executive chef assistant

Bekker's Catering

Personal Assistant to Executive Chef / OwnerPay: $24/Hr - $28/Hr + Plus Approx $2/Hr TipsBekker&rsquo;s Catering is looking for a personal assistant to the executive chef / owner with food and beverage / catering office experience to join our culinary team. We are a local, family owned catering company that is looking for someone who is loyal, dedicated and willing to put in the hard work and hours needed to help grow our company and share in our success. You will be working directly with the executive chef and owners in order to execute our vision and to ensure that all of our standards are being met so that our clients receive the best possible quality and service that we are known for.This position will have the following resposibilities:Main Responsibility - Must Have Previous Experience:<ul><li>Creating Kitchen Orders / BEO's</li><li>Communicating and updating changes between the office sales team / kitchen staff / and warehouse operations team</li><li>Assisting the executive chef / owner with other compliance and HR related duties</li></ul>Other Responsibilities:<ul><li>Running errands and purchasing and picking up food from vendors</li><li>Recording and updating kitchen recipes and food costs</li><li>Maintaining maintenance and safety records and setting appointments for repairs and scheduled maintenance</li><li>Working with the kitchen manager to expedite orders and check for quality control</li><li>Must have a great attitude and be able to work independently or with a team</li><li>Able to take constructive criticism and always look for ways to improve</li><li>Must be willing to work overtime, holidays and weekends as needed depending on season</li><li>Pay attention to small details and be able to solve problems and deal with different personalities</li><li>Must be willing to work mornings, weekends, and holidays</li><li>Must be able to lift minimum 50lbs</li><li>Must have reliable transportation and clean driving record</li><li>Please email your resume with a few sentences about yourself and why you are the right candidate for this position.</li></ul>Job Type: Full-timePay: $24.00 - $28.00 per hourBenefits:<ul><li>401(k)</li><li>401(k) matching</li><li>Flexible schedule</li></ul>Shift:<ul><li>8 hour shift</li></ul>Work Location: In person

Personal Assistant to Executive Chef / CEO - Office Assistant

Hilton

<div>Executive Sous Chef - Bahia Mar Fort Lauderdale, a Doubletree by Hilton
Bahia Mar Fort Lauderdale Beach a DoubleTree by Hilton is searching for a talented Executive Sous Chef to lead their culinary team!
Enjoy &aacute; la carte options at Breezes for breakfast and dinner and drinks, dining, and entertainment at Marina Village. High Tide Lounge offers poolside drinks and lunch, The Market offers snacks and hearty meals, and 801 Blend &amp; Brew has coffee and sandwiches to go.
Shift Pattern: Full availability is required including weekdays, weekends, and holidays
What are the benefits of working for Hilton?*
Hilton is proud to support the mental and physical wellbeing of all Team Members so they can Thrive personally and professionally in a diverse and inclusive environment, thanks to innovative programs and benefits such as:<ul><li>
Go Hilton travel program: 100 nights of discounted travel</li><li>
Access to your pay when you need it through DailyPay</li><li>
Hilton Shares: Our employee stock purchase program (ESPP) - you can purchase Hilton shares at a 15 percent discount!</li><li>
Maternity and parental leave, including 12 weeks of paid leave for birthing parents and four weeks of paid leave for eligible Team Members, including partners and adoptive parents</li><li>
Debt-Free Education: Team Members will have access to a wide variety of educational credentials through our partnership with Guild Education, including: college degrees and professional certifications</li><li>
Flexible shifts and days off</li><li>
Comprehensive Health Insurance coverage for you and your family, including Telemedicine and at-home care via AmazonCare</li><li>
Mental health resources including free counseling through our Employee Assistance Program</li><li>
Best-in-Class Paid Time Off (PTO)</li><li>
401K plan and company match to help save for your retirement
</li><li>Available benefits may vary depending upon property-specific terms and conditions of employment</li></ul>
What will I be doing?
As Executive Sous Chef, you would be responsible for assisting in the direction and administration of the planning, preparation, production and control of all culinary operations in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards:<ul><li>
Assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability</li><li>
Assist the Executive Chef by interacting with guests and clients to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly</li><li>
Assist the Executive Chef in creating and implementing menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef and Director of Food and Beverage, as needed</li><li>
Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards</li><li>
Monitor and develop team member performance to include, but not limited to, providing supervision, conducting counseling and assisting with evaluations, training, scheduling and assigning work and delivering recognition and reward</li></ul>
What are we looking for?
Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values:<ul><li>
Hospitality - We're passionate about delivering exceptional guest experiences.</li><li>
Integrity - We do the right thing, all the time.</li><li>
Leadership - We're leaders in our industry and in our communities.</li><li>
Teamwork - We're team players in everything we do.</li><li>
Ownership - We're the owners of our actions and decisions.</li><li>
Now - We operate with a sense of urgency and discipline</li></ul>
In addition, we look for the demonstration of the following key attributes:<ul><li>
Quality</li><li>
Productivity</li><li>
Dependability</li><li>
Customer Focus</li><li>
Adaptability</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>

