sales manager

marketing manager

commercial manager

operations manager

supervisor-restaurant

kitchen manager

Alliwan Food and Beverages Company - Riyadh - Saudi Arabia

Central Kitchen Manager &ndash; Alliwan Fast Food Restaurant Chain (Broasted Chicken)Location: Riyadh, Saudi ArabiaEmployment Type: Full-timeAbout UsWe are a rapidly growing fast-food restaurant chain with multiple outlets across the region.Our central kitchen is the heart of our operations, ensuring consistent quality and efficiency in every meal we serve.Role OverviewAs Central Kitchen Manager, you will lead the daily operations of our central kitchen facility, ensuring food quality, safety, and timely distribution to all branches. You&rsquo;ll manage production schedules, oversee inventory, and inspire a team to deliver excellence.Key Responsibilities- Supervise food preparation and cooking to meet demand forecasts.- Ensure compliance with food safety standards (HACCP, ISO, local regulations).- Manage procurement, inventory, and minimize wastage.- Lead, train, and schedule kitchen staff for maximum efficiency.- Control costs and monitor budgets.- Coordinate with restaurant managers to ensure timely deliveries and feedback integration.Requirements- Bachelor&rsquo;s degree in Culinary Arts, Food Technology, or Hospitality Management.- 5+ years of experience in food production or kitchen management (fast-food/QSR preferred).- Strong knowledge of food safety and regulatory compliance.- Excellent leadership, organizational, and communication skills.- Ability to thrive in a fast-paced, high-volume environmentWhat We Offer- Competitive salary and benefits.- Career growth opportunities within a fast-expanding chain.- Dynamic, team-oriented work environment.Job Types: Full-time, Permanent, Contract Contract length: 24 monthsPay: &#65020;9,000.00 - &#65020;11,000.00 per monthEducation:<ul><li>Bachelor's (Preferred)</li></ul>Experience:<ul><li>Central Kitchen Manager : 7 years (Preferred)</li></ul>Language:<ul><li>Arabic and English (Preferred)</li></ul>Location:<ul><li>Riyadh (Preferred)</li></ul>

Central Kitchen Manager

KitchenPark

<div>
 
 Who We Are
 
 
 
 KitchenPark helps restaurateurs around the world succeed in online food delivery - our goal is to make food more affordable, higher quality and convenient for everyone.
 
 
 We take underutilized properties and transform them into smart kitchens so they can better serve restaurateurs, customers and the neighborhoods they&rsquo;re in. Every time we launch a new facility we create jobs in that neighborhood, and we&rsquo;re proud to provide a wide range of cuisines and options for healthy food at an affordable price.
 
 
 We're changing the game for restaurateurs whether they&rsquo;re entrepreneurs opening their first restaurant all the way through to your favorite global quick-service restaurant chains.
 
 
 The Operations Manager ensures smooth and efficient daily operations across one or more processing centers in Saudi Arabia. This role oversees facility operations, inventory, and process optimization while supporting cross-functional teams to meet performance goals. The Operations Manager leads training, resolves operational issues, and ensures readiness for high-volume periods, maintaining seamless execution and strong customer satisfaction across all sites.
 
 
 
 What You&rsquo;ll Do
 
 
 
 <ul>
 <li>
 Responsible for the smooth operation of the processing center across all shifts.
 </li>
 <li>
 Leads training and meeting sessions for the processing staff.
 </li>
 <li>
 General handy-person duties around the hub, a plus.
 </li>
 <li>
 Works with Property Manager to ensure work around the facility is completed on an appropriate timeline.
 </li>
 <li>
 Address facility, tech, and space issues with licensees. This includes calling OFOS on behalf of the licensees to address issues.
 </li>
 <li>
 Works with Customer Success team members to ensure licensees are ready for big orders/ launches/ spikes in business.
 </li>
 <li>
 Manages ZenDesk tickets from open to close.
 </li>
 <li>
 Troubleshoots processing center, kitchen, and facility hardware issues.
 </li>
 <li>
 Inventory &amp; Ordering; Audits.
 </li>
 <li>
 Review daily inventories and make orders to replenish inventories when needed.
 </li>
 <li>
 Performs storage and common area audits.
 </li>
 <li>
 Reviews and reports KPI metrics to facility management and processing team; contributes to goal setting and planning.
 </li>
 <li>
 Coaching new and existing shift leads.
 </li>
 <li>
 Filling in shifts during call-outs, general staffing help.
 </li>
 <li>
 Reviews financials and supports P&amp;L understanding, comfortable working with numbers to see their impact on operations.
 
