Restaurants & Chefs in Saudi

<p><strong>KEY RESPONSIBILITIES</strong></p><ul><li>Prepare and cook high-quality dishes in line with the culinary concept and standards.</li><li>Maintain the cleanliness and organization of your workstation at all times.</li><li>Follow recipes, portion controls, and presentation specifications as set by the Head Chef.</li><li>Ensure proper storage and labeling of all food items to comply with health regulations.</li><li>Assist in receiving and storing food deliveries, ensuring stock rotation (FIFO).</li><li>Support the Chef de Partie and Sous Chef in supervising and training Commis Chefs.</li><li>Monitor food waste and contribute ideas for sustainable kitchen practices.</li><li>Assist with inventory control and daily planning.</li><li>Perform other duties as assigned by the Chef de Partie or management team</li><li>Carry out any additional tasks or instructions given by the Chef De Partie or the Executive Chef.</li></ul><p><strong>EXPERIENCE &amp; SKILLS</strong></p><ul><li>Culinary diploma or relevant certification preferred.</li><li>Good understanding of hygiene and safety standards (HACCP).</li><li>Strong attention to detail and commitment to excellence.</li><li>Ability to multitask and work efficiently under pressure.</li><li>Team-oriented, proactive, and eager to grow within a dynamic hospitality group.</li></ul><p><strong>JOINING OUR TEAM MEANS</strong></p><ul><li>Competitive Compensation : A rewarding package tailored to your experience.</li><li>Career Growth : Opportunities for advancement within our dynamic organisation.</li><li>Inclusive Environment : A vibrant and inclusive workplace that encourages collaboration.</li><li>Shared Purpose: Working with passionate people who live our values every day connecting, innovating, curating, and leading the way together.</li></ul><p>Apply CRAFT YOUR CAREER.</p><p><strong>Desired Candidate Profile</strong></p><p>Culinary diploma or relevant certification preferred. Good understanding of hygiene and safety standards (HACCP). Strong attention to detail and commitment to excellence. Ability to multitask and work efficiently under pressure. Team-oriented, proactive, and eager to grow within a dynamic hospitality group.</p>

Job Purpose:<br>The Chef de Partie (CDP) is responsible for managing a specific kitchen station (such as sauces, pastries, or grill). The role ensures the quality, consistency, and presentation of dishes produced within the assigned station while supervising and guiding junior kitchen staff. The CDP adheres to food safety standards and supports the Sous Chef in implementing kitchen SOPs and operational excellence.<br>Functional Accountabilities:Station Management & Culinary Excellence Oversee the preparation, cooking, and presentation of dishes in the assigned kitchen station to ensure consistency and high quality. Manage the station workflow by prioritizing tasks and coordinating with other sections to maintain efficient kitchen operations. Prepare all food items according to approved recipes, organizational standards, and specifications. Supervision & Training Supervise and train junior kitchen staff, providing guidance and feedback to develop their skills and maintain high kitchen standards. Conduct training for new hires and support ongoing staff development initiatives in line with Train the Trainer certification. Monitor performance and provide coaching to ensure adherence to quality standards and operational procedures. Compliance & Safety Management Ensure compliance with HACCP PIC Mandates, Food Handlers Certification, and food safety regulations to maintain a safe and hygienic kitchen environment. Ensure compliance with Fire and Life Safety (FLS) protocols by maintaining awareness of emergency procedures and participating in safety drills. Support the Sous Chef in monitoring compliance with BOH SOPs, FM Mandates, and food safety standards. Manage the storage and use of ingredients to prevent wastage and ensure compliance with Material Control System protocols. Inventory & Recipe Management Monitor stock levels of ingredients and supplies within the assigned station, ensuring timely requisition and proper storage. Assist in implementing and maintaining recipe controls and ingredient specifications for all dishes prepared within the station. Report inventory discrepancies or quality issues to the Sous Chef and ensure corrective actions are taken. Guest Experience Contribute to a positive guest experience by ensuring the timely and consistent delivery of high-quality dishes. Assist in addressing guest feedback related to food preparation, presentation, or quality in collaboration with the Sous Chef. Maintain a guest-centric approach to kitchen operations, ensuring food preparation meets guest expectations and dietary requirements. Service Level Standards Adhere to SLS. Communications & Working Relationships:Key Internal Interactions Sous Chef Culinary Team Service Team Key External Interactions Guests (when applicable) Suppliers and Vendors (for goods receiving)<br>Knowledge & Experience:Knowledge Minimum Qualifications High school diploma or equivalent. Culinary diploma or related certification preferred. Professional Certifications Food Handlers Certification. HACCP PIC Mandates Certification. Train the Trainer Certification. First Aid Certification preferred. Experience Minimum of 3–5 years of experience in a kitchen environment, with at least 1 year as a Chef de Partie or in a similar position. Intermediate computer skills and familiarity with recipe management software. Ability to multitask effectively in high-pressure environments. Ability to communicate effectively in English with basic knowledge of Arabic. Physical Requirements Ability to stand for extended periods. Ability to bend, reach, and push/pull up to 10 kg. Full mobility with no visual or auditory impediments.

