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kitchen and laundry supervisor

Marriott International

<div>Additional Information 
Job Number26045090 
Job CategoryEngineering &amp; Facilities 
LocationThe Ritz-Carlton Riyadh, AlHada Area, Mekkah Road, Riyadh, Saudi Arabia, Saudi Arabia, 11493 
ScheduleFull Time 
Located Remotely?N 
Position Type Non-Management 
<div><div>POSITION SUMMARY 
Install, maintain, perform preventative maintenance on, and recommend replacement of tools, appliances, and equipment. Calibrate all controls, gauges, meters, etc. Identify, locate, and operate all shut-off valves. Order, mark, and stock parts and supplies as needed. Maintain inventory and purchase orders log. Inspect tools, equipment, or machines. Enter and locate work-related information using computers. Operate power lift. Complete the life safety checklist, including the fire-pump run test and generator run test. Inspect fire sprinkler valves and alarm systems. Assist in development of disaster response protocols. Respond and attend to guest repair requests. 
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance problems, safety hazards, accidents, or injuries; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional and maintain confidentiality of proprietary information. Welcome and acknowledge all guests according to company standards, anticipate and address guests&rsquo; service needs, and assist individuals with disabilities. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings. Speak with others using clear and professional language. Visually inspect tools, equipment, or machines. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Grasp, turn, and manipulate objects of varying size and weight. Stand, sit, or walk for an extended period of time. Move up and down stairs and/or service ramps. Perform other reasonable job duties as requested by Supervisors. 
PREFERRED QUALIFICATIONS
Education: Technical, Trade, or Vocational School Degree.
Related Work Experience: At least 2 years of related work experience.
Supervisory Experience: At least 2 years of supervisory experience.
License or Certification: None 
</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.
At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world&rsquo;s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. 
<div>
 
Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.</div><div>
 
Your role will be to ensure that the &ldquo;Gold Standards&rdquo; of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.</div><div>
 
In joining The Ritz-Carlton, 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></div>

