Food industries engineer Jobs

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.

<p>Pharmacist (For Saudis) LocationAl-Faraby Medical Center Second Industrial City, Dammam, Kingdom of Saudi Arabia Saudis Only</p><p><strong>Desired Candidate Profile</strong></p><p><br></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>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.<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<br>• Manages kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.<br>• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.<br>• Assists Executive Chef with all kitchen operations and preparation.<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.<br>• Assists in determining how food should be presented and creates decorative food displays.<br>• Maintains purchasing, receiving and food storage standards.<br>• Ensures compliance with food handling and sanitation standards.<br>• Performs all duties of kitchen managers and employees as necessary.<br>• Recognizes superior quality products, presentations and flavor.<br>• Ensures compliance with all applicable laws and regulations.<br>• Follows proper handling and right temperature of all food products.<br>• Operates and maintains all department equipment and reports malfunctions.<br>• Checks the quality of raw and cooked food products to ensure that standards are met.<br>Leading Kitchen Operations<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<br>• Leads shifts while personally preparing food items and executing requests based on required specifications.<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Serves as a role model to demonstrate appropriate behaviors.<br>• Maintains the productivity level of employees.<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>• Ensures property policies are administered fairly and consistently.<br>• Communicates performance expectations in accordance with job descriptions for each position.<br>• Recognizes success performance and produces desired results.<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>• Sets a positive example for guest relations.<br>• Empowers employees to provide excellent customer service.<br>• Interacts with guests to obtain feedback on product quality and service levels.<br>• Handles guest problems and complaints.<br>Maintaining Culinary Goals<br>• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.<br>• Develops specific goals and plans to prioritize, organize, and accomplish your work.<br>• Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.<br>• Trains employees in safety procedures.<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>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Participates in the employee performance appraisal process, providing feedback as needed.<br>• Brings issues to the attention of the department manager and Human Resources as necessary.<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"> 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>Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.<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<br>• Manages kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.<br>• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.<br>• Assists Executive Chef with all kitchen operations and preparation.<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.<br>• Assists in determining how food should be presented and creates decorative food displays.<br>• Maintains purchasing, receiving and food storage standards.<br>• Ensures compliance with food handling and sanitation standards.<br>• Performs all duties of kitchen managers and employees as necessary.<br>• Recognizes superior quality products, presentations and flavor.<br>• Ensures compliance with all applicable laws and regulations.<br>• Follows proper handling and right temperature of all food products.<br>• Operates and maintains all department equipment and reports malfunctions.<br>• Checks the quality of raw and cooked food products to ensure that standards are met.<br>Leading Kitchen Operations<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<br>• Leads shifts while personally preparing food items and executing requests based on required specifications.<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Serves as a role model to demonstrate appropriate behaviors.<br>• Maintains the productivity level of employees.<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>• Ensures property policies are administered fairly and consistently.<br>• Communicates performance expectations in accordance with job descriptions for each position.<br>• Recognizes success performance and produces desired results.<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>• Sets a positive example for guest relations.<br>• Empowers employees to provide excellent customer service.<br>• Interacts with guests to obtain feedback on product quality and service levels.<br>• Handles guest problems and complaints.<br>Maintaining Culinary Goals<br>• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.<br>• Develops specific goals and plans to prioritize, organize, and accomplish your work.<br>• Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.<br>• Trains employees in safety procedures.<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>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Participates in the employee performance appraisal process, providing feedback as needed.<br>• Brings issues to the attention of the department manager and Human Resources as necessary.<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"> 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>

