Kitchen Design Jobs in Saudi

<strong>Job Description<br><br></strong>The Chef de Partie – Breakfast manages the daily breakfast kitchen operations, ensuring that all hot and cold breakfast items are prepared according to standardized recipes, portion controls, and presentation guidelines. The position is responsible for maintaining high food quality, supervising junior kitchen staff during breakfast service, and ensuring compliance with Hilton brand standards, HACCP requirements, and food safety regulations. The Chef de Partie also contributes to menu consistency, inventory control, waste reduction, and guest satisfaction.<br><br><strong>Responsibilities<br><br></strong><ul><li>Prepare and cook all breakfast menu items according to approved recipes and standards.</li><li>Ensure excellent food quality, taste, consistency, and presentation at all times.</li><li>Organize and maintain the breakfast mise en place before each service.</li><li>Supervise breakfast service to ensure smooth kitchen operations.</li><li>Coordinate with restaurant and service teams to ensure timely food delivery.</li><li>Monitor buffet replenishment and maintain food freshness throughout service.</li><li>Prepare eggs, live cooking stations, and à la carte breakfast dishes when required.</li><li>Ensure compliance with HACCP, food safety, and hygiene standards.</li><li>Maintain cleanliness and organization of all workstations and equipment.</li><li>Supervise, guide, and train Commis Chefs and kitchen assistants.</li><li>Monitor stock levels and report shortages to the Sous Chef.</li><li>Control food waste and follow portion control procedures.</li><li>Participate in inventory counts and stock rotation (FIFO).</li><li>Report equipment maintenance issues promptly.</li><li>Follow Hilton operating procedures and culinary standards.</li><li>Support other kitchen sections whenever operationally required.</li><li>Maintain professional communication with all hotel departments.</li><li>Ensure guest dietary requirements and allergy requests are handled correctly.</li><li>Perform any additional duties assigned by the Executive Chef or Sous Chef.<br><br></li></ul><strong>Qualifications<br><br></strong>Education<br><br><ul><li>Diploma or Degree in Culinary Arts or equivalent professional qualification.<br><br></li></ul><strong>Experience<br><br></strong><ul><li>Minimum 4–6 years of culinary experience in luxury hotels.</li><li>At least 2 years of experience as a Chef de Partie.</li><li>Strong experience in breakfast operations within luxury hotels.</li><li>Experience in buffet and à la carte breakfast service.</li><li>Previous Hilton or international luxury hotel experience is an advantage.<br><br></li></ul><strong>Skills<br><br></strong><ul><li>Excellent breakfast culinary techniques.</li><li>Strong leadership and supervisory skills.</li><li>Good organizational and time management abilities.</li><li>Knowledge of HACCP and food safety regulations.</li><li>Ability to work efficiently under pressure.</li><li>Good communication skills in English.</li><li>Team-oriented with a positive attitude.</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 <strong style="font-weight:700;">Chef De Partie</strong> to join our culinary team in Saudi Arabia. This full-time position is responsible for the efficient production within an assigned kitchen section, overseeing all stages from food preparation and cooking to presentation and proper storage.</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;">Adhere to established food standards and quality guidelines within the kitchen.</li> <li style="margin:0 0 6px;">Organize and manage the daily preparation activities for the assigned section.</li> <li style="margin:0 0 6px;">Plan and structure the daily routine to effectively meet menu requirements.</li> <li style="margin:0 0 6px;">Conduct training sessions and provide guidance for junior kitchen staff.</li> <li style="margin:0 0 6px;">Supervise and assist with the preparation of raw materials, ensuring quality and efficiency.</li> <li style="margin:0 0 6px;">Finalize and present dishes for service according to established presentation standards.</li> <li style="margin:0 0 6px;">Assess the freshness of all products used and ensure their proper storage in line with established standards.</li> <li style="margin:0 0 6px;">Prepare special dishes as requested by guests or management.</li> <li style="margin:0 0 6px;">Maintain food cost within budget by controlling waste without compromising quality standards.</li> <li style="margin:0 0 6px;">Ensure the workstation is clean and organized at all times, particularly before the end of each shift.