Chef Jobs in Saudi

<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 >Luxury Collection is seeking a <strong >Cook II</strong> to join their team. This full-time position involves preparing and cooking food according to established recipes and quality standards, ensuring proper presentation and adherence to food preparation checklists. The role requires 0-1 years of experience in a related field.</p> <h3 >Key Responsibilities</h3> <ul > <li >Prepare ingredients for cooking, including portioning, chopping, and storing food items.</li> <li >Wash and peel fresh fruits and vegetables; weigh, measure, and mix ingredients accurately.</li> <li >Cook food according to recipes, quality standards, presentation guidelines, and food preparation checklists.</li> <li >Prepare cold food items as required.</li> <li >Operate kitchen equipment such as ovens, stoves, grills, microwaves, and fryers.</li> <li >Test foods to ensure sufficient cooking and monitor food quality throughout the preparation process.</li> <li >Set up and break down the work station efficiently.</li> <li >Serve food in proper portions using appropriate receptacles.</li> <li >Wash and disinfect kitchen areas, tables, tools, knives, and equipment.</li> <li >Check and ensure the correctness of appliance and food temperatures.</li> </ul> <h3 >Workplace Conduct and Safety</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 >Maintain confidentiality of proprietary information and protect company assets.</li> <li >Communicate professionally and clearly with colleagues and supervisors.</li> </ul> <h3 >Team Collaboration and Professionalism</h3> <ul > <li >Develop and maintain positive working relationships with team members.</li> <li >Support the team in achieving common goals.</li> <li >Listen and respond appropriately to the concerns of other employees.</li> <li >Ensure adherence to quality expectations and standards in all tasks.</li> </ul> <h3 >Physical Requirements</h3> <ul > <li >Ability to stand, sit, or walk for extended periods or an entire work shift.</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 up to 25 pounds without assistance.</li> </ul> <h3 >Company Overview</h3> <p >The Luxury Collection Hotels &amp; Resorts, part of Marriott International, operates over 120 properties in more than 35 countries. With a heritage dating back to 1906 under the Italian CIGA brand, The Luxury Collection is dedicated to offering authentic experiences and personalized hospitality. Each property is designed to reflect its locale's cultural charms and treasures. Marriott International is an equal opportunity employer, committed to fostering an inclusive environment that values and celebrates the diverse backgrounds, talents, and experiences of its associates, ensuring non-discrimination on any protected basis.</p>

Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,500 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos.<br><br><br><br>People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.<br><br><br><br>Job Description<br><br>Are you passionate about crafting culinary delights that leave a lasting impression?<br><br>We are currently seeking a Sous Chef to join our vibrant team; you infuse our culinary team with a distinctive blend of creativity, precision and a deep-seated commitment to culinary excellence. Your role is pivotal in orchestrating the symphony of flavors that defines our dining experiences, contributing to the heartbeat of our renowned hospitality.<br><br>Supports the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level. Works as part of a team that maximizes guest satisfaction and comfort, delivering a positive and timely response to enquiries and problem resolution. Takes responsibility for the duties and tasks assigned to the role, ensuring that all work is carried out in a timely and professional manner. Delivers on departmental plans and objectives, where hotel initiatives & targets are achieved. Collaborates with their immediate report, ensuring that costs and inventory are controlled, that productivity and performance levels are attained. Builds and maintains effective working relationships whilst promoting the company culture and values. Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered, and documented for internal and external audit, performing follow-up as required. <br><br>Qualifications<br><br>Proven experience as a Sous Chef or similar role Excellent communication and the ability to lead and work well with others Hands-on approach with a can-do work style Commitment to delivering exceptional guest service with a passion for the hospitality industry. Ability to find creative solutions taking ownership for duties and tasks assigned. Personal integrity, with the ability to work in an environment that demands excellence. Experience of working with IT systems on various platforms<br><br>Additional Information<br><br>Why Join Radisson Hotel Group?<br><br>Live the Magic of Hospitality - Be part of a team that creates exceptional experiences and memorable moments every day. Let your Yes I Can! spirit shine as you bring hospitality to life. <br><br>Build a Great Career - No matter your background or experience, we invest in your growth, learning, and career development—helping you reach your full potential. <br><br>Experience the Team Spirit - Join a workplace that’s inclusive, fun, and meaningful. We celebrate diversity, support one another and foster a sense of belonging through our Employee Resource Groups and inclusion initiatives.<br><br>Lead with Your Ambition - Your ideas, passion and drive matter! We empower you to make a difference—in hospitality, your community and beyond. <br><br>Enjoy Global & Local Perks - No matter where you’re located, you’ll enjoy exclusive global benefits - like special hotel rates for you and your loved ones at our hotels worldwide. Plus, you’ll have access to local perks and rewards tailored to your country, making your experience even more rewarding! <br><br>Enjoy benefits such as - up to 53% off your stay as a Team Member at over 1,500 Radisson Hotels worldwide<br><br>Guaranteed minimum of 30% off for your Friends & Family<br><br>Exclusive Discounts on Breakfast, Food & Beverage, Spa and more<br><br>Join us in shaping the future of hospitality! If you’re ready to bring your talent, energy, and passion, we’d love to hear from you. <br><br>Apply now and let’s make every moment matter. <br><br>We welcome applicants from all backgrounds, abilities, and experiences. If you need any adjustments during the application process, please let us know.

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.

