Food industries engineer Jobs

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>Ready to shape the future of digital power distribution and smart building infrastructure? At Siemens Smart Infrastructure, we believe in empowering our people and connecting the physical with the digital world. We're looking for passionate individuals eager to learn and contribute to creating efficient and sustainable solutions for buildings and industries. Join our Smart Infrastructure Summer Training Program and help us reimagine the world by finding innovative solutions that make tomorrow more intuitive, comfortable, and energy-efficient! You'll make an impact by: • Gaining hands-on experience in low-voltage products and systems under the Siemens Electrical Products Business Unit. • Supporting our team with Sales-Back-Office support activities in the central region. • Collaborating with experienced professionals on exciting projects. • Learning about Siemens' innovative technologies and solutions. Your success is grounded in: • Currently pursuing a degree in Electrical Engineering. • A strong desire to learn and develop new skills. • Excellent problem-solving abilities and a proactive attitude. • Good communication and teamwork skills. You'll benefit from: • A diverse and inclusive environment where you can grow. • Mentorship and guidance from industry experts. • Opportunities to develop both personally and professionally. • Exposure to cutting-edge technologies and real-world projects. Transform the everyday with us! We value your unique perspective and are committed to building a diverse and inclusive workplace. Come bring your authentic self and create a better tomorrow with us. We encourage applications from a diverse talent pool and are happy to discuss flexibility and reasonable adjustment requirements.</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>

<p>A highly skilled Senior Commercial Lawyer is sought to join a prestigious law firm in Riyadh. The successful candidate will lead commercial legal matters, advising clients on complex transactions and contractual agreements within the Saudi Arabian legal framework. This role demands exceptional legal expertise, strategic thinking, and the ability to deliver innovative solutions in a dynamic and reputable environment. Responsibilities: - Provide expert legal advice on commercial transactions, contracts, and regulatory compliance to clients across various industries. - Draft, review, and negotiate complex commercial contracts ensuring alignment with Saudi laws and client interests. - Lead legal due diligence and risk assessments for mergers, acquisitions, and joint ventures. - Collaborate with internal teams and external stakeholders to develop strategies that mitigate legal risks and promote business growth. - Stay updated on relevant legal developments and regulatory changes impacting commercial law in Saudi Arabia. - Mentor and guide junior lawyers, supporting professional development and maintaining high legal standards. - Represent clients in negotiations and legal proceedings when necessary.</p><p>- Degree in Law (LLB or equivalent) from an accredited institution; advanced qualifications or certifications are a plus. - Minimum 7 years of experience in commercial law, preferably within a leading law firm or corporate legal department. - Strong knowledge of Saudi Arabian commercial and contract law, with the ability to interpret and apply legal principles effectively. - Proven expertise in drafting and negotiating complex commercial contracts. - Excellent communication and interpersonal skills, with fluency in English; and Arabic. - Ability to work independently and lead legal teams, managing multiple priorities efficiently. - Strong analytical, problem-solving, and decision-making abilities coupled with high ethical standards.</p>

<h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Senior Full Stack Developer Opportunity</h3> <p style="margin:0 0 12px; ************;">Hire Feed is seeking a <strong style="font-weight:700;">Senior Full Stack Developer</strong> for a contract position in Saudi Arabia. This role is with one of our clients, a global leader in the Software Development, Technology, Information and Internet, IT Services and IT Consulting, and Information Services industries. The compensation for this role is between <strong style="font-weight:700;">$30 and $130 per hour</strong>.</p> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Role Overview</h3> <p style="margin:0 0 12px; ************;">The Senior Full Stack Developer will be responsible for building and maintaining scalable web applications and APIs. This project-focused role involves contributing to high-performance solutions designed for enterprise clients, encompassing system architecture design, feature implementation, and ensuring overall code quality.</p> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Key Responsibilities</h3> <ul style="margin:0 0 12px; padding-inline-start:24px; list-style-type:disc; list-style-position:outside;"> <li style="margin:0 0 6px;">Develop and maintain full stack applications using modern frameworks and tools.</li> <li style="margin:0 0 6px;">Collaborate with cross-functional teams to define project requirements and deliver solutions.</li> <li style="margin:0 0 6px;">Write clean, efficient, and maintainable code for both frontend and backend components.</li> <li style="margin:0 0 6px;">Troubleshoot and resolve technical issues to ensure system reliability.</li> <li style="margin:0 0 6px;">Optimize application performance and implement security best practices.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Experience Requirements</h3> <p style="margin:0 0 12px; ************;">Candidates for this role should possess <strong style="font-weight:700;">2 to 5 years of experience</strong> in full stack development, demonstrating a proven ability to deliver robust and scalable web solutions.</p> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Work Arrangement and Compensation</h3> <p style="margin:0 0 12px; ************;">This is a <strong style="font-weight:700;">contract position</strong> offering a competitive hourly rate ranging from <strong style="font-weight:700;">$30 to $130</strong>, based on experience and qualifications. The role is based in Saudi Arabia.</p> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Equal Opportunity Employer</h3> <p style="margin:0 0 12px; ************;">Hire Feed and its clients are committed to equal opportunity employment. We evaluate candidates based on skills and expertise, welcoming all qualified applicants regardless of background, experience, or prior employment history. Applications are reviewed solely on demonstrated technical ability and qualifications.</p>

