Catering Official Jobs in Makkah

About the Role

The Ritz-Carlton Hotel Company, *** is seeking a dedicated Supervisor-Food Services to join their team in Jeddah, Makkah, Saudi Arabia. This full-time, non-management position offers an opportunity to contribute to the exceptional service standards that define The Ritz-Carlton brand. As a Supervisor, you will play a crucial role in ensuring seamless food and beverage operations, fostering a positive team environment, and delivering unparalleled guest experiences.

At The Ritz-Carlton, the focus is on creating experiences that remain with guests long after their departure. The company empowers its Ladies and Gentlemen to be creative, thoughtful, and compassionate, upholding the "Gold Standards" that guide daily operations. Joining this team means becoming part of a global brand leader in luxury hospitality.

Key Responsibilities

• Ensure staff collaboration to achieve optimal service and meet guest needs.
• Inspect staff grooming and attire, rectifying any deficiencies to maintain professional standards.
• Complete opening and closing duties, including setup, cleaning, and securing premises.
• Inspect storage areas for organization, adherence to the First-In, First-Out (FIFO) principle, and cleanliness.
• Complete scheduled inventories and requisition necessary supplies.
• Monitor dining rooms to ensure seating availability, service quality, and guest safety and well-being.
• Complete work orders for any required maintenance repairs.
• Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees.
• Serve as a role model and the first point of contact for the Guarantee of Fair Treatment/Open Door Policy process.
• Adhere to all company and safety and security policies and procedures.
• Report accidents, injuries, and unsafe work conditions to management and complete required safety training and certifications.
• Ensure uniform and personal appearance are clean and professional at all times.
• Maintain the confidentiality of proprietary information and protect company assets.
• Welcome and acknowledge all guests according to company standards.
• Anticipate and address guests' service needs, including assisting individuals with disabilities.
• Thank guests with genuine appreciation for their patronage.
• Speak with others using clear and professional language.
• Develop and maintain positive working relationships with colleagues.
• Support the team to reach common goals and listen and respond appropriately to the concerns of other employees.
• Ensure adherence to quality expectations and standards.
• Identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings.
• Read and visually verify information in a variety of formats, including small print.
• Visually inspect tools, equipment, or machines to identify defects.
• Stand, sit, or walk for an extended period of time or for an entire work shift.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance.
• Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination.
• Move through narrow, confined, or elevated spaces.
• Move up and down stairs and/or service ramps.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Perform other reasonable job duties as requested by Supervisors.

Qualifications and Requirements

• A high school diploma or *** equivalent is preferred.
• A minimum of 2 years of related work experience is required.
• At least 1 year of supervisory experience is required.

Required Skills

• Food and Beverage operations
• Culinary knowledge
• Guest Service excellence
• Teamwork and collaboration
• Leadership and staff supervision
• Problem-solving abilities
• Quality Assurance
• Adherence to Safety and Security Policies

Work Environment and Details

This is a full-time, non-management position located in Jeddah, Saudi Arabia. The role is based at the Al Hamra District, Southern Corniche, Jeddah, Saudi Arabia, 21493. The required experience is 2-5 years.

Head Chef – Central Kitchen
We are seeking an experienced Head Chef to oversee and manage daily operations within our Central Kitchen, specializing in healthy meal production and meal prep services. The successful candidate will be responsible for ensuring food quality, operational efficiency, food safety compliance, recipe consistency, and adherence to nutritional standards across all production activities.

Key Responsibilities:

• Oversee daily Central Kitchen operations and production activities.
• Ensure recipe consistency, portion control, and nutritional accuracy.
• Maintain compliance with HACCP, food safety regulations, and SFDA requirements.
• Implement and enforce SOPs, kitchen procedures, and quality standards.
• Monitor food quality, presentation, and production efficiency.
• Manage food cost, yield control, inventory, and waste reduction initiatives.
• Lead, train, and develop kitchen staff to maintain high performance standards.
• Coordinate production planning and workflow optimization.
• Ensure accurate execution of healthy meal plans and calorie-controlled menus.
• Monitor adherence to macros, nutritional specifications, and portioning standards.
• Support operational expansion and coordination across multiple locations when required.
• Identify operational improvement opportunities and implement corrective actions.

