Restaurants & Chefs in Saudi

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>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 Turkish dishes, ensuring the highest standards of quality and taste.<br><br>Assist the Chef de Partie in preparing and cooking Indian dishes according to recipes and standards Ensure the quality and consistency of all food items produced in the kitchen Maintain a clean and organized work station, adhering to food safety and hygiene regulations Collaborate with kitchen staff to ensure smooth operations during service Assist in menu planning and development of new Turkish dishes Monitor and maintain adequate inventory of ingredients and supplies Train and mentor junior kitchen staff in Indian cooking techniques Participate in food cost control and waste reduction initiatives<br><br>Qualifications<br><br>Proven experience as a Demi Chef or in a similar role, with a focus on Indian cuisine Proficiency in preparing a wide range of Indian dishes and understanding of Indian culinary traditions Strong knife skills and ability to operate standard kitchen equipment Knowledge of food safety and hygiene standards Ability to work efficiently in a fast-paced environment Excellent teamwork and communication skills Culinary degree or diploma preferred Food safety certification is a plus Physical stamina to stand for extended periods and lift heavy items when necessary Flexibility to work various shifts, including weekends and holidays

<h3 >About the Role</h3> <p >InterContinental Hotels Group is seeking an experienced and motivated <strong >Sous Chef (199031)</strong> to lead its kitchen team. This full-time position requires a professional with strong leadership capabilities and solid experience in hotel kitchen operations.</p> <h3 >Role Overview</h3> <p >The Sous Chef will play a key role in managing daily kitchen activities, ensuring high standards of food quality and hygiene are consistently met. This position involves direct oversight of kitchen staff and maintaining culinary excellence within the hotel environment.</p> <h3 >Key Responsibilities</h3> <ul > <li >Overseeing daily kitchen operations to ensure efficiency and quality.</li> <li >Ensuring high food quality and adherence to hygiene standards.</li> <li >Managing and developing the kitchen team through training and guidance.</li> <li >Controlling food costs and managing inventory effectively.</li> <li >Maintaining consistent culinary standards across all dishes and services.</li> </ul> <h3 >Qualifications and Experience</h3> <ul > <li >A minimum of <strong >2-5 years of experience</strong> in a relevant culinary role.</li> <li >Demonstrated strong leadership skills.</li> <li >Solid experience working in a hotel kitchen environment.</li> </ul> <h3 >Work Type</h3> <p >This is a <strong >full-time</strong> position.</p> <h3 >Application Process</h3> <p >Candidates who meet the specified requirements are encouraged to apply for this role.</p>

<p><br></p><p><b>DUTIES &amp; RESPONSIBILITIES</b></p><p>Operations &amp; Guest Experience</p><ul><li>Manage the day-to-day operation of the restaurant, ensuring smooth and efficient service across all meal periods.</li><li>Maintain a strong presence on the restaurant floor and actively engage with guests.</li><li>Ensure consistently high standards of service, presentation, cleanliness, and overall guest experience.</li><li>Handle guest feedback and complaints professionally and ensure appropriate follow-up and service recovery.</li><li>Coordinate closely with the Kitchen and other operational departments to ensure seamless service.</li><li>Ensure restaurant opening and closing procedures are properly completed.</li><li>Monitor reservations, table allocation, guest flow, and restaurant capacity to maximize efficiency and guest satisfaction.</li><li>Ensure all equipment, furniture, operating supplies, and restaurant facilities are maintained in excellent condition.</li></ul><p>Leadership &amp; People Management</p><ul><li>Lead, motivate, coach, and develop the restaurant team to deliver exceptional service.</li><li>Conduct daily briefings and ensure team members are updated on hotel activities, promotions, VIPs, menu changes, and operational priorities.</li><li>Prepare and manage duty rosters according to business requirements while maintaining appropriate staffing levels.</li><li>Monitor attendance, punctuality, grooming, and performance of team members.</li><li>Conduct regular performance discussions, coaching, and on-the-job training.</li><li>Support the recruitment, onboarding, training, and development of restaurant colleagues.</li><li>Promote teamwork, accountability, engagement, and a positive working environment.</li><li>Work closely with People &amp; Culture on employee relations, performance management, training, and development matters.</li></ul><p>Financial &amp; Commercial Performance</p><ul><li>Support the achievement of restaurant revenue, profitability, and departmental targets.</li><li>Monitor daily revenue, covers, average spend, and other key performance indicators.</li><li>Identify opportunities to increase revenue through upselling, promotions, and effective menu knowledge.</li><li>Control operating expenses, payroll costs, wastage, breakage, and consumption of supplies.</li><li>Participate in inventory management and ensure proper control of restaurant operating equipment and supplies.