Food industries engineer Jobs

<p>The Quality Assurance & Food Safety Supervisor oversees and leads the quality control operations within a manufacturing plant. He/she is primarily responsible for crafting and implementing policies that prioritize the efficiency of products or services, supervising and evaluating the performance of the workforce, and setting standards and procedures that align with Companies' goal.</p><p><strong>Desired Candidate Profile</strong></p><p>Manage all aspects of product quality and food safety throughout the company to meet FSMA and GFSI requirements such as HACCP, SQF, FSVP certification</p><p> Ensure Quality Manual, procedure, and work instructions are followed, and changes are done as per the system </p><p> Perform regular Quality checks of the mills, factories, warehouses, and storing containers and ensure they all comply with the company’s standards </p><p> Perform quality assurance audits to ensure that the organization meets industry standards for best practices </p><p> Map customer requirements, identify improvement areas & implementing measures to maximize satisfaction levels </p><p> Keep senior management updated on significant developments that are identified during Quality Assurance activities</p><p> Maintain and improve the company's food safety management systems in compliance with regulatory requirements and company policies </p><p> Implement and maintain the company's food safety procedures, such as HACCP, BRC, or similar programs </p><p> Work closely with the QA team to ensure that food safety is integrated into the overall quality management system </p><p> Monitor supplier performance and verify that they meet or exceed the company's expectations for food safety</p><p> Investigate customer complaints, determine the root cause and take corrective action to prevent recurrence. </p><p> Ensure timely and effective communication with customers regarding quality and food safety issues.</p><p> Ensure adherence to all relevant quality, health, safety, and environmental procedures, instructions, and controls</p><p> Ensure workspace is within the company’s GMP (good manufacturing practice) and 5S standards</p><p> Follow hygiene and uniform requirement as per company policy and standards</p><p> Report on any possible problem or hazard present in the working area</p><br><p>Assist in the preparation of timely and accurate departmental statements and reports to meet department requirements, policies, and standards. </p>

Catering Chef Required<br><br> Job Id :100194074<br><br>Hire Resume Writers<br><br>×<br><br>Please enter details to report job<br><br>Name*<br><br>Email*<br><br>Reason to report<br><br>Description<br><br>????️ Catering Chef Required – Kuwait<br><br>We are looking for an experienced Catering Chef to join our team in Kuwait.<br><br>???? Requirements<br><br> ????‍???? 3–5 years of catering experience in Kuwait. ???? Hotel Management Certificate. ???? Ready to transfer residency immediately Strong experience in large-scale food preparation, buffets, and events. Good knowledge of food safety and hygiene standards. Ability to work under pressure and meet tight deadlines. Strong organizational and teamwork skills.<br><br>???? Key Responsibilities<br><br> Prepare and organize menus for catering services and events. Oversee large-scale food preparation and production. Maintain consistent food quality, taste, and presentation. Organize kitchen operations and assign tasks to kitchen staff. Ensure compliance with food safety and hygiene standards. Monitor food stock, ingredients, and minimize wastage. Prepare catering orders and buffet setups on schedule. Coordinate with the catering team to ensure smooth operations.<br><br>???? Contact: 98847701<br><br>Hire Resume Writers<br><br>Basic Details<br><br>Qualification<br><br>Posted : 23 days ago<br><br>Job Type : Full-Time<br><br>Company : Kuwait Jobs<br><br>Posted By: Ebraheem Mansour<br><br>Contact Info<br><br>Mobile : Not-Mentioned<br><br>Alternate Mobile : Not-Mentioned<br><br>Email : Not-Mentioned

<p>Job Announcement: Operations Manager – Food Preparation Company</p><p>A company specializing in food preparation and supply is seeking an Operations Manager to join its team.</p><p><strong>&nbsp;</strong></p><p><strong>Requirements &amp; Qualifications</strong></p><p>• Nationality: Tunisian, Moroccan, Lebanese, or Jordanian.</p><p>• Experience: Minimum 5 years of experience in the food industry and food preparation (this is a mandatory requirement).</p><p>• Languages: Fluent in Arabic and English (reading and writing).</p><p>• Driver's License: Must hold a valid driver's license.</p><p>• Location: Candidates must already reside in Kuwait.</p><p>&nbsp;</p><p><strong>&nbsp;Salary &amp; Job Details</strong></p><p>• Salary: 900 to 1,100 Kuwaiti Dinars (KWD), depending on experience and competence.</p><p>• Location: Shariq, Kuwait.</p><p>• Employment Type: Full-time.</p><p><strong>&nbsp;</strong></p><p><strong>Duties &amp; Responsibilities</strong></p><p>• Managing and monitoring daily operational processes.</p><p>• Supervising the team, assigning tasks, and evaluating performance.</p><p>• Overseeing food product preparation and processing.</p><p>• Ensuring compliance with food safety, quality, and hygiene standards.</p><p>• Monitoring inventory, tracking raw materials, and coordinating with procurement.</p><p>• Organizing work schedules, shifts, and tracking attendance.</p><p>• Monitoring productivity, minimizing waste, and reducing operational costs.</p><p>• Resolving operational issues and taking appropriate corrective actions.</p><p>• Ensuring the readiness, maintenance, and cleanliness of the workplace.</p><p>• Preparing operational reports and submitting them to upper management.</p><p>• Developing and improving operational workflows to increase efficiency.</p>

