Food industries engineer Jobs

<h3>About the Role</h3><p>InterContinental Hotels Group is seeking a <strong>Butcher</strong> to join their team. This full-time position involves preparing, cutting, trimming, portioning, and storing meat, poultry, and related products according to hotel standards. The role is critical for ensuring product quality, food safety, hygiene, and minimal wastage, thereby supporting the smooth operation of the kitchen.</p><h3>Key Responsibilities</h3><ul><li>Receive, inspect, and verify the quality, quantity, and freshness of all delivered meat, poultry, and other related products.</li><li>Cut, trim, debone, portion, and prepare various types of meat according to menu requirements and chef specifications.</li><li>Prepare standard cuts of beef, lamb, poultry, and other meats as required for hotel operations.</li><li>Ensure all meat products are handled, labeled, dated, stored, and rotated in compliance with food safety standards and FIFO procedures.</li><li>Maintain proper temperature controls during receiving, preparation, and storage processes.</li><li>Adhere to HACCP principles and the hotel's food safety, hygiene, sanitation, and health regulations.</li><li>Maintain cleanliness and sanitation of workstations, cutting boards, knives, equipment, and cold-storage areas.</li><li>Monitor stock levels, report shortages, and assist with inventory counts and stock rotation.</li><li>Minimize food waste through proper cutting techniques, portion control, and efficient utilization of meat products.</li><li>Ensure safe use and maintenance of knives, meat slicers, and other equipment.</li><li>Coordinate with the Executive Chef, Sous Chef, and kitchen team for timely product preparation for daily operations and events.</li><li>Comply with hotel policies, procedures, and standards, including occupational health and safety requirements.</li><li>Perform other related duties as assigned by the Executive Chef or authorized supervisor.</li></ul><h3>Required Competencies</h3><ul><li>Proficiency in meat preparation and portion control.</li><li>Strong understanding and compliance with food safety and hygiene standards.</li><li>Ability to perform quality control and freshness inspections.</li><li>Awareness of waste reduction and cost control.</li><li>Safe handling of knives and kitchen equipment.</li><li>Effective teamwork and communication skills.</li><li>Good time management and attention to detail.</li></ul><h3>Qualifications and Experience</h3><p>Candidates should have 0-1 years of relevant experience. A strong understanding of meat preparation techniques and adherence to food safety protocols are essential for this role.</p><h3>Health, Safety, and Hygiene Standards</h3><p>The successful candidate must comply with all hotel food safety policies, HACCP procedures, personal hygiene requirements, and applicable local regulations. All equipment and work areas must be maintained in a clean, safe, and hygienic condition at all times.</p><h3>Performance Indicators</h3><ul><li>Consistent compliance with food safety and hygiene standards.</li><li>Accuracy of meat cuts and portion sizes.</li><li>Minimization of meat wastage.</li><li>Maintenance of product quality and freshness.</li><li>Timely completion of preparation requirements.</li><li>Compliance with inventory and storage procedures.</li></ul>

<p>Job Description Hot Kitchen Oriental Chef (Hijazi Cuisine Chef) Novotel Thakher Makkah We are looking for an experienced and skilled Hot Kitchen Oriental Chef (Hijazi Cuisine Chef) to join our Culinary Team. The successful candidate will be responsible for preparing and presenting high-quality traditional Hijazi and Oriental hot dishes while maintaining excellent standards of taste, quality, presentation, food safety, and hygiene. Key Responsibilities Prepare and cook a variety of traditional Hijazi, Saudi, and Oriental hot dishes according to approved recipes and hotel standards. Ensure authentic taste, consistent quality, proper portioning, and attractive presentation of all dishes. Prepare ingredients and organize the workstation for daily production. Maintain proper cooking methods, temperatures, seasoning, and presentation standards. Ensure the quality and freshness of all ingredients used in food preparation. Follow daily production plans, recipes, portion controls, and kitchen procedures. Support buffet, banquet, events, and special functions with traditional Hijazi and Oriental cuisine. Maintain a clean, organized, and hygienic workstation at all times. Follow HACCP, food safety, health, and hygiene standards. Monitor food quality during preparation and service and report any issues to the Chef in charge. Minimize food waste through proper preparation, storage, and portion control. Coordinate with other kitchen sections to ensure smooth and timely food production. Support the Chef de Cuisine and Sous Chef in daily kitchen operations. Assist in developing and improving traditional Hijazi and Oriental dishes when required. Ensure kitchen equipment is used safely and maintained properly. Support and guide junior kitchen team members when required. Participate in daily briefings and maintain effective communication with the culinary team. Perform any other duties assigned by the Chef or management.</p><p><strong>Desired Candidate Profile</strong></p><p>Qualifications &amp; Requirements Proven experience as an Oriental Chef, Hijazi Chef, Hot Kitchen Chef, or similar position . Strong knowledge of Hijazi, Saudi, and Oriental cuisine . Excellent knowledge of traditional Hijazi dishes, cooking techniques, spices, sauces, and ingredients. Experience preparing dishes for hotel buffets, banquets, and high-volume operations is preferred. Good understanding of food safety, HACCP, hygiene, and sanitation standards. Strong attention to detail and commitment to food quality and presentation. Ability to maintain consistency in taste and quality during high-volume production. Ability to work efficiently in a fast-paced hotel kitchen environment. Good teamwork and communication skills. Ability to work under pressure and meet operational deadlines. Culinary qualification or professional culinary training is preferred. Previous experience in Makkah hotel operations will be considered an advantage. Flexible to work shifts, weekends, public holidays, and peak seasons.</p>

