Seafood Chef Jobs in Saudi

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><strong><span>The Company:</span></strong></p><br><br> <p><span>Founded in 1977, Almarai Company is the world’s largest vertically integrated dairy company and the largest food and beverage manufacturing and distribution company in MENA. Headquartered in Riyadh, &nbsp;Almarai Company is ranked as the number one FMCG Brand in the MENA region and the market leader in all its categories across GCC, Egypt, and Jordan.Over five decades of sustainable growth, Almarai has consistently provided nutritious and healthy products to consumers of all ages, driven by its core principle: “Quality you can trust.”Almarai has expanded its product range to include, in addition to dairy products, juices and beverages, baked goods, poultry, infant formula, dates, fish and seafood, and bottled water, under more than 20 brands such as Almarai, L’usine, 7DAYS, ALYOUM, Nuralac, Farm’s Select, Ice Leaf, Almira, Seama, Oska, IVAL, Almara Pro, Premier Chef, Bakemart, and others. Almarai currently employs over 43,000 Quality Makers, across the GCC, Egypt &amp; Jordan. In 2025, Almarai reported net income of SAR 2.4 billion on sales of SAR 22 billion.</span></p><br><br> <p><span>An aggressive expansion program together with acquisitions in new vertical markets have created an exciting opportunity to join a dynamic multinational team dedicated to furthering growth plans for the group.</span></p><br><br> <br> <p><strong><span>About the Role:</span></strong></p><br><br> <p><u><span>Senior Hardware Engineer</span></u></p><br><br> <br> <p><strong><span>Core Purpose of the job:</span></strong></p><br><br> <p><span>To facilitate the availability of Business System's Technical infrastructure to internal customers of Head Office and Sales Depots, and confidentiality, integrity and availability of IT Assets by implementation and support of IT Infrastructure in accordance with the needs of the business and implementing security as per Information Security Management System (ISMS) of Almarai.</span></p><br><br> <br> <p><strong><span>Requirements:</span></strong></p><br><br> <p><strong><span>Potential candidates must meet the requirements mentioned below:</span></strong></p><br><br> <ul> <li><span>Bachelor’s degree in accounting or finance.</span></li> <li><span>3-7 years experience in delivery of IS projects.</span></li> <li><span>Familiarity and work exposure with all 7 levels of the OSI Model.</span></li> <li><span>Familiarity with ITIL methodologies.</span></li> <li><span>Excellent verbal and written communication skills in both Arabic &amp; English.</span></li> </ul> <br> <p><strong><span>Almarai offers a competitive package, generous leave, medical coverage, discretionary bonus, training, and development etc.</span></strong></p><br><br> <p><strong><span>This is a great opportunity to join a successful and expanding global business, offering an excellent remuneration and benefits package.</span></strong></p><br><br> <br> <br><br> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> No experience required </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><strong><span>Fire &amp; Safety Officer </span></strong><strong><span>| </span></strong><strong><span>Hail, Saudi Arabia</span></strong></p><br><br> <br> <br> <br> <p><strong><span>The Company </span></strong></p><br><br> <br> <p><span>Founded in 1977, Almarai Company is the world’s largest vertically integrated dairy company and the largest food and beverage manufacturing and distribution company in MENA. Headquartered in Riyadh,&nbsp; Almarai Company is ranked as the number one FMCG Brand in the MENA region and the market leader in all its categories across GCC, Egypt, and Jordan.</span></p><br><br> <br> <p><span>Over five decades of sustainable growth, Almarai has consistently provided nutritious and healthy products to consumers of all ages, driven by its core principle: “Quality you can trust.”</span></p><br><br> <p><span>Almarai has expanded its product range to include, in addition to dairy products, juices and beverages, baked goods, poultry, infant formula, dates, fish and seafood, and bottled water, under more than 20 brands such as Almarai, L’usine, 7DAYS, ALYOUM, Nuralac, Farm’s Select, Ice Leaf, Almira, Seama, Oska, IVAL, Almara Pro, Premier Chef, Bakemart, and others. </span></p><br><br> <br> <p><span>Almarai currently employs over 43,000 Quality Makers, across the GCC, Egypt &amp; Jordan. </span></p><br><br> <p><span>In 2025, Almarai reported net income of SAR 2.4 billion on sales of SAR 22 billion.</span></p><br><br> <br> <p><strong><span>The Role / Opportunity</span></strong></p><br><br> <br> <p><span>The <strong>Fire &amp; Safety Officer </strong>will be responsible </span><span>for overseeing the safety of all divisional personnel, contractors and visitors at all Hail site locations and accommodation and to report any unsafe or defective equipment, practice, act or omission to functional management ensuring that immediate corrective action is taken to eliminate/minimize the risk of loss.</span></p><br><br> <br> <p><span>The candidate must meet the following criteria to be shortlisted: </span></p><br><br> <br> <ul> <li><span>Diploma in a relevant field.</span></li> <li><span>3 years’ experience in a multi-cultural workforce handling fire detection and suppression equipment.</span></li> <li><span>A minimum of 5 years of previous experience in fire management is essential.</span></li> <li><span>Previous experiences as a trained firefighter with either a civil Fire Brigade or a large multi-national company fire team.</span></li> </ul> <br> <p><span>Almarai offers a competitive package, generous leave, medical coverage, discretionary bonus, training, and development etc.</span></p><br><br> <br> <p><span>This is a great opportunity to join a successful and expanding global business, offering an excellent remuneration and benefits package.</span></p><br><br> <br> <br><br> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> No experience required </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">About the Role</h3> <p style="margin:0 0 12px; ************;">Marriott International is seeking an experienced <strong style="font-weight:700;">Executive Chef</strong> to oversee daily kitchen operations in Riyadh and Ad Dir'iyah. This full-time role is central to leading culinary staff, managing all food-related functions, and ensuring a consistent, high-quality product. The Executive Chef is accountable for continually improving guest and employee satisfaction while maximizing financial performance across all food preparation areas.</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;">Lead the kitchen management team and direct all day-to-day culinary operations.</li> <li style="margin:0 0 6px;">Supervise all food preparation areas, including banquets, room service, restaurants, bar/lounge, and employee cafeteria, along with support areas like the dish room and purchasing.</li> <li style="margin:0 0 6px;">Develop and implement guidelines and control procedures for purchasing and receiving.</li> <li style="margin:0 0 6px;">Manage department controllable expenses, including food cost, supplies, uniforms, and equipment, and participate in the budgeting process.</li> <li style="margin:0 0 6px;">Provide direction for menu development and monitor the quality of raw and cooked food products to ensure standards are met.</li> <li style="margin:0 0 6px;">Determine food presentation, create decorative food displays, and recognize superior quality products, presentations, and flavor.</li> <li style="margin:0 0 6px;">Ensure compliance with food handling and sanitation standards, including proper handling and temperature of all food products.</li> <li style="margin:0 0 6px;">Prepare and cook various types of food, either on a regular basis or for special guests or functions.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Leadership and Team Management</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;">Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.</li> <li style="margin:0 0 6px;">Utilize interpersonal and communication skills to lead, influence, and encourage team members, fostering mutual trust, respect, and cooperation.</li> <li style="margin:0 0 6px;">Serve as a role model and ensure property policies are administered fairly and consistently.</li> <li style="margin:0 0 6px;">Review staffing levels to meet guest service, operational needs, and financial objectives.</li> <li style="margin:0 0 6px;">Solicit employee feedback, utilize an "open door" policy, and review employee satisfaction results to address concerns.</li> <li style="margin:0 0 6px;">Demonstrate new cooking techniques and equipment to staff.</li> <li style="margin:0 0 6px;">Identify developmental needs, coach, mentor, and train kitchen associates on cooking fundamentals and plate presentations.</li> <li style="margin:0 0 6px;">Administer the performance appraisal process for direct report managers and manage employee progressive discipline procedures.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Guest Experience and Quality Assurance</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;">Support and provide service behaviors that enhance customer satisfaction and retention.</li> <li style="margin:0 0 6px;">Improve service by communicating guest needs, providing guidance, feedback, and individual coaching.</li> <li style="margin:0 0 6px;">Manage day-to-day operations to ensure quality, standards, and customer expectations are consistently met.</li> <li style="margin:0 0 6px;">Display leadership in guest hospitality, exemplify excellent customer service, and create a positive atmosphere for guest relations.</li> <li style="margin:0 0 6px;">Interact with guests to obtain feedback on product quality and service levels, and effectively handle guest problems and complaints.</li> <li style="margin:0 0 6px;">Empower employees to provide excellent customer service, establish clear guidelines, and ensure ongoing training to understand guest expectations.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Qualifications and Experience</h3> <p style="margin:0 0 12px; ************;">Candidates for the Executive Chef position should meet one of the following profiles:</p> <ul style="margin:0 0 12px; padding-inline-start:24px; list-style-type:disc; list-style-position:outside;"> <li style="margin:0 0 6px;">A high school diploma or GED with <strong style="font-weight:700;">6 years of experience</strong> in culinary, food and beverage, or a related professional area.</li> <li style="margin:0 0 6px;">OR a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major, with <strong style="font-weight:700;">4 years of experience</strong> in culinary, food and beverage, or a related professional area.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Additional Information</h3> <p style="margin:0 0 12px; ************;">This full-time role involves providing information to executive teams, managers, supervisors, co-workers, and subordinates through various communication channels. The Executive Chef will analyze information and evaluate results to choose the best solutions and solve problems effectively.</p>

