Chef Jobs - Riyadh Saudi

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><b>About Four Seasons:</b></p><br><br><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.<br>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><br><br><br><br><p><b>About the location:</b></p><br><br>Soon to be one of the region’s foremost luxury beachside destinations, The Red Sea will comprise of the idyllic natural islands and lagoons across 200 kms of coastline along the western coast of the Kingdom of Saudi Arabia, between the cities of Umluj and Al Wajh. The new Four Seasons Resort will be located on Shura Island, the hub of the development and home to a yacht marina, leisure and lifestyle facilities, retail offerings, 18-hole golf course and more. The Red Sea destination is being built with sustainable practices and tourism at its core, with the masterplan being informed by an impressive marine spatial planning simulation to model the environmental impact of development and operations to minimize over-tourism while providing guests with an exceptional travel and lifestyle experience. The destination will also rely on renewable energy and will only develop a small portion of the islands with expansive dedicated conservation zones. The new Four Seasons Resort will offer approximately 149 rooms and suites, all with uninterrupted views over white sand beaches and crystal-clear waters. The property will also feature six restaurant and lounge outlets, meeting and events spaces, a marine discovery centre, Kids for All Seasons space and much more. Whether looking for rest and relaxation or sport and water activities, there will be something for everyone, including a full-service spa with a hammam, tennis courts, three outdoor pools with cabanas, and two separate beaches for families and adults perfect for soaking in the sun or diving down to explore the coral reefs.<br><br><p><b>What you will do</b></p><br><br><ul><li>Lead and manage the kitchen operations of a signature restaurant, ensuring culinary excellence and consistency.</li><li>Plan, organize, and oversee daily food preparation, presentation, and quality control.</li><li>Develop and implement operational systems to streamline kitchen processes and manage inventory effectively.</li><li>Collaborate with the Restaurant Manager and service team to coordinate seamless front- and back-of-house service.</li><li>Ensure compliance with all health, hygiene, and safety regulations.</li><li>Train, mentor, and inspire kitchen staff to maintain high performance, consistency, and team morale.</li><li>Manage cost control and kitchen budgeting while upholding food quality and presentation standards.</li><li>Support the coordination of special events, functions, and seasonal menu development within the restaurant.</li></ul><br><p><b>What you bring</b></p><br><br><ul><li>Degree in Hotel/Restaurant Management, Culinary Arts, or equivalent work experience.</li><li>2–3 years of experience as a Chef de Cuisine or strong Sous Chef in a specialty restaurant within a luxury hotel or fine dining setting.</li><li>Strong leadership and kitchen management skills.</li><li>Fluent in English, both written and spoken.</li><li>Proficient in kitchen systems and basic computer operations.</li></ul><br><p><b>What we offer</b></p><br><br><ul><li>Competitive salary in a tax-free environment</li><li>Housing Provided by the hotel.</li><li>Transportation Provided by the hotel.</li><li>30 days’ vacation annually</li><li>10 public holidays per year</li><li>Paid home leave tickets</li><li>Complimentary employee meals</li><li>Medical and life insurance</li><li>Laundry/dry cleaning for work attire</li><li>Employee Assistance Program</li><li>Complimentary stays at Four Seasons Hotels &amp; Resorts worldwide</li><li>Growth and development opportunities</li></ul><br><p><b>Schedule &amp; Hours</b></p><br><br><p>• Full-time position. Flexibility required to work early mornings, evenings, weekends, and holidays, based on business needs.</p><br><br><br><br><br><br><br><br> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> 5+ years </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>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.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.<br>OR<br>• 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.<br>CORE WORK ACTIVITIES<br>Ensuring Culinary Standards and Responsibilities are Met for Restaurant<br>• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.<br>• Supervises restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.<br>• Maintains food preparation handling and correct storage standards.<br>• Recognizes superior quality products, presentations and flavor.<br>• Plans and manages food quantities and plating requirements for the restaurant.<br>• Communications production needs to key personnel.<br>• Assists in developing daily and seasonal menu items for the restaurant.<br>• Ensures compliance with all applicable laws and regulations regulations.<br>• Follows proper handling and right temperature of all food products.<br>• Estimates daily restaurant production needs.<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>• Checks the quality of raw and cooked food products to ensure that standards are met.<br>• Determines how food should be presented and creates decorative food displays.<br>Leading Kitchen Team<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.<br>• Leads shift teams while personally preparing food items and executing requests based on required specifications.