Food industries engineer Jobs

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>POSITION SUMMARY<br>Maintain adherence to sanitation/health regulations and requirements. Meet with the Chef to review assignments, anticipate business levels, changes, and other information. Prepare ingredients for cooking, including portioning, chopping, and storing food so that they are ready for service. Continue preparation work between meal services. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Monitor food quality while preparing food. Weigh, measure, and mix ingredients according to recipes or personal judgment. Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. Ensure proper portion, arrangement, and food garnish to be served. Serve food in proper portions onto proper receptacle. Anticipate and communicate any assistance needed during busy periods. Be aware of food and labor costs and monitor food levels to minimize waste and maintain controls to meet forecasted food costs and identify instances of shortages when items may run out. Direct and assist Stewards to maximize clean-up efficiency. Provide new ideas to and run the department in the absence of the Chef and Sous Chef. Use kitchen tools safely and appropriately. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.<br>Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional. Welcome and acknowledge all guests according to company standards. Speak with others using clear and professional language. Support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance. Perform other reasonable job duties as requested.<br>PREFERRED QUALIFICATION<br>Education: High school diploma or G.E.D. equivalent.<br>Related Work Experience: At least 6 years of related work experience.<br>Supervisory Experience: 1 year of supervisory experience is required.<br>License or Certification: None<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>

TANMIAH Foods Company (TFC), part of Al Dabbagh Group, is a leading manufacturer and distributor in the food and agriculture sector, established in 1962. At Tanmiah, we are committed to attracting, developing, and empowering exceptional talent to support our continued growth and success.<br>Role Overview & Objective We are looking for an experienced Talent Manager to lead Tanmiah's end-to-end talent lifecycle, including Talent Acquisition, Performance Management, Learning & Development, Employee Engagement, and Job Architecture. This strategic role will partner closely with business leaders to build a high-performing workforce and drive our people strategy across the organization.<br>Main Responsibilities Lead and manage end-to-end Talent Acquisition activities across the business. Oversee Performance Management cycles and calibration processes. Drive Learning & Development initiatives and capability-building programs. Develop talent management frameworks, career development, and succession planning. Monitor recruitment KPIs, talent analytics, and workforce planning. Lead employee engagement initiatives and development programs. Manage relationships with recruitment agencies and external training providers. Coach and develop the Talent team while partnering with senior stakeholders across the business.<br>Required Skills Talent Acquisition & Employer Branding Talent Management & Succession Planning Performance Management Learning & Development Workforce Planning & HR Analytics Stakeholder Management Leadership & Team Development SAP Success Factors knowledge is an advantage Excellent communication and presentation skills<br>Required Qualifications Bachelor's degree in Human Resources, Business Administration, Organizational Psychology, or a related field.8–10 years of progressive HR experience with strong exposure to both Talent Acquisition and Talent Management. Minimum of 3 years in a managerial role. Experience within FMCG, Manufacturing, or Food Industry is preferred. Professional certifications such as CIPD or SHRM are considered an advantage. Fluent in English; Arabic is preferred.<br>Job Details Workplace Location: Riyadh – HQApplication Method: Linked In "Easy Apply"Working Hours: 48 Hours Job Benefits: Competitive Salary Package, Comprehensive Health Insurance (Employee & Family), Employee Discounts on Company Products, Professional Development Opportunities, Supportive & Inclusive Work Environment, Paid Annual Leave & Public Holidays.<br>If you're passionate about building high-performing teams and shaping the future of talent, we'd love to hear from you.

Company Description Modern Solutions Company is a growing hospitality company where different international culinary brands are working in all over Saudi Arabia, focused on delivering high-quality dining experiences with modern interpretations of Japanese cuisine. The company emphasizes consistent food quality, efficient kitchen operations, and thoughtful presentation. Team members are encouraged to collaborate, share ideas, and contribute to menu innovation. Modern Solutions Company values professionalism, reliability, and a positive work environment that supports learning and development. Joining the team offers opportunities to grow within a dynamic, standards-driven culinary setting. Role Description the Sous Chef at Modern Solutions Company is a full-time, on-site role based in Riyadh, responsible for supporting the Executive Chef in managing day-to-day kitchen operations. This includes supervising food preparation, ensuring dishes meet quality and presentation standards, and coordinating kitchen staff during service. The Sous Chef assists with menu development, recipe testing, and maintaining inventory levels, including ordering and proper storage of ingredients. The role involves enforcing food safety and hygiene standards, monitoring kitchen cleanliness, and optimizing processes for efficiency. The Sous Chef also trains and mentors junior staff, helps create prep schedules, and steps in to lead the kitchen. Qualifications Strong culinary skills, including hot and cold kitchen preparation, cooking techniques, and plating. Experience in kitchen supervision, team coordination, and shift management. Knowledge of food safety, sanitation standards, and HACCP or equivalent practices. Ability to manage inventory, control food costs, and support ordering and stock rotation. Proven experience contributing to menu planning, recipe development, and quality control. Excellent organizational and time-management abilities in a fast-paced environment. Effective communication skills and the ability to train, coach, and motivate kitchen staff. Previous experience as a Sous Chef or Senior Chef de Partie in a restaurant or hotel setting. Culinary diploma or equivalent professional training is preferred. Willingness to work flexible hours, including weekends and holidays, as required by operations.must have experience fast-paced restaurant environment

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Key Responsibilities Prepare and cook Turkish dishes according to recipes and hotel standards. Assist the CDP in daily kitchen operations and food preparation. Ensure consistency in taste, presentation, and portion control. Maintain cleanliness and organization of the assigned kitchen section. Monitor food stock levels and assist with inventory control. Ensure proper storage and handling of all food items in accordance with hygiene standards. Support in minimizing food wastage and maintaining cost control. Follow all health, safety, and HACCP procedures. Coordinate effectively with other kitchen and service team members. Assist in training junior kitchen staff when required.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Previous experience in Turkish cuisine within hotels or restaurants is essential. Good knowledge of authentic Turkish cooking techniques, ingredients, and presentation styles. Fluent English communication skills are required; Turkish language skills will be highly preferred. Culinary certification or relevant hospitality qualification is an advantage. Ability to work efficiently in a fast-paced kitchen environment. Strong teamwork and time management skills. Flexibility to work shifts, weekends, and public holidays. Candidates familiar with traditional Turkish hospitality and dining standards will be highly preferred.</p><p></p></section>

