Kitchen Design Jobs in Saudi

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

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>We are looking for a skilled and organized Procurement &amp; Inventory Officer to join the operations team of a fast-growing company operating across multiple markets.<br> You will play a key role in ensuring satellite kitchens have the right ingredients, packaging, and consumables available at the right time, while maintaining accurate stock levels, controlling procurement costs, and supporting smooth day-to-day kitchen operations.<br> In this role, you will be the single point of ownership for purchasing, inventory control, and kitchen administration at the assigned satellite kitchens.<br> You will work closely with suppliers, the Kitchen Manager, and the Packing &amp; Dispatch team to ensure supplies are available to support daily production and order requirements, while minimizing stock discrepancies, waste, and unnecessary costs.<br> Responsibilities Source, negotiate, and place purchase orders with approved suppliers for ingredients, packaging, and consumables.<br> Maintain strong day-to-day relationships with suppliers and follow up on orders, deliveries, quality concerns, and shortages.<br> Track procurement spend against budget and flag cost variances or unusual purchasing patterns.<br> Own day-to-day stock accuracy, running regular counts and reconciling against system records.<br> Set, maintain, and monitor appropriate par levels based on production and order requirements.<br> Apply FIFO discipline across perishable and dry stock to minimize waste and spoilage.<br> Oversee day-to-day order intake, production flow, and delivery coordination alongside the kitchen team.<br> Maintain kitchen administrative records including goods received notes, supplier invoices, stock logs.<br> Coordinate with Packing &amp; Dispatch to align supply availability with the daily order pipeline.<br> Maintain a clean, organized, and efficient stock and administrative environment.<br> 3-4 years of experience in procurement, inventory management, purchasing, or kitchen administration.<br> Previous experience in food production, hospitality, restaurants, or a similar fast-paced operational environment is highly preferred.<br> Hands-on experience with supplier management, purchasing, and purchase order processes.<br> Comfortable negotiating with suppliers and following up on pricing, availability, quality, and delivery timelines.<br> Strong inventory management skills, including stock counting, reconciliation, replenishment, and FIFO practices.<br> Strong organizational skills with excellent attention to detail and accuracy.<br> Comfortable working with inventory management systems, spreadsheets, or similar administrative tools.<br> Basic understanding of procurement budgets, cost tracking, and identifying cost variances.<br> Ability to anticipate stock requirements and proactively manage replenishment needs.<br> Strong communication and coordination skills with both internal teams and external suppliers.<br> Ability to maintain accurate records and ensure administrative tasks are completed in a timely manner.<br></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>

<h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">About the Role</h3> <p style="margin:0 0 12px; ************;">Hilton is seeking a <strong style="font-weight:700;">Butcher Chef De Partie</strong> to join its team in Jeddah, Makkah, Saudi Arabia. This full-time role involves managing all butchery operations within the kitchen, ensuring that meat, poultry, and seafood products are processed according to established specifications and production requirements. The Butcher Chef De Partie plays a critical role in maintaining product quality, minimizing waste, and ensuring compliance with operational and food safety standards across all kitchen sections.</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;">Prepare, trim, cut, debone, portion, and process all meat, poultry, and seafood in adherence to hotel specifications.</li> <li style="margin:0 0 6px;">Ensure all prepared products consistently meet Hilton's quality and presentation standards.</li> <li style="margin:0 0 6px;">Prepare specialty cuts tailored for both Arabic and International cuisine requirements.</li> <li style="margin:0 0 6px;">Marinate and prepare meat products according to approved recipes and production schedules.</li> <li style="margin:0 0 6px;">Monitor the quality of incoming meat, poultry, and seafood deliveries.</li> <li style="margin:0 0 6px;">Coordinate daily production requirements effectively with all kitchen outlets.</li> <li style="margin:0 0 6px;">Monitor inventory levels and promptly report any shortages to the Sous Chef or Executive Chef.</li> <li style="margin:0 0 6px;">Train and support junior kitchen staff in proper butchery techniques and best practices.</li> <li style="margin:0 0 6px;">Report maintenance issues and equipment malfunctions without delay.</li> <li style="margin:0 0 6px;">Perform additional duties as assigned by the Executive Chef.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Product Management 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;">Store all products correctly, strictly following temperature control and food safety procedures.</li> <li style="margin:0 0 6px;">Apply First-In, First-Out (FIFO) principles and proper stock rotation practices to minimize waste.</li> <li style="margin:0 0 6px;">Minimize waste while maximizing product yield and ensuring cost efficiency.</li> <li style="margin:0 0 6px;">Maintain accurate labeling, expiration dates, and traceability records for all products.</li> <li style="margin:0 0 6px;">Ensure butchery equipment is consistently maintained, sanitized, and used safely.</li> <li style="margin:0 0 6px;">Maintain a clean, organized, and hygienic butchery area at all times.</li> <li style="margin:0 0 6px;">Adhere strictly to HACCP standards and all relevant food safety regulations.</li> <li style="margin:0 0 6px;">Assist in regular stock-taking and inventory control processes.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Required Qualifications and Experience</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;">A minimum of <strong style="font-weight:700;">5–7 years of professional butchery experience</strong> in luxury hotels or high-end hospitality establishments.</li> <li style="margin:0 0 6px;">At least <strong style="font-weight:700;">2 years of experience in a supervisory butcher position</strong> or an equivalent role.</li> <li style="margin:0 0 6px;">Demonstrated experience in banquet, all-day dining, and à la carte operations.</li> <li style="margin:0 0 6px;">Previous experience with Hilton or another international luxury hotel brand is highly preferred.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Essential Skills and Knowledge</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;">Extensive experience with Arabic and International meat specifications and specialty cuts.</li> <li style="margin:0 0 6px;">Strong knowledge of poultry, seafood, lamb, beef, and veal processing techniques.</li> <li style="margin:0 0 6px;">Proficiency in applying food safety regulations and HACCP standards.</li> <li style="margin:0 0 6px;">Ability to manage inventory, control waste, and ensure cost efficiency.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Work Context</h3> <p style="margin:0 0 12px; ************;">This is a full-time position based in Jeddah, Makkah, Saudi Arabia. The role requires close collaboration with all kitchen sections to ensure the timely availability of properly prepared products, contributing to the overall efficiency and quality of kitchen operations.</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>Job Title: Continental CookSalary: SAR 3,000/monthLocation: Saudi ArabiaEmployment Type: Full-timeJob Description:We are hiring an experienced Continental Cook to prepare high-quality continental and international dishes. The candidate will be responsible for food preparation, maintaining kitchen hygiene standards, and ensuring consistent taste and presentation.</p> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><p>Key Responsibilities:Prepare continental and international cuisine to a high standardFollow recipes, portion controls, and presentation guidelinesMaintain cleanliness and hygiene as per food safety standardsManage stock and minimize wastageCoordinate with kitchen staff during serviceRequirements:Minimum 2–3 years' experience as a Continental CookKnowledge of continental, and international dishesAbility to work in a fast-paced kitchen environmentFood hygiene and safety awareness</p></div>