<p>We are seeking a Product Development Lead to join our corporate Marketing team. The role will lead food product and menu development from concept to launch, translating brand strategy and customer insights into profitable, scalable products while ensuring quality, consistency, and operational feasibility across markets.</p><p><br></p><p><strong>Key Responsibilities:</strong></p><p>1. Develop and maintain the menu strategy, define category priorities, and review the product portfolio using customer, market, commercial, and operational insights.</p><p>2. Establish and maintain menu standards and structured processes for new product introductions, menu changes, product specifications, and documentation.</p><p>3. Manage the innovation pipeline, develop product concepts and business cases, and lead recipe development and prototyping with relevant teams.</p><p>4. Lead sensory, consumer, quality, shelf-life, cost, and restaurant-operability testing, using results to refine products before launch.</p><p>5. Coordinate product launches across markets, including launch plans, readiness assessments, supply availability, training materials, and pilot execution.</p><p>6. Guide regional menu adaptation and evaluate local product proposals while maintaining brand consistency, quality, and food-safety standards.</p><p>7. Collaborate with Operations, Supply Chain, Quality and Food Safety, Finance, Procurement, and regional teams to achieve product cost, margin, availability, service speed, and customer-value objectives.</p><p>8. Monitor post-launch sales, product mix, margins, customer feedback, quality, and operational performance, and recommend improvements.</p><p>9. Develop and deliver training on product-development methods, menu standards, and new product introduction processes.</p><p>10. Identify and address product, supplier, regulatory, allergen, food-safety, supply-capacity, and execution risks before launch.</p><p>11. Lead cross-functional projects, manage timelines and priorities, resolve challenges, and communicate progress and performance to stakeholders.</p><p>12. Track development milestones, innovation progress, launch readiness, standards compliance, regional review turnaround, and training effectiveness.</p><p><br></p><p><strong>Qualifications and Requirements:</strong></p><p>* Bachelor’s degree in Food Science, Culinary Arts, Hospitality Management, Business, Marketing, or a related field. A relevant postgraduate qualification is an advantage.</p><p>* +10 years of experience in product development, menu management, culinary innovation, or category management within QSR, food service, hospitality, or FMCG.</p><p>* Experience leading cross-functional product development and launches from concept through rollout and post-launch evaluation.</p><p>* Strong knowledge of structured product-development processes, sensory and consumer testing, recipe development, product specifications, and shelf-life testing.</p><p>* Knowledge of food costing, menu engineering, business-case development, and product profitability analysis.</p><p>* Understanding of restaurant operations, supplier collaboration, food safety, allergen controls, and relevant regulatory requirements.</p><p>* Strong project management skills, with the ability to manage multiple initiatives, priorities, and stakeholders across markets.</p><p>* Strategic thinking, creativity, commercial awareness, and the ability to translate customer and market insights into product opportunities.</p><p>* Strong analytical, problem-solving, communication, presentation, and training skills, with attention to quality and detail.</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.<br><br>As a Commis II you are responsible for the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:<br><br>• Support the Demi Chef de Partie or Commis I in the daily operation and work<br>• Work according to the menu specifications by the Chef de Partie<br>• Keep work area at all times in hygienic conditions according to the rules set by the hotel<br>• Control food stock and food cost in his section<br>• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites<br>• Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks<br>• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques<br>• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control</p> </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>

Waiter – Fine Dining Restaurant<br><br>About the Company A premium fine dining restaurant in Riyadh, dedicated to delivering exceptional cuisine and outstanding guest experiences. They are seeking a professional and customer-focused Waiter to join their team.<br>Key Responsibilities Greet guests warmly and provide a professional dining experience. Present menus, explain menu items, and make food and beverage recommendations. Accurately take and process customer orders. Serve food and beverages according to fine dining service standards. Ensure tables are properly set before, during, and after service. Monitor guest satisfaction and respond promptly to requests and concerns. Maintain cleanliness and organization of the dining area. Coordinate effectively with the kitchen and bar teams to ensure timely service. Handle guest payments accurately using the POS system. Follow all food safety, hygiene, and health regulations. Maintain a polished appearance and uphold the restaurant's service standards. Requirements High school diploma or equivalent. Minimum 2 years of experience in a fine dining restaurant. Excellent customer service and communication skills. Professional appearance and positive attitude. Ability to work in a fast-paced environment. Basic English communication skills; Arabic is an advantage. Knowledge of fine dining etiquette and food & beverage service standards. Flexibility to work evenings, weekends, and public holidays. Team player with strong attention to detail.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>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.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.<br>OR<br>• 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.<br>CORE WORK ACTIVITIES<br>Ensuring Culinary Standards and Responsibilities are Met for Restaurant<br>• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.<br>• Supervises restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.<br>• Maintains food preparation handling and correct storage standards.<br>• Recognizes superior quality products, presentations and flavor.<br>• Plans and manages food quantities and plating requirements for the restaurant.<br>• Communications production needs to key personnel.<br>• Assists in developing daily and seasonal menu items for the restaurant.<br>• Ensures compliance with all applicable laws and regulations regulations.<br>• Follows proper handling and right temperature of all food products.<br>• Estimates daily restaurant production needs.<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>• Checks the quality of raw and cooked food products to ensure that standards are met.<br>• Determines how food should be presented and creates decorative food displays.<br>Leading Kitchen Team<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<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>• Leads shift teams while personally preparing food items and executing requests based on required specifications.<br>• Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Serving as a role model to demonstrate appropriate behaviors.<br>• Ensuring and maintaining the productivity level of employees.<br>• Ensures employees are cross-trained to support successful daily operations.<br>• Ensures employees understand expectations and parameters.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>Establishing and Maintaining Restaurant Kitchen Goals<br>• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.<br>• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.<br>• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.<br>• Effectively investigates, reports and follows-up on employee accidents.<br>• Knows and implements company safety standards.