<h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">About the Opportunity</h3> <p style="margin:0 0 12px; ************;">Mandarin Oriental Al Faisaliah Riyadh is seeking a dedicated <strong style="font-weight:700;">Chef de Partie Pastry</strong> to join its Culinary Department in Riyadh, Saudi Arabia. This full-time role requires a professional with <strong style="font-weight:700;">5-10 years of relevant experience</strong> in pastry operations, focusing on delivering exceptional culinary experiences within a luxury hotel setting.</p> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">About Mandarin Oriental</h3> <p style="margin:0 0 12px; ************;">Mandarin Oriental is an award-winning owner and operator of some of the most luxurious hotels, resorts, and residences located in prime destinations worldwide. The Group is recognized for creating sought-after properties, providing legendary service inspired by Asian heritage, and representing the cutting-edge of luxury experiences. Mandarin Oriental Al Faisaliah Riyadh, situated in the heart of the city, sets new standards for luxury and is considered one of Saudi Arabia’s most prestigious addresses, complemented by signature service for an unforgettable Arabian experience.</p> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Role Overview</h3> <p style="margin:0 0 12px; ************;">The <strong style="font-weight:700;">Chef de Partie Pastry</strong> will be based at the Mandarin Oriental Al Faisaliah Riyadh within the Culinary Department. This position holds responsibility for overseeing the pastry section of the kitchen, ensuring the consistent delivery of high-quality pastry products in accordance with Mandarin Oriental standards. The role encompasses operational leadership, food quality management, team supervision, food safety compliance, and contributing to overall guest satisfaction.</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;">Assume full responsibility for the food quality and presentation within the corresponding kitchen section, providing assistance to other culinary areas as needed.</li> <li style="margin:0 0 6px;">Supervise the assigned kitchen section and ensure effective cooperation with other culinary teams.</li> <li style="margin:0 0 6px;">Comply at all times with standard quality requirements, stock management procedures, and culinary techniques.</li> <li style="margin:0 0 6px;">Monitor and follow through on specific requirements for VIP guests dining in rooms, as well as for special dietary needs.</li> <li style="margin:0 0 6px;">Facilitate and attend daily shift briefings and monthly communication meetings within the culinary outlet.</li> <li style="margin:0 0 6px;">Effectively control the cleanliness and maintenance of the kitchens and stewarding area, supporting daily checks conducted by supervisors.</li> <li style="margin:0 0 6px;">Assist the Chef de Cuisine in ensuring food safety-related administration is compliant with established standards.</li> <li style="margin:0 0 6px;">Follow all procedures, policies, and practices regarding Jardine audit requirements for the culinary department.</li> <li style="margin:0 0 6px;">Support the Chef de Cuisine in other administrative matters for the outlet and assist other outlets for events if required.</li> <li style="margin:0 0 6px;">Understand and disseminate all corporate and hotel policies and standard operating procedures to colleagues.</li> <li style="margin:0 0 6px;">Comply with the MOHG Code of Conduct, ensuring all business activities adhere to general law, rules, regulations, and other requirements.</li> <li style="margin:0 0 6px;">Fully support all learning and development activities, including participation in and maintenance of training records.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Qualifications and Experience</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;">A minimum of <strong style="font-weight:700;">5-10 years of experience</strong> in a Chef de Partie Pastry role or similar capacity within a luxury hotel or high-end culinary environment.</li> <li style="margin:0 0 6px;">Demonstrated expertise in pastry production, presentation, and kitchen operations.</li> <li style="margin:0 0 6px;">Strong understanding of food safety standards and compliance.</li> <li style="margin:0 0 6px;">Ability to supervise a kitchen section and collaborate effectively with a culinary team.</li> <li style="margin:0 0 6px;">Commitment to integrity, respect, and responsible conduct in the workplace.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Work Environment</h3> <p style="margin:0 0 12px; ************;">This full-time position is located at the Mandarin Oriental Al Faisaliah Riyadh. The role operates within a team-oriented environment that values integrity, respect, and collective success, encouraging a growth mindset among colleagues dedicated to delivering exceptional service in a prestigious luxury hotel setting.</p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>The Oriental Chef is responsible for preparing authentic Oriental cuisine. They oversee the Oriental kitchen, manage food preparation, and ensure the quality and consistency of Oriental dishes. The Oriental Chef develops and updates menus, sources ingredients, and maintains stock levels. They also train and supervise kitchen staff, adhere to food safety standards, and collaborate with other chefs to create innovative Oriental dishes.</p> <p>Responsibilities:</p> <p>Plan and prepare Oriental menus, ensuring variety and authenticity.<br> Oversee the Oriental kitchen and coordinate food preparation activities.<br> Ensure the quality and consistency of Oriental dishes.<br> Source and select high-quality ingredients for Oriental cuisine.<br> Train and supervise kitchen staff on Oriental cooking techniques and standards.<br> Ensure compliance with food safety and sanitation regulations.<br> Develop and update recipes and menus based on customer feedback and preferences.<br> Collaborate with other chefs to create innovative Oriental dishes.<br> Manage inventory and stock levels for Oriental ingredients.<br> Stay updated on Oriental cooking trends, techniques, and ingredients.<br> Culinary degree or equivalent certification in Oriental cuisine.<br> Proven experience as an Oriental Chef in a hotel setting.<br> Strong knowledge of Oriental cooking techniques and ingredients.<br> Excellent culinary and creative skills.<br> Good communication and leadership abilities.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Your experience and skills include:<br> Creative and passionate about food and customer service<br> Able to work in a high-pressure environment<br> Excellent interpersonal and communication skills</p><p></p></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>Welcome to <strong>SLS The Red Sea</strong>, where bold creativity and unapologetic luxury come to life.</p><br><p>Part of Ennismore’s globally celebrated lifestyle portfolio, SLS Hotels are known for redefining hospitality through striking design, elevated service, and magnetic social energy. Now open on the Red Sea coast, SLS The Red Sea stands as one of Saudi Arabia’s most exciting lifestyle destinations.</p><br><p>The resort features 150 impeccably designed keys, five dynamic Food &amp; Beverage venues, and a luxurious spa sanctuary, offering guests a seamless blend of indulgence, entertainment, and escape. From vibrant dining experiences to moments of pure relaxation, every detail is crafted to surprise, inspire, and connect.</p><br><p>More than a hotel, SLS The Red Sea is a living stage—a place where creativity thrives, individuality is celebrated, and bold ideas are encouraged. As the journey continues beyond opening, we are building a passionate team to shape the future of this iconic destination. If you’re driven by excellence, energized by lifestyle hospitality, and ready to be part of something extraordinary, this is where your story continues.</p><br><br>Job Description<br><br><p>At SLS The Red Sea, every dessert is an opportunity to inspire, surprise, and delight. As a <strong>Chef de Partie – Pastry</strong>, you will play a key role in delivering exceptional pastry creations that reflect the creativity, precision, and premium standards of SLS.</p><br><p>Working closely with the Pastry Chef and Pastry Sous Chef, you will take responsibility for the daily operations of your assigned pastry section, ensuring that all products are prepared, presented, and executed to the highest standards of quality and consistency.</p><br><p>From daily mise en place and production to service and final presentation, your craftsmanship, attention to detail, and commitment to excellence will contribute to memorable dining experiences across SLS The Red Sea.</p><br><p>Key Responsibilities</p><br><ul><li>Prepare and execute pastry, bakery, and dessert items in accordance with established recipes, specifications, and quality standards.</li><li>Take responsibility for the daily operations of the assigned pastry section, ensuring efficient preparation and smooth service.</li><li>Complete daily mise en place and ensure the section is fully prepared, organized, clean, and adequately stocked before and throughout service.</li><li>Monitor the quality, freshness, consistency, and presentation of all products prepared within the assigned section.</li><li>Follow recipes, portion control guidelines, preparation methods, and presentation standards accurately.</li><li>Support the Pastry Chef and Pastry Sous Chef in delivering daily production, special requests, events, and outlet requirements.</li><li>Guide and support Commis and junior pastry team members, providing hands-on training and ensuring correct preparation methods are followed.</li><li>Maintain high standards of hygiene, cleanliness, and personal grooming in accordance with HACCP and food safety requirements.</li><li>Ensure proper handling, storage, labeling, and rotation of ingredients and finished products to maintain quality and minimize waste.</li><li>Monitor ingredient usage and communicate stock requirements, product shortages, or quality concerns to the Pastry Sous Chef.</li><li>Use pastry equipment safely and responsibly, reporting any faults, damage, or maintenance requirements promptly.</li><li>Contribute to minimizing food waste through effective production planning, portion control, and efficient use of ingredients.</li><li>Maintain a clean, organized, and efficient workstation throughout preparation, service, and closing operations.</li><li>Participate in training and development opportunities to enhance pastry techniques, product knowledge, and culinary skills.</li><li>Work collaboratively with the wider culinary team to ensure consistent quality and seamless service across all relevant outlets.</li><li>Demonstrate professionalism, creativity, attention to detail, and a genuine passion for pastry while contributing to the high standards of SLS The Red Sea.</li></ul><br>Qualifications<br><br><ul><li>A Certificate or Diploma in Pastry Arts, Culinary Arts, or a related culinary field is preferred.</li><li>Minimum of 2–3 years of relevant pastry experience, ideally within a&nbsp;5-star hotel, luxury resort, or upscale dining environment.