 
 </li>
 </ul>
 
 What We&rsquo;re Looking For
 
 
 
 <ul>
 <li>
 Bachelor&rsquo;s degree in Business Administration, Operations Management, or a related field (preferred).
 </li>
 <li>
 3+ years of experience in operations management, preferably in logistics, fulfillment, or food processing environments.
 </li>
 <li>
 Strong organizational skills, with experience managing teams across multiple shifts.
 </li>
 <li>
 Excellent problem-solving skills and ability to troubleshoot facility, inventory, and process issues.
 </li>
 <li>
 Strong communication skills, both written and verbal in English and Arabic (essential)
 </li>
 <li>
 Ability to work in a fast-paced, dynamic environment and adapt to changing priorities.
 </li>
 <li>
 Experience in a multi-site operations environment.
 </li>
 <li>
 Familiarity with kitchen or food processing operations.
 </li>
 <li>
 Experience with Zendesk or other ticketing systems.
 </li>
 <li>
 Knowledge of Saudi labor laws and workplace safety standards.
 
 
 </li>
 </ul>
 
 Why join us
 
 
 
 <ul>
 <li>
 Growing market: You&rsquo;ll be focused on an $80 billion market that&rsquo;s projected to reach at least $500 billion by 2030 in the US alone.
 </li>
 <li>
 Changing the restaurant industry: You&rsquo;ll be part of a team that helps restaurants succeed in online food delivery.
 </li>
 <li>
 Collaborative environment: You will receive support and guidance from experienced colleagues and managers, helping you to learn, grow and achieve your goals, and you&rsquo;ll work closely with other teams to ensure our customer&rsquo;s success.
 
 
 </li>
 </ul>
 
 What Else You Need To Know
 
 
 
 This role will be based at our Riyadh office, covering 3 different sites. We believe that people do their best work when they are together. As a company, we&rsquo;re in the marketplace of ideas and innovation. When you&rsquo;re constantly innovating, changing how an industry works, inventing new products and processes - and we are doing all these things - we believe we&rsquo;re better as a team.
 
 
 Looking forward to sharing more about a Career of Substance at KitchenPark,
 
 
 
 Ready to join us as we serve those who serve others?
 
</div>

Operations Manager, KitchenPark - Riyadh

Marriott International

<div>
 
 Additional Information
 
 
 
 
 Job Number
 
 25106020
 
 
 
 Job Category
 
 Food and Beverage &amp; Culinary
 
 
 
 Location
 
 W Riyadh - KAFD, Area 1 Al Aqeeq Street Financial District, Riyadh, Saudi Arabia, Saudi Arabia, 13519VIEW ON MAP
 
 
 
 Schedule
 
 Full Time
 
 
 
 Located Remotely?
 
 N
 
 
 
 Position Type
 
 Management
 
 
 
 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 maintaining the operating budget. 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.
 
 
 
 CANDIDATE PROFILE
 
 
 
 
 Education And Experience
 
 
 
 <ul>
 <li>
 High school diploma or GED; 4 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; 2 years experience in the culinary, food and beverage, or related professional area.
 
