unique expression of its locale, providing a gateway to the destination’s cultural charms. We seek individuals who appreciate evocative storytelling, possess a keen interest in destination heritage, and are committed to delivering genuine, personalized, and anticipatory hospitality.</p> <h3 >Application Information</h3> <p >Join Marriott International and become part of a global team where you can develop your skills and contribute to a legacy of hospitality excellence.</p>

<p>At SLS The Red Sea, every dining experience is an opportunity to inspire, surprise, and delight. As a Commis I Floating World , you will play an important role in bringing the distinctive character of our Japanese culinary experience to life through exceptional preparation, quality, and attention to detail. Working closely with the Chef de Partie and the wider culinary team, you will support the preparation and execution of Japanese cuisine, ensuring that every ingredient is handled with care and every dish reflects the creativity, precision, and premium standards of SLS. From daily mise en place and food preparation to supporting service and maintaining the highest standards of hygiene and kitchen organization, your contribution will help deliver memorable dining experiences that reflect the unique character and culinary identity of Floating World.</p><p>Key Responsibilities</p><ul><li>Prepare and assist in the execution of high-quality Japanese 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 and handling of Japanese ingredients, ensuring freshness, quality, consistency, and proper portioning.</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 understanding of Japanese cuisine.</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 the exceptional dining experience at Floating World.</li></ul><p><strong>Desired Candidate Profile</strong></p>A Certificate or Diploma in Culinary Arts from a recognized culinary institution is preferred. Minimum of 1 2 years of relevant kitchen experience, ideally within a 4- or 5-star hotel or upscale dining environment. Basic knowledge of food preparation techniques, kitchen equipment, and daily culinary operations. Good understanding of food safety, hygiene practices, and HACCP standards. Ability to follow instructions, work efficiently under pressure, and maintain consistency in a fast-paced kitchen environment. Strong commitment to continuous learning, professional development, and delivering memorable dining experiences.