</li><li>Strong knowledge of pastry techniques, dessert preparation, bakery fundamentals, and kitchen operations.</li><li>Good understanding of food safety, hygiene practices, sanitation, and HACCP standards.</li><li>Ability to organize and manage an assigned section effectively during busy service periods.</li><li>Ability to guide and support junior team members while maintaining high standards of quality and consistency.</li><li>Strong attention to detail, time-management, and organizational skills.</li><li>Ability to work effectively as part of a diverse culinary team in a fast-paced environment.</li><li>Passion for pastry, creativity, craftsmanship, and delivering memorable dining experiences.</li></ul> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> 2+ years </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Company Description M venpick Hotel &amp; Residences Riyadh Job Description The ability to utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production, purchasing &amp; manpower planning. The ability to make requisitions of all items needed for the next day. The ability to priorities and, plan your teams daily tasks in order to ensure on time delivery as required. Coordinating purchasing for the Kitchen and stewarding departments with the finance team as per the hotel procedures. Conduct interviews for candidates in the department in conjunction with Human Resources and prepare job descriptions. Daily monitoring of the Food Cost to ensure monthly targets are achieved without undermining the agreed product quality. Adhere to and monitor departmental operating expenses as per departmental budget and forecast. Review and monitor departmental work schedules, oversee that departmental payroll is in line with budgets. Assist the Executive Chef and Executive Sous Chef with the preparation and conversion on departmental promotions calendar. Co Ordinate together with Food &amp; Beverage Operations with changing programe and promotions according to seasonality. Ensure that staff scheduling is done effectively and in line with business demands and posted seven (7) days in advance. Ensure all menus are accurately costed, have standard recipes and presentation photos All new menu items to include service staff education and tasting. Full compliance with local municipality HACCAP standards and certification. In conjunction with the Executive Chef and Executive Sous Chef look at new potential revenue streams including outside catering opportunities. Operations: Train and develop the kitchen and stewarding team in the departmental operating standards. The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest. Maintain a consistent focus on improving the overall flow of the kitchen operations, seeking ways to maximize and improve the operation through productivity management and energy savings programs. To lead and support employees in the achievement of financial, operational and service delivery targets via effective organizational policy and procedural development and appropriate employee training activities. Foster a winning, solution-oriented work environment, motivating and engaging employees to continuously deliver the best possible service and to provide feedback and suggestions. To lead daily departmental briefings and monthly employee meetings. To have a complete understanding of and to adhere to M venpick Hotels &amp; Resorts policy relating to Fire, Hygiene, Health and Safety. To drive the performance of the kitchen and stewarding team members, including completion of performance appraisals, coaching counselling and performance management in conjunction with Human Resources. Ensure all team members are aware of all F&amp;B revenue targets as well as food cost targets, and are kept informed of performance results. Ensure guests are communicated with and assisted in an efficient, warm and professional manner by all team members. Ensure you have a presence in our outlets and interact with guests during service and ensure this is practiced by the Junior Chefs in your absence. To ensure a consistently high standard of grooming is followed and by self and team. Actively review guest comments and feedback, communicate this with the team members and implement procedures to enhance guest satisfaction. Have full knowledge of all products and services provided by the property and in the local area. Actively participate in guest events when requested. Ensure daily shift handovers are conducted in a professional and constructive manner. Regularly spot check duty shift checklists to ensure tasks are completed. Be committed to the company culture of natural enjoyment and be a role model for delighting our guests. Ensure at all times that workstations, fridges, freezers and preparation areas are well organised, equipped and properly maintained. Monitor kitchen equipment and ensure the team reports any defects to engineering immediately. The ability to maintain a cooperative working relationship with fellow employees. The ability to perform other tasks or projects as assigned by hotel management and staff. The ability to accommodate all food servers requests imaginatively when possible regarding guest's dietary requirements, personal preference and requests. The ability to handle and rotate food according to established procedures. The ability to maintain the work area and equipment in a safe and sanitary manner. The ability to maintain a positive attitude and a professional disposition. The ability to prepare and plate items (food orders) received from F&amp;B staff regardless of hand-written or computer printed media in a timely and accurate manner. The ability to be able to be flexible to the business demands and working hours. The ability to turn off all equipment ensuring no safety hazard has been left behind. The ability to be able to work in another area when needed and take part in cross training when directed. The ability to proactively manage complaints and notify the Executive Chef and Executive Sous chef of any problems or complaints as when they arise.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>The ability to utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production, purchasing &amp; manpower planning. The ability to make requisitions of all items needed for the next day. The ability to priorities and, plan your teams daily tasks in order to ensure on time delivery as required. Coordinating purchasing for the Kitchen and stewarding departments with the finance team as per the hotel procedures. Conduct interviews for candidates in the department in conjunction with Human Resources and prepare job descriptions. Daily monitoring of the Food Cost to ensure monthly targets are achieved without undermining the agreed product quality. Adhere to and monitor departmental operating expenses as per departmental budget and forecast. Review and monitor departmental work schedules, oversee that departmental payroll is in line with budgets. Assist the Executive Chef and Executive Sous Chef with the preparation and conversion on departmental promotions calendar. Co Ordinate together with Food &amp; Beverage Operations with changing programe and promotions according to seasonality. Ensure that staff scheduling is done effectively and in line with business demands and posted seven (7) days in advance. Ensure all menus are accurately costed, have standard recipes and presentation photos All new menu items to include service staff education and tasting. Full compliance with local municipality HACCAP standards and certification. In conjunction with the Executive Chef and Executive Sous Chef look at new potential revenue streams including outside catering opportunities. Operations: Train and develop the kitchen and stewarding team in the departmental operating standards. The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest. Maintain a consistent focus on improving the overall flow of the kitchen operations, seeking ways to maximize and improve the operation through productivity management and energy savings programs. To lead and support employees in the achievement of financial, operational and service delivery targets via effective organizational policy and procedural development and appropriate employee training activities. Foster a winning, solution-oriented work environment, motivating and engaging employees to continuously deliver the best possible service and to provide feedback and suggestions. To lead daily departmental briefings and monthly employee meetings. To have a complete understanding of and to adhere to M venpick Hotels &amp; Resorts policy relating to Fire, Hygiene, Health and Safety. To drive the performance of the kitchen and stewarding team members, including completion of performance appraisals, coaching counselling and performance management in conjunction with Human Resources. Ensure all team members are aware of all F&amp;B revenue targets as well as food cost targets, and are kept informed of performance results. Ensure guests are communicated with and assisted in an efficient, warm and professional manner by all team members. Ensure you have a presence in our outlets and interact with guests during service and ensure this is practiced by the Junior Chefs in your absence. To ensure a consistently high standard of grooming is followed and by self and team. Actively review guest comments and feedback, communicate this with the team members and implement procedures to enhance guest satisfaction. Have full knowledge of all products and services provided by the property and in the local area. Actively participate in guest events when requested. Ensure daily shift handovers are conducted in a professional and constructive manner. Regularly spot check duty shift checklists to ensure tasks are completed. Be committed to the company culture of natural enjoyment and be a role model for delighting our guests. Ensure at all times that workstations, fridges, freezers and preparation areas are well organised, equipped and properly maintained. Monitor kitchen equipment and ensure the team reports any defects to engineering immediately. The ability to maintain a cooperative working relationship with fellow employees. The ability to perform other tasks or projects as assigned by hotel management and staff. The ability to accommodate all food servers requests imaginatively when possible regarding guest's dietary requirements, personal preference and requests. The ability to handle and rotate food according to established procedures. The ability to maintain the work area and equipment in a safe and sanitary manner. The ability to maintain a positive attitude and a professional disposition. The ability to prepare and plate items (food orders) received from F&amp;B staff regardless of hand-written or computer printed media in a timely and accurate manner. The ability to be able to be flexible to the business demands and working hours. The ability to turn off all equipment ensuring no safety hazard has been left behind. The ability to be able to work in another area when needed and take part in cross training when directed. The ability to proactively manage complaints and notify the Executive Chef and Executive Sous chef of any problems or complaints as when they arise.