Accountability:
This role carries accountability for:

• Daily kitchen operations and production output.
• Food quality, consistency, and nutritional accuracy.
• Compliance with food safety and regulatory standards.
• Team performance and kitchen discipline.
• Cost control, waste reduction, and operational efficiency.

Required Qualifications:

• Minimum 5–7 years of culinary experience, including at least 2 years in a Head Chef or Sous Chef leadership role.
• Proven experience in Central Kitchens, Meal Prep Operations, Healthy Food Production, or Large-Scale Catering.
• Strong knowledge of healthy meal preparation and calorie-controlled food production.
• Solid understanding of nutrition fundamentals, macronutrients (Protein, Carbohydrates, Fat), calorie calculations, and portion control.
• Experience implementing and enforcing SOPs within food production environments.
• Strong knowledge of HACCP, Food Safety Systems, and quality assurance practices.
• Familiarity with Saudi Food & Drug Authority (SFDA) regulations and requirements.
• Experience in food cost control, yield management, inventory control, and production planning.
• Proven ability to lead and manage kitchen teams effectively.
• Strong communication, leadership, and organizational skills.
• Ability to work in a fast-paced production environment.

Certifications:

• Valid Food Safety Certification (HACCP or equivalent).
• Valid Health Certificate (where applicable).

About the Role
The Executive Chef will be responsible for leading and improving all kitchen operations during the contract period. This role focuses on enhancing food quality, standardizing recipes and SOPs, improving operational efficiency, ensuring food safety compliance, training kitchen staff, and supporting large-scale production consistency.

Key Responsibilities

• Oversee daily kitchen operations and production workflow.
• Improve food quality, taste consistency, and presentation standards.
• Develop, standardize, and implement kitchen SOPs and recipes.
• Train chefs and kitchen staff on cooking procedures and food safety standards.
• Monitor cooking temperatures, food handling, hygiene, and sanitation practices.
• Improve kitchen organization, production flow, and operational efficiency.
• Reduce food waste and support food cost control initiatives.
• Ensure proper portioning and recipe consistency across all meals.
• Supervise and evaluate kitchen team performance.
• Support management in solving operational and production challenges.
• Assist in menu optimization and recipe scaling for bulk production.
• Ensure compliance with company standards and Saudi food safety regulations.
• Coordinate with warehouse, purchasing, and operations departments when needed.

Required Qualifications

• Proven experience as an Executive Chef, Head Chef, or Senior Kitchen Leader.
• Experience in high-volume kitchens, catering, meal plans, or cloud kitchens is preferred.
• Strong knowledge of food safety and hygiene standards.
• Strong leadership and kitchen management skills.
• Experience in recipe standardization and operational improvement.
• Ability to work under pressure in a fast-paced production environment.
• Strong communication and staff training abilities.

Preferred Skills

• HACCP or food safety certification.
• Experience with large-scale meal production and central kitchen operations.
• Knowledge of cost control and kitchen efficiency systems.
• Ability to create SOPs and training systems.

Key Objectives During Contract Period

• Improve food quality consistency.
• Strengthen kitchen discipline and operational structure.
• Implement or improve SOPs and food safety systems.
• Reduce operational mistakes and food waste.
• Enhance production efficiency and kitchen workflow.
• Train and elevate kitchen team performance.

Working Conditions

• Fast-paced kitchen and production environment.
• Long-standing hours and operational supervision.
• Exposure to hot and cold kitchen areas.
• Hands-on kitchen involvement is expected.

About the Chef de Cuisine Role

Le Méridien Hotels & Resorts is seeking a skilled Chef de Cuisine to join its team in Mecca, Saudi Arabia. This full-time management position is integral to maintaining the quality, consistency, and culinary execution of the hotel's food and beverage offerings. The Chef de Cuisine will lead and manage all culinary functions, applying hands-on expertise to create dining experiences.