<br>• Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Serving as a role model to demonstrate appropriate behaviors.<br>• Ensuring and maintaining the productivity level of employees.<br>• Ensures employees are cross-trained to support successful daily operations.<br>• Ensures employees understand expectations and parameters.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>Establishing and Maintaining Restaurant Kitchen Goals<br>• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.<br>• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.<br>• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.<br>• Effectively investigates, reports and follows-up on employee accidents.<br>• Knows and implements company safety standards.<br>Ensuring Exceptional Customer Service<br>• Provides services that are above and beyond for customer satisfaction and retention.<br>• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Sets a positive example for guest relations.<br>• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.<br>• Empowers employees to provide excellent customer service.<br>• Handles guest problems and complaints.<br>• Interacts with guests to obtain feedback on product quality and service levels.<br>Managing and Conducting Human Resource Activities&nbsp;<br>• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.<br>• Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.<br>• Manages employee progressive discipline procedures.<br>• Participates in the employee performance appraisal process, providing feedback as needed.<br>• Uses all available on the job training tools for employees.<br>• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.<br>Additional Responsibilities&nbsp;<br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluating results to choose the best solution and solve problems.<br>• Attends and participates in all pertinent meetings.<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 Courtyard, we’re passionate about better serving the needs of travelers everywhere. It’s what inspired us to create the first hotel designed specifically for business travelers, and it’s why the Courtyard experience today empowers our guests, no matter the purpose of their trip. We’re looking for achievers who are passionate about providing a guest experience that goes above and beyond, enjoy being part of a small yet ambitious team, and love learning how to always improve – all while having fun. <br>In joining Courtyard, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;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"> 5+ years </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).<br>CANDIDATE PROFILE<br>Education and Experience<br>• High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.<br>OR<br>• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.<br>CORE WORK ACTIVITIES<br>Leading Kitchen Operations for Property<br>• Leads kitchen management team.<br>• Provides direction for all day-to-day operations.<br>• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.<br>• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Serving as a role model to demonstrate appropriate behaviors.<br>• Ensures property policies are administered fairly and consistently.<br>• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<br>• Demonstrate new cooking techniques and equipment to staff.<br>Setting and Maintaining Goals for Culinary Function and Activities<br>• Develops and implements guidelines and control procedures for purchasing and receiving areas.<br>• Establishes goals including performance goals, budget goals, team goals, etc.<br>• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.<br>• Manages department controllable expenses including food cost, supplies, uniforms and equipment.<br>• Participates in the budgeting process for areas of responsibility.<br>• Knows and implements the brand's safety standards.<br>Ensuring Culinary Standards and Responsibilities are Met<br>• Provides direction for menu development.<br>• Monitors the quality of raw and cooked food products to ensure that standards are met.<br>• Determines how food should be presented, and create decorative food displays.<br>• Recognizes superior quality products, presentations and flavor.<br>• Ensures compliance with food handling and sanitation standards.<br>• Follows proper handling and right temperature of all food products.<br>• Ensures employees maintain required food handling and sanitation certifications.<br>• Maintains purchasing, receiving and food storage standards.<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>Ensuring Exceptional Customer Service<br>• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<br>• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.<br>• Interacts with guests to obtain feedback on product quality and service levels.<br>• Responds to and handles guest problems and complaints.<br>• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.<br>• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.<br>Managing and Conducting Human Resource Activities<br>• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.<br>• Ensures employees are treated fairly and equitably.<br>• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.<br>• Administers the performance appraisal process for direct report managers.<br>• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.<br>• Observes service behaviors of employees and provides feedback to individuals and or managers.<br>• Manages employee progressive discipline procedures for areas of responsibility.<br>• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.