 
 </li>
 </ul>
 
 CORE WORK ACTIVITIES
 
 
 
 
 Ensuring Culinary Standards And Responsibilities Are Met
 
 
 
 <ul>
 <li>
 Manages kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.
 </li>
 <li>
 Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
 </li>
 <li>
 Assists Executive Chef with all kitchen operations and preparation.
 </li>
 <li>
 Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
 </li>
 <li>
 Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
 </li>
 <li>
 Assists in determining how food should be presented and creates decorative food displays.
 </li>
 <li>
 Maintains purchasing, receiving and food storage standards.
 </li>
 <li>
 Ensures compliance with food handling and sanitation standards.
 </li>
 <li>
 Performs all duties of kitchen managers and employees as necessary.
 </li>
 <li>
 Recognizes superior quality products, presentations and flavor.
 </li>
 <li>
 Ensures compliance with all applicable laws and regulations.
 </li>
 <li>
 Follows proper handling and right temperature of all food products.
 </li>
 <li>
 Operates and maintains all department equipment and reports malfunctions.
 </li>
 <li>
 Checks the quality of raw and cooked food products to ensure that standards are met.
 
 
 </li>
 </ul>
 
 Leading Kitchen Operations
 
 
 
 <ul>
 <li>
 Supervises and coordinates activities of cooks and workers engaged in food preparation.
 </li>
 <li>
 Leads shifts while personally preparing food items and executing requests based on required specifications.
 </li>
 <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>
 <li>
 Encourages and builds mutual trust, respect, and cooperation among team members.
 </li>
 <li>
 Serves as a role model to demonstrate appropriate behaviors.
 </li>
 <li>
 Maintains the productivity level of employees.
 </li>
 <li>
 Ensures employees understand expectations and parameters.
 </li>
 <li>
 Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
 </li>
 <li>
 Ensures property policies are administered fairly and consistently.
 </li>
 <li>
 Communicates performance expectations in accordance with job descriptions for each position.
 </li>
 <li>
 Recognizes success performance and produces desired results.
 
 
 </li>
 </ul>
 
 Ensuring Exceptional Customer Service
 
 
 
 <ul>
 <li>
 Provides services that are above and beyond for customer satisfaction and retention.
 </li>
 <li>
 Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
 </li>
 <li>
 Sets a positive example for guest relations.
 </li>
 <li>
 Empowers employees to provide excellent customer service.
 </li>
 <li>
 Interacts with guests to obtain feedback on product quality and service levels.
 </li>
 <li>
 Handles guest problems and complaints.
 
 
 </li>
 </ul>
 
 Maintaining Culinary Goals
 
 
 
 <ul>
 <li>
 Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
 </li>
 <li>
 Develops specific goals and plans to prioritize, organize, and accomplish your work.
 </li>
 <li>
 Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
 </li>
 <li>
 Trains employees in safety procedures.
 
 
 </li>
 </ul>
 
 Managing and Conducting Human Resource Activities
 
 
 
 <ul>
 <li>
 Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
 </li>
 <li>
 Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
 </li>
 <li>
 Participates in the employee performance appraisal process, providing feedback as needed.
 </li>
 <li>
 Brings issues to the attention of the department manager and Human Resources as necessary.
 
 
 </li>
 </ul>
 
 Additional Responsibilities
 
 
 
 <ul>
 <li>
 Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
 </li>
 <li>
 Analyzes information and evaluating results to choose the best solution and solve problems.
 </li>
 <li>
 Attends and participates in all pertinent meetings.
 
 
 </li>
 </ul>
 
 At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
 
 
 
 W Hotels&rsquo; mission is to Ignite Curiosity, Expand Worlds. We are a place to experience life. We&rsquo;re here to open doors and open minds. We are constantly inspired by new faces and new experiences. A tuned-in, up-for-anything spirit is at our core and has made us renowned for reinventing the norms of luxury around the globe. Whatever/Whenever is our culture and service philosophy that brings our guests&rsquo; passions to life. If you are original, innovative, and always looking towards the future of what&rsquo;s possible, welcome to W Hotels. In joining W Hotels, you join a portfolio of brands with Marriott International.
 
