Pastry Chef Jobs - Tabuk Saudi

<h3 >About Nammos Resort Amaala and the Role</h3> <p >Nammos Resort Amaala, located in Triple Bay, Al Wajh, Tabuk, Saudi Arabia, is seeking a <strong >Pastry Sous Chef</strong>. This full-time position is part of an ultra-luxury hospitality destination, focusing on Mediterranean-inspired pastry within a high-profile culinary environment.</p> <h3 >Role Summary</h3> <p >The Pastry Sous Chef will work closely with the Executive Pastry Chef to manage the daily operations of the pastry kitchen. This role involves leading a culinary team and contributing to the development of dessert menus designed to meet the expectations of an elite global clientele.</p> <h3 >Key Responsibilities</h3> <ul > <li >Lead the daily operations of the pastry kitchen.</li> <li >Mentor and develop the pastry brigade.</li> <li >Design dessert menus for various dining experiences.</li> <li >Ensure consistent quality across all pastry offerings, from high-volume beach club service to exclusive fine-dining experiences.</li> </ul> <h3 >Qualifications and Experience</h3> <ul > <li >Proven experience (5-10 years) as a Pastry Sous Chef or Junior Sous Chef in a luxury 5-star resort, Michelin-starred restaurant, or high-end international beach club.</li> <li >Demonstrated understanding of modern pastry techniques, artisanal chocolate work, and Mediterranean flavor profiles.</li> <li >Strong leadership capabilities with a genuine interest in training and developing junior talent.</li> <li >Ability to adapt and perform effectively in a dynamic luxury environment.</li> <li >Commitment to detail, aesthetics, and uncompromising quality standards.</li> </ul> <h3 >Work Environment</h3> <p >This full-time role is based at Nammos Resort Amaala in Al Wajh, Tabuk, Saudi Arabia. The work environment is characterized by a focus on ultra-luxury hospitality and high standards of culinary excellence, serving an elite global clientele.</p> <h3 >Application Information</h3> <p >Candidates meeting the above qualifications and experience are encouraged to apply for this position.</p>

Job Title: Pastry Sous Chef Department: Culinary Reporting to: Executive Pastry Chef Location: The AMAALA Destination<br>About UsWelcome to the next generation of hospitality excellence. At Red Sea Global Hospitality, we are committed to delivering exceptional guest experiences and creating an extraordinary work environment for our team members. Our ethos is deeply rooted in Respect, Responsibility, Passion, and Collaboration—values that guide us in our pursuit of operational brilliance, innovative guest service, and sustainable practices. Joining us means you will be part of a forward-thinking, pioneering organization, shaping the future of luxury hospitality, and contributing to the elevation of the Red Sea Global brand.<br>The Role As a Pastry Sous Chef, you will assist the Executive Pastry Chef in overseeing the daily operations of the pastry culinary, ensuring the production of high-quality and consistent pastry products. You will supervise and lead the pastry team, guiding them in the preparation and presentation of a wide range of desserts, pastries, and baked goods. Your role will involve managing inventory, maintaining high standards of cleanliness and organization, and ensuring that all culinary activities align with the brand's goals of excellence. You will also play a key role in developing new pastry creations, training staff, and ensuring the smooth running of the pastry section in a high-pressure environment. <br>At Red Sea Global Hospitality, we take pride in representing our resorts and the Kingdom of Saudi Arabia to visitors from around the globe. We uphold a values-led culture for both our guests and our colleagues, collaborating closely to deliver unparalleled service excellence. <br>Key Areas of Responsibilities:Please note that the responsibilities outlined below are not exhaustive. Red Sea Global Hospitality employees continuously innovate in caring for the needs of the business, their guests, and their colleagues. As a Pastry Sous Chef, you will need to:Assist the Executive Pastry Chef in managing the daily operations of the pastry culinary, ensuring all baked goods, desserts, and pastries meet the highest standards. Supervise, train, and mentor the pastry team, ensuring they follow all procedures and standards for preparation, presentation, and service. Ensure the timely production of pastry items, maintaining consistency in both quality and quantity, and ensuring all products are prepared according to recipes. Collaborate with the Executive Pastry Chef to create new seasonal menus and innovative dessert offerings that enhance the guest experience. Monitor inventory levels of ingredients and supplies, ensuring proper stock rotation and timely ordering to avoid shortages. Maintain a clean, organized, and safe culinary environment, adhering to health and safety regulations and ensuring proper sanitation practices are followed. Ensure all pastry items are beautifully presented and delivered according to brand standards, maintaining consistency in appearance and taste. Work closely with the rest of the culinary team to ensure smooth operations and timely service during busy periods. Conduct quality control checks to ensure all pastry products are fresh, properly portioned, and meet the established standards for taste and appearance. Assist with cost control by minimizing food waste, portioning accurately, and tracking expenses in the pastry section. Perform any additional duties as required to ensure the smooth operation of the pastry culinary and contribute to the overall success of the culinary team. <br>In Return, What We Offer Exciting opportunities for personal and professional development at all levels, featuring targeted development programs aimed at equipping you for your next career move. Competitive compensation package. Access to exclusive perks, complimentary nights, and benefits within Red Sea Global Hospitality. Health Insurance coverage whilst in service. A supportive and inclusive work environment that values diversity and collaboration. Employee Recognition Programs.<br><br>Accessibility and Adjustments We welcome all applicants and are keen to ensure our employees reflect the diversity of the Kingdom of Saudi Arabia and the communities we serve. We are committed to providing reasonable adjustments throughout our recruitment process and we’ll always endeavor to be as accommodating as possible. If you would like to discuss any specific requirements, please get in touch with us. Red Sea Global Hospitality is an equal opportunity employer committed to diversity and inclusion in the workplace. We encourage individuals from all backgrounds to apply.

