Food industries engineer Jobs - Medina Saudi

<strong>Additional Information</strong> EU Nationality or work permit for the Czech Republic needed.<br><br><strong>Job Number</strong> 26123169<br><br><strong>Job Category</strong> Food and Beverage &amp; Culinary<br><br><strong>Location</strong> Central Area District, North of Al Masjid Al Nabawi, Al - Munawarah Al-Ma, 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 special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.<br><br>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. 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. Anticipate and address guests’ service needs. 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. 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: Technical, Trade, or Vocational School Degree.<br><br>Related Work Experience: At least 3 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>When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you’re a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be ‘The World’s Gathering Place’. In joining Sheraton Hotels &amp; Resorts, you join a portfolio of brands with Marriott International. <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.

<p>Role &amp; responsibilities EXPERIENCE, BACHELOR'S / MASTER'S DEGREE IN FOOD SCIENCE/FOOD TECHNOLOGY/CHEMISTRY MICROBIOLOGY. A MASTER'S DEGREE IN FOOD SAFETY OR FOOD QUALITY IS PREFERRED. 5-8 YEARS OF EXPERIENCE IN QUALITY WITHIN BEVERAGE, JUICE MANUFACTURING PLANTS PROVEN HANDS-ON EXPERIENCE IN BUILDING QUALITY SYSTEMS FROM SCRATCH. (NOT JUST OPERATING AN EXISTING SYSTEM</p><p><strong>Desired Candidate Profile</strong></p><p>Preferred candidate profile MUST HAVE GCC EXPERIENCE</p>

<p>Job Description Hot Kitchen Oriental Chef (Hijazi Cuisine Chef) Novotel Thakher Makkah We are looking for an experienced and skilled Hot Kitchen Oriental Chef (Hijazi Cuisine Chef) to join our Culinary Team. The successful candidate will be responsible for preparing and presenting high-quality traditional Hijazi and Oriental hot dishes while maintaining excellent standards of taste, quality, presentation, food safety, and hygiene. Key Responsibilities Prepare and cook a variety of traditional Hijazi, Saudi, and Oriental hot dishes according to approved recipes and hotel standards. Ensure authentic taste, consistent quality, proper portioning, and attractive presentation of all dishes. Prepare ingredients and organize the workstation for daily production. Maintain proper cooking methods, temperatures, seasoning, and presentation standards. Ensure the quality and freshness of all ingredients used in food preparation. Follow daily production plans, recipes, portion controls, and kitchen procedures. Support buffet, banquet, events, and special functions with traditional Hijazi and Oriental cuisine. Maintain a clean, organized, and hygienic workstation at all times. Follow HACCP, food safety, health, and hygiene standards. Monitor food quality during preparation and service and report any issues to the Chef in charge. Minimize food waste through proper preparation, storage, and portion control. Coordinate with other kitchen sections to ensure smooth and timely food production. Support the Chef de Cuisine and Sous Chef in daily kitchen operations. Assist in developing and improving traditional Hijazi and Oriental dishes when required. Ensure kitchen equipment is used safely and maintained properly. Support and guide junior kitchen team members when required. Participate in daily briefings and maintain effective communication with the culinary team. Perform any other duties assigned by the Chef or management.</p><p><strong>Desired Candidate Profile</strong></p><p>Qualifications &amp; Requirements Proven experience as an Oriental Chef, Hijazi Chef, Hot Kitchen Chef, or similar position . Strong knowledge of Hijazi, Saudi, and Oriental cuisine . Excellent knowledge of traditional Hijazi dishes, cooking techniques, spices, sauces, and ingredients. Experience preparing dishes for hotel buffets, banquets, and high-volume operations is preferred. Good understanding of food safety, HACCP, hygiene, and sanitation standards. Strong attention to detail and commitment to food quality and presentation. Ability to maintain consistency in taste and quality during high-volume production. Ability to work efficiently in a fast-paced hotel kitchen environment. Good teamwork and communication skills. Ability to work under pressure and meet operational deadlines. Culinary qualification or professional culinary training is preferred. Previous experience in Makkah hotel operations will be considered an advantage. Flexible to work shifts, weekends, public holidays, and peak seasons.</p>

