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brilliant mind events

Steward &ndash; Kitchen Support (BM Events)Location: Riyadh, Saudi Arabia Company: BM Events Employment Type: Contract / Event-BasedJob OverviewBM Events is hiring Stewards to support kitchen and event operations. The role focuses on cleanliness, organization, and maintaining hygiene standards.Key Responsibilities<ul><li>Clean dishes, utensils, and kitchen equipment</li><li>Maintain kitchen hygiene and sanitation</li><li>Assist chefs and kitchen staff when needed</li><li>Handle waste disposal properly</li><li>Support event kitchen setup and closing</li></ul>Requirements<ul><li>Previous steward or kitchen helper experience preferred</li><li>Basic knowledge of hygiene standards</li><li>Physically fit and hardworking</li><li>Ability to work in a team</li><li>Must be Asian nationality</li></ul>Job Types: Full-time, Part-time, Permanent, Temporary, Contract

Steward – Kitchen Support (BM Events)

CALO

<div><h4 class="jobSectionHeader">About Calo</h4>
Launched in Bahrain in November of 2019, Calo is on a mission to make healthy easy. We&rsquo;re a team of dedicated people driving this mission by providing better, faster, and cheaper ways to access food through technology.<h4 class="jobSectionHeader">
Role Overview</h4>
We are looking for a Chef De Partie to join our Calo Black project, working alongside the Head Chef to manage daily kitchen activities. This includes supporting with menu preparation, maintaining food quality and freshness, overseeing staff, and monitoring ordering and stocking. For this role, we are seeking candidates with a strong &agrave; la carte background. The successful candidate will use their culinary and managerial skills to play a key role in elevating our guest experience and maintaining exceptional standards<h4 class="jobSectionHeader">
Main Responsibilities</h4><ul><li>
Ensure that the kitchen operates in a timely manner that meets Calo's quality standards</li><li>
Lead the team in a timely and efficient manner in the assigned section</li><li>
Fill in for the section head in planning and directing food preparation when necessary</li><li>
Resourcefully solve any issues that arise and seize control of any problematic situation</li><li>
Manage and train kitchen staff, establish a working schedule, and assess staff&rsquo;s performance</li><li>
Must be able to clearly communicate tasks to team members</li><li>
Order supplies to stock inventory appropriately</li><li>
Comply with and enforce sanitation regulations and safety standards</li><li>
Maintain a positive and professional approach with co-workers</li><li>
Produce high-quality plates, both design and taste-wise</li></ul><h4 class="jobSectionHeader">
Ideal Candidate</h4><h5 class="jobSectionHeader">
Qualifications</h5><ul><li>
Must have had previous experience as a CDP.</li><li>
Must have a minimum of 5 years of experience within the hospitality and in a dine-in, &agrave; la carte, fine dining, or casual dining restaurant.</li><li>
The candidate should have a minimum qualification of a culinary degree or equivalent experience in a Hotel or Restaurant setting</li><li>
Must be currently present in KSA</li><li>
Must be a proficient communicator in English</li></ul><h5 class="jobSectionHeader">
Knowledge &amp; Competency</h5><ul><li>
Has had team-leading experiences</li><li>
Exceptional proven ability in kitchen management</li><li>
Ability to divide responsibilities and monitor progress</li><li>
Outstanding communication and leadership skills</li><li>
Up-to-date with culinary trends and optimized kitchen processes</li></ul><h5 class="jobSectionHeader">
Personality</h5><ul><li>
Strong communicator</li><li>
Pleasant personality and able to lead with empathy and patience</li><li>
Customer service mindset</li></ul></div>