<p>Role: Food, Beverage &amp; Hospitality - Other</p><p>Industry Type: Hotels &amp; Restaurants</p><p>Department: Food, Beverage &amp; Hospitality</p><p>Employment Type: Full Time, Permanent</p><p>Role Category: Food, Beverage &amp; Hospitality - Other</p><p>Education</p><p>UG: BHM /BHMCT in Hotel Management, Diploma in Hotel Management, Food Technology, B.A - Bachelor of Arts in Hotel Management</p><p><strong>Desired Candidate Profile</strong></p><p>Candidates with 0 5 years of experience in hotel management/hospitality operations. Good communication, customer service and operational skills preferred.</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>Job Description <br></p><br><p>We are hiring experienced <strong>Demi Chef De Partie</strong> for a reputed restaurant group in Kuwait.</p><br><br><br>Key Responsibilities<p>. Assist the Chef De Partie in daily kitchen operations</p><br><br><p>. Prepare and cook food according to recipes and company standards</p><br><br><p>. Handle assigned kitchen sections such as Hot Kitchen, Grill, Continental, Arabic, Asian, or Pastry</p><br><br><p>. Ensure consistency in food taste, quality, and presentation</p><br><br><p>. Maintain cleanliness and hygiene standards in the kitchen</p><br><br><p>. Support inventory control and stock management</p><br><br><p>. Minimize food wastage and maintain kitchen efficiency</p><br><br><p>. Coordinate with kitchen staff during busy service hours</p><br><br><p>. Follow food safety regulations and company SOPs</p><br><br><p>. Assist in training junior kitchen staff and Commis chefs</p><br><br><br><p> <strong>Benefits:</strong></p><br><br><p>✔ Attractive Salary</p><br><br><p>✔ Accommodation &amp; Transportation Provided</p><br><br><br><p><strong>Job Location : Qatar &amp; Kuwait</strong></p><br><br><br>Requirements <br><p>. Diploma/Degree in Hotel Management or Culinary Arts preferred</p><br><br><p>. Minimum 3-5 years of experience in restaurant or hotel kitchens</p><br><br><p>. Experience as Demi Chef De Partie or strong Commis I background preferred</p><br><br><p>. Good knowledge of food preparation and kitchen operations</p><br><br><p>. Ability to work in a fast-paced environment</p><br><br><p>. Team player with good communication skills</p><br><br><p>. Gulf experience preferred</p><br><br><br><br><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.<br>OR<br>• 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.<br>CORE WORK ACTIVITIES<br>Ensuring Culinary Standards and Responsibilities are Met for Restaurant<br>• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.<br>• Supervises restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.<br>• Maintains food preparation handling and correct storage standards.<br>• Recognizes superior quality products, presentations and flavor.<br>• Plans and manages food quantities and plating requirements for the restaurant.<br>• Communications production needs to key personnel.<br>• Assists in developing daily and seasonal menu items for the restaurant.<br>• Ensures compliance with all applicable laws and regulations regulations.<br>• Follows proper handling and right temperature of all food products.<br>• Estimates daily restaurant production needs.<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>• Checks the quality of raw and cooked food products to ensure that standards are met.<br>• Determines how food should be presented and creates decorative food displays.<br>Leading Kitchen Team<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.<br>• Leads shift teams while personally preparing food items and executing requests based on required specifications.<br>• Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Serving as a role model to demonstrate appropriate behaviors.<br>• Ensuring and maintaining the productivity level of employees.<br>• Ensures employees are cross-trained to support successful daily operations.<br>• Ensures employees understand expectations and parameters.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>Establishing and Maintaining Restaurant Kitchen Goals<br>• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.<br>• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.<br>• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.<br>• Effectively investigates, reports and follows-up on employee accidents.<br>• Knows and implements company safety standards.<br>Ensuring Exceptional Customer Service<br>• Provides services that are above and beyond for customer satisfaction and retention.<br>• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Sets a positive example for guest relations.<br>• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.<br>• Empowers employees to provide excellent customer service.<br>• Handles guest problems and complaints.<br>• Interacts with guests to obtain feedback on product quality and service levels.<br>Managing and Conducting Human Resource Activities&nbsp;<br>• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.<br>• Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.<br>• Manages employee progressive discipline procedures.<br>• Participates in the employee performance appraisal process, providing feedback as needed.<br>• Uses all available on the job training tools for employees.<br>• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.<br>Additional Responsibilities&nbsp;<br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluating results to choose the best solution and solve problems.<br>• Attends and participates in all pertinent meetings.<br>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.<br>Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.<br>OR<br>• 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.<br>CORE WORK ACTIVITIES<br>Ensuring Culinary Standards and Responsibilities are Met for Restaurant<br>• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.<br>• Supervises restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.<br>• Maintains food preparation handling and correct storage standards.<br>• Recognizes superior quality products, presentations and flavor.<br>• Plans and manages food quantities and plating requirements for the restaurant.<br>• Communications production needs to key personnel.<br>• Assists in developing daily and seasonal menu items for the restaurant.<br>• Ensures compliance with all applicable laws and regulations regulations.<br>• Follows proper handling and right temperature of all food products.<br>• Estimates daily restaurant production needs.<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>• Checks the quality of raw and cooked food products to ensure that standards are met.<br>• Determines how food should be presented and creates decorative food displays.<br>Leading Kitchen Team<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.