</li><li>Support the preparation and monitoring of departmental budgets and forecasts.</li></ul><p>Quality, Hygiene &amp; Compliance</p><ul><li>Ensure compliance with food safety, hygiene, HACCP, health and safety, and municipality requirements.</li><li>Maintain Mantis/Accor brand and service standards throughout the restaurant.</li><li>Ensure all team members follow established SOPs and departmental policies.</li><li>Conduct regular operational checks and take corrective action where required.</li><li>Ensure all required documentation, checklists, reports, and records are accurately maintained.</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>Diploma or Bachelor's Degree in Hospitality Management, Hotel Management, Food &amp; Beverage Management, or a related field.</li><li>Minimum 3-5 years of Food &amp; Beverage experience in a hotel or hospitality environment.</li><li>At least 1-2 years in a managerial role.</li><li>Luxury or upscale hospitality experience is preferred.</li><li>Pre-opening experience is an advantage.</li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><strong>Team Leader - Al Kharj, Saudi Arabia</strong></p><br><br> <br> <p><strong>The Company</strong></p><br><br> <p>Founded in 1977, Almarai Company is the world’s largest vertically integrated dairy company and the largest food and beverage manufacturing and distribution company in MENA. Headquartered in Riyadh, Almarai Company is ranked as the number one FMCG Brand in the MENA region and the market leader in all its categories across GCC, Egypt, and Jordan.</p><br><br> <p>Over five decades of sustainable growth, Almarai has consistently provided nutritious and healthy products to consumers of all ages, driven by its core principle: “Quality you can trust.”</p><br><br> <p>Almarai has expanded its product range to include, in addition to dairy products, juices and beverages, baked goods, poultry, infant formula, dates, fish and seafood, and bottled water, under more than 20 brands such as Almarai, L’usine, 7DAYS, ALYOUM, Nuralac, Farm’s Select, Ice Leaf, Almira, Seama, Oska, IVAL, Almara Pro, Premier Chef, Bakemart,and others. Almarai currently employs over 43,000 Quality Makers, across the GCC, Egypt &amp; Jordan. In 2025, Almarai reported net income of SAR 2.4 billion on sales of SAR 22 billion.</p><br><br> <br> <p><strong>The Opportunity</strong></p><br><br> <p>We are looking for a <strong>Team Leader To organize and assist assigned shift, to carry out the production plans within the agreed time schedules, define quality standards and budgetary controls. Supervise and manage operators to operate efficiently within defined safety and quality standards.</strong></p><br><br> <p><strong>Candidate must meet the following criteria to be shortlisted:</strong></p><br><br> <br> <ul> <li>Bachelors in Bakery or Food Technology.</li> <li>3 years’ experience in a similar position in a Bakery.</li> <li>Experience in the production of bread and pastry products</li> <li>required microbiology background</li> </ul> <br> <p>If you meet the qualifications and are looking for a challenging opportunity in a dynamic industry, please apply now. &nbsp;We offer competitive salary and benefits package for the right candidate.</p><br><br> <p>We look forward to welcoming you to our team. Apply now and take the next step in your career as a&nbsp;<strong>Team Leader.</strong></p><br><br> <br> <br><br> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> No experience required </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

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

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>POSITION SUMMARY<br>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.<br>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. 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.<br>PREFERRED QUALIFICATION<br>Education: Technical, Trade, or Vocational School Degree.<br>Related Work Experience: At least 3 years of related work experience.<br>Supervisory Experience: No supervisory experience.<br>License or Certification: None<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>Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, 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"> 2+ years </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<p>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><p>Must be fluent in Arabic. Diploma or degree in Hospitality Management or a related field. 7-8 years of relevant Food &amp; Beverage experience. Previous experience in a 4- or 5-star hotel/resort environment. Previous experience in a supervisory or managerial F&amp;B position. Strong knowledge of restaurant/outlet operations. Knowledge of HACCP and food safety standards. Strong leadership, communication, and interpersonal skills. Strong guest service and problem-solving abilities. Good understanding of revenue, cost control, and F&amp;B operations.</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>

