Kitchen Design Jobs in Saudi

<p>JOB SUMMARY Directs and motivates team while personally assisting in providing high quality service based on requirements and standards. Monitors and controls financial and administrative responsibilities including asset protection. Provides clear and concise communications to everyone having ownership in the success of the event. Identifies training opportunities and plans a strategy to accomplish goals.</p><p>CANDIDATE PROFILE Education and Experience High school diploma or GED; 2 years experience in the event management, food and beverage, or related professional area.</p><p>CORE WORK ACTIVITIES Managing Banquet Operations Projects supply needs for the department, (e.g., china, glass, silver, buffet presentations, props). Applies knowledge of all laws, as they relate to an event. Understands the impact of Banquet operations on the overall success of an event and manages activities to maximize customer satisfaction. Adheres to and reinforces all standards, policies, and procedures. Maintains established sanitation levels. Manages departmental inventories and maintains equipment. Uses banquet beverage records to control costs and manage the banquet beverage perpetual inventory. Schedules banquet service staff to forecast and service standards, while maximizing profits. Assists team in developing lasting relationships with groups to retain business and increase growth.</p><p>Participating in and Leading Banquet Teams Sets goals and delegates tasks to improve departmental performance. Conducts monthly department meetings with the Banquet team. Applies and continually broadens knowledge of food and beverage and cutting-edge cuisine with emphasis on current event trends. Acts as a liaison to the kitchen staff. Leads shifts and actively participates in the servicing of events.</p><p>Ensuring and Providing Exceptional Customer Service Sets a positive example for guest relations. Interacts with guests to obtain feedback on product quality and service levels. Responds to and handles guest problems and complaints. Empowers employees to provide excellent customer service. Ensures employees understand expectations and parameters. Strives to improve service performance. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Reviews comment cards and guest satisfaction results with employees.</p><p>Conducting Human Resources Activities Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures. Observes service behaviors of employees and provides feedback to individuals. Monitors progress and leads discussion with staff each period. Participates in the development and implementation of corrective action plans. Reviews quarterly Meeting Planner Survey results and participates in the development and implementation of corrective action to address service challenges; focuses on continuous improvement of guest satisfaction. Attends and participates in all pertinent meetings.</p><p><strong>Desired Candidate Profile</strong></p><p>High school diploma or GED; 2 years experience in the event management, food and beverage, or related professional area.</p>

<p>Plan and prepare daily meals according to the family s preferences and dietary requirements. Prepare a variety of international cuisines, including Middle Eastern, European, and Asian dishes. Create healthy, balanced, and diet-specific meals when required. Prepare meals for private events, formal dinners, and VIP guests. Manage the kitchen s daily operations, including ingredient sourcing, stock control, and organization. Ensure the kitchen maintains high standards of hygiene, cleanliness, and food safety. Adapt menus and meal preparation to the household s schedule and changing needs. Maintain complete discretion and respect the family s privacy.</p><p><strong>Desired Candidate Profile</strong></p><p>Proven experience as a Head Chef, Executive Chef, or Private Chef in a VIP household, luxury hotel, fine dining restaurant, or similar environment. Strong knowledge of multiple international cuisines. Experience preparing healthy, balanced, and diet-specific meals. Ability to work independently and manage kitchen operations effectively.</p>

<h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">About the Role</h3> <p style="margin:0 0 12px; **********<strong>;">The Ritz-Carlton is seeking a <strong style="font-weight:700;">Chef de Partie</strong> to join its culinary team. This full-time role involves assisting the Sous Chef in ensuring the quality, consistency, and production within assigned kitchen areas. The Chef de Partie will lead staff, manage food-related functions, and work to enhance guest and employee satisfaction while adhering to operational budgets and maintaining sanitation and food standards.</p> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Key Responsibilities</h3> <ul style="margin:0 0 12px; padding-inline-start:24px; list-style-type:disc; list-style-position:outside;"> <li style="margin:0 0 6px;">Supervise the preparation and production of all hot and cold food items for buffets and à la carte menus, ensuring compliance with recipes and specifications.</li> <li style="margin:0 0 6px;">Oversee kitchen shift operations and ensure adherence to all Food &amp; Beverage policies, standards, and procedures.</li> <li style="margin:0 0 6px;">Maintain proper food preparation, handling, and storage standards.</li> <li style="margin:0 0 6px;">Recognize and ensure superior quality in products, presentations, and flavors.</li> <li style="margin:0 0 6px;">Plan and manage food quantities and plating requirements for various food operations, including restaurants, banquets, and pastry shops.</li> <li style="margin:0 0 6px;">Communicate production needs to key personnel and prepare daily production prep lists.</li> <li style="margin:0 0 6px;">Assist in developing daily and seasonal menu items.</li> <li style="margin:0 0 6px;">Ensure compliance with all applicable laws and regulations, such as HACCP, OSHA, ASI, and Health Department standards.</li> <li style="margin:0 0 6px;">Prepare and cook various types of food, both for regular service and special guests or functions.</li> <li style="margin:0 0 6px;">Check the quality of raw and cooked food products to ensure standards are met and create decorative food displays.</li> <li style="margin:0 0 6px;">Lead and manage restaurant kitchen employees, including cross-training and performance management.