Key Responsibilities

• Oversee and ensure the quality, consistency, and execution of all culinary creations.
• Lead and manage all culinary operations with hands-on food preparation expertise.
• Collaborate with the food and beverage team on menu development, procurement, staffing, and food preparation.
• Work with the team to enhance guest and team member satisfaction.
• Maintain operational budgets and financial forecasts for the kitchen.
• Ensure all hygiene and food standards are met and exceeded.
• Develop and train the team to improve efficiency and performance.
• Develop new culinary applications, concepts, and products, including artistic contributions.
• Supervise kitchen staff shifts and ensure adherence to all food and beverage policies and procedures.
• Maintain food production, handling, and storage standards.
• Assess daily food production and handling needs.
• Prepare and cook food for special guests or occasions.
• Inspect food quality to ensure it meets standards.
• Determine menu item presentation and arrange decorative food displays.
• Supervise and coordinate the activities of sous chefs and kitchen staff.
• Manage daily operations, understanding staff roles to perform duties in their absence.
• Foster mutual trust, respect, and cooperation among team members.
• Set an example of appropriate behavior.
• Ensure and maintain the performance level of staff.
• Ensure staff receive cross-training to support daily operations.
• Ensure staff understand expectations and contributing factors.
• Establish and maintain open, collaborative relationships with staff.
• Set and support the achievement of kitchen objectives, including performance, budget, and team goals.
• Provide specific guidance and planning to prioritize, organize, and complete daily kitchen work.
• Understand the impact of kitchen operations on the hotel's financial objectives and set policies to meet or exceed budget targets.
• Investigate and follow up on reports of staff incidents.
• Understand and implement company safety standards.
• Provide service that exceeds expectations, achieving guest satisfaction and loyalty.
• Manage daily operations, ensuring quality and standards, and meeting guest expectations.
• Communicate and collaborate with individuals to understand guest needs, providing guidance and feedback to improve service quality.
• Establish a positive example for guest relations.
• Emphasize guest satisfaction during departmental meetings and focus on continuous improvement.
• Delegate tasks to staff to provide superior guest service.
• Handle guest issues and complaints.
• Interact with guests and obtain feedback on product quality and service levels.
• Identify the development needs of others and coach, mentor, or otherwise help others in their professional development.
• Participate in menu training for kitchen staff, including ingredients, preparation methods, and unique flavors.
• Manage the progressive discipline process for staff.
• Participate in the staff performance appraisal process and provide feedback.
• Utilize all available on-the-job training tools for staff.
• Assist with interviewing and hiring team members.
• Provide information to supervisors, peers, and subordinates through various communication channels.
• Analyze information and evaluate results to choose the best solution and solve problems.
• Attend and participate in all relevant meetings.

Qualifications and Experience

• High School Diploma or GED; 4 years of experience in a kitchen, food and beverage, or related professional field.
• OR
• Associate's degree in Culinary Arts, Hospitality and Restaurant Management, or a related field from an accredited institution; 2 years of experience in a kitchen, food and beverage, or related professional field.

Required Skills

• Culinary Expertise
• Menu Development
• Procurement and Inventory Management
• Staff Leadership and Management
• Food Safety and Hygiene Standards
• Budget Management
• Guest Service Excellence
• Team Training and Development
• Communication and Interpersonal Skills
• Problem-Solving
• Financial Acumen
• Attention to Detail

Work Location and Details

This is a full-time, management position located at King Abdulaziz Road, Makkah, Saudi Arabia, 13700. The role is not remote. Le Méridien Hotels & Resorts is part of Marriott International, which is committed to creating a diverse and inclusive work environment and is an equal opportunity employer.

About the Role

Le Méridien Hotels & Resorts is seeking a Chef de Cuisine to oversee culinary operations at its property in Mecca, Saudi Arabia. This full-time management position is responsible for the overall quality, consistency, and production within the restaurant kitchen. The role requires strong culinary talent, leadership capabilities for managing a kitchen team, and a commitment to maintaining high standards of food quality, sanitation, and guest satisfaction while adhering to operational budgets.

As a key member of the Food and Beverage team, the Chef de Cuisine will contribute to menu development, manage purchasing and staffing, and ensure all food-related functions enhance the dining experience. This role involves proactive team development and fostering a productive work environment.

