Kitchen Design Jobs - Riyadh Saudi

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><span><span>We are looking for an experienced <strong>Chef de partie </strong>to support the opening of Hyatt Place AlUla.</span></span><br><span><span>Hyatt Place AlUla represents a significant milestone in Hyatt’s expansion across the region and will feature 215 guestrooms, two food and beverage outlets, meeting space, swimming pool and a fitness center appealing to both leisure and business travelers.</span></span><br><span><span><strong>Your Role</strong></span></span><br><span><span>As the Chef de Partie (Italian), you’ll be responsible for preparing Italian cuisine and ensuring consistent food quality and presentation.</span></span><br><span><span><strong>Key Responsibilities</strong></span></span><br><span><span>· Prepare and present Italian dishes according to hotel standards</span></span><br><span><span>· Ensure consistent food quality, presentation, and portion control</span></span><br><span><span>· Support the kitchen team during daily operations and service</span></span><br><span><span>· Maintain proper handling and storage of ingredients</span></span><br><span><span>· Maintain food safety, hygiene, and sanitation standards</span></span><br><span><span>· Ensure cleanliness and organization of the assigned kitchen section</span></span><br>&nbsp;</p><br><br><b>Qualifications:</b><br><p><span><span><strong>Qualifications</strong></span></span><br><span><span>· Previous experience as a Chef de Partie, preferably in Italian cuisine</span></span><br><span><span>· Strong knowledge of Italian cuisine and cooking techniques</span></span><br><span><span>· Good understanding of food safety and hygiene standards</span></span><br><span><span>· Attention to detail and quality standards</span></span><br><span><span>· Ability to work under pressure in a fast-paced kitchen environment</span></span><br><span><span>· Good teamwork and communication skills</span></span></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 style="font-size:18px; font-weight:700; margin:16px 0 8px;">About the Role</h3> <p style="margin:0 0 12px; ************;">St. Regis Hotels &amp; Resorts is seeking a <strong style="font-weight:700;">Sous Chef Junior</strong> to join their team in Riyadh. This full-time position is an entry-level management role focused on achieving daily kitchen objectives. The Sous Chef Junior will assist in leading kitchen staff while actively participating in all aspects of kitchen operations, including food production, purchasing, and maintaining sanitation standards.</p> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Key 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;">Maintain food handling and sanitation standards in accordance with established guidelines.</li> <li style="margin:0 0 6px;">Oversee the production and preparation of culinary items, ensuring quality and consistency.</li> <li style="margin:0 0 6px;">Lead shifts, personally preparing food items and executing requests based on required specifications.</li> <li style="margin:0 0 6px;">Prepare and cook various types of food for regular service, special guests, or functions.</li> <li style="margin:0 0 6px;">Supervise and coordinate the activities of cooks and other food preparation staff.</li> <li style="margin:0 0 6px;">Check the quality of raw and cooked food products to ensure standards are met.</li> <li style="margin:0 0 6px;">Assist in determining food presentation and creating decorative food displays.</li> <li style="margin:0 0 6px;">Work with Restaurant and Banquet departments to coordinate service and timing of events and meals.</li> <li style="margin:0 0 6px;">Ensure employees maintain clean and sanitary work areas.</li> <li style="margin:0 0 6px;">Comply with loss prevention policies and procedures.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Team Leadership and Support</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 daily shift operations and ensure completion of assigned duties.</li> <li style="margin:0 0 6px;">Ensure all employees have proper supplies, equipment, and uniforms.</li> <li style="margin:0 0 6px;">Monitor staffing levels to meet guest service, operational needs, and financial objectives.</li> <li style="margin:0 0 6px;">Participate in the employee performance appraisal process and provide feedback.</li> <li style="margin:0 0 6px;">Address employee questions and concerns.</li> <li style="margin:0 0 6px;">Communicate performance expectations in line with job descriptions.</li> <li style="margin:0 0 6px;">Conduct training as appropriate and monitor employee progress.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Operational Management</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;">Contribute to ensuring guest and employee satisfaction while adhering to the operating budget.</li> <li style="margin:0 0 6px;">Participate in department meetings and communicate departmental goals.</li> <li style="margin:0 0 6px;">Support and assist with the development of new menus, concepts, and promotions for restaurant outlets and banquets.</li> <li style="margin:0 0 6px;">Purchase appropriate supplies and manage food and supply inventories according to budget.</li> <li style="margin:0 0 6px;">Report malfunctions in department equipment.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Customer Service</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;">Set a positive example for guest relations.</li> <li style="margin:0 0 6px;">Handle guest problems and complaints, seeking supervisor assistance when necessary.</li> <li style="margin:0 0 6px;">Empower employees to provide excellent customer service within established guidelines.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Qualifications and Experience</h3> <p style="margin:0 0 12px; ************;">Candidates should possess 2-5 years of relevant experience in a culinary environment. The role requires strong organizational skills and the ability to manage daily kitchen operations effectively.</p>

