Day Shift Jobs - Riyadh Saudi

2 to 5 years Naukri Gulf

Front Office Manager

On-site - Saudi - Riyadh 25 June 2026

Sales

<section>Job DescriptionRoles & Responsibilities<div class="paragraph">JOB SUMMARY Assists the Front Office Manager in administering front office functions and supervising staff on a daily basis. Front office areas include Bell/Door Staff, Switchboard and Guest Services/Front Desk. Position directs and works with managers and employees to carry out procedures ensuring an efficient check in and check out process. Ensures guest and employee satisfaction and maximizes the financial performance of the department.CORE WORK ACTIVITIESMaintaining Guest Services and Front Desk GoalsManages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Develops specific goals and plans to prioritize, organize, and accomplish your work. Handles complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others. Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met. Ensures that regular on-going communication is happening with employees to create awareness of business objectives and communicate expectations, recognizes performance, and produces desired results. Understands the impact of department s operations on the overall property financial goals and objectives and manages to achieve or exceed goals.Supporting Management of Front Desk TeamUtilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and building mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees absence. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Supervises all areas of the Front Office in the absence of the Front Office or Assistant Front Office Manager.Ensuring Exceptional Customer ServiceProvides services that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Responds to and handles guest problems and complaints. Sets a positive example for guest relations. Empowers employees to provide excellent customer service. Observes service behaviors of employees and provides feedback to individuals. Interacts with customers to obtain feedback on quality of product, service levels and overall satisfaction. Ensures employees understand customer service expectations and parameters. Interacts with guests to obtain feedback on product quality and service levels. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.Managing Projects and PoliciesImplements the customer recognition/service program, communicating and ensuring the process. Trains staff and monitors adherence to all credit policies and procedures to reduce bad debts and rebates. Supervises same day selling procedures to maximize room revenue and control property occupancy. Supervises daily Front Desk shift operations and ensures compliance with all policies, standards and procedures. Ensures property policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.Supporting Human Resource ActivitiesSupports the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Solicits employee feedback, utilizes an open door policy and reviews employee satisfaction results to identify and address employee problems or concerns. Brings issues concerning employee satisfaction to the attention of the department manager and Human Resources. Assists as needed in the interviewing and hiring of employee team members with the appropriate skills. Supports a departmental orientation program for employees to receive the appropriate new hire training to successfully perform their job. Participates in employee progressive discipline procedures.Additional ResponsibilitiesProvides 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. Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner. Performs all duties at the Front Desk as necessary. Runs Front Desk shifts whenever necessary. Participates in departmental meetings and continually communicates a clear and consistent message regarding the Front Desk goals to produce desired results.</div></section><section>Desired Candidate ProfileEducation and Experience High school diploma or GED; 2 years experience in the guest services, front desk, or related professional area. OR 2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; no work experience required.</section>

Naukri Gulf

Chef de Cuisine

On-site - Saudi - Riyadh 17 July 2026

Sales

<section>Job DescriptionRoles & Responsibilities<div class="paragraph">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.Ensuring Culinary Standards and Responsibilities are Met for RestaurantDevelops, 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 & 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.Leading Kitchen TeamSupervises 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.Establishing and Maintaining Restaurant Kitchen GoalsSets 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.Ensuring Exceptional Customer ServiceProvides 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.Managing and Conducting Human Resource ActivitiesIdentifies 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.Additional ResponsibilitiesProvides 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.</div></section><section>Desired Candidate Profile<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></section>

Full Time 2 to 5 years sabbar

Chef de Partie

On-site - Saudi - Riyadh 2 August 2026

Media & Journalism

<h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">About the Role</h3> Westin is seeking a dedicated Chef de Partie to join our team in Riyadh. This full-time role involves assisting the Sous Chef in maintaining the quality, consistency, and production standards within the kitchen. The successful candidate will demonstrate culinary talent, lead kitchen staff, and manage food-related functions to enhance guest and employee satisfaction while adhering to operational budgets and standards. At Westin, we are committed to empowering guests to enhance their well-being, and we seek associates who embody this mission. <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Key Culinary Responsibilities</h3> <ul style="margin:0 0 12px; padding-inline-start:24px; list-style-type:disc; list-style-position:outside;"> <li style="margin:0 0 6px;">Supervise the preparation and production of all hot and cold food items for buffet and à la carte menus, ensuring compliance with prescribed recipes and specifications.</li> <li style="margin:0 0 6px;">Lead kitchen shift operations, ensuring adherence to all Food & Beverage policies, standards, and procedures.</li> <li style="margin:0 0 6px;">Prepare and cook various food types, including for special guests or functions.</li> <li style="margin:0 0 6px;">Check the quality of raw and cooked food products to ensure standards are consistently met.</li> <li style="margin:0 0 6px;">Determine food presentation methods and create decorative food displays.</li> <li style="margin:0 0 6px;">Assist in developing daily and seasonal menu items and estimating daily production needs.</li> <li style="margin:0 0 6px;">Produce production prep lists and communicate production needs to key personnel.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Team Leadership and Development</h3> <ul style="margin:0 0 12px; padding-inline-start:24px; list-style-type:disc; list-style-position:outside;"> <li style="margin:0 0 6px;">Supervise and coordinate the activities of cooks and other food preparation workers.</li> <li style="margin:0 0 6px;">Utilize interpersonal and communication skills to lead, influence, and encourage team members, advocating sound financial and business decision-making.</li> <li style="margin:0 0 6px;">Serve as a role model, fostering mutual trust, respect, and cooperation within the team.</li> <li style="margin:0 0 6px;">Ensure and maintain employee productivity levels and cross-training for successful daily operations.</li> <li style="margin:0 0 6px;">Identify developmental needs, providing coaching, mentoring, and training on menu items and preparation methods.</li> <li style="margin:0 0 6px;">Participate in employee performance appraisals and progressive discipline procedures.</li> <li style="margin:0 0 6px;">Assume duties of the Sous Chef in their absence, including conducting daily line-ups.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Operational Standards and Compliance</h3> <ul style="margin:0 0 12px; padding-inline-start:24px; list-style-type:disc; list-style-position:outside;"> <li style="margin:0 0 6px;">Maintain high standards for food preparation, handling, and correct storage.</li> <li style="margin:0 0 6px;">Ensure compliance with all applicable laws and regulations, including HACCP, OSHA, ASI, and Health Department standards.</li> <li style="margin:0 0 6px;">Plan and manage food quantities and plating requirements for various food operations.</li> <li style="margin:0 0 6px;">Set and support the achievement of kitchen goals, including performance, budget, and team objectives.</li> <li style="margin:0 0 6px;">Understand the impact of kitchen operations on overall property financial goals and manage to achieve or exceed budgeted goals.</li> <li style="margin:0 0 6px;">Effectively investigate, report, and follow up on employee accidents, implementing company safety standards.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Guest Experience and Service Excellence</h3> <ul style="margin:0 0 12px; padding-inline-start:24px; list-style-type:disc; list-style-position:outside;"> <li style="margin:0 0 6px;">Manage day-to-day operations to ensure quality, standards, and customer expectations are consistently met.</li> <li style="margin:0 0 6px;">Improve service by communicating guest needs and providing guidance and coaching to staff.</li> <li style="margin:0 0 6px;">Set a positive example for guest relations and emphasize guest satisfaction in all departmental meetings.</li> <li style="margin:0 0 6px;">Empower employees to deliver excellent customer service and handle guest problems and complaints effectively.</li> <li style="margin:0 0 6px;">Interact with guests to gather feedback on product quality and service levels.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Candidate Profile</h3> The ideal candidate for this role will have 2-5 years of relevant experience in a similar culinary leadership position. We are looking for an individual who is passionate, active, takes pride in their well-being, optimistic, and adventurous. You should be committed to empowering guests and enhancing their well-being, aligning with Westin's mission to be the preeminent wellness brand in hospitality.

