Full-time طباخ عام Jobs in Saudi Arabia

About the Role

Delta Hotels and Resorts is looking for a skilled and dedicated Chef de Partie to join their culinary team in Jeddah, Makkah Al-Mukarramah, Saudi Arabia. This is a full-time, non-supervisory position, offering an opportunity to contribute to a dynamic food and beverage environment. As a Chef de Partie, you will play a pivotal role in ensuring the quality and consistency of prepared foods, adhering to high standards of taste, presentation, and preparation.

Location and Environment Details

The work location is at 3243 Salam Street, Jeddah, Saudi Arabia, 23613. We are committed to fostering an inclusive environment that values and celebrates diverse backgrounds, ensuring all colleagues have equal opportunities. This role is not remote.

Key Tasks and Responsibilities

• Prepare special meals or alternatives as needed.
• Adjust oven, ranges, grills, and roasters to desired temperatures to ensure proper cooking conditions.
• Pull food items from storage to ensure proper thawing in refrigeration.
• Ensure proper portioning, arrangement, and food garnish so that presentation will be appealing.
• Maintain accurate food production records to track inventory and preparation.
• Monitor the quality and quantity of all prepared foods.
• Communicate effectively to request assistance during busy periods.
• Inform the Executive Chef of excess food items that can be used for daily specials.
• Inform Food and Beverage staff of specials and out-of-stock items.
• Ensure that the overall quality of food meets specified standards.
• Prepare and cook food items accurately according to recipes, quality standards, and presentation standards, following a food preparation checklist.
• Prepare cold food station items accurately and with care.
• Assist with the interviewing, training, scheduling, appraising, coaching, counseling, and rewarding and disciplining of employees; and attend to their grievances and oversee their work.
• Follow all company policies and procedures regarding safety and security.
• Report maintenance, accidents, injuries, and unsafe working conditions to the manager.
• Complete safety training and certifications as required.
• Maintain a clean and professional appearance and uniform.
• Protect company assets and maintain the confidentiality of proprietary information.
• Anticipate guest service needs and address them proactively.
• Speak with others in a clear and professional manner.
• Develop and maintain positive working relationships with colleagues, support team goals and respond appropriately to the needs of the management.
• Ensure compliance with quality expectations and standards in all culinary operations.
• Perform other reasonable job duties as requested by supervisors.

Qualifications and Requirements

• A degree from a technical or vocational school or apprenticeship is preferred.
• A minimum of 3 years of relevant work experience is required.
• No supervisory experience is required for this role.
• No specific licenses or certifications are currently required.

Required Skills

• Proficiency in food and beverage operations and culinary arts.
• Experience in food preparation techniques and standards.
• Strong understanding of quality standards and presentation standards.
• Excellent guest service skills.
• Proven teamwork and collaboration skills.
• Effective communication skills.
• Ability to problem-solve in a fast-paced environment.
• Commitment to safety and security policies.

Physical Work Requirements

Physical requirements include standing or sitting, walking for extended periods, reaching above and below the knees, and performing bending, twisting, pulling, and stooping motions. The role requires moving, lifting, carrying, pushing, pulling, and placing objects weighing 25 pounds or less without assistance.

• Deliver professional, friendly, and engaging service.
• Lead the restaurant team and ensure service standards.
• Manage guest concerns promptly and professionally.
• Assist in recruitment, training, and development.
• Balance operational needs with colleague requirements.
• Conduct departmental meetings regularly.
• Enhance revenues through effective strategies and promotions.
• Maintain complete knowledge of all menus and operations.
• Manage budgets, costs, and profitability targets.
• Ensure compliance with hygiene and service standards.
• Promote guest satisfaction and service improvements.
• Perform other duties as required.

• Minimum 4 years of experience in F&B management in a luxury hotel.
• Strong interpersonal, leadership, and problem-solving skills.
• Excellent organization and planning abilities.
• Goal-oriented with a focus on results.
• International experience is an asset.
• Energetic, enthusiastic and a charismatic team player.

About the Role

Delta Hotels and Resorts is seeking a motivated and detail-oriented Cook III to join its culinary team in Jeddah, Saudi Arabia. This full-time, non-management position offers an opportunity for individuals with a passion for food preparation and a commitment to quality service. As a Cook III, you will contribute to the smooth operation of the kitchen and the overall dining experience for guests. This role is based in Jeddah and is not a remote position. Delta Hotels and Resorts is committed to fostering an inclusive environment where diverse backgrounds are valued and celebrated, believing that the rich blend of culture, talent, and experiences of its associates is its greatest strength.