<h3 >Role Summary - Chef de Partie</h3> <p >Hilton is seeking a dedicated <strong >Chef de Partie</strong> to join its full-time culinary team in Jeddah, Makkah, Saudi Arabia. This role is central to overseeing the preparation of high-quality dishes and contributing to memorable guest experiences through exceptional culinary standards and efficient kitchen operations.</p> <h3 >Key Responsibilities</h3> <p >The Chef de Partie will manage a range of culinary and supervisory duties, ensuring consistent food quality and adherence to operational standards. Primary responsibilities include:</p> <ul > <li >Preparing, seasoning, cooking, and testing dishes according to established recipes, ensuring consistency in taste and presentation.</li> <li >Supervising line cooks and providing necessary support in the absence of senior chefs to maintain smooth and efficient kitchen operations.</li> <li >Maintaining all work areas in a clean, tidy, and organized manner, preventing cross-contamination.</li> <li >Monitoring ingredient quality, ensuring proper storage practices, and implementing effective stock rotation.</li> <li >Assisting with food cost control initiatives, contributing to improved gross profit margins and achievement of departmental financial targets.</li> <li >Upholding compliance with all health, safety, sanitation, and alcohol awareness regulations to ensure the highest standards of guest and team member wellbeing.</li> </ul> <h3 >Candidate Profile and Requirements</h3> <p >Candidates for this full-time position should possess 5-10 years of relevant experience in a professional kitchen environment. Hilton's core values guide success, and we seek individuals who demonstrate the following qualities:</p> <ul > <li >A passion for <strong >Hospitality</strong>, focused on delivering warmth and exceptional guest experiences.</li> <li >Acting with <strong >Integrity</strong> and consistently making ethical decisions.</li> <li >Inspiring others through effective <strong >Leadership</strong>.</li> <li >A belief that <strong >Teamwork</strong> drives optimal outcomes.</li> <li >A strong sense of <strong >Ownership</strong> and accountability for responsibilities.</li> <li >A focus on the <strong >Now</strong>, approaching each moment with urgency and discipline to create lasting impact.</li> </ul> <h3 >About Hilton</h3> <p >Hilton is a global leader in the hospitality industry, recognized for its award-winning workplace culture. The company has welcomed over 3 billion guests worldwide, maintaining its founding vision to fill the earth with the light and warmth of hospitality. Hilton has consistently been recognized on the World’s Best Workplaces list by Great Place to Work and Fortune, setting new standards for the future of travel with its portfolio of world-class brands.</p> <h3 >Career Opportunities at Hilton</h3> <p >Hilton is committed to building an exceptional workplace for its team members, who are fundamental to delivering outstanding guest experiences. The company supports individuals throughout their career journeys, whether they are starting out or exploring new opportunities. Professionals are invited to join Hilton and contribute to its mission of providing the best stay for every guest.</p> <h3 >Application Details</h3> <p >Interested candidates are encouraged to apply for this full-time Chef de Partie position in Jeddah, Makkah. Salary details will be discussed during the interview process.</p>

<h3 >About the Chef De Partie Role at Hilton</h3> <p >Hilton is seeking a skilled and dedicated <strong >Chef De Partie</strong> to join its culinary team in Jeddah, Makkah, Saudi Arabia. This full-time position is open to professionals with 5-10 years of experience in a similar capacity, contributing to the hotel's commitment to culinary excellence.</p> <h3 >Core Purpose of the Position</h3> <p >The Chef De Partie will oversee a designated section within the hotel kitchen, ensuring all food preparation adheres to the highest quality standards. This role is integral to maintaining operational efficiency and contributing to an exceptional dining experience for all guests.</p> <h3 >Key Responsibilities</h3> <ul > <li >Manage and oversee the daily operations of an assigned kitchen section.</li> <li >Ensure all food items are prepared and presented according to established quality standards.</li> <li >Implement and maintain strict hygiene and safety procedures within the kitchen area.</li> <li >Contribute to the overall guest satisfaction by delivering high-quality culinary offerings.</li> <li >Work closely with the Sous Chef and Executive Chef to ensure seamless kitchen operations.</li> <li >Assist in monitoring and controlling kitchen costs.</li> <li >Ensure consistent food presentation across all dishes prepared in the section.</li> </ul> <h3 >Required Experience and Attributes</h3> <p >Candidates must possess 5-10 years of professional experience as a Chef De Partie or in a directly comparable role within a reputable culinary environment. The role requires strong culinary skills, a thorough understanding of kitchen operations, and a commitment to food safety and quality.</p> <h3 >Team Collaboration and Standards</h3> <p >The Chef De Partie will operate as a key member of the culinary team, collaborating directly with the Sous Chef and Executive Chef. This collaboration is essential for upholding Hilton's culinary standards, ensuring efficient workflow, and maintaining consistency in all food preparation and presentation.</p> <h3 >Location and Employment Type</h3> <p >This is a full-time employment opportunity based in Jeddah, Makkah, Saudi Arabia. The role offers a professional environment within a leading hospitality brand focused on delivering high-quality service and dining experiences.</p>

<h3 >Role Summary - Chef de Partie</h3> <p >Hilton is seeking a dedicated <strong >Chef de Partie</strong> to join its full-time culinary team in Jeddah, Makkah, Saudi Arabia. This role is central to overseeing the preparation of high-quality dishes and contributing to memorable guest experiences through exceptional culinary standards and efficient kitchen operations.</p> <h3 >Key Responsibilities</h3> <p >The Chef de Partie will manage a range of culinary and supervisory duties, ensuring consistent food quality and adherence to operational standards. Primary responsibilities include:</p> <ul > <li >Preparing, seasoning, cooking, and testing dishes according to established recipes, ensuring consistency in taste and presentation.</li> <li >Supervising line cooks and providing necessary support in the absence of senior chefs to maintain smooth and efficient kitchen operations.</li> <li >Maintaining all work areas in a clean, tidy, and organized manner, preventing cross-contamination.</li> <li >Monitoring ingredient quality, ensuring proper storage practices, and implementing effective stock rotation.</li> <li >Assisting with food cost control initiatives, contributing to improved gross profit margins and achievement of departmental financial targets.</li> <li >Upholding compliance with all health, safety, sanitation, and alcohol awareness regulations to ensure the highest standards of guest and team member wellbeing.</li> </ul> <h3 >Candidate Profile and Requirements</h3> <p >Candidates for this full-time position should possess 5-10 years of relevant experience in a professional kitchen environment. Hilton's core values guide success, and we seek individuals who demonstrate the following qualities:</p> <ul > <li >A passion for <strong >Hospitality</strong>, focused on delivering warmth and exceptional guest experiences.