Food industries engineer Jobs

<p><strong>KEY RESPONSIBILITIES</strong></p><ul><li>Lead and manage your assigned section (hot, cold, pastry, etc.) during preparation and service.</li><li>Ensure all dishes leaving your station are consistently high in quality and presentation.</li><li>Oversee mise en place and ensure readiness for service at all times.</li><li>Supervise and train Demi Chefs and Commis Chefs on proper techniques and standards.</li><li>Maintain a clean, organized workstation, following all food safety protocols.</li><li>Monitor stock levels and communicate supply needs to the Sous Chef.</li><li>Assist in menu planning, dish development, and daily specials.</li><li>Enforce portion control and minimize food waste.</li><li>Carry out any additional tasks or instructions given by the Executive Chef.</li></ul><p><strong>EXPERIENCE &amp; SKILLS</strong></p><ul><li>Culinary diploma or equivalent formal training.</li><li>Strong knowledge of international cuisine and advanced cooking techniques.</li><li>Proven leadership skills and experience supervising junior staff.</li><li>Excellent understanding of food safety and kitchen hygiene standards (HACCP).</li><li>Strong communication, time management, and organizational skills.</li><li>Ability to thrive under pressure in a fast-paced, high-standard kitchen</li></ul><p>JOINING OUR TEAM MEANS</p><ul><li>Competitive Compensation : A rewarding package tailored to your experience.</li><li>Career Growth : Opportunities for advancement within our dynamic organisation.</li><li>Inclusive Environment : A vibrant and inclusive workplace that encourages collaboration.</li><li>Shared Purpose: Working with passionate people who live our values every day connecting, innovating, curating, and leading the way together.</li></ul><p>Apply CRAFT YOUR CAREER.</p><p><strong>Desired Candidate Profile</strong></p><p>Culinary diploma or equivalent formal training.</p><p>Strong knowledge of international cuisine and advanced cooking techniques.</p><p>Proven leadership skills and experience supervising junior staff.</p><p>Excellent understanding of food safety and kitchen hygiene standards (HACCP).</p><p>Strong communication, time management, and organizational skills.</p><p>Ability to thrive under pressure in a fast-paced, high-standard kitchen</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.<br>OR<br>• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.<br>CORE WORK ACTIVITIES<br>Managing Day-to-Day Operations<br>• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.<br>• Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.<br>• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.<br>Leading Food and Beverage Team<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Serves as a role model to demonstrate appropriate behaviors.<br>• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.<br>• Develops specific goals and plans to prioritize, organize, and accomplish your work.<br>• Ensures and maintains the productivity level of employees.<br>• Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.<br>• Ensures compliance with all food &amp; beverage policies, standards and procedures by training, supervising, follow-up and hands on management.<br>• Ensures compliance with all applicable laws and regulations.<br>• Ensures compliance with food handling and sanitation standards.<br>• Ensures staff understands local, state and Federal liquor laws.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>• Establishes guidelines so employees understand expectations and parameters.<br>• Monitors alcohol beverage service in compliance with local laws.<br>Ensuring Exceptional Customer Service<br>• Provides services that are above and beyond for customer satisfaction and retention.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Manages day-to-day operations, ensures the quality, standards and meets 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>• Empowers employees to provide excellent customer service.<br>• Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations.<br>• Handles guest problems and complaints.<br>• Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.<br>• Ensures corrective action is taken to continuously improve service results.<br>• Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.<br>• Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment &amp; invitation to return).<br>Managing and Conducting Human Resource Activities<br>• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.<br>• Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.<br>• Ensures employees are treated fairly and equitably. Strives to improve employee retention.<br>• Ensures employees receive on-going training to understand guest expectations.<br>• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.<br>• Strives to improve service performance.<br>• Ensures recognition is taking place across areas of responsibility.<br>Additional Responsibilities<br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluating results to choose the best solution and solve problems.<br>• Assists servers and hosts on the floor during meal periods and high demand times.<br>• Recognizes good quality products and presentations.<br>• Supervises daily shift operations in absence of Assistant Restaurant Manager.<br>• Oversees the financial aspects of the department including purchasing and payment of invoices.<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"> No experience required </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.<br>OR<br>• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.<br>CORE WORK ACTIVITIES<br>Managing Day-to-Day Operations<br>• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.<br>• Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.<br>• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.<br>Leading Food and Beverage Team<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Serves as a role model to demonstrate appropriate behaviors.<br>• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.<br>• Develops specific goals and plans to prioritize, organize, and accomplish your work.<br>• Ensures and maintains the productivity level of employees.<br>• Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.<br>• Ensures compliance with all food &amp; beverage policies, standards and procedures by training, supervising, follow-up and hands on management.<br>• Ensures compliance with all applicable laws and regulations.<br>• Ensures compliance with food handling and sanitation standards.<br>• Ensures staff understands local, state and Federal liquor laws.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>• Establishes guidelines so employees understand expectations and parameters.<br>• Monitors alcohol beverage service in compliance with local laws.<br>Ensuring Exceptional Customer Service<br>• Provides services that are above and beyond for customer satisfaction and retention.