<p>POSITION SUMMARY Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.</p><p>Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</p><p><strong>Desired Candidate Profile</strong></p><p>PREFERRED QUALIFICATION Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None</p>

<h3 >About the Role</h3> <p >Delta Hotels and Resorts® is seeking a dedicated <strong >Cook III</strong> to join our culinary team in Jiddah, Makkah, Saudi Arabia. This full-time position is suitable for individuals with 0-1 years of experience in a kitchen environment who are committed to upholding high standards of food preparation and service. The Cook III plays a vital role in ensuring the quality and presentation of all dishes, contributing to an exceptional dining experience for our guests.</p> <h3 >Culinary Responsibilities</h3> <ul > <li >Prepare ingredients for cooking, including portioning, chopping, and proper food storage.</li> <li >Wash and peel fresh fruits and vegetables as required.</li> <li >Accurately weigh, measure, and mix ingredients according to recipes.</li> <li >Execute food preparation and cooking tasks in adherence to established recipes, quality standards, and presentation guidelines.</li> <li >Prepare various cold food items.</li> <li >Operate kitchen equipment such as ovens, stoves, grills, microwaves, and fryers safely and efficiently.</li> <li >Monitor food quality throughout the preparation process and test foods to ensure sufficient cooking.</li> <li >Serve food in correct portions using appropriate receptacles.</li> </ul> <h3 >Workplace Standards and Team Collaboration</h3> <ul > <li >Set up and efficiently break down the assigned work station.</li> <li >Wash and disinfect all kitchen areas, tables, tools, knives, and equipment regularly.</li> <li >Verify and maintain correct temperatures for appliances and food items.</li> <li >Ensure a clean and professional uniform and personal appearance at all times.</li> <li >Maintain confidentiality of proprietary company information and protect company assets.</li> <li >Communicate clearly and professionally with colleagues and supervisors.</li> <li >Foster positive working relationships and support team members in achieving common goals.</li> <li >Listen and respond appropriately to concerns from other employees.</li> <li >Ensure consistent adherence to quality expectations and standards across all tasks.</li> </ul> <h3 >Safety and Compliance</h3> <ul > <li >Adhere strictly to all company, safety, and security policies and procedures.</li> <li >Report any maintenance needs, accidents, injuries, or unsafe work conditions to management promptly.</li> <li >Complete all required safety training and certifications.</li> </ul> <h3 >Physical Demands</h3> <ul > <li >Ability to stand, sit, or walk for extended periods or an entire work shift.</li> <li >Capability to reach overhead and below the knees, including bending, twisting, pulling, and stooping.</li> <li >Ability to move, lift, carry, push, pull, and place objects weighing up to 25 pounds without assistance.</li> </ul> <h3 >Requirements and General Duties</h3> <p >Candidates for the Cook III position should possess 0-1 years of relevant experience in a culinary setting. The role requires a commitment to following instructions and maintaining a professional demeanor. Additionally, the Cook III will be expected to perform other reasonable job duties as requested by supervisors to support overall kitchen operations.</p>

Company Description Vital Media Agency is a results-oriented digital marketing agency that specializes in localized, personalized solutions for businesses across diverse industries. The team is composed of creative designers, marketers, and account managers who collaborate to deliver innovative, evidence-based outcomes. The agency focuses on transforming outstanding ideas into impactful, data-driven experiences that align with client objectives. Recommendations, consultations, and published campaigns are carefully studied, optimized, and guided by measurable performance to ensure maximum return for clients.<br>Role Description The Sous Chef at Vital Media Agency is a full-time, on-site role based in Riyadh, responsible for supporting the Head Chef in the daily operation of the kitchen. This role involves supervising food preparation, ensuring consistent quality and presentation, and maintaining high standards of hygiene and safety. The Sous Chef helps plan menus, coordinates with suppliers, manages inventory, and monitors food costs to support efficient kitchen performance. Daily tasks include training and guiding kitchen staff, organizing workstations, overseeing cooking and plating, and assisting with special events or client-related catering needs. The Sous Chef is expected to collaborate closely with the culinary leadership team to develop innovative dishes that align with the agency’s creative brand and client experiences.<br>Qualifications<br> Strong culinary skills, including experience with menu planning, food preparation, and modern cooking techniques. Knowledge of kitchen operations, including inventory management, food safety standards, and quality control. Leadership and team supervision abilities, with experience training, mentoring, and coordinating kitchen staff. Organizational and time management skills to handle multiple orders, deadlines, and service periods efficiently. Effective communication skills to collaborate with chefs, service teams, and other stakeholders. Prior experience as a Sous Chef or in a senior line cook role in a professional kitchen environment. Culinary diploma, certificate, or relevant professional training is preferred. Flexibility to work shifts, weekends, and holidays as required by the operation. Awareness of local tastes and the ability to contribute to creative, culturally relevant menu development.

