commercial manager

commercial director

executive assistant

general manager

executive housekeeper

executive chef

Six Flags Qiddiya City and Aquarabia

<div>To lead and manage Central Kitchen operations, ensuring consistent food quality, efficient production, and full compliance with food safety standards across all outlets and employee dining. The role is responsible for driving cost control, standardizing processes, and developing culinary teams to deliver high-quality, efficient, and sustainable F&amp;B operations.
Key Functional Tasks<ul><li>
Support the director in recipe development and oversee both mass and limited-scale production to meet the needs of all F&amp;B outlets and employee dining.</li><li>
Contribute to defining &ldquo;make vs. buy&rdquo; strategies for ingredients, sub-recipes, and finished products across all units.</li></ul><ul><li>
Establish and standardize cooking methods, production processes, and par levels to ensure consistency and efficiency in the Central Kitchen.</li></ul><ul><li>
Coordinate with Procurement to develop ordering schedules that prevent shortages while minimizing waste.</li></ul><ul><li>
Ensure full compliance with HACCP standards, particularly in the handling and transfer of prepared food to front-of-house operations.</li></ul><ul><li>
Collaborate with director across both parks to continuously innovate and enhance the F&amp;B offering.</li></ul><ul><li>
Support the ongoing improvement of employee dining services, ensuring quality, variety, and operational efficiency.</li></ul><ul><li>
Monitor and address cost drivers (food, labor, and operational costs) and proactively implement corrective actions when needed.</li></ul><ul><li>
Continuously benchmark industry trends and best practices locally and globally to maintain competitive standards.</li></ul><ul><li>
Oversee end-to-end food production cycles in the Central Kitchen, ensuring consistency in taste, presentation, and quality across all outlets and employee dining.</li></ul>
Key Managerial Tasks<ul><li>
Lead, coach, and mentor culinary teams across units, identifying high-potential talent for development and progression into Central Kitchen roles.</li><li>
Develop and maintain succession plans to ensure continuity, manage turnover, and support internal career growth&mdash;particularly focusing on local and regional talent development.</li><li>
Foster a culture of continuous learning, accountability, and high performance within the culinary teams.</li><li>
Ensure all team members adhere to company policies, standards of conduct, and performance expectations.</li><li>
Act as the second-in-command, stepping in to lead operations in the absence of the director.</li><li>
Promote a leadership mindset of &ldquo;inspect what you expect&rdquo; and &ldquo;lead by example&rdquo; to drive operational discipline and team engagement.</li><li>
Ensure effective workforce planning and scheduling, aligning manpower with production demands and budget constraints.</li><li>
Act as the delegate for the director, ensuring uninterrupted leadership and decision-making in their absence.</li></ul> 

Requirements 
Knowledge &amp; Experience:
Minimum 5&ndash;8 years of progressive experience in culinary operations, with a strong focus on high-volume production and Central Kitchen environments.
Education &amp; Certifications:
Bachelor&rsquo;s Degree in Culinary Arts, Hospitality Management, or a related field.</div>

Senior Manager - Executive Sous Chef (Central Kitchen)

Apt Resources

<div>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.
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> 