</p><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>The ability to utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production, purchasing &amp; manpower planning. The ability to make requisitions of all items needed for the next day. The ability to priorities and, plan your teams daily tasks in order to ensure on time delivery as required. Coordinating purchasing for the Kitchen and stewarding departments with the finance team as per the hotel procedures. Conduct interviews for candidates in the department in conjunction with Human Resources and prepare job descriptions. Daily monitoring of the Food Cost to ensure monthly targets are achieved without undermining the agreed product quality. Adhere to and monitor departmental operating expenses as per departmental budget and forecast. Review and monitor departmental work schedules, oversee that departmental payroll is in line with budgets. Assist the Executive Chef and Executive Sous Chef with the preparation and conversion on departmental promotions calendar. Co Ordinate together with Food &amp; Beverage Operations with changing programe and promotions according to seasonality. Ensure that staff scheduling is done effectively and in line with business demands and posted seven (7) days in advance. Ensure all menus are accurately costed, have standard recipes and presentation photos All new menu items to include service staff education and tasting. Full compliance with local municipality HACCAP standards and certification. In conjunction with the Executive Chef and Executive Sous Chef look at new potential revenue streams including outside catering opportunities. Operations: Train and develop the kitchen and stewarding team in the departmental operating standards. The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest. Maintain a consistent focus on improving the overall flow of the kitchen operations, seeking ways to maximize and improve the operation through productivity management and energy savings programs. To lead and support employees in the achievement of financial, operational and service delivery targets via effective organizational policy and procedural development and appropriate employee training activities. Foster a winning, solution-oriented work environment, motivating and engaging employees to continuously deliver the best possible service and to provide feedback and suggestions. To lead daily departmental briefings and monthly employee meetings. To have a complete understanding of and to adhere to M venpick Hotels &amp; Resorts policy relating to Fire, Hygiene, Health and Safety. To drive the performance of the kitchen and stewarding team members, including completion of performance appraisals, coaching counselling and performance management in conjunction with Human Resources. Ensure all team members are aware of all F&amp;B revenue targets as well as food cost targets, and are kept informed of performance results. Ensure guests are communicated with and assisted in an efficient, warm and professional manner by all team members. Ensure you have a presence in our outlets and interact with guests during service and ensure this is practiced by the Junior Chefs in your absence. To ensure a consistently high standard of grooming is followed and by self and team. Actively review guest comments and feedback, communicate this with the team members and implement procedures to enhance guest satisfaction. Have full knowledge of all products and services provided by the property and in the local area. Actively participate in guest events when requested. Ensure daily shift handovers are conducted in a professional and constructive manner. Regularly spot check duty shift checklists to ensure tasks are completed. Be committed to the company culture of natural enjoyment and be a role model for delighting our guests. Ensure at all times that workstations, fridges, fr-eezers and preparation areas are well organised, equipped and properly maintained. Monitor kitchen equipment and ensure the team reports any defects to engineering immediately. The ability to maintain a cooperative working relationship with fellow employees. The ability to perform other tasks or projects as assigned by hotel management and staff. The ability to accommodate all food servers requests imaginatively when possible regarding guest's dietary requirements, personal preference and requests. The ability to handle and rotate food according to established procedures. The ability to maintain the work area and equipment in a safe and sanitary manner. The ability to maintain a positive attitude and a professional disposition. The ability to prepare and plate items (food orders) received from F&amp;B staff regardless of hand-written or computer printed media in a timely and accurate manner. The ability to be able to be flexible to the business demands and working hours. The ability to turn off all equipment ensuring no safety hazard has been left behind. The ability to be able to work in another area when needed and take part in cross training when directed. The ability to proactively manage complaints and notify the Executive Chef and Executive Sous chef of any problems or complaints as when they arise.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>The ability to utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production, purchasing &amp; manpower planning. The ability to make requisitions of all items needed for the next day. The ability to priorities and, plan your teams daily tasks in order to ensure on time delivery as required. Coordinating purchasing for the Kitchen and stewarding departments with the finance team as per the hotel procedures. Conduct interviews for candidates in the department in conjunction with Human Resources and prepare job descriptions. Daily monitoring of the Food Cost to ensure monthly targets are achieved without undermining the agreed product quality. Adhere to and monitor departmental operating expenses as per departmental budget and forecast. Review and monitor departmental work schedules, oversee that departmental payroll is in line with budgets. Assist the Executive Chef and Executive Sous Chef with the preparation and conversion on departmental promotions calendar. Co Ordinate together with Food &amp; Beverage Operations with changing programe and promotions according to seasonality. Ensure that staff scheduling is done effectively and in line with business demands and posted seven (7) days in advance. Ensure all menus are accurately costed, have standard recipes and presentation photos All new menu items to include service staff education and tasting. Full compliance with local municipality HACCAP standards and certification. In conjunction with the Executive Chef and Executive Sous Chef look at new potential revenue streams including outside catering opportunities. Operations: Train and develop the kitchen and stewarding team in the departmental operating standards. The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest. Maintain a consistent focus on improving the overall flow of the kitchen operations, seeking ways to maximize and improve the operation through productivity management and energy savings programs. To lead and support employees in the achievement of financial, operational and service delivery targets via effective organizational policy and procedural development and appropriate employee training activities. Foster a winning, solution-oriented work environment, motivating and engaging employees to continuously deliver the best possible service and to provide feedback and suggestions. To lead daily departmental briefings and monthly employee meetings. To have a complete understanding of and to adhere to M venpick Hotels &amp; Resorts policy relating to Fire, Hygiene, Health and Safety. To drive the performance of the kitchen and stewarding team members, including completion of performance appraisals, coaching counselling and performance management in conjunction with Human Resources. Ensure all team members are aware of all F&amp;B revenue targets as well as food cost targets, and are kept informed of performance results. Ensure guests are communicated with and assisted in an efficient, warm and professional manner by all team members. Ensure you have a presence in our outlets and interact with guests during service and ensure this is practiced by the Junior Chefs in your absence. To ensure a consistently high standard of grooming is followed and by self and team. Actively review guest comments and feedback, communicate this with the team members and implement procedures to enhance guest satisfaction. Have full knowledge of all products and services provided by the property and in the local area. Actively participate in guest events when requested. Ensure daily shift handovers are conducted in a professional and constructive manner. Regularly spot check duty shift checklists to ensure tasks are completed. Be committed to the company culture of natural enjoyment and be a role model for delighting our guests. Ensure at all times that workstations, fridges, fr-eezers and preparation areas are well organised, equipped and properly maintained. Monitor kitchen equipment and ensure the team reports any defects to engineering immediately. The ability to maintain a cooperative working relationship with fellow employees. The ability to perform other tasks or projects as assigned by hotel management and staff. The ability to accommodate all food servers requests imaginatively when possible regarding guest's dietary requirements, personal preference and requests. The ability to handle and rotate food according to established procedures. The ability to maintain the work area and equipment in a safe and sanitary manner. The ability to maintain a positive attitude and a professional disposition. The ability to prepare and plate items (food orders) received from F&amp;B staff regardless of hand-written or computer printed media in a timely and accurate manner. The ability to be able to be flexible to the business demands and working hours. The ability to turn off all equipment ensuring no safety hazard has been left behind. The ability to be able to work in another area when needed and take part in cross training when directed. The ability to proactively manage complaints and notify the Executive Chef and Executive Sous chef of any problems or complaints as when they arise.</p><p></p></section>