Kitchen and Laundry supervisor

Kerten Hospitality

<div><h4 class="jobSectionHeader">STEWARDING SUPERVISOR</h4>
KAYNUNA BEACH ESCAPE, YANBU
ABOUT KERTEN HOSPITALITY
Kerten Hospitality (KH) is an end-to-end lifestyle hospitality operator creating bespoke destinations, lodging, experiences and communities while optimising operations and driving profitability for savvy investors with a strong commitment to sustainability. KH transforms destinations through impactful partnerships with Lodging, Food &amp; Beverage, Retail, Entertainment, Art and Wellness brands with a focus on building Ecosystems, and unique community-centric destinations, which connect International &amp; local travellers. The Group&rsquo;s current pipeline of lodging includes projects in numerous countries in the Middle East, Europe, and North Africa region. An expanding development pipeline of more than 55 lodging projects representing over 4,500 keys planned across our international development pipeline.
Our Impact Every destination we develop and every concept we bring to life is driven by purpose and rooted in ESG, locality, sustainability, innovation, meaningful collaborations, that nurture ecosystems supporting community growth, guided by our values of Connection, Curation, Innovation, and Leading the Way.
ABOUT THE PROPERTY<div>
Set along the pristine shores of Yanbu, Kaynuna Beach Escape is a vibrant beachfront lifestyle destination designed for relaxation, entertainment, and community living.</div>
Kaynuna Beach Escape is a bold, high-energy beachfront destination spanning 30,000 sqm, designed to deliver unforgettable seaside experiences. The venue features 150 sun loungers, 15 spacious private cabanas (50 sqm each for 7&ndash;8 guests), a vibrant 200-cover restaurant, a stylish ground-floor shisha lounge, and a lively rooftop bar and terrace connected across two entertainment levels. Enhanced by a private jetty for sea-taxi arrivals, landscaped outdoor spaces, a sports hub and playground, and a year-round calendar of events, Kaynuna offers a dynamic, lifestyle-driven environment where hospitality, entertainment, and coastal energy meet.
Location: Located north of Jeddah on Saudi Arabia&rsquo;s Red Sea coast, Yanbu is known for its majestic beaches and enchanting offshore islands, with Al-Nawras Island considered one of the Kingdom&rsquo;s coastal gems. The destination is served by Prince Abdul Mohsin Bin Abdulaziz International Airport (YNB), located approximately 25 km away, offering regular domestic flights connecting Yanbu with major cities including Riyadh, Jeddah, and Dammam, ensuring convenient access while retaining a tranquil seaside setting.
ABOUT THE ROLE
KEY RESPONSIBILITIES<ul><li>
Supervise and coordinate the daily activities of the stewarding team, ensuring cleanliness and hygiene standards across all kitchen and back-of-house areas.</li><li>
Oversee washing, cleaning, and sanitizing of kitchen utensils, equipment, and dishware.</li><li>
Ensure proper storage, handling, and rotation of kitchen supplies, chemicals, and cleaning materials.</li><li>
Train and mentor stewarding staff on proper hygiene practices, safety procedures, and operational standards.</li><li>
Monitor team performance, delegate tasks, and ensure timely completion of duties.</li><li>
Maintain inventory of cleaning supplies and utensils; coordinate with purchasing for replenishment.</li><li>
Conduct regular inspections of kitchen, storage areas, and dishwashing sections to ensure compliance with health and safety standards.</li><li>
Collaborate with chefs, kitchen staff, and other departments to support smooth kitchen operations.</li><li>
Enforce compliance with hotel policies, food safety standards, and local health regulations.</li><li>
Assist in developing and implementing efficient cleaning procedures and systems.</li></ul>
EXPERIENCE &amp; SKILLS<ul><li>
Previous experience in stewarding or housekeeping in the hospitality industry, preferably in a supervisory role.</li><li>
Knowledge of kitchen hygiene, cleaning chemicals, and sanitation standards.</li><li>
Strong leadership, communication, and organizational skills.</li><li>
Ability to train, motivate, and manage a team effectively.</li><li>
Physical stamina to work in a fast-paced kitchen environment.</li><li>
Fluent in English; Arabic is an advantage.</li></ul>
JOINING OUR TEAM MEANS<ul><li>
Competitive Compensation: A rewarding package tailored to your experience.</li><li>
Career Growth: Opportunities for advancement within our dynamic organisation.</li><li>
Inclusive Environment: A vibrant and inclusive workplace that encourages collaboration.</li><li>
Shared Purpose: Working with passionate people who live our values every day &mdash; connecting, innovating, curating, and leading the way together.</li></ul>
Apply CRAFT YOUR CAREER. - Kerten Hospitality</div>

