Food industries engineer Jobs

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><strong><span>Senior Team Manager [Quality] | Al Kharj, Saudi Arabia</span></strong></p><br><br> <br> <p><strong><span>About Almarai</span></strong></p><br><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.</span></p><br><br> <p><span>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.”</span></p><br><br> <p><span>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. </span></p><br><br> <p><span>Almarai currently employs over 43,000 Quality Makers, across the GCC, Egypt &amp; Jordan. </span></p><br><br> <p><span>In 2025, Almarai reported net income of SAR 2.4 billion on sales of SAR 22 billion.</span></p><br><br> <br> <p><span>An aggressive expansion program together with acquisitions in new vertical markets have created an exciting opportunity to join a dynamic multinational team dedicated to furthering growth plans for the group.</span></p><br><br> <br> <p><strong><span>About the Role:</span></strong></p><br><br> <br> <p><span>To maximize Operations business performance by maintaining world class Business/Quality management Systems.</span></p><br><br> <br> <p><strong><span>Requirements</span></strong><span>:</span></p><br><br> <br> <p><span>Potential candidates must meet the requirements mentioned below:</span></p><br><br> <ul> <li><span>Bachelor’s degree in food science, Dairy Technology, or Process Engineering.</span></li> <li><span>Formal Internal Auditor qualification in ISO/FSSC 22000 and ISO 9001.</span></li> <li><span>Formal AIB International Standards qualification.</span></li> <li><span>Minimum 6-8 years of experience in the dairy, beverage, or food manufacturing industry with strong knowledge of production processes and food safety systems.</span></li> <li><span>Strong experience in process auditing, quality systems, food safety management, and continuous improvement initiatives.</span></li> <li><span>Proficiency in English communication, report writing, stakeholder management, and presentation skills.</span></li> </ul> <br> <p><span>Almarai offers a competitive package, generous leave, medical coverage, discretionary bonus, training, and development etc.</span></p><br><br> <br> <p><span>This is a great opportunity to join a successful and expanding global business, offering an excellent remuneration and benefits package.</span></p><br><br> <br> <br><br> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> No experience required </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><strong><span>Senior Team Manager [Quality] | Al Kharj, Saudi Arabia</span></strong></p><br><br> <br> <p><strong><span>About Almarai</span></strong></p><br><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.</span></p><br><br> <p><span>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.”</span></p><br><br> <p><span>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. </span></p><br><br> <p><span>Almarai currently employs over 43,000 Quality Makers, across the GCC, Egypt &amp; Jordan. </span></p><br><br> <p><span>In 2025, Almarai reported net income of SAR 2.4 billion on sales of SAR 22 billion.</span></p><br><br> <br> <p><span>An aggressive expansion program together with acquisitions in new vertical markets have created an exciting opportunity to join a dynamic multinational team dedicated to furthering growth plans for the group.</span></p><br><br> <br> <p><strong><span>About the Role:</span></strong></p><br><br> <br> <p><span>To maximize Operations business performance by maintaining world class Business/Quality management Systems.</span></p><br><br> <br> <p><strong><span>Requirements</span></strong><span>:</span></p><br><br> <br> <p><span>Potential candidates must meet the requirements mentioned below:</span></p><br><br> <ul> <li><span>Bachelor’s degree in food science, Dairy Technology, or Process Engineering.</span></li> <li><span>Formal Internal Auditor qualification in ISO/FSSC 22000 and ISO 9001.</span></li> <li><span>Formal AIB International Standards qualification.</span></li> <li><span>Minimum 6-8 years of experience in the dairy, beverage, or food manufacturing industry with strong knowledge of production processes and food safety systems.</span></li> <li><span>Strong experience in process auditing, quality systems, food safety management, and continuous improvement initiatives.</span></li> <li><span>Proficiency in English communication, report writing, stakeholder management, and presentation skills.</span></li> </ul> <br> <p><span>Almarai offers a competitive package, generous leave, medical coverage, discretionary bonus, training, and development etc.</span></p><br><br> <br> <p><span>This is a great opportunity to join a successful and expanding global business, offering an excellent remuneration and benefits package.</span></p><br><br> <br> <br><br> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> No experience required </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<p>Lead, organize, and manage the stewarding department and team of stewards with professionalism and enthusiasm</p><p>Develop and implement work schedules, manage time allocation, coordinate vacation planning, and oversee overtime administration</p><p>Conduct comprehensive training programs focused on hygiene protocols, safety procedures, and specialized equipment operation</p><p>Monitor and enforce strict adherence to sanitation standards, health and safety regulations, and HACCP requirements across all operations</p><p>Oversee thorough cleaning and maintenance of kitchen facilities, back-of-house areas, and ensure proper waste segregation and disposal</p><p>Coordinate procurement, inventory management, and stock levels for all food service equipment including glassware, dishware, utensils, and kitchen tools</p><p>Analyze and control operational costs, prepare departmental budgets, and generate detailed reports on stewarding activities and performance metrics</p><p>Organize and supervise equipment inventories, maintaining accurate records and identifying areas for improvement</p><p>Collaborate effectively with the Executive Chef, Food &amp; Beverage Manager, technical departments, and other hotel divisions to ensure seamless operations</p><p>Oversee external vendors and service providers responsible for facility maintenance, waste management, pest control, and cleaning supply delivery</p><p>Ensure smooth and efficient back-of-house operations during banquets, special events, and VIP service occasions</p><p>Prepare monthly performance reports and provide transparent communication regarding departmental operations and team achievements</p><p>Demonstrate problem-solving abilities and make