<h3 >About Shangri-La Hotel, Jeddah</h3> <p >Shangri-La Jeddah is located on the new Jeddah Waterfront along the Red Sea. The hotel features floor-to-ceiling windows and interiors that reflect the surrounding sea and beaches. Amenities include a Kids Club and dining concepts. The hotel aims to set a standard for luxury in the city.</p> <h3 >The Role of Service Associate - Waiter</h3> <p >The Service Associate - Waiter position at Shangri-La Jeddah involves creating dining experiences for guests in the Food &amp; Beverage outlets while adhering to Shangri-La Standards. This full-time role requires 0-1 years of experience.</p> <h3 >Key Responsibilities</h3> <ul > <li >Maintain a strong understanding of the menu and dish preparation methods.</li> <li >Provide menu suggestions to guests.</li> <li >Take orders and serve guests.</li> <li >Focus on guest satisfaction and creating positive dining moments.</li> <li >Prepare the restaurant for service.</li> <li >Coordinate with the culinary team to ensure timely service.</li> <li >Ensure accurate billing and posting.</li> <li >Adhere to Shangri-La Food Safety Processes and Procedures.</li> <li >Support colleagues in the Food &amp; Beverage outlet.</li> <li >Assist the supervisor in maintaining smooth meal operations.</li> </ul> <h3 >Work Environment and Culture</h3> <p >Shangri-La Hotel offers a workplace that supports personal growth and professional development. The company provides structured learning pathways for advancing professional and leadership skills. Competitive benefits, recognition programs, and colleague travel perks are offered. Teams promote inclusion, respect diversity, and foster a secure environment for all employees.</p> <h3 >Application Process</h3> <p >Shangri-La Hotel is an equal opportunity employer and welcomes applications from all qualified candidates. All provided information will be used solely for recruitment purposes. Only successful candidates will be contacted.</p>

<h3 >About Shangri-La Hotel</h3> <p >Shangri-La Hotel is committed to delivering hospitality from the heart. The company is seeking an Executive Chef to lead the culinary operations at Shangri-La Jeddah, a luxury waterfront destination located on the Red Sea.</p> <h3 >Role Overview</h3> <p >The Executive Chef will report directly to the General Manager and will be responsible for overseeing all culinary operations. This includes managing six distinct outlets, two specialty restaurants, banquet facilities, and in-room dining services. The role focuses on ensuring high guest satisfaction, operational efficiency, and strong financial performance within the culinary department.</p> <h3 >Key Responsibilities</h3> <ul > <li >Maintain culinary creativity, consistency, and quality across all food and beverage outlets.</li> <li >Lead and develop the culinary team, fostering a collaborative and high-performing work environment.</li> <li >Develop and implement innovative menus and seasonal promotions aligned with brand standards.</li> <li >Manage large-scale banquet operations with attention to detail and quality.</li> <li >Drive food cost efficiency and productivity while upholding high culinary standards.</li> <li >Ensure adherence to the highest levels of hygiene, food safety, and sustainability practices.</li> <li >Engage with guests to understand preferences and continuously enhance the dining experience.</li> </ul> <h3 >Qualifications and Experience</h3> <ul > <li >A minimum of <strong >10 years of experience</strong> in international luxury hospitality.</li> <li >Proven experience as an Executive Chef or in an equivalent senior culinary leadership role.</li> <li >Demonstrated strong financial acumen and operational discipline.</li> <li >A natural ability to mentor and build effective teams.</li> <li >Possession of creativity, cultural sensitivity, and a genuine passion for guest engagement.</li> </ul> <h3 >Work Type</h3> <p >This is a full-time position (Job ID: 174536).</p>

<p>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><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>

