وظائف شيف مخبوزات و معجنات في لبنان

<p><h4>Job description</h4> <p>We are seeking an experienced and highly creative Head Chef to lead the culinary operations for a bold and playful dining concept bringing together contemporary global cuisine, creative comfort food, and indulgent desserts within one distinctive guest experience. The menu takes inspiration from around the world, combining Asian flavours and techniques with Italian classics, contemporary burgers and sandwiches, globally inspired starters, and a strong focus on indulgent chocolate and pastry creations.</p> <p>The Head Chef will be responsible for maintaining the quality and consistency of the existing menu while continuously developing the culinary offering in line with the personality of the brand. This role requires a chef who understands modern casual dining, international flavours, high-volume service, menu development, presentation, and commercial kitchen management.</p> <p>The successful candidate will be both a creative culinary leader and a strong operator, capable of translating an imaginative menu into a consistently excellent product while managing food costs, kitchen performance, quality, and team development.</p> <p>This role is based in Saudi Arabia, relocation support is provided.</p> <h4>Requirements</h4> <ul> <li>Lead the overall kitchen operation, ensuring a consistently high standard of food quality, presentation, taste, and execution.</li> <li>Oversee the preparation and service of a diverse menu incorporating Asian, Italian, American and contemporary global influences.</li> <li>Maintain and continuously improve recipes, plating standards, preparation methods, and kitchen SOPs.</li> <li>Ensure consistency across the menu, from starters and salads through to burgers, sandwiches, pasta, Asian-inspired dishes, and desserts.</li> <li>Work closely with the management team on menu development, seasonal changes, new dishes, promotions, and special culinary activations.</li> <li>Develop innovative dishes that fit the playful and creative identity of Little Krazy while remaining commercially viable.</li> <li>Ensure all recipes are properly documented with accurate ingredients, yields, portion sizes, preparation methods, and presentation standards.</li> <li>Manage food costs, portion control, wastage, yields, and GP in line with agreed targets.</li> <li>Monitor food quality and ensure all ingredients meet the required standards.</li> <li>Work closely with suppliers and procurement teams to source quality ingredients at competitive prices.</li> <li>Lead daily kitchen briefings, tastings, quality checks, and service preparation.</li> <li>Ensure smooth communication and coordination between kitchen sections and front-of-house during service.</li> <li>Recruit, train, coach, and develop the kitchen brigade to create a strong, disciplined, and motivated team.</li> <li>Manage kitchen scheduling, staffing requirements, section allocation, and daily operational priorities.</li> <li>Ensure strict compliance with food safety, HACCP, hygiene, sanitation, and health and safety requirements.</li> <li>Maintain a clean, organised, efficient, and professional kitchen environment.</li> <li>Monitor kitchen equipment and ensure proper maintenance and safe operation.</li> <li>Stay informed about international culinary trends, new techniques, ingredients, and contemporary dining concepts.</li> <li>Introduce new ideas and culinary experiences that strengthen Little Krazy's identity and differentiate the concept from competitors.</li> </ul> <h4>Culinary profile</h4> <p>The ideal candidate should have strong experience across a multi-cuisine, contemporary restaurant environment, with an understanding of:</p> <ul> <li>Asian-inspired cuisine and flavours</li> <li>Japanese and Korean techniques and ingredients</li> <li>Italian pasta and classic sauces</li> <li>Contemporary burgers and sandwiches</li> <li>Modern comfort food</li> <li>International salads and starters</li> <li>Chocolate, pastry and indulgent desserts</li> <li>Modern plating and presentation</li> <li>High-volume restaurant production</li> </ul> <p>Experience working with diverse menus and concepts is particularly important, as the role requires a chef who can confidently move between different culinary styles while maintaining consistency and quality.</p> <h4>Benefits</h4> <p>At SIHAMCO, we believe in rewarding our team with more than just a job — we offer an inspiring work environment and real opportunities for growth. Our benefits include:</p> <ul> <li>An opportunity to lead the founding team launching a new in house Persian restaurant concept by SIHAMCO - a first within The Groves' Portfolio.