<p>Jobs at this level are responsible for allocating kitchen work to subordinates and are accountable for the outcomes of food production processes. Jobs at this level are responsible to ensure that the work done by kitchen staff is within standards. They are also responsible when dealing with clients to ensure that the quality of food and service provided are up to standards.</p><p>Implements approved departmental policies and procedures and ensures adherence with the processes implemented so that work is carried out in a controlled manner. Implements the day-to-day operations assigned for the area of work to ensure compliance with the established standards and procedures. Produces a consistent, high quality product in area of work and provides a courteous, professional, efficient and flexible service at all times. Assists supervisor in planning of menus and designing standard recipes to ensure consistent quality in food production, thereby satisfying client needs and expectations. Checks food product in terms of preparation, cooking process, presentation, recipes, timing and storage. Ensures that the place of work and surrounding area is kept clean and organised at all times and that all hygiene standards and procedures are followed in all food production areas. Liaises with supervisor to ensure prompt and efficient purchasing, issuing of supplies, stock control and inventory control so that all materials and equipment are available on time. Assists in formulating and continually upgrading a catering services manuals, standard operational procedures pertinent to the efficient operation of the food production area. Supervises the activities and work of subordinates to ensure that all work within a specific area of the catering operations is carried out in an efficient manner. Ensures compliance to all relevant hygiene, safety and quality policies, procedures and controls across the area of work so that a healthy and safe work environment and quality products and services are provided to customers.</p><p><strong>Desired Candidate Profile</strong></p><p>Education Professional degree in Culinary Arts Experience 3-6 years of experience in culinary, cookery or food preparation Skills Business Acumen - Level 2 Budget &amp; Cost Control - Level 2 Data Collection &amp; Analysis - 1 English Language Skills - 1 Quality Orientation - Level 2 Health &amp; Safety Awareness - Level 2 Competencies Committed to Dallah Level 2 Customer Service Orientation Level 2 Developing Others Level 1 Teamwork Level 1</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.<br><br>As a Demi Chef de Partie you are responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:<br><br>• Support the Chef de Partie or Sous Chef in the daily operation and work<br>• Work according to the menu specifications by the Chef de Partie<br>• Keep work area at all times in hygienic conditions according to the rules set by the hotel<br>• Control food stock and food cost in his section<br>• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites<br>• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks<br>• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques<br>• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions<br>• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control</p> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> 2+ years </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<p>The Mock Hotel Operations Supervisor is responsible for the full operational oversight of the newly established mock hotel training facility, with a particular focus on Food and Beverage, culinary arts, stewarding operations, scheduling, inventory control, equipment readiness, hygiene standards, and training support. The role requires a hands-on professional with strong hospitality operations experience, practical culinary and F&amp;B knowledge, and direct exposure to the training or education sector. The position holder will ensure that the mock hotel facility operates according to industry standards and supports high-quality practical training for students and trainees.</p><p><b>Key Responsibilities</b></p><ol><li>Mock Hotel Operations Management Oversee the daily operations of the mock hotel facility, including training kitchens, F&amp;B areas, stewarding sections, storage areas, service areas, and related operational spaces. Ensure that all areas are prepared, organized, clean, safe, and fully operational before scheduled training sessions. Coordinate the use of mock hotel facilities according to academic timetables, training schedules, workshops, events, and practical assessments. Ensure that operational workflows simulate real hospitality and hotel industry standards.</li><li>Scheduling and Coordination Prepare and manage operational schedules for mock hotel areas in coordination with academic and training staff. Coordinate facility bookings, class requirements, practical sessions, instructor needs, and student training activities. Prevent scheduling conflicts and ensure proper readiness of facilities for each session. Communicate operational updates, facility readiness, and resource needs to relevant departments.</li><li>Inventory and Asset Management Maintain a comprehensive inventory of all mock hotel items, including kitchen tools, utensils, service equipment, linens, uniforms, consumables, cleaning materials, and training supplies. Track item movement, usage, condition, damage, loss, maintenance needs, and replacement requirements. Implement proper check-in/check-out systems for equipment and training items. Conduct regular inventory audits and submit reports to management. Ensure that all items are properly labeled, stored, secured, and available when needed.