Requirements 
<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> 

Benefits 
As per the market standards.</div>

Chef de Partie - Levantine Cuisine - Luxury Property

Noir KSA

&lt;&lt;&lt; ONLY CANDIDATES WITH PREVIOUS EXPERIENCE IN SAME POSITION WILL BE ACCEPTED. MAKE SURE TO HAVE A PHOTO OF YOU IN YOUR CV WHEN APPLYING FOR THIS ROLE &gt;&gt;&gt;Position: Head Chef (International Cuisine)Starting Salary: SAR 10,000 (Full package / Live out)Job Role: The Head Chef leads all culinary operations across our GCC restaurant brand, delivering an authentic and elevated dining experience across four international cuisines &mdash; French, Italian, Arabic, and Indian. This role is central to menu innovation, kitchen leadership, and upholding the brand's reputation for gastronomic excellence in a competitive and culturally diverse Gulf market.Key Responsibilities<ul><li>Menu Architecture &amp; Innovation: Design and continuously evolve a cohesive multi-cuisine menu spanning authentic French, Italian, Arabic, and Indian dishes, incorporating seasonal GCC produce and contemporary fine-dining trends.</li><li>Kitchen Leadership &amp; Operations: Oversee all kitchen sections, ensuring seamless coordination during service, consistent plating standards, and strict adherence to brand recipes and presentation guidelines.</li><li>Team Development &amp; Training: Recruit, mentor, and coach a diverse brigade of chefs; conduct regular skills workshops on each of the four cuisine specialities to maintain high culinary benchmarks.</li><li>Quality Assurance &amp; Consistency: Implement rigorous tasting protocols and quality checks at every stage of preparation, ensuring each dish meets the brand's standard before it reaches the guest.</li><li>Cost Control &amp; Procurement: Manage food cost targets, negotiate with approved GCC-region suppliers, and minimise waste through efficient mise en place planning and inventory control.</li><li>Health, Safety &amp; Halal Compliance: Maintain full compliance with GCC municipal food-safety regulations, international HACCP standards, and halal certification requirements across all menus.</li><li>Guest Experience &amp; Brand Representation: Collaborate with the F&amp;B and marketing teams on culinary events, media features, and VIP dining experiences that reinforce the brand's premium positioning across GCC markets.</li></ul>Qualifications &amp; Requirements<ul><li>Culinary Credentials: A diploma or degree from a culinary academy; advanced certifications in at least two cuisines are strongly preferred, alongside a valid food-safety/HACCP qualification.</li><li>Professional Experience: A minimum of 10 years of progressive kitchen experience, including at least 3 years in a Head Chef or Executive Sous Chef capacity within a multi-cuisine, high-volume fine-dining environment; prior exposure to GCC or Middle Eastern hospitality markets is a significant advantage.</li><li>Leadership &amp; Cross-Cultural Competency: Demonstrated ability to lead and inspire a multicultural brigade of 50+ staff; strong communication skills in English (Arabic or additional languages are a plus); a proven track record of launching internationally inspired menus that resonate with Gulf-region clientele.</li></ul>Pay: From ﷼10,000.00 per monthApplication Question(s):<ul><li>ANSWERS FOR THE BELOW PRE-SCREENING QUESTIONS ARE REQUIRED.</li><li>Have you read and accept the duties and responsibilities, including the salary details that we mentioned for this role? Continue with your applications if &quot;Yes&quot;</li><li>In which city and country are you currently located?</li><li>Which country passport do you have? (Nationality)</li><li>How old are you? (Age)</li><li>How tall are you? (Height)</li><li>If selected for this role, after how many days before you can join our company?</li><li>How many years of experience do you have as a Head Chef?</li><li>Name the three cuisines that you know very well:</li></ul>Work Location: In person

Head Chef (International Cuisine)

Success Creators

Head Chef Job DescriptionJob Title Head ChefReports To Operations ManagerJob SummaryThe Head Chef is responsible for managing all kitchen operations, ensuring high standards of food quality, supervising kitchen staff, maintaining hygiene and safety standards, and controlling food costs to deliver an outstanding dining experience.Key Responsibilities<ul><li>Oversee daily kitchen operations and supervise kitchen staff.</li><li>Ensure consistency in food quality, taste, and presentation.</li><li>Develop menus and introduce new dishes based on business needs.</li><li>Monitor food preparation, portion control, and kitchen productivity.</li><li>Maintain food safety, sanitation, and hygiene standards at all times.</li><li>Control food costs, inventory, and minimize wastage.</li><li>Coordinate with suppliers and manage kitchen purchases.</li><li>Train, motivate, and evaluate kitchen employees.</li><li>Prepare duty schedules and manage staffing requirements.</li><li>Ensure kitchen equipment is properly maintained.</li><li>Handle customer feedback related to food quality and service.</li></ul>Requirements<ul><li>Minimum 6 to 8 years of experience in kitchen operations, including experience as a Head Chef or Sous Chef.</li><li>Strong leadership and team management abilities.</li><li>Excellent knowledge of food preparation techniques and kitchen management.</li><li>Ability to work efficiently under pressure in a fast-paced environment.</li><li>Strong understanding of food safety and hygiene regulations.</li><li>Good communication and organizational skills.</li><li>Creativity in menu planning and food presentation.</li></ul>Qualifications<ul><li>Diploma or Degree in Culinary Arts or related field preferred.</li><li>Professional culinary certifications are an advantage.</li></ul>Skills<ul><li>Leadership &amp; Team Management</li><li>Food Cost Control</li><li>Inventory Management</li><li>Time Management</li><li>Problem Solving</li><li>Communication Skills</li><li>Creativity &amp; Innovation</li><li>Kitchen Operations Management</li></ul>Job Types: Full-time, PermanentPay: ﷼6,000.00 - ﷼8,000.00 per monthAbility to commute/relocate:<ul><li>Riyadh: Reliably commute or planning to relocate before starting work (Preferred)</li></ul>Application Question(s): * Can you describe your experience managing a kitchen team in a high-volume restaurant environment?How do you ensure consistency in food quality and presentation across all shifts?Describe a situation where you successfully reduced food costs or minimized kitchen wastage.How do you handle pressure during busy service hours while maintaining kitchen standards?What experience do you have with menu planning and introducing new dishes?How do you ensure compliance with food safety and hygiene regulations in the kitchen?Can you share an example of how you trained or developed junior kitchen staff?What type of cuisines and restaurant concepts have you worked with during your 6&ndash;8 years of experience?How do you manage conflicts or communication issues within the kitchen team?Why are you interested in joining our company as a Head Chef?Work Location: In person