</li> <li>Competitive salary packages – aligned with market standards and experience</li> <li>Health insurance, accommodation provided and transportation allowance</li> <li>Career development & internal promotions – grow with us across departments and seasons</li> <li>Creative & collaborative work culture – built on passion, innovation, and attention to detail</li> <li>Exposure to high-end hospitality & entertainment concepts – gain experience in premium F&B and entertainment</li> <li>Experience working on premium events within The Groves, Riyadh Season</li> <li>Cultural diversity – join a team of passionate professionals from around the world</li> </ul> <h4>About the company</h4> <p>SIHAMCO is a strategic partner operating proudly under the General Entertainment Authority (GEA), National Events Center (NEC), Riyadh Season and Jeddah Season since 2019.</p> <p>At SIHAMCO, we don’t just lead Saudi Arabia’s hospitality and entertainment evolution—we create it from the ground up. Since 2008, we’ve been designing, constructing, and operating exceptional experiences that blend local authenticity with global standards. Every destination and concept we launch reflects our commitment to cultural storytelling, creative excellence, and operational precision.</p> <h4>Crafting a homegrown legacy</h4> <p>All brands under SIHAMCO are homegrown Saudi concepts, fully developed in-house — from initial vision and brand identity to concept creation, design, execution and operation. We don’t import ideas; we build them — crafting unforgettable experiences from scratch that resonate deeply with both local and international audiences.</p> <h4>Our signature brands</h4> <p>Every brand under our umbrella is proudly reflecting the heart and soul of Saudi culture, while achieving international acclaim. With over 25 original homegrown brands, SIHAMCO not only sets — but consistently surpasses — global standards in Entertainment, Hospitality, F&B, Lifestyle, Wellness, Family & Pet Entertainment Experience. Our signature ventures: The Groves, ZodiaC Cuisine, Little Krazy, LucaLand, LucaPark, The Polar Ice Bar, Milk & Butter Nail Spa, Kooz Karak, Birds of Eden, El Lechazo, Khawaja Yanni, Zama Zulu, Hawanim Groves City, Vida Vera, The Groves Pizzeria and Gem-In-I showcase what it means to innovate locally and shine globally.</p> <p>Our brands are also registered across the GCC and internationally such as the United Kingdom, Egypt, Morocco etc ensuring full legal protection and readiness for global expansion.</p> <h4>We are only getting started!</h4> <p>Several exciting new concepts and brands are currently under development, with launches planned in the coming months. From bold new ideas to thoughtfully crafted experiences, SIHAMCO continues to grow its portfolio with originality, creativity and cultural pride.</p> <h4>People first</h4> <p>Our team is our greatest asset—a dynamic mix of local talent and international expertise, all united by a passion for excellence. We nurture careers, encourage creativity, and build leaders.</p> <h4>Join us</h4> <p>Whether you’re an emerging talent or a seasoned professional, SIHAMCO offers a platform to grow, create, and shape history. Each concept we launch is a new chapter in a legacy that belongs to Saudi Arabia and speaks to the world.</p> <p>Join us and be part of a company that’s redefining hospitality in Saudi Arabia and beyond.</p></p><p></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>We are seeking an experienced and highly creative Head Chef to lead the culinary operations for a bold and playful dining concept bringing together contemporary global cuisine, creative comfort food, and indulgent desserts within one distinctive guest experience.<br> The menu takes inspiration from around the world, combining Asian flavours and techniques with Italian classics, contemporary burgers and sandwiches, globally inspired starters, and a strong focus on indulgent chocolate and pastry creations.<br> The Head Chef will be responsible for maintaining the quality and consistency of the existing menu while continuously developing the culinary offering in line with the personality of the brand.<br> This role requires a chef who understands modern casual dining, international flavours, high-volume service, menu development, presentation, and commercial kitchen management .<br> The successful candidate will be both a creative culinary leader and a strong operator, capable of translating an imaginative menu into a consistently excellent product while managing food costs, kitchen performance, quality, and team development.<br> This role is based in Saudi Arabia, relocation support is provided.