Full Time Panda jobs

Fulfilment Center Manager.E - Commerce - Fulfillment Operations 2

On-site - Saudi - Riyadh 16 August 2026

Job Purpose  Manages the operations under the guidance of the E-commerce & take responsibility for the day to day management of the online merchandising and sales including the shipment of goods to our. Ensuring that the right products are delivered to the right customers on time and at a good cost. involved in transportation, stock control, warehousing and monitoring the flow of goods.  Key Accountabilities <div class=\"ListContainerWrapper SCXW91521083 BCX8\" style=\"background-color: #ffffff;\"> <ul> <li class=\"Paragraph SCXW91521083 BCX8\" style=\"color: windowtext; font-weight: normal; background-color: transparent;\">Responsible for the total operations of Fulfilment Centre including team management, cost control and performance against SLA’S and KPI’S.   </li> </ul> </div> <div class=\"ListContainerWrapper SCXW91521083 BCX8\" style=\"background-color: #ffffff;\"> <ul> <li class=\"Paragraph SCXW91521083 BCX8\" style=\"color: windowtext; font-weight: normal; background-color: transparent;\">Ensure the company’s health and safety policies are fully understood and adhered to, as well as promoting a culture of equal opportunities  </li> </ul> </div> <div class=\"ListContainerWrapper SCXW91521083 BCX8\" style=\"background-color: #ffffff;\"> <ul> <li class=\"Paragraph SCXW91521083 BCX8\" style=\"color: windowtext; font-weight: normal; background-color: transparent;\">Organizing and mange Team leaders, OFA & drivers shifts to ensure staff availably .  </li> </ul> </div> <div class=\"ListContainerWrapper SCXW91521083 BCX8\" style=\"background-color: #ffffff;\"> <ul class=\"BulletListStyle1 SCXW91521083 BCX8\" role=\"list\"> <li class=\"OutlineElement Ltr SCXW91521083 BCX8\" role=\"listitem\" aria-setsize=\"-1\" data-leveltext=\"\" data-font=\"Symbol\" data-listid=\"12\" data-list-defn-props=\"{\" data-aria-posinset=\"4\" data-aria-level=\"1\"> Responding to customer questions and queries in a timely manner reflecting Panda Click as a professional on-line retailer at all times.   </li> </ul> </div> <div class=\"ListContainerWrapper SCXW91521083 BCX8\" style=\"background-color: #ffffff;\"> <ul class=\"BulletListStyle1 SCXW91521083 BCX8\" role=\"list\"> <li class=\"OutlineElement Ltr SCXW91521083 BCX8\" role=\"listitem\" aria-setsize=\"-1\" data-leveltext=\"\" data-font=\"Symbol\" data-listid=\"12\" data-list-defn-props=\"{\" data-aria-posinset=\"5\" data-aria-level=\"1\"> manage and develop an expert e-commerce team, allocating tasks and activities on a day to day basis, with a view to increasing productivity and sales.   </li> </ul> </div> <div class=\"ListContainerWrapper SCXW91521083 BCX8\" style=\"background-color: #ffffff;\"> <ul class=\"BulletListStyle1 SCXW91521083 BCX8\" role=\"list\"> <li class=\"OutlineElement Ltr SCXW91521083 BCX8\" role=\"listitem\" aria-setsize=\"-1\" data-leveltext=\"\" data-font=\"Symbol\" data-listid=\"12\" data-list-defn-props=\"{\" data-aria-posinset=\"6\" data-aria-level=\"1\"> Review customer’s ratings on e-commerce accounts, ensuring that all communication with customers is conducted in a manner that will maintain and/or increase ratings   </li> </ul> </div> <div class=\"ListContainerWrapper SCXW91521083 BCX8\" style=\"background-color: #ffffff;\"> <ul> <li class=\"Paragraph SCXW91521083 BCX8\" style=\"color: windowtext; font-weight: normal; background-color: transparent;\">Execute processes and procedures that support good stock control, including stock taking and recording of stock level  </li> <li class=\"Paragraph SCXW91521083 BCX8\" style=\"color: windowtext; font-weight: normal; background-color: transparent;\">To oversee and check the work of the team regularly to ensure that high quality standards are maintained and assist in the development of the team members skills.  </li> </ul> </div>