Executive Sous Chef - Bahia Mar Fort Lauderdale, a Doubletree by Hilton

Grand Hyatt

<div>
 
 Organization- Grand Hyatt Kuwait City
 
 
 
 
 Summary
 
 
 
 
 
 Main Duties and responsibilities:
 
 
 
 
 
 
 Operational:
 
 
 
 
 <ul>
 <li>
 To ensure that all the outlets and banquet is managed efficiently according to the established concept statements and adhere to Company and Hotel Policies &amp; Procedures and Minimum Standards.
 </li>
 <li>
 To assist in the implementation of a flexible associate base, with the right mix of Full Time and Part Time associates.To allocate associates over the Division based on established business levels for that day.
 </li>
 <li>
 To assign responsibilities to subordinates and to check their performance periodically.
 </li>
 <li>
 In absence of the Executive Chef, represent the Kitchen Department on the hotel's Executive Committee.
 </li>
 <li>
 To support staff needs in other Divisions based on the hotel priorities and anticipated business levels.
 </li>
 <li>
 To monitor service and Food &amp; Beverage standards in all outlets and banquets.To work with the Outlet Managers, Event Services Manager, Pastry Chef and respective Chef de Cuisines to take corrective action where necessary.
 </li>
 <li>
 To establish and implement performance standards for the Commissary Kitchen and closely work with the Materials Manager to establish and maintain a streamlined and efficient operation of the Commissary Kitchen.
 </li>
 <li>
 To establish and implement and control performance standards for the Stewarding Operation in Kitchens, Restaurants so as to achieve the highest possible hygiene standards, minimize Operating Equipment Breakage and streamlined and efficient resource and equipment flows.
 </li>
 <li>
 To be available and on duty during peak periods (frequently opening and closing the operation).
 </li>
 <li>
 To conduct frequent and thorough inspections together with the Resident Manager.
 </li>
 <li>
 To handle guest and associate inquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.
 </li>
 <li>
 To strictly adhere to Grand Hyatt Kuwait standards of food safety and hygiene.
 
 
 </li>
 </ul>
 
 
 Financial
 
 
 :
 
 
 <ul>
 <li>
 To co-ordinate an effective and efficient Payroll Management / Resource allocation through establishing a flexible work force throughout the Division, based on the principles of Multi Skilling and Multi-Tasking.
 </li>
 <li>
 To assist in ensuring that each Food &amp; Beverage outlet and banquet is managed successfully as independent profit center.
 </li>
 <li>
 To assist in ensuring that each outlet is managed by a Management Team (Outlet Manager / Chef de Cuisine) who are totally accountable for their profitability.
 </li>
 <li>
 To set, in close conjunction with each Chef de Cuisine, Annual Operating Targets, which will form part of the Hotel&rsquo;s Annual Business Plan.
 </li>
 <li>
 To monitor all costs and recommend measures to control them.
 </li>
 <li>
 To establish an integrated cost management plan through product lining and minimal inventories.
 </li>
 <li>
 To ensure that the Department Operational Budget is strictly adhered to.
 </li>
 <li>
 To monitor all cost and recommend / institute measures to control them.
 </li>
 <li>
 To set and control with the Executive Chef, Director of Finance and Director of Human Resources, any incentive scheme for the Outlet Management Team or other Kitchen Heads of Department.
 </li>
 <li>
 To review monthly forecasts and schedule resources accordingly.
 