Company Description Fitbox Restaurant is a modern, health-focused dining concept offering balanced, flavorful meals to guests who value nutritious food and an active lifestyle. Located in Riyadh, Fitbox emphasizes fresh ingredients, thoughtful preparation, and consistent quality across its menu. The restaurant aims to create a welcoming environment where guests can enjoy both quick, convenient options and sit-down meals that support their wellness goals. Team members are encouraged to contribute ideas, maintain high standards, and help shape an excellent guest experience. Working at Fitbox means joining a growing brand committed to quality, service, and continuous improvement. Role Description The Assistant Chef is a full-time, on-site role based at Fitbox Restaurant in Riyadh. This role supports the Head Chef in daily kitchen operations, including preparing ingredients, cooking menu items to specification, and ensuring consistent portioning and presentation. The Assistant Chef helps maintain a clean, organized, and safe kitchen, follows food safety and hygiene standards, and assists with inventory checks, stock rotation, and minimizing food waste. Day-to-day tasks include coordinating with kitchen team members during service, assisting in menu execution, and adapting to special requests while maintaining quality and speed. The role may also include contributing ideas for new dishes and improvements to existing recipes aligned with Fitbox’s health-conscious concept. Qualifications Strong foundational cooking skills, including food preparation, basic culinary techniques, and understanding of healthy cooking methods. Knowledge of food safety, hygiene standards, and proper kitchen sanitation practices. Ability to work efficiently in a fast-paced kitchen environment, manage multiple tasks, and maintain attention to detail. Effective teamwork and communication skills, with the ability to follow instructions from senior kitchen staff and collaborate with colleagues. Previous experience in a restaurant kitchen or similar food service environment is preferred. Flexibility to work shifts, including evenings, weekends, and holidays as required by restaurant operations. Basic understanding of menu items focused on nutrition, portion control, and balanced meals is an advantage. Culinary education, certificates, or formal training are beneficial but not mandatory.