</li> <li style="margin:0 0 6px;">Assume duties of the Sous Chef in their absence and assist in daily line-ups.</li> <li style="margin:0 0 6px;">Set and support the achievement of kitchen goals, including performance, budget, and team objectives.</li> <li style="margin:0 0 6px;">Manage day-to-day operations, ensuring quality and meeting customer expectations.</li> <li style="margin:0 0 6px;">Provide guidance, feedback, and coaching to improve service and guest satisfaction.</li> <li style="margin:0 0 6px;">Handle guest problems and complaints, and interact with guests to gather feedback.</li> <li style="margin:0 0 6px;">Participate in training restaurant staff on menu items and assist in the interviewing and hiring of team members.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">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;">High school diploma or GED with 4 years of experience in culinary, food and beverage, or a related professional area.</li> <li style="margin:0 0 6px;"><strong style="font-weight:700;">OR</strong></li> <li style="margin:0 0 6px;">A 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major, with 2 years of experience in culinary, food and beverage, or a related professional area.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Work Environment and Culture</h3> <p style="margin:0 0 12px; </strong>********<strong>;">The Ritz-Carlton operates over 100 award-winning properties globally, focusing on delivering exceptional guest experiences. The company emphasizes a culture where associates are empowered to be creative, thoughtful, and compassionate, guided by the "Gold Standards" of service. As part of Marriott International, The Ritz-Carlton is committed to being an equal opportunity employer, valuing diverse backgrounds and fostering an inclusive environment.</p> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Leadership and Team Development</h3> <p style="margin:0 0 12px; </strong>********<strong>;">This role requires strong interpersonal and communication skills to lead, influence, and encourage team members. The Chef de Partie will serve as a role model, ensuring productivity, cross-training, and clear understanding of expectations. Responsibilities include fostering mutual trust and cooperation, investigating employee accidents, and participating in performance appraisals and disciplinary procedures. The role also involves developing specific guidance and plans to prioritize and organize daily kitchen operations.</p> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Financial Acumen and Compliance</h3> <p style="margin:0 0 12px; </strong>**********;">The Chef de Partie must understand the impact of kitchen operations on overall property financial goals and objectives, managing to achieve or exceed budgeted goals. The role also involves ensuring compliance with company safety standards and all applicable laws and regulations.</p>

<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 food production activities within the kitchen, particularly the preparation of baked goods, pastries, desserts, and other pastry products. Follow approved recipes, production procedures, methods, and presentation standards as directed by senior culinary colleagues. Participate in the preparation of all baked goods, pastries, and desserts in accordance with established recipe cards and methods. Ensure all baked goods, pastries, and desserts are dispatched to restaurants and outlets according to established presentation and service standards. Assist the Chef P tissier in ensuring production levels are consistent with the operational requirements of the hotel. Assist with the preparation of requisitions and ensure required ingredients and materials are available for production. Taste baked goods, pastries, and desserts regularly to ensure correct taste, quality, consistency, and presentation. Assist in preparing decorative centerpieces and pastry displays when required. Ensure portion control standards are consistently followed. Ensure all restaurants and kitchen outlets receive their required pastry products in a timely manner. Assist in supervising colleagues and take responsibility for assigned functions and tasks as directed. Maintain the Pastry section in a clean, organized, and orderly condition at all times. Ensure all pastry equipment and utensils are handled correctly, cleaned properly, and maintained in good working condition. Follow the Clean as You Go method of working throughout all production activities. Ensure proper handling of equipment and prevent loss, damage, and unnecessary waste of assets and ingredients. Maintain the highest standards of hygiene, sanitation, food safety, and workplace cleanliness. Comply with the hotel's health and safety policies and procedures. Report any major complaints, operational concerns, equipment issues, or quality problems within the kitchen to the Executive Pastry Chef or Sous Chef. Read and take appropriate action on instructions and reports relating to the Pastry section. Assist the Chef P tissier in the performance of assigned duties and responsibilities. Work effectively as part of a team and maintain a positive, professional, and respectful attitude toward colleagues and supervisors. 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 related duties, special projects, and any other responsibilities assigned by the Executive Pastry Chef or Hotel Management.</p><p><strong>Desired Candidate Profile</strong></p><p>Previous experience in a pastry kitchen, bakery, or luxury hospitality environment is preferred. Knowledge of pastry production, baking techniques, desserts, and pastry presentation. Knowledge of recipes, production procedures, portion control, and food presentation standards. Knowledge of food hygiene, sanitation, and food safety practices. Ability to operate and maintain pastry kitchen equipment and utensils safely and correctly. Ability to follow instructions and established recipes accurately. Ability to work efficiently in a high-volume kitchen environment. Culinary, pastry, or bakery training or certification is preferred. Previous luxury hotel or resort experience is preferred. Ability to work flexible shifts, including early mornings, weekends, and public holidays. Ability to work effectively under pressure while maintaining quality and consistency. Professional appearance and excellent personal hygiene are required at all times. Strong commitment to cleanliness, food safety, and the highest standards of pastry production. Willingness to continuously learn and develop pastry knowledge and technical skills. Ability to support special projects and additional operational requirements as assigned by management.