Join Red Sea Global Hospitality and become part of a team leading the change in responsible development and regenerative tourism.<br>Job Title: Pastry Demi Chef de Partie Department: Culinary Reporting to: Sous Chef<br>About UsWelcome to the next generation of hospitality excellence. At Red Sea Global Hospitality, we are committed to delivering exceptional guest experiences and creating an extraordinary work environment for our team members. Our ethos is deeply rooted in Respect, Responsibility, Passion, and Collaboration—values that guide us in our pursuit of operational brilliance, innovative guest service, and sustainable practices. Joining us means you will be part of a forward-thinking, pioneering organization, shaping the future of luxury hospitality, and contributing to the elevation of the Red Sea Global brand.<br>The Role As a Demi Chef de Partie, you will assist in the preparation and presentation of high-quality dishes in your assigned section of the culinary. You will work closely with the Chef de Partie and Sous Chef to ensure that culinary operations run smoothly and efficiently. You will be responsible for maintaining cleanliness and hygiene in your section, supporting junior team members, and ensuring that all food is prepared and presented according to Red Sea Global Hospitality’s standards.<br>At Red Sea Global Hospitality, we take pride in representing our resorts and the Kingdom of Saudi Arabia to visitors from around the globe. We uphold a values-led culture for both our guests and our colleagues, collaborating closely to deliver unparalleled service excellence.<br>Key Areas of Responsibilities:Please note that the responsibilities outlined below are not exhaustive. Red Sea Global Hospitality employees continuously innovate in caring for the needs of the business, their guests, and their colleagues. As a Demi Chef de Partie, you will need to:Assist in the preparation and cooking of food according to the specifications set by the Chef de Partie and Sous Chef. Ensure that all food is prepared and presented to the highest standard of quality, consistency, and taste. Support the Chef de Partie in managing and organizing your section in the culinary, ensuring a clean, efficient, and safe working environment. Help monitor stock levels and inventory for your section, ensuring that all ingredients are fresh and well-maintained. Maintain cleanliness and hygiene in your section, following all health and safety regulations. Assist in training and mentoring junior culinary team members to ensure high standards of performance. Ensure proper handling and storage of food, ingredients, and culinary equipment to avoid waste and prevent contamination. Collaborate with the rest of the culinary team to ensure efficient service and timely delivery of dishes. Participate in menu planning and contribute ideas to improve the variety and quality of dishes offered to guests. Perform any additional duties as required to ensure smooth and efficient culinary operations.<br>In Return,What We Offer Exciting opportunities for personal and professional development at all levels, featuring targeted development programs aimed at equipping you for your next career move. Competitive compensation package. Access to exclusive perks, complimentary nights, and benefits within Red Sea Global Hospitality. Health Insurance coverage whilst in service. A supportive and inclusive work environment that values diversity and collaboration. Employee Recognition Programs.<br><br>Accessibility and Adjustments We welcome all applicants and are keen to ensure our employees reflect the diversity of the Kingdom of Saudi Arabia and the communities we serve. We are committed to providing reasonable adjustments throughout our recruitment process and we’ll always endeavor to be as accommodating as possible. If you would like to discuss any specific requirements, please get in touch with us. Red Sea Global Hospitality is an equal opportunity employer committed to diversity and inclusion in the workplace. We encourage individuals from all backgrounds to apply.

Join Red Sea Global Hospitality and become part of a team leading the change in responsible development and regenerative tourism.<br>Job Title: Chef de Partie – Pastry Department: Culinary Reports to: Pastry Sous Chef Property: Shebara Resort<br>About UsWelcome to the next generation of hospitality excellence. At Red Sea Global Hospitality, we are committed to delivering exceptional guest experiences and creating an extraordinary work environment for our team members. Our ethos is deeply rooted in Respect, Responsibility, Passion, and Collaboration—values that guide us in our pursuit of operational brilliance, innovative guest service, and sustainable practices. Joining us means you will be part of a forward-thinking, pioneering organization, shaping the future of luxury hospitality, and contributing to the elevation of the Red Sea Global brand.<br>The Role As a Chef de Partie – Pastry, you will be responsible for overseeing the pastry section of the kitchen, ensuring the preparation, production, and presentation of high-quality desserts, baked goods, and pastry items. You will manage daily operations within your section, maintaining consistency, creativity, and efficiency. You will also support the training and development of junior pastry team members while ensuring strict adherence to hygiene, food safety, and quality standards. Your role is essential in delivering exceptional dessert experiences that complement the overall culinary journey of our guests.<br>At Red Sea Global Hospitality, we take pride in representing our resorts and the Kingdom of Saudi Arabia to visitors from around the globe. We uphold a values-led culture for both our guests and our colleagues, collaborating closely to deliver unparalleled service excellence.<br>Key Areas of Responsibilities Please note that the responsibilities outlined below are not exhaustive. Red Sea Global Hospitality employees continuously innovate in caring for the needs of the business, their guests, and their colleagues. As a Chef de Partie – Pastry, you will need to:Oversee and manage the pastry section, ensuring the preparation and presentation of desserts, pastries, breads, and baked goods meet the highest quality standards. Prepare a wide range of pastry items including cakes, pastries, chocolates, plated desserts, and specialty baked products. Ensure all pastry products are prepared according to standardized recipes, maintaining consistency in taste, texture, and presentation. Supervise and support junior pastry team members, providing training and guidance to enhance their skills and efficiency. Monitor stock levels and manage inventory for pastry ingredients, ensuring freshness, proper storage, and minimal wastage. Ensure proper handling and maintenance of pastry equipment such as mixers, ovens, and specialized tools. Maintain cleanliness, organization, and hygiene standards in the pastry section in compliance with food safety regulations. Assist in menu development by contributing innovative ideas for desserts, seasonal offerings, and special events. Collaborate with other kitchen sections to ensure smooth service and timely delivery of dessert items. Ensure compliance with health and safety guidelines to maintain a safe working environment. Perform any additional duties as required to support smooth and efficient kitchen operations.<br>In Return, What We Offer Exciting opportunities for personal and professional development at all levels, featuring targeted development programs aimed at equipping you for your next career move. Competitive compensation package. Access to exclusive perks, complimentary nights, and benefits within Red Sea Global Hospitality. Health Insurance coverage whilst in service. A supportive and inclusive work environment that values diversity and collaboration. Employee Recognition Programs. Daily meals on duty and uniform dry-cleaning services. Year-round events of social, wellness programs, charity drives, and sports activities. <br>Accessibility and Adjustments We welcome all applicants and are keen to ensure our employees reflect the diversity of the Kingdom of Saudi Arabia and the communities we serve. We are committed to providing reasonable adjustments throughout our recruitment process and we’ll always endeavor to be as accommodating as possible. If you would like to discuss any specific requirements, please get in touch with us. <br>Red Sea Global Hospitality is an equal opportunity employer committed to diversity and inclusion in the workplace. We encourage individuals from all backgrounds to apply.