</li> <li >Acting with <strong >Integrity</strong> and consistently making ethical decisions.</li> <li >Inspiring others through effective <strong >Leadership</strong>.</li> <li >A belief that <strong >Teamwork</strong> drives optimal outcomes.</li> <li >A strong sense of <strong >Ownership</strong> and accountability for responsibilities.</li> <li >A focus on the <strong >Now</strong>, approaching each moment with urgency and discipline to create lasting impact.</li> </ul> <h3 >About Hilton</h3> <p >Hilton is a global leader in the hospitality industry, recognized for its award-winning workplace culture. The company has welcomed over 3 billion guests worldwide, maintaining its founding vision to fill the earth with the light and warmth of hospitality. Hilton has consistently been recognized on the World’s Best Workplaces list by Great Place to Work and Fortune, setting new standards for the future of travel with its portfolio of world-class brands.</p> <h3 >Career Opportunities at Hilton</h3> <p >Hilton is committed to building an exceptional workplace for its team members, who are fundamental to delivering outstanding guest experiences. The company supports individuals throughout their career journeys, whether they are starting out or exploring new opportunities. Professionals are invited to join Hilton and contribute to its mission of providing the best stay for every guest.</p> <h3 >Application Details</h3> <p >Interested candidates are encouraged to apply for this full-time Chef de Partie position in Jeddah, Makkah. Salary details will be discussed during the interview process.</p>

<h3 >About the Chef De Partie Role at Hilton</h3> <p >Hilton is seeking a skilled and dedicated <strong >Chef De Partie</strong> to join its culinary team in Jeddah, Makkah, Saudi Arabia. This full-time position is open to professionals with 5-10 years of experience in a similar capacity, contributing to the hotel's commitment to culinary excellence.</p> <h3 >Core Purpose of the Position</h3> <p >The Chef De Partie will oversee a designated section within the hotel kitchen, ensuring all food preparation adheres to the highest quality standards. This role is integral to maintaining operational efficiency and contributing to an exceptional dining experience for all guests.</p> <h3 >Key Responsibilities</h3> <ul > <li >Manage and oversee the daily operations of an assigned kitchen section.</li> <li >Ensure all food items are prepared and presented according to established quality standards.</li> <li >Implement and maintain strict hygiene and safety procedures within the kitchen area.</li> <li >Contribute to the overall guest satisfaction by delivering high-quality culinary offerings.</li> <li >Work closely with the Sous Chef and Executive Chef to ensure seamless kitchen operations.</li> <li >Assist in monitoring and controlling kitchen costs.</li> <li >Ensure consistent food presentation across all dishes prepared in the section.</li> </ul> <h3 >Required Experience and Attributes</h3> <p >Candidates must possess 5-10 years of professional experience as a Chef De Partie or in a directly comparable role within a reputable culinary environment. The role requires strong culinary skills, a thorough understanding of kitchen operations, and a commitment to food safety and quality.</p> <h3 >Team Collaboration and Standards</h3> <p >The Chef De Partie will operate as a key member of the culinary team, collaborating directly with the Sous Chef and Executive Chef. This collaboration is essential for upholding Hilton's culinary standards, ensuring efficient workflow, and maintaining consistency in all food preparation and presentation.</p> <h3 >Location and Employment Type</h3> <p >This is a full-time employment opportunity based in Jeddah, Makkah, Saudi Arabia. The role offers a professional environment within a leading hospitality brand focused on delivering high-quality service and dining experiences.</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 The First Group Hospitality</h3> <p >The First Group Hospitality is a full-service hospitality management company headquartered in Dubai, specializing in hotel operations, asset management, and F&amp;B strategy. The company delivers tailored solutions to enhance efficiency, optimize revenue, and maximize asset value for investors and hotel owners. As a trusted third-party hotel management provider, The First Group Hospitality partners with global brands and also develops and operates a dynamic portfolio of upscale hotels, residences, and award-winning restaurants. This role is based in <strong >Jeddah</strong> or <strong >Makkah</strong>, Kingdom of Saudi Arabia, within a premier community such as Silver Sands Beach, known for its tranquil coastal ambiance and city access.</p> <h3 >Role Overview: Chef De Partie</h3> <p >The First Group Hospitality is seeking a <strong >Chef De Partie</strong> for a full-time position in Jeddah or Makkah. In this role, you will support Senior Chefs in overseeing the food preparation activities of junior kitchen staff. A primary focus of this position involves ensuring adherence to recipe and portion standards, with particular emphasis on sushi preparation and presentation. The Chef De Partie is also responsible for maintaining proper food storage, cooking, reheating, defrosting, and labeling procedures, in compliance with company, brand, and relevant health and safety standards.</p> <h3 >Key Responsibilities of the Chef De Partie</h3> <ul > <li >Lead and mentor junior kitchen staff, ensuring high standards and consistency in food preparation.</li> <li >Assist Senior Chefs with menu tastings and event planning as required.</li> <li >Oversee food preparation, cooking, and presentation to maintain quality, portioning, and plating standards.</li> <li >Prepare, roll, and present sushi dishes with precision and creativity, ensuring authenticity and quality.</li> <li >Monitor the freshness, slicing, and handling of raw fish and other sushi ingredients to meet food safety standards.</li> <li >Train and supervise junior chefs, promoting clear communication and efficiency within the team.</li> <li >Maintain kitchen cleanliness, hygiene, and overall food safety compliance at all times.</li> <li >Manage inventory, report shortages, and verify the quality of incoming ingredients.</li> <li >Monitor kitchen equipment, report maintenance issues promptly, and ensure proper use of resources.</li> <li >Uphold company policies, foster teamwork, and maintain professionalism in all interactions.</li> <li >Assist with additional kitchen tasks as needed.</li> </ul> <h3 >Candidate Profile and Requirements</h3> <p >Candidates for this Chef De Partie position should demonstrate a strong culinary background and leadership capabilities. The role requires a minimum of <strong >5-10 years of relevant experience</strong>.</p> <ul > <li >Experience as a Chef de Partie in a hotel setting is considered an advantage.</li> <li >Proven expertise in sushi preparation, including rolling, slicing, and presentation techniques.</li> <li >A strong understanding of various cooking techniques and presentation styles.</li> <li >Demonstrated ability to lead a team and manage day-to-day kitchen operations effectively.</li> <li >Expert knowledge of food safety and sanitation practices.</li> </ul> <h3 >Work Environment and Standards</h3> <p >The Chef De Partie is expected to maintain a clean, well-maintained, and organized kitchen environment consistently. This position involves training junior chefs and requires leading by example, necessitating strong multitasking abilities while performing regular duties. Adherence to all company and brand standards, alongside local health and safety requirements, is mandatory.</p> <h3 >Application Information</h3> <p >Interested candidates who meet the specified requirements are encouraged to apply for this full-time position in Jeddah or Makkah.</p>