STEWARDING SUPERVISOR

Qiddiya Investment Company

<div>The Sous Chef is responsible for the daily culinary operations of a specific section or outlet within Qiddiya Golf (e.g., All-Day Dining, Branded Restaurant or on-course outlets). Acting as the &quot;Shift Leader,&quot; the incumbent works on the line alongside the team, ensuring that food quality, temperature, and presentation are consistent with 5-star luxury standards. The Sous Chef plays a vital role in training junior staff (Chef de Parties and Commis) and maintaining strict hygiene protocols, ensuring the kitchen operates safely and efficiently during high-pressure service periods.
JOB OVERVIEW &ndash; PURPOSE AND SCOPE
The purpose of this position is to execute the menu to perfection. The scope involves the direct supervision of food production, from mise-en-place preparation to the final plating at the pass. The Sous Chef is the primary quality controller during their shift, authorised to reject any dish that does not meet the specification. They are also responsible for minimising food waste and ensuring that the kitchen infrastructure is treated with respect.
RESPONSIBILITIES AND DUTIES
Culinary Execution &amp; Quality Control
<ul><li>Supervise the daily preparation of ingredients (mise-en-place), ensuring freshness, correct yield, and adherence to standard recipes.</li><li>
Run the &quot;Hot Line&quot; or &quot;Pass&quot; during service, calling checks, coordinating timing between stations, and inspecting every plate before it is served.</li><li>
Personally cook and prepare complex dishes or sauces that require a higher level of technical skill, setting the example for the junior team.</li><li>
Manage the &quot;tasting process,&quot; ensuring all soups, sauces, and purees are tasted and seasoned correctly before service begins.</li></ul>
Team Leadership &amp; Training
<ul><li>onboard and train new Commis Chefs and Demi Chefs, teaching them the &quot;Qiddiya Way&quot; of chopping, cooking, and plating.</li><li>
Monitor staff performance during the shift, correcting bad habits (e.g., wastage, messy workstations) immediately and constructively.</li><li>
Ensure the kitchen team is briefed on dietary requirements (Allergens) for every booking, supervising the preparation of special meals to prevent cross-contamination.</li></ul>
Inventory &amp; Cost Management
<ul><li>Conduct daily inventory checks of high-cost items (Meat, Fish, Dairy) at the end of the shift, reporting consumption to the Senior Sous Chef.</li><li>
Prepare the daily market list/requisition orders for their section, ensuring par levels are maintained without over-ordering.</li><li>
Enforce &quot;Waste Management&quot; protocols, ensuring trimmings are utilised for stocks or staff meals rather than being thrown away.</li></ul>
Hygiene &amp; Safety
<ul><li>Enforce strict HACCP compliance, ensuring that &quot;Time and Temperature&quot; logs are filled out accurately for all blast chilling and hot holding.</li><li>
Supervise the breakdown and cleaning of the kitchen at the end of the shift, ensuring the facility is left immaculate for the morning team.</li><li>
Ensure all food in walk-ins is labelled, dated, and rotated (FIFO) to prevent spoilage.</li></ul> 
REPORTING
<ul><li>Reports Direct to: Senior Sous Chef / Executive Sous Chef.</li><li>
Supervises: Chef de Parties (CDP), Demi-Chefs de Parties, Commis Chefs.</li><li>
Key Liaisons: Restaurant Supervisors, Stewarding Supervisor.</li></ul> 
 
 
Requirements 
<ul><li>
Culinary Diploma or Certificate in Professional Cookery.</li><li>
Minimum of 6&ndash;8 years of kitchen experience.</li><li>
At least 2 years of experience in a Junior Sous Chef or strong Chef de Partie role within a 5-star hotel or fine dining restaurant.</li><li>
Sound knowledge of international cuisines (Arabic, European, Asian) is preferred, given the diverse guest profile.</li></ul>
Technical Skills
<ul><li>Advanced knife skills and cooking techniques (Sous-vide, Braising, Emulsions).</li><li>
Proficiency in kitchen management systems (e.g., reading digital recipes, printing labels).</li><li>
Ability to run a specific section (e.g., Sauce, Grill, or Larder) independently.</li><li>
Understanding of Halal food preparation standards.</li></ul>
COMPETENCIES
<ul><li>Consistency: The ability to replicate a dish perfectly 50 times in a row.</li><li>
Speed and Accuracy: Working fast without sacrificing quality or safety.</li><li>
Communication: Giving clear, loud, and concise instructions during a busy service (e.g., &quot;Ordering 2 Beef, 1 Salmon, 3 minutes away&quot;).</li><li>
Mentorship: A patience for teaching; realising that the Commis Chef is the future of the brigade.</li><li>
Calmness: Keeping a cool head when the printer is spitting out orders faster than they can be cooked.</li></ul></div>

Golf- Sous Chef

Delta International PK

Required for Saudi Arabia<ul><li>Candidate must hold a bachelor's degree.</li><li>Monitoring the general cleaning activities in the plant on a daily basis and suitably assisting the cleaners as per the requirement.</li><li>Requesting the cleaning materials from In Bound stores on a daily basis as per the requirement.</li><li>Monitoring the effectiveness of the cleaning by taking swabs as per the agreed schedules.</li><li>Adherence to laid down cleaning schedules for foot-baths, wash basins, toilets, garbage removal, correct usage of chemicals and availability of paper towels and liquid soap at all times.</li><li>Ensure the cleanliness of laundered clothes, laundry chemical usage and maintenance of laundry equipment.</li></ul>Job Type: Full-timeWork Location: In person