<p>Company Description Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality. Take the opportunity to become a Heartist , and let your heart guide you in this world where life beats faster.</p><p>Job Description The Sous Chef supports the Executive Chef in the daily management of kitchen operations, ensuring the consistent production of high-quality food, maintaining hygiene and safety standards, and leading the kitchen team in the Executive Chef's absence. The role is responsible for supervising food preparation, controlling costs, and upholding the culinary standards of the property.</p><p>Key Responsibilities</p><ul><li>Oversee and coordinate daily kitchen operations, ensuring smooth service across all sections.</li><li>Supervise, train, and motivate kitchen staff to maintain high standards of food preparation and presentation.</li><li>Assist the Executive Chef in menu planning, recipe development, and costing.</li><li>Ensure all dishes are prepared according to standard recipes, portion control, and plating guidelines.</li><li>Monitor food quality, freshness, and presentation before service.</li><li>Maintain strict compliance with food safety, hygiene (HACCP), and sanitation standards.</li><li>Control food costs, minimize waste, and manage inventory of kitchen supplies and ingredients.</li><li>Coordinate with suppliers and the purchasing department to ensure timely delivery of quality ingredients.</li><li>Step in as Acting Chef in the absence of the Executive Chef, ensuring continuity of kitchen operations.</li><li>Conduct regular staff briefings, on-the-job training, and performance evaluations.</li><li>Ensure proper maintenance and cleanliness of kitchen equipment and work areas.</li><li>Support the Executive Chef in achieving budgeted food cost and labor targets.</li><li>Ensure compliance with occupational health and safety regulations.</li><li>Handle guest and internal feedback related to food quality and resolve issues promptly.</li></ul><p><strong>Desired Candidate Profile</strong></p><div>Diploma or degree in Culinary Arts, Hospitality Management, or a related field. Minimum 3-5 years of progressive culinary experience, including at least 1-2 years in a Sous Chef or senior Chef de Partie role. Experience in a hotel, resort, or high-volume food &amp; beverage operation preferred. Food Safety / HACCP certification is an advantage.</div>

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

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

Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,500 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos.<br><br><br><br>People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.<br><br><br><br>Job Description<br><br>Note: This is a remote Pacific Island based role in Fiji.<br><br>Do you have an insatiable appetite for delivering first-class service and a passion for the artistry of Food & Beverage? Then why not embark on a culinary journey with us at the Radisson Hotel Group to Make Every Moment Matter! where our guests can savor and relish the experience!<br><br>We are currently seeking a Specialty Chef - Thai to join our vibrant team at Radisson Blu Resort (Fiji). At Radisson Blu Resort (Fiji), we are in search of individuals who go beyond the resume – those with character, skills, talents, and a passion for creating memorable experiences.<br><br>As the Specialty Chef - Thai, you bring a distinct blend of culinary excellence, visionary leadership, and a fervor for crafting exceptional dining experiences. Your role as the culinary maestro is crucial, and we anticipate the infusion of your creative prowess and results-driven approach to elevate our culinary offerings to new heights.<br><br>Prepare and present high-quality dishes in line with approved recipes, brand standards, and guest expectations. Take ownership of the assigned kitchen section, ensuring smooth preparation and service. Maintain consistency in taste, presentation, portion control, and overall food quality. Ensure effective mise-en-place, stock rotation, storage, and par levels while minimising food waste. Support food costing, inventory control, ordering, and management of kitchen expenses. Maintain the highest standards of food safety, hygiene, HACCP, and workplace safety. Support senior chefs with kitchen coordination, particularly during busy services, functions, and events. Guide, train, and mentor junior chefs while promoting teamwork, discipline, and professionalism. Ensure kitchen equipment, preparation areas, chillers, and storage areas are maintained safely and effectively. Contribute ideas for menu development, recipe standardisation, and continuous culinary improvement. Lead by example in cleanliness, organisation, work ethic, grooming, and adherence to hotel standards. Deliver genuine “Yes I Can!” hospitality, taking ownership of guest satisfaction and helping create memorable dining experiences. <br><br>Qualifications<br><br>Certificate or Diploma in Culinary Arts, or equivalent culinary qualification. Minimum 4–6 years’ experience in hotel, resort, or professional kitchen operations, with strong experience in Thai cuisine. Excellent technical cooking skills with extensive knowledge of authentic Thai ingredients, flavours, preparation methods, and cooking techniques. Proven experience in leading, guiding, and mentoring kitchen team members. A creative problem-solver with an eye for detail, presentation, consistency, and quality. Strong knowledge of HACCP, food safety, hygiene, and kitchen safety standards. Experience in menu development, food costing, ordering, inventory, portion control, and stock management. Passionate about creating exceptional culinary experiences and delivering outstanding guest satisfaction. Strong communication and teamwork skills, with the ability to perform effectively in a fast-paced kitchen environment. Flexible and able to work shifts, weekends, and public holidays as required. <br><br>Additional Information<br><br>Why Join Radisson Hotel Group?<br><br>Live the Magic of Hospitality - Be part of a team that creates exceptional experiences and memorable moments every day. Let your Yes I Can! spirit shine as you bring hospitality to life. <br><br>Build a Great Career - No matter your background or experience, we invest in your growth, learning, and career development—helping you reach your full potential. <br><br>Experience the Team Spirit - Join a workplace that’s inclusive, fun, and meaningful. We celebrate diversity, support one another and foster a sense of belonging through our Employee Resource Groups and inclusion initiatives.<br><br>Lead with Your Ambition - Your ideas, passion and drive matter! We empower you to make a difference—in hospitality, your community and beyond. <br><br>Enjoy Global & Local Perks - No matter where you’re located, you’ll enjoy exclusive global benefits - like special hotel rates for you and your loved ones at our hotels worldwide. Plus, you’ll have access to local perks and rewards tailored to your country, making your experience even more rewarding! <br><br>Enjoy benefits such as - up to 53% off your stay as a Team Member at over 1,500 Radisson Hotels worldwide<br><br>Guaranteed minimum of 30% off for your Friends & Family<br><br>Exclusive Discounts on Breakfast, Food & Beverage, Spa and more<br><br>Join us in shaping the future of hospitality! If you’re ready to bring your talent, energy, and passion, we’d love to hear from you. <br><br>Apply now and let’s make every moment matter. <br><br>We welcome applicants from all backgrounds, abilities, and experiences. If you need any adjustments during the application process, please let us know.