<p>We are seeking enthusiastic and detail-oriented Food Runners to join our dynamic hospitality team in Riyadh, Saudi Arabia. As a Food Runner, you will be the vital link between our kitchen and our guests, ensuring that every dining experience is exceptional. This role requires someone who is organized, collaborative, and genuinely passionate about delivering outstanding service in a fast-paced restaurant environment.</p><p>Review all kitchen tickets with precision and communicate effectively with both kitchen and front-of-house teams to ensure seamless service flow</p><p>Transport food items from the kitchen to guest tables with grace, speed, and accuracy, maintaining the highest standards of presentation</p><p>Carry trays and tray jacks weighing up to 25 pounds efficiently while navigating the dining area with professionalism</p><p>Execute daily side work tasks with meticulous attention to detail and organizational excellence</p><p>Engage naturally and respectfully with guests, providing friendly and professional service at all times</p><p>Remain calm, courteous, and focused on guest needs, even during peak service periods</p><p>Maintain knowledge of food safety and hygiene standards to ensure compliance with all health regulations</p><p>Multitask effectively by managing multiple orders and priorities simultaneously in a high-volume environment</p><p>Collaborate seamlessly with team members to support overall restaurant operations and guest satisfaction goals</p><p>Communicate proactively with team members to resolve any service issues or special guest requests</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Minimum 2 years of previous fine dining or upscale restaurant service experience required</li><li>Excellent communication and organizational skills with strong attention to detail</li><li>Strong interpersonal and problem-solving abilities</li><li>Proven ability to work cohesively with colleagues as part of a collaborative team</li><li>Ability to work efficiently under pressure in a fast-paced, high-volume environment</li><li>Physical capability to carry and lift up to 25 pounds regularly throughout shifts</li><li>Excellent time management and multitasking skills</li><li>Point of Sale (POS) system experience preferred</li><li>Knowledge of food safety and hygiene standards</li><li>Highly responsible, reliable, and punctual with a strong work ethic</li><li>Ability to remain calm, courteous, and focused on guest needs at all times</li><li>Physical stamina to stand for extended periods and move quickly throughout the restaurant</li><li>Flexibility to work various shifts, including evenings, weekends, and holidays as needed</li></ul>

<p>We are seeking enthusiastic and detail-oriented Food Runners to join our dynamic hospitality team in Riyadh, Saudi Arabia. As a Food Runner, you will be the vital link between our kitchen and our guests, ensuring that every dining experience is exceptional. This role requires someone who is organized, collaborative, and genuinely passionate about delivering outstanding service in a fast-paced restaurant environment.</p><p>Review all kitchen tickets with precision and communicate effectively with both kitchen and front-of-house teams to ensure seamless service flow</p><p>Transport food items from the kitchen to guest tables with grace, speed, and accuracy, maintaining the highest standards of presentation</p><p>Carry trays and tray jacks weighing up to 25 pounds efficiently while navigating the dining area with professionalism</p><p>Execute daily side work tasks with meticulous attention to detail and organizational excellence</p><p>Engage naturally and respectfully with guests, providing friendly and professional service at all times</p><p>Remain calm, courteous, and focused on guest needs, even during peak service periods</p><p>Maintain knowledge of food safety and hygiene standards to ensure compliance with all health regulations</p><p>Multitask effectively by managing multiple orders and priorities simultaneously in a high-volume environment</p><p>Collaborate seamlessly with team members to support overall restaurant operations and guest satisfaction goals</p><p>Communicate proactively with team members to resolve any service issues or special guest requests</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Minimum 2 years of previous fine dining or upscale restaurant service experience required</li><li>Excellent communication and organizational skills with strong attention to detail</li><li>Strong interpersonal and problem-solving abilities</li><li>Proven ability to work cohesively with colleagues as part of a collaborative team</li><li>Ability to work efficiently under pressure in a fast-paced, high-volume environment</li><li>Physical capability to carry and lift up to 25 pounds regularly throughout shifts</li><li>Excellent time management and multitasking skills</li><li>Point of Sale (POS) system experience preferred</li><li>Knowledge of food safety and hygiene standards</li><li>Highly responsible, reliable, and punctual with a strong work ethic</li><li>Ability to remain calm, courteous, and focused on guest needs at all times</li><li>Physical stamina to stand for extended periods and move quickly throughout the restaurant</li><li>Flexibility to work various shifts, including evenings, weekends, and holidays as needed</li></ul>

<h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">About the Role</h3> <p style="margin:0 0 12px; ************;">Apparel Group is seeking a dedicated <strong style="font-weight:700;">Steward</strong> to join its team in Saudi Arabia. This full-time role is essential for maintaining the highest standards of cleanliness and sanitation within kitchen and surrounding areas, ensuring compliance with health and hygiene regulations and company policies. The Steward will play a crucial part in supporting kitchen operations and upholding a hygienic work environment.</p> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Key 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;">Maintain the kitchen and surrounding areas in a clean and sanitary manner, adhering to established cleaning schedules and company procedures.</li> <li style="margin:0 0 6px;">Collect appropriate cleaning materials and equipment as directed by the Supervisor.</li> <li style="margin:0 0 6px;">Conduct daily checks on equipment to ensure good working condition and promptly report any defects or malfunctions.</li> <li style="margin:0 0 6px;">Assist in the setup and breakdown of service areas for all special functions.</li> <li style="margin:0 0 6px;">Perform tasks as directed by management to support business goals.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Operational Duties</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;">Clean stoves, ovens, grills, and refrigerators using specified cleaning solutions, brushes, and washcloths.</li> <li style="margin:0 0 6px;">Wash utensils, such as pots, pans, and trays by hand using cleaning detergents.</li> <li style="margin:0 0 6px;">Wash dishware, glasses, and cutlery by hand or machine, occasionally polishing utensils, then draining, drying, and stacking items.</li> <li style="margin:0 0 6px;">Transport food supplies, including meats, vegetables, fruits, and canned goods, from storeroom or freezer to the kitchen using trolleys or baskets, and return surplus food.</li> <li style="margin:0 0 6px;">Assist with basic food preparation tasks, such as blending soups, washing, and peeling vegetables and shellfish.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Hygiene and Safety 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 the required standard of operational hygiene according to cleaning rotas at all times.</li> <li style="margin:0 0 6px;">Adhere to all Restaurant policies and procedures relating to health, hygiene, and fire life safety.</li> <li style="margin:0 0 6px;">Familiarize with emergency exits and evacuation procedures.</li> <li style="margin:0 0 6px;">Comply with the company's corporate code of conduct and model desired behaviors aligned with company values.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Candidate Profile</h3> <p style="margin:0 0 12px; ************;">The ideal candidate will possess 0-1 years of relevant experience, demonstrating a commitment to maintaining high standards of cleanliness and operational efficiency. Strong attention to detail and the ability to follow established procedures are essential for success in this role.</p> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Application Process</h3> <p style="margin:0 0 12px; ************;">Interested candidates are invited to submit their application for this full-time Steward position with Apparel Group in Saudi Arabia.</p>