<h3 >About the Chef De Partie Role at Hilton</h3> <p >Hilton is seeking a skilled and dedicated <strong >Chef De Partie</strong> to join its culinary team in Jeddah, Makkah, Saudi Arabia. This full-time position is open to professionals with 5-10 years of experience in a similar capacity, contributing to the hotel's commitment to culinary excellence.</p> <h3 >Core Purpose of the Position</h3> <p >The Chef De Partie will oversee a designated section within the hotel kitchen, ensuring all food preparation adheres to the highest quality standards. This role is integral to maintaining operational efficiency and contributing to an exceptional dining experience for all guests.</p> <h3 >Key Responsibilities</h3> <ul > <li >Manage and oversee the daily operations of an assigned kitchen section.</li> <li >Ensure all food items are prepared and presented according to established quality standards.</li> <li >Implement and maintain strict hygiene and safety procedures within the kitchen area.</li> <li >Contribute to the overall guest satisfaction by delivering high-quality culinary offerings.</li> <li >Work closely with the Sous Chef and Executive Chef to ensure seamless kitchen operations.</li> <li >Assist in monitoring and controlling kitchen costs.</li> <li >Ensure consistent food presentation across all dishes prepared in the section.</li> </ul> <h3 >Required Experience and Attributes</h3> <p >Candidates must possess 5-10 years of professional experience as a Chef De Partie or in a directly comparable role within a reputable culinary environment. The role requires strong culinary skills, a thorough understanding of kitchen operations, and a commitment to food safety and quality.</p> <h3 >Team Collaboration and Standards</h3> <p >The Chef De Partie will operate as a key member of the culinary team, collaborating directly with the Sous Chef and Executive Chef. This collaboration is essential for upholding Hilton's culinary standards, ensuring efficient workflow, and maintaining consistency in all food preparation and presentation.</p> <h3 >Location and Employment Type</h3> <p >This is a full-time employment opportunity based in Jeddah, Makkah, Saudi Arabia. The role offers a professional environment within a leading hospitality brand focused on delivering high-quality service and dining experiences.</p>

Join us at Accor, where life pulses with passion!<br><br>As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.<br><br>By joining us, you will become a Heartist because hospitality is, first and foremost, a work of heart.<br><br>At Sofitel Shahd Al Madinah our Guests experience profound spiritual luxury, a few steps away from Al Masjid Al Nabawi. Our 5-star retreat, near one of Saudi Arabia's most sacred sites, seamlessly connects local traditions with elegant French hospitality.<br><br>You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!<br><br>You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.<br><br>Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.<br><br>Hospitality is a work of heart,<br><br><br><br>Job Description<br><br>Key Responsibilities<br><br>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.<br><br>Qualifications<br><br>Requirements<br><br>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.<br><br> <br><br>Compensation & Benefits<br><br>Competitive salary package - AED 2,500Language Allowance - AED 350Service Charge Average - AED 700Accommodation and transportation provided (Al Khail Gate) Duty meals provided Medical insurance provided Annual leave and biennial flight ticket as per company policy Career growth opportunities within the organization

Join us at Accor, where life pulses with passion!<br><br>As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.<br><br>By joining us, you will become a Heartist because hospitality is, first and foremost, a work of heart.<br><br>At Sofitel Shahd Al Madinah our Guests experience profound spiritual luxury, a few steps away from Al Masjid Al Nabawi. Our 5-star retreat, near one of Saudi Arabia's most sacred sites, seamlessly connects local traditions with elegant French hospitality.<br><br>You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!<br><br>You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.<br><br>Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.<br><br>Hospitality is a work of heart,<br><br><br><br>Job Description<br><br>Key Responsibilities<br><br>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.<br><br>Qualifications<br><br>Requirements<br><br>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.<br><br> <br><br>Compensation & Benefits<br><br>Competitive salary package - AED 2,500Language Allowance - AED 350Service Charge Average - AED 700Accommodation and transportation provided (Al Khail Gate) Duty meals provided Medical insurance provided Annual leave and biennial flight ticket as per company policy Career growth opportunities within the organization