 
 </li>
 </ul>
 
 
 Strategic
 
 
 :
 
 
 <ul>
 <li>
 Bring &ldquo;Workforce of the Future&rdquo; to life; embodying our purpose by enabling your colleagues to be their best.
 </li>
 <li>
 Create world-class leaders by identifying and cultivating individuals with high potential to become future leaders in their respective functions.
 </li>
 <li>
 Build and deliver distinctive brand-led experiences for guests and colleagues through the various signature touchpoints.
 </li>
 <li>
 Keep up-to-date with the latest market trends, in and out of Grand Hyatt Kuwait, and implement appropriate changes to current processes where necessary.
 </li>
 <li>
 Continuously operate with efficiency to achieve desired business results, in line with budgetary guidelines.
 </li>
 <li>
 Demonstrate agility and adapt to the needs of owners, guests, colleagues, suppliers and community.
 </li>
 <li>
 Cultivate an environment of inclusion where diverse viewpoints are encouraged, recognition and rewards are implemented and colleagues are empowered with appropriate resources.
 </li>
 <li>
 Responsible for identifying and developing a diverse talent pool, and providing direct feedback and ongoing coaching to appropriately facilitate meaningful development assignments.
 </li>
 <li>
 Continuously operate with efficiency to achieve desired business results, in line with budgetary guidelines, through refining, developing or introducing new ideas, processes and practices.
 </li>
 <li>
 Understands and balances the needs of stakeholders by entrusting colleagues to act upon decisions whilst concurrently providing guidance and holding them accountable.
 </li>
 <li>
 Becomes a role model that encapsulates the essence of approachability, openness and authenticity as well as spearheads a collaborative environment.
 </li>
 <li>
 Proactively identify and involve the &lsquo;right&rsquo; people for the &lsquo;right&rsquo; opportunities, whilst also knowing when to collaborate and when to entrust, to obtain support and input.
 
 
 </li>
 </ul>
 
 
 Guest Service:
 
 
 
 
 <ul>
 <li>
 To establish a rapport with guests maintaining good customer relationship and handle all guest complaints, requests and inquiries on food, beverage and service.
 </li>
 <li>
 To spend time in the outlets (during peak periods) to ensure that the outlet is managed well by the respective Outlet team and functions to the fullest expectations.
 </li>
 <li>
 To be demanding and critical when it comes to service standards.
 </li>
 <li>
 To ensure that the Outlet team projects a warm, professional and welcoming image.
 
 
 </li>
 </ul>
 
 
 Administration
 
 
 :
 
 
 <ul>
 <li>
 To ensure that all Departmental Operations Manuals are prepared and updated annually.
 </li>
 <li>
 To ensure that all Kitchen forms and reports are forwarded in time to the Corporate / Area Food &amp; Beverage Departments.
 </li>
 <li>
 To ensure accurate maintenance of recipes, conversion recipes, yield tables and product specifications.
 </li>
 <li>
 To attend weekly Food &amp; Beverage Meeting.
 </li>
 <li>
 To ensure that all meetings are well planned, efficient and result oriented.
 </li>
 <li>
 To conduct daily operations briefing with Chef de Cuisines, Pastry, Bakery, Commissary, Banquet Service and Stewarding.
 </li>
 <li>
 To attend daily operations briefing with Food &amp; Beverage Service and Banquet catering department.
 </li>
 <li>
 To ensure that deadlines on all projects are met.
 </li>
 <li>
 To ensure the smooth operation of the Kitchen Department during the absence of the Executive Chef.
 