 Be
 
 where you can do your best work,
 
 begin
 
 your purpose,
 
 belong
 
 to an amazing global team, and
 
 become
 
 the best version of you.
</div>

Sous Chef

Yousef Al-Rajhi Group

Chef in Charge (Junior Sous Chef Level) – ZARO Riyadh&nbsp;At ZARO, we flip, roll, and serve more than just food – we serve smiles. We’re looking for a Chef in Charge with solid experience leading a fast-paced kitchen, strong technical skills, and a sense of fun that matches our energetic brand culture.&nbsp;<h3>Responsibilities:</h3>&nbsp;<ul><li>Supervise kitchen operations, ensuring all parathas, burgers, and sides are consistently prepared to ZARO standards.</li><li>Lead the team with enthusiasm, fostering a fun and engaging atmosphere for both team and guests.</li><li>Oversee daily prep, ordering, and mise en place management.</li><li>Maintain hygiene, safety, and cleanliness across all kitchen sections.</li><li>Coordinate with the front-of-house to ensure smooth and timely service.</li><li>Mentor and train junior chefs with a hands-on approach.</li><li>Uphold brand presentation, taste, and quality consistency.</li><li>Report directly to the Head Chef / Brand Operations.</li></ul>&nbsp;<h3>Requirements:</h3>&nbsp;<ul><li>Minimum 3 years’ experience in a similar leadership role within a busy casual dining concept.</li><li>Strong cooking skills and understanding of contemporary street-style cuisine.</li><li>Energetic, playful, and outgoing personality – essential for the ZARO vibe.</li><li>Ability to manage pressure with a smile and engage with both team and customers.</li><li>Excellent communication and leadership abilities.</li></ul>

Chef in Charge (Junior Sous Chef)

Four Seasons

<div>About Four Seasons:
Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
 
 
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.
About the location:
An architectural icon in the heart of Saudi Arabia&rsquo;s vibrant capital soaring over the city in the iconic Kingdom Tower, Four Seasons Hotel Riyadh is a buzzing hub at the forefront of style and sophistication. Redesigned interiors bring authentic Saudi heritage and craftsmanship to life, while our distinguished team provides a bespoke experience through thoughtful, personalized service and hospitality.
Role Overview
 
The Chef de Cuisine oversees all kitchen operations related to In-Room Dining, including menu development, staff management, procurement of stock and equipment, plating standards, and ensuring full compliance with sanitation, safety, and nutrition regulations. You are responsible for maintaining exceptional food quality and consistency for all orders served to guest rooms.
You will conduct daily line-up/pre-shift briefings with both Front of House (FOH) and Back of House (BOH) teams to ensure service readiness and address any menu-related questions. In certain cases, you may collaborate with the Executive Chef on menu design and operational planning.
Additionally, you will communicate and coordinate with food suppliers, catering teams, equipment vendors, financial partners, media, health inspectors, and nutrition specialists.
Your role as Chef de Cuisine includes leading and managing a kitchen team while supporting the broader objectives of the Culinary Department.
Property Overview &ndash; Four Seasons Hotel Riyadh
 
Located in the heart of the capital within the iconic 99-storey Kingdom Tower, our property provides exceptional proximity to major business districts, shopping destinations, and cultural landmarks. The hotel features 276 elegantly designed rooms, including 39 luxurious suites.
Food &amp; Beverage
 
Our F&amp;B portfolio includes three distinguished dining venues with combined seating for up to 250 guests.
 
Our banquet and event facilities span 7,213 sqm (77,640 sq ft) of flexible space, ideal for a variety of corporate and social events. 
 
Culinary areas of focus: Kitchen &amp; In room Dining.
Spa &amp; Wellness
 
Our world-class spa offers premium experiences across 9 treatment rooms (8 male / 1 female), complemented by advanced wellness facilities and a high-performance fitness center.
 
The Spa department includes a dedicated team of 25 colleagues committed to delivering exceptional guest service.
<div>Knowledge &amp; Skills Required
 
<ul><li>College degree in hotel/restaurant management or culinary arts, or equivalent experience
</li><li>Minimum two to three years in a managerial role
</li><li>Strong knowledge of kitchen and F&amp;B operations
</li><li>Proficiency in computer and F&amp;B management systems
</li><li>Fluent spoken and written English
</li></ul></div><div>What to Expect
 