4 to 5 years Naukri Gulf

Head Unit Chromatography

On-site - Saudi - Riyadh 7 August 2026

Healthcare & Medical

Career Level Experience Monthly Salary Gender Senior 4-5 years Up to USD $4,500 or up to SAR 18,000 Male or Female Qualifications Language Skills Fluent in English - Oral and Written. City Country Riyadh Saudi Arabia (KSA) Benefits: Financial - Tax free salary Housing - Free fully furnished accommodation Airline Tickets - Round trip tickets once a year to the point of hire, for you and your family Medical Cover - Free health care for you and your family Single Contract Free medical care and medications Multicultural western living style and working environment Free Gym and other recreational facilities Free transport to/from work MNM Medical Recruiters Canada is seeking expressions of interest from suitably qualified and experienced Head Unit Chromatography on behalf of Hospital in Riyadh, Saudi Arabia Nationalities: Nationals of USA, Canada, UK, Australia, Germany, France, Belgium, Spain, Italy, Sweden, New Zealand & South Africa. Other Nationals are welcomed if they meet the Educational requirements. About the Hospital The hospital is located in the heart of the vibrant city of Riyadh. It is a 360 bedded in patient facility with state-of-the-art modern equipment, ICU, Operation Theatre and Lab facilities. Working hours: o 6 days/week with only Friday off o Two shift day: 09:00 AM 12:00 PM and 5:00 PM 10:00 PM Life in Riyadh, KSA Riyadh is the capital and largest city of Saudi Arabia a place where Saudi s history and tradition meet the modern metropolis. Riyadh is a melting pot of different cultures, with multinational inhabitants from all over the world. A booming city with some of the best shopping malls, parks, hotels and restaurants. With a low cost of living, low crime rates, access to the best healthcare and education, it is the perfect place to raise a family. For more information on life in Riyadh:Desired Candidate Profile<ul><li>Fluent in English - Oral and Written.</li><li>Senior with 4-5 years of experience.</li><li>Male or Female.</li><li>Nationals of USA, Canada, UK, Australia, Germany, France, Belgium, Spain, Italy, Sweden, New Zealand & South Africa.</li><li>Other Nationals are welcomed if they meet the Educational requirements.</li></ul>

5 to 10 years Naukri Gulf

Cargo Supervisor

On-site - Saudi - Riyadh 4 June 2026

Logistics, Supply Chain & Procurement

<section>Job DescriptionRoles & Responsibilities<div class="paragraph">Regional role defined main point of contact for all Etihad cargo related matters with direct responsibility for cargo warehouse operation and freighter ramp supervision at the appointed station. Planning and oversight on key activities, routes and products with focus on defined performance requirements in relation to OTP, eAWB, Cargo IQ, SLA s and FAB etc. Ensure safe, secure and on time delivery of all high profile shipments on flights and key routes. Responsible to drive and improve freighter OTP in a highly challenging environment of the appointed stations by fulfilling all tasks associated to ramp organization/supervision of freighter operations. Establish best practices to enable revenue budget achievements and to support service delivery, cost savings and compliance to safety and security regulations. Lead and establish best practices to ensure all flights are maximized to their capacity and contact review of processes and procedures for improvements of service delivery such as reduction in UTLs, operational discrepancies and offloads. Able to support, deliver and plant complex cargo loads for either passenger or freighter operations. Provide on job training and coaching and advice to GHA stuff to upgrade their skills, knowledge and confidence level. Ensure compliance with all Etihad procedures and regulatory requirements in relation to safety, security and dangerous goods. Responsible for service delivery of the designated stations through SGHA/SLA s and KPI/Cargo IQ, eAWB measurement. Being flexible with operations shift requirement and able to work in all positions below the title position which means cross skill functionality is a prerequisite with focus on the continuous development of competency level. Must be able to execute add hoc tasks required and other EY network stations to support various expectations and initiatives. Responsible to conduct regular inspections and audits on the facilities to ensure work progress and services/SOP complies with all regulatory requirements including Health, security and safety (under SMS guidelines) enforcement of EY processes and procedures. Micromanagement of special services and products/VIP shipments from acceptance to customer delivery. Finance - raise PR, PO & GRN in SAP as per requirement And verify the supplier invoices to ensure it's correct and charged as per the contract. Interface with the airport authorities i.e. Customs, police and airport operator to gain support in the implementation of EY initiatives. Make day-to-day operational decisions to manage and mitigate operational safety and security related risks associated with assigned tasks, through effective evaluation and decision making based on conditions, hazards and threats. Escalate medium or higher level risks to appropriate management level personnel.</div></section><section>Desired Candidate Profile<ul><li>Degree/diploma level in logistics, operations management, or related discipline with acquired specialization in cargo handling operations</li><li>At least five years of cargo operations experience along with freighter handling and managing team and supplier</li><li>Good understanding of computer air freight specifications, in depth knowledge of industry standards and legal regulations.</li><li>Industry training in DG/cargo operations/special products/ safety and security/weight and balance advantage</li><li>Fully conversant with cargo handling processes, procedures, and regulatory compliance expectations.</li><li>Experienced on cargo handling systems, messaging requirements and manual handling system, knowledge of freighter aircraft specifically the 747F/777F.</li><li>Understanding of budgetary controls related to cargo handling at network stations, good written and verbal communication skills</li></ul></section>

