Seafood Chef Jobs in Saudi

Job Title: Pastry Sous Chef Department: Culinary Reporting to: Executive Pastry Chef Location: The AMAALA Destination<br>About UsWelcome to the next generation of hospitality excellence. At Red Sea Global Hospitality, we are committed to delivering exceptional guest experiences and creating an extraordinary work environment for our team members. Our ethos is deeply rooted in Respect, Responsibility, Passion, and Collaboration—values that guide us in our pursuit of operational brilliance, innovative guest service, and sustainable practices. Joining us means you will be part of a forward-thinking, pioneering organization, shaping the future of luxury hospitality, and contributing to the elevation of the Red Sea Global brand.<br>The Role As a Pastry Sous Chef, you will assist the Executive Pastry Chef in overseeing the daily operations of the pastry culinary, ensuring the production of high-quality and consistent pastry products. You will supervise and lead the pastry team, guiding them in the preparation and presentation of a wide range of desserts, pastries, and baked goods. Your role will involve managing inventory, maintaining high standards of cleanliness and organization, and ensuring that all culinary activities align with the brand's goals of excellence. You will also play a key role in developing new pastry creations, training staff, and ensuring the smooth running of the pastry section in a high-pressure environment. <br>At Red Sea Global Hospitality, we take pride in representing our resorts and the Kingdom of Saudi Arabia to visitors from around the globe. We uphold a values-led culture for both our guests and our colleagues, collaborating closely to deliver unparalleled service excellence. <br>Key Areas of Responsibilities:Please note that the responsibilities outlined below are not exhaustive. Red Sea Global Hospitality employees continuously innovate in caring for the needs of the business, their guests, and their colleagues. As a Pastry Sous Chef, you will need to:Assist the Executive Pastry Chef in managing the daily operations of the pastry culinary, ensuring all baked goods, desserts, and pastries meet the highest standards. Supervise, train, and mentor the pastry team, ensuring they follow all procedures and standards for preparation, presentation, and service. Ensure the timely production of pastry items, maintaining consistency in both quality and quantity, and ensuring all products are prepared according to recipes. Collaborate with the Executive Pastry Chef to create new seasonal menus and innovative dessert offerings that enhance the guest experience. Monitor inventory levels of ingredients and supplies, ensuring proper stock rotation and timely ordering to avoid shortages. Maintain a clean, organized, and safe culinary environment, adhering to health and safety regulations and ensuring proper sanitation practices are followed. Ensure all pastry items are beautifully presented and delivered according to brand standards, maintaining consistency in appearance and taste. Work closely with the rest of the culinary team to ensure smooth operations and timely service during busy periods. Conduct quality control checks to ensure all pastry products are fresh, properly portioned, and meet the established standards for taste and appearance. Assist with cost control by minimizing food waste, portioning accurately, and tracking expenses in the pastry section. Perform any additional duties as required to ensure the smooth operation of the pastry culinary and contribute to the overall success of the culinary team. <br>In Return, What We Offer Exciting opportunities for personal and professional development at all levels, featuring targeted development programs aimed at equipping you for your next career move. Competitive compensation package. Access to exclusive perks, complimentary nights, and benefits within Red Sea Global Hospitality. Health Insurance coverage whilst in service. A supportive and inclusive work environment that values diversity and collaboration. Employee Recognition Programs.<br><br>Accessibility and Adjustments We welcome all applicants and are keen to ensure our employees reflect the diversity of the Kingdom of Saudi Arabia and the communities we serve. We are committed to providing reasonable adjustments throughout our recruitment process and we’ll always endeavor to be as accommodating as possible. If you would like to discuss any specific requirements, please get in touch with us. Red Sea Global Hospitality is an equal opportunity employer committed to diversity and inclusion in the workplace. We encourage individuals from all backgrounds to apply.

<h3 >About the Role</h3> <p >Luxury Collection is seeking a <strong >Sous Chef</strong> to oversee daily kitchen operations. This full-time role involves leading kitchen staff, managing food-related functions, and ensuring high-quality product consistency. The Sous Chef will work to enhance guest and employee satisfaction while adhering to the operating budget and maintaining sanitation and food standards.</p> <h3 >Key Responsibilities</h3> <ul > <li >Manage kitchen shift operations and ensure compliance with all Food &amp; Beverage policies, standards, and procedures.</li> <li >Estimate daily production needs weekly and communicate these needs to kitchen personnel daily.</li> <li >Assist the Executive Chef with all kitchen operations and food preparation.</li> <li >Prepare and cook various types of food, for regular service or special guests and functions.</li> <li >Develop, design, or create new applications, ideas, relationships, systems, or products, including artistic contributions.</li> <li >Assist in determining food presentation and create decorative food displays.</li> <li >Maintain purchasing, receiving, and food storage standards.</li> <li >Ensure compliance with food handling and sanitation standards.</li> <li >Perform duties of kitchen managers and employees as necessary.</li> <li >Recognize superior quality products, presentations, and flavors.</li> <li >Ensure compliance with all applicable laws and regulations.</li> <li >Follow proper handling and temperature guidelines for all food products.</li> <li >Operate and maintain all department equipment and report malfunctions.</li> <li >Check the quality of raw and cooked food products to ensure standards are met.</li> </ul> <h3 >Required Experience and Skills</h3> <ul > <li >2-5 years of experience in a similar culinary role.</li> <li >Ability to supervise and coordinate activities of cooks and workers engaged in food preparation.</li> <li >Proven capability to lead shifts while personally preparing food items and executing requests based on specifications.</li> <li >Strong interpersonal and communication skills to lead, influence, and encourage others.</li> <li >Demonstrated honesty and integrity, advocating sound financial and business decision-making.</li> <li >Ability to encourage and build mutual trust, respect, and cooperation among team members.</li> <li >Serves as a role model, demonstrating appropriate behaviors.</li> <li >Maintains the productivity level of employees.</li> <li >Ensures employees understand expectations and parameters.</li> <li >Establishes and maintains open, collaborative relationships with employees and ensures team members do the same.</li> <li >Ensures property policies are administered fairly and consistently.</li> <li >Communicates performance expectations in accordance with job descriptions for each position.</li> <li >Recognizes successful performance and produces desired results.</li> </ul> <h3 >Work Type</h3> <p >This is a full-time position.</p> <h3 >Application Process</h3> <p >Candidates who meet the above requirements are encouraged to apply.</p>