<br>• Leads shift teams while personally preparing food items and executing requests based on required specifications.<br>• Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Serving as a role model to demonstrate appropriate behaviors.<br>• Ensuring and maintaining the productivity level of employees.<br>• Ensures employees are cross-trained to support successful daily operations.<br>• Ensures employees understand expectations and parameters.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>Establishing and Maintaining Restaurant Kitchen Goals<br>• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.<br>• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.<br>• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.<br>• Effectively investigates, reports and follows-up on employee accidents.<br>• Knows and implements company safety standards.<br>Ensuring Exceptional Customer Service<br>• Provides services that are above and beyond for customer satisfaction and retention.<br>• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Sets a positive example for guest relations.<br>• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.<br>• Empowers employees to provide excellent customer service.<br>• Handles guest problems and complaints.<br>• Interacts with guests to obtain feedback on product quality and service levels.<br>Managing and Conducting Human Resource Activities&nbsp;<br>• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.<br>• Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.<br>• Manages employee progressive discipline procedures.<br>• Participates in the employee performance appraisal process, providing feedback as needed.<br>• Uses all available on the job training tools for employees.<br>• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.<br>Additional Responsibilities&nbsp;<br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluating results to choose the best solution and solve problems.<br>• Attends and participates in all pertinent meetings.<br>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.<br>Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Assists the Sous Chef in ensuring the quality, consistency and production of areas of responsibility in kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.<br>OR<br>• 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.<br>CORE WORK ACTIVITIES<br>Ensuring Culinary Standards and Responsibilities are Met&nbsp;<br>• Supervises the preparation and production of all hot or cold food items for buffet and a la carte menu to ensure that they are in compliance with the prescribed recipes and specifications.<br>• Supervises kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.<br>• Maintains food preparation handling and correct storage standards.<br>• Recognizes superior quality products, presentations and flavor.<br>• Plans and manages food quantities and plating requirements for the food operation (e.g., restaurant, banquet, pastry shop).<br>• Communications production needs to key personnel.<br>• Produces production prep list.<br>• Assists in developing daily and seasonal menu items.<br>• Ensures compliance with all applicable laws and regulations (e.g., HACCP, OSHA, ASI and Health Department).<br>• Assists in estimating daily restaurant production needs.<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>• Checks the quality of raw and cooked food products to ensure that standards are met.<br>• Determines how food should be presented and creates decorative food displays.<br>Leading Kitchen Team<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.<br>• Leads shift teams while personally preparing food items and executing requests based on required specifications.<br>• Supervises and manages restaurant kitchen employees. Understanding employee positions well enough to perform duties in employees’ absence.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Serving as a role model to demonstrate appropriate behaviors.<br>• Ensuring and maintaining the productivity level of employees.<br>• Ensures employees are cross-trained to support successful daily operations.<br>• Ensures employees understand expectations and parameters.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>• Assumes duties of the Sous Chef in his/her absence.<br>• Assists Chef in daily line up and conducts in his/her absence.<br>Establishing and Maintaining Kitchen Goals<br>• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.<br>• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.<br>• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.<br>• Effectively investigates, reports and follows-up on employee accidents.<br>• Knows and implements company safety standards.<br>Ensuring Exceptional Customer Service<br>• Provides services that are above and beyond for customer satisfaction and retention.<br>• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Sets a positive example for guest relations.<br>• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.<br>• Empowers employees to provide excellent customer service.<br>• Handles guest problems and complaints.<br>• Interacts with guests to obtain feedback on product quality and service levels.<br>Managing and Conducting Human Resource Activities&nbsp;<br>• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.<br>• Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.<br>• Manages employee progressive discipline procedures.<br>• Participates in the employee performance appraisal process, providing feedback as needed.<br>• Uses all available on the job training tools for employees.<br>• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.<br>Additional Responsibilities&nbsp;<br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluating results to choose the best solution and solve problems.<br>• Attends and participates in all pertinent meetings.<br>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.<br>Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