<h3 >About The Ritz-Carlton and the Role</h3> <p >The Ritz-Carlton, a global leader in luxury hospitality with over 100 award-winning properties, is seeking a <strong >Pool Technician</strong> to join its team. This full-time role is integral to upholding the company's "Gold Standards," which guide daily operations and define the brand's commitment to exceptional guest experiences. As part of Marriott International, The Ritz-Carlton fosters an inclusive environment that values diverse backgrounds and talents.</p> <h3 >Key Responsibilities</h3> <ul > <li >Respond to and address guest repair requests promptly.</li> <li >Communicate with guests to resolve maintenance issues effectively.</li> <li >Perform preventive maintenance on tools, kitchen, and mechanical room equipment, including cleaning and lubrication.</li> <li >Visually inspect tools, equipment, and machinery for operational integrity.</li> <li >Transport necessary equipment such as tools and radios.</li> <li >Identify, locate, and operate all shut-off valves for equipment and utility shut-offs for buildings.</li> <li >Manage maintenance inventory and requisition parts and supplies as needed.</li> <li >Communicate daily activities and problems to other shifts using approved programs and standards.</li> <li >Perform surface preparation, painting, minor drywall and wood trim repair, light bulb and A/C filter replacement, and ensure thorough cleanup of work areas.</li> <li >Test, troubleshoot, and perform basic repairs on various equipment, plumbing (*, unclogging drains), electrical components, and other guestroom items.</li> <li >Program televisions and conduct general housekeeping and engineering-related inventory tasks.</li> <li >Utilize the Lockout/Tagout system before commencing any maintenance work.</li> <li >Execute repairs on interior and exterior landscaping, including external sprinkler systems.</li> <li >Input air handler schedules and make temperature adjustments using basic computer skills.</li> </ul> <h3 >General Duties and Standards</h3> <ul > <li >Adhere to all company, safety, and security policies and procedures; report maintenance problems, safety hazards, accidents, or injuries; complete required safety training and certifications; and properly store flammable materials.</li> <li >Maintain a clean and professional uniform and personal appearance, ensure confidentiality of proprietary information, and protect company assets.</li> <li >Welcome and acknowledge guests according to company standards, anticipate and address service needs, assist individuals with disabilities, and express genuine appreciation.</li> <li >Meet quality expectations and standards.</li> <li >Develop and maintain positive working relationships, support team goals, and respond appropriately to employee concerns.</li> <li >Communicate professionally and clearly.</li> <li >Lift, carry, push, pull, and place objects weighing up to 50 pounds independently, and heavier objects with assistance.</li> <li >Navigate stairs, service ramps, and ladders.</li> <li >Perform tasks requiring reaching overhead and below the knees, including bending, twisting, pulling, and stooping.</li> <li >Access work-related information using computers.</li> <li >Perform other reasonable job duties as requested.</li> </ul> <h3 >Qualifications and Requirements</h3> <ul > <li >High school diploma or <strong> equivalent.</strong></li><strong> <li >Some experience in general maintenance, exterior and interior surface preparation, and painting.</li> <li >Experience in hotel engineering or maintenance is an advantage.</li> <li >No supervisory experience is required for this role.</li> <li >Possession of a valid Driver’s License.</li> </strong></ul><strong> <h3 >Required Skills and Knowledge</h3> <ul > <li >Basic knowledge or the ability to acquire knowledge in areas such as air conditioning and refrigeration, electrical systems, mechanical systems, plumbing, pneumatic/electronic systems and controls, carpentry and finish skills, kitchen equipment, vehicles, energy conservation, and general building maintenance.</li> <li >Basic computer skills.</li> </ul> <h3 >Experience Level</h3> <p >This position requires 0-1 years of experience, making it suitable for individuals seeking to develop their skills in a luxury hospitality environment.</p></strong>