<h3 >About the Role</h3> <p >Hire Fellows is seeking a Saudi National for the role of Quality Control Supervisor. This full-time position is based in Dammam, Eastern Province, and requires 5-10 years of experience. The successful candidate will join the production team of a fast-growing company operating across multiple markets, playing a critical role in maintaining high standards of quality, food safety, and compliance.</p> <h3 >Role Overview</h3> <p >The Quality Control Supervisor will operate independently to ensure food safety and quality across the facility. This role involves close collaboration with operations and kitchen leadership to foster a strong QHSE culture. Key responsibilities include food-safety monitoring, audits, HACCP requirements, incident investigations, training, and regulatory compliance, while serving as an independent voice for quality and food safety in daily operational decisions.</p> <h3 >Key Responsibilities</h3> <ul > <li >Develop, implement, and maintain QHSE policies, procedures, and programs in line with applicable local, national, and international standards.</li> <li >Independently conduct Critical Control Point (CCP) monitoring across the facility and support CCP monitoring during facility commissioning.</li> <li >Perform regular QHSE audits, inspections, and risk assessments to identify hazards, non-compliance, and areas for improvement.</li> <li >Recommend and implement corrective and preventive actions to address identified risks and issues.</li> <li >Possess the authority to halt or hold production when food-safety standards are at risk and make final decisions on resuming production.</li> <li >Lead food-safety and quality incident investigations, identifying root causes and implementing corrective and preventive actions, ensuring proper documentation and reporting.</li> <li >Develop and maintain the facility's HACCP plan, updating it as products, equipment, processes, or production volumes change.</li> <li >Manage the facility's internal, supplier, third-party, and regulatory audit and certification calendar, ensuring continuous readiness for inspections.</li> <li >Conduct QHSE audits of suppliers and contractors to ensure compliance with required standards.</li> <li >Deliver QHSE and food-safety training to kitchen and production teams.</li> <li >Monitor QHSE performance metrics and report trends, risks, and findings to management.</li> <li >Stay informed on relevant regulations, certifications, food-safety standards, and industry best practices, recommending improvements to policies and processes.</li> <li >Collaborate with operations and kitchen leadership to integrate food safety and quality into daily production.</li> <li >Act as the independent QHSE voice in operational, facility, and expansion-related decisions.</li> </ul> <h3 >Qualifications and Requirements</h3> <ul > <li >Saudi national.</li> <li >5-6 years of experience in QHSE, food safety, quality assurance, or a similar role.</li> <li >HACCP certified.</li> <li >Proven experience independently managing CCP monitoring and food-safety controls.</li> <li >Experience supporting or establishing QHSE processes within a new or commissioning facility is preferred.</li> <li >Previous experience in a bakery, food production, or similar manufacturing environment is preferred.</li> <li >Strong understanding of HACCP, food-safety standards, QHSE systems, audits, and risk assessments.</li> <li >Strong analytical and problem-solving skills, including the ability to conduct thorough incident investigations.</li> <li >Confidence in making independent decisions and taking ownership of food-safety issues under production pressure.</li> <li >Comfortable exercising authority to hold or release production when required.</li> <li >Strong understanding of local food-safety regulations and regulatory requirements.</li> <li >Excellent attention to detail and strong documentation skills.</li> <li >Strong communication and training skills, with the ability to influence operational teams.</li> <li >Highly organized with the ability to manage multiple audits, certifications, investigations, and compliance requirements.</li> <li >Comfortable working in a fast-paced, growing production environment.</li> </ul> <h3 >Application Process</h3> <p >Interested candidates who meet the above requirements are encouraged to apply. Salary details will be discussed during the interview process.</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>Welcome to&nbsp;<strong>SLS The Red Sea</strong>, where bold creativity and unapologetic luxury come to life.</p><br><p>Part of Ennismore’s globally celebrated lifestyle portfolio, SLS Hotels are known for redefining hospitality through striking design, elevated service, and magnetic social energy. Now open on the Red Sea coast, SLS The Red Sea stands as one of Saudi Arabia’s most exciting lifestyle destinations.</p><br><p>The resort features 150 impeccably designed keys, five dynamic Food &amp; Beverage venues, and a luxurious spa sanctuary, offering guests a seamless blend of indulgence, entertainment, and escape. From vibrant dining experiences to moments of pure relaxation, every detail is crafted to surprise, inspire, and connect.</p><br><p>More than a hotel, SLS The Red Sea is a living stage—a place where creativity thrives, individuality is celebrated, and bold ideas are encouraged. As the journey continues beyond opening, we are building a passionate team to shape the future of this iconic destination. If you’re driven by excellence, energized by lifestyle hospitality, and ready to be part of something extraordinary, this is where your story continues.</p><br><br>Job Description<br><br><p>At SLS The Red Sea, we don’t just serve meals—we create unforgettable dining experiences. As a <strong>Waiter</strong>, you will play a key role in delivering exceptional food and beverage service by providing personalized, attentive, and seamless experiences that reflect the bold, elevated, and vibrant spirit of SLS. More than serving guests, you will create meaningful connections and ensure every dining experience is memorable and exceeds expectations.</p><br><p>Working closely with the F&amp;B team, you will support the smooth day-to-day operation of the outlet by maintaining exceptional service standards, ensuring efficient service delivery, and complying with SLS standards, hygiene requirements, and local regulations.</p><br><p><strong>Key Responsibilities</strong></p><br><ul><li>Deliver exceptional food and beverage service in accordance with SLS standards, service standards and procedures, and guest expectations.</li><li>Create memorable guest experiences by providing personalized, attentive, and professional service throughout the dining journey.</li><li>Maintain comprehensive knowledge of menus, ingredients, allergens, and preparation methods to confidently assist guests and provide recommendations.</li><li>Accurately process guest orders and payments using the POS system while ensuring efficient and error-free service.</li><li>Maintain a clean, organized, and welcoming dining environment, ensuring service stations and equipment are prepared for operation.</li><li>Monitor food and beverage quality, communicating any concerns promptly to the Supervisor or kitchen team.</li><li>Apply effective upselling techniques to enhance the guest experience and maximize revenue opportunities.</li><li>Support inventory control, equipment maintenance, and the proper storage of service equipment and operational supplies.</li><li>Collaborate with the kitchen, bar, and wider F&amp;B team to ensure seamless service delivery and guest satisfaction.</li><li>Follow all health, safety, hygiene, food handling, and company service standards while contributing to a positive and high-performing team environment.</li><li>Support special events, promotional activities, and continuous service improvements that enhance the SLS The Red Sea dining experience.</li></ul><br>Qualifications<br><br><ul><li>Minimum of 1–2 years’ experience as a Waiter/Server, preferably within a luxury hotel, resort, or upscale hospitality environment.</li><li>High school diploma or equivalent; a hospitality qualification or food and beverage training is an advantage.</li><li>Strong knowledge of food and beverage service, dining etiquette, and guest service standards.</li><li>Familiarity with POS systems and the ability to process guest orders and payments accurately.</li><li>Professional, friendly, and guest-focused personality with excellent communication and interpersonal skills.</li><li>Fluent in English; Arabic language skills are an advantage.</li><li>Strong attention to detail, ability to multitask, and perform effectively in a fast-paced hospitality environment.</li><li>Physically capable of standing for extended periods and carrying trays or service equipment as required.</li></ul> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> No experience required </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Nationality"> <b>Nationality</b> </div> <div class="col is-9 p5" data-automation-id="data_Nationality"> Saudi Arabia </div> </div> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<p>Pharmacist LocationAl-Faraby Medical Center Second Industrial City, Dammam, Kingdom of Saudi Arabia</p>

<p><em>Join Red Sea Global Hospitality and become part of a team leading the change in responsible development and regenerative tourism.</em></p><p><br></p><p><strong>Job Title: </strong>F&amp;B Executive Coordinator</p><p><strong>Department: </strong>Food &amp; Beverage (F&amp;B, Culinary &amp; Stewarding) </p><p><strong>Reporting to: </strong>Director of Food &amp; Beverage and Executive Chef </p><p><strong>Property:</strong> Shebara Resort</p><p><br></p><p><strong>About Us</strong></p><p>Welcome to the next generation of hospitality excellence. At Red Sea Global Hospitality, we are committed to delivering exceptional guest experiences and creating an extraordinary work environment for our team members. Our ethos is deeply rooted in Respect, Responsibility, Passion, and Collaboration—values that guide us in our pursuit of operational brilliance, innovative guest service, and sustainable practices. Joining us means you will be part of a forward-thinking, pioneering organization, shaping the future of luxury hospitality, and contributing to the elevation of the Red Sea Global brand.