Head Chef

The Lighthouse Restaurant LLC

Role DescriptionThis is a full-time on-site role located in Riyadh for a Head Chef. The Head Chef will lead the culinary team, overseeing kitchen operations and ensuring the delivery of high-quality dishes aligned with The Lighthouse's standards. Responsibilities include creating innovative menus, supervising food preparation, managing kitchen budgets, training and mentoring staff, sourcing high-quality ingredients, and maintaining strict food safety and hygiene standards. The Head Chef will also collaborate with management to develop seasonal offerings and occasional bespoke menus for events, fostering culinary creativity.Qualifications<ul><li>Strong leadership and team management skills to train, mentor, and oversee kitchen staff.</li><li>Expertise in menu creation, food preparation, and culinary techniques with a focus on quality and innovation.</li><li>Knowledge of kitchen operations, budgeting, and inventory management.</li><li>Commitment to food safety, hygiene regulations, and maintaining a clean and organized kitchen environment.</li><li>Proven experience in catering for events and creating customized menus.</li><li>Ability to work collaboratively with management for menu planning and special projects.</li><li>Previous experience as a Head Chef or in a similar leadership role within the hospitality or fine dining industry.</li><li>Culinary degree, diploma, or equivalent professional experience in culinary arts is preferred.</li></ul>Job Types: Full-time, PermanentWork Location: In person