Chef De Partie - Calo Black

<div><h4 class="jobSectionHeader">About Calo</h4>
Launched in Bahrain in November 2019, Calo is on a mission to make healthy easy. We provide better, faster, and more accessible ways to enjoy nutritious food through technology-driven kitchens. CALO operates high-performance cloud kitchens focused on consistency, speed, and quality, delivering healthy meals at scale.<h4 class="jobSectionHeader">
Role Overview</h4>
We are looking for a Chef De Partie to lead CALO&rsquo;s on-demand Kitchen operation. 
In this role, the CDP will be fully responsible for the kitchen ALACARTE during their shift and will oversee the entire cloud kitchen operation. This includes food production, staff supervision, inventory control, quality standards, and operational efficiency.
This is a hands-on leadership role in a single-shift, high-volume, fast-paced cloud kitchen environment, similar to heavy &agrave; la carte restaurant operations, but focused on delivering healthy food and achieving excellence in execution and delivery. The Chef De Partie will act as the main point of responsibility on-site, ensuring the kitchen performs at the highest standards at all times.<h4 class="jobSectionHeader">
Main Responsibilities</h4><ul><li>Take full ownership of the cloud kitchen operations during the assigned shift
</li><li>Run the kitchen independently and ensure smooth end-to-end operations
</li><li>Lead, supervise, and manage all kitchen staff on shift
</li><li>Ensure timely preparation and dispatch of orders while maintaining Calo&rsquo;s quality standards
</li><li>Execute menu items consistently according to approved recipes, taste, presentation, and nutritional guidelines
</li><li>Plan daily production and workflow to meet operational demand
</li><li>Monitor food quality, freshness, portioning, and waste control
</li><li>Manage inventory, ordering, stock rotation, and storage
</li><li>Enforce strict compliance with food safety, hygiene, and sanitation regulations
</li><li>Train, coach, and evaluate kitchen staff performance
</li><li>Communicate clearly with team members and management (Central Kitchen)</li><li>Resolve operational issues proactively and take control of challenging situations
</li><li>Maintain a clean, organized, and efficient kitchen environment
</li><li>Lead by example with professionalism, discipline, and accountability
</li></ul><h4 class="jobSectionHeader">Ideal Candidate</h4><h5 class="jobSectionHeader">
Qualifications</h5><ul><li>Proven experience as a Chef De Partie (CDP)
</li><li>Minimum of 5 years&rsquo; experience in hospitality within dine-in, &agrave; la carte, casual dining, or high-volume restaurant kitchens
</li><li>Strong background in heavy-pace &agrave; la carte operations
</li><li>Culinary degree or equivalent professional kitchen experience
</li><li>Previous experience running a kitchen or leading shifts independently
</li><li>Cloud kitchen or production kitchen experience is an advantage
</li><li>Must be currently present in KSA
</li><li>Proficient in spoken and written English
</li></ul><h5 class="jobSectionHeader">Knowledge &amp; Competency</h5><ul><li>Strong leadership with the ability to run kitchen operations independently
</li><li>Excellent kitchen management and organizational skills
</li><li>Ability to handle high-volume production under pressure
</li><li>Skilled in staff scheduling, task delegation, and performance monitoring
</li><li>Strong understanding of healthy food concepts and modern kitchen practices
</li><li>Cost awareness, inventory control, and waste reduction knowledge
</li><li>Ability to maintain consistency, speed, and quality simultaneously
</li></ul><h5 class="jobSectionHeader">Personality</h5><ul><li>Confident leader with a strong sense of ownership
</li><li>Calm, decisive, and solutions-oriented under pressure
</li><li>Clear and effective communicator
</li><li>Professional, disciplined, and detail-oriented
</li><li>Supportive leader who motivates teams with empathy and fairness
</li><li>Customer-focused mindset, even within a delivery-first operation</li></ul></div>

Chef De Partie – Calo Now (On Demand)