The Storekeeper manages the end-to-end receipt, storage, inventory control, and issuance of raw inputs (food ingredients, packaging, and processing chemicals) to support manufacturing operations. This role ensures high stock accuracy, strict adherence to FIFO/FEFO and food safety standards, accurate ERP system logging, and full compliance with cold chain and warehouse safety protocols. Key Responsibilities & Duties1. Receiving & Material Inspection Inspect all incoming raw materials and packaging supplies against Purchase Orders (POs) and Delivery Notes. Verify packaging integrity, batch/lot details, Certificate of Analysis (COA), and conduct mandatory receiving temperature checks for cold and frozen inventory. Unload materials safely and perform preliminary physical checks before entry into the storage system.2. Inventory Control, FIFO/FEFO & Expiry Management Execute strict First In, First Out (FIFO) and First Expired, First Out (FEFO) stock rotation protocols. Track batch, lot, and expiry date controls closely to prevent shelf-life degradation or expired stock from reaching production lines. Conduct regular cycle counts and full physical inventory audits, reconciling discrepancies to maintain high stock accuracy.3. Storage Conditions & Material Segregation Monitor and log environmental and temperature conditions for cold rooms, freezer stores, and ambient warehouse zones. Maintain proper material segregation, strictly separating raw food ingredients, allergens, packaging materials, and food-grade sanitation chemicals.4. ERP / WMS Operations & Production Support Log all material receipts, issuances, internal transfers, and returns accurately in the ERP / Warehouse Management System (WMS) (e.g., SAP). Issue raw materials promptly to production based on approved requisitions to maintain uninterrupted manufacturing flow.5. Food Safety, Housekeeping & Warehouse Safety Enforce Food Safety, Good Warehousing Practices (GWP), and HACCP standards across all storage areas. Maintain clean, hygienic, and well-organized storage spaces using 5S housekeeping principles. Comply with all company Environmental Health & Safety (EHS) policies, safe manual handling, and secure material handling equipment operation. Qualifications & Key Requirements General & Food Industry Experience: 2 to 5 years of general warehouse experience, with proven expertise in a raw materials warehouse within the Food & Beverage, FMCG, Cold Chain, or Meat Processing sector. Technical Understanding of the Role: Thorough grasp of raw material handling workflows, receiving verification, stock reconciliation, and production support. ERP / WMS Proficiency: Hands-on experience posting transactions and managing inventory balances in systems like SAP, Oracle, or a dedicated WMS. Inventory & Safety Expertise: Strong working knowledge of FIFO/FEFO methods, lot traceability, food safety standards (GWP/HACCP/SFDA), and workplace EHS rules. Certifications & Education: High School Diploma or Logistics Diploma preferred. Certified Forklift Operator license is a strong plus.

The Storekeeper manages the end-to-end receipt, storage, inventory control, and issuance of raw inputs (food ingredients, packaging, and processing chemicals) to support manufacturing operations. This role ensures high stock accuracy, strict adherence to FIFO/FEFO and food safety standards, accurate ERP system logging, and full compliance with cold chain and warehouse safety protocols. Key Responsibilities & Duties1. Receiving & Material Inspection Inspect all incoming raw materials and packaging supplies against Purchase Orders (POs) and Delivery Notes. Verify packaging integrity, batch/lot details, Certificate of Analysis (COA), and conduct mandatory receiving temperature checks for cold and frozen inventory. Unload materials safely and perform preliminary physical checks before entry into the storage system.2. Inventory Control, FIFO/FEFO & Expiry Management Execute strict First In, First Out (FIFO) and First Expired, First Out (FEFO) stock rotation protocols. Track batch, lot, and expiry date controls closely to prevent shelf-life degradation or expired stock from reaching production lines. Conduct regular cycle counts and full physical inventory audits, reconciling discrepancies to maintain high stock accuracy.3. Storage Conditions & Material Segregation Monitor and log environmental and temperature conditions for cold rooms, freezer stores, and ambient warehouse zones. Maintain proper material segregation, strictly separating raw food ingredients, allergens, packaging materials, and food-grade sanitation chemicals.4. ERP / WMS Operations & Production Support Log all material receipts, issuances, internal transfers, and returns accurately in the ERP / Warehouse Management System (WMS) (e.g., SAP). Issue raw materials promptly to production based on approved requisitions to maintain uninterrupted manufacturing flow.5. Food Safety, Housekeeping & Warehouse Safety Enforce Food Safety, Good Warehousing Practices (GWP), and HACCP standards across all storage areas. Maintain clean, hygienic, and well-organized storage spaces using 5S housekeeping principles. Comply with all company Environmental Health & Safety (EHS) policies, safe manual handling, and secure material handling equipment operation. Qualifications & Key Requirements General & Food Industry Experience: 2 to 5 years of general warehouse experience, with proven expertise in a raw materials warehouse within the Food & Beverage, FMCG, Cold Chain, or Meat Processing sector. Technical Understanding of the Role: Thorough grasp of raw material handling workflows, receiving verification, stock reconciliation, and production support. ERP / WMS Proficiency: Hands-on experience posting transactions and managing inventory balances in systems like SAP, Oracle, or a dedicated WMS. Inventory & Safety Expertise: Strong working knowledge of FIFO/FEFO methods, lot traceability, food safety standards (GWP/HACCP/SFDA), and workplace EHS rules. Certifications & Education: High School Diploma or Logistics Diploma preferred. Certified Forklift Operator license is a strong plus.

