Kitchen Design Jobs in Saudi

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

<p>The Kitchen Technician is responsible for the inspection, maintenance, troubleshooting, and repair of commercial kitchen equipment and related systems throughout the hotel. The role ensures that kitchen equipment operates safely, efficiently, and reliably to support uninterrupted Food &amp; Beverage operations and maintain the highest standards of safety, hygiene, and operational performance.</p><p>DUTIES &amp; RESPONSIBILITIES</p><ul><li>Perform preventive and corrective maintenance on commercial kitchen equipment and appliances.</li><li>Inspect, troubleshoot, repair, and maintain cooking, refrigeration, heating, and food preparation equipment.</li><li>Maintain equipment such as ovens, ranges, grills, fryers, dishwashers, ice machines, refrigerators, freezers, and other commercial kitchen appliances.</li><li>Diagnose electrical, mechanical, and basic plumbing faults related to kitchen equipment.</li><li>Respond promptly to kitchen maintenance requests and equipment breakdowns to minimize operational disruption.</li><li>Conduct regular inspections of kitchen equipment to identify defects, wear, or potential failures.</li><li>Complete preventive maintenance activities according to established schedules and manufacturer recommendations.</li><li>Assist with the installation, testing, and commissioning of new kitchen equipment when required.</li><li>Coordinate with Engineering and Food &amp; Beverage teams regarding maintenance requirements and equipment availability.</li><li>Ensure all maintenance activities comply with health, safety, hygiene, and hotel standards.</li><li>Maintain accurate records of repairs, inspections, preventive maintenance, and equipment servicing.</li><li>Monitor spare parts and materials required for kitchen equipment maintenance and report replenishment needs.</li><li>Maintain tools and work areas in a clean, safe, and organized condition.</li><li>Report major equipment defects or recurring technical issues to the Engineering Supervisor.</li><li>Support energy conservation and equipment efficiency initiatives.</li><li>Assist other Engineering team members with technical and maintenance activities when required.</li><li>Perform other duties as assigned by Engineering management.</li></ul><p>Qualifications</p><p>Technical diploma or vocational qualification in Electrical, Mechanical, Refrigeration, or a related technical field.</p><p>Previous experience as a Kitchen Technician or in commercial kitchen equipment maintenance.</p><p>Experience within hotels, resorts, restaurants, or large commercial kitchens is preferred.</p><p>Good knowledge of commercial kitchen equipment and appliances.</p><p>Knowledge of electrical, mechanical, refrigeration, and basic plumbing systems related to kitchen equipment.</p><p>Understanding of preventive and corrective maintenance practices.</p><p>Good understanding of health, safety, and hygiene requirements.</p><p>Ability to work flexible hours, including weekends, holidays, and shifts, as required by hotel operations.</p><p>Additional Information</p><p>SKILLS</p><ul><li>Strong technical and troubleshooting skills.</li><li>Good knowledge of commercial kitchen equipment.</li><li>Electrical and mechanical fault-finding abilities.</li><li>Preventive and corrective maintenance skills.</li><li>Strong attention to detail and safety.</li><li>Good problem-solving skills.</li><li>Ability to respond quickly to equipment breakdowns.</li><li>Good time management and prioritization abilities.</li><li>Ability to read and follow technical manuals and instructions.</li><li>Good organizational and maintenance record-keeping skills.</li><li>Teamwork and coordination with Engineering, Culinary, and F&amp;B teams.</li><li>Ability to work effectively in a fast-paced hotel environment.</li></ul><p><strong>Desired Candidate Profile</strong></p><p>Technical diploma or vocational qualification in Electrical, Mechanical, Refrigeration, or a related technical field.</p><p>Previous experience as a Kitchen Technician or in commercial kitchen equipment maintenance.</p><p>Experience within hotels, resorts, restaurants, or large commercial kitchens is preferred.</p><p>Good knowledge of commercial kitchen equipment and appliances.</p><p>Knowledge of electrical, mechanical, refrigeration, and basic plumbing systems related to kitchen equipment.</p><p>Understanding of preventive and corrective maintenance practices.</p><p>Good understanding of health, safety, and hygiene requirements.</p><p>Ability to work flexible hours, including weekends, holidays, and shifts, as required by hotel operations.</p>