<br>Ensuring Exceptional Customer Service<br>• Provides services that are above and beyond for customer satisfaction and retention.<br>• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Sets a positive example for guest relations.<br>• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.<br>• Empowers employees to provide excellent customer service.<br>• Handles guest problems and complaints.<br>• Interacts with guests to obtain feedback on product quality and service levels.<br>Managing and Conducting Human Resource Activities&nbsp;<br>• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.<br>• Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.<br>• Manages employee progressive discipline procedures.<br>• Participates in the employee performance appraisal process, providing feedback as needed.<br>• Uses all available on the job training tools for employees.<br>• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.<br>Additional Responsibilities&nbsp;<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>• Attends and participates in all pertinent meetings.<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 more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world’s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. <br>Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.<br>Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.<br>In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become 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"> 5+ years </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>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.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.<br>OR<br>• 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.<br>CORE WORK ACTIVITIES<br>Ensuring Culinary Standards and Responsibilities are Met for Restaurant<br>• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.<br>• Supervises restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.<br>• Maintains food preparation handling and correct storage standards.<br>• Recognizes superior quality products, presentations and flavor.<br>• Plans and manages food quantities and plating requirements for the restaurant.<br>• Communications production needs to key personnel.<br>• Assists in developing daily and seasonal menu items for the restaurant.<br>• Ensures compliance with all applicable laws and regulations regulations.<br>• Follows proper handling and right temperature of all food products.<br>• Estimates daily restaurant production needs.<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>• Checks the quality of raw and cooked food products to ensure that standards are met.<br>• Determines how food should be presented and creates decorative food displays.<br>Leading Kitchen Team<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<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>• Leads shift teams while personally preparing food items and executing requests based on required specifications.<br>• Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Serving as a role model to demonstrate appropriate behaviors.<br>• Ensuring and maintaining the productivity level of employees.<br>• Ensures employees are cross-trained to support successful daily operations.<br>• Ensures employees understand expectations and parameters.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>Establishing and Maintaining Restaurant Kitchen Goals<br>• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.<br>• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.<br>• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.<br>• Effectively investigates, reports and follows-up on employee accidents.<br>• Knows and implements company safety standards.<br>Ensuring Exceptional Customer Service<br>• Provides services that are above and beyond for customer satisfaction and retention.<br>• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Sets a positive example for guest relations.<br>• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.<br>• Empowers employees to provide excellent customer service.<br>• Handles guest problems and complaints.<br>• Interacts with guests to obtain feedback on product quality and service levels.<br>Managing and Conducting Human Resource Activities&nbsp;<br>• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.<br>• Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.<br>• Manages employee progressive discipline procedures.<br>• Participates in the employee performance appraisal process, providing feedback as needed.<br>• Uses all available on the job training tools for employees.<br>• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.<br>Additional Responsibilities&nbsp;<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>• Attends and participates in all pertinent meetings.<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>EDITION Hotels combine the visionary genius of boutique hotelier Ian Schrager, the service delivery of a world-class luxury hotel, and the global reach of Marriott International to create an entirely new experience in the world of hospitality. EDITION delivers the best of both worlds in a delicate balancing act – polish with personality, perfectionism with individualism, and comfort with charisma and charm. The brand targets sophisticated, knowledgeable consumers who understand quality, originality, design, and service excellence, but who want it without limitations – breaking the bounds of convention and demanding an attitude and a feeling wrapped in a package that showcases the exceptional. <br>But to create this magical experience, we need you. We are looking for outgoing, authentically amazing people who are looking for a place to work that inspires them, challenges them and makes them proud to come to work. A place where service comes from the heart, not from a handbook. A place that delivers a never-ending theatrical performance that continuously delights and enchants each and every one of our guests.<br>We invite you to join us today. In joining EDITION, 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"> 5+ years </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><b>JLL empowers you to shape a brighter way</b>.&nbsp;&nbsp;</p><br><p>Our people at JLL are shaping the future of real estate for a better world by combining world class services, advisory and technology for our clients. We are committed to hiring the best, most talented people&nbsp;and empowering them to&nbsp;thrive, grow meaningful careers and to find a place where they belong.&nbsp; Whether you’ve got deep experience in commercial real estate, skilled trades or technology, or you’re looking to apply your relevant experience to a new industry, join our team as we help shape a brighter way forward.&nbsp; &nbsp;</p><br><p><b>We are looking for an Assistant Facilities Manager for our Integrated Facility Management business line on </b><b>our Amazon account dedicated team.</b></p><br><p><b>Abo</b><b>ut JLL </b></p><br><p>We’re JLL. We’re a professional services and investment management firm specializing in real estate. We help organizations around the world achieve their ambitions by owning, occupying and investing in real estate.