 
 </li>
 </ul>
 
 
 Food &amp; Beverage Product:
 
 
 
 
 <ul>
 <li>
 To frequently verify that only fresh products are used in Food &amp; Beverage preparation.
 </li>
 <li>
 To frequently taste Food &amp; Beverage in all outlets and be demanding and critical when it comes to Food &amp; Beverage quality.
 </li>
 <li>
 To encourage the Assistant Director of Food &amp; Beverage to be creative and support his marketing and upsell activities.To encourage creativity among the Outlet Teams.
 </li>
 <li>
 To ensure that food in the associates&rsquo; canteen is as good as the food prepared in the hotel&rsquo;s restaurants.
 
 
 </li>
 </ul>
 
 
 General
 
 
 :
 
 
 <ul>
 <li>
 To understand and strictly adhere to the Rules &amp; Regulations established in the Associate Handbook and the Hotel&rsquo;s policy on Fire, Health and Safety.
 </li>
 <li>
 To report for duty punctually wearing the correct uniform and nametag at all times.
 </li>
 <li>
 To maintain a high standard of personal appearance and hygiene at all times.
 </li>
 <li>
 To maintain a good rapport and working relationship with staff in the outlet and all other departments.
 </li>
 <li>
 To attend and contribute to all staff meetings Departmental and Hotel trainings scheduled and other related activities.
 </li>
 <li>
 To fully support the Departmental Trainers function in the Department assigned.
 </li>
 <li>
 To undertake any reasonable tasks and secondary duties as assigned
 </li>
 <li>
 by the Executive Chef
 </li>
 <li>
 To respond to any changes in the restaurant function as dictated by the hotel.
 </li>
 <li>
 To project at all times a positive and motivated attitude and exercise self-control.
 </li>
 <li>
 To have a complete understanding of the Income Audit Section in the Operations Manual and Policies &amp; Procedures.
 </li>
 <li>
 To provide a courteous and professional service at all times.
 
 
 </li>
 </ul>
 
 
 Associate Handling;
 
 
 
 
 <ul>
 <li>
 To assist with recruitment, select and train Food &amp; Beverage Heads of Department and supervisory associates who are able to work within the management philosophy, following the Concepts Statement established and the Financial, Operational and Administrative Philosophies outlined above and who understand and support Hyatt&rsquo;s Philosophy of Multi Skilling and Multi-Tasking.
 </li>
 <li>
 To ensure that each Head of Department plans and implements effective training programs for their staff with the Training Manager and Departmental Trainers.
 </li>
 <li>
 To ensure that each Head of Department maximizes productivity and morale with their respective departments and consistently maintain discipline following Hotel Policies &amp; Procedures and local legislation.
 </li>
 <li>
 To assist in the building of an efficient team of associates through Multi Skilling, Multi Tasking and flexible scheduling and by taking an active interest in their welfare, safety and development.
 </li>
 <li>
 To develop departmental trainers, assign training responsibilities and meet with Departmental Trainers monthly.
 </li>
 <li>
 To prepare weekly work schedules in accordance with workload and priorities withChef de Cuisines, Stewarding Manager, Pastry and Commissary Chefs
 </li>
 <li>
 To keep Food &amp; Beverage associates up to date with seasonally available products and new products on the market.
 </li>
 <li>
 To conduct yearly performance appraisal and give associates regular feedback on their job performance.
 </li>
 <li>
 To ensure that all associates report for duty punctually wearing the correct uniform and nametags at all times.
 </li>
 <li>
 To ensure that all associates provide a courteous and professional service at all times.
 </li>
 <li>
 To ensure that all associates have a complete understanding of and adhere to the Hotel's Associate Rules &amp; Regulations and adhere to the hotel's policy relating to Fire, Hygiene, Health and Safety.
 </li>
 <li>
 To carry out any other reasonable duties and responsibilities as assigned.
 </li>
 <li>
 To project at all times a positive and motivated attitude and exercise self-control
 