decisive, well-informed decisions to address operational challenges</p><p>Foster an inclusive, supportive team culture that motivates staff and promotes professional development</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Minimum 2-3 years of supervisory or management experience in stewarding, food service, or hospitality operations</li><li>Comprehensive knowledge of HACCP principles, health and safety regulations, and sanitation standards applicable to food service operations</li><li>Strong organizational skills, attention to detail, and ability to work independently while making sound decisions</li><li>Excellent interpersonal and communication abilities with capacity to collaborate across multiple departments</li><li>Demonstrated ability to prioritize effectively and perform well under pressure while maintaining quality standards</li><li>Experience with vendor management, procurement, and budget preparation</li><li>Proven track record in inventory control, cost analysis, and financial reporting</li><li>Ability to adapt to changing priorities and demonstrate resilience in fast-paced hospitality settings</li><li>Experience coordinating operations for special events, banquets, and high-profile guest services</li><li>HACCP certification (required)</li><li>Health and Safety certification (required)</li><li>Food safety training certification (required)</li><li>Problem-solving mindset with a commitment to continuous improvement and innovation</li><li>Willingness to work flexible hours, including evenings and weekends as operational needs require</li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><strong><span>Senior Team Manager [Quality] | Al Kharj, Saudi Arabia</span></strong></p><br><br> <br> <p><strong><span>About Almarai</span></strong></p><br><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.</span></p><br><br> <p><span>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.”</span></p><br><br> <p><span>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. </span></p><br><br> <p><span>Almarai currently employs over 43,000 Quality Makers, across the GCC, Egypt &amp; Jordan. </span></p><br><br> <p><span>In 2025, Almarai reported net income of SAR 2.4 billion on sales of SAR 22 billion.</span></p><br><br> <br> <p><span>An aggressive expansion program together with acquisitions in new vertical markets have created an exciting opportunity to join a dynamic multinational team dedicated to furthering growth plans for the group.</span></p><br><br> <br> <p><strong><span>About the Role:</span></strong></p><br><br> <br> <p><span>To maximize Operations business performance by maintaining world class Business/Quality management Systems.</span></p><br><br> <br> <p><strong><span>Requirements</span></strong><span>:</span></p><br><br> <br> <p><span>Potential candidates must meet the requirements mentioned below:</span></p><br><br> <ul> <li><span>Bachelor’s degree in food science, Dairy Technology, or Process Engineering.</span></li> <li><span>Formal Internal Auditor qualification in ISO/FSSC 22000 and ISO 9001.</span></li> <li><span>Formal AIB International Standards qualification.</span></li> <li><span>Minimum 6-8 years of experience in the dairy, beverage, or food manufacturing industry with strong knowledge of production processes and food safety systems.</span></li> <li><span>Strong experience in process auditing, quality systems, food safety management, and continuous improvement initiatives.</span></li> <li><span>Proficiency in English communication, report writing, stakeholder management, and presentation skills.</span></li> </ul> <br> <p><span>Almarai offers a competitive package, generous leave, medical coverage, discretionary bonus, training, and development etc.</span></p><br><br> <br> <p><span>This is a great opportunity to join a successful and expanding global business, offering an excellent remuneration and benefits package.</span></p><br><br> <br> <br><br> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> No experience required </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are currently looking for&nbsp; dynamic, and self motivated Food &amp; Beverage professionals who want to move their careers forward.<br><br>As a Waiter / Waitress you are responsible to provide professional service to our guests, ensuring their restaurant visit will become a memorable dining experience whereby your role will include key responsibilities such as:<br><br>• Perform all necessary tasks to service food and beverage according to the standard of performance manual of the hotel<br>• Greet and seat customers and serve them in a professional, discreet and personalized way<br>• Acquire in depth knowledge of the food and beverage menu of the assigned outlet in order to assist and provide advice to guests<br>• Consistently monitor quality of food &amp; beverage being served<br>• Practice good customer relations and attend to customer complaints / queries satisfactorily<br>• Responsible for maintaining hygiene and cleanliness standards in the outlet and upkeep of all service equipment<br>• Responsible for all service preparations before, during and after the service (mis-en-place and mis-en-scene)<br>• Ensure minimum wastage, breakage and spoilage<br>• Actively use up selling techniques to exceed guest expectations and increase revenue</p> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> No experience required </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

Company Description Al-Menu Co. is a SMART OPERATIONS provider in the food and beverages industry, using innovative operations systems, accessible applications, and strategies to optimize business processes and enhance efficiency. The company specializes in offering expert guidance and support to restaurant businesses seeking to grow and streamline their operations. A team of experienced Operations Managers brings deep knowledge of the food service industry and practical solutions to operational challenges. Services are tailored to each client and may include increasing sales, controlling costs, implementing training programs, and providing ongoing support to improve profitability. This focus on customized, results-driven operational support makes Al-Menu Co. a strategic partner for restaurants aiming to scale successfully.