The Storekeeper manages the end-to-end receipt, storage, inventory control, and issuance of raw inputs (food ingredients, packaging, and processing chemicals) to support manufacturing operations. This role ensures high stock accuracy, strict adherence to FIFO/FEFO and food safety standards, accurate ERP system logging, and full compliance with cold chain and warehouse safety protocols. Key Responsibilities & Duties1. Receiving & Material Inspection Inspect all incoming raw materials and packaging supplies against Purchase Orders (POs) and Delivery Notes. Verify packaging integrity, batch/lot details, Certificate of Analysis (COA), and conduct mandatory receiving temperature checks for cold and frozen inventory. Unload materials safely and perform preliminary physical checks before entry into the storage system.2. Inventory Control, FIFO/FEFO & Expiry Management Execute strict First In, First Out (FIFO) and First Expired, First Out (FEFO) stock rotation protocols. Track batch, lot, and expiry date controls closely to prevent shelf-life degradation or expired stock from reaching production lines. Conduct regular cycle counts and full physical inventory audits, reconciling discrepancies to maintain high stock accuracy.3. Storage Conditions & Material Segregation Monitor and log environmental and temperature conditions for cold rooms, freezer stores, and ambient warehouse zones. Maintain proper material segregation, strictly separating raw food ingredients, allergens, packaging materials, and food-grade sanitation chemicals.4. ERP / WMS Operations & Production Support Log all material receipts, issuances, internal transfers, and returns accurately in the ERP / Warehouse Management System (WMS) (e.g., SAP). Issue raw materials promptly to production based on approved requisitions to maintain uninterrupted manufacturing flow.5. Food Safety, Housekeeping & Warehouse Safety Enforce Food Safety, Good Warehousing Practices (GWP), and HACCP standards across all storage areas. Maintain clean, hygienic, and well-organized storage spaces using 5S housekeeping principles. Comply with all company Environmental Health & Safety (EHS) policies, safe manual handling, and secure material handling equipment operation. Qualifications & Key Requirements General & Food Industry Experience: 2 to 5 years of general warehouse experience, with proven expertise in a raw materials warehouse within the Food & Beverage, FMCG, Cold Chain, or Meat Processing sector. Technical Understanding of the Role: Thorough grasp of raw material handling workflows, receiving verification, stock reconciliation, and production support. ERP / WMS Proficiency: Hands-on experience posting transactions and managing inventory balances in systems like SAP, Oracle, or a dedicated WMS. Inventory & Safety Expertise: Strong working knowledge of FIFO/FEFO methods, lot traceability, food safety standards (GWP/HACCP/SFDA), and workplace EHS rules. Certifications & Education: High School Diploma or Logistics Diploma preferred. Certified Forklift Operator license is a strong plus.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><b>Main Responsibilities:</b></p><ul><li><b>Food Preparation:</b></li><li>Prepare and cook dishes specific to the section according to established recipes and presentation standards from the kitchen.</li><li>Supervise initial preparation operations (Mise en place) before service hours to ensure complete readiness.</li></ul><p><b>Quality and Safety Management:</b></p><ul><li>Strict adherence to hygiene and food safety standards (HACCP) in all stages of preparation and storage.</li><li>Inspect the quality of ingredients and raw materials used to ensure their freshness and suitability.</li><li>Ensure food is stored at appropriate temperatures according to the proper rotation system (FIFO).</li></ul><p><br></p> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><p><b>Essential Skills and Competencies</b></p><ul><li>Proficiency in basic and advanced cooking techniques and professional handling of kitchen equipment.</li><li>Excellent organizational skills and effective time management.</li><li>Attention to detail in food preparation and plate presentation.</li><li>Initiative and strong communication and teamwork skills.</li></ul><p><br></p></div>