</li> <li style="margin:0 0 6px;">Perform any other duties that may be allocated by management from time to time.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Health, Safety, and Security Standards</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 in accordance with cleaning rotas.</li> <li style="margin:0 0 6px;">Be fully aware of restaurant policies and procedures related to health, hygiene, and fire life safety, and ensure direct reports adhere to these guidelines.</li> <li style="margin:0 0 6px;">Familiarize with all emergency exits and evacuation procedures.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Financial Oversight</h3> <p style="margin:0 0 12px; ************;">Under the guidance of the Restaurant Manager, the Chef De Partie will contribute to achieving budget targets by monitoring and controlling departmental operations, with careful consideration of restaurant expenditure. This includes continuously analyzing departmental costs to ensure performance against budget and implementing corrective measures where necessary to produce positive business results.</p> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">General Expectations</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;">Comply with the company's corporate code of conduct.</li> <li style="margin:0 0 6px;">Familiarize with company values and consistently model desired behaviors.</li> <li style="margin:0 0 6px;">Execute tasks as directed by management in pursuit of achieving business goals.</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 for this role should possess <strong style="font-weight:700;">5 to 10 years of experience</strong> in a professional kitchen environment, ideally within a similar capacity. A strong understanding of culinary techniques, food safety protocols, and kitchen management practices is essential.</p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Ready to be the hygiene hero and add sparkle to our kitchen? Can you handle the heat and ensure our chefs have a clean canvas for their culinary magic? We are currently seeking an Asst. Cheif Steward to join our vibrant team. At Radisson Collection Residences Riyadh, we are in search of individuals who go beyond the resume those with character, skills, talents, and a passion for creating memorable experiences. We value mindset as pivotal: anticipating guest needs, supporting your department, and consistently delivering memorable experiences. As an Asst. Cheif Steward , you contribute strategic expertise, a dedication to excellence in stewarding operations and a passion for creating a seamless culinary experience for our guests.</p><p>Assist in supervising the daily stewarding operations and ensure smooth workflow within the department.</p><p>Ensure all kitchen equipment, utensils, and work areas are cleaned and sanitized according to hotel standards and health regulations.</p><p>Monitor the availability of kitchen utensils, equipment, and stewarding supplies to support operational needs.</p><p>Supervise and coordinate the stewarding team, assigning duties and monitoring performance.</p><p>Assist in training and coaching stewarding staff on hygiene, safety, and operational procedures.</p><p>Support inventory control and ensure proper stock levels of cleaning materials and operating supplies.</p><p>Assist in controlling departmental costs, minimizing waste, and improving operational efficiency.</p><p>Coordinate with the Kitchen and Food &amp; Beverage teams to ensure smooth service operations.</p><p>Ensure compliance with hotel policies, hygiene standards, health and safety regulations, and local legislation.</p><p>Prepare required reports and follow up on maintenance issues related to stewarding equipment and facilities.</p><p>Handle operational issues and support the implementation of corrective actions when necessary.</p><p>Act on behalf of the Chief Steward during their absence and support the achievement of departmental objectives.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Proven experience in Kitchen and Stewarding operations with strong problem-solving abilities.</p><p>Excellent leadership and supervisory skills with a hands-on, lead-by-example management style.</p><p>Commitment to delivering exceptional guest service with a passion for the hospitality industry.</p><p>Ability to identify creative solutions and provide practical recommendations.</p><p>High level of personal integrity and professionalism.</p><p>Ability to perform effectively in a fast-paced environment that demands excellence, time management, and dedication.</p><p>Strong organizational and communication skills.</p><p>Knowledge of hygiene, sanitation, and food safety standards.</p><p></p></section>