DQ Head Chef - Riyadh

Qiddiya Investment Company

<div>Qiddiya Investment Company (QIC) is developing one of the region&rsquo;s most diverse destination portfolios, spanning residential communities, hospitality, retail, entertainment, sports, education, healthcare, and staff accommodation. Within this ecosystem, the Staff Accommodation portfolio supports a large, multi‑national workforce and includes associated retail, leisure, entertainment, and food &amp; beverage amenities.
The Food &amp; Beverage Sr. Manager &ndash; Staff Accommodation is the senior operational leader accountable for the end‑to‑end catering and dining ecosystem across the staff accommodation portfolio. The role is responsible for delivering a high‑quality, inclusive, culturally adaptive dining program that meets the needs of residents from 50+ nationalities, ensuring variety, nutritional balance, and consistently high service standards across all daily meal services. Catering is delivered through a cook‑at‑site and serve model, leveraging fully equipped kitchens, dining halls, and caf&eacute; infrastructure.
This position leads the selection, mobilisation, and governance of the catering service provider(s) and ensures delivery excellence across food production, service, hygiene, cleaning, and resident engagement, operating to the highest standards of safety, hospitality, and compliance. The role also drives digital enablement, efficiency, sustainability, and commercial opportunities to monetize the catering platform beyond staff accommodation residents, where appropriate and approved.
Responsibilities
1) Strategy, Operating Model &amp; Service Design<ul><li><ul><li>
Define and own the F&amp;B strategy for Staff Accommodation aligned to resident expectations, and portfolio growth.</li><li>
Design and implement the cook‑at‑site and serve operating model, including kitchen workflows, production schedules, service formats, and peak‑time planning.</li><li>
Establish a portfolio-wide F&amp;B governance framework: service standards, SOPs, QA/QC, and escalation pathways.</li><li>
Develop the dining experience blueprint across dining halls, caf&eacute;s, beverage services, and resident engagement programs.</li></ul></li></ul>
2) Operator Procurement, Mobilization &amp; Contract Governance<ul><li><ul><li>
Lead (with Procurement/Legal) the selection and appointment of catering service provider(s), ensuring capability to serve 50+ nationalities with consistent quality at scale.</li><li>
Define the commercial and operational structure: scope, pricing model, staffing commitments, performance KPIs/SLAs, penalties/credits, reporting requirements.</li><li>
Oversee mobilization plans: site readiness, equipment commissioning, staffing ramp-up, supply chain setup, trial runs, and go‑live stabilization.</li><li>
Govern contract compliance including variations, claims, performance remedies, and continuous improvement commitments.</li></ul></li></ul>
3) Menu Governance, Cultural Inclusion &amp; Nutrition<ul><li><ul><li>
Ensure diverse, culturally representative menus reflecting major resident demographics, culinary traditions, and dietary needs.</li><li>
Establish rules for menu rotation, variety targets, and event-based programming (festivals, cultural days, wellness themes).</li><li>
Ensure nutritional transparency (calorie/allergen information where applicable), special diets, and balanced meal planning.</li><li>
Implement resident feedback loops to adjust menus without compromising standards, cost discipline, or operational feasibility.</li></ul></li></ul>
4) Food Production, Service Delivery &amp; Hospitality Standards<ul><li><ul><li>
Maintain consistently high-quality food prepared on site with strong controls on taste, temperature, freshness, and presentation.</li><li>
Ensure dining services are welcoming, efficient, and aligned with hospitality standards (service etiquette, queue management, cleanliness).</li><li>
Ensure caf&eacute;s and beverage services complement daily needs (availability, product mix, pricing where applicable, service hours).</li><li>
Establish service coverage standards across breakfast/lunch/dinner, late-night/shift requirements where relevant.</li></ul></li></ul>
5) Food Safety, Hygiene, Cleaning &amp; Regulatory Compliance<ul><li><ul><li>
Implement and enforce HACCP-based food safety management and hygiene systems, including training, audits, and incident response.</li><li>
Ensure full compliance with applicable local regulations and QIC governance requirements:
</li><li><ul><li>Food handling and storage controls</li><li>
Pest control</li><li>
Cleaning and sanitation programs</li><li>
Traceability and supplier assurance</li><li>
Non‑conformance management and corrective actions</li></ul></li><li>
Lead regular internal audits and support external inspections; ensure readiness, documentation integrity, and corrective closure.</li></ul></li></ul>
6) Digital Enablement &amp; Resident Experience<ul><li><ul><li>
Drive implementation of digital tools that enhance transparency, convenience, and engagement, such as:
</li><li><ul><li>Digital menus with allergens/nutrition information</li><li>
Meal feedback and satisfaction surveys</li><li>
QR-based service logging and issue reporting</li><li>
Demand forecasting / waste tracking</li><li>
Queue monitoring / service timing dashboards</li></ul></li><li>
Use data to drive improvements in quality, satisfaction, throughput, and cost-to-serve.</li></ul></li></ul>
7) Operational Efficiency, Cost Control &amp; Sustainability<ul><li><ul><li>
Own and optimize the F&amp;B cost structure: staffing productivity, procurement strategies, portion controls, and waste reduction.</li><li>
Implement sustainability initiatives: responsible sourcing, packaging reduction, water/energy efficiency, food waste minimization, recycling systems.</li><li>
Monitor consumption patterns and demand planning to improve production accuracy and reduce overproduction.</li></ul></li></ul>
8) Resident Wellbeing, Engagement &amp; Community Activation<ul><li><ul><li>
Position dining as a well-being lever&mdash;supporting morale, productivity, and a sense of community.</li><li>
Deliver resident engagement initiatives through food (theme nights, cultural celebrations, wellness menus, cooking demos, feedback forums).</li><li>
Manage complaint resolution and service recovery standards to protect trust and resident satisfaction.</li></ul></li></ul>
9) Monetization Beyond Residents (Commercial Growth)<ul><li><ul><li>
Develop and execute approved monetization strategies that leverage kitchens/caf&eacute;s beyond staff accommodation residents, without impacting core services, for example:
</li><li><ul><li>Catering for Qiddiya events and internal functions</li><li>
Corporate catering to nearby assets/entities</li><li>
Retail caf&eacute; concepts accessible to adjacent worker populations (where permitted)</li><li>
Packaged meal programs / grab-and-go offerings</li></ul></li><li>
Create commercial guardrails: pricing, capacity thresholds, service-level protection, margin targets, compliance requirements, and reporting.</li><li>
Partner with Finance/AM/PM to structure business cases and ensure profitability and governance.</li></ul></li></ul>
10) People Leadership &amp; Capability Building<ul><li><ul><li>
Lead a high-performing F&amp;B oversight team and set clear performance expectations for operator teams.</li><li>
Ensure training and competence standards (food safety, service quality, cultural sensitivity).</li><li>
Build succession and capability pipelines to support scaling to 2030.</li></ul></li></ul>
11) Performance Reporting &amp; Governance Cadence<ul><li><ul><li>
Establish a structured performance rhythm with weekly/monthly reporting across quality, safety, resident satisfaction, cost performance, waste, compliance, and operator KPIs.</li><li>
Provide executive updates to QIC leadership and ensure decision-grade reporting, risk/issues logs, and corrective action tracking.</li></ul></li></ul> 