Job Title: Executive Chef Location: [Jeddah Saudi Arabia / On-site]Job Type: Full-time<br>About Us:Unity Holding Company is a premier dining destination dedicated to delivering an exceptional authentic Lebanese and Mediterranean culinary experience. We pride ourselves on tradition, quality, and hospitality. We are seeking a creative, highly skilled, and passionate Executive Chef to lead our kitchen team and elevate our culinary operations.<br>Professional Summary:The Executive Chef will oversee all back-of-house operations, menu creation, team leadership, food quality, and kitchen financials. The ideal candidate brings extensive, deep-rooted experience in authentic Lebanese cuisine—from traditional cold and hot mezza to classic charcoal-grilled specialties—combined with modern presentation techniques and strong kitchen management skills.<br>Key Responsibilities:Culinary Leadership & Menu Development: Design, refine, and execute authentic Lebanese menus, seasonal specials, and catering offerings while preserving traditional flavor profiles. Kitchen Operations & Standards: Oversee daily kitchen operations to ensure top-tier food presentation, consistency, portion control, and speed of service. Team Management & Training: Recruit, train, mentor, and schedule kitchen staff. Build a culture of accountability, precision, and teamwork. Food Safety & Hygiene: Enforce strict adherence to food safety, hygiene, sanitation standards, and HACCP regulations. Cost Control & Inventory: Manage food cost percentages, inventory, portion management, and waste reduction without compromising quality. Vendor & Supplier Management: Source high-quality fresh ingredients, manage supplier relationships, and negotiate costs.<br>Requirements & Qualifications Experience: 7+ years of proven experience as an Executive Chef or Head Chef specializing in high-end authentic Lebanese / Levant cuisine. Culinary Mastery: Advanced expertise in traditional Lebanese cooking methods, bakery/pastries (e.g., Manakish, Knefeh), spicing, cold/hot mezza, and charcoal grilling. Leadership: Track record of successfully managing large kitchen teams in high-volume, fast-paced environments. Financial Acumen: Strong understanding of labor budgets, food costing, inventory management, and kitchen P&L responsibility. Education & Certifications: Degree or diploma in Culinary Arts preferred; up-to-date Food Safety / HACCP certification required. Languages: Fluency in English is required; Arabic is highly preferred.

Job Title: Executive Chef Location: [Jeddah Saudi Arabia / On-site]Job Type: Full-time<br>About Us:Unity Holding Company is a premier dining destination dedicated to delivering an exceptional authentic Lebanese and Mediterranean culinary experience. We pride ourselves on tradition, quality, and hospitality. We are seeking a creative, highly skilled, and passionate Executive Chef to lead our kitchen team and elevate our culinary operations.<br>Professional Summary:The Executive Chef will oversee all back-of-house operations, menu creation, team leadership, food quality, and kitchen financials. The ideal candidate brings extensive, deep-rooted experience in authentic Lebanese cuisine—from traditional cold and hot mezza to classic charcoal-grilled specialties—combined with modern presentation techniques and strong kitchen management skills.<br>Key Responsibilities:Culinary Leadership & Menu Development: Design, refine, and execute authentic Lebanese menus, seasonal specials, and catering offerings while preserving traditional flavor profiles. Kitchen Operations & Standards: Oversee daily kitchen operations to ensure top-tier food presentation, consistency, portion control, and speed of service. Team Management & Training: Recruit, train, mentor, and schedule kitchen staff. Build a culture of accountability, precision, and teamwork. Food Safety & Hygiene: Enforce strict adherence to food safety, hygiene, sanitation standards, and HACCP regulations. Cost Control & Inventory: Manage food cost percentages, inventory, portion management, and waste reduction without compromising quality. Vendor & Supplier Management: Source high-quality fresh ingredients, manage supplier relationships, and negotiate costs.<br>Requirements & Qualifications Experience: 7+ years of proven experience as an Executive Chef or Head Chef specializing in high-end authentic Lebanese / Levant cuisine. Culinary Mastery: Advanced expertise in traditional Lebanese cooking methods, bakery/pastries (e.g., Manakish, Knefeh), spicing, cold/hot mezza, and charcoal grilling. Leadership: Track record of successfully managing large kitchen teams in high-volume, fast-paced environments. Financial Acumen: Strong understanding of labor budgets, food costing, inventory management, and kitchen P&L responsibility. Education & Certifications: Degree or diploma in Culinary Arts preferred; up-to-date Food Safety / HACCP certification required. Languages: Fluency in English is required; Arabic is highly preferred.