1 to 3 years Naukri Gulf

Chef De Cuisine

On-site - Saudi - Riyadh 18 June 2026

Sales

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

1 to 5 years Naukri Gulf

Chef De Cuisine

On-site - Saudi - Riyadh 17 June 2026

Sales

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

1 to 5 years Naukri Gulf

Housekeeping Manager

On-site - Saudi - Riyadh 11 June 2026

Sales

<section>Job DescriptionRoles & Responsibilities<div class="paragraph">1.Begin Day by inspecting all showrooms, out of order and vacant clean room2.Prepare floor assignment daily basis and record updated status and turn into housekeeping on a daily basis3.Obtain list of rooms to be cleaned immediately and list of check-outs or discharges to prepare work assignments4.Inspect all landings and pantries for proper par stocks and ensure all guests rooms, corridors are maintained to a high level of cleanliness5.Inspects and update all vacant clean inspected rooms in the computer as soon as they become available6.Ensure that guest room is maintained in perfect condition by performing Written Room Inspections daily7.Ensure that all guestrooms have proper furniture, fixtures and amenities, and that all set standards for placement are being followed8.Strategize Room Attendants to clean priority, rush rooms first and VIP guests as needed9.Upon guest departure re-check room for any forgotten item10.Maintain database of guest preferences11.Report all room discrepancies with front desk daily before the end of shift.12.Report Engineering deficiencies daily to Housekeeping Office Coordinator13.Encounters all guests and employees in a professional, service-oriented manner14.Report and handle all guest requests, complaints and service related issues15.Make recommendations to improve service and ensure more efficient operation16.Implement cyclical cleaning programs and assign to Housemen i.e. General Cleaning, Window cleaning; high dusting17.Perform a variety of guest requests and think creatively when called upon in order to establish a memorable experience for every guest and member18.Maintaining a good professional relationship with all contacts both inside and outside of the hotel19.Establish and maintain effective communication process with the entire hotel departments20. Inform Housekeeping Management of any absence from duty, reasons and or request additional days off21.Assist with disciplinary action when necessary22.Assist with interviews and new hiring process23.Maintain regular and punctual attendance in compliance with Fairmont Hotels and Resorts standards24.Comply with all hotel and departmental standards, policies and procedures25.Perform other related duties as requested by supervisor26.Adhere to Fairmont Grooming Standards at all times27.Comply with all hotel and departmental standards, policies and procedures28.Observe health and safety guidelines at all times29.Wear safety equipment and/or protection if required</div></section>

1 to 7 years Naukri Gulf

Housekeeping Manager

On-site - Saudi - Riyadh 10 June 2026

Sales

<section>Job DescriptionRoles & Responsibilities<div class="paragraph">1.Begin Day by inspecting all showrooms, out of order and vacant clean room2.Prepare floor assignment daily basis and record updated status and turn into housekeeping on a daily basis3.Obtain list of rooms to be cleaned immediately and list of check-outs or discharges to prepare work assignments4.Inspect all landings and pantries for proper par stocks and ensure all guests rooms, corridors are maintained to a high level of cleanliness5.Inspects and update all vacant clean inspected rooms in the computer as soon as they become available6.Ensure that guest room is maintained in perfect condition by performing Written Room Inspections daily7.Ensure that all guestrooms have proper furniture, fixtures and amenities, and that all set standards for placement are being followed8.Strategize Room Attendants to clean priority, rush rooms first and VIP guests as needed9.Upon guest departure re-check room for any forgotten item10.Maintain database of guest preferences11.Report all room discrepancies with front desk daily before the end of shift.12.Report Engineering deficiencies daily to Housekeeping Office Coordinator13.Encounters all guests and employees in a professional, service-oriented manner14.Report and handle all guest requests, complaints and service related issues15.Make recommendations to improve service and ensure more efficient operation16.Implement cyclical cleaning programs and assign to Housemen i.e. General Cleaning, Window cleaning; high dusting17.Perform a variety of guest requests and think creatively when called upon in order to establish a memorable experience for every guest and member18.Maintaining a good professional relationship with all contacts both inside and outside of the hotel19.Establish and maintain effective communication process with the entire hotel departments20.Inform Housekeeping Management of any absence from duty, reasons and or request additional days off21.Assist with disciplinary action when necessary22.Assist with interviews and new hiring process23.Maintain regular and punctual attendance in compliance with Fairmont Hotels and Resorts standards24.Comply with all hotel and departmental standards, policies and procedures25.Perform other related duties as requested by supervisor26.Adhere to Fairmont Grooming Standards at all times27.Comply with all hotel and departmental standards, policies and procedures28.Observe health and safety guidelines at all times29.Wear safety equipment and/or protection if required</div></section>

2 to 3 years Naukri Gulf

Sous Chef

On-site - Saudi - Riyadh 21 August 2026

Administration

<div> JOB SUMMARY 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 maintaining the operating budget. 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. CANDIDATE PROFILE Education and Experience 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. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Assists Executive Chef with all kitchen operations and preparation. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Assists in determining how food should be presented and creates decorative food displays. Maintains purchasing, receiving and food storage standards. Ensures compliance with food handling and sanitation standards. Performs all duties of kitchen managers and employees as necessary. Recognizes superior quality products, presentations and flavor. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products. Operates and maintains all department equipment and reports malfunctions. Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations Supervises and coordinates activities of cooks and workers engaged in food preparation. Leads shifts while personally preparing food items and executing requests based on required specifications. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Maintains the productivity level of employees. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Ensures property policies are administered fairly and consistently. Communicates performance expectations in accordance with job descriptions for each position. Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service 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. Sets a positive example for guest relations. Empowers employees to provide excellent customer service. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints. Maintaining Culinary Goals Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Develops specific goals and plans to prioritize, organize, and accomplish your work. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. Trains employees in safety procedures. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Participates in the employee performance appraisal process, providing feedback as needed. Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities 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. </div> <div> </div>