</p><p><br></p><p><strong>The Role</strong></p><p>As the <strong>F&amp;B Executive Coordinator</strong>, you will act as the key operational and administrative link across the entire Food &amp; Beverage Division — spanning Food &amp; Beverage, Culinary, and Stewarding — reporting jointly to the Director of Food &amp; Beverage and the Executive Chef. You will coordinate divisional logistics, inventory, and schedules, provide high-level administrative support to senior leadership, and ensure smooth communication and collaboration between the Culinary, Stewarding, and Food &amp; Beverage teams. Your role is central to ensuring the division operates efficiently, cohesively, and to the highest standards, enabling the team to consistently deliver an exceptional guest experience. </p><p><br></p><p>At Red Sea Global Hospitality, we take pride in representing our resorts and the Kingdom of Saudi Arabia to visitors from around the globe. We uphold a values-led culture for both our guests and our colleagues, collaborating closely to deliver unparalleled service excellence.</p><p><br></p><p><strong>Key Areas of Responsibilities:</strong></p><p>Please note that the responsibilities outlined below are not exhaustive. Red Sea Global Hospitality employees continuously innovate in caring for the needs of the business, their guests, and their colleagues. As the F&amp;B Executive Coordinator, you will need to:</p><p><br></p><p><strong>Administrative &amp; Divisional Coordination</strong></p><ul><li>Provide high-level administrative support to the Director of Food &amp; Beverage and Executive Chef, including managing calendars, scheduling meetings, and handling correspondence across the F&amp;B, Culinary, and Stewarding teams. </li><li>Act as the primary point of contact and communication bridge between the Culinary, Stewarding, and Food &amp; Beverage outlets, ensuring smooth coordination of operations and information flow across the division. </li><li>Assist with the preparation and coordination of divisional reports, budgets, forecasts, and presentations for senior leadership. </li><li>Maintain accurate and organized records for the division, including inventory, supplier contracts, vendor information, and licensing or compliance documentation. </li><li>Process purchase orders, invoices, and other financial documents on behalf of the Food &amp; Beverage, Culinary, and Stewarding departments. </li><li>Handle incoming calls, emails, and other communications on behalf of the Director of Food &amp; Beverage and Executive Chef, ensuring timely responses and resolution of issues. </li><li>Prepare and distribute memos, notices, and other communications across the division. </li><li>Support the recruitment process for the division by coordinating interviews, managing candidate documentation, and assisting with the onboarding of new team members. </li><li>Assist in organizing divisional events, meetings, training sessions, and team-building activities. </li><li>Maintain a robust filing system for documents, contracts, and reports, ensuring easy access and organization across all Food &amp; Beverage, Culinary, and Stewarding matters. </li></ul><p><br></p><p><strong>Culinary &amp; Stewarding Operations Coordination</strong></p><ul><li>Coordinate culinary and stewarding operations, including order placement, inventory control, and communication between the kitchen, stewarding, and outlet teams. </li><li>Ensure culinary and stewarding supplies, ingredients, and equipment are well-organized, properly stored, and readily accessible to all teams. </li><li>Maintain accurate inventory records across Culinary and Stewarding, order supplies as needed, and track deliveries to ensure all operational needs are met. </li><li>Assist in managing culinary and stewarding schedules, ensuring adequate staffing levels are maintained to meet operational demands. </li><li>Monitor food quality, hygiene, and consistency standards, ensuring dishes are prepared according to the correct recipes and brand standards. </li><li>Maintain a clean, organized, and safe culinary and stewarding environment, ensuring all equipment is well-maintained and regularly serviced. </li><li>Liaise with suppliers regarding the timely delivery of culinary and stewarding supplies and resolve inventory-related issues. </li><li>Support the Executive Chef, Director of Food &amp; Beverage, Sous Chefs, and Stewarding Manager to ensure the division runs efficiently and cohesively. </li><li>Assist with menu planning, food costing, and budgeting, helping ensure the division operates within budgetary targets. </li><li>Help train new culinary and stewarding staff on operational procedures, equipment use, and safety and hygiene standards. </li><li>Perform any other duties as required to support the smooth operation of the Food &amp; Beverage, Culinary, and Stewarding Division and to ensure overall guest satisfaction. </li></ul><p><br></p><p><strong>In Return, </strong></p><p><strong>What We Offer</strong></p><ul><li>Exciting opportunities for personal and professional development at all levels, featuring targeted development programs aimed at equipping you for your next career move.</li><li>Competitive compensation package.</li><li>Health Insurance coverage whilst in service.</li><li>A supportive and inclusive work environment that values diversity and collaboration.</li><li>Employee Recognition Programmes.</li></ul><p><br></p><p><strong>Skills, Knowledge &amp; Experience</strong></p><ul><li>Minimum of 3 years' relevant experience in an F&amp;B, Culinary, or hospitality administration/coordination role, ideally within a luxury resort or hotel environment. </li><li>Proven ability to coordinate effectively across multiple departments (Food &amp; Beverage, Culinary, and Stewarding) simultaneously. </li><li>Strong organizational, multitasking, and time-management skills, with keen attention to detail. </li><li>Excellent written and verbal communication skills in English; Arabic is an advantage. </li><li>Proficiency in Microsoft Office (Word, Excel, PowerPoint, Outlook) and familiarity with inventory, procurement, or scheduling systems. </li><li>High level of discretion and sound judgement when handling confidential or sensitive information. </li><li>A proactive, guest-focused mindset with the flexibility to thrive in a fast-paced, multicultural environment. </li></ul><p><br></p><p><strong>Accessibility and Adjustments</strong></p><p>We welcome all applicants and are keen to ensure our employees reflect the diversity of the Kingdom of Saudi Arabia and the communities we serve. We are committed to providing reasonable adjustments throughout our recruitment process and we’ll always endeavor to be as accommodating as possible. If you would like to discuss any specific requirements, please get in touch with us.</p><p><br></p><p><em>Red Sea Global Hospitality is an equal opportunity employer committed to diversity and inclusion in the workplace. We encourage individuals from all backgrounds to apply.</em></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.<br>CANDIDATE PROFILE<br>Education and Experience<br>• High school diploma or GED; 6 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; 4 years experience in the culinary, food and beverage, or related professional area.<br>CORE WORK ACTIVITIES<br>Assisting in Leading Kitchen Operations for Property<br>• Provides direction for all day-to-day operations.<br>• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.<br>• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.<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>• Serving as a role model to demonstrate appropriate behaviors.<br>• Ensures property policies are administered fairly and consistently.<br>• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<br>• Demonstrate new cooking techniques and equipment to staff.<br>Setting and Maintaining Goals for Culinary Function and Activities<br>• Develops and implements guidelines and control procedures for purchasing and receiving areas.<br>• Establishes goals including performance goals, budget goals, team goals, etc.<br>• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.<br>• Manages department controllable expenses including food cost, supplies, uniforms and equipment.<br>• Participates in the budgeting process for areas of responsibility.<br>• Knows and implements the brand's safety standards.<br>Ensuring Culinary Standards and Responsibilities are Met<br>• Provides direction for menu development.<br>• Monitors the quality of raw and cooked food products to ensure that standards are met.<br>• Determines how food should be presented, and create decorative food displays.<br>• Recognizes superior quality products, presentations and flavor.<br>• Ensures compliance with food handling and sanitation standards.<br>• Follows proper handling and right temperature of all food products.<br>• Ensures employees maintain required food handling and sanitation certifications.<br>• Maintains purchasing, receiving and food storage standards.<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>Ensuring Exceptional Customer Service<br>• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<br>• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.<br>• Interacts with guests to obtain feedback on product quality and service levels.<br>• Responds to and handles guest problems and complaints.<br>• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.<br>• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.<br>Managing and Conducting Human Resource Activities<br>• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.<br>• Ensures employees are treated fairly and equitably.<br>• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.<br>• Administers the performance appraisal process for direct report managers.<br>• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.<br>• Observes service behaviors of employees and provides feedback to individuals and or managers.<br>• Manages employee progressive discipline procedures for areas of responsibility.<br>• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.