Catering Official Jobs in Riyadh

About the Food and Beverage Supervisor Role

Hilton is seeking a Food and Beverage Supervisor to join their team in Saudi Arabia. This full-time position is key to ensuring the smooth operation of daily banquet services and delivering memorable guest experiences. The role contributes to a hospitality culture focused on exceptional guest service and team member well-being within an award-winning workplace.

Key Responsibilities

• Maintain a positive and friendly demeanor to enhance guest interactions and proactively identify opportunities for service improvement.
• Supervise the planning, organization, and execution of F&B events, including breakfasts, coffee breaks, luncheons, dinners, cocktail receptions, and galas.
• Oversee event setup, ensuring linens, silverware, glassware, and chinaware are arranged according to event specifications and quality standards.
• Collaborate with relevant Food and Beverage teams by communicating event details, procedures, and updates.
• Manage the breakdown of function rooms and ensure all equipment is stored properly for future events.
• Lead the F&B team through scheduling, supervision, coaching, and recognition to promote high performance.
• Ensure strict adherence to health, safety, sanitation, and alcohol awareness regulations to maintain high standards for guests and team members.

Required Experience and Skills

Candidates should possess a minimum of 5 to 10 years of experience in a relevant hospitality role. Essential skills for this position include:

• Hospitality: A strong commitment to providing exceptional guest service and creating positive experiences.
• Integrity: Demonstrating honesty and ethical conduct in all professional interactions.
• Leadership: The capacity to guide and inspire a team towards achieving collective objectives.
• Teamwork: A belief in collaborative efforts to achieve optimal outcomes.
• Ownership: Taking responsibility and accountability for tasks and their results.
• Urgency and Discipline: Approaching tasks with focus and promptness, recognizing the impact of each action.

Work Context

This is a full-time position based in Saudi Arabia with Hilton. The role offers an opportunity for professional growth within a globally recognized hospitality organization.

About the Role

W Hotels in Riyadh, Saudi Arabia, is seeking a Sous Chef to join its culinary team. This full-time management position is essential to the daily operations of the kitchen, focusing on delivering high-quality culinary experiences and maintaining a productive work environment. The Sous Chef will be responsible for upholding food quality standards, ensuring guest satisfaction, and optimizing operational efficiency.

As a key member of the culinary department, the Sous Chef will oversee kitchen operations, lead and develop kitchen staff, and ensure all food-related functions meet W Hotels' quality and safety standards. This role requires a hands-on approach, blending culinary expertise with strong leadership and management capabilities to drive continuous improvement in guest and employee satisfaction.