<br>Role Description This is a full-time, on-site Sales Executive role based in Riyadh. The Sales Executive will identify and develop new business opportunities with restaurant and food service clients, presenting Al-Menu Co.’s SMART OPERATIONS solutions and services. Day-to-day responsibilities include prospecting, conducting sales meetings and product demonstrations, preparing proposals, negotiating contracts, and managing the sales pipeline to achieve revenue targets. The role also involves maintaining strong relationships with existing clients, gathering feedback, and collaborating with Operations Managers to align solutions with client needs. The Sales Executive will prepare regular sales reports, participate in marketing and promotional activities, and represent the company at industry events when required.<br>Qualifications<br> Strong sales and business development skills, including prospecting, lead qualification, and closing deals. Experience in client relationship management and account management, preferably within the food and beverage or hospitality sector. Ability to understand and explain operational solutions, technology-based tools, and process improvements to clients. Solid communication, presentation, and negotiation skills in a professional business environment. Good organizational and time management abilities, with capacity to manage multiple opportunities and deadlines. Familiarity with CRM systems and basic proficiency in Microsoft Office or similar productivity tools. Bachelor’s degree in Business, Marketing, Hospitality Management, or a related field is preferred. Prior experience in restaurant operations, food service consulting, or hospitality sales is an advantage. Ability to work on-site in Riyadh and travel locally to meet clients as needed. Fluency in English; proficiency in Arabic is highly beneficial.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Functions as the strategic business leader of the property’s food and beverage/culinary operation, including Restaurants/Bars, Room Service and Banquets/Catering, where applicable. Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures the food and beverage/culinary operation meets the brand’s target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department. Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer and property employees and provides a return on investment.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, 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; 4 years experience in the food and beverage, culinary, event management, or related professional area.<br>Skills and Knowledge<br>• <br>Customer and Personal Service<br>- Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.<br>• <br>Management of Financial Resources<br>- Determining how money will be spent to get the work done, and accounting for these expenditures.<br>• <br>Administration and Management -<br>Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.<br>• <br>Applied Business Knowledge<br>- Understanding market dynamics, enterprise level objectives and important aspects of the company’s business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results.<br>• <br>Management of Material Resources<br>- Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.<br>CORE WORK ACTIVITIES<br>Developing and Maintaining Food and Beverage/Culinary Goals<br>• Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.<br>• Reviews financial reports and statements to determine how Food and Beverage is performing against budget.<br>• Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy.<br>• Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department’s financial performance.<br>• Establishes challenging, realistic and obtainable goals to guide operation and performance.<br>• Strives to improve service performance.<br>Developing and Maintaining Budgets<br>• Develops and manages Food and Beverage budget.<br>• Monitors the department’s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.<br>• Ensures cash control and liquor control policies are in place in food &amp; beverage areas and followed by all related employees.<br>• Focuses on maintaining profit margins without compromising guest or employee satisfaction.<br>Leading Food and Beverage/Culinary 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>• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.<br>• Serves as a role model to demonstrate appropriate behaviors.<br>• Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.<br>• Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change.<br>• Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team).<br>• Establishes and maintains open, collaborative relationships with direct reports and entire food &amp; beverage team. Ensures direct reports do the same for their team.<br>• Develops a food and beverage operating strategy that is aligned with the brand’s business strategy and leads its execution.<br>• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.<br>• Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market.<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>• Reviews findings from comment cards and guest satisfaction results with F&amp; B team and ensures appropriate corrective action is taken.<br>• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.<br>• Empowers employees to provide excellent guest service.<br>• Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction.<br>• Shares plans to take corrective action based on comment cards and guest satisfaction results with property leadership.<br>Managing and Conducting Human Resource Activities<br>• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.<br>• Coaches and supports food &amp; beverage leadership team to effectively manage wages, food &amp; beverage cost and controllable expenses (e.g., restaurant supplies, uniforms, etc.).<br>• Hires food &amp; beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.<br>• Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.<br>• Ensures that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns.<br>• Brings issues to the attention of Human Resources as necessary.<br>• Ensures employees are treated fairly and equitably.<br>• Coaches team by providing specific feedback to improve performance.<br>Additional Responsibilities<br>• Informs and/or update the executives, the peers and the subordinates on relevant information in a timely manner.<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>• Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.<br>• Order and purchase equipment and supplies.<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"> 1+ 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>

<ol><li><p>Saudi – Oil & Gas Company – ARAMCO Project</p></li></ol><p>Sand blaster- 1500-1800 + Food / Allowance</p><p>Scaffolder - 1500-1800 + Food / Allowance</p><p>Painter - 1500-1800 + Food / Allowance</p><p>08hrs + OT , Min 3-5yrs exp.</p><p><strong>Desired Candidate Profile</strong></p><p>sand blaster, spray painting, scaffolder</p>