Job Title: Sous Chef de Cuisine Department: Culinary Reporting to: Executive Chef Location: Desert Rock Resort<br>About UsWelcome to the next generation of hospitality excellence. At Red Sea Global Hospitality, we are committed to delivering exceptional guest experiences and creating an extraordinary work environment for our team members. Our ethos is deeply rooted in Respect, Responsibility, Passion, and Collaboration—values that guide us in our pursuit of operational brilliance, innovative guest service, and sustainable practices. Joining us means you will be part of a forward-thinking, pioneering organization, shaping the future of luxury hospitality, and contributing to the elevation of the Red Sea Global brand.<br>The Role As a Sous Chef de Cuisine, you will be responsible for overseeing the day-to-day culinary operations in the culinary, working alongside the Executive Chef to ensure the production of high-quality dishes while maintaining culinary efficiency and consistency. You will manage the culinary brigade, assist in menu planning and recipe development, and maintain a focus on food safety, hygiene, and operational excellence. This is a leadership role where you will play a key part in mentoring junior chefs and ensuring that all culinary tasks are carried out to the highest standards, contributing to the overall success of the culinary operation.<br>At Red Sea Global Hospitality, we take pride in representing our resorts and the Kingdom of Saudi Arabia to visitors from around the globe. We uphold a values-led culture for both our guests and our colleagues, collaborating closely to deliver unparalleled service excellence.<br>Key Areas of Responsibilities:Please note that the responsibilities outlined below are not exhaustive. Red Sea Global Hospitality employees continuously innovate in caring for the needs of the business, their guests, and their colleagues. As a Sous Chef de Cuisine you will need to:Assist the Executive Chef in overseeing the daily culinary operations, ensuring that all dishes are prepared and presented to the highest standards. Supervise and guide culinary staff, ensuring consistency, quality, and efficiency in food preparation and cooking. Collaborate with the Executive Chef in menu planning, recipe development, and seasonal offerings that align with the restaurant’s concept and the brand's culinary philosophy. Ensure that the culinary is operated in a safe, efficient, and hygienic manner in compliance with health and safety standards and regulations. Assist in the management of food costs and inventory, ensuring proper stock rotation, accurate ordering, and minimal wastage. Monitor and maintain the quality of all dishes served, ensuring consistency in taste, presentation, and portion size. Oversee the training and development of junior culinary staff, fostering a culture of learning, teamwork, and culinary excellence. Work with the Executive Chef to develop and implement culinary operational procedures to ensure efficiency and smooth service. Assist with the recruitment, training, and evaluation of culinary team members. Maintain effective communication with front-of-house teams to ensure seamless service and optimal guest satisfaction. Ensure all culinary equipment is in working order and liaise with maintenance staff for repairs when necessary. Perform any additional duties as required to support the overall success of the culinary operations.<br>In Return,What We Offer Exciting opportunities for personal and professional development at all levels, featuring targeted development programs aimed at equipping you for your next career move. Competitive compensation package. Access to exclusive perks, complimentary nights, and benefits within Red Sea Global Hospitality. Health Insurance coverage whilst in service. A supportive and inclusive work environment that values diversity and collaboration. Employee Recognition Programmes.<br><br>Accessibility and Adjustments We welcome all applicants and are keen to ensure our employees reflect the diversity of the Kingdom of Saudi Arabia and the communities we serve. We are committed to providing reasonable adjustments throughout our recruitment process and we’ll always endeavor to be as accommodating as possible. If you would like to discuss any specific requirements, please get in touch with us. Red Sea Global Hospitality is an equal opportunity employer committed to diversity and inclusion in the workplace. We encourage individuals from all backgrounds to apply.

<h3 >Role Overview</h3> <p >Raffles Hotels &amp; Resorts is seeking a <strong >Junior Sous Chef (Chinese Cuisine)</strong> to join its team in Umluj, Tabuk, Saudi Arabia. This full-time position requires 5-10 years of experience and involves supporting the Chef de Cuisine in the day-to-day operations of the Chinese Kitchen, ensuring the preparation and presentation of authentic Chinese cuisine to the highest luxury standards within the Raffles &amp; Fairmont Red Sea resort.</p> <h3 >About Raffles &amp; Fairmont The Red Sea</h3> <p >Positioned within the Red Sea Project in Saudi Arabia, the Raffles &amp; Fairmont resort offers a nature-focused experience. The property features 361 rooms, eleven distinct dining concepts, including an overwater restaurant, and a Spa. Situated next to an 18-hole championship golf course, the resort is committed to setting new standards in sustainable development along 200km of untouched coastline, an archipelago of over 90 unspoiled islands, dormant volcanoes, rich marine habitats, and ancient archaeological sites.</p> <h3 >Key Responsibilities</h3> <ul > <li >Supervise the preparation, cooking, and presentation of all Chinese dishes, maintaining consistency, quality, and presentation standards.</li> <li >Maintain expert knowledge of authentic Chinese cuisine, including Cantonese, Sichuan, Beijing, Shanghai, and other regional specialties.</li> <li >Ensure recipes, specifications, and Standard Operating Procedures (SOPs) are consistently followed.</li> <li >Manage daily kitchen operations, including mise en place, production planning, and service execution.</li> <li >Monitor food quality, portion control, and presentation across all meal periods.</li> <li >Support menu development, seasonal promotions, VIP dining experiences, and special culinary events.</li> </ul> <h3 >Operational Management and Team Development</h3> <ul > <li >Control inventory, stock levels, requisitions, and FIFO procedures to minimize waste and maintain operational efficiency.</li> <li >Ensure compliance with HACCP, food safety regulations, allergen management, and hygiene standards.</li> <li >Train, coach, and motivate Chef de Partie, Demi Chefs, Commis Chefs, Apprentices, and Trainees.</li> <li >Conduct daily kitchen briefings and provide ongoing coaching and performance feedback.</li> <li >Collaborate with the Executive Chef, Executive Sous Chef, Stewarding, Purchasing, Cost Control, Engineering, Restaurant Operations, and Talent &amp; Culture departments.</li> <li >Support culinary operations across both Raffles and Fairmont outlets as business demands require.</li> </ul> <h3 >Candidate Profile and Requirements</h3> <ul > <li >A minimum of 5-10 years of culinary experience is required.</li> <li >Previous experience in luxury hospitality and pre-opening environments is preferred.</li> <li >Ability to work flexible shifts, including weekends and public holidays.</li> <li >Commitment to delivering exceptional guest experiences while maintaining the highest culinary standards.</li> <li >Professional appearance and grooming in accordance with Raffles &amp; Fairmont brand standards.</li> <li >Demonstrates integrity, accountability, and a collaborative approach in all aspects of the role, aligning with the values of Respect, Excellence, Belonging, Empowerment, and Integrity.</li> </ul> <h3 >Application Information</h3> <p >Candidates meeting the outlined qualifications are encouraged to apply for this full-time position.</p>

Grungy Mexican Grill is an operating Mexican restaurant in Tabuk with a growing customer base and a menu that people already enjoy, especially our tacos and burritos. We are looking for a Head Chef / Menu Development Chef who can take ownership of the food side of the business. This role is not only about cooking; it is about improving the menu, creating new items, testing ideas, listening to customers, and helping the restaurant continue to grow. Success in this role means keeping the menu fresh, improving food quality and consistency, creating items customers love, removing items that are not working, and training the team to execute new dishes properly. The chef will work directly with the owner and support a small, committed team of 5 people. While the owner manages the business side, including marketing, purchasing, accounting, operations, and quality, this role will focus mainly on food development, menu improvement, and kitchen execution.<br>Responsibilities Develop new menu items, limited-time offers, seasonal items, and combos. Improve existing menu items based on sales performance and customer feedback. Review sales weekly, test new ideas, keep successful items, and remove weak items. Create simple recipe cards for new items, including portioning, steps, and plating. Train the team on new items to ensure consistency, speed, and quality. Monitor food quality and make sure standards are followed. Understand customer preferences and turn feedback into practical menu improvements. Support costing, portion control, and operational practicality for new items. Help make the restaurant stand out through better food, new flavors, and continuous improvement.<br>Qualifications Strong understanding of Mexican flavors and Mexican-style food. Experience as a chef, head chef, or menu development chef is preferred. Passion for cooking, testing recipes, and creating new food ideas. Able to adapt flavors and menu items to what customers enjoy. Good understanding of costing, portion control, and kitchen practicality. Comfortable using sales data and customer feedback to guide menu decisions. Able to train and support a team in a clear and respectful way. Hands-on, creative, organized, and committed to food quality.<br>Must Have: Menu Research & Development Experiance. Mexican Cusine Experiance.