Hygiene/ Housekeeping Supervisor

scrub-n

Job Title: Chef de Partie (CDP)Job Summary:The Chef de Partie is responsible for managing a specific section of the kitchen, ensuring high-quality food preparation, maintaining hygiene standards, and supporting the overall kitchen operations. The role requires strong leadership, consistency, and attention to detail.Key Responsibilities:<ul><li>Manage and oversee a specific section of the kitchen (hot kitchen).</li><li>Prepare, cook, and present dishes according to the restaurant&rsquo;s standards.</li><li>Ensure all food is prepared consistently and in a timely manner.</li><li>Maintain cleanliness and organization in the assigned section.</li><li>Monitor stock levels and report shortages or wastage.</li><li>Ensure proper storage and labeling of all food items.</li><li>Train and guide junior kitchen staff and commis chefs.</li><li>Follow all health, safety, and hygiene regulations.</li><li>Assist Sous Chef and Head Chef in daily kitchen operations.</li><li>Ensure all equipment is used properly and safely.</li></ul>Requirements:<ul><li>Proven experience as a Chef de Partie or similar role.</li><li>Strong knowledge of cooking techniques and kitchen operations.</li><li>Ability to work under pressure in a fast-paced environment.</li><li>Good communication and teamwork skills.</li><li>Strong organizational and time management skills.</li><li>Knowledge of food safety standards (HACCP is a plus).</li></ul>Skills:<ul><li>Leadership and team management</li><li>Attention to detail</li><li>Creativity in food presentation</li><li>Multitasking ability</li><li>Problem-solving skills</li></ul>Working Conditions:<ul><li>Flexible working hours, including weekends and holidays.</li><li>Ability to stand for long hours and work in a hot kitchen environment.</li></ul>Pay: From ﷼3,500.00 per hourWork Location: In person

Chef de Partie (CDP)

Job Title: Central Kitchen SpecialistDepartment: Central Kitchen OperationsReports to: Central Kitchen ManagerJob PurposeThe Central Kitchen Specialist is responsible for supervising and coordinating daily central kitchenoperations, with a strong focus on conducting daily audits of receiving, production, and dispatchprocesses through the company&rsquo;s ERP system. This role ensures full compliance, accurate recordkeeping, and smooth flow of goods from vendors to branches while upholding food quality, safety, andoperational standards.Key Responsibilities<ul><li>Daily Audit &amp; ERP System</li><li>Conduct daily audits of all receiving, production, and dispatch activities.</li><li>Ensure accurate and timely entry of data into the ERP system.</li><li>Monitor variances and discrepancies and report findings to the Central Kitchen Manager.</li><li>Recommend and implement corrective actions to improve accuracy and compliance.</li><li>Receiving &amp; Inventory Control</li><li>Verify orders received from vendors and branches against ERP records.</li><li>Inspect goods for quality, safety, and quantity before acceptance.</li><li>Maintain updated stock records and flag shortages or excess.</li><li>Production &amp; Dispatch</li><li>Coordinate food production schedules based on branch orders.</li><li>Supervise preparation, packaging, and labeling in line with standards.</li><li>Audit dispatch lists against ERP records to ensure accuracy and timeliness.</li><li>Compliance &amp; Food Safety</li><li>Enforce food safety, hygiene, and HACCP standards across all processes.</li><li>Support internal and external audits by providing accurate ERP and audit records.</li><li>Ensure storage and production areas meet safety and regulatory requirements.</li><li>Coordination &amp; Team Support</li><li>Act as liaison between branches, vendors, and central kitchen staff.</li><li>Support the Central Kitchen Manager in process improvements and reporting.</li><li>Guide team members on proper ERP usage and compliance requirements.</li></ul>Qualifications &amp; Skills<ul><li>Bachelor&rsquo;s degree in Accounting, Audit, Food Supply Chain, or related field.</li><li>Audit background or ERP systems experience strongly preferred.</li><li>2+ years of experience in food production, supply chain, or central kitchen operations.</li><li>Strong knowledge of food safety and HACCP standards.</li><li>Excellent analytical and problem-solving skills.</li><li>Proficiency in ERP systems and MS Office.</li><li>Strong communication and organizational abilities.</li></ul>Key Performance Indicators (KPIs)<ul><li>Accuracy of daily audits (receiving, production, dispatch).</li><li>Timeliness and accuracy of ERP system entries.</li><li>Compliance rate with food safety and audit standards.</li><li>Error reduction in orders and dispatch.</li><li>Branch satisfaction with central kitchen support.</li></ul>Kindly share your CV through the below mail: -recruitment@rfc-ksa.comنوع الوظيفة: دوام كاملموقع العمل: بشكل شخصي