Company Description Mathaqat Foods Company operates a diverse portfolio of food and beverage concepts, ranging from quick service restaurants and catering to fine dining, high-end establishments. Guided by the belief that food is a universal culture and language, the company focuses on guest satisfaction, retention, and sustainable growth while introducing dynamic and profitable concepts in a fast-growing market. Mathaqat is committed to being the guests’ first choice by upholding high standards of service quality and protecting its reputation among guests, partners, competitors, and the wider community. While honoring tradition, the company embraces innovation to stay attractive and relevant to modern guests and partners. Its brands include Lucas Pastaria, Jar Wared, Al Mokhayyam, Zafi, Qaf Catering Services, and Sports Hub.<br>Role Description The Sous Chef is a full-time, on-site role based in Al Khobar, supporting the Head Chef in managing daily kitchen operations. This role includes supervising kitchen staff, coordinating food preparation, and ensuring consistent quality and presentation across all menu items. The Sous Chef helps plan and execute menus, monitors food safety and hygiene standards, and manages inventory and ordering in alignment with cost and quality targets. Responsibilities also include training team members, maintaining a clean and efficient kitchen environment, and collaborating with management to introduce and refine culinary offerings that reflect Mathaqat’s brand standards.<br>Qualifications<br> Candidates should possess strong culinary skills, including expertise in food preparation, cooking techniques, and plating for both quick service and fine dining concepts. Candidates should possess kitchen management abilities, such as supervising staff, organizing workflows, and maintaining high standards of cleanliness and food safety. Candidates should possess menu and production planning skills, including recipe development, portion control, and experience managing inventory and food costs. Candidates should possess leadership and communication skills, with the ability to train team members, coordinate with front-of-house staff, and work effectively in a fast-paced environment. Relevant professional culinary training or certification is preferred, along with previous experience as a Sous Chef or senior line cook in restaurants or catering operations. Ability to work flexible hours, including evenings, weekends, and holidays, and a strong commitment to guest satisfaction and service quality.