<h3 >About The First Group Hospitality</h3> <p >The First Group Hospitality is a full-service hospitality management company headquartered in Dubai, specializing in hotel operations, asset management, and F&amp;B strategy. The company delivers tailored solutions to enhance efficiency, optimize revenue, and maximize asset value for investors and hotel owners. As a trusted third-party hotel management provider, The First Group Hospitality partners with global brands and also develops and operates a dynamic portfolio of upscale hotels, residences, and award-winning restaurants. This role is based in <strong >Jeddah</strong> or <strong >Makkah</strong>, Kingdom of Saudi Arabia, within a premier community such as Silver Sands Beach, known for its tranquil coastal ambiance and city access.</p> <h3 >Role Overview: Chef De Partie</h3> <p >The First Group Hospitality is seeking a <strong >Chef De Partie</strong> for a full-time position in Jeddah or Makkah. In this role, you will support Senior Chefs in overseeing the food preparation activities of junior kitchen staff. A primary focus of this position involves ensuring adherence to recipe and portion standards, with particular emphasis on sushi preparation and presentation. The Chef De Partie is also responsible for maintaining proper food storage, cooking, reheating, defrosting, and labeling procedures, in compliance with company, brand, and relevant health and safety standards.</p> <h3 >Key Responsibilities of the Chef De Partie</h3> <ul > <li >Lead and mentor junior kitchen staff, ensuring high standards and consistency in food preparation.</li> <li >Assist Senior Chefs with menu tastings and event planning as required.</li> <li >Oversee food preparation, cooking, and presentation to maintain quality, portioning, and plating standards.</li> <li >Prepare, roll, and present sushi dishes with precision and creativity, ensuring authenticity and quality.</li> <li >Monitor the freshness, slicing, and handling of raw fish and other sushi ingredients to meet food safety standards.</li> <li >Train and supervise junior chefs, promoting clear communication and efficiency within the team.</li> <li >Maintain kitchen cleanliness, hygiene, and overall food safety compliance at all times.</li> <li >Manage inventory, report shortages, and verify the quality of incoming ingredients.</li> <li >Monitor kitchen equipment, report maintenance issues promptly, and ensure proper use of resources.</li> <li >Uphold company policies, foster teamwork, and maintain professionalism in all interactions.</li> <li >Assist with additional kitchen tasks as needed.</li> </ul> <h3 >Candidate Profile and Requirements</h3> <p >Candidates for this Chef De Partie position should demonstrate a strong culinary background and leadership capabilities. The role requires a minimum of <strong >5-10 years of relevant experience</strong>.</p> <ul > <li >Experience as a Chef de Partie in a hotel setting is considered an advantage.</li> <li >Proven expertise in sushi preparation, including rolling, slicing, and presentation techniques.</li> <li >A strong understanding of various cooking techniques and presentation styles.</li> <li >Demonstrated ability to lead a team and manage day-to-day kitchen operations effectively.</li> <li >Expert knowledge of food safety and sanitation practices.</li> </ul> <h3 >Work Environment and Standards</h3> <p >The Chef De Partie is expected to maintain a clean, well-maintained, and organized kitchen environment consistently. This position involves training junior chefs and requires leading by example, necessitating strong multitasking abilities while performing regular duties. Adherence to all company and brand standards, alongside local health and safety requirements, is mandatory.</p> <h3 >Application Information</h3> <p >Interested candidates who meet the specified requirements are encouraged to apply for this full-time position in Jeddah or Makkah.</p>

<h3 >About the Opportunity</h3> <p >AREEB is seeking an experienced <strong >Chef de partie</strong> to join our culinary team in Dammam. This full-time role requires 2-5 years of relevant experience and involves overseeing a designated kitchen section to ensure the consistent preparation and presentation of high-quality dishes, while upholding operational excellence and stringent food safety standards.</p> <h3 >Role Summary</h3> <p >The Chef de partie will be responsible for the comprehensive management of a specific kitchen section. This includes supervising all food preparation activities, maintaining rigorous quality and consistency across all dishes, and coordinating effectively with the broader culinary team. The role ensures that all menu items are prepared precisely according to established recipes, presentation standards, and hygiene regulations.</p> <h3 >Core Responsibilities</h3> <ul > <li >Prepare and cook menu items strictly according to established recipes and quality standards.</li> <li >Manage the daily operations within the assigned kitchen section efficiently.</li> <li >Supervise and provide guidance to Commis Chefs and kitchen assistants.</li> <li >Monitor food quality, ensure accurate portion control, and maintain high presentation standards.</li> <li >Ensure full compliance with all food safety and sanitation standards and regulations.</li> </ul> <h3 >Operational Duties</h3> <ul > <li >Assist in inventory control and effective stock management for the section.</li> <li >Actively work to minimize food waste and maintain cost efficiency within the kitchen section.</li> <li >Report any equipment issues promptly and ensure proper maintenance procedures are followed.</li> <li >Maintain a clean, safe, and organized working environment at all times.</li> </ul> <h3 >Team Leadership and Collaboration</h3> <p >This role involves mentoring junior kitchen staff, fostering their development, and supporting efficient kitchen operations overall. The Chef de partie will also collaborate closely with and support the Executive Chef in achieving broader operational objectives and maintaining the highest culinary standards.</p> <h3 >Candidate Profile</h3> <p >We are looking for a professional with <strong >2-5 years of experience</strong> as a Chef de partie or in a similar supervisory kitchen role. The ideal candidate will demonstrate strong culinary skills, a deep understanding of kitchen operations, and a commitment to food safety and quality. Proven ability to manage a section, supervise staff, and maintain high standards in a fast-paced environment is essential.</p>