<br>Additional Responsibilities&nbsp;<br>• Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluating results to choose the best solution and solve problems.<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 Le Méridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savour the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savour the good life. We’re looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le Méridien. In joining Le Méridien, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;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"> 8+ years </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are seeking a talented and innovative Chef de Partie to become part of our leading accounting firm in Saudi Arabia. This opportunity is not just about enhancing your culinary skills but also about being part of a dynamic work environment where you can express your creativity. As a Chef de Partie, you will be responsible for preparing exquisite dishes, contributing to an exceptional dining experience for our clients.</p><p>This position offers significant growth potential for professionals, as you will work with experienced chefs and learn new techniques in cooking. We encourage creativity and believe that every team member has the ability to make a difference. Through working in a collaborative environment, you will have the opportunity to exchange ideas and develop new recipes, which will help enhance our menu.</p><p>Additionally, we believe in the importance of ongoing training and development. You will have opportunities to attend workshops and training sessions, which will assist you in improving your skills and expanding your knowledge in culinary arts. We are looking for someone who has a passion for cooking and wants to be part of a team that is constantly striving for excellence.</p><ol><li><b>Responsibilities:</b> Prepare and present dishes according to high-quality standards, focusing on creativity and appealing presentation to ensure customer satisfaction.</li><li>Monitor inventory and ensure the availability of all necessary ingredients for continuous meal preparation.</li><li>Collaborate with other team members to ensure smooth operations in the kitchen and timely order fulfillment.</li><li>Develop new recipes and make adjustments to existing ones to improve flavor or presentation.</li><li>Implement food safety and sanitation procedures to ensure a safe and healthy work environment.</li><li>Provide training and guidance to new kitchen staff, helping them adapt to the work environment.</li><li>Interact with customers as needed, responding to their comments and suggestions to improve service.</li><li>Evaluate kitchen performance regularly and provide reports to management regarding any issues or potential improvements.</li><li>Participate in developing new marketing strategies to attract more customers and enhance the brand image.</li></ol> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><ul><li>Advanced culinary skills in preparing dishes and similar cuisines.</li><li>Ability to work under pressure and handle requests during peak times.</li><li>Strong knowledge of food safety and sanitation practices.</li><li>Effective communication skills for collaborating with the team and interacting with customers.</li><li>Creativity in developing new recipes and experimenting with different flavors.</li><li>Ability to manage time efficiently to ensure smooth workflow.</li><li>Adaptability to changes in orders and customer dietary needs.</li></ul></div>

<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>When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather&nbsp;and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you’re a team player who is excited to deliver&nbsp;a&nbsp;meaningful guest experience, we encourage you to explore&nbsp;your next career opportunity&nbsp;with Sheraton. Join us on our mission to be ‘The World’s Gathering Place’. In joining Sheraton Hotels &amp; Resorts, you join a portfolio of brands with Marriott International. Be where you can do your best work,​&nbsp;begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;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>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>Jobs at this level are responsible for providing assistance to chief cooks by delivering high quality basic food materials/products in terms of freshness and consistency using basic kitchen utensils and some specialized equipment with strict adherence to safety and hygiene guidelines.</p><br><br>Responsibilities:<br><p>• Follows all relevant procedures so that work is carried out in a controlled and consistent manner.</p><br><p>• Follows the day-to-day operations related to own job in the catering services to ensure continuity of work.</p><br><p>• Under direct supervision, prepares and cooks allocated dishes to meet recipe quantity and quality standards.</p><br><p>• Assists chief cook (chef) in ensuring that all culinary standards in the kitchen comply with established standards.</p><br><p>• Contributes to the proper care of kitchen premises and equipment by ensuring correct hygiene procedures and cleaning schedules operate within safe working practices.</p><br><p>• Assists in monitoring stock levels and in planning daily schedule of requirements ensuring adequate resources (from helpers and assistant cooks), foodstuff and supplies.</p><br><p>• Guides kitchen staff (helpers and assistant cooks) and trains them in the skills necessary for them to perform their function, reports any issues regarding their performance and the quality or quantity of delivered foodstuffs to superior to take the proper action.