Central Kitchen Specialist

Holiday Inn

<div>Role Purpose<div>
As Executive Chef, you&rsquo;ll direct all kitchen activities and prepare our delicious food - helping create memorable experiences for guests - whenever and wherever they dine. You&rsquo;ll also ensure quality, kitchen maintenance, and inventory functions kept to our high standards - to make sure your kitchen is always running smoothly.
</div><div></div>Key Accountabilities<ul><li>People</li><li>Direct kitchen activities and ensure proper staffing.</li><li>Develop team performance through coaching and setting goals.</li><li>Initiate HR actions when needed.</li><li>Foster a collaborative working environment across departments.</li><li>Communicate regularly with department heads for kitchen needs.</li><li>Train colleagues to meet compliance and quality standards.</li></ul><div>
Guest Experience</div><ul><li>Encourage and utilize guest feedback for satisfaction improvements.</li><li>Respond to guest inquiries about dishes and services.</li><li>Assist in event planning with the Food and Beverage Director.</li><li>Ensure equipment is operational and facilities are clean and stocked.</li><li>Set and achieve quality and guest satisfaction goals.</li><li>Analyze guest insights to enhance loyalty.</li><li>Maintain regular communication with guests to meet expectations.</li></ul>
Responsible Business<ul><li><div>
Responsible Business</div></li><li><ul><li>Ensure dish quality and maintain a memorable guest experience.</li></ul></li><li><ul><li>Monitor competitors and industry trends for innovative ideas.</li></ul></li><li><ul><li>Ensure safe storage of food and drinks; minimize waste.</li></ul></li><li><ul><li>Maintain hygiene and functionality in the kitchen.</li></ul></li><li><ul><li>Follow regulations and company policies.</li></ul></li><li><ul><li>Manage food and beverage marketing and promotions.</li></ul></li><li><ul><li>Mange Banquet and catering Business achievement .</li></ul></li><li><ul><li>Handle inventory effectively and prepare for ad-hoc duties.</li></ul></li><li><ul><li>May serve as the manager on duty.</li></ul></li><li><div>
Financial</div></li><li><ul><li>Complete forecasts and departmental reports.</li></ul></li><li><ul><li>Assist in preparing the annual budget and departmental goals.</li></ul></li><li><ul><li>Maintain cost documentation for kitchen items.</li></ul></li><li><ul><li>Monitor budgets, focusing on food, beverage, and labor costs.</li></ul></li><li><ul><li>Identify additional sales opportunities with catering.</li></ul></li><li><ul><li>Promote dining experiences that offer good value.</li></ul></li><li><ul><li>Ensure secure handling of credit and financial transactions.</li></ul></li></ul>
Accountabilities
Supervise kitchen team in a large, luxury, or resort hotel with multiple major food and beverage outlets and banquet facilities with capacity to cater to more than 500 people. May oversee managers and/or supervisors and professional culinary staff.
Key Skills &amp; Experiences<ul><li>
Degree or certificate in culinary arts</li><li>
5 years&rsquo; experience as a chef
</li><li>Must speak local language(s)
</li><li>At least one year in a supervisory capacity, or equivalent combination of education and culinary/kitchen operations experience
</li></ul>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>

Chef Executive (191831)

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