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chef de partie international cuisine

Noir KSA

Postion: Chef de Partie (International Cuisine)Starting Salary: SAR 3,000 to SAR 3,500 plus Food, Shared Accommodation, and TransportationLocation: RiyadhPosition Overview: We are seeking a skilled Chef de Partie to lead kitchen stations and deliver exceptional culinary excellence at our distinguished luxury caf&eacute; in Riyadh. This role requires expertise in both hot and cold kitchen operations with strong knowledge of international cuisine, particularly Italian, French, and Arabic breakfast traditions.Key Responsibilities:<ul><li>Lead and manage assigned kitchen stations in both hot and cold kitchens, preparing and cooking menu items to luxury standards with precision, consistency, and attention to flavor, presentation, and quality.</li><li>Execute Italian cuisine specialties including fresh pasta preparation, risottos, traditional sauces, and regional dishes, demonstrating authentic techniques and understanding of Italian culinary traditions and flavor profiles.</li><li>Prepare French culinary offerings including classic sauces, techniques, pastries, and refined preparations that showcase mastery of French cooking fundamentals and contemporary applications.</li><li>Create authentic Arabic breakfast items including traditional breads, mezze, egg preparations, regional specialties, and contemporary interpretations that honor Arabic culinary heritage while meeting luxury caf&eacute; standards.</li><li>Manage cold kitchen operations including salad preparations, cold appetizers, sandwiches, charcuterie presentations, and garde manger work with artistic plating and impeccable attention to freshness and quality.</li><li>Develop and refine recipes in collaboration with senior kitchen leadership, contributing creative ideas for menu development while maintaining consistency with the establishment's culinary direction and standards.</li><li>Maintain rigorous quality standards for all dishes leaving the station, conducting taste checks, ensuring proper cooking techniques, verifying presentation excellence, and upholding luxury hospitality expectations.</li><li>Manage mise en place preparation for assigned stations, organizing ingredients, preparing stocks and sauces, ensuring proper portioning, and maintaining readiness for efficient service execution.</li><li>Monitor ingredient quality and freshness, properly storing items, rotating stock according to FIFO principles, minimizing waste, and communicating supply needs to maintain optimal kitchen operations.</li><li>Supervise and mentor commis cooks and junior kitchen staff working at assigned stations, providing training, guidance, and constructive feedback to develop their skills and maintain station productivity.</li></ul>Qualifications<ul><li>Minimum 4-5 years of professional culinary experience with at least 2 years as Chef de Partie or senior cook in luxury hotels, fine dining restaurants, or premium establishments. Formal culinary education from recognized institution highly preferred.</li><li>Demonstrated expertise in Italian, French, and Arabic cuisines essential. English communication skills required; Arabic proficiency valued for kitchen coordination and understanding regional culinary preferences.</li><li>Strong leadership capability, creativity, excellent knife skills, understanding of international cooking techniques, and ability to work efficiently under pressure. Must demonstrate passion for culinary excellence, attention to detail, and commitment to maintaining luxury standards in diverse cuisine preparations.</li></ul>Job Type: Full-timePay: ﷼3,000.00 - ﷼3,500.00 per monthApplication Question(s):<ul><li>IMPORTANT: A CV with your photo is required when applying for this role. Answers to the below questions are required.</li><li>In which city and country are you currently located?</li><li>From which country are you? (Nationality)</li><li>How old are you? (Age)</li><li>How tall are you? (Height)</li><li>If ever you are hired for this role, after how many days you can join our company?</li><li>Have you read the duties and responsibilities, including the salary details that we mentioned for this role? Yes or No?</li><li>How much is the minimum minimum full package salary that you are accepting for this role? </li><li>How many years of experience do you have in a casual dining / fine dining concept?</li></ul>

Chef de Partie (International Cuisine)

Grand Hyatt Al Khobar Hotel And Residences

<div>
 <ul>
 <li>
 
 Description
 
 </li>
 </ul>
 
 To assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.
 
 
 
 
 <ul>
 <li>
 
 Qualification
 
 </li>
 </ul>
 
 Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.
 
