culinary supervisor

Saudi Entertainment Ventures | SEVEN

<div>
 
 Job title: Shift Supervisor
 
 
 Report to: F&amp;B Attraction Operation Manager
 
 
 
 
 
 
 
 
 
 
 
 
 Company Overview
 
 
 
 
 
 
 Through its role as an investor, developer, and operator of various Entertainment offerings Kingdom-wide, SEVEN aims to be the leader of an entertainment ecosystem in Saudi Arabia, facilitating the presence of both international &amp; local brands and unlocking the entertainment sector across Saudi Arabia with a mission to become the national entertainment champion.
 
 
 SEVEN seeks to enhance the quality of life of Saudi nationals and residents and meet their recreational expectations and needs with a wide number of entertainment projects that are planned to take place in the next 8 years.
 
 
 
 
 
 
 Role Purpose
 
 
 
 
 
 
 The Shift Supervisor is responsible for guiding and coordinating a specific group of kitchen staff to ensure efficient operations and high-quality food production. This role involves delegating tasks, monitoring workflow, and providing support and training to new team members. The Team Leader ensures compliance with food safety and hygiene standards, manages labor resources effectively, and contributes to a positive guest experience through quality food preparation and timely service.
 
 
 
 
 
 
 Role Responsibilities
 
 
 
 
 
 <ul>
 <li>
 Lead a designated team of kitchen staff, assigning tasks based on skill levels and workload to ensure efficient and smooth kitchen operations.
 </li>
 <li>
 Support new tam members by providing on-the-job training and mentoring to help them understand kitchen operations, safety protocols, and food preparation techniques.
 </li>
 <li>
 Ensure compliance with all organizational Food &amp; Beverage processes, including HAACP PIC Mandates, FM Mandates, Food Handlers Certification, and Goods Receiving standards.
 </li>
 <li>
 Conduct Regular checks and audits to verify adherence to food dafety and hygiene practices, reporting any deviations to the Kitchen Supervisor.
 </li>
 <li>
 Oversee the receiving, storage, and usage of goods, ensuring inventory is managed according to Material Control and Asset Management protocols.
 </li>
 <li>
 Lead the kitchen team in delivering high-quality food products that contribute to a positive guest experience.
 </li>
 <li>
 Engage with guests to address inquiries or concerns related to food preparation, presentation, or dietary preferences, demonstrating proficiency in guest pacification.
 </li>
 <li>
 Provide feedback to the culinary team based on guest comments and suggestions to support continuous improvement.
 </li>
 <li>
 Ensure that all guest expectations are met by maintaining high food quality, presentation, and timeline of service.
 </li>
 </ul>
 
 
 
 
 
 Role Minimum Qualification
 
 
 <ul>
 <li>
 High School Diploma or equivalent. A diploma in Culinary Arts or a related field is preferred.
 </li>
 <li>
 HACCP PIC Mandates and Food Handlers Certification are required.
 </li>
 <li>
 Minimum of 3-5 years of experience in a culinary or food service role, with at least 2 years in a supervisory or team leader position.
 </li>
 <li>
 Strong understanding of food safety standards, inventory management, and team coordination.
 </li>
 <li>
 Experience in guest engagement and managing guest feedback.
 </li>
 <li>
 Capable of multitasking in high-pressure environments and communicating effectively in English and Arabic.
 </li>
 </ul>
 
 
 
 
 
 
 