<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>Mövenpick Hotel Al Khobar is looking for an experienced, hands-on, and highly organized Chief Steward to lead our Stewarding operation and ensure the highest standards of hygiene, sanitation, cleanliness, equipment readiness, cost control, sustainability, and operational excellence across all culinary and Food &amp; Beverage areas.</p><br><p>This is a key leadership position reporting to the Executive Chef, with responsibility for the Stewarding team supporting our restaurants, kitchens, banqueting, catering, VIP events, and other F&amp;B operations.</p><br><p>We are looking for a strong leader with an audit mindset, excellent attention to detail, and the ability to identify and resolve operational risks before they become food-safety or hygiene findings.</p><br><p><strong>Key Responsibilities:</strong></p><br><p><strong>1. Leadership &amp; Team Management</strong></p><br><p><strong>2. Hygiene, Sanitation &amp; Food Safety</strong></p><br><p><strong>3. Audit Readiness &amp; Preventive Control</strong></p><br><p><strong>4. Equipment &amp; Maintenance</strong></p><br><p><strong>5. Inventory &amp; Cost Control</strong></p><br><p><strong>6. F&amp;B &amp; Banqueting Operations</strong></p><br><p><strong>7. Waste Management &amp; Sustainability</strong></p><br><p><strong>8. Documentation &amp; Reporting</strong></p><br><p><strong>Key Competencies:</strong></p><br><p><strong>Leadership &amp; Team Management</strong><br>Ability to lead a multicultural team firmly, fairly, and professionally.</p><br><p><strong>Audit Eye / Inspection Skills</strong><br>Ability to identify hygiene, sanitation, equipment, pest, structural, and operational risks before an auditor does.</p><br><p><strong>HACCP &amp; Food Safety</strong><br>Strong practical understanding of food safety, contamination prevention, sanitation, chemical control, and hygiene requirements.</p><br><p><strong>Cleaning &amp; Sanitation Expertise</strong><br>Strong knowledge of cleaning methods, deep cleaning, sanitizing procedures, chemicals, and cleaning schedules.</p><br><p><strong>Preventive Maintenance Awareness</strong><br>Ability to recognize equipment and facility issues and proactively coordinate corrective action with Engineering.</p><br><p><strong>Chemical Management</strong><br>Knowledge of chemical dilution, labeling, storage, SDS, PPE, contact time, and sanitizer testing.</p><br><p><strong>Equipment Knowledge</strong><br>Good understanding of dishwashers, glasswashers, pot washers, waste equipment, kitchen equipment, and chemical dosing systems.</p><br><p><strong>Problem Solving</strong><br>Strong ability to identify root causes and implement permanent corrective actions.</p><br><p><strong>Inventory &amp; Stock Control</strong><br>Strong knowledge of stock-taking, stock-on-hand management, ordering, consumption monitoring, and inventory reconciliation.</p><br><p><strong>Breakage Control</strong><br>Ability to monitor, reduce, record, and investigate crockery, glassware, cutlery, and equipment breakage.</p><br><p><strong>Planning &amp; Organization</strong><br>Ability to prepare daily, weekly, and monthly cleaning programs and effectively allocate manpower.</p><br><p><strong>Training &amp; Coaching</strong><br>Ability to train the team in hygiene, cleaning, chemicals, equipment operation, HACCP, PPE, and safe working practices.</p><br><p><strong>Banquet &amp; Event Management</strong><br>Experience managing stewarding requirements for large-scale events, weddings, VIP functions, and high-volume operations.</p><br><p><strong>F&amp;B Outlet Management</strong><br>Strong understanding of stewarding requirements across fine dining restaurants, bars/cafés, room service, kitchens, and banquet operations.</p><br><p><strong>Waste Management &amp; Sustainability</strong><br>Knowledge of food-waste management, waste segregation, sustainability practices, GAIA 2, and Green Globe principles.</p><br><br>Qualifications<br><br><ul><li>Minimum 2-3 years of progressive Stewarding experience in a luxury hotel, resort, or high-volume hospitality environment.</li><li>Minimum 2 years in a supervisory or Chief Steward position preferred.</li><li>Experience in large-scale banqueting and catering operations is highly desirable.</li><li>Strong knowledge of HACCP, food safety, hygiene, sanitation, and chemical management.</li><li>Proven experience leading and developing multicultural stewarding teams.</li><li>Good knowledge of kitchen equipment, crockery, cutlery, glassware, and operating equipment.</li><li>Strong experience in inventory, stock-taking, breakage control, and cost management.</li><li>Experience working with Engineering on preventive and corrective maintenance.</li><li>Knowledge of food-waste management and sustainability programs.</li><li>Knowledge of Accor GAIA 2 and Green Globe is an advantage.</li><li>Strong English communication skills; Arabic is an advantage.</li><li>Good organizational, communication, and problem-solving skills.</li><li>Ability to work under pressure in a fast-paced luxury hotel environment.</li><li>Flexible to work shifts, weekends, public holidays, and large-scale events.</li><li>Food Safety/HACCP certification is preferred.</li></ul><p>Physically fit and able to perform operational duties when required</p><br><br>Additional Information<br><br><p>Your team and working environment:<br>In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture<br>Note: Customization may be included for any specific local or legislative requirements, such as work permits</p><br> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> No experience required </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<p>JOB SUMMARY Assists the Sous Chef in ensuring the quality, consistency and production of areas of responsibility in kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.</p><p>Ensuring Culinary Standards and Responsibilities are Met</p><p>Supervises the preparation and production of all hot or cold food items for buffet and a la carte menu to ensure that they are in compliance with the prescribed recipes and specifications. Supervises kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor. Plans and manages food quantities and plating requirements for the food operation (e.g., restaurant, banquet, pastry shop). Communications production needs to key personnel. Produces production prep list. Assists in developing daily and seasonal menu items. Ensures compliance with all applicable laws and regulations (e.g., HACCP, OSHA, ASI and Health Department). Assists in estimating daily restaurant production needs. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented and creates decorative food displays.</p><p>Leading Kitchen Team</p><p>Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Leads shift teams while personally preparing food items and executing requests based on required specifications. Supervises and manages restaurant kitchen employees. Understanding employee positions well enough to perform duties in employees absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensuring and maintaining the productivity level of employees. Ensures employees are cross-trained to support successful daily operations. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Assumes duties of the Sous Chef in his/her absence. Assists Chef in daily line up and conducts in his/her absence.</p><p>Establishing and Maintaining Kitchen Goals</p><p>Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Effectively investigates, reports and follows-up on employee accidents. Knows and implements company safety standards.</p><p>Ensuring Exceptional Customer Service</p><p>Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Empowers employees to provide excellent customer service. Handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels.</p><p>Managing and Conducting Human Resource Activities</p><p>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. Manages employee progressive discipline procedures. Participates in the employee performance appraisal process, providing feedback as needed. Uses all available on the job training tools for employees. Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</p><p>Additional Responsibilities</p><p>Provides information to 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. Attends and participates in all pertinent meetings.</p><p><strong>Desired Candidate Profile</strong></p><p>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</p><p>OR</p><p>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</p>