 
 
</div>

Sous Chef

Hilton

<div>Chef de Partie
A Chef de Partie is responsible for supervising staff and ensuring high levels of food preparation to deliver an excellent Guest and Member experience while assisting with food cost controls.
What will I be doing?
A Chef de Partie, will supervise staff and ensure high levels of food preparation to deliver an excellent Guest and Member experience. A Chef de Partie will also be required to assist with food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:
<ul><li>Ensure all food preparation meets standards</li>
<li>Prepare and present high quality food</li>
<li>Supervise staff</li>
<li>Keep all working areas clean and tidy and ensure no cross contamination</li>
<li>Prepare all mis-en-place for all relevant menus</li>
<li>Assist in positive outcomes from guest queries in a timely and efficient manner</li>
<li>Ensure food stuffs are of a good quality and stored correctly</li>
<li>Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets</li>
<li>Assist other departments wherever necessary and maintain good working relationships</li>
<li>Assist Head Chef/Sous Chef in the training of all staff in compliance of company procedures</li>
<li>Report maintenance, hygiene and hazard issues</li>
<li>Comply with hotel security, fire regulations and all health and safety and food safety legislation</li>
<li>Be environmentally aware</li>
</ul>What are we looking for?
A Chef de Partie serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
<ul><li>A minimum of 2 years of previous experience as a Chef de Partie or strong experience as a Demi Chef de Partie role</li>
<li>A current, valid, and relevant trade commercial cookery qualification (proof may be required)</li>
<li>Strong coaching skills</li>
<li>Ability and desire to motivate teams</li>
<li>Excellent communication skills</li>
<li>NVQ Level 3</li>
<li>Achieved Basic Food Hygiene Certificate</li>
<li>Supervisory experience</li>
<li>Positive attitude</li>
<li>Ability to work under pressure</li>
<li>Ability to work on own or in teams</li>
</ul>It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:
<ul><li>Previous kitchen experience in similar role</li>
<li>Intermediate Food Hygiene</li>
<li>Knowledge of current food trends</li>
</ul>What will it be like to work for Hilton?
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</div>

Chef de Partie

Postion: Pastry Chef de PartieStarting Salary: SAR 3,000 to SAR 3,500 plus Food, Shared Accommodation, and TransportationLocation: RiyadhPosition Overview: We are seeking an accomplished Pastry Chef de Partie to lead pastry operations and deliver exceptional desserts and baked goods at our distinguished luxury caf&eacute; in Riyadh. This role requires advanced pastry expertise, creative flair, and the ability to maintain the highest standards of quality and presentation in luxury hospitality.Key Responsibilities:<ul><li>Lead the pastry section with full responsibility for all pastry, dessert, and baked goods production, ensuring consistent excellence in taste, texture, presentation, and adherence to luxury caf&eacute; standards.</li><li>Execute complex pastry techniques including advanced chocolate work, sugar artistry, elaborate plated desserts, French patisserie, and contemporary pastry trends with precision and creativity.</li><li>Create and produce artisanal breads, viennoiserie, and breakfast pastries including laminated doughs, sourdough preparations, specialty breads, and regional baked goods that showcase technical mastery.</li><li>Develop seasonal dessert menus and special pastry offerings in collaboration with senior kitchen leadership, introducing creative concepts while balancing innovation with classic techniques and guest preferences.</li><li>Design signature desserts and pastry creations that distinguish the caf&eacute;'s offerings, incorporating international influences, premium ingredients, and artistic presentation that elevates the dining experience.</li><li>Research and implement contemporary pastry trends, techniques, and flavor combinations, maintaining awareness of evolving culinary movements while respecting traditional pastry fundamentals.</li><li>Maintain rigorous quality standards for all pastry items, conducting taste evaluations, ensuring proper execution of techniques, verifying ingredient quality, and upholding consistency across all productions.</li><li>Manage comprehensive mise en place for the pastry section, preparing doughs, creams, fillings, garnishes, and components with precise timing to ensure freshness and readiness for service demands.</li><li>Control pastry costs through efficient ingredient usage, proper portioning, waste minimization, and inventory management while maintaining uncompromising quality standards.</li><li>Supervise and mentor junior pastry chefs and commis, providing hands-on training in advanced techniques, recipe execution, and presentation standards while fostering professional growth and maintaining section productivity.</li></ul>Qualifications<ul><li>Minimum 4-5 years of professional pastry experience with at least 2 years at Chef de Partie level in luxury hotels, fine dining restaurants, or premium establishments. Formal pastry education from recognized culinary institution highly preferred.</li><li>Expert knowledge of classical and contemporary pastry techniques, chocolate work, bread baking, and dessert presentation essential. English communication skills required; Arabic proficiency valued for kitchen coordination.</li><li>Strong leadership capability, exceptional creativity, advanced technical skills, understanding of ingredient functionality, and ability to work under pressure. Must demonstrate artistic sensibility, attention to detail, passion for pastry excellence, and commitment to maintaining luxury standards in all productions.</li></ul>Job Type: Full-timePay: ﷼3,000.00 - ﷼3,500.00 per monthApplication Question(s):<ul><li>IMPORTANT: A CV with your photo is required when applying for this role. Answers to the below questions are required.</li><li>In which city and country are you currently located?</li><li>From which country are you? (Nationality)</li><li>How old are you? (Age)</li><li>How tall are you? (Height)</li><li>If ever you are hired for this role, after how many days you can join our company?</li><li>Have you read the duties and responsibilities, including the salary details that we mentioned for this role? Yes or No?</li><li>How much is the minimum minimum full package salary that you are accepting for this role? </li><li>How many years of experience do you have in a casual dining / fine dining concept?</li></ul>

