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Qilaa Of Rice Group of restaurants

Job Vacancy &ndash; Executive ChefA well-established restaurant group in Jubail is looking to hire an Executive Chef.Responsibilities:Full supervision of all kitchen operations.Creatively developing menus that align with customer preferences and international standards.Managing and training chefs and kitchen assistants.Ensuring compliance with hygiene and food safety standards.Monitoring ingredient quality, production, and cost control.Collaborating with management on business and procurement plans.Requirements:Minimum of 5 years of experience.Proven experience in operating and managing central kitchens.Strong leadership skills and ability to work under pressure.Accredited certificate in Culinary Arts or a related field.Creativity and ability to work as part of a team.Job Type: Full-timeApplication Question(s):<ul><li>Have you ever established and operated a central kitchen?</li><li>Have you ever worked in one of the Arab Gulf countries?</li></ul>Experience:<ul><li>as Executive Chef: 3 years (Required)</li></ul>

Executive Chef

Hilton

<div>Executive Chef
An Executive Chef will build a reputation for the hotel by maintaining a talented and creative kitchen brigade, offering an innovation menu, and promising an exceptional culinary experience. 
 
 
What will I be doing? 
As Executive Chef, you are fully responsible for developing the reputation of the hotel through the production of excellent quality food throughout the hotel, and the development of a high quality kitchen brigade. An Executive Chef will oversee the operational management of the kitchen and Team Members. Specifically, an Executive Chef will perform the following tasks to the highest standards:
<ul><li>Lead of the kitchen brigade and ensure ongoing development of Team Members</li>
<li>Identify an effective approach to succession planning</li>
<li>Create menus that meet and exceed customers' needs and conform to brand standards</li>
<li>Ensure the consistent production of high quality food through all hotel food outlets</li>
<li>Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers</li>
<li>Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members</li>
<li>Manage department operations, including budgeting, forecasting, resource planning, and waste management</li>
<li>Manage all aspects of the kitchen including operational, quality and administrative functions</li>
<li>Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner</li>
<li>Ensuring adequate resources are available according to business needs</li>
<li>Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation</li>
<li>Control costs without compromising standards, improving gross profit margins and other departmental and financial targets</li>
<li>Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events</li>
<li>Maintain good communication and work relationships in all hotel areas</li>
<li>Ensure that staffing levels are maintained to cover business demands</li>
<li>Ensure monthly communication meetings are conducted and post-meeting minutes generated</li>
<li>Manage staff performance issues in compliance with company policies and procedures</li>
<li>Recruit, manage, train and develop the kitchen team</li>
<li>Comply with hotel security, fire regulations and all health and safety and food safety legislation</li>
<li>Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner</li>
<li>Manage financial performance of the department so all planning is in line with hotel objectives</li>
<li>Manage food control systems are adhered to them so margins are on target in a pro-active way</li>
<li>Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends</li>
<li>Be environmentally aware</li>
<li>Ensure food wastage program is adhered to so that margins are on target</li>
<li>Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation</li>
</ul>What are we looking for? 
An Executive Chef 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>Previous, relevant experience as an Executive Chef or a high-performing Sous Chef in a first class property, required</li>
<li>Excellent leadership skills</li>
<li>A creative approach to the production of high quality food</li>
<li>A business focused approach to managing a hotel kitchen</li>
<li>Excellent communication skills</li>
<li>Ability to build relationships, internal and external, to the hotel and the Company</li>
<li>Excellent planning and organizational skills</li>
<li>Ability to multi-task and meet deadlines</li>
<li>A current, valid, and relevant trade qualification (proof may be required)</li></ul>
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:<ul>
<li>A certification in management</li>
<li>Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook</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 . 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>