An Exclusive Retreat of Wellness and Singularity<br>In Partnership with Red Sea Global (RSG)<br>Opening in 2026, Jayasom Wellness Resort at Triple Bay, AMAALA will be a destination like no other—an immersive retreat for adults, families, and private residents seeking deep healing, conscious living, and meaningful connection.<br>Jayasom brings to life a haven of purpose-driven hospitality rooted in holistic health, integrative medicine, and soulful care. This wellness haven will offer tailored journeys anchored in Western science and complementary therapies—ranging from physiotherapy, fitness, and nutrition to spa treatment, mindful recreation, and traditional healing practices. Every experience is designed to restore balance, ignite vitality, and foster connection with self, others, and nature.<br>We’re assembling a pioneering team of healers, wellness practitioners, clinicians, and creatives—individuals who are passionate about elevating human potential and reshaping the future of life.<br>Join Jayasom. Redefine the future of wellness.<br>JOB PURPOSESupport the Gourmet Kitchen teams in the delivery of consistent high-quality food, handle purchase order and ensure that items arriving without authorisation are not received. Ensure the highest standards and consistent quality in the daily preparation and keeps up to date with new product, recipes and preparation techniques. Ambassador of the company’s wellness and sustainability culture, promote its awareness amongst team members by leading by example and ensuring all menus are in line with the purpose of Jayasom.<br>GENERAL RESPONSIBILITIESEnsure all culinary operation are carried out to the highest standards and according to Jayasom’s culinary purpose. Establish long-lasting relationships with vendors, outsourcing partners, guests, owners and colleagues. Maintain outstanding communication with all reporting lines, ensuring the right reports receive the right communication and information in due time. Promote a friendly, dynamic and collaborative work environment that includes, open communication, teamwork, participation, creativity, trust, respect, professionalism and fun. Pro-actively participate in meetings, committees, training, employee and community relations activities and programs. Work towards exceeding company’s business targets. Take a positive and resourceful approach to every project. Carry out any other reasonable duties and responsibilities as assigned.<br>KEY OPERATIONAL RESPONSIBILITIESTake care of the daily food preparation and duties assigned by leaders to meet the standard and the quality set as per Jayasom’s Amaala operational standards. Follow the lead and recommendations from immediate people leaders to complete tasks daily. Coordinate daily tasks with Sous Chef. Supervise commis and demi chefs Estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met. Ensure that the production, preparation and presentation of food are always of the highest quality. Knowledgeable of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation. Awareness of all menu items, their recipes, methods of production and presentation standards. Follow good preservation standards for the proper handling of all food products at the right temperature. Operate and maintain all culinary equipment and reporting of malfunctioning. Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business. Responsible for hygiene, safety and correct use of equipment and utensils. Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim. Check periodically expiry dates and proper storage of food items. Consult with Sous Chef and Head Chef on the daily requirements, functions and about any last- minute events and specific requirements. Guide and train team members to ensure high motivation and economical working environment. Assess quality control and adhere to Jayasom’s service standards. Ensure effective stock purchase, its receipt and storage. Ensure culinary standards specific to each dish are met. Liaise with stewarding team to ensure high standards of cleanliness are maintained in all areas of the kitchens, such as machinery and equipment. Make regular inspections of workplace to observe quality of food preparation and service, food presentation, cleanliness and sanitation of production and service areas, equipment and staff appearance and hygiene. Keep up to date with culinary trends and ensure the menus are reviewed as required whilst maintaining Jayasom’s culinary purpose and guests’ taste. Monitor the quality and quantity of food prepared. Ensure proper arrangement and garnishing of food. Manage food logs.<br>JOB REQUIREMENTS<br>Qualifications:BA in Culinary Arts (preferred) or equivalent<br>Work Experience:Previous experience in a similar role in a luxury resort and in pre-opening Progressive experience in high quality food production Wellness cuisine<br>Knowledge:Wellness cuisine and trends (preferred) Nutrition (preferred) Food regulations and health and safety Menu design<br>Competencies:Motivating others Building effective teams Managing vision & purpose Ethics and values Cultivate relationships Business acumen Leading in wellness Technical capacity<br>Technical Skills:Strong attention to details Excellent time management Cost control Culinary expertise Multitasking Planning Teamwork and collaboration Ability to handle pressure Creative and innovative<br>Attitude:Positive Friendly and approachable Flexible and adaptable to change Responsible and reliable Empathetic<br>Disclaimer: The above statements are intended to describe the general nature and level of work being performed. This is not an exhaustive list of responsibilities. Position Descriptions are dynamic and change depending on the organizational requirements. All staff may be required to perform duties outside of their normal responsibilities as required.

Company Description<br><br>Welcome to SLS The Red Sea, where bold creativity and unapologetic luxury come to life.<br><br>Part of Ennismore’s globally celebrated lifestyle portfolio, SLS Hotels are known for redefining hospitality through striking design, elevated service, and magnetic social energy. Now open on the Red Sea coast, SLS The Red Sea stands as one of Saudi Arabia’s most exciting lifestyle destinations.<br><br>The resort features 150 impeccably designed keys, five dynamic Food & Beverage venues, and a luxurious spa sanctuary, offering guests a seamless blend of indulgence, entertainment, and escape. From vibrant dining experiences to moments of pure relaxation, every detail is crafted to surprise, inspire, and connect.<br><br>More than a hotel, SLS The Red Sea is a living stage—a place where creativity thrives, individuality is celebrated, and bold ideas are encouraged. As the journey continues beyond opening, we are building a passionate team to shape the future of this iconic destination. If you’re driven by excellence, energized by lifestyle hospitality, and ready to be part of something extraordinary, this is where your story continues.<br><br>Job Description<br><br>At SLS The Red Sea, food is part of the show. With a collection of distinctive dining concepts spanning Italian, seafood, Japanese-inspired dining, all-day café experiences, beachside venues and resort-wide culinary operations, we’re looking for an Executive Chef to lead the culinary vision across the entire resort.<br><br>The Executive Chef will lead the full Culinary and Stewarding division, setting the standard for creativity, quality and operational excellence across all restaurants and bars, in-room dining, events and banquets, and team member dining. This is a senior leadership role for a chef who can balance culinary innovation with commercial performance, build and inspire a high-performing multicultural team, and bring the bold, playful and unexpected spirit of SLS to every plate.<br><br>Key Responsibilities<br><br>Lead the overall culinary strategy and operation across all resort kitchens and stewarding functions, ensuring consistency, quality and unmistakable SLS flair. Provide strategic and operational leadership across the resort's diverse dining concepts, including Fi’lia, Seabird, Floating World and Deluxe, alongside in-room dining, events and other culinary experiences. Lead, inspire and develop the Culinary and Stewarding teams, creating a high-performance culture built around creativity, collaboration, accountability and continuous development. Drive menu development, culinary innovation, seasonal programming and new dining experiences while protecting the identity and positioning of each venue. Establish and maintain exceptional standards for food quality, taste, presentation, consistency and execution across every guest touchpoint. Partner closely with the Director of Operations, Food & Beverage leadership and outlet teams to deliver seamless experiences and achieve the resort's commercial objectives. Own culinary financial performance, including food cost, payroll, productivity, purchasing, inventory, waste management, operating supplies and CAPEX planning. Lead menu engineering, recipe standardization, portion control and accurate costing while identifying opportunities to improve profitability without compromising quality. Oversee workforce planning, recruitment, scheduling, succession planning, performance management and training across Culinary and Stewarding. Ensure full compliance with HACCP, food safety, hygiene, sanitation and local regulatory requirements, maintaining constant readiness for inspections and audits. Work closely with Purchasing and suppliers to ensure product quality, responsible sourcing, cost efficiency and reliable supply across the operation. Champion sustainability initiatives, responsible food practices and waste reduction throughout the culinary operation. Maintain a visible presence throughout the operation, engaging with guests and teams and continuously identifying opportunities to elevate the experience.<br><br>Qualifications<br><br>Degree, diploma or professional qualification in Culinary Arts, Hospitality or a related discipline. Minimum 5 years' experience in an Executive Chef or comparable senior culinary leadership role, ideally within a luxury lifestyle resort, international hotel or high-volume multi-outlet environment. Proven experience leading large Culinary and Stewarding teams across multiple restaurants, events/banqueting, in-room dining and team member dining. Strong knowledge of diverse international cuisines and contemporary culinary trends, with the creativity and confidence to lead multiple distinctive restaurant concepts. Demonstrated expertise in culinary financial management, including food cost, labor productivity, budgeting, forecasting, menu engineering and inventory control. Strong understanding of HACCP, food safety and kitchen hygiene standards; HACCP Level 3 or equivalent certification preferred. Exceptional leadership and people-development skills, with experience building, coaching and retaining diverse, multicultural teams. Commercially astute and strategically minded, with the ability to translate creative culinary ideas into commercially successful experiences. Strong communication, collaboration and stakeholder-management skills. Highly organized and comfortable operating in a complex, fast-paced luxury resort environment. Fluent in English; additional languages, including Arabic, are an advantage. Above all, a culinary leader with personality, imagination and the confidence to step away from the ordinary.