Pastry Chef de Partie (Cafe)

CALO

<div>About Calo
Launched in Bahrain in November 2019, Calo is on a mission to make healthy easy. We provide better, faster, and more accessible ways to enjoy nutritious food through technology-driven kitchens. CALO operates high-performance cloud kitchens focused on consistency, speed, and quality, delivering healthy meals at scale.
Role Overview
We are looking for a Chef De Partie to lead CALO&rsquo;s on-demand Kitchen operation. 
In this role, the CDP will be fully responsible for the kitchen ALACARTE during their shift and will oversee the entire cloud kitchen operation. This includes food production, staff supervision, inventory control, quality standards, and operational efficiency.
This is a hands-on leadership role in a single-shift, high-volume, fast-paced cloud kitchen environment, similar to heavy &agrave; la carte restaurant operations, but focused on delivering healthy food and achieving excellence in execution and delivery. The Chef De Partie will act as the main point of responsibility on-site, ensuring the kitchen performs at the highest standards at all times.
Main Responsibilities<ul><li>Take full ownership of the cloud kitchen operations during the assigned shift</li><li>Run the kitchen independently and ensure smooth end-to-end operations</li><li>Lead, supervise, and manage all kitchen staff on shift</li><li>Ensure timely preparation and dispatch of orders while maintaining Calo&rsquo;s quality standards</li><li>Execute menu items consistently according to approved recipes, taste, presentation, and nutritional guidelines</li><li>Plan daily production and workflow to meet operational demand</li><li>Monitor food quality, freshness, portioning, and waste control</li><li>Manage inventory, ordering, stock rotation, and storage</li><li>Enforce strict compliance with food safety, hygiene, and sanitation regulations</li><li>Train, coach, and evaluate kitchen staff performance</li><li>Communicate clearly with team members and management (Central Kitchen)</li><li>Resolve operational issues proactively and take control of challenging situations</li><li>Maintain a clean, organized, and efficient kitchen environment</li><li>Lead by example with professionalism, discipline, and accountability</li></ul>
Ideal Candidate
Qualifications<ul><li>Proven experience as a Chef De Partie (CDP)</li><li>Minimum of 5 years&rsquo; experience in hospitality within dine-in, &agrave; la carte, casual dining, or high-volume restaurant kitchens</li><li>Strong background in heavy-pace &agrave; la carte operations</li><li>Culinary degree or equivalent professional kitchen experience</li><li>Previous experience running a kitchen or leading shifts independently</li><li>Cloud kitchen or production kitchen experience is an advantage</li><li>Must be currently present in KSA</li><li>Proficient in spoken and written English</li></ul>
Knowledge &amp; Competency<ul><li>Strong leadership with the ability to run kitchen operations independently</li><li>Excellent kitchen management and organizational skills</li><li>Ability to handle high-volume production under pressure</li><li>Skilled in staff scheduling, task delegation, and performance monitoring</li><li>Strong understanding of healthy food concepts and modern kitchen practices</li><li>Cost awareness, inventory control, and waste reduction knowledge</li><li>Ability to maintain consistency, speed, and quality simultaneously</li></ul>
Personality<ul><li>Confident leader with a strong sense of ownership</li><li>Calm, decisive, and solutions-oriented under pressure</li><li>Clear and effective communicator</li><li>Professional, disciplined, and detail-oriented</li><li>Supportive leader who motivates teams with empathy and fairness</li><li>Customer-focused mindset, even within a delivery-first operation</li></ul>
6mWQVBE3vk</div>