<h3 >About Rotana Jabal Omar Makkah</h3> <p >Rotana Jabal Omar Makkah is seeking a dedicated and skilled <strong >Sous Chef</strong> to join our culinary team in <strong >Makkah</strong>. This <strong >full-time</strong> position is crucial for maintaining our high standards of kitchen operation and guest satisfaction within a prominent hospitality establishment.</p> <h3 >Role Overview</h3> <p >The Sous Chef is responsible for the smooth and efficient operation of the main or outlet kitchen. This includes a strong emphasis on ensuring exceptional quality and presentation of all food items, strictly adhering to standardized menu guidelines. The role also involves active participation in the training and development of kitchen colleagues, fostering a professional and compliant work environment.</p> <h3 >Key Responsibilities</h3> <ul > <li >Supervise the main or outlet kitchen in the preparation and presentation of all food items, ensuring compliance with hotel Standard Operating Procedures (SOPs) and standardized menu guidelines.</li> <li >Monitor production standards regularly to ensure the highest level of quality in all culinary output.</li> <li >Oversee all aspects related to the control of the hotel’s food cost, implementing efficient practices.</li> <li >Participate in the development of concept ideas and menus for special events and functions, encouraging and utilizing input from all culinary team members where practical.</li> <li >Ensure strict adherence to HACCP standards and maintain appropriate hygiene standards as per Municipality requirements at all times.</li> <li >Conduct consistent on-the-job training sessions for culinary colleagues and actively promote health and safety protocols within the kitchen.</li> </ul> <h3 >Qualifications and Experience</h3> <p >Candidates for this Sous Chef position should possess <strong >2 to 5 years of relevant experience</strong> in a professional kitchen environment. We are seeking individuals with a proven ability to manage kitchen operations effectively, uphold culinary standards, and contribute to team development.</p> <h3 >Work Environment</h3> <p >This is a full-time role based in Makkah, Saudi Arabia. The position operates within a dynamic and professional kitchen setting, requiring a commitment to culinary excellence and operational efficiency.</p> <h3 >Application</h3> <p >We invite qualified candidates who meet the outlined requirements to apply for this opportunity to contribute to our culinary team at Rotana Jabal Omar Makkah.</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><span><b>Job Description</b><br> On behalf of our client, we are seeking a motivated Commis Chef to support the culinary team in food preparation, kitchen organization, and daily operations while ensuring high standards of food quality, hygiene, and safety.<br><b>Job Summary</b><br> The Commis Chef assists senior chefs with ingredient preparation, cooking, plating, and maintaining cleanliness throughout the kitchen. This role is ideal for individuals looking to develop their culinary skills while contributing to efficient kitchen operations and delivering high-quality food.<br><b>Responsibilities</b><br>1- Assist in preparing ingredients and cooking menu items.<br>2- Follow recipes, portion sizes, and presentation guidelines.<br>3- Maintain cleanliness of workstations and kitchen equipment.<br>4- Store food properly and monitor stock rotation.<br>5- Follow food safety, hygiene, and sanitation procedures.<br>6- Support senior chefs during food preparation and service.<br>7- Assist with inventory and stock replenishment.<br>8- Ensure kitchen equipment is cleaned and maintained.<br>9- Work collaboratively with the kitchen team to achieve daily operational goals.<br>10- Perform other duties assigned by supervisors as needed.</span><br><br></span><br> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> No experience required </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Key Responsibilities Prepare and cook Turkish dishes according to recipes and hotel standards. Assist the CDP in daily kitchen operations and food preparation. Ensure consistency in taste, presentation, and portion control. Maintain cleanliness and organization of the assigned kitchen section. Monitor food stock levels and assist with inventory control. Ensure proper storage and handling of all food items in accordance with hygiene standards. Support in minimizing food wastage and maintaining cost control. Follow all health, safety, and HACCP procedures. Coordinate effectively with other kitchen and service team members. Assist in training junior kitchen staff when required.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Previous experience in Turkish cuisine within hotels or restaurants is essential. Good knowledge of authentic Turkish cooking techniques, ingredients, and presentation styles. Fluent English communication skills are required; Turkish language skills will be highly preferred. Culinary certification or relevant hospitality qualification is an advantage. Ability to work efficiently in a fast-paced kitchen environment. Strong teamwork and time management skills. Flexibility to work shifts, weekends, and public holidays. Candidates familiar with traditional Turkish hospitality and dining standards will be highly preferred.</p><p></p></section>