<h3>About the Role</h3><p>InterContinental Hotels Group is seeking a <strong>Pastry Chef</strong> to join the Food &amp; Beverage team at the First Vignette Collection in the Kingdom of Saudi Arabia (Carlton Al Moaibed Hotel). This full-time role involves preparing and producing a variety of high-quality pastries, desserts, cakes, breads, and other bakery products, ensuring excellent standards of taste, presentation, consistency, and food safety. The position requires 0-1 years of experience.</p><h3>Key Responsibilities</h3><ul><li>Prepare and produce a variety of pastries, cakes, desserts, breads, and bakery products according to hotel recipes and standards.</li><li>Ensure all pastry and bakery products are prepared with high quality, consistency, and attractive presentation for restaurants, buffets, banquets, and events.</li><li>Follow recipes, preparation methods, portion sizes, and presentation standards accurately.</li><li>Check the quality and freshness of all ingredients before use; measure and mix ingredients accurately.</li><li>Monitor baking times, temperatures, and cooking processes to ensure consistent results.</li><li>Prepare and decorate cakes, pastries, desserts, and other sweet products as required.</li><li>Maintain proper portion control and minimize food waste.</li><li>Ensure all pastry products are properly stored, labeled, covered, and handled according to food safety standards.</li><li>Follow all food safety, hygiene, and health &amp; safety procedures at all times.</li><li>Maintain cleanliness and organization of the pastry kitchen, workstations, equipment, and storage areas.</li><li>Check and maintain the condition of pastry equipment and report any issues to the Chef or Kitchen Management.</li><li>Monitor stock levels of pastry and bakery ingredients and inform the Chef or Sous Chef when replenishment is required.</li><li>Support the Executive Chef and Sous Chef with daily pastry and kitchen operations.</li><li>Coordinate with other kitchen sections to ensure timely preparation and smooth food service.</li><li>Assist with special events, celebrations, weddings, buffets, and hotel functions when required.</li><li>Support and guide Commis Chefs and junior pastry team members when required.</li><li>Assist with the development of new pastry items, desserts, and creative presentations.</li><li>Ensure all products meet the hotel's quality and presentation standards before being served.</li><li>Maintain a professional appearance and wear the hotel uniform correctly at all times.</li><li>Perform any additional duties assigned by the Executive Chef, Sous Chef, or Kitchen Management.</li></ul><h3>Qualifications and Requirements</h3><ul><li>Previous experience as a Pastry Chef or in a similar pastry/bakery position is preferred.</li><li>Previous experience in a hotel, restaurant, bakery, or hospitality environment is an advantage.</li><li>Good knowledge of pastry, baking, desserts, cakes, and bakery production.</li><li>Good knowledge of food preparation, baking techniques, and pastry equipment.</li><li>Good knowledge of food safety and hygiene standards.</li><li>Strong attention to detail and commitment to product quality and presentation.</li><li>Creative approach to pastry and dessert preparation.</li><li>Ability to work efficiently in a fast-paced kitchen environment.</li><li>Good communication and teamwork skills.</li><li>Ability to work under pressure and manage multiple tasks during busy service periods.</li><li>Ability to follow recipes and production schedules accurately.</li><li>Flexibility to work shifts, including evenings, weekends, and public holidays.</li><li>Ability to stand and work for long periods during production and service.</li><li>Basic English communication skills are preferred.</li><li>Culinary or pastry qualification, diploma, or relevant professional training is an advantage.</li></ul><h3>Work Environment</h3><p>This role operates within a dynamic hospitality environment, requiring collaboration with other kitchen sections and adherence to hotel standards. The position is full-time and involves working shifts, including evenings, weekends, and public holidays.</p><h3>About InterContinental Hotels Group</h3><p>InterContinental Hotels Group (IHG) is committed to creating inclusive teams and providing equal employment opportunities. IHG fosters a culture of trust, support, and acceptance, welcoming diverse backgrounds, experiences, and perspectives. The company supports employee wellbeing through its 'my Wellbeing' framework, focusing on health, lifestyle, and workplace support.</p>

<strong>Additional Information<br><br></strong><strong>Job Number</strong> 26128643<br><br><strong>Job Category</strong> Food and Beverage &amp; Culinary<br><br><strong>Location</strong> 3017 Alemam Mohamed Bin Masoud, Al Ruqiyah, RDFA7628, Ad Diriyah 13712, Saudi ArabiaVIEW ON MAP<br><br><strong>Schedule</strong> Full Time<br><br><strong>Located Remotely?</strong> N<br><br><strong>Position Type</strong> Non-Management<br><br><strong>Position Summary<br><br></strong>Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.<br><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; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; 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 or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.<br><br><strong>Preferred Qualification<br><br></strong>Education: High school diploma or G.E.D. equivalent.<br><br>Related Work Experience: At least 1 year of related work experience.<br><br>Supervisory Experience: No supervisory experience.<br><br>License or Certification: None<br><br><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>The Luxury Collection Hotels &amp; Resorts, with over 120 properties in more than 35 countries, offers the promise of authentic experiences that evoke lasting, treasured memories. Our more than 100 years of experience, beginning in 1906 under the Italian CIGA brand – a collection of Europe's most celebrated and iconic properties – serves as a solid foundation as we continuously evolve to exceed the desires of the luxury traveler.<br><br>From legendary palaces and remote retreats to timeless modern classics, each luxury hotel and resort is a unique and cherished expression of its locale – a portal to the destination’s cultural charms and treasures. If you are someone with an appreciation for evocative storytelling, a keen interest and passion for this destination's heritage, and a desire to deliver genuine, personalized, and anticipatory hospitality, then we invite you on our journey. In joining The Luxury Collection, you join a portfolio of brands with Marriott International. <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.

