Chef Jobs - Jeddah Saudi

<p>We are seeking a skilled pastry Baker to join our team, create and decorate exceptional baked goods including cheesecake , pastries, cakes, and desserts while maintaining the highest quality standards. The ideal candidate is responsible for decorating finished products, maintaining kitchen cleanliness and food safety protocols, This position requires creativity, attention to detail, and the ability to work efficiently</p>

<p><h4>Position summary</h4> <p>Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform food and beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications.</p> <p>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees. 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. 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.</p> <p>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> <h4>Preferred qualification</h4> <p><strong>Education:</strong> Technical, trade, or vocational school degree.</p> <p><strong>Related work experience:</strong> 4 to 6 years of related work experience.</p> <p><strong>Supervisory experience:</strong> At least 2 years of supervisory experience.</p> <p><strong>License or certification:</strong> None.</p> <p>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.</p> <p>Delta Hotels provide a seamless travel experience that has been thoughtfully designed with the essential needs of the modern frequent traveler in mind. We flawlessly deliver the key essentials guests need and we work hard to eliminate everything they don’t. At Delta Hotels by Marriott, we are always warm, wise, and in control so our guests can focus on what’s most important. With a strong presence in Canada, the United Kingdom, and the United States, Delta Hotels by Marriott is rapidly expanding across markets all around the world. If you enjoy delivering purposeful service and focusing on the details that matter, we invite you to explore jobs at Delta Hotels by Marriott. In joining Delta Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</p></p><p></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are looking for a motivated and skilled <b>Assistant Pastry Chef</b> to join our pastry and cake production team in Jeddah, Saudi Arabia. The ideal candidate should have experience in preparing cakes, pastries, desserts, creams, fillings, and basic decoration, with a strong passion for quality, consistency, and creativity.</p><p><br></p><p>The Assistant Pastry Chef will support the Executive Pastry Chef and production team in daily kitchen operations, preparation, finishing, and order execution while maintaining the company’s quality and hygiene standards.</p><p><br></p><p><b>Key Responsibilities:</b></p><ul><li>Assist in the preparation and production of cakes, pastries, desserts, creams, fillings, and bakery items.</li><li>Support the Executive Pastry Chef in daily production planning and order preparation.</li><li>Follow recipes, production methods, portion sizes, and presentation standards accurately.</li><li>Help with cake assembling, filling, coating, decorating, and finishing.</li><li>Prepare ingredients, tools, molds, trays, and equipment before production.</li><li>Maintain product quality, taste, appearance, and consistency.</li><li>Assist with custom cake orders, seasonal products, and special event preparations.</li><li>Keep the pastry kitchen clean, organized, and ready for production.</li><li>Follow food safety, hygiene, storage, and sanitation standards at all times.</li><li>Monitor ingredient usage and report low-stock items to the supervisor.</li><li>Work closely with the pastry team to complete orders on time.</li><li>Support new product testing and menu development when required.</li><li>Handle pressure during busy production periods while maintaining quality.&nbsp;</li></ul> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><p><b>Requirements:</b></p><ul><li>Previous experience in pastry, cakes, desserts, or bakery production.</li><li>Experience in cake shops, bakeries, hotels, restaurants, or catering companies is preferred.</li><li>Good knowledge of basic pastry preparation, creams, fillings, and cake finishing.</li><li>Ability to follow recipes and instructions accurately.</li><li>Good attention to detail and presentation.</li><li>Ability to work as part of a team in a fast-paced kitchen environment.</li><li>Good hygiene, cleanliness, and organization skills.</li><li>Willingness to learn, improve, and take direction from senior chefs.</li><li>Ability to work under pressure and meet production deadlines.</li></ul></div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><b>Executive Pastry Chef</b></p><p>We are looking for a highly skilled and experienced <b>Executive Pastry Chef</b> to lead our pastry and cake production operations in Jeddah, Saudi Arabia. The ideal candidate will have strong experience in premium pastry, cakes, desserts, and high-volume production, with the ability to manage a team, maintain consistent quality, develop new products, and support the growth of the business.</p><p>The Executive Pastry Chef will be responsible for overseeing daily production, ensuring excellent taste and presentation, maintaining food safety standards, improving workflow efficiency, and introducing creative, market-relevant pastry and cake concepts.</p><p><br></p><p><b>Key Responsibilities:</b></p><ul><li>Lead and manage the pastry, cake, and dessert production teams.</li><li>Oversee daily production planning to ensure smooth operations and timely order completion.</li><li>Maintain high standards of product quality, taste, presentation, and consistency.</li><li>Develop new pastry, cake, dessert, and seasonal product ideas based on market trends.</li><li>Supervise custom cake production, special orders, events, and large-scale projects.</li><li>Train, guide, and evaluate kitchen staff to improve skills and performance.</li><li>Control recipes, portion sizes, production methods, and finishing standards.</li><li>Work closely with management on costing, pricing, waste control, and production efficiency.</li><li>Ensure all products meet company standards before being sent to customers or displayed for sale.</li><li>Monitor inventory, raw materials, and production needs in coordination with the purchasing team.</li><li>Maintain proper hygiene, food safety, storage, and sanitation standards at all times.</li><li>Organize kitchen workflow, staff schedules, and production priorities.</li><li>Support photography, menu development, seasonal campaigns, and product launches when required.</li><li>Solve production challenges quickly and professionally while maintaining quality and delivery timelines.</li></ul><p><br></p> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><ol><li>Minimum <b>5 years of experience</b> in pastry, cakes, desserts, or bakery production.</li><li>Previous experience as a <b><i>Pastry Chef, Head Pastry Chef, Executive Pastry Chef</i></b>, or similar leadership role.</li><li>Strong knowledge of cakes, creams, fillings, pastries, desserts, chocolate, and finishing techniques.</li><li>Experience in managing a pastry or bakery production team.</li><li>Ability to handle high-volume production while maintaining premium quality.</li><li>Strong leadership, organization, and communication skills.</li><li>Good understanding of food safety, hygiene standards, and kitchen operations.</li><li>Creative mindset with the ability to develop new products and improve existing items.</li><li>Ability to work under pressure, meet deadlines, and manage multiple orders at the same time.</li></ol></div>

