executive assistant Jobs in Tabuk Saudi Arabia

executive assistant

chef de cuisine - fairmont the red sea Jobs in Tabuk Saudi Arabia

chef de cuisine - fairmont the red sea

chef/culinary instructor Jobs in Tabuk Saudi Arabia

chef/culinary instructor

cluster executive pastry chef - raffles & fairmont the red sea Jobs in Tabuk Saudi Arabia

cluster executive pastry chef - raffles & fairmont the red sea

executive sous chef - fairmont the red sea. Jobs in Tabuk Saudi Arabia

executive sous chef - fairmont the red sea.

executive chef

Raffles

<div>Company Description 
Company Description
Raffles &amp; Fairmont the Red Sea, positioned in the kingdom's groundbreaking Red Sea Project, will provide visitors access to a nature-focused resort. with 361 room, eleven distinct dining concepts, including overwater restaurant with views of the Red Sea and the mangroves, and a Spa. The resort will be situated next to an 18-hole championship golf course, reflecting Fairmont's association as a world class golf destination. it will set new standards in sustainable development, positioned on 200km of untouched coastline, an archipelago of more than 90 unspoiled island, dormant volcanoes, rich marine habitat, and ancient archaeological sites. 
Job Description 
The Executive Sous Chef will lead and oversee daily culinary operations across all outlets, ensuring the highest standards of food quality, presentation, and guest satisfaction. This role will support the Executive Chef in managing all aspects of the kitchen and stewarding departments, driving operational excellence, team development, and innovation in menu creation.
Key Responsibilities:<ul><li>
Lead the day-to-day operations of the kitchen through an active presence in all culinary areas, fostering teamwork, creativity, and consistency.</li><li>
Support the Executive Chef in overseeing all culinary and stewarding functions, including Banquet operations, ensuring smooth coordination across all outlets.</li><li>
Supervise the Stewarding Department with focus on scheduling, cost management, inventory, and colleague performance.</li><li>
Manage food cost, labor, purchasing, and inventory control in line with budgetary objectives.</li><li>
Collaborate with culinary leadership on menu design, development, costing, and seasonal promotions that drive revenue and guest engagement.</li><li>
Ensure strict adherence to hygiene, sanitation, and food safety standards (HACCP), maintaining an exemplary kitchen environment.</li><li>
Source high-quality local ingredients and build strong relationships with suppliers to ensure freshness and sustainability.</li><li>
Partner with Front of House leaders to enhance service delivery by training colleagues on menu knowledge and culinary storytelling.</li><li>
Personally engage with guests and respond to feedback, ensuring exceptional and memorable dining experiences.</li><li>
Participate in recruitment, onboarding, and continuous development of culinary colleagues, promoting a culture of excellence and learning.</li><li>
Actively contribute to colleague engagement and recognition initiatives across the culinary division.</li><li>
Collaborate with the Marketing and PR teams to promote the resort&rsquo;s culinary offerings through media, events, and social platforms.</li><li>
Lead the kitchen team in the absence of the Executive Chef or Cluster Executive Chef.</li><li>
Uphold company policies, service standards, and brand values at all times.</li><li>
Perform other duties as assigned to meet business needs.</li></ul> 
Qualifications<ul><li> 
Minimum of 2 years&rsquo; experience in a similar leadership role within a luxury, high-volume hotel or resort environment.</li><li>
Strong culinary foundation with hands-on experience across multiple kitchen operations.</li><li>
Proven ability to manage and inspire large, multicultural teams with clear communication and a collaborative approach.</li><li>
Creative and strategic thinker with a passion for innovation and continuous improvement.</li><li>
Strong understanding of cost control, inventory management, and food safety compliance.</li><li>
Adaptable and resilient in fast-paced, dynamic environments.</li><li>
Excellent interpersonal and guest engagement skills.</li><li>
Culinary degree or equivalent professional certification required.</li><li>
Advanced knowledge of food safety and HACCP standards.</li><li>
Flexibility to work varied schedules, including evenings, weekends, and public holidays.</li><li>
Media-friendly and confident representing the culinary team in events and promotions.</li></ul> 
Additional Information 
<ul><li>
Understanding of Ultra-Luxury guest expectations and brand alignment.</li><li>
experience in project coordination, scheduling, and document control during pre-Opening stages.</li><li>
Experience in pre-opening is a must.</li><li>
A proactive, anticipatory approach with a strong sense of ownership and accountability.</li><li>
Impeccable grooming and personal presentation aligned with Luxury standards.</li><li>
Service-oriented with exceptional attention to detail.</li><li>
Professional grooming and presentation at all times.</li><li>
High energy level and self-motivated approach to achieving excellence.</li><li>
Ability to work collaboratively and contribute effectively in a team environment.</li></ul></div>