Key Responsibilities

• Manage daily kitchen shift operations, ensuring adherence to all Food & Beverage policies, standards, and procedures.
• Estimate daily production needs weekly and communicate these requirements to kitchen personnel daily.
• Support the Executive Chef in all aspects of kitchen operations and food preparation.
• Prepare and cook a wide variety of foods for regular service and special events.
• Contribute to the development of new culinary applications, ideas, and systems, including artistic contributions.
• Establish food presentation standards and create visually appealing decorative food displays.
• Maintain high standards for purchasing, receiving, and food storage.
• Ensure strict compliance with all food handling and sanitation standards.
• Perform duties of kitchen managers and employees as needed to ensure seamless operations.
• Uphold superior quality in products, presentations, and flavor profiles.
• Ensure full compliance with all applicable laws and regulations related to food service.
• Follow proper handling procedures and maintain correct temperatures for all food products.
• Operate and maintain all department equipment, reporting any malfunctions promptly.
• Conduct regular checks on the quality of raw and cooked food products to ensure standards are met.
• Supervise and coordinate the activities of cooks and other kitchen staff engaged in food preparation.
• Lead kitchen shifts while personally preparing food items and executing requests according to specifications.
• Utilize strong 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.
• Foster and build mutual trust, respect, and cooperation among team members.
• Serve as a role model by demonstrating appropriate professional behaviors.
• Maintain and optimize employee productivity levels.
• Ensure employees clearly understand their expectations and operational parameters.
• Establish and maintain open, collaborative relationships with employees and encourage them to do the same within the team.
• Ensure property policies are administered fairly and consistently.
• Communicate performance expectations clearly in accordance with job descriptions.
• Recognize successful performance and ensure desired results are achieved.
• Provide services that exceed customer expectations to ensure satisfaction and retention.
• Manage day-to-day operations, ensuring quality, standards, and meeting customer expectations daily.
• Set a positive example for guest relations.
• Empower employees to deliver excellent customer service.
• Interact with guests to obtain feedback on product quality and service levels.
• Effectively handle guest problems and complaints.
• Achieve and exceed culinary and operational goals, including performance targets, budget objectives, and team achievements.
• Develop specific goals and plans to prioritize, organize, and accomplish work effectively.
• Utilize the Labor Management System for effective scheduling based on business demands and for tracking employee time and attendance.
• Train employees on safety procedures.
• Identify the developmental needs of others and provide coaching, mentoring, or assistance to improve their knowledge or skills.
• Improve service by communicating and assisting individuals in understanding guest needs, providing guidance, feedback, and individual coaching as needed.
• Participate in the employee performance appraisal process, providing constructive feedback.
• Bring any issues to the attention of the department manager and Human Resources as necessary.
• Provide information to supervisors, co-workers, and subordinates via telephone, written form, email, or in person.
• Analyze information and evaluate results to choose the best solution and solve problems effectively.
• Attend and actively participate in all pertinent meetings.

Qualifications and Requirements

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

Required Skills

• Culinary expertise
• Food and Beverage management
• Kitchen Operations
• Leadership and Staff Management
• Budget Management
• Sanitation Standards
• Food Safety practices
• Exceptional Customer Service
• Problem-Solving abilities
• Strong Communication skills

Work Context

This is a full-time management position located in Riyadh, Saudi Arabia. W Hotels is committed to being an equal opportunity employer, valuing diversity and providing access to opportunity for all associates.

About the Role

W Hotels is seeking a guest-focused F&B Service Expert to join our team in Riyadh, Saudi Arabia. This full-time, non-management position offers an opportunity to contribute to a brand focused on creating memorable guest experiences. As an F&B Service Expert, you will be responsible for delivering a range of services to ensure guests enjoy their dining experience.

Role Context and Culture

At W Hotels, we believe in creating unique experiences that go beyond standard service. Our culture is built on attentiveness, innovation, and a commitment to the Whatever/Whenever service philosophy. We encourage individuals who are original, innovative, and forward-thinking to join our global team and contribute to our mission of awakening guest passions and redefining luxury.

Key Responsibilities

• Deliver a wide range of services to ensure guests enjoy their dining experience.
• Take initiative in providing exceptional guest service.
• Set tables to prepare for guest service.
• Communicate effectively with kitchen staff.
• Interact with and serve guests in a professional and engaging manner.
• Maintain cleanliness of work areas and supplies.
• Ensure all transactions are handled seamlessly as part of the overall guest experience.
• Contribute to creating a safe workplace for colleagues and guests.
• Follow all company policies and procedures diligently.
• Uphold high-quality standards in all aspects of service.
• Maintain a professional uniform, personal appearance, and communication style.

Qualifications and Requirements

• High school diploma or *** equivalent is preferred.
• Less than 1 year of related work experience is required.
• No supervisory experience is necessary for this role.
• No specific licenses or certifications are required.
• Ability to stand, sit, or walk for extended periods.
• Capability to move over sloping, uneven, or slippery surfaces.
• Ability to read and visually verify menu information.
• Physical ability to move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance, and 50 pounds with assistance.
• Ability to reach overhead and below the knees, including bending, twisting, pulling, and stooping.

Required Skills

• Guest Service
• Food and Beverage Service

Work Location and Type

This is a full-time, non-management position located at Area 1 Al Aqeeq Street, Financial District, Riyadh, Saudi Arabia, 13519. The role is not remote.