<h3 >About the Opportunity</h3> <p >AREEB is seeking an experienced <strong >Chef de partie</strong> to join our culinary team in Dammam. This full-time role requires 2-5 years of relevant experience and involves overseeing a designated kitchen section to ensure the consistent preparation and presentation of high-quality dishes, while upholding operational excellence and stringent food safety standards.</p> <h3 >Role Summary</h3> <p >The Chef de partie will be responsible for the comprehensive management of a specific kitchen section. This includes supervising all food preparation activities, maintaining rigorous quality and consistency across all dishes, and coordinating effectively with the broader culinary team. The role ensures that all menu items are prepared precisely according to established recipes, presentation standards, and hygiene regulations.</p> <h3 >Core Responsibilities</h3> <ul > <li >Prepare and cook menu items strictly according to established recipes and quality standards.</li> <li >Manage the daily operations within the assigned kitchen section efficiently.</li> <li >Supervise and provide guidance to Commis Chefs and kitchen assistants.</li> <li >Monitor food quality, ensure accurate portion control, and maintain high presentation standards.</li> <li >Ensure full compliance with all food safety and sanitation standards and regulations.</li> </ul> <h3 >Operational Duties</h3> <ul > <li >Assist in inventory control and effective stock management for the section.</li> <li >Actively work to minimize food waste and maintain cost efficiency within the kitchen section.</li> <li >Report any equipment issues promptly and ensure proper maintenance procedures are followed.</li> <li >Maintain a clean, safe, and organized working environment at all times.</li> </ul> <h3 >Team Leadership and Collaboration</h3> <p >This role involves mentoring junior kitchen staff, fostering their development, and supporting efficient kitchen operations overall. The Chef de partie will also collaborate closely with and support the Executive Chef in achieving broader operational objectives and maintaining the highest culinary standards.</p> <h3 >Candidate Profile</h3> <p >We are looking for a professional with <strong >2-5 years of experience</strong> as a Chef de partie or in a similar supervisory kitchen role. The ideal candidate will demonstrate strong culinary skills, a deep understanding of kitchen operations, and a commitment to food safety and quality. Proven ability to manage a section, supervise staff, and maintain high standards in a fast-paced environment is essential.</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><span><b>Job Description</b><br> On behalf of our client, we are looking for an experienced Chef de Partie to oversee a designated kitchen section and ensure the consistent preparation and presentation of high-quality dishes while maintaining operational excellence and food safety standards.<br><b>Job Summary</b><br> The Chef de Partie is responsible for managing a specific section of the kitchen, supervising food preparation, maintaining quality and consistency, coordinating with the culinary team, and ensuring all dishes are prepared according to recipes, presentation standards, and hygiene regulations. The role also involves mentoring junior kitchen staff and supporting efficient kitchen operations.<br><b>Responsibilities</b><br>1- Prepare and cook menu items according to recipes and quality standards.<br>2- Manage daily operations within the assigned kitchen section.<br>3- Supervise and guide Commis Chefs and kitchen assistants.<br>4- Monitor food quality, portion control, and presentation.<br>5- Ensure compliance with food safety and sanitation standards.<br>6- Assist in inventory control and stock management.<br>7- Minimize food waste and maintain cost efficiency.<br>8- Report equipment issues and ensure proper maintenance.<br>9- Support the Executive Chef in achieving operational objectives.<br>10- Maintain a clean, safe, and organized working environment.</span><br><br></span><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>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Prepare and cook Turkish dishes according to recipes and hotel standards. Assist the CDP in daily kitchen operations and food preparation. Ensure consistency in taste, presentation, and portion control. Maintain cleanliness and organization of the assigned kitchen section. Monitor food stock levels and assist with inventory control. Ensure proper storage and handling of all food items in accordance with hygiene standards. Support in minimizing food wastage and maintaining cost control. Follow all health, safety, and HACCP procedures. Coordinate effectively with other kitchen and service team members. Assist in training junior kitchen staff when required.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Previous experience in Turkish cuisine within hotels or restaurants is essential.</li><li>Good knowledge of authentic Turkish cooking techniques, ingredients, and presentation styles.</li><li>Fluent English communication skills are required; Turkish language skills will be highly preferred.</li><li>Culinary certification or relevant hospitality qualification is an advantage.</li><li>Ability to work efficiently in a fast-paced kitchen environment.</li><li>Strong teamwork and time management skills.</li><li>Flexibility to work shifts, weekends, and public holidays.</li><li>Candidates familiar with traditional Turkish hospitality and dining standards will be highly preferred.</li></ul><p></p></section>