Marriott International

<div>Additional Information 
Job Number26024175 
Job CategoryFood and Beverage &amp; Culinary 
LocationLe M&eacute;ridien Riyadh, King Abdullah Ibn Abdulaziz Road Al Woroud District, Riyadh, Saudi Arabia, Saudi Arabia, 11544 
ScheduleFull Time 
Located Remotely?N 
Position Type Management 
<div><div>JOB SUMMARY 
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen 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 food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing). 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 6 years experience in the 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; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Leading Kitchen Operations for Property
<ul><li>Leads kitchen management team.</li></ul>
<ul><li>Provides direction for all day-to-day operations.</li></ul>
<ul><li>Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.</li></ul>
<ul><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</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>Serving as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</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>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>
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Demonstrate new cooking techniques and equipment to staff.</li></ul> 
Setting and Maintaining Goals for Culinary Function and Activities
<ul><li>Develops and implements guidelines and control procedures for purchasing and receiving areas.</li></ul>
<ul><li>Establishes goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.</li></ul>
<ul><li>Manages department controllable expenses including food cost, supplies, uniforms and equipment.</li></ul>
<ul><li>Participates in the budgeting process for areas of responsibility.</li></ul>
<ul><li>Knows and implements the brand's safety standards.</li></ul> 
Ensuring Culinary Standards and Responsibilities are Met
<ul><li>Provides direction for menu development.</li></ul>
<ul><li>Monitors the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Determines how food should be presented, and create decorative food displays.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Ensures compliance with food handling and sanitation standards.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Ensures employees maintain required food handling and sanitation certifications.</li></ul>
<ul><li>Maintains purchasing, receiving and food storage standards.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</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>Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul>
<ul><li>Responds to and handles guest problems and complaints.</li></ul>
<ul><li>Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.</li></ul>
<ul><li>Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.</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>Ensures employees are treated fairly and equitably.</li></ul>
<ul><li>Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.</li></ul>
<ul><li>Administers the performance appraisal process for direct report managers.</li></ul>
<ul><li>Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.</li></ul>
<ul><li>Observes service behaviors of employees and provides feedback to individuals and or managers.</li></ul>
<ul><li>Manages employee progressive discipline procedures for areas of responsibility.</li></ul>
<ul><li>Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.</li></ul> 
Additional Responsibilities
<ul><li>Provides information to executive teams, managers and 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></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 Le M&eacute;ridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savour the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savour the good life. We&rsquo;re looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le M&eacute;ridien. In joining Le M&eacute;ridien, 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 Chef II

Accor

<div>Company Description 
Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.
Take the opportunity to become a Heartist&reg;, and let your heart guide you in this world where life beats faster. 
Job Description 
We are seeking an accomplished and visionary Executive Chef to lead our culinary operations in Riyadh, Saudi Arabia. In this pivotal role, you will oversee all aspects of kitchen management, from menu innovation to team leadership, while maintaining the highest standards of food quality, safety, and guest satisfaction. This is an exceptional opportunity to showcase your culinary expertise, drive operational excellence, and inspire a passionate team of culinary professionals in a dynamic hospitality environment.
<ul>
<li>Lead, mentor, and inspire a talented culinary team, fostering a collaborative culture of creativity, continuous improvement, and professional development</li>
<li>Design and execute innovative seasonal menus that blend international culinary techniques with local flavors, reflecting our brand identity and guest preferences</li>
<li>Oversee all kitchen operations, ensuring consistent quality, presentation, and adherence to established culinary standards across all service periods</li>
<li>Implement and maintain rigorous HACCP protocols, food safety compliance, and hygiene standards to ensure guest safety and regulatory adherence</li>
<li>Manage food costs, portion control, and yield optimization while maintaining premium quality and guest satisfaction</li>
<li>Evaluate supplier performance, negotiate contracts, and source high-quality ingredients that align with our culinary vision and budget parameters</li>
<li>Collaborate with front-of-house teams to deliver exceptional guest experiences and gather feedback to continuously enhance our culinary offerings</li>
<li>Develop and manage kitchen budgets, monitor expenditures, and drive performance metrics to achieve organizational financial goals</li>
<li>Stay current with culinary trends, techniques, and industry best practices, bringing fresh ideas and innovation to our menu and operations</li>
<li>Ensure efficient kitchen workflow, scheduling, and resource allocation to optimize productivity and minimize waste</li></ul> 
 