</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).<br>CANDIDATE PROFILE<br>Education and Experience<br>• High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.<br>OR<br>• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.<br>CORE WORK ACTIVITIES<br>Leading Kitchen Operations for Property<br>• Leads kitchen management team.<br>• Provides direction for all day-to-day operations.<br>• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.<br>• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Serving as a role model to demonstrate appropriate behaviors.<br>• Ensures property policies are administered fairly and consistently.<br>• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<br>• Demonstrate new cooking techniques and equipment to staff.<br>Setting and Maintaining Goals for Culinary Function and Activities<br>• Develops and implements guidelines and control procedures for purchasing and receiving areas.<br>• Establishes goals including performance goals, budget goals, team goals, etc.<br>• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.<br>• Manages department controllable expenses including food cost, supplies, uniforms and equipment.<br>• Participates in the budgeting process for areas of responsibility.<br>• Knows and implements the brand's safety standards.<br>Ensuring Culinary Standards and Responsibilities are Met<br>• Provides direction for menu development.<br>• Monitors the quality of raw and cooked food products to ensure that standards are met.<br>• Determines how food should be presented, and create decorative food displays.<br>• Recognizes superior quality products, presentations and flavor.<br>• Ensures compliance with food handling and sanitation standards.<br>• Follows proper handling and right temperature of all food products.<br>• Ensures employees maintain required food handling and sanitation certifications.<br>• Maintains purchasing, receiving and food storage standards.<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>Ensuring Exceptional Customer Service<br>• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<br>• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.<br>• Interacts with guests to obtain feedback on product quality and service levels.<br>• Responds to and handles guest problems and complaints.<br>• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.<br>• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.<br>Managing and Conducting Human Resource Activities<br>• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.<br>• Ensures employees are treated fairly and equitably.<br>• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.<br>• Administers the performance appraisal process for direct report managers.<br>• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.<br>• Observes service behaviors of employees and provides feedback to individuals and or managers.<br>• Manages employee progressive discipline procedures for areas of responsibility.<br>• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.<br>Additional Responsibilities&nbsp;<br>• Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluating results to choose the best solution and solve problems.<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br>Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. <br>JW Marriott&nbsp;is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> 8+ years </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><strong>Key Responsibilities:</strong></p><br><ul><li>Prepare and present high-quality cold kitchen items, including salads, appetizers, sandwiches, cold cuts, and buffet displays.</li><li>Support the Chef de Partie in daily kitchen operations.</li><li>Ensure all food preparation meets Hyatt quality and hygiene standards.</li><li>Monitor food quality, freshness, and proper storage procedures.</li><li>Maintain cleanliness and organization of the work area.</li><li>Follow HACCP and food safety standards at all times.</li><li>Assist with inventory control and minimizing food wastage.</li><li>Support colleagues and contribute to a positive team environment.</li></ul><br><br><b>Qualifications:</b><br><p><strong>Qualifications:</strong></p><br><ul><li>Previous experience as a Demi Chef de Partie or Commis Chef in a hotel or upscale restaurant.</li><li>Strong knowledge of cold kitchen preparation and presentation.</li><li>Understanding of food safety and hygiene regulations.</li><li>Ability to work efficiently in a fast-paced environment.</li><li>Good communication and teamwork skills.</li><li>Hospitality experience is preferred.</li></ul><br> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> 2+ years </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<strong>Company Description<br><br></strong><strong>Raffles &amp; Fairmont The Red Sea</strong>, positioned in the Kingdom’s groundbreaking Red Sea Project, will provide visitors access to a nature-focused resort. With 361 rooms, eleven distinct dining concepts, including overwater restaurants with views of the Red Sea and the mangroves, and a spa. It will set new standards in sustainable development, positioned on 200km of untouched coastline, an archipelago of more than 90 unspoiled islands, dormant volcanoes, rich marine habitat, and ancient archaeological sites.<br><br><strong>Job Description<br><br></strong>As a Commis Chef at <strong>Raffles The Red Sea,</strong> you will support the kitchen team in delivering exceptional, 5-star culinary experiences. You will assist with mise en place, preparation, and service while maintaining the highest standards of quality, hygiene, and consistency.<br><br><strong><strong>Job Description<br><br></strong></strong><ul><li>Maintain daily mise en place and prepare ingredients according to recipes and standards.</li><li>Ensure consistency, quality, and presentation in all dishes prepared.</li><li>Follow recipes, portion control, and stock management procedures.</li><li>Assist during service and adjust preparation based on guest preferences when required.</li><li>Maintain a clean, organized, and sanitary kitchen environment at all times.</li><li>Inspect and clean food preparation areas to ensure safe food-handling practices.</li><li>Keep up to date with new products, recipes, and preparation techniques.</li><li>Have a good understanding of all menu items, daily highlights, and promotions.</li><li>Support the team during busy operations and contribute to smooth kitchen service.</li><li>Follow all health, safety, and hygiene standards in line with hotel policies.</li><li>Attend kitchen briefings and report any issues to your supervisor.<br><br></li></ul><strong>Qualifications<br><br></strong><ul><li>Minimum of 1 year in basic culinary position</li><li>Knowledge of different culinary techniques</li><li>Certificate in Culinary, preferred<br><br></li></ul>Additional Information<br><br><ul><li>Understanding of ultra-luxury guest expectations and brand alignment.</li><li>Experience in Pre- Opening is a plus.</li><li>Regional Experience is a must.</li><li>Impeccable grooming and personal presentation aligned with luxury standards.</li></ul>