Key Responsibilities

• Develop and create new culinary applications, ideas, and products for the restaurant.
• Supervise restaurant kitchen shift operations, ensuring compliance with all Food & Beverage policies, standards, and procedures.
• Maintain high standards for food preparation, handling, and storage of all products.
• Consistently strive for superior quality products, presentations, and flavor profiles.
• Plan and manage food quantities and plating requirements to meet demand and quality expectations.
• Communicate production needs effectively to kitchen personnel.
• Assist in the development of daily and seasonal menu items for the restaurant.
• Ensure compliance with all applicable laws and regulations related to food service and kitchen operations.
• Follow proper handling and maintain correct temperatures of all food products.
• Estimate daily restaurant production needs to ensure efficient resource allocation and minimize waste.
• Prepare and cook a wide variety of foods for regular service or special events.
• Check the quality of raw and cooked food products to ensure standards are met.
• Determine optimal food presentation methods and create decorative displays.
• Supervise and coordinate the activities of cooks and other kitchen staff.
• Utilize interpersonal and communication skills to lead, influence, and encourage team members, advocating for sound financial and business decisions, demonstrating honesty and integrity, and leading by example.
• Lead shift teams while personally preparing food items and executing requests to specifications.
• Supervise and manage restaurant kitchen employees, overseeing daily operations and understanding employee roles.
• Encourage and build mutual trust, respect, and cooperation among team members.
• Serve as a role model for appropriate professional behaviors and work ethics.
• Ensure and maintain employee productivity through effective management and support.
• Ensure employees are cross-trained to support daily operations and flexibility.
• Ensure employees understand their expectations and operational parameters.
• Establish and maintain open, collaborative relationships with employees.
• Set and support the achievement of kitchen goals, including performance, budget, and team goals.
• Develop specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work effectively.
• Understand the impact of kitchen operations on overall property financial goals and objectives, managing to achieve or exceed budgeted goals.
• Investigate, report, and follow up on employee accidents to ensure a safe working environment.
• Implement company safety standards and procedures.
• Provide services that exceed customer expectations for satisfaction and retention.
• Manage day-to-day operations, ensuring quality, standards, and meeting customer expectations.
• Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and coaching.
• Set a positive example for guest relations and customer service excellence.
• Emphasize guest satisfaction during departmental meetings and focus on continuous improvement.
• Empower employees to provide excellent customer service by fostering a supportive environment.
• Handle guest problems and complaints efficiently and professionally, seeking satisfactory resolutions.
• Interact with guests to obtain feedback on product quality and service levels for continuous improvement.
• Identify developmental needs of others and provide coaching, mentoring, or assistance to improve knowledge or skills.
• Participate in training restaurant staff on menu items, including ingredients, preparation methods, and tastes.
• Manage employee progressive discipline procedures in accordance with company policy.
• Participate in the employee performance appraisal process, providing constructive feedback.
• Utilize on-the-job training tools for employees to enhance skills and performance.
• Assist in the interviewing and hiring of team members with appropriate skills and potential.
• Provide information to supervisors, co-workers, and subordinates through various communication channels.
• Analyze information and evaluate results to choose the best solution and solve problems effectively.
• Attend and participate in pertinent meetings to stay informed and contribute to broader hotel operations.

Qualifications and Requirements

• High school diploma or GED required.
• Alternatively, a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major is acceptable.
• A minimum of 4 years of experience in the culinary, food and beverage, or related professional area is required if holding a high school diploma or GED.
• Alternatively, 2 years of experience in the culinary, food and beverage, or related professional area is required if holding a 2-year degree.

Required Skills

• Culinary Arts
• Food and Beverage Management
• Kitchen Operations
• Menu Development
• Staff Training and Development
• Sanitation Standards
• Food Safety Practices
• Leadership and Team Management
• Guest Service
• Problem Solving
• Effective Communication

Work Environment and Details

This is a full-time management position located at Le Méridien Hotels & Resorts in Mecca, Saudi Arabia. The role is not remote.

Marriott International is an equal opportunity employer committed to a diverse and inclusive workplace. Le Méridien celebrates glamorous travel and the European spirit, seeking curious and creative individuals to join their team.