KEY RESPONSIBILITIESEnsures the smooth and efficient operation and control of the Bakery Shop and production daily according to company policies. Directs, coaches, supports, supervises, and evaluates (with the Head Baker) all direct reports. Responsible for the production, quality, and presentation of the bread assortment to be used in the daily menus. Prepares production forecasts and records leftovers to avoid unnecessary wastage and keep food costs within the budget. Supervise the set-up of the bread display in the various buffets. Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily. Ensures the cleaning of the bakery shop as per the Executive Chef’s schedule, exercising proper methods to minimize equipment damages. Ensures that the pantry shops are ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors. Responsible for the requisition and transportation of the necessary items from the main stores to the bakery shop. Ensures recipes/master list and yields are in accordance with the company’s standards. Completes the daily consumption re-cap as required by the Executive Chef. Ensures that bakery personnel come to work on time, and are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must be according to company policy. Has a thorough understanding of Time and Attendance procedures and is familiar with the contracts and work schedule hours/week and supporting documentation. Is aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries. Attends meetings, training activities, courses and all other work-related activities as required. Accountable for daily production recap. Accountable to coach and train all assigned team members. Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.<br>QUALIFICATIONS AND EDUCATIONMinimum of two years' experience as a CDP Baker in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred). A culinary school degree is required. Very strong management skills in a multicultural and dynamic environment. Very strong communication, problem solving, decision making, and interpersonal skills. Superior customer service, teambuilding, and conflict resolution skills. Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. Intermediate computer software skills required. Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections. Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

KEY RESPONSIBILITIES:<br>• Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.• Must have excellent food knowledge and a full understanding of culinary terms.• Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.• Must be proficient in completing tasks, work efficiently and productively.• Must be able to work in any section of a kitchen.• Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.• Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.• Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings.• Control production levels and recommend ideas for improvements and better cost controlling.• Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor.• Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.• Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section.• Ensures that the HACCP program is carried out correctly.• Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors.• Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.<br>FINANCIAL RESPONSIBILITIES:<br>• This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.• Identifies potential expense reductions through cost control.• Analyzes operational problems and establishes controls.• Reviews timesheets and forwards them to the Executive Chef for approval.• May prepare a variety of reports and letters utilizing personal computer system and equipment.• Ensures that items are requisitioned in correct quantities, within acceptable timeframes and in accordance with established control procedures.• Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste.<br>MOTIVATIONAL RESPONSIBILITIES:<br>• Monitors and manages the various assigned workstation functions.• Monitors the assignment of duties and responsibilities to their staff.• Observes and evaluates staff and work procedures to ensure quality standards and service are met.• Makes recommendations regarding personnel actions such as new hire requests and discharges, to ensure adequate and continuous staffing.• Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards.