Company Description<br><br>Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.<br><br>Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.<br><br>Job Description<br><br>We're looking for a talented and passionate Demi Chef De Partie to join our dynamic culinary team in Riyadh, Saudi Arabia. In this pivotal role, you'll work alongside experienced chefs and kitchen professionals, contributing your expertise to create exceptional dining experiences that delight our guests. You'll play an essential part in maintaining our kitchen's high standards while continuously developing your culinary skills in a supportive and innovative environment.<br><br>Prepare, cook, and plate food items with precision and consistency according to established hotel recipes and quality standards for à la carte and buffet menus Actively collaborate with the kitchen team and outlet chefs to share ideas, feedback, and suggestions during daily shift briefings Maintain comprehensive knowledge of all menu items, daily features, and current promotions to support seamless service delivery Conduct thorough daily checks of mise en place to ensure optimal freshness and adherence to quality standards Implement proper product rotation in all refrigeration units to minimize waste and spoilage Ensure cleanliness, organization, and proper maintenance of all work areas, utensils, and kitchen equipment Provide professional, friendly, and proactive support to colleagues while maintaining a collaborative kitchen atmosphere Communicate effectively with outlet chefs regarding guest feedback and menu performance Adhere strictly to all food safety, sanitation, and kitchen policies and procedures Demonstrate flexibility and resilience in a fast-paced environment, managing multiple tasks efficiently Contribute to a culture of continuous improvement by suggesting innovative approaches to food preparation and kitchen operations<br><br>Qualifications<br><br>Minimum 5-6 years of professional culinary experience in a hotel or fine dining establishment Journeyman's papers or internationally recognized culinary equivalent required Diploma or certification in a culinary discipline preferred Proven expertise in à la carte and buffet menu preparation and execution Strong knowledge of food safety, sanitation protocols, and kitchen hygiene standards Proficiency with kitchen equipment and culinary tools Excellent organizational and time management skills with strong attention to detail Ability to work effectively under pressure in a fast-paced, high-volume kitchen environment Strong interpersonal and problem-solving abilities with a collaborative mindset Demonstrated ability to maintain composure, remain courteous, and focus on guest satisfaction at all times Reliable, responsible, and committed to maintaining consistent quality standards Computer literacy in Microsoft Office applications is an asset Physical capability to perform kitchen duties including standing for extended periods, lifting up to 30 lbs, and occasional kneeling or climbing Must be legally eligible to work in Saudi Arabia<br><br>Additional Information<br><br>Your Team And Working Environment<br><br>Join our warm and welcoming Culinary team, where quality, teamwork, attention to detail, and guest satisfaction are at the heart of everything we do. In this dynamic and fast-paced environment, you will work closely with the Chef de Partie, Sous Chef, and other kitchen team members to ensure high standards of food quality and presentation.<br><br>As a Demi Chef de Partie, you will play an important role in assisting with food preparation, cooking, and plating while maintaining hygiene, quality, and consistency standards. You will support the smooth day-to-day operation of the kitchen and work as part of a professional team to deliver an excellent dining experience.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.</p><br><p>Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.</p><br><br>Job Description<br><br><p>We're looking for a talented and passionate Demi Chef De Partie to join our dynamic culinary team in Riyadh, Saudi Arabia. In this pivotal role, you'll work alongside experienced chefs and kitchen professionals, contributing your expertise to create exceptional dining experiences that delight our guests. You'll play an essential part in maintaining our kitchen's high standards while continuously developing your culinary skills in a supportive and innovative environment.</p><br><ul><li>Prepare, cook, and plate food items with precision and consistency according to established hotel recipes and quality standards for à la carte and buffet menus</li><li>Actively collaborate with the kitchen team and outlet chefs to share ideas, feedback, and suggestions during daily shift briefings</li><li>Maintain comprehensive knowledge of all menu items, daily features, and current promotions to support seamless service delivery</li><li>Conduct thorough daily checks of mise en place to ensure optimal freshness and adherence to quality standards</li><li>Implement proper product rotation in all refrigeration units to minimize waste and spoilage</li><li>Ensure cleanliness, organization, and proper maintenance of all work areas, utensils, and kitchen equipment</li><li>Provide professional, friendly, and proactive support to colleagues while maintaining a collaborative kitchen atmosphere</li><li>Communicate effectively with outlet chefs regarding guest feedback and menu performance</li><li>Adhere strictly to all food safety, sanitation, and kitchen policies and procedures</li><li>Demonstrate flexibility and resilience in a fast-paced environment, managing multiple tasks efficiently</li><li>Contribute to a culture of continuous improvement by suggesting innovative approaches to food preparation and kitchen operations</li></ul><br>Qualifications<br><br><ul><li>Minimum 5-6 years of professional culinary experience in a hotel or fine dining establishment</li><li>Journeyman's papers or internationally recognized culinary equivalent required</li><li>Diploma or certification in a culinary discipline preferred</li><li>Proven expertise in à la carte and buffet menu preparation and execution</li><li>Strong knowledge of food safety, sanitation protocols, and kitchen hygiene standards</li><li>Proficiency with kitchen equipment and culinary tools</li><li>Excellent organizational and time management skills with strong attention to detail</li><li>Ability to work effectively under pressure in a fast-paced, high-volume kitchen environment</li><li>Strong interpersonal and problem-solving abilities with a collaborative mindset</li><li>Demonstrated ability to maintain composure, remain courteous, and focus on guest satisfaction at all times</li><li>Reliable, responsible, and committed to maintaining consistent quality standards</li><li>Computer literacy in Microsoft Office applications is an asset</li><li>Physical capability to perform kitchen duties including standing for extended periods, lifting up to 30 lbs, and occasional kneeling or climbing</li><li>Must be legally eligible to work in Saudi Arabia</li></ul><br>Additional Information<br><br><p><strong>Your Team and Working Environment:</strong></p><br><p>Join our warm and welcoming Culinary team, where quality, teamwork, attention to detail, and guest satisfaction are at the heart of everything we do. In this dynamic and fast-paced environment, you will work closely with the Chef de Partie, Sous Chef, and other kitchen team members to ensure high standards of food quality and presentation.</p><br><p>As a Demi Chef de Partie, you will play an important role in assisting with food preparation, cooking, and plating while maintaining hygiene, quality, and consistency standards. You will support the smooth day-to-day operation of the kitchen and work as part of a professional team to deliver an excellent dining experience.</p><br> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> 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>

<p>At SLS The Red Sea, every dessert is an opportunity to inspire, surprise, and delight. As a Chef de Partie Pastry , you will play a key role in delivering exceptional pastry creations that reflect the creativity, precision, and premium standards of SLS. 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. 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><p>Key Responsibilities</p><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><p><strong>Desired Candidate Profile</strong></p>A Certificate or Diploma in Pastry Arts, Culinary Arts, or a related culinary field is preferred. Minimum of 2 3 years of relevant pastry experience, ideally within a 5-star hotel, luxury resort, or upscale dining environment. Strong knowledge of pastry techniques, dessert preparation, bakery fundamentals, and kitchen operations. Good understanding of food safety, hygiene practices, sanitation, and HACCP standards. Ability to organize and manage an assigned section effectively during busy service periods. Ability to guide and support junior team members while maintaining high standards of quality and consistency. Strong attention to detail, time-management, and organizational skills. Ability to work effectively as part of a diverse culinary team in a fast-paced environment. Passion for pastry, creativity, craftsmanship, and delivering memorable dining experiences.

Company Description Turkey Restaurant Saudi is a dining establishment located in Mecca, offering guests a variety of Turkish cuisine in a welcoming and culturally respectful environment. The restaurant aims to provide high-quality meals with consistent taste and presentation for both local residents and visitors. Emphasis is placed on cleanliness, efficient service, and maintaining high culinary standards. Team members are encouraged to collaborate, uphold food safety practices, and contribute to a positive guest experience.<br>Role Description The Restaurant Chef at Turkey Restaurant Saudi is responsible for planning, preparing, and cooking Turkish and related dishes to meet the restaurant’s quality and presentation standards. This full-time, on-site role in Mecca includes managing daily kitchen operations, overseeing food preparation, maintaining hygiene and safety procedures, and coordinating with kitchen staff to ensure timely service. The Chef monitors inventory, assists with menu development, and works closely with management to control food costs while maintaining quality. The role also involves training team members on culinary techniques, proper handling of ingredients, and efficient workflow to support a smooth service during peak hours.<br>Qualifications<br> <br>Candidates should possess strong Food Preparation and Cooking skills, with the ability to produce consistent, high-quality dishes. Candidates should possess solid Culinary Skills, including knowledge of Turkish cuisine, flavor profiles, and plating techniques. Candidates should possess thorough Hygiene and food safety knowledge, adhering to local health regulations and best practices. Candidates should possess Food Service skills, including coordination with serving staff and understanding of kitchen-to-table operations. Previous experience as a Chef or Cook in a restaurant environment is preferred. Ability to work in a fast-paced kitchen, stand for extended periods, and manage multiple orders at once. Strong communication, teamwork, and time-management skills. Basic knowledge of inventory control and portion management; culinary certification or formal training is an advantage.