<br> At SIHAMCO, we believe in rewarding our team with more than just a job — we offer an inspiring work environment and real opportunities for growth.<br> Our benefits include: An opportunity to lead the founding team launching a new in house Persian restaurant concept by SIHAMCO - a first within The Groves' Portfolio.<br> Competitive salary packages – aligned with market standards and experience Health insurance, accommodation provided and transportation allowance Career development &amp; Internal promotions – grow with us across departments and seasons Creative &amp; collaborative work culture – built on passion, innovation, and attention to detail Exposure to high-end hospitality &amp; entertainment concepts – gain experience in premium F&amp;B and entertainment Experience working on premium events within The Groves, Riyadh Season Cultural diversity – join a team of passionate professionals from around the world About The Company SIHAMCO is a strategic partner operating proudly under the General Entertainment Authority (GEA), National Events Center (NEC), Riyadh Season and Jeddah Season since 2019.<br> At SIHAMCO, we don’t just lead Saudi Arabia’s hospitality and entertainment evolution—we create it from the ground up.<br> Since 2008, we’ve been designing, constructing, and operating exceptional experiences that blend local authenticity with global standards.<br> Every destination and concept we launch reflects our commitment to cultural storytelling, creative excellence, and operational precision.<br> Crafting a Homegrown Legacy All brands under SIHAMCO are homegrown Saudi concepts, fully developed in-house — from initial vision and brand identity to concept creation, design, execution and operation.<br> We don’t import ideas; we build them — crafting unforgettable experiences from scratch that resonate deeply with both local and international audiences.<br> Our Signature Brands Every brand under our umbrella is proudly reflecting the heart and soul of Saudi culture, while achieving international acclaim.<br> With over 25 original homegrown brands, SIHAMCO not only sets — but consistently surpasses — global standards in Entertainment, Hospitality, F&amp;B, Lifestyle, Wellness, Family &amp; Pet Entertainment Experience.<br> Our signature ventures: The Groves, ZodiaC Cuisine, Little Krazy, LucaLand, LucaPark, The Polar Ice Bar, Milk &amp; Butter Nail Spa, Kooz Karak, Birds of Eden, El Lechazo, Khawaja Yanni, Zama Zulu, Hawanim Groves City, Vida Vera, The Groves Pizzeria and Gem-In-I showcase what it means to innovate locally and shine globally.<br> Our brands are also registered across the GCC and internationally such as the United Kingdom, Egypt, Morocco etc ensuring full legal protection and readiness for global expansion.<br> We Are Only Getting Started!<br> Several exciting new concepts and brands are currently under development, with launches planned in the coming months.<br> From bold new ideas to thoughtfully crafted experiences, SIHAMCO continues to grow its portfolio with originality, creativity and cultural pride.<br> People First Our team is our greatest asset—a dynamic mix of local talent and international expertise, all united by a passion for excellence.<br> We nurture careers, encourage creativity, and build leaders.<br> Join Us Whether you’re an emerging talent or a seasoned professional, SIHAMCO offers a platform to grow, create, and shape history.<br> Each concept we launch is a new chapter in a legacy that belongs to Saudi Arabia and speaks to the world.<br> Join us and be part of a company that’s redefining hospitality in Saudi Arabia and beyond.<br> Lead the overall kitchen operation, ensuring a consistently high standard of food quality, presentation, taste, and execution.<br> Oversee the preparation and service of a diverse menu incorporating Asian, Italian, American and contemporary global influences .<br> Maintain and continuously improve recipes, plating standards, preparation methods, and kitchen SOPs.<br> Ensure consistency across the menu, from starters and salads through to burgers, sandwiches, pasta, Asian-inspired dishes, and desserts.<br> Work closely with the management team on menu development, seasonal changes, new dishes, promotions, and special culinary activations.<br> Develop innovative dishes that fit the playful and creative identity of Little Krazy while remaining commercially viable.<br> Ensure all recipes are properly documented with accurate ingredients, yields, portion sizes, preparation methods, and presentation standards.<br> Manage food costs, portion control, wastage, yields, and GP in line with agreed targets.