2 to 4 years Naukri Gulf

Sous Chef

On-site - Saudi - Riyadh 15 June 2026

Sales

<section>Job DescriptionRoles & Responsibilities<div class="paragraph"><div> JOB SUMMARY 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 maintaining the operating budget. 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. CANDIDATE PROFILE Education and Experience 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. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Assists Executive Chef with all kitchen operations and preparation. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Assists in determining how food should be presented and creates decorative food displays. Maintains purchasing, receiving and food storage standards. Ensures compliance with food handling and sanitation standards. Performs all duties of kitchen managers and employees as necessary. Recognizes superior quality products, presentations and flavor. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products. Operates and maintains all department equipment and reports malfunctions. Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations Supervises and coordinates activities of cooks and workers engaged in food preparation. Leads shifts while personally preparing food items and executing requests based on required specifications. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Maintains the productivity level of employees. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Ensures property policies are administered fairly and consistently. Communicates performance expectations in accordance with job descriptions for each position. Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service 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. Sets a positive example for guest relations. Empowers employees to provide excellent customer service. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints. Maintaining Culinary Goals Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Develops specific goals and plans to prioritize, organize, and accomplish your work. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. Trains employees in safety procedures. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Participates in the employee performance appraisal process, providing feedback as needed. Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities 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. </div> <div> </div> </div></section>

Naukri Gulf

Quality Engineering Lead

On-site - Saudi - Riyadh 2 July 2026

Engineering

<section>Job DescriptionRoles & Responsibilities<div class="paragraph">Quality Engineering Lead We are looking for a Software Quality Engineering Lead who is passionate about building quality from the early stages (Shift-Left approach) and driving automation-first testing strategies using modern technologies. The ideal candidate will play a key role in embedding quality practices across the SDLC, ensuring high-quality releases through robust automation frameworks and CI/CD integration. <ul> <li> Lead and implement Shift-Left testing practices across all development phases</li> <li> Design, develop, and maintain scalable test automation frameworks</li> <li> Collaborate with developers, product owners, and DevOps teams to ensure quality is built-in, not tested later</li> <li> Integrate automated tests within CI/CD pipelines to enable continuous testing</li> <li> Perform API, UI, and integration testing using modern tools</li> <li> Analyze test results, identify defects early, and ensure fast feedback loops</li> <li> Drive test data management and environment readiness</li> <li> Contribute to quality metrics, reporting, and continuous improvement initiatives</li> </ul> #LI-DNP</div></section><section>Desired Candidate ProfileQuality Engineering Lead <ul> <li>2-4 years of experience in Software Testing / Quality Engineering</li> <li>Strong experience in test automation (e.g., Selenium, Cypress, Playwright, or similar)</li> <li>Solid understanding of Shift-Left testing principles</li> <li>Hands-on experience with CI/CD tools (e.g., Jenkins, GitLab CI, Azure DevOps)</li> <li>Experience in API testing (Postman, REST Assured, etc.)</li> <li>Good knowledge of programming/scripting (Java, JavaScript, Python, or similar)</li> <li>Experience working in Agile/Scrum environments</li> <li>Strong analytical and problem-solving skills</li> <li>SQL proficiency and familiarity with APIs and Postman.</li> <li>Excellent communication and problem-solving skills.</li> <li>Ability to participate in penetration testing using Burp Suite or similar tools.</li> </ul> Familiarity with OWASP standards and security best practices. Preferred Skills: <ul> <li>Experience in performance testing (JMeter, k6)</li> <li>Knowledge of security testing and penetration testing techniques.</li> <li>Familiarity with cloud environments (Oracle, Azure,)</li> <li>Experience with containerization (Docker, Kubernetes)</li> </ul> #LI-DNP</section>

Forasna

Executive Assistant &Project Coordinator

Remote - Saudi - Riyadh 6 August 2026

Human Resources

العمل عن بعدساعة من ٧ص الى ٨صوساعتين من ٥م الى ٧مبمجموع ٣ ساعات عمل في اليوم ماعدا الجمعة.المهام والمسؤوليات:1.تنظيم وتنسيق العمل: إدارة المواعيد، تنظيم الاجتماعات، وترتيب الأولويات اليومية للمشاريع.2.المتابعة والالتزام: متابعة تنفيذ القرارات والتكليفات مع فريق العمل وضمان الالتزام بمواعيد التسليم.3.التواصل المؤسسي: إدارة المراسلات والتواصل الاحترافي مع الشركات والجهات الخارجية.4.التخطيط والمتابعة: المشاركة في وضع الخطط والأهداف (قريبة وبعيدة المدى) وتتبع تحقيقها.تفاصيل إضافية<ul><li>عدد الشواغر: 1</li><li>نظام الورديات: صباحية و مسائية</li><li>يرحب بذوي الاحتياجات الخاصة (إعاقة حركية خفيفة، إعاقة سمعية - صمم، إعاقة سمعية - ضعف سمع، استخدام العكاز، استخدام كرسي متحرك، بتر الأطراف)</li></ul>