<h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">About the Role</h3> <p style="margin:0 0 12px; ************;">Marriott International is seeking a <strong style="font-weight:700;">Chef de Partie</strong> to join the culinary team in Riyadh. This full-time role focuses on preparing special meals, upholding the highest quality and presentation standards in the kitchen, and supporting the overall culinary operations. The Chef de Partie manages food preparation processes and contributes to maintaining kitchen standards.</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;">Prepare special meals and substitute items as required.</li> <li style="margin:0 0 6px;">Regulate temperatures for cooking equipment such as ovens, broilers, grills, and roasters.</li> <li style="margin:0 0 6px;">Manage the thawing process for food items from freezer storage.</li> <li style="margin:0 0 6px;">Ensure proper portioning, arrangement, and garnishing of all food.</li> <li style="margin:0 0 6px;">Maintain accurate food logs and monitor food quality and quantity.</li> <li style="margin:0 0 6px;">Communicate with the Chef regarding excess food items for daily specials.</li> <li style="margin:0 0 6px;">Inform Food &amp; Beverage service staff about menu specials and out-of-stock items.</li> <li style="margin:0 0 6px;">Prepare and cook food strictly according to established recipes, quality, and presentation standards.</li> <li style="margin:0 0 6px;">Prepare cold food items.</li> <li style="margin:0 0 6px;">Assist management with various employee-related tasks including hiring, training, scheduling, evaluation, counseling, disciplining, motivating, and coaching, serving as a role model.</li> <li style="margin:0 0 6px;">Anticipate and address guests’ service needs using clear and professional language.</li> <li style="margin:0 0 6px;">Develop and maintain positive working relationships and support the team to achieve common goals.</li> <li style="margin:0 0 6px;">Execute other reasonable job duties as requested by Supervisors.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Qualifications and Experience</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;">A <strong style="font-weight:700;">Technical, Trade, or Vocational School Degree</strong> is required.</li> <li style="margin:0 0 6px;">A minimum of <strong style="font-weight:700;">3 years of related work experience</strong> is essential.</li> <li style="margin:0 0 6px;">No prior supervisory experience is required for this position.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Workplace Standards and Physical Demands</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;">Adhere to all company, safety, and security policies and procedures.</li> <li style="margin:0 0 6px;">Report maintenance needs, accidents, injuries, and unsafe work conditions to management.</li> <li style="margin:0 0 6px;">Complete all required safety training and certifications.</li> <li style="margin:0 0 6px;">Maintain a clean and professional uniform and personal appearance.</li> <li style="margin:0 0 6px;">Uphold confidentiality of proprietary information and protect company assets.</li> <li style="margin:0 0 6px;">Ensure strict adherence to quality expectations and standards.</li> <li style="margin:0 0 6px;">Perform physical tasks including standing, sitting, and walking for extended periods, reaching, bending, twisting, pulling, stooping, and lifting objects up to 25 pounds.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">About Marriott International and Sheraton</h3> <p style="margin:0 0 12px; ************;">Sheraton Hotels &amp; Resorts, a brand within the Marriott International portfolio, has a history of fostering community and connection since 1937. The brand operates in over 400 communities globally, focusing on creating a sense of belonging for guests through thoughtful service. Joining Sheraton means becoming part of Marriott International's global team, contributing to its mission as ‘The World’s Gathering Place’.</p> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Application Information</h3> <p style="margin:0 0 12px; ************;">Candidates meeting the above qualifications and experience are encouraged to apply for this full-time position.</p>

<h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">About the Role</h3> <p style="margin:0 0 12px; ************;">Delta Hotels and Resorts® is seeking a dedicated <strong style="font-weight:700;">Cook III</strong> to join our culinary team in Jiddah, Makkah, Saudi Arabia. This full-time position is suitable for individuals with 0-1 years of experience in a kitchen environment who are committed to upholding high standards of food preparation and service. The Cook III plays a vital role in ensuring the quality and presentation of all dishes, contributing to an exceptional dining experience for our guests.</p> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Culinary 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;">Prepare ingredients for cooking, including portioning, chopping, and proper food storage.</li> <li style="margin:0 0 6px;">Wash and peel fresh fruits and vegetables as required.</li> <li style="margin:0 0 6px;">Accurately weigh, measure, and mix ingredients according to recipes.</li> <li style="margin:0 0 6px;">Execute food preparation and cooking tasks in adherence to established recipes, quality standards, and presentation guidelines.</li> <li style="margin:0 0 6px;">Prepare various cold food items.</li> <li style="margin:0 0 6px;">Operate kitchen equipment such as ovens, stoves, grills, microwaves, and fryers safely and efficiently.</li> <li style="margin:0 0 6px;">Monitor food quality throughout the preparation process and test foods to ensure sufficient cooking.</li> <li style="margin:0 0 6px;">Serve food in correct portions using appropriate receptacles.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Workplace Standards and Team Collaboration</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;">Set up and efficiently break down the assigned work station.</li> <li style="margin:0 0 6px;">Wash and disinfect all kitchen areas, tables, tools, knives, and equipment regularly.</li> <li style="margin:0 0 6px;">Verify and maintain correct temperatures for appliances and food items.</li> <li style="margin:0 0 6px;">Ensure a clean and professional uniform and personal appearance at all times.</li> <li style="margin:0 0 6px;">Maintain confidentiality of proprietary company information and protect company assets.</li> <li style="margin:0 0 6px;">Communicate clearly and professionally with colleagues and supervisors.</li> <li style="margin:0 0 6px;">Foster positive working relationships and support team members in achieving common goals.</li> <li style="margin:0 0 6px;">Listen and respond appropriately to concerns from other employees.</li> <li style="margin:0 0 6px;">Ensure consistent adherence to quality expectations and standards across all tasks.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Safety and Compliance</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;">Adhere strictly to all company, safety, and security policies and procedures.</li> <li style="margin:0 0 6px;">Report any maintenance needs, accidents, injuries, or unsafe work conditions to management promptly.</li> <li style="margin:0 0 6px;">Complete all required safety training and certifications.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Physical Demands</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;">Ability to stand, sit, or walk for extended periods or an entire work shift.</li> <li style="margin:0 0 6px;">Capability to reach overhead and below the knees, including bending, twisting, pulling, and stooping.</li> <li style="margin:0 0 6px;">Ability to move, lift, carry, push, pull, and place objects weighing up to 25 pounds without assistance.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Requirements and General Duties</h3> <p style="margin:0 0 12px; ************;">Candidates for the Cook III position should possess 0-1 years of relevant experience in a culinary setting. The role requires a commitment to following instructions and maintaining a professional demeanor. Additionally, the Cook III will be expected to perform other reasonable job duties as requested by supervisors to support overall kitchen operations.</p>

<h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">About the Role</h3> <p style="margin:0 0 12px; ************;">Delta Hotels and Resorts® is seeking a dedicated <strong style="font-weight:700;">Cook III</strong> to join our culinary team in Jiddah, Makkah, Saudi Arabia. This full-time position is suitable for individuals with 0-1 years of experience in a kitchen environment who are committed to upholding high standards of food preparation and service. The Cook III plays a vital role in ensuring the quality and presentation of all dishes, contributing to an exceptional dining experience for our guests.</p> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Culinary 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;">Prepare ingredients for cooking, including portioning, chopping, and proper food storage.</li> <li style="margin:0 0 6px;">Wash and peel fresh fruits and vegetables as required.</li> <li style="margin:0 0 6px;">Accurately weigh, measure, and mix ingredients according to recipes.</li> <li style="margin:0 0 6px;">Execute food preparation and cooking tasks in adherence to established recipes, quality standards, and presentation guidelines.</li> <li style="margin:0 0 6px;">Prepare various cold food items.</li> <li style="margin:0 0 6px;">Operate kitchen equipment such as ovens, stoves, grills, microwaves, and fryers safely and efficiently.</li> <li style="margin:0 0 6px;">Monitor food quality throughout the preparation process and test foods to ensure sufficient cooking.</li> <li style="margin:0 0 6px;">Serve food in correct portions using appropriate receptacles.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Workplace Standards and Team Collaboration</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;">Set up and efficiently break down the assigned work station.</li> <li style="margin:0 0 6px;">Wash and disinfect all kitchen areas, tables, tools, knives, and equipment regularly.</li> <li style="margin:0 0 6px;">Verify and maintain correct temperatures for appliances and food items.</li> <li style="margin:0 0 6px;">Ensure a clean and professional uniform and personal appearance at all times.</li> <li style="margin:0 0 6px;">Maintain confidentiality of proprietary company information and protect company assets.</li> <li style="margin:0 0 6px;">Communicate clearly and professionally with colleagues and supervisors.</li> <li style="margin:0 0 6px;">Foster positive working relationships and support team members in achieving common goals.</li> <li style="margin:0 0 6px;">Listen and respond appropriately to concerns from other employees.</li> <li style="margin:0 0 6px;">Ensure consistent adherence to quality expectations and standards across all tasks.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Safety and Compliance</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;">Adhere strictly to all company, safety, and security policies and procedures.</li> <li style="margin:0 0 6px;">Report any maintenance needs, accidents, injuries, or unsafe work conditions to management promptly.</li> <li style="margin:0 0 6px;">Complete all required safety training and certifications.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Physical Demands</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;">Ability to stand, sit, or walk for extended periods or an entire work shift.</li> <li style="margin:0 0 6px;">Capability to reach overhead and below the knees, including bending, twisting, pulling, and stooping.</li> <li style="margin:0 0 6px;">Ability to move, lift, carry, push, pull, and place objects weighing up to 25 pounds without assistance.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Requirements and General Duties</h3> <p style="margin:0 0 12px; ************;">Candidates for the Cook III position should possess 0-1 years of relevant experience in a culinary setting. The role requires a commitment to following instructions and maintaining a professional demeanor. Additionally, the Cook III will be expected to perform other reasonable job duties as requested by supervisors to support overall kitchen operations.</p>