<p><h4>Job summary</h4> <p>Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.</p> <h4>Candidate profile</h4> <p><strong>Education and experience</strong></p> <ul> <li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li> <li>OR</li> <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> <h4>Core work activities</h4> <p><strong>Ensuring culinary standards and responsibilities are met for restaurant</strong></p> <ul> <li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.</li> <li>Supervises restaurant kitchen shift operations and ensures compliance with all food and beverage policies, standards and procedures.</li> <li>Maintains food preparation handling and correct storage standards.</li> <li>Recognizes superior quality products, presentations and flavor.</li> <li>Plans and manages food quantities and plating requirements for the restaurant.</li> <li>Communicates production needs to key personnel.</li> <li>Assists in developing daily and seasonal menu items for the restaurant.</li> <li>Ensures compliance with all applicable laws and regulations.</li> <li>Follows proper handling and right temperature of all food products.</li> <li>Estimates daily restaurant production needs.</li> <li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li> <li>Checks the quality of raw and cooked food products to ensure that standards are met.</li> <li>Determines how food should be presented and creates decorative food displays.</li> </ul> <p><strong>Leading kitchen team</strong></p> <ul> <li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li> <li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty and integrity; leads by example.</li> <li>Leads shift teams while personally preparing food items and executing requests based on required specifications.</li> <li>Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.</li> <li>Encourages and builds mutual trust, respect, and cooperation among team members.</li> <li>Serving as a role model to demonstrate appropriate behaviors.</li> <li>Ensuring and maintaining the productivity level of employees.</li> <li>Ensures employees are cross-trained to support successful daily operations.</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> </ul> <p><strong>Establishing and maintaining restaurant kitchen goals</strong></p> <ul> <li>Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.</li> <li>Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.</li> <li>Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.</li> <li>Effectively investigates, reports and follows-up on employee accidents.</li> <li>Knows and implements company safety standards.</li> </ul> <p><strong>Ensuring exceptional customer service</strong></p> <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>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li> <li>Sets a positive example for guest relations.</li> <li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</li> <li>Empowers employees to provide excellent customer service.</li> <li>Handles guest problems and complaints.</li> <li>Interacts with guests to obtain feedback on product quality and service levels.</li> </ul> <p><strong>Managing and conducting human resource activities</strong></p> <ul> <li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li> <li>Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.</li> <li>Manages employee progressive discipline procedures.</li> <li>Participates in the employee performance appraisal process, providing feedback as needed.</li> <li>Uses all available on the job training tools for employees.</li> <li>Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</li> </ul> <p><strong>Additional responsibilities</strong></p> <ul> <li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, or in person.</li> <li>Analyzes information and evaluates results to choose the best solution and solve problems.</li> <li>Attends and participates in all pertinent meetings.</li> </ul> <p>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.</p> <p>Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, 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.</p></p><p></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> Company Description<br><p>The IKEA vision is to create a better everyday life for the many people. We do this by offering a wide range of well-designed, functional home furnishing products at affordable&nbsp;prices . We are part of IKEA Al-Homaizi Limited, operating in&nbsp;three countries - Kuwait, Jordan, and Morocco.</p><br><p>Our keywords are Home, People, Happiness, Development, Leadership, Inclusion &amp;&nbsp;Diversity,&nbsp;All with&nbsp;Passion!</p><br><p>We are an equal opportunities employer. We hire and treat our co-workers in a manner that does not discriminate with regards to gender, race, colour, religion, age, disability, sexual orientation, marital status,nationality, political opinion, union affiliation, social or ethnic origin.</p><br><p>Join us to bridge your dreams and unique ideas within an organization that believes in People !</p><br><br>Job Description<br><p><strong>A day in your life with us:</strong></p><br><ul><li>Have an overview of the store business plan and IKEA Food action plans, and contribute to area's action plan by supporting in implementing it with the team.&nbsp;</li><li>Secure an irresistible food offer by ensuring an attractive presentation and communication of the range.&nbsp;</li><li>Passionate about products and actively learn about their content, origins, culinary applications and other benefits whilst sharing this knowledge with customers and colleagues.&nbsp;&nbsp;</li><li>Demonstrate culinary expertise by understanding food preparation methods, flavour profiles, and ingredient quality to guide product selection and menu offerings.&nbsp;</li><li>Aware of top-selling products and 3 Aces and 1 King, and ensure they are available and clearly communicated and displayed at all times.&nbsp;</li><li>Works with team to actively contribute and support relevant marketing and in-store activities, including culinary demonstrations and food pairing initiatives.&nbsp;&nbsp;</li><li>Supports in implementing range changes in a simple and cost-conscious way, considering seasonal ingredients and culinary trends.&nbsp;&nbsp;</li><li>Initiates commercial activities that attract store visitors and increase the take-up rate through culinary-focused promotions and tastings, or take other actions to secure productivity.&nbsp;&nbsp;</li><li>Ensure area is efficiently maintained as well as clean, organised, attractive and inviting to provide a positive customer experience, adhering to food safety and hygiene standards.&nbsp;&nbsp;</li><li>Use local market awareness and culinary insights to give inputs regarding range, pricing, and seasonal menu development.