<ul><li>Competitive net salary in a tax-free environment
</li><li>Housing provided by the company.
</li><li>Transportation allowance
</li><li>30 days of annual vacation
</li><li>10 public holidays per year
</li><li>Paid home-leave tickets
</li><li>Complimentary employee meals
</li><li>Medical insurance
</li><li>Life insurance
</li><li>Employee Assistance Program
</li><li>Worldwide complimentary room nights with Four Seasons
</li><li>Laundry/dry cleaning for provided work attire
</li><li>Growth and development opportunities
</li><li>Additional family benefits where applicable</li></ul></div></div>

Chef de Cuisine (In-Room Dining), Four Seasons Hotel Riyadh

Plaza Premium Group

<div>
 
 About the job
 
 
 
 
 
 Hello! Welcome to Plaza Premium Group, we're people passionate about "Making Travel Better". We are a global company with team members from all walks of life, together we are #PPGFamily, together we are building a legacy. You don't need to be from this industry, you do need to be passionate.
 
 
 As industry leaders in innovating global airport hospitality, you will work with colleagues from all parts of the world for a truly global experience. You will help and craft services and facilities in over 200 locations in more than 60 international airports across the world.
 
 
 
 Join our family today.
 
 
 
 
 Together, we make travel better.
 
 
 
 
 
 
 
 JOB SCOPE
 
 
 <ul>
 <li>
 In Plaza Premium Group, you will work with colleagues from all parts of the world for a truly global experience. To be a part of the #PPGFamily, you do not need to be from this industry, but you do need to be passionate.
 </li>
 <li>
 As the global leader in airport hospitality, we have revolutionized the airport experience to meet travelers&rsquo; needs, before they have even arrived. Our multiple award-winning, integrated, 360&deg; airport services are a guiding light for those seeking to simplify, empower their journey, and enrich their airport experience.
 </li>
 <li>
 The purpose of this job is to lead culinary operations in all areas of a unit insuring on trend, efficient, safe and sanitary food production. You will be responsible for menu development, inventory, purchasing, food cost controls and staff management and development. Supporting new opening/renovations in your regions
 </li>
 </ul>
 
 This role requires some travel - you will support culinary accounts in Middle East and Africa
 
 
 
 
 
 
 
 JOB RESPONSIBILITIES
 
 
 
 
 Our promise to you:
 
 <ul>
 <li>
 We will respect and value your background and perspectives
 </li>
 <li>
 We will work together with integrity
 </li>
 <li>
 We will share our incredible pride for our job, company and industry
 </li>
 </ul>
 
 
 
 
 What we ask of you:
 
 <ul>
 <li>
 Bring passion for all that you do
 </li>
 <li>
 Listen, move fast and think innovatively
 </li>
 <li>
 Speak up, have ideas and share them
 </li>
 <li>
 Believe in customer service, and treating every person with kindness
 </li>
 </ul>
 
 
 
 
 
 
 Role in a nutshell
 
 
 
 
 This individual oversees the regional culinary program through a combination of food expertise, innovation, operational excellence and savvy business tactics to give maximum satisfaction to guests at maximum profitability to the Group.
 
 
 
 
 
 
 
 Operating
 
 
 