KEY RESPONSIBILITIES• Assists the Pastry Chef in the supervision of assigned pastry team members and ensures that company policies are followed accordingly.• Directs, coaches, supports, supervises, and evaluates (with the Executive Pastry Chef) the performance of all direct reports.• Responsible for maintaining the quality and consistency in taste according to recipes and photos provided by the corporate office.• Sets up the pastries display in all the buffets and teatime.• Has a complete knowledge of the United States Public Health Rules and Regulations and ensures that they are followed throughout the entire operation daily.• Ensures that the pastry galley’s cleaning schedule established by the Executive Pastry Chef is followed by all team members on duty after each service and exercises proper methods to minimize equipment damage.• Ensures that all pastry team members are at work on time and are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must be according to Company policy.• Monitors food production and records the leftovers using the provided forms, minimizing wastage to keep food cost within budgets.• Assists with the preparation of the food requisitions for the Pastry Shop and submits them to the Executive Pastry Chef.• Assists the Executive Pastry Chef with completing the daily pastry consumption re-cap as requested by the Executive Chef.• Ensures that all items requisitioned arrive in the Pastry Shop and are properly transported and stored in the appropriate places as per the United States Public Health Rules and Regulations.• Must be present in an early standby each time the ship is subject to a USPH inspection.• Has a thorough understanding of Time and Attendance procedures and is familiar with the contracts and work schedule hours/week and supporting documentation.• Is aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries.• Attends meetings, training activities, courses and all other work-related activities as required.• Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position.• Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management<br><br>QUALIFICATIONS AND EDUCATION• Minimum of two years' experience as a Pastry Chef or equivalent in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).• A culinary school degree is required.• Very strong management skills in a multicultural and dynamic environment.• Very strong communication, problem solving, decision making, and interpersonal skills.• Superior customer service, teambuilding, and conflict resolution skills.• Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.• Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.• Intermediate computer software skills required.• Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections.• Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

REJ GLOP is a premier recruitment firm focused on connecting elite culinary talent and hospitality professionals with leading luxury establishments. The firm specializes in sourcing and placing gourmet chefs and food & beverage experts who drive culinary excellence and operational success.<br>REJ GLOP is recruiting on behalf of a prestigious Private Palace in Saudi Arabia for an exceptional Gourmet Sandwich & Canapé Chef.<br>Key Responsibilities- Prepare premium hot and cold gourmet sandwiches to the highest international standards.- Create luxury finger sandwiches, canapés, sliders, brioche sandwiches, croissants, wraps, bagels, paninis, and open-faced sandwiches.- Develop innovative seasonal menus and signature creations.- Ensure exceptional presentation, consistency, and food quality.- Produce high-end catering and VIP events while maintaining luxury presentation.<br>Requirements- Minimum 5 years of experience in luxury hotels, royal households, VIP catering, fine dining restaurants, or executive lounges.- Formal culinary training and strong expertise in European-style gourmet sandwiches and modern presentation techniques.- Experience in canapé production and afternoon tea service is highly preferred.- Professional portfolio (photos and/or videos of previous work) is required.<br>Compensation & Benefits- Competitive monthly salary based on experience and portfolio.- Free Accommodation, Transportation & Daily Meals.- VIP Medical Insurance.- Annual Round-Trip Air Ticket + 30 Days Paid Annual Leave.- Visa and Iqama fully sponsored by the employer.<br>Only candidates with relevant luxury hospitality experience and a strong professional portfolio will be considered.<br>#Luxury Hospitality #Chef Jobs #Culinary Careers #Saudi Arabia #Gourmet Chef