<br>Additional Responsibilities&nbsp;<br>• Provides information to executive teams, managers and 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>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>When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather&nbsp;and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you’re a team player who is excited to deliver&nbsp;a&nbsp;meaningful guest experience, we encourage you to explore&nbsp;your next career opportunity&nbsp;with Sheraton. Join us on our mission to be ‘The World’s Gathering Place’. In joining Sheraton Hotels &amp; Resorts, you join a portfolio of brands with Marriott International. Be where you can do your best work,​&nbsp;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>Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).<br>CANDIDATE PROFILE<br>Education and Experience<br>• High school diploma or GED; 6 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; 4 years experience in the culinary, food and beverage, or related professional area.<br>CORE WORK ACTIVITIES<br>Leading Kitchen Operations for Property<br>• Leads kitchen management team.<br>• Provides direction for all day-to-day operations.<br>• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.<br>• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.<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>• Serving as a role model to demonstrate appropriate behaviors.<br>• Ensures property policies are administered fairly and consistently.<br>• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<br>• Demonstrate new cooking techniques and equipment to staff.<br>Setting and Maintaining Goals for Culinary Function and Activities<br>• Develops and implements guidelines and control procedures for purchasing and receiving areas.<br>• Establishes goals including performance goals, budget goals, team goals, etc.<br>• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.<br>• Manages department controllable expenses including food cost, supplies, uniforms and equipment.<br>• Participates in the budgeting process for areas of responsibility.<br>• Knows and implements the brand's safety standards.<br>Ensuring Culinary Standards and Responsibilities are Met<br>• Provides direction for menu development.<br>• Monitors the quality of raw and cooked food products to ensure that standards are met.<br>• Determines how food should be presented, and create decorative food displays.<br>• Recognizes superior quality products, presentations and flavor.<br>• Ensures compliance with food handling and sanitation standards.<br>• Follows proper handling and right temperature of all food products.<br>• Ensures employees maintain required food handling and sanitation certifications.<br>• Maintains purchasing, receiving and food storage standards.<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>Ensuring Exceptional Customer Service<br>• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<br>• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.<br>• Interacts with guests to obtain feedback on product quality and service levels.<br>• Responds to and handles guest problems and complaints.<br>• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.<br>• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.<br>Managing and Conducting Human Resource Activities<br>• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.<br>• Ensures employees are treated fairly and equitably.<br>• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.<br>• Administers the performance appraisal process for direct report managers.<br>• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.<br>• Observes service behaviors of employees and provides feedback to individuals and or managers.<br>• Manages employee progressive discipline procedures for areas of responsibility.<br>• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.<br>Additional Responsibilities&nbsp;<br>• Provides information to executive teams, managers and 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>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>When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather&nbsp;and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you’re a team player who is excited to deliver&nbsp;a&nbsp;meaningful guest experience, we encourage you to explore&nbsp;your next career opportunity&nbsp;with Sheraton. Join us on our mission to be ‘The World’s Gathering Place’. In joining Sheraton Hotels &amp; Resorts, you join a portfolio of brands with Marriott International. Be where you can do your best work,​&nbsp;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"> 8+ 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>

<strong>Additional Information</strong> Ticket Restaurant<br><br><strong>Job Number</strong> 26123705<br><br><strong>Job Category</strong> Food and Beverage &amp; Culinary<br><br><strong>Location</strong> Olaya Street, Riyadh 12241, Saudi ArabiaVIEW ON MAP<br><br><strong>Schedule</strong> Full Time<br><br><strong>Located Remotely?</strong> N<br><br><strong>Position Type</strong> Management<br><br><strong>Job Summary<br><br></strong>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><br><strong>CANDIDATE PROFILE <br><br></strong><strong>Education And Experience<br><br></strong><ul><li> High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.<br><br></li></ul>OR<br><br><ul><li> 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><br></li></ul><strong>CORE WORK ACTIVITIES<br><br></strong><strong>Ensuring Culinary Standards And Responsibilities Are Met<br><br></strong><ul><li> Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li><li> Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.</li><li> Recognizes superior quality products, presentations and flavor.</li><li> Ensures compliance with food handling and sanitation standards.</li><li> Ensures compliance with all applicable laws and regulations.</li><li> Follows proper handling and right temperature of all food products.</li><li> Knows and implements brand’s Safety Standards.</li><li> Supervises kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</li><li> Maintains purchasing, receiving and food storage standards.</li><li> Operates and maintains all department equipment and reports malfunctions.</li><li> Supports procedures for food &amp; beverage portion and waste controls.</li><li> Checks the quality of raw and cooked food products to ensure that standards are met.</li><li> Assists in determining how food should be presented and creates decorative food displays.<br><br></li></ul><strong>Leading Team<br><br></strong><ul><li> Supervises and coordinates activities of cooks and workers engaged in food preparation.</li><li> Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li><li> Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.</li><li> Encourages and builds mutual trust, respect, and cooperation among team members.</li><li> Serves as a role model to demonstrate appropriate behaviors.</li><li> Ensures and maintains the productivity level of employees.</li><li> Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li><li> Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.</li><li> Leads shifts while personally preparing food items and executing requests based on required specifications.<br><br></li></ul><strong>Maintaining Culinary Goals<br><br></strong><ul><li> Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</li><li> Develops specific goals and plans to prioritize, organize, and accomplish your work.</li><li> Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.</li><li> Schedules employees to business demands and tracks employee time and attendance.</li><li> Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.</li><li> Orders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained.</li><li> Reviews staffing levels to ensure that guest service, operational and financial objectives are met.<br><br></li></ul><strong>Ensuring Exceptional Customer Service<br><br></strong><ul><li> Provides services that are above and beyond for customer satisfaction and retention.</li><li> Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li><li> Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li><li> Sets a positive example for guest relations.</li><li> Handles guest problems and complaints.</li><li> Strives to improve service performance.</li><li> Helps employees receive on-going training to understand guest expectations.<br><br></li></ul><strong>Managing and Conducting Human Resource Activities <br><br></strong><ul><li> Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li><li> Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.</li><li> Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</li><li> Participates in the employee performance appraisal process, providing feedback as needed.</li><li> Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.</li><li> Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes.<br><br></li></ul><strong>Additional Responsibilities<br><br></strong><ul><li> Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li><li> Analyzes information and evaluating results to choose the best solution and solve problems.</li><li> Assists Executive Chef with all kitchen operations.</li><li> Attends and participates in all pertinent meetings.<br><br></li></ul><em>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br><br></em>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. <strong>Be</strong> where you can do your best work, <strong>begin</strong> your purpose, <strong>belong</strong> to an amazing global team, and <strong>become</strong> the best version of you.