<h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">About the Role</h3> <p style="margin:0 0 12px; ************;">Hilton is seeking a <strong style="font-weight:700;">Sous Chef – Garde Manger</strong> to lead the daily operations of the Cold Kitchen in Jeddah, Makkah, Saudi Arabia. This full-time role is central to ensuring all cold food items are prepared to the highest standards of quality, presentation, and operational procedures set by Hilton. The Sous Chef will play a critical role in supervising the culinary team and maintaining excellence across various dining services.</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;">Supervise the daily operations of the Cold Kitchen (Garde Manger).</li> <li style="margin:0 0 6px;">Oversee the preparation and production of a wide range of cold food items, including salads, cold appetizers, canapés, sandwiches, terrines, pâtés, dressings, and cold sauces.</li> <li style="margin:0 0 6px;">Ensure consistent quality, freshness, taste, and presentation for all cold dishes across restaurants, buffets, banquets, and special events.</li> <li style="margin:0 0 6px;">Assist in developing seasonal menus and innovative cold dishes, aligning with luxury hotel standards.</li> <li style="margin:0 0 6px;">Support banquet, VIP functions, and special events as required.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Operational Oversight and Standards</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;">Plan daily production schedules based on occupancy levels, restaurant requirements, banquets, and events.</li> <li style="margin:0 0 6px;">Ensure strict compliance with Hilton culinary standards, approved recipes, and presentation guidelines.</li> <li style="margin:0 0 6px;">Maintain rigorous HACCP standards and food safety procedures at all times.</li> <li style="margin:0 0 6px;">Monitor product storage, labeling, expiration dates, and implement FIFO (First-In, First-Out) stock rotation.</li> <li style="margin:0 0 6px;">Control food costs through effective portioning, waste reduction strategies, and inventory management.</li> <li style="margin:0 0 6px;">Coordinate with Purchasing and Receiving departments to ensure the availability and quality of products.</li> <li style="margin:0 0 6px;">Monitor kitchen equipment performance and promptly report any maintenance issues.</li> <li style="margin:0 0 6px;">Maintain a clean, organized, and safe working environment within the Cold Kitchen.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Team Leadership and Development</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;">Supervise and provide ongoing training to Chef de Parties, Commis Chefs, and Kitchen Assistants.</li> <li style="margin:0 0 6px;">Conduct daily team briefings and effectively allocate work assignments to ensure smooth operations.</li> <li style="margin:0 0 6px;">Evaluate staff performance, provide constructive coaching, and facilitate continuous training opportunities.</li> <li style="margin:0 0 6px;">Perform any additional duties assigned by the Executive Chef to support overall kitchen operations.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Qualifications and Experience</h3> <p style="margin:0 0 12px; ************;">The ideal candidate will possess <strong style="font-weight:700;">5-10 years of culinary experience</strong>, with a significant focus on Garde Manger operations within a reputable hotel or similar high-volume culinary environment. A proven track record in supervising kitchen teams and maintaining stringent food safety and quality standards is essential.</p> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Work Environment</h3> <p style="margin:0 0 12px; ************;">This <strong style="font-weight:700;">full-time position</strong> is based in Jeddah, Makkah, Saudi Arabia, offering an opportunity to contribute to the culinary excellence of Hilton. The role operates within a dynamic and fast-paced luxury hotel kitchen environment, requiring dedication and adaptability.</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><strong>Dairy&nbsp;Technologist&nbsp;|&nbsp;Al&nbsp;Kharj,&nbsp;Saudi&nbsp;Arabia</strong></p><br><br> <br> <p><strong>About&nbsp;Almarai:&nbsp;</strong>Founded in 1977, Almarai Company is the world’s largest vertically integrated dairy company and the largest food and beverage manufacturing and distribution company in MENA. Headquartered in Riyadh, Almarai Company is b ranked as the number one FMCG Brand in the MENA region and the market leader in all its categories across GCC, Egypt, and Jordan.</p><br><br> <br> <p>Over five decades of sustainable growth, Almarai has consistently provided nutritious and healthy products to consumers of all ages, driven by its core principle: “Quality you can trust.” Almarai has expanded its product range to include, in addition to dairy products, juices and beverages, baked goods, poultry, infant formula, dates, fish and seafood, and bottled water, under more than 20 brands such as Almarai, L’usine, 7DAYS, ALYOUM, Nuralac, Farm’s Select, Ice Leaf, Almira, Seama, Oska, IVAL, Almara Pro, Premier Chef, Bakemart, and others. Almarai currently employs over 43,000 Quality Makers, across the GCC, Egypt &amp; Jordan. In 2025, Almarai reported net income of SAR 2.4 billion on sales of SAR 22 billion.</p><br><br> <br> <p><strong>About&nbsp;the&nbsp;Role:&nbsp;</strong>To&nbsp;plan&nbsp;and&nbsp;implement&nbsp;continuous&nbsp;improvement&nbsp;schemes&nbsp;in&nbsp;manufacturing&nbsp;by&nbsp;investigating,&nbsp;implementing&nbsp;the&nbsp;preventive&nbsp;measures&nbsp;and&nbsp;monitoring.</p><br><br> <br> <ol> <li>Handle&nbsp;product&nbsp;/&nbsp;consumer&nbsp;complaints.</li> <li>Investigate&nbsp;for&nbsp;Quality&nbsp;Issues&nbsp;and&nbsp;implement&nbsp;corrective&nbsp;actions.</li> <li>Carry&nbsp;out&nbsp;GMP&nbsp;audits.</li> <li>Implement&nbsp;phage&nbsp;prevention&nbsp;audits.</li> <li>Conduct&nbsp;Quality&nbsp;Briefs&nbsp;to&nbsp;new&nbsp;employees.</li> </ol> <br> <p><strong>Requirements:</strong></p><br><br> <ul> <li>Must&nbsp;be&nbsp;holding&nbsp;Diploma&nbsp;degree.</li> <li>3&nbsp;Years&nbsp;Experience&nbsp;in&nbsp;Dairy&nbsp;Manufacturing&nbsp;Plant.</li> <li>Good&nbsp;verbal&nbsp;and&nbsp;written&nbsp;communication&nbsp;English&nbsp;skills.</li> <li>Must&nbsp;have&nbsp;competencies&nbsp;such&nbsp;as:&nbsp;Good&nbsp;spoken&nbsp;English,&nbsp;leadership&nbsp;Qualities&nbsp;and&nbsp;ability&nbsp;to&nbsp;work&nbsp;with&nbsp;the&nbsp;team&nbsp;are&nbsp;essential.&nbsp;Computer&nbsp;skills&nbsp;in&nbsp;Microsoft&nbsp;Word,&nbsp;Excel,&nbsp;and&nbsp;power&nbsp;points&nbsp;are&nbsp;required.</li> </ul> <br> <p>Almarai&nbsp;offers&nbsp;a&nbsp;competitive&nbsp;package,&nbsp;generous&nbsp;leave,&nbsp;medical&nbsp;coverage,&nbsp;discretionary&nbsp;bonus,&nbsp;training,&nbsp;and&nbsp;development&nbsp;etc.</p><br><br> <br> <p>This&nbsp;is&nbsp;a&nbsp;great&nbsp;opportunity&nbsp;to&nbsp;join&nbsp;a&nbsp;successful&nbsp;and&nbsp;expanding&nbsp;global&nbsp;business,&nbsp;offering&nbsp;an&nbsp;excellent&nbsp;remuneration&nbsp;and&nbsp;benefits&nbsp;package.</p><br><br> <br> <br><br> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> 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>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><strong><span>Group Product Manager (Ice Cream) | Riyadh, Saudi Arabia</span></strong></p><br><br> <br> <p><strong><span>The Company </span></strong></p><br><br> <br> <p><span>Founded in 1977, Almarai Company is the world’s largest vertically integrated dairy company and the largest food and beverage manufacturing and distribution company in MENA. Headquartered in Riyadh, Almarai Company is ranked as the number one FMCG Brand in the MENA region and the market leader in all its categories across GCC, Egypt, and Jordan.</span></p><br><br> <br> <p><span>Over five decades of sustainable growth, Almarai has consistently provided nutritious and healthy products to consumers of all ages, driven by its core principle: “Quality you can trust.”</span></p><br><br> <br> <p><span>Almarai has expanded its product range to include, in addition to dairy products, juices and beverages, baked goods, poultry, infant formula, dates, fish and seafood, and bottled water, under more than 20 brands such as Almarai, L’usine, 7DAYS, ALYOUM, Nuralac, Farm’s Select, Ice Leaf, Almira, Seama, Oska, IVAL, Almarai Pro, Premier Chef, Bakemart, and others. </span></p><br><br> <br> <p><span>Almarai currently employs over 46,000 Quality Makers, across the GCC, Egypt &amp; Jordan. &nbsp;&nbsp;In 2025, Almarai reported net income of SAR 2.4 billion on sales of SAR 22 billion.</span></p><br><br> <br> <p><span>An aggressive expansion program together with acquisitions in new vertical markets have created an exciting opportunity to join a dynamic multinational team dedicated to furthering growth plans for the group.</span></p><br><br> <br> <p><strong><span>The Opportunity</span></strong></p><br><br> <br> <p><span>Almarai is looking for an experienced and commercially driven&nbsp;</span><strong><span>Group Product Manager</span></strong><span> to lead the development and growth of our </span><strong><span>Ice Cream</span></strong><span> portfolio. This role will be responsible for driving category performance across existing products and innovation, while shaping the strategic direction and delivering against annual marketing and financial targets.</span></p><br><br> <br> <p><span>You will play a key role in strengthening brand equity, accelerating market share, and leading high-impact product and marketing initiatives within a highly competitive FMCG environment.</span></p><br><br> <br> <p><strong><span>Qualifications &amp; Competencies:</span></strong></p><br><br> <br> <ul> <li><span>Degree in Business, Marketing, or related field, with excellent English communication skills.</span></li> <li><span>Minimum 7 years’ marketing/brand management experience, ice cream category within a reputable FMCG company in the Middle East</span></li> <li><span>Proven track record of delivering results in a competitive market</span></li> <li><span>Demonstrated success in brand building and new product launches</span></li> <li><span>Strong expertise in New Product Development (NPD) and consumer insights/research</span></li> <li><span>Solid experience in pricing strategy, portfolio management, and financial delivery</span></li> <li><span>Ability to develop and execute strategic and operational marketing plans</span></li> <li><span>Strong leadership and stakeholder management skills, with the ability to collaborate, influence, and build effective teams.</span></li> </ul> <br> <p><span>If you have the qualifications and are looking for a challenging opportunity in a dynamic industry, please apply now.&nbsp; We offer competitive salary and benefits package for the right candidate.