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sous chef

Marriott International

<div>
 
 Additional Information
 
 
 
 
 Job Number
 
 25197486
 
 
 
 Job Category
 
 Food and Beverage &amp; Culinary
 
 
 
 Location
 
 Le M&eacute;ridien Riyadh, King Abdullah Ibn Abdulaziz Road Al Woroud District, Riyadh, Saudi Arabia, Saudi Arabia, 11544VIEW 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.
 
 
 
 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>

Sous Chef

<div>Additional Information 
Job Number25197486 
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 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></ul>
<ul><li>Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.</li></ul>
<ul><li>Assists Executive Chef with all kitchen operations and preparation.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul>
<ul><li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.</li></ul>
<ul><li>Assists in determining how food should be presented and creates decorative food displays.</li></ul>
<ul><li>Maintains purchasing, receiving and food storage standards.</li></ul>
<ul><li>Ensures compliance with food handling and sanitation standards.</li></ul>
<ul><li>Performs all duties of kitchen managers and employees as necessary.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Ensures compliance with all applicable laws and regulations.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Operates and maintains all department equipment and reports malfunctions.</li></ul>
<ul><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></ul>
<ul><li>Leads shifts while personally preparing food items and executing requests based on required specifications.</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>Serves as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Maintains the productivity level of employees.</li></ul>
<ul><li>Ensures employees understand expectations and parameters.</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>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Communicates performance expectations in accordance with job descriptions for each position.</li></ul>
<ul><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></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>Sets a positive example for guest relations.</li></ul>
<ul><li>Empowers employees to provide excellent customer service.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul>
<ul><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></ul>
<ul><li>Develops specific goals and plans to prioritize, organize, and accomplish your work.</li></ul>
<ul><li>Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.</li></ul>
<ul><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></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>Participates in the employee performance appraisal process, providing feedback as needed.</li></ul>
<ul><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></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul>
<ul><li>Attends and participates in all pertinent meetings.</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>

<div>Additional Information 
Job Number25201752 
Job CategoryFood and Beverage &amp; Culinary 
LocationBab Samhan a Luxury Collection Hotel Diriyah, 7628 King Faisal Ibn Abd Al Aziz Road, Diriyah, Riyadh, Saudi Arabia, Saudi Arabia, 13712 
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 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></ul>
<ul><li>Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.</li></ul>
<ul><li>Assists Executive Chef with all kitchen operations and preparation.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul>
<ul><li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.</li></ul>
<ul><li>Assists in determining how food should be presented and creates decorative food displays.</li></ul>
<ul><li>Maintains purchasing, receiving and food storage standards.</li></ul>
<ul><li>Ensures compliance with food handling and sanitation standards.</li></ul>
<ul><li>Performs all duties of kitchen managers and employees as necessary.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Ensures compliance with all applicable laws and regulations.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Operates and maintains all department equipment and reports malfunctions.</li></ul>
<ul><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></ul>
<ul><li>Leads shifts while personally preparing food items and executing requests based on required specifications.</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>Serves as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Maintains the productivity level of employees.</li></ul>
<ul><li>Ensures employees understand expectations and parameters.</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>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Communicates performance expectations in accordance with job descriptions for each position.</li></ul>
<ul><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></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>Sets a positive example for guest relations.</li></ul>
<ul><li>Empowers employees to provide excellent customer service.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul>
<ul><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></ul>
<ul><li>Develops specific goals and plans to prioritize, organize, and accomplish your work.</li></ul>
<ul><li>Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.</li></ul>
<ul><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></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>Participates in the employee performance appraisal process, providing feedback as needed.</li></ul>
<ul><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></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul>
<ul><li>Attends and participates in all pertinent meetings.</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.
The Luxury Collection Hotels &amp; Resorts, with over 120 properties in more than 35 countries, offers the promise of authentic experiences that evoke lasting, treasured memories. Our more than 100 years of experience, beginning in 1906 under the Italian CIGA brand &ndash; a collection of Europe's most celebrated and iconic properties &ndash; serves as a solid foundation as we continuously evolve to exceed the desires of the luxury traveler. 
<div>
 