<p>Lead and manage the daily operations of the kitchen, ensuring smooth workflow and efficient service. Plan, develop, and implement menus in line with the restaurant concept, culinary standards, and guest expectations. Supervise food preparation, cooking, and presentation to ensure consistent quality, taste, portion size, and presentation. Lead, train, motivate, and develop the kitchen team to maintain high standards of performance and professionalism. Ensure compliance with food safety, hygiene, sanitation, and HACCP standards at all times. Monitor food quality, freshness, and proper storage conditions throughout the kitchen. Manage food costs, portion control, inventory, purchasing, and minimize food waste. Coordinate with other departments to ensure smooth operations and timely food service. Handle special requests, VIP requirements, events, and guest preferences when required. Conduct regular quality checks and ensure that all dishes meet the approved recipes and presentation standards. Assist in menu engineering, recipe development, costing, and pricing to maximize profitability.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Diploma or Degree in Culinary Arts, Hospitality Management, or a related field.</li><li>Minimum 5-7 years of culinary experience, with at least 2-3 years in a supervisory or leadership role.</li><li>Previous experience as a Chef de Cuisine or Sous Chef, preferably in a luxury hotel or upscale restaurant.</li><li>Advanced knowledge of culinary techniques, menu planning, recipe development, and food preparation.</li><li>Strong leadership, team management, and staff development skills.</li><li>Excellent knowledge of food safety, hygiene, sanitation, and HACCP standards.</li><li>Proven experience in food cost control, inventory management, purchasing, and recipe costing.</li><li>Excellent organizational, time management, and problem-solving skills.</li><li>Ability to work effectively under pressure in a fast-paced kitchen environment.</li><li>Strong creativity and attention to detail, with the ability to develop innovative dishes and menus.</li><li>Excellent communication and interpersonal skills, with the ability to coordinate effectively with different hotel departments.</li><li>Fluency in English; additional languages are an advantage.</li></ul>

<p><br></p><p>Overview: The Hospitality Supervisor is responsible for overseeing all hospitality preparations for events and match-days, ensuring exceptional food and beverage service both inside and outside the club. This role also involves managing staff uniforms, youth accommodation. Hospitality, and the clubu2019s apartment kitchen, central kitchen, and potential F&amp;B leases opportunities. The supervisor will handle all F&amp;B procurement, vendor relations, payments, and staff management, including kitchen staff and office assistance. The goal is to deliver outstanding hospitality experiences that uphold the club's standards.</p><p>Key Responsibilities:</p><p>1. Event and Match-day Hospitality: Coordinate all hospitality preparations for events and match-days. Ensure high-quality food and beverage service inside and outside the club. Liaise with event organizers to meet specific requirements and expectations. Oversee setup and breakdown of hospitality areas, ensuring cleanliness and order.</p><p>2. Staff Uniform and Youth Accommodations: Manage the uniform inventory for all hospitality staff. Ensure uniforms are clean, presentable, and distributed appropriately. Oversee hospitality services for youth accommodations, ensuring a comfortable and welcoming environment.</p><p>3. Club Apartment and Central Kitchen Management: Supervise operations of the club apartment kitchen, ensuring compliance with health and safety standards. Manage the central kitchen and caf leases, including negotiating lease terms and overseeing tenant relations. Identify and develop other lease opportunities, both short-term and long-term, to optimize club facilities.</p><p>4. Office assistants and Kitchen Staff Management: Manage, train, and schedule kitchen staff and office assistants. Ensure staff adhere to club policies and maintain high service standards. Conduct regular performance reviews and provide constructive feedback.</p><p>5. F&amp;B Procurement and Vendor Management: Oversee all food and beverage procurement activities. Establish and maintain relationships with vendors, ensuring timely delivery and quality of goods. Follow up on vendor payments and resolve any payment issues promptly. Monitor items delivery, items inventory levels and manage stock to prevent shortages or overstocking.</p><p>6. Operational Oversight and Compliance: Ensure compliance with health and safety regulations in all areas of responsibility. Implement and maintain standard operating procedures for hospitality services. Conduct regular inspections to ensure cleanliness, safety, and quality standards are met. Oversee air perfume contract, coordinate the distribution of diffuser, and maintain optimal oil levels.</p><p>7. Financial Management: Assist in budgeting and financial planning for the hospitality department. Monitor expenses and implement cost-control measures (P&amp;L) Prepare and present financial reports related to hospitality operations.</p><p>8. Customer Service: Address and resolve customer complaints and feedback efficiently to avoid reoccurrence and maintain customer complaints record. Maintain a strong presence during events to ensure smooth operations and high customer satisfaction.</p><p>9. Periodic Reporting: Prepare and submit periodic reports to the line manager, detailing operational performance, financial status, and any issues or improvements in hospitality services. Plan on upcoming events, staff performance, and vendor relations.</p><p><br></p><p><strong>Desired Candidate Profile</strong></p><ul><li>Bachelor's degree in Hospitality Management, Business Administration, or a related field.</li><li>Minimum of 5-10 years of experience in hospitality management, preferably within a sports club or event setting.</li><li>Strong leadership and team management abilities.</li><li>Excellent organizational and multitasking skills.</li><li>Proficient in Microsoft Office and hospitality management software.</li><li>Exceptional communication and interpersonal skills.</li><li>Strong financial and budgeting experience.</li><li>Ability to work flexible hours, including weekends and holidays.</li></ul>

