kitchen sales designer

ksa admin supervisor

ksa facility supervisor

maintenance supervisor

restaurant supervisor

kitchen supervisor

The Lighthouse Restaurant LLC

Purpose of the role:To be involved in staffing of the kitchen, participate of developing menu offerings, forecasting supply needs and estimating costs. They are expected to make sure the restaurant meets all regulations, including sanitary and safety guidelines. To successfully use managerial skills in order to play a critical role in maintaining and enhancing the customer satisfaction. Demonstrate a high level of communication and dedication skills as well as creativity to propose and enhance overall menu mix.Key Areas of Responsibilities:Daily Operations<ul><li>Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating</li><li>Oversees and organizes kitchen stock and ingredients</li><li>Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance</li><li>Keeps cooking stations stocked, especially before and during prime operation hours</li><li>Help in the preparation and design of all food menus</li><li>Produce high quality plates both design and taste wise</li><li>Ensure that the kitchen operates in a timely way that meets TLH quality standards</li><li>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 working schedule and assess staff&rsquo;s performance</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 and customers</li><li>Encourage proper use of disposable, chemicals and other over-used materials to control unnecessary costs.</li><li>Maintain order and discipline in the kitchen during working hours</li><li>Trains new kitchen staff to restaurant and kitchen standards</li><li>Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns</li><li>Supervises all food preparation and presentation to ensure quality and TLH standards</li><li>Maintain kitchen organization, staff ability, and training opportunities</li><li>Coordinates with restaurant management team on supply ordering, targets, and kitchen efficiency and staffing</li></ul>Job Type: Full-time

Head Chef KSA

CALO

<div>About Calo
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.
Role Overview
We are looking for a Demi 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
Main Responsibilities<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>
Ideal Candidate
Qualifications<ul><li>
Must have had previous experience as a DCDP.</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>
Knowledge &amp; Competency<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>
Personality<ul><li>
Strong communicator</li><li>
Pleasant personality and able to lead with empathy and patience</li><li>
Customer service mindset</li></ul>
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Demi Chef De Partie

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.
About The Role:
The Sous Chef is the second-in-command in the kitchen and plays a key leadership role in ensuring the delivery of exceptional culinary experiences in accordance with 5-star hotel standards. This position supports the Executive Chef in menu planning, kitchen operations, staff supervision, food quality control, and maintaining the highest levels of hygiene, safety, and efficiency.
Four Seasons Hotel Riyadh:
Prime location in the heart of the capital, nestled within the iconic 99-storey Kingdom Tower. Situated at such a prestigious address, our property offers unparalleled proximity to key business areas, shopping centres, and cultural sites, 276 spacious and light-filled rooms, including 39 luxurious suites.
Key Responsibilities:
1. Culinary Operations
Assist the Executive Chef in planning, developing, and executing innovative menus.
Oversee daily food preparation and production across all kitchen sections.
Ensure consistent presentation, portioning, and taste quality of all dishes.
Supervise and participate in cooking to maintain top-quality standards.
2. Team Leadership &amp; Training
Supervise, guide, and motivate kitchen staff, including chefs de partie, commis, and trainees.
Provide on-the-job training to improve culinary skills and food preparation techniques.
Organize shift schedules and allocate tasks efficiently.
Maintain positive teamwork and professional communication.
3. Quality &amp; Hygiene Control
Enforce 5-star hotel food safety and sanitation standards (HACCP or local compliance).
Monitor kitchen cleanliness, equipment maintenance, and inventory rotation.
Inspect ingredients for quality and freshness.
4. Cost &amp; Inventory Management
Assist in managing food cost, wastage, and portion control.
Support inventory planning and ordering supplies while maintaining budget targets.
Maintain accurate records of stock usage and wastage.
5. Coordination &amp; Communication
Collaborate closely with the Executive Chef, F&amp;B team, banquet operations, and service staff.
Help plan and coordinate special events, banquets, and VIP functions.
Ensure smooth communication between kitchen sections to guarantee timely service.
Food &amp; Beverage
The hotel offers three exceptional restaurant venues, collectively offering a seating capacity of 250 guests.
Our event facilities, with a mix of Ballroom and Meeting Rooms offer a remarkable 7,213 square meters (77,640 square feet) of space, making them the perfect choice for a wide range of events.
SPA and Wellness
Nestled within our establishment, our world-class spa offers an array of indulgence across 8 treatment rooms for male guests and 1 treatment room designed exclusively for female guests. This haven of rejuvenation also encompasses high end facilities and a meticulously outfitted fitness center.
Knowledge and Skills
<ul><li>Educational certificate in Culinary Art
</li><li>Talented individuals who have a solid knowledge of food and are passionate to develop their management skills within the hotel industry, have creativity and flair and the ability to provide guidance to others, and are able to evidence good business acumen and a strong work ethic.
</li><li>supervisory or minimum assistant manager level in Food &amp; Beverage.
</li><li>Knowledge of food &amp; beverage food and cost control, and labor control.
</li><li>Requires reading, writing and oral proficiency in the English language.
</li><li>This position requires an applicant with a flexible schedule and the ability to work all shifts, weekends and holidays.
</li></ul>What to Expect:
Competitive Net Salary in a Tax-Free Environment
Competitive housing allowance
Transportation is provided
30 days&rsquo; vacation
10 days Public Holidays per year
Paid home leave tickets.
Complimentary employee meals
Medical Insurance
Life Insurance
Employee Assistance Program
Worldwide Complimentary Room Nights with Four Seasons
Laundry/dry cleaning for provided for work attire.
Growth &amp; Development opportunities</div>

