culinary specialist

OC Fair & Event Center

<div><div><b>Position Title: </b>Culinary Exhibit Specialist
</div><div><b>Rate of Pay: </b>$19.75 per hour</div>
<div></div><div><b>Position Purpose:</b></div>
<div>Provides specialized technical expertise in one or more of the following exhibit areas: lighting, carpentry, exhibit design, or competitive entry computer software. This is a seasonal/temporary position not to exceed 122 days.</div>
<div></div><div><b>Essential Functions:</b></div>
<div><div><i>Pre and throughout event</i></div>
</div><ul><li>Assist in the planning, design, maintenance, and/or installation of specialized exhibit work in one or more of the following areas: lighting, carpentry, painting, and/or exhibit displays; installs and uses specialized software for managing competitive entries</li>
<li>Assist in the review of competition guides as needed.</li>
<li>Operates a variety of special tools/equipment (i.e. manlift, scissor lift, power/hand tools, and/or electric cart) to create/build exhibit elements/features including but not limited to lighting and carpentry, or to utilize specialized software (i.e. ShoWorks or FairJudge) to manage competitive entries.</li>
<li>Purchases needed supplies for lighting, carpentry, exhibit design and/or competitive entry software projects.</li>
<li>Assigns tasks and provides guidance to Exhibit Maintenance staff, and other program staff as needed, in the execution of their job duties in order to complete projects in a safe and timely manner.</li>
<li>Coordinates breaks/schedules as needed.</li>
<li>Organizes job duties to keep specialized lighting, carpentry, exhibit design and/or competitive entry computer software projects on task and on time.</li>
<li>Maintains files, receipts and records specific to job duties and/or projects.</li>
<li>Safeguards exhibit buildings/areas and support exhibit staff in the maintenance of exhibits/displays and overall building security.</li>
<li>May dispatch building service calls (relating to electrical/janitorial/security/etc.) using hand-held radio.</li>
<li>May provide clerical support as needed through assisting in the receipt, processing, displaying and judging of competitive entries.</li>
<li>Exhibit top-notch customer service by providing information on exhibits, competitions, events and the property to our guests.</li>
</ul><div><div><i>Post-event</i></div>
<ul><li>Prepare and pack exhibit related structures/props/signs/banners for storage.</li>
<li>Dismantle competitive exhibits/displays and provide assistance for exhibitors/demonstrators during scheduled pick-up times post-fair.</li>
<li>May be called upon to assist Exhibitors/Demonstrators as it relates to specific programs i.e. Visual Arts, Home Arts, Culinary, Garden &amp; Floral, Livestock, Explorium and Imaginology.</li>
<li>May be required to assist with the compiling and entry of data for post-fair reports as needed.</li>
<li>May be required to perform other duties as directed or assigned.</li>
</ul> This document in no way states or implies that these are the only duties to be performed by the employee occupying this position.</div>
<div></div><div><b>Qualifications:</b></div>
<ul><li>Must be at least 18 years old.</li>
<li>Strong customer service skills.</li>
<li>Prior experience and ability to speak clearly and effectively on a microphone.</li>
<li>Knowledge of cooking, baking and culinary industry</li>
<li>Must be able to work all 23 days of the annual OC Fair, including entry delivery day.</li>
<li>Ability to safely lift objects of up to 25 lbs.</li>
<li>Ability to work outside the normal business day/week as demanded by events and programs and be available early to mid-June including throughout the OC Fair.</li>
<li>Must have knowledge of kitchen tools and how to operate basic cooking equipment.</li>
<li>Understanding food safety and the ability to make decisions regarding proper storage of food items.</li>
</ul><div><div><b>Preferences:</b></div>
<ul><li>Valid CA driver&rsquo;s license</li>
<li>Current Serve Safe or other Food Handler Certifications.</li>
<li>Culinary background and food preparation Mise en Place experience preferred.</li>
<li>Strong public speaking.</li>
<li>Stage Management experience is a plus.</li>
<li>Food competition experience is a plus.</li>
</ul></div><div><div><b>Physical Demands:</b></div>
<div><div>The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.</div>
<div>While performing the duties of this job, the employee is frequently required to sit, talk and hear. Extended periods of standing and walking involved. The employee is required to use hands and fingers to operate, handle, or feel objects, tools, or controls; and reach with hands and arms. The employee must frequently lift and/or move moderate to heavy objects, which require frequent and proper bending. Specific vision abilities required by this job include close vision and the ability to adjust focus.</div>
</div>
<div><b>Work Environment:</b></div>
<div><div>Will work in a fast-paced, environment in both indoor and outdoor locations during all types of weather. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is moderately loud, particularly when working outdoors or in an exhibit building.</div>
<div></div><div><div><b>Job Description Acknowledgment:</b></div>
<div>The duties listed above are intended only as illustrations of the various types of work that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related, or a logical assignment to the position. The job description does not constitute an employment agreement between the employer and employee and is subject to change by the employer as the needs of the employer and requirements of the job change.</div>
<b>Will be required to perform other duties as directed, requested or assigned.</b></div></div></div></div>