<h3 >About The Luxury Collection</h3> <p >The Luxury Collection is seeking a <strong >Chef de Partie</strong> to join its team in Jeddah, Makkah. This full-time role involves preparing and cooking food items to high standards, ensuring quality and presentation in a dynamic kitchen environment.</p> <h3 >Role Summary</h3> <p >The Chef de Partie is responsible for the preparation of various food items, adherence to recipes, and maintaining quality and presentation standards. This role requires attention to detail in food preparation, temperature regulation, and inventory management, while also supporting kitchen operations during busy periods.</p> <h3 >Key Responsibilities</h3> <ul > <li >Prepare special meals or substitute items as required.</li> <li >Regulate temperatures of ovens, broilers, grills, and roasters.</li> <li >Manage freezer storage, including thawing food items in the refrigerator.</li> <li >Ensure proper portioning, arrangement, and garnishing of food.</li> <li >Maintain accurate food logs and monitor the quality and quantity of prepared food.</li> <li >Communicate assistance needed during peak periods and inform the Chef of excess food items for daily specials.</li> <li >Inform Food &amp; Beverage service staff about menu specials and out-of-stock items.</li> <li >Prepare and cook food according to established recipes, quality standards, presentation standards, and food preparation checklists.</li> <li >Prepare cold food items as needed.</li> </ul> <h3 >Operational and Team Support</h3> <ul > <li >Assist management with hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees, serving as a role model.</li> <li >Adhere to all company, safety, and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to management.</li> <li >Complete all required safety training and certifications.</li> <li >Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information and protect company assets.</li> <li >Anticipate and address guests’ service needs, communicating professionally.</li> <li >Develop and maintain positive working relationships with colleagues, supporting the team to achieve common goals, and responding appropriately to concerns.</li> <li >Ensure adherence to quality expectations and standards.</li> </ul> <h3 >Qualifications and Physical Requirements</h3> <ul > <li >2-5 years of experience in a similar role.</li> <li >Ability to stand, sit, or walk for extended periods.</li> <li >Capability to reach overhead and below the knees, including bending, twisting, pulling, and stooping.</li> <li >Ability to move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.</li> </ul> <h3 >Application Information</h3> <p >This is a full-time position based in Jeddah, Makkah. Salary details will be discussed during the interview process. Qualified candidates are encouraged to apply.</p>

<h3 >About the Role</h3> <p >Marriott International is seeking a <strong >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 >Key Responsibilities</h3> <ul > <li >Prepare special meals and substitute items as required.</li> <li >Regulate temperatures for cooking equipment such as ovens, broilers, grills, and roasters.</li> <li >Manage the thawing process for food items from freezer storage.</li> <li >Ensure proper portioning, arrangement, and garnishing of all food.</li> <li >Maintain accurate food logs and monitor food quality and quantity.</li> <li >Communicate with the Chef regarding excess food items for daily specials.</li> <li >Inform Food &amp; Beverage service staff about menu specials and out-of-stock items.</li> <li >Prepare and cook food strictly according to established recipes, quality, and presentation standards.</li> <li >Prepare cold food items.</li> <li >Assist management with various employee-related tasks including hiring, training, scheduling, evaluation, counseling, disciplining, motivating, and coaching, serving as a role model.</li> <li >Anticipate and address guests’ service needs using clear and professional language.</li> <li >Develop and maintain positive working relationships and support the team to achieve common goals.</li> <li >Execute other reasonable job duties as requested by Supervisors.</li> </ul> <h3 >Qualifications and Experience</h3> <ul > <li >A <strong >Technical, Trade, or Vocational School Degree</strong> is required.</li> <li >A minimum of <strong >3 years of related work experience</strong> is essential.</li> <li >No prior supervisory experience is required for this position.</li> </ul> <h3 >Workplace Standards and Physical Demands</h3> <ul > <li >Adhere to all company, safety, and security policies and procedures.</li> <li >Report maintenance needs, accidents, injuries, and unsafe work conditions to management.</li> <li >Complete all required safety training and certifications.</li> <li >Maintain a clean and professional uniform and personal appearance.</li> <li >Uphold confidentiality of proprietary information and protect company assets.</li> <li >Ensure strict adherence to quality expectations and standards.</li> <li >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 >About Marriott International and Sheraton</h3> <p >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 >Application Information</h3> <p >Candidates meeting the above qualifications and experience are encouraged to apply for this full-time position.</p>

<h3>About Le Café LPM</h3><p>Le Café LPM is a casual dining establishment that blends the spirit of the French Riviera with urban life. The focus is on quality food, a welcoming atmosphere, and executing simple tasks with precision. This full-time Commis Chef position is based in Al Khobar, Eastern, Saudi Arabia.</p><h3>Role Summary</h3><p>The Commis Chef will be responsible for their assigned kitchen section, ensuring that all prepared items meet established standards. Working under the supervision of senior chefs, this role involves assisting across various kitchen sections, contributing to <em>mise en place</em>, ingredient preparation, and fundamental cooking tasks. The position offers exposure to different culinary areas, fostering the development of essential technical and organizational skills for a culinary career.</p><h3>Key Responsibilities</h3><ul><li>Assist with <strong>mise en place</strong>, ingredient preparation, and basic cooking tasks as directed by senior chefs.</li><li>Support the team in assembling and plating dishes to established standards.</li><li>Ensure all prepared items are consistent in quality and delivered on time.</li><li>Maintain a clean, organized, and safe workstation throughout service.</li><li>Adhere to all food hygiene, safety, and sanitation procedures.</li><li>Participate in stock rotation and storage management to ensure freshness and minimize waste.</li><li>Collaborate effectively across all kitchen sections.</li><li>Actively seek feedback and guidance from senior chefs.</li><li>Contribute to a positive and respectful kitchen culture.</li></ul><h3>Work Environment and Development</h3><p>This role is designed for individuals who take pride in delivering quality and view each shift as an opportunity for professional growth. As Le Café LPM evolves, so may the scope of this role. Flexibility is a core aspect of the team culture, and all members may be requested to support other departments as business needs dictate.</p>