Sous Chef - In Room Dining

Marriott Hotels Resorts

Description Entry level management position that leads the banquet staff while personally assisting in executing events based on requirements and standards. Develops and directs team to provide consistent high quality service. Communicates performance expectations and trains staff in processes. Responsible for managing financial and administrative duties. Candidate Profile Education and Experience High school diploma or GED; 2 years experience in the event management food and beverage or related professional area. Core Work Activities <ul> <li>Supporting Management of Department Operations and Inventories: Manages departmental inventories and assets including par levels and maintenance of equipment.</li> <li>Conducts monthly department meetings with the Banquet captains and employees.</li> <li>Maintains attendance log for banquet employees.</li> <li>Maintains and enforces established sanitation levels.</li> <li>Adheres to and reinforces all standards policies and procedures (SOPs LSOPs etc.).</li> <li>Ensures employee awareness of the event phase portion of the Meeting Planner Survey and Guest Satisfaction Scores.</li> <li>Orders supplies for the department (e.g. china glass silver buffet presentations props and other service equipment needs).</li> <li>Uses banquet beverage use records to guide banquet beverage supervisor in controlling liquor costs managing the banquet beverage perpetual inventory and requisitioning liquor.</li> <li>Understands the impact Banquet operations has on the overall success of an event and manages activities to maximize customer satisfaction.</li> <li>Schedules banquet service staff to forecast and service standards while maximizing profits.</li> <li>Participating in and Leading Banquet Teams</li> <li>Attends and participates in all pertinent meetings.</li> <li>Leads shifts and actively participates in the servicing of events.</li> <li>Applies and continually broadens knowledge of food and wine pairings and cutting edge cuisine and overall event presentation.</li> </ul> Providing and Ensuring Exceptional Customer Service <ul> <li>Sets a positive example for guest relations.</li> <li>Interacts with guests to obtain feedback on product quality and service levels.</li> <li>Responds to and handles guest problems and complaints.</li> <li>Empowers employees to provide excellent customer service.</li> <li>Strives to improve service performance.</li> <li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</li> <li>Reviews quarterly Meeting Planner Survey and participates in the development and implementation of corrective action to address service challenges; focuses on continuous improvement of guest satisfaction.</li> </ul> Conducting Human Resources Activities <ul> <li>Interviews and hires Banquet captains and employees with appropriate skills.</li> <li>Supports a departmental orientation program for employees to receive the appropriate new hire training to successfully perform their job.</li> <li>Ensures employees understand expectations and parameters.</li> <li>Observes service behaviors of employees and provides feedback to individuals.</li> <li>Reviews comment cards and guest satisfaction results with employees.</li> <li>Participates in the development and implementation of corrective action plans.</li> <li>Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures.</li> </ul> Marriott International is an equal opportunity believe in hiring a diverse workforce and sustaining an inclusive peoplefirst are committed to nondiscrimination onanyprotectedbasis such as disability and veteran status or any other basis covered under applicable law. Required Experience : Manager Key Skills Administrative Skills, Time Management, Leadership skills, Organizational Skill, Business Process Skill, Reservation Skills, Banqueting Skills, Banquet Operations, Communication, Relationship Management, Quality Management, Strategic Thinking Skills, Team Player Spirit, Marketing Skills, Problem Solving Skills Employment Type : Full-Time Department / Functional Area : Event Management Experience : years Vacancy : 1