2 to 7 years Naukri Gulf

Restaurant General Manager

On-site - Saudi - Riyadh 20 August 2026

Administration

JOB SUMMARY Plays a significant role in maximizing financial performance and attracting hotel and non-hotel guests by understanding the local market and partnering with the culinary leadership to effectively position the outlet. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction. Determines training needed to accomplish goals, then implements plan.CORE WORK ACTIVITIES Taking an Entrepreneurial Approach to Driving the Restaurant Business Understands financial opportunities by surveying restaurant demand. Partners with key individuals in the local community to assess opportunities. Identifies and analyzes competitors. Controls purchases and inventory by negotiating prices and contracts, developing preferred supplier lists, reviewing and evaluating usage reports, and taking corrective action. Applies sound revenue management strategies to secure the right level of business at the most optimal time to yield maximum revenues. Leading Significant Marketing/Public Relations/Media Activities Oversees the restaurant marketing plan in partnership with the either the Hotel General Manager/ Manager or Director of Operations and Hotel/Brand Marketing teams including Destination Restaurant Chef, if applicable. Supports on-site/off-site public relations opportunities to promote the restaurant. Creates and executes against the restaurant-related social media posts and public event communications, monitors social media activity, responds to comments, analyzes posts/trends, and corrects deficiencies. Serves as the primary point of contact for restaurant events. Participates in local networking activities, which are often off-property, in support of the restaurant. Managing Day-to-Day Restaurant Operations Supervises and manages employees. Understands employee positions well enough to perform duties in employees' absence. Maintains service and sanitation standards in restaurant, bar/lounge and room service areas. Conducts daily "taste panels" to educate, drive sales and create sales goals. Monitors appropriateness of ambiance/atmosphere (e.g., lighting, music, table-top, etc.) restaurant concept, positioning, time of day, etc. Monitors compliance with all applicable laws and regulations. Monitors adherence to liquor control policies and procedures. Maintains and monitors all collateral, menus and guest touch points such that all are pristine and free of tears, stains and noticeable wear and tear. Monitors alcohol beverage service for compliance with local laws. Monitors compliance with all food & beverage policies, standards and procedures, including food handling and sanitation standards. Assists servers and hosts on the floor during meal periods and high demand times. Advocates sound financial/business decision making. Manages day-to-day operations so that customer expectations of quality and standards are meet on a daily basis. Recognizes good quality products and presentations. Supervises daily shift operations in absence of Assistant Restaurant Manager. Oversees the financial aspects of the department including purchasing and payment of invoices. Fostering an Environment that Creates Exciting and Memorable Guest Experiences Provides services that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Displays leadership in guest hospitality by exemplifying excellent customer service and creating a positive atmosphere for guest relations. Empowers employees to provide excellent customer service. Acts as the guest service role model for the restaurants.. Addresses guest problems and complaints. Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction. Verifies corrective action is taken to continuously improve service results. Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return). Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement. Managing and Conducting Human Resource and Talent Management Activities Actively participates in the hiring process to identify the right talent to support the outlet's concept. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. Facilitates the fair and equal treatment of employees. Strives to improve employee retention. Monitors employee attendance of on-going training to understand guest expectations. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Strives to improve service performance. Encourages recognition of employees across areas of responsibility. Establishes and maintains open, collaborative relationships with employees and encourages employees do the same within the team. Establishes guidelines so employees understand expectations and the work. Utilizes interpersonal and communication skills to lead, influence, and encourage others. Demonstrates honesty/integrity and models appropriate behaviors by leading by example and serving as a role model. Encourages and builds mutual trust, respect, and cooperation among team members. Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. Develops specific goals and plans to prioritize, organize, and accomplish own work. Monitors and maintains the productivity level of employees. Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. Manages staffing levels to meet guest service standards, operational needs, guest service, and financial objectives. Provides work-related training, supervising, follow-up and hands-on management. Additional Responsibilities Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry, attending educational workshops, reviewing professional publications, establishing personal networks, and/or benchmarking state-of-the-art practices. Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluates results to choose the best solution and solve problems.Desired Candidate ProfileEducation and Experience H High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.

Naukri Gulf

Customer Service Associate

On-site - Saudi - Riyadh 22 June 2026

Logistics, Supply Chain & Procurement

<section>Job DescriptionRoles & Responsibilities<div class="paragraph">What will you do as a Customer Service Associate? As an Amazon Customer Service Associate, you have a very clear purpose: to prevent issues, solve queries, and delight our customers. You’ll be the first point of contact for our Saudi Arabia customers in Arabic by answering their requests through phone, chat and/or email this includes everything from order and product questions to payment matters and website guidance. Our Customer Service Associates use a variety of tools to navigate, research, and review solutions, and communicate effectively with customers. What are your hours? This role requires working variable hours to match when customers need us most. You will work 9 hours per shift and your work week is minimum40 hours, . In order to match our customer demand, we schedule based on a variety of different shift patterns within the operating hours of 8 am and 10 pm Monday to Sunday. You will receive your work schedule at least 1-2 weeks in advance and your shifts may change every 1-4 weeks. You may be required to work national holidays. You will learn more about your exact schedule closer to your start date.</div></section><section>Desired Candidate ProfileWhat qualifications do we need from you? Minimum age: 18 years old Be a Saudi national Minimum qualification of a high school degree - Passed Strong communication skills in [Insert language] (both written and oral fluency) [add specific level requested for language roles] Experience working with a computer The availability to work varying shifts from Monday to Sunday within the operating hours of 8 AM to 10 PM Willingness and ability to work in rotating shifts (i.e. early, late, weekend, and overtime as required)What strengths will you bring? Hard-working, articulate, and detail-oriented Friendly and customer-focused in every situation Ability to learn quickly and embrace change Comfortable multi-tasking in a high-energy environment.</section>