<p>At SLS The Red Sea, every dining experience is an opportunity to inspire, surprise, and delight. As a Commis I Floating World , you will play an important role in bringing the distinctive character of our Japanese culinary experience to life through exceptional preparation, quality, and attention to detail. Working closely with the Chef de Partie and the wider culinary team, you will support the preparation and execution of Japanese cuisine, ensuring that every ingredient is handled with care and every dish reflects the creativity, precision, and premium standards of SLS. From daily mise en place and food preparation to supporting service and maintaining the highest standards of hygiene and kitchen organization, your contribution will help deliver memorable dining experiences that reflect the unique character and culinary identity of Floating World.</p><p>Key Responsibilities</p><ul><li>Prepare and assist in the execution of high-quality Japanese dishes in accordance with established recipes, culinary standards, and instructions from senior chefs.</li><li>Complete daily mise en place and ensure the assigned workstation is fully prepared, organized, clean, and adequately stocked throughout service.</li><li>Assist with the preparation and handling of Japanese ingredients, ensuring freshness, quality, consistency, and proper portioning.</li><li>Support the Chef de Partie and Demi Chef de Partie during service to ensure timely, efficient, and consistent execution.</li><li>Follow established recipes, preparation methods, portion control guidelines, and presentation standards to maintain consistency across all dishes.</li><li>Handle, store, label, and rotate food products correctly in accordance with food safety and quality standards.</li><li>Maintain high standards of hygiene, cleanliness, and personal grooming, ensuring compliance with HACCP and applicable health and safety regulations.</li><li>Use kitchen equipment safely and responsibly, reporting any faults, damage, or maintenance requirements promptly to the appropriate senior chef.</li><li>Support initiatives to minimize food waste through proper preparation, storage, portion control, and efficient use of ingredients.</li><li>Participate in cleaning schedules and ensure workstations, equipment, utensils, and kitchen areas are maintained to the required standards.</li><li>Actively participate in training and development opportunities to enhance culinary skills, product knowledge, and understanding of Japanese cuisine.</li><li>Work collaboratively with the culinary team, demonstrating professionalism, a positive attitude, attention to detail, and a genuine willingness to learn while contributing to the exceptional dining experience at Floating World.</li></ul><p><strong>Desired Candidate Profile</strong></p>A Certificate or Diploma in Culinary Arts from a recognized culinary institution is preferred. Minimum of 1 2 years of relevant kitchen experience, ideally within a 4- or 5-star hotel or upscale dining environment. Basic knowledge of food preparation techniques, kitchen equipment, and daily culinary operations. Good understanding of food safety, hygiene practices, and HACCP standards. Ability to follow instructions, work efficiently under pressure, and maintain consistency in a fast-paced kitchen environment. Strong commitment to continuous learning, professional development, and delivering memorable dining experiences.

<p>At SLS The Red Sea, every dining experience is an opportunity to inspire, surprise, and delight. As a Commis I Lobby Lounge , you will play an important role in supporting the culinary team in delivering exceptional food experiences that reflect the creativity, quality, and distinctive character of SLS. Working closely with the Chef de Partie and the wider culinary team, you will support daily food preparation and service within the Lobby Lounge, ensuring that ingredients are handled with care and dishes are prepared and presented to the highest standards. From daily mise en place and food preparation to supporting service and maintaining a clean and organized workstation, your contribution will help create memorable dining experiences while ensuring consistency, efficiency, and adherence to the highest standards of food safety and hygiene.</p><p>Key Responsibilities</p><ul><li>Prepare and assist in the execution of high-quality dishes in accordance with established recipes, culinary standards, and instructions from senior chefs.</li><li>Complete daily mise en place and ensure the assigned workstation is fully prepared, organized, clean, and adequately stocked throughout service.</li><li>Assist with the preparation, handling, and portioning of ingredients to ensure freshness, quality, and consistency.</li><li>Support the Chef de Partie and Demi Chef de Partie during service to ensure timely, efficient, and consistent execution.</li><li>Follow established recipes, preparation methods, portion control guidelines, and presentation standards to maintain consistency across all dishes.</li><li>Handle, store, label, and rotate food products correctly in accordance with food safety and quality standards.</li><li>Maintain high standards of hygiene, cleanliness, and personal grooming, ensuring compliance with HACCP and applicable health and safety regulations.</li><li>Use kitchen equipment safely and responsibly, reporting any faults, damage, or maintenance requirements promptly to the appropriate senior chef.</li><li>Support initiatives to minimize food waste through proper preparation, storage, portion control, and efficient use of ingredients.</li><li>Participate in cleaning schedules and ensure workstations, equipment, utensils, and kitchen areas are maintained to the required standards.</li><li>Actively participate in training and development opportunities to enhance culinary skills, product knowledge, and kitchen practices.</li><li>Work collaboratively with the culinary team, demonstrating professionalism, a positive attitude, attention to detail, and a genuine willingness to learn while contributing to an exceptional Lobby Lounge dining experience.</li></ul><p><strong>Desired Candidate Profile</strong></p><p>A Certificate or Diploma in Culinary Arts from a recognized culinary institution is preferred. Minimum of 1 2 years of relevant kitchen experience, ideally within a 4- or 5-star hotel or upscale dining environment. Basic knowledge of food preparation techniques, kitchen equipment, and daily culinary operations. Good understanding of food safety, hygiene practices, and HACCP standards. Ability to follow instructions, work efficiently under pressure, and maintain consistency in a fast-paced kitchen environment. Strong commitment to continuous learning, professional development, and delivering memorable dining experiences</p>