</p><br><p>• Complies with all relevant food hygiene, safety and quality policies, procedures and controls to ensure a healthy and safe work environment and quality products and services are provided to customers.</p><br><br>Qualifications:<br><p><strong>Education</strong></p><br><p>• Diploma /course in Culinary Arts<br> OR<br> • High school graduate</p><br><p><strong>Experience</strong></p><br><p>• 0-3 years of relevant experience<br> OR<br> • 1-3 years of experience in basic cookery and food preparation</p><br><p><strong>Skills</strong></p><br><p>• Business Acumen – Level 1<br> • Data Collection &amp; Analysis – Level 1<br> • Budget &amp; Cost Control - Level 1<br> • Quality Orientation - Level 1<br> • Health &amp; Safety Awareness - Level 2</p><br><p><strong>Competencies</strong></p><br><p>• Committed to Dallah – Level 1<br> • Customer Service Orientation – Level 1<br> • Teamwork – Level 1</p><br> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> No experience required </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>Asian Cuisine Chef</p><p>Job Purpose</p><p>Responsible for preparing, cooking, and presenting a variety of Asian dishes according to approved recipes and quality standards while maintaining food safety, hygiene, and consistency.</p><p>Key Responsibilities</p><ul><li>Prepare and cook a variety of Asian dishes according to established recipes and standards.</li><li>Prepare ingredients before service, including cutting, marinating, sauces, and mise en place.</li><li>Ensure consistency in taste, quality, portion size, and presentation.</li><li>Maintain high standards of food quality and minimize food waste.</li><li>Properly store food ingredients and monitor their freshness and expiry dates.</li><li>Maintain cleanliness and organization of the kitchen, workstations, equipment, and utensils.</li><li>Follow all food safety, hygiene, and health regulations.</li><li>Work closely with the kitchen team to ensure smooth and efficient service.</li><li>Monitor ingredient requirements and inform the supervisor of shortages or stock needs.</li><li>Assist in developing and improving dishes and recipes when required.</li><li>Follow instructions from the Head Chef or Kitchen Supervisor.</li><li>Maintain a clean, safe, and organized working environment at all times.</li></ul><p><br></p> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><p>Qualifications &amp; Experience</p><ul><li>Previous experience as a Chef or Cook, preferably in Asian cuisine.</li><li>Good knowledge of Asian cooking techniques, ingredients, sauces, and preparation methods.</li><li>Ability to work efficiently under pressure and during busy service periods.</li><li>Strong understanding of food hygiene and safety standards.</li><li>Ability to work effectively as part of a team.</li><li>Good attention to detail, speed, and consistency.</li><li>Culinary training or a food safety certification is preferred.</li></ul><p><br></p></div>

<p>We are currently seeking an experienced and visionary Head Pastry Chef to lead the pastry and bakery operations of Le Caf LPM Al Khobar . This role is fundamental in shaping the identity of the concept through exceptional craftsmanship, precision, and innovation. We are looking for a leader who combines technical mastery with operational discipline and a refined creative vision.</p><p>The Role</p><p>As our Head Pastry Chef, you will oversee all pastry and bakery production, ensuring consistency, quality, and alignment with the Le Caf LPM brand standards. You will lead the pastry team, manage daily operations, and contribute strategically to menu development, product innovation, and cost control. Your leadership will directly influence guest satisfaction and commercial performance.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Professional Experience: Minimum 5-8 years of professional pastry experience, including at least 2-3 years in a leadership role within a premium patisserie, fine dining restaurant, or upscale caf concept. Proven expertise in high-end pastry, viennoiserie, and baked goods, with strong attention to flavour balance, texture, and presentation. Experience managing production planning in a fast-paced, high-volume environment.</li><li>Leadership &amp; Team Development: You lead and mentor your team with clarity, structure, and high performance standards. You are confident in training, scheduling, and developing junior chefs while fostering a collaborative and disciplined kitchen culture. You maintain composure and authority during peak production periods.</li><li>Menu Development &amp; Brand Alignment: You contribute to the creation and evolution of refined pastry and bakery menus aligned with the Le Caf LPM identity. You collaborate closely with senior culinary leadership on tastings, seasonal launches, and product innovation. You stay informed of international pastry trends and apply them thoughtfully to enhance the concept.</li><li>Operational &amp; Financial Acumen: You actively manage food cost, portion control, and waste reduction to optimise profitability. You oversee inventory, supplier coordination, and purchasing to maintain ingredient quality and operational efficiency. You ensure production schedules are organised, structured, and aligned with daily business needs.</li><li>Quality &amp; Compliance: You maintain meticulous attention to detail across flavour, texture, and visual presentation. You enforce strict adherence to food safety, hygiene, and local regulatory standards at all times. You ensure the pastry section consistently meets brand and operational expectations.