&nbsp;</li></ul><br>Qualifications<br><ul><li>Post Graduate or Degree or three years Diploma in Hotel Management or equivalent</li><li>Formal culinary training, qualification, or certification.</li><li>Previous experience in a similar leadership role within food service, hospitality, or retail food environments</li><li>Demonstrated expertise in culinary techniques, food preparation methods, flavour profiles, and ingredient quality assessment</li><li>Knowledge of food pairing principles, menu development, and seasonal ingredient selection</li><li>HACCP Certification preferable</li><li>Integrity and the ability to establish strong work relationships</li><li>Good analytical skills and cost consciousness</li><li>Excellent communication skills, both verbal and written</li><li>Excellent command of English</li><li>Competent in problem solving, conflict and crisis management</li></ul><br>Additional Information<br><p><strong>A few more details for you</strong></p><br><p>This position is full-time&nbsp;and is located in Kuwait.</p><br><p>Please send your&nbsp; CV&nbsp;in English and tell us why you would be a good fit for this role.</p><br><br><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>POSITION SUMMARY<br>Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.<br>Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.<br>PREFERRED QUALIFICATION<br>Education: High school diploma or G.E.D. equivalent.<br>Related Work Experience: At least 1 year of related work experience.<br>Supervisory Experience: No supervisory experience.<br>License or Certification: None<br>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.&nbsp;<br>The world is a big place and Marriott Executive Apartments offers temporary housing that feels like home in the biggest and best cities for business travel across Europe, Asia, Latin America, Africa and the Middle East. Join the Marriott Executive Apartments team and help our guests adapt to a new locale and feel comfortable and cared for while living away from home. In joining Marriott Executive Apartments, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> We are looking for a reliable and hardworking Kitchen Assistant to join our team at Zalabia.<br> <br> This is a hands-on role supporting the daily kitchen operations. The ideal candidate should be organized, clean, willing to learn, and comfortable helping with different tasks throughout the day.<br> <br> Key responsibilities:<br> <br> * Assist with daily food preparation and baking<br> * Prepare and measure ingredients according to recipes<br> * Assist with assembling and finishing products<br> * Pack and prepare customer orders accurately<br> * Organize ingredients, supplies, and workstations<br> * Maintain cleanliness and hygiene in the kitchen<br> * Wash and clean kitchen equipment and utensils as needed<br> * Follow food safety and quality standards<br> * Assist with receiving and organizing stock<br> * Support the team with general kitchen duties as needed<br> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills">* Previous experience in a kitchen, bakery, restaurant, or food preparation environment is preferred<br> * Basic food preparation and kitchen skills<br> * Good hygiene and food safety awareness<br> * Ability to follow recipes and instructions accurately<br> * Organized and attentive to detail<br> * Able to work efficiently and handle multiple tasks<br> * Reliable, punctual, and willing to learn<br> * Good teamwork and communication skills<br> <br> </div>

<div><br></div><div><span style="font-size: 11px;"><b>KEY DUTIES</b></span></div><div><span style="font-size: 11px;">• Develop, review, and update menus to ensure variety, nutritional balance, and alignment with approved budget and cost target</span></div><div><span style="font-size: 11px;">• Implement and maintain standardized recipes (SOPs) for all menu items to ensure consistency across all service locations</span></div><div><span style="font-size: 11px;">• Lead, mentor, and manage a large culinary team including Sous Chefs, Cooks, Kitchen Assistants, and Dishwashers</span></div><div><span style="font-size: 11px;">• Conduct regular performance evaluations and organize culinary skills development programs and food safety training sessions</span></div><div><span style="font-size: 11px;">• Implement and monitor HACCP plans for all food production processes • Analyze food cost reports and implement strategies to maintain food costs within the approved budget</span></div><div><span style="font-size: 11px;">• Identify opportunities for cost savings without compromising food quality or standards</span></div><div><span style="font-size: 11px;">• Continuously research and introduce new dishes, cooking techniques, and presentation styles to enhance the dining experience</span></div><div><span style="font-size: 11px;">Prepare and submit daily, weekly, and monthly operational reports</span></div><div><span style="font-size: 11px;">to the Management</span></div><div><span style="font-size: 11px;"><b><br></b></span></div><div><span style="font-size: 11px;"><b>QUALIFICATIONS</b></span></div><div><span style="font-size: 11px;">• Education: Diploma or Bachelor's Degree in Culinary Arts or Hotel Management</span></div><div><span style="font-size: 11px;">• Experience: Minimum 15 years in culinary, with at least 5 years in a</span></div><div><span style="font-size: 11px;">senior leadership role</span></div><div><span style="font-size: 11px;">• Industry: Proven experience in large-scale institutional restaurants, catering and hotels</span></div><div><span style="font-size: 11px;">• Languages: English is a strong advantage</span></div><div><br></div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>Production Manager – Food Manufacturing</p><p>An experienced and results-oriented Production Manager is sought to lead and oversee complete production operations in the food manufacturing industry. The ideal candidate should possess strong hands-on production experience, excellent leadership skills, and the ability to ensure production targets, quality, efficiency, and food safety standards are consistently achieved.</p><p>Key Responsibilities</p><p>• Lead, plan, and control daily production operations to achieve production targets, quality standards, and timely delivery.