<p>At SLS The Red Sea, every dining experience is an opportunity to inspire, surprise, and delight. As a Commis I Lobby Lounge, you will play an important role in supporting the culinary team in delivering exceptional food experiences that reflect the creativity, quality, and distinctive character of SLS. Working closely with the Chef de Partie and the wider culinary team, you will support daily food preparation and service within the Lobby Lounge, ensuring that ingredients are handled with care and dishes are prepared and presented to the highest standards. From daily mise en place and food preparation to supporting service and maintaining a clean and organized workstation, your contribution will help create memorable dining experiences while ensuring consistency, efficiency, and adherence to the highest standards of food safety and hygiene.</p><p>Key Responsibilities</p><ul><li>Prepare and assist in the execution of high-quality dishes in accordance with established recipes, culinary standards, and instructions from senior chefs.</li><li>Complete daily mise en place and ensure the assigned workstation is fully prepared, organized, clean, and adequately stocked throughout service.</li><li>Assist with the preparation, handling, and portioning of ingredients to ensure freshness, quality, and consistency.</li><li>Support the Chef de Partie and Demi Chef de Partie during service to ensure timely, efficient, and consistent execution.</li><li>Follow established recipes, preparation methods, portion control guidelines, and presentation standards to maintain consistency across all dishes.</li><li>Handle, store, label, and rotate food products correctly in accordance with food safety and quality standards.</li><li>Maintain high standards of hygiene, cleanliness, and personal grooming, ensuring compliance with HACCP and applicable health and safety regulations.</li><li>Use kitchen equipment safely and responsibly, reporting any faults, damage, or maintenance requirements promptly to the appropriate senior chef.</li><li>Support initiatives to minimize food waste through proper preparation, storage, portion control, and efficient use of ingredients.</li><li>Participate in cleaning schedules and ensure workstations, equipment, utensils, and kitchen areas are maintained to the required standards.</li><li>Actively participate in training and development opportunities to enhance culinary skills, product knowledge, and kitchen practices.</li><li>Work collaboratively with the culinary team, demonstrating professionalism, a positive attitude, attention to detail, and a genuine willingness to learn while contributing to an exceptional Lobby Lounge dining experience.</li></ul><p><strong>Desired Candidate Profile</strong></p><p>A Certificate or Diploma in Culinary Arts from a recognized culinary institution is preferred. Minimum of 1 2 years of relevant kitchen experience, ideally within a 4- or 5-star hotel or upscale dining environment. Basic knowledge of food preparation techniques, kitchen equipment, and daily culinary operations. Good understanding of food safety, hygiene practices, and HACCP standards. Ability to follow instructions, work efficiently under pressure, and maintain consistency in a fast-paced kitchen environment. Strong commitment to continuous learning, professional development, and delivering memorable dining experiences</p>

<p>At SLS The Red Sea, every dining experience is an opportunity to inspire, surprise, and delight. As a Commis I Lobby Lounge , you will play an important role in supporting the culinary team in delivering exceptional food experiences that reflect the creativity, quality, and distinctive character of SLS. Working closely with the Chef de Partie and the wider culinary team, you will support daily food preparation and service within the Lobby Lounge, ensuring that ingredients are handled with care and dishes are prepared and presented to the highest standards. From daily mise en place and food preparation to supporting service and maintaining a clean and organized workstation, your contribution will help create memorable dining experiences while ensuring consistency, efficiency, and adherence to the highest standards of food safety and hygiene.</p><p><b><br></b></p><p><b>Key Responsibilities</b></p><ul><li>Prepare and assist in the execution of high-quality dishes in accordance with established recipes, culinary standards, and instructions from senior chefs.</li><li>Complete daily mise en place and ensure the assigned workstation is fully prepared, organized, clean, and adequately stocked throughout service.</li><li>Assist with the preparation, handling, and portioning of ingredients to ensure freshness, quality, and consistency.</li><li>Support the Chef de Partie and Demi Chef de Partie during service to ensure timely, efficient, and consistent execution.</li><li>Follow established recipes, preparation methods, portion control guidelines, and presentation standards to maintain consistency across all dishes.</li><li>Handle, store, label, and rotate food products correctly in accordance with food safety and quality standards.</li><li>Maintain high standards of hygiene, cleanliness, and personal grooming, ensuring compliance with HACCP and applicable health and safety regulations.</li><li>Use kitchen equipment safely and responsibly, reporting any faults, damage, or maintenance requirements promptly to the appropriate senior chef.</li><li>Support initiatives to minimize food waste through proper preparation, storage, portion control, and efficient use of ingredients.</li><li>Participate in cleaning schedules and ensure workstations, equipment, utensils, and kitchen areas are maintained to the required standards.</li><li>Actively participate in training and development opportunities to enhance culinary skills, product knowledge, and kitchen practices.</li><li>Work collaboratively with the culinary team, demonstrating professionalism, a positive attitude, attention to detail, and a genuine willingness to learn while contributing to an exceptional Lobby Lounge dining experience.</li></ul><p><strong>Desired Candidate Profile</strong></p><p>A Certificate or Diploma in Culinary Arts from a recognized culinary institution is preferred. Minimum of 1 2 years of relevant kitchen experience, ideally within a 4- or 5-star hotel or upscale dining environment. Basic knowledge of food preparation techniques, kitchen equipment, and daily culinary operations. Good understanding of food safety, hygiene practices, and HACCP standards. Ability to follow instructions, work efficiently under pressure, and maintain consistency in a fast-paced kitchen environment. Strong commitment to continuous learning, professional development, and delivering memorable dining experiences</p>