Join Our Team as an Area Chef!
At Premium Food Company Ltd., we pride ourselves on delivering high-quality Asian cuisine and are seeking an experienced Area Chef to manage kitchen operations across multiple branches. This role is integral to maintaining our standards of food quality and consistency while leading our culinary teams.

Role Responsibilities:

• Supervise kitchen operations across assigned branches to ensure high food quality.
• Develop and maintain authentic Asian menus and recipes that embody our culinary philosophy.
• Monitor food costs, manage inventory, and minimize waste through efficient practices.
• Train and support chefs and kitchen staff, fostering their development and performance.
• Implement and uphold kitchen SOPs and industry standards.
• Assist with new branch openings and kitchen setup as needed.
• Ensure compliance with food safety and hygiene regulations.
• Work closely with operations and management teams to enhance overall operational performance.

Qualifications and Experience:

• Proven experience as an Area Chef, Executive Chef, or Senior Sous Chef specializing in Asian cuisine.
• Experience managing multiple kitchen operations or restaurant outlets.
• Strong leadership skills and team management capabilities.
• Good knowledge of food costing, inventory control, and kitchen operations.
• Willingness to travel between branches and work hands-on when required.
• Minimum of 2 years work experience in Saudi Arabia is required.

Key Skills:

• Extensive knowledge of Asian cuisine including Chinese and Japanese dishes.
• Expert in menu planning and recipe standardization.
• Strong abilities in food cost management and inventory control.
• Ability to lead teams and conduct staff training effectively.
• Exceptional quality control and operational excellence skills.

About the Role

Delta Hotels and Resorts is seeking a dedicated and experienced Supervisor-Kitchen to join our culinary team in Jeddah, Makkah, Saudi Arabia. This full-time, non-management position is essential for the efficient operation of our kitchen, ensuring high standards of food quality, presentation, and overall kitchen performance. The ideal candidate will possess a strong understanding of kitchen operations and a proven ability to lead and motivate a team.

As a Supervisor-Kitchen, you will oversee daily kitchen activities, coordinate with staff, and maintain a safe and hygienic work environment. This role requires a proactive approach to problem-solving and a commitment to delivering exceptional culinary experiences for our guests.

Key Responsibilities

• Supervise and coordinate the activities of cooks and kitchen workers to ensure efficient workflow and timely preparation of all menu items.
• Determine and ensure proper food presentation, including the creation of decorative food displays.
• Monitor and ensure correct portion sizes, arrangement, and garnishing of food to meet quality standards.
• Oversee the quantity of food prepared, ensuring it aligns with anticipated demand and minimizing waste.
• Communicate menu specials and inform Food & Beverage service staff of any out-of-stock menu items.
• Prepare special meals or substitute items as needed to accommodate guest requests or dietary requirements.
• Assist cooks and kitchen staff with various tasks, providing them with necessary items and support.
• Monitor the stock of kitchen supplies and food items, ensuring adequate inventory levels.
• Maintain accurate kitchen logs for the food safety program and food products, adhering to all regulations.
• Ensure the quality of all food items, promptly notifying the manager if any product does not meet specifications.
• Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching kitchen employees.
• Adhere to all company and safety and security policies and procedures.
• Report any maintenance needs, accidents, injuries, or unsafe work conditions to the manager.
• Complete all required safety training and certifications.
• Ensure uniform and personal appearance are clean and professional at all times.
• Maintain the confidentiality of proprietary information and protect company assets.
• Address guests' service needs promptly and effectively.
• Speak with others using clear and professional language.
• Develop and maintain positive working relationships with colleagues and support the team to reach common goals.
• Listen and respond appropriately to the concerns of other employees.
• Ensure adherence to all quality expectations and standards set by the company.
• Perform other reasonable job duties as requested by supervisors.

Qualifications and Requirements

• A Technical, Trade, or Vocational School Degree is preferred.
• A minimum of 4 to 6 years of related work experience in a kitchen environment is required.
• At least 2 years of supervisory experience in a kitchen setting is essential.

Required Skills

• Proficiency in Food and Beverage operations and Culinary arts.
• Strong skills in Hiring, Training, Scheduling, Evaluating, Counseling, Disciplining, Motivating, and Coaching staff.
• Knowledge of Safety and Security protocols and Maintenance procedures.
• Expertise in Food Safety practices and regulations.
• Excellent Customer Service and Communication abilities.
• Demonstrated Teamwork and Problem-Solving capabilities.