Culinary Exhibit Specialist

Qiddiya Investment Company

<div><p>The Chef de Partie (CDP) is responsible for running a specific section of the kitchen (e.g., Sauce, Grill, Fish, Larder, or Pastry) within the Qiddiya Golf culinary operation. In a world-class 5-star luxury environment, the CDP is the technical expert for their station, ensuring that every item produced meets the exact recipe specifications and presentation standards set by the Executive Chef. This role serves as the first line of leadership, supervising and mentoring Commis Chefs and Demi Chefs to ensure the section runs smoothly, efficiently, and hygienically.</p><p></p><p><b>
JOB OVERVIEW &ndash; PURPOSE AND SCOPE</b></p><p>
The purpose of this position is to deliver operational excellence within a designated culinary station. The scope involves the complete management of that station: from ordering and mise-en-place (prep) to the final cooking and plating during service. The Chef de Partie is accountable for the quality of food leaving their station, the minimisation of waste, and the cleanliness of their physical workspace. They act as the &quot;engine&quot; of the brigade, driving the pace of service.</p><p></p><p>
</p><p><b>RESPONSIBILITIES AND DUTIES</b></p><p>
</p><p><b>Station Management &amp; Cooking</b></p><p>
</p><ul><li>Organise the daily production list for the section, delegating tasks to Commis Chefs to ensure all mise-en-place is ready before service begins.</li><li>
Execute advanced cooking techniques relevant to the station (e.g., butchery for the Grill CDP, sauce emulsification for the Saucier, delicate garnish work for the Larder CDP).</li><li>
Manage the timing of tickets during service, ensuring that food from the section is ready exactly when the Pass calls for it, coordinating perfectly with other stations.</li><li>
Taste every component prepared on the station, adjusting seasoning to ensure it meets the 5-star flavour profile required.</li></ul><p>
</p><p></p><p><b>Staff Supervision &amp; Training</b></p><p>
</p><ul><li>Train junior staff (Commis and Demi Chefs) on the correct methods of preparation, knife skills, and plating guides.</li><li>
Monitor the performance of the section team, correcting errors immediately and ensuring that bad habits are not formed.</li><li>
Ensure that the section team adheres to grooming and uniform standards (clean jackets, hats, safety shoes).</li></ul><p>
</p><p></p><p><b>Hygiene &amp; Safety (HACCP)</b></p><p>
</p><ul><li>Maintain absolute cleanliness of the station throughout the shift, practising &quot;Clean as you Go.&quot;</li><li>
Ensure all food items are labelled, dated, and stored correctly in the section fridges (FIFO - First In, First Out).</li><li>
Record temperature logs for cooling, reheating, and hot holding specific to the station's equipment.</li><li>
Report any equipment faults (e.g., a burner not lighting, a fridge seal broken) to the Sous Chef immediately.</li></ul><p>
</p><p></p><p><b>Cost Control &amp; Inventory</b></p><p>
</p><ul><li>Minimise food waste by ensuring correct portion sizes are weighed and measured.</li><li>
properly utilise trimmings and off-cuts (e.g., using vegetable peels for stock) rather than discarding them.</li><li>
Assist the Sous Chef in the nightly inventory count for the section, identifying items that need to be ordered for the next day.</li></ul><p></p><p><br>
</p><p></p><p><b>REPORTING
</b></p><p></p><ul><li><b>Reports Direct to:</b> Sous Chef / Senior Sous Chef.</li><li><b>
Supervises:</b> Demi-Chef de Partie, Commis Chefs, Culinary Interns.</li><li><b>
Key Liaisons:</b> Front of House Runners, Stewarding Team.</li></ul><p></p><p><br>
</p><br>
<br>
<p></p><b>Requirements</b><p><br>
</p><ul><li>Culinary Diploma or Certificate in Professional Cookery.</li><li>
Minimum of 4&ndash;5 years of total culinary experience.</li><li>
At least 1&ndash;2 years of experience in a Demi Chef or CDP capacity within a 5-star hotel or fine dining restaurant.</li><li>
Experience in multiple sections (Hot and Cold kitchen) is preferred to allow for rotation.</li></ul><p>
</p><p></p><p><b>Technical Skills</b></p><p>
</p><ul><li><b>Specialist Skill:</b> High proficiency in the specific section applied for (e.g., perfect meat temperature control for Grill; pastry tempering for Pastry).</li><li><b>
Speed:</b> The ability to work cleanly and quickly under extreme pressure.</li><li><b>
Palate:</b> A developed sense of taste to season food correctly without constant supervision.</li><li><b>
Knowledge:</b> Understanding of food allergens and cross-contamination prevention.</li></ul><p>
</p><p></p><p><b>COMPETENCIES</b></p><p>
</p><p><b>Core Competencies</b></p><p>
</p><ul><li><b>Ownership:</b> Taking full responsibility for the station; if a steak goes out wrong, the CDP takes the blame, not the Commis.</li><li><b>
Timing:</b> The internal clock to know that the fish takes 6 minutes and the garnish takes 2 minutes, and coordinating them to finish together.</li><li><b>
Leadership:</b> The ability to give clear instructions to a Commis Chef during a busy rush without shouting or losing temper.</li><li><b>
Organisation:</b> Keeping a fridge organised so that any chef can find any ingredient in 5 seconds.</li><li><b>
Passion:</b> A genuine desire to produce beautiful food; checking the plating guide to ensure the herb is placed at the exact right angle.</li></ul></div><p></p>