<strong>Additional Information<br><br></strong><strong>Job Number</strong> 26127420<br><br><strong>Job Category</strong> Food and Beverage &amp; Culinary<br><br><strong>Location</strong> Corniche Boulevard, Al Khobar 31952, Saudi ArabiaVIEW ON MAP<br><br><strong>Schedule</strong> Full Time<br><br><strong>Located Remotely?</strong> N<br><br><strong>Position Type</strong> Non-Management<br><br><strong>Position Summary<br><br></strong>Prepare breads and pastries, including preparing doughs and fillings, proofing, baking, and decorating as appropriate. Review Production sheet to understand variety of baked goods to be produced daily. Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists. Maintain kitchen logs for food safety program compliance. Keep Chef informed of excess food items for planning of daily specials. Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods. Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures. Check and ensure correct temperatures of kitchen appliances and food, and report issues to management. Monitor the quality of food prepared and portions served throughout shift.<br><br>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company policies and procedures, including safety and security; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others and support team to reach common goals; handle sensitive issues with tact, respect, and confidentiality. Serve as a department role model or mentor. Comply with quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Move over sloping, uneven, or slippery surfaces. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested by Supervisors.<br><br><strong>Preferred Qualification<br><br></strong>Education: Technical, Trade, or Vocational School Degree.<br><br>Related Work Experience: At least 2 years of related work experience.<br><br>Supervisory Experience: No supervisory experience.<br><br>License or Certification: None<br><br><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 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. <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.

<strong>Additional Information<br><br></strong><strong>Job Number</strong> 26127420<br><br><strong>Job Category</strong> Food and Beverage &amp; Culinary<br><br><strong>Location</strong> Corniche Boulevard, Al Khobar 31952, Saudi ArabiaVIEW ON MAP<br><br><strong>Schedule</strong> Full Time<br><br><strong>Located Remotely?</strong> N<br><br><strong>Position Type</strong> Non-Management<br><br><strong>Position Summary<br><br></strong>Prepare breads and pastries, including preparing doughs and fillings, proofing, baking, and decorating as appropriate. Review Production sheet to understand variety of baked goods to be produced daily. Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists. Maintain kitchen logs for food safety program compliance. Keep Chef informed of excess food items for planning of daily specials. Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods. Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures. Check and ensure correct temperatures of kitchen appliances and food, and report issues to management. Monitor the quality of food prepared and portions served throughout shift.<br><br>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company policies and procedures, including safety and security; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others and support team to reach common goals; handle sensitive issues with tact, respect, and confidentiality. Serve as a department role model or mentor. Comply with quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Move over sloping, uneven, or slippery surfaces. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested by Supervisors.<br><br><strong>Preferred Qualification<br><br></strong>Education: Technical, Trade, or Vocational School Degree.<br><br>Related Work Experience: At least 2 years of related work experience.<br><br>Supervisory Experience: No supervisory experience.<br><br>License or Certification: None<br><br><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>في فندق لو مريديان، نستمد إلهامنا من عصر السفر الساحر، ونحتفل بكل ثقافة من خلال الروح الأوروبية المميزة لتذوق الحياة الجيدة. نزلاؤنا فضوليون ومبدعون يبحثون عن الثقافة العالمية ويقدرون لحظات التواصل والإبطاء لتذوق الوجهة. نحن نقدم خدمة أصيلة وأنيقة لا تُنسى إلى جانب التجارب التي تلهم الضيوف لتذوق الحياة الجيدة. نحن نبحث عن أشخاص فضوليين ومبدعين للانضمام إلى فريقنا. إذا كنت تقدر التواصل مع الضيوف ذوي التفكير المماثل ولديك رغبة عميقة في خلق تجارب لا تُنسى، فإننا ندعوك لاستكشاف فرص العمل مع لو مريديان. عند الانضمام إلى لو مريديان، فإنك تنضم إلى مجموعة من العلامات التجارية مع ماريوت الدولية. <strong>كنفي</strong> المكان الذي يمكنك فيه القيام بأفضل أعمالك، <strong>وابدأ</strong> هدفك ، <strong>وانتمي</strong> إلى فريق عالمي مذهل ،<strong>لتصبح</strong> أفضل نسخة منك.