</p><br><p>If you’re looking to step up your career, JLL is the perfect professional home. At JLL, you’ll have a chance to innovate with the world’s leading businesses, put that expertise into action on landmark projects, and work on game-changing real estate initiatives. You’ll also make long-lasting professional connections through sharing different perspectives, and you’ll be inspired by the best. We’re focused on opportunity and want to help you make the most of yours. Achieve your ambitions – join us at JLL!</p><br><p><b>Role Purpose </b></p><br><p>Reporting to the Facilities Manager and working as part of the overall Facilities Team, the <b>Assistant Facilities Manager</b> will manage a range of soft services and provide the necessary support to ensure the efficient and effective running of the site.</p><br><p><b>What this job involves </b></p><br><ul><li>Manage the team providing first line soft services to the site(s), including reception, mail operations, meeting &amp; events, cleaning, waste &amp; recycling, vending &amp; food services</li><li>Monitor and maintain office equipment and supplies</li><li>Manage and maintain regular contact and meetings with relevant vendors - to report on issues, recommendations and cost estimates</li><li>Weekly walk-round with the vendor cleaning manager ensuring cleaning quality standards are maintained</li><li>Manage Trouble Ticket (Remedy) requests (helpdesk) - interface with internal customersand action queries promptly in line with service level agreements</li><li>Manage daily health &amp; safety issues – maintaining regular scheduled meetings and records of the fire and safety teams/fire drills/safety equipment/training</li><li>Travel/Visitors’ support – interface with locally approved hotels – assist Client global travel &amp; hotel managers in information gathering and communicating up to date information to staff.</li><li>Assist in the organizing of internal and external Client events</li><li>Managing the quality of conferencing facilities</li><li>Manage food and kitchen facilities – provide direction to housekeepers</li><li>Raise purchase orders</li><li>Manage Wiki pages and other communication channels for the site(s)</li><li>Deputise / provide cover for Building Operations Engineer / Facilities Manager when appropriate</li><li>Responsible for all other duties and tasks as assigned</li></ul><p><b>Every day is different, and in all these activities, we’d encourage you to show your ingenuity</b></p><br><p><b>Sounds like you? To apply you need to have:</b></p><br><ul><li>Knowledge of the Facilities/Office Services Coordinator role</li><li>Previous experience of working within a in a high profile corporate environment</li><li>Previous reception or hospitality experience</li><li>Education: Diploma/degree level</li><li>Problem solving skill</li><li>Good decision making</li><li>Excellent written/verbal communications</li><li>Spreadsheet and word processing</li><li>Customer focused</li><li>Good inter-personal skills</li><li>Assertive</li><li>Attention to detail</li></ul><p><b>What you can expect from us </b></p><br><ul><li>You’ll join an entrepreneurial, inclusive culture. One where we succeed together – across the desk and around the globe. Where like-minded people work naturally together to achieve great things.</li><li>Our Total Rewards program reflects our commitment to helping you achieve your ambitions in career, recognition, wellbeing, benefits and pay.</li><li>Join us to develop your strengths and enjoy a fulfilling career full of varied experiences. Keep those ambitions in sights and imagine where JLL can take you...</li></ul><p>Apply today at jll.com/careers.</p><br><p><b><i><span>JLL Privacy Statement</span></i></b></p><br><p><i><span>When you visit JLL websites, JLL may collect information related to those visits, without you actively sending that information. This information may include, for example, the internet browser you are using, your access device’s operating system, the language in which that system presents information to you, your IP (Internet Protocol) address, the web search that took you to the JLL website, the web pages and advertisements displayed to you, and the links you click on.</span></i></p><br><p><i><span>For additional details please see </span></i><i><span>JLL's Global Privacy Statement</span></i> <i><span>or our career site pages for each country.</span></i></p><br><p><i><span>For employees in the United States, please see a fully copy of our Equal Employment Opportunity and Affirmative Action policy </span></i><i><span>here</span></i>.</p><br><p><b>Location: </b></p><br>On-site –Riyadh, SAU<p><b>Job Tags:</b></p><br>GREF<p>If this job description resonates with you, we encourage you to apply, even if you don’t meet all the requirements.&nbsp; We’re interested in getting to know you and what you bring to the table!</p><br><p>At JLL, we harness the power of artificial intelligence (AI) to efficiently accelerate meaningful connections between candidates and opportunities. Using AI capabilities, we analyze your application for relevant skills, experiences, and qualifications to generate valuable insights about how your unique profile aligns with the specific requirements of the role you're&nbsp;pursuing.</p><br><p><i><b>JLL Privacy Notice</b></i></p><br><p>Jones Lang LaSalle (JLL), together with its subsidiaries and affiliates, is a leading global provider of real estate and investment management services. We take our responsibility to protect the personal information provided to us seriously. Generally the personal information we collect from you are for the purposes of processing in connection with JLL’s recruitment process. We endeavour to keep your personal information secure with appropriate level of security and keep for as long as we need it for legitimate business or legal reasons. We will then delete it safely and securely.</p><br><p>For more information about how JLL processes your personal data, please view our <span>Candidate Privacy Statement</span>.</p><br><p>For additional details please see our career site pages for each country.</p><br><p>Jones Lang LaSalle (“JLL”) is an Equal Opportunity Employer and is committed to working with and providing reasonable accommodations to individuals with disabilities.&nbsp; If you need a reasonable accommodation because of a disability for any part of the employment process – including the online application and/or overall selection process – you may email us at <span><u><span>HRSCLeaves@jll.com</span></u></span>. This email is only to request an accommodation. Please direct any other general recruiting inquiries to our <span>Contact Us</span> page &gt; I want to work for JLL.</p><br> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> No experience required </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><span><strong><span>Team Manager – (Poultry Processing plant) – Hail, Saudi Arabia</span></strong></span></p><br><br> <br> <p><span><strong><span>The Company:</span></strong></span></p><br><br> <p><span>Almarai is the world’s largest vertically integrated dairy and the region’s largest food and beverage manufacturing and distribution company. Headquartered in the Kingdom of Saudi Arabia, Almarai Company is ranked as the #1 FMCG Brand in the MENA region and is a market leader in all its categories across the GCC. Almarai currently employs over 40,000 employees servicing some 220,000 retail outlets across GCC, Egypt and Jordan and has reported net income of SAR 2.31 Billion on sales of SAR 20.97 Billion in 2024. For more details, please visit our website –www.almarai.com.