Golf- Chef de Partie

Apex Opertaions

<div><p>About the Role<br>
We are seeking a talented and passionate Chef to join our culinary team in Riyadh. As a Chef, you will be responsible for preparing high-quality dishes, managing kitchen operations, and ensuring customer satisfaction. If you have a passion for food and a desire to excel in a dynamic culinary environment, we encourage you to apply.</p><div>
Key Responsibilities<br>
<ul><li>Prepare and cook food according to recipes and quality standards</li><li>Manage kitchen staff and oversee food preparation</li><li>Ensure food safety and hygiene standards are met</li><li>Develop new menu items and recipes</li><li>Control food costs and minimize waste</li><li>Maintain a clean and organized work environment</li></ul></div><div>
Requirements<br>
<ul><li>Saudi National</li><li>2+ years of experience as a Chef</li><li>Culinary degree or relevant certification preferred</li><li>Strong knowledge of food preparation techniques and kitchen operations</li><li>Excellent communication and leadership skills</li><li>Ability to work in a fast-paced environment</li></ul></div><div>
What We Offer<br>
<ul><li>Opportunity to work in a leading food &amp; beverage company in Riyadh</li><li>Professional development and growth opportunities</li><li>Supportive and collaborative work environment</li><li>Comprehensive benefits package</li></ul></div><h3 class="jobSectionHeader"><b>
Requirements</b></h3><p>
شيف سعودي سنتين خبرة</p></div>