<ul><li><p>Perform menu engineering based on requirements.</p></li><li><p>Preparation and validation of the monthly cost of goods sold for all the divisions.</p></li><li><p>Maintain and update all the menu items with the BOM in the ERP system.</p></li><li><p>Ensure efficient inventory levels in coordination with the Procurement department.</p></li><li><p>Ensure the standard recipe is being followed by Central Kitchen and Outlets.</p></li><li><p>Maintain and validate the yield rates in the system through regular yield testing in Central Kitchen and Outlets.</p></li><li><p>Maintain master data for complete inventory including raw materials and menu items in the ERP system.</p></li><li><p>Coordinate with IT team for the report and system developments as per the requirement.</p></li><li><p>Assisting the finance team in related reports and analysis.</p></li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li><p>Minimum 2 years of experience in Cost Control role within the Food & Beverage (F&B) industry, preferably in a central kitchen production model where food is prepared centrally and distributed to branches for sale.</p></li><li><p>Prior experience with Microsoft Dynamics 365 is a prerequisite for this role.</p></li></ul>

<ul><li><p>Shift Supervision: Oversee daily food preparation and station operations during shifts, ensuring orders are executed quickly and accurately.</p></li><li><p>Quality & Portion Control: Inspect raw and cooked food items to maintain strict quality, freshness, and portion standards before they leave the kitchen.</p></li><li><p>Staff Guidance & Training: Support the onboarding and training of new kitchen staff, demonstrating proper cooking techniques and safety protocols.</p></li><li><p>Stock & Equipment Monitoring: Check daily prep levels, monitor refrigeration temperatures, report equipment maintenance needs, and assist with stock rotation (FIFO method).</p></li><li><p>Hygiene & Safety Enforcement: Ensure staff wear proper personal protective equipment (PPE), follow sanitation guidelines, and keep workstations clean throughout the shift.</p></li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li><p>Experience: Minimum 2–3 years of experience as a line cook, chef de partie, or</p><p>assistant supervisor in a busy commercial kitchen.</p></li><li><p>Certifications: Valid Food Safety certification.</p></li><li><p>Skills: Excellent multi-tasking skills, strong attention to detail, leadership presence</p><p>on the line, and the ability to communicate effectively with team members.</p></li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><span><span>We are looking for an experienced Chef de Partie (Butchery) to support kitchen operations.</span></span><br><span><span><strong>Your Role</strong></span></span><br><span><span>As the Chef de Partie (Butchery), you’ll be responsible for preparing and handling meat and poultry while ensuring high standards of quality, hygiene, and food safety.</span></span><br><span><span><strong>Key Responsibilities</strong></span></span><br><span><span>· Prepare, trim, cut, and portion meat and poultry</span></span><br><span><span>· Ensure proper handling, storage, and labeling of meat products</span></span><br><span><span>· Maintain consistent quality and portion standards</span></span><br><span><span>· Support the kitchen team during daily operations and service</span></span><br><span><span>· Maintain cleanliness and hygiene standards in the butchery area</span></span><br><span><span>· Ensure proper use and maintenance of butchery equipment</span></span><br>&nbsp;</p><br><br><b>Qualifications:</b><br><p><span><span><strong>Qualifications</strong></span></span><br><span><span>· Previous experience as a Chef de Partie, preferably in butchery</span></span><br><span><span>· Good knowledge of meat and poultry preparation techniques</span></span><br><span><span>· Strong understanding of food safety and hygiene standards</span></span><br><span><span>· Attention to detail and quality standards</span></span><br><span><span>· Ability to work under pressure in a fast-paced kitchen environment</span></span><br><span><span>· Good teamwork and communication skills</span></span></p><br> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> 2+ years </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<p>Prepare and cook menu items according to standard recipes and presentation guidelines. Assist the Chef de Partie in the daily operation of the Hot Kitchen. Ensure all food is prepared and served in accordance with company quality standards. Maintain high levels of cleanliness, sanitation, and food safety in compliance with HACCP requirements. Monitor food quality, portion control, and minimise waste. Ensure proper storage, labelling, and rotation of food items (FIFO). Maintain adequate stock levels and report shortages to the Chef de Partie. Support buffet preparation, la carte service, banquets, and catering operations as required. Operate kitchen equipment safely and report any maintenance issues. Assist with receiving and inspecting food deliveries when required. Work effectively with the kitchen team to ensure smooth service during busy periods. Follow all company policies, health and safety procedures, and grooming standards.</p><p><strong>Desired Candidate Profile</strong></p><p>Minimum of 3 4 years' experience as a Demi Chef or Commis Chef in a hotel, resort, or international cuisine. Knowledge of food safety standards, HACCP, and kitchen hygiene. Ability to work under pressure in a fast-paced environment. Good communication and teamwork skills. Flexible to work shifts, weekends, and public holidays.