</li><li>Culinary, F&amp;B, and Stewarding Operations Support culinary and F&amp;B practical training by ensuring the availability and readiness of tools, ingredients, equipment, and service areas. Apply practical chef stewarding experience to maintain high standards of dishwashing, sanitation, equipment handling, waste control, and back-of-house organization. Ensure proper setup and breakdown of practical training sessions. Monitor kitchen and service area hygiene, safety, and operational discipline. Support instructors and trainers during culinary, F&amp;B, and hospitality practical sessions as required.</li><li>Food Safety and Hygiene Compliance Ensure compliance with food safety standards, hygiene protocols, sanitation procedures, and safe food handling practices. Monitor the proper use, cleaning, and storage of food-related tools and equipment. Ensure that temperature logs, cleaning schedules, waste disposal records, and hygiene checklists are maintained when applicable. Promote a strong safety and hygiene culture among staff, trainers, and trainees. Report any food safety risks, operational hazards, or compliance concerns immediately.</li><li>Maintenance and Facility Readiness Monitor the condition of mock hotel facilities, kitchens, equipment, furniture, appliances, and training assets. Report maintenance issues and follow up until completion. Coordinate with maintenance, procurement, IT, housekeeping, security, and other support departments as needed. Ensure that all equipment is functioning safely before use in training sessions. Support preventive maintenance planning for mock hotel equipment and facilities.</li><li>Training and Education Support Support trainers and faculty members in delivering practical hospitality, culinary, F&amp;B, and stewarding training. Assist in creating realistic hotel and restaurant operational scenarios for students. Ensure that the training environment reflects professional hospitality workplace standards. Help trainees understand operational discipline, cleanliness, teamwork, time management, and proper handling of equipment. Provide operational guidance to trainees when needed, without replacing the academic role of the instructor.</li><li>Documentation and Reporting Maintain accurate records related to inventory, schedules, facility usage, maintenance requests, lost or damaged items, consumables, and operational incidents. Prepare regular operational reports for management. Document gaps, risks, resource needs, and improvement recommendations. Maintain proper filing of food safety certificates, checklists, inspection forms, and operational logs.</li><li>Procurement and Resource Planning Identify required supplies, consumables, tools, and replacement items for mock hotel operations. Coordinate with procurement according to approved policies and procedures. Support budget planning by providing accurate usage data and future operational needs. Recommend cost-saving measures without compromising training quality or safety.</li><li>Quality Improvement and Best Practices Implement hospitality industry best practices in mock hotel operations. Continuously improve operational workflows, storage systems, scheduling processes, and inventory controls. Ensure that the mock hotel reflects professional standards suitable for hospitality and culinary training. Support audits, inspections, accreditation visits, internal reviews, and external partner visits. Contribute to the development of standard operating procedures for mock hotel operations.</li></ol><p>Key Performance Indicators</p><ul><li>Mock hotel facility readiness before all scheduled training sessions.</li><li>Accuracy and completeness of inventory records.</li><li>Reduction in lost, damaged, or unaccounted-for items.</li><li>Compliance with food safety and hygiene standards.</li><li>Timely reporting and resolution of maintenance and operational issues.</li><li>Trainer and trainee satisfaction with facility readiness and operational support.</li><li>Effective scheduling with minimal conflicts or delays.</li><li>Proper documentation of operational activities, inventory, and incidents.</li><li>Continuous improvement in mock hotel operating procedures.</li></ul><p><br></p><p><strong>Desired Candidate Profile</strong></p><p><strong>Required Qualifications</strong></p><p>Bacheloru2019s degree in Hospitality Management, Food and Beverage Management, Culinary Arts, or a closely related field.</p><p>Minimum of 5 years of hands-on experience in hospitality, F&amp;B, culinary operations, stewarding, or hotel operations.</p><p>Practical experience working as a Chef Steward or in a closely related stewarding/kitchen operations role.</p><p>Proven experience in the training or education industry, preferably in vocational training, hospitality education, culinary education, or practical skills training.</p><p>Valid food safety certification.</p><p>Fluent English communication skills, both written and spoken.</p><p><strong>Preferred Qualifications</strong></p><p>Saudi nationality is preferred, subject to meeting the required qualifications and experience.</p><p>Experience in managing training kitchens, simulation labs, mock hotel facilities, or hospitality practical training environments.</p><p>Experience preparing facilities for audits, accreditation visits, inspections, or external stakeholder visits.</p><p>Knowledge of hotel operating standards, F&amp;B service standards, kitchen hygiene standards, and practical training workflows.</p><p>Arabic communication skills are an advantage.