<p>JOB SUMMARY Assists the Sous Chef in ensuring the quality, consistency and production of areas of responsibility in kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.</p><p>Ensuring Culinary Standards and Responsibilities are Met</p><p>Supervises the preparation and production of all hot or cold food items for buffet and a la carte menu to ensure that they are in compliance with the prescribed recipes and specifications. Supervises kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor. Plans and manages food quantities and plating requirements for the food operation (e.g., restaurant, banquet, pastry shop). Communications production needs to key personnel. Produces production prep list. Assists in developing daily and seasonal menu items. Ensures compliance with all applicable laws and regulations (e.g., HACCP, OSHA, ASI and Health Department). Assists in estimating daily restaurant production needs. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented and creates decorative food displays.</p><p>Leading Kitchen Team</p><p>Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Leads shift teams while personally preparing food items and executing requests based on required specifications. Supervises and manages restaurant kitchen employees. Understanding employee positions well enough to perform duties in employees absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensuring and maintaining the productivity level of employees. Ensures employees are cross-trained to support successful daily operations. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Assumes duties of the Sous Chef in his/her absence. Assists Chef in daily line up and conducts in his/her absence.</p><p>Establishing and Maintaining Kitchen Goals</p><p>Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Effectively investigates, reports and follows-up on employee accidents. Knows and implements company safety standards.</p><p>Ensuring Exceptional Customer Service</p><p>Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Empowers employees to provide excellent customer service. Handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels.</p><p>Managing and Conducting Human Resource Activities</p><p>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. Manages employee progressive discipline procedures. Participates in the employee performance appraisal process, providing feedback as needed. Uses all available on the job training tools for employees. Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</p><p>Additional Responsibilities</p><p>Provides information to 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. Attends and participates in all pertinent meetings.</p><p><strong>Desired Candidate Profile</strong></p>High school diploma or GED; 4 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; 2 years experience in the culinary, food and beverage, or related professional area.

<p>JOB SUMMARY Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.</p><p>Ensuring Culinary Standards and Responsibilities are Met for Restaurant Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. Supervises restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor. Plans and manages food quantities and plating requirements for the restaurant. Communications production needs to key personnel. Assists in developing daily and seasonal menu items for the restaurant. Ensures compliance with all applicable laws and regulations regulations. Follows proper handling and right temperature of all food products. Estimates daily restaurant production needs. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented and creates decorative food displays.</p><p>Leading Kitchen Team Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Leads shift teams while personally preparing food items and executing requests based on required specifications. Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensuring and maintaining the productivity level of employees. Ensures employees are cross-trained to support successful daily operations. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</p><p>Establishing and Maintaining Restaurant Kitchen Goals Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Effectively investigates, reports and follows-up on employee accidents. Knows and implements company safety standards.</p><p>Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Empowers employees to provide excellent customer service. Handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels.</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. Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. Manages employee progressive discipline procedures. Participates in the employee performance appraisal process, providing feedback as needed. Uses all available on the job training tools for employees. Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</p><p>Additional Responsibilities Provides information to 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. Attends and participates in all pertinent meetings.</p><p><strong>Desired Candidate Profile</strong></p><p>Education and Experience High school diploma or GED; 4 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; 2 years experience in the culinary, food and beverage, or related professional area.</p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>JOB SUMMARY Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.</p><p>Ensuring Culinary Standards and Responsibilities are Met for Restaurant</p><p>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. Supervises restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor. Plans and manages food quantities and plating requirements for the restaurant. Communications production needs to key personnel. Assists in developing daily and seasonal menu items for the restaurant. Ensures compliance with all applicable laws and regulations regulations. Follows proper handling and right temperature of all food products. Estimates daily restaurant production needs. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented and creates decorative food displays.</p><p>Leading Kitchen Team</p><p>Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Leads shift teams while personally preparing food items and executing requests based on required specifications. Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensuring and maintaining the productivity level of employees. Ensures employees are cross-trained to support successful daily operations. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</p><p>Establishing and Maintaining Restaurant Kitchen Goals</p><p>Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Effectively investigates, reports and follows-up on employee accidents. Knows and implements company safety standards.</p><p>Ensuring Exceptional Customer Service</p><p>Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Empowers employees to provide excellent customer service. Handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels.</p><p>Managing and Conducting Human Resource Activities</p><p>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. Manages employee progressive discipline procedures. Participates in the employee performance appraisal process, providing feedback as needed. Uses all available on the job training tools for employees. Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</p><p>Additional Responsibilities</p><p>Provides information to 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. Attends and participates in all pertinent meetings.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>High school diploma or GED; 4 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; 2 years experience in the culinary, food and beverage, or related professional area.</li></ul><p></p></section>