<h3 >About the Role</h3> <p >Delta Hotels and Resorts® is seeking a dedicated <strong >Cook III</strong> to join our culinary team in Jiddah, Makkah, Saudi Arabia. This full-time position is suitable for individuals with 0-1 years of experience in a kitchen environment who are committed to upholding high standards of food preparation and service. The Cook III plays a vital role in ensuring the quality and presentation of all dishes, contributing to an exceptional dining experience for our guests.</p> <h3 >Culinary Responsibilities</h3> <ul > <li >Prepare ingredients for cooking, including portioning, chopping, and proper food storage.</li> <li >Wash and peel fresh fruits and vegetables as required.</li> <li >Accurately weigh, measure, and mix ingredients according to recipes.</li> <li >Execute food preparation and cooking tasks in adherence to established recipes, quality standards, and presentation guidelines.</li> <li >Prepare various cold food items.</li> <li >Operate kitchen equipment such as ovens, stoves, grills, microwaves, and fryers safely and efficiently.</li> <li >Monitor food quality throughout the preparation process and test foods to ensure sufficient cooking.</li> <li >Serve food in correct portions using appropriate receptacles.</li> </ul> <h3 >Workplace Standards and Team Collaboration</h3> <ul > <li >Set up and efficiently break down the assigned work station.</li> <li >Wash and disinfect all kitchen areas, tables, tools, knives, and equipment regularly.</li> <li >Verify and maintain correct temperatures for appliances and food items.</li> <li >Ensure a clean and professional uniform and personal appearance at all times.</li> <li >Maintain confidentiality of proprietary company information and protect company assets.</li> <li >Communicate clearly and professionally with colleagues and supervisors.</li> <li >Foster positive working relationships and support team members in achieving common goals.</li> <li >Listen and respond appropriately to concerns from other employees.</li> <li >Ensure consistent adherence to quality expectations and standards across all tasks.</li> </ul> <h3 >Safety and Compliance</h3> <ul > <li >Adhere strictly to all company, safety, and security policies and procedures.</li> <li >Report any maintenance needs, accidents, injuries, or unsafe work conditions to management promptly.</li> <li >Complete all required safety training and certifications.</li> </ul> <h3 >Physical Demands</h3> <ul > <li >Ability to stand, sit, or walk for extended periods or an entire work shift.</li> <li >Capability to reach overhead and below the knees, including bending, twisting, pulling, and stooping.</li> <li >Ability to move, lift, carry, push, pull, and place objects weighing up to 25 pounds without assistance.</li> </ul> <h3 >Requirements and General Duties</h3> <p >Candidates for the Cook III position should possess 0-1 years of relevant experience in a culinary setting. The role requires a commitment to following instructions and maintaining a professional demeanor. Additionally, the Cook III will be expected to perform other reasonable job duties as requested by supervisors to support overall kitchen operations.</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>

<p>Overview</p><p>We are looking for an artist in the world of sweets to join our creative team in Al-Jouf. We are seeking someone who has a great passion for creating and designing luxury cakes and sweets, and who is committed to the highest standards of quality and excellence in presentation so that we remain the first destination for dessert lovers in the region.</p><p>Key Responsibilities and Duties</p><ul><li>Prepare and decorate various types of cakes and sweets with skill and high professionalism.</li><li>Create new and innovative items that align with global and local market trends.</li><li>Manage raw material inventory and ensure the availability of necessary ingredients for daily production.</li><li>Strict adherence to food health and safety standards at all stages of preparation and storage.</li><li>Ensure the cleanliness and organization of the work area and equipment used.</li><li>Work on developing dessert menus to enhance customer satisfaction.</li></ul><p>Qualifications and Requirements</p><ul><li>Higher diploma in Culinary Arts or a related field.</li><li>Practical experience of at least one year and no more than ten years in the cake and sweets industry.</li><li>Ability to work in a fast-paced kitchen environment and meet deadlines.</li><li>Proficiency in decorating techniques using cream, fondant, and chocolate.</li></ul><p>Required Skills</p><ul><li>High artistic sense and ability to pay attention to the finest aesthetic details.</li><li>Ability to work in a team and cooperate effectively with the kitchen staff.</li><li>Effective time management to ensure orders are completed efficiently.</li><li>Ability to solve creative problems if technical challenges are encountered during decoration.</li></ul><p>Benefits and Perks</p><ul><li>Professional work environment that stimulates growth and creativity.</li><li>Competitive salaries commensurate with experience and efficiency.</li><li>Continuous training and professional development in the field of culinary arts.</li><li>Medical insurance and additional benefits according to company policy and local regulations.</li></ul>