Chef

Apt Resources

<div><p>Apt Resources is pleased to present an excellent opportunity for a skilled Chef de Partie specializing in Levantine cuisine to join a reputable and dynamic culinary team for one of our clients in the Red Sea, Saudi Arabia. This role involves preparing authentic Levantine dishes, contributing to menu development, and maintaining the highest culinary standards. The successful candidate will play a key role in delivering exceptional dining experiences rooted in the rich flavors of Levantine culinary traditions.</p><p></p>
Responsibilities<ul><li>
Prepare and cook a variety of Levantine dishes, ensuring authenticity and consistency in taste and presentation.</li><li>
Assist the Executive Chef and Sous Chef in menu planning and recipe development.</li><li>
Supervise and mentor junior kitchen staff, promoting teamwork and professional growth.</li><li>
Maintain cleanliness and organization within the kitchen, adhering to health and safety regulations.</li><li>
Manage inventory and assist in the procurement of fresh and quality ingredients.</li><li>
Ensure compliance with food safety standards and hygiene practices at all times.</li><li>
Stay updated with culinary trends and techniques related to Levantine cuisine and incorporate innovations where appropriate.</li></ul><br>
<b>
Requirements</b><br>
<ul><li>
Minimum of 3 years experience as a Chef de Partie with specialization in Levantine cuisine.</li><li>
Culinary diploma or equivalent certification is preferred.</li><li>
Experience working in an ultra-luxury hotel, resort, or fine-dining establishment.</li><li>
Strong knowledge of Levantine culinary techniques, ingredients, and traditional recipes.</li><li>
Ability to work efficiently under pressure and maintain high-quality standards.</li><li>
Excellent leadership and communication skills.</li><li>
Thorough understanding of food safety, hygiene, and sanitation regulations.</li><li>
Willingness to work flexible shifts including evenings, weekends, and holidays.</li></ul><br>
<b>
Benefits</b><p><br>
As per the market standards.</p></div>

Chef de Partie - Levantine Cuisine - Luxury Property

<div><p>Apt Resources is pleased to offer a unique opportunity for a talented Chef de Partie specializing in Sushi &amp; Peruvian cuisine to join an esteemed culinary team for one of our clients in the Red Sea, Saudi Arabia. This role involves preparing authentic Peruvian dishes while contributing to the development of innovative menus that highlight the rich and diverse flavors of Peru. The ideal candidate will be passionate about South American cuisine and eager to bring excellence to the kitchen.</p><p></p>
Responsibilities<ul><li>
Prepare and cook traditional and contemporary Peruvian dishes &amp; Sushi according to set recipes and quality standards.</li><li>
Collaborate with the Executive Chef on menu planning and recipe development.</li><li>
Supervise and mentor junior kitchen staff to maintain high culinary standards.</li><li>
Ensure all food is prepared to the highest level of quality, taste, and presentation.</li><li>
Maintain cleanliness and organization of the kitchen workspace, following all food safety regulations.</li><li>
Manage inventory and assist in ordering ingredients, ensuring freshness and minimal waste.</li><li>
Stay updated on Sushi &amp; Peruvian culinary trends and techniques to continuously innovate the menu offerings.</li></ul><br>
<b>
Requirements</b><br>
<ul><li>
Proven experience as a Chef de Partie, preferably with expertise in Sushi &amp; Peruvian cuisine.</li><li>
Culinary qualification or relevant professional experience.</li><li>
Strong knowledge of Peruvian ingredients, cooking methods, and flavor profiles.</li><li>
Experience working in an ultra-luxury hotel, resort, or fine-dining establishment.</li><li>
Ability to work efficiently in a fast-paced kitchen environment while maintaining attention to detail.</li><li>
Excellent leadership, communication, and teamwork skills.</li><li>
Flexibility to work various shifts, including weekends and holidays.</li></ul><br>
<b>
Benefits</b><p><br>
As per the market standards.</p></div>

Chef de Partie - Sushi & Peruvian Cuisine (Luxury Property)

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Culinary Exhibit Specialist

Golf- Chef de Partie

Chef

Chef de Partie - Levantine Cuisine - Luxury Property

Chef de Partie - Sushi & Peruvian Cuisine (Luxury Property)

Chef de Partie - Sushi & Peruvian Cuisine (Luxury Property)

Chef de Partie - Levantine Cuisine - Luxury Property