Executive Sous Chef - Raffles the Red Sea.

Fairmont

<div>Company Description 
Raffles &amp; Fairmont the Red Sea, positioned in the kingdom's groundbreaking Red Sea Project, will provide visitors access to a nature-focused resort. with 361 room, eleven distinct dining concepts, including overwater restaurant with views of the Red Sea and the mangroves, and a Spa. The resort will be situated next to an 18-hole championship golf course, reflecting Fairmont's association as a world class golf destination. it will set new standards in sustainable development, positioned on 200km of untouched coastline, an archipelago of more than 90 unspoiled island, dormant volcanoes, rich marine habitat, and ancient archaeological sites. 
Job Description 
The Executive Sous Chef will lead and oversee daily culinary operations across all outlets, ensuring the highest standards of food quality, presentation, and guest satisfaction. This role will support the Executive Chef in managing all aspects of the kitchen and stewarding departments, driving operational excellence, team development, and innovation in menu creation.
Key Responsibilities:<ul><li>
Lead the day-to-day operations of the kitchen through an active presence in all culinary areas, fostering teamwork, creativity, and consistency.</li><li>
Support the Executive Chef in overseeing all culinary and stewarding functions, including Banquet operations, ensuring smooth coordination across all outlets.</li><li>
Supervise the Stewarding Department with focus on scheduling, cost management, inventory, and colleague performance.</li><li>
Manage food cost, labor, purchasing, and inventory control in line with budgetary objectives.</li><li>
Collaborate with culinary leadership on menu design, development, costing, and seasonal promotions that drive revenue and guest engagement.</li><li>
Ensure strict adherence to hygiene, sanitation, and food safety standards (HACCP), maintaining an exemplary kitchen environment.</li><li>
Source high-quality local ingredients and build strong relationships with suppliers to ensure freshness and sustainability.</li><li>
Partner with Front of House leaders to enhance service delivery by training colleagues on menu knowledge and culinary storytelling.</li><li>
Personally engage with guests and respond to feedback, ensuring exceptional and memorable dining experiences.</li><li>
Participate in recruitment, onboarding, and continuous development of culinary colleagues, promoting a culture of excellence and learning.</li><li>
Actively contribute to colleague engagement and recognition initiatives across the culinary division.</li><li>
Collaborate with the Marketing and PR teams to promote the resort&rsquo;s culinary offerings through media, events, and social platforms.</li><li>
Lead the kitchen team in the absence of the Executive Chef or Cluster Executive Chef.</li><li>
Uphold company policies, service standards, and brand values at all times.</li><li>
Perform other duties as assigned to meet business needs.</li></ul> 
Qualifications<ul><li> 
Minimum of 2 years&rsquo; experience in a similar leadership role within a luxury, high-volume hotel or resort environment.</li><li>
Strong culinary foundation with hands-on experience across multiple kitchen operations.</li><li>
Proven ability to manage and inspire large, multicultural teams with clear communication and a collaborative approach.</li><li>
Creative and strategic thinker with a passion for innovation and continuous improvement.</li><li>
Strong understanding of cost control, inventory management, and food safety compliance.</li><li>
Adaptable and resilient in fast-paced, dynamic environments.</li><li>
Excellent interpersonal and guest engagement skills.</li><li>
Culinary degree or equivalent professional certification required.</li><li>
Advanced knowledge of food safety and HACCP standards.</li><li>
Flexibility to work varied schedules, including evenings, weekends, and public holidays.</li><li>
Media-friendly and confident representing the culinary team in events and promotions.</li></ul> 
Additional Information 
<ul><li>
Understanding of Ultra-Luxury guest expectations and brand alignment.</li><li>
experience in project coordination, scheduling, and document control during pre-Opening stages.</li><li>
Experience in pre-opening is a must.</li><li>
A proactive, anticipatory approach with a strong sense of ownership and accountability.</li><li>
Impeccable grooming and personal presentation aligned with Luxury standards.</li><li>
Service-oriented with exceptional attention to detail.</li><li>
Professional grooming and presentation at all times.</li><li>
High energy level and self-motivated approach to achieving excellence.</li><li>
Ability to work collaboratively and contribute effectively in a team environment.</li></ul></div>