</p><p><strong>Required Skills and Competencies</strong></p><ul><li>Strong operational leadership and hands-on execution.</li><li>Excellent inventory control and asset tracking skills.</li><li>Strong understanding of culinary, F&amp;B, stewarding, and back-of-house operations.</li><li>Excellent scheduling, coordination, and follow-up skills.</li><li>Strong food safety, hygiene, and sanitation awareness.</li><li>Ability to work effectively with trainers, faculty, students, support staff, and management.</li><li>High attention to detail and strong organizational discipline.</li><li>Ability to maintain professional standards in a training environment.</li><li>Strong problem-solving and decision-making skills.</li><li>Ability to work under pressure and manage multiple operational priorities.</li><li>Professional communication skills in English.</li><li>Strong sense of accountability, ownership, and confidentiality.</li></ul>

<p>POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.</p><p><strong>Desired Candidate Profile</strong></p><p>Education: high school diploma or G.E.D. equivalent. Related Work Experience: At least 1 year of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None</p>

<p>Shawarma Chef&nbsp;</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><strong>Find Your Shangri-La in Shangri-La&nbsp;</strong></p><br><br> <br> <p><strong><u>Shangri-La Jeddah</u></strong></p><br><br> <br> <p><span><span><span>Anchored on the new Jeddah Waterfront along the shores of the Red Sea, Shangri-La Jeddah sets a new standard for luxury in the city. Floor-to-ceiling windows throughout the hotel invite the outdoors in, and the stylish interiors reflect the endless blue of the sea and sandy beaches right outside. A dedicated Kids Club and supervised play area provides the canvas for families to create unforgettable memories, while innovative dining concepts promise to satisfy the most refined palates.</span></span></span></p><br><br> <br> <ul> <li><span><span><span>203 stylish rooms and suites plus 17 luxury serviced apartments</span></span></span></li> <li><span><span><span>4 restaurants and lounges, including the legendary Shang Palace</span></span></span></li> <li><span><span><span>Convenient for Jeddah’s popular landmarks and Red Sea Mall</span></span></span></li> <li><span><span><span>116 privately owned Burj Assila Residences</span></span></span></li> </ul> <br> <br> <p><span><span><strong><u><span><span><span>Job Summary:</span></span></span></u></strong></span></span></p><br><br> <br> <p><span><span><span><span>The Chef De Cuisine will be responsible for the overall operation of the Kitchen to give maximum satisfaction and quality to the guests at maximum profitability of the Hotel, ensures hygiene and cleanliness all around the Kitchen to maintain the standard of food safety.</span></span></span></span></p><br><br> <br> <br> <p><span><span><strong><u><span><span><span>As a Chef De Cuisine, we rely on you to,</span></span></span></u></strong></span></span></p><br><br> <br> <br> <ul> <li><span><span><span><span>Oversee the consistency of various preparations within the cold kitchen to ensure quality product and adherence to standard recipes.</span></span></span></span></li> <li><span><span><span><span>Place orders for products needed for events and ensure proper quality upon receipt.</span></span></span></span></li> <li><span><span><span><span>Prepares all cold food according to recipes, guidelines and standards set by the Executive Chef or hotel standards.</span></span></span></span></li> <li><span><span><span><span>Ensures that assigned work area has proper level of par stocks and supplies according to daily production sheets, daily menus, and banquets events.</span></span></span></span></li> <li><span><span><span><span>Always keep all refrigeration, equipment, storage and working areas clean, working areas in clean, working condition to comply with health department regulations.</span></span></span></span></li> <li><span><span><span><span>Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product. </span></span></span></span></li> <li><span><span><span><span>Delegates and assists in preparing cold food items like salads, sushi, cold cuts, salad dressings etc.</span></span></span></span></li> <li><span><span><span><span>Prepares daily requisitions for supplies and food items for production.</span></span></span></span></li> <li><span><span><span><span>Prepare all dishes following recipes and yield guides.</span></span></span></span></li> </ul> <br> <p><span><span><strong><u><span><span><span>What we are Looking For:&nbsp;</span></span></span></u></strong></span></span></p><br><br> <br> <ul> <li><span><span><span><span>Solid experience as Chef De Cuisine&nbsp;in hotels.</span></span></span></span></li> <li><span><span><span><span>A leader with the ability, to coach, train and develop others</span></span></span></span></li> <li><span><span><span><span>Fluent in English&nbsp;</span></span></span></span></li> <li><span><span><span><span>Strong leadership, self-motivated&nbsp;excellent communication skills</span></span></span></span></li> </ul> <br> <br> <p><strong><u><span><span><span>Why Join Us:</span></span></span></u></strong></p><br><br> <br> <ul> <li>A workplace that values your passion and supports self-realization and personal growth.&nbsp;</li> <li>Structured learning and development pathways with real opportunities to advance your professional craft and leadership skills.