<p>Supervise the daily operation of the assigned outlet in accordance with Rixos standards, policies, and procedures. Ensure consistently high levels of guest satisfaction and professional service. Lead, motivate, coach, and support all outlet employees. Prepare staff schedules according to business levels, forecasts, and approved staffing requirements. Assist with recruitment recommendations, promotions, performance management, and disciplinary matters. Ensure the outlet is properly staffed and operationally prepared at all times. Conduct daily opening and closing inspections using established checklists. Ensure cleanliness, presentation, maintenance, and overall condition of the outlet meet hotel standards. Ensure full compliance with hygiene, sanitation, food safety, and HACCP requirements. Monitor service quality and ensure all Food &amp; Beverage Operational Standards are consistently followed. Assist with outlet promotions, menu development, beverage selection, pricing, and presentation. Work closely with the Head Bartender and relevant F&amp;B colleagues to monitor beverage consumption and control costs. Maintain appropriate par stocks and prepare requisitions for beverages, condiments, supplies, and guest items. Monitor beverage and food costs and support effective cost-control measures. Ensure proper handling, storage, and use of equipment to minimize breakage, wastage, and loss. Inspect fridges, bars, and storage areas regularly and ensure appropriate stock rotation and expiry-date controls. Ensure beverage products are stored and handled correctly to minimize wastage and spoilage. Maintain required standards and specifications for beverages, cocktails, food items, and presentations. Ensure all opening and closing times are followed in accordance with applicable requirements and company standards. Ensure appropriate standards for music, sound, lighting, atmosphere, and overall outlet presentation. Ensure employees follow grooming, uniform, and appearance standards. Support the Assistant F&amp;B Manager in enforcing employee entrance and operational procedures. Identify training needs and coordinate training programs with the Assistant F&amp;B Manager. Conduct departmental induction and on-the-job training for new team members. Promote efficiency, confidence, courtesy, and excellent interpersonal skills within the team. Maintain positive and effective relationships with other hotel departments. Report equipment failures and maintenance issues promptly to the appropriate department. Follow up on maintenance requests to ensure issues are resolved. Assist the Duty Manager with operational tasks when required. Take full responsibility for the outlet operation in the absence of the Assistant F&amp;B Manager. Perform any other reasonable duties assigned by management.</p><p><strong>Desired Candidate Profile</strong></p><p>Diploma or degree in Hospitality, Hotel Management, Food &amp; Beverage Management, or a related field. 5 7 years of relevant Food &amp; Beverage experience , preferably in a 4- or 5-star hotel, luxury resort, or high-end hospitality environment. Previous experience in a supervisory or management role within Food &amp; Beverage is required. Experience managing an outlet, bar, restaurant, lounge, or similar operation is preferred. Strong knowledge of Food &amp; Beverage service standards and operational procedures. Good knowledge of HACCP, food safety, hygiene, and sanitation standards . Experience with beverage cost control, stock management, requisitioning, and inventory procedures. Experience in staff scheduling, training, coaching, and performance management. Good computer skills and familiarity with relevant hotel/F&amp;B systems. Excellent command of English ; additional languages are an advantage.</p>

The role is for Transmed Food Service.<br><br>About the Role<br><br>As Sales Executive at Transmed, you will be responsible for developing the Foodservice business with new and existing accounts. You will be responsible for your own customer base and you ensure high customer satisfaction through your product know-how, relationship building skills and perseverance in delivering the highest service.<br><br>Responsibilities<br>Customer consultancy Advise existing and new customers about the company's product portfolio and provide culinary solution to customers. Attend demonstrations and seek customer feedback about products. Understand customer's buying motives and provide appropriate solutions for customers.<br>Relationship building and Business Development Build and maintain strong relationships with new and existing customers. Seek new customers across the assigned geography and develop business with new customers. Grow sales of existing customers through strong relationships and technical consultancy. Collaborate with Logistics and Customer Service to ensure high service levels after the order process.<br>Product know-how Develop and maintain a strong up to date product knowledge to advise customer through technical product details and product applications.<br>Receivables and collection Ensure that all receivables and collections are within the agreed payment / credit terms. Collect payments from customers (in case of cheque payments).<br><br><br>Qualifications<br>Degree in Business Administration, Hospitality Management, Food Science or any related field. At least 1 - 3 years of related experience.<br><br>Required Skills<br>Passionate about selling Food items. Good communication skills. Good relationship building skills. Result oriented. Customer Focused.