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Manages day-to-day operations, ensures the quality, standards and meets 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>• Empowers employees to provide excellent customer service.<br>• Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations.<br>• Handles guest problems and complaints.<br>• Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.<br>• Ensures corrective action is taken to continuously improve service results.<br>• Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.<br>• Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment &amp; invitation to return).<br>Managing and Conducting Human Resource Activities<br>• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.<br>• Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.<br>• Ensures employees are treated fairly and equitably. Strives to improve employee retention.<br>• Ensures employees receive on-going training to understand guest expectations.<br>• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.<br>• Strives to improve service performance.<br>• Ensures recognition is taking place across areas of responsibility.<br>Additional Responsibilities<br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluating results to choose the best solution and solve problems.<br>• Assists servers and hosts on the floor during meal periods and high demand times.<br>• Recognizes good quality products and presentations.<br>• Supervises daily shift operations in absence of Assistant Restaurant Manager.<br>• Oversees the financial aspects of the department including purchasing and payment of invoices.<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>W Hotels’ mission is to Ignite Curiosity, Expand Worlds. We are a place to experience life. We’re here to open doors and open minds. We are constantly inspired by new faces and new experiences. A tuned-in, up-for-anything spirit is at our core and has made us renowned for reinventing the norms of luxury around the globe. Whatever/Whenever is our culture and service philosophy that brings our guests’ passions to life. If you are original, innovative, and always looking towards the future of what’s possible, welcome to W Hotels. In joining W Hotels, 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"> 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>

Location: Riyadh, Saudi Arabia<br><br>Employment Type: Full-Time<br><br>Job Overview<br><br>We are looking for an experienced General Manager to lead the overall business operations and growth of an established specialty coffee and F&B business in Saudi Arabia.<br><br>The ideal candidate should have strong experience in the Saudi F&B market, excellent commercial and sales capabilities, and a well-established network across the industry. The role will be responsible for driving business growth, operational performance, profitability, customer experience, and expansion.<br><br>Key Responsibilities<br><br>Lead the overall business operations, strategy, and performance. Develop and execute business strategies to achieve revenue, profitability, and growth targets. Drive sales, business development, partnerships, and market expansion. Build and maintain strong relationships with key clients, partners, suppliers, and industry stakeholders. Utilize an established Saudi F&B market network to identify and develop new business opportunities. Oversee day-to-day operations across stores, teams, and business functions. Monitor sales, revenue, costs, profitability, and key business KPIs. Lead and develop Store Managers, Operations, Sales, and support teams. Ensure consistent brand standards, product quality, customer experience, and operational excellence. Identify opportunities for new stores, business channels, partnerships, catering, corporate sales, and other revenue streams. Analyze market trends, customer preferences, and competitor activities to identify growth opportunities. Work closely with Finance, Marketing, HR, Supply Chain, and Operations teams to achieve business objectives. Manage budgets, forecasts, resources, and overall P&L performance. Lead negotiations with key clients, landlords, suppliers, and strategic partners. Ensure compliance with Saudi regulations, food safety standards, and company policies. Represent the business in industry events, meetings, networking activities, and strategic partnerships. Provide regular business performance reports and recommendations to senior management.<br><br>Requirements<br><br>Bachelor’s degree in Business Administration, Hospitality, F&B Management, or a related field.10+ years of experience in F&B, preferably specialty coffee or café businesses. Strong Saudi Arabia F&B market experience is mandatory/preferred. Proven experience in a General Manager, Operations Director, Commercial Director, or senior F&B leadership role. Strong background in sales, business development, and commercial growth. Well-established network within the Saudi F&B, coffee, hospitality, and retail market. Proven experience managing multi-unit F&B operations and large teams. Strong understanding of P&L, budgeting, forecasting, cost control, and profitability. Experience in business expansion, new store openings, partnerships, and market development. Strong leadership, negotiation, communication, and decision-making skills. Strong knowledge of the Saudi F&B market, customer trends, and competitive landscape. Fluent English is required; Arabic is an advantage. Saudi/GCC experience is strongly preferred.<br><br>Key Skills<br><br>General Management F&B Operations Sales & Business Development Saudi Market Network Specialty Coffee / Café Industry P&L & Financial Management Business Expansion Strategic Partnerships Team Leadership Multi-Unit Operations Commercial Negotiation Customer & Brand Management<br><br>Ideal Candidate<br><br>A commercially driven F&B General Manager with strong Saudi market knowledge, an established industry network, and proven experience in sales, business development, multi-unit operations, and profitability management. Experience with established specialty coffee or leading café brands will be highly valued.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.</p><br><p>Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.</p><br><br>Job Description<br><br><p>The Chef De Cuisine leads the culinary team in delivering exceptional dining experiences All main kitchen Department. This role combines hands-on culinary expertise with strong leadership to ensure the highest standards of food quality, presentation, and service.</p><br><p>lead our culinary team in delivering exceptional Middle Eastern cuisine for large-scale events,</p><br><p>The ideal candidate will have expertise in fine dining, International, Mediterranean, GCC, Seafood, buffet, garde manger as well traditional and modern Arabic dishes, including Ozi, Hot and cold mezze &nbsp;a variety of rice-based dishes, and other regional specialties.