5 to 8 years Naukri Gulf

Robotic Startup Specialist Medtronic

On-site - Saudi - Riyadh 2 June 2026

Human Resources

<section>Job DescriptionRoles & Responsibilities<div class="paragraph"> A Day in the Life The surgical robotics utilization team manages all aspects of system installation, start-up, customer training, account analysis, drive and optimize the robotic program. Placement of a HUGO surgical robot in the hospital requires full-time support for an account specific period to ensure successful integration into the hospital s service lines. The utilization team members are seasoned professionals with in-depth knowledge of the healthcare value chain as well as a broad experience across multiple disciplines. They partner with all relevant hospital stakeholders to drive complex transformational changes, implement innovative growth strategies, streamline patient-focused care pathways and optimize operations. Medtronic (NYSE: MDT), the largest and most successful medical technology company in the world is entering the market of Robotic Assisted Surgery (RAS). We are seeking talented individuals that are eager to use all their skills and competencies to quickly deploy our ground-breaking robotic assisted surgical therapies to patients, surgeons and hospitals in several countries in Europe, the Middle East and Africa (EMEA). Responsibilities may include the following and other duties may be assigned: As a start-up specialist you will be responsible for the successful integration of our HUGO RAS-system into a hospital. This might be an expansion of a current robotic surgery program, the creation of a new robotic surgery program or a shift from another platform to our HUGO RAS-system. The main activities of a start-up specialist include: <ul> <li>Meet with the robotic program stakeholders and develop program goals and metrics for HUGO RAS-system. Conduct regular program review meetings to remain on-track</li> <li>Develop a surgeon training plan, coordinate attendance at Medtronic s off-site training and arrange for proctored cases post-training as needed</li> <li>Develop a training plan to support staff to include attendance at a Medtronic off-site training class and support staff through their learning curve</li> <li>Support the technology adoption by attending to cases during a surgeon and staff member s learning sessions</li> <li>Utilize change management techniques to engage clinical stakeholders and attain buy-in</li> <li>Coach hospitals staff to promote skill transfer and achieve self-sufficiency in operational excellence</li> <li>Cooperate with Medtronic field service engineer (FSE) and the hospital staff to prepare the operating room to host the HUGO RAS-system.</li> </ul> Required Knowledge and Experience: <ul> <li>Bachelor s Degree at a minimum (Biomedical Engineering, Nursing, etc.); Preferably Master s Degree.</li> <li>Fluent in Arabic and English. The ability to speak more languages is a plus</li> <li>Willingness to travel throughout your country (>75%).</li> <li>Demonstrable experience over 5 years, including relevant knowledge and experience of operating rooms and surgery procedures.</li> </ul> Physical Job Requirements The above statements are intended to describe the general nature and level of work being performed by employees assigned to this position, but they are not an exhaustive list of all the required responsibilities and skills of this position. </div></section>

Up to 5 years Naukri Gulf

Remote Data-Entry Virtual Assistant Administrator

On-site - Saudi - Riyadh Monday

Human Resources

Job Overview We are seeking a highly organized, dependable, and detail-oriented Data Entry & Virtual Assistant Administrator to join our growing remote team. In this role, you will provide essential administrative and data-management support across the organization. Your responsibilities will include data entry, document management, email and calendar administration, online research, scheduling, record maintenance, and general virtual assistance . The successful candidate will be comfortable working independently, managing multiple priorities, communicating professionally, and maintaining a high degree of accuracy and confidentiality. You will play an important role in keeping daily operations organized, maintaining reliable company records, and ensuring managers and team members receive timely administrative support.Key ResponsibilitiesData Entry & Records Management<ul><li>Accurately enter, update, and maintain information in databases, spreadsheets, CRM systems, and other company platforms.</li><li>Transfer information from emails, forms, PDFs, invoices, reports, and other documents into designated systems.</li><li>Review records for accuracy, completeness, and consistency.</li><li>Identify and correct duplicate, incomplete, outdated, or inaccurate information.</li><li>Create, maintain, and update Excel and Google Sheets spreadsheets.</li><li>Perform routine data-cleaning and quality-control checks.</li><li>Maintain organized electronic files, folders, and records.</li><li>Prepare basic reports, summaries, and data compilations as requested.</li><li>Maintain customer, supplier, employee, inventory, product, or operational records as required.</li><li>Follow established procedures for handling, storing, and protecting confidential company information.</li></ul>Virtual Assistant Support<ul><li>Provide day-to-day remote administrative support to managers and team members.</li><li>Manage and organize email inboxes when authorized.</li><li>Draft routine emails, correspondence, and internal communications.</li><li>Schedule and coordinate meetings, appointments, and conference calls.</li><li>Maintain calendars and provide reminders for important meetings, deadlines, and commitments.</li><li>Prepare documents and other materials for meetings.</li><li>Take, organize, and distribute meeting notes when required.</li><li>Conduct online research and present findings in clear, organized documents or spreadsheets.</li><li>Assist with travel research, reservations, and itinerary preparation when needed.</li><li>Follow up on outstanding administrative requests and routine tasks.</li><li>Coordinate information between team members, customers, vendors, and other contacts when appropriate.</li></ul>General Administrative Support<ul><li>Prepare, format, edit, and organize documents, reports, presentations, and spreadsheets.</li><li>Maintain efficient digital filing systems to ensure documents can be located quickly.</li><li>Process forms, applications, invoices, orders, and other administrative documents.</li><li>Assist with customer and client record management.</li><li>Track deadlines, appointments, assignments, and ongoing administrative activities.</li><li>Support basic invoice and expense tracking when required.</li><li>Assist with onboarding documentation and other internal administrative processes.</li><li>Perform additional administrative duties as assigned by management.</li></ul>Preferred Skills<ul><li>Experience in one or more of the following areas is beneficial:</li><li>CRM and database-management systems.</li><li>Microsoft Excel formulas, filtering, sorting, and data validation.</li><li>Google Sheets and other cloud-based productivity tools.</li><li>Calendar and appointment management.</li><li>Email and inbox administration.</li><li>Online research and information gathering.</li><li>Document formatting and preparation.</li><li>Customer service and client communication.</li><li>Invoice and expense tracking.</li><li>Project and task-management platforms.</li><li>Cloud-based file storage and document-management systems.</li><li>Zoom, Microsoft Teams, Slack, or similar remote collaboration platforms.</li><li>Training may be provided for company-specific software, systems, and procedures.</li></ul>Ideal CandidateOur ideal candidate is organized, accurate, trustworthy, proactive, and self-motivated . You should be comfortable receiving an assignment, understanding the requirements, asking appropriate questions when clarification is needed, and completing the work accurately within the required timeframe. Because this is a remote position, you should also demonstrate strong communication skills, reliability, responsiveness, and the ability to structure and manage your workday without continuous supervision. You take ownership of your responsibilities, pay close attention to details, and communicate promptly when you encounter a question, delay, or issue requiring management's attention.Key Competencies<ul><li>Attention to Detail: You carefully review information and identify errors, inconsistencies, or missing details before work is finalized.</li><li>Organization: You effectively manage multiple documents, emails, appointments, records, and assignments while keeping information structured and accessible.</li><li>Reliability: You consistently complete assigned responsibilities and meet agreed-upon deadlines.</li><li>Communication: You communicate clearly, professionally, and respectfully with colleagues, customers, vendors, and other contacts.</li><li>Confidentiality: You understand the importance of safeguarding company, customer, employee, and financial information.</li><li>Initiative: You recognize routine administrative needs and take appropriate action without requiring constant supervision.</li><li>Adaptability: You are comfortable learning new software, processes, systems, and administrative procedures.</li><li>Problem Solving: You can investigate routine issues, identify missing information, resolve straightforward problems, and recognize when a matter needs to be escalated.</li></ul>Typical Daily ResponsibilitiesA typical workday may include reviewing emails and administrative requests, entering and verifying data, updating spreadsheets and company systems, organizing digital documents, managing calendars and appointments, preparing reports, conducting online research, following up on outstanding tasks, and assisting managers and team members with administrative responsibilities. Priorities may shift throughout the day, so the ability to stay organized, communicate effectively, and manage multiple responsibilities is essential. Desired Candidate ProfileHigh school diploma or equivalent; additional education or training in administration, business, or a related field is an advantage. Previous experience in data entry, virtual assistance, administration, office support, customer service, or a related position is preferred. Strong computer and internet skills. Proficiency with Microsoft Office , particularly Excel, Word, and Outlook. Familiarity with Google Workspace , including Gmail, Google Docs, Google Sheets, Google Drive, and Google Calendar. Fast and accurate typing skills. Excellent attention to detail and commitment to accuracy. Strong organizational and time-management skills. Clear and professional written and verbal communication skills. Ability to work independently and remain productive in a remote environment. Ability to follow written instructions, procedures and established workflows. Ability to prioritize multiple assignments and consistently meet deadlines. Professional judgment when handling confidential or sensitive information.