<p>The Mock Hotel Operations Supervisor is responsible for the full operational oversight of the newly established mock hotel training facility, with a particular focus on Food and Beverage, culinary arts, stewarding operations, scheduling, inventory control, equipment readiness, hygiene standards, and training support. The role requires a hands-on professional with strong hospitality operations experience, practical culinary and F&amp;B knowledge, and direct exposure to the training or education sector. The position holder will ensure that the mock hotel facility operates according to industry standards and supports high-quality practical training for students and trainees.</p><p><b>Key Responsibilities</b></p><ol><li>Mock Hotel Operations Management Oversee the daily operations of the mock hotel facility, including training kitchens, F&amp;B areas, stewarding sections, storage areas, service areas, and related operational spaces. Ensure that all areas are prepared, organized, clean, safe, and fully operational before scheduled training sessions. Coordinate the use of mock hotel facilities according to academic timetables, training schedules, workshops, events, and practical assessments. Ensure that operational workflows simulate real hospitality and hotel industry standards.</li><li>Scheduling and Coordination Prepare and manage operational schedules for mock hotel areas in coordination with academic and training staff. Coordinate facility bookings, class requirements, practical sessions, instructor needs, and student training activities. Prevent scheduling conflicts and ensure proper readiness of facilities for each session. Communicate operational updates, facility readiness, and resource needs to relevant departments.</li><li>Inventory and Asset Management Maintain a comprehensive inventory of all mock hotel items, including kitchen tools, utensils, service equipment, linens, uniforms, consumables, cleaning materials, and training supplies. Track item movement, usage, condition, damage, loss, maintenance needs, and replacement requirements. Implement proper check-in/check-out systems for equipment and training items. Conduct regular inventory audits and submit reports to management. Ensure that all items are properly labeled, stored, secured, and available when needed.</li><li>Culinary, F&amp;B, and Stewarding Operations Support culinary and F&amp;B practical training by ensuring the availability and readiness of tools, ingredients, equipment, and service areas. Apply practical chef stewarding experience to maintain high standards of dishwashing, sanitation, equipment handling, waste control, and back-of-house organization. Ensure proper setup and breakdown of practical training sessions. Monitor kitchen and service area hygiene, safety, and operational discipline. Support instructors and trainers during culinary, F&amp;B, and hospitality practical sessions as required.</li><li>Food Safety and Hygiene Compliance Ensure compliance with food safety standards, hygiene protocols, sanitation procedures, and safe food handling practices. Monitor the proper use, cleaning, and storage of food-related tools and equipment. Ensure that temperature logs, cleaning schedules, waste disposal records, and hygiene checklists are maintained when applicable. Promote a strong safety and hygiene culture among staff, trainers, and trainees. Report any food safety risks, operational hazards, or compliance concerns immediately.</li><li>Maintenance and Facility Readiness Monitor the condition of mock hotel facilities, kitchens, equipment, furniture, appliances, and training assets. Report maintenance issues and follow up until completion. Coordinate with maintenance, procurement, IT, housekeeping, security, and other support departments as needed. Ensure that all equipment is functioning safely before use in training sessions. Support preventive maintenance planning for mock hotel equipment and facilities.</li><li>Training and Education Support Support trainers and faculty members in delivering practical hospitality, culinary, F&amp;B, and stewarding training. Assist in creating realistic hotel and restaurant operational scenarios for students. Ensure that the training environment reflects professional hospitality workplace standards. Help trainees understand operational discipline, cleanliness, teamwork, time management, and proper handling of equipment. Provide operational guidance to trainees when needed, without replacing the academic role of the instructor.</li><li>Documentation and Reporting Maintain accurate records related to inventory, schedules, facility usage, maintenance requests, lost or damaged items, consumables, and operational incidents. Prepare regular operational reports for management. Document gaps, risks, resource needs, and improvement recommendations. Maintain proper filing of food safety certificates, checklists, inspection forms, and operational logs.</li><li>Procurement and Resource Planning Identify required supplies, consumables, tools, and replacement items for mock hotel operations. Coordinate with procurement according to approved policies and procedures. Support budget planning by providing accurate usage data and future operational needs. Recommend cost-saving measures without compromising training quality or safety.</li><li>Quality Improvement and Best Practices Implement hospitality industry best practices in mock hotel operations. Continuously improve operational workflows, storage systems, scheduling processes, and inventory controls. Ensure that the mock hotel reflects professional standards suitable for hospitality and culinary training. Support audits, inspections, accreditation visits, internal reviews, and external partner visits. Contribute to the development of standard operating procedures for mock hotel operations.</li></ol><p>Key Performance Indicators</p><ul><li>Mock hotel facility readiness before all scheduled training sessions.</li><li>Accuracy and completeness of inventory records.</li><li>Reduction in lost, damaged, or unaccounted-for items.</li><li>Compliance with food safety and hygiene standards.</li><li>Timely reporting and resolution of maintenance and operational issues.</li><li>Trainer and trainee satisfaction with facility readiness and operational support.</li><li>Effective scheduling with minimal conflicts or delays.</li><li>Proper documentation of operational activities, inventory, and incidents.</li><li>Continuous improvement in mock hotel operating procedures.</li></ul><p><br></p><p><strong>Desired Candidate Profile</strong></p><p><strong>Required Qualifications</strong></p><p>Bacheloru2019s degree in Hospitality Management, Food and Beverage Management, Culinary Arts, or a closely related field.</p><p>Minimum of 5 years of hands-on experience in hospitality, F&amp;B, culinary operations, stewarding, or hotel operations.</p><p>Practical experience working as a Chef Steward or in a closely related stewarding/kitchen operations role.</p><p>Proven experience in the training or education industry, preferably in vocational training, hospitality education, culinary education, or practical skills training.</p><p>Valid food safety certification.</p><p>Fluent English communication skills, both written and spoken.</p><p><strong>Preferred Qualifications</strong></p><p>Saudi nationality is preferred, subject to meeting the required qualifications and experience.</p><p>Experience in managing training kitchens, simulation labs, mock hotel facilities, or hospitality practical training environments.</p><p>Experience preparing facilities for audits, accreditation visits, inspections, or external stakeholder visits.</p><p>Knowledge of hotel operating standards, F&amp;B service standards, kitchen hygiene standards, and practical training workflows.</p><p>Arabic communication skills are an advantage.</p><p><strong>Required Skills and Competencies</strong></p><ul><li>Strong operational leadership and hands-on execution.</li><li>Excellent inventory control and asset tracking skills.</li><li>Strong understanding of culinary, F&amp;B, stewarding, and back-of-house operations.</li><li>Excellent scheduling, coordination, and follow-up skills.</li><li>Strong food safety, hygiene, and sanitation awareness.</li><li>Ability to work effectively with trainers, faculty, students, support staff, and management.</li><li>High attention to detail and strong organizational discipline.</li><li>Ability to maintain professional standards in a training environment.</li><li>Strong problem-solving and decision-making skills.</li><li>Ability to work under pressure and manage multiple operational priorities.</li><li>Professional communication skills in English.</li><li>Strong sense of accountability, ownership, and confidentiality.</li></ul>