About the Role

Hilton is seeking a Head Chef to lead culinary operations in Saudi Arabia. This full-time position involves contributing to hospitality services by ensuring quality food and beverage offerings for guests. The Head Chef will oversee kitchen operations and aim to create a positive dining experience.

This role is important for maintaining Hilton's standards. The Head Chef will be a key member of the Food & Beverage team, responsible for culinary innovation, operational efficiency, and financial performance, while also fostering a productive work environment.

Key Responsibilities

• Oversee daily culinary operations, managing food preparation and production to ensure consistency, quality, and adherence to cost controls for optimized profitability.
• Develop and execute innovative menus in collaboration with the Executive Chef and Food & Beverage leadership, incorporating seasonal ingredients and current culinary trends.
• Manage inventory and procurement processes, including ordering, inventory control, and vendor relationships, to maintain cost efficiency while ensuring the availability of high-quality ingredients.
• Support financial performance by participating in P&L reviews, managing food and labor costs, and implementing strategies to improve operational efficiency and profitability.
• Enhance guest experiences by engaging with guests and internal stakeholders, gathering feedback, and supporting initiatives aimed at elevating the dining experience.
• Inspire and develop the kitchen team by supervising and supporting team members, monitoring performance, providing coaching, and fostering a positive and productive work environment.
• Uphold all regulatory standards, maintaining compliance with health, safety, sanitation, and alcohol awareness regulations to ensure the highest standards of guest and team member wellbeing.

Qualifications and Requirements

• A passion for spreading the light and warmth of Hospitality.
• Acting with Integrity and always doing the right thing.
• Inspiring others through Leadership.
• A belief that Teamwork drives the best outcomes.
• A sense of Ownership and accountability.
• A focus on the Now, bringing urgency and discipline to every moment.

Skills

• Culinary Operations
• Menu Development
• Inventory Management
• Procurement
• Financial Performance
• Cost Control
• Guest Experience Enhancement
• Team Leadership
• Health and Safety Compliance
• Sanitation Standards
• Alcohol Awareness
• Hospitality
• Integrity
• Leadership
• Teamwork
• Ownership

Work Environment and Experience

This is a full-time position with Hilton, a company recognized for its workplace culture. The role requires 5-10 years of experience. The position is located in Saudi Arabia.

About the Sous Chef Role

Hilton is seeking a Sous Chef to join its culinary team in Saudi Arabia. This full-time position offers an opportunity to contribute to an award-winning workplace culture focused on hospitality and guest experiences. The Sous Chef will play a key role in leading daily kitchen operations, ensuring high standards of food quality and service, and upholding Hilton's core values.

Key Responsibilities

• Provide leadership and coaching to kitchen staff, focusing on either Outlets or Banquets operations.
• Oversee daily kitchen operations, including managing production lists, conducting line checks, and expediting service during peak times.
• Develop and implement seasonal menus, promotional features, and daily specials.
• Foster positive relationships and promote collaboration between Front of House and Back of House teams to ensure seamless operations.
• Provide administrative support, including inventory management, ordering supplies, and creating staff schedules.
• Ensure strict compliance with all health, safety, sanitation, and alcohol awareness regulations.

Core Values and Requirements

Candidates should demonstrate a commitment to Hilton's core values:

• A passion for spreading hospitality.
• Acting with Integrity and doing the right thing.
• Demonstrated Leadership ability.
• A belief that Teamwork drives outcomes.
• A sense of Ownership and accountability.
• A focus on the Now, bringing urgency and discipline.

Required Skills

• Leadership
• Teamwork
• Ownership

Work Context and Experience

This is a full-time position based in Saudi Arabia. The role requires 0-1 year of experience. Hilton is a global leader in hospitality, recognized for its workplace culture and commitment to exceptional guest and team member experiences.