 
 </li>
 </ul>
 
 
 Marketing
 
 
 :
 
 
 <ul>
 <li>
 To participate with the preparation of a yearly marketing plan for each outlet, which is the basis of the Food &amp; Beverage Annual Marketing Plan.
 </li>
 <li>
 To continuously seek ways to assist the Outlet management maximizing their revenues and profits.
 </li>
 <li>
 To monitor and analyze the activities and trends of competitive restaurants, bars and other hotel's banqueting departments.
 </li>
 <li>
 To ensure that all Outlet Management Teams and Catering Department are fully aware of market needs and trends and that their products meet these requirements.
 
 
 </li>
 </ul>
 
 
 Occasional Duties:
 
 
 
 
 <ul>
 <li>
 To carry out quarterly, bi-yearly, yearly inventory of operating equipment.
 </li>
 <li>
 To carry out any other reasonable duties and responsibilities as assigned.
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 <ul>
 <li>
 Previous experience as Executive Sous Chef, well versed with International and Arabic Cuisine.
 </li>
 <li>
 An inspirational and engaging leader with exceptional communication and interpersonal skills.
 </li>
 <li>
 A relentless and infectious passion for foods and restaurant trends.
 </li>
 <li>
 A sound pre-opening experience in large hotel operations would be advantageous.
 </li>
 </ul>
</div>

Executive Sous Chef

Renaissance Corporate Services

Find Your Shangri-La in Shangri-La
 
Shangri-La Jeddah
 
Anchored on the new Jeddah Waterfront along the shores of the Red Sea, Shangri-La Jeddah sets a new standard for luxury in the city. Floor-to-ceiling windows throughout the hotel invite the outdoors in, and the stylish interiors reflect the endless blue of the sea and sandy beaches right outside. A dedicated Kids Club and supervised play area provides the canvas for families to create unforgettable memories, while innovative dining concepts promise to satisfy the most refined palates.
 
203 stylish rooms and suites plus 17 luxury serviced apartments
 4 restaurants and lounges, including the legendary Shang Palace
 Convenient for Jeddah’s popular landmarks and Red Sea Mall
 116 privately owned Burj Assila Residences
 
Job Summary: 
At Shangri-La, we believe in delivering Hospitality from the Heart. We are seeking a passionate and accomplished Executive Chef to lead the culinary vision of Shangri-La Jeddah, our luxury waterfront destination on the Red Sea.
 Reporting directly to the General Manager, the Executive Chef will oversee all culinary operations across six distinctive outlets, including two specialty restaurants, as well as our banquet facilities and in-room dining. This role is instrumental in ensuring exceptional guest experiences, operational excellence, and strong financial performance.
 
As Executive Chef, we rely on you to,
 
Champion culinary creativity while preserving consistency and quality across all outlets.
 Inspire and develop a high-performing brigade, fostering a culture of teamwork and excellence.
 Curate innovative menus and seasonal promotions aligned with our brand positioning.
 Lead large-scale banquet operations with precision and refinement.
 Drive food cost efficiency and productivity while maintaining uncompromising standards.
 Uphold the highest levels of hygiene, food safety, and sustainability.
 Engage with guests to understand their preferences and continuously elevate the dining experience.
 
What we are Looking For: 
Brings a minimum of 10 years’ experience in international luxury hospitality.
 Has proven experience as an Executive Chef or equivalent senior culinary leader.
 Demonstrates strong financial acumen and operational discipline.
 Is a natural mentor and team builder.
 Possesses creativity, cultural sensitivity, and a genuine passion for guest engagement.
 Communicates fluently in English (additional languages are an advantage).
 
This is a unique opportunity to shape the culinary identity of Shangri-La Jeddah and contribute to a brand renowned worldwide for warmth, service excellence, and meaningful experiences.
 Qualified candidates are invited to submit their CV and culinary portfolio
 
Why Join Us: 
A workplace that values your passion and supports self-realization and personal growth.
 Structured learning and development pathways with real opportunities to advance your professional craft and leadership skills.
 Competitive benefits, recognition programs, and colleague stay/travel perks that reward your contribution and dedication.
 Teams that promote inclusion and respect, value diversity, and foster a secure environment where everyone can thrive.
 