Key Responsibilities

• Prepare ingredients for cooking, including portioning, chopping, and storing food items.
• Wash and peel fresh fruits and vegetables.
• Accurately weigh, measure, and mix ingredients according to established recipes and standards.
• Prepare and cook food items in compliance with recipes, quality standards, presentation guidelines, and food preparation checklists.
• Prepare cold food items, ensuring freshness and visual appeal.
• Operate various kitchen equipment, including ovens, stoves, grills, microwaves, and fryers.
• Test cooked food to confirm it has reached the appropriate level of doneness.
• Monitor food quality throughout the preparation process.
• Set up and break down the workstation efficiently at the beginning and end of each shift.
• Serve food in proper portions onto appropriate receptacles.
• Wash and disinfect the kitchen area, tables, tools, knives, and equipment to maintain a hygienic environment.
• Check and ensure the correct temperature of appliances and food items.
• 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 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.
• Communicate with others using clear and professional language.
• Develop and maintain positive working relationships with colleagues, supporting team efforts to achieve common goals.
• Listen and respond appropriately to the concerns of other employees.
• Ensure adherence to quality expectations and standards in all culinary tasks.
• Stand, sit, or walk for extended periods or for an entire work shift.
• Perform tasks requiring reaching overhead and below the knees, including bending, twisting, pulling, and stooping.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.
• Perform other reasonable job duties as requested by Supervisors.

Qualifications and Requirements

• A high school diploma or *** equivalent is preferred.
• At least 1 year of related work experience in a culinary setting is required.
• No supervisory experience is required for this role.
• No specific licenses or certifications are required.

Required Skills

• Food Preparation
• Cooking
• Food Safety
• Kitchen Equipment Operation
• Cleaning and Sanitation
• Teamwork
• Professionalism
• Communication

Work Environment and Details

This is a full-time, non-management position located at 3243 Al Salam Street, Jeddah, Saudi Arabia, 23613. The role is not remote. Delta Hotels and Resorts is dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. The company actively fosters an environment where the unique backgrounds of its associates are valued and celebrated, and is committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

About the Role

Fairmont Hotels & Resorts is seeking a Demi Chef De Partie to join the culinary team at Fairmont The Red Sea. This role is integral to delivering exceptional dining experiences within a nature-focused resort located in the Sea Front area of Al Madinah, Saudi Arabia. The resort features 361 rooms and eleven dining concepts, committed to sustainable development along the Red Sea coastline. Reporting to the Chef De Partie, the Demi Chef De Partie will ensure the consistent preparation and presentation of high-quality food items, contributing to the resort's culinary operations. This is a full-time position within a luxury hospitality development.

Key Responsibilities

• Consistently offer professional, friendly, and proactive guest service while supporting colleagues.
• Ensure consistency in the preparation of all food items for à la carte and/or buffet menus according to hotel recipes and established standards.
• Actively share ideas, opinions, and suggestions during daily shift briefings to foster a collaborative kitchen environment.
• Ensure all kitchen colleagues are aware of and adhere to established standards and expectations.
• Liaise daily with Outlet Chefs to maintain open communication regarding guest feedback and operational needs.
• Complete daily checks of all mise en place to ensure freshness and uphold quality standards.
• Maintain proper rotation of products in all chillers to minimize wastage and spoilage.
• Possess full knowledge of all menu items, daily features, and promotions.
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
• Adhere to all kitchen policies, procedures, and service standards.
• Follow all safety and sanitation policies when handling food and beverages.
• Undertake other duties as assigned by management.

Qualifications and Requirements

• Previous experience in the Culinary field is required.
• Journeyman's papers or an international equivalent qualification is required.
• A Diploma Certification in a Culinary discipline is preferred.
• Computer literacy in Microsoft Window applications is an asset.
• Strong interpersonal and problem-solving abilities are essential.
• Ability to work well under pressure in a fast-paced environment.
• Ability to work cohesively as part of a team.
• Ability to focus attention on guest needs, remaining calm and courteous at all times.
• Understanding of ultra-luxury guest expectations and brand alignment.
• Experience in project coordination, scheduling, and document control during pre-opening stages is beneficial.
• Experience in a Pre-Opening environment is a plus.
• Regional experience is a must.
• A proactive, anticipatory approach with a strong sense of ownership and accountability.
• Impeccable grooming and personal presentation aligned with luxury standards.