About the Role

W Hotels in Riyadh, Saudi Arabia, is seeking a Sous Chef to join its culinary team. This full-time management position is essential for the daily success of kitchen operations, ensuring high culinary standards and guest satisfaction. The Sous Chef will lead kitchen staff, manage food-related functions, and contribute to improving guest and employee experiences while adhering to operational budgets.

As part of the W Hotels brand, the Sous Chef will embody innovation and reinvention in luxury hospitality. This role offers an opportunity to be part of Marriott International's global team, where associates are encouraged to perform at their best and develop professionally.

Key Responsibilities

• Oversee and manage daily kitchen shift operations, ensuring adherence to all Food & Beverage policies, standards, and procedures.
• Estimate daily production needs weekly and communicate these requirements to kitchen personnel daily.
• Support the Executive Chef in all aspects of kitchen operations and food preparation.
• Prepare and cook a variety of foods for regular service and special events.
• Contribute to the development of new culinary applications, ideas, and products.
• Assist in determining and executing appealing food presentation strategies, including decorative displays.
• Maintain standards for purchasing, receiving, and food storage.
• Ensure consistent compliance with all food handling and sanitation standards.
• Perform duties of kitchen managers and employees as needed to ensure seamless operations.
• Uphold superior quality in products, presentations, and flavor profiles.
• Ensure compliance with all applicable laws and regulations related to food service.
• Follow proper procedures for handling and temperature control of all food products.
• Operate and maintain all department equipment, reporting malfunctions promptly.
• Conduct checks on the quality of raw and cooked food products.
• Supervise and coordinate the activities of cooks and other kitchen staff.
• Lead kitchen shifts, preparing food items and executing requests according to specifications.
• Utilize interpersonal and communication skills to lead team members, advocate for sound financial decisions, and demonstrate integrity.
• Foster mutual trust, respect, and cooperation among team members.
• Serve as a role model by demonstrating appropriate professional behaviors.
• Maintain and optimize employee productivity levels.
• Ensure employees understand their expectations and operational parameters.
• Establish and maintain open, collaborative relationships with employees.
• Ensure property policies are administered fairly and consistently.
• Communicate performance expectations in alignment with job descriptions.
• Recognize successful performance and drive the achievement of desired results.
• Deliver services that exceed customer expectations, contributing to guest satisfaction.
• Manage day-to-day operations to ensure quality, standards, and customer expectations are met.
• Set a positive example for guest relations.
• Empower employees to provide excellent customer service.
• Interact with guests to gather feedback on product quality and service levels.
• Handle guest problems and complaints effectively.
• Achieve and exceed culinary and operational goals, including performance targets and budget objectives.
• Develop specific goals and plans to prioritize, organize, and accomplish work effectively.
• Utilize the Labor Management System for effective scheduling and tracking employee time.
• Train employees on essential safety procedures.
• Identify developmental needs of others and provide coaching to improve their knowledge or skills.
• Improve service by communicating and assisting individuals in understanding guest needs, providing guidance and feedback.
• Participate in the employee performance appraisal process, providing constructive feedback.
• Bring pertinent issues to the attention of the department manager and Human Resources as necessary.
• Provide information to supervisors, co-workers, and subordinates through various communication channels.
• Analyze information and evaluate results to identify the best solutions and solve problems effectively.
• Attend and actively participate in all pertinent meetings.

Qualifications and Requirements

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

Required Skills

• Culinary Expertise
• Food and Beverage Management
• Kitchen Operations Management
• Staff Leadership and Development
• Budget Management
• Quality Control
• Sanitation Standards
• Food Handling Procedures
• Customer Service
• Problem-Solving
• Human Resource Management

Work Environment and Details

This is a full-time management position based in Riyadh, Saudi Arabia, located at W Hotels, Financial District, Area 1 Al Aqeeq Street, 13519. The role requires 2-5 years of experience and is not applicable for remote work.