KEY RESPONSIBILITIES• Assists the Pastry Chef in the supervision of assigned pastry team members and ensures that company policies are followed accordingly.• Directs, coaches, supports, supervises, and evaluates (with the Executive Pastry Chef) the performance of all direct reports.• Responsible for maintaining the quality and consistency in taste according to recipes and photos provided by the corporate office.• Sets up the pastries display in all the buffets and teatime.• Has a complete knowledge of the United States Public Health Rules and Regulations and ensures that they are followed throughout the entire operation daily.• Ensures that the pastry galley’s cleaning schedule established by the Executive Pastry Chef is followed by all team members on duty after each service and exercises proper methods to minimize equipment damage.• Ensures that all pastry team members are at work on time and are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must be according to Company policy.• Monitors food production and records the leftovers using the provided forms, minimizing wastage to keep food cost within budgets.• Assists with the preparation of the food requisitions for the Pastry Shop and submits them to the Executive Pastry Chef.• Assists the Executive Pastry Chef with completing the daily pastry consumption re-cap as requested by the Executive Chef.• Ensures that all items requisitioned arrive in the Pastry Shop and are properly transported and stored in the appropriate places as per the United States Public Health Rules and Regulations.• Must be present in an early standby each time the ship is subject to a USPH inspection.• Has a thorough understanding of Time and Attendance procedures and is familiar with the contracts and work schedule hours/week and supporting documentation.• Is aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries.• Attends meetings, training activities, courses and all other work-related activities as required.• Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position.• Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management<br><br>QUALIFICATIONS AND EDUCATION• Minimum of two years' experience as a Pastry Chef or equivalent in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).• A culinary school degree is required.• Very strong management skills in a multicultural and dynamic environment.• Very strong communication, problem solving, decision making, and interpersonal skills.• Superior customer service, teambuilding, and conflict resolution skills.• Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.• Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.• Intermediate computer software skills required.• Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections.• Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

KEY RESPONSIBILITIES:<br>• Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.• Must have excellent food knowledge and a full understanding of culinary terms.• Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.• Must be proficient in completing tasks, work efficiently and productively.• Must be able to work in any section of a kitchen.• Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.• Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.• Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings.• Control production levels and recommend ideas for improvements and better cost controlling.• Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor.• Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.• Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section.• Ensures that the HACCP program is carried out correctly.• Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors.• Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.<br>FINANCIAL RESPONSIBILITIES:<br>• This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.• Identifies potential expense reductions through cost control.• Analyzes operational problems and establishes controls.• Reviews timesheets and forwards them to the Executive Chef for approval.• May prepare a variety of reports and letters utilizing personal computer system and equipment.• Ensures that items are requisitioned in correct quantities, within acceptable timeframes and in accordance with established control procedures.• Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste.<br>MOTIVATIONAL RESPONSIBILITIES:<br>• Monitors and manages the various assigned workstation functions.• Monitors the assignment of duties and responsibilities to their staff.• Observes and evaluates staff and work procedures to ensure quality standards and service are met.• Makes recommendations regarding personnel actions such as new hire requests and discharges, to ensure adequate and continuous staffing.• Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards.

Job Summary: Sous Chef - Garde Manger is responsible to maintain a high standard of all Commissary/Cold/Butcher preparation, service and hygiene in his Production Kitchen, according to the standards required by the management. Commissary Chef is fully responsible for all the Cold production of his area of competency. As Sous Chef, we rely on you to, • Responsible for operations during all meal periods• Obtains colleague and guest feedback by maintaining active presence in outlets during operating hours• Practices and role-models the Guiding Principles and the Core Values of Shangri-La Hospitality.• Reduces waste supplies and materials by re-using or selling• Attends scheduled trainings.• Conducts/Attends briefings• Coordinates with outlet managers for daily events.• Communicates to each staff on a regular basis through one-on-one counseling. What we are Looking For: Brings a minimum of 6 years’ experience in international luxury hospitality. Is a natural mentor and team builder. Possesses creativity, cultural sensitivity, and a genuine passion for guest engagement. Communicates fluently in English (additional languages are an advantage). Why Join Us: A workplace that values your passion and supports self-realization and personal growth. Structured learning and development pathways with real opportunities to advance your professional craft and leadership skills. Competitive benefits, recognition programs, and colleague stay/travel perks that reward your contribution and dedication. Teams that promote inclusion and respect, value diversity, and foster a secure environment where everyone can thrive. We are an equal opportunity employer. Applications from all qualified candidates are welcomed. All information provided by applicants will be treated in and used only for recruitment purposes. We appreciate your interest in joining us. Please note that only successful candidates will be contacted. Anchored on the new Jeddah Waterfront along the shores of the Red Sea, Shangri-La Jeddah sets a new standard for luxury in the city. Floor-to-ceiling windows throughout the hotel invite the outdoors in, and the stylish interiors reflect the endless blue of the sea and sandy beaches right outside. A dedicated Kids Club and supervised play area provide the canvas for families to create unforgettable memories, while innovative dining concepts promise to satisfy the most refined palates.