Requirements 
<ul><li>
Bachelor&rsquo;s degree in hospitality management, Industrial catering, Culinary Arts, Food Service Management, Business Administration, or a related field.
</li><li>Ability to operate effectively in a fast-paced, dynamic work environment with evolving priorities and cross-functional demands.</li><li>
HACCP Certification (required/strongly preferred) and demonstrable implementation experience. Any recognized hospitality leadership accreditation (advantage).</li><li>
Food safety certifications such as ServSafe (Manager) or equivalent recognized food safety credential.
</li><li>ISO 22000 / Food Safety Management Systems exposure/certification (advantage).
</li><li>10+ years of progressive experience and leadership in delivering high-volume, multi-site, multi-shift catering operations (preferably for residential communities, workforce accommodation, hospitals, cruise liners, campuses, or large hotels).
</li><li>5+ years in a senior leadership capacity (Executive Chef/ Head of F&amp;B)</li><li>
Demonstrated experience in mobilization / pre-opening / transitions, including operator appointment and go-live readiness.</li>
GCC/KSA experience preferred 
<li>
</li></ul> 
 
Benefits 
Join Qiddiya's team and enjoy a dynamic work environment that offers growth opportunities, a collaborative culture, and the chance to make a significant impact as our future Playmaker !</div>

Food & Beverage Senior Manager- Property Management Staff Accommodation-003-CDU3

Boutique Group

<div>
 
 
 About Red Palace:
 
 
 
 
 A symbol of Saudi Arabia&rsquo;s heritage, The Red Palace stands as an extraordinary landmark in Riyadh, now reimagined as an ultra-luxury boutique hotel. Originally built in 1943, this historic Palace has been transformed into a masterpiece of refined hospitality, blending timeless elegance with contemporary sophistication.
 
 
 
 
 Nestled in the heart of the capital, The Red Palace offers an exclusive glimpse into the Kingdom&rsquo;s storied past, featuring meticulously restored architecture, curated cultural experiences, and unparalleled service. Every detail has been thoughtfully designed to honor its legacy while delivering a modern interpretation of luxury. At The Red Palace, we invite guests to step into a world of history, prestige, and indulgence, where tradition and innovation seamlessly come together.
 
 
 
 
 HOTELS: RED PALACE
 
 
 
 
 JOB TITLE: SOUS CHEF
 
 
 
 
 REPORTING TO: CHEF DE CUISINE
 
 
 
 
 THE POSITION
 
 
 
 
 Assist the Chef de cuisine in establishing and maintaining the highest standard of product and generate profits in accordance with the established budget, within the kitchen. Supervision of the work of the cooks, remaining fair at all times. The Sous chef Supervise and administer the entire kitchen operation to ensure correct procedures are adhered to in daily food preparation.
 
 
 
 
 
 
 
 
 
 
 RESPONSABILITIES
 
 
 
 
 Operational
 
 
 <ul>
 <li>
 
 Responsibility for the proper efficiency and profitable functioning of the kitchen.
 
 </li>
 <li>
 
 Create training plans for associates.
 
 </li>
 <li>
 
 Responsible for ordering/ receiving and quality of all food used in Particular Outlet.
 
 </li>
 <li>
 
 Ensure recipes and costing are established and updated.
 
 </li>
 <li>
 
 Assist the chef de cuisine with menu preparation and seasonal food concept changes.
 
 </li>
 <li>
 
 Plan and attend pre-meal briefing sessions.
 
 </li>
 <li>
 
 Inspect food stores and implement proper storage to avoid wastage
 
 </li>
 <li>
 
 Follow Leela Palace, Kempinski standards and procedures for the appointment of selected personnel.
 
 </li>
 <li>
 
 Ensure orientation and introduction of associates occurs prior to the actual commencement of work as far as practical, using The Leela approved program.
 