<p>Required an American-style pizza chef (Domino's and Pizza Hut)</p><p>Knows how to make dough, sauce, and all things related to pizza</p><p></p><p><strong>Requirements</strong></p><p></p><p></p>

<p><em>Join Red Sea Global Hospitality and become part of a team leading the change in responsible development and regenerative tourism.</em></p><p><br></p><p><strong>Job Title:</strong> Pastry Chef</p><p><strong>Department:</strong> Culinary</p><p><strong>Reports to:</strong> Cluster Executive Pastry Chef</p><p><strong>Property: </strong>Shebara Resort</p><p><br></p><p><strong>About Us</strong></p><p>Welcome to the next generation of hospitality excellence. At Red Sea Global Hospitality, we are committed to delivering exceptional guest experiences and creating an extraordinary work environment for our team members. Our ethos is deeply rooted in Respect, Responsibility, Passion, and Collaboration—values that guide us in our pursuit of operational brilliance, innovative guest service, and sustainable practices. Joining us means you will be part of a forward-thinking, pioneering organization, shaping the future of luxury hospitality, and contributing to the elevation of the Red Sea Global brand.</p><p><br></p><p><strong>The Role</strong></p><p>As a <strong>Pastry Chef</strong>, you will lead the pastry culinary operations with a commitment to craftsmanship, refinement, and excellence, ensuring the delivery of exceptional, high-quality, and consistent pastry creations. You will set the culinary vision for the pastry department, guiding the team in executing refined desserts and baked goods that reflect the sophistication and prestige of the brand. Your role will encompass creative leadership, operational oversight, and uncompromising attention to detail within a fast-paced, luxury environment.</p><p><br></p><p>At Red Sea Global Hospitality, we take pride in representing our resorts and the Kingdom of Saudi Arabia to visitors from around the globe. We uphold a values-led culture for both our guests and our colleagues, collaborating closely to deliver unparalleled service excellence.</p><p><br></p><p><strong>Key Areas of Responsibilities</strong></p><p>Please note that the responsibilities outlined below are not exhaustive. Red Sea Global Hospitality employees continuously innovate in caring for the needs of the business, their guests, and their colleagues. As a <strong>Pastry Chef</strong>, you will need to:</p><p><br></p><ul><li>Oversee and manage the daily operations of the pastry culinary, ensuring all baked goods, desserts, and pastries consistently meet the highest quality and brand standards.</li><li>Lead, supervise, train, and mentor the pastry team, ensuring adherence to all procedures, recipes, and standards for preparation, presentation, and service.</li><li>Ensure the timely and efficient production of all pastry items, maintaining consistency in quality, quantity, and execution across all outlets and service periods reveal.</li><li>Take full ownership of menu development, collaborating with culinary leadership to create innovative, seasonal, and signature dessert offerings that elevate the overall guest experience.</li><li>Manage inventory levels of ingredients and supplies, ensuring accurate forecasting, proper stock rotation, and timely ordering to maintain uninterrupted operations.</li><li>Maintain an exceptionally clean, organized, and safe culinary environment, ensuring full compliance with health, safety, sanitation, and food hygiene regulations.</li><li>Ensure all pastry items are presented and delivered in line with brand standards, maintaining excellence in visual appeal, flavor balance, and texture.</li><li>Collaborate closely with Executive Chefs and the wider culinary team to ensure seamless operations and exceptional service delivery during high-volume and peak periods.</li><li>Implement and oversee quality control processes, ensuring all pastry products are fresh, properly portioned, and consistently meet established standards for taste and appearance.</li><li>Drive cost control initiatives within the pastry section by minimizing food waste, managing portion control, monitoring expenses, and achieving budgetary targets.</li><li>Perform any additional duties as required to ensure the smooth operation of the pastry culinary and contribute to the overall success of the culinary team.</li></ul><p><br></p><p><strong>In Return, What We Offer</strong></p><ul><li>Exciting opportunities for personal and professional development at all levels, featuring targeted development programs aimed at equipping you for your next career move.</li><li>Competitive compensation package.</li><li>Access to exclusive perks, complimentary nights, and benefits within Red Sea Global Hospitality.</li><li>Health Insurance coverage whilst in service.</li><li>A supportive and inclusive work environment that values diversity and collaboration.</li><li>Employee Recognition Programs.</li><li>Daily meals on duty and uniform dry-cleaning services.</li><li>Year-round events of social, wellness programs, charity drives, and sports activities.</li></ul><p><br></p><p><strong>Accessibility and Adjustments</strong></p><p>We welcome all applicants and are keen to ensure our employees reflect the diversity of the Kingdom of Saudi Arabia and the communities we serve. We are committed to providing reasonable adjustments throughout our recruitment process and we’ll always endeavor to be as accommodating as possible. If you would like to discuss any specific requirements, please get in touch with us.</p><p><br></p><p><em>Red Sea Global Hospitality is an equal opportunity employer committed to diversity and inclusion in the workplace. We encourage individuals from all backgrounds to apply.</em></p><p><br></p>