About the Sous Chef Role

W Hotels in Riyadh, Saudi Arabia, is seeking a Sous Chef to join its culinary team. This management position is essential to the daily kitchen operations, focusing on culinary standards, guest satisfaction, and team leadership. The Sous Chef will contribute to maintaining high standards of food quality, presentation, and sanitation, supporting the vibrant atmosphere characteristic of W Hotels.

Key Responsibilities

• Oversee and manage daily kitchen shift operations, ensuring adherence to all Food & Beverage policies, standards, and procedures.
• Estimate daily production needs and communicate requirements to kitchen personnel.
• Support the Executive Chef in all aspects of kitchen operations and food preparation.
• Prepare and cook a variety of foods for regular service and special events.
• Contribute to the development of new culinary applications, ideas, and products.
• Assist in designing and executing appealing food presentations and decorative displays.
• Maintain standards for purchasing, receiving, and food storage.
• Ensure compliance with all food handling and sanitation standards.
• Perform duties of kitchen managers and employees as needed to ensure seamless operations.
• Identify and recognize superior quality products, presentations, and flavors.
• Ensure compliance with all applicable food service laws and regulations.
• Follow proper procedures for handling and maintaining the correct temperature of all food products.
• Operate and maintain all department equipment, reporting malfunctions promptly.
• Conduct checks on the quality of raw and cooked food products.
• Supervise and coordinate the activities of cooks and other kitchen staff.
• Lead kitchen shifts while preparing food items and executing requests.
• Utilize interpersonal and communication skills to lead and influence team members, advocating for sound financial and business decisions with honesty and integrity.
• Foster and build mutual trust, respect, and cooperation among team members.
• Serve as a role model, demonstrating appropriate professional behaviors.
• Maintain and optimize employee productivity levels.
• Ensure employees understand their expectations and operational parameters.
• Establish and maintain open, collaborative relationships with employees.
• Ensure property policies are administered fairly and consistently.
• Communicate performance expectations in accordance with job descriptions.
• Recognize successful performance and ensure desired results are achieved.
• Deliver services that exceed customer expectations, contributing to guest satisfaction.
• Manage day-to-day operations, ensuring quality and standards meet customer expectations.
• Set a positive example for guest relations and customer service.
• Empower employees to provide excellent customer service.
• Interact with guests to gather feedback on product quality and service levels.
• Effectively handle guest problems and complaints.
• Achieve and exceed culinary and operational goals, including performance targets and budget objectives.
• Develop specific goals and plans to prioritize, organize, and accomplish work effectively.
• Utilize the Labor Management System for scheduling and tracking employee time and attendance.
• Train employees on safety procedures.
• Identify developmental needs of others and provide coaching and mentoring.
• Improve service by communicating and assisting individuals in understanding guest needs, providing guidance and feedback.
• Participate in the employee performance appraisal process.
• Bring pertinent issues to the attention of the department manager and Human Resources as necessary.
• Provide information to supervisors, co-workers, and subordinates through various communication channels.
• Analyze information and evaluate results to identify solutions and resolve problems effectively.
• Attend and participate in all pertinent meetings.

Qualifications and Experience

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

Required Skills

• Culinary expertise
• Food and Beverage management
• Kitchen Operations management
• Leadership and Team Management
• Budget Management
• Knowledge of Sanitation Standards and Food Safety
• Exceptional Customer Service skills
• Problem-Solving abilities
• Strong Communication skills
• Teamwork and Collaboration
• Understanding of Human Resources principles

Work Location and Type

This is a full-time management position located at W Hotels in Riyadh, Saudi Arabia. The specific address is Area 1 Al Aqeeq Street Financial District, Riyadh, Saudi Arabia, 13519.

About the Role

KBR, Inc. is seeking a Food Services Lead for Prince Sultan Air Base (PSAB) in Al Kharj, Riyadh, Saudi Arabia. This position is part of the KBR PSAB Program, which provides Base Operating Support-Installation (BOS-I) services to the 378th Air Expeditionary Wing and its mission partners. The program supports operations, maintenance, and essential support activities for sustained mission readiness at PSAB and five remote Army sites.