Banquet Assistant Manager

Foods gate trading Company

<ul><li>Job Summary</li></ul>The Commis &ndash; Cold &amp; Hot Kitchen supports daily kitchen operations by assisting in food preparation for both cold and hot sections. The role ensures consistency, quality, and compliance with food safety and hygiene standards while developing culinary skills in a fast-paced kitchen environment.Key ResponsibilitiesCold Kitchen<ul><li>Assist in preparation of salads, cold appetizers, sauces, and garnishes.</li><li>Ensure proper food storage, labeling, and temperature control.</li><li>Maintain cleanliness and organization of the cold kitchen section.</li></ul>Hot Kitchen<ul><li>Assist in preparation and cooking of hot dishes according to recipes.</li><li>Support mise en place and plating during service.</li><li>Follow portion control and presentation standards.</li></ul>General Duties<ul><li>Follow HACCP, food safety, and hygiene standards at all times.</li><li>Maintain cleanliness of workstations, equipment, and utensils.</li><li>Assist senior chefs as instructed.</li><li>Support inventory handling and stock rotation (FIFO).</li></ul>Qualifications &amp; Requirements<ul><li>1&ndash;2 years experience in a kitchen environment (cold or hot kitchen).</li><li>Basic culinary skills and knife handling.</li><li>Knowledge of food safety and hygiene practices.</li><li>Willingness to learn and work as part of a team.</li><li>Culinary certification is an advantage but not mandatory.</li></ul>Skills &amp; Competencies<ul><li>Attention to detail</li><li>Ability to work in a fast-paced kitchen</li><li>Teamwork and communication</li><li>Time management and multitasking</li></ul>Job Type: Full-timePay: ﷼1,500.00 - ﷼2,000.00 per monthApplication Question(s):<ul><li>What is your salary expectations?</li><li>Can you join immediately?</li><li>Do you have transferrable and valid Iqama?</li><li>What is your nationality?</li></ul>Experience:<ul><li>Restaurant Culinary: 2 years (Required)</li><li>Kitchen Trainee: 2 years (Required)</li><li>Japanese or Asian Cuisine: 2 years (Required)</li></ul>

Commis - Cold or Hot Kitchen

<ul><li>Job Summary</li></ul>The Commis Chef &ndash; Sushi supports the sushi kitchen in daily food preparation and service, ensuring quality, freshness, and hygiene standards are maintained. The role is ideal for junior sushi professionals looking to develop their skills in a fast-paced Japanese kitchen environment.Key Responsibilities<ul><li>Assist in preparation of sushi items such as maki, nigiri, sashimi, and basic rolls.</li><li>Prepare mise en place, sauces, and garnishes according to standards.</li><li>Maintain freshness, proper storage, and labeling of seafood and ingredients.</li><li>Follow food safety, hygiene, and HACCP standards at all times.</li><li>Keep the sushi station, tools, and equipment clean and organized.</li><li>Support senior sushi chefs during service operations.</li><li>Comply with company policies and kitchen procedures.</li></ul>Qualifications &amp; Requirements<ul><li>1&ndash;2 years experience in a sushi or Japanese kitchen.</li><li>Basic knife skills and understanding of sushi ingredients and techniques.</li><li>Knowledge of food safety and hygiene practices.</li><li>Willingness to learn and work as part of a team.</li><li>Experience in Japanese restaurant concepts is an advantage.</li></ul>Skills &amp; Competencies<ul><li>Attention to detail and consistency</li><li>Time management in a fast-paced kitchen</li><li>Teamwork and communication</li><li>Ability to follow instructions and recipes</li></ul>Job Type: Full-timePay: ﷼2,000.00 - ﷼3,000.00 per monthApplication Question(s):<ul><li>What is your salary expectations?</li><li>What is your nationality?</li><li>Do you have transferrable Iqama?</li><li>How soon can you start?</li><li>Are you currently in Riyadh?</li></ul>Experience:<ul><li>Japanese Cuisine: 2 years (Required)</li><li>Sushi or Hot Kitchen: 2 years (Required)</li></ul>