<br> Monitor food quality and ensure all ingredients meet the required standards.<br> Work closely with suppliers and procurement teams to source quality ingredients at competitive prices.<br> Lead daily kitchen briefings, tastings, quality checks, and service preparation.<br> Ensure smooth communication and coordination between kitchen sections and front-of-house during service.<br> Recruit, train, coach, and develop the kitchen brigade to create a strong, disciplined, and motivated team.<br> Manage kitchen scheduling, staffing requirements, section allocation, and daily operational priorities.<br> Ensure strict compliance with food safety, HACCP, hygiene, sanitation, and health and safety requirements.<br> Maintain a clean, organised, efficient, and professional kitchen environment.<br> Monitor kitchen equipment and ensure proper maintenance and safe operation.<br> Stay informed about international culinary trends, new techniques, ingredients, and contemporary dining concepts.<br> Introduce new ideas and culinary experiences that strengthen Little Krazy's identity and differentiate the concept from competitors.<br> Culinary Profile The ideal candidate should have strong experience across a multi-cuisine, contemporary restaurant environment , with an understanding of: Asian-inspired cuisine and flavours Japanese and Korean techniques and ingredients Italian pasta and classic sauces Contemporary burgers and sandwiches Modern comfort food International salads and starters Chocolate, pastry and indulgent desserts Modern plating and presentation High-volume restaurant production Experience working with diverse menus and concepts is particularly important, as the role requires a chef who can confidently move between different culinary styles while maintaining consistency and quality.<br></span> </div>

Department: Operations / Central Kitchen <br>Reports To: Head Chef <br>Location: Fanar Factory <br>Schedule: 6:00 am – 2:00 pm / 2:00 pm – 11:00pm <br> <br>Job Purpose <br>The Order Controller is responsible for coordinating customer orders between the branches and the central kitchen, ensuring accurate order processing, timely production, and high customer satisfaction. The role requires close communication with branch teams, the kitchen, and customers to ensure every order meets the requested specifications and quality standards. <br> <br>Key Responsibilities <br>• Act as the primary link between all branches and the central kitchen regarding customer orders. <br>• Receive customer orders submitted by branches and accurately transfer all details to the kitchen. <br>• Organize, prioritize, and schedule orders based on delivery or pickup times. <br>• Monitor the progress of orders throughout the production process to ensure timely completion. <br>• Verify that completed orders match the customer's requested specifications before dispatch. <br>• Coordinate with the Head Chef and kitchen team to resolve any issues or changes related to orders. <br>• Contact customers after order completion or delivery to confirm that the order was received as requested. <br>• Address customer concerns promptly and coordinate corrective actions when necessary. <br>• Track customer feedback and recurring issues, reporting trends to management. <br>• Work proactively to reduce customer dissatisfaction by ensuring order accuracy and efficient communication. <br>• Maintain accurate records of orders, customer interactions, and follow-up activities. <br>• Collaborate with branches and kitchen staff to continuously improve order flow and customer experience. <br> <br> <br>Qualifications & Skills <br>• Previous experience in customer service, food & beverage, operations, or order coordination is preferred. <br>• Strong organizational and multitasking skills. <br>• Excellent verbal communication and customer service abilities. <br>• High attention to detail and accuracy. <br>• Ability to work under pressure and manage multiple orders simultaneously. <br>• Proficient in Microsoft Office and order management/POS systems. <br>• Strong problem-solving skills and ability to coordinate across multiple departments

<p>We re Hiring Kitchen Staff | Cold Section</p><p>Beit Kanz Restaurant, located in Achrafieh, is looking for talented and passionate Kitchen Staff to join its Cold Section.</p><p>We are currently hiring:</p><ul><li>Commis</li><li>Demi Chef de Partie</li></ul><p>We are looking for candidates who are detail-oriented, committed to quality, and eager to work in a dynamic kitchen environment.</p><p>Flexibility is required, as the position involves working both AM and PM shifts.</p><p><strong>Desired Candidate Profile</strong></p><p>We are looking for candidates who are detail-oriented, committed to quality, and eager to work in a dynamic kitchen environment. Flexibility is required, as the position involves working both AM and PM shifts.</p>