<h3 >About the Role</h3> <p >BICC is seeking a dedicated <strong >Continental Cook</strong> to join our culinary team in Al Jubail. This full-time position is designed for individuals with 0-1 years of experience who are committed to preparing high-quality continental and international dishes.</p> <h3 >Role Purpose</h3> <p >The Continental Cook will be responsible for executing culinary tasks that ensure the consistent delivery of exceptional continental and international cuisine. This role requires adherence to strict hygiene standards and a focus on maintaining the quality and presentation of all prepared food items.</p> <h3 >Key Responsibilities</h3> <ul > <li >Perform comprehensive food preparation for a variety of continental and international dishes.</li> <li >Maintain and uphold high kitchen hygiene standards in all aspects of work.</li> <li >Ensure consistent taste, quality, and presentation for all culinary outputs.</li> </ul> <h3 >Qualifications and Experience</h3> <ul > <li >0-1 years of experience as a Continental Cook or in a similar culinary capacity.</li> <li >Demonstrated ability in preparing continental and international dishes.</li> <li >Knowledge of food safety and sanitation principles.</li> </ul> <h3 >Compensation and Work Details</h3> <p >This is a <strong >full-time</strong> position located in Al Jubail. The salary for this role ranges from <strong >SAR 1,875 to SAR 3,750</strong>, depending on experience and qualifications.</p> <h3 >Application Information</h3> <p >We invite qualified candidates who meet the specified requirements to submit their application for this role.</p>

<p><br></p><p>Job Description MAIN DUTIES AND RESPONSIBILITIES : To assist the Director of Food &amp; Beverage in the formulation of the Annual Operating Budget, determining outlet projected revenues and expenses, operating equipment, and FF&amp;E requirements in line with the compilation of the Annual Business Plan. To ensure that the monthly forecasted Food &amp; Beverage revenue figures are achieved while strictly adhering to established operating expenses and ensuring effective cost control. To ensure that the Restaurant is managed efficiently according to the established concept statements and that all operating and service standards outlined in the Departmental Operations Manual are consistently adhered to. To assign responsibilities to subordinates, monitor their performance periodically, and provide appropriate guidance and support. To assist in the operation and remain visible throughout the entire meal period to ensure smooth operations and service delivery. To establish and strictly adhere to par stocks for all operating equipment and supplies, ensuring that the outlet is adequately equipped. To conduct and assist the Back of House Manager / Chief Steward with monthly inventory checks and carry out monthly, quarterly, bi-yearly, and yearly inventories of operating equipment. To control the requisitioning, storage, and careful use of all operating equipment and supplies. To conduct daily pre-shift briefings for employees covering preparation, service, menu information, and operational requirements. To attend twice-monthly Food &amp; Beverage Meetings, Daily Operations Meetings, and all other meetings as required by Executive Management. To conduct monthly employee meetings and provide the Director of Food &amp; Beverage with a summary of issues, concerns, and proposed solutions. To prepare for and participate in the Monthly Objective Review. To liaise with the Kitchen and Beverage departments regarding daily operations, food and beverage quality, and service standards. To handle all guest complaints, requests, and enquiries regarding food, beverage, and service, while maintaining strong guest relationships and assisting in updating guest history. To ensure that outlet cashiering procedures are strictly adhered to and that a staff member is always available to assist with guest enquiries. To identify, in conjunction with the Director of Food &amp; Beverage, market needs and trends and monitor and analyze the menus and products of competitive French restaurants. To assist the Chef de Cuisine in developing and promoting menu "specials." To plan and implement effective sales plans and promotional activities within the outlet, including monthly hotel concierge visits to promote the restaurant. To provide the Director of Food &amp; Beverage with recommendations for advertising campaigns, assist in preparing advertising briefs, and attend subsequent meetings. To revise and update the outlet Departmental Operations Manual on an as-needed basis and participate in the formulation of the Annual Marketing Plan, establishing marketing activities in line with the Annual Business Plan. To submit to the Food &amp; Beverage Office, before opening the outlet, the required Operations Manual, Opening and Closing Procedures, Outlet Policies and Procedures, Pricing Structure, and Food and Beverage Menu. To maintain the Sunny Bar Daily Log Book. To submit the required Monthly Outlet Report, Vacation Planner, Monthly Objective Review, and Monthly Training Report to the Food &amp; Beverage Office. To plan weekly rosters and work schedules to ensure the outlet is adequately staffed to handle the level of business and submit a copy to the Human Resources Department. To maintain the outlet bulletin board and ensure all relevant information is kept current and communicated to employees. To submit all guest and employee incident reports and report all "Lost and Found" items in accordance with established procedures. To ensure that the outlet is kept clean and organized in both front-of-house and back-of-house areas, liaising and coordinating with the Stewarding and Housekeeping Departments to ensure established cleaning schedules are strictly followed. To issue repair and maintenance work orders and follow up to ensure the proper maintenance of the outlet. To maintain a high standard of personal appearance and hygiene at all times. To undertake any reasonable tasks as assigned by the Food &amp; Beverage Department. To liaise with and inform the Food &amp; Beverage and Human Resources Departments of all training sessions, develop departmental trainers, and assign training responsibilities. To conduct staff performance appraisals as required and identify and develop young talent within the organization for future potential growth within the group.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Must be fluent in Arabic.</li><li>Diploma or degree in Hospitality Management or a related field.</li><li>7-8 years of relevant Food &amp; Beverage experience.</li><li>Previous experience in a 4- or 5-star hotel/resort environment.</li><li>Previous experience in a supervisory or managerial F&amp;B position.</li><li>Strong knowledge of restaurant/outlet operations.</li><li>Knowledge of HACCP and food safety standards.</li><li>Strong leadership, communication, and interpersonal skills.</li><li>Strong guest service and problem-solving abilities.</li><li>Good understanding of revenue, cost control, and F&amp;B operations.</li></ul>