</p><p>Positive attitude with a commitment to quality and guest satisfaction. Preferred nationalities: Indian, Sri Lankan, Syrian, or Turkish. Excellent team collaboration, communication, and time-management skills.</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> Manage all kitchen operations including Stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations.<br><br><ul><li>Manage all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit.</li><li>Plan and organize with the Director of Food and Beverage successful Food and Beverage activities in the hotel and abroad.</li><li>Keep an up-dated hotel policies and procedures file.</li><li>Work with the People Services Manager to ensure the departmental performance of staff is productive.</li><li>Plan for future staffing needs.</li><li>Ensure training needs analysis of Kitchen staff is carried out and training programmes are designed and implemented to meet needs (in collaboration with the Training Manager where applicable).</li><li>Conduct probation and formal performance appraisal in line with company guidelines.</li><li>Maintain up to date staff records and approves leave requests.</li><li>Coach, counsel and discipline staff, providing constructive feedback to enhance performance.</li><li>Participate in the preparation of the hotel's revenue plan and marketing programmes.</li><li>Determine with the Finance Director the minimum and maximum stocks of all food, material and equipment.</li><li>Work with Finance in the preparation and management of the department’s budget.</li><li>Demonstrate awareness of OH&amp;S policies and procedures and ensure all procedures are conducted safely and within OH&amp;S guidelines and ensure all direct reports do the same.</li><li>Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.&nbsp;</li><li>Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.</li><li>Initiate action to correct a hazardous situation and notify supervisors of potential dangers.</li><li>Log security incidents and accidents in accordance with hotel requirements.</li><li>Implement and practice HACCP.</li><li>Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.</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"> 8+ years </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">About the Role</h3> <p style="margin:0 0 12px; **********<strong>;">IHG Hotels &amp; Resorts is seeking a Commis I to join the culinary team at the First Vignette Collection in Dammam, Eastern region, Kingdom of Saudi Arabia (Carlton Al Moaibed Hotel). This full-time position is suitable for individuals with 0-1 years of experience who are dedicated to developing their culinary skills and contributing to dining experiences in luxury hospitality.</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 present food in accordance with hotel standards, ensuring visual appeal and quality.</li> <li style="margin:0 0 6px;">Maintain kitchen supplies and equipment, ensuring proper ingredient storage and minimizing waste.</li> <li style="margin:0 0 6px;">Adhere to all food safety, hygiene, and sanitation standards to maintain a clean working environment.</li> <li style="margin:0 0 6px;">Report any unsafe equipment, low stock levels, maintenance concerns, or safety incidents to the Supervisor or Duty Manager.</li> <li style="margin:0 0 6px;">Ensure the kitchen and workstations are clean and organized, complying with local hygiene regulations.</li> <li style="margin:0 0 6px;">Assist with dishwashing, cleaning tasks, and other kitchen duties to support daily operations.</li> <li style="margin:0 0 6px;">Support the delivery of guest experiences by assisting with special requests and providing information as needed.</li> <li style="margin:0 0 6px;">Maintain a professional appearance and attitude, wearing the hotel uniform appropriately.</li> <li style="margin:0 0 6px;">Perform additional duties as assigned to support the culinary team.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Qualifications and Requirements</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;">High school diploma or equivalent; a culinary qualification or hospitality-related certification is an advantage.</li> <li style="margin:0 0 6px;">Previous experience in a kitchen or food preparation environment is preferred.</li> <li style="margin:0 0 6px;">Ability to lift, push, and pull items up to 50 lbs (23 kg), including standing for extended periods, bending, and kneeling.</li> <li style="margin:0 0 6px;">Basic understanding of food preparation techniques, kitchen equipment, and food safety standards.</li> <li style="margin:0 0 6px;">Good verbal communication skills and the ability to work effectively as part of a team.</li> <li style="margin:0 0 6px;">Availability to work shifts, including evenings, weekends, and public holidays.</li> <li style="margin:0 0 6px;">Compliance with local food handling regulations and legal requirements applicable to the role.</li> <li style="margin:0 0 6px;">Previous experience in a 5-star luxury hotel is required.</li> <li style="margin:0 0 6px;">Competent level of IT proficiency.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Required Skills</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;">Passion for cooking and attention to detail.</li> <li style="margin:0 0 6px;">Strong teamwork skills and reliability.</li> <li style="margin:0 0 6px;">Commitment to delivering high-quality food and service.</li> <li style="margin:0 0 6px;">Desire to progress within the hospitality industry.</li> <li style="margin:0 0 6px;">Positive attitude and good communication skills.</li> <li style="margin:0 0 6px;">Commitment to delivering a high level of customer service.</li> <li style="margin:0 0 6px;">Excellent grooming standards.</li> <li style="margin:0 0 6px;">Ability to work independently and as part of a team.</li> </ul> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Work Environment and Culture</h3> <p style="margin:0 0 12px; </strong>********<strong>;">IHG Hotels &amp; Resorts fosters an inclusive environment where differences are celebrated, and colleagues are encouraged to bring their authentic selves to work. The company provides equal employment opportunities and promotes a culture of trust, support, and acceptance, welcoming diverse backgrounds, experiences, and perspectives. Support for wellbeing is provided through the my Wellbeing framework, covering health, lifestyle, and workplace aspects.