Qualifications 
<ul>
<li>Proven track record as an Executive Chef or senior sous chef with demonstrated hands-on leadership experience in upscale or fine dining establishments</li>
<li>Exceptional interpersonal and communication skills with the ability to motivate, coach, and develop culinary team members</li>
<li>Strong command of international cuisine with the ability to incorporate local Saudi culinary traditions and flavors into menu development</li>
<li>Demonstrated creativity and passion for culinary innovation, with a keen awareness of current food trends and guest preferences</li>
<li>Comprehensive knowledge of HACCP protocols, food safety regulations, and kitchen hygiene standards</li>
<li>Solid understanding of food cost management, yield analysis, inventory control, and supplier performance evaluation</li>
<li>Proven ability to remain calm, focused, and decisive under high-pressure service conditions</li>
<li>Guest-focused mindset with a genuine passion for delivering exceptional dining experiences and building lasting relationships</li>
<li>Strong organizational and time management skills with the ability to multitask and prioritize effectively</li>
<li>Financial acumen and experience managing kitchen budgets and controlling operational expenses</li>
<li>Proficiency in kitchen management systems and point-of-sale technology (preferred)</li>
<li>Culinary degree or professional culinary certification from a recognized institution (preferred)</li>
<li>Fluency in English; Arabic language skills are a plus</li>
<li>Flexibility and adaptability to work varied shifts, including evenings, weekends, and holidays as required by the hospitality industry</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</div>

Executive Chef

Fairmont

<div>Company Description 
Gr&uuml;nde f&uuml;r Accor zu arbeiten? 
Wir sind weit mehr als ein weltweit f&uuml;hrendes Unternehmen. Wir empfangen Dich so, wie Du bist und bei uns findest Du einen Beruf und eine Marke, die zu Deiner Pers&ouml;nlichkeit passen. 
Wir unterst&uuml;tzen Dich dabei, jeden Tag zu wachsen und zu lernen. Wir sorgen daf&uuml;r, dass Deine Arbeit einen Sinn in Deinem Leben hat und dass Du auf Deiner Reise mit uns die grenzenlosen M&ouml;glichkeiten von Accor erkunden kannst. 
Bei Accor kannst Du jedes Kapitel Deiner Geschichte selber schreiben, und gemeinsam k&ouml;nnen wir die Gastronomie und Hotellerie von morgen ver&auml;ndern. Entdecke das Leben, das Dich bei Accor erwartet, besuche https://careers.accor.com/. 
Tu das, was Du liebst, trage etwas f&uuml;r die Gemeinschaft in der Welt bei, und wage es den Status quo in Frage zu stellen! #BELIMITLESS 
Job Description 
Duties &amp; Responsibilities 
<ul><li>
Section Management: Organize and set up the assigned section of the kitchen to enhance speed and maximize productivity.</li><li>
Consistent Preparation: Ensure all dishes from the section are prepared consistently according to standard recipes.</li><li>
Culinary Standards Compliance: Assist the Executive Sous Chef in maintaining compliance with company and hotel culinary standards, policies, and procedures.</li><li>
Flexibility: Work in any section of the kitchen as needed or requested by the Executive Sous Chef.</li><li>
Equipment Maintenance: Ensure that all operating and kitchen equipment is well-maintained to minimize breakage.</li><li>
Team Collaboration: Maintain good working relationships with colleagues and other departments.</li><li>
Personal Hygiene: Uphold a high standard of personal appearance and hygiene at all times.</li><li>
Timely Execution: Perform all duties and responsibilities efficiently, according to established policies and procedures.</li><li>
Policy Adherence: Understand and strictly adhere to the Rules &amp; Regulations in the Employee Handbook and the hotel&rsquo;s policies on fire, hygiene, and health &amp; safety.</li><li>
Hazard Reporting: Report and rectify any potential or real hazards immediately.</li><li>
Uniform Compliance: Report for duty punctually, wearing the correct uniform and name tag at all times.</li><li>
Additional Duties: Perform any other duties assigned by management as needed.</li></ul> 