<p>OUR PURPOSE AND CULTURE</p><p>We are driven to create a future where people and place enrich one another. We are wholly committed to rooting ourselves more deeply in every place we are in while setting new benchmarks for positive impact.</p><p>As a pioneering collective with a common purpose, we curate extraordinary moments and honor the soul of every place along our journey. At Rosewood Hotel Group, we answer The Calling. Together, we Make the Place.</p><p>THE TEAM</p><p>You will be part of our Culinary team, reporting to the Sous Chef and collaborating with kitchen professionals to deliver exceptional dining experiences. The team is focused on culinary excellence, operational efficiency, and maintaining the highest food quality standards.</p><p>YOUR ROLE</p><p>As Chef de Partie, you will be responsible for the successful operation of your assigned kitchen area, ensuring exceptional food quality, consistency, and efficiency. You will contribute to the culinary vision of the hotel while supporting cost control, team development, and operational excellence.</p><p>HOW YOU’LL MAKE THE PLACE</p><ul><li>Lead the daily operation of your assigned kitchen section, delivering consistently high standards of food preparation and presentation.</li><li>Maintain quality and consistency by following approved recipes, presentation guidelines, and culinary standards.</li><li>Support stock management activities, including monitoring and maintaining appropriate inventory levels.</li><li>Coach and develop junior culinary associates, contributing to their growth and technical capability.</li><li>Ensure cleanliness, food safety, and sanitation standards are maintained throughout all kitchen operations.</li><li>Support kitchen leadership and assume additional responsibilities when required, including covering for the Sous Chef when needed.</li></ul><p>COULD THIS BE YOU?</p><ul><li>You have substantial culinary experience within an international luxury hospitality or restaurant environment.</li><li>You demonstrate strong knowledge of food preparation, presentation, and kitchen operations.</li><li>You have experience supporting and developing team members in a fast-paced culinary setting.</li><li>You possess sound organisational skills and can effectively manage competing priorities.</li><li>You are committed to maintaining the highest standards of food safety, hygiene, and quality.</li><li>You communicate confidently in English and work collaboratively with colleagues across the operation.</li></ul><p>OUR BENEFITS</p><p>As part of our team, you’ll enjoy a thoughtfully designed benefits package that supports your wellbeing, professional growth, and life beyond work. This includes medical coverage, complimentary room nights, learning and development opportunities, and global career opportunities across Rosewood Hotel Group. Associates are also entitled to benefits and leave provisions in accordance with applicable Saudi Arabian labour laws and company policies.</p><p>OUR COMMITMENT TO YOU</p><p>At Rosewood Hotel Group, your voice is heard – and valued. We’re a community that encourages associates to be themselves, not fit into a fixed culture, and this philosophy shines through in our commitments to reflect and honor the history, culture and geography of our destinations. We’re not only committed to building and nurturing genuine, long-lasting relationships but to transforming them – and our Diversity, Equity and Inclusion (DEI) strategy helps put these principles into practice.</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> Overview <p>Positioned on the edge of the Red Sea, Silver Sands Beach stands as a pinnacle of sophisticated living in Jeddah, Kingdom of Saudi Arabia. This premier community is a seamless blend of tranquil coastal ambience and convenient city access, offering an unparalleled lifestyle for discerning individuals and families.</p><br> <p>For over six decades, Silver Sands Beach has transitioned from a beloved family retreat into a symbol of community cohesion and respect for nature. Our ambition goes beyond providing beautiful homes; we aim to cultivate a vibrant, interconnected community that cherishes a deep sense of togetherness. Positioned near a natural lagoon, with perfect conditions for water sports, Silver Sands is for families and enthusiasts, promising lasting memories amidst its splendour.</p><br> <p>The First Group Hospitality is a Dubai-headquartered, full-service hospitality management company&nbsp;specialising&nbsp;in hotel operations, asset management, and F&amp;B strategy. With a team of industry veterans and a proven&nbsp;track record, the company delivers tailored solutions that enhance efficiency,&nbsp;optimise&nbsp;revenue, and&nbsp;maximise&nbsp;asset value for investors and hotel owners. </p><br> <p>As a trusted third-party hotel management provider, The First Group Hospitality partners with leading global brands to drive operational excellence and long-term profitability, thanks to&nbsp;expertise&nbsp;spanning property performance&nbsp;optimisation, cost management, and guest experience enhancement. </p><br> <p>Beyond management, The First Group Hospitality develops and&nbsp;operates&nbsp;a dynamic portfolio of upscale hotels, residences, and award-winning restaurants, creating high-value hospitality assets that stand out in the market.&nbsp;For more information, visit tfghospitality.com</p><br> Job Description <p>The Commis III supports the kitchen team with basic food preparation, cooking, cleaning, and maintaining high standards of hygiene and food safety. This is an entry-level culinary role suitable for someone developing professional kitchen skills.</p><br> <p>Key responsibilities</p><br> <ul> <li>Prepare ingredients such as vegetables, meat, seafood, sauces, and garnishes.</li> <li>Follow recipes, portion-control guidelines, and instructions from senior chefs.</li> <li>Assist with cooking and plating dishes during service.</li> <li>Maintain cleanliness and organization of workstations, equipment, and storage areas.</li> <li>Store food correctly and label ingredients according to company procedures.</li> <li>Monitor food quality, freshness, and presentation.</li> <li>Follow HACCP, health, safety, and food-hygiene standards.</li> <li>Assist with receiving and checking kitchen deliveries.</li> <li>Minimize food waste and use ingredients efficiently.</li> <li>Support other kitchen sections when required.</li> <li>Attend training and continuously develop culinary skills.</li> <li>Perform other duties assigned by the Chef or Kitchen Manager.</li> </ul> Desired Skill &amp; Expertise <ul> <li>Previous kitchen experience is preferred but not essential.</li> <li>Culinary training or a hospitality qualification is an advantage.</li> <li>Basic knowledge of food preparation and hygiene.</li> <li>Ability to work under pressure in a fast-paced environment.</li> <li>Good teamwork and communication skills.</li> <li>Physically fit and able to stand for extended periods.</li> <li>Willingness to work shifts, weekends, and public holidays.</li> <li>Positive attitude, discipline, and eagerness to learn.</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"> 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>