Role Profile: Divisional Product Development Manager Role Title: Divisional Product Development Manager (Protein Business Unit) Location: Saudi Arabia (Not UK) Salary: Open and Tax free <br>Role Purpose:This role leads the end‑to‑end development of new products and the enhancement of existing lines within the protein category. The position is responsible for driving innovation, ensuring technical excellence, and delivering commercially successful products that meet the highest standards of quality, safety, and consumer satisfaction The Divisional Product Development Manager plays a key role in shaping the product portfolio, identifying new opportunities, and supporting strategic growth plans across the business.<br>The Role:Lead the full product development lifecycle from concept creation through to commercialisation. Develop innovative formulations and explore new ingredients, technologies, and processing methods. Ensure all products meet internal quality, safety, regulatory, and performance standards Collaborate closely with Manufacturing, Quality, Engineering, Supply Planning, Sales,Marketing, and other cross‑functional teams to bring new concepts to market efficiently. Conduct scientific research, data analysis, and technical problem‑solving to support product improvements and new launches. Oversee trials, pilot runs, and factory validations to ensure smooth scale‑up and production readiness. Monitor industry trends, consumer insights, and competitive activity to identify new product opportunities. Provide technical leadership across multiple product categories and complex production environments. Ensure compliance with relevant food industry regulations and quality systems. Support continuous improvement initiatives to optimise processes, enhance product performance, and reduce costs.<br>Qualifications & Experience Degree in a Food Science or similar Additional certifications in HACCP or quality systems are advantageous. Minimum of 10 years progressive experience in product development within the protein industry. Strong mastery of protein science, processing, marination, ingredient functionality, and added‑value meat product formulation. Proven experience launching new protein products and successfully bringing concepts to market. Technical proficiency across multiple product categories and high‑complexity production environments. Demonstrated ability to apply scientific research principles, conduct data analysis, and solve technical challenges. Familiarity with food industry regulations and compliance requirements.<br>Candidate Profile The ideal candidate is a strategic thinker with deep technical expertise in protein product development. They thrive in fast‑paced manufacturing environments, excel at cross‑functional collaboration, and bring a strong track record of delivering innovative, commercially successful products. They are passionate about quality, process optimisation, and driving initiatives that support long‑term business growth. This role is part of a major expansion within the protein business unit. Candidates should be comfortable working in a large‑scale, multinational environment. Strong leadership, communication, and project management skills are essential.<br>Do to the location of the role and the talent pool I am looking to attract , I have had to advertise the role in the UK, however it is based in Saudi Arabia.

Role Profile: Divisional Product Development Manager Role Title: Divisional Product Development Manager (Protein Business Unit) Location: Saudi Arabia (Not UK) Salary: Open and Tax free <br>Role Purpose:This role leads the end‑to‑end development of new products and the enhancement of existing lines within the protein category. The position is responsible for driving innovation, ensuring technical excellence, and delivering commercially successful products that meet the highest standards of quality, safety, and consumer satisfaction The Divisional Product Development Manager plays a key role in shaping the product portfolio, identifying new opportunities, and supporting strategic growth plans across the business.<br>The Role:Lead the full product development lifecycle from concept creation through to commercialisation. Develop innovative formulations and explore new ingredients, technologies, and processing methods. Ensure all products meet internal quality, safety, regulatory, and performance standards Collaborate closely with Manufacturing, Quality, Engineering, Supply Planning, Sales,Marketing, and other cross‑functional teams to bring new concepts to market efficiently. Conduct scientific research, data analysis, and technical problem‑solving to support product improvements and new launches. Oversee trials, pilot runs, and factory validations to ensure smooth scale‑up and production readiness. Monitor industry trends, consumer insights, and competitive activity to identify new product opportunities. Provide technical leadership across multiple product categories and complex production environments. Ensure compliance with relevant food industry regulations and quality systems. Support continuous improvement initiatives to optimise processes, enhance product performance, and reduce costs.<br>Qualifications & Experience Degree in a Food Science or similar Additional certifications in HACCP or quality systems are advantageous. Minimum of 10 years progressive experience in product development within the protein industry. Strong mastery of protein science, processing, marination, ingredient functionality, and added‑value meat product formulation. Proven experience launching new protein products and successfully bringing concepts to market. Technical proficiency across multiple product categories and high‑complexity production environments. Demonstrated ability to apply scientific research principles, conduct data analysis, and solve technical challenges. Familiarity with food industry regulations and compliance requirements.<br>Candidate Profile The ideal candidate is a strategic thinker with deep technical expertise in protein product development. They thrive in fast‑paced manufacturing environments, excel at cross‑functional collaboration, and bring a strong track record of delivering innovative, commercially successful products. They are passionate about quality, process optimisation, and driving initiatives that support long‑term business growth. This role is part of a major expansion within the protein business unit. Candidates should be comfortable working in a large‑scale, multinational environment. Strong leadership, communication, and project management skills are essential.<br>Do to the location of the role and the talent pool I am looking to attract , I have had to advertise the role in the UK, however it is based in Saudi Arabia.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <ol><li>Prepare and cook various dishes to high standards, ensuring compliance with specified quality standards while adhering to food safety and hygiene regulations.</li></ol><ul><li>Prepare ingredients and cut vegetables, meats, and fish according to established recipes.</li><li>Cook various dishes (hot and cold) according to required standards and quality.</li><li>Monitor temperatures and cooking times to ensure food safety.</li><li>Maintain cleanliness in the kitchen and on utensils and equipment at all times.</li><li>Comply with food safety and personal hygiene regulations (HACCP or local systems).</li><li>Assist the chef in preparing daily and special menus.</li><li>Control the quantities of raw materials and minimize waste.</li><li>Receive and inspect incoming food products, ensuring their quality.</li><li>Work as part of the kitchen team and collaborate with other staff.</li><li>Adhere to work schedules and be prepared to work in various shifts (morning/evening).</li><li>Report any equipment malfunctions or shortages in supplies.</li></ul><ol><li><br></li></ol> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><p>Previous experience in the culinary field (preferably 1 to 3 years minimum).</p><p>Good knowledge of various culinary styles and local or international cuisines (depending on the nature of work).</p><p>Certification in culinary arts or a recognized training course (preferred).</p><p>Ability to work under pressure in a fast-paced environment.</p><p>Adherence to hygiene and good appearance standards.</p><p>Good communication skills and teamwork.</p><ul><li>Ability to stand for long periods and work in high-temperature environments.</li></ul><p>Proficiency in basic and advanced culinary techniques.</p><p>Speed and accuracy in execution.</p><p>Time management and organization skills.</p><p>Knowledge of food safety regulations.</p><ul><li>Flexibility and ability to adapt to changing menus.</li></ul></div>