<p>Prepare all potentially hazardous foods at the correct temperatures and in accordance with HACCP and food safety guidelines. Follow appropriate personal hygiene procedures to ensure that all food served to guests is safe for consumption, including proper hand washing and disinfection, wearing the required hat/hairnet, clean uniform, and appropriate footwear. Be responsible for preparing, producing, and presenting all food items related to the Garde Manger section according to the established recipes and hotel standards. Ensure that all food items included in the daily menu, buffet, banquet, and la carte requirements are prepared and ready for service on time. Maintain the required personal grooming and kitchen hygiene standards, including clean and well-maintained hair, appropriate facial hair, clean uniform, and proper personal hygiene. Make the best possible use of available ingredients while maintaining the required quality, portion size, and presentation standards. Inform the Sous Chef or Junior Sous Chef of the materials and ingredients required for the following day to ensure that they are requested and provided from the storage areas. Assist in designing, preparing, and arranging decorations required for buffet displays, cold food presentations, salads, appetizers, and other Garde Manger products. Pay close attention to the quantities and portion sizes planned for all food items in order to maintain consistency and control food costs. Store food products and prepared items at the workstation in the correct manner, including proper covering, labeling, dating, temperature control, and storage conditions. Maintain the highest standards of hygiene, cleanliness, food safety, and health conditions within the workstation and Garde Manger section. Perform all duties related to the Garde Manger section and follow all instructions, recipes, preparation methods, and operational procedures provided by the Executive Chef and Sous Chef. Be responsible for all mise en place, preliminary preparations, and operational checks within the assigned section during working hours. Ensure that food is prepared according to the daily buffet program, banquet requirements, la carte orders, and production plan for the Garde Manger section. Prepare all food items according to the approved standard recipes in order to maintain consistent portions, taste, quality, and presentation. Present food in an attractive and appealing manner and ensure that all decorations and presentations comply with the hotel s standards. Coordinate and exchange information with other kitchen sections to ensure smooth operation, proper timing, and continuous food service. Ensure that storage areas belonging to the Garde Manger section are always clean, organized, properly labeled, and maintained according to food safety standards. Assist the Stewarding Supervisor and Stewarding team in maintaining the highest standards of cleanliness, sanitation, and hygiene within the kitchen. Complete and maintain all records related to food preparation, storage, cooking, temperature control, and presentation as required by the Food Safety Management System</p><p><strong>Desired Candidate Profile</strong></p><p>Diploma or Degree in Culinary Arts, Hospitality, or related field. Minimum 4 6 years of culinary experience, preferably in luxury hotels or upscale restaurants. Strong knowledge of cold kitchen preparation, salads, dressings, appetizers, charcuterie, and buffet presentation. Understanding of food safety and hygiene standards (HACCP or equivalent). Strong leadership and team management skills. Excellent organizational and time management abilities. Attention to detail and creativity in food presentation. Ability to work in a fast-paced kitchen environment.</p>

Position Summary1. Responsible for delivering high quality, efficient, individualized and technically excellent pastry preparation in accordance with Company Policies, strictly upholding any Public Health standards and towards a goal of achieving total guest satisfaction.<br>Reporting Structure1. Reporting to the Executive Chef, Executive Sous Chef and Pastry Chef.2. Subordinates – Confectioner and Assistant Pastry Chefs.<br>Key Responsibilities:Supervise all pastry and bakery operations, ensuring the highest standards of product quality, consistency, presentation, and productivity for both guests and crew. Manage the preparation and production of pastries, desserts, bakery items, and specialty products for breakfast, lunch, afternoon tea, dinner, crew dining, and special events. Assist the Pastry Chef with menu planning, recipe development, maintenance of recipe manuals, and adherence to the company menu cycle. Coordinate and fulfill guest special requests, dietary requirements, allergies, intolerances, and ingredient restrictions while maintaining exceptional service standards. Organize daily pastry operations, including staff scheduling, station assignments, menu briefings, and ensuring all setups are completed on schedule. Monitor food preparation to ensure strict adherence to company recipes, production quantities, execution methods, taste standards, and presentation requirements. Conduct regular quality control through food inspections, tasting, and mise en place monitoring to ensure consistency across all pastry outlets. Prepare and oversee pastry displays, buffet showpieces, show plates, themed presentations, and support cooking demonstrations, guest chef programs, and pastry demonstrations. Coordinate daily operations with Restaurant Managers, Maîtres d’, and other departments to ensure seamless service delivery. Manage requisitions, inventory control, food forecasting, equipment inventories, and cost control measures while minimizing food waste and maximizing efficiency. Ensure proper food storage, handling, transportation, temperature monitoring, and record keeping in accordance with company procedures and Public Health standards. Lead and enforce sanitation, food safety, pest management, and Public Health compliance programs, ensuring readiness for all internal and external inspections. Maintain pastry facilities and equipment through proper use, preventative maintenance, repair reporting, and follow-up of maintenance requests. Train, mentor, supervise, and evaluate pastry team members, including onboarding new employees and conducting technical, service, sanitation, and Public Health training. Communicate performance expectations, maintain accurate training records, and foster continuous professional development within the pastry team. Promote a positive work environment through effective leadership, teamwork, confidentiality, professionalism, and collaboration with all departments onboard. Monitor guest satisfaction, proactively resolve service issues, respond to complaints, and ensure personalized hospitality and memorable guest experiences. Prepare operational reports, communicate significant issues and observations to the Pastry Chef and Executive Chef, and ensure timely follow-up on identified concerns. Enforce compliance with Company policies, Standard Operating Procedures, Code of Conduct, uniform standards, and grooming requirements. Perform any additional duties assigned by the Pastry Chef, Executive Chef, or management to support overall galley and vessel operations.<br>Education/Experience/Qualifications:Valid STCW95 certification. Minimum of 4 years' experience in a similar position at an International 5-star establishment. Good knowledge of international cuisine. Must display the ability to pay close attention to detail and desire to take pride in one’s work. Knowledge and experience of Public Health policies and procedures. Ability to read, interpret and demonstrate culinary fundamentals. Physically and medically fit.<br>Language requirements:Excellent fluent English (verbal and written). English is the working and safety language on board Silversea vessels. This also includes the ability to give and receive instructions in verbal and written forms and to effectively and efficiently engage with guests and crew members.