Role Overview

As the PSAB Food Service Lead, you will oversee the efficient and compliant operation of dining facilities (DFACs). This includes managing all aspects of food preparation, service, and subsistence. The role requires a strong understanding of food service operations, adherence to regulations, and the ability to manage a team in a dynamic environment.

Key Responsibilities

• Ensure dining facility (DFAC) operations, including food preparation, cooking, baking, serving, and replenishing of food.
• Manage the ordering, receiving, and storing of subsistence.
• Provide food services at three full-service DFACs, ensuring 24-hour operational capability.
• Ensure compliance with all applicable US laws, Saudi Labor Law, US EPA Guidelines, Final Governing Standards (FGS), Overseas Environmental Baseline Guidance Document (OEBGD), and other relevant rules and regulations.
• Comply with all applicable DOD, USAF, and local laws and requirements, and meet contractual obligations for food service operations.
• Be available within two (2) hours of notification to meet with Government personnel on the installation as required.
• Ensure the successful delivery of services to approximately 4,000 personnel.
• Ensure all personnel are adequately trained and possess the necessary knowledge and skills to meet minimum performance requirements and comply with all applicable laws and regulations.
• Be responsible for the proper utilization, accounting, and safeguarding of all government and contractor-provided property, including facilities, equipment, tools, information, and data.
• Ensure all required contractual submittals are provided to the government.
• Perform other duties as assigned.

Qualifications and Requirements

• Minimum of 2 years of work experience in food service operations on similar projects.
• Possess or be able to obtain appropriate ServSafe certification.
• Must be a * Citizen.
• Must possess a current * Driver's License.
• Must possess a passport book (not a passport card) with at least 13 months of remaining validity and 6 blank visa/stamp pages.
• Must possess and maintain a valid * SECRET Security Clearance.
• Must be able to read, write, speak, and understand English fluently.
• Candidate must also meet CENTCOM MOD-15 theater requirements.

Required Skills

• Proficiency in using computers and related software, including Microsoft Office and other common office productivity tools.
• Ability and willingness to work extended hours to meet mission requirements.
• Excellent interpersonal and communication skills.
• Experience in contingency environments.
• Knowledge and experience working with government contracts.

Work Environment and Physical Demands

This full-time position is located in Al Kharj, Riyadh, Saudi Arabia. Work may involve exposure to potentially hazardous conditions requiring personal protective equipment (PPE) such as hard hats, gloves, steel-toed boots, hearing protection, and safety glasses. Employees may be required to push, pull, and lift heavy equipment. Communication will be maintained via Land Mobile Radios, cell phones, laptops, and other devices. The working environment includes both indoor and outdoor settings with potential exposure to heat, cold, dust, noise, and chemicals. Overtime, shift work, and occasional to frequent travel may be required depending on contractual needs. Employees must comply with all Federal, State, and Local regulations and published Company work rules. Task-specific work environment training may be provided. Employees must be prepared to function in a wartime or contingency environment to support * interests.

Physical activities include lifting up to 35 lbs, team lifting up to 50 lbs, climbing, extended sitting or standing, stooping, stretching, and bending. Work may require the use of PPE, including hearing and eye protection, hard hats, steel-toed boots, and Individual Protective Equipment (IPE) such as body armor, helmets, and specialized clothing. Standard office activities such as sitting/standing for extended periods, attending meetings, repetitive keyboard and mouse use, and lifting/carrying less than 20 lbs frequently are also part of the role. Moderate physical exertion, including walking to operating areas and upstairs, is required.

About the Role

W Hotels in Riyadh, Saudi Arabia, is seeking a dynamic Sous Chef to join its culinary team. This full-time management position is essential to kitchen operations, focusing on quality and guest satisfaction. The Sous Chef will lead kitchen staff, manage food-related functions, and uphold W Hotels' standards.