<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. Participate in pastry and bakery production activities while maintaining the highest standards of quality, consistency, and presentation. Read and take appropriate action on reports, instructions, and operational matters relating to the Pastry section. Assist in the on-the-job training and development of pastry and bakery colleagues to maintain the highest standards of production. Ensure proper handling and use of pastry and bakery equipment to prevent loss, damage, and unnecessary waste. Take responsibility for matters related to the assigned pastry production area and ensure tasks are completed efficiently. Maintain the work environment clean, organized, and professional at all times. Ensure proper standards of sanitation, hygiene, and food safety are consistently maintained. Follow approved production procedures, recipes, and methods issued by the Executive Pastry Chef. Prepare ingredients for baking by accurately measuring and mixing ingredients according to established recipes. Prepare and bake cakes, pies, cookies, pastries, and other bakery products according to established standards. Prepare a variety of pies and desserts for all kitchen sections and outlets as required. Prepare and cook ingredients for pie fillings, puddings, custards, and other desserts. Mix, knead, shape, and prepare dough for pies, cakes, cookies, and other pastry products. Prepare all la carte and special desserts during service periods according to established standards. Monitor oven temperatures and regulate thermostat controls to ensure proper baking results. Monitor baking times and ensure products are cooked to the required quality and consistency. Participate in bakery operations and support bakers with production requirements as needed. Assist in maintaining appropriate production levels according to operational requirements. Monitor the quality, presentation, and consistency of pastry and bakery products throughout production and service. Report any major complaints, quality concerns, equipment issues, or operational problems to the Executive Pastry Chef or Sous Chef. Work effectively as part of a team and maintain a positive, professional, and respectful attitude. Attend training and development programs as assigned by management or the Training Manager. Maintain knowledge of hotel facilities, fire and emergency procedures, job responsibilities, and employee policies. Perform duties common to the role and any other responsibilities or special projects assigned by the Executive Pastry Chef or Hotel Management.</p><p><strong>Desired Candidate Profile</strong></p><p>Previous experience in a pastry or bakery kitchen is required. Strong knowledge of pastry and bakery production techniques. Knowledge of cakes, pies, cookies, desserts, custards, puddings, fillings, and dough preparation. Knowledge of baking temperatures, cooking times, ingredients, and pastry equipment. Good understanding of food safety, hygiene, sanitation, and safe working practices. Ability to accurately follow recipes, production specifications, and presentation standards. Ability to organize and manage assigned pastry production tasks efficiently. Culinary, pastry, or bakery qualification is preferred. Previous experience in a luxury hotel or resort environment is preferred. Ability to work flexible shifts, including early mornings, weekends, and public holidays. Ability to work effectively in a high-volume operation while maintaining quality and consistency. Professional appearance and high standards of personal hygiene are required at all times. Ability to support the training and development of junior pastry and bakery colleagues. Commitment to maintaining high standards of cleanliness, food safety, hygiene, and product quality. Willingness to undertake additional duties and special assignments as required by management.</p>