<strong>Additional Information<br><br></strong><strong>Job Number</strong> 26124877<br><br><strong>Job Category</strong> Food and Beverage &amp; Culinary<br><br><strong>Location</strong> Khaled Bin El Waleed Road, PO Box 1735, Medina 42351, Saudi ArabiaVIEW ON MAP<br><br><strong>Schedule</strong> Full Time<br><br><strong>Located Remotely?</strong> N<br><br><strong>Position Type</strong> Non-Management<br><br><strong>Position Summary<br><br></strong>Prepare breads and pastries, including preparing doughs and fillings, proofing, baking, and decorating as appropriate. Review Production sheet to understand variety of baked goods to be produced daily. Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists. Maintain kitchen logs for food safety program compliance. Keep Chef informed of excess food items for planning of daily specials. Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods. Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures. Check and ensure correct temperatures of kitchen appliances and food, and report issues to management. Monitor the quality of food prepared and portions served throughout shift.<br><br>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company policies and procedures, including safety and security; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others and support team to reach common goals; handle sensitive issues with tact, respect, and confidentiality. Serve as a department role model or mentor. Comply with quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Move over sloping, uneven, or slippery surfaces. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested by Supervisors.<br><br><strong>Preferred Qualification<br><br></strong>Education: Technical, Trade, or Vocational School Degree.<br><br>Related Work Experience: At least 2 years of related work experience.<br><br>Supervisory Experience: No supervisory experience.<br><br>License or Certification: None<br><br><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 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. <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.

We are looking for an experienced Salesforce Supervisor to manage and enhance Salesforce solutions, support business requirements, and coordinate with IT and business teams to ensure effective CRM performance with strong Salesforce experience, project coordination skills, and experience in the QSR or food service industry.<br>Key Responsibilities:1- Manage and support Salesforce applications, enhancements, and ongoing improvements.2- Lead Salesforce projects from requirements gathering through implementation and post-go-live support.3- Work closely with business stakeholders to understand requirements and translate them into effective Salesforce solutions.4- Coordinate with developers, vendors, and implementation partners to ensure successful project delivery.5- Monitor system performance, issues, integrations, and user requirements.6- Support Salesforce Sales Cloud, Service Cloud, workflows, dashboards, and reporting.7- Ensure CRM solutions are aligned with business processes and objectives.8- Coordinate testing, deployment, user support, and adoption activities.9- Ensure proper documentation, governance, and system standards.<br>Qualifications & Experience:1- Bachelor’s degree in Computer Science, Information Technology, Engineering, Business Information Systems, or a related field.2- +6 years of experience in CRM applications, including at least 3 years of experience managing Salesforce projects and enhancements.3- Strong experience with Salesforce and preferably at least one additional CRM platform such as Microsoft Dynamics 365, Hub Spot, Zoho CRM, or similar.4- Experience working with cross-functional business and technical teams.5- Proven experience delivering CRM projects and system enhancements.6- Experience in the QSR or food service industry is preferred.7- Strong knowledge of Salesforce Sales Cloud, Service Cloud, CRM workflows, integrations, and data management.8- Strong project coordination, stakeholder management, communication, and problem-solving skills.9- PMP, Agile/Scrum and Salesforce certifications is preferred.

Our client is proud to design and build projects and careers. This requires teams that are as unique as the projects they execute. They are committed to fostering a work environment that embraces Diversity, Equity, and Inclusion (DE&I) for all so that their employees and stakeholders can benefit from the creative solutions derived as a result of embracing differences.<br>Position: QA/QC Lead<br>Responsibilities<br>Lead and manage all Quality Assurance and Quality Control activities for a biotechnology-based protein production facility, ensuring compliance with project specifications, quality plans, applicable codes, standards, and regulatory requirements. Establish, implement, and maintain quality management systems, inspection and test plans (ITPs), audit programs, and quality surveillance processes throughout engineering, procurement, construction, commissioning, and startup phases. Coordinate with project management, engineering, construction, contractors, equipment vendors, and client representatives to resolve quality issues, close non-conformances, and ensure successful project delivery and operational readiness. Support the delivery of a food-grade manufacturing facility by promoting quality excellence, traceability, documentation control, cleanliness standards, and compliance with applicable food, biotechnology, and regulated manufacturing requirements.<br>Qualifications<br>Bachelor's degree in Engineering or a related technical discipline, with a minimum of 10 years of experience in QA/QC roles on industrial capital projects. Experience on ATLS projects; experience within food, pharmaceutical, biotechnology, fermentation, or other regulated manufacturing environments is highly preferred. Proven experience working on projects in Saudi Arabia, with strong knowledge of international quality standards, quality management systems, and project quality requirements. Experience supporting the delivery of food, pharmaceutical, biotech, or GMP-regulated facilities, including quality oversight during construction, commissioning, qualification, and readiness activities.<br>We appreciate the interest of all applicants. However, only those who meet the specified criteria will be contacted.<br>Thank you.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>Responsible for providing an exceptional dining experience by warmly greeting and seating guests, presenting menus with detailed recommendations, taking accurate orders, and coordinating with kitchen staff to serve food and beverages promptly.<br> Additionally tasked with processing cash, card, and digital transactions via POS systems, resolving customer inquiries professionally, and maintaining a clean, sanitized, and welcoming environment throughout the dining area.<br> High school diploma or equivalent.<br> Proven experience in food service, hospitality, or retail.<br> Proficiency with POS systems, cash/card payment handling, and basic math skills.<br> Excellent communication, active listening, and interpersonal skills.<br> Knowledge of food safety, hygiene standards, and menu offerings.<br> Ability to work efficiently in a fast-paced environment with high attention to detail.<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>