<h3 >About the Role</h3> <p >Marriott International is seeking a dedicated <strong >F&amp;B Service Expert (Dry)</strong> to join our team in the Makkah region, serving guests across our properties in Jeddah and Makkah. This full-time position is designed for individuals with 0-1 year of experience who are committed to delivering exceptional guest service. The primary goal of this role is to contribute to a memorable and unique guest experience, with food and beverages playing a key part in that journey.</p> <h3 >Role Purpose and Contribution</h3> <p >As an F&amp;B Service Expert, you will play a crucial role in providing a comprehensive range of services to ensure guests fully enjoy their meal. This involves proactive engagement and meticulous attention to detail in all aspects of service delivery, from initial setup to direct guest interaction and maintaining operational standards. Your efforts directly contribute to guest satisfaction and uphold the overall quality of service provided by Marriott International.</p> <h3 >Key Responsibilities</h3> <ul > <li >Proactively deliver excellent guest service, anticipating needs and ensuring satisfaction.</li> <li >Set tables and prepare dining areas according to established standards.</li> <li >Communicate effectively and professionally with kitchen staff to ensure smooth service flow.</li> <li >Interact with and serve guests, ensuring all transactions are handled efficiently and contribute positively to their overall experience.</li> <li >Clean work areas and supplies rigorously to maintain high hygiene standards.</li> <li >Contribute to creating and maintaining a safe workplace environment for both guests and colleagues.</li> <li >Adhere strictly to all company policies and procedures.</li> <li >Uphold quality standards across all aspects of service delivery.</li> <li >Maintain a professional uniform, personal appearance, and communication style at all times.</li> </ul> <h3 >Physical Demands of the Role</h3> <p >This role requires physical stamina and the ability to perform various tasks for extended periods. Candidates should be prepared for the following physical requirements:</p> <ul > <li >Standing, sitting, or walking for extended durations.</li> <li >Moving across sloping, uneven, or potentially slippery surfaces.</li> <li >Reading and visually verifying information, such as menus or order details.</li> <li >Engaging in hands-on work, including moving, lifting, carrying, pushing, pulling, and placing objects weighing up to 25 pounds without assistance.</li> <li >Moving, lifting, carrying, pushing, pulling, and placing objects weighing up to 50 pounds with assistance.</li> <li >Reaching overhead and below the knees, which includes bending, twisting, pulling, and stooping as needed.</li> <li >Performing other reasonable job duties as requested to ensure guest satisfaction and operational success.</li> </ul> <h3 >Qualifications and Experience</h3> <ul > <li >A minimum of 0-1 year of experience in a service-oriented role, preferably within the food and beverage sector.</li> <li >Demonstrated ability to communicate effectively with guests and team members.</li> <li >Commitment to maintaining high standards of hygiene and workplace safety.</li> <li >A professional demeanor and appearance consistent with hospitality industry standards.</li> <li >Ability to follow company policies and procedures diligently.</li> </ul> <h3 >Work Environment and Standards</h3> <p >This is a full-time position based in the Makkah region, serving properties in Jeddah and Makkah. The successful candidate will be expected to uphold Marriott International's quality standards in all aspects of service and maintain a professional approach to all duties. Salary details for this role will be discussed during the interview process.</p>