Key Responsibilities:Ensures the smooth and efficient operation and control of the pastry galley and production daily according to company policies. Directs, coaches, supports, supervises, and evaluates (with the Assistant Pastry Chef) the performance of all direct reports. Responsible for the production, quality and presentation of the pastry and dessert assortment to be used in the daily menus. Prepares production forecasts and records leftovers to avoid unnecessary wastage and keep food costs within the budget. Supervise the set-up of the Pastry and dessert display in the various buffets. Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily. Ensures that the Pastry Shop’s cleaning schedule established by the Executive Sous Chef Pastry & Bakery is followed by all team members on duty after each service and exercises proper methods to minimize equipment damages. Ensures that the pantry shops are ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors. Responsible for the requisition and transportation of the necessary items from the main stores to the pastry galley. Ensures recipes/master list and yields are in accordance with the company’s standards. Assists the Assistant Pastry Chef with completing the daily pastry consumption re-cap as requested by the Executive Chef. Ensures that Pastry team members come to work on time, and are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must be according to company policy. Has a thorough understanding of Time and Attendance procedures and is familiar with the contracts and work schedule hours/week and supporting documentation. Is aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries. Attends meetings, training activities, courses and all other work-related activities as required. Accountable for daily production recap. Accountable to coach and train the Pastry Cooks. Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.<br>Qualifications:A minimum of two years' experience as a CDP Pastry in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred). A culinary school degree is required. Very strong management skills in a multicultural and dynamic environment. Very strong communication, problem solving, decision making, and interpersonal skills. Superior customer service, teambuilding, and conflict resolution skills. Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. Intermediate computer software skills required.

Company Description Ladar Chocolate Osen Factory is a specialty chocolate and pastry manufacturer dedicated to crafting high-quality products with consistent flavor, texture, and presentation. The factory focuses on combining traditional techniques with modern culinary innovation to create premium chocolates, pastries, and desserts. Team members collaborate closely to maintain strict standards in food safety, quality control, and production efficiency. The work environment emphasizes craftsmanship, continuous learning, and pride in delivering exceptional products to customers.<br>Role Description The Assistant Pastry Chef and Chocolatier will support daily production of pastries, baked goods, and chocolate items in our Jiddah facility. This full-time, on-site role includes preparing doughs, batters, fillings, and chocolate components, as well as assisting with tempering, molding, decorating, and finishing products to specification. The role involves following recipes and production schedules, maintaining a clean and organized workstation, and adhering to hygiene and safety standards. The assistant will work closely with the head pastry chef and chocolatier to test new recipes, ensure consistency in quality, manage inventory of ingredients, and support packaging and presentation of products. Collaboration with the wider kitchen and production team is essential to meet daily output targets and special orders.<br>Qualifications<br> <br>Strong foundation in Bakery and Baking skills, including preparing doughs, pastries, and baked goods. Proficiency in Food Preparation and Cooking, with attention to cleanliness, food safety, and portion control. Demonstrated Culinary Skills, especially in desserts and chocolate work, including tempering and decorating. Experience in a pastry kitchen, bakery, or chocolate production environment is highly beneficial. Ability to follow recipes and instructions accurately and work efficiently in a fast-paced setting. Strong organizational skills, reliability, and attention to detail in product quality and presentation. Willingness to work on-site in Jiddah, with flexibility for shifts, weekends, and peak production periods. Basic knowledge of food hygiene and safety regulations; formal culinary or pastry training is a plus.