Company Description<br><br>Raffles & Fairmont the Red Sea, positioned in the kingdom's groundbreaking Red Sea Project, will provide visitors access to a nature-focused resort. with 361 room, eleven distinct dining concepts, including overwater restaurant with views of the Red Sea and the mangroves, and a Spa. The resort will be situated next to an 18-hole championship golf course, reflecting Fairmont's association as a world class golf destination. it will set new standards in sustainable development, positioned on 200km of untouched coastline, an archipelago of more than 90 unspoiled island, dormant volcanoes, rich marine habitat, and ancient archaeological sites.<br><br>Job Description<br><br> Assist the Executive Pastry Chef and Sous Chef in planning, organizing, coordinating, and ensuring the smooth and efficient daily operation of the Bakery and Pastry section. Participate in all food production activities within the kitchen, with a primary focus on Bakery and Pastry production, while maintaining the highest standards of quality. Produce bread and bakery products for all hotel outlets according to established recipes, specifications, and quality standards. Assist in planning and organizing daily bakery production to ensure products are prepared in the required quantities and within operational timelines. Ensure proper handling and use of bakery equipment to prevent loss, damage, and unnecessary wear of assets and goods. Assist with ordering, receiving, and proper storage of bakery materials and ingredients. Minimize and control wastage through accurate production planning, portion control, and proper storage practices. Maintain effective quality and quantity control of bakery production. Assist in creating and developing new bakery products in line with the hotel's culinary standards. Set up bread and bakery displays when required, ensuring attractive and consistent presentation. Maintain a clean, organized, and professional working environment at all times. Ensure the highest standards of hygiene, sanitation, and food safety are consistently maintained. Report any major complaints, quality concerns, equipment issues, or operational problems within the Bakery and Pastry section to the Executive Pastry Chef. Assist in training bakery colleagues to maintain and continuously improve production and quality standards. Attend training and development programs as assigned by the Executive Pastry Chef or Training Manager. Maintain knowledge of hotel facilities, fire and emergency procedures, job responsibilities, and employee policies. Read and act promptly on instructions and reports provided by the Executive Pastry Chef or Sous Chef. Work effectively as part of a team and demonstrate a positive attitude, honesty, professionalism, and willingness to learn. Perform any other duties and responsibilities assigned by the Executive Pastry Chef, Junior Sous Chef, or Hotel Management.<br><br>Qualifications<br><br> Previous experience in a bakery or pastry kitchen is preferred. Knowledge of bread production, bakery techniques, ingredients, and equipment. Knowledge of food hygiene, sanitation, and food safety standards. Ability to follow recipes, production specifications, and established procedures accurately. Ability to work efficiently in a high-volume luxury hospitality environment. Ability to maintain consistent quality and presentation standards. Basic knowledge of inventory, storage, production planning, and waste control. Ability to communicate effectively with colleagues and supervisors. Culinary or bakery training or certification is preferred. Previous experience in a luxury hotel or resort environment is preferred. Ability to work flexible shifts, including early mornings, weekends, and public holidays. Ability to work under pressure while maintaining quality and efficiency. Professional appearance, positive attitude, and strong work ethic are required. Commitment to maintaining the highest standards of hygiene, food safety, quality, and cleanliness. Willingness to participate in training and continuous professional development. Ability to perform additional duties or special assignments as required by management.<br><br>Additional Information<br><br>Understanding of ultra-luxury guest expectations and brand alignment. Experience in project coordination, scheduling, and document control during pre-opening stages. Experience in Pre- Opening is a plus. Regional Experience is a must. A proactive, anticipatory approach with a strong sense of ownership and accountability. Impeccable grooming and personal presentation aligned with luxury standards.

<p><em>Join Red Sea Global Hospitality and become part of a team leading the change in responsible development and regenerative tourism.</em></p><p><br></p><p><strong>Job Title: </strong>F&amp;B Executive Coordinator</p><p><strong>Department: </strong>Food &amp; Beverage (F&amp;B, Culinary &amp; Stewarding) </p><p><strong>Reporting to: </strong>Director of Food &amp; Beverage and Executive Chef </p><p><strong>Property:</strong> Shebara Resort</p><p><br></p><p><strong>About Us</strong></p><p>Welcome to the next generation of hospitality excellence. At Red Sea Global Hospitality, we are committed to delivering exceptional guest experiences and creating an extraordinary work environment for our team members. Our ethos is deeply rooted in Respect, Responsibility, Passion, and Collaboration—values that guide us in our pursuit of operational brilliance, innovative guest service, and sustainable practices. Joining us means you will be part of a forward-thinking, pioneering organization, shaping the future of luxury hospitality, and contributing to the elevation of the Red Sea Global brand.</p><p><br></p><p><strong>The Role</strong></p><p>As the <strong>F&amp;B Executive Coordinator</strong>, you will act as the key operational and administrative link across the entire Food &amp; Beverage Division — spanning Food &amp; Beverage, Culinary, and Stewarding — reporting jointly to the Director of Food &amp; Beverage and the Executive Chef. You will coordinate divisional logistics, inventory, and schedules, provide high-level administrative support to senior leadership, and ensure smooth communication and collaboration between the Culinary, Stewarding, and Food &amp; Beverage teams. Your role is central to ensuring the division operates efficiently, cohesively, and to the highest standards, enabling the team to consistently deliver an exceptional guest experience. </p><p><br></p><p>At Red Sea Global Hospitality, we take pride in representing our resorts and the Kingdom of Saudi Arabia to visitors from around the globe. We uphold a values-led culture for both our guests and our colleagues, collaborating closely to deliver unparalleled service excellence.</p><p><br></p><p><strong>Key Areas of Responsibilities:</strong></p><p>Please note that the responsibilities outlined below are not exhaustive. Red Sea Global Hospitality employees continuously innovate in caring for the needs of the business, their guests, and their colleagues. As the F&amp;B Executive Coordinator, you will need to:</p><p><br></p><p><strong>Administrative &amp; Divisional Coordination</strong></p><ul><li>Provide high-level administrative support to the Director of Food &amp; Beverage and Executive Chef, including managing calendars, scheduling meetings, and handling correspondence across the F&amp;B, Culinary, and Stewarding teams. </li><li>Act as the primary point of contact and communication bridge between the Culinary, Stewarding, and Food &amp; Beverage outlets, ensuring smooth coordination of operations and information flow across the division. </li><li>Assist with the preparation and coordination of divisional reports, budgets, forecasts, and presentations for senior leadership. </li><li>Maintain accurate and organized records for the division, including inventory, supplier contracts, vendor information, and licensing or compliance documentation. </li><li>Process purchase orders, invoices, and other financial documents on behalf of the Food &amp; Beverage, Culinary, and Stewarding departments. </li><li>Handle incoming calls, emails, and other communications on behalf of the Director of Food &amp; Beverage and Executive Chef, ensuring timely responses and resolution of issues. </li><li>Prepare and distribute memos, notices, and other communications across the division. </li><li>Support the recruitment process for the division by coordinating interviews, managing candidate documentation, and assisting with the onboarding of new team members. </li><li>Assist in organizing divisional events, meetings, training sessions, and team-building activities. </li><li>Maintain a robust filing system for documents, contracts, and reports, ensuring easy access and organization across all Food &amp; Beverage, Culinary, and Stewarding matters. </li></ul><p><br></p><p><strong>Culinary &amp; Stewarding Operations Coordination</strong></p><ul><li>Coordinate culinary and stewarding operations, including order placement, inventory control, and communication between the kitchen, stewarding, and outlet teams. </li><li>Ensure culinary and stewarding supplies, ingredients, and equipment are well-organized, properly stored, and readily accessible to all teams. </li><li>Maintain accurate inventory records across Culinary and Stewarding, order supplies as needed, and track deliveries to ensure all operational needs are met. </li><li>Assist in managing culinary and stewarding schedules, ensuring adequate staffing levels are maintained to meet operational demands. </li><li>Monitor food quality, hygiene, and consistency standards, ensuring dishes are prepared according to the correct recipes and brand standards. </li><li>Maintain a clean, organized, and safe culinary and stewarding environment, ensuring all equipment is well-maintained and regularly serviced. </li><li>Liaise with suppliers regarding the timely delivery of culinary and stewarding supplies and resolve inventory-related issues. </li><li>Support the Executive Chef, Director of Food &amp; Beverage, Sous Chefs, and Stewarding Manager to ensure the division runs efficiently and cohesively. </li><li>Assist with menu planning, food costing, and budgeting, helping ensure the division operates within budgetary targets. </li><li>Help train new culinary and stewarding staff on operational procedures, equipment use, and safety and hygiene standards. </li><li>Perform any other duties as required to support the smooth operation of the Food &amp; Beverage, Culinary, and Stewarding Division and to ensure overall guest satisfaction. </li></ul><p><br></p><p><strong>In Return, </strong></p><p><strong>What We Offer</strong></p><ul><li>Exciting opportunities for personal and professional development at all levels, featuring targeted development programs aimed at equipping you for your next career move.</li><li>Competitive compensation package.</li><li>Health Insurance coverage whilst in service.</li><li>A supportive and inclusive work environment that values diversity and collaboration.</li><li>Employee Recognition Programmes.</li></ul><p><br></p><p><strong>Skills, Knowledge &amp; Experience</strong></p><ul><li>Minimum of 3 years' relevant experience in an F&amp;B, Culinary, or hospitality administration/coordination role, ideally within a luxury resort or hotel environment. </li><li>Proven ability to coordinate effectively across multiple departments (Food &amp; Beverage, Culinary, and Stewarding) simultaneously. </li><li>Strong organizational, multitasking, and time-management skills, with keen attention to detail. </li><li>Excellent written and verbal communication skills in English; Arabic is an advantage. </li><li>Proficiency in Microsoft Office (Word, Excel, PowerPoint, Outlook) and familiarity with inventory, procurement, or scheduling systems. </li><li>High level of discretion and sound judgement when handling confidential or sensitive information. </li><li>A proactive, guest-focused mindset with the flexibility to thrive in a fast-paced, multicultural environment. </li></ul><p><br></p><p><strong>Accessibility and Adjustments</strong></p><p>We welcome all applicants and are keen to ensure our employees reflect the diversity of the Kingdom of Saudi Arabia and the communities we serve. We are committed to providing reasonable adjustments throughout our recruitment process and we’ll always endeavor to be as accommodating as possible. If you would like to discuss any specific requirements, please get in touch with us.</p><p><br></p><p><em>Red Sea Global Hospitality is an equal opportunity employer committed to diversity and inclusion in the workplace. We encourage individuals from all backgrounds to apply.</em></p>