<h3 >About the Role</h3> <p >Marriott International is seeking a dedicated <strong >F&amp;B Service Expert (Dry)</strong> to join our team in the Makkah region, serving guests across our properties in Jeddah and Makkah. This full-time position is designed for individuals with 0-1 year of experience who are committed to delivering exceptional guest service. The primary goal of this role is to contribute to a memorable and unique guest experience, with food and beverages playing a key part in that journey.</p> <h3 >Role Purpose and Contribution</h3> <p >As an F&amp;B Service Expert, you will play a crucial role in providing a comprehensive range of services to ensure guests fully enjoy their meal. This involves proactive engagement and meticulous attention to detail in all aspects of service delivery, from initial setup to direct guest interaction and maintaining operational standards. Your efforts directly contribute to guest satisfaction and uphold the overall quality of service provided by Marriott International.</p> <h3 >Key Responsibilities</h3> <ul > <li >Proactively deliver excellent guest service, anticipating needs and ensuring satisfaction.</li> <li >Set tables and prepare dining areas according to established standards.</li> <li >Communicate effectively and professionally with kitchen staff to ensure smooth service flow.</li> <li >Interact with and serve guests, ensuring all transactions are handled efficiently and contribute positively to their overall experience.</li> <li >Clean work areas and supplies rigorously to maintain high hygiene standards.</li> <li >Contribute to creating and maintaining a safe workplace environment for both guests and colleagues.</li> <li >Adhere strictly to all company policies and procedures.</li> <li >Uphold quality standards across all aspects of service delivery.</li> <li >Maintain a professional uniform, personal appearance, and communication style at all times.</li> </ul> <h3 >Physical Demands of the Role</h3> <p >This role requires physical stamina and the ability to perform various tasks for extended periods. Candidates should be prepared for the following physical requirements:</p> <ul > <li >Standing, sitting, or walking for extended durations.</li> <li >Moving across sloping, uneven, or potentially slippery surfaces.</li> <li >Reading and visually verifying information, such as menus or order details.</li> <li >Engaging in hands-on work, including moving, lifting, carrying, pushing, pulling, and placing objects weighing up to 25 pounds without assistance.</li> <li >Moving, lifting, carrying, pushing, pulling, and placing objects weighing up to 50 pounds with assistance.</li> <li >Reaching overhead and below the knees, which includes bending, twisting, pulling, and stooping as needed.</li> <li >Performing other reasonable job duties as requested to ensure guest satisfaction and operational success.</li> </ul> <h3 >Qualifications and Experience</h3> <ul > <li >A minimum of 0-1 year of experience in a service-oriented role, preferably within the food and beverage sector.</li> <li >Demonstrated ability to communicate effectively with guests and team members.</li> <li >Commitment to maintaining high standards of hygiene and workplace safety.</li> <li >A professional demeanor and appearance consistent with hospitality industry standards.</li> <li >Ability to follow company policies and procedures diligently.</li> </ul> <h3 >Work Environment and Standards</h3> <p >This is a full-time position based in the Makkah region, serving properties in Jeddah and Makkah. The successful candidate will be expected to uphold Marriott International's quality standards in all aspects of service and maintain a professional approach to all duties. Salary details for this role will be discussed during the interview process.</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><br></p><p>The Assistant Chef is responsible for supporting the Head Chef and kitchen team in preparing and presenting dishes. This includes assisting with food preparation according to established recipes and quality standards, maintaining kitchen cleanliness, following food safety and hygiene regulations, and contributing to inventory organization and stock-taking to ensure efficient kitchen operations.</p> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><p>Key Skills:</p><ul><li>Food preparation and ingredient handling.</li><li>Basic knowledge of food safety and hygiene standards.</li><li>Ability to work effectively in a team environment.</li><li>Ability to work under pressure and meet deadlines.</li><li>Strong discipline and ability to follow instructions.</li><li>Good organizational and time management skills.</li><li>Attention to detail and accuracy.</li><li>Safe operation of kitchen tools and equipment.</li><li>Flexibility and willingness to work shifts.</li></ul><p><br></p></div>