<p>JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.</p><p>CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met</p><p>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</p><p>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</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. 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</p><p>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</p><p>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</p><p>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings.</p><p><strong>Desired Candidate Profile</strong></p><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>

<div> <p> <strong>JOB SUMMARY</strong> </p> <p> </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> </p> <p><br></p> <p> </p> <p> <strong>CORE WORK ACTIVITIES</strong> </p> <p> </p> <p> <strong>Ensuring Culinary Standards and Responsibilities are Met</strong> </p> <p> Manages kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</p> <p> Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.</p> <p> Assists Executive Chef with all kitchen operations and preparation.</p> <p> Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</p> <p> Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.</p> <p> Assists in determining how food should be presented and creates decorative food displays.</p> <p> Maintains purchasing, receiving and food storage standards.</p> <p> Ensures compliance with food handling and sanitation standards.</p> <p> Performs all duties of kitchen managers and employees as necessary.</p> <p> Recognizes superior quality products, presentations and flavor.</p> <p> Ensures compliance with all applicable laws and regulations.</p> <p> Follows proper handling and right temperature of all food products.</p> <p> Operates and maintains all department equipment and reports malfunctions.</p> <p> Checks the quality of raw and cooked food products to ensure that standards are met.</p> <p> </p> <p> <strong>Leading Kitchen Operations</strong> </p> <p> Supervises and coordinates activities of cooks and workers engaged in food preparation.</p> <p> Leads shifts while personally preparing food items and executing requests based on required specifications.</p> <p> Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</p> <p> Encourages and builds mutual trust, respect, and cooperation among team members.</p> <p> Serves as a role model to demonstrate appropriate behaviors.</p> <p> Maintains the productivity level of employees.</p> <p> Ensures employees understand expectations and parameters.</p> <p> Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</p> <p> Ensures property policies are administered fairly and consistently.</p> <p> Communicates performance expectations in accordance with job descriptions for each position.</p> <p> Recognizes success performance and produces desired results.</p> <p> </p> <p> <strong>Ensuring Exceptional Customer Service</strong> </p> <p> Provides services that are above and beyond for customer satisfaction and retention.</p> <p> Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</p> <p> Sets a positive example for guest relations.</p> <p> Empowers employees to provide excellent customer service.</p> <p> Interacts with guests to obtain feedback on product quality and service levels.</p> <p> Handles guest problems and complaints.</p> <p> </p> <p> <strong>Maintaining Culinary Goals</strong> </p> <p> Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</p> <p> Develops specific goals and plans to prioritize, organize, and accomplish your work.</p> <p> Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.</p> <p> Trains employees in safety procedures.</p> <p> </p> <p> <strong>Managing and Conducting Human Resource Activities </strong> </p> <p> Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</p> <p> Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</p> <p> Participates in the employee performance appraisal process, providing feedback as needed.</p> <p> Brings issues to the attention of the department manager and Human Resources as necessary.</p> <p> </p> <p> <strong>Additional Responsibilities </strong> </p> <p> Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</p> <p> Analyzes information and evaluating results to choose the best solution and solve problems.</p> <p> Attends and participates in all pertinent meetings.</p> <p> </p> </div> <div> </div> <p><br></p><p><strong>Desired Candidate Profile</strong></p><p style="font-size: 13px;"><br></p><p style="font-size: 13px;">High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</p><p style="font-size: 13px;">OR</p><p style="font-size: 13px;">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> <strong>JOB SUMMARY</strong> </p> <p> </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> </p> <p> <strong>CANDIDATE PROFILE </strong> </p> <p> </p> <p> <strong>Education and Experience</strong> </p> <p> High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</p> <p>OR</p> <p> 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> </p> <p> <strong>CORE WORK ACTIVITIES</strong> </p> <p> </p> <p> <strong>Ensuring Culinary Standards and Responsibilities are Met</strong> </p> <p> Manages kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</p> <p> Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.</p> <p> Assists Executive Chef with all kitchen operations and preparation.</p> <p> Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</p> <p> Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.</p> <p> Assists in determining how food should be presented and creates decorative food displays.</p> <p> Maintains purchasing, receiving and food storage standards.</p> <p> Ensures compliance with food handling and sanitation standards.</p> <p> Performs all duties of kitchen managers and employees as necessary.</p> <p> Recognizes superior quality products, presentations and flavor.</p> <p> Ensures compliance with all applicable laws and regulations.</p> <p> Follows proper handling and right temperature of all food products.</p> <p> Operates and maintains all department equipment and reports malfunctions.</p> <p> Checks the quality of raw and cooked food products to ensure that standards are met.</p> <p> </p> <p> <strong>Leading Kitchen Operations</strong> </p> <p> Supervises and coordinates activities of cooks and workers engaged in food preparation.</p> <p> Leads shifts while personally preparing food items and executing requests based on required specifications.</p> <p> Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</p> <p> Encourages and builds mutual trust, respect, and cooperation among team members.</p> <p> Serves as a role model to demonstrate appropriate behaviors.</p> <p> Maintains the productivity level of employees.</p> <p> Ensures employees understand expectations and parameters.</p> <p> Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</p> <p> Ensures property policies are administered fairly and consistently.</p> <p> Communicates performance expectations in accordance with job descriptions for each position.</p> <p> Recognizes success performance and produces desired results.</p> <p> </p> <p> <strong>Ensuring Exceptional Customer Service</strong> </p> <p> Provides services that are above and beyond for customer satisfaction and retention.</p> <p> Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</p> <p> Sets a positive example for guest relations.</p> <p> Empowers employees to provide excellent customer service.</p> <p> Interacts with guests to obtain feedback on product quality and service levels.</p> <p> Handles guest problems and complaints.</p> <p> </p> <p> <strong>Maintaining Culinary Goals</strong> </p> <p> Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</p> <p> Develops specific goals and plans to prioritize, organize, and accomplish your work.</p> <p> Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.</p> <p> Trains employees in safety procedures.</p> <p> </p> <p> <strong>Managing and Conducting Human Resource Activities </strong> </p> <p> Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</p> <p> Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</p> <p> Participates in the employee performance appraisal process, providing feedback as needed.</p> <p> Brings issues to the attention of the department manager and Human Resources as necessary.</p> <p> </p> <p><br></p>