<h3>About the Role</h3><p>InterContinental Hotels Group is seeking a <strong>Pastry Chef</strong> to join the Food &amp; Beverage team at the First Vignette Collection in the Kingdom of Saudi Arabia (Carlton Al Moaibed Hotel). This full-time role involves preparing and producing a variety of high-quality pastries, desserts, cakes, breads, and other bakery products, ensuring excellent standards of taste, presentation, consistency, and food safety. The position requires 0-1 years of experience.</p><h3>Key Responsibilities</h3><ul><li>Prepare and produce a variety of pastries, cakes, desserts, breads, and bakery products according to hotel recipes and standards.</li><li>Ensure all pastry and bakery products are prepared with high quality, consistency, and attractive presentation for restaurants, buffets, banquets, and events.</li><li>Follow recipes, preparation methods, portion sizes, and presentation standards accurately.</li><li>Check the quality and freshness of all ingredients before use; measure and mix ingredients accurately.</li><li>Monitor baking times, temperatures, and cooking processes to ensure consistent results.</li><li>Prepare and decorate cakes, pastries, desserts, and other sweet products as required.</li><li>Maintain proper portion control and minimize food waste.</li><li>Ensure all pastry products are properly stored, labeled, covered, and handled according to food safety standards.</li><li>Follow all food safety, hygiene, and health &amp; safety procedures at all times.</li><li>Maintain cleanliness and organization of the pastry kitchen, workstations, equipment, and storage areas.</li><li>Check and maintain the condition of pastry equipment and report any issues to the Chef or Kitchen Management.</li><li>Monitor stock levels of pastry and bakery ingredients and inform the Chef or Sous Chef when replenishment is required.</li><li>Support the Executive Chef and Sous Chef with daily pastry and kitchen operations.</li><li>Coordinate with other kitchen sections to ensure timely preparation and smooth food service.</li><li>Assist with special events, celebrations, weddings, buffets, and hotel functions when required.</li><li>Support and guide Commis Chefs and junior pastry team members when required.</li><li>Assist with the development of new pastry items, desserts, and creative presentations.</li><li>Ensure all products meet the hotel's quality and presentation standards before being served.</li><li>Maintain a professional appearance and wear the hotel uniform correctly at all times.</li><li>Perform any additional duties assigned by the Executive Chef, Sous Chef, or Kitchen Management.</li></ul><h3>Qualifications and Requirements</h3><ul><li>Previous experience as a Pastry Chef or in a similar pastry/bakery position is preferred.</li><li>Previous experience in a hotel, restaurant, bakery, or hospitality environment is an advantage.</li><li>Good knowledge of pastry, baking, desserts, cakes, and bakery production.</li><li>Good knowledge of food preparation, baking techniques, and pastry equipment.</li><li>Good knowledge of food safety and hygiene standards.</li><li>Strong attention to detail and commitment to product quality and presentation.</li><li>Creative approach to pastry and dessert preparation.</li><li>Ability to work efficiently in a fast-paced kitchen environment.</li><li>Good communication and teamwork skills.</li><li>Ability to work under pressure and manage multiple tasks during busy service periods.</li><li>Ability to follow recipes and production schedules accurately.</li><li>Flexibility to work shifts, including evenings, weekends, and public holidays.</li><li>Ability to stand and work for long periods during production and service.</li><li>Basic English communication skills are preferred.</li><li>Culinary or pastry qualification, diploma, or relevant professional training is an advantage.</li></ul><h3>Work Environment</h3><p>This role operates within a dynamic hospitality environment, requiring collaboration with other kitchen sections and adherence to hotel standards. The position is full-time and involves working shifts, including evenings, weekends, and public holidays.</p><h3>About InterContinental Hotels Group</h3><p>InterContinental Hotels Group (IHG) is committed to creating inclusive teams and providing equal employment opportunities. IHG fosters a culture of trust, support, and acceptance, welcoming diverse backgrounds, experiences, and perspectives. The company supports employee wellbeing through its 'my Wellbeing' framework, focusing on health, lifestyle, and workplace support.</p>

<strong>Organization- Grand Hyatt Al Khobar<br><br></strong><strong>Summary<br><br></strong>Assists in the smooth and efficient running of the Engineering Department in support of all other operating departments<br><br><strong>Qualifications<br><br></strong>Technical certification in Mechanical, Electrical, Refrigeration, Laundry Equipment, Kitchen Equipment Maintenance, or a related trade is desirable. Minimum 2 years of work experience as a Laundry &amp; Kitchen Technician in a hotel environment, or 4 years of experience in a similar large building, commercial facility, hospital, or industrial complex with commercial laundry and kitchen equipment.

<h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">About the Role</h3> <p style="margin:0 0 12px; ************;">Hilton Riyadh Hotel &amp; Residences is seeking a <strong style="font-weight:700;">Chef De Partie</strong> to join their team in Jeddah, Makkah. This full-time role involves preparing and cooking a la carte menu items, ensuring consistency in taste, portion, presentation, and quality. The Chef De Partie will also maintain mise en place before each service and prepare food according to guest dietary requirements and special requests. This position requires 2-5 years of relevant experience.</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;">Prepare and cook all à la carte menu items according to standard recipes, ensuring consistency in taste, portion, presentation, and quality.</li> <li style="margin:0 0 6px;">Maintain mise en place before each service and prepare food according to guest dietary requirements and special requests.</li> <li style="margin:0 0 6px;">Ensure food is served at the correct temperature and monitor food quality throughout preparation and service.</li> <li style="margin:0 0 6px;">Coordinate with the IRD service team for timely delivery and prioritize orders based on service timing.</li> <li style="margin:0 0 6px;">Handle high-volume periods efficiently, minimize food waiting time, and ensure all orders leave the kitchen accurately and attractively presented.</li> <li style="margin:0 0 6px;">Inspect all dishes before service, follow Hilton brand standards, and maintain food freshness.</li> <li style="margin:0 0 6px;">Ensure proper food storage and labeling, and monitor expiry dates using FIFO procedures.</li> <li style="margin:0 0 6px;">Follow HACCP standards, maintain excellent personal hygiene, and ensure kitchen cleanliness.</li> <li style="margin:0 0 6px;">Report maintenance issues, prevent cross-contamination, and maintain temperature logs.</li> <li style="margin:0 0 6px;">Control food waste, monitor stock levels, assist in monthly inventory, report shortages, and follow portion control to minimize unnecessary costs.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Team Leadership and Communication</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 Commis Chefs and Kitchen Assistants, train junior chefs, and monitor staff performance.</li> <li style="margin:0 0 6px;">Ensure teamwork during service and assist with onboarding new employees.</li> <li style="margin:0 0 6px;">Communicate effectively with IRD Supervisors, the Restaurant Team, Stewarding, Purchasing, Receiving, and the Executive Chef.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Health, Safety, and Administrative 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;">Follow fire safety procedures, wear required Personal Protective Equipment (PPE), and report accidents immediately.</li> <li style="margin:0 0 6px;">Operate equipment safely.</li> <li style="margin:0 0 6px;">Complete kitchen checklists, maintain production records, report daily issues, and attend kitchen meetings.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Experience Required</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;">Candidates should possess 2-5 years of experience in a similar culinary role.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Work Type</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;">This is a full-time position.</li> </ul>