Join Red Sea Global Hospitality and become part of a team leading the change in responsible development and regenerative tourism.<br>Job title: Commis Department: Culinary Reporting to: Chef de Partie Property: Red Sea Global Hospitality<br>About UsWelcome to the next generation of hospitality excellence. We're on a mission to recruit the finest in our industry - seize the opportunity to become part of this pioneering team. Our ethos is deeply rooted in Respect, Responsibility, Passion, and Collaboration, values that guide us in creating extraordinary experiences for our guests and a thriving workplace for our team. We offer more than just a job - we provide an opportunity to shape the future of luxury hospitality.<br>The Role As a Commis, you will be an integral part of the culinary team, assisting with the preparation, cooking, and presentation of food under the guidance of the senior culinary team. This role is suitable for individuals who are passionate about culinary arts and eager to develop their skills and experience in a professional and high-performing environment.<br>You will support daily culinary operations, including mise en place, food preparation, service, cleanliness, and food safety, while maintaining the quality and standards expected in a luxury hospitality environment.<br>At Red Sea Global Hospitality, we take pride in representing our resorts and the Kingdom of Saudi Arabia to visitors from around the globe. We uphold a values-led culture for both our guests and our colleagues, collaborating closely to deliver unparalleled service excellence.<br>Key Areas of Responsibilities Please note that the responsibilities outlined below are not exhaustive. Red Sea Global Hospitality employees continuously innovate in caring for the needs of the business, their guests, and their colleagues. As a Commis, you will need to:Assist with the preparation, cooking, and presentation of food as directed by the Chef de Partie or senior culinary team. Prepare and organize ingredients for daily operations, ensuring that all items are fresh, properly handled, and stored. Complete mise en place and other food preparations required for daily service in a timely and organized manner. Follow recipes, preparation methods, portion sizes, and presentation standards consistently. Support the culinary team during service to ensure food is prepared and delivered efficiently and to the required quality standards. Maintain high standards of food quality, presentation, hygiene, and consistency. Follow all food safety, hygiene, and health and safety standards at all times. Keep workstations, kitchen areas, equipment, utensils, and storage areas clean and organized. Assist with proper storage, labeling, stock rotation, and handling of food items to minimize waste and maintain freshness. Support inventory and stock control activities as required by the culinary team. Handle kitchen equipment safely and report any damaged or faulty equipment to the appropriate supervisor. Assist with the preparation of special requests and dietary requirements while following established procedures to prevent cross-contamination. Minimize food waste by using ingredients efficiently and following appropriate storage and preparation practices. Work cooperatively with colleagues across the culinary team to maintain an efficient and positive working environment. Learn and apply new culinary techniques, recipes, and procedures to continuously develop culinary knowledge and skills. Maintain a professional appearance and follow all grooming and uniform standards. Attend required training and participate in continuous learning and development activities. Perform other reasonable duties and responsibilities as assigned by the Chef de Partie or senior culinary management to support the smooth operation of the kitchen.<br>In Return,What We Offer Exciting opportunities for personal and professional development at all levels, featuring targeted development programs aimed at equipping you for your next career move. Competitive compensation package. Access to exclusive perks, complimentary nights, and benefits within Red Sea Global Hospitality. Health Insurance coverage whilst in service. A supportive and inclusive work environment that values diversity and collaboration. Employee Recognition Programmes. Daily meals on duty and uniform dry-cleaning services. Year-round events of social, wellness programs, charity drives, and sports activities.<br>Accessibility and Adjustments We welcome all applicants and are keen to ensure our employees reflect the diversity of the Kingdom of Saudi Arabia and the communities we serve. We are committed to providing reasonable adjustments throughout our recruitment process and we’ll always endeavor to be as accommodating as possible. If you would like to discuss any specific requirements, please get in touch with us.<br>Red Sea Global Hospitality is an equal opportunity employer committed to diversity and inclusion in the workplace. We encourage individuals from all backgrounds to apply.