 </li>
 <li>
 
 Ensure new associates are orientated and inducted into the Department and trained in the use of the equipment
 
 </li>
 <li>
 
 Demonstrate working knowledge of all tasks within your area of responsibility.
 
 </li>
 <li>
 
 Monitor staff training and promote multiskilling of staff.
 
 </li>
 <li>
 
 Monitor guest / client services and operations. requirements in order to identify short falls in service as a result of manpower levels
 
 </li>
 <li>
 
 Assist the chef de cuisine in liaising with Human Resources by making written recommendations regarding staffing levels.
 
 </li>
 <li>
 
 Monitor associate shift changes, sick leave and recreational leave to ensure adequate coverage.
 
 </li>
 <li>
 
 Help to identify key personnel for further development and provide structured career pathing.
 
 </li>
 <li>
 
 Give recommendations for promotions within the department.
 
 </li>
 <li>
 
 Implement opportunities for quality team building.
 
 </li>
 <li>
 
 Communicate corporate initiatives to all.
 
 </li>
 <li>
 
 Attend regular meetings conducted by Executive Chef to involve associates in aspects of decision making.
 
 </li>
 <li>
 
 Encourage creativity and initiative.
 
 </li>
 <li>
 
 Encourage the benefits of multi- skilling and job rotation.
 
 </li>
 </ul>
 
 
 
 
 
 
 
 
 Food Quality and Safety
 
 
 <ul>
 <li>
 
 Ensure compliance with food safety and sanitation standards, local health regulations, and industry best practices.
 
 </li>
 <li>
 
 Establish and enforce standard operating procedures for food handling, storage, and preparation.
 
 </li>
 <li>
 
 Conduct regular inspections and audits to maintain the highest level of food quality, hygiene, and safety.
 
 </li>
 </ul>
 
 
 
 
 
 Personal development
 
 
 <ul>
 <li>
 
 Passion to grow &amp; develop - Feel encouraged and reinforced by own success
 
 </li>
 <li>
 
 Approach tasks with courage and self-confidence
 
 </li>
 <li>
 
 Trusts and shows confidence in others: delegates effectively
 
 </li>
 <li>
 
 Remain professional and constructive in extraordinary situations
 
 </li>
 <li>
 
 Show good self- and time management.
 
 </li>
 </ul>
 
 
 
 
 
 Leadership
 
 
 <ul>
 <li>
 
 Provide leadership and guidance to the team, fostering a positive and productive work environment.
 
 </li>
 <li>
 
 Develop and implement training and development programs to enhance the skills and competencies of the culinary team.
 
 </li>
 <li>
 
 Foster a culture of teamwork, excellence, and continuous improvement within the food and beverage division.
 
 </li>
 </ul>
 
 
 
 
 
 Living the brand
 
 
 <ul>
 <li>
 
 Understand the importance of individuality
 
 </li>
 <li>
 
 Is impeccably groomed, charming and graceful
 
 </li>
 <li>
 
 Is thoughtful and welcoming
 
 </li>
 <li>
 
 Take pride in anticipating guest needs through service that is warm, genuine and intuitive
 
 </li>
 <li>
 
 Understand what is required to offer &ldquo;emotional luxury&rdquo; and to provide service that is elegant and discreet
 
 </li>
 <li>
 
 Create the guest experience through their senses through all public touch points
 
 </li>
 <li>
 
 Ensuring quality is never compromised
 
 </li>
 <li>
 
 Is generous in spirit with guests and colleagues alike
 
 </li>
 <li>
 
 Establish the reputation of the hotel in local community for its quality service through hosting local events and PR activities
 
 </li>
 <li>
 
 Embrace and practice the company&rsquo;s legacy values and competencies in all, team, and stakeholder interactions, acting as a role model for the desired culture and behaviors.
 
 </li>
 </ul>
 
 
 
 
 
 General
 
 
 <ul>
 <li>
 
 Monitor the quality of the food and strive for high productivity.
 
 </li>
 <li>
 
 He is constantly on the alert for new products which may improve the quality of food or lower the food cost.
 
 </li>
 <li>
 
 Develop attractive menus and create standard recipe cards with pictures according to the Executive Chef&rsquo;s policy
 
 </li>
 <li>
 
 Implement opportunities for quality team building.
 
 </li>
 <li>
 
 Communicate corporate initiatives to all.
 
 </li>
 <li>
 
 He insists on personal hygiene such as cleanliness, properly groomed and dressed in a clean uniform
 
 </li>
 </ul>
 
 
</div>

Sous Chef

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