</p><br><br>Qualifications<br><br><p>**QUALIFICATIONS**</p><br><p>**Required Experience &amp; Expertise:**</p><br><ul><li>Minimum 8+ years of professional culinary experience in fine dining, banqueting, and large-scale event catering</li><li>Proven expertise in Middle Eastern, Mediterranean, and international cuisines, including traditional Arabic dishes (Ozi, Kabsa, Mansaf, mezze, and rice-based specialties)</li><li>Advanced proficiency in seafood, meat, poultry preparation, and complex sauce-making techniques</li><li>Demonstrated experience managing high-volume kitchen operations and leading culinary teams in luxury hospitality environments</li></ul><p>**Leadership &amp; Team Management:**</p><br><ul><li>Proven ability to lead, train, and motivate diverse culinary teams with strong interpersonal and communication skills</li><li>Experience supervising senior chefs, line cooks, and kitchen assistants while fostering a positive work environment</li><li>Proficiency in staff scheduling, performance evaluation, and professional development</li></ul><p>**Technical Culinary Skills:**</p><br><ul><li>Advanced cooking methods including sous-vide, smoking, grilling, poaching, and modern plating techniques</li><li>Expertise in menu development, recipe creation, and SOP documentation</li><li>Strong knowledge of food safety, HACCP compliance, and sanitation standards</li><li>Proficiency in cost control, inventory management, and yield optimization</li></ul><p>**Operational &amp; Administrative:**</p><br><ul><li>Ability to read and interpret Banquet Event Orders (BEOs) and translate them into precise execution timelines</li><li>Experience with kitchen workflow management, crisis resolution, and problem-solving under pressure</li><li>Proficiency in Microsoft Office applications and hotel management systems</li><li>Fluent English (reading, writing, and speaking) for effective communication</li></ul><p>**Personal Attributes:**</p><br><ul><li>Exceptional organizational and time management skills with ability to remain calm during peak service periods</li><li>Strong attention to detail in food presentation and quality consistency</li><li>Commitment to sustainable practices and guest-centric service excellence</li><li>Physical stamina to work extended hours in a fast-paced kitchen environment</li></ul><p>**Preferred Qualifications:**</p><br><ul><li>Culinary degree or professional certification from recognized culinary institution</li><li>Experience in Michelin-starred or award-winning fine dining establishments</li><li>Knowledge of molecular gastronomy and contemporary culinary trends</li><li>Familiarity with ACCOR and Mövenpick brand standards and quality assurance protocols</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"> 5+ years </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<p><strong>About the Role</strong></p><p><br></p><p><strong>Hyatt Regency Riyadh Olaya</strong> is seeking a talented and passionate <strong>Demi Chef de Partie - Pastry</strong> to join our Culinary team. The successful candidate will support the Pastry Kitchen operations by preparing high-quality desserts, pastries, breads, and bakery products while maintaining Hyatt standards of quality, hygiene, and guest satisfaction.</p><p><br></p><p><strong>Key Responsibilities</strong></p><ul><li>Prepare and present pastries, desserts, cakes, and other sweet creations according to Hyatt standards.</li><li>Assist the Pastry Chef and Chef de Partie in daily kitchen operations.</li><li>Ensure all food preparations are consistent in quality and presentation.</li><li>Maintain cleanliness and organization of the pastry kitchen.</li><li>Monitor stock levels and assist with inventory control.</li><li>Follow HACCP and food safety guidelines at all times.</li><li>Support training and development of junior kitchen colleagues.</li></ul><p><br></p><p><strong>Qualifications</strong></p><ul><li>Minimum 2 years' experience in a pastry kitchen within a hotel or upscale restaurant.</li><li>Strong knowledge of pastry production techniques.</li><li>Understanding of food safety and hygiene standards.</li><li>Ability to work in a fast-paced environment.</li><li>Good communication and teamwork skills.</li></ul><p><br></p><p><strong>What We Offer</strong></p><ul><li>Competitive salary and benefits.</li><li>Career growth opportunities within Hyatt.</li><li>Professional development and training.</li><li>Dynamic and multicultural work environment.</li></ul><p><br></p>

<p>Prepare and cook a variety of pizzas, including dough preparation, shaping, topping, and baking, following standard recipes Ensure consistency in taste, portioning, and presentation of all pizza items Assist in the daily mise en place and preparation of ingredients required for pizza production Monitor food quality and ensure all items are prepared and served to the highest standards Maintain cleanliness and organization of the pizza station, including ovens, work surfaces, and tools Ensure proper storage and labeling of ingredients in line with food safety standards Assist in stock control, including monitoring inventory levels and minimizing waste Follow all hygiene, health, and safety regulations in the kitchen Support senior chefs and collaborate with team members to ensure smooth kitchen operations Assist in training commis chefs or junior staff when required</p><p><strong>Desired Candidate Profile</strong></p><p>Previous experience in a similar role, preferably in a hotel or high-volume kitchen Strong knowledge of pizza preparation techniques, including dough handling and baking methods Understanding of food safety and hygiene standards Ability to work efficiently under pressure in a fast-paced environment Good organizational and time-management skills Team-oriented with a positive and proactive attitude Attention to detail and commitment to quality</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>- Previous experience as a pastry chef.</p><p>- Ability to create various desserts and pastries.</p><p>- Knowledge of using kitchen equipment and appliances.</p><p>- Capability to maintain food quality standards.</p> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><p>- Preparation of various dishes and desserts.</p><p>- Monitoring product quality and expiration dates.</p><p>- Adherence to safety and hygiene standards.</p></div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>JASARA PMC is inviting qualified professionals to submit an Expression of Interest (EOI) for potential opportunities on one of its landmark development programs in Riyadh, Saudi Arabia.<br> The Project JASARA PMC is providing Project Management and Supervision Consultancy services for a key confidential development project in Riyadh.<br> The scope includes project management and construction supervision of both vertical and horizontal infrastructure and building assets.