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><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></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></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><p></p></section>

<p>Ladgov Corporation is seeking an experienced MSG Detachment Cook to provide daily meal preparation and food-service support at the Marine Security Guard Residence located at the U.S. Consulate General in Jeddah, Saudi Arabia. The selected candidate will prepare and serve breakfast, lunch, and dinner for approximately eight Marine Security Guards, develop varied meal plans, maintain safe food-storage practices, and ensure the kitchen and dining areas remain clean, organized, and sanitary. The cook must be able to prepare high-quality American, international, regional, healthy, and dietary-sensitive meals while maintaining consistent food-safety and presentation standards.</p><p>Work Hours Meal-service periods include:</p><ul><li>Breakfast: 7:00 a.m. to 9:30 a.m.</li><li>Lunch: 11:00 a.m. to 1:30 p.m.</li><li>Dinner: 5:00 p.m. to 7:30 p.m.</li></ul><p>The regular schedule is approximately eight hours per day, Sunday through Thursday , with daily work hours arranged around meal preparation, service, and cleanup requirements.</p><p>Essential Duties</p><ul><li>Prepare and serve breakfast, lunch, and dinner according to approved schedules.</li><li>Develop and maintain a rotating 30-day menu with diverse meal selections.</li><li>Prepare fresh American, international, local, and regional dishes.</li><li>Provide healthy, vegetarian, and dietary-sensitive meal options.</li><li>Coordinate menus, grocery requirements, food storage, and meal planning with the designated site representative.</li><li>Maintain consistent recipes, portion sizes, food quality, appearance, and service temperatures.</li><li>Inspect food items for quality, freshness, proper labeling, and expiration dates.</li><li>Rotate food inventory using first-in, first-out procedures.</li><li>Monitor refrigerators, freezers, dry-storage areas, and food temperatures.</li><li>Prevent food spoilage, cross-contamination, waste, and unauthorized use of food supplies.</li><li>Clean and sanitize the kitchen, dining areas, appliances, equipment, dishes, utensils, floors, counters, and food-contact surfaces after each meal.</li><li>Maintain organized food-storage and inventory records.</li><li>Track daily meal counts, food usage, menu acceptance, and food waste.</li><li>Follow HACCP, SERV Safe, FDA Food Code, USDA, Codex Alimentarius, and applicable Saudi Arabian food-safety requirements.</li><li>Use proper personal protective equipment and follow kitchen safety procedures.</li><li>Immediately report equipment problems, food-safety concerns, illness, accidents, or supply shortages.</li><li>Maintain professional conduct, appropriate attire, and respectful customer service.</li><li>Protect keys, identification cards, equipment, supplies, and facility property.</li><li>Support periodic kitchen, sanitation, inventory, and quality-control inspections.</li></ul><p><strong>Desired Candidate Profile</strong></p><p>Minimum of three years of experience managing or performing food-service operations . Demonstrated experience preparing and presenting premium-quality meals. Experience developing menus and preparing meals for individuals with varied dietary, cultural, religious, and health requirements. Knowledge of food preparation, storage, sanitation, inventory control, and kitchen-cleaning procedures. Ability to prepare American and international cuisine. Ability to communicate effectively in English. Ability to work independently in a secure residential environment. Ability to pass required background and security screening. Physically capable of standing for extended periods, lifting kitchen supplies, and performing routine cleaning duties. Must be medically fit for duty and certified free of communicable diseases. Must possess or be able to obtain all food-handler permits, medical certifications, licenses, and approvals required in Saudi Arabia.</p><p>Preferred Qualifications</p><ul><li>ServSafe Food Handler or ServSafe Manager certification.</li><li>Culinary diploma, hospitality qualification, or formal food-service training.</li><li>Previous experience supporting military personnel, diplomatic facilities, hotels, resorts, executive residences, or institutional dining operations.</li><li>Experience with HACCP plans, food-temperature logs, inventory tracking, and kitchen inspections.</li><li>Familiarity with Saudi Arabian food suppliers and locally available ingredients.</li></ul><p>Required Documents</p><ul><li>Current resume.</li><li>Copies of culinary or food-service certifications.</li><li>Food-handler or ServSafe certification, when available.</li><li>Medical or health certification, when available.</li><li>Copies of applicable Saudi licenses or permits.</li><li>Professional references demonstrating relevant cooking or food-service experience.</li></ul>