Chef De Partie – Calo Now (On Demand)

Kimpton

<div>1. Daily Preparation
Meat &amp; poultry preparation:
<ul>
<li>Trim, cut, debone, and portion meats according to menu specifications.</li>
<li>Prepare seafood items (filleting fish, cleaning prawns, etc.) depending on hotel outlet needs.</li>
<li>Grind meat and prepare mixes for burgers, sausages, kebabs, etc., if required.</li>
</ul>
Portion control:
<ul>
<li>Weigh and label all portions to meet recipe and cost-control standards.</li>
<li>Prepare daily requisitions for kitchen outlets.</li>
</ul>
2. Storage &amp; Inventory Responsibilities

Receiving &amp; checking deliveries:
<ul>
<li>Inspect quality and temperature of meat, poultry, and seafood upon arrival.</li>
<li>Report any inconsistencies to the Chef de Partie or Sous Chef.</li>
</ul>
Proper storage:
<ul>
<li>Store all proteins in designated cold rooms following FIFO.</li>
<li>Make sure items are covered, labelled, dated, and separated to avoid cross‑contamination.</li>
</ul>
Stock monitoring:
<ul>
<li>Inform seniors of low stock levels or upcoming shortages.</li>
<li>Assist in monthly inventory counts.</li>
</ul>
3. Hygiene, Safety &amp; Quality Compliance

Hygiene standards:
<ul>
<li>Follow IHG Food Safety Management System (FSMS) and HACCP guidelines strictly.</li>
<li>Maintain cleanliness of butcher room, equipment, and cutting boards.</li>
</ul>
Equipment handling:
<ul>
<li>Use knives, meat saws, grinders, and slicers safely and responsibly.</li>
<li>Regularly sanitize tools and report any maintenance issues.</li>
</ul>
4. Coordination with Kitchen Teams

Communication:
<ul>
<li>Coordinate with hot kitchen, cold kitchen, banquet kitchen, in‑room dining, and specialty restaurants.</li>
<li>Ensure all outlets receive correct cuts and quantities on time.</li>
</ul>
Support kitchen operations:
<ul>
<li>Prepare special cuts for &agrave; la carte or banqueting as requested.</li>
<li>Assist chefs during peak service if needed.</li>
</ul>
5. Administrative &amp; Support Tasks

Documentation:
<ul>
<li>Maintain daily production sheets.</li>
<li>Record wastage, trimming, and yields for cost control.</li>
<li>Label items clearly according to IHG standards.</li>
</ul>
Learning &amp; development:
<ul>
<li>Work closely with the Chef de Partie to learn new cuts and preparation methods.</li>
<li>Attend IHG training sessions on food safety and culinary skills.</li>
</ul>
High‑Level Requirements &ndash; Commis Chef (Butcher)
<ul>
<li>Diploma or recognized certification in Culinary Arts.</li>
<li>Minimum 2&ndash;3 years of experience in a similar butchery role within a fine‑dining or luxury hotel environment.</li>
<li>Strong expertise in meat, poultry, and seafood preparation and portioning.</li>
<li>Solid knowledge of hygiene, food safety, and HACCP procedures.</li>
<li>Previous GCC experience preferred, especially within 4‑ or 5‑star branded hotels.</li>
<li>Ability to work in high‑volume operations and multicultural team environments.</li>
<li>Good communication skills and commitment to maintaining quality and consistency.</li>
</ul>
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.</div>