<br> The Opportunities JASARA PMC invites qualified and experienced professionals to express their interest in the positions listed below.<br> Project Director Project Manager – Civil Project Manager – MEP Construction Director Construction Manager – Civil Construction Manager – MEP Commercial Director Commercial Manager Senior Quantity Surveyor Quantity Surveyor Contracts Manager Claims Manager HS&amp;E Director HS&amp;E Manager HS&amp;E Inspector Environmental Manager LEED &amp; Sustainability Manager Project Controls Director Planning Manager Planning Engineer Technical Director Interface Manager Façade Specialist Senior Architect Site Architect Architectural Inspector Senior Civil/Structural Engineer Site Civil/Structural Engineer Civil/Structural Inspector Senior Geotechnical Engineer Senior Electrical Engineer Site Electrical Engineer Electrical Inspector Senior Mechanical Engineer Site Mechanical Engineer Mechanical Inspector Senior ICT Systems Manager Senior ICT Network Design Engineer ICT Configuration &amp; Compliance Engineer ICT Systems Integration Engineer Cybersecurity &amp; Data Engineer Commissioning Manager Handover Manager BIM Manager QA/QC Manager Quality Control Inspector Materials Engineer Stakeholder Manager Lead Project Surveyor Logistics Manager How to Apply Interested candidates are requested to submit their CV and introductory letter along with details of their availability and notice period, clearly stating the position of interest in the subject line.<br> Bachelor's degree in Engineering, Architecture, Quantity Surveying, Construction Management, or a related discipline relevant to the position.<br> Professional certifications and memberships such as PMP, MRICS, LEED, or relevant engineering council registration are highly desirable.<br> Demonstrated experience on major construction, infrastructure, or mixed-use development projects.<br> Previous experience with a PMC, Supervision Consultant, or Contractor.<br> Stable career history with progressive responsibilities relevant to the position is preferred.<br> Fluent in English (written and spoken).<br> Previous experience in Saudi Arabia is preferred.<br> Eligible to work in Saudi Arabia.<br> Saudi nationals are encouraged to apply.<br></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"> 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>

شيف دي كوزين – قسم المطبخ الساخنChef de Cuisine – Hot Kitchen<br>المستوى الوظيفي: Senior Level – مستوى إشرافي متقدمسنوات الخبرة: 5–7 سنوات على الأقل، منها 2–3 سنوات في منصب إشرافي أو قياديالقطاع: الفنادق / المطاعم / الضيافةنوع الدوام: دوام كامل<br>الهدف من الوظيفة<br>يتولى شيف دي كوزين – قسم المطبخ الساخن مسؤولية الإشراف الكامل على تشغيل وإدارة قسم المطبخ الساخن، وضمان جودة وسلامة الأطعمة، وتنظيم فريق العمل، والالتزام بالوصفات والمعايير المعتمدة، مع متابعة الإنتاج والتكاليف والهدر وضمان تقديم الخدمة بأعلى مستوى من الجودة والكفاءة.<br>المسؤوليات والمهام1. الإشراف والتشغيلالإشراف الكامل على العمليات اليومية في قسم المطبخ الساخن.التأكد من جاهزية جميع محطات العمل قبل بداية الخدمة.تنظيم وتوزيع مهام العمل على طهاة القسم الساخن.متابعة سير العمل أثناء الإفطار والغداء والعشاء والبوفيهات.التأكد من سرعة تنفيذ الطلبات دون التأثير على جودة الطعام.الإشراف على إعداد الأطباق الساخنة والصلصات والشوربات وفقًا للقائمة المعتمدة.التأكد من الالتزام بالوصفات القياسية Standard Recipes.تنظيم سير العمل بين مختلف محطات المطبخ لضمان انسيابية الخدمة.<br>2. جودة الطعامتذوق وفحص الأطعمة قبل وأثناء الخدمة.التأكد من جودة المكونات والطعم والقوام والمظهر.المحافظة على توحيد جودة وحجم الأطباق.التأكد من تقديم الأطعمة بدرجة الحرارة المناسبة.متابعة إعادة تعبئة أصناف البوفيه الساخن.عدم السماح بخروج أي طبق لا يتوافق مع معايير الجودة المعتمدة.معالجة أي ملاحظات تتعلق بجودة الطعام بشكل فوري.<br>3. إدارة الفريقالإشراف على جميع موظفي قسم المطبخ الساخن.توزيع الطهاة على محطات العمل المختلفة، بما يشمل:قسم الصلصات.قسم الشوربات.قسم اللحوم.قسم الدجاج.قسم الأسماك.قسم الباستا والأطباق الساخنة.تدريب الموظفين على طرق الطهي والوصفات المعتمدة.متابعة أداء العاملين وتطوير مهاراتهم.توجيه الفريق أثناء فترات الضغط والخدمة.التأكد من الالتزام بالزي الموحد والنظافة الشخصية.تنظيم فترات الاستراحة بما لا يؤثر على سير العمل.<br>4. سلامة الغذاء والنظافةتطبيق جميع إجراءات ومعايير سلامة الغذاء داخل المطبخ الساخن.التأكد من الالتزام بدرجات الحرارة الآمنة للطهي وحفظ الطعام الساخن.متابعة نظافة محطات العمل والمعدات.التأكد من غسل وتعقيم الأدوات والمعدات بعد الاستخدام.منع التلوث المتبادل بين اللحوم والدواجن والأسماك والمواد الجاهزة للأكل.متابعة تواريخ الصلاحية وتطبيق نظام FIFO / FEFO.التأكد من التخزين الصحيح للمواد الغذائية.متابعة سجلات درجات الحرارة الخاصة بالأغذية والمعدات.الإبلاغ الفوري عن أي مخالفة أو خطر يتعلق بسلامة الغذاء.<br>5. المخزون والتكاليفمتابعة المواد الخام الخاصة بقسم المطبخ الساخن.إعداد طلبات الاحتياجات اليومية للقسم.التنسيق مع المستودعات بشأن استلام المواد.فحص المواد المستلمة والتأكد من جودتها وصلاحيتها.متابعة كميات الإنتاج لتجنب زيادة الطعام والهدر.ترشيد استخدام المواد الخام.المساهمة في ضبط ومتابعة Food Cost.متابعة مستويات المخزون وتجنب النقص أو الزيادة غير الضرورية.المشاركة في الجرد الدوري للقسم.<br>6. إدارة البوفيهات والفعالياتالإشراف على تجهيز بوفيهات الطعام الساخن.تحديد كميات الإنتاج بناءً على عدد الضيوف المتوقع.التأكد من جودة وترتيب عرض الأطعمة في البوفيه.متابعة درجات حرارة الأطعمة أثناء العرض.الإشراف على إعادة تعبئة أصناف البوفيه عند الحاجة.تجهيز متطلبات الولائم والمناسبات الخاصة.التنسيق مع قسم الولائم والمطعم لضمان نجاح الخدمة.ضمان جاهزية الإنتاج في الوقت المحدد للفعاليات والمناسبات.<br>7. المعدات والصيانةالتأكد من الاستخدام الصحيح والآمن لمعدات المطبخ الساخن.متابعة سلامة الأفران والمواقد والشوايات والقلايات.الإبلاغ الفوري عن أي أعطال أو مشاكل في المعدات.عدم تشغيل أي معدات غير آمنة.التأكد من إيقاف وتنظيف المعدات بعد انتهاء الخدمة.متابعة الاستخدام الآمن للغاز والكهرباء.التنسيق مع قسم الصيانة عند الحاجة.<br>8. التقارير والتنسيقرفع احتياجات القسم وملاحظاته إلى الشيف التنفيذي.إعداد التقارير اليومية المتعلقة بالإنتاج والهدر.الإبلاغ عن أي نقص في المواد أو الموظفين.المشاركة في اجتماعات قسم المطبخ.التنسيق المستمر مع الشيف التنفيذي والسو شيف وباقي الأقسام.متابعة أي ملاحظات أو تعليمات تشغيلية وتنفيذها داخل القسم.<br>المؤهلات والخبرةخبرة عملية 5–7 سنوات على الأقل في مجال الطهي والمطابخ الفندقية أو المطاعم.خبرة لا تقل عن 2–3 سنوات في منصب إشرافي أو قيادي داخل المطبخ.خبرة سابقة في تشغيل وإدارة Hot Kitchen.يفضل أن تكون الخبرة في فنادق 4 أو 5 نجوم أو مطاعم ذات حجم تشغيل مرتفع.خبرة في إدارة خدمات الإفطار والغداء والعشاء والبوفيهات والفعاليات.خبرة جيدة في إدارة فرق العمل وتوزيع المهام على محطات المطبخ.معرفة جيدة بمعايير سلامة الغذاء والنظافة.معرفة بأنظمة FIFO / FEFO ومتابعة درجات الحرارة والتخزين.فهم جيد لمراقبة Food Cost وتقليل الهدر.القدرة على العمل تحت الضغط وفي بيئة تشغيل سريعة.مهارات قوية في القيادة والتنظيم والتواصل.القدرة على تدريب وتطوير أعضاء الفريق.الالتزام بمعايير الجودة والنظافة والسلامة المهنية.المؤهل العلميدبلوم أو شهادة في فنون الطهي، إدارة المطابخ، أو تخصص ذي صلة.الشهادات المهنية في سلامة الغذاء أو الطهي تعتبر ميزة إضافية.