<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 maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).<br>CANDIDATE PROFILE<br>Education and Experience<br>• High school diploma or GED; 6 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; 4 years experience in the culinary, food and beverage, or related professional area.<br>CORE WORK ACTIVITIES<br>Leading Kitchen Operations for Property<br>• Leads kitchen management team.<br>• Provides direction for all day-to-day operations.<br>• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.<br>• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.<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>• Serving as a role model to demonstrate appropriate behaviors.<br>• Ensures property policies are administered fairly and consistently.<br>• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<br>• Demonstrate new cooking techniques and equipment to staff.<br>Setting and Maintaining Goals for Culinary Function and Activities<br>• Develops and implements guidelines and control procedures for purchasing and receiving areas.<br>• Establishes goals including performance goals, budget goals, team goals, etc.<br>• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.<br>• Manages department controllable expenses including food cost, supplies, uniforms and equipment.<br>• Participates in the budgeting process for areas of responsibility.<br>• Knows and implements the brand's safety standards.<br>Ensuring Culinary Standards and Responsibilities are Met<br>• Provides direction for menu development.<br>• Monitors the quality of raw and cooked food products to ensure that standards are met.<br>• Determines how food should be presented, and create decorative food displays.<br>• Recognizes superior quality products, presentations and flavor.<br>• Ensures compliance with food handling and sanitation standards.<br>• Follows proper handling and right temperature of all food products.<br>• Ensures employees maintain required food handling and sanitation certifications.<br>• Maintains purchasing, receiving and food storage standards.<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>Ensuring Exceptional Customer Service<br>• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<br>• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.<br>• Interacts with guests to obtain feedback on product quality and service levels.<br>• Responds to and handles guest problems and complaints.<br>• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.<br>• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.<br>Managing and Conducting Human Resource Activities<br>• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.<br>• Ensures employees are treated fairly and equitably.<br>• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.<br>• Administers the performance appraisal process for direct report managers.<br>• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.<br>• Observes service behaviors of employees and provides feedback to individuals and or managers.<br>• Manages employee progressive discipline procedures for areas of responsibility.<br>• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.<br>Additional Responsibilities&nbsp;<br>• Provides information to executive teams, managers and 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>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"> 8+ 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 maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).<br>CANDIDATE PROFILE<br>Education and Experience<br>• High school diploma or GED; 6 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; 4 years experience in the culinary, food and beverage, or related professional area.<br>CORE WORK ACTIVITIES<br>Leading Kitchen Operations for Property<br>• Leads kitchen management team.<br>• Provides direction for all day-to-day operations.<br>• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.<br>• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.<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>• Serving as a role model to demonstrate appropriate behaviors.<br>• Ensures property policies are administered fairly and consistently.<br>• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<br>• Demonstrate new cooking techniques and equipment to staff.<br>Setting and Maintaining Goals for Culinary Function and Activities<br>• Develops and implements guidelines and control procedures for purchasing and receiving areas.<br>• Establishes goals including performance goals, budget goals, team goals, etc.<br>• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.<br>• Manages department controllable expenses including food cost, supplies, uniforms and equipment.<br>• Participates in the budgeting process for areas of responsibility.<br>• Knows and implements the brand's safety standards.<br>Ensuring Culinary Standards and Responsibilities are Met<br>• Provides direction for menu development.<br>• Monitors the quality of raw and cooked food products to ensure that standards are met.<br>• Determines how food should be presented, and create decorative food displays.<br>• Recognizes superior quality products, presentations and flavor.<br>• Ensures compliance with food handling and sanitation standards.<br>• Follows proper handling and right temperature of all food products.<br>• Ensures employees maintain required food handling and sanitation certifications.<br>• Maintains purchasing, receiving and food storage standards.<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>Ensuring Exceptional Customer Service<br>• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<br>• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.<br>• Interacts with guests to obtain feedback on product quality and service levels.<br>• Responds to and handles guest problems and complaints.<br>• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.<br>• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.<br>Managing and Conducting Human Resource Activities<br>• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.<br>• Ensures employees are treated fairly and equitably.<br>• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.<br>• Administers the performance appraisal process for direct report managers.<br>• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.<br>• Observes service behaviors of employees and provides feedback to individuals and or managers.<br>• Manages employee progressive discipline procedures for areas of responsibility.<br>• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.<br>Additional Responsibilities&nbsp;<br>• Provides information to executive teams, managers and 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>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 Courtyard, we’re passionate about better serving the needs of travelers everywhere. It’s what inspired us to create the first hotel designed specifically for business travelers, and it’s why the Courtyard experience today empowers our guests, no matter the purpose of their trip. We’re looking for achievers who are passionate about providing a guest experience that goes above and beyond, enjoy being part of a small yet ambitious team, and love learning how to always improve – all while having fun. <br>In joining Courtyard, 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"> 8+ 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 maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).<br>CANDIDATE PROFILE<br>Education and Experience<br>• High school diploma or GED; 6 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; 4 years experience in the culinary, food and beverage, or related professional area.<br>CORE WORK ACTIVITIES<br>Leading Kitchen Operations for Property<br>• Leads kitchen management team.<br>• Provides direction for all day-to-day operations.<br>• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.<br>• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.<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>• Serving as a role model to demonstrate appropriate behaviors.<br>• Ensures property policies are administered fairly and consistently.<br>• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<br>• Demonstrate new cooking techniques and equipment to staff.<br>Setting and Maintaining Goals for Culinary Function and Activities<br>• Develops and implements guidelines and control procedures for purchasing and receiving areas.<br>• Establishes goals including performance goals, budget goals, team goals, etc.<br>• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.<br>• Manages department controllable expenses including food cost, supplies, uniforms and equipment.<br>• Participates in the budgeting process for areas of responsibility.<br>• Knows and implements the brand's safety standards.<br>Ensuring Culinary Standards and Responsibilities are Met<br>• Provides direction for menu development.<br>• Monitors the quality of raw and cooked food products to ensure that standards are met.<br>• Determines how food should be presented, and create decorative food displays.<br>• Recognizes superior quality products, presentations and flavor.<br>• Ensures compliance with food handling and sanitation standards.<br>• Follows proper handling and right temperature of all food products.<br>• Ensures employees maintain required food handling and sanitation certifications.<br>• Maintains purchasing, receiving and food storage standards.