</span></p><br><br> <br> <p><span>An aggressive expansion program together with acquisitions in new vertical markets have created an exciting opportunity to join a dynamic multinational team dedicated to furthering growth plans for the group.</span></p><br><br> <br> <p><span><strong><span>About the Role:</span></strong></span></p><br><br> <p><span>We are seeking a <strong>Team Manager – Processing</strong> into <strong>Poultry Plant </strong>to lead operations at our poultry processing plant in Hail. The role involves managing production teams, ensuring product quality, safety, and efficiency, while meeting production targets and internal customer requirements.</span></p><br><br> <br> <p><span><strong><span>Key Responsibilities</span></strong></span></p><br><br> <ul> <li><span>Lead and manage processing teams to deliver production targets</span></li> <li><span>Ensure all products meet required <strong>quality, safety, and specification standards.</strong></span></li> <li><span>Optimize <strong>yield, reduce wastage</strong>, and maximize plant utilization</span></li> <li><span>Deliver production schedules on time and as per required specifications</span></li> <li><span>Maintain and enforce <strong>GMP, HACCP, and food safety standards</strong></span></li> <li><span>Drive a strong <strong>health &amp; safety culture</strong> across operations</span></li> <li><span>Train, coach, and develop team members to improve performance</span></li> <li><span>Coordinate <strong>with planning, maintenance, and quality teams </strong>for smooth operations</span></li> <li><span>Identify operational issues and implement corrective actions</span></li> <li><span>Support continuous improvement and cost optimization initiatives</span></li> <li><span>Manage manpower planning, shifts, and team performance</span></li> </ul> <br> <p><span><strong><span>Qualifications &amp; Experience</span></strong></span></p><br><br> <ul> <li><span>Bachelor’s degree in Production, Food Technology, Food Science, Engineering, or a related field</span></li> </ul> <ul> <li><span>Knowledge of HACCP, GMP, and ISO 22000</span></li> <li><span>Minimum 2+ years’ experience in <strong>poultry or food processing operations</strong></span></li> <li><span>Experience in <strong>high-volume manufacturing environments</strong></span></li> <li><span>Proven experience managing <strong>large multicultural teams (80–100 employees)</strong></span></li> <li><span>Exposure to automated processing systems preferred</span></li> <li><span>Strong leadership and team management skills</span></li> <li><span>Knowledge of food safety and quality standards</span></li> <li><span>Strong planning, problem-solving, and decision-making ability</span></li> <li><span>Ability to work in a fast-paced production environment</span></li> </ul> <br> <p><span>Almarai offers a competitive package, generous leave, medical coverage, discretionary bonus, training, and development etc.</span></p><br><br> <br> <p><span>This is a great opportunity to join a successful and expanding global business, offering an excellent remuneration and benefits package.</span></p><br><br> <br> <br><br> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> 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>

<p>An Electrical Technician installs, maintains, tests, and repairs electrical systems, wiring, and equipment across industrial, commercial, and technical facilities.</p>

<strong>Job Description<br><br></strong>We are looking for a skilled and passionate Chef de Partie to join our hotel culinary team. The successful candidate will oversee a designated kitchen section, ensure food is prepared to the highest quality standards, maintain hygiene and safety procedures, and contribute to delivering an exceptional dining experience for our guests.<br><br>The Chef de Partie will work closely with the Sous Chef and Executive Chef to ensure smooth kitchen operations, cost control, and consistent food presentation in accordance with hotel standards.<br><br><strong>Responsibilities<br><br></strong><ul><li>Diploma or certification in Culinary Arts or a related field preferred.</li><li>Minimum 2-3 years of experience as a Chef de Partie or similar role in a hotel or upscale restaurant.</li><li>Strong knowledge of food preparation techniques and kitchen operations.</li><li>Knowledge of food safety and hygiene regulations.</li><li>Ability to work in a fast-paced environment and under pressure.</li><li>Strong organizational and time management skills.</li><li>Good communication and teamwork abilities.</li><li>Flexibility to work shifts, weekends, and public holidays.</li><li>Proficiency in English; additional languages are an advantage.<br><br></li></ul><strong>Qualifications<br><br></strong><ul><li>Diploma or certification in Culinary Arts or a related field preferred.</li><li>Minimum 2-3 years of experience as a Chef de Partie or similar role in a hotel or upscale restaurant.</li><li>Strong knowledge of food preparation techniques and kitchen operations.</li><li>Knowledge of food safety and hygiene regulations.</li><li>Ability to work in a fast-paced environment and under pressure.</li><li>Strong organizational and time management skills.</li><li>Good communication and teamwork abilities.</li><li>Flexibility to work shifts, weekends, and public holidays.</li><li>Proficiency in English; additional languages are an advantage.</li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.<br>OR<br>• 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.<br>CORE WORK ACTIVITIES&nbsp;<br>Ensuring Culinary Standards and Responsibilities are Met<br>• Maintains food handling and sanitation standards.<br>• Performs all duties of Culinary and related kitchen area employees in high demand times.<br>• Oversees production and preparation of culinary items.<br>• Ensures employees keep their work areas clean and sanitary.<br>• Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.<br>• Complies with loss prevention policies and procedures.<br>• Strives to improve service performance.<br>• Communicates areas in need of attention to staff and follows up to ensure follow through.<br>• Leads shifts while personally preparing food items and executing requests based on required specifications.<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<br>• Checks the quality of raw and cooked food products to ensure that standards are met.<br>• Assists in determining how food should be presented and creates decorative food displays.<br>Supporting Culinary Team Activities<br>• Supervises daily shift operations.<br>• Ensures all employees have proper supplies, equipment and uniforms.<br>• Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.<br>• Ensures completion of assigned duties.<br>• Participates in the employee performance appraisal process, giving feedback as needed.<br>• Handles employee questions and concerns.<br>• Communicates performance expectations in accordance with job descriptions for each position.