Executive Sous Chef - Fairmont the Red Sea.

<div>Company Description 
Raffles &amp; Fairmont the Red Sea, positioned in the kingdom's groundbreaking Red Sea Project, will provide visitors access to two nature-focused resorts. With 361 rooms, 11 distinct dining concepts, including overwater restaurant with views of the Red Sea and the mangroves, and a Spa. 
Job Description 
Reporting to the Cluster Executive Chef, the Cluster Executive Pastry Chef is responsible for leading and inspiring the pastry and bakery operations across both Raffles and Fairmont Red Sea. This pivotal leadership role ensures that all pastry products reflect the distinct brand identities and culinary philosophies of each property while maintaining the highest standards of excellence, creativity, and consistency. The role involves strategic menu development, team leadership, quality assurance, and collaboration across multiple outlets and banqueting operations. 
Key Roles &amp; Responsibilities<ul><li>
Oversee the daily pastry and bakery operations for all restaurants, lounges, banquets, in-room dining, and retail pastry points across both properties.</li><li>
Develop and implement standard recipes and presentation guidelines, ensuring consistency, quality, and cost control.</li><li>
Collaborate closely with the Cluster Executive Chef and Food &amp; Beverage leadership team to align pastry offerings with the overall culinary vision.</li><li>
Drive innovation in dessert and pastry creation, balancing modern trends with the sophistication expected from Raffles and Fairmont brands.</li><li>
Ensure compliance with health, safety, sanitation, and hygiene standards in all pastry operations.</li><li>
Lead, mentor, and inspire a team of pastry chefs, bakers, chocolatiers, and decorators across both properties.</li><li>
Identify training and development needs, fostering a culture of excellence, creativity, and continuous learning.</li><li>
Manage team scheduling, performance evaluations, and succession planning.</li><li>
Promote a positive and inclusive work environment, supporting Accor&rsquo;s values of diversity and respect.</li><li>
Manage pastry-related budgets, including food cost, labor cost, and productivity targets.</li><li>
Participate in menu engineering and cost analysis to maximize profitability while maintaining brand standards.</li><li>
Support business development through creative product offerings for events, weddings, and retail.</li><li>
Work with procurement to source premium ingredients sustainably and cost-effectively.</li><li>
Ensure every pastry experience reflects the luxury, artistry, and storytelling of the Raffles and Fairmont brands.</li><li>
Collaborate with marketing and events teams for special promotions, seasonal menus, and culinary showcases.</li><li>
Engage with guests when appropriate, gathering feedback and fostering memorable experiences.</li><li>
Other responsibilities as assigned by the Management</li></ul> 

Qualifications 
<ul><li>
Education: Degree or diploma in Culinary Arts / Pastry &amp; Bakery or equivalent certification from a recognized culinary institution.</li><li>
Experience: Minimum of 10 years of progressive experience in luxury hotels or resorts, with at least 5 years in a senior pastry leadership role.</li><li>
Expertise: Advanced skills in pastry, chocolate, confectionery, viennoiserie, and artistic presentation.</li><li>
Proven experience managing multiple outlets or properties within a luxury or cluster environment.</li><li>
Strong leadership, communication, and organizational skills.</li><li>
Passion for excellence and creativity.</li><li>
Strategic and operational leadership.</li><li>
Business and financial acumen.</li><li>
Team builder and mentor.</li><li>
Strong sense of aesthetics and attention to detail.</li><li>
Adaptability and cultural sensitivity.</li><li>
Fluent in English; knowledge of Arabic is an asset.</li></ul></div>