<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>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Assists the Sous Chef in ensuring the quality, consistency and production of areas of responsibility in kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.<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&nbsp;<br>• Supervises the preparation and production of all hot or cold food items for buffet and a la carte menu to ensure that they are in compliance with the prescribed recipes and specifications.<br>• Supervises 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 food operation (e.g., restaurant, banquet, pastry shop).<br>• Communications production needs to key personnel.<br>• Produces production prep list.<br>• Assists in developing daily and seasonal menu items.<br>• Ensures compliance with all applicable laws and regulations (e.g., HACCP, OSHA, ASI and Health Department).<br>• Assists in estimating 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. 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>• Assumes duties of the Sous Chef in his/her absence.<br>• Assists Chef in daily line up and conducts in his/her absence.<br>Establishing and Maintaining 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 Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand’s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​team, and&nbsp;become&nbsp;the best version of you.</span> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> 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>Supervise the daily operation of the assigned outlet in accordance with Rixos standards, policies, and procedures. Ensure consistently high levels of guest satisfaction and professional service. Lead, motivate, coach, and support all outlet employees. Prepare staff schedules according to business levels, forecasts, and approved staffing requirements. Assist with recruitment recommendations, promotions, performance management, and disciplinary matters. Ensure the outlet is properly staffed and operationally prepared at all times. Conduct daily opening and closing inspections using established checklists. Ensure cleanliness, presentation, maintenance, and overall condition of the outlet meet hotel standards. Ensure full compliance with hygiene, sanitation, food safety, and HACCP requirements. Monitor service quality and ensure all Food &amp; Beverage Operational Standards are consistently followed. Assist with outlet promotions, menu development, beverage selection, pricing, and presentation. Work closely with the Head Bartender and relevant F&amp;B colleagues to monitor beverage consumption and control costs. Maintain appropriate par stocks and prepare requisitions for beverages, condiments, supplies, and guest items. Monitor beverage and food costs and support effective cost-control measures. Ensure proper handling, storage, and use of equipment to minimize breakage, wastage, and loss. Inspect fridges, bars, and storage areas regularly and ensure appropriate stock rotation and expiry-date controls. Ensure beverage products are stored and handled correctly to minimize wastage and spoilage. Maintain required standards and specifications for beverages, cocktails, food items, and presentations. Ensure all opening and closing times are followed in accordance with applicable requirements and company standards. Ensure appropriate standards for music, sound, lighting, atmosphere, and overall outlet presentation. Ensure employees follow grooming, uniform, and appearance standards. Support the Assistant F&amp;B Manager in enforcing employee entrance and operational procedures. Identify training needs and coordinate training programs with the Assistant F&amp;B Manager. Conduct departmental induction and on-the-job training for new team members. Promote efficiency, confidence, courtesy, and excellent interpersonal skills within the team. Maintain positive and effective relationships with other hotel departments. Report equipment failures and maintenance issues promptly to the appropriate department. Follow up on maintenance requests to ensure issues are resolved. Assist the Duty Manager with operational tasks when required. Take full responsibility for the outlet operation in the absence of the Assistant F&amp;B Manager. Perform any other reasonable duties assigned by management.</p><p><strong>Desired Candidate Profile</strong></p><p>Diploma or degree in Hospitality, Hotel Management, Food &amp; Beverage Management, or a related field. 5 7 years of relevant Food &amp; Beverage experience , preferably in a 4- or 5-star hotel, luxury resort, or high-end hospitality environment. Previous experience in a supervisory or management role within Food &amp; Beverage is required. Experience managing an outlet, bar, restaurant, lounge, or similar operation is preferred. Strong knowledge of Food &amp; Beverage service standards and operational procedures. Good knowledge of HACCP, food safety, hygiene, and sanitation standards . Experience with beverage cost control, stock management, requisitioning, and inventory procedures. Experience in staff scheduling, training, coaching, and performance management. Good computer skills and familiarity with relevant hotel/F&amp;B systems. Excellent command of English ; additional languages are an advantage.</p>