From legendary palaces and remote retreats to timeless modern classics, each luxury hotel and resort is a unique and cherished expression of its locale &ndash; a portal to the destination&rsquo;s cultural charms and treasures. If you are someone with an appreciation for evocative storytelling, a keen interest and passion for this destination's heritage, and a desire to deliver genuine, personalized, and anticipatory hospitality, then we invite you on our journey. In joining The Luxury Collection, 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>

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

أديرا للضيافة | Adeera Hospitality - a PIF Company

<div>
 
 كن جزءًا من أحد المشاريع الفندقية الرائدة في قلب مركز الملك عبدالله المالي (كافد)! حيث يجتمع عمق الضيافة السعودية مع معايير التميّز العالمية. يقدم هذا الفندق الفاخر تجارب ضيافة متكاملة تشمل مطاعم راقية وخدمات مبتكرة، تعكس الطابع العصري لمدينة تنبض بالتطور والطموح.
 
 
 
 
 
 نرحب باستقبال طلبات التوظيف لمختلف الإدارات.
 
 
 للاطلاع على التفاصيل والتقديم، يُرجى زيارة الرابط التالي:
 
 
 https://careers.adeera.com
 
 
 
 
 
 
 
 
 Be part of a landmark addition to the King Abdullah Financial District (KAFD) &mdash; a new luxury hotel at the heart of Riyadh&rsquo;s financial hub. Where authentic Saudi warmth meets global excellence, this hotel stands at the very heart of KAFD.
 
 
 
 
 
 A place alive with Saudi Arabia&rsquo;s progressive energy, through destination dining and curated experiences, capturing the pulse of a district in constant evolution.
 
 
 
 
 
 Available positions are open across all functions.
 
 
 
 
 
 To learn more and to apply please visit the link
 
 
 https://lnkd.in/dvB27XkR
 
 
 
 
 
 
 
 
 Positions:
 
 
 
 
 
 
 Culinary
 
 
 <ul>
 <li>
 Chef de Cuisine
 </li>
 <li>
 Saudi Restaurant Chef de Cuisine
 </li>
 <li>
 Executive Pastry Chef
 </li>
 <li>
 Chef De Partie
 </li>
 <li>
 Culinary Coordinator
 </li>
 <li>
 Executive Sous Chef
 </li>
 <li>
 Head Butcher
 </li>
 <li>
 Sous Chef
 </li>
 <li>
 Saudi Restaurant Sous Chef
 </li>
 </ul>
 
 
 
 
 
 Engineering
 
 
 <ul>
 <li>
 AC Technician
 </li>
 <li>
 Asst. Director of Engineering
 </li>
 <li>
 Boiler / Plant Room Supervisor
 </li>
 <li>
 Duty Engineer
 </li>
 <li>
 Electrician - Technician
 </li>
 <li>
 Engineering Coordinator
 </li>
 <li>
 Engineering Team Leader
 </li>
 <li>
 Kitchen Technician
 </li>
 <li>
 Plumber
 </li>
 </ul>
 
 
 
 
 
 Executive Office
 
 
 <ul>
 <li>
 Health &amp; Safety Manager
 </li>
 <li>
 PA to General Manager
 </li>
 </ul>
 
 
 
 
 
 Finance
 
 
 <ul>
 <li>
 Asst. Director of Finance
 </li>
 <li>
 Payroll Executive
 </li>
 <li>
 Procurement Executive
 </li>
 <li>
 Procurement Manager
 </li>
 </ul>
 
 
 
 
 
 Food &amp; Beverage
 
 
 <ul>
 <li>
 Assistant Director of F&amp;B
 </li>
 <li>
 Executive Lounge &amp; Pool Manager
 </li>
 <li>
 F&amp;B Coordinator
 </li>
 <li>
 Restaurant Manager
 </li>
 <li>
 Saudi Restaurant Manager
 </li>
 <li>
 Banquet Operations Manager
 </li>
 </ul>
 
 
 
 
 
 Information Technology
 
 
 <ul>
 <li>
 IT Specialist
 </li>
 </ul>
 
 
 
 
 