<br>• Participates in an on-going employee recognition program.<br>• Conducts training when appropriate.<br>• Monitors employee's progress towards meeting performance expectations.<br>Maintaining Culinary Goals<br>• Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.<br>• Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.<br>Providing Exceptional Customer Service<br>• Sets a positive example for guest relations.<br>• Handles guest problems and complaints seeking assistance from supervisor as necessary.<br>• Empowers employees to provide excellent customer service within guidelines.<br>Additional Responsibilities<br>• Reports malfunctions in department equipment.<br>• Purchases appropriate supplies and manages food and supply inventories according to budget.<br>• Attends and participates in all pertinent meetings.<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>Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, 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"> 2+ years </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.<br>OR<br>• 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.<br>CORE WORK ACTIVITIES&nbsp;<br>Ensuring Culinary Standards and Responsibilities are Met<br>• Maintains food handling and sanitation standards.<br>• Performs all duties of Culinary and related kitchen area employees in high demand times.<br>• Oversees production and preparation of culinary items.<br>• Ensures employees keep their work areas clean and sanitary.<br>• Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.<br>• Complies with loss prevention policies and procedures.<br>• Strives to improve service performance.<br>• Communicates areas in need of attention to staff and follows up to ensure follow through.<br>• Leads shifts while personally preparing food items and executing requests based on required specifications.<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<br>• Checks the quality of raw and cooked food products to ensure that standards are met.<br>• Assists in determining how food should be presented and creates decorative food displays.<br>Supporting Culinary Team Activities<br>• Supervises daily shift operations.<br>• Ensures all employees have proper supplies, equipment and uniforms.<br>• Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.<br>• Ensures completion of assigned duties.<br>• Participates in the employee performance appraisal process, giving feedback as needed.<br>• Handles employee questions and concerns.<br>• Communicates performance expectations in accordance with job descriptions for each position.<br>• Participates in an on-going employee recognition program.<br>• Conducts training when appropriate.<br>• Monitors employee's progress towards meeting performance expectations.<br>Maintaining Culinary Goals<br>• Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.<br>• Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.<br>Providing Exceptional Customer Service<br>• Sets a positive example for guest relations.<br>• Handles guest problems and complaints seeking assistance from supervisor as necessary.<br>• Empowers employees to provide excellent customer service within guidelines.<br>Additional Responsibilities<br>• Reports malfunctions in department equipment.<br>• Purchases appropriate supplies and manages food and supply inventories according to budget.<br>• Attends and participates in all pertinent meetings.<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>Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, 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"> 2+ years </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.<br>OR<br>• 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.<br>CORE WORK ACTIVITIES&nbsp;<br>Ensuring Culinary Standards and Responsibilities are Met<br>• Maintains food handling and sanitation standards.<br>• Performs all duties of Culinary and related kitchen area employees in high demand times.<br>• Oversees production and preparation of culinary items.<br>• Ensures employees keep their work areas clean and sanitary.<br>• Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.<br>• Complies with loss prevention policies and procedures.<br>• Strives to improve service performance.<br>• Communicates areas in need of attention to staff and follows up to ensure follow through.<br>• Leads shifts while personally preparing food items and executing requests based on required specifications.<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<br>• Checks the quality of raw and cooked food products to ensure that standards are met.<br>• Assists in determining how food should be presented and creates decorative food displays.<br>Supporting Culinary Team Activities<br>• Supervises daily shift operations.<br>• Ensures all employees have proper supplies, equipment and uniforms.<br>• Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.<br>• Ensures completion of assigned duties.<br>• Participates in the employee performance appraisal process, giving feedback as needed.<br>• Handles employee questions and concerns.<br>• Communicates performance expectations in accordance with job descriptions for each position.<br>• Participates in an on-going employee recognition program.<br>• Conducts training when appropriate.<br>• Monitors employee's progress towards meeting performance expectations.<br>Maintaining Culinary Goals<br>• Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.<br>• Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.<br>Providing Exceptional Customer Service<br>• Sets a positive example for guest relations.<br>• Handles guest problems and complaints seeking assistance from supervisor as necessary.<br>• Empowers employees to provide excellent customer service within guidelines.<br>Additional Responsibilities<br>• Reports malfunctions in department equipment.<br>• Purchases appropriate supplies and manages food and supply inventories according to budget.<br>• Attends and participates in all pertinent meetings.<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>Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, 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"> 2+ years </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.<br>OR<br>• 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.<br>CORE WORK ACTIVITIES&nbsp;<br>Ensuring Culinary Standards and Responsibilities are Met<br>• Maintains food handling and sanitation standards.<br>• Performs all duties of Culinary and related kitchen area employees in high demand times.<br>• Oversees production and preparation of culinary items.<br>• Ensures employees keep their work areas clean and sanitary.<br>• Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.<br>• Complies with loss prevention policies and procedures.<br>• Strives to improve service performance.<br>• Communicates areas in need of attention to staff and follows up to ensure follow through.<br>• Leads shifts while personally preparing food items and executing requests based on required specifications.<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<br>• Checks the quality of raw and cooked food products to ensure that standards are met.<br>• Assists in determining how food should be presented and creates decorative food displays.