<h3 >About the Role</h3> <p >Marriott International is seeking a <strong >Sous Chef</strong> to oversee daily kitchen operations in Riyadh and Ad Dir'iyah. This full-time role is responsible for ensuring culinary excellence, managing staff, and maintaining operational standards while contributing to guest and employee satisfaction. The position requires 2-5 years of relevant experience.</p> <h3 >Key Responsibilities</h3> <ul > <li >Manage kitchen shift operations and ensure compliance with all Food &amp; Beverage policies, standards, and procedures.</li> <li >Estimate daily production needs and communicate them to kitchen personnel.</li> <li >Assist the Executive Chef with all kitchen operations and food preparation.</li> <li >Prepare and cook various types of food for regular service, special guests, or functions.</li> <li >Develop, design, or create new applications, ideas, systems, or products, including artistic contributions to food presentation.</li> <li >Maintain purchasing, receiving, and food storage standards.</li> <li >Ensure compliance with food handling, sanitation standards, and all applicable laws and regulations.</li> <li >Operate and maintain all department equipment, reporting any malfunctions.</li> <li >Check the quality of raw and cooked food products to ensure standards are met.</li> </ul> <h3 >Leadership and Team Management</h3> <ul > <li >Supervise and coordinate activities of cooks and workers engaged in food preparation.</li> <li >Lead shifts, personally preparing food items and executing requests based on specifications.</li> <li >Utilize interpersonal and communication skills to lead, influence, and encourage team members, fostering mutual trust and cooperation.</li> <li >Serve as a role model for appropriate behaviors and maintain employee productivity.</li> <li >Ensure employees understand expectations and parameters, establishing collaborative relationships within the team.</li> <li >Administer property policies fairly and consistently, communicating performance expectations.</li> <li >Identify developmental needs of others and provide coaching, mentoring, or assistance to improve knowledge and skills.</li> <li >Participate in the employee performance appraisal process, providing feedback as needed.</li> </ul> <h3 >Guest Service and Operational Goals</h3> <ul > <li >Provide services that exceed customer expectations for satisfaction and retention.</li> <li >Manage day-to-day operations, ensuring quality and standards are met.</li> <li >Set a positive example for guest relations and empower employees to deliver excellent customer service.</li> <li >Interact with guests to obtain feedback on product quality and service levels, handling problems and complaints effectively.</li> <li >Achieve and exceed performance, budget, and team goals.</li> <li >Develop specific goals and plans to prioritize, organize, and accomplish work.</li> <li >Utilize the Labor Management System for effective scheduling and tracking of employee time and attendance.</li> <li >Train employees in safety procedures.</li> </ul> <h3 >Qualifications and Experience</h3> <ul > <li >2-5 years of experience in kitchen operations or a similar culinary role.</li> <li >Demonstrated culinary talent and ability to lead kitchen staff.</li> <li >Strong understanding of food handling, sanitation standards, and operating budgets.</li> <li >Ability to guide and develop staff, including direct reports.</li> <li >Proficiency in managing kitchen shift operations and ensuring policy compliance.</li> </ul> <h3 >Additional Responsibilities</h3> <ul > <li >Provide information to supervisors, co-workers, and subordinates through various communication channels.</li> <li >Analyze information and evaluate results to choose the best solutions and solve problems.</li> <li >Attend and participate in all pertinent meetings.</li> </ul>