<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>Ensuring Exceptional Customer Service<br>• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<br>• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.<br>• Interacts with guests to obtain feedback on product quality and service levels.<br>• Responds to and handles guest problems and complaints.<br>• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.<br>• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.<br>Managing and Conducting Human Resource Activities<br>• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.<br>• Ensures employees are treated fairly and equitably.<br>• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.<br>• Administers the performance appraisal process for direct report managers.<br>• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.<br>• Observes service behaviors of employees and provides feedback to individuals and or managers.<br>• Manages employee progressive discipline procedures for areas of responsibility.<br>• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.<br>Additional Responsibilities&nbsp;<br>• Provides information to executive teams, managers and 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>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"> 8+ 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 maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, and employee cafeteria) and all support areas (e.g., dish room and purchasing).<br>CANDIDATE PROFILE<br>Education and Experience<br>• High school diploma or GED; 6 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; 4 years experience in the culinary, food and beverage, or related professional area.<br>CORE WORK ACTIVITIES<br>Leading Kitchen Operations for Property<br>• Leads kitchen management team.<br>• Provides direction for all day-to-day operations.<br>• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.<br>• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.<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>• Serving as a role model to demonstrate appropriate behaviors.<br>• Ensures property policies are administered fairly and consistently.<br>• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<br>• Demonstrate new cooking techniques and equipment to staff.<br>Setting and Maintaining Goals for Culinary Function and Activities<br>• Develops and implements guidelines and control procedures for purchasing and receiving areas.<br>• Establishes goals including performance goals, budget goals, team goals, etc.<br>• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.<br>• Manages department controllable expenses including food cost, supplies, uniforms and equipment.<br>• Participates in the budgeting process for areas of responsibility.<br>• Knows and implements the brand's safety standards.<br>Ensuring Culinary Standards and Responsibilities are Met<br>• Provides direction for menu development.<br>• Monitors the quality of raw and cooked food products to ensure that standards are met.<br>• Determines how food should be presented, and create decorative food displays.<br>• Recognizes superior quality products, presentations and flavor.<br>• Ensures compliance with food handling and sanitation standards.<br>• Follows proper handling and right temperature of all food products.<br>• Ensures employees maintain required food handling and sanitation certifications.<br>• Maintains purchasing, receiving and food storage standards.<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>Ensuring Exceptional Customer Service<br>• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<br>• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.<br>• Interacts with guests to obtain feedback on product quality and service levels.<br>• Responds to and handles guest problems and complaints.<br>• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.<br>• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.<br>Managing and Conducting Human Resource Activities<br>• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.<br>• Ensures employees are treated fairly and equitably.<br>• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.<br>• Administers the performance appraisal process for direct report managers.<br>• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.<br>• Observes service behaviors of employees and provides feedback to individuals and or managers.<br>• Manages employee progressive discipline procedures for areas of responsibility.<br>• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.<br>Additional Responsibilities&nbsp;<br>• Provides information to executive teams, managers and 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>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br>At Le Méridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savour the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savour the good life. We’re looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le Méridien. In joining Le Méridien, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> 8+ 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><span>• All food to be prepared and cooked to the agreed standards in proper amount as per contract for healthcare operations.<br><br>• Ensures production of meals in accordance with company standard, individual client &amp; agreed specifications of the Healthcare Project, must be served at correct temperature with quality and portion size.<br><br>• Works in close cooperation with all sections and other related departments for smooth daily operations.<br><br>• Supervise performance of kitchen staff to ensure proper activity, assist other kitchen staff as need arises. <br><br>• Supervises and participates in the daily production. Takes responsibility for own section and the running of other sections by junior staff.<br><br>• Supervise production in accordance with level of business requirements to ensure food waste is controlled.<br><br>• Assist in the completion of daily/weekly/monthly HACCP records and any other documentation.<br><br>• Ensure that the kitchen staff work harmoniously to ensure timely production. <br><br>• Suggests alternative raw material in times of its unavailability due to various factors and inform the concerned section for appropriate action.<br><br>• Ensure corrects packing and dispensing procedures are followed as required for meal delivery.<br><br>• Ensure all food items used are as per agreed purchase specification and report any poor-quality items to storekeeper or line manager.<br><br>• Ensure that personal working hygiene standards and those of staff for whom you are responsible meet both the company and statutory requirements of the contract.<br><br>• Ensure that working areas are always kept clean.<br><br>• Ensure adequate manpower requirement based on scheduled operational demands and workload.<br><br>• Assists in the evaluation of junior staff, identifies any gaps and inputs to improvement plan, assist any employee grievance or disciplinary procedure.<br><br>• Assist in the planning of stores and deliveries as per business requirements.<br><br>• Report any incident of fire, loss, damage, unfit food, and other irregularities, food complaints and take such action as may be appropriate.<br><br>• Manage and rotate stock to ensure food safety and minimum wastage and achievement of contract food costs.<br><br>• Assist Sous Chef/Chef De Cuisine in ensuring catering budgeting requirements is consistently adhered to and the efficient use of all resources is achieved.<br><br>• To report any equipment defects, maintenance requirements that will hamper the expected level of delivery.<br><br>• To liaise with dietician and plan ordering of food as well as with logistics team for delivery<br><br>• Attend Client and Company training courses as deemed necessary, fully support, and participate in all Client and Company safety initiatives. <br><br>• Ensure the personal working hygiene standards meet both the company and statutory requirements.<br><br>• Attend daily meetings, briefing, trainings, meetings as and when required.<br><br>• Carry out any additional duties and any other tasks as requested, which are within your competency and which form part of the service to the client/contract.<br><br>• Duties listed are not limited to specific location, if required should be willing to work in any location and as assigned by the department manager across KSA.<br><br>• Partly responsible for preparation of kitchen cleaning roster and supervision of cleaning schedules</span></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"> 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"> Certification / diploma </div> </div>