 LinkedIn Application Start date: January 16, 2025
 
 
 LinkedIn Application End date: February 6, 2025
 
</div>

F&B Shift Supervisor - Tabuk

Marriott International

<div>Additional Information 
Job Number25165105 
Job CategoryFood and Beverage &amp; Culinary 
LocationLe Royal M&eacute;ridien Doha, Building No. 153 Street No. 347, Lusail, Qatar, Qatar 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul>
OR
<ul><li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Ensuring Culinary Standards and Responsibilities are Met
<ul><li>Maintains food handling and sanitation standards.</li></ul>
<ul><li>Performs all duties of Culinary and related kitchen area employees in high demand times.</li></ul>
<ul><li>Oversees production and preparation of culinary items.</li></ul>
<ul><li>Ensures employees keep their work areas clean and sanitary.</li></ul>
<ul><li>Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.</li></ul>
<ul><li>Complies with loss prevention policies and procedures.</li></ul>
<ul><li>Strives to improve service performance.</li></ul>
<ul><li>Communicates areas in need of attention to staff and follows up to ensure follow through.</li></ul>
<ul><li>Leads shifts while personally preparing food items and executing requests based on required specifications.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul>
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Checks the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Assists in determining how food should be presented and creates decorative food displays.</li></ul> 
Supporting Culinary Team Activities
<ul><li>Supervises daily shift operations.</li></ul>
<ul><li>Ensures all employees have proper supplies, equipment and uniforms.</li></ul>
<ul><li>Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.</li></ul>
<ul><li>Ensures completion of assigned duties.</li></ul>
<ul><li>Participates in the employee performance appraisal process, giving feedback as needed.</li></ul>
<ul><li>Handles employee questions and concerns.</li></ul>
<ul><li>Communicates performance expectations in accordance with job descriptions for each position.</li></ul>
<ul><li>Participates in an on-going employee recognition program.</li></ul>
<ul><li>Conducts training when appropriate.</li></ul>
<ul><li>Monitors employee's progress towards meeting performance expectations.</li></ul> 
Maintaining Culinary Goals
<ul><li>Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.</li></ul>
<ul><li>Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.</li></ul> 
Providing Exceptional Customer Service
<ul><li>Sets a positive example for guest relations.</li></ul>
<ul><li>Handles guest problems and complaints seeking assistance from supervisor as necessary.</li></ul>
<ul><li>Empowers employees to provide excellent customer service within guidelines.</li></ul> 

Additional Responsibilities
<ul><li>Reports malfunctions in department equipment.</li></ul>
<ul><li>Purchases appropriate supplies and manages food and supply inventories according to budget.</li></ul>
<ul><li>Attends and participates in all pertinent meetings.</li></ul></div><div> 
</div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. 
#LI-MJ1
At Le M&eacute;ridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savour the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savour the good life. We&rsquo;re looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le M&eacute;ridien. In joining Le M&eacute;ridien, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div>

Junior Sous Chef - Bakery

<div>Additional Information 
Job Number25167838 
Job CategoryFood and Beverage &amp; Culinary 
LocationLe Royal M&eacute;ridien Doha, Building No. 153 Street No. 347, Lusail, Qatar, Qatar 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul>
OR
<ul><li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Ensuring Culinary Standards and Responsibilities are Met
<ul><li>Maintains food handling and sanitation standards.</li></ul>
<ul><li>Performs all duties of Culinary and related kitchen area employees in high demand times.</li></ul>
<ul><li>Oversees production and preparation of culinary items.</li></ul>
<ul><li>Ensures employees keep their work areas clean and sanitary.</li></ul>
<ul><li>Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.</li></ul>
<ul><li>Complies with loss prevention policies and procedures.</li></ul>
<ul><li>Strives to improve service performance.</li></ul>
<ul><li>Communicates areas in need of attention to staff and follows up to ensure follow through.</li></ul>
<ul><li>Leads shifts while personally preparing food items and executing requests based on required specifications.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul>
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Checks the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Assists in determining how food should be presented and creates decorative food displays.</li></ul> 
Supporting Culinary Team Activities
<ul><li>Supervises daily shift operations.</li></ul>
<ul><li>Ensures all employees have proper supplies, equipment and uniforms.</li></ul>
<ul><li>Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.</li></ul>
<ul><li>Ensures completion of assigned duties.</li></ul>
<ul><li>Participates in the employee performance appraisal process, giving feedback as needed.</li></ul>
<ul><li>Handles employee questions and concerns.</li></ul>
<ul><li>Communicates performance expectations in accordance with job descriptions for each position.</li></ul>
<ul><li>Participates in an on-going employee recognition program.</li></ul>
<ul><li>Conducts training when appropriate.</li></ul>
<ul><li>Monitors employee's progress towards meeting performance expectations.</li></ul> 
Maintaining Culinary Goals
<ul><li>Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.</li></ul>
<ul><li>Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.</li></ul> 
Providing Exceptional Customer Service
<ul><li>Sets a positive example for guest relations.</li></ul>
<ul><li>Handles guest problems and complaints seeking assistance from supervisor as necessary.</li></ul>
<ul><li>Empowers employees to provide excellent customer service within guidelines.</li></ul> 