<p>At SLS The Red Sea, every dining experience is an opportunity to inspire, surprise, and delight. As a Commis I Floating World , you will play an important role in bringing the distinctive character of our Japanese culinary experience to life through exceptional preparation, quality, and attention to detail. Working closely with the Chef de Partie and the wider culinary team, you will support the preparation and execution of Japanese cuisine, ensuring that every ingredient is handled with care and every dish reflects the creativity, precision, and premium standards of SLS. From daily mise en place and food preparation to supporting service and maintaining the highest standards of hygiene and kitchen organization, your contribution will help deliver memorable dining experiences that reflect the unique character and culinary identity of Floating World.</p><p><b><br></b></p><p><b>Key Responsibilities</b></p><ul><li>Prepare and assist in the execution of high-quality Japanese dishes in accordance with established recipes, culinary standards, and instructions from senior chefs.</li><li>Complete daily mise en place and ensure the assigned workstation is fully prepared, organized, clean, and adequately stocked throughout service.</li><li>Assist with the preparation and handling of Japanese ingredients, ensuring freshness, quality, consistency, and proper portioning.</li><li>Support the Chef de Partie and Demi Chef de Partie during service to ensure timely, efficient, and consistent execution.</li><li>Follow established recipes, preparation methods, portion control guidelines, and presentation standards to maintain consistency across all dishes.</li><li>Handle, store, label, and rotate food products correctly in accordance with food safety and quality standards.</li><li>Maintain high standards of hygiene, cleanliness, and personal grooming, ensuring compliance with HACCP and applicable health and safety regulations.</li><li>Use kitchen equipment safely and responsibly, reporting any faults, damage, or maintenance requirements promptly to the appropriate senior chef.</li><li>Support initiatives to minimize food waste through proper preparation, storage, portion control, and efficient use of ingredients.</li><li>Participate in cleaning schedules and ensure workstations, equipment, utensils, and kitchen areas are maintained to the required standards.</li><li>Actively participate in training and development opportunities to enhance culinary skills, product knowledge, and understanding of Japanese cuisine.</li><li>Work collaboratively with the culinary team, demonstrating professionalism, a positive attitude, attention to detail, and a genuine willingness to learn while contributing to the exceptional dining experience at Floating World.</li></ul><p><strong>Desired Candidate Profile</strong></p><p>A Certificate or Diploma in Culinary Arts from a recognized culinary institution is preferred. Minimum of 1 2 years of relevant kitchen experience, ideally within a 4- or 5-star hotel or upscale dining environment. Basic knowledge of food preparation techniques, kitchen equipment, and daily culinary operations. Good understanding of food safety, hygiene practices, and HACCP standards. Ability to follow instructions, work efficiently under pressure, and maintain consistency in a fast-paced kitchen environment. Strong commitment to continuous learning, professional development, and delivering memorable dining experiences.</p>

<p>At SLS The Red Sea, every dining experience is an opportunity to inspire, surprise, and delight. As a Commis I Floating World , you will play an important role in bringing the distinctive character of our Japanese culinary experience to life through exceptional preparation, quality, and attention to detail. Working closely with the Chef de Partie and the wider culinary team, you will support the preparation and execution of Japanese cuisine, ensuring that every ingredient is handled with care and every dish reflects the creativity, precision, and premium standards of SLS. From daily mise en place and food preparation to supporting service and maintaining the highest standards of hygiene and kitchen organization, your contribution will help deliver memorable dining experiences that reflect the unique character and culinary identity of Floating World.</p><p><strong>Key Responsibilities</strong></p><ul><li>Prepare and assist in the execution of high-quality Japanese dishes in accordance with established recipes, culinary standards, and instructions from senior chefs.</li><li>Complete daily mise en place and ensure the assigned workstation is fully prepared, organized, clean, and adequately stocked throughout service.</li><li>Assist with the preparation and handling of Japanese ingredients, ensuring freshness, quality, consistency, and proper portioning.</li><li>Support the Chef de Partie and Demi Chef de Partie during service to ensure timely, efficient, and consistent execution.</li><li>Follow established recipes, preparation methods, portion control guidelines, and presentation standards to maintain consistency across all dishes.</li><li>Handle, store, label, and rotate food products correctly in accordance with food safety and quality standards.</li><li>Maintain high standards of hygiene, cleanliness, and personal grooming, ensuring compliance with HACCP and applicable health and safety regulations.</li><li>Use kitchen equipment safely and responsibly, reporting any faults, damage, or maintenance requirements promptly to the appropriate senior chef.</li><li>Support initiatives to minimize food waste through proper preparation, storage, portion control, and efficient use of ingredients.</li><li>Participate in cleaning schedules and ensure workstations, equipment, utensils, and kitchen areas are maintained to the required standards.</li><li>Actively participate in training and development opportunities to enhance culinary skills, product knowledge, and understanding of Japanese cuisine.</li><li>Work collaboratively with the culinary team, demonstrating professionalism, a positive attitude, attention to detail, and a genuine willingness to learn while contributing to the exceptional dining experience at Floating World.</li></ul><p><strong>Desired Candidate Profile</strong></p><p>A Certificate or Diploma in Culinary Arts from a recognized culinary institution is preferred. Minimum of 1 2 years of relevant kitchen experience, ideally within a 4- or 5-star hotel or upscale dining environment. Basic knowledge of food preparation techniques, kitchen equipment, and daily culinary operations. Good understanding of food safety, hygiene practices, and HACCP standards. Ability to follow instructions, work efficiently under pressure, and maintain consistency in a fast-paced kitchen environment. Strong commitment to continuous learning, professional development, and delivering memorable dining experiences.</p>