Position Summary1. Responsible for delivering high quality, efficient, individualized and technically excellent pastry preparation in accordance with Company Policies, strictly upholding any Public Health standards and towards a goal of achieving total guest satisfaction.<br>Reporting Structure1. Reporting to the Executive Chef, Executive Sous Chef and Pastry Chef.2. Subordinates – Confectioner and Assistant Pastry Chefs.<br>Key Responsibilities:Supervise all pastry and bakery operations, ensuring the highest standards of product quality, consistency, presentation, and productivity for both guests and crew. Manage the preparation and production of pastries, desserts, bakery items, and specialty products for breakfast, lunch, afternoon tea, dinner, crew dining, and special events. Assist the Pastry Chef with menu planning, recipe development, maintenance of recipe manuals, and adherence to the company menu cycle. Coordinate and fulfill guest special requests, dietary requirements, allergies, intolerances, and ingredient restrictions while maintaining exceptional service standards. Organize daily pastry operations, including staff scheduling, station assignments, menu briefings, and ensuring all setups are completed on schedule. Monitor food preparation to ensure strict adherence to company recipes, production quantities, execution methods, taste standards, and presentation requirements. Conduct regular quality control through food inspections, tasting, and mise en place monitoring to ensure consistency across all pastry outlets. Prepare and oversee pastry displays, buffet showpieces, show plates, themed presentations, and support cooking demonstrations, guest chef programs, and pastry demonstrations. Coordinate daily operations with Restaurant Managers, Maîtres d’, and other departments to ensure seamless service delivery. Manage requisitions, inventory control, food forecasting, equipment inventories, and cost control measures while minimizing food waste and maximizing efficiency. Ensure proper food storage, handling, transportation, temperature monitoring, and record keeping in accordance with company procedures and Public Health standards. Lead and enforce sanitation, food safety, pest management, and Public Health compliance programs, ensuring readiness for all internal and external inspections. Maintain pastry facilities and equipment through proper use, preventative maintenance, repair reporting, and follow-up of maintenance requests. Train, mentor, supervise, and evaluate pastry team members, including onboarding new employees and conducting technical, service, sanitation, and Public Health training. Communicate performance expectations, maintain accurate training records, and foster continuous professional development within the pastry team. Promote a positive work environment through effective leadership, teamwork, confidentiality, professionalism, and collaboration with all departments onboard. Monitor guest satisfaction, proactively resolve service issues, respond to complaints, and ensure personalized hospitality and memorable guest experiences. Prepare operational reports, communicate significant issues and observations to the Pastry Chef and Executive Chef, and ensure timely follow-up on identified concerns. Enforce compliance with Company policies, Standard Operating Procedures, Code of Conduct, uniform standards, and grooming requirements. Perform any additional duties assigned by the Pastry Chef, Executive Chef, or management to support overall galley and vessel operations.<br>Education/Experience/Qualifications:Valid STCW95 certification. Minimum of 4 years' experience in a similar position at an International 5-star establishment. Good knowledge of international cuisine. Must display the ability to pay close attention to detail and desire to take pride in one’s work. Knowledge and experience of Public Health policies and procedures. Ability to read, interpret and demonstrate culinary fundamentals. Physically and medically fit.<br>Language requirements:Excellent fluent English (verbal and written). English is the working and safety language on board Silversea vessels. This also includes the ability to give and receive instructions in verbal and written forms and to effectively and efficiently engage with guests and crew members.

<p>Reporting to the Chef De Partie, responsibilities and essential job functions include but are not limited to the following:</p><p>Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues</p><p>Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to hotel recipes and standards</p><p>Actively share ideas, opinions and suggestions in daily shift briefings</p><p>Ensure all kitchen Colleagues are aware of standards and expectations</p><p>Liaise daily with Outlet Chefs to keep open lines of communication regarding guest feedback</p><p>Complete daily checks of all mis en place to ensure freshness and quality standards</p><p>Maintain proper rotation of product in all chillers to minimize wastage/spoilage</p><p>Have full knowledge of all menu items, daily features and promotions</p><p>Ensure the cleanliness and maintenance of all work areas, utensils, and equipment</p><p>Follow kitchen policies, procedures and service standards</p><p>Follow all safety and sanitation policies when handling food and beverage</p><p>Other duties as assigned</p><p><strong>Desired Candidate Profile</strong></p><p>Previous experience in the Culinary field required</p><p>Journeyman’s papers or international equivalent required</p><p>Diploma Certification in a Culinary discipline preferred</p><p>Computer literate in Microsoft Window applications an asset</p><p>Strong interpersonal and problem solving abilities</p><p>Ability to work well under pressure in a fast paced environment</p><p>Ability to work cohesively as part of a team</p><p>Ability to focus attention on guest needs, remaining calm and courteous at all times</p>