Qualifications<ul><li> 
Minimum of 2 years of experience working in luxury hotels.</li></ul> 
Additional Information<ul><li> 
Over 2 years of experience in luxury hotel kitchens.</li><li>
Skilled in preparing and presenting dishes according to high standards.</li><li>
Knowledge of hygiene, safety, and kitchen management protocols.</li><li>
Able to work efficiently under pressure in a fast-paced environment.</li><li>
Flexible to work shifts, weekends, and holidays.</li></ul></div>

DE - Chef de Partie - Hot Kitchen

<div>Company Description 
Gr&uuml;nde f&uuml;r Accor zu arbeiten? 
Wir sind weit mehr als ein weltweit f&uuml;hrendes Unternehmen. Wir empfangen Dich so, wie Du bist und bei uns findest Du einen Beruf und eine Marke, die zu Deiner Pers&ouml;nlichkeit passen. 
Wir unterst&uuml;tzen Dich dabei, jeden Tag zu wachsen und zu lernen. Wir sorgen daf&uuml;r, dass Deine Arbeit einen Sinn in Deinem Leben hat und dass Du auf Deiner Reise mit uns die grenzenlosen M&ouml;glichkeiten von Accor erkunden kannst. 
Bei Accor kannst Du jedes Kapitel Deiner Geschichte selber schreiben, und gemeinsam k&ouml;nnen wir die Gastronomie und Hotellerie von morgen ver&auml;ndern. Entdecke das Leben, das Dich bei Accor erwartet, besuche https://careers.accor.com/. 
Tu das, was Du liebst, trage etwas f&uuml;r die Gemeinschaft in der Welt bei, und wage es den Status quo in Frage zu stellen! #BELIMITLESS 
Job Description 
Duties &amp; Responsibilities<ul><li>
Section Management: Organize and set up the assigned section of the kitchen to enhance speed and maximize productivity.</li><li>
Consistent Preparation: Ensure all dishes from the section are prepared consistently according to standard recipes.</li><li>
Culinary Standards Compliance: Assist the Executive Sous Chef in maintaining compliance with company and hotel culinary standards, policies, and procedures.</li><li>
Flexibility: Work in any section of the kitchen as needed or requested by the Executive Sous Chef.</li><li>
Equipment Maintenance: Ensure that all operating and kitchen equipment is well-maintained to minimize breakage.</li><li>
Team Collaboration: Maintain good working relationships with colleagues and other departments.</li><li>
Personal Hygiene: Uphold a high standard of personal appearance and hygiene at all times.</li><li>
Timely Execution: Perform all duties and responsibilities efficiently, according to established policies and procedures.</li><li>
Policy Adherence: Understand and strictly adhere to the Rules &amp; Regulations in the Employee Handbook and the hotel&rsquo;s policies on fire, hygiene, and health &amp; safety.</li><li>
Hazard Reporting: Report and rectify any potential or real hazards immediately.</li><li>
Uniform Compliance: Report for duty punctually, wearing the correct uniform and name tag at all times.</li><li>
Additional Duties: Perform any other duties assigned by management as needed.</li></ul> 

Qualifications<ul><li> 
Minimum of 2 years of experience working in luxury hotels.</li></ul> 
Additional Information<ul><li> 
Over 2 years of experience in luxury hotel kitchens.</li><li>
Skilled in preparing and presenting dishes according to high standards.</li><li>
Knowledge of hygiene, safety, and kitchen management protocols.</li><li>
Able to work efficiently under pressure in a fast-paced environment.</li><li>
Flexible to work shifts, weekends, and holidays.</li></ul></div>

DE - Chef de Partie - Cold Kitchen

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