Cluster Executive Pastry Chef - Raffles & Fairmont the Red Sea

<div>Company Description 
We are looking for a Chef de Cuisine to join the pre-opening of SLS The Red Sea.
Ennismore, with its luxury brand SLS Hotels, is currently opening a magnificent project in the oasis that is The Red Sea. SLS The Red Sea is planned to open in 2025.
Introducing the newest gem of dazzling luxury to reach The Red Sea project: resort offers 150 luxurious keys, complemented by an impressive array of 7 distinct Food &amp; Beverage outlets and a rejuvenating spa sanctuary. Catering to both adults seeking a getaway and families craving connection and some adventure, this hotel brings a wonderland of extraordinary experiences to The Red Sea, providing an array of amenities and activities tailored for travelers of all ages.
This project is not for the faint at heart. At Ennismore, we are ambitious, and this project is a perfect example of that. If you are looking to make your mark as we expand further into the Kingdom of Saudi Arabia, build an exciting hotel with lots to offer, and curate the team with some of the best and brightest in the lifestyle and luxury hospitality space, this might just be the right fit for you. 
Job Description 
Fi&rsquo;lia, the award-winning Italian heritage restaurant, brings the warmth of home-style cooking and the sophistication of modern culinary artistry to the heart of SLS Red Sea. As Chef de Cuisine, you will lead the culinary vision of this signature restaurant, blending authentic Italian comfort food with innovation to create a memorable, elevated dining experience. You will oversee the kitchen brigade, curate seasonal menus, champion consistency and quality, and ensure that every dish reflects the essence of Fi&rsquo;lia&rsquo;s philosophy: tradition meets modernity.
Key Responsibilities
Brand &amp; Strategic Leadership<ul><li>
Drive culinary innovation by anticipating trends and delivering new menus, recipes, and concepts.</li><li>
Collaborate with management to define the culinary concept, ensuring balance between quality and cost.</li><li>
Submit monthly performance reports on outlet and team achievements to the Executive Chef.</li><li>
Ensure menus are accurately costed, monitored against budget, and updated regularly.</li><li>
Conduct daily quality and consistency checks, upholding brand standards.</li><li>
Identify training needs and implement staff development programs.</li><li>
Represent Fi&rsquo;lia in media, press events, and brand showcases.</li></ul>
People Management<ul><li>
Inspire and mentor the culinary team, fostering creativity and professional growth.</li><li>
Lead daily briefings and maintain transparent communication across the department.</li><li>
Set goals, delegate effectively, and ensure timely coordination of tasks.</li><li>
Conduct performance evaluations, appraisals, and coaching sessions.</li><li>
Develop staff schedules, vacation plans, and ensure optimal staffing during operations.</li><li>
Motivate the team to deliver excellence while nurturing a collaborative work culture.</li></ul>
Operations Management<ul><li>
Implement and monitor food policies, procedures, and standards.</li><li>
Train service teams on menu storytelling and presentation.</li><li>
Achieve financial targets while maintaining quality and minimizing wastage.</li><li>
Manage stock control, requisitions, and ensure FIFO standards are followed.</li><li>
Oversee maintenance and upkeep of all kitchen equipment.</li><li>
Ensure compliance with food cost targets and operational efficiency.</li><li>
Monitor daily line checks, food quality, and guest satisfaction.</li></ul>
Hygiene &amp; Safety<ul><li>
Enforce HACCP standards, SFDA regulations, and hotel safety guidelines.</li><li>
Maintain high levels of sanitation and cleanliness in all kitchen and storage areas.</li><li>
Ensure accurate HACCP documentation and food safety compliance.</li><li>
Champion sustainability initiatives including energy saving, recycling, and waste management.</li></ul> 