Required Skills

• Guest Service
• Food Preparation
• Menu Knowledge
• Cleanliness and Maintenance
• Safety and Sanitation
• Interpersonal Abilities
• Problem Solving
• Working Under Pressure
• Teamwork
• Guest Focus
• Understanding of Luxury Guest Expectations
• Brand Alignment
• Project Coordination
• Scheduling
• Document Control
• Proactive Approach
• Ownership and Accountability
• Grooming and Presentation

Work Environment and Details

This is a full-time position for a Demi Chef De Partie at Fairmont The Red Sea, located in the Sea Front area of Al Madinah, Saudi Arabia, with the city being Medina. The role requires regional experience and involves working within a luxury hospitality setting.

About the Role

Hospitality Standards Est. is seeking a Chef de Partie – Smokehouse & Grill to join its team in Al Madinah, Saudi Arabia. This full-time, on-site position is integral to the kitchen operations, focusing on the preparation, grilling, and smoking of various meats and dishes. The role requires adherence to high culinary standards and consistent quality across all menu items.

Key Responsibilities

• Prepare, grill, and smoke a variety of meats and dishes to high culinary standards.
• Manage all aspects of food preparation within the smokehouse and grill section.
• Maintain impeccable hygiene and food safety standards in all kitchen operations.
• Collaborate effectively with fellow kitchen staff and management to ensure efficient workflow and timely service.
• Ensure the consistent quality and exceptional taste of all dishes prepared and served.

Qualifications and Requirements

• Proficiency in food preparation and advanced culinary skills.
• Expertise in cooking and grilling techniques, with specific experience in smokehouse cuisine.
• Thorough understanding of hygiene and food safety regulations.
• Strong communication skills for effective coordination with kitchen staff and management.
• Adaptability and creativity to thrive in a fast-paced kitchen environment.
• Previous professional kitchen experience, particularly in grilling or smokehouse operations, is highly desirable.
• A commitment to maintaining high standards and a genuine passion for the culinary arts.
• Culinary training or certification is preferred.

Skills Overview

• Food Preparation
• Culinary Skills
• Cooking and Grilling Techniques
• Smokehouse Cuisine Expertise
• Hygiene and Food Safety Regulations
• Communication Skills
• Adaptability
• Creativity
• Ability to work effectively in a fast-paced kitchen environment

Work Context

This is a full-time, on-site position located in Medina, Al Madinah, Saudi Arabia. The role requires 0-1 year of experience. Hospitality Standards Est. is committed to delivering exceptional culinary experiences and upholding the highest industry standards, fostering a culture of excellence and creativity.

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.

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 the daily success of kitchen operations, requiring a hands-on approach to culinary execution while leading and developing kitchen staff. The Sous Chef will ensure the consistent delivery of high-quality food products, maintain sanitation standards, and contribute to guest and employee satisfaction, all while managing within the operating budget. This role is based in the Financial District of Riyadh and offers an opportunity to be part of a globally recognized hospitality brand.

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.
• Assist 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 concepts, including artistic presentations.
• Collaborate on dish presentation 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.
• Identify and recognize superior quality products, presentations, and flavors.
• Ensure compliance with all applicable laws and regulations related to food service.
• Follow proper handling procedures and maintain correct food product temperatures.
• Operate and maintain all department equipment, reporting malfunctions promptly.
• Conduct regular 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 to meet specifications.
• Utilize interpersonal and communication skills to lead team members, advocate for sound financial and business decisions, and demonstrate integrity.
• Foster and build mutual trust, respect, and cooperation among team members.
• Serve as a role model, demonstrating appropriate professional behaviors.
• Maintain and optimize the productivity levels of kitchen employees.
• 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 clearly in accordance with job descriptions.
• Recognize successful performance and ensure desired results are achieved.
• Provide services that exceed guest expectations to ensure satisfaction and retention.
• Manage day-to-day operations, ensuring quality, standards, and meeting customer expectations.
• 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 and budget objectives.
• Develop specific goals and plans to prioritize, organize, and accomplish work tasks.
• Utilize the Labor Management System for effective scheduling and tracking employee time and attendance.
• Train employees on safety procedures.
• Identify the developmental needs of others and provide coaching, mentoring, and support.
• Enhance service by communicating and assisting individuals in understanding guest needs, providing guidance and coaching.
• Participate in the employee performance appraisal process, providing constructive feedback.
• Bring any 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 choose the best solution and effectively solve problems.
• 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 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

• Food and Beverage Management
• Culinary Expertise
• Kitchen Operations Management
• Food Preparation Techniques
• Sanitation Standards
• Food Handling Practices
• Leadership and Team Motivation
• Teamwork and Collaboration
• Exceptional Customer Service
• Problem-Solving
• Human Resource Management

Work Environment and Details

This is a full-time management position located in the Financial District of Riyadh, Saudi Arabia. The role requires a hands-on approach within a dynamic kitchen environment. The job number for this position is 26071698, and it falls under the Job Category: Food and Beverage & Culinary.