<h3 >About the Role</h3> <p >Rosewood Red Sea in Saudi Arabia is seeking a full-time <strong >Order Taker – In-Villa Dining</strong>. This role is responsible for delivering exceptional guest experiences by accurately and efficiently handling all In-Villa Dining orders and guest requests. The position operates in accordance with Rosewood brand standards and the expectations of an ultra-luxury environment, serving as the primary point of contact for guests.</p> <h3 >Core Responsibilities and Guest Service</h3> <p >The Order Taker ensures every guest interaction is personalized, professional, and service-oriented, maintaining seamless coordination between guests, Culinary, and operational teams. Key responsibilities include:</p> <ul > <li >Handling all In-Villa Dining calls promptly, professionally, and in accordance with Rosewood telephone etiquette and service standards.</li> <li >Demonstrating comprehensive knowledge of all food and beverage menus, promotions, allergens, ingredients, preparation methods, and service timings.</li> <li >Assisting guests in selecting menu items by making informed and personalized recommendations based on their preferences and dietary requirements.</li> <li >Accurately recording food and beverage orders, ensuring all guest preferences, allergies, dietary restrictions, and special requests are clearly documented.</li> <li >Coordinating effectively with Culinary, In-Villa Dining Service Associates, Stewarding, and other departments to ensure timely and accurate order preparation and delivery.</li> <li >Monitoring the progress of all orders from placement through delivery, ensuring service timelines are achieved.</li> <li >Communicating any delays, menu changes, or operational updates proactively to guests while managing expectations professionally.</li> <li >Handling guest feedback and service recovery professionally, escalating concerns where appropriate.</li> <li >Maintaining detailed knowledge of hotel facilities, promotions, outlet operating hours, and guest services to provide accurate information and recommendations.</li> <li >Supporting the coordination of VIP amenities, special occasions, celebrations, and bespoke guest requests.</li> <li >Maintaining accurate records of guest preferences to support recognition and future personalized experiences.</li> </ul> <h3 >Operational Coordination and Financial Accuracy</h3> <p >This role ensures operational efficiency and contributes to financial objectives through meticulous attention to detail and effective communication:</p> <ul > <li >Ensuring all food and beverage orders are entered accurately into the operational system to maintain billing accuracy.</li> <li >Supporting the achievement of In-Room Dining revenue targets through knowledgeable product recommendations and upselling techniques.</li> <li >Promoting premium menu items, beverage pairings, desserts, and seasonal offerings where appropriate.</li> <li >Minimizing order errors, amendments, and wastage through attention to detail and accurate communication.</li> <li >Monitoring cancelled or amended orders and communicating changes promptly to relevant departments.</li> <li >Ensuring all guest charges are processed accurately in accordance with hotel procedures.</li> <li >Supporting efficient workflow by prioritizing orders according to operational requirements and guest expectations.</li> </ul> <h3 >Professional Standards and Team Collaboration</h3> <p >The Order Taker is expected to uphold high professional standards and foster a collaborative environment:</p> <ul > <li >Demonstrating professionalism, courtesy, and confidence during every guest interaction.</li> <li >Maintaining effective communication with Culinary, In-Room Dining associates, Front Office, Housekeeping, and other hotel departments.</li> <li >Participating actively in daily briefings and maintaining awareness of VIP arrivals, promotions, menu changes, and operational updates.</li> <li >Supporting onboarding and training of new associates where required.</li> <li >Maintaining exceptional product knowledge through continuous learning.</li> <li >Demonstrating ownership of guest requests until completion, ensuring follow-up where necessary.</li> <li >Contributing to a positive, respectful, and collaborative working environment.</li> <li >Leading by example through professionalism, attention to detail, and commitment to service excellence.</li> <li >Identifying opportunities to improve guest satisfaction and operational efficiency through proactive communication and continuous improvement.</li> </ul> <h3 >Compliance and Confidentiality</h3> <p >Adherence to company policies and maintaining strict confidentiality are integral to this role:</p> <ul > <li >Complying with and adhering to all Rosewood company policies and hotel procedures.</li> <li >Acting as a brand ambassador at all times and maintaining brand integrity.</li> <li >Reflecting the company’s culture, vision, mission, and core values in daily actions and decisions.</li> <li >Maintaining awareness and application of Rosewood, Forbes, and LQA standards.</li> <li >Maintaining confidentiality of all company, guest, and associate information.</li> <li >Protecting sensitive operational and financial information.</li> <li >Ensuring discretion in all matters related to guests and associates.</li> </ul> <h3 >Health and Safety Protocols</h3> <p >The role requires strict adherence to health and safety guidelines to ensure a secure environment for all:</p> <ul > <li >Following safe working practices across all areas of the outlet.</li> <li >Ensuring compliance with Health and Safety regulations and hotel procedures.</li> <li >Reporting hazards, defects, and safety concerns immediately.</li> <li >Ensuring incidents and accidents are reported in line with procedures.</li> <li >Maintaining compliance with HACCP and food safety standards.</li> <li >Promoting a safe environment for guests and associates.</li> </ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are looking for a <strong>Restaurant Manager</strong> with operational experience in managing dine-in restaurants, preferably with direct experience in burger or fast food establishments. The successful candidate will be responsible for the overall management and operation of the restaurant, ensuring the achievement of sales and profitability targets, enhancing customer experience, maintaining product quality and food safety, and effectively managing the team while ensuring compliance with all company policies and procedures.</p><p><strong>Key Responsibilities:</strong></p><ul><li>Manage daily operations of the restaurant and ensure efficient workflow during all shifts.</li><li>Ensure the restaurant is ready for service before opening and after closing.</li><li>Organize and allocate tasks to employees based on operational needs and sales volume.</li><li>Monitor performance of all departments and ensure effective communication between them.</li><li>Manage inventory and ensure prompt service while maintaining quality standards.</li><li>Follow and implement standard operating procedures (SOPs) established by the company.</li><li>Ensure compliance with company policies and operational guidelines.</li></ul><p><strong>Qualifications:</strong></p><ul><li>Bachelor's degree or diploma in restaurant management, business administration, hospitality, or a related field.</li><li>Minimum of <strong>3 years of experience in restaurant management</strong>.</li><li>Previous experience in burger restaurants or dine-in establishments is preferred.</li><li>Experience in managing multiple outlets is a plus.</li><li>Strong leadership skills with the ability to manage a team of at least 10 employees.</li><li>Good knowledge of restaurant operations and inventory management.</li><li>Understanding of food safety and hygiene standards.</li></ul><p><strong>Benefits:</strong></p><ul><li><strong>Weekly off: 4 days monthly.</strong></li><li><strong>Paid annual leave: 21 days per year.</strong></li><li>The company covers the cost of round-trip airfare upon annual leave.</li><li>Professional working environment in a specialized burger restaurant.</li><li>Opportunities for career development and growth within the company.</li><li>Salary commensurate with experience and qualifications.