Accor

<div>Company Description 
&quot;Why work for Accor? 
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 Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ 
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS&quot; 
Job Description 
As an Executive Chef you will be responsible for leading the overall kitchen operations of the hotel.
You will train and manage kitchen team members, supervise/coordinate all related culinary activities, estimate food consumption and purchase of food, select and develop recipes.
Further you would need to standardize production of dishes to ensure consistent quality, establish presentation, technique and quality standards, plan and price menus, ensure proper equipment operation/maintenance, and ensure proper safety and sanitation in the kitchen. You may be required to cook certain dishes for special occasions and will oversee special catering events.
The Executive Chef is directly responsible for hiring, people development and performance reviews of the kitchen team and will report to the General Manager. Additionally the Executive Chef will be responsible for driving revenue and ensuring the profitable kitchen operations. 
Qualifications 
<ul><li>
A strong culinary background working with Luxury Brands, with the demonstrated ability to stay current with new culinary trends;</li><li>
Excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies;</li><li>
Implement innovative and fresh ideas in retail, catering and patient services; and/or</li><li>
Create interpersonal relationships with guests..</li><li>
Have culinary production experience and a strong background in safety and sanitation compliance;</li><li>
Can manage multiple priorities, demonstrate professional communication skills, and a passion for a high level of customer service</li></ul> 

Additional Information 
The candidate must be based in Saudi Arabia</div>

<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 
We are seeking a highly skilled and experienced Executive Souse Chef to join our culinary team in Madinah, Saudi Arabia. As the second-in-command in our kitchen, you will play a crucial role in maintaining the highest standards of food quality, kitchen operations, and team management.<ul><li>
Assist the Executive Chef in overseeing daily kitchen operations and staff management</li><li>
Develop and implement innovative menu items, with a focus on local and international cuisines</li><li>
Ensure compliance with food safety regulations and maintain the highest standards of hygiene</li><li>
Manage food cost control, inventory, and supply chain processes</li><li>
Train and mentor kitchen staff to enhance their culinary skills and efficiency</li><li>
Collaborate with the Executive Chef to create seasonal menus and special promotions</li><li>
Maintain and operate kitchen equipment, ensuring optimal functionality and cleanliness</li><li>
Assist in hiring, scheduling, and performance evaluations of kitchen staff</li><li>
Step in for the Executive Chef when necessary, assuming full kitchen leadership responsibilities</li><li>
Contribute to the overall success of the culinary department by participating in strategic planning and goal-setting</li></ul> 

Qualifications 
<ul><li>
Culinary Arts degree or equivalent culinary education</li><li>
Minimum 5-7 years of experience in high-volume kitchens, with at least 2 years in a leadership role</li><li>
Advanced knowledge of culinary techniques, menu planning, and food cost control</li><li>
Proficiency in kitchen management software and inventory systems</li><li>
Strong leadership skills with the ability to motivate and manage a diverse team</li><li>
Excellent communication skills in English; knowledge of Arabic is a plus</li><li>
Demonstrated experience in creating and executing innovative menu concepts</li><li>
In-depth knowledge of international cuisines, with a focus on Middle Eastern and Saudi Arabian cuisine</li><li>
Understanding of halal food preparation and local dietary restrictions</li><li>
Current Food Safety Certification (e.g., ServSafe)</li><li>
Ability to work in a fast-paced environment and handle high-pressure situations</li><li>
Cultural sensitivity and adaptability to work in Madinah, Saudi Arabia</li><li>
Strong problem-solving skills and attention to detail</li><li>
Flexibility to work varying shifts, including weekends and holidays</li></ul> 

Additional Information 
Your team and working environment: 
In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture 
Note: Customization may be included for any specific local or legislative requirements, such as work permits 
Our commitment to Diversity &amp; Inclusion: 
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</div>