Company Description Elite Fancy Food Co., founded in 2005, is a leading distributor of premium and distinctive food brands across Saudi Arabia. The company operates its own nationwide distribution network, ensuring efficient coverage and consistent service standards without relying on third parties. Its portfolio focuses on functional products that support active lifestyles, innovative confectionery, and a wide range of everyday snacks from globally recognized and trusted brands. With nearly two decades of industry expertise and a specialized team, Elite Fancy Food Co. is committed to delivering value, strong customer experiences, and long-term partnerships. The organization continues to expand its presence in the Kingdom through innovation, quality, and operational excellence.<br>We're hiring: E-commerce Sales Executive — Jeddah ????????If you know your way around Amazon, Noon, Hunger Station, Ninja or Keeta — and you'd rather own a channel than support one — keep reading. We're a well-established FMCG distributor in Jeddah, representing a portfolio of international brands across modern trade, key accounts and e-commerce. We're looking for someone to grow our presence and sales across the Kingdom's leading marketplaces.<br>What you'll do • Run day-to-day operations on Amazon, Noon, Hunger Station, Ninja and Keeta — listings, content, pricing, availability, search ranking • Execute promotions, campaigns and platform deals in line with the commercial calendar • Support marketplace and key account relationships — terms, visibility, joint plans • Monitor stock and flag replenishment early to protect availability on top SKUs • Track the numbers that matter — sales, share of search, buy box, conversion, ad ROAS • Work side by side with marketing, supply chain and finance to hit monthly and quarterly targets<br>What we're looking for • 1–3 years in e-commerce, marketplace or sales support — FMCG or F&B preferred • Hands-on experience with at least one of: Amazon, Noon, Hunger Station, Ninja, Keeta • Strong Excel, comfortable in platform dashboards and sales data • Commercially minded and organized, able to juggle multiple SKUs and deadlines • Arabic and English • Based in Jeddah or willing to relocate. Saudi nationals and transferable iqama holders welcome<br>Why join Real ownership of a growing channel, direct exposure to brand and category strategy, and a team that moves fast on good ideas.<br>#Hiring #Ecommerce #Jeddah #FMCG #Saudi Arabia #Marketplaces #Jobs InSaudi

Job Purpose:<br>The Chef de Partie (CDP) is responsible for managing a specific kitchen station (such as sauces, pastries, or grill). The role ensures the quality, consistency, and presentation of dishes produced within the assigned station while supervising and guiding junior kitchen staff. The CDP adheres to food safety standards and supports the Sous Chef in implementing kitchen SOPs and operational excellence.<br>Functional Accountabilities:Station Management & Culinary Excellence Oversee the preparation, cooking, and presentation of dishes in the assigned kitchen station to ensure consistency and high quality. Manage the station workflow by prioritizing tasks and coordinating with other sections to maintain efficient kitchen operations. Prepare all food items according to approved recipes, organizational standards, and specifications. Supervision & Training Supervise and train junior kitchen staff, providing guidance and feedback to develop their skills and maintain high kitchen standards. Conduct training for new hires and support ongoing staff development initiatives in line with Train the Trainer certification. Monitor performance and provide coaching to ensure adherence to quality standards and operational procedures. Compliance & Safety Management Ensure compliance with HACCP PIC Mandates, Food Handlers Certification, and food safety regulations to maintain a safe and hygienic kitchen environment. Ensure compliance with Fire and Life Safety (FLS) protocols by maintaining awareness of emergency procedures and participating in safety drills. Support the Sous Chef in monitoring compliance with BOH SOPs, FM Mandates, and food safety standards. Manage the storage and use of ingredients to prevent wastage and ensure compliance with Material Control System protocols. Inventory & Recipe Management Monitor stock levels of ingredients and supplies within the assigned station, ensuring timely requisition and proper storage. Assist in implementing and maintaining recipe controls and ingredient specifications for all dishes prepared within the station. Report inventory discrepancies or quality issues to the Sous Chef and ensure corrective actions are taken. Guest Experience Contribute to a positive guest experience by ensuring the timely and consistent delivery of high-quality dishes. Assist in addressing guest feedback related to food preparation, presentation, or quality in collaboration with the Sous Chef. Maintain a guest-centric approach to kitchen operations, ensuring food preparation meets guest expectations and dietary requirements. Service Level Standards Adhere to SLS. Communications & Working Relationships:Key Internal Interactions Sous Chef Culinary Team Service Team Key External Interactions Guests (when applicable) Suppliers and Vendors (for goods receiving)<br>Knowledge & Experience:Knowledge Minimum Qualifications High school diploma or equivalent. Culinary diploma or related certification preferred. Professional Certifications Food Handlers Certification. HACCP PIC Mandates Certification. Train the Trainer Certification. First Aid Certification preferred. Experience Minimum of 3–5 years of experience in a kitchen environment, with at least 1 year as a Chef de Partie or in a similar position. Intermediate computer skills and familiarity with recipe management software. Ability to multitask effectively in high-pressure environments. Ability to communicate effectively in English with basic knowledge of Arabic. Physical Requirements Ability to stand for extended periods. Ability to bend, reach, and push/pull up to 10 kg. Full mobility with no visual or auditory impediments.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>How will you CONTRIBUTE and GROW?</span>The Basin &amp; Key Account Manager for KSA West Coast combines full basin commercial ownership with dedicated strategic management of one or more major key accounts. The role carries the same end-to-end basin responsibilities as the Basin Manager while providing deeper executive engagement, long-term account planning and complex contract leadership for strategically critical customers.<br>The core objective is to maximize basin profitability, protect revenue and cash performance, secure long-term customer retention and develop sustainable growth. The manager serves as the definitive commercial lead for the Western basin and the focal point for major key accounts, coordinating Operations, Finance, Legal, Technical and Business Development while maintaining strict safety, compliance and governance standards.<p><b><span>The key responsibilities include but are not limited to:</span></b></p><br><p><b><b>1. Strategic Key Account Management &amp; Retention</b></b></p><br><ul><li><p>Commercial &amp; Basin Ownership: <span>Act as the primary commercial point of contact and end-to-end commercial owner for the full KSA West Coast basin portfolio, managing day-to-day performance across profitability, contractual obligations, retention, and service quality.&nbsp;</span></p><br></li><li><p>Strategic Account Planning &amp; Value Creation:<span> Develop and execute 3-to-5-year Strategic Account Plans covering retention, growth, competitive threats, and joint value creation roadmaps (efficiency, reliability, optimization, expansion, and decarbonization), while aligning local strategies with Cluster/Group account frameworks.</span></p><br></li><li><p>Executive Governance &amp; Stakeholder Alignment:<span> Build and maintain multi-level stakeholder matrices across customer and internal functions (Operations, Procurement, Finance, Technical, Legal, Executive Management), leading Quarterly Business Reviews (QBRs) and steering committees supported by internal executive sponsorship.</span></p><br></li><li><p>Contract Lifecycle Management &amp; Administration:<span> Lead full contract lifecycle administration, including complex negotiations, amendments, renewals, extensions, and commercial settlements,</span> <span>ensuring timely action ahead of contractual milestones and protecting the company’s long-term position.</span></p><br></li><li><p>Contract Compliance &amp; Risk Management<span>: Maintain complete oversight of customer and company obligations, formal contractual notices, payment terms, indexation, volume commitments, and proactive mitigation plans for competitive, contractual, or operational risks.</span></p><br></li></ul><p><b><b>2. Commercial Strategy, P&amp;L &amp; Working Capital Management&nbsp;</b></b></p><br><ul><li><p>Basin Commercial Strategy: <span>Formulate and execute the localized West Coast commercial strategy reflecting customer priorities, market conditions, competitive dynamics and long-term asset positioning.</span></p><br></li><li><p>Commercial P&amp;L &amp; Financial Ownership: <span>Own and actively manage revenue, margin/OI, pricing, volume performance and commercial cost drivers,&nbsp; while preparing annual budgets, rolling volume/revenue forecasts, and monthly actual-versus-forecast variance analyses.</span></p><br></li><li><p>Pricing Mechanisms &amp; Revenue Assurance:<span> Implement approved pricing strategies, contractual indexation, and minimum volume/Take-or-Pay mechanisms to safeguard profitability, prevent revenue leakage, and ensure audit readiness.</span></p><br></li><li><p>Invoice Validation &amp; Billing Accuracy:<span> Validate monthly billing inputs (fixed/variable charges, indexation, penalties, and adjustments) and coordinate with Finance to ensure accurate, timely invoice issuance and prompt resolution of billing disputes.