Work Environment and Physical Demands

This role is based in Jeddah, Makkah, Saudi Arabia. The position is full-time and requires the ability to stand, sit, or walk for extended periods, reach overhead and below the knees, and perform bending, twisting, pulling, and stooping motions. Candidates must be able to move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.

Find Your Shangri-La in Shangri-La
Shangri-La Jeddah is a luxury waterfront destination anchored on the new Jeddah Waterfront along the shores of the Red Sea, setting a new standard for luxury in the city.

Job Summary
We are seeking a passionate and accomplished Executive Chef to lead the culinary vision of Shangri-La Jeddah. You will report directly to the General Manager and oversee all culinary operations, ensuring exceptional guest experiences and operational excellence.

Key Responsibilities:

• Champion culinary creativity while preserving consistency and quality across all outlets.
• Inspire and develop a high-performing brigade, fostering teamwork and excellence.
• Curate innovative menus and seasonal promotions.
• Lead banquet operations with precision and refinement.
• Drive food cost efficiency while maintaining uncompromising standards.
• Uphold hygiene, food safety, and sustainability.
• Engage with guests to elevate the dining experience.

What We Are Looking For:

• A minimum of 10 years’ experience in international luxury hospitality.
• Proven experience as an Executive Chef or equivalent.
• Strong financial acumen and operational discipline.
• A natural mentor and team builder.
• Fluent in English; additional languages are an advantage.

This is a unique opportunity to shape the culinary identity of Shangri-La Jeddah. Qualified candidates are invited to submit their CV and culinary portfolio.

Why Join Us:

• A workplace that values your passion and supports your growth.
• Structured learning and development pathways.
• Competitive benefits and recognition programs.

About the Role

Le Méridien Hotels & Resorts is seeking a Chef de Cuisine to lead culinary operations at its property in Mecca, Saudi Arabia. This full-time management position requires a professional to ensure food quality, consistency, and creativity. The Chef de Cuisine will shape the dining experience for guests and foster a high-performing culinary team, maintaining the brand's reputation for excellence in food and beverage.

Key Responsibilities

• Oversee food quality, consistency, and preparation within the kitchen.
• Demonstrate culinary expertise and lead the team in managing all food and beverage functions.
• Collaborate with the food and beverage department on menu development, procurement, staffing, and food preparation.
• Work with the team to enhance guest and employee satisfaction.
• Maintain operational budgets and ensure compliance with legal regulations.
• Ensure adherence to all food safety and sanitation standards.
• Develop new culinary applications, concepts, and systems.
• Supervise kitchen shift operations, ensuring compliance with all food and beverage policies and procedures.
• Maintain food preparation processes and appropriate storage standards.
• Deliver high-quality products, presentations, and flavors.
• Plan and manage kitchen food quantities and inventory needs.
• Communicate preparation needs to key personnel.
• Assist in developing daily and seasonal menu items.
• Adhere to all applicable laws and regulations.
• Follow appropriate food handling methods and temperatures.
• Estimate daily production needs.
• Prepare and present food for special guests or occasions.
• Inspect the quality of raw food items.
• Determine dish presentation and carry out culinary presentations.
• Supervise and coordinate the activities of commis chefs and kitchen staff.
• Use interpersonal and communication skills to lead, influence, and motivate others.
• Lead shift teams, preparing food and executing requests.
• Supervise and manage kitchen employees, overseeing daily operations.
• Understand employee roles to perform duties in their absence.
• Motivate team members and establish mutual trust, respect, and cooperation.
• Set a positive example in terms of behavior.
• Ensure employee work performance standards are maintained.
• Ensure employees receive cross-training to support daily operations.
• Ensure employees understand their expectations and contributions.
• Establish and maintain open, cooperative relations with employees.
• Set and support the achievement of kitchen objectives, including performance, budget, and team goals.
• Develop specific guidelines and plans to prioritize, organize, and complete daily kitchen tasks.
• Understand the impact of kitchen operations on the hotel's financial goals and set plans to meet or exceed budget goals.
• Investigate and follow up on any reports of employee incidents.
• Understand and implement company safety standards.
• Provide exceptional guest service, exceeding expectations.
• Manage daily operations, ensuring quality and standards, and meeting guest expectations.
• Use communication and cooperation to understand individual guest needs, providing guidance and coaching.
• Set a positive example for guest relations.
• Reinforce guest satisfaction and focus on continuous improvement.
• Empower employees to provide superior guest service.
• Address guest issues and complaints.
• Interact with guests and obtain feedback on product quality and service levels.
• Identify others' development needs and provide guidance and coaching.
• Conduct menu training with kitchen employees, including ingredients, preparation methods, and flavors.
• Manage employee progressive discipline procedures.
• Participate in employee performance appraisal process and provide feedback.
• Utilize all available employee training tools.
• Assist in interviewing and hiring team members.
• Provide information to supervisor, coworkers, and subordinates.
• Analyze information and evaluate results to solve problems.
• Attend and participate in all relevant meetings.