Commis 1,2,3 Chef - Sushi

Saudi Entertainment Ventures | SEVEN

<div>
 
 Job title: Commis 1
 
 
 
 
 
 
 
 
 
 Company Overview
 
 
 
 Through its role as an investor, developer, and operator of various Entertainment offerings Kingdom-wide, SEVEN aims to be the leader of an entertainment ecosystem in Saudi Arabia, facilitating the presence of both international &amp; local brands and unlocking the entertainment sector across Saudi Arabia with a mission to become the national entertainment champion.
 
 
 SEVEN seeks to enhance the quality of life of Saudi nationals and residents and meet their recreational expectations and needs with a wide number of entertainment projects that are planned to take place in the next 8 years.
 
 
 
 
 
 
 
 
 
 Role Purpose
 
 
 
 
 
 
 The Commis 1 is responsible for assisting and supporting more experienced chefs in a restaurant kitchen. The role involves learning and developing culinary skills under the guidance of senior chefs, ensuring compliance with food safety and hygiene standards, and maintaining kitchen cleanliness and organization.
 
 
 
 
 
 
 Role Responsibilities
 
 
 <ul>
 <li>
 Assist in the preparation of food items by following recipes and standards set by the kitchen.
 </li>
 <li>
 Perform basic cooking techniques, such as chopping, saut&eacute;ing, boiling, and grilling under the supervision of higher-ranking chefs.
 </li>
 <li>
 Utilize basic cooking methods and knife skills to prepare ingredients and assist in the execution of dishes.
 </li>
 <li>
 Maintain high standards of food quality and presentation to ensure guest satisfaction.
 </li>
 <li>
 Adhere to food safety regulations and maintain the cleanliness of kitchen work areas, utensils, and equipment as per HACCP standards.
 </li>
 <li>
 Support the receiving and storage of goods, ensuring compliance with Goods Receiving Mandates and Food Handlers Certification requirements.
 </li>
 <li>
 Follow BOH SOPs to ensure all kitchen operations are conducted safely and in compliance with regulations.
 </li>
 <li>
 Assist in the organization and cleanliness of kitchen stations and storage areas, maintaining stock levels and informing the Sous Chef when replenishment is required.
 </li>
 <li>
 Properly handle and store kitchen tools and equipment, reporting any malfunctions or maintenance needs to the Sous Chef.
 </li>
 <li>
 Support in the implementation of chemical safety practices and adherence to FM Mandates.
 </li>
 <li>
 Contribute to delivering an exceptional guest experience by preparing food items that meet quality standards and guest expectations.
 </li>
 <li>
 Assist in addressing guest feedback related to food preparation or presentation in coordination with senior chefs.
 </li>
 </ul>
 
 
 
 
 
 
 
 
 Role Minimum Qualification
 
 
 <ul>
 <li>
 High school diploma or equivalent.
 </li>
 <li>
 Food Handlers certification.
 </li>
 <li>
 HACCP intermediate certification preferred.
 </li>
 <li>
 Minimum of 1-2 years of experience in similar kitchen or culinary role.
 </li>
 <li>
 Capable of multitasking effectively in high-pressure environments and basic proficiency in English, both spoken and written.
 </li>
 </ul>
 
 
</div>

Commis 1 - Riyadh

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