<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.

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

<p>Minimum 3 4 years of relevant working experience in a food manufacturing or food processing environment . Strong technical knowledge of industrial machinery and food processing equipment. Experience in troubleshooting and repairing mechanical, electrical, pneumatic, and automated equipment. Knowledge of PLC-controlled systems, sensors, motors, drives, control panels, and automation systems is highly desirable. Experience with preventive and corrective maintenance programs. Ability to read and understand electrical, mechanical, pneumatic, and equipment diagrams.</p>

<p>At SLS The Red Sea, we don t just serve meals we create unforgettable dining experiences. As a Waiter/Waitress (Saudi National) , you will play a key role in delivering exceptional food and beverage service by providing personalized, attentive, and seamless experiences that reflect the bold, elevated, and vibrant spirit of SLS. More than serving guests, you will create meaningful connections and ensure every dining experience is memorable and exceeds expectations. Working closely with the F&amp;B team, you will support the smooth day-to-day operation of the outlet by maintaining exceptional service standards, ensuring efficient service delivery, and complying with SLS standards, hygiene requirements, and local regulations. Key Responsibilities Deliver exceptional food and beverage service in accordance with SLS standards, service standards and procedures, and guest expectations. Create memorable guest experiences by providing personalized, attentive, and professional service throughout the dining journey. Maintain comprehensive knowledge of menus, ingredients, allergens, and preparation methods to confidently assist guests and provide recommendations. Accurately process guest orders and payments using the POS system while ensuring efficient and error-free service. Maintain a clean, organized, and welcoming dining environment, ensuring service stations and equipment are prepared for operation. Monitor food and beverage quality, communicating any concerns promptly to the Supervisor or kitchen team. Apply effective upselling techniques to enhance the guest experience and maximize revenue opportunities. Support inventory control, equipment maintenance, and the proper storage of service equipment and operational supplies. Collaborate with the kitchen, bar, and wider F&amp;B team to ensure seamless service delivery and guest satisfaction. Follow all health, safety, hygiene, food handling, and company service standards while contributing to a positive and high-performing team environment. Support special events, promotional activities, and continuous service improvements that enhance the SLS The Red Sea dining experience.</p><p><strong>Desired Candidate Profile</strong></p><p>Minimum of 1 2 years experience as a Waiter/Server, preferably within a luxury hotel, resort, or upscale hospitality environment. High school diploma or equivalent; a hospitality qualification or food and beverage training is an advantage. Strong knowledge of food and beverage service, dining etiquette, and guest service standards. Familiarity with POS systems and the ability to process guest orders and payments accurately. Professional, friendly, and guest-focused personality with excellent communication and interpersonal skills. Fluent in English required. Strong attention to detail, ability to multitask, and perform effectively in a fast-paced hospitality environment. Physically capable of standing for extended periods and carrying trays or service equipment as required.</p>