<p> <strong>JOB SUMMARY</strong> </p> <p> </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> </p> <p> <strong>CANDIDATE PROFILE </strong> </p> <p> </p> <p> <strong>Education and Experience</strong> </p> <p> High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</p> <p>OR</p> <p> 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> </p> <p> <strong>CORE WORK ACTIVITIES</strong> </p> <p> </p> <p> <strong>Ensuring Culinary Standards and Responsibilities are Met</strong> </p> <p> Manages kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</p> <p> Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.</p> <p> Assists Executive Chef with all kitchen operations and preparation.</p> <p> Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</p> <p> Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.</p> <p> Assists in determining how food should be presented and creates decorative food displays.</p> <p> Maintains purchasing, receiving and food storage standards.</p> <p> Ensures compliance with food handling and sanitation standards.</p> <p> Performs all duties of kitchen managers and employees as necessary.</p> <p> Recognizes superior quality products, presentations and flavor.</p> <p> Ensures compliance with all applicable laws and regulations.</p> <p> Follows proper handling and right temperature of all food products.</p> <p> Operates and maintains all department equipment and reports malfunctions.</p> <p> Checks the quality of raw and cooked food products to ensure that standards are met.</p> <p> </p> <p> <strong>Leading Kitchen Operations</strong> </p> <p> Supervises and coordinates activities of cooks and workers engaged in food preparation.</p> <p> Leads shifts while personally preparing food items and executing requests based on required specifications.</p> <p> Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</p> <p> Encourages and builds mutual trust, respect, and cooperation among team members.</p> <p> Serves as a role model to demonstrate appropriate behaviors.</p> <p> Maintains the productivity level of employees.</p> <p> Ensures employees understand expectations and parameters.</p> <p> Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</p> <p> Ensures property policies are administered fairly and consistently.</p> <p> Communicates performance expectations in accordance with job descriptions for each position.</p> <p> Recognizes success performance and produces desired results.</p> <p> </p> <p> <strong>Ensuring Exceptional Customer Service</strong> </p> <p> Provides services that are above and beyond for customer satisfaction and retention.</p> <p> Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</p> <p> Sets a positive example for guest relations.</p> <p> Empowers employees to provide excellent customer service.</p> <p> Interacts with guests to obtain feedback on product quality and service levels.</p> <p> Handles guest problems and complaints.</p> <p> </p> <p> <strong>Maintaining Culinary Goals</strong> </p> <p> Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</p> <p> Develops specific goals and plans to prioritize, organize, and accomplish your work.</p> <p> Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.</p> <p> Trains employees in safety procedures.</p> <p> </p> <p> <strong>Managing and Conducting Human Resource Activities </strong> </p> <p> Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</p> <p> Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</p> <p> Participates in the employee performance appraisal process, providing feedback as needed.</p> <p> Brings issues to the attention of the department manager and Human Resources as necessary.</p> <p> </p> <p><br></p>

<div> <p> <strong>JOB SUMMARY</strong> </p> <p> </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> </p> <p> <strong>CANDIDATE PROFILE </strong> </p> <p> </p> <p> <strong>Education and Experience</strong> </p> <p> High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</p> <p>OR</p> <p> 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> </p> <p> <strong>CORE WORK ACTIVITIES</strong> </p> <p> </p> <p> <strong>Ensuring Culinary Standards and Responsibilities are Met</strong> </p> <p> Manages kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</p> <p> Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.</p> <p> Assists Executive Chef with all kitchen operations and preparation.</p> <p> Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</p> <p> Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.</p> <p> Assists in determining how food should be presented and creates decorative food displays.</p> <p> Maintains purchasing, receiving and food storage standards.</p> <p> Ensures compliance with food handling and sanitation standards.</p> <p> Performs all duties of kitchen managers and employees as necessary.</p> <p> Recognizes superior quality products, presentations and flavor.</p> <p> Ensures compliance with all applicable laws and regulations.</p> <p> Follows proper handling and right temperature of all food products.</p> <p> Operates and maintains all department equipment and reports malfunctions.</p> <p> Checks the quality of raw and cooked food products to ensure that standards are met.</p> <p> </p> <p> <strong>Leading Kitchen Operations</strong> </p> <p> Supervises and coordinates activities of cooks and workers engaged in food preparation.</p> <p> Leads shifts while personally preparing food items and executing requests based on required specifications.</p> <p> Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</p> <p> Encourages and builds mutual trust, respect, and cooperation among team members.</p> <p> Serves as a role model to demonstrate appropriate behaviors.</p> <p> Maintains the productivity level of employees.</p> <p> Ensures employees understand expectations and parameters.</p> <p> Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</p> <p> Ensures property policies are administered fairly and consistently.</p> <p> Communicates performance expectations in accordance with job descriptions for each position.</p> <p> Recognizes success performance and produces desired results.</p> <p> </p> <p> <strong>Ensuring Exceptional Customer Service</strong> </p> <p> Provides services that are above and beyond for customer satisfaction and retention.</p> <p> Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</p> <p> Sets a positive example for guest relations.</p> <p> Empowers employees to provide excellent customer service.</p> <p> Interacts with guests to obtain feedback on product quality and service levels.</p> <p> Handles guest problems and complaints.</p> <p> </p> <p> <strong>Maintaining Culinary Goals</strong> </p> <p> Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</p> <p> Develops specific goals and plans to prioritize, organize, and accomplish your work.</p> <p> Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.</p> <p> Trains employees in safety procedures.</p> <p> </p> <p> <strong>Managing and Conducting Human Resource Activities </strong> </p> <p> Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</p> <p> Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</p> <p> Participates in the employee performance appraisal process, providing feedback as needed.</p> <p> Brings issues to the attention of the department manager and Human Resources as necessary.</p> <p> </p> <p> <strong>Additional Responsibilities </strong> </p> <p> Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</p> <p> Analyzes information and evaluating results to choose the best solution and solve problems.</p> <p> Attends and participates in all pertinent meetings.</p> <p> </p> </div> <div> </div> <p><br></p>