 <ul>
 <li>
 Manage all aspects of the kitchen including pre-opening planning and post opening operations including but not limited to budgeting, forecasting, capex resource planning, labour management as well as waste management.
 </li>
 <li>
 Create recipes and menus in line with sustainable initiatives.
 </li>
 <li>
 Leads by example in the kitchen with a view to developing team members with on the job and off the job training.
 </li>
 <li>
 Develops a culture of development and engagement with all team members including a culture of innovation from culinary offerings to sustainable use of equipment.
 </li>
 <li>
 Leads with a continuous improvement mindset to drive quality, development and returns.
 </li>
 <li>
 Execute in ensuring business performance against company operating standards including guest satisfaction, employee engagement and external stakeholder engagement.
 </li>
 <li>
 Leads Corporate Social Responsibility, food seasonality, health/wellness and high-quality culinary arts on campus
 </li>
 <li>
 Analyzes ongoing performance and trends in the local operation and devises and leads improvements
 </li>
 <li>
 Demonstrates a complete understanding of daily menu items and make sure Chef&rsquo;s in your region can explain them to customers accurately
 </li>
 <li>
 Works with HQ and regional culinary leadership in planning, implementing, and supporting new concepts and activations.
 </li>
 <li>
 Participate in preparation of RFP and presentations including subsequent RFP needs.
 </li>
 <li>
 Ability to formulate and design large operations of Culinary in Lounges and Central Kitchens
 </li>
 <li>
 Lead the Regional Culinary Council consisting of culinary leadership
 </li>
 <li>
 Conduct regular and ongoing review of the performance indexes on both a group trend and individual business unit basis.
 </li>
 <li>
 Establish and enforce the Company food safety programs and conduct inspection and audit as required.
 </li>
 <li>
 Provide on-site operations support, evaluation and troubleshooting for operating facilities
 </li>
 <li>
 Establish location/market/region programming and action plans as required.
 </li>
 <li>
 Work in partnership with the Global Director Culinary and other operational departments as needed.
 </li>
 <li>
 Follow policies and procedures, operating manuals and menu matrix and offer recommendations for enhancement for both HQ and business units.
 </li>
 <li>
 Innovation and Technology
 </li>
 <li>
 Participate in on-site and off-site events and trade shows.
 </li>
 </ul>
 
 
 
 
 
 
 People
 
 
 
 <ul>
 <li>
 Establish essential training and work with regional and HQ divisions and field business units for implementation
 </li>
 <li>
 Work with all divisions in organizing and conducting people development activities
 </li>
 <li>
 Work with owners and all divisions in creating and achieving the win win working and people relationship for both companies and colleagues
 </li>
 <li>
 Work with all parties in helping the individual development and any personnel actions required.
 </li>
 <li>
 Assess and make recommendations on the people movement
 </li>
 </ul>
 
 
 
 
 
 
 Effectiveness and Efficiency
 
 
 
 <ul>
 <li>
 Study the present regional culinary operations and come up with plans in the overall improvement of the efficiency including and not limited to Central Kitchen, procurement procedures and logistics arrangement.
 </li>
 <li>
 Work all divisions in achieving the best financial results in the field of marketing, sales, new business development, business enhancement and operations effectiveness and efficiency.
 </li>
 <li>
 Make recommendations on productivity, organization structure and set up of the outlets considering changing customers&rsquo; needs, equipment and new technology.
 </li>
 </ul>
 
 Analyze with the regional team the guest service results and feedback and identify issues to be improved or as best practices.
 
 
 
 
 
 
 JOB REQUIREMENTS
 
 
 
 
 
 The ideal candidate will have the ability to work in a diversified, agile, fast-paced and collaborative environment, together with:
 
 <ul>
 <li>
 Over 5 years of experience managing the international kitchen operations of multi-brand and/or multi-unit restaurants and production kitchens.
 </li>
 <li>
 Regional experience is required.
 </li>
 <li>
 Hotel background is required. Airport and Airline culinary experience is an added plus
 </li>
 <li>
 Strong understanding of culinary operations, food production and products from Middle East &ndash; Western - African / Asian markets.
 </li>
 <li>
 Ability to plan kitchen equipment and working with Project and Kitchen planners from internal and external sources.
 </li>
 <li>
 Ability to maximum cooking techniques with the use of selected Kitchen equipment to meet menu demands in a confined or where space is limited.
 </li>
 <li>
 Excellent understanding of various cuisine is desirable
 </li>
 <li>
 Sound business acumen and presentation skills in English.
 </li>
 <li>
 Proven track record developing and operating kitchens with tight budget restraints.
 </li>
 <li>
 Creative with the ability to think out of the box
 </li>
 <li>
 Excellent computer skills with proficiency in Excel and PowerPoint.
 </li>
 </ul>
 
 
</div>

Regional Executive Chef - Middle East & Africa (MEA)

<div>Additional Information 
Job Number25188562 
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 
Exhibits culinary talents by personally performing tasks while assisting in 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. Assists in supervising 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) as applicable. 
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 
Assisting in Leading Kitchen Operations for Property
<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 Sous Chef

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