</p> <h3 style="font-size:18px; font-weight:700; margin:16px 0 8px;">Application Process</h3> <p style="margin:0 0 12px; </strong>**********;">Candidates who meet the requirements and are interested in this opportunity are encouraged to apply.</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><span><span><strong>Your day to day&nbsp;</strong></span></span></p><br><p><span><span>Maintain a clean, neat and well-organized work area, including but not limited to reach-ins, walk-ins and counters. Reports all unsafe or malfunctioning equipment to supervisor.</span></span></p><br><p><span><span>May assist by performing ware washer or other kitchen duties as needed.</span></span></p><br><p><span><span>Prepare and cook orders for daily operations.</span></span></p><br><p><span><span>Maintain sanitation and cleanliness standards in the kitchen area that meet or exceed the state and local Health Board inspection and Holiday Inn requirements.</span></span></p><br><p><span><span>Maintain a clean, neat and well-organized work area, including but not limited to reach-ins, walk-ins and counters. Reports all unsafe or malfunctioning equipment to supervisor.</span></span></p><br><p><span><span><strong>What we need from you</strong></span></span></p><br><p><span><span>Basic reading, writing and math skills.</span></span></p><br><p><span><span>&nbsp;Some food preparation experience or training preferred.</span></span></p><br><p><span><span>Communication skills are utilized a significant amount of time when interacting with the other cooks, wait staff and supervisors.</span></span></p><br><p><span><span>Reading and writing abilities are utilized often when preparing meals from a recipe, when assisting in the scheduling of the kitchen staff, or when monitoring inventory</span></span></p><br><br> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> No experience required </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Nationality"> <b>Nationality</b> </div> <div class="col is-9 p5" data-automation-id="data_Nationality"> Saudi Arabia </div> </div> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.<br><br>As a Sous Chef you are responsible for the smooth operation of the main / outlet kitchen with emphasis on quality, presentation within the guidelines of the standardized menus and employee training, whereby your role will include key responsibilities such as:<br><br>• Supervise the main / outlet kitchen in the preparation and presentation of all food items in accordance with the hotel’s SOPs and standardized menu guidelines<br>• Monitor regular standards of production to ensure highest level of quality<br>• Monitor all aspects pertaining to the control of the hotel’s food cost<br>• Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all employees to put forward their ideas and utilizing them wherever practical<br>• Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times<br>• Ensure consistent on the job training session for culinary colleagues and promote health &amp; safety</p> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> 2+ years </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Directs and motivates team while personally assisting in providing high quality service based on requirements and standards. Monitors and controls financial and administrative responsibilities including asset protection. Provides clear and concise communications to everyone having ownership in the success of the event. Identifies training opportunities and plans a strategy to accomplish goals.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 2 years experience in the event management, food and beverage, or related professional area.<br>CORE WORK ACTIVITIES<br>Managing Banquet Operations<br>• Projects supply needs for the department, (e.g., china, glass, silver, buffet presentations, props).<br>• Applies knowledge of all laws, as they relate to an event.<br>• Understands the impact of Banquet operations on the overall success of an event and manages activities to maximize customer satisfaction.<br>• Adheres to and reinforces all standards, policies, and procedures.<br>• Maintains established sanitation levels.<br>• Manages departmental inventories and maintains equipment.<br>• Uses banquet beverage records to control costs and manage the banquet beverage perpetual inventory.<br>• Schedules banquet service staff to forecast and service standards, while maximizing profits.<br>• Assists team in developing lasting relationships with groups to retain business and increase growth.<br>Participating in and Leading Banquet Teams<br>• Sets goals and delegates tasks to improve departmental performance.<br>• Conducts monthly department meetings with the Banquet team.<br>• Applies and continually broadens knowledge of food and beverage and cutting-edge cuisine with emphasis on current event trends.<br>• Acts as a liaison to the kitchen staff.<br>• Leads shifts and actively participates in the servicing of events.<br>Ensuring and Providing Exceptional Customer Service<br>• Sets a positive example for guest relations.<br>• Interacts with guests to obtain feedback on product quality and service levels.<br>• Responds to and handles guest problems and complaints.<br>• Empowers employees to provide excellent customer service.<br>• Ensures employees understand expectations and parameters.<br>• Strives to improve service performance.<br>• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.<br>• Reviews comment cards and guest satisfaction results with employees.<br>Conducting Human Resources Activities<br>• Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures.<br>• Observes service behaviors of employees and provides feedback to individuals.<br>• Monitors progress and leads discussion with staff each period.<br>• Participates in the development and implementation of corrective action plans.<br>• Reviews quarterly Meeting Planner Survey results and participates in the development and implementation of corrective action to address service challenges; focuses on continuous improvement of guest satisfaction.<br>• Attends and participates in all pertinent meetings.