<p><h4>Exceptional hospitality starts with you</h4> <p>Picture yourself brightening someone’s day. When you join our hotels team, that’s exactly what you’ll do every time you come to work! As a demi chef de partie, you’re not just overseeing the preparation of high-quality dishes – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.</p> <p>Here's what you'll do during a typical day:</p> <ul> <li><strong>Prepare dishes:</strong> Season, cook, and test dishes according to standard recipes, ensuring consistency in taste and presentation.</li> <li><strong>Supervise the junior kitchen team:</strong> Oversee line cooks to ensure and provide support as needed in the absence of senior chefs to ensure smooth and efficient operations.</li> <li><strong>Maintain kitchen cleanliness:</strong> Keep all work areas clean, tidy, and free of cross-contamination.</li> <li><strong>Ensure food quality and storage compliance:</strong> Monitor ingredient quality, ensuring proper storage and stock rotation.</li> <li><strong>Uphold regulatory standards:</strong> Maintain compliance with health, safety, and sanitation regulations, ensuring the highest standards of guest and team member wellbeing.</li> <li><strong>Delight our guests:</strong> Assist with guest inquiries in a timely and efficient manner while ensuring a positive dining experience.</li> </ul> <h4>What it takes to make the stay</h4> <p>At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member: a passion for spreading the light and warmth of hospitality; acting with integrity and always doing the right thing; inspiring others through leadership; a belief that teamwork drives the best outcomes; a sense of ownership and accountability; and a focus on the now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.</p> <h4>How we’ll help you thrive</h4> <p>At Hilton, the hospitality we’re known for doesn’t end with our guests. We proudly invest in our team members’ wellbeing, supporting you through all of life’s moments. When you join Hilton, our exceptional care extends to you with unmatched perks and benefits, including*:</p> <ul> <li>Incredible travel perks – enjoy 110 nights of deeply discounted travel, with room rates as low as $40 USD/night at our world-class hotels through our Go Hilton travel program.</li> <li>Paid parental leave – because family matters. We offer paid leave for eligible team members, including partners and adoptive parents.</li> <li>Crisis concierge – in times of loss, our crisis concierge offers a single, compassionate point of contact for both practical support and emotional care.</li> <li>Mental health resources – your wellbeing comes first. Through our Care for All hub, we provide resources to help our team members care for themselves and their loved ones. In many countries, eligible team members receive free counseling and support through our Employee Assistance Program (EAP).</li> </ul> <p><em>*Benefits availability may vary depending on team member’s location as well as terms and conditions of employment and are subject to the terms and conditions of each specific program or plan.</em></p> <h4>Join an award-winning workplace culture</h4> <p>At Hilton, we don’t just deliver exceptional experiences for our guests—we build an exceptional workplace for the team members who make it all possible. As a global leader in hospitality, we’ve welcomed more than 3 billion guests worldwide, all while staying true to our founding vision: to fill the earth with the light and warmth of hospitality.</p> <p>Our award-winning culture has earned us repeated recognition on the world’s best workplaces list by Great Place to Work and Fortune. With our suite of world-class brands, and a company-wide commitment to providing the best stay for every guest, we’re setting new standards for the future of travel.</p> <p>Whether you’re starting your career or exploring something new, Hilton supports your journey every step of the way. Come for the job, stay for the career—and help us make every stay a little more magical.</p></p><p></p>