We are looking for a talented and experienced FMCG demand planner to join our team and ensure that the company meets future demand as efficiently as possible. The Business is very fast-moving consumable goods with abnormal seasonal trends.<br><br>· Responsibilities<br>:<br>Develop and implement effective forecast models based on sales trends and seasonality, to create/maintain and communicate a 6-month rolling forecast of unconstrained demand. Partnering with Sales and manufacturing sites to resolve/mitigate supply risks, and capitalize on opportunities, using effective scenario planning. Monitor and maintain optimized finished goods inventory levels across all depots/distribution centers, to ensure 100% order fill of stock items. Actively participate and lead the weekly/monthly Consensus/S&OP meetings with the goal to facilitate and reach a consensus forecast between Supply chain and commercial. Responsible for providing root cause analysis and corrective action recommendation based on results of forecasting metrics for specified product categories. Prepare and run weekly/monthly reviews with key account managers and participates in cross-functional customer focus team meetings. Participate in annual budget planning and portfolio rationalization activities. Perform special assignments as required by Senior managemen<br><br>t.<br><br>· Required Qualificati<br>ons:<br>Bachelor degree in Operations Management, Supply Chain, Industrial Engineering, or any other relevant subject. Proven work experience (minimum of 3 years) as a demand planner in an FMCG industry. Experience in supply to Fast Food restaurants is a plus. Solid understanding of inventory management practices and procedures. Strong mathematical and statistical knowledge. Strong command of using computers and Microsoft Office, mainly Excel. Proven experience in using ERPs. Experience in JD Edwards is a plus. Certified Demand Planner certificate is a <br>plus.

<p><b>JOB SUMMARY&nbsp;</b></p><p><br></p><p>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).</p><p><b><br></b></p><p><b>CORE WORK ACTIVITIES</b></p><p>Leading Kitchen Operations for Property</p><ul><li>Leads kitchen management team.</li><li>Provides direction for all day-to-day operations.</li><li>Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.</li><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</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>Encourages and builds mutual trust, respect, and cooperation among team members.</li><li>Serving as a role model to demonstrate appropriate behaviors.</li><li>Ensures property policies are administered fairly and consistently.</li><li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</li><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</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>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li><li>Demonstrate new cooking techniques and equipment to staff.</li></ul><p>Setting and Maintaining Goals for Culinary Function and Activities</p><ul><li>Develops and implements guidelines and control procedures for purchasing and receiving areas.</li><li>Establishes goals including performance goals, budget goals, team goals, etc.</li><li>Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.</li><li>Manages department controllable expenses including food cost, supplies, uniforms and equipment.</li><li>Participates in the budgeting process for areas of responsibility.</li><li>Knows and implements the brand's safety standards.</li></ul><p>Ensuring Culinary Standards and Responsibilities are Met</p><ul><li>Provides direction for menu development.</li><li>Monitors the quality of raw and cooked food products to ensure that standards are met.</li><li>Determines how food should be presented, and create decorative food displays.</li><li>Recognizes superior quality products, presentations and flavor.</li><li>Ensures compliance with food handling and sanitation standards.</li><li>Follows proper handling and right temperature of all food products.</li><li>Ensures employees maintain required food handling and sanitation certifications.</li><li>Maintains purchasing, receiving and food storage standards.</li><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul><p>Ensuring Exceptional Customer Service</p><ul><li>Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.</li><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li><li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li><li>Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.</li><li>Interacts with guests to obtain feedback on product quality and service levels.</li><li>Responds to and handles guest problems and complaints.</li><li>Empowers employees to provide excellent customer service.</li><li>Establishes guidelines so employees understand expectations and parameters.</li><li>Ensures employees receive on-going training to understand guest expectations.</li><li>Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.</li></ul><p>Managing and Conducting Human Resource Activities</p><ul><li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li><li>Ensures employees are treated fairly and equitably.</li><li>Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.</li><li>Administers the performance appraisal process for direct report managers.</li><li>Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.</li><li>Observes service behaviors of employees and provides feedback to individuals and or managers.</li><li>Manages employee progressive discipline procedures for areas of responsibility.</li><li>Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.</li></ul><p>Additional Responsibilities</p><ul><li>Provides information to executive teams, managers and 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></ul><p>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><p><strong>Desired Candidate Profile</strong></p><ul><li>High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR 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.