We're Hiring | Hostess | Gastronomica Gastronomica Burger Boutique is expanding its team and looking for warm, well-presented, and organized individuals to join as Hostesses in Al Khobar and Jeddah.???? Learn more about us: https://gastronomica-me.com/This position is open to Saudi candidates, based locally in either city (accommodation will not be provided).<br>Salary: Around 5,500 SARUniform: Western attire (trousers + blazer) — please note the uniform does not include hijab or abaya, so candidates should be comfortable with this dress code.<br>Qualifications:Minimum high school education required Prior restaurant experience preferred but not necessary Fluent in English and proficient in Arabic Basic computer knowledge (Windows, internet browsers, Word) Familiarity with restaurant reservation systems and MICROS is a plus Polished, presentable, and professional appearance<br>Skills:Ability to take and follow instructions, both written and verbal Basic assessment and math skills Strong interpersonal and communication skills<br>Duties and Responsibilities:Welcome guests and manage seating arrangements Handle reservations and phone bookings Monitor dining sections, estimate wait times, and manage the waiting list Coordinate between kitchen, front of house, and guests for smooth operations Assist and guide waiters during busy periods Maintain guest relations and guest history/database Analyze and resolve guest concerns Maintain a clean, orderly reception area, including menus and stationery Support opening, hand-over, and closing duties Participate in pre-shift and operational meetings Assist the Restaurant Manager with day-to-day organization and operations<br>???? Locations: Al Khobar (1 position) | Jeddah (1 position) Please specify your preferred location when applying. Interested candidates, please send your CV to talent@creativehospitality.org

Job title: Restaurant Manager<br><br><br><br>Company Overview<br>Through its role as an investor, developer, and operator of various Entertainment offerings Kingdom-wide, SEVEN aims to be the leader of an entertainment ecosystem in Saudi Arabia, facilitating the presence of both international & local brands and unlocking the entertainment sector across Saudi Arabia with a mission to become the national entertainment champion. SEVEN seeks to enhance the quality of life of Saudi nationals and residents and meet their recreational expectations and needs with a wide number of entertainment projects that are planned to take place in the next 8 years.<br>Role Purpose<br>The Restaurant Manager is responsible for supporting the F&B Operations Manager in overseeing the daily operations, guest service, and financial performance of the restaurant. This role involves managing staff, maintaining quality and service standards, and ensuring a positive guest experience. The Restaurant Manager also assists with staff training, scheduling, inventory control, and implementing strategies to achieve operational goals.<br><br>Role Responsibilities<br>Oversee day-to-day restaurant operations, ensuring a smooth and efficient service flow. Manage shift schedules, ensure adequate staffing levels, and coordinate tasks to maintain operational efficiency. Assist in recruiting, training, and developing restaurant staff to ensure they possess the skills and knowledge to perform their roles effectively. Support the F&B Operations Manager in tracking and analyzing financial performance, including sales, expenses, and profitability. Assist with inventory control, monitoring stock levels, and managing costs to minimize waste and maximize profitability. Ensure compliance with cash handling, financial reporting, and budgetary guidelines Maintain a welcoming and professional environment for all guests, ensuring they receive high-quality service throughout their visit. Engage with guests to ensure satisfaction, addressing inquiries, concerns, or complaints promptly and professionally. Monitor guest satisfaction levels and implement strategies to improve guest loyalty and retention.<br>Role Minimum Qualification Bachelor’s degree in hospitality management, Business Administration, or a related field is preferred. Certification in Food Safety or Restaurant Management is a plus. Minimum of 3-5 years of experience in a restaurant or food & beverage management role, with a proven track record of achieving operational and financial goals. Experience in supervising and developing staff, managing restaurant operations, and delivering high-quality guest service. Ability to stand for extended periods, with no visual or auditory impediments.