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

<p>Required for a new restaurant a Kabli and Bukhari chef&nbsp;</p>

<h3 >About the Role</h3> <p >Marriott International is seeking a <strong >Cook</strong> to join our culinary team. This full-time position is based in Makkah, with opportunities across our operations in Jeddah and Makkah. The role involves preparing and cooking a variety of dishes to high standards, ensuring food quality, and maintaining a clean and safe kitchen environment.</p> <h3 >Key Culinary Responsibilities</h3> <ul > <li >Prepare ingredients for cooking, including portioning, chopping, and proper food storage.</li> <li >Wash and peel fresh fruits and vegetables as needed.</li> <li >Accurately weigh, measure, and mix ingredients according to recipes.</li> <li >Prepare and cook food items in adherence to established recipes, quality standards, presentation guidelines, and food preparation checklists.</li> <li >Prepare cold food items as required.</li> <li >Operate various kitchen equipment, including ovens, stoves, grills, microwaves, and fryers.</li> <li >Test foods to determine sufficient cooking and monitor food quality throughout the preparation process.</li> </ul> <h3 >Kitchen Operations and Standards</h3> <ul > <li >Set up and efficiently break down the work station.</li> <li >Serve food in proper portions using appropriate receptacles.</li> <li >Wash and disinfect kitchen areas, tables, tools, knives, and equipment.</li> <li >Check and ensure the correctness of appliance and food temperatures.</li> <li >Ensure strict adherence to quality expectations and standards in all culinary tasks.</li> </ul> <h3 >Workplace Conduct and Safety</h3> <ul > <li >Follow all company, safety, and security policies and procedures.</li> <li >Report maintenance needs, accidents, injuries, and unsafe work conditions to management.</li> <li >Complete all required safety training and certifications.</li> <li >Maintain a clean and professional uniform and personal appearance.</li> <li >Maintain confidentiality of proprietary information and protect company assets.</li> <li >Communicate professionally and clearly with colleagues and supervisors.</li> <li >Develop and maintain positive working relationships, supporting the team to achieve common goals.</li> <li >Listen and respond appropriately to the concerns of other employees.</li> </ul> <h3 >Physical Requirements</h3> <ul > <li >Ability to stand, sit, or walk for extended periods or an entire work shift.</li> <li >Capability to reach overhead and below the knees, including bending, twisting, pulling, and stooping.</li> <li >Ability to move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.</li> </ul> <h3 >Candidate Profile</h3> <p >We are seeking candidates with <strong >0-1 years of experience</strong> in a culinary role. The successful candidate will be adaptable and capable of performing various job duties as requested by Supervisors within a dynamic kitchen environment.</p>

<h3 >About the Role</h3> <p >Marriott International is seeking a <strong >Cook</strong> to join our culinary team. This full-time position is based in Makkah, with opportunities across our operations in Jeddah and Makkah. The role involves preparing and cooking a variety of dishes to high standards, ensuring food quality, and maintaining a clean and safe kitchen environment.</p> <h3 >Key Culinary Responsibilities</h3> <ul > <li >Prepare ingredients for cooking, including portioning, chopping, and proper food storage.</li> <li >Wash and peel fresh fruits and vegetables as needed.</li> <li >Accurately weigh, measure, and mix ingredients according to recipes.</li> <li >Prepare and cook food items in adherence to established recipes, quality standards, presentation guidelines, and food preparation checklists.</li> <li >Prepare cold food items as required.</li> <li >Operate various kitchen equipment, including ovens, stoves, grills, microwaves, and fryers.</li> <li >Test foods to determine sufficient cooking and monitor food quality throughout the preparation process.</li> </ul> <h3 >Kitchen Operations and Standards</h3> <ul > <li >Set up and efficiently break down the work station.</li> <li >Serve food in proper portions using appropriate receptacles.</li> <li >Wash and disinfect kitchen areas, tables, tools, knives, and equipment.</li> <li >Check and ensure the correctness of appliance and food temperatures.</li> <li >Ensure strict adherence to quality expectations and standards in all culinary tasks.</li> </ul> <h3 >Workplace Conduct and Safety</h3> <ul > <li >Follow all company, safety, and security policies and procedures.</li> <li >Report maintenance needs, accidents, injuries, and unsafe work conditions to management.</li> <li >Complete all required safety training and certifications.</li> <li >Maintain a clean and professional uniform and personal appearance.</li> <li >Maintain confidentiality of proprietary information and protect company assets.</li> <li >Communicate professionally and clearly with colleagues and supervisors.</li> <li >Develop and maintain positive working relationships, supporting the team to achieve common goals.</li> <li >Listen and respond appropriately to the concerns of other employees.</li> </ul> <h3 >Physical Requirements</h3> <ul > <li >Ability to stand, sit, or walk for extended periods or an entire work shift.</li> <li >Capability to reach overhead and below the knees, including bending, twisting, pulling, and stooping.</li> <li >Ability to move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.</li> </ul> <h3 >Candidate Profile</h3> <p >We are seeking candidates with <strong >0-1 years of experience</strong> in a culinary role. The successful candidate will be adaptable and capable of performing various job duties as requested by Supervisors within a dynamic kitchen environment.</p>

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