</li></ul><p><strong>Note:</strong> Financial and contractual obligations related to employment, termination, and final penalties are subject to the company's established policies.</p> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><p>Required Qualifications</p><ul><li>Bachelor's degree or diploma in restaurant management, business administration, hospitality, or a related field.</li><li>Minimum of <b>3 years of experience in restaurant management</b>.</li><li>Previous experience in burger restaurants or dine-in establishments is preferred.</li><li>Experience in managing multiple outlets is a plus.</li><li>Strong leadership skills with the ability to manage a team of at least 10 employees.</li><li>Good knowledge of restaurant operations and inventory management.</li><li>Understanding of food safety and hygiene standards.</li></ul><p>Skills and Competencies Required</p><p>Leadership Skills</p><ul><li>Ability to lead and motivate a team.</li><li>Strong problem-solving and decision-making skills.</li><li>Ability to interact with employees from diverse backgrounds and cultures.</li><li>Accountability and decision-making capability.</li></ul><p>Operational Skills</p><ul><li>Manage restaurant operations during peak hours.</li><li>Organize orders and employee assignments.</li><li>Manage inventory and minimize waste.</li><li>Understand the full operational role of the restaurant.</li><li>Ability to identify and resolve operational issues quickly.</li></ul><p>Financial Skills</p><ul><li>Understand sales reports.</li><li>Monitor food cost.</li><li>Monitor labor cost.</li><li>Minimize waste and loss.</li><li>Understand profitability metrics and operational costs.</li></ul><p>Customer Service Skills</p><ul><li>Excellent interpersonal skills in dealing with customers.</li><li>Ability to handle customer complaints and resolve issues.</li><li>Maintain a high level of customer experience.</li></ul><p>Technical Skills</p><ul><li>Proficient in using POS systems.</li><li>Proficient in Microsoft Excel.</li><li>Ability to read and analyze operational reports and sales data.</li></ul></div>

<h3 >Company and Project Overview</h3> <p >Fairmont Hotels &amp; Resorts is preparing to open Raffles &amp; Fairmont The Red Sea, a new property situated within the Kingdom’s groundbreaking Red Sea Project. This resort is designed to provide visitors with access to a nature-focused experience, featuring 361 rooms, eleven distinct dining concepts—including overwater restaurants with views of the Red Sea and mangroves—and a spa. The development is committed to setting new standards in sustainable development, located on 200km of untouched coastline, an archipelago of more than 90 unspoiled islands, dormant volcanoes, rich marine habitats, and ancient archaeological sites on the Sea Front in Al Madinah, Saudi Arabia.</p> <h3 >About the Demi Chef De Partie Role</h3> <p >The Demi Chef De Partie will report directly to the Chef De Partie and is responsible for upholding the highest standards in food preparation and kitchen operations. This full-time position requires a professional who can consistently deliver friendly and proactive guest service while ensuring culinary excellence within the resort's diverse dining concepts.</p> <h3 >Key Responsibilities</h3> <ul > <li >Consistently offer professional, friendly, and proactive guest service while supporting fellow colleagues.</li> <li >Ensure consistency in the preparation of all food items for a la carte and/or buffet menus according to hotel recipes and standards.</li> <li >Actively share ideas, opinions, and suggestions in daily shift briefings.</li> <li >Ensure all kitchen colleagues are aware of established standards and expectations.</li> <li >Liaise daily with Outlet Chefs to maintain open lines of communication regarding guest feedback.</li> <li >Complete daily checks of all mis en place to ensure freshness and quality standards.</li> <li >Maintain proper rotation of product in all chillers to minimize wastage and spoilage.</li> <li >Possess full knowledge of all menu items, daily features, and promotions.</li> <li >Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.</li> <li >Follow kitchen policies, procedures, and service standards.</li> <li >Adhere to all safety and sanitation policies when handling food and beverage.</li> <li >Perform other duties as assigned by management.</li> </ul> <h3 >Qualifications and Experience</h3> <ul > <li >A minimum of 0-1 years of experience in a culinary role.</li> <li >Demonstrated ability to execute food preparation tasks with precision and consistency.</li> <li >Understanding of kitchen operations and food safety protocols.</li> <li >Ability to work effectively within a team and communicate clearly.</li> </ul> <h3 >Operational Standards and Teamwork</h3> <p >The Demi Chef De Partie is expected to uphold rigorous operational standards, contributing to a seamless and high-quality culinary experience. This involves proactive engagement in daily kitchen activities, ensuring adherence to all established procedures, and fostering a collaborative environment with colleagues and Outlet Chefs to address guest feedback and maintain service excellence.</p> <h3 >Location and Work Type</h3> <p >This is a full-time position located at the Raffles &amp; Fairmont The Red Sea property on the Sea Front in Al Madinah (Medina), Saudi Arabia. The role offers an opportunity to contribute to a luxury hospitality environment within a unique and sustainably developed destination.</p>

<p>At SLS The Red Sea, exceptional guest experiences begin behind the scenes. As Chief Steward , you will play a vital leadership role in maintaining the highest standards of cleanliness, hygiene, safety, and operational efficiency across our culinary and food service areas. Leading the stewarding team, you will ensure that kitchens, back-of-house areas, equipment, and service spaces are maintained to impeccable standards. Working closely with the Executive Chef, F&amp;B management, and culinary teams, you will support a safe, efficient, and well-organized operation that reflects the luxury standards and sustainability commitments of SLS The Red Sea. This is a hands-on leadership role requiring strong organization, communication, and team management skills, with a focus on maintaining operational excellence and creating an environment that supports exceptional culinary and guest experiences.</p><p>Key Responsibilities</p><ul><li>Lead and oversee all stewarding operations, ensuring high standards of cleanliness, sanitation, and operational efficiency across kitchens, back-of-house areas, and food service spaces.</li><li>Supervise the cleaning, maintenance, and proper use of kitchen equipment, utensils, dishwashing machines, and related tools.</li><li>Manage stewarding inventory, including cleaning supplies, chemicals, and equipment, ensuring appropriate usage, stock availability, and cost control.</li><li>Organize staff schedules, daily task assignments, and operational coverage to meet the needs of the business.</li><li>Coordinate waste management and recycling practices in line with hotel procedures, local requirements, and sustainability initiatives.</li><li>Conduct regular inspections of kitchens, storage areas, and stewarding facilities to ensure cleanliness, readiness, and compliance with required standards.</li><li>Work closely with the Executive Chef, F&amp;B management, and HACCP team to identify potential risks and maintain compliance with food safety, hygiene, and sanitation requirements.</li><li>Lead, train, coach, and develop stewarding team members, fostering a positive, disciplined, respectful, and high-performing working environment.</li><li>Communicate job expectations, responsibilities, and operational standards clearly to all stewarding team members.</li><li>Conduct performance evaluations and provide constructive feedback to support continuous team development and performance improvement.</li><li>Ensure strict adherence to food safety, hygiene, sanitation, occupational health, and safety standards, including ongoing readiness for internal and external inspections.</li><li>Maintain strong communication and collaboration with culinary, F&amp;B, and front-of-house teams to ensure smooth operations and support an exceptional guest experience.</li><li>Maintain a visible presence during operational and service periods, providing guidance to the team and addressing operational requirements as needed.</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>Minimum of 3-5 years of supervisory experience in stewarding, ideally within a 5-star hotel, luxury resort, or high-end hospitality environment.</li><li>Proven leadership experience with the ability to manage, motivate, coach, and develop a diverse team.</li><li>Comprehensive knowledge of sanitation standards, hygiene practices, food safety requirements, and HACCP principles.</li><li>Strong understanding of stewarding operations, inventory control, and cleaning procedures.</li><li>Familiarity with commercial kitchen equipment, dishwashing systems, and related operational tools.</li><li>Strong organizational, communication, problem-solving, and time-management skills.</li><li>Basic computer literacy and the ability to maintain accurate operational records.</li><li>Commitment to maintaining exceptional standards of cleanliness, safety, efficiency, and sustainability.</li></ul>