<ul><li>Lead a specific station or section of the kitchen, ensuring consistent quality and timely execution of dishes.</li><li>Oversee the preparation and cooking of ingredients, adhering strictly to established recipes and presentation standards.</li><li>Mentor and train junior kitchen staff, fostering a collaborative and high-performance team environment.</li><li>Proactively identify and resolve any issues that arise during service to maintain smooth operations.</li><li>Implement and enforce all food safety regulations and company policies.</li><li>Assist with plating and presentation of dishes, ensuring visual appeal and adherence to brand standards.</li><li>Ensure all equipment in your section is clean, well-maintained, and functioning correctly.</li><li>Collaborate with the Sous Chef and Executive Chef on menu development and specials, contributing creative ideas.</li><li>Manage inventory for your station, accurately tracking stock levels and minimizing waste.</li><li>Maintain impeccable hygiene and sanitation standards in your station and throughout the kitchen.</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>Flexibility to work evenings, weekends, and holidays as required by the service schedule.</li><li>A keen eye for detail in both food preparation and presentation.</li><li>Exceptional communication and interpersonal skills for team collaboration.</li><li>Strong understanding of food safety principles and HACCP certification is a plus.</li><li>Proficiency in a specific cuisine or cooking technique relevant to the establishment (e.g., French, Italian, Pastry).</li><li>Minimum of 3-5 years of progressive experience in a high-volume restaurant or hotel kitchen.</li><li>Excellent knife skills and a mastery of various cooking methods.</li><li>Ability to work effectively under pressure in a fast-paced environment.</li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>Key Responsibilities</p><p> • Prepare, cook, and present high-quality dishes in the hot section according to established quality standards and presentation criteria.</p><p> • Manage and organize the hot section during service, ensuring ingredient readiness and swift execution.</p><p> • Directly supervise kitchen assistants, providing guidance and developing their skills during work.</p><p> • Cover the responsibilities of the head chef and manage the section independently in their absence or during holidays.</p><p> • Adhere to standard recipes and presentation guidelines for each dish.</p><p> • Monitor the use of food materials, contributing to cost control and waste reduction.</p><p> • Maintain cleanliness in the work station and implement food safety requirements and HACCP standards.</p><p> • Coordinate with the kitchen team to ensure efficient service flow and maintain dish quality.</p><p><br></p><p>Qualifications</p><p> • Minimum of 3 years of experience in the hot section.</p><p> • Proficiency in preparing grilled items, sauces, and both Western and Middle Eastern dishes.</p><p> • Experience in training and guiding kitchen assistants.</p><p> • Good knowledge of food safety standards and HACCP applications.</p><p><br></p> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><p>Required Skills</p><p> • Skill in preparing and presenting high-quality dishes in the hot section.</p><p> • Proficiency in preparing grilled items, sauces, and both Western and Middle Eastern dishes.</p><p> • Ability to manage the hot section efficiently during service.</p><p> • Supervisory skills for guiding and developing kitchen assistants.</p><p> • Ability to work independently and handle service pressure.</p><p> • Skill in adhering to standard recipes and presentation guidelines.</p><p> • Knowledge of monitoring food material usage and minimizing waste.</p><p> • Good knowledge of food safety standards and HACCP applications.</p></div>