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 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.

We are looking for an inspiring chef for future creators! 🧑‍🍳✨

Do you have a special skill in cooking or baking? Do you enjoy sharing your passion with the younger generations? If you are looking for a work environment that combines creativity in the kitchen and enjoyable teaching skills, we are looking for you!

Job requirements:

• Passion for cooking and baking: Strong experience and background in culinary arts or pastries and baking.

• Love for working with children: Ability to communicate with children in a fun, patient, and motivating manner.

• Innovative spirit: Skill in creating new, healthy, delicious, and easy-to-apply recipes for children.

• Teaching skills: Ability to explain steps and simplify technical information to suit their ages.

Language: Proficiency in English.

• Location: The applicant must be residing in Riyadh.

Responsibilities:

• Conduct fun workshops and training courses in cooking and baking for children.

• Develop and design innovative recipes that fit the educational curricula of the academy.

• Maintain the highest standards of safety and cleanliness in the kitchen while working with children.

• Create a positive environment that encourages children to explore and build self-confidence.

• Photograph recipes and workshops for media coverage.

• Receive and fully guide the children.

• Assist in sales operations and cash points when needed or during peak times to ensure continuity of work and excellent customer service.

Benefits:

• Creative and motivating work environment.

• Opportunity to contribute to building a new generation of young chefs.

• Competitive salaries and benefits.

Working hours: 7 AM - 4 PM

Break time: 1 hour

Day off

To apply, please send your CV or portfolio (if available) via:

Email

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About the Role

W Hotels in Riyadh is seeking a dynamic and experienced Assistant Chef to join their culinary team. This full-time managerial position plays a crucial role in the daily success of kitchen operations, focusing on delivering exceptional culinary experiences and maintaining high standards of quality and guest satisfaction. The Assistant Chef will be instrumental in leading kitchen staff, managing food-related functions, and contributing to the overall operational excellence of the hotel's Food and Beverage department.

W Hotels' mission is to "ignite curiosity, expand worlds," creating a vibrant environment where guests can experience life to the fullest. We are a brand that opens doors and minds, constantly inspired by new faces and experiences. Our polished, can-do spirit has redefined luxury globally. If you possess an authentic, innovative spirit and are always looking towards the future of what's possible, you're welcome at W Hotels.

Key Tasks and Responsibilities

• Oversee and manage daily kitchen operations, ensuring strict adherence to all Food and Beverage policies, standards, and procedures.
• Estimate daily production needs on a weekly basis and effectively communicate these requirements to kitchen staff daily.
• Provide comprehensive support to the Executive Chef in all aspects of kitchen operations and food preparation.
• Prepare and cook a wide variety of foods, to meet the needs of regular service and special guest occasions or events.
• Contribute to the development and creation of new culinary applications, ideas, relationships, systems, or products, including artistic elements.
• Assist in identifying and implementing food presentation methods, including the creation of decorative food displays.
• Maintain high standards of food purchasing, receiving, and storage.
• Ensure strict compliance with all food handling and sanitation standards.
• Perform all duties of kitchen managers and staff as needed to ensure smooth operations.
• Identify and recognize high-quality products, presentations, and flavor profiles.
• Ensure compliance with all applicable laws and regulations related to food service.
• Follow proper handling procedures and maintain correct temperature of all food products.
• Operate and maintain all department equipment, and report any malfunctions immediately.
• Conduct comprehensive checks on the quality of raw and cooked food products to ensure they meet specified standards.
• Supervise and coordinate the activities of chefs and other kitchen staff involved in food preparation.
• Lead kitchen shifts while personally preparing food items and executing orders to required specifications.
• Utilize strong interpersonal and communication skills to lead, direct, and motivate team members, advocate for sound financial and business decisions, demonstrate integrity and honesty, and lead by example.
• Foster and build trust, respect, and mutual cooperation among team members.
• Act as a role model, demonstrating appropriate professional behaviors.
• Maintain and improve employee productivity levels.
• Ensure employees clearly understand their expectations and operational standards.
• Establish and maintain open, collaborative relationships with employees and encourage them to do the same within the team.
• Ensure facility policies are applied fairly and consistently.
• Communicate performance expectations in accordance with the job description for each position.
• Recognize successful performance and drive the achievement of desired results.
• Deliver services that exceed guest expectations, contributing to customer satisfaction and loyalty.
• Manage daily operations, ensuring quality and standards, and consistently meeting customer expectations.
• Set a positive example for guest relations and service delivery.
• Empower employees to provide excellent customer service.
• Interact with guests to gather feedback on product quality and service levels.
• Effectively handle guest issues and complaints to ensure their resolution and satisfaction.
• Achieve and exceed goals related to culinary and operational aspects, including performance goals, financial goals, and team achievements.
• Develop specific goals and plans to prioritize, organize, and accomplish work effectively.
• Utilize labor management system for efficient scheduling based on business needs and to track employee time and attendance.
• Train employees on basic safety procedures.
• Identify the developmental needs of others and provide training, coaching, or other assistance to improve their knowledge or skills.
• Foster service delivery by communicating with individuals and helping them understand guest needs, providing coaching, feedback, and individual training as needed.
• Participate in the employee performance appraisal process, providing constructive feedback as appropriate.
• Escalate issues to the Department Manager and HR as necessary.
• Provide information to supervisors, colleagues, and subordinates by telephone, written documentation, e-mail, or in person.
• Analyze information and evaluate results to choose best solutions and solve problems effectively.
• Attend all relevant meetings and actively participate.