Qualifications and Requirements

• High School Diploma or GED or equivalent, plus 4 years of experience in culinary, food, beverage, or a related professional area.
• OR a two-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related specialization, plus 2 years of experience in culinary, food, beverage, or a related professional area.

Required Skills

• Culinary Expertise
• Food and Beverage Management
• Leadership
• Team Management
• Communication
• Problem-Solving
• Financial Management
• Menu Development
• Food Safety
• Inventory Management
• Guest Service

Work Environment and Details

This is a full-time management position located in Mecca, Saudi Arabia. The role requires 2-5 years of experience. Le Méridien Hotels & Resorts is part of Marriott International, committed to creating a diverse and inclusive environment and is an equal opportunity employer.

About the Role

Le Méridien Hotels & Resorts is seeking a skilled Chef de Cuisine to oversee culinary operations at its property in Mecca, Saudi Arabia. This full-time management position is responsible for maintaining high standards of quality, consistency, and production within the restaurant kitchen. The role requires strong culinary talent, leadership abilities, and a commitment to creating exceptional dining experiences while managing all food-related functions.

Key Responsibilities

• Develop and create new culinary applications, ideas, and systems, including artistic contributions for the restaurant.
• Supervise restaurant kitchen shift operations, ensuring compliance with all Food & Beverage policies, standards, and procedures.
• Maintain high standards for food preparation, handling, and correct storage of all products.
• Ensure superior quality in products, presentations, and flavor profiles.
• Plan and manage food quantities and plating requirements for the restaurant.
• Communicate production needs effectively to key personnel.
• Assist in the development of daily and seasonal menu items for the restaurant.
• Ensure compliance with all applicable laws and regulations related to food service.
• Follow proper handling and maintain the correct temperature of all food products.
• Estimate daily restaurant production needs accurately.
• Prepare and cook a wide variety of foods for regular service or special guests and functions.
• Check the quality of raw and cooked food products to ensure established standards are met.
• Determine optimal food presentation and create decorative food displays.
• Supervise and coordinate the activities of cooks and workers engaged in food preparation.
• Utilize strong interpersonal and communication skills to lead, influence, and encourage others, advocating for sound financial/business decision-making and demonstrating honesty and integrity.
• Lead shift teams while personally preparing food items and executing requests based on required specifications.
• Supervise and manage restaurant kitchen employees, overseeing day-to-day operations and understanding employee positions well enough to perform duties in their absence.
• Encourage and build mutual trust, respect, and cooperation among team members.
• Serve as a role model to demonstrate appropriate behaviors and professional conduct.
• Ensure and maintain the productivity level of employees.
• Ensure employees are cross-trained to support successful daily operations.
• Ensure employees understand expectations and operational parameters.
• Establish and maintain open, collaborative relationships with employees and ensure employees do the same within the team.
• Set and support the achievement of kitchen goals, including performance goals, budget goals, and team goals.
• Develop specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
• Understand the impact of kitchen operations on the overall property financial goals and objectives, managing to achieve or exceed budgeted goals.
• Effectively investigate, report, and follow up on employee accidents.
• Know and implement company safety standards.
• Provide services that are above and beyond for customer satisfaction and retention.
• Manage day-to-day operations, ensuring quality, standards, and meeting customer expectations.
• Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching.
• Set a positive example for guest relations.
• Emphasize guest satisfaction during all departmental meetings and focus on continuous improvement.
• Empower employees to provide excellent customer service.
• Handle guest problems and complaints effectively and professionally.
• Interact with guests to obtain feedback on product quality and service levels.
• Identify the developmental needs of others and coach, mentor, or otherwise help others to improve their knowledge or skills.
• Participate in training restaurant staff on menu items, including ingredients, preparation methods, and unique tastes.
• Manage employee progressive discipline procedures.
• Participate in the employee performance appraisal process, providing feedback as needed.
• Utilize all available on-the-job training tools for employees.
• Assist as needed in the interviewing and hiring of employee team members with appropriate skills.
• Provide information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyze information and evaluate results to choose the best solution and solve problems.
• Attend and participate in all pertinent meetings.