<h3 >About Hyatt Place Al Ula</h3> <p >Hyatt Place Al Ula is dedicated to providing high-quality hospitality experiences. Located in Al Ula, the hotel focuses on delivering exceptional service and culinary offerings to its guests. We are currently seeking an experienced Asian Sous Chef to enhance our kitchen operations and uphold our standards of excellence.</p> <h3 >The Role of Asian Sous Chef</h3> <p >As the Asian Sous Chef, you will play a central role in supporting the kitchen team and delivering authentic Asian culinary experiences. This full-time position involves overseeing the preparation and presentation of Asian cuisine, ensuring high standards of food quality and guest satisfaction are consistently met.</p> <h3 >Key Responsibilities</h3> <ul > <li >Prepare and present authentic Asian dishes in accordance with established hotel standards.</li> <li >Ensure consistent food quality, presentation, and portion control across all Asian cuisine offerings.</li> <li >Support menu development and the expansion of Asian cuisine options.</li> <li >Maintain strict adherence to hygiene, food safety, and sanitation standards within the kitchen.</li> <li >Monitor inventory levels and assist in cost control initiatives to optimize kitchen efficiency.</li> <li >Collaborate effectively with the broader kitchen team to ensure smooth daily operations.</li> </ul> <h3 >Candidate Profile</h3> <ul > <li >Previous experience of 2-5 years as an Asian Sous Chef or in a similar culinary leadership role within the hospitality or restaurant sector.</li> <li >Strong knowledge of diverse Asian cuisine and advanced cooking techniques.</li> <li >A solid understanding of food safety and hygiene standards is essential.</li> <li >Demonstrated ability to work efficiently and maintain composure in a fast-paced kitchen environment.</li> <li >Strong attention to detail and a commitment to high-quality culinary standards.</li> <li >Good communication and teamwork skills to foster a collaborative kitchen atmosphere.</li> </ul> <h3 >Work Environment</h3> <p >This full-time position is based at Hyatt Place Al Ula in Al Ula. The role requires working within a dynamic kitchen environment, collaborating with a dedicated culinary team to deliver authentic Asian dining experiences for guests.</p> <h3 >Application Process</h3> <p >Candidates who meet the specified qualifications and are interested in contributing to our culinary team are encouraged to apply.</p>

<h3 >About the Role</h3> <p >InterContinental Hotels Group is seeking a dedicated and experienced <strong >Sous Chef</strong> to join our culinary team. This full-time position plays a crucial role in supporting the daily kitchen operations, ensuring the consistent delivery of high-quality food and service standards.</p> <h3 >Key Responsibilities</h3> <p >The Sous Chef is responsible for overseeing various aspects of kitchen management and food production. This includes maintaining culinary excellence, supervising staff, and ensuring adherence to stringent safety and quality protocols.</p> <h3 >Core Duties</h3> <ul > <li >Ensure consistent food quality, presentation, and hygiene across all dishes.</li> <li >Supervise and provide support to the kitchen team in their daily tasks.</li> <li >Coordinate all aspects of food preparation to ensure smooth and efficient service.</li> <li >Ensure full compliance with InterContinental Hotels Group (IHG) standards, HACCP principles, and all food safety requirements.</li> </ul> <h3 >Qualifications and Experience</h3> <p >Candidates for the Sous Chef position should possess a solid background in culinary arts and kitchen management. A minimum of <strong >2 to 5 years of relevant experience</strong> in a professional kitchen environment is required.</p> <h3 >Employment Details</h3> <p >This is a <strong >full-time</strong> position within InterContinental Hotels Group. The role requires a commitment to maintaining high operational standards and contributing to a positive kitchen environment.</p> <h3 >Application Process</h3> <p >We invite qualified candidates to apply for this opportunity to contribute to our esteemed culinary team.</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>

Role Purpose<br>The Area Chef is responsible for managing kitchen operations across multiple branches, ensuring high food quality, consistency, and authentic Asian cuisine standards. The role includes leading kitchen teams, controlling costs, and supporting staff development.<br>Key Responsibilities Supervise kitchen operations across assigned branches. Ensure food quality, taste, presentation, and consistency. Develop and maintain authentic Asian menus and recipes. Monitor food costs, inventory, and minimize waste. Train, coach, and support chefs and kitchen staff. Implement and maintain kitchen SOPs and standards. Support new branch openings and kitchen setup. Ensure compliance with food safety and hygiene regulations. Work closely with operations and management teams to improve performance. Qualifications & Experience Proven experience as an Area Chef, Executive Chef, or Senior Sous Chef specializing in Asian cuisine. Experience managing multiple kitchens or restaurant outlets. Strong leadership and team management skills. Good knowledge of food costing, inventory control, and kitchen operations. Willing to travel between branches and work hands-on when required. Must have at least 2 years of work experience in Saudi Arabia. Key Skills Strong knowledge of Asian cuisine (Chinese, Japanese, and other Asian cuisines). Menu planning and recipe standardization. Food cost and inventory management. Team leadership and staff training. Quality control and operational excellence.