Commis Chef – Butcher

Marriott International

<div>Additional Information 
Job Number26209940 
Job CategoryFood and Beverage &amp; Culinary 
LocationJW Marriott Hotel Riyadh, King Fahad Road, Riyadh, Saudi Arabia, Saudi Arabia, 13315 
ScheduleFull Time 
Located Remotely?N 
Position Type Non-Management<div> 
<div>Assurer un travail d'&eacute;quipe coh&eacute;rent pour garantir un service optimal et la satisfaction des besoins des clients. Contr&ocirc;ler l'apparence et la tenue vestimentaire du personnel et corriger toute n&eacute;gligence. Assurer les t&acirc;ches associ&eacute;es &agrave; l&rsquo;ouverture et &agrave; la fermeture du service, y compris la mise en place des fournitures et outils n&eacute;cessaires, le nettoyage de tous les &eacute;quipements et de toutes les zones, la fermeture des portes, etc. Contr&ocirc;ler les zones de stockage, le respect du PEPS et la propret&eacute;. Remplir les documents des inventaires et stocks programm&eacute;s, et commander les fournitures requises. Contr&ocirc;ler les places disponibles dans les salles &agrave; manger, le service, la s&eacute;curit&eacute; et le bien &ecirc;tre des clients. Remplir les commandes de travaux pour les r&eacute;parations d'entretien. Aider la direction &agrave; embaucher, former, planifier, &eacute;valuer, conseiller, rappeler les r&egrave;gles de disciplines, motiver et accompagner les employ&eacute;s ; servir de mod&egrave;le et de r&eacute;f&eacute;rent pour les proc&eacute;dures Guarantee of Fair Treatment (Garantie de l'&eacute;galit&eacute;)/Open Door Policy (Politique de la porte ouverte). 
<div></div> 
Suivre et appliquer toutes les politiques et proc&eacute;dures de s&eacute;curit&eacute; de la cha&icirc;ne; rapporter les probl&egrave;mes de maintenance, les risques d&rsquo;accident, les accidents ou les blessures; suivre les formations et obtenir les certifications requises en mati&egrave;re de s&eacute;curit&eacute;. Veiller &agrave; ce que son uniforme et son apparence soient propres et professionnels. Respecter la confidentialit&eacute; des renseignements exclusifs; prot&eacute;ger les biens de l&rsquo;entreprise. Soutenir tous les coll&egrave;gues et les traiter avec dignit&eacute; et respect. Soutenir l&rsquo;&eacute;quipe dans l&rsquo;atteinte des objectifs communs. Se conformer aux attentes et aux normes d&rsquo;assurance qualit&eacute;. D&eacute;placer, soulever, porter, pousser, tirer et placer des objets pesant jusqu&rsquo;&agrave; 50 livres (22,7 kg) sans assistance. Se tenir debout, assis ou marcher pendant une p&eacute;riode prolong&eacute;e ou pour un quart de travail complet. Lire et v&eacute;rifier visuellement l&rsquo;information dans une vari&eacute;t&eacute; de formats (p. ex., en petits caract&egrave;res). Inspecter visuellement les outils, l&rsquo;&eacute;quipement et les machines (p. ex., pour identifier les d&eacute;fauts). Saisir, faire tourner et manipuler des objets de taille et de poids diff&eacute;rents n&eacute;cessitant une excellente motricit&eacute; et coordination &oelig;il-main. Atteindre les objets au-dessus de la t&ecirc;te et au-dessous des genoux, y compris se plier, faire des rotations du corps, tirer et se baisser. Se d&eacute;placer dans des espaces &eacute;troits, confin&eacute;s, ou &eacute;lev&eacute;s. Monter et descendre les escaliers et les rampes de service. Accueillir et reconna&icirc;tre tous les clients selon les normes de l&rsquo;entreprise. Parler aux autres en utilisant un langage clair, appropri&eacute; et professionnel et r&eacute;pondre au t&eacute;l&eacute;phone en utilisant l&rsquo;&eacute;tiquette appropri&eacute;e. &Eacute;couter et r&eacute;agir de mani&egrave;re appropri&eacute;e aux pr&eacute;occupations des clients et aux autres employ&eacute;s. Utiliser un langage clair et courtois lors de toute communication. Effectuer toutes les autres t&acirc;ches demand&eacute;es par les responsables et qui correspondent au poste. 
<div></div>
QUALIFICATIONS RECOMMAND&Eacute;ES 
<div></div>
Niveau d&rsquo;&eacute;tudes:Dipl&ocirc;me d&rsquo;&eacute;tudes secondaires ou &eacute;quivalence de niveau secondaire. 
<div></div>
Exp&eacute;rience de travail connexe:Au moins 2 ans d&rsquo;exp&eacute;rience de travail connexe. 
<div></div>
Exp&eacute;rience de supervision:Au moins 1 an d&rsquo;exp&eacute;rience de supervision. 
<div></div>
Permis ou certification:Aucune</div> 
<div></div>
<div></div>Chez Marriott International, nous nous engageons &agrave; promouvoir l&rsquo;&eacute;galit&eacute; d&rsquo;acc&egrave;s &agrave; l&rsquo;emploi, &agrave; accueillir dignement chaque personne et &agrave; offrir les m&ecirc;mes opportunit&eacute;s &agrave; tous. Nous avons instaur&eacute; un environnement dans lequel les particularit&eacute;s de nos collaborateurs sont appr&eacute;ci&eacute;es et c&eacute;l&eacute;br&eacute;es. Notre plus grande force r&eacute;side dans le m&eacute;lange vari&eacute; de cultures, de comp&eacute;tences et d&rsquo;exp&eacute;riences de nos collaborateurs. Nous veillons &agrave; pr&eacute;venir toute discrimination fond&eacute;e sur des crit&egrave;res prot&eacute;g&eacute;s, notamment le handicap, le statut de v&eacute;t&eacute;ran et tout autre aspect couvert par la loi en vigueur.
Les &eacute;tablissements Marriott Hotels s'efforcent d'&eacute;lever l'art de l'h&ocirc;tellerie en innovant d&egrave;s qu'ils le peuvent tout en pr&eacute;servant le confort propre &agrave; ce qui nous est familier partout dans le monde. En tant que collaborateur ou collaboratrice Marriott Hotels, vous nous aiderez &agrave; tenir notre promesse, celle d'une h&ocirc;tellerie de qualit&eacute;, toujours (&laquo; Wonderful Hospitality. Always &raquo;), en offrant un service attentionn&eacute;, sinc&egrave;re et novateur qui respecte et d&eacute;veloppe ce patrimoine vivant. Avec notre nom synonyme d'h&ocirc;tellerie partout dans le monde, nous vous accueillons avec fiert&eacute; pour d&eacute;couvrir les possibilit&eacute;s de carri&egrave;re chez Marriott Hotels. En rejoignant Marriott Hotels, vous int&eacute;grerez le portefeuille d'enseignes de Marriott International. Rejoignez une entreprise qui vous donne la possibilit&eacute; de donner le meilleur de vous-m&ecirc;me, de trouver un sens &agrave; votre vie professionnelle, de faire partie d'une &eacute;quipe internationale d'exception et de devenir la meilleure version de vous-m&ecirc;me. 
<div>
 