Qualifications and Requirements

• High school diploma or GED; 4 years of experience in the culinary, food and beverage, or related professional area.
• OR a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major; 2 years of experience in the culinary, food and beverage, or related professional area.

Required Skills

• Culinary expertise
• Food and Beverage Management
• Kitchen Operations
• Menu Development
• Purchasing
• Staffing
• Food Preparation
• Sanitation Standards
• Team Leadership
• Guest Satisfaction
• Employee Satisfaction
• Operating Budget Management
• Training and Development
• Problem-Solving
• Communication
• Interpersonal Skills
• Financial Decision Making
• Integrity
• Teamwork
• Human Resource Management
• Performance Management
• Safety Standards

Work Environment and Details

This is a full-time, management position located at King Abdulaziz Road, Makkah, Saudi Arabia. The role requires 2-5 years of experience. Marriott International is an equal opportunity employer committed to a diverse and inclusive workplace.

About the Role

Wild&Org is seeking a Head Pastry Chef to lead pastry operations for an upcoming healthy Grab&Go cafe in Jeddah, Makkah Province, Saudi Arabia. This role is for a culinary professional dedicated to creating high-quality, healthy baked goods using premium ingredients, designed for a fast-paced lifestyle.

Head Pastry Chef Responsibilities

As the Head Pastry Chef, you will be responsible for shaping the culinary identity of the new venture, with a focus on innovation and excellence in healthy baking. You will manage the pastry kitchen, ensuring consistent quality and adherence to the brand's commitment to health and wellness.

• Lead and manage all aspects of the pastry kitchen operations.
• Prepare and develop a diverse range of healthy pastries, baked goods, cakes, muffins, energy bars, and seasonal items.
• Ensure consistency in the quality, presentation, and portioning of all pastry products.
• Maintain strict adherence to food safety standards, proper labeling, and storage.
• Monitor inventory levels and ensure kitchen cleanliness and organization.
• Effectively support menu development initiatives and provide training to kitchen staff.

Qualifications and Experience Required

To excel in this role, you must possess the following qualifications and experience:

• Minimum of 3 years of experience as a Head Pastry Chef or in a similar role.
• Experience in healthy, gluten-free, dairy-free, vegan, or allergen-free baking is a strong asset.
• Strong knowledge of various baking techniques and kitchen operations.
• Proven leadership and team management skills.
• Demonstrated ability to work effectively in a fast-paced environment.
• Excellent organizational and time management skills.
• Must possess a Food Handler's Certificate or be willing to obtain one.

Key Skills

The successful candidate will possess the following skills:

• Healthy baking.
• Sourcing and utilizing high-quality ingredients.
• Experience in gluten-free, dairy-free, vegan, and allergen-free baking.
• Proficiency in a wide range of baking techniques.
• Comprehensive understanding of kitchen operations.
• Strong leadership and team management capabilities.
• Ability to adapt to a fast-paced work environment.
• Exceptional organizational and time management skills.
• Commitment to food safety standards.
• Menu development and innovation.

Job Details and Location

This is a full-time opportunity located in Jeddah, Makkah Province, Saudi Arabia. The role requires 2-5 years of experience in pastry.