<h3 >About Almarai</h3> <p >Almarai is recognized as the world’s largest vertically integrated dairy and the region’s largest food and beverage manufacturing and distribution company. Headquartered in the Kingdom of Saudi Arabia, Almarai is the <strong >#1 FMCG Brand in the MENA region</strong> and a market leader across all its categories in the GCC. The company currently employs over 46,000 individuals and reported a net income of SAR * Billion on sales of SAR ** Billion in 2024.</p> <h3 >Role Summary: Receptionist</h3> <p >Almarai is seeking a dedicated <strong >Receptionist</strong> to manage communication and administrative tasks. This full-time position is essential for ensuring efficient call handling and departmental coordination within the company's operations.</p> <h3 >Key Responsibilities</h3> <ul > <li >Attend and answer incoming telephone and radio calls promptly.</li> <li >Communicate calls effectively to the appropriate department or individual.</li> <li >Maintain an accurate log of all outgoing and incoming calls.</li> <li >Inform the Shift Manager of any issues or relevant matters concerning the department.</li> </ul> <h3 >Qualifications and Experience</h3> <ul > <li >0-1 years of relevant work experience.</li> </ul> <h3 >Work Location and Type</h3> <p >This is a <strong >full-time</strong> position within the Makkah region, with potential placements in <strong >Makkah</strong>, <strong >King Abdullah Economic City</strong>, or <strong >Rabigh</strong>.</p> <h3 >Join Almarai</h3> <p >Join Almarai and contribute to a leading food and beverage company dedicated to growth and operational excellence.</p>

<strong>Le Café - SOUS CHEF SAVOURY<br><br></strong><em>Right hand to the Head Chef. The kitchen runs because you make it run.<br><br></em><strong>LE CAFÉ LPM<br><br></strong>A casual neighbourhood destination where French Riviera spirit meets everyday city life. Good food, warm people, and the simple things done beautifully. Nothing overcomplicated. Everything just right.<br><br><strong>PROFILE<br><br></strong>Technically strong. Calm under fire. Built to lead.<br><br><strong>ROLE<br><br></strong>You support the Head Chef in managing the savoury kitchen - overseeing preparation, quality, and the team across all services. You are accountable for day-to-day discipline, mise en place, service pace, food safety, and consistency. When the Head Chef is not there, you are.<br><br><strong>Experience<br><br></strong><ul><li> 5-7 years of kitchen experience, with at least 2-3 years as a Sous Chef or senior cook in a French or European fine dining or all-day dining restaurant.</li><li> Deep knowledge of French and Mediterranean cuisine techniques, sauces, and plating. Food safety certification, HACCP knowledge, and allergen awareness required.</li><li> English is a must. French or another European language, even better.<br><br><br></li></ul><strong>IMPACTS<br><br></strong>Mediterranean Techniques: French and Mediterranean cuisine is your foundation - sauces, plating, technique - applied with precision and lightness across every dish.<br><br>Leadership: You manage, motivate, and develop the kitchen brigade. You maintain discipline and efficiency during peak service and stepping up to lead confidently in the Head Chef’s absence.<br><br>Service Leadership &amp; Pace: You support the pass, manage ticket flow, communicate with FOH, and keep the kitchen focused across breakfast, lunch, and dinner - consistent from the first cover to the last.<br><br>Food Safety &amp; Quality: You own HACCP discipline, allergen control, temperature logs, and hygiene standards, and ensure every dish meets the standard for taste, presentation, and consistency.<br><br>Cost Management: You assist with inventory, portion control, waste reduction, and supplier liaison. You keep quality high and costs in check.<br><br><em>This is a guide, not a ceiling. As Le Café LPM grows, so might your role. Flexibility is part of our DNA: every team member may be asked to support another department when the business needs it. We trust you’ll bring the same care to everything you do.<br><br></em><strong>REPORT TO<br><br></strong>Head Chef

<h3><strong>About the Role</strong></h3><p>Modern Mills For Food Products Co. is seeking a <strong>Team Lead, Warehouse (RM)</strong> to manage the general materials warehouse at its mill in Al Jumum. This full-time role involves overseeing the receipt, storage, and issue of spare parts, consumables, lubricants, chemicals, and PPE, ensuring materials are available as needed by the plant. The Team Lead will also be responsible for maintaining accurate inventory in SAP and ensuring the warehouse adheres to food safety, hygiene, and HSE standards within a flour milling environment.</p><h3><strong>Key Responsibilities</strong></h3><ul><li>Lead daily warehouse operations for general materials, spare parts, and consumables to support production and maintenance.</li><li>Oversee the receiving, inspection, storage, and issuing of materials against approved requests, applying FIFO/FEFO principles where applicable.</li><li>Optimize warehouse layout, bin locations, and space utilization to enhance accessibility and material flow.</li><li>Ensure all material movements are accurately and timely recorded in SAP (MM/WM).</li><li>Plan and lead periodic cycle counts and annual stock-takes, including investigating and resolving variances.</li><li>Monitor stock levels, set and review min/max parameters, and identify slow-moving, obsolete, and critical items.</li><li>Collaborate with Procurement, Maintenance, and Production to anticipate material requirements and prevent stock-outs of critical spares.</li><li>Follow up on open purchase orders and delivery timelines with Procurement and suppliers.</li><li>Ensure warehouse practices comply with food safety (HACCP, ISO 22000/FSSC 22000), GMP, pest control, and HSE requirements.</li><li>Enforce safe storage and handling procedures for chemicals, hazardous materials, and heavy items.</li><li>Support internal and external audits and facilitate the closure of related findings.</li><li>Lead, schedule, and develop warehouse staff, providing training on material handling, safety, and SAP transactions.</li><li>Prepare regular reports on inventory accuracy, stock value, utilization, and warehouse KPIs.</li><li>Drive continuous improvement initiatives in materials management and warehouse efficiency.</li></ul><h3><strong>Qualifications and Experience</strong></h3><ul><li>3-5 years of relevant experience in warehouse operations or materials management.</li></ul><h3><strong>Required Skills</strong></h3><ul><li>Strong leadership abilities.</li><li>Excellent organizational skills.</li><li>Proven problem-solving capabilities.</li></ul><h3><strong>Work Environment</strong></h3><p>This is a full-time position based in Al Jumum, focusing on warehouse operations within a flour milling environment that requires adherence to strict food safety, hygiene, and HSE standards.</p><h3><strong>Application Process</strong></h3><p>Candidates meeting the qualifications are encouraged to apply.