</p><p>• Manage, motivate, and develop the production team, including Operators, Production Assistants, and Technicians.</p><p>• Ensure compliance with GMP, ISO, Food Safety, SOPs, and company quality standards.</p><p>• Coordinate with Quality, R&amp;D, Sales, Warehouse, Procurement, and other departments to ensure smooth and efficient production operations.</p><p>• Monitor production performance, KPIs, productivity, waste, downtime, and resource utilization, and implement continuous improvement actions.</p><p>• Ensure availability of raw materials, recipes, manpower, equipment, and other resources required for production.</p><p>• Identify and resolve production and operational problems effectively, including coordination of machine troubleshooting, preventive maintenance, and production-line issues.</p><p>• Monitor finished products and production records to ensure accurate quantities, quality compliance, and proper transfer to the warehouse.</p><p>• Support new product development, production trials, process improvements, and production scale-up in coordination with R&amp;D and Quality.</p><p>• Control production costs and waste while improving efficiency and utilization of manpower, materials, and equipment.</p><p>• Conduct team meetings, assign responsibilities, provide coaching and training, and maintain a safe, clean, and organized production environment.</p><p>Preferred Qualifications &amp; Experience</p><p>1. Bachelor’s or Master’s degree in Production Engineering, Mechanical Engineering, Food Engineering, Food Science, or a related field.</p><p>2. Minimum 5 years of total experience, including at least 2 years in a Production Manager or similar production management role.</p><p>3. Minimum 3 years of experience in Food Manufacturing, FMCG, or Food &amp; Beverage industry.</p><p>4. Strong practical knowledge of production operations, food safety, GMP, ISO, SOPs, and quality standards.</p><p>5. Proven experience in team leadership, production planning, KPI management, problem-solving, and continuous improvement.</p><p>6. Practical understanding of production machinery, troubleshooting, preventive maintenance, waste reduction, and cost control.</p><p>7. Excellent English communication skills; Arabic is an added advantage.</p><p>8. Strong proficiency in MS Office and ERP/software applications.</p><p>9. Strong leadership, decision-making, analytical, and time-management skills, with the ability to work effectively under pressure.</p><p>What We Offer</p><p>• Working Hours: 7:00 AM – 4:00 PM</p><p>• Salary: 700 – 1200 KWD (depending on experience and qualifications)</p><p>• Accommodation</p><p>• Transportation</p><p>• Annual Travel Ticket</p><p>How to Apply</p><p><br></p><p><br></p><p><br></p><p><br></p> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><ul><li>Production Management</li><li>Food Safety</li><li>Planning and Supervision</li><li>Team Leadership</li><li>Process Improvement</li><li>Effective Communication</li><li>Time Management</li><li>Problem Solving</li></ul></div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are seeking an experienced and results-driven <b>F&amp;B Operations Manager</b> to oversee the day-to-day operations of our cafe outlets. The successful candidate will ensure operational excellence, deliver exceptional customer experiences, lead and develop high-performing teams, and drive profitability while maintaining the highest standards of quality, hygiene and service.</p><p><br></p><ol><li>Oversee daily operations in the food and beverage department, ensuring that all processes align with company standards and enhance customer satisfaction.</li><li>Develop and implement operational strategies that optimize efficiency, reduce costs, and improve service delivery across all our cafes. </li><li>Ensure all cafés maintain high standards of cleanliness, food quality, presentation, and customer service.</li><li>Collaborate with the marketing team to create promotional campaigns that increase customer engagement and drive sales in food and beverage offerings.</li><li>Develop, implement and maintain Standard Operating Procedures (SOPs) across all outlets.</li><li>Train, mentor, and supervise staff members to ensure high levels of performance and adherence to health and safety regulations.</li><li>Analyze operational data to identify trends, forecast demand, and develop actionable insights that support business goals.</li><li>Manage inventory levels and supplier relationships to ensure timely procurement of quality food and beverage products.</li><li>Conduct regular audits of food and beverage operations to ensure compliance with quality standards and regulatory requirements.</li><li> Implement customer feedback mechanisms to continuously improve service quality and address any issues promptly.</li><li> Prepare and present reports to senior management on operational performance, highlighting successes and areas for improvement.</li></ol><p><br></p> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><p>Bachelor's degree in Hospitality Management, Business Administration, or a related field.</p><p>Minimum <b>8 plus years</b> of experience in café or restaurant operations, including at least 3<b> years in a managerial role</b>.</p><p>Experience managing multiple café outlets is highly preferred.</p><p>Strong leadership skills to effectively manage and motivate diverse teams.</p><p>Excellent communication skills for clear interaction with staff and customers.</p><p>Proficiency in data analysis to make informed operational decisions.</p><p>Experience in inventory management and supplier negotiations.</p><p>Knowledge of health and safety regulations in food service operations.</p><p>Ability to develop and implement effective marketing strategies.</p><p>Strong problem-solving skills to address operational challenges efficiently.</p><p>Strong financial acumen with experience managing budgets, food cost, and labor cost.&nbsp;</p><p>Knowledge of food safety regulations and HACCP principles.</p></div>

<p><b>POSITION SUMMARY&nbsp;</b></p><p><br></p><p>Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</p><p><strong>Desired Candidate Profile</strong></p><p>Education: high school diploma or G.E.D. equivalent.<br>Related Work Experience: At least 1 year of related work experience.<br>Supervisory Experience: No supervisory experience.<br>License or Certification: None</p>