Qualifications 
<ul><li>
Degree or diploma in Culinary Arts or a related discipline preferred.</li><li>
Minimum of 10 years culinary experience with at least 3 years in a senior kitchen leadership role (Sous Chef or above), ideally in a 5-star hotel or high-end standalone restaurant.</li><li>
Proven ability to lead, coach, and motivate large and diverse kitchen teams.</li><li>
Strong foundation in modern and classical cooking techniques, with an eye for detail and innovation.</li><li>
Excellent organizational, communication, and interpersonal skills.</li><li>
Sound knowledge of kitchen equipment, food safety regulations, allergen management, and sanitation protocols.</li><li>
Proficiency in inventory systems and kitchen software (e.g., procurement platforms, recipe management systems).</li><li>
Energetic, composed under pressure, and passionate about delivering a next-level culinary experience.</li></ul> 

Additional Information 
What's in it for you...<ul><li>
The opportunity to join an innovative, fast-growing, international group that&rsquo;s committed to not just building new hotels but building a global brand.</li><li>
The chance to challenge the norm and work in an environment that is both creative and rewarding.</li><li>
Become part of a team that&rsquo;s very passionate about creating great hospitality experiences and exploring new locations at every opportunity.</li><li>
A competitive package and plenty of opportunity for development.</li><li>
Excellent discounts across the entire Ennismore family of brands.</li></ul>
SLS is part of Ennismore, a creative hospitality company rooted in culture and community, with a global collection of entrepreneurial and founder-built brands with purpose at their heart. Ennismore is a joint- venture with Accor, formed in 2021.</div>

Fi’lia Chef de Cuisine

<div>Company Description 
Company Description
Raffles &amp; Fairmont the Red Sea, positioned in the kingdom's groundbreaking Red Sea Project, will provide visitors access to a nature-focused resort. with 361 room, eleven distinct dining concepts, including overwater restaurant with views of the Red Sea and the mangroves, and a Spa. The resort will be situated next to an 18-hole championship golf course, reflecting Fairmont's association as a world class golf destination. it will set new standards in sustainable development, positioned on 200km of untouched coastline, an archipelago of more than 90 unspoiled island, dormant volcanoes, rich marine habitat, and ancient archaeological sites. 
Job Description 
The Chef de Cuisine (Turkish Restaurant) will lead the culinary vision and daily operations of Fairmont Red Sea&rsquo;s signature Turkish restaurant. This role celebrates the rich, diverse flavors of Anatolian cuisine, presented through Fairmont&rsquo;s hallmark of genuine hospitality and refined craftsmanship. As a culinary leader, the Chef de Cuisine is responsible for curating an authentic yet contemporary Turkish dining experience that harmonizes heritage, quality, and creativity, ensuring every guest encounter is memorable and meaningful.
Key Roles &amp; Responsibilities<ul><li>
Oversee all kitchen operations for the Turkish restaurant, ensuring consistency, quality, and exceptional presentation in every dish.</li><li>
Design and execute menus that showcase the authenticity and artistry of Turkish cuisine while embracing innovation and seasonality.</li><li>
Develop and standardize recipes, portioning, and plating to align with Fairmont&rsquo;s culinary standards.</li><li>
Collaborate closely with the Cluster Executive Chef and Food &amp; Beverage leadership team to conceptualize seasonal promotions, tasting experiences, and special events.</li><li>
Ensure compliance with all health, safety, and sanitation regulations, maintaining a pristine and organized kitchen environment.</li><li>
Lead, mentor, and inspire a multicultural team of chefs, cooks, and stewards, fostering a culture of respect, collaboration, and excellence.</li><li>
Conduct ongoing training to develop technical skills, product knowledge, and understanding of Turkish culinary heritage.</li><li>
Manage team performance, scheduling, and succession planning, cultivating talent for future growth.</li><li>
Create a positive work environment that supports creativity, accountability, and the pursuit of perfection.</li><li>
Manage food cost, labor cost, and productivity within established budgets, ensuring optimal financial performance.</li><li>
Partner with procurement to source authentic Turkish and regional ingredients, prioritizing quality and sustainability.</li><li>
Analyze menu performance and guest feedback to continuously enhance offerings and profitability.</li><li>
Deliver a dining experience that captures the warmth, generosity, and flavor of Turkish culture within Fairmont&rsquo;s elegant setting.</li><li>
Engage with guests during service, sharing stories and insights to enhance the emotional connection to the cuisine.</li><li>
Collaborate with marketing and PR teams to develop engaging content, special promotions, and media features.</li><li>
Represent Fairmont Red Sea in culinary events, festivals, and cross-brand collaborations as an ambassador of authenticity and excellence.</li><li>
Other responsibilities as assigned by the Management</li></ul> 