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

<p><h4>Exceptional hospitality starts with you</h4> <p>Picture yourself brightening someone’s day. When you join our hotels team, that’s exactly what you’ll do every time you come to work! As a chef de partie, you’re not just overseeing the preparation of high-quality dishes – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.</p> <h4>Here's what you'll do during a typical day:</h4> <ul> <li><strong>Prepare great tasting dishes:</strong> Season, cook, and test dishes according to standard recipes, ensuring consistency in taste and presentation.</li> <li><strong>Supervise the kitchen team:</strong> Oversee line cooks to ensure and provide support as needed in the absence of senior chefs to ensure smooth and efficient operations.</li> <li><strong>Maintain kitchen cleanliness:</strong> Keep all work areas clean, tidy, and free of cross-contamination.</li> <li><strong>Ensure food quality and storage compliance:</strong> Monitor ingredient quality, ensuring proper storage and stock rotation.</li> <li><strong>Assist with cost management:</strong> Contribute to controlling food costs, improving gross profit margins, and meeting departmental financial targets.</li> <li><strong>Uphold regulatory standards:</strong> Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member wellbeing.</li> </ul> <h4>What it takes to make the stay</h4> <p>At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:</p> <ul> <li>A passion for spreading the light and warmth of hospitality.</li> <li>Acting with integrity and always doing the right thing.</li> <li>Inspiring others through leadership.</li> <li>A belief that teamwork drives the best outcomes.</li> <li>A sense of ownership and accountability.</li> <li>A focus on the now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.</li> </ul> <h4>How we’ll help you thrive</h4> <p>At Hilton, the hospitality we’re known for doesn’t end with our guests. We proudly invest in our team members’ wellbeing, supporting you through all of life’s moments. When you join Hilton, our exceptional care extends to you with unmatched perks and benefits, including*:</p> <ul> <li><strong>Incredible travel perks</strong> – Enjoy 110 nights of deeply discounted travel, with room rates as low as $40 USD/night at our world-class hotels through our Go Hilton travel program.</li> <li><strong>Paid parental leave</strong> – Because family matters. We offer paid leave for eligible team members, including partners and adoptive parents.</li> <li><strong>Crisis concierge</strong> – In times of loss, our Crisis Concierge offers a single, compassionate point of contact for both practical support and emotional care.</li> <li><strong>Mental health resources</strong> – Your wellbeing comes first. Through our Care for All hub, we provide resources to help our team members care for themselves and their loved ones. In many countries, eligible team members receive free counseling and support through our Employee Assistance Program (EAP).</li> </ul> <p><em>*Benefits availability may vary depending on team member’s location as well as terms and conditions of employment and are subject to the terms and conditions of each specific program/plan.</em></p> <h4>Join an award-winning workplace culture</h4> <p>At Hilton, we don’t just deliver exceptional experiences for our guests—we build an exceptional workplace for the team members who make it all possible. As a global leader in hospitality, we’ve welcomed more than 3 billion guests worldwide, all while staying true to our founding vision: to fill the earth with the light and warmth of hospitality.</p> <p>Our award-winning culture has earned us repeated recognition on the world’s best workplaces list by Great Place to Work and Fortune. With our suite of world-class brands, and a company-wide commitment to providing the best stay for every guest, we’re setting new standards for the future of travel.</p> <p>Whether you’re starting your career or exploring something new, Hilton supports your journey every step of the way. Come for the job, stay for the career—and help us make every stay a little more magical.</p></p><p></p>

<p><h4>About Four Seasons:</h4> <p>Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.</p> <p>At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.</p> <h4>About the location:</h4> <p>Since opening in 1928, our legendary property has been the preferred address for celebrities, royalty and the international elite — and it’s easy to see why. Located at the intersection of Wilshire Boulevard and Rodeo Drive, we put you in the enviable heart of Beverly Hills, with designer shopping, fine dining and postcard-worthy views at our doorstep.</p> <h4>Chef De Cuisine - The BLVD</h4> <p><strong>Beverly Wilshire, Beverly Hills, A Four Seasons Hotel</strong></p> <p>Beverly Wilshire, Beverly Hills, A Four Seasons Hotel is looking for a Chef De Cuisine for The BLVD Restaurant who shares a passion for excellence and who infuses enthusiasm into everything they do. This position reports to the Director of Food & Beverage. Work authorization for the location is required.</p> <h4>Join Our Team</h4> <p>In captivating Beverly Hills with Rodeo Drive boutiques glittering at the doorstep, this legendary Los Angeles landmark buzzes with renewed vitality. Offering tradition and trend, peaceful privacy and lively sophistication, Beverly Wilshire wants YOU to be part of our talented team of individuals who provide thoughtful Four Seasons care to warm every moment.</p> <p>The Chef De Cuisine exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.</p> <h4>Responsibilities</h4> <ul> <li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for The BLVD restaurant.</li> <li>Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.</li> <li>Maintains food preparation handling and correct storage standards.</li> <li>Recognizes superior quality products, presentations and flavor.</li> <li>Plans and manages food quantities and plating requirements for the restaurant.</li> <li>Communicates production needs to key personnel.</li> <li>Assists in developing daily and seasonal menu items for the restaurant.</li> <li>Ensures compliance with all applicable laws and regulations.</li> <li>Follows proper handling and right temperature of all food products.