Additional Responsibilities
<ul><li>Reports malfunctions in department equipment.</li></ul>
<ul><li>Purchases appropriate supplies and manages food and supply inventories according to budget.</li></ul>
<ul><li>Attends and participates in all pertinent meetings.</li></ul></div><div> 
</div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. 
#LI-MJ1
At Le M&eacute;ridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savour the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savour the good life. We&rsquo;re looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le M&eacute;ridien. In joining Le M&eacute;ridien, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div>

Junior Sous Chef

PT. MINORI

<div>Company Description 
Contemporary, relaxed and imaginative. Be it a leisurely family break or romantic escape, AVANI Hotels &amp; Resorts provides the right space for guests who value the details that matter. 
Job Description 
Members of the Kitchen Department are responsible for ensuring that all visitors to the hotel are delighted by the quality, creativity, and variety of our food and beverage offerings in every area of the hotel, and that F&amp;B is regarded as a strong point of differentiation for the hotel in its local market. A Chef de Partie is responsible for the oversight of all culinary dishes that are prepared in their section. Because of this, a successful Chef de Partie must be very knowledgeable about their specialty, as well as culinary functions in general. A person in this role must also be very organized and comfortable working in a high-pressure environment. A Chef de Partie must also be able to give orders within their section, as well as reliably carry out orders handed down to them by the F&amp;B Manager. 
#Li-CF1 
Qualifications 
<ul><li>
Bachelor&rsquo;s Degree or any culinary degree</li><li>
Minimum 5 years&rsquo; culinary experience, including 2 years of supervising a team, with proven creativity, cost control, and maintaining high food quality, hygiene, and consistency.</li><li>
Excellent communication, organization, and teamwork skills; UAE or GCC experience preferred</li><li>
Eye for detail to achieve operational excellence and strong commitment to customer service</li></ul></div>

Chef De Partie

Five Hotels and Resorts

Responsibilities: <ul> <li>Supervises the day-to-day Culinary Operations at FIVE s world-class Venues and ensures FIVE-Star food Quality, Presentation, and Consistency.</li> <li>Conducts Meetings with the Culinary Teams to discuss the Chef s Directives, fostering a sensational behind-the-scenes Vibe at FIVE and Resolving Operational Matters.</li> <li>Establishes bespoke Culinary Standards for specialty kitchens and banqueting, ensuring exquisite Menus that Push the Boundaries.</li> <li>Plans and Curates Menus, crafting hand-crafted Recipes for food tasting sessions approved by the Executive Chef or Executive Sous Chef.</li> <li>Inspects Food Stores and Refrigerated areas meticulously four times daily, recommending storage methods to meet Health and Safety Regulations.</li> <li>Monitors spoilage to ensure an effective turnover of food items, promptly Reporting any Updates to the Executive Chef or Executive Sous Chef.</li> <li>Supervises the Daily Food Preparation to maintain top-notch Food Quality, appropriate Quantities, and remarkable Inventory Control.</li> <li>Manages the Hot Plate during service periods, embodying a FIVE-Styled Approach to Food Presentation and Quality aligned with FIVE s Industry-Leading Standards.</li> <li>Conducts Comprehensive Training on kitchen equipment, empowering Fellow FIVERs to perform at the highest level, ensuring their professional Growth and Well-being.</li> <li>Develops Internal Processes to guarantee Consistent Culinary Excellence, providing cutting-edge tools for Seamless Implementation within the kitchen.</li> <li>Stays abreast of market trends, Pioneering Insta-Worthy Dining Experiences, staying ahead of the industry with disruptive techniques and visionary culinary expertise.</li> <li>Collaborates with the Purchasing Department to ensure a lavishly curated Selection of Top-Quality Ingredients.</li> <li>Fosters a Positive and Inclusive work environment, addresses any Staff Concerns or Performance Matters effectively, and maintains the Integrity of our FIVE Tribe.</li> <li>Ensures exquisite Personal Hygiene practices among Fellow FIVERs. </li> <li>Oversees the Daily Logbook, swiftly addressing and reporting Complaints, ensuring Completion of Operational Directives.</li> <li>Maintains Meticulous Documentation, cultivating an award-winning Culture of Control through comprehensive Records and Checklists.</li> <li>Ensures Strict Adherence to Dubai municipality and HACCP Regulations, showcasing industry-leading Compliance and readiness for Hygiene Audits at any moment.</li> </ul>