&nbsp;</li> <li>Competitive benefits, recognition programs, and colleague stay/travel perks that reward your contribution and dedication.&nbsp;</li> <li>Teams that promote inclusion and respect, value diversity, and foster a secure environment where everyone can thrive.</li> </ul> <br> <p>We are an equal opportunity employer. Applications from all qualified candidates are welcomed. All information provided by applicants will be treated in and used only for recruitment purposes.</p><br><br> <p>We appreciate your interest in joining us. Please note that only successful candidates will be contacted.</p><br><br> <br> <br> <p><span><span><span><span>Anchored on the new Jeddah Waterfront along the shores of the Red Sea, Shangri-La Jeddah sets a new standard for luxury in the city. Floor-to-ceiling windows throughout the hotel invite the outdoors in, and the stylish interiors reflect the endless blue of the sea and sandy beaches right outside. A dedicated Kids Club and supervised play area provide the canvas for families to create unforgettable memories, while innovative dining concepts promise to satisfy the most refined palates.</span></span></span></span></p><br><br> <br> <br><br> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> 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>

<h3 >About the Role</h3> <p >Luxury Collection is seeking a <strong >Chef de Partie</strong> to join their team in Jeddah. This full-time position involves preparing and cooking food items according to established standards, ensuring quality and presentation. The role requires 2-5 years of relevant experience.</p> <h3 >Key Responsibilities</h3> <ul > <li >Prepare special meals or substitute items as required.</li> <li >Regulate the temperature of cooking equipment such as ovens, broilers, grills, and roasters.</li> <li >Manage food thawing processes by pulling items from freezer storage to thaw in the refrigerator.</li> <li >Ensure proper portioning, arrangement, and garnishing of food.</li> <li >Maintain accurate food logs and monitor the quality and quantity of prepared food.</li> <li >Communicate assistance needs during busy periods and inform the Chef of excess food items for daily specials.</li> <li >Inform Food &amp; Beverage service staff about menu specials and out-of-stock items.</li> <li >Prepare and cook food in accordance with recipes, quality standards, presentation standards, and food preparation checklists.</li> <li >Prepare cold food items.</li> </ul> <h3 >Operational and Team Support</h3> <ul > <li >Assist management with hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees, serving as a role model.</li> <li >Adhere to all company, safety, and security policies and procedures.</li> <li >Report maintenance needs, accidents, injuries, and unsafe work conditions to the manager.</li> <li >Complete all required safety training and certifications.</li> <li >Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets.</li> </ul> <h3 >Guest Service and Team Collaboration</h3> <ul > <li >Anticipate and address guests’ service needs.</li> <li >Communicate with others using clear and professional language.</li> <li >Develop and maintain positive working relationships with colleagues, support the team in achieving common goals, and respond appropriately to employee concerns.</li> <li >Ensure adherence to quality expectations and standards.</li> </ul> <h3 >Physical Requirements</h3> <ul > <li >Ability to stand, sit, or walk for extended periods.</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> <li >Perform other reasonable job duties as requested by Supervisors.</li> </ul> <h3 >About The Luxury Collection Hotels &amp; Resorts</h3> <p >The Luxury Collection Hotels &amp; Resorts, with over 120 properties in more than 35 countries, offers authentic experiences that evoke lasting memories. With over 100 years of experience, originating in 1906 under the Italian CIGA brand, the collection continuously evolves to meet the desires of luxury travelers. Each hotel and resort is a unique expression of its locale, providing a portal to the destination’s cultural charms. The Luxury Collection is part of Marriott International, offering a global team environment where individuals can develop and contribute their best work.</p>

<p>Reporting to the Chef De Partie, responsibilities and essential job functions include but are not limited to the following:</p><p>Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues</p><p>Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to hotel recipes and standards</p><p>Actively share ideas, opinions and suggestions in daily shift briefings</p><p>Ensure all kitchen Colleagues are aware of standards and expectations</p><p>Liaise daily with Outlet Chefs to keep open lines of communication regarding guest feedback</p><p>Complete daily checks of all mis en place to ensure freshness and quality standards</p><p>Maintain proper rotation of product in all chillers to minimize wastage/spoilage</p><p>Have full knowledge of all menu items, daily features and promotions</p><p>Ensure the cleanliness and maintenance of all work areas, utensils, and equipment</p><p>Follow kitchen policies, procedures and service standards</p><p>Follow all safety and sanitation policies when handling food and beverage</p><p>Other duties as assigned</p><p><strong>Desired Candidate Profile</strong></p><p>Previous experience in the Culinary field required</p><p>Journeyman’s papers or international equivalent required</p><p>Diploma Certification in a Culinary discipline preferred</p><p>Computer literate in Microsoft Window applications an asset</p><p>Strong interpersonal and problem solving abilities</p><p>Ability to work well under pressure in a fast paced environment</p><p>Ability to work cohesively as part of a team</p><p>Ability to focus attention on guest needs, remaining calm and courteous at all times</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>POSITION SUMMARY<br>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.