JW Marriott fait partie du portefeuille d'&eacute;tablissements de luxe de Marriott International et se compose de plus de 100 superbes &eacute;tablissements situ&eacute;s dans les villes portes d'acc&egrave;s &agrave; leur r&eacute;gion et dans les plus beaux sites de vill&eacute;giature partout dans le monde. Pour JW, nos collaborateurs et collaboratrices passent en premier. Parce que si vous vous sentez bien, notre client&egrave;le le sera aussi. Les collaborateurs et collaboratrices JW Marriott sont des personnes assur&eacute;es, innovantes, authentiques et intuitives qui poursuivent l'h&eacute;ritage laiss&eacute; par le fondateur de l'entreprise J. Willard Marriott, &agrave; qui l'enseigne doit son nom. Nos h&ocirc;tels offrent une exp&eacute;rience de travail unique, o&ugrave; vous ferez partie d'une communaut&eacute; et vivrez une v&eacute;ritable camaraderie avec un groupe de coll&egrave;gues vari&eacute;. JW offre des opportunit&eacute;s de formation, de d&eacute;veloppement et de reconnaissance et, plus important encore, un endroit o&ugrave; nourrir vos passions dans un environnement luxueux qui met l'accent sur un bien-&ecirc;tre holistique. Traiter notre client&egrave;le de fa&ccedil;on exceptionnelle, c'est d'abord prendre soin de nos collaborateurs et collaboratrices. C'est ce que nous appelons The JW Treatment&trade;. En rejoignant JW Marriott, vous int&eacute;grerez le portefeuille d'enseignes de Marriott International. Rejoignez une entreprise qui vous donne la possibilit&eacute; de donner le meilleur de vous-m&ecirc;me, de trouver un sens &agrave; votre vie professionnelle, de faire partie d'une &eacute;quipe internationale d'exception et de devenir la meilleure version de vous-m&ecirc;me.</div></div></div>

Supervisor-Restaurant

Explore 594+ Chef de partie international cuisine in Saudi Arabia this February. Find roles across top companies and apply now to boost your career.