Head Chef (Japanese Cuisine)

Jannah Hotels and Resorts

Job Description: Responsible for overseeing all kitchen operations and ensuring the highest standards of food quality, presentation, and hygiene. Lead and supervise the culinary team, manage menu planning, inventory, and cost control, and ensure smooth daily operations.Key Responsibilities:<ul><li>Lead the kitchen team and oversee food preparation and service.</li><li>Plan menus and ensure consistency in quality and presentation.</li><li>Control food costs, wastage, and inventory.</li><li>Maintain hygiene, safety, and HACCP standards.</li><li>Train and motivate kitchen staff.</li><li>Coordinate with F&amp;B and service teams for smooth operation.</li></ul>Requirements:<ul><li>Proven experience as Sous Chef or Head Chef in a hotel environment.</li><li>Strong leadership, organization, and communication skills.</li><li>Excellent knowledge of culinary techniques and kitchen management.</li><li>Flexible to work shifts, weekends, and holidays.</li></ul>Job Type: Full-timePay: AED2,500.00 - AED4,000.00 per month

Raffles

<div>Company Description 
#BeLimitless
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities.
By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.
Do what you love; care for the world; dare to challenge the status quo! #BELIMITLESS 
Job Description 
Key Responsibilities:
Culinary Excellence &amp; Operations:<ul><li>
Assist the Executive Chef in planning and directing all culinary operations.</li><li>
Supervise food preparation and ensure consistency in quality, presentation, and taste.</li><li>
Oversee menu development, incorporating seasonal and locally sourced ingredients.</li><li>
Ensure compliance with HACCP and other food safety regulations.</li><li>
Monitor and control food costs, waste management, and inventory levels.</li></ul>
Leadership &amp; Team Management:<ul><li>
Lead, train, and mentor a multicultural team of chefs and kitchen staff.</li><li>
Foster a positive and productive work environment, ensuring high morale and teamwork.</li><li>
Conduct regular performance evaluations and provide feedback for continuous improvement.</li><li>
Recruit, onboard, and develop talent within the culinary team.</li></ul>
Collaboration &amp; Guest Experience:<ul><li>
Work closely with Food &amp; Beverage, Events, and other departments to align culinary offerings with guest expectations.</li></ul><ul><li>
Engage with guests to understand their preferences and enhance their dining experience.</li><li>
Support special events, VIP requests, and culinary promotions.</li><li>
Assist in budgeting, forecasting, and cost control measures.</li><li>
Maintain accurate records of kitchen expenses, purchases, and inventory.</li><li>
Ensure all kitchen equipment and facilities are properly maintained and operational.</li><li> 
Financial &amp; Administrative Duties:</li><li>
Assist in budgeting, forecasting, and cost control measures.</li><li>
Maintain accurate records of kitchen expenses, purchases, and inventory.</li><li>
Ensure all kitchen equipment and facilities are properly maintained and operational.</li></ul> 
Qualifications 
Qualifications:<ul><li>
Minimum of 5-7 years of experience in a luxury hotel or fine dining environment.</li><li>
Proven experience in a leadership role within a high-volume, high-end kitchen.</li><li>
Strong knowledge of international cuisine, food trends, and modern culinary techniques.</li><li>
HACCP certification or equivalent food safety training.</li><li>
Excellent communication, organizational, and leadership skills.</li><li>
Ability to work under pressure and adapt to a fast-paced environment.</li></ul></div>

Executive Sous Chef

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3811 culinary supervisor jobs NEAR_ME

F&B Shift Supervisor - Tabuk

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Junior Sous Chef

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