We are an equal opportunity employer. Applications from all qualified candidates are welcomed. All information provided by applicants will be treated in and used only for recruitment purposes.
 
We appreciate your interest in joining us. Please note that only successful candidates will be contacted.
 
Anchored on the new Jeddah Waterfront along the shores of the Red Sea, Shangri-La Jeddah sets a new standard for luxury in the city. Floor-to-ceiling windows throughout the hotel invite the outdoors in, and the stylish interiors reflect the endless blue of the sea and sandy beaches right outside. A dedicated Kids Club and supervised play area provide the canvas for families to create unforgettable memories, while innovative dining concepts promise to satisfy the most refined palates.

Executive Chef (174536)

شركة المتفوقة لاعداد وتجهيز الاطعمة

عن الوظيفة: نبحث عن سوس شيف سعودي محترف للانضمام إلى فريقنا في مكة المكرمة، ليكون المحرك الأساسي لعمليات المطبخ والذراع الأيمن للشيف التنفيذي في ضمان تقديم تجربة طعام استثنائية.المهام الوظيفية:<ul><li>المشاركة مع الشيف التنفيذي في التخطيط، التوجيه، وإعداد كافة قوائم الطعام والمشروبات.</li><li>الإشراف المباشر على إنتاج أطباق عالية الجودة من حيث الشكل والمذاق.</li><li>ضمان سير العمل في المطبخ بدقة واحترافية وفق الجداول الزمنية المحددة.</li><li>المساهمة في حل المشكلات التشغيلية اليومية لضمان استمرارية الخدمة.</li><li>الإشراف على تدريب وتقييم أداء فريق العمل ومتابعة جداول دوامهم وإجازاتهم.</li><li>إدارة المخزون والتأكد من توفر المواد الخام ورفع طلبات التوريد دورياً.</li><li>التطبيق الصارم للوائح الصحة والسلامة المهنية في الطبخ والتخزين.</li></ul>Job Summary: We are seeking a professional and dedicated Saudi Sous Chef to join our team in Makkah. As the primary driver of kitchen operations and the Executive Chef's right hand, you will play a crucial role in ensuring an exceptional dining experience through culinary excellence and operational efficiency.Key Responsibilities:<ul><li>Menu Planning: Collaborate with the Executive Chef in planning, directing, and preparing all food and beverage menus.</li><li>Quality Control: Directly supervise the production of high-quality dishes, ensuring excellence in both presentation and taste.</li><li>Operational Excellence: Ensure kitchen operations run accurately and professionally according to established schedules.</li><li>Problem Solving: Contribute to resolving daily operational issues to maintain seamless service continuity.</li><li>Team Management: Oversee the training and performance evaluation of the kitchen staff, while managing work schedules and leave requests.</li><li>Inventory Management: Manage stock levels, ensure the availability of raw materials, and submit periodic requisition orders.</li><li>Health &amp; Safety: Ensure strict compliance with occupational health and safety regulations regarding cooking and food storage.</li><li>Professional Communication: Foster a collaborative environment and maintain professional communication within the team.</li></ul>Qualifications:<ul><li>Saudi Nationality is required.</li><li>Proven experience as a Sous Chef or in a senior culinary role.</li><li>Strong leadership skills and the ability to work under pressure, especially during peak seasons in Makkah.</li><li>Deep knowledge of food safety standards and kitchen management.</li></ul>Job Type: Full-timeApplication Question(s):<ul><li>ما هي جنسيتك؟ / What is your nationality?</li><li>هل أنت مقيم حالياً في مدينة مكة المكرمة؟ / Are you currently based in Makkah?</li><li>هل أنت مستعد للمباشرة الفورية بالعمل؟ / Are you ready to start immediately?</li><li>كم عدد سنوات خبرتك المهنية في مجال الطهي (بشكل عام)؟ / How many years of professional experience do you have in the culinary field?</li><li>كم عدد سنوات خبرتك في منصب &quot;سوس شيف&quot; أو &quot;شيف دي بارتي&quot;؟ / How many years of experience do you have as a Sous Chef or Chef de Partie?</li><li>ما هو الراتب الإجمالي المتوقع (بالريال السعودي)؟ / What is your expected total monthly salary (in SAR)?</li><li>هل لديك مانع من العمل بنظام الورديات (Shifts) المتغيرة؟ / Are you comfortable working in rotating shifts?</li></ul>Location:<ul><li>Mecca (Required)</li></ul>Work Location: In person