</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><strong><span>The Company:</span></strong></p><br><br> <p><span>Founded in 1977, Almarai Company is the world’s largest vertically integrated dairy company and the largest food and beverage manufacturing and distribution company in MENA. Headquartered in Riyadh, &nbsp;Almarai Company is ranked as the number one FMCG Brand in the MENA region and the market leader in all its categories across GCC, Egypt, and Jordan.Over five decades of sustainable growth, Almarai has consistently provided nutritious and healthy products to consumers of all ages, driven by its core principle: “Quality you can trust.”Almarai has expanded its product range to include, in addition to dairy products, juices and beverages, baked goods, poultry, infant formula, dates, fish and seafood, and bottled water, under more than 20 brands such as Almarai, L’usine, 7DAYS, ALYOUM, Nuralac, Farm’s Select, Ice Leaf, Almira, Seama, Oska, IVAL, Almara Pro, Premier Chef, Bakemart, and others. Almarai currently employs over 43,000 Quality Makers, across the GCC, Egypt &amp; Jordan. In 2025, Almarai reported net income of SAR 2.4 billion on sales of SAR 22 billion.</span></p><br><br> <p><span>An aggressive expansion program together with acquisitions in new vertical markets have created an exciting opportunity to join a dynamic multinational team dedicated to furthering growth plans for the group.</span></p><br><br> <br> <p><strong><span>About the Role:</span></strong></p><br><br> <p><strong><u><span>Senior Team Manager – Jeddah, KSA</span></u></strong></p><br><br> <br> <p><strong><span>Core Purpose of the job:</span></strong></p><br><br> <p><span>Initiate, identify, manage and follow-up of all continuous improvements triggered via customer complaints, non-compliances, refer delivery non compliances, rejects and dumps, hygiene audits by ensuring continual proactive approach to Operations.</span></p><br><br> <br> <p><strong><span>Requirements:</span></strong></p><br><br> <p><strong><span>Potential candidates must meet the requirements mentioned below:</span></strong></p><br><br> <ul> <li><span>Bachelor’s degree in Food Science, Chemistry, Microbiology, Chemical Engineering, or related field.</span></li> <li><span>Minimum 5 years of experience in Quality Assurance, preferably in Food or Bakery Industry. </span></li> <li><span>Proven experience in leading investigations into customer complaints, food safety incidents, and quality deviations on products and raw materials.</span></li> <li><span>Experience in root cause analysis and preventive actions.</span></li> <li><span>Excellent verbal and written communication skills in both Arabic &amp; English.</span></li> <li><span>Proficient in Microsoft Office applications (Excell, Word, etc).</span></li> </ul> <br> <p><strong><span>Almarai offers a competitive package, generous leave, medical coverage, discretionary bonus, training, and development etc.</span></strong></p><br><br> <p><strong><span>This is a great opportunity to join a successful and expanding global business, offering an excellent remuneration and benefits package.</span></strong></p><br><br> <br> <br><br> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> 5+ years </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<p>We are looking for an experienced and creative <strong>Executive Pastry Chef</strong> with a minimum of <strong>10 years of professional experience in pastry and bakery operations</strong>. The ideal candidate will have a strong background in developing innovative pastry and bakery concepts, creating menus, maintaining high quality standards, and leading pastry teams.</p><p><br></p><p><strong>Key Responsibilities</strong></p><ul><li>Lead and oversee all <strong>pastry and bakery operations</strong>, ensuring consistent quality and presentation.</li><li>Create, develop, and continuously improve <strong>pastry and bakery menus</strong> in line with the brand concept and customer expectations.</li><li>Develop new and innovative pastries, desserts, breads, cakes, and bakery products.</li><li>Establish recipes, portion standards, presentation guidelines, and production specifications.</li><li>Lead and mentor pastry chefs, bakers, and supporting kitchen staff.</li><li>Ensure consistent taste, quality, freshness, and presentation across all products.</li><li>Monitor food costs, portion control, wastage, and production efficiency.</li><li>Work closely with the Executive Chef and F&amp;B management on menu planning and product development.</li><li>Research current pastry, bakery, and dessert trends and introduce new concepts where appropriate.</li><li>Ensure compliance with food safety, hygiene, HACCP, and health regulations.</li><li>Manage pastry and bakery production schedules according to business requirements.</li><li>Coordinate with purchasing and suppliers to ensure the availability and quality of ingredients and materials.</li><li>Conduct regular quality checks and maintain high standards across all pastry and bakery products.</li><li>Train and develop team members to ensure strong technical skills and consistent execution.</li></ul><p><br></p><p><strong>Requirements</strong></p><ul><li><strong>Minimum 10 years of experience</strong> in pastry and bakery operations.</li><li>Bachelor's Degree in related field</li><li>Proven experience as an <strong>Executive Pastry Chef, Head Pastry Chef, or similar senior role</strong>.</li><li>Strong expertise in <strong>pastry and bakery menu creation and development</strong>.</li><li>Excellent knowledge of modern and classic pastry techniques.</li><li>Experience in recipe development, costing, production planning, and quality control.</li><li>Strong leadership and team-management skills.</li><li>Creative approach with a strong eye for presentation and detail.</li><li>Experience within <strong>high-end hospitality, luxury hotels, resorts, restaurants, or premium F&amp;B concepts</strong> is preferred.</li><li>Good knowledge of food safety and hygiene standards.</li><li>Strong communication and organizational skills.</li></ul><p><br></p><p><strong>Key Competencies</strong></p><ul><li>Pastry &amp; Bakery Expertise</li><li>Menu Development &amp; Innovation</li><li>Leadership &amp; Team Management</li><li>Recipe Development &amp; Costing</li><li>Quality &amp; Presentation</li><li>Food Safety &amp; Hygiene</li><li>Creativity &amp; Product Development</li><li>Production &amp; Operational Management</li></ul><p><br></p>

<p>POSITION SUMMARY Our jobs aren t just about putting food on the table that our guests will enjoy until they ask for their bill. Instead, we want to build an experience that is memorable and unique with food and drinks on the side. Our Guest Service Support Experts take the initiative and deliver a wide range of services to make sure food and beverage operations run smoothly. Whether setting tables, assisting the kitchen, or cleaning work areas and replenishing supplies, the Guest Service Support Expert provides the support that make transactions feel like part of the experience. No matter what position you are in, there are a few things that are critical to success creating a safe workplace, following company policies and procedures, upholding quality standards, and ensuring your uniform, personal appearance, and communications are professional. Guest Service Support Experts will be on their feet and moving around (stand, sit, or walk for an extended time; moving over sloping, uneven, or slippery surfaces), managing the menu (read and visually verify information), and taking a hands-on approach to work (move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and 50 pounds with assistance; reach overhead and below the knees, including bending, twisting, pulling, and stooping). Doing all these things well (and other reasonable job duties as requested) is critical for Guest Service Support Experts to get it right for our guests and our business each and every time.</p><p><strong>Desired Candidate Profile</strong></p><p>Education: High school diploma or G.E.D. equivalent. Related Work Experience: No related work experience. Previous experience in a food and beverage environment preferred. Supervisory Experience: No supervisory experience. License or Certification: None 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.</p>