Full Time sabbar

Laboratory Technique Specialist

On-site - Saudi - Riyadh 11 August 2026

Healthcare & Medical

<h3 >About Nahdi Medical Co. and the Role</h3> Nahdi Medical Co. is seeking a Laboratory Technique Specialist to join our team in Riyadh. This full-time position is designed for individuals with 0-1 years of experience, focusing on performing routine clinical laboratory tests across various disciplines within a professional medical environment. <h3 >Role Purpose and Scope</h3> The Laboratory Technique Specialist will perform essential clinical laboratory tests in areas such as hematology, chemistry, immunohematology, microbiology, immunology, and coagulation. The role also encompasses responsibilities in emerging fields like molecular diagnostics, alongside critical functions related to information processing, training, and quality control within the laboratory environment. <h3 >Key Responsibilities</h3> <ul > <li >Receive blood and body fluid samples at the lab reception and initiate pre-analytical processing.</li> <li >Conduct daily checks on equipment to ensure safety and correct operability.</li> <li >Perform all analytical processes using hematology, biochemistry, serology, and hormone lab machines.</li> <li >Execute daily quality control tests on reagents.</li> <li >Analyze blood cells by counting and identifying cells, utilizing microscopic techniques and procedures.</li> <li >Perform microscopic preparation and examination of urine and stool samples.</li> <li >Manage laboratory supplies inventory by checking stock, anticipating needs, placing orders, and verifying receipt of supplies.</li> <li >Conserve laboratory resources by using equipment and supplies efficiently to accomplish job results.</li> <li >Inform medical staff of critical test results promptly.</li> <li >Prepare reports of technological findings by collecting, analyzing, and summarizing information.</li> <li >Maintain professional and technical knowledge by attending educational workshops and reviewing professional publications.</li> <li >Ensure a safe and clean working environment by complying with established procedures, rules, and regulations.</li> <li >Protect patients and employees by adhering to infection-control and hazardous waste policies and procedures.</li> <li >Maintain patient confidence and protect the institution by keeping information confidential.</li> </ul> <h3 >Qualifications and Experience</h3> Candidates for this entry-level role should possess 0-1 years of experience in a clinical laboratory setting. Basic laboratory skills are required to perform routine tests and adapt to evolving laboratory fields. A commitment to accuracy, safety, and confidentiality is essential for success in this position. <h3 >Work Environment Details</h3> This is a full-time position with work conducted 100% indoors. The work schedule involves 6 working days per week with 1 day off, comprising 8 net working hours daily, according to a shift schedule approved by the head of the department. <h3 >Application Information</h3> Nahdi Medical Co. is committed to providing a professional and supportive environment for its laboratory specialists. We encourage qualified candidates who meet the outlined requirements to apply.

Full Time Gulf Talnet

Night Manager

On-site - Saudi - Riyadh 13 June 2026

Education & Training

<h4>Job summary</h4> Serves as the property manager on duty and directs all property operations during the overnight shift. Ensures that the highest levels of hospitality and service are provided during the overnight shift. Represents property management in resolving any guest or property related situation. Personally assisting in resolving any issues and completing tasks. <h4>Candidate profile</h4> <h4>Education and experience</h4> <ul> <li>High school diploma or GED; 5 years experience in the guest services, front desk, housekeeping, or related professional area. OR</li> <li>2-year degree from an accredited university in hotel and restaurant management, hospitality, business administration, or

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