Job Category
Cooking Operations Jobs in Saudi Arabia
Job Description : Posting Date Mar 27, 2022 Job Number 22048274 Job Category Food and Beverage & Culinary Location The St. Regis Riyadh, 2941 Makkah Al Mukarramah Rd, Riyadh, Saudi Arabia, Saudi Arabia VIEW ON MAP Brand St. Regis Hotels & Resorts Sc
Job Description : A very High-Profile client aimed in Hospitality Industry based in Saudi Arabia is looking for an experienced Sous chef staff cafeteria who will be responsible for the day-to-day culinary operations in a professional kitchen. Interv
Job Description : A very High-Profile client aimed in Hospitality Industry based in Saudi Arabia is looking for an experienced Sous Chef (Arabic Cuisine) who will be responsible for the day-to-day culinary operations in a professional kitchen. Inter
Job Description : Posting Date Jan 25, 2022 Job Number 22010139 Job Category Food and Beverage & Culinary Location Le Méridien Jeddah, Al Madinah Al Munawarah Rd, Jeddah, Saudi Arabia, Saudi Arabia VIEW ON MAP Brand Le Méridien Schedule Full-Time Re
Skills :
About Our Client * Leader in the manufacturing industry in KSA Job Description * The candidate should enforce the concept of operational team in his factory and should be able to train, develop individuals and to amplify potential exper
An Interest in basic food production, preparation and cooking techniques Attention for cleanliness & hygiene Punctual Eger to learn Work under pressure Active Listener Managerial competency (for Managers only).
Skills :
Ensure that all policies and procedures are followed in his or her kitchen as mentioned in the ‘Brand Operations Manual’.
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A head waiter is the position responsible for the entire service staff. The way a Head Waiter understands and respects the standardized norms and procedures in almost the way all employees also see it, hence the head waiter must:
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Ensure that all policies and procedures are followed in his or her Outlet as mentioned in the ‘Qoot Operations Manual’.
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The official job of the Head Chef is to be mainly overseeing the operations of the kitchen. All Kitchen staff in the outlet report to the Outlet head chef.
The Head Chef is responsible for everything that comes out of the kitchen from the tas
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Ensure that all policies and procedures are followed in his or her Outlet as mentioned in the ‘Qoot Operations Manual
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Ensure that all policies and procedures are followed in his or her kitchen as mentioned in the ‘Brand Operations Manual’.
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Ensure that all policies and procedures are followed in his or her Bar as mentioned in the ‘Qoot Operations Manual’.
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He/she takes full charge of the branch during the low sales operations (should be communicated to director of operations).
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To Implement the standards and procedures necessary to achieve the stated quality and quantity of the produced food in his / her section.
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The Outlet General Manager is the key to success of the operation. He / She must be a leader, a public relations expert, and a quality control specialist. He/ She is the person who keeps the restaurant profitable and running smoothly.
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To Implement the standards and procedures necessary to achieve the stated quality and quantity of the produced food in his / her section.
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The Commis 1 main role is to assist the CDP / DCP the section with the preparation tasks during the first month and according to performance, will also work on finalizing the plates
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To Implement the standards and procedures necessary to achieve the stated quality and quantity of the produced food in his / her section.
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Maintaining Standard Procedure, Outlet Head Chef must always.
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