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

<p>&nbsp;Assists the Sous Chef in ensuring the quality, consistency and production of areas of responsibility in kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.</p><h3>CORE WORK ACTIVITIES</h3><h4>Ensuring Culinary Standards and Responsibilities are Met</h4><p>Supervises the preparation and production of all hot or cold food items for buffet and a la carte menu to ensure that they are in compliance with the prescribed recipes and specifications. Supervises kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor. Plans and manages food quantities and plating requirements for the food operation (e.g., restaurant, banquet, pastry shop). Communications production needs to key personnel. Produces production prep list. Assists in developing daily and seasonal menu items. Ensures compliance with all applicable laws and regulations (e.g., HACCP, OSHA, ASI and Health Department). Assists in estimating daily restaurant production needs. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented and creates decorative food displays.</p><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. Understanding employee positions well enough to perform duties in employees absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensuring and maintaining the productivity level of employees. Ensures employees are cross-trained to support successful daily operations. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Assumes duties of the Sous Chef in his/her absence. Assists Chef in daily line up and conducts in his/her absence.</p><h4>Establishing and Maintaining 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>

Location: Riyadh, Saudi Arabia Industry: Luxury Hospitality Employment Type: Full-time<br>About the Opportunity A leading luxury hospitality group is seeking an experienced Head Chef to join a high-end restaurant in Riyadh.<br>Key Responsibilities:Oversee all culinary operations and kitchen activities Lead, manage, and develop the kitchen team Maintain consistently high standards of food quality, presentation, and execution Develop and refine menus in line with the French-Mediterranean concept Ensure consistency across all dishes and services Manage food costs, stock control, purchasing, and kitchen budgets Monitor kitchen performance and operational efficiency Ensure compliance with food safety, hygiene, and health regulations Work closely with the restaurant management team to deliver an exceptional guest experience Drive creativity and innovation while maintaining the restaurant's culinary identity<br>Requirements:Proven experience as a Head Chef, Executive Chef, or Executive Sous Chef within a high-end or luxury restaurant environment Strong expertise in French and/or Mediterranean cuisine Previous experience in fine dining or internationally recognised hospitality concepts Strong leadership and team management skills Excellent knowledge of kitchen operations, food cost control, and menu development High level of attention to detail and commitment to quality Creative, passionate, and hands-on approach to culinary operations International hospitality experience is preferred Previous GCC experience would be an advantage<br>What We Offer Opportunity to join a prestigious luxury dining concept in Riyadh Professional and international working environment Competitive compensation package, commensurate with experience<br>Note: This is a confidential search. Further details about the restaurant and package will be shared with shortlisted candidates.

Company Description Al Khozama Hotel & Residences KAUST is located at the heart of King Abdullah University of Science and Technology in, Thuwal, Jeddah, offering easy access to the university, health centers, and nearby residential areas. The property provides a variety of accommodation options, dining venues, recreational amenities, and business facilities in a leading hub for scientific and technological education and research. Guests enjoy elegantly furnished rooms, suites, and luxury residences, designed to meet international hospitality standards with professional service, high hygiene, and a welcoming atmosphere. The hotel features diverse restaurants serving quality international cuisine, supported by a dedicated 5-star conference and banquet team for events of all sizes. A fully equipped gym and female-only spa offer modern fitness and relaxation experiences with advanced technologies. Role Description This is a full-time, on-site Hotel Front Office Waitress role based in Jeddah at Al Khozama Hotel & Residences KAUST. The role focuses on welcoming guests, providing attentive customer service in the lobby and dining areas, and ensuring a smooth and pleasant guest experience from arrival to departure. Daily tasks include taking food and beverage orders, serving meals and refreshments, coordinating with the kitchen and front office teams, and maintaining cleanliness and presentation in guest service areas. The Front Office Waitress will assist with guest inquiries, support check-in and check-out processes when needed, and handle any special requests or complaints in a professional manner. The role also involves adhering to safety, hygiene, and hotel service standards, and contributing to a warm, efficient, and guest-centered environment. Qualifications Strong customer service skills with a guest-first mindset, including the ability to handle inquiries, requests, and feedback professionally. Experience or familiarity with food & beverage and food service operations, including serving, order taking, and coordination with kitchen staff. Clear and courteous communication skills, with the ability to interact effectively with guests and colleagues; proficiency in English is preferred, additional languages are an advantage. Basic cooking or food preparation understanding is beneficial, especially for supporting simple food service tasks and explaining menu items. Prior experience in hotel, restaurant, or hospitality roles is an asset, ideally in a front office or guest-facing position. Ability to work flexible hours, including weekends and holidays, and to stand and move for extended periods. Knowledge of basic hygiene, safety, and food handling standards in a hospitality environment. High school diploma or equivalent; hospitality-related training or certification