<p>We are looking for a motivated and enthusiastic Commis Chef to join our hotel kitchen team.</p><p><b><br></b></p><p><b>Job Responsibilities</b></p><ul><li>Assist with daily food preparation and basic cooking tasks</li><li>Follow recipes, portion controls, and presentation standards</li><li>Prepare vegetables, meats, sauces, garnishes, and other ingredients as required</li><li>Support the kitchen team members during service</li><li>Maintain cleanliness and organization of workstations, equipment, and storage areas</li><li>Follow hotel food safety, hygiene, and health &amp; safety procedures</li><li>Properly store and label food items and monitor product quality</li><li>Minimize food waste and use ingredients efficiently</li><li>Assist with receiving and storing kitchen supplies when required</li></ul><p><strong>Desired Candidate Profile</strong></p><p>Basic knowledge of food preparation, hygiene, and kitchen safety</p><p>Willingness to learn and develop culinary skills</p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Nisei - Cr perie is Hiring! We re growing our team and looking for energetic, customer-focused people to join us:</p><ul><li>2 Bar Staff</li><li>3 Waitresses</li><li>1 Hostess</li><li>1 Kitchen Chef</li><li>1 Assistant Chef</li><li>2 Kitchen Helpers</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Prior experience is a plus, but a great attitude matters most!</p><p></p></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> Organise kitchen operations and prepare and serve a range of dishes, whilst supervising junior members of the Kitchen Brigade.<br><br>The job of <strong>Chef de Partie</strong> is executed satisfactorily when:<br><ul><li>HACCP is implemented and practiced.</li><li>Communication is done politely and displays courtesy to guests and internal customers.</li><li>Effective employee working relationships are established and maintained.</li><li>Familiarity with property safety, first aid and fire and emergency procedures is demonstrated and equipment is operated safely and sensibly.</li><li>Prepare in advance food, beverage, material and equipment needed for the service.</li><li>Dishes are prepared, cooked, and served according to the restaurant’s menu.&nbsp;</li><li>Provide direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards.</li></ul> </div>

<p><h4>Company description</h4> <p>Le Vendôme Beirut is embarking on an exceptional new chapter. As we prepare for the reopening of one of Beirut's most iconic luxury hotels, we are seeking visionary leaders to shape its future.</p> <p>Defined by timeless elegance, impeccable service, and a legacy of refined hospitality, Le Vendôme Beirut is committed to delivering exceptional guest experiences while honoring its distinguished heritage.</p> <p>This is a rare opportunity to join the executive leadership team responsible for redefining luxury, inspiring excellence, and setting a new benchmark for hospitality in the region.</p> <h4>What is in it for you:</h4> <ul> <li>Employee benefit card offering discounted rates in Accor worldwide for you and your family</li> <li>Learning programs through our academies designed to sharpen your skills</li> <li>Ability to make a difference through our corporate social responsibility activities</li> <li>Career development opportunities with national and international promotion opportunities</li> </ul> <h4>Why work for Accor?</h4> <p>We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.</p> <p>By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.</p> <p>Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS</p> <h4>Job description</h4> <ul> <li>Lead and manage all kitchen operations across restaurants, banquets, room service, and other food production areas</li> <li>Develop innovative menus that reflect seasonal ingredients, market trends, and guest preferences</li> <li>Ensure consistent food quality, presentation, and taste in line with luxury hospitality standards</li> <li>Monitor food costs, inventory, purchasing, and waste to achieve financial targets</li> <li>Maintain the highest standards of food safety, hygiene, and sanitation in compliance with local regulations</li> <li>Recruit, train, mentor, and develop the culinary team to enhance performance and career growth</li> <li>Collaborate with food & beverage and other departments to create memorable guest experiences</li> <li>Plan and execute special events, promotions, and seasonal culinary offerings</li> <li>Ensure