Qualifications and Requirements

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

Required Skills

• Culinary Experience
• Food and Beverage Management
• Kitchen Operations
• Staff Leadership and Development
• Budget Management
• Quality Control
• Sanitation and Food Safety Standards
• Teamwork and Collaboration
• Problem Solving
• Customer Service Excellence
• Human Resources Management

Additional Information

This position is full-time and classified as a managerial role. The workplace is located in Riyadh, Saudi Arabia.

Marriott International is committed to being an equal opportunity employer, committed to diversity and inclusion. We value the unique backgrounds of our partners and foster an environment where everyone is welcome and has access to opportunities. We are committed to not discriminating on any protected basis, including disability, veteran status, or any other basis protected by applicable law.

About the Role

As a Pastry Chef at Hilton in Saudi Arabia, you will be responsible for managing the daily production of pastries and delivering unforgettable dining experiences to guests. This is a full-time opportunity to contribute to bringing joy and warmth to the guest experience through your passion for high-quality pastry and dessert making.

Hilton is a leading global hospitality company, known for its award-winning culture and commitment to delivering exceptional experiences for guests and team members alike. Joining our team means becoming part of an organization that values integrity, leadership, teamwork, ownership, and a focus on the present to create lasting impact.

Key Responsibilities

• Lead daily pastry operations, overseeing the preparation, execution, and presentation of pastries and desserts to ensure quality and efficiency.
• Produce high-quality breads, rolls, breakfast pastries, and desserts by meticulously following standard recipes for various outlets and banquets.
• Enhance menu offerings by creating and implementing new pastry recipes and seasonal menus to elevate the overall guest dining experience.
• Ensure exceptional quality and presentation by decorating pastries and cakes with creativity and precision, maintaining the highest standards.
• Effectively manage product inventory, maintaining adequate stock of prepared items and ensuring proper storage to preserve freshness and quality.
• Inspire and develop the pastry team by supervising and supporting team members, monitoring performance, providing training, and fostering a positive and productive work environment.
• Adhere to all regulatory standards, including health, safety, sanitation, and alcohol awareness regulations, to ensure the highest standards of guest and team member well-being.

Qualifications and Requirements

• A passion for spreading the light and warmth of hospitality.
• Clear integrity and a commitment to always doing the right thing.
• Strong leadership qualities and the ability to inspire others.
• A belief in the power of teamwork to achieve the best results.
• A strong sense of ownership and accountability for your work.
• A focus on the 'now,' bringing urgency and discipline to every task to create lasting impact.

Required Skills

• Pastry Production
• Menu Development
• Inventory Management
• Team Leadership
• Health and Safety Compliance
• Hospitality
• Integrity
• Leadership
• Teamwork
• Ownership
• Urgency
• Discipline

Job Details

This is a full-time job in Saudi Arabia. This role requires 0-1 year of experience.

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.

• Stay informed about all Em Sherif policies and procedures.
• Regularly update on the pastry menu and attend daily briefings.
• Maintain a positive relationship with colleagues and uphold grooming standards.

• Check the production schedule to determine the variety and quantity of goods to bake.
• Create and prepare desserts following the menu guidelines, ensuring consistency and quality.
• Decorate desserts and manage the preparation of plate desserts.
• Implement efficient kitchen processes and ensure adherence to recipe standards.
• Monitor kitchen waste and suggest improvements.

• Assist in inventory control and the requisition process for pastry goods.

• Commitment to ethics and confidentiality.
• Excellent multitasking abilities and attention to detail.
• Good leadership and communication skills, capable of performing under pressure.

• Minimum of 3 years of experience as a Pastry Chef de Partie.