<p>At SLS The Red Sea, great food is built on creativity, precision, and a kitchen team that moves as one. As a Sous Chef , you will play a key role in leading the day-to-day culinary operation, supporting the Chef de Cuisine in delivering distinctive, high-quality cuisine that reflects the personality and standards of SLS. As a hands-on culinary leader, you will guide the team through preparation and service, maintain consistency and quality, and help create memorable dining experiences while keeping the kitchen efficient, organized, and ready for every service. Key Responsibilities Support the Chef de Cuisine in the daily management and operation of the kitchen. Assist in executing creative menus aligned with the outlet concept, seasonality, and SLS culinary standards. Ensure consistent standards of food preparation, taste, presentation, and portioning across all kitchen sections. Lead and supervise the culinary team during preparation and service to ensure smooth workflow and timely execution. Oversee mise en place and daily kitchen readiness across assigned sections. Train, coach, and support junior chefs while promoting a positive and performance-driven kitchen culture. Support team scheduling, performance feedback, and development. Monitor food costs, stock levels, portion control, and waste to support operational and budget targets. Oversee ordering, inventory, storage, labeling, and stock rotation procedures. Ensure kitchen equipment is properly maintained and report maintenance requirements when needed. Maintain strict compliance with HACCP, food safety, hygiene, and local health regulations. Conduct regular checks of kitchen stations, storage areas, and overall cleanliness. Coordinate closely with front-of-house teams to ensure smooth service and a consistent guest experience. Manage dietary requirements, allergies, VIP requests, and special arrangements with accuracy and care. Take responsibility for kitchen operations in the absence of the Chef de Cuisine when required.</p><p><strong>Desired Candidate Profile</strong></p><p>Degree or diploma in Culinary Arts or a related field is preferred. Minimum 7 years of professional culinary experience , including at least 3 years in a supervisory or leadership role , preferably within a luxury hotel, resort, or upscale restaurant. Previous experience as a Junior Sous Chef, Chef de Partie, or similar culinary leadership role . Strong knowledge of modern cooking techniques, ingredients, kitchen operations, and culinary standards. Proven ability to lead, coach, and develop a culinary team in a fast-paced environment. Good knowledge of food cost control, inventory management, portion control, and waste management. Strong understanding of HACCP, food safety, and hygiene standards . Strong organizational, time-management, and problem-solving skills. Good communication and interpersonal skills with a hands-on leadership approach. Passion for culinary creativity, quality, and delivering memorable guest experiences. Flexible and able to perform effectively in a fast-paced luxury hospitality environment.</p>

<p>Jobs at this level are responsible for allocating kitchen work to subordinates and are accountable for the outcomes of food production processes. Jobs at this level are responsible to ensure that the work done by kitchen staff is within standards. They are also responsible when dealing with clients to ensure that the quality of food and service provided are up to standards.</p><p>Implements approved departmental policies and procedures and ensures adherence with the processes implemented so that work is carried out in a controlled manner. Implements the day-to-day operations assigned for the area of work to ensure compliance with the established standards and procedures. Produces a consistent, high quality product in area of work and provides a courteous, professional, efficient and flexible service at all times. Assists supervisor in planning of menus and designing standard recipes to ensure consistent quality in food production, thereby satisfying client needs and expectations. Checks food product in terms of preparation, cooking process, presentation, recipes, timing and storage. Ensures that the place of work and surrounding area is kept clean and organised at all times and that all hygiene standards and procedures are followed in all food production areas. Liaises with supervisor to ensure prompt and efficient purchasing, issuing of supplies, stock control and inventory control so that all materials and equipment are available on time. Assists in formulating and continually upgrading a catering services manuals, standard operational procedures pertinent to the efficient operation of the food production area. Supervises the activities and work of subordinates to ensure that all work within a specific area of the catering operations is carried out in an efficient manner. Ensures compliance to all relevant hygiene, safety and quality policies, procedures and controls across the area of work so that a healthy and safe work environment and quality products and services are provided to customers.</p><p><strong>Desired Candidate Profile</strong></p><p>Education Professional degree in Culinary Arts Experience 3-6 years of experience in culinary, cookery or food preparation Skills Business Acumen - Level 2 Budget &amp; Cost Control - Level 2 Data Collection &amp; Analysis - 1 English Language Skills - 1 Quality Orientation - Level 2 Health &amp; Safety Awareness - Level 2 Competencies Committed to Dallah Level 2 Customer Service Orientation Level 2 Developing Others Level 1 Teamwork Level 1</p>