efficient kitchen operations through effective scheduling, productivity, and resource management</li> <li>Foster a positive, collaborative, and safety-focused working environment</li> </ul> <h4>Qualifications</h4> <ul> <li>Diploma or degree in culinary arts, hospitality management, or a related field</li> <li>Minimum of 8–10 years of culinary experience, including 3–5 years in an executive chef or executive sous chef role within a luxury hotel or upscale restaurant</li> <li>Strong knowledge of international cuisines, menu development, and banquet operations</li> <li>Proven experience in food cost control, budgeting, and kitchen management</li> <li>Thorough understanding of HACCP, food safety, and sanitation standards</li> <li>Excellent leadership, communication, and team development skills</li> <li>Ability to perform effectively in a fast-paced, multicultural environment</li> <li>Previous experience with an international hotel brand is an advantage</li> </ul> <h4>Additional information</h4> <p>Our commitment to diversity & inclusion:</p> <p>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p></p><p></p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Prepare and maintain accurate daily, weekly, and monthly financial reports</p><p>Manage full-cycle accounting (AP, AR, GL, bank reconciliations)</p><p>Prepare monthly P&amp;L statements and variance analysis</p><p>Monitor revenue trends, cost percentages, and operational expenses</p><p>Ensure timely month-end and year-end closing</p><p>Maintain proper documentation and filing of financial records</p><p>Oversee daily sales reconciliation (POS vs. cash/card reports)</p><p>Monitor cash handling procedures and conduct surprise cash counts</p><p>Review voids, discounts, and refunds for compliance</p><p>Ensure proper segregation of duties between FOH cashiers and accounting</p><p>Investigate discrepancies in revenue reporting</p><p>Monitor food cost percentage and compare actual vs. theoretical cost</p><p>Review daily/weekly stock consumption reports</p><p>Oversee monthly physical inventory counts</p><p>Investigate variances and wastage</p><p>Coordinate with Head Chef and storekeeper for cost control improvements</p><p>Validate supplier invoices against purchase orders and delivery notes</p><p>Review and process supplier invoices</p><p>Ensure payments are made according to agreed credit terms</p><p>Reconcile supplier statements</p><p>Monitor outstanding balances</p><p>Negotiate payment schedules when necessary</p><p>Monitor labor cost percentage vs. sales</p><p>Prepare salary reports for management</p><p>Prepare VAT declarations and ensure compliance with local tax regulations</p><p>Maintain records for audits</p><p>Prepare and monitor cash flow projections</p><p>Monitor working capital and liquidity position</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Bachelor s degree in Accounting or Finance</p><p>Minimum 5 7 years experience in accounting</p><p>At least 3 years in F&amp;B industry</p><p>Strong knowledge of POS systems and restaurant operations</p><p>Experience with F&amp;B accounting software</p><p>Strong analytical and problem-solving skills</p><p>High attention to detail and integrity</p><p>Ability to work under pressure in a fast-paced environment</p><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Citea Apart Hotel is looking for an ambitious and passionate Demi Chef de Partie to join our Kitchen Team.</p><p>- Diploma or Bachelor's degree in Hospitality, Hotel Management, or Culinary Arts.</p><p>- 1 to 2 years of experience in a relevant position.</p><p>- Excellent communication and organizational skills</p><p>- Time management, with the ability to thrive in a fast-paced environment</p><p>- Ability to work within a team and independently.</p><p>- Passionate about culinary arts with the ambition to learn and grow.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Diploma or Bachelor's degree in Hospitality, Hotel Management, or Culinary Arts.</li><li>1 to 2 years of experience in a relevant position.</li><li>Excellent communication and organizational skills</li><li>Time management, with the ability to thrive in a fast-paced environment</li><li>Ability to work within a team and independently.</li><li>Passionate about culinary arts with the ambition to learn and grow.</li></ul><p></p></section>