<p>At SLS The Red Sea, every dining experience is an opportunity to inspire, surprise, and delight. As a Commis I Lobby Lounge , you will play an important role in supporting the culinary team in delivering exceptional food experiences that reflect the creativity, quality, and distinctive character of SLS. Working closely with the Chef de Partie and the wider culinary team, you will support daily food preparation and service within the Lobby Lounge, ensuring that ingredients are handled with care and dishes are prepared and presented to the highest standards. From daily mise en place and food preparation to supporting service and maintaining a clean and organized workstation, your contribution will help create memorable dining experiences while ensuring consistency, efficiency, and adherence to the highest standards of food safety and hygiene.</p><p><strong>Key Responsibilities</strong></p><ul><li>Prepare and assist in the execution of high-quality dishes in accordance with established recipes, culinary standards, and instructions from senior chefs.</li><li>Complete daily mise en place and ensure the assigned workstation is fully prepared, organized, clean, and adequately stocked throughout service.</li><li>Assist with the preparation, handling, and portioning of ingredients to ensure freshness, quality, and consistency.</li><li>Support the Chef de Partie and Demi Chef de Partie during service to ensure timely, efficient, and consistent execution.</li><li>Follow established recipes, preparation methods, portion control guidelines, and presentation standards to maintain consistency across all dishes.</li><li>Handle, store, label, and rotate food products correctly in accordance with food safety and quality standards.</li><li>Maintain high standards of hygiene, cleanliness, and personal grooming, ensuring compliance with HACCP and applicable health and safety regulations.</li><li>Use kitchen equipment safely and responsibly, reporting any faults, damage, or maintenance requirements promptly to the appropriate senior chef.</li><li>Support initiatives to minimize food waste through proper preparation, storage, portion control, and efficient use of ingredients.</li><li>Participate in cleaning schedules and ensure workstations, equipment, utensils, and kitchen areas are maintained to the required standards.</li><li>Actively participate in training and development opportunities to enhance culinary skills, product knowledge, and kitchen practices.</li><li>Work collaboratively with the culinary team, demonstrating professionalism, a positive attitude, attention to detail, and a genuine willingness to learn while contributing to an exceptional Lobby Lounge dining experience.</li></ul><p><strong>Desired Candidate Profile</strong></p>A Certificate or Diploma in Culinary Arts from a recognized culinary institution is preferred. Minimum of 1 2 years of relevant kitchen experience, ideally within a 4- or 5-star hotel or upscale dining environment. Basic knowledge of food preparation techniques, kitchen equipment, and daily culinary operations. Good understanding of food safety, hygiene practices, and HACCP standards. Ability to follow instructions, work efficiently under pressure, and maintain consistency in a fast-paced kitchen environment. Strong commitment to continuous learning, professional development, and delivering memorable dining experiences

<p>Qiddiya Investment Company is a Saudi developer and investment holding company shaping large-scale entertainment, sports, and culture destinations through Qiddiya City and related ventures. The work is ambitious in scale and public impact, bringing together design, development, and delivery across a landmark destination with a strong focus on quality, cohesion, and long-term visitor experience.</p><p>As Director - Signage and Wayfinding, you will play a central role in defining how people navigate and experience Qiddiya City across districts and the wider estate. This role offers the opportunity to influence a highly visible design discipline at strategic level, working across internal and external stakeholders to create a clear, consistent, and brand-aligned wayfinding experience that supports both place-making and operational excellence.</p><p>Responsibilities</p><ul><li>Manage and oversee the development and delivery of all signage and wayfinding elements across Qiddiya City districts and the wider estate.</li><li>Lead the design, development, and implementation of the overarching Qiddiya City signage and wayfinding strategy.</li><li>Partner with design consultants to create comprehensive signage and wayfinding guidelines and typologies aligned with organizational goals and brand identity.</li><li>Collaborate with architects, designers, urban planners, and construction teams to integrate signage solutions into buildings and public spaces.</li><li>Coordinate with marketing, branding, and communications teams to ensure consistency of visual language and brand messaging.</li><li>Demonstrate leadership behaviors aligned with Qiddiya values and champion a strong safety-first culture, including stop-work authority when needed.</li><li>Build and develop the signage and wayfinding team in partnership with the Senior Manager, including mentoring junior local Saudi hires in the field.</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>Degree in architecture, graphic design, or urban planning.</li><li>10+ years leading signage, wayfinding, or environmental graphics on complex developments.</li><li>Proven experience building teams and mentoring junior design professionals.</li><li>Strong experience developing signage standards, typologies, and brand-aligned design guidelines.</li><li>Experience coordinating architects, planners, consultants, and construction stakeholders.</li><li>Knowledge of safety, accessibility, and implementation requirements for public realm signage.</li><li>Professional proficiency in English.</li><li>Experience with Adobe Creative Suite, AutoCAD, and Revit.</li><li>Familiarity with GIS-based wayfinding and planning tools.</li><li>Professional proficiency in Arabic.</li></ul>

<h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">About the Role</h3> <p style="margin:0 0 12px; ************;">Westin is seeking a dedicated <strong style="font-weight:700;">Chef de Partie</strong> 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.</p> <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 &amp; 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> <p style="margin:0 0 12px; ************;">The ideal candidate for this role will have <strong style="font-weight:700;">2-5 years of relevant experience</strong> 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.</p>