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

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

Company Description Else Restaurant is a culinary destination dedicated to providing exceptional dining experiences through innovation and quality. Located in the vibrant city of Al Madinah, Saudi Arabia, Else Restaurant combines tradition and modernity in its menu offerings. Our team values creativity, precision, and a passion for culinary arts, striving to deliver unforgettable moments for our guests. We emphasize excellence, teamwork, and a commitment to the finest ingredients.<br>Role Description We are seeking a skilled Baker for a full-time, on-site role at Else Restaurant, located in Al Madinah, Saudi Arabia. The Baker will be responsible for preparing baked goods such as bread and cookies, overseeing food preparation related to the bakery section, and ensuring output meets the restaurant's high standards for flavor and presentation. Responsibilities also include maintaining inventory, adhering to food safety regulations, and contributing to team collaboration in a fast-paced kitchen environment.<br>Qualifications Proficiency in Bakery and Baking techniques Experience in Food Preparation and handling Expertise in creating and perfecting recipes for Burger Bun, Bread, and other baked goods Strong attention to detail and consistency in quality Knowledge of food safety and hygiene practices Ability to work effectively under pressure in a dynamic kitchen environment Previous experience in professional baking or pastry-making is preferred Formal culinary or pastry training is a plus

<p>Your role Conduct risk assessments for projects, facilities, operations, and assets. Identify potential hazards, operational risks, and vulnerabilities that may impact safety, reliability, costs, or schedules. Perform risk analyses using methodologies such as HAZOP, FMEA, Bow-Tie Analysis, and Quantitative Risk Assessment (QRA). Evaluate engineering designs, processes, and procedures to ensure risk mitigation measures are incorporated. Develop and maintain risk registers and risk mitigation plans. Analyze incident reports, near misses, and failure data to identify root causes and recommend corrective actions. Support insurance risk surveys and liaise with insurers, auditors, and regulatory authorities. Review compliance with industry standards, regulations, and company risk management policies. Provide recommendations for improving asset integrity, process safety, and operational reliability. Prepare risk assessment reports and communicate findings to stakeholders and management. Participate in project reviews, design reviews, and safety studies throughout the project lifecycle. Monitor emerging risks and industry best practices to enhance organizational risk management.</p><p><strong>Desired Candidate Profile</strong></p><p>About you Bachelor's degree in Engineering (Mechanical, Electrical, Chemical, Civil, Industrial, or related discipline). 5+ years of experience in risk engineering, process safety, asset integrity, HSE, or related fields. Strong knowledge of risk assessment techniques such as HAZOP, HAZID, FMEA, LOPA, and QRA. Familiarity with international codes, standards, and regulatory requirements. Experience in industries such as Oil &amp; Gas, Power, Manufacturing, Infrastructure, Construction, or Utilities. Strong analytical, problem-solving, and decision-making skills. Ability to interpret engineering drawings, technical documents, and operational data. Proficiency in risk assessment and reporting tools. Excellent communication and stakeholder management skills. Professional certifications such as NEBOSH, ISO 31000, CRSP, CSP, or equivalent are an advantage. Ability to work effectively in multidisciplinary and cross-functional teams. Strong report writing and presentation skills.</p>

<p>Familiarity in project execution plan, interface management, change management, construction sequencing, standards specifications and project schedule to support Department Manager in timely completion of projects Must have have a dynamic attitude towards project improvements and savings. You must be flexible to work in multinational teams and mobilize to different locations including remote areas as needed. Responsible for all day to day matters of the projects and should be able to lead project team of different disciplines. Liaison with Client/ Consultant/ Inspections agencies and coordination with other departments of the company for smooth execution of the projects Capability to train multinational work force using training tools on a regular basis Able to communicate technically with clients both orally and written communication Certified Lead Auditor ISO 9001:2015 Computer Literate Familiar with ISO 9001, ISO 45001 and ISO 14001 standard</p><p><strong>Desired Candidate Profile</strong></p><p>Graduate of Civil or Mechanical Engineering. Minimum of 10 years experience as QC Manager of Civil, Electro-Mechanical, Industrial, Piping and Pipeline Projects. Oil and Gas and ARAMCO experience is required. Certified PMP, PgMP or equivalent certification Shall have strong track record experience in project management field related to refining and petrochemical industries with a specialty in Petrochemicals, design, construction, pre-commissioning, commissioning, startup, and operation. Must have Engineering Design &amp; Construction phase experience with a thorough knowledge of engineering practices and economic principles in the applicable International Codes, Standards and Specifications, Standard International Codes of piping / coating works. Must have a mastery understanding of contract documents (inclusive of appendices, drawings and specifications. Must have a mastery understanding of international procedures of Projects Phases, Engineering Phases, Bidding procedures, Procurement Processes, Construction Requirements and up to date Best Practices. Not more than 50 years old</p>