</li> <li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li> <li>Communicates regularly with the Director of Food & Beverage and Executive Chef-Hotel Operations regarding problems, irregularities and concerns and providing courses of action.</li> <li>Performs other tasks or projects as assigned by the Director of Food & Beverage and Senior Hotel management.</li> </ul> <h4>Leading Kitchen Team</h4> <ul> <li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li> <li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial and business decision-making; demonstrates honesty and integrity; leads by example.</li> <li>Leads shift teams while personally preparing food items and executing requests based on required specifications.</li> <li>Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.</li> <li>Encourages and builds mutual trust, respect, and cooperation among team members.</li> <li>Serves as a role model to demonstrate appropriate behaviors.</li> <li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li> <li>Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.</li> <li>Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.</li> <li>Manages employee progressive discipline procedures.</li> </ul> <h4>Preferred Qualifications and Skills</h4> <p>Must be willing to work a flexible schedule in order to accomplish all major responsibilities, and be willing to accept assignments on a need basis, in order to promote teamwork. This will include early mornings, evenings, weekends and holidays. Applicants are required to have 3-5 years of experience in the culinary, food and beverage, or related professional area or 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major. A culinary degree is preferred.</p> <h4>What to Expect: You Will</h4> <ul> <li>Be part of a cohesive team with opportunities to build a successful career with global potential</li> <li>Have access to a robust benefit plan</li> <li>Have the opportunity to engage in diverse and challenging work</li> <li>Derive a sense of pride in work well done</li> <li>Be recognized for excellence</li> </ul> <p><strong>Salary range:</strong> $95,000.00 - $110,000.00</p> <p>Four Seasons is an equal opportunity, affirmative action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply.</p></p><p></p>

<p><h4>About Four Seasons:</h4> <p>Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.</p> <p>At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.</p> <h4>About the location:</h4> <p>Since opening in 1928, our legendary property has been the preferred address for celebrities, royalty and the international elite — and it’s easy to see why. Located at the intersection of Wilshire Boulevard and Rodeo Drive, we put you in the enviable heart of Beverly Hills, with designer shopping, fine dining and postcard-worthy views at our doorstep.</p> <h4>Chef De Cuisine - The BLVD</h4> <p><strong>Beverly Wilshire, Beverly Hills, A Four Seasons Hotel</strong></p> <p>Beverly Wilshire, Beverly Hills, A Four Seasons Hotel is looking for a Chef De Cuisine for The BLVD Restaurant who shares a passion for excellence and who infuses enthusiasm into everything they do. This position reports to the Director of Food & Beverage. Work authorization for the location is required.</p> <h4>Join Our Team</h4> <p>In captivating Beverly Hills with Rodeo Drive boutiques glittering at the doorstep, this legendary Los Angeles landmark buzzes with renewed vitality. Offering tradition and trend, peaceful privacy and lively sophistication, Beverly Wilshire wants YOU to be part of our talented team of individuals who provide thoughtful Four Seasons care to warm every moment.</p> <p>The Chef De Cuisine exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.</p> <h4>Responsibilities</h4> <ul> <li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for The BLVD restaurant.</li> <li>Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.</li> <li>Maintains food preparation handling and correct storage standards.</li> <li>Recognizes superior quality products, presentations and flavor.</li> <li>Plans and manages food quantities and plating requirements for the restaurant.</li> <li>Communicates production needs to key personnel.</li> <li>Assists in developing daily and seasonal menu items for the restaurant.</li> <li>Ensures compliance with all applicable laws and regulations.</li> <li>Follows proper handling and right temperature of all food products.</li> <li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li> <li>Communicates regularly with the Director of Food & Beverage and Executive Chef-Hotel Operations regarding problems, irregularities and concerns and providing courses of action.</li> <li>Performs other tasks or projects as assigned by the Director of Food & Beverage and Senior Hotel management.</li> </ul> <h4>Leading Kitchen Team</h4> <ul> <li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li> <li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial and business decision-making; demonstrates honesty and integrity; leads by example.</li> <li>Leads shift teams while personally preparing food items and executing requests based on required specifications.</li> <li>Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.</li> <li>Encourages and builds mutual trust, respect, and cooperation among team members.</li> <li>Serves as a role model to demonstrate appropriate behaviors.</li> <li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li> <li>Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.</li> <li>Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.</li> <li>Manages employee progressive discipline procedures.</li> </ul> <h4>Preferred Qualifications and Skills</h4> <p>Must be willing to work a flexible schedule in order to accomplish all major responsibilities, and be willing to accept assignments on a need basis, in order to promote teamwork. This will include early mornings, evenings, weekends and holidays. Applicants are required to have 3-5 years of experience in the culinary, food and beverage, or related professional area or 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major. A culinary degree is preferred.</p> <h4>What to Expect: You Will</h4> <ul> <li>Be part of a cohesive team with opportunities to build a successful career with global potential</li> <li>Have access to a robust benefit plan</li> <li>Have the opportunity to engage in diverse and challenging work</li> <li>Derive a sense of pride in work well done</li> <li>Be recognized for excellence</li> </ul> <p><strong>Salary range:</strong> $95,000.00 - $110,000.00</p> <p>Four Seasons is an equal opportunity, affirmative action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply.</p></p><p></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>POSITION SUMMARY<br>Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.<br>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.<br>PREFERRED QUALIFICATION<br>Education: Technical, Trade, or Vocational School Degree.<br>Related Work Experience: At least 3 years of related work experience.<br>Supervisory Experience: No supervisory experience.<br>License or Certification: None<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br>At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand’s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​team, and&nbsp;become&nbsp;the best version of you.</span> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> 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>JOB SUMMARY Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.