As a key member of the culinary department, the Sous Chef is accountable for the success of daily kitchen operations. This role requires culinary talent, leadership, and a commitment to improving guest and employee satisfaction, while managing the operating budget. Responsibilities include guiding and developing the team, and ensuring sanitation and food standards are met and exceeded.

Key Responsibilities

• Oversee and manage kitchen shift operations, ensuring adherence to all Food & Beverage policies, standards, and procedures.
• Estimate daily production needs weekly and communicate requirements to kitchen personnel daily.
• Assist the Executive Chef with all aspects of kitchen operations and food preparation.
• Prepare and cook a variety of foods for regular service, special guest requests, and functions.
• Develop new culinary applications, ideas, and systems, including artistic contributions.
• Contribute to determining food presentation standards and create visually appealing decorative food displays.
• Maintain high standards for purchasing, receiving, and food storage.
• Ensure consistent compliance with all food handling and sanitation standards.
• Perform duties of kitchen managers and employees as needed to ensure seamless operations.
• Recognize and uphold superior quality in products, presentations, and flavor profiles.
• Ensure compliance with all applicable laws and regulations related to food service.
• Follow proper handling procedures and maintain correct temperatures for all food products.
• Operate and maintain all department equipment, reporting malfunctions promptly.
• Regularly check the quality of raw and cooked food products to ensure they meet established standards.
• Supervise and coordinate the activities of cooks and other workers engaged in food preparation.
• Lead kitchen shifts, preparing food items and executing requests according to specifications.
• Utilize interpersonal and communication skills to lead and influence team members, advocating for sound financial and business decisions, demonstrating honesty and integrity, and leading by example.
• Foster and build mutual trust, respect, and cooperation among team members.
• Serve as a role model, demonstrating appropriate professional behaviors.
• Maintain and optimize employee productivity levels.
• Ensure employees clearly understand their expectations and operational parameters.
• Establish and maintain open, collaborative relationships with employees.
• Ensure property policies are administered fairly and consistently.
• Communicate performance expectations in accordance with job descriptions.
• Recognize successful performance and ensure desired results are achieved.
• Provide services that exceed customer expectations, contributing to guest satisfaction and retention.
• Manage day-to-day operations, ensuring quality, standards, and meeting customer expectations.
• Set a positive example for guest relations and customer service.
• Empower employees to deliver excellent customer service.
• Interact with guests to obtain feedback on product quality and service levels.
• Effectively handle guest problems and complaints.
• Achieve and exceed culinary and operational goals, including performance, budget, and team objectives.
• Develop specific goals and plans to prioritize, organize, and accomplish work effectively.
• Utilize the Labor Management System for effective scheduling and tracking employee time and attendance.
• Train employees in safety procedures.
• Identify the developmental needs of others and provide coaching, mentoring, or other assistance to improve their knowledge or skills.
• Improve service by communicating and assisting individuals in understanding guest needs, providing guidance, feedback, and individual coaching.
• Participate in the employee performance appraisal process, providing constructive feedback.
• Bring critical issues to the attention of the department manager and Human Resources.
• Provide information to supervisors, co-workers, and subordinates via telephone, written form, email, or in person.
• Analyze information and evaluate results to choose the best solution and solve problems effectively.
• Attend and actively participate in all pertinent meetings.

Qualifications and Requirements

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

Required Skills

• Culinary Expertise
• Food and Beverage Management
• Kitchen Operations Management
• Staff Leadership and Development
• Budget Management
• Quality Control and Assurance
• Sanitation Standards and Compliance
• Food Handling Best Practices
• Exceptional Customer Service
• Problem-Solving and Decision-Making
• Human Resource Management

Work Environment and Details

This is a full-time management position located at Area 1 Al Aqeeq Street, Financial District, Riyadh, Saudi Arabia, 13519. The role requires 2-5 years of experience. This position is not remote.

Marriott International is an equal opportunity employer committed to diversity and inclusion. W Hotels is dedicated to awakening curiosity and broadening horizons, offering genuine life experiences. Joining W Hotels also means joining the Marriott International portfolio.