<h3 >About the Role</h3> <p >Four Seasons Hotels (KSA) is seeking a <strong >Chef de Cuisine</strong> to lead the kitchen operations of a signature restaurant at its new resort. This full-time position is based at the Four Seasons Resort and Residences Red Sea, located on Shura Island within The Red Sea destination in Saudi Arabia, specifically serving the Umluj and Al Wajh areas. The role requires 2-5 years of relevant experience in culinary leadership.</p> <h3 >The Red Sea Destination</h3> <p >The Four Seasons Resort and Residences Red Sea is situated on Shura Island, part of The Red Sea destination in Saudi Arabia. This luxury beachside development spans 200 kilometers of coastline and is built with a focus on sustainable practices and renewable energy. The resort will feature approximately 149 rooms and suites, six restaurant and lounge outlets, meeting spaces, a marine discovery centre, a Kids for All Seasons space, a full-service spa, tennis courts, three outdoor pools, and two separate beaches.</p> <h3 >Key Responsibilities</h3> <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> <h3 >Required Experience and Work Schedule</h3> <p >Candidates for this Chef de Cuisine position should possess <strong >2-5 years of experience</strong> in a similar culinary leadership role. This is a full-time role, and flexibility is required to work early mornings, evenings, weekends, and holidays, as dictated by business needs.</p> <h3 >About Four Seasons Hotels</h3> <p >Four Seasons is a global luxury hospitality company dedicated to creating exceptional experiences for its guests, residents, and partners. The company fosters a culture built on mutual respect and continuous improvement, believing that genuine connections enrich life.</p> <h3 >Application Information</h3> <p >Qualified candidates are encouraged to apply for this full-time Chef de Cuisine position at Four Seasons Hotels (KSA).</p>