<h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">About the Role</h3> <p style="margin:0 0 12px; **********<strong>;">St. Regis is seeking an <strong style="font-weight:700;">Executive Chef</strong> to oversee the daily kitchen operations. This full-time role involves leading culinary staff, managing all food-related functions, and ensuring high-quality product consistency across various food preparation areas. The Executive Chef will be responsible for improving guest and employee satisfaction while maximizing financial performance.</p> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Key Responsibilities</h3> <ul style="margin:0 0 12px; padding-inline-start:24px; list-style-type:disc; list-style-position:outside;"> <li style="margin:0 0 6px;">Lead the kitchen management team and provide direction for all day-to-day operations.</li> <li style="margin:0 0 6px;">Supervise all kitchen areas, including banquets, room service, restaurants, bar/lounge, and employee cafeteria, as well as support areas like the dish room and purchasing.</li> <li style="margin:0 0 6px;">Guide and develop staff, including direct reports, by setting performance standards and monitoring progress.</li> <li style="margin:0 0 6px;">Utilize interpersonal and communication skills to lead, influence, and encourage team members, fostering mutual trust and cooperation.</li> <li style="margin:0 0 6px;">Ensure property policies are administered fairly and consistently, reviewing staffing levels to meet service, operational, and financial objectives.</li> <li style="margin:0 0 6px;">Oversee menu development and monitor the quality of raw and cooked food products to ensure standards are met.</li> <li style="margin:0 0 6px;">Ensure compliance with food handling and sanitation standards, including proper temperatures and required certifications for employees.</li> <li style="margin:0 0 6px;">Prepare and cook various types of food, both for regular service and special functions.</li> <li style="margin:0 0 6px;">Manage day-to-day operations, ensuring quality, standards, and customer expectations are consistently met.</li> <li style="margin:0 0 6px;">Interact with guests to gather feedback on product quality and service levels, and effectively handle guest problems and complaints.</li> <li style="margin:0 0 6px;">Train kitchen associates on cooking fundamentals and plate presentations, and administer performance appraisals for direct report managers.</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;">Develop and implement guidelines and control procedures for purchasing and receiving.</li> <li style="margin:0 0 6px;">Establish and monitor performance, budget, and team goals.</li> <li style="margin:0 0 6px;">Communicate and ensure understanding of safety procedures and codes, monitoring related processes.</li> <li style="margin:0 0 6px;">Manage department controllable expenses, including food cost, supplies, uniforms, and equipment.</li> <li style="margin:0 0 6px;">Participate in the budgeting process for areas of responsibility.</li> <li style="margin:0 0 6px;">Maintain purchasing, receiving, and food storage standards.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Leadership and Development</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;">Serve as a role model, demonstrating appropriate behaviors and encouraging a positive work environment.</li> <li style="margin:0 0 6px;">Solicit employee feedback, utilize an "open door" policy, and review employee satisfaction results to address concerns.</li> <li style="margin:0 0 6px;">Identify developmental needs of staff and provide coaching, mentoring, or other support to enhance their knowledge and skills.</li> <li style="margin:0 0 6px;">Empower employees to provide excellent customer service by establishing clear expectations and providing ongoing training.</li> <li style="margin:0 0 6px;">Manage employee progressive discipline procedures in accordance with Standard and Local Operating Procedures (SOPs and LSOPs).</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;">Proven culinary talent with the ability to personally perform tasks while leading a team.</li> <li style="margin:0 0 6px;">Experience in supervising all kitchen areas to produce consistent, high-quality products.</li> <li style="margin:0 0 6px;">Demonstrated ability to improve guest and employee satisfaction.</li> <li style="margin:0 0 6px;">Strong understanding of employee positions to perform duties or determine appropriate replacements.</li> <li style="margin:0 0 6px;">Knowledge and implementation of brand safety standards.</li> <li style="margin:0 0 6px;">Ability to determine food presentation and create decorative food displays.</li> <li style="margin:0 0 6px;">Experience in managing department controllable expenses and participating in budgeting.</li> <li style="margin:0 0 6px;">A minimum of <strong style="font-weight:700;">5-10 years</strong> of relevant experience is required for this role.</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 <strong style="font-weight:700;">full-time</strong> position where the Executive Chef will lead a dynamic kitchen team, ensuring operational excellence and high standards of service in a fast-paced hospitality environment.</p>