<p>\"<h4>Job summary<\\\/h4>\\n<p>The executive chef is responsible for leading all kitchen operations at P.F. Chang\\u2019s, ensuring the delivery of high-quality, authentic Asian cuisine that meets the brand\\u2019s standards. This role oversees food preparation, kitchen staff management, food safety compliance, cost control, and menu execution while maintaining consistency, efficiency, and excellence in every dish served.<\\\/p>\\n\\n<h4>Key responsibilities<\\\/h4>\\n<p><strong>Kitchen operations management<\\\/strong><\\\/p>\\n<ul>\\n<li>Oversee daily kitchen operations, ensuring smooth and efficient service.<\\\/li>\\n<li>Maintain P.F. Chang\\u2019s culinary standards, recipes, and presentation guidelines.<\\\/li>\\n<li>Ensure consistent quality, taste, and portion control across all menu items.<\\\/li>\\n<li>Monitor food production to guarantee timely delivery during peak hours.<\\\/li>\\n<\\\/ul>\\n\\n<p><strong>Team leadership & development<\\\/strong><\\\/p>\\n<ul>\\n<li>Lead, train, and mentor kitchen staff, including sous chefs, line cooks, and prep staff.<\\\/li>\\n<li>Foster a positive, high-performance team environment.<\\\/li>\\n<li>Conduct performance evaluations and provide coaching and development opportunities.<\\\/li>\\n<li>Ensure proper staffing levels and scheduling to meet business needs.<\\\/li>\\n<\\\/ul>\\n\\n<p><strong>Food quality & safety<\\\/strong><\\\/p>\\n<ul>\\n<li>Ensure strict adherence to food safety, hygiene, and sanitation standards in line with local regulations and company policies.<\\\/li>\\n<li>Conduct regular kitchen inspections and enforce health and safety procedures.<\\\/li>\\n<li>Maintain proper food storage, labeling, and handling practices.<\\\/li>\\n<\\\/ul>\\n\\n<p><strong>Cost control & inventory management<\\\/strong><\\\/p>\\n<ul>\\n<li>Manage food cost, inventory levels, and waste control to meet financial targets.<\\\/li>\\n<li>Monitor purchasing, receiving, and storage of all kitchen supplies.<\\\/li>\\n<li>Optimize kitchen processes to reduce waste and improve cost efficiency.<\\\/li>\\n<\\\/ul>\\n\\n<p><strong>Menu execution & innovation<\\\/strong><\\\/p>\\n<ul>\\n<li>Ensure accurate execution of P.F. Chang\\u2019s menu offerings.<\\\/li>\\n<li>Collaborate with corporate teams on menu updates, seasonal items, and promotions.<\\\/li>\\n<li>Support innovation while respecting brand identity and authenticity.<\\\/li>\\n<\\\/ul>\\n\\n<p><strong>Compliance & standards<\\\/strong><\\\/p>\\n<ul>\\n<li>Ensure compliance with company policies, procedures, and brand standards.<\\\/li>\\n<li>Maintain documentation related to health, safety, and audits.<\\\/li>\\n<li>Prepare for and successfully pass internal and external inspections.<\\\/li>\\n<\\\/ul>\\n\\n<h4>Qualifications & requirements<\\\/h4>\\n<ul>\\n<li>Proven experience as an executive chef or head chef in a high-volume, full-service restaurant.<\\\/li>\\n<li>Strong knowledge of Asian cuisine (Chinese cuisine experience is highly preferred).<\\\/li>\\n<li>Excellent leadership and team management skills.<\\\/li>\\n<li>Strong understanding of food safety standards and kitchen operations.<\\\/li>\\n<li>Ability to manage costs, budgets, and inventory effectively.<\\\/li>\\n<li>Exceptional organizational and multitasking abilities.<\\\/li>\\n<li>Degree or certification in culinary arts is preferred.<\\\/li>\\n<\\\/ul>\\n\\n<h4>Key competencies<\\\/h4>\\n<ul>\\n<li>Leadership & team development<\\\/li>\\n<li>Attention to detail<\\\/li>\\n<li>Time management & organization<\\\/li>\\n<li>Problem-solving & decision-making<\\\/li>\\n<li>Customer-focused mindset<\\\/li>\\n<li>Operational excellence<\\\/li>\\n<\\\/ul>\\n\\n<h4>Working conditions<\\\/h4>\\n<ul>\\n<li>Ability to work in a fast-paced, high-pressure kitchen environment.<\\\/li>\\n<li>Flexibility to work evenings, weekends, and holidays as required.<\\\/li>\\n<li>Standing for extended periods and working in hot kitchen conditions.<\\\/li>\\n<\\\/ul>\"<\/p><p><\/p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>Responsible for the culinary oversight of Seazen Group. He is responsible for budgeting, cost control, and a comprehensive menu program for Seazen. The position also has the responsibility for the oversight of all culinary training; special functions; food quality; safety, sanitation, and the supervision of the culinary staff. He must develop and monitor the food and labor budget for the department. Maintain the highest professionalism in food quality and sanitation standards.</p><p><b>Key Responsibilities:</b></p><ul><li>Schedules and coordinates the work of Area Chef’s to assure that kitchen operations are efficient in terms of achieving budgets, KPI’s, food quality, cost of sales and food safety standards.</li><li>Works closely with the management team to execute the strategy and focus on meeting and exceeding departmental goals.</li><li>Oversee activities relates to catering and special events provided throughout the including cross-trained instruction and the demonstration of culinary techniques at designated events.</li><li>Understands the guest expectations related to food quality and presentation and ensures culinary associates strive to meet or exceed expectations and help build guest loyalty.</li><li>Assists in menu development to ensure product quality and food cost management.</li><li>Participates in the development of operating budgets and administers those budgets in an ongoing basis by monitoring and tracking expenses.</li><li>Helps to manage wages, productivity, and expenses in accordance with business demand.</li><li>Hires, trains, coaches, and develops a successful and enthusiastic team of associates, and ensures associates are cross trained to support successful daily operations.</li><li>Validates a departmental orientation program for associates to receive the appropriate new hire training to successfully perform their job.</li><li>Motivates associates by engaging in recognition, coaching, performance reviews, and performance management.</li><li>Validates scheduling in accordance with employment policies and budget targets and ensures that all time management and payroll processes are carried out in an accurate and timely manner.