Qualifications 
<ul><li>
Degree or diploma in Culinary Arts or a related field from a recognized institution.</li><li>
Minimum 8 years of culinary experience in luxury hotels or fine dining establishments, with at least 3&ndash;4 years in a senior leadership role specializing in Turkish or Eastern Mediterranean cuisine.</li><li>
Strong knowledge of regional Turkish cooking traditions, spices, grilling techniques, meze culture, and bread and pastry preparation.</li><li>
Proven record of leadership, menu innovation, and quality management in a high-end setting.</li><li>
Excellent communication, organizational, and interpersonal skills.</li><li>
Fluent in English; knowledge of Turkish or Arabic is a distinct advantage.</li><li>
Passion for authentic, high-quality culinary experiences.</li><li>
Creative leadership and mentoring skills.</li><li>
Meticulous attention to detail and presentation.</li><li>
Operational excellence and financial acumen.</li><li>
Warm, guest-focused service mindset.</li><li>
Commitment to sustainability and cultural respect.</li></ul> 

Additional Information 
<ul><li>
Understanding of Ultra-Luxury guest expectations and brand alignment.</li><li>
experience in project coordination, scheduling, and document control during pre-Opening stages.</li><li>
Experience in pre-opening is a must.</li><li>
A proactive, anticipatory approach with a strong sense of ownership and accountability.</li><li>
Impeccable grooming and personal presentation aligned with Luxury standards.</li></ul></div>

Chef De Cuisine - Fairmont the Red Sea

Cozymeal

<div></div><div><div><div><div><div>Flexible Schedule</div>
<div>Manage your own calendar and accept bookings that work for your schedule.
</div></div><div></div><div><div>High Earnings</div>
<div>Boost your earnings or replace your full-time job.</div>
</div><div></div><div><div>Full Support</div>
<div>Our team does the marketing for you. We also support you from profile creation to receiving your earnings.
</div></div></div></div><div><h1 class="jobSectionHeader">Chef/Culinary Instructor, Tabuk, Saudi Arabia</h1>
<div>IMPORTANT NOTE: To sign up, please visit: https://www.cozymeal.com/become-a-chef

If you're a culinary instructor in Tabuk, Cozymeal helps you bring the authentic flavors of northwestern Saudi Arabia to life through hands-on cooking classes. Teach recipes like mansaf, stuffed grape leaves and date-based desserts that reflect regional heritage and tradition. As a culinary instructor in Tabuk, you can teach cooking classes in Tabuk while building a schedule and menu that work for you. Cozymeal handles the marketing, guest bookings and logistics so you can focus on sharing your passion and culinary knowledge. Whether you're welcoming local residents or travelers exploring the area, you&rsquo;ll offer a memorable experience grounded in hospitality and flavor. Build a flexible business that lets you grow your brand while celebrating Tabuk&rsquo;s distinct food identity. Partner with Cozymeal today.

ABOUT COZYMEAL:

Cozymeal is the #1 platform for culinary experiences &amp; cookware in the US, Canada and around the world. Guests can book everything from cooking classes to corporate team building events to private chef services with local professional chefs. Besides that, guests can also find on Cozymeal other culinary experiences &amp; products, including food tours, mixology classes, wine tastings, cookware and step-by-step recipe videos. Cozymeal&rsquo;s platform is frequently used by consumers and some of the world's top companies in 120+ cities worldwide, and we have been featured in leading publications such as the Washington Post, Los Angeles Times, Fast Company and Thrillist, among others.