سوس شيف سعودي | Sous Chef (Saudi National)

Accor

<div>Company Description 
Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.
Take the opportunity to become a Heartist&reg;, and let your heart guide you in this world where life beats faster. 
Job Description 
<ul><li>
To oversee the daily operation of all Galleys and food outlets, safe food handling of Galley personnel and maintenance of all Galley equipment;</li><li>
To ensure a smooth and efficient service during meal hours through constant communication with the Maitre d&rsquo;Hotel;</li><li>
To ensure that all products are consistently prepared to the highest possible standards;</li><li>
To train, coach, council, support and delegate all of the Galley staff;</li><li>
To guide the Galley staff to ensure that the Department is updated with relevant shipboard information at all times;</li><li>
To oversee the entire food operation in all restaurants as well as the operation within the ship&rsquo;s Galley and in preparation rooms;</li><li>
To review and approve menus for the Crew Galley, as prepared and submitted by the Sous Chef, ensuring they meet the quality, quantity, nutritional value and cultural needs of the crew;</li><li>
To monitor and develop the work schedules, section plans and to conduct Performance Appraisals for his direct reports and to assist his team in developing Performance Appraisals for their subordinates;</li><li>
To submit an updated Vacation schedule of the entire Galley Department to the Chief Purser;</li><li>
Ensure that all food handlers in the Galley, comply with the latest Health and Sanitation regulations, and overseeing the entire cleaning procedures of all food handlers in the Galley;</li><li>
To execute all aspects of planning and organizing of upcoming cruises for the Galley Department;</li><li>
To know the requirements of the Menus and to forecast orders according to operational needs through the Provision Department;</li><li>
To establish orders for fresh produce, fish and seafood as well as meat in conjunction with the Provision Master;</li><li>
To know the requirements of the Menus and to forecast orders according to operational needs through the Provision stores;</li><li>
To establish orders for fresh produce, fish and seafood as well as meat in conjunction with the Provision Master;</li><li>
To follow up on culinary trends in order to create and plan new Menus in conjunction with the Fleet Executive Chef;</li><li>
To be visible and approachable to our Guests (make rounds and visit Guest tables throughout the cruise);</li><li>
To ensure that any Maintenance issues in the Galley areas are reported in a timely manner and that the work orders are followed up on accordingly;</li><li>
To ensure that all Galley Department Work Registration Forms are completed correctly and handed in to the Chief Purser in a timely manner;</li><li>
Ensure that all of the Galley Department Overtime is submitted to the Chief Purser;</li><li>
To adhere to, and to ensure that the Galley Department Staff adheres to all Company Policies and Procedures, Manuals and Directives;</li><li>
Other responsibilities, as assigned, but not limited to the above.</li></ul> 