</p><p>Ensuring Culinary Standards and Responsibilities are Met for Restaurant</p><p>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. Supervises restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor. Plans and manages food quantities and plating requirements for the restaurant. Communications production needs to key personnel. Assists in developing daily and seasonal menu items for the restaurant. Ensures compliance with all applicable laws and regulations regulations. Follows proper handling and right temperature of all food products. Estimates daily restaurant production needs. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented and creates decorative food displays.</p><p>Leading Kitchen Team</p><p>Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Leads shift teams while personally preparing food items and executing requests based on required specifications. Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensuring and maintaining the productivity level of employees. Ensures employees are cross-trained to support successful daily operations. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</p><p>Establishing and Maintaining Restaurant Kitchen Goals</p><p>Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Effectively investigates, reports and follows-up on employee accidents. Knows and implements company safety standards.</p><p>Ensuring Exceptional Customer Service</p><p>Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Empowers employees to provide excellent customer service. Handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels.</p><p>Managing and Conducting Human Resource Activities</p><p>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. Manages employee progressive discipline procedures. Participates in the employee performance appraisal process, providing feedback as needed. Uses all available on the job training tools for employees. Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</p><p>Additional Responsibilities</p><p>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li><li>OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>About Calo Launched in November 2019, Calo is on a mission to make healthy easy. We provide better, faster, and more accessible ways to enjoy nutritious food through technology-driven kitchens. CALO operates high-performance cloud kitchens focused on consistency, speed, and quality, delivering healthy meals at scale.</p><p>Role Overview We are looking for a Chef De Partie to lead CALO s on-demand Kitchen operation. In this role, the CDP will be fully responsible for the kitchen ALACARTE during their shift and will oversee the entire cloud kitchen operation. This includes food production, staff supervision, inventory control, quality standards, and operational efficiency. This is a hands-on leadership role in a single-shift, high-volume, fast-paced cloud kitchen environment, similar to heavy la carte restaurant operations, but focused on delivering healthy food and achieving excellence in execution and delivery. The Chef De Partie will act as the main point of responsibility on-site, ensuring the kitchen performs at the highest standards at all times.</p><p>Main Responsibilities</p><ul><li>Take full ownership of the cloud kitchen operations during the assigned shift</li><li>Run the kitchen independently and ensure smooth end-to-end operations</li><li>Lead, supervise, and manage all kitchen staff on shift</li><li>Ensure timely preparation and dispatch of orders while maintaining Calo s quality standards</li><li>Execute menu items consistently according to approved recipes, taste, presentation, and nutritional guidelines</li><li>Plan daily production and workflow to meet operational demand</li><li>Monitor food quality, freshness, portioning, and waste control</li><li>Manage inventory, ordering, stock rotation, and storage</li><li>Enforce strict compliance with food safety, hygiene, and sanitation regulations</li><li>Train, coach, and evaluate kitchen staff performance</li><li>Communicate clearly with team members and management (Central Kitchen)</li><li>Resolve operational issues proactively and take control of challenging situations</li><li>Maintain a clean, organized, and efficient kitchen environment</li><li>Lead by example with professionalism, discipline, and accountability</li></ul><p>Ideal Candidate Qualifications</p><ul><li>Proven experience as a Chef De Partie (CDP)</li><li>Minimum of 5 years experience in hospitality within dine-in, la carte, casual dining, or high-volume restaurant kitchens</li><li>Strong background in heavy-pace la carte operations</li><li>Culinary degree or equivalent professional kitchen experience</li><li>Previous experience running a kitchen or leading shifts independently</li><li>Cloud kitchen or production kitchen experience is an advantage</li><li>Must be currently present in KSA</li><li>Proficient in spoken and written English</li></ul><p>Knowledge &amp; Competency</p><ul><li>Strong leadership with the ability to run kitchen operations independently</li><li>Excellent kitchen management and organizational skills</li><li>Ability to handle high-volume production under pressure</li><li>Skilled in staff scheduling, task delegation, and performance monitoring</li><li>Strong understanding of healthy food concepts and modern kitchen practices</li><li>Cost awareness, inventory control, and waste reduction knowledge</li><li>Ability to maintain consistency, speed, and quality simultaneously</li></ul><p>Personality</p><ul><li>Confident leader with a strong sense of ownership</li><li>Calm, decisive, and solutions-oriented under pressure</li><li>Clear and effective communicator</li><li>Professional, disciplined, and detail-oriented</li><li>Supportive leader who motivates teams with empathy and fairness</li><li>Customer-focused mindset, even within a delivery-first operation</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Proven experience as a Chef De Partie (CDP)</li><li>Minimum of 5 years experience in hospitality within dine-in, la carte, casual dining, or high-volume restaurant kitchens</li><li>Strong background in heavy-pace la carte operations</li><li>Culinary degree or equivalent professional kitchen experience</li><li>Previous experience running a kitchen or leading shifts independently</li><li>Cloud kitchen or production kitchen experience is an advantage</li><li>Must be currently present in KSA</li><li>Proficient in spoken and written English</li></ul><p>Knowledge &amp; Competency</p><ul><li>Strong leadership with the ability to run kitchen operations independently</li><li>Excellent kitchen management and organizational skills</li><li>Ability to handle high-volume production under pressure</li><li>Skilled in staff scheduling, task delegation, and performance monitoring</li><li>Strong understanding of healthy food concepts and modern kitchen practices</li><li>Cost awareness, inventory control, and waste reduction knowledge</li><li>Ability to maintain consistency, speed, and quality simultaneously</li></ul><p>Personality</p><ul><li>Confident leader with a strong sense of ownership</li><li>Calm, decisive, and solutions-oriented under pressure</li><li>Clear and effective communicator</li><li>Professional, disciplined, and detail-oriented</li><li>Supportive leader who motivates teams with empathy and fairness</li><li>Customer-focused mindset, even within a delivery-first operation</li></ul><p></p></section>