<br>Supporting Culinary Team Activities<br>• Supervises daily shift operations.<br>• Ensures all employees have proper supplies, equipment and uniforms.<br>• Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.<br>• Ensures completion of assigned duties.<br>• Participates in the employee performance appraisal process, giving feedback as needed.<br>• Handles employee questions and concerns.<br>• Communicates performance expectations in accordance with job descriptions for each position.<br>• Participates in an on-going employee recognition program.<br>• Conducts training when appropriate.<br>• Monitors employee's progress towards meeting performance expectations.<br>Maintaining Culinary Goals<br>• Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.<br>• Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.<br>Providing Exceptional Customer Service<br>• Sets a positive example for guest relations.<br>• Handles guest problems and complaints seeking assistance from supervisor as necessary.<br>• Empowers employees to provide excellent customer service within guidelines.<br>Additional Responsibilities<br>• Reports malfunctions in department equipment.<br>• Purchases appropriate supplies and manages food and supply inventories according to budget.<br>• Attends and participates in all pertinent meetings.<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>Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, 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"> 2+ years </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<p>Answer in-room dining calls promptly and courteously</p><p>Take and accurately record guest food and beverage orders</p><p>Confirm room numbers, order details and special requests</p><p>Assist guests with menu selections and provide recommendations</p><p>Explain menu items, ingredients and available options when required</p><p>Enter orders accurately into the POS system</p><p>Communicate dietary requirements and allergies to the kitchen team</p><p>Coordinate with kitchen and service teams to ensure timely order delivery</p><p>Follow up on orders to ensure guest satisfaction</p><p>Handle guest inquiries, requests and complaints professionally</p><p>Promote additional food and beverage items where appropriate</p><p>Maintain accurate order records and guest preferences</p><p>Follow hotel service, hygiene and safety standards</p><p>Maintain a professional and friendly telephone manner</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Proven customer service experience in a hospitality or food service environment</li><li>Excellent verbal communication and interpersonal skills</li><li>Proficiency with point-of-sale systems and basic computer literacy</li><li>Ability to multitask and manage multiple orders simultaneously</li><li>Professional phone etiquette and courteous demeanour</li><li>Knowledge of fine dining service standards and menu terminology</li><li>Multilingual capabilities, particularly Arabic and English</li><li>Ability to work in a fast-paced environment while maintaining composure</li><li>Familiarity with dietary restrictions and food allergies</li></ul>

<p>Answer in-room dining calls promptly and courteously</p><p>Take and accurately record guest food and beverage orders</p><p>Confirm room numbers, order details and special requests</p><p>Assist guests with menu selections and provide recommendations</p><p>Explain menu items, ingredients and available options when required</p><p>Enter orders accurately into the POS system</p><p>Communicate dietary requirements and allergies to the kitchen team</p><p>Coordinate with kitchen and service teams to ensure timely order delivery</p><p>Follow up on orders to ensure guest satisfaction</p><p>Handle guest inquiries, requests and complaints professionally</p><p>Promote additional food and beverage items where appropriate</p><p>Maintain accurate order records and guest preferences</p><p>Follow hotel service, hygiene and safety standards</p><p>Maintain a professional and friendly telephone manner</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Proven customer service experience in a hospitality or food service environment</li><li>Excellent verbal communication and interpersonal skills</li><li>Proficiency with point-of-sale systems and basic computer literacy</li><li>Ability to multitask and manage multiple orders simultaneously</li><li>Professional phone etiquette and courteous demeanour</li><li>Knowledge of fine dining service standards and menu terminology</li><li>Multilingual capabilities, particularly Arabic and English</li><li>Ability to work in a fast-paced environment while maintaining composure</li><li>Familiarity with dietary restrictions and food allergies</li></ul>

Company Description FADAN is a food-focused company originally based at 115 Rue de Boetendael, Uccle, Belgium, with growing operations in international locations. The organization is committed to delivering high-quality culinary experiences that reflect authentic flavors and careful preparation. FADAN values consistency, food safety, and customer satisfaction in every dining experience. Team members are encouraged to contribute ideas, maintain high standards, and support a collaborative kitchen environment. The company offers opportunities for culinary professionals to grow their skills and take on key responsibilities in its kitchens.<br>Role Description This is a full-time, on-site role for an Indian, tandoori, and biriyani chef located in Jiddah. The chef will be responsible for planning and preparing a variety of Indian dishes, with a strong focus on tandoori items and different styles of biriyani, following standardized recipes and portion sizes. Daily tasks include marinating meats, handling tandoor equipment, supervising cooking processes, ensuring proper seasoning, and maintaining high standards of taste, presentation, and hygiene. The chef will manage ingredient preparation, monitor stock levels, coordinate with kitchen staff, and support menu development aligned with FADAN’s culinary concept. The role also involves complying with food safety regulations, maintaining a clean and organized workstation, and supporting smooth kitchen operations during peak service hours.<br>Qualifications<br> <br>Strong expertise in Indian cuisine, specifically tandoori dishes and various biriyani preparations, with proven experience in a professional kitchen. Ability to operate and maintain tandoor ovens and related equipment safely and efficiently. Solid knowledge of food safety, hygiene standards, and kitchen sanitation practices. Skill in menu planning, portion control, and maintaining consistency in taste and presentation. Good organizational and time-management abilities to handle high-volume service and multiple orders. Effective communication and teamwork skills to collaborate with other kitchen and service staff. Experience training or mentoring junior kitchen staff is an advantage. Relevant culinary certification or formal training in Indian cuisine is preferred; equivalent practical experience will be considered. Flexibility to work shifts, weekends, and holidays as required by restaurant operations. Basic understanding of cost control and minimizing food waste is beneficial.