 Rooms
 
 
 <ul>
 <li>
 Chief Concierge
 </li>
 <li>
 Duty Manager
 </li>
 <li>
 Executive Housekeeper
 </li>
 <li>
 Guest Services Manager
 </li>
 <li>
 Housekeeping Manager
 </li>
 <li>
 Housekeeping Order Taker
 </li>
 <li>
 Housekeeping Room Attendant
 </li>
 <li>
 Housekeeping Team Leader
 </li>
 <li>
 Laundry Team Leader
 </li>
 <li>
 Rooms Coordinator
 </li>
 <li>
 Tailor
 </li>
 <li>
 Uniform Room Attendant
 </li>
 </ul>
 
 
 
 
 
 Sales &amp; Marketing
 
 
 <ul>
 <li>
 Assistant Director of Marketing
 </li>
 <li>
 Assistant Director of Sales
 </li>
 <li>
 Director of Events
 </li>
 <li>
 Director of Revenue
 </li>
 <li>
 Events Coordinator
 </li>
 <li>
 Reservations Supervisor
 </li>
 <li>
 Reservations Manager
 </li>
 <li>
 Sales Coordinator
 </li>
 <li>
 Sales Manager
 </li>
 </ul>
 
 
 
 
 
 Security
 
 
 <ul>
 <li>
 Director of Security
 </li>
 <li>
 Security Manager
 </li>
 </ul>
 
 
 
 
 
 Stewarding
 
 
 <ul>
 <li>
 Chief Steward
 </li>
 <li>
 Stewarding Team Leader
 </li>
 </ul>
 
 
 
 
 
 Human Resources
 
 
 <ul>
 <li>
 Learning &amp; Development Coordinator
 </li>
 <li>
 Learning &amp; Development Manager
 </li>
 <li>
 People &amp; Culture Executive
 </li>
 <li>
 Talent Acquisition Manager
 </li>
 </ul>
</div>

Luxury Hotel - KAFD

Hilton

<div>Commis Chef
A Commis Chef is responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience while consistently contributing to departmental targets. 
 
 
What will I be doing? 
As a Commis Chef, you are responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience. A Commis Chef will also be required to prepare all mis-en-place and contribute to departmental targets. Specifically, you will be responsible for performing the following tasks to the highest standards:<ul>
<li>Ensure consistent great food production, in line with the high quality standards expected by Hilton</li>
<li>Perform tasks within a timely manner</li>
<li>Contribute to Kitchen revenue through effective food cost control</li>
<li>Provide support to the Kitchen brigade</li>
<li>Prepare and present high quality dishes within company guidelines</li>
<li>Keep all working areas clean and tidy and ensure no cross contamination</li>
<li>Prepare all mis-en-place for all relevant menus</li>
<li>Assist other departments wherever necessary and maintain good working relationships</li>
<li>Report maintenance, hygiene and hazard issues</li>
<li>Comply with hotel security, fire regulations and all health and safety and food safety legislation</li>
<li>Awareness departmental targets and strive to achieve them as part of the team</li>
<li>Meet all health and hygiene requirements</li>
<li>Be environmentally aware</li></ul>
What are we looking for? 
A Commis Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:<ul>
<li>Previous experience as a Commis Chef or Apprentice Chef</li>
<li>NVQ Level 1</li>
<li>Positive attitude</li>
<li>Good communication skills</li>
<li>Ability to work under pressure</li>
<li>Proven ability to work with a team and to follow instruction</li>
<li>A passion to learn and a drive to succeed in a culinary/hospitality career</li>
<li>Proof of completion in a basic food hygiene course</li>
<li>A passion for food and the culinary arts</li>
<li>Completion of an accredited commercial cookery course or trade apprenticeship</li>
<li>Experience multi-tasking and working in an environment with rigorous standards</li></ul>
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:<ul>
<li>NVQ Level 2</li></ul> 

What will it be like to work for Hilton? 
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</div>

Commis Chef

The Lighthouse Restaurant LLC

ob Description:Purpose of the role:To Act as the second command in the kitchen, following the Head Chefs direction, specifications and 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.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>Fill in for the Head Chef 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 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>Works with Head chef to 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

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