<p>Position responsible for assigned food and beverage/culinary operations. Oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals.</p><p>Assisting in Food and Beverage Operations</p><p>Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service. Provides excellent customer service to all employees. Responds quickly and proactively to employee's concerns. Uses coaching skills throughout the property. Demonstrates self confidence, energy and enthusiasm. Motivates and encourages staff to solve guest and employee related concerns.</p><p>Ensuring Exceptional Customer Service</p><p>Provides excellent customer service. Responds quickly and proactively to guest's concerns. Understands the brand's service culture. Sets service expectations for all guests internally and externally. Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee. Follows up to ensure complaints have been addressed to the guest's satisfaction. Develops a relationship with all guests to build repeated clientele internally and externally.</p><p>Additional Responsibilities as Assigned</p><p>Complies with all corporate accounting procedures. Assists GM as needed with annual Quality audit.</p><p><strong>Desired Candidate Profile</strong></p><p>Education and Experience High school diploma or GED; 3 years experience in the food and beverage, culinary, or related professional area. OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 1 year experience in the food and beverage, culinary, or related professional area.</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>Key Responsibilities</p><p> • Prepare, cook, and present high-quality dishes in the hot section according to established quality standards and presentation criteria.</p><p> • Manage and organize the hot section during service, ensuring ingredient readiness and swift execution.</p><p> • Directly supervise kitchen assistants, providing guidance and developing their skills during work.</p><p> • Cover the responsibilities of the head chef and manage the section independently in their absence or during holidays.</p><p> • Adhere to standard recipes and presentation guidelines for each dish.</p><p> • Monitor the use of food materials, contributing to cost control and waste reduction.</p><p> • Maintain cleanliness in the work station and implement food safety requirements and HACCP standards.</p><p> • Coordinate with the kitchen team to ensure efficient service flow and maintain dish quality.</p><p><br></p><p>Qualifications</p><p> • Minimum of 3 years of experience in the hot section.</p><p> • Proficiency in preparing grilled items, sauces, and both Western and Middle Eastern dishes.</p><p> • Experience in training and guiding kitchen assistants.</p><p> • Good knowledge of food safety standards and HACCP applications.</p><p><br></p> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><p>Required Skills</p><p> • Skill in preparing and presenting high-quality dishes in the hot section.</p><p> • Proficiency in preparing grilled items, sauces, and both Western and Middle Eastern dishes.</p><p> • Ability to manage the hot section efficiently during service.</p><p> • Supervisory skills for guiding and developing kitchen assistants.</p><p> • Ability to work independently and handle service pressure.</p><p> • Skill in adhering to standard recipes and presentation guidelines.</p><p> • Knowledge of monitoring food material usage and minimizing waste.</p><p> • Good knowledge of food safety standards and HACCP applications.</p></div>

<p>JOB SUMMARY Position responsible for assigned food and beverage/culinary operations. Oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals.</p><p>CORE WORK ACTIVITIES Assisting in Food and Beverage Operations Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service. Provides excellent customer service to all employees. Responds quickly and proactively to employee's concerns. Uses coaching skills throughout the property. Demonstrates self confidence, energy and enthusiasm. Motivates and encourages staff to solve guest and employee related concerns. Ensuring Exceptional Customer Service Provides excellent customer service. Responds quickly and proactively to guest's concerns. Understands the brand's service culture. Sets service expectations for all guests internally and externally. Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee. Follows up to ensure complaints have been addressed to the guest's satisfaction. Develops a relationship with all guests to build repeated clientele internally and externally. Additional Responsibilities as Assigned Complies with all corporate accounting procedures. Assists GM as needed with annual Quality audit.</p><p><strong>Desired Candidate Profile</strong></p><p>Education and Experience High school diploma or GED; 3 years experience in the food and beverage, culinary, or related professional area. OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 1 year experience in the food and beverage, culinary, or related professional area.</p>