<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br>The Luxury Collection Hotels &amp; Resorts, with over 120 properties in more than 35 countries, offers the promise of authentic experiences that evoke lasting, treasured memories. Our more than 100 years of experience, beginning in 1906 under the Italian CIGA brand – a collection of Europe's most celebrated and iconic properties – serves as a solid foundation as we continuously evolve to exceed the desires of the luxury traveler. <br>From legendary palaces and remote retreats to timeless modern classics, each luxury hotel and resort is a unique and cherished expression of its locale – a portal to the destination’s cultural charms and treasures. If you are someone with an appreciation for evocative storytelling, a keen interest and passion for this destination's heritage, and a desire to deliver genuine, personalized, and anticipatory hospitality, then we invite you on our journey.&nbsp;In joining The Luxury Collection, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> 5+ years </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Directs and motivates team while personally assisting in providing high quality service based on requirements and standards. Monitors and controls financial and administrative responsibilities including asset protection. Provides clear and concise communications to everyone having ownership in the success of the event. Identifies training opportunities and plans a strategy to accomplish goals.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 2 years experience in the event management, food and beverage, or related professional area.<br>CORE WORK ACTIVITIES<br>Managing Banquet Operations<br>• Projects supply needs for the department, (e.g., china, glass, silver, buffet presentations, props).<br>• Applies knowledge of all laws, as they relate to an event.<br>• Understands the impact of Banquet operations on the overall success of an event and manages activities to maximize customer satisfaction.<br>• Adheres to and reinforces all standards, policies, and procedures.<br>• Maintains established sanitation levels.<br>• Manages departmental inventories and maintains equipment.<br>• Uses banquet beverage records to control costs and manage the banquet beverage perpetual inventory.<br>• Schedules banquet service staff to forecast and service standards, while maximizing profits.<br>• Assists team in developing lasting relationships with groups to retain business and increase growth.<br>Participating in and Leading Banquet Teams<br>• Sets goals and delegates tasks to improve departmental performance.<br>• Conducts monthly department meetings with the Banquet team.<br>• Applies and continually broadens knowledge of food and beverage and cutting-edge cuisine with emphasis on current event trends.<br>• Acts as a liaison to the kitchen staff.<br>• Leads shifts and actively participates in the servicing of events.<br>Ensuring and Providing Exceptional Customer Service<br>• Sets a positive example for guest relations.<br>• Interacts with guests to obtain feedback on product quality and service levels.<br>• Responds to and handles guest problems and complaints.<br>• Empowers employees to provide excellent customer service.<br>• Ensures employees understand expectations and parameters.<br>• Strives to improve service performance.<br>• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.<br>• Reviews comment cards and guest satisfaction results with employees.<br>Conducting Human Resources Activities<br>• Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures.<br>• Observes service behaviors of employees and provides feedback to individuals.<br>• Monitors progress and leads discussion with staff each period.<br>• Participates in the development and implementation of corrective action plans.<br>• Reviews quarterly Meeting Planner Survey results and participates in the development and implementation of corrective action to address service challenges; focuses on continuous improvement of guest satisfaction.<br>• Attends and participates in all pertinent meetings.<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br>The Luxury Collection Hotels &amp; Resorts, with over 120 properties in more than 35 countries, offers the promise of authentic experiences that evoke lasting, treasured memories. Our more than 100 years of experience, beginning in 1906 under the Italian CIGA brand – a collection of Europe's most celebrated and iconic properties – serves as a solid foundation as we continuously evolve to exceed the desires of the luxury traveler. <br>From legendary palaces and remote retreats to timeless modern classics, each luxury hotel and resort is a unique and cherished expression of its locale – a portal to the destination’s cultural charms and treasures. If you are someone with an appreciation for evocative storytelling, a keen interest and passion for this destination's heritage, and a desire to deliver genuine, personalized, and anticipatory hospitality, then we invite you on our journey.&nbsp;In joining The Luxury Collection, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> 5+ years </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<ul><li><p>Culinary & Quality Operations: Supervise food preparation, cooking, and plating to</p></li></ul><p>ensure consistency, taste, and presentation adhere to brand recipes and standards.</p><ul><li><p>Cost & Inventory Management: Monitor food costs, minimize waste, conduct</p></li></ul><p>regular inventory counts, and manage supplier orders while maintaining budgetary</p><p>targets.</p><ul><li><p>Food Safety & Compliance: Ensure strict compliance with local health, safety, and</p></li></ul><p>sanitation regulations (e.g., HACCP, municipality guidelines). Maintain spotless</p><p>kitchen cleanliness and equipment maintenance logs.</p><ul><li><p>Team Leadership & Scheduling: Recruit, train, mentor, and evaluate kitchen staff.</p></li></ul><p>Create efficient staff schedules to optimize labor costs during peak and slow hours.</p><ul><li><p>Menu Development & Pricing: Assist in designing new menu items, testing recipes,</p></li></ul><p>and calculating food cost percentages to maximize profitability.</p><p><strong>Desired Candidate Profile</strong></p><ul><li><p>Experience: Minimum 3–5 years of culinary experience, with at least 2 years in a</p></li></ul><p>kitchen management or head chef role within the hospitality/restaurant industry.</p><ul><li><p>Education: Diploma or degree in Culinary Arts, Hospitality Management, or a</p></li></ul><p>related field is preferred.</p><ul><li><p>Certifications: Valid Food Safety certification (e.g., HACCP, ServSafe).</p></li><li><p>Skills: Strong leadership, cost control, inventory management, and problem-solving</p></li></ul><p>abilities under high-pressure conditions.</p>