</span></p><br><br> <br> <p><span>We look forward to welcoming you to our team.&nbsp; Apply now and take the next step in your career as a Group Product Manager at Almarai.</span></p><br><br> <br> <br><br> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> No experience required </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><strong><span>Group Product Manager (Ice Cream) | Riyadh, Saudi Arabia</span></strong></p><br><br> <br> <p><strong><span>The Company </span></strong></p><br><br> <br> <p><span>Founded in 1977, Almarai Company is the world’s largest vertically integrated dairy company and the largest food and beverage manufacturing and distribution company in MENA. Headquartered in Riyadh, Almarai Company is ranked as the number one FMCG Brand in the MENA region and the market leader in all its categories across GCC, Egypt, and Jordan.</span></p><br><br> <br> <p><span>Over five decades of sustainable growth, Almarai has consistently provided nutritious and healthy products to consumers of all ages, driven by its core principle: “Quality you can trust.”</span></p><br><br> <br> <p><span>Almarai has expanded its product range to include, in addition to dairy products, juices and beverages, baked goods, poultry, infant formula, dates, fish and seafood, and bottled water, under more than 20 brands such as Almarai, L’usine, 7DAYS, ALYOUM, Nuralac, Farm’s Select, Ice Leaf, Almira, Seama, Oska, IVAL, Almarai Pro, Premier Chef, Bakemart, and others. </span></p><br><br> <br> <p><span>Almarai currently employs over 46,000 Quality Makers, across the GCC, Egypt &amp; Jordan. &nbsp;&nbsp;In 2025, Almarai reported net income of SAR 2.4 billion on sales of SAR 22 billion.</span></p><br><br> <br> <p><span>An aggressive expansion program together with acquisitions in new vertical markets have created an exciting opportunity to join a dynamic multinational team dedicated to furthering growth plans for the group.</span></p><br><br> <br> <p><strong><span>The Opportunity</span></strong></p><br><br> <br> <p><span>Almarai is looking for an experienced and commercially driven&nbsp;</span><strong><span>Group Product Manager</span></strong><span> to lead the development and growth of our </span><strong><span>Ice Cream</span></strong><span> portfolio. This role will be responsible for driving category performance across existing products and innovation, while shaping the strategic direction and delivering against annual marketing and financial targets.</span></p><br><br> <br> <p><span>You will play a key role in strengthening brand equity, accelerating market share, and leading high-impact product and marketing initiatives within a highly competitive FMCG environment.</span></p><br><br> <br> <p><strong><span>Qualifications &amp; Competencies:</span></strong></p><br><br> <br> <ul> <li><span>Degree in Business, Marketing, or related field, with excellent English communication skills.</span></li> <li><span>Minimum 7 years’ marketing/brand management experience, ice cream category within a reputable FMCG company in the Middle East</span></li> <li><span>Proven track record of delivering results in a competitive market</span></li> <li><span>Demonstrated success in brand building and new product launches</span></li> <li><span>Strong expertise in New Product Development (NPD) and consumer insights/research</span></li> <li><span>Solid experience in pricing strategy, portfolio management, and financial delivery</span></li> <li><span>Ability to develop and execute strategic and operational marketing plans</span></li> <li><span>Strong leadership and stakeholder management skills, with the ability to collaborate, influence, and build effective teams.</span></li> </ul> <br> <p><span>If you have the qualifications and are looking for a challenging opportunity in a dynamic industry, please apply now.&nbsp; We offer competitive salary and benefits package for the right candidate.</span></p><br><br> <br> <p><span>We look forward to welcoming you to our team.&nbsp; Apply now and take the next step in your career as a Group Product Manager at Almarai.</span></p><br><br> <br> <br><br> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> No experience required </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><strong>Assistant Production Manager (Premier Foods plant) - Riyadh</strong></p><br><br> <br> <p><strong>The&nbsp;Company:</strong></p><br><br> <p>Founded in 1977, Almarai Company is the world’s largest vertically integrated dairy company and the largest food and beverage manufacturing and distribution company in MENA. Headquartered in Riyadh, &nbsp;Almarai Company is ranked as the number one FMCG Brand in the MENA region and the market leader in all its categories across GCC, Egypt, and Jordan.</p><br><br> <p>Over five decades of sustainable growth, Almarai has consistently provided nutritious and healthy products to consumers of all ages, driven by its core principle: “Quality you can trust.”</p><br><br> <p>Almarai has expanded its product range to include, in addition to dairy products, juices and beverages, baked goods, poultry, infant formula, dates, fish and seafood, and bottled water, under more than 20 brands such as Almarai, L’usine, 7DAYS, ALYOUM, Nuralac, Farm’s Select, Ice Leaf, Almira, Seama, Oska, IVAL, Almara Pro, Premier Chef, Bakemart, and others.</p><br><br> <p>Almarai currently employs over 43,000 Quality Makers, across the GCC, Egypt &amp; Jordan.</p><br><br> <p>In 2025, Almarai reported net income of SAR 2.4 billion on sales of SAR 22 billion.</p><br><br> <br> <p>For&nbsp;more&nbsp;details,&nbsp;please&nbsp;visit&nbsp;our&nbsp;website&nbsp;–www.almarai.com.</p><br><br> <br> <p><strong>About&nbsp;the&nbsp;Role:</strong></p><br><br> <p>Purpose of this role in the production department is to help Achieve production targets by supporting the production operations within specified quality, safety and environmental standards within agreed budget and manage the support services to agreed service levels, analyze and monitor key performance indicators with adherence to good management principles and practices.&nbsp;</p><br><br> <br> <p><strong>Activities</strong>:</p><br><br> <ul> <li> Ensure production of "Premier Foods" plant products at the right specifications and within the quality standards<br> </li> <li> Arrange regular meeting with other department which has direct impact in the production success to resolve issue and sustain productivity.<br> </li> <li> Application of manufacturing best practice for the achievement of maximum utilization &amp; efficiency.<br> </li> <li> Play a lead role in implementing, updating and ensuring strict compliance of biosecurity standards.<br> </li> <li> Achievement of agreed production yield target by minimizing wastage and application of lean management principles.<br> </li> </ul> <br> <p><strong>Requirement</strong>:</p><br><br> <p>The&nbsp;Potential&nbsp;candidates&nbsp;must&nbsp;meet&nbsp;the&nbsp;requirements&nbsp;mentioned&nbsp;below:</p><br><br> <ul> <li>Bachelor’s degree in Manufacturing production, or a related field</li> <li>5 years of experience in similar field (Preferably experienced in Meat production environment)</li> <li>Certificate ISO 9000 quality standards / ISO 22000:2005 Food Safety.</li> <li>Strong&nbsp;communication&nbsp;skills.</li> <li>Management skills of a production team members.</li> </ul> <br> <p>Almarai&nbsp;offers&nbsp;a&nbsp;competitive&nbsp;package,&nbsp;generous&nbsp;leave,&nbsp;medical&nbsp;coverage,&nbsp;discretionary&nbsp;bonus,&nbsp;training,&nbsp;and&nbsp;development,&nbsp;etc.</p><br><br> <p>This&nbsp;is&nbsp;a&nbsp;great&nbsp;opportunity&nbsp;to&nbsp;join&nbsp;a&nbsp;successful&nbsp;and&nbsp;expanding&nbsp;global&nbsp;business,&nbsp;offering&nbsp;an&nbsp;excellent&nbsp;remuneration&nbsp;and&nbsp;benefits&nbsp;package.</p><br><br> <br> <br><br> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> 2+ years </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><strong><span>Group Product Manager (Ice Cream) | Riyadh, Saudi Arabia</span></strong></p><br><br> <br> <p><strong><span>The Company </span></strong></p><br><br> <br> <p><span>Founded in 1977, Almarai Company is the world’s largest vertically integrated dairy company and the largest food and beverage manufacturing and distribution company in MENA. Headquartered in Riyadh, Almarai Company is ranked as the number one FMCG Brand in the MENA region and the market leader in all its categories across GCC, Egypt, and Jordan.</span></p><br><br> <br> <p><span>Over five decades of sustainable growth, Almarai has consistently provided nutritious and healthy products to consumers of all ages, driven by its core principle: “Quality you can trust.”</span></p><br><br> <br> <p><span>Almarai has expanded its product range to include, in addition to dairy products, juices and beverages, baked goods, poultry, infant formula, dates, fish and seafood, and bottled water, under more than 20 brands such as Almarai, L’usine, 7DAYS, ALYOUM, Nuralac, Farm’s Select, Ice Leaf, Almira, Seama, Oska, IVAL, Almarai Pro, Premier Chef, Bakemart, and others. </span></p><br><br> <br> <p><span>Almarai currently employs over 46,000 Quality Makers, across the GCC, Egypt &amp; Jordan. &nbsp;&nbsp;In 2025, Almarai reported net income of SAR 2.4 billion on sales of SAR 22 billion.</span></p><br><br> <br> <p><span>An aggressive expansion program together with acquisitions in new vertical markets have created an exciting opportunity to join a dynamic multinational team dedicated to furthering growth plans for the group.</span></p><br><br> <br> <p><strong><span>The Opportunity</span></strong></p><br><br> <br> <p><span>Almarai is looking for an experienced and commercially driven&nbsp;</span><strong><span>Group Product Manager</span></strong><span> to lead the development and growth of our </span><strong><span>Ice Cream</span></strong><span> portfolio. This role will be responsible for driving category performance across existing products and innovation, while shaping the strategic direction and delivering against annual marketing and financial targets.</span></p><br><br> <br> <p><span>You will play a key role in strengthening brand equity, accelerating market share, and leading high-impact product and marketing initiatives within a highly competitive FMCG environment.</span></p><br><br> <br> <p><strong><span>Qualifications &amp; Competencies:</span></strong></p><br><br> <br> <ul> <li><span>Degree in Business, Marketing, or related field, with excellent English communication skills.</span></li> <li><span>Minimum 7 years’ marketing/brand management experience, ice cream category within a reputable FMCG company in the Middle East</span></li> <li><span>Proven track record of delivering results in a competitive market</span></li> <li><span>Demonstrated success in brand building and new product launches</span></li> <li><span>Strong expertise in New Product Development (NPD) and consumer insights/research</span></li> <li><span>Solid experience in pricing strategy, portfolio management, and financial delivery</span></li> <li><span>Ability to develop and execute strategic and operational marketing plans</span></li> <li><span>Strong leadership and stakeholder management skills, with the ability to collaborate, influence, and build effective teams.