</li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).<br>CANDIDATE PROFILE<br>Education and Experience<br>• High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.<br>OR<br>• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.<br>CORE WORK ACTIVITIES<br>Leading Kitchen Operations for Property<br>• Leads kitchen management team.<br>• Provides direction for all day-to-day operations.<br>• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.<br>• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Serving as a role model to demonstrate appropriate behaviors.<br>• Ensures property policies are administered fairly and consistently.<br>• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<br>• Demonstrate new cooking techniques and equipment to staff.<br>Setting and Maintaining Goals for Culinary Function and Activities<br>• Develops and implements guidelines and control procedures for purchasing and receiving areas.<br>• Establishes goals including performance goals, budget goals, team goals, etc.<br>• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.<br>• Manages department controllable expenses including food cost, supplies, uniforms and equipment.<br>• Participates in the budgeting process for areas of responsibility.<br>• Knows and implements the brand's safety standards.<br>Ensuring Culinary Standards and Responsibilities are Met<br>• Provides direction for menu development.<br>• Monitors the quality of raw and cooked food products to ensure that standards are met.<br>• Determines how food should be presented, and create decorative food displays.<br>• Recognizes superior quality products, presentations and flavor.<br>• Ensures compliance with food handling and sanitation standards.<br>• Follows proper handling and right temperature of all food products.<br>• Ensures employees maintain required food handling and sanitation certifications.<br>• Maintains purchasing, receiving and food storage standards.<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>Ensuring Exceptional Customer Service<br>• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<br>• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.<br>• Interacts with guests to obtain feedback on product quality and service levels.<br>• Responds to and handles guest problems and complaints.<br>• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.<br>• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.<br>Managing and Conducting Human Resource Activities<br>• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.<br>• Ensures employees are treated fairly and equitably.<br>• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.<br>• Administers the performance appraisal process for direct report managers.<br>• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.<br>• Observes service behaviors of employees and provides feedback to individuals and or managers.<br>• Manages employee progressive discipline procedures for areas of responsibility.<br>• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.<br>Additional Responsibilities&nbsp;<br>• Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluating results to choose the best solution and solve problems.<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>The Luxury Collection Hotels &amp; Resorts, with over 120 properties in more than 35 countries, offers the promise of authentic experiences that evoke lasting, treasured memories. Our more than 100 years of experience, beginning in 1906 under the Italian CIGA brand – a collection of Europe's most celebrated and iconic properties – serves as a solid foundation as we continuously evolve to exceed the desires of the luxury traveler. <br>From legendary palaces and remote retreats to timeless modern classics, each luxury hotel and resort is a unique and cherished expression of its locale – a portal to the destination’s cultural charms and treasures. If you are someone with an appreciation for evocative storytelling, a keen interest and passion for this destination's heritage, and a desire to deliver genuine, personalized, and anticipatory hospitality, then we invite you on our journey.&nbsp;In joining The Luxury Collection, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global&nbsp;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"> 8+ years </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><b>‼️ PRIMETALENT IS HIRING ‼️</b></p><p><br></p><p>We are hiring a <b>Chef de Partie / Chef </b>for a Private Villa in <b>Riyadh, KSA.</b></p><p><br></p><p><b>Key Responsibilities:</b></p><p>• Prepare high-quality dishes as per the family preferences&nbsp;</p><p>• Manage the assigned section, stock &amp; food quality</p><p>• Maintain strict confidentiality &amp; professionalism</p><p>• Handle special diets, allergies &amp; VIP requests</p><p>• Ensure kitchen hygiene &amp; food safety</p><p><br></p> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><p><b>Key Qualifications:</b></p><p>• <b>4+ years of kitchen experience</b> in private villas or similar</p><p>• Degree in Culinary or Hospitality Management&nbsp;</p><p>• Age between<b> 27 – 50</b></p><p>• Good in English</p><p><br></p><p><b>We are Offering:</b></p><p>• Transportation, Accommodation &amp; Meals</p><p>• One month paid leave / per year &amp; ticket</p><p>• Medical Insurance</p><p>&nbsp;&nbsp;</p><p><br></p></div>

<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>

<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>

<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.

