7 Culinary Position jobs in Saudi Arabia

Additional Information

Job Number

Job CategoryAdministrative

LocationThe St. Regis Riyadh, 2941 Makkah Al Mukarramah Road, Riyadh, Saudi Arabia, Saudi Arabia, 12912

ScheduleFull Time

Located Remotely?N

Position Type Non-Management

POSITION SUMMARY

Enter and retrieve information contained in computer databases using a keyboard, mouse, or trackball to update records, files, reservations, and answer inquiries from guests. Transmit information or documents using a computer, mail, or facsimile machine. Operate standard office equipment other than computers. Prepare letters, memos, and other documents using word processing, spreadsheet, database, or presentation software. Handle incoming and outgoing mail, including date stamping and distributing incoming mail. Create and maintain computer- and paper-based filing and organization systems for records, reports, documents, etc. Compile, copy, sort, and file records of office activities, business transactions, and other activities. Enter and locate work-related information using computers and/or point of sale systems.

Follow all company policies and procedures, ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests' service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Speak with others using clear and professional language, prepare and review written documents accurately and completely, and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

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.

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.

To define and execute "Saudia" product development Culinary and services design and responsible for conceptualizing, developing, and delivering innovative, guest-centric solutions that enhance the overall travel experience and drive guest loyalty

Strategy Formation and Implementation

• Participate in the development and refinement of Air Transport's division strategy in line with the SBU vision and strategy and contribute to the overall process of corporate management and decision making to ensure the organization maximizes its short-, medium- and long-term profitability and returns to its shareholders.

Leadership and Direction

• Provide overall direction for the effective achievement of the division objectives through effective leadership and by setting of individual objectives, managing performance, developing, and motivating the team to maximize performance.
• Collaborate with colleagues in the Executive Leadership community, to synergize efforts across Air Transport for the successful achievement of strategic objectives.

Organization Structure

• Together with Holding's human capital function and Head of Division provide inputs in order to design an optimum organization structure and direct the development of the Division structures so that resources are optimally utilized, and communication can take place in an efficient manner.

Budgeting and Financial Performance

• Direct the preparation and consolidation of the Division's budget and monitor financial performance versus the budget so that the business is aware of anticipated costs/revenues; areas of unsatisfactory performance are identified, and potential performance improvement opportunities are capitalized upon.

Policies, Systems, Processes & Procedures

• Direct the development and oversee the implementation of division policies, systems, processes, procedures, and controls covering all areas of function so that all relevant procedural/legislative requirements are fulfilled while delivering a quality, cost-effective service in a consistent manner.

Job-specific accountabilities

• Stay abreast of global culinary trends and integrate them into the menu offerings.
• Develop and curate menus for all classes of service, ensuring variety, quality, and cultural relevance.
• Continuously research and incorporate global culinary trends, new cooking techniques, and ingredients into the airline's menus.
• Pilot and introduce new food concepts and experiences, ensuring that the airline remains at the forefront of culinary innovation.

Safety, Quality and Environment

• Ensure compliance with set or predefined quality, health, safety, and environmental management policies, procedures, and controls across the division to guarantee employee and asset safety, legislative compliance, and a responsible environmental attitude.
• Participate in the development and/or ensure application of an emergency response plan where emergency response procedures are necessary as part of the safety policy of the certificate holder where applicable.

Related assignments

• Perform other related duties or assignments as directed.

Minimum Qualification

• Bachelor's degree in Industrial Engineering / Marketing / Aviation Administration / Systems / Law / Public Administration / Industrial Management / Business Administration.

Minimum Experience

• Minimum of nine years work experience with at least four years in a relevant function and three in supervisory roles

1 year Associate Diploma in Culinary Skills offers comprehensive training designed to equip students for success in professional kitchens.
Students will acquire the competencies and knowledge needed to master kitchen operations, food preparation, and team management. The curriculum aligns with the Swiss vocational competency framework, ensuring that students acquire essential skills and knowledge through a combination of in-depth theoretical instruction and practical, hands-on experience.

Graduates from this programme will be well-equipped to take on roles in the culinary field, with a strong understanding of kitchen operations, food service basics, and customer service excellence.

Requirements
Eligibility Criteria

• Nationality: Saudi National
• Education: High school certificate with a minimum of 60%
• Years of experience: Not applicable
• English Proficienecy: Minimum of IELTS Level 4
• Availability: Full-time availability and commitment to attend the entire programme
• Required documents: CV

Students will acquire the competencies and knowledge needed to master kitchen operations, food preparation, and team management. The curriculum aligns with the Swiss vocational competency framework, ensuring that students acquire essential skills and knowledge through a combination of in-depth theoretical instruction and practical, hands-on experience.

Graduates from this programme will be well-equipped to take on roles in the culinary field, with a strong understanding of kitchen operations, food service basics, and customer service excellence.

Eligibility Criteria

• Nationality: Saudi National
• Education: High school certificate with a minimum of 60%
• Years of experience: Not applicable
• English Proficienecy: Minimum of IELTS Level 4
• Availability: Full-time availability and commitment to attend the entire programme
• Required documents: CV

Provide administrative support to F&B management and culinary leadership.

Assist in preparing reports, presentations, and operational documentation (e.g., menus, schedules, purchase requests).

Coordinate internal communications between service and kitchen teams.

Maintain updated records for attendance, training, inventory, and HACCP documentation.

Support with scheduling and coordinating team meetings, briefings, and special events.

Follow up on action items, departmental checklists, and operational tasks.

Liaise with suppliers and purchasing for order tracking, delivery scheduling, and invoice follow-up.

Ensure compliance with hygiene, safety, and brand standards in coordination with both service and kitchen teams.

Support new employee onboarding by preparing documentation and induction schedules.

Assist with guest event planning (e.g., banquets, VIP functions) in collaboration with the service and culinary teams.

Provide administrative support to F&B management and culinary leadership.

Assist in preparing reports, presentations, and operational documentation (e.g., menus, schedules, purchase requests).

Coordinate internal communications between service and kitchen teams.

Maintain updated records for attendance, training, inventory, and HACCP documentation.

Support with scheduling and coordinating team meetings, briefings, and special events.

Follow up on action items, departmental checklists, and operational tasks.

Liaise with suppliers and purchasing for order tracking, delivery scheduling, and invoice follow-up.

Ensure compliance with hygiene, safety, and brand standards in coordination with both service and kitchen teams.

Support new employee onboarding by preparing documentation and induction schedules.

Assist with guest event planning (e.g., banquets, VIP functions) in collaboration with the service and culinary teams.

Diploma or degree in Hospitality Management, Business Administration, or a related field.

2+ years of experience in an administrative or coordination role, preferably in F&B or hospitality.

Strong organizational and multitasking abilities.

Proficient in Microsoft Office (Excel, Word, PowerPoint, Outlook).

Knowledge of F&B operations and culinary terminology is an advantage.

Excellent written and verbal communication skills.

Ability to work independently and manage deadlines.

High level of attention to detail and professionalism.

Positive, team-oriented mindset.

Discreet and capable of handling confidential information.

Flexible and adaptable to fast-paced environments.

Strong sense of initiative and accountability.