<h2><br></h2><h2>PROFILE</h2><p>Technically strong. Calm under fire. Built to lead.</p><h2>ROLE</h2><p>You support the Head Chef in managing the savoury kitchen - overseeing preparation, quality, and the team across all services. You are accountable for day-to-day discipline, mise en place, service pace, food safety, and consistency. When the Head Chef is not there, you are.</p><h2>EXPERIENCE</h2><p>5-7 years of kitchen experience, with at least 2-3 years as a Sous Chef or senior cook in a French or European fine dining or all-day dining restaurant. Deep knowledge of French and Mediterranean cuisine techniques, sauces, and plating. Food safety certification, HACCP knowledge, and allergen awareness required. English is a must. French or another European language, even better.</p><h2>IMPACTS</h2><ul><li>Mediterranean Techniques: French and Mediterranean cuisine is your foundation - sauces, plating, technique - applied with precision and lightness across every dish.</li><li>Leadership: You manage, motivate, and develop the kitchen brigade. You maintain discipline and efficiency during peak service and stepping up to lead confidently in the Head Chef s absence.</li><li>Service Leadership &amp; Pace: You support the pass, manage ticket flow, communicate with FOH, and keep the kitchen focused across breakfast, lunch, and dinner - consistent from the first cover to the last.</li><li>Food Safety &amp; Quality: You own HACCP discipline, allergen control, temperature logs, and hygiene standards, and ensure every dish meets the standard for taste, presentation, and consistency.</li><li>Cost Management: You assist with inventory, portion control, waste reduction, and supplier liaison. You keep quality high and costs in check.</li></ul><p><br></p><p><strong>Desired Candidate Profile</strong></p><p>Technically strong. Calm under fire. Built to lead.</p><p>5-7 years of kitchen experience, with at least 2-3 years as a Sous Chef or senior cook in a French or European fine dining or all-day dining restaurant. Deep knowledge of French and Mediterranean cuisine techniques, sauces, and plating. Food safety certification, HACCP knowledge, and allergen awareness required. English is a must. French or another European language, even better.</p>

<p><b>JOB SUMMARY&nbsp;</b></p><p><br></p><p>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.</p><p>Ensuring Culinary Standards and Responsibilities are Met Manages kitchen shift operations and ensures compliance with all Food &amp; 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.</p><p>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.</p><p>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.</p><p>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.</p><p>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.</p><p>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.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li><li>OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</li></ul>

<p>At SIHAMCO, our culinary teams are at the heart of every exceptional guest experience. As a Commis I or Commis II , you will have the opportunity to refine your craft, learn from experienced chefs, and contribute to innovative dining concepts within one of Saudi Arabia's most exciting hospitality destinations. If you are passionate about food, committed to excellence, and eager to grow your culinary career, we invite you to join us. We are looking for passionate, disciplined, and talented Commis I and Commis II chefs to join our culinary team. Working alongside experienced chefs, you will play an essential role in preparing high-quality dishes while maintaining the highest standards of food quality, hygiene, and kitchen organization.</p><p>Job Summary</p><p>As a Commis I / Commis II, you will support the Back of House team in food preparation, mise en place, and daily kitchen operations. You will be responsible for producing dishes to recipe and presentation standards while developing your culinary skills in a fast-paced, premium dining environment.</p><p>Key Responsibilities</p><ul><li>Prepare ingredients and mise en place according to recipes and chef instructions.</li><li>Assist in the preparation and cooking of menu items while maintaining consistency and quality.</li><li>Ensure all dishes are presented to brand standards before leaving the kitchen.</li><li>Maintain cleanliness and organization of your assigned section throughout service.</li><li>Follow recipes, portion controls, and food presentation guidelines.</li><li>Ensure proper storage, labelling, and rotation of food products using FIFO (First In, First Out) principles.</li><li>Monitor food quality and report shortages or quality concerns to the Chef de Partie or Sous Chef.</li><li>Maintain excellent food hygiene and sanitation standards in compliance with HACCP requirements.</li><li>Operate kitchen equipment safely and report any faults or maintenance issues.</li><li>Assist with receiving, checking, and storing deliveries.</li><li>Minimize food waste and contribute to effective stock control.</li><li>Work collaboratively with chefs and kitchen colleagues to deliver smooth and efficient service.</li><li>Participate in training sessions and continuously develop culinary skills.</li><li>Support opening, closing, and deep-cleaning duties as required.</li></ul><p><strong>Desired Candidate Profile</strong></p><p>Commis II Minimum 2 years' experience as a Commis Chef or in a similar kitchen role within a hotel, fine dining restaurant, upscale casual restaurant, or hospitality group. Good knowledge of food preparation techniques and kitchen operations. In-Depth understanding of HACCP, food safety, and sanitation standards. Ability to work efficiently under pressure in a high-volume kitchen. Passion for food, attention to detail, and willingness to learn. Fluent English communication is essential. Culinary qualification or hospitality certification is preferred.</p><p>Commis I Minimum 3 years' experience , including at least 1 year as a Commis II or equivalent role in a premium hospitality environment. Strong understanding of food preparation, cooking methods, and kitchen organization. Ability to work independently within an assigned kitchen section under the guidance of senior chefs. Consistent ability to produce dishes to specification while maintaining quality and presentation standards. Sound knowledge of HACCP, food safety, and hygiene regulations. Fluent English communication is essential. Culinary diploma or professional cookery qualification is preferred. Previous international hospitality experience is highly desirable.</p>

<ul><li><p>Prepare and execute recipes with precision, ensuring each dish meets quality standards and presentation expectations.</p></li><li><p>Manage inventory levels by tracking ingredient usage, minimizing waste, and ordering supplies as needed to maintain kitchen efficiency.</p></li><li><p>Collaborate with team members to create daily specials and seasonal menus that reflect current culinary trends and customer preferences.</p></li><li><p>Ensure all kitchen equipment is properly maintained and sanitized, adhering to health and safety regulations to prevent accidents.</p></li></ul><p><strong>Desired Candidate Profile</strong></p><p>Employee should have Rig catering experience </p>

<p>JOB SUMMARY Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.</p><h3>CORE WORK ACTIVITIES</h3><h4>Ensuring Culinary Standards and Responsibilities are Met for Restaurant</h4><p>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. Supervises restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor. Plans and manages food quantities and plating requirements for the restaurant. Communications production needs to key personnel. Assists in developing daily and seasonal menu items for the restaurant. Ensures compliance with all applicable laws and regulations regulations. Follows proper handling and right temperature of all food products. Estimates daily restaurant production needs. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented and creates decorative food displays.</p><h4>Leading Kitchen Team</h4><p>Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Leads shift teams while personally preparing food items and executing requests based on required specifications. Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensuring and maintaining the productivity level of employees. Ensures employees are cross-trained to support successful daily operations. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</p><h4>Establishing and Maintaining Restaurant Kitchen Goals</h4><p>Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Effectively investigates, reports and follows-up on employee accidents. Knows and implements company safety standards.</p><h4>Ensuring Exceptional Customer Service</h4><p>Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Empowers employees to provide excellent customer service. Handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels.</p><h4>Managing and Conducting Human Resource Activities</h4><p>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. Manages employee progressive discipline procedures. Participates in the employee performance appraisal process, providing feedback as needed. Uses all available on the job training tools for employees. Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</p><h4>Additional Responsibilities</h4><p>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings.</p><p><strong>Desired Candidate Profile</strong></p><p>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.</p>

<p><b>JOB SUMMARY&nbsp;</b></p><p><br></p><p>Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.</p><h3>Ensuring Culinary Standards and Responsibilities are Met for Restaurant</h3><p>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. Supervises restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor. Plans and manages food quantities and plating requirements for the restaurant. Communications production needs to key personnel. Assists in developing daily and seasonal menu items for the restaurant. Ensures compliance with all applicable laws and regulations regulations. Follows proper handling and right temperature of all food products. Estimates daily restaurant production needs. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented and creates decorative food displays.</p><h3>Leading Kitchen Team</h3><p>Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Leads shift teams while personally preparing food items and executing requests based on required specifications. Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensuring and maintaining the productivity level of employees. Ensures employees are cross-trained to support successful daily operations. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</p><h3>Establishing and Maintaining Restaurant Kitchen Goals</h3><p>Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Effectively investigates, reports and follows-up on employee accidents. Knows and implements company safety standards.</p><h3>Ensuring Exceptional Customer Service</h3><p>Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Empowers employees to provide excellent customer service. Handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels.</p><h3>Managing and Conducting Human Resource Activities</h3><p>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. Manages employee progressive discipline procedures. Participates in the employee performance appraisal process, providing feedback as needed. Uses all available on the job training tools for employees. Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</p><h3>Additional Responsibilities</h3><p>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings.</p><p><strong>Desired Candidate Profile</strong></p><h3>CANDIDATE PROFILE</h3><p>Education and Experience</p><ul><li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li><li>OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</li></ul>