<h3 >About Shangri-La Jeddah</h3> <p >Shangri-La Jeddah is located on the new Jeddah Waterfront along the Red Sea. The hotel features floor-to-ceiling windows and interiors that reflect the surrounding sea and beaches. It includes a dedicated Kids Club and supervised play area, alongside various dining concepts.</p> <h3 >The Commis Chef Role</h3> <p >The Commis Chef is a full-time position responsible for supporting kitchen operations and ensuring high standards of food preparation and service. This role requires a positive attitude and a willingness to learn within a luxury hotel environment.</p> <h3 >Key Responsibilities</h3> <ul > <li >Provide high-quality service to customers and employees, maintaining a positive attitude and team spirit.</li> <li >Monitor the freshness, presentation, and temperature of all food served.</li> <li >Ensure proper control of food portioning, serving requisitions, and receiving from stores.</li> <li >Coordinate food production for restaurant and banquet services, including specific duties for supervised employees.</li> <li >Manage timing during service to ensure food is consistently of the highest standards.</li> <li >Regularly check the quality of prepared food regarding taste and temperature.</li> <li >Ensure a uniform visual appearance for all dishes, with presentation and garnish prepared according to established standards.</li> </ul> <h3 >Qualifications and Experience</h3> <ul > <li >0-1 years of experience in a culinary role.</li> <li >Preferably has experience working in a luxury restaurant or a five-star hotel background.</li> <li >Demonstrates curiosity and an interest in learning new culinary trends.</li> <li >Possesses a positive attitude and a willingness to learn.</li> <li >Displays initiative and creativity in culinary tasks.</li> </ul>

<div dir="rtl"><h3 >About the Role</h3> <p >TalentHub | تالنت هب is seeking an experienced <strong >Pastry Chef</strong> for a leading and fast-growing company in the premium pastry, chocolate, and confectionery industry. This full-time position is based in Riyadh, Saudi Arabia. The Pastry Chef will be responsible for leading daily pastry production, developing new products, maintaining consistent quality standards, and supervising the pastry team.</p> <h3 >Key Responsibilities</h3> <ul > <li >Plan and execute daily pastry and dessert production according to approved recipes and specifications.</li> <li >Develop new pastry and dessert products in line with market trends and customer preferences.</li> <li >Lead, supervise, and distribute tasks among the pastry team.</li> <li >Ensure consistency in taste, quality, texture, and presentation.</li> <li >Maintain high standards of food safety, hygiene, and quality.</li> <li >Monitor raw materials, storage, usage, and minimize production waste.</li> <li >Calculate product costs and support cost optimization.</li> <li >Ensure efficient production processes and adherence to company standards.</li> </ul> <h3 >Required Qualifications and Experience</h3> <ul > <li >Certified qualification in Pastry, Confectionery, Culinary Arts, or a related field.</li> <li >Minimum 5 years of experience in pastry production.</li> <li >Strong knowledge of pastry, desserts, baking, and chocolate techniques.</li> <li >Good understanding of HACCP and food safety standards.</li> <li >Strong experience in product costing and cost calculation.</li> </ul> <h3 >Essential Skills and Attributes</h3> <ul > <li >Experience using ERP systems.</li> <li >Advanced Microsoft Excel skills.</li> <li >Strong leadership, communication, and team management skills.</li> <li >Creative mindset with strong attention to detail.</li> </ul> <h3 >Application Information</h3> <p >This full-time position offers an opportunity to contribute to a dynamic team in Riyadh, Saudi Arabia. Qualified candidates are encouraged to apply.</p></div>

<h3 >About The Ritz-Carlton</h3> <p >The Ritz-Carlton, part of Marriott International, operates over 100 award-winning properties worldwide. The company focuses on delivering luxury service and creating memorable guest experiences by empowering its hospitality professionals. The Ritz-Carlton upholds its "Gold Standards," which include the Employee Promise, Credo, and Service Values, as the foundation of its culture and success in luxury hospitality.</p> <h3 >Role Summary</h3> <p >The Demi Chef de Partie is responsible for preparing and cooking food items according to established recipes, quality standards, and presentation guidelines. This full-time role involves ensuring the quality and quantity of food prepared, maintaining food logs, and supporting kitchen operations during busy periods. The Demi Chef de Partie will also assist management in various aspects of employee development and ensure adherence to company and safety policies.</p> <h3 >Key Responsibilities</h3> <ul > <li >Prepare special meals or substitute items as required.</li> <li >Regulate temperatures of cooking equipment such as ovens, broilers, grills, and roasters.</li> <li >Manage food thawing processes from freezer storage to refrigeration.</li> <li >Ensure proper portioning, arrangement, and garnishing of food.</li> <li >Maintain accurate food logs and monitor the quality and quantity of prepared food.</li> <li >Communicate assistance needs during peak service times.</li> <li >Inform the Chef of excess food items for daily specials and notify Food &amp; Beverage staff of menu specials and out-of-stock items.</li> <li >Prepare and cook both hot and cold foods according to recipes and preparation checklists.</li> <li >Assist management with hiring, training, scheduling, evaluation, counseling, disciplining, motivating, and coaching employees.</li> <li >Serve as a role model for colleagues and ensure adherence to quality expectations and standards.</li> <li >Follow all company, safety, and security policies and procedures, reporting maintenance needs, accidents, injuries, and unsafe conditions.</li> <li >Maintain a clean and professional uniform and personal appearance, protect company assets, and maintain confidentiality of proprietary information.</li> <li >Anticipate and address guests’ service needs, communicating professionally with others.</li> <li >Develop and maintain positive working relationships, support team goals, and respond appropriately to employee concerns.</li> <li >Perform other reasonable job duties as requested by Supervisors.</li> </ul> <h3 >Qualifications and Requirements</h3> <ul > <li >2-5 years of experience in a similar culinary role.</li> <li >Ability to stand, sit, or walk for extended periods.</li> <li >Capability to reach overhead and below the knees, including bending, twisting, pulling, and stooping.</li> <li >Ability to move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.</li> <li >Completion of safety training and certifications as required.</li> </ul> <h3 >Work Environment</h3> <p >This is a full-time position within a dynamic kitchen environment. The role requires active participation in a team setting, where collaboration and adherence to high service standards are paramount. The Ritz-Carlton is committed to being an equal opportunity employer, valuing diverse backgrounds and fostering an inclusive environment.</p>