ENJOY THE MANY BENEFITS BY JOINING COZYMEAL, INCLUDING:
<ul>
<li>Income potential of up to $12,000/month (some make even more than that!)</li>
<li>Be your own boss</li>
<li>Set your own schedule, decide if you would like to work only 5 hours/week (Part-time) to 40 hours/week (Full-time)
</li><li>Reach new customers</li>
<li>Create and offer your own menus</li>
</ul>
IMPORTANT NOTE: To sign up, please visit: https://www.cozymeal.com/become-a-chef

REQUIREMENTS:
<ul>
<li>Based in Tabuk, Saudi Arabia</li>
<li>Professional culinary background</li>
<li>Access to a venue from which you can host your cooking classes. This venue can also be your home.</li>
</ul>
SUCCESSFUL CHEFS ON COZYMEAL ALSO HAVE:
<ul>
<li>A venue (either your home or a great kitchen space, such as a restaurant or a commercial kitchen) to host your experiences</li>
<li>A comprehensive repertoire and ability to offer a variety of cuisines</li>
<li>Experience hosting cooking classes</li>
</ul>
Location: Tabuk, Saudi Arabia</div></div></div>

Chef/Culinary Instructor

<div>Company Description 
We are looking for a Cost Controller to join the pre-opening of SLS The Red Sea.
Ennismore, with its luxury brand SLS Hotels, is currently opening a magnificent project in the oasis that is The Red Sea. SLS The Red Sea is planned to open in 2025.
Introducing the newest gem of dazzling luxury to reach The Red Sea project: resort offers 150 luxurious keys, complemented by an impressive array of 7 distinct Food &amp; Beverage outlets and a rejuvenating spa sanctuary. Catering to both adults seeking a getaway and families craving connection and some adventure, this hotel brings a wonderland of extraordinary experiences to The Red Sea, providing an array of amenities and activities tailored for travelers of all ages.
This project is not for the faint at heart. At Ennismore, we are ambitious, and this project is a perfect example of that. If you are looking to make your mark as we expand further into the Kingdom of Saudi Arabia, build an exciting hotel with lots to offer, and curate the team with some of the best and brightest in the lifestyle and luxury hospitality space, this might just be the right fit for you. 
Job Description 
<ul><li>
Collecting the stock report from all outlets/departments and prepare the combined stock report for all Food, Beverage and General store items.</li><li>
Co-ordinating with Operating Managers on requirements to maintain par stock level for efficient running of departments.</li><li>
Reviewing inventory par levels and ensuring stocks are kept at appropriate level.</li><li>
Establishing an efficient system of store receiving, checking, recording, stock control and issue of stocks.</li><li>
Supervising monthly stock takes.</li><li>
Overseeing the Receiving, Store function and perform stock audits.</li><li>
Preparing regular Food Beverage cost reports.</li><li>
Perform food over reporting, checking regularly and discuss with Chef.</li><li>
Controlling Officer checks allowance</li><li>
Handling on control the Consignment stock and movement.</li><li>
Performing related duties and special projects as assigned.</li></ul> 

Qualifications 
<ul><li>
Minimum of 2&ndash;3 years&rsquo; experience in a five-star hotel, holding the same position.</li><li>
Experience using BirchStreet procurement systems.</li><li>
Strong background in F&amp;B cost reporting, analysis, and allocation</li><li>
Proven knowledge of recipe management and costing control.</li><li>
Solid experience in OS&amp;E and inventory management.</li><li>
inventory reconciliation and month-end closing.</li><li>
Strong understanding of menu engineering and yield management principles.</li></ul> 

Additional Information 
<ul><li>
Good communication and customer contact skills</li><li>
Results and service oriented with an eye for details</li><li>
Ability to multi-task, work well in stressful &amp; high-pressure situations</li><li>
A team player &amp; builder</li><li>
A motivator &amp; self-starter</li><li>
Well-presented and professionally groomed at all times</li></ul>
We are an inclusive company and our ambition is to attract, recruit and promote talent.</div>

Cost Controller

Explore 16+ Executive chef in Tabuk Saudi Arabia this November. Find roles across top companies and apply now to boost your career.