<h3 >About the F&amp;B Service Expert Role</h3> <p >Four Points is seeking an <strong >F&amp;B Service Expert (Saudi)</strong> to join our team in Riyadh. This full-time position is designed for individuals with 0-1 years of experience who are committed to delivering exceptional guest experiences through high-quality food and beverage services.</p> <h3 >Contributing to Guest Experience</h3> <p >The F&amp;B Service Expert plays a key role in creating memorable and unique experiences for our guests, with a particular focus on the food and beverage offerings. This position requires taking initiative to provide a wide range of services, ensuring guests enjoy their meals and overall dining interactions.</p> <h3 >Key Responsibilities</h3> <ul > <li >Setting tables according to established standards.</li> <li >Communicating effectively with kitchen staff to facilitate smooth service operations.</li> <li >Interacting with and serving guests in a professional and attentive manner.</li> <li >Maintaining the cleanliness of work areas and supplies.</li> <li >Processing transactions as an integral part of the overall guest experience.</li> </ul> <h3 >Work Environment and Physical Demands</h3> <p >Success in this role requires adherence to company policies and quality standards, alongside specific physical capabilities:</p> <ul > <li >Maintaining a safe workplace environment.</li> <li >Following all company policies and procedures.</li> <li >Upholding quality standards in all aspects of service delivery.</li> <li >Ensuring professional uniform, personal appearance, and communication.</li> <li >Ability to stand, sit, or walk for extended periods.</li> <li >Capability to move over sloping, uneven, or potentially slippery surfaces.</li> <li >Managing the menu, which includes reading and visually verifying information.</li> <li >Performing physical tasks such as moving, lifting, carrying, pushing, pulling, and placing objects weighing less than or equal to 25 pounds without assistance, and up to 50 pounds with assistance. This includes reaching overhead and below the knees, bending, twisting, pulling, and stooping.</li> <li >Performing other reasonable job duties as requested by management.</li> </ul> <h3 >About Four Points</h3> <p >As a member of the Four Points team, you will join a united community where every individual is welcomed and supported. Four Points by Sheraton is dedicated to providing guests with precisely what they need in an uncomplicated manner. This role offers an opportunity to contribute to a friendly, genuine, and approachable environment. Four Points is part of the Marriott International portfolio of brands, offering a broad network and potential for professional development.</p> <h3 >Qualifications and Experience</h3> <p >Candidates for this role should possess <strong >0-1 years of relevant experience</strong> in food and beverage service or a similar guest-facing capacity.</p>

<ul><li>Assist senior chefs in preparing and cooking a variety of dishes, ensuring consistent quality and presentation.</li><li>Meticulously follow recipes and portion control guidelines to minimize waste and maximize efficiency in the kitchen.</li><li>Maintain a pristine and organized workstation, adhering to strict hygiene and sanitation standards at all times.</li><li>Receive and properly store incoming food supplies, checking for quality and adhering to FIFO principles.</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>A foundational understanding of culinary arts, ideally from a vocational program or culinary school.</li><li>Possession of a Food Handler's Certificate or willingness to obtain one promptly.</li><li>Demonstrated experience in a fast-paced kitchen environment, preferably within the hospitality or food service industry.</li><li>A minimum of 1-3 years of progressive experience as a kitchen assistant or commis chef.</li></ul>

<ul><li>Assist senior chefs in preparing and cooking a variety of dishes, ensuring consistent quality and presentation.</li><li>Meticulously follow recipes and portion control guidelines to minimize waste and maximize efficiency in the kitchen.</li><li>Maintain a pristine and organized workstation, adhering to strict hygiene and sanitation standards at all times.</li><li>Receive and properly store incoming food supplies, checking for quality and adhering to FIFO principles.</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>A foundational understanding of culinary arts, ideally from a vocational program or culinary school.</li><li>Possession of a Food Handler's Certificate or willingness to obtain one promptly.</li><li>Demonstrated experience in a fast-paced kitchen environment, preferably within the hospitality or food service industry.</li><li>A minimum of 1-3 years of progressive experience as a kitchen assistant or commis chef.</li></ul>

<p>Develop new and innovative concepts in Oriental menus Participate in Menu Planning as appropriate Supervise oriental kitchen operation and day to day activities Direct and monitor preparation of all oriental dishes Taste sauces (Arabic / Oriental) to ensure correct taste Ensure that all Oriental Dishes are served in correct manner and waste avoided Communicate on daily basis to Executive Chef all relevant information of operation Consider Local requirement, Market Needs, New trends, Recipes and Food Costs Inspect the set up of all kitchen work Stations Aware of menu engineering techniques considering cost and variety Review all requisitions for foods and supplies Oversee the oriental food presentation on all buffets to meet the Hotel standards Review and control of cost and waste Ensure that CDP receive the right training and optimum guidance 15. Determine how food should be presented, and create decorative food displays Review the schedule and follow the attendance of Oriental kitchen team Assist in preparing manning guide and budget of the dep't Estimate amounts and costs of required supplies Prepares, cooks, serves oriental Appetizers, Savories, Salads and Sandwiches Prepares, cooks, serves hot and cold sauces and all oriental dishes Decorate and present portions and dishes with good garnishing techniques</p><p><strong>Desired Candidate Profile</strong></p><p>Degree in the Culinary Arts (preferred)<br>3+ years in a kitchen environment<br>Understanding of different culinary profiles and techniques<br>Capable of following instructions without variation<br>A desire to learn new flavors and techniques<br>The capability to work safely, efficiently and neatly<br>Willingness to work nights and weekends</p>