<p>Produce all necessary food for all food service operations as required and instructed by the Head Chef or Sous Chef. Ordering of food for his/her section of the kitchen. Maintaining quality and quantity control in all aspects, from portion control to freshness of the product presented. Ensure that the cleaning of kitchen is to the agreed standard. To understand and comply with food hygiene regulations. To follow Health and Safety Policies and Procedures in every aspect and to be COSSH trained. To ensure that all equipment is clean and in good working order. Ensure all house rules are adhered to in all departments at all times. To be aware of and act in accordance with Fire Safety Procedures at all times. To attend all statutory training as required by the company.</p><p><strong>Desired Candidate Profile</strong></p><p>A minimum of 5-7 years of experience in chocolate artistry and modern cake design, with at least 2-3 years in a leadership role as a Chocolatier, Pastry Chef, or Sous Chef. Proficiency in a variety of chocolate techniques, cake decoration styles, and dessert creation methods. Strong leadership and team management skills, with the ability to inspire and mentor a diverse culinary team. Excellent organizational, communication, and problem-solving abilities. A genuine passion for chocolate and cake design, a commitment to quality, and a dedication to delivering exceptional culinary experiences.</p>

<p>Produce all necessary food for all food service operations as required and instructed by the Head Chef or Sous Chef.<br>Ordering of food for his/her section of the kitchen.<br>Maintaining quality and quantity control in all aspects, from portion control to freshness of the product presented.<br>Ensure that the cleaning of kitchen is to the agreed standard.<br>To understand and comply with food hygiene regulations.<br>To follow Health and Safety Policies and Procedures in every aspect and to be COSSH trained.<br>To ensure that all equipment is clean and in good working order.<br>Ensure all house rules are adhered to in all departments at all times.<br>To be aware of and act in accordance with Fire Safety Procedures at all times.<br>To attend all statutory training as required by the company.</p><p><strong>Desired Candidate Profile</strong></p><p>A minimum of 5-7 years of experience in chocolate artistry and modern cake design, with at least 2-3 years in a leadership role as a Chocolatier, Pastry Chef, or Sous Chef.<br>Proficiency in a variety of chocolate techniques, cake decoration styles, and dessert creation methods.<br>Strong leadership and team management skills, with the ability to inspire and mentor a diverse culinary team.<br>Excellent organizational, communication, and problem-solving abilities.<br>A genuine passion for chocolate and cake design, a commitment to quality, and a dedication to delivering exceptional culinary experiences.</p>