<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>AMAALA is situated along Saudi Arabia’s northwest coast and is home to some of the most diverse natural environments. Marking a new chapter for comprehensive wellness tourism, Four Seasons Resort and Residences AMAALA at Triple Bay will feature 220 keys comprising of rooms and suites, as well as villas with their own private pools, and 26 branded residential villas, all thoughtfully designed to offer breathtaking bay and sea views. The resort will include a luxury spa nestled within its garden of tranquility and inspiration featuring a sculptured waterfall. The Organic Spa Garden will be a focal point and treatment experience set to stimulate the senses, offering extensive therapeutic remedies including halotherapy, cryotherapy, and advanced skin therapies. For fitness enthusiasts, the property will offer a bespoke collaboration with fitness trainer Harley Pasternak to seamlessly merge high-performance training with the limitless potential of Triple Bay’s 300 hectares (741 acres) of untouched hills, wadis, and beaches. The pristine terrain includes trails perfect for canyoning and exploring the rugged cliffs and valleys. Guests and residents can also take part in an array of guided hikes, mountain biking, and equestrian bridle trails, or work on their game at the spectacular 27-hole oceanfront golf course.<br><br><b>The Role of the Laundry Kitchen Mechanic</b><br><p>As a Laundry Kitchen Mechanic, you will be responsible for maintaining, inspecting, and repairing laundry and kitchen equipment to ensure the smooth and efficient operation of hotel facilities. You will play a key role in minimizing equipment downtime, supporting operational excellence, and maintaining a safe environment through effective preventive maintenance and timely repairs.</p><br><br><br><b>What You Will Do</b><ul><li>Perform preventive maintenance on laundry and kitchen equipment according to established schedules.</li><li>Inspect, diagnose, and repair mechanical, electrical, and gas-powered equipment.</li><li>Respond promptly to maintenance requests and equipment breakdowns.</li><li>Monitor equipment performance and identify potential issues before they impact operations.</li><li>Maintain accurate maintenance records and documentation.</li><li>Coordinate with Engineering, Laundry, and Culinary teams to support daily operations.</li><li>Ensure compliance with health, safety, and company standards.</li><li>Assist with the installation, testing, and commissioning of new equipment.</li><li>Maintain a clean, safe, and organized work environment.</li></ul><br><b>What You Bring</b><ul><li>Previous experience as a Laundry Kitchen Mechanic or in a similar maintenance role, preferably within hospitality.</li><li>Strong knowledge of commercial laundry and kitchen equipment.</li><li>Ability to troubleshoot and repair mechanical, electrical, and plumbing-related faults.</li><li>Understanding of preventive maintenance practices and safety procedures.</li><li>Strong problem-solving and analytical skills.</li><li>Ability to work independently and prioritize tasks effectively.</li><li>Good communication and teamwork skills.</li><li>Flexibility to work shifts, weekends, and holidays as required.</li><li><b>Fluency in English is required.</b></li></ul><br><b>What We Offer</b><ul><li>Competitive salary in a tax-free environment.</li><li>Housing and transportation.</li><li>30 days of vacation plus public holidays.</li><li>Travel Allowances.</li><li>Paid home leave tickets.</li><li>Complimentary meals and uniform cleaning.</li><li>Medical and life insurance.</li><li>Employee Assistance Program and worldwide complimentary room nights.</li><li>Opportunities for growth and development.</li></ul><br><b>Schedule &amp; Hours</b><ul><li>Full-time role.</li></ul><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"> 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"> <br>Company Description<br><br><p><strong>Raffles &amp; Fairmont the Red Sea</strong>, positioned in the kingdom's groundbreaking Red Sea Project, will provide visitors access to a nature-focused resort. with 361 room, eleven distinct dining concepts, including overwater restaurant with views of the Red Sea and the mangroves, and a Spa. The resort will be situated next to an 18-hole championship golf course, reflecting Fairmont's association as a world class golf destination. it will set new standards in sustainable development, positioned on 200km of untouched coastline, an archipelago of more than 90 unspoiled island, dormant volcanoes, rich marine habitat, and ancient archaeological sites.</p><br><br>Job Description<br><br><p>• Assist the Executive Pastry Chef and Sous Chef in planning, organizing, coordinating, and ensuring the smooth and efficient daily operation of the Pastry section.</p><br><p>• Participate in food production activities within the kitchen, particularly the preparation of baked goods, pastries, desserts, and other pastry products.</p><br><p>• Follow approved recipes, production procedures, methods, and presentation standards as directed by senior culinary colleagues.</p><br><p>• Participate in the preparation of all baked goods, pastries, and desserts in accordance with established recipe cards and methods.</p><br><p>• Ensure all baked goods, pastries, and desserts are dispatched to restaurants and outlets according to established presentation and service standards.</p><br><p>• Assist the Chef Pâtissier in ensuring production levels are consistent with the operational requirements of the hotel.</p><br><p>• Assist with the preparation of requisitions and ensure required ingredients and materials are available for production.</p><br><p>• Taste baked goods, pastries, and desserts regularly to ensure correct taste, quality, consistency, and presentation.</p><br><p>• Assist in preparing decorative centerpieces and pastry displays when required.</p><br><p>• Ensure portion control standards are consistently followed.</p><br><p>• Ensure all restaurants and kitchen outlets receive their required pastry products in a timely manner.</p><br><p>• Assist in supervising colleagues and take responsibility for assigned functions and tasks as directed.</p><br><p>• Maintain the Pastry section in a clean, organized, and orderly condition at all times.</p><br><p>• Ensure all pastry equipment and utensils are handled correctly, cleaned properly, and maintained in good working condition.</p><br><p>• Follow the “Clean as You Go” method of working throughout all production activities.</p><br><p>• Ensure proper handling of equipment and prevent loss, damage, and unnecessary waste of assets and ingredients.</p><br><p>• Maintain the highest standards of hygiene, sanitation, food safety, and workplace cleanliness.</p><br><p>• Comply with the hotel's health and safety policies and procedures.</p><br><p>• Report any major complaints, operational concerns, equipment issues, or quality problems within the kitchen to the Executive Pastry Chef or Sous Chef.</p><br><p>• Read and take appropriate action on instructions and reports relating to the Pastry section.</p><br><p>• Assist the Chef Pâtissier in the performance of assigned duties and responsibilities.</p><br><p>• Work effectively as part of a team and maintain a positive, professional, and respectful attitude toward colleagues and supervisors.</p><br><p>• Attend training and development programs as assigned by management or the Training Manager.</p><br><p>• Maintain knowledge of hotel facilities, fire and emergency procedures, job responsibilities, and employee policies.</p><br><p>• Perform related duties, special projects, and any other responsibilities assigned by the Executive Pastry Chef or Hotel Management.</p><br><br>Qualifications<br><br><p>• Previous experience in a pastry kitchen, bakery, or luxury hospitality environment is preferred.</p><br><p>• Knowledge of pastry production, baking techniques, desserts, and pastry presentation.</p><br><p>• Knowledge of recipes, production procedures, portion control, and food presentation standards.</p><br><p>• Knowledge of food hygiene, sanitation, and food safety practices.</p><br><p>• Ability to operate and maintain pastry kitchen equipment and utensils safely and correctly.</p><br><p>• Ability to follow instructions and established recipes accurately.</p><br><p>• Ability to work efficiently in a high-volume kitchen environment.</p><br><p>• Culinary, pastry, or bakery training or certification is preferred.</p><br><p>• Previous luxury hotel or resort experience is preferred.</p><br><p>• Ability to work flexible shifts, including early mornings, weekends, and public holidays.</p><br><p>• Ability to work effectively under pressure while maintaining quality and consistency.</p><br><p>• Professional appearance and excellent personal hygiene are required at all times.</p><br><p>• Strong commitment to cleanliness, food safety, and the highest standards of pastry production.</p><br><p>• Willingness to continuously learn and develop pastry knowledge and technical skills.</p><br><p>• Ability to support special projects and additional operational requirements as assigned by management.</p><br><br>Additional Information<br><br><ul><li><p>Understanding of ultra-luxury guest expectations and brand alignment.</p><br></li><li><p>Experience in project coordination, scheduling, and document control during pre-opening stages.</p><br></li><li><p>Experience in Pre- Opening is a plus.</p><br></li><li><p>Regional Experience is a must.</p><br></li><li><p>A proactive, anticipatory approach with a strong sense of ownership and accountability.</p><br></li><li><p>Impeccable grooming and personal presentation aligned with luxury standards.</p><br></li></ul> </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>We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.<br><br>As a Sous Chef you are responsible for the smooth operation of the main / outlet kitchen with emphasis on quality, presentation within the guidelines of the standardized menus and employee training, whereby your role will include key responsibilities such as:<br><br>• Supervise the main / outlet kitchen in the preparation and presentation of all food items in accordance with the hotel’s SOPs and standardized menu guidelines<br>• Monitor regular standards of production to ensure highest level of quality<br>• Monitor all aspects pertaining to the control of the hotel’s food cost<br>• Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all employees to put forward their ideas and utilizing them wherever practical<br>• Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times<br>• Ensure consistent on the job training session for culinary colleagues and promote health &amp; safety</p> </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"> <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 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"> 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 specialty 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 specialty 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>Setting and Ensuring Culinary Standards and Responsibilities are Met for Specialty Restaurant<br>• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for specialty restaurant.<br>• Supervises specialty 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 specialty restaurant.<br>• Communications production needs to key personnel.<br>• Assists in developing daily and seasonal menu items for the specialty restaurant.<br>• Ensures compliance with all applicable laws and regulations.<br>• Follows proper handling and right temperature of all food products.<br>• Estimates daily specialty 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 specialty 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 Specialty 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 specialty 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.&nbsp;<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"> 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>