Executive Souse Chef

<div>Cluster Executive Pastry Chef
A Cluster Executive Pastry Chef is responsible for overseeing the pastry sections across multiple kitchens to deliver an excellent Guest and Member experience while planning production and developing seasonal offerings.
What will I be doing?
As a Cluster Executive Pastry Chef, you are responsible for managing the pastry operations across the assigned hotels, working closely with the Cluster Executive Chef and Sous Chefs to deliver an exceptional Guest and Member experience. A Cluster Pastry Chef will also be required to plan production, standardize recipes, and develop seasonal offerings for all properties. Specifically, you will be responsible for performing the following tasks to the highest standards:<ul><li>
Lead and oversee the pastry sections across multiple kitchens within the cluster</li><li>
Ensure consistency and excellent quality throughout all dessert and pastry offerings</li><li>
Bring creativity and innovation to pastry menus across the hotels</li><li>
Supervise, guide, and coordinate all pastry and dessert preparation and presentation</li><li>
Plan and organize production to meet daily requirements across properties</li><li>
Develop and implement seasonal and promotional menu offerings suitable for each outlet</li><li>
Manage food cost controls and drive efficiency to maximize Food and Beverage revenue</li><li>
Monitor and enforce compliance with food hygiene, safety, and Health and Safety regulations across all pastry teams</li></ul>
What are we looking for?
Cluster Executive Pastry Chef serving Hilton brands are always working on behalf of our Guests and collaborating with other Team Members across multiple properties. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:<ul><li>
Minimum of 2 years&rsquo; experience as a Pastry Chef or in a senior pastry role within high-volume, quality-driven operations</li><li>
Proven ability to lead and oversee multiple pastry operations across hotels or outlets</li><li>
Approaches pastry and dessert offerings in a highly creative and innovative way</li><li>
Strong supervisory and leadership skills, with experience managing diverse teams</li><li>
A current, valid, and relevant trade qualification (proof may be required)</li><li>
Positive attitude with excellent communication skills</li><li>
Committed to delivering a consistently high level of customer service across properties</li><li>
Excellent grooming standards</li><li>
Exceptional planning, organising, and time-management skills</li><li>
Dedicated to driving continuous improvement and maintaining Hilton standards of excellence</li></ul>
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:<ul><li>
Previous cluster or multi-property pastry leadership experience</li><li>
Additional relevant qualifications or certifications for the role</li><li>
Ability to adapt and work a variety of shifts, including weekends, days, afternoons, and evenings</li><li>
Proficiency with computers and hospitality systems, including Microsoft Word, Excel, and Outlook 
 
What will it be like to work for Hilton?</li></ul>
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 . 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>

Cluster Executive Pastry Chef

six senses

<div>Duties and Responsibilities
 
As Executive Sous Chef, I will support the Executive Chef and assume responsibility for the efficient operation in the following: 
<div> 
<ul><li>Continually focus on the rejuvenation of the culinary experience.
</li><li>Constantly assess Menus and Wine Lists to remain relevant and in line with Eat With Six Senses practices.
</li><li>Establish purchasing practices that meet the requirements of the Six Senses nutrition and sustainability platforms.
</li><li>Instil a cost-focused philosophy through training and education.
</li><li>Operate the department consistent with all legal, statutory and financial requirements and documentation, reporting systems, contractual obligations, security and safety protocols, communications, product and service standards, host management practices and budgetary controls are implemented, reviewed and maintained to ensure the successful operation of the hotel.
</li><li>Strictly adhere to LQA standards and guest comments.
</li></ul></div>Qualifications 
To execute the position of Executive Sous Chef, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results and includes the following:
<ul><li>High school diploma or equivalent and at least 5 years kitchen experience in a full-service outlet or similar setting. Hospitality diploma/degree from a recognized hospitality school is preferred.</li><li>Knowledge of the use of broiler equipment and understanding of meat and fish cookery, proficient knife skills and understand farm to table concept.</li><li>Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.</li><li>Fluent in English.</li></ul> 
The above is intended to provide an overview of the role and responsibilities for a Executive Sous Chef at Six Senses Amaala. It is not and does not infer that the above is an inclusive and/or exhaustive list of the duties and responsibilities inherent to the position.