<p>We are looking for an experienced and skilled Chef de Partie (Bakery) to join our Culinary Team. The successful candidate will be responsible for the preparation and production of high-quality bakery products while maintaining excellent standards of taste, presentation, food safety, and hygiene.</p><h4><b><br></b></h4><h4><b>Key Responsibilities</b></h4><ul><li>Prepare and produce a variety of breads, rolls, pastries, and other bakery products according to approved recipes and standards.</li><li>Ensure consistency in taste, texture, quality, portioning, and presentation.</li><li>Prepare and organize ingredients and equipment required for daily bakery production.</li><li>Monitor the quality and freshness of ingredients and ensure proper storage and rotation.</li><li>Follow recipes, production schedules, and portion control procedures.</li><li>Ensure all bakery products are prepared and presented according to hotel standards.</li><li>Maintain a clean, organized, and hygienic workstation throughout the operation.</li><li>Follow HACCP, food safety, health, and hygiene standards at all times.</li><li>Operate and maintain bakery equipment safely and correctly.</li><li>Minimize food waste through proper preparation, storage, and portion control.</li><li>Coordinate with other kitchen sections to ensure timely production and service.</li><li>Support the Chef de Cuisine, Sous Chef, or Pastry Chef in daily kitchen operations.</li><li>Assist with buffet setups, banquets, events, and special functions when required.</li><li>Train and support junior kitchen team members when required.</li><li>Participate in daily briefings and maintain effective communication with the culinary team.</li><li>Perform any other duties assigned by the Chef or management.</li></ul><p><strong>Desired Candidate Profile</strong></p><h4>Qualifications &amp; Requirements</h4><ul><li>Previous experience as a Chef de Partie, Bakery Chef, or similar role in a hotel, restaurant, bakery, or large-scale food operation.</li><li>Strong knowledge of bakery production techniques and preparation methods.</li><li>Good knowledge of breads, rolls, pastries, doughs, and bakery products.</li><li>Knowledge of fermentation, proofing, baking temperatures, and proper production methods.</li><li>Good understanding of food safety, HACCP, hygiene, and sanitation standards.</li><li>Ability to follow recipes and maintain consistent quality and presentation.</li><li>Strong attention to detail and commitment to quality.</li><li>Ability to work efficiently in a fast-paced kitchen environment.</li><li>Good teamwork and communication skills.</li><li>Ability to work under pressure and meet production deadlines.</li><li>Culinary or bakery certification/diploma is preferred.</li><li>Hotel experience, particularly in Makkah , will be considered an advantage.</li><li>Flexible to work shifts, weekends, public holidays, and during peak seasons.</li></ul>

<p>Support the Chef de Cuisine in the daily management and operation of the kitchen. Assist in executing creative menus aligned with the outlet concept, seasonality, and SLS culinary standards. Ensure consistent standards of food preparation, taste, presentation, and portioning across all kitchen sections. Lead and supervise the culinary team during preparation and service to ensure smooth workflow and timely execution. Oversee mise en place and daily kitchen readiness across assigned sections. Train, coach, and support junior chefs while promoting a positive and performance-driven kitchen culture. Support team scheduling, performance feedback, and development. Monitor food costs, stock levels, portion control, and waste to support operational and budget targets. Oversee ordering, inventory, storage, labeling, and stock rotation procedures. Ensure kitchen equipment is properly maintained and report maintenance requirements when needed. Maintain strict compliance with HACCP, food safety, hygiene, and local health regulations. Conduct regular checks of kitchen stations, storage areas, and overall cleanliness. Coordinate closely with front-of-house teams to ensure smooth service and a consistent guest experience. Manage dietary requirements, allergies, VIP requests, and special arrangements with accuracy and care. Take responsibility for kitchen operations in the absence of the Chef de Cuisine when required.</p><p><strong>Desired Candidate Profile</strong></p><p>Degree or diploma in Culinary Arts or a related field is preferred. Minimum 7 years of professional culinary experience , including at least 3 years in a supervisory or leadership role , preferably within a luxury hotel, resort, or upscale restaurant. Previous experience as a Junior Sous Chef, Chef de Partie, or similar culinary leadership role . Strong knowledge of modern cooking techniques, ingredients, kitchen operations, and culinary standards. Proven ability to lead, coach, and develop a culinary team in a fast-paced environment. Good knowledge of food cost control, inventory management, portion control, and waste management. Strong understanding of HACCP, food safety, and hygiene standards . Strong organizational, time-management, and problem-solving skills. Good communication and interpersonal skills with a hands-on leadership approach. Passion for culinary creativity, quality, and delivering memorable guest experiences. Flexible and able to perform effectively in a fast-paced luxury hospitality environment.</p>