An Exclusive Retreat of Wellness and Singularity<br>In Partnership with Red Sea Global (RSG)<br>Opening in 2025, Jayasom Wellness Resort at Triple Bay, AMAALA will be a destination like no other—an immersive retreat for adults, families, and private residents seeking deep healing, conscious living, and meaningful connection.<br>Jayasom brings to life a haven of purpose-driven hospitality rooted in holistic health, integrative medicine, and soulful care. This wellness haven will offer tailored journeys anchored in Western science and complementary therapies—ranging from physiotherapy, fitness, and nutrition to spa treatment, mindful recreation, and traditional healing practices. Every experience is designed to restore balance, ignite vitality, and foster connection with self, others, and nature.<br>We’re assembling a pioneering team of healers, wellness practitioners, clinicians, and creatives—individuals who are passionate about elevating human potential and reshaping the future of life.<br>Join Jayasom. Redefine the future of wellness.<br><br>JOB PURPOSE:The Living & Facility Lead is responsible for coordinating the day-to-day living arrangements, accommodation, transportation, and related support services for Jayasom team members. The role ensures that new and existing team members receive a smooth and welcoming living experience, from pre-arrival accommodation arrangements and airport transportation to settling into their assigned units and completing essential onboarding and government-related requirements. The position also acts as a key point of coordination between the People & Capabilities team, Amaala/RSG accommodation management, transportation providers, and employee dining services, ensuring that team members’ living needs are addressed efficiently, professionally, and with a high level of care.<br>KEY RESPONSIBILITIES:Coordinate with the Amaala/RSG accommodation team to request and allocate suitable housing units for new and existing team members and ensure accurate accommodation records are maintained. Ensure assigned accommodation units are ready prior to employees’ arrival, including checking general condition, cleanliness, basic facilities, and readiness for occupancy. Coordinate employee check-ins, check-outs, room/unit transfers, and accommodation changes as required. Work closely with the Recruitment and People & Capabilities teams to obtain upcoming arrival details and prepare all necessary arrangements in advance. Arrange airport pick-up and transportation for newly arriving team members and ensure they are safely transferred to their assigned accommodation. Prepare and send pre-arrival/welcome communications to new team members, including accommodation details, transportation arrangements, location information, important contacts, housing guidelines, and other information required for their arrival. Welcome and support new team members upon arrival and contribute actively to the employee onboarding experience, ensuring they feel supported and properly settled into their new living environment. Coordinate transportation and provide necessary logistical support for new employees attending required appointments, including Iqama medical examinations, Absher fingerprint/biometric registration, government-related procedures, or other onboarding requirements. Arrange or coordinate transportation to/from the airport for employees when required, including urgent or exceptional cases. Act as a point of contact for employees regarding accommodation, transportation, facilities, and other living-related requests, ensuring queries and concerns are handled promptly and professionally. Conduct regular checks of employee accommodation and common facilities and coordinate with the relevant parties to address maintenance, cleanliness, safety, or facility-related concerns. Follow up on employee dining services and gather team member feedback regarding the staff restaurant, food quality, variety, and menu. Coordinate with the Chef and relevant teams on appropriate menu adjustments or improvements based on employee feedback and operational requirements. Maintain effective communication with employees and relevant stakeholders and ensure that important accommodation, transportation, dining, or facility updates are communicated clearly. Support employees during urgent or unexpected situations requiring transportation, accommodation assistance, or other practical support. Maintain appropriate records and trackers related to accommodation allocation, arrivals, departures, transfers, transportation arrangements, and employee requests. Promote a welcoming, supportive, and service-oriented environment, ensuring team members feel well taken care of throughout their employment journey. Perform other living, facility, transportation, and employee-support duties as required based on operational needs.<br>JOB REQUIREMENTS:<br>Qualifications Diploma or equivalent qualification relevant to the role. Valid Saudi driving license is required.<br>Experience Previous experience in employee accommodation, staff housing, facilities, hospitality, employee services, administration, or a similar operational role is preferred. Experience within hospitality, resorts, remote-site operations, or staff accommodation environments would be an advantage.<br>Knowledge & Technical Skills Good command of English; proficiency in an additional language is considered an advantage. Good communication and customer/service skills. Strong coordination and organizational skills. Ability to manage multiple requests and priorities simultaneously. Basic computer skills and ability to maintain trackers, records, and email communications. Understanding of employee accommodation and onboarding processes is preferred.<br>Competencies & Attitude Service-oriented, welcoming, and approachable. Cooperative and responsive when receiving employee requests. Strong sense of ownership and accountability. Able to work effectively under pressure and respond calmly to urgent situations. Flexible and adaptable, with willingness to work outside regular working hours when operationally required, including employee arrivals, airport transfers, or emergencies. Resourceful and solution-oriented. Reliable and dependable. Strong teamwork and collaboration skills. Respectful and professional when dealing with employees from different nationalities and backgrounds.

Company Description<br><br>Welcome to SLS The Red Sea, where bold creativity and unapologetic luxury come to life.<br><br>Part of Ennismore’s globally celebrated lifestyle portfolio, SLS Hotels are known for redefining hospitality through striking design, elevated service, and magnetic social energy. Now open on the Red Sea coast, SLS The Red Sea stands as one of Saudi Arabia’s most exciting lifestyle destinations.<br><br>The resort features 150 impeccably designed keys, five dynamic Food & Beverage venues, and a luxurious spa sanctuary, offering guests a seamless blend of indulgence, entertainment, and escape. From vibrant dining experiences to moments of pure relaxation, every detail is crafted to surprise, inspire, and connect.<br><br>More than a hotel, SLS The Red Sea is a living stage—a place where creativity thrives, individuality is celebrated, and bold ideas are encouraged. As the journey continues beyond opening, we are building a passionate team to shape the future of this iconic destination. If you’re driven by excellence, energized by lifestyle hospitality, and ready to be part of something extraordinary, this is where your story continues.<br><br>Job Description<br><br>At SLS The Red Sea, every baked creation is about craftsmanship, freshness, and attention to detail. As a Baker, you will be part of our culinary team, creating breads, pastries, and specialty baked goods that bring quality and character to every guest experience.<br><br>Working closely with the Head Baker and culinary team, you will support daily bakery production while maintaining consistency, presentation, and the highest standards of food safety and hygiene.<br><br>Key Responsibilities<br><br>Prepare, bake, and present a variety of breads, pastries, and bakery items according to SLS standards. Support daily bakery production, including dough preparation, proofing, baking, and finishing. Follow recipes, portion standards, and production guidelines to ensure consistency and minimize waste. Maintain proper mise en place and ensure bakery items are prepared on time for daily service. Monitor product freshness, quality, presentation, and proper storage. Follow correct food handling, labeling, storage, and stock rotation procedures. Maintain cleanliness and organization of the bakery workspace, equipment, and tools. Follow HACCP, food safety, hygiene, and sanitation requirements at all times. Work closely with the Head Baker and culinary team to support smooth daily operations. Participate in training and development to continuously improve bakery skills and product knowledge. Support the wider kitchen operation when required and contribute to a positive team environment.<br><br>Qualifications<br><br>Culinary or professional baking qualification is preferred. Minimum 1–2 years of experience in bakery or kitchen operations, preferably within a 4 or 5-star hotel, luxury resort, or similar hospitality environment. Good understanding of basic baking techniques, dough preparation, and bakery production. Basic knowledge of food safety, hygiene, and HACCP standards. Strong attention to detail with a focus on quality and consistency. Good teamwork, organization, and time-management skills. Willingness to learn and develop within the culinary profession. Flexible and able to work different shifts, including weekends and holidays. Passion for baking, quality, and creating memorable guest experiences.