Company Description Saudi Modern is a growing hospitality company focused on delivering high-quality dining experiences in Riyadh. The company emphasizes modern service standards, efficient operations, and a welcoming environment for guests and team members. Saudi Modern invests in developing its workforce through training and clear operational processes. The organization values professionalism, collaboration, and continuous improvement in both front-of-house and back-of-house operations. Future team members can expect a fast-paced environment with opportunities to contribute to service excellence and operational growth. Role Description The Restaurant Supervisor role at Saudi Modern is a full-time, on-site position based in Riyadh. The supervisor will oversee daily restaurant operations, including coordinating staff schedules, monitoring service quality, and ensuring adherence to hygiene, safety, and company standards. Responsibilities include guiding and supporting front-of-house teams, handling guest inquiries and complaints, and maintaining high levels of customer satisfaction. The role involves overseeing food and beverage service, coordinating with the kitchen, managing table turns, and ensuring accurate order execution. The supervisor will also assist with training new team members, monitoring inventory levels, supporting basic administrative tasks such as shift reports, and helping implement promotional or operational initiatives set by management. Qualifications Strong supervisory skills, including team coordination, shift management, and performance guidance. Demonstrated focus on customer satisfaction and customer service, with the ability to handle guest feedback professionally. Effective communication skills for interacting with guests, team members, and management. Knowledge of food & beverage operations, including service standards, menu understanding, and basic hygiene practices. Previous experience in a restaurant or hospitality supervisory role is preferred. Ability to work flexible hours, including evenings, weekends, and holidays as required. Strong problem-solving abilities and attention to detail in a fast-paced environment. Basic understanding of POS systems and cash handling is an advantage. Proficiency in English; Arabic language skills are an added benefit.<br>The Vacant for Saudi only.

<b>Join the FAENA Movement as a Restaurant Manager!</b><br>At Faena The Red Sea, we are on a journey to fuse art, culture, and community, celebrating authentic hospitality through our exceptional service. As we expand into the Kingdom of Saudi Arabia, we invite you to be part of an extraordinary experience.<br><br><b>Role Overview:</b><br>The Restaurant Manager will lead the service operations during assigned shifts, ensuring that the energy and flow of the restaurant reflect our unique cultural ethos. You will oversee daily service, supervise front-of-house staff, and ensure seamless guest experiences.<br><br><b>Key Responsibilities:</b><ul><li>Lead and manage floor service during assigned shifts, ensuring guest expectations are met or exceeded.</li><li>Monitor table status and service timing in coordination with kitchen and bar teams.</li><li>Conduct pre-shift meetings to align the team on updates and service priorities.</li><li>Greet guests warmly and ensure satisfaction during their experience.</li><li>Manage guest complaints with discretion and empathy.</li><li>Supervise staff during service to maintain high quality standards.</li><li>Identify training needs and support team development initiatives.</li></ul><br><b>Qualifications:</b><ul><li>3+ years experience in a luxury hotel or upscale dining environment.</li><li>Forbes 5 Star hotel experience is a significant advantage.</li><li>Strong understanding of restaurant operations and service standards.</li><li>Exceptional guest interaction and service recovery skills.</li></ul>

We’re Hiring | Restaurant Manager | High-End Luxury Dining We are seeking an exceptional Restaurant Manager to lead operations within a high-end luxury dining concept, delivering elevated guest experiences and maintaining the highest standards of hospitality excellence.<br>Key Responsibilities:• Oversee daily restaurant operations and service flow• Deliver exceptional guest experiences and build guest loyalty• Lead, train, and inspire front-of-house teams• Collaborate closely with kitchen, bar, and events teams• Manage budgets, costs, and revenue performance• Uphold premium service, health & safety, and brand standards• Execute exclusive events, activations, and private dining experiences<br>Requirements:• Bachelor’s degree in Hospitality Management or related field• 5+ years of experience in luxury or fine-dining restaurant management• Strong previous management experience within lifestyle, luxury, and fine dining concepts• Demonstrated operational excellence, leadership presence, and a strong hospitality mindset• Exceptional communication, guest relations, and team leadership abilities• High attention to detail and passion for refined hospitality<br>Working Hours:9 hours per shift (±90 minutes flexibility) If you are passionate about creating exceptional dining experiences and leading with excellence, we’d love to connect. Apply or reach out directly through talent@creativehospitality.org