<p><br></p><p>Job Description MAIN DUTIES AND RESPONSIBILITIES : To assist the Director of Food &amp; Beverage in the formulation of the Annual Operating Budget, determining outlet projected revenues and expenses, operating equipment, and FF&amp;E requirements in line with the compilation of the Annual Business Plan. To ensure that the monthly forecasted Food &amp; Beverage revenue figures are achieved while strictly adhering to established operating expenses and ensuring effective cost control. To ensure that the Restaurant is managed efficiently according to the established concept statements and that all operating and service standards outlined in the Departmental Operations Manual are consistently adhered to. To assign responsibilities to subordinates, monitor their performance periodically, and provide appropriate guidance and support. To assist in the operation and remain visible throughout the entire meal period to ensure smooth operations and service delivery. To establish and strictly adhere to par stocks for all operating equipment and supplies, ensuring that the outlet is adequately equipped. To conduct and assist the Back of House Manager / Chief Steward with monthly inventory checks and carry out monthly, quarterly, bi-yearly, and yearly inventories of operating equipment. To control the requisitioning, storage, and careful use of all operating equipment and supplies. To conduct daily pre-shift briefings for employees covering preparation, service, menu information, and operational requirements. To attend twice-monthly Food &amp; Beverage Meetings, Daily Operations Meetings, and all other meetings as required by Executive Management. To conduct monthly employee meetings and provide the Director of Food &amp; Beverage with a summary of issues, concerns, and proposed solutions. To prepare for and participate in the Monthly Objective Review. To liaise with the Kitchen and Beverage departments regarding daily operations, food and beverage quality, and service standards. To handle all guest complaints, requests, and enquiries regarding food, beverage, and service, while maintaining strong guest relationships and assisting in updating guest history. To ensure that outlet cashiering procedures are strictly adhered to and that a staff member is always available to assist with guest enquiries. To identify, in conjunction with the Director of Food &amp; Beverage, market needs and trends and monitor and analyze the menus and products of competitive French restaurants. To assist the Chef de Cuisine in developing and promoting menu "specials." To plan and implement effective sales plans and promotional activities within the outlet, including monthly hotel concierge visits to promote the restaurant. To provide the Director of Food &amp; Beverage with recommendations for advertising campaigns, assist in preparing advertising briefs, and attend subsequent meetings. To revise and update the outlet Departmental Operations Manual on an as-needed basis and participate in the formulation of the Annual Marketing Plan, establishing marketing activities in line with the Annual Business Plan. To submit to the Food &amp; Beverage Office, before opening the outlet, the required Operations Manual, Opening and Closing Procedures, Outlet Policies and Procedures, Pricing Structure, and Food and Beverage Menu. To maintain the Sunny Bar Daily Log Book. To submit the required Monthly Outlet Report, Vacation Planner, Monthly Objective Review, and Monthly Training Report to the Food &amp; Beverage Office. To plan weekly rosters and work schedules to ensure the outlet is adequately staffed to handle the level of business and submit a copy to the Human Resources Department. To maintain the outlet bulletin board and ensure all relevant information is kept current and communicated to employees. To submit all guest and employee incident reports and report all "Lost and Found" items in accordance with established procedures. To ensure that the outlet is kept clean and organized in both front-of-house and back-of-house areas, liaising and coordinating with the Stewarding and Housekeeping Departments to ensure established cleaning schedules are strictly followed. To issue repair and maintenance work orders and follow up to ensure the proper maintenance of the outlet. To maintain a high standard of personal appearance and hygiene at all times. To undertake any reasonable tasks as assigned by the Food &amp; Beverage Department. To liaise with and inform the Food &amp; Beverage and Human Resources Departments of all training sessions, develop departmental trainers, and assign training responsibilities. To conduct staff performance appraisals as required and identify and develop young talent within the organization for future potential growth within the group.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Must be fluent in Arabic.</li><li>Diploma or degree in Hospitality Management or a related field.</li><li>7-8 years of relevant Food &amp; Beverage experience.</li><li>Previous experience in a 4- or 5-star hotel/resort environment.</li><li>Previous experience in a supervisory or managerial F&amp;B position.</li><li>Strong knowledge of restaurant/outlet operations.</li><li>Knowledge of HACCP and food safety standards.</li><li>Strong leadership, communication, and interpersonal skills.</li><li>Strong guest service and problem-solving abilities.</li><li>Good understanding of revenue, cost control, and F&amp;B operations.</li></ul>

<ul><li><p>Culinary & Quality Operations: Supervise food preparation, cooking, and plating to</p></li></ul><p>ensure consistency, taste, and presentation adhere to brand recipes and standards.</p><ul><li><p>Cost & Inventory Management: Monitor food costs, minimize waste, conduct</p></li></ul><p>regular inventory counts, and manage supplier orders while maintaining budgetary</p><p>targets.</p><ul><li><p>Food Safety & Compliance: Ensure strict compliance with local health, safety, and</p></li></ul><p>sanitation regulations (e.g., HACCP, municipality guidelines). Maintain spotless</p><p>kitchen cleanliness and equipment maintenance logs.</p><ul><li><p>Team Leadership & Scheduling: Recruit, train, mentor, and evaluate kitchen staff.</p></li></ul><p>Create efficient staff schedules to optimize labor costs during peak and slow hours.</p><ul><li><p>Menu Development & Pricing: Assist in designing new menu items, testing recipes,</p></li></ul><p>and calculating food cost percentages to maximize profitability.</p><p><strong>Desired Candidate Profile</strong></p><ul><li><p>Experience: Minimum 3–5 years of culinary experience, with at least 2 years in a</p></li></ul><p>kitchen management or head chef role within the hospitality/restaurant industry.</p><ul><li><p>Education: Diploma or degree in Culinary Arts, Hospitality Management, or a</p></li></ul><p>related field is preferred.</p><ul><li><p>Certifications: Valid Food Safety certification (e.g., HACCP, ServSafe).</p></li><li><p>Skills: Strong leadership, cost control, inventory management, and problem-solving</p></li></ul><p>abilities under high-pressure conditions.</p>