Qualifications 
<ul><li>
Culinary Institute Diploma/Chef Certification or other relevant apprenticeship required;</li><li>
Minimum of four (4) years of International experience as Executive Chef required;</li><li>
Must have experience in a large luxury food operation &ndash; luxury cruise ship experience preferred;</li><li>
Must have a very strong, balanced background in the culinary field and a sound knowledge of culinary arts and fine dining is essential;</li><li>
Understands all aspects of the kitchen including bakery, pastry, butchery and fish preparation area, hot and cold kitchen, as well as the managerial aspects of these operations;</li><li>
Must have a good understanding of balanced tastes and should know how to create a Menu with a variety of high quality foods for a large volume operation;</li><li>
Highly motivated with a strong drive and high level of energy and flexibility;</li><li>
Must be fluent in written and spoken English;</li><li>
Must have very good administrative skills (Microsoft Outlook) MXP Knowledge is a plus;</li><li>
Must have excellent organizational skills and show attention to detail;</li><li>
Must possess excellent leadership skills and the ability to interact with all levels of people;</li><li>
Must be able to communicate and implement corrective action steps in an effective, yet diplomatic fashion;</li><li>
Must be able to remain calm under pressure;</li><li>
Needs to have an outgoing personality and has to possess a positive attitude, maintaining a friendly and approachable demeanour while remaining firm at all times.</li></ul> 

Additional Information 
experience is an asset 
Prior experience working with Opera or a related system 
Strong interpersonal and problem solving abilities 
Fluency in English, additional languages are a plus</div>

Executive Chef (M)

True Food Kitchen

WE BELIEVE THAT A LIFE OF PURPOSE HAS THE POWER TO TRANSFORM THE WORLD.
 
This isn't just a job - it's a chance to find your true purpose. We’re a full-service restaurant collection with locations from coast to coast, known for serving nutrient-dense, thoughtfully crafted dishes for lunch, dinner, and weekend brunch.
 THE RECIPE FOR SUCCESS
 <ul>
<li>Open and close the line, perform precise line checks, facility walks, and complete EcoSure documentation to ensure company standards are met, addressing any issues promptly.</li>
<li>Lead high-volume service periods from the expo or wheel position, ensuring every dish meets TFK’s quality and presentation standards.</li>
<li>Partner with BOH and FOH teams on line checks, facility walks, and health inspections to maintain a safe, compliant production environment.</li>
<li>Hire, train, and develop back-of-house team members, manage schedules, and report payroll hours in line with company standards and state regulations.</li>
<li>Collaborate with the Executive Chef on P&L management, focusing on food cost, labor, inventory, and overall restaurant performance.</li>
<li>Assist with product ordering and invoicing to keep operations running smoothly.</li>
<li>Maintain open, consistent communication with the FOH team to ensure alignment with TFK guidelines and standards.</li>
</ul>
THE PERFECT PAIR
 <ul>
<li>A strong passion for culinary excellence and exceptional attention to detail.</li>
<li>Resilience under pressure and the ability to handle last-minute requests with confidence.</li>
<li>At least 3 years of chef experience in a high-volume, full-service restaurant.</li>
<li>Advanced knowledge of the financial aspects of restaurant operations.</li>
<li>A caring, self-motivated leader with the ability to coach, develop, and inspire teams to deliver excellence.</li>
</ul>
WHAT TO LOOK FORWARD TO
 <ul>
<li>Competitive Compensation Package with quarterly bonus</li>
<li>Health and Wellness Benefits (medical, dental, eye & more)</li>
<li>FSA options for child care assistance</li>
<li>Pet Insurance for your fur babies</li>
<li>Gym membership discount</li>
<li>Pre-paid legal support</li>
<li>401K and TRUE Matching</li>
<li>Work-life balance including Thanksgiving and Christmas day off</li>
<li>Dining discounts and family meals</li>
<li>Additional perks and discounts through Perkspot</li>
</ul>
If you're excited about working for us and have most of the skills or experience we're looking for, please go ahead and apply. You could be just what we need! We believe strongly in creating supportive environments where our colleagues can succeed. As such, True Food Kitchen is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, color, ancestry, national origin, religion, or religious creed, mental or physical disability, medical condition, genetic information, sex (including pregnancy, childbirth, and related medical conditions), sexual orientation, gender identity, gender expression, age, marital status, military or veteran status, citizenship, or other protected characteristics under federal, state or local law.
 #SL1 #LI-SA1

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