</li><li>Validation of scheduled inventories, stocks, and requisitions for necessary supplies, supporting procedures for portion and waste controls, etc.</li><li>Verify all purchase appropriate supplies and validate inventories according to budget.</li><li>Ensures compliance with all local, provincial, and federal health regulations, and monitor the training of associates on the proper handling and temperatures of all food products.</li><li>Validate the cleaning schedule to ensure work areas are clean and sanitize.</li><li>Cross check the reporting of equipment’s malfunctions with departments and its progress.</li><li>Assists the Corporate Chef in maintaining entire F&amp;B standards.</li><li>Validate training on food knowledge and menu items including ingredients, preparation methods and unique tastes.</li><li>Maintain discretion and maturity in handling sensitive or confidential data.</li><li>Working closely with different departments and stakeholders.</li><li>Analyze food industry trends and lead new product development accordingly </li><li>To be able to manage the attrition rate to bare minimum level by regularly engaging with culinary employees post assessing their performance/feedback.</li><li>Periodic competitors analysis to be done to ensure effective menu planning and to judge various cost factors.</li><li>Frequently addressing PIC meetings to address the positives and scope of improvement.</li><li>Carrying out the weekly Area chef’s meeting addressing weekly performance and concerns.</li><li>To review rejection portal on monthly basis along with QA &amp; supply chain.</li><li>To work in coordination with Quality assurance team to achieve excellence in food safety parameters.</li><li>To monitor R&amp;D projects for new product/concept development as required.</li><li>Culinary KPI’s to be updated on viva goals towards the end of every month.</li><li>To analyze the P&amp;L report in terms of revenue, cost of sales, BOH staff cost and manager controllable.</li><li>To manage and review employee performance review on monthly basis, conduct counselling and related PIP’s. This is essential to be documented and maintained for middle management team followed by down the line BOH employees.</li><li>To conduct monthly meetings with the Facility team along with Executive Sous Chef’s and Area Chef’s to carry out all maintenance related issues in all the branches.</li><li>Validate food tastings regularly to maintain consistency, identify errors and perform corrective action plan accordingly.</li><li>Frequent branch visits to monitor the culinary operations.</li><li>Develop and validate layouts for the new projects in lieu with Interior designers and Corporate Chef/Operations Director.</li><li>Frequently validate the asset inventory and align with the new project and pop up events.</li><li>Allocation/restructuring as per the requirement of the Area Chef’s.</li><li>To monitor the F&amp;B processes and its efficiency.</li><li>Improvement plan for cost lines and waste management.</li><li>Planning of all strategic projects on quarterly/half-yearly basis.</li><li>Regular validation of all SOP’s and seek opportunities on improving every time.</li><li>Integrate and support brand ops/marketing team on opportunities to elevate sales and raise brand awareness through marketing campaigns.</li></ul> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><p><b>Experience &amp; Qualifications Required</b></p><p><b>Experience Required</b></p><ul><li>Minimum <b>10–12 years of experience</b> in hospitality field.</li></ul><p><b>Educational Qualification</b></p><ul><li>Bachelor’s Degree in <b>Catering Science, Culinary Arts</b>, or a related field.</li></ul><p><b>Personal Skills</b></p><ul><li>Excellent interpersonal and leadership skills.</li><li>Strong planning, organizational, and time-management skills.</li><li>Positive attitude and strong team player.</li><li>Self-motivated with a passion for hospitality.</li><li>Excellent English communication skills (spoken and written).</li><li>Strong administrative and reporting skills.</li><li>Strong research, development, and innovation skills.</li><li>Solid technical and operational knowledge in catering operations.</li></ul></div>

<p><h4>Position summary</h4> <p>Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform chef of excess food items for use in daily specials. Inform food and beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.</p> <p>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by supervisors.</p> <h4>Preferred qualification</h4> <ul> <li>Education: Technical, trade, or vocational school degree.</li> <li>Related work experience: At least 3 years of related work experience.</li> <li>Supervisory experience: No supervisory experience.</li> <li>License or certification: None.</li> </ul> <p>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.</p> <p>Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott 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.</p> <p>JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J. Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW</p><p></p>

<p>We are hiring experienced Demi Chef De Partie for a reputed restaurant group in Kuwait. Key Responsibilities Assist the Chef De Partie in daily kitchen operations Prepare and cook food according to recipes and company standards Handle assigned kitchen sections such as Hot Kitchen, Grill, Continental, Arabic, Asian, or Pastry Ensure consistency in food taste, quality, and presentation Maintain cleanliness and hygiene standards in the kitchen Support inventory control and stock management Minimize food wastage and maintain kitchen efficiency Coordinate with kitchen staff during busy service hours Follow food safety regulations and company SOPs Assist in training junior kitchen staff and Commis chefs Benefits: Attractive Salary Accommodation &amp; Transportation Provided Job Location : Qatar &amp; Kuwait</p><p><strong>Desired Candidate Profile</strong></p><p>Diploma/Degree in Hotel Management or Culinary Arts preferred Minimum 3 5 years of experience in restaurant or hotel kitchens Experience as Demi Chef De Partie or strong Commis I background preferred Good knowledge of food preparation and kitchen operations Ability to work in a fast-paced environment Team player with good communication skills Gulf experience preferred</p>