</li></ul>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>JOB SUMMARY 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).</p><p>CORE WORK ACTIVITIES Leading Kitchen Operations for Property Leads kitchen management team. Provides direction for all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensures property policies are administered fairly and consistently. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Supervises and coordinates activities of cooks and workers engaged in food preparation. Demonstrate new cooking techniques and equipment to staff.</p><p>Setting and Maintaining Goals for Culinary Function and Activities Develops and implements guidelines and control procedures for purchasing and receiving areas. Establishes goals including performance goals, budget goals, team goals, etc. Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. Manages department controllable expenses including food cost, supplies, uniforms and equipment. Participates in the budgeting process for areas of responsibility. Knows and implements the brand's safety standards.</p><p>Ensuring Culinary Standards and Responsibilities are Met Provides direction for menu development. Monitors the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented, and create decorative food displays. Recognizes superior quality products, presentations and flavor. Ensures compliance with food handling and sanitation standards. Follows proper handling and right temperature of all food products. Ensures employees maintain required food handling and sanitation certifications. Maintains purchasing, receiving and food storage standards. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</p><p>Ensuring Exceptional Customer Service Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Interacts with guests to obtain feedback on product quality and service levels. Responds to and handles guest problems and complaints. 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. Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.</p><p>Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Ensures employees are treated fairly and equitably. Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Administers the performance appraisal process for direct report managers. Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. Observes service behaviors of employees and provides feedback to individuals and or managers. Manages employee progressive discipline procedures for areas of responsibility. Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.</p><p>Additional Responsibilities Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.</li><li>OR 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.</li></ul><p></p></section>

<p>Company Description Established in 2000 in Turkey, Rixos pioneers the ALL Inclusive, ALL Exclusive concept, inviting guests to discover a world of possibilities, with luxurious stays, inclusive of culinary delights from around the globe, live entertainment, daily sports, and fitness activities, sensorial spa and wellness journeys and fun-filled kids and teens activities. Each Rixos property presents a unique experience inspired by local culture, global influences, and our Turkish heritage, all within a setting of unparalleled luxury.</p><p>Job Description ISO &amp; IMS Compliance: Monitor and enforce compliance with ISO 22000 (Food Safety Management System), ISO 14001 (Environmental Management System), ISO 9001 (Total Quality Management System), ISO 10002 (Customer Satisfaction), EN 15288 (Swimming Safety) and GSTC recognized Sustainability and OHSMS (if required) standards. Conduct regular audits to ensure adherence to documented processes and procedures. Initiate and monitor corrective actions, identify root causes and implement solutions to prevent recurrence.</p><p>Hygiene &amp; Food Safety Management: Develop, implement, and manage food safety and hygiene protocols in accordance with ISO 22000 (Food Safety Management System) to ensure the highest standards of safety. Conduct food safety and hygiene trainings for continuous improvement and maintain records of training sessions. Monitor and conduct regular inspections of the receiving area, stores, kitchen, F&amp;B units, SPA, rooms, laundry, Rixy Club and other relevant areas to ensure adherence to hygiene standards. Perform routine inspections of the hotel s food receiving, storing, and preparation processes to ensure strict adherence to food safety protocols. Conduct vendor inspections on the property as needed. Regularly providing updates and leading the HACCP meetings, ensuring effective communication and coordination in food safety management.</p><p>Quality Assurance: Monitor and analyse service performance scores, identify root causes, and collaborate with department heads on improvement suggestions. Provide feedback to management through data analysis, root cause analysis, and action plan formulation.</p><p>Additional Information Environmental Management: Monitor and reduce the hotel's environmental footprint by overseeing waste management, energy efficiency, and water conservation programs Customer Satisfaction: Collaborate with relevant departments to implement improvements. Swimming Safety: Collaborate with relevant departments to maintain and enhance recreation services. Sustainability Management: Collaborate with various departments to promote sustainable practices and initiatives as per ACCOR policy. Training: Execute regular technical and skills training for relevant standards and hotel procedures. Conduct operational training for food safety and other areas critical to the quality management system, hotel performance and compliance.</p><p>We are much more than a world leader. We are 240,000 hoteliers with the same shared passion for welcoming. We take care of millions of guests in our 4,100 addresses and on our digital platforms. As an operator and franchisor (HotelServices), owner and investor (HotelInvest), we invest all our energy into making “Feel Welcome” resonate as the finest hotel promise.</p><p>From luxury to economy and in every corner of the globe, AccorHotels' 20 brands meet all the needs of business and leisure travelers seeking comfort, attention and high-quality services.</p><p><br></p><p><strong>Desired Candidate Profile</strong></p><ul><li>Bachelor's degree in veterinary medicine, , food sci nice , applied science or relevant academic study.</li><li>Master's or post grad diploma is a plus.</li><li>Certified HACCP and ISO 22000 lead auditor is mandatory.</li><li>Certified ISO 9001 is preferred.</li><li>At least 2 years of traceable hands-on experience working on food safety and hygiene in terms of ISO 22000 within luxury 5 stars property.</li><li>Sustainability experience is a plus.</li><li>Ready to join within 1 moth max.</li></ul>