<h3 >About the Role</h3> <p >Luxury Collection is seeking a <strong >Chef de Partie</strong> to join their team in Jeddah. This full-time position involves preparing and cooking food items according to established standards, ensuring quality and presentation. The role requires 2-5 years of relevant experience.</p> <h3 >Key Responsibilities</h3> <ul > <li >Prepare special meals or substitute items as required.</li> <li >Regulate the temperature of cooking equipment such as ovens, broilers, grills, and roasters.</li> <li >Manage food thawing processes by pulling items from freezer storage to thaw in the refrigerator.</li> <li >Ensure proper portioning, arrangement, and garnishing of food.</li> <li >Maintain accurate food logs and monitor the quality and quantity of prepared food.</li> <li >Communicate assistance needs during busy periods and inform the Chef of excess food items for daily specials.</li> <li >Inform Food &amp; Beverage service staff about menu specials and out-of-stock items.</li> <li >Prepare and cook food in accordance with recipes, quality standards, presentation standards, and food preparation checklists.</li> <li >Prepare cold food items.</li> </ul> <h3 >Operational and Team Support</h3> <ul > <li >Assist management with hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees, serving as a role model.</li> <li >Adhere to all company, safety, and security policies and procedures.</li> <li >Report maintenance needs, accidents, injuries, and unsafe work conditions to the manager.</li> <li >Complete all required safety training and certifications.</li> <li >Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets.</li> </ul> <h3 >Guest Service and Team Collaboration</h3> <ul > <li >Anticipate and address guests’ service needs.</li> <li >Communicate with others using clear and professional language.</li> <li >Develop and maintain positive working relationships with colleagues, support the team in achieving common goals, and respond appropriately to employee concerns.</li> <li >Ensure adherence to quality expectations and standards.</li> </ul> <h3 >Physical Requirements</h3> <ul > <li >Ability to stand, sit, or walk for extended periods.</li> <li >Capability to reach overhead and below the knees, including bending, twisting, pulling, and stooping.</li> <li >Ability to move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.</li> <li >Perform other reasonable job duties as requested by Supervisors.</li> </ul> <h3 >About The Luxury Collection Hotels &amp; Resorts</h3> <p >The Luxury Collection Hotels &amp; Resorts, with over 120 properties in more than 35 countries, offers authentic experiences that evoke lasting memories. With over 100 years of experience, originating in 1906 under the Italian CIGA brand, the collection continuously evolves to meet the desires of luxury travelers. Each hotel and resort is a unique expression of its locale, providing a portal to the destination’s cultural charms. The Luxury Collection is part of Marriott International, offering a global team environment where individuals can develop and contribute their best work.</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>Rgheeb is looking for a creative and passionate Dessert Product Development Chef to join our culinary team.<br> In this exciting role, you will be responsible for conceptualizing, developing, and refining a variety of dessert offerings that cater to our customers' tastes and preferences.<br> You will work closely with other chefs and product managers to create innovative desserts that align with our brand identity and market trends.<br> The ideal candidate will have a deep understanding of dessert techniques, excellent flavor pairing skills, and a flair for artistic presentation.<br> If you thrive in a creative kitchen environment and have a love for sweets, we would love to hear from you!<br> Responsibilities Research and develop new dessert recipes that align with market trends and customer preferences.<br> Test and refine dessert recipes to ensure quality, taste, and presentation standards are met.<br> Collaborate with the culinary team to create seasonal dessert menus and special offerings.<br> Oversee the production of desserts in the kitchen, ensuring consistency and quality across all batches.<br> Provide training and guidance to kitchen staff on dessert preparation techniques and presentation.<br> Stay updated on industry trends, flavor profiles, and dessert innovations to enhance product offerings.<br> Manage ingredient inventory and sourcing for dessert production, ensuring high-quality ingredients are used.<br> Collaborate with marketing to promote new dessert products through engaging campaigns.<br> Ensure compliance with all food safety standards and regulations in dessert preparation and production.<br> Maintain an organized and clean work environment within the dessert preparation area.<br> Proven experience as a Pastry Chef, Dessert Chef, or in a similar role with a focus on dessert product development.<br> Strong knowledge of various dessert techniques, flavor profiles, and presentation skills.<br> Creative mindset with the ability to innovate and develop unique dessert concepts.<br> Excellent attention to detail and a passion for quality in dessert preparation.<br> Ability to work collaboratively within a team and provide effective training to staff.<br> Strong organizational skills and ability to manage time effectively.<br> Culinary degree or equivalent training in pastry arts is preferred.<br> Familiarity with industry trends in desserts and confections is a plus.<br></span> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> No experience required </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<p>POSITION SUMMARY Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</p><p><strong>Desired Candidate Profile</strong></p><p>PREFERRED QUALIFICATION Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None</p>