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About the Business Intelligence Engineer Role

AIQU is seeking a Business Intelligence Engineer for an outsourced, contract position with one of its clients in Jeddah, Kingdom of Saudi Arabia. This role is for an initial term of one year, with the possibility of extension. The position requires an immediate joiner or candidates with a notice period of no more than 15-30 days.

As a BI Engineer, you will be responsible for designing, developing, and maintaining business intelligence solutions. This involves translating complex business requirements into actionable insights through data visualization and semantic modeling, ensuring data accuracy, and enabling business users with self-service analytics capabilities.

Key Responsibilities

• Design and maintain LookML models, including views, explores, and derived tables.
• Define consistent business metrics, dimensions, and calculations across the organization.
• Implement reusable measures, joins, and aggregate awareness within semantic models.
• Optimize semantic models for enhanced performance and user usability.
• Collaborate with data engineering and business stakeholders to align semantic definitions.
• Design and develop interactive Looker dashboards and reports that effectively communicate insights.
• Translate business requirements into clear, actionable, and visually appealing data visualizations.
• Apply best practices in data visualization to ensure usability and effective storytelling.
• Implement dashboard features such as filters, drill-downs, and user-level access controls.
• Maintain and enhance existing dashboards based on user feedback and evolving business needs.
• Empower business users to explore data independently using certified Looker explores.
• Design user-friendly semantic models to minimize reliance on ad-hoc SQL queries.
• Provide training, demonstrations, and guidance on best practices to business users.
• Define data governance guardrails to support self-service analytics initiatives.
• Write and optimize complex SQL queries for various analytics use cases.
• Validate data accuracy, aggregations, and business logic to ensure data integrity.
• Partner with Data Engineers to optimize tables, partitions, and data models.
• Troubleshoot data discrepancies and performance issues to maintain data reliability.
• Monitor dashboard performance, usage patterns, and identify any failures.
• Manage the Looker content lifecycle, including development, testing, and production deployment.
• Implement and maintain access controls and content organization within Looker.
• Continuously improve models and dashboards based on usage analytics and performance metrics.

Qualifications and Experience

• Minimum of 5 years of experience as a Business Intelligence Engineer.
• Demonstrated experience in designing and maintaining LookML models.
• Proven ability to define consistent business metrics, dimensions, and calculations.
• Experience in implementing reusable measures, joins, and aggregate awareness.
• Track record of optimizing semantic models for performance and usability.
• Experience in aligning semantic definitions with data engineering and business stakeholders.
• Proficiency in designing and developing interactive Looker dashboards and reports.
• Ability to translate business requirements into clear, actionable visualizations.
• Experience in applying visualization best practices for usability and storytelling.
• Skilled in implementing dashboard filters, drill-downs, and user-level access.
• Experience in maintaining and enhancing existing dashboards based on feedback.
• Ability to enable business users with tools for data exploration using certified Looker explores.
• Experience in designing user-friendly semantic models to reduce ad-hoc SQL dependency.
• Proven ability to provide training, demos, and best-practice guidance to users.
• Experience in defining data governance guardrails for self-service analytics.
• Proficiency in writing and optimizing complex SQL queries for analytics use cases.
• Experience in validating data accuracy, aggregations, and business logic.
• Experience in partnering with Data Engineers to optimize tables, partitions, and models.
• Skilled in troubleshooting data discrepancies and performance issues.
• Experience in monitoring dashboard performance, usage, and failures.
• Familiarity with maintaining Looker content lifecycle (development to production).
• Experience in implementing access controls and content organization.
• Ability to continuously improve models and dashboards based on usage analytics.

Required Skills

• Business Intelligence Engineering
• LookML
• Looker
• SQL
• Data Governance
• Data Visualization
• Data Engineering

Work Environment and Contract Details

This is a contract position based in Jeddah, Makkah, Saudi Arabia, with an initial term of one year, extendable. The work type is contract, and the employment is outsourced. Candidates are expected to be available to join immediately or within 15-30 days. The role is onsite in Jeddah.

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.