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><br>Summary:<br>As a Chef Tourant, you will be responsible for overseeing a specific station in the kitchen and assisting the head chef in preparing and presenting high-quality dishes. <br><br>Job Responsibility:<br>- Prepare and cook dishes according to the designated station's recipes<br>- Ensure consistent food quality and presentation <br>- Assist the head chef in creating new dishes and menu planning<br>- Supervise and train junior kitchen staff<br>- Maintain a clean and organized work area<br>- Monitor and manage food inventory for your station<br><br>Candidate Requirements:<br>- Proven experience working in a professional kitchen<br>- In-depth knowledge of kitchen operations and cooking techniques<br>- Ability to work well under pressure in a fast-paced environment<br>- Excellent communication and leadership skills<br>- Attention to detail and a passion for food<br>- Culinary degree or certification is a plus</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"> 1+ 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>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Prepare and present high-quality Western dishes according to recipes and standards.</p><p>Supervise daily kitchen operations and ensure food quality.</p><p>Monitor food preparation, portion control, and kitchen hygiene.</p><p>Train and guide kitchen staff when needed.</p><p>Ensure compliance with food safety and sanitation standards.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Intermediate or Bachelor's degree.</li><li>Minimum 5 years of experience as a Western Chef.</li><li>Strong experience in Western restaurants or caf s.</li><li>Excellent knowledge of Western cuisine and food presentation.</li><li>Leadership and team management skills.</li></ul><p></p></section>

<p>Oversee daily kitchen operations, including food preparation, cooking, and plating, while maintaining the highest standards of quality and presentation</p><p>Supervise, train, and mentor kitchen staff, fostering a collaborative and supportive work environment that encourages professional growth and development</p><p>Develop and customize menus in partnership with the Executive Chef, incorporating innovative techniques and seasonal ingredients while analyzing cost implications</p><p>Ensure strict adherence to food safety regulations, FSSAI compliance, and hygiene protocols across all kitchen areas</p><p>Manage inventory, monitor food costs, and implement efficient systems to minimize waste while maintaining product quality</p><p>Conduct regular quality assurance checks on all dishes and ingredients, providing constructive feedback to kitchen team members</p><p>Organize and coordinate kitchen workflows to optimize efficiency and meet service demands during peak hours</p><p>Analyze kitchen performance metrics and implement data-driven improvements to enhance productivity and profitability</p><p>Communicate transparently with front-of-house staff to ensure seamless service and address any customer concerns related to food quality</p><p>Stay current with culinary trends, techniques, and best practices, bringing fresh ideas and innovative approaches to the kitchen</p><p>Support the Executive Chef in strategic planning, budgeting, and long-term kitchen development initiatives</p><p><strong>Desired Candidate Profile</strong></p><p>Minimum 8-10 years of professional culinary experience in established kitchens</p><p>Minimum 3-5 years in a supervisory or leadership role within a kitchen environment</p><p>Proven experience in fine dining, upscale restaurants, or premium hospitality establishments</p><p>Experience managing kitchen budgets, inventory, and food cost controls</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.<br>OR<br>• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.<br>CORE WORK ACTIVITIES<br>Ensuring Culinary Standards and Responsibilities are Met for Restaurant<br>• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.<br>• Supervises restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.<br>• Maintains food preparation handling and correct storage standards.<br>• Recognizes superior quality products, presentations and flavor.<br>• Plans and manages food quantities and plating requirements for the restaurant.<br>• Communications production needs to key personnel.<br>• Assists in developing daily and seasonal menu items for the restaurant.<br>• Ensures compliance with all applicable laws and regulations regulations.<br>• Follows proper handling and right temperature of all food products.<br>• Estimates daily restaurant production needs.<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>• Checks the quality of raw and cooked food products to ensure that standards are met.<br>• Determines how food should be presented and creates decorative food displays.<br>Leading Kitchen Team<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.<br>• Leads shift teams while personally preparing food items and executing requests based on required specifications.