Profile: <br>Bachelor’s degree in Accounting or Finance <br>Minimum 5–7 years’ experience in accounting <br>At least 3 years in F&B industry <br>Strong knowledge of POS systems and restaurant operations <br>Experience with F&B accounting software <br>Strong analytical and problem-solving skills <br>High attention to detail and integrity <br>Ability to work under pressure in a fast-paced environment <br> <br> <br>Duties: <br>Prepare and maintain accurate daily, weekly, and monthly financial reports <br>Manage full-cycle accounting (AP, AR, GL, bank reconciliations) <br>Prepare monthly P&L statements and variance analysis <br>Monitor revenue trends, cost percentages, and operational expenses <br>Ensure timely month-end and year-end closing <br>Maintain proper documentation and filing of financial records <br>Oversee daily sales reconciliation (POS vs. cash/card reports) <br>Monitor cash handling procedures and conduct surprise cash counts <br>Review voids, discounts, and refunds for compliance <br>Ensure proper segregation of duties between FOH cashiers and accounting <br>Investigate discrepancies in revenue reporting <br>Monitor food cost percentage and compare actual vs. theoretical cost <br>Review daily/weekly stock consumption reports <br>Oversee monthly physical inventory counts <br>Investigate variances and wastage <br>Coordinate with Head Chef and storekeeper for cost control improvements <br>Validate supplier invoices against purchase orders and delivery notes <br>Review and process supplier invoices <br>Ensure payments are made according to agreed credit terms <br>Reconcile supplier statements <br>Monitor outstanding balances <br>Negotiate payment schedules when necessary <br>Monitor labor cost percentage vs. sales <br>Prepare salary reports for management <br>Prepare VAT declarations and ensure compliance with local tax regulations <br>Maintain records for audits <br>Prepare and monitor cash flow projections <br>Monitor working capital and liquidity position

<p>We are looking for a talented and passionate Pastry Chef with a minimum of 5 years of experience in pastry production. The ideal candidate should have strong knowledge of preparing and decorating a wide variety of pastries, cakes, desserts, and baked goods while maintaining the highest standards of quality, consistency, hygiene, and food safety. The candidate must be creative, organized, able to work efficiently under pressure, and committed to delivering exceptional products. Experience in a high-volume production environment is an advantage.</p><p><strong>Desired Candidate Profile</strong></p><p>The ideal candidate should have strong knowledge of preparing and decorating a wide variety of pastries, cakes, desserts, and baked goods while maintaining the highest standards of quality, consistency, hygiene, and food safety. The candidate must be creative, organized, able to work efficiently under pressure, and committed to delivering exceptional products. Experience in a high-volume production environment is an advantage.</p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph">We are seeking an experienced Kitchen Manager to oversee daily kitchen operations, maintain food quality standards, and lead a high-performing culinary team. Candidates with experience in Asian cuisine are strongly preferred.<br><br><b>Key Responsibilities<br></b><br> Manage day-to-day kitchen operations, including food preparation, inventory, scheduling, and sanitation. <br><br> Ensure consistent food quality, presentation, and adherence to recipes. <br><br> Train, supervise, and motivate kitchen staff. <br><br> Monitor food costs, waste control, and inventory levels. <br><br> Maintain compliance with health and safety regulations. <br><br> Coordinate effectively with front-of-house staff and management to ensure smooth service. <br><br><b>Qualifications<br></b><br> Previous experience as a Kitchen Manager, Sous Chef, or similar leadership role. <br><br> Experience working with Asian cuisine is an asset. <br><br> Strong leadership and team management skills. <br><br> Excellent verbal and written communication skills. <br><br> Ability to work effectively in a fast-paced environment. <br><br> Strong organizational and problem-solving abilities. <br><br> Knowledge of food safety and sanitation standards. <br><br> Strong interpersonal and conflict-resolution skills.</div></section>

<p>Plan, organize, and supervise all kitchen activities. Ensure all dishes are prepared according to company recipes and presentation standards. Develop and manage the restaurant menu by creating innovative recipes, introducing new dishes, updating seasonal offerings, and ensuring all menu items meet the company's quality, presentation, and cost standards while aligning with customer preferences and business objectives. Supervise, train, motivate, and evaluate all kitchen staff. Ensure proper teamwork and communication within the kitchen. Conduct on-the-job training for new employees. Monitor inventