Catering Official Jobs in Riyadh

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.

Restaurant manager experienced in all administrative matters, experience is required.

About the Role

Gulf Catering Company is seeking a highly experienced and dedicated Executive Chef to lead its culinary operations in Riyadh, Saudi Arabia. Reporting to the Operations Manager, this full-time position is crucial for ensuring the consistent delivery of high-quality, safe, nutritious, and cost-effective meals to clients. The Executive Chef will be instrumental in maintaining client satisfaction and upholding company standards across all catering services. This role demands a comprehensive understanding of large-scale food production, kitchen management, and strict adherence to food safety protocols. The ideal candidate will possess strong leadership capabilities and a proven track record in managing diverse kitchen teams and complex catering operations.

Key Responsibilities

• Plan, develop, and standardize menus in accordance with client requirements and nutritional guidelines.
• Supervise all aspects of food preparation, cooking, and presentation to ensure consistent quality and taste.
• Monitor portion control and food production processes to minimize waste and maximize efficiency.
• Ensure meals are prepared and delivered according to production schedules and established service standards.
• Ensure full compliance with HACCP, food safety regulations, and company quality standards.
• Conduct regular inspections of kitchen facilities, equipment, and food storage areas to maintain hygiene and safety.
• Monitor staff hygiene practices and ensure all kitchen personnel adhere to sanitation procedures.
• Investigate and promptly resolve any food quality or safety issues that may arise.
• Lead, train, supervise, and evaluate kitchen staff, including Sous Chefs, Cooks, and Kitchen Helpers.
• Develop staff schedules and effectively allocate duties to ensure smooth and efficient kitchen operations.
• Foster a positive work environment that promotes teamwork, productivity, and continuous professional development among staff.
• Manage food purchasing requirements in close coordination with procurement and warehouse teams.
• Monitor inventory levels and ensure proper stock rotation using the First-In, First-Out (FIFO) method.
• Control food costs, labor costs, and overall kitchen operating expenses to meet budgetary targets.
• Prepare comprehensive reports on food consumption, wastage, and budget performance.
• Ensure catering services consistently meet contractual obligations and exceed client expectations.
• Coordinate with dietitians, site managers, and client representatives regarding menu requirements and special dietary needs.
• Participate in client meetings and audits as required to represent culinary operations.
• Ensure all kitchen equipment is maintained in good working condition and report any maintenance requirements.
• Coordinate necessary repairs for kitchen equipment promptly.
• Maintain the cleanliness and organization of all kitchen and storage areas.

Qualifications and Requirements

• Diploma or Bachelor's Degree in Culinary Arts, Hospitality Management, or a closely related field.
• Professional culinary certification is preferred.
• Mandatory HACCP and Food Safety Certification.
• A minimum of 7 to 10 years of experience in food production and catering operations.
• A minimum of 3 to 5 years of experience in a supervisory or executive chef role.
• Experience in large-scale catering, hospital catering, government contracts, or institutional food services is highly preferred.
• Must be fluent in English.

Required Skills

• Strong leadership and team management capabilities.
• Excellent knowledge of food safety and hygiene regulations.
• Expertise in menu planning and large-scale food production.
• Proficiency in budgeting and cost control.
• Solid understanding of inventory and supply chain management.
• Effective problem-solving and decision-making abilities.
• Strong communication and organizational skills.
• Ability to work effectively under pressure and meet operational deadlines.

Work Environment and Details

This is a full-time position based in Riyadh, Saudi Arabia. The role requires a candidate with over 10 years of total experience, including 3-5 years in a supervisory or executive chef capacity, to effectively manage culinary operations and ensure client satisfaction.

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

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.