<br>• Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Serving as a role model to demonstrate appropriate behaviors.<br>• Ensuring and maintaining the productivity level of employees.<br>• Ensures employees are cross-trained to support successful daily operations.<br>• Ensures employees understand expectations and parameters.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>Establishing and Maintaining Restaurant Kitchen Goals<br>• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.<br>• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.<br>• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.<br>• Effectively investigates, reports and follows-up on employee accidents.<br>• Knows and implements company safety standards.<br>Ensuring Exceptional Customer Service<br>• Provides services that are above and beyond for customer satisfaction and retention.<br>• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Sets a positive example for guest relations.<br>• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.<br>• Empowers employees to provide excellent customer service.<br>• Handles guest problems and complaints.<br>• Interacts with guests to obtain feedback on product quality and service levels.<br>Managing and Conducting Human Resource Activities&nbsp;<br>• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.<br>• Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.<br>• Manages employee progressive discipline procedures.<br>• Participates in the employee performance appraisal process, providing feedback as needed.<br>• Uses all available on the job training tools for employees.<br>• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.<br>Additional Responsibilities&nbsp;<br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluating results to choose the best solution and solve problems.<br>• Attends and participates in all pertinent meetings.<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br>EDITION Hotels combine the visionary genius of boutique hotelier Ian Schrager, the service delivery of a world-class luxury hotel, and the global reach of Marriott International to create an entirely new experience in the world of hospitality. EDITION delivers the best of both worlds in a delicate balancing act – polish with personality, perfectionism with individualism, and comfort with charisma and charm. The brand targets sophisticated, knowledgeable consumers who understand quality, originality, design, and service excellence, but who want it without limitations – breaking the bounds of convention and demanding an attitude and a feeling wrapped in a package that showcases the exceptional. <br>But to create this magical experience, we need you. We are looking for outgoing, authentically amazing people who are looking for a place to work that inspires them, challenges them and makes them proud to come to work. A place where service comes from the heart, not from a handbook. A place that delivers a never-ending theatrical performance that continuously delights and enchants each and every one of our guests.<br>We invite you to join us today. In joining EDITION, 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>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>We are seeking a talented and passionate Demi Chef specializing in Indian cuisine to join our culinary team in Madinah, Saudi Arabia. As a key member of our kitchen staff, you will assist in the preparation and presentation of authentic Indian dishes, ensuring the highest standards of quality and taste.</p><p>Assist the Chef de Partie in preparing and cooking Indian dishes according to recipes and standards</p><p>Ensure the quality and consistency of all food items produced in the kitchen</p><p>Maintain a clean and organized work station, adhering to food safety and hygiene regulations</p><p>Collaborate with kitchen staff to ensure smooth operations during service</p><p>Assist in menu planning and development of new Indian dishes</p><p>Monitor and maintain adequate inventory of ingredients and supplies</p><p>Train and mentor junior kitchen staff in Indian cooking techniques</p><p>Participate in food cost control and waste reduction initiatives</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Proven experience as a Demi Chef or in a similar role, with a focus on Indian cuisine</li><li>Proficiency in preparing a wide range of Indian dishes and understanding of Indian culinary traditions</li><li>Strong knife skills and ability to operate standard kitchen equipment</li><li>Knowledge of food safety and hygiene standards</li><li>Ability to work efficiently in a fast-paced environment</li><li>Excellent teamwork and communication skills</li><li>Culinary degree or diploma preferred</li><li>Food safety certification is a plus</li><li>Physical stamina to stand for extended periods and lift heavy items when necessary</li><li>Flexibility to work various shifts, including weekends and holidays</li></ul><p></p></section>