</span></li> </ul> <br> <p><span>If you have the qualifications and are looking for a challenging opportunity in a dynamic industry, please apply now.&nbsp; We offer competitive salary and benefits package for the right candidate.</span></p><br><br> <br> <p><span>We look forward to welcoming you to our team.&nbsp; Apply now and take the next step in your career as a Group Product Manager at Almarai.</span></p><br><br> <br> <br><br> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> No experience required </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><strong>Regional&nbsp;Trade&nbsp;Marketing&nbsp;Supervisor&nbsp;|&nbsp;Riyadh,&nbsp;Saudi&nbsp;Arabia</strong></p><br><br> <br> <br> <p><strong>About&nbsp;Almarai:&nbsp;</strong>Founded in 1977, Almarai Company is the world’s largest vertically integrated dairy company and the largest food and beverage manufacturing and distribution company in MENA. Headquartered in Riyadh, Almarai Company is ranked as the number one FMCG Brand in the MENA region and the market leader in all its categories across GCC, Egypt, and Jordan.</p><br><br> <br> <br> <p>Over&nbsp;five&nbsp;decades&nbsp;of&nbsp;sustainable&nbsp;growth,&nbsp;Almarai&nbsp;has&nbsp;consistently&nbsp;provided&nbsp;nutritious&nbsp;and&nbsp;healthy&nbsp;products&nbsp;to&nbsp;consumers&nbsp;of&nbsp;all&nbsp;ages,&nbsp;driven&nbsp;by&nbsp;its&nbsp;core&nbsp;principle:&nbsp;<strong>“Quality&nbsp;you&nbsp;can&nbsp;trust.”&nbsp;</strong>Almarai has expanded its product range to include, in addition to dairy products, juices and beverages, baked goods, poultry, infant formula, dates, fish and seafood, and bottled water, under more than 20 brands such as Almarai, L’usine, 7DAYS, ALYOUM, Nuralac, Farm’s Select, Ice Leaf, Almira, Seama, Oska, IVAL, Almara Pro, Premier Chef, Bakemart, and others.&nbsp;Almarai currently employs over 43,000 Quality Makers, across the GCC, Egypt &amp; Jordan. In 2025, Almarai reported net income of SAR 2.4 billion on sales of SAR 22 billion.</p><br><br> <br> <br> <p><strong>About&nbsp;the&nbsp;Role:&nbsp;</strong>To assist the Trade Marketing Manager in coordinating the implementation of effective category and product planograms, in store &amp; outdoor branding and POSM, in-store promotion activities with the Regional Sales team which will deliver overall increased sales growth and profit for Almarai.</p><br><br> <br> <ol> <li>Responsible&nbsp;for&nbsp;maintaining&nbsp;and&nbsp;reviewing&nbsp;merchandising&nbsp;planograms&nbsp;and&nbsp;implementation&nbsp;across&nbsp;the&nbsp;sales&nbsp;region.</li> <li>Engage&nbsp;with&nbsp;other&nbsp;departments&nbsp;to&nbsp;ensure&nbsp;all&nbsp;merchandising&nbsp;requirements&nbsp;are&nbsp;taken&nbsp;into&nbsp;account&nbsp;to&nbsp;achieve&nbsp;merchandising&nbsp;excellence.</li> <li>Explore,&nbsp;organize&nbsp;and&nbsp;review&nbsp;all&nbsp;regional&nbsp;events,&nbsp;school,&nbsp;corporate&nbsp;and&nbsp;special&nbsp;activities.</li> <li>Responsible&nbsp;for&nbsp;coordination&nbsp;&amp;&nbsp;roll&nbsp;out&nbsp;with&nbsp;local&nbsp;agency,&nbsp;marketing&nbsp;interaction.</li> <li>Coordinate&nbsp;with&nbsp;sales&nbsp;and&nbsp;merchandising&nbsp;team&nbsp;on&nbsp;all&nbsp;confirmed&nbsp;store&nbsp;specific&nbsp;projects&nbsp;to&nbsp;create&nbsp;and&nbsp;agree&nbsp;implementation&nbsp;plan.</li> </ol> <br> <br> <p><strong>Requirements:</strong></p><br><br> <ul> <li>Must&nbsp;be&nbsp;holding&nbsp;BA&nbsp;in&nbsp;business&nbsp;or&nbsp;marketing.</li> <li>Excellent&nbsp;verbal&nbsp;and&nbsp;written&nbsp;communication&nbsp;English&nbsp;skills.</li> <li>2+&nbsp;years'&nbsp;experience&nbsp;in&nbsp;FMCG&nbsp;marketing&nbsp;or&nbsp;sales&nbsp;promotions.</li> <li>Previously&nbsp;or&nbsp;currently</li></ul></div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><strong>Assistant Production Manager (Premier Foods plant) - Riyadh</strong></p><br><br> <br> <p><strong>The&nbsp;Company:</strong></p><br><br> <p>Founded in 1977, Almarai Company is the world’s largest vertically integrated dairy company and the largest food and beverage manufacturing and distribution company in MENA. Headquartered in Riyadh, &nbsp;Almarai Company is ranked as the number one FMCG Brand in the MENA region and the market leader in all its categories across GCC, Egypt, and Jordan.</p><br><br> <p>Over five decades of sustainable growth, Almarai has consistently provided nutritious and healthy products to consumers of all ages, driven by its core principle: “Quality you can trust.”</p><br><br> <p>Almarai has expanded its product range to include, in addition to dairy products, juices and beverages, baked goods, poultry, infant formula, dates, fish and seafood, and bottled water, under more than 20 brands such as Almarai, L’usine, 7DAYS, ALYOUM, Nuralac, Farm’s Select, Ice Leaf, Almira, Seama, Oska, IVAL, Almara Pro, Premier Chef, Bakemart, and others.</p><br><br> <p>Almarai currently employs over 43,000 Quality Makers, across the GCC, Egypt &amp; Jordan.</p><br><br> <p>In 2025, Almarai reported net income of SAR 2.4 billion on sales of SAR 22 billion.</p><br><br> <br> <p>For&nbsp;more&nbsp;details,&nbsp;please&nbsp;visit&nbsp;our&nbsp;website&nbsp;–www.almarai.com.</p><br><br> <br> <p><strong>About&nbsp;the&nbsp;Role:</strong></p><br><br> <p>Purpose of this role in the production department is to help Achieve production targets by supporting the production operations within specified quality, safety and environmental standards within agreed budget and manage the support services to agreed service levels, analyze and monitor key performance indicators with adherence to good management principles and practices.&nbsp;</p><br><br> <br> <p><strong>Activities</strong>:</p><br><br> <ul> <li> Ensure production of "Premier Foods" plant products at the right specifications and within the quality standards<br> </li> <li> Arrange regular meeting with other department which has direct impact in the production success to resolve issue and sustain productivity.<br> </li> <li> Application of manufacturing best practice for the achievement of maximum utilization &amp; efficiency.<br> </li> <li> Play a lead role in implementing, updating and ensuring strict compliance of biosecurity standards.<br> </li> <li> Achievement of agreed production yield target by minimizing wastage and application of lean management principles.<br> </li> </ul> <br> <p><strong>Requirement</strong>:</p><br><br> <p>The&nbsp;Potential&nbsp;candidates&nbsp;must&nbsp;meet&nbsp;the&nbsp;requirements&nbsp;mentioned&nbsp;below:</p><br><br> <ul> <li>Bachelor’s degree in Manufacturing production, or a related field</li> <li>5 years of experience in similar field (Preferably experienced in Meat production environment)</li> <li>Certificate ISO 9000 quality standards / ISO 22000:2005 Food Safety.</li> <li>Strong&nbsp;communication&nbsp;skills.</li> <li>Management skills of a production team members.</li> </ul> <br> <p>Almarai&nbsp;offers&nbsp;a&nbsp;competitive&nbsp;package,&nbsp;generous&nbsp;leave,&nbsp;medical&nbsp;coverage,&nbsp;discretionary&nbsp;bonus,&nbsp;training,&nbsp;and&nbsp;development,&nbsp;etc.</p><br><br> <p>This&nbsp;is&nbsp;a&nbsp;great&nbsp;opportunity&nbsp;to&nbsp;join&nbsp;a&nbsp;successful&nbsp;and&nbsp;expanding&nbsp;global&nbsp;business,&nbsp;offering&nbsp;an&nbsp;excellent&nbsp;remuneration&nbsp;and&nbsp;benefits&nbsp;package.</p><br><br> <br> <br><br> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> 2+ years </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><strong>Assistant Production Manager (Premier Foods plant) - Riyadh</strong></p><br><br> <br> <p><strong>The&nbsp;Company:</strong></p><br><br> <p>Founded in 1977, Almarai Company is the world’s largest vertically integrated dairy company and the largest food and beverage manufacturing and distribution company in MENA. Headquartered in Riyadh, &nbsp;Almarai Company is ranked as the number one FMCG Brand in the MENA region and the market leader in all its categories across GCC, Egypt, and Jordan.</p><br><br> <p>Over five decades of sustainable growth, Almarai has consistently provided nutritious and healthy products to consumers of all ages, driven by its core principle: “Quality you can trust.”</p><br><br> <p>Almarai has expanded its product range to include, in addition to dairy products, juices and beverages, baked goods, poultry, infant formula, dates, fish and seafood, and bottled water, under more than 20 brands such as Almarai, L’usine, 7DAYS, ALYOUM, Nuralac, Farm’s Select, Ice Leaf, Almira, Seama, Oska, IVAL, Almara Pro, Premier Chef, Bakemart, and others.</p><br><br> <p>Almarai currently employs over 43,000 Quality Makers, across the GCC, Egypt &amp; Jordan.</p><br><br> <p>In 2025, Almarai reported net income of SAR 2.4 billion on sales of SAR 22 billion.</p><br><br> <br> <p>For&nbsp;more&nbsp;details,&nbsp;please&nbsp;visit&nbsp;our&nbsp;website&nbsp;–www.almarai.com.</p><br><br> <br> <p><strong>About&nbsp;the&nbsp;Role:</strong></p><br><br> <p>Purpose of this role in the production department is to help Achieve production targets by supporting the production operations within specified quality, safety and environmental standards within agreed budget and manage the support services to agreed service levels, analyze and monitor key performance indicators with adherence to good management principles and practices.&nbsp;</p><br><br> <br> <p><strong>Activities</strong>:</p><br><br> <ul> <li> Ensure production of "Premier Foods" plant products at the right specifications and within the quality standards<br> </li> <li> Arrange regular meeting with other department which has direct impact in the production success to resolve issue and sustain productivity.<br> </li> <li> Application of manufacturing best practice for the achievement of maximum utilization &amp; efficiency.<br> </li> <li> Play a lead role in implementing, updating and ensuring strict compliance of biosecurity standards.<br> </li> <li> Achievement of agreed production yield target by minimizing wastage and application of lean management principles.<br> </li> </ul> <br> <p><strong>Requirement</strong>:</p><br><br> <p>The&nbsp;Potential&nbsp;candidates&nbsp;must&nbsp;meet&nbsp;the&nbsp;requirements&nbsp;mentioned&nbsp;below:</p><br><br> <ul> <li>Bachelor’s degree in Manufacturing production, or a related field</li> <li>5 years of experience in similar field (Preferably experienced in Meat production environment)</li> <li>Certificate ISO 9000 quality standards / ISO 22000:2005 Food Safety.</li> <li>Strong&nbsp;communication&nbsp;skills.</li> <li>Management skills of a production team members.</li> </ul> <br> <p>Almarai&nbsp;offers&nbsp;a&nbsp;competitive&nbsp;package,&nbsp;generous&nbsp;leave,&nbsp;medical&nbsp;coverage,&nbsp;discretionary&nbsp;bonus,&nbsp;training,&nbsp;and&nbsp;development,&nbsp;etc.</p><br><br> <p>This&nbsp;is&nbsp;a&nbsp;great&nbsp;opportunity&nbsp;to&nbsp;join&nbsp;a&nbsp;successful&nbsp;and&nbsp;expanding&nbsp;global&nbsp;business,&nbsp;offering&nbsp;an&nbsp;excellent&nbsp;remuneration&nbsp;and&nbsp;benefits&nbsp;package.</p><br><br> <br> <br><br> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> 2+ years </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>