Six Senses Amaala is an equal opportunity employer. This policy applies to all terms and conditions of employment. 
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>

Executive Sous Chef - Six Senses Amaala

Marriott International

<div>Additional Information 
Job Number25137902 
Job CategoryFood and Beverage &amp; Culinary 
LocationW Riyadh - KAFD, Area 1 Al Aqeeq Street Financial District, Riyadh, Saudi Arabia, Saudi Arabia, 13519 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
Accountable for overall success of the daily pastry operations. Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all pastry areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all pastry food preparation areas. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 4 years experience in 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 culinary, food and beverage, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Leading the Discipline Teams
<ul><li>Supervises and manages employees; understands employee positions well enough to perform duties in employees' absence.</li></ul>
<ul><li>Supervises and coordinates activities of cooks and workers engaged in pastry preparation.</li></ul>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serves as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Ensures and maintains the productivity level of employees.</li></ul>
<ul><li>Supervises pastry preparation shift operations.</li></ul>
<ul><li>Communicates performance expectations in accordance with job descriptions for each position.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul>
<ul><li>Ensures that regular on-going communication occurs with employees to create awareness of business objectives and communicate expectations, recognize performance and produce desired results.</li></ul>
<ul><li>Leads shifts while personally preparing food items and executing requests based on required specifications.</li></ul>
<ul><li>Represents the property in media events as needed.</li></ul>
<ul><li>Facilitates pastry classes for customers and the community.</li></ul> 
Ensuring Culinary Standards and Responsibilities are Met
<ul><li>Develops, designs, or creates new ideas and items for pastry kitchen.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Maintains food preparation handling and correct storage standards.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Ensures employees maintain required food handling and sanitation certifications.</li></ul>
<ul><li>Ensures compliance with all applicable laws and regulations regulations.</li></ul>
<ul><li>Assists the Executive Chef with menu development associated with pastry.</li></ul>
<ul><li>Operates and maintains all department equipment and reports malfunctions.</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>Assists in determining how food should be presented and creates decorative food displays.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Monitors and provides service behaviors that are above and beyond for customer satisfaction.</li></ul>
<ul><li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Supports service by communicating and assisting employees to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Sets a positive example for guest relations.</li></ul>
<ul><li>Empowers employees to provide excellent customer service.</li></ul>
<ul><li>Responds to and handles guest problems and complaints.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul>
<ul><li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</li></ul> 
Maintaining Culinary Goals
<ul><li>Sets and supports achievement of culinary goals associated with pastry products including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Provides specific guidance to prioritize, organize, and accomplish daily pastry operations work.</li></ul>
<ul><li>Supports procedures for food and beverage portion and waste controls.</li></ul>
<ul><li>Purchases appropriate supplies and manage inventories according to budget.</li></ul>
<ul><li>Trains employees in safety procedures.</li></ul> 
Managing and Conducting Human Resource Activities
<ul><li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li></ul>
<ul><li>Participates in training staff on menu items including ingredients, preparation methods and unique tastes.</li></ul>
<ul><li>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.</li></ul>
<ul><li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</li></ul>
<ul><li>Uses all available on the job training tools for employees.</li></ul>
<ul><li>Solicits employee feedback, utilizes an &quot;open door&quot; policy and reviews employee satisfaction results to identify and address employee problems or concerns.</li></ul> 
Additional Responsibilities
<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</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.
W Hotels&rsquo; mission is to Ignite Curiosity, Expand Worlds. We are a place to experience life. We&rsquo;re here to open doors and open minds. We are constantly inspired by new faces and new experiences. A tuned-in, up-for-anything spirit is at our core and has made us renowned for reinventing the norms of luxury around the globe. Whatever/Whenever is our culture and service philosophy that brings our guests&rsquo; passions to life. If you are original, innovative, and always looking towards the future of what&rsquo;s possible, welcome to W Hotels. In joining W Hotels, 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>

Executive Pastry Chef

Explore 411+ Executive chef in Ksa this September. Find roles across top companies and apply now to boost your career.

411 executive chef jobs IN Ksa

Executive Chef

Executive Chef

Executive Chef

Executive Souse Chef

Cluster Executive Pastry Chef

Executive Sous Chef - Six Senses Amaala

Executive Pastry Chef