</span></p><br></li><li><p>Working Capital, Account Receivable &amp; Credit Risk Management:<span> Maintain commercial ownership of accounts receivable, monitor Days Sales Outstanding (DSO) and overdue aging, lead collection escalations, and partner with Credit Management to evaluate and mitigate payment exposures.</span></p><br></li></ul><p><b><b>3. Business Development, Growth, Operational Execution &amp; Commercial Governance</b></b></p><br><ul><li><p>Growth &amp; Expansion Support: <span>Partner with Business Development and Technical teams to evaluate expansion projects, greenfield opportunities, and decarbonization initiatives, preparing business cases and commercial validation packages for Cluster/Group approval</span></p><br></li><li><p>Operational &amp; Crisis Interface:<span> Serve as the commercial lead during supply disruptions, major turnarounds, or operational events, driving commercial risk mitigation and managing claims or disputes to protect customer relationships while enforcing contractual discipline.</span></p><br></li><li><p>Customer Voice &amp; Operational Feedback:<span> Champion customer requirements internally across Operations, Supply Chain, and Technical teams to translate feedback into service reliability improvements and seamless onboarding of newly commissioned projects.</span></p><br></li><li><p>Governance, Compliance &amp; Safety:<span> Ensure strict adherence to corporate governance, anti-bribery regulations, internal delegation of authority, and safety (EHS) standards, while maintaining accurate CRM records, contract documentation, and reporting to the Commercial Director.</span></p><br></li></ul>___________________<span>Are you a MATCH?</span><p><b><b>Qualifications &amp; Experience:</b></b></p><br><ul><li><p>Education: <span>Bachelor’s degree in Business Administration, Finance, Engineering, or a related technical/commercial field. An MBA or Master’s degree is desirable.</span></p><br></li><li><p>Experience: <span>Minimum of 8–12 years of progressive experience in B2B commercial management, strategic account management, and complex industrial sales.</span></p><br></li><li><p>Industry Background: <span>Proven background in industrial gases, petrochemicals, energy, refining, or heavy industrial manufacturing sectors.</span></p><br></li><li><p>Track Record: <span>Demonstrated success in long-term supply agreements, complex negotiations, profitability management, customer retention, and cross-functional commercial leadership.</span></p><br></li></ul><p><b><b>Skills &amp; Competencies:</b></b></p><br><ul><li><p><b><b>Technical &amp; Commercial Skills:</b></b></p><br><ul><li><p><span>Advanced financial acumen covering commercial P&amp;L, margin analysis, revenue assurance, receivables, Days Sales Outstanding (DSO), forecasting, and pricing/indexation mechanisms.</span></p><br></li><li><p><span>Strong grasp of commercial law principles, contract drafting, contractual risk, claims, and long-term supply agreement mechanics.</span></p><br></li><li><p><span>Proficiency in CRM, ERP, reporting and analytics tools for data-driven commercial management.</span></p><br></li><li><p><span>Deep understanding of regional B2B industrial markets, customer operating models and the commercial impact of operational events.</span></p><br></li><li><p><span>Strong command of Strategic Account Planning, executive stakeholder mapping and multi-level account governance.</span></p><br></li></ul></li><li><p><b><b>Core &amp; Behavioral Competencies:</b></b></p><br><ul><li><p>Strategic Negotiation &amp; Influence: <span>Ability to steer high-stakes negotiations, manage conflicts and achieve sustainable win-win outcomes with senior stakeholders.</span></p><br></li><li><p>Cross-Functional Leadership: <span>Ability to lead by influence across Operations, Finance, Legal, Supply Chain, Technical and Business Development without direct reporting lines.</span></p><br></li><li><p>Customer-Centricity: <span>Strong focus on customer value, service reliability, responsiveness and long-term retention.</span></p><br></li><li><p>Commercial Discipline: <span>High attention to contractual obligations, billing accuracy, collections, financial exposure, governance and execution follow-through.</span></p><br></li><li><p>Resilience &amp; Decisiveness: <span>Capable of making sound commercial decisions under pressure, particularly during supply constraints, disputes or operational disruptions.</span></p><br></li></ul></li><li><p><b><b>Languages:</b><span>Fluent Arabic and English required; French is desirable.</span></b></p><br></li></ul><p><b><span>Our Differences make our Performance</span></b></p><br><p><br><span>At Air Liquide, we are committed to build a diverse and inclusive workplace that embraces the diversity of our employees, our customers, patients, community stakeholders and cultures across the world.</span><br><br><span>We welcome and consider applications from all qualified applicants, regardless of their background. We strongly believe a diverse organization opens up opportunities for people to express their talent, both individually and collectively and it helps foster our ability to innovate by living our fundamentals, acting for our success and creating an engaging environment in a changing world.</span></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>

<h3 >HYCO Supervisor Role at Air Products Qudra</h3> <p >Air Products Qudra is seeking a dedicated and experienced <strong >HYCO Supervisor</strong> to join our team in Al Jubail. This full-time position involves overseeing the operations of critical industrial gas facilities, ensuring safe, reliable, and efficient production. The role requires a seasoned professional capable of leading operational teams and managing complex processes.</p> <h3 >Overview of Responsibilities</h3> <p >The HYCO Supervisor is accountable for managing and supervising operations staff, including Boardman, Lead Operators, and Field Operators. This role encompasses facilities featuring two HYCO Steam Methane Reformers, one Off-Gas PSA facility, and a Hydrogen Import Pipeline Facility. Key responsibilities include managing day-to-day shift operations, conducting daily customer production meetings, achieving operational targets, and collaborating with Maintenance and Engineering teams for site safety and reliability.</p> <h3 >Safety Leadership and Operational Compliance</h3> <ul > <li >Provide and maintain a safe work environment, demonstrating leadership in company and industry safe work processes to prevent injuries.</li> <li >Ensure the safety of all operations personnel by utilizing the APQ Basic Safety Practice program, which includes Safety Work Permits, LOTO, and Confined Space procedures.</li> <li >Facilitate planning, organizing, auditing, and follow-up to integrate Air Products' safety culture into APQ operations.</li> <li >Ensure all Environmental Regulatory requirements are met and maintain compliance with all Corrective Maintenance (CM) and Preventive Maintenance (PM) tasks.</li> <li >Execute daily tasks such as preparing and implementing safety work permits, LOTO, and completing operations preventative maintenance activities.</li> </ul> <h3 >Technical Oversight and Production Efficiency</h3> <ul > <li >Provide direction to staff for the HYCO Steam Methane Reformer unit and ancillary equipment as prescribed by Work Instruction Procedures, operating the unit when required.</li> <li >Offer guidance based on technical feedback from the Assistant Site Manager, Site Manager, Engineering, and Maintenance for troubleshooting, maintenance, repair, and test activities.</li> <li >Provide Operations support, guidance, and lead the team during plant startups, shutdowns, and emergencies.</li> <li >Manage plant production efficiently based on data-driven decisions to meet safety and reliability targets and achieve maximum profitability.</li> <li >Work closely with the Shift Team, Assistant Site Manager, Site Manager, Maintenance Team, and Engineering team to ensure production targets are met and the plant operates at optimum energy efficiency and safety.</li> <li >Provide Operations input for scheduled outages to ensure contractual requirements are achieved.</li> </ul> <h3 >Team Development and Stakeholder Collaboration</h3> <ul > <li >Ensure Operations staff is properly trained to support operations, developing and promoting top-performing personnel who are customer and employee focused.</li> <li >Provide coaching and motivation to the operations team to achieve operational excellence and customer satisfaction.</li> <li >Establish and maintain close working relationships with engineering and maintenance personnel to continuously monitor and evaluate plant systems and equipment.</li> <li >Act as the Single Point of Contact for internal HYCO unit issues, representing APQ and coordinating internal resources.</li> <li >Maintain relationships with customer counterparts from other Refinery Units to ensure alignment of expectations for product demand.</li> <li >Provide timely progress updates to the customer and facilitate attainment of operations excellence and customer satisfaction.</li> </ul> <h3 >Required Qualifications and Experience</h3> <p >Candidates for the HYCO Supervisor position must possess a minimum of <strong >10 years of experience</strong> in a relevant operational or supervisory role within industrial gas or chemical processing facilities. This full-time role is based in Al Jubail and requires a strong commitment to safety, operational excellence, and team leadership.</p>