<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>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Lead all Culinary operations and drive departmental excellence. Develop and manage the departmental team, budget, and operational SOPs. Ensure delivery of FAENA luxury service standards. Partner with the GM and Executive Committee on hotel-wide strategy. Manage compliance with Saudi regulations and FAENA brand standards. Lead pre-opening setup and team development for the department. Build cross-departmental collaboration for seamless guest experiences. Monitor KPIs, guest feedback, and operational performance metrics. Develop and execute talent development and succession planning programs. Represent the department in Executive Committee meetings.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Minimum 8 years in hospitality with at least 3 years at Director level in Culinary.</li><li>Pre-opening experience in a luxury hotel is strongly preferred.</li><li>Relevant degree or professional qualification.</li><li>Experience in Saudi Arabia or the GCC is a significant advantage.</li><li>Fluent in English; Arabic is an advantage.</li></ul><strong>SKILLS:</strong><ul><li>Strong leadership and strategic management capabilities.</li><li>Deep operational expertise in the relevant field.</li><li>Financial management and budget control skills.</li><li>Excellent communicator and business partner.</li><li>Passion for luxury hospitality and the FAENA brand ethos.</li></ul><p></p></section>

<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>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>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.</p><br><p>Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.</p><br><br>Job Description<br><br><p>We're looking for a talented and passionate Demi Chef De Partie to join our dynamic culinary team in Riyadh, Saudi Arabia. In this pivotal role, you'll work alongside experienced chefs and kitchen professionals, contributing your expertise to create exceptional dining experiences that delight our guests. You'll play an essential part in maintaining our kitchen's high standards while continuously developing your culinary skills in a supportive and innovative environment.</p><br><ul><li>Prepare, cook, and plate food items with precision and consistency according to established hotel recipes and quality standards for à la carte and buffet menus</li><li>Actively collaborate with the kitchen team and outlet chefs to share ideas, feedback, and suggestions during daily shift briefings</li><li>Maintain comprehensive knowledge of all menu items, daily features, and current promotions to support seamless service delivery</li><li>Conduct thorough daily checks of mise en place to ensure optimal freshness and adherence to quality standards</li><li>Implement proper product rotation in all refrigeration units to minimize waste and spoilage</li><li>Ensure cleanliness, organization, and proper maintenance of all work areas, utensils, and kitchen equipment</li><li>Provide professional, friendly, and proactive support to colleagues while maintaining a collaborative kitchen atmosphere</li><li>Communicate effectively with outlet chefs regarding guest feedback and menu performance</li><li>Adhere strictly to all food safety, sanitation, and kitchen policies and procedures</li><li>Demonstrate flexibility and resilience in a fast-paced environment, managing multiple tasks efficiently</li><li>Contribute to a culture of continuous improvement by suggesting innovative approaches to food preparation and kitchen operations</li></ul><br>Qualifications<br><br><ul><li>Minimum 5-6 years of professional culinary experience in a hotel or fine dining establishment</li><li>Journeyman's papers or internationally recognized culinary equivalent required</li><li>Diploma or certification in a culinary discipline preferred</li><li>Proven expertise in à la carte and buffet menu preparation and execution</li><li>Strong knowledge of food safety, sanitation protocols, and kitchen hygiene standards</li><li>Proficiency with kitchen equipment and culinary tools</li><li>Excellent organizational and time management skills with strong attention to detail</li><li>Ability to work effectively under pressure in a fast-paced, high-volume kitchen environment</li><li>Strong interpersonal and problem-solving abilities with a collaborative mindset</li><li>Demonstrated ability to maintain composure, remain courteous, and focus on guest satisfaction at all times</li><li>Reliable, responsible, and committed to maintaining consistent quality standards</li><li>Computer literacy in Microsoft Office applications is an asset</li><li>Physical capability to perform kitchen duties including standing for extended periods, lifting up to 30 lbs, and occasional kneeling or climbing</li><li>Must be legally eligible to work in Saudi Arabia</li></ul><br>Additional Information<br><br><p><strong>Your Team and Working Environment:</strong></p><br><p>Join our warm and welcoming Culinary team, where quality, teamwork, attention to detail, and guest satisfaction are at the heart of everything we do. In this dynamic and fast-paced environment, you will work closely with the Chef de Partie, Sous Chef, and other kitchen team members to ensure high standards of food quality and presentation.</p><br><p>As a Demi Chef de Partie, you will play an important role in assisting with food preparation, cooking, and plating while maintaining hygiene, quality, and consistency standards. You will support the smooth day-to-day operation of the kitchen and work as part of a professional team to deliver an excellent dining experience.</p><br> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> 2+ years </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

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