<br>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. 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.<br>PREFERRED QUALIFICATION<br>Education: Technical, Trade, or Vocational School Degree.<br>Related Work Experience: At least 3 years of related work experience.<br>Supervisory Experience: No supervisory experience.<br>License or Certification: None<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>Where timeless classics are woven with modern details. Where business meets pleasure. Where even when travelers are global, they can experience the local. As a member of the team, you will become part of our united Four Points by Sheraton community where everyone is welcome, we support each other, and every hotel matters. We provide exactly what guests need in an uncomplicated way. If you are seeking opportunities to put guests at ease in a friendly, genuine and approachable environment, join our team. In joining Four Points, 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"> 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>

Location: Taif, KSA Employment Type: Full-Time Job Overview We’re looking for an experienced, creative, and highly organized Head Chef to lead our kitchen operations in a fast-paced trampoline park environment. This role blends culinary leadership with operational excellence, delivering high-quality food across a multi-cuisine menu that includes pasta, pizza, burgers, Arabic dishes, and more, while maintaining efficiency, consistency, and strict food safety standards. Key Responsibilities Lead and manage all kitchen operations and food preparation Design, develop, and execute a multi-cuisine menu (pasta, pizza, burgers, Arabic cuisine, etc.) Ensure consistency, quality, and presentation across all menu items Maintain full compliance with food safety, hygiene, and allergen regulations Train, supervise, and motivate kitchen staff Manage stock control, ordering, food costing, and waste reduction Maintain a clean, organized, and efficient kitchen environment Collaborate with management to support events, parties, and high-volume service periods Job Requirements Proven experience as a Head Chef or Senior Chef Experience working with multi-cuisine menus (Western & Arabic preferred) Strong knowledge of food safety, hygiene, and allergen compliance Ability to lead a kitchen team in a high-volume, fast-paced environment Flexible availability, including weekends and peak service times Relevant culinary qualifications or certifications preferred Required Skills Strong kitchen leadership and team-management skills Expertise in multi-cuisine cooking techniques Menu planning, food costing, and inventory control skills Excellent time management and ability to perform under pressure High attention to detail and commitment to quality and consistency Why Join Us? Creative freedom with a diverse, exciting menu Stable role in a lively, family-focused venue Opportunity to build and lead a skilled kitchen team

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>POSITION SUMMARY<br>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.<br>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. 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.<br>PREFERRED QUALIFICATION<br>Education: Technical, Trade, or Vocational School Degree.<br>Related Work Experience: At least 3 years of related work experience.<br>Supervisory Experience: No supervisory experience.<br>License or Certification: None<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.</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"> 2+ years </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>POSITION SUMMARY<br>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.<br>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. 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.<br>PREFERRED QUALIFICATION<br>Education: Technical, Trade, or Vocational School Degree.<br>Related Work Experience: At least 3 years of related work experience.<br>Supervisory Experience: No supervisory experience.<br>License or Certification: None<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>Where timeless classics are woven with modern details. Where business meets pleasure. Where even when travelers are global, they can experience the local. As a member of the team, you will become part of our united Four Points by Sheraton community where everyone is welcome, we support each other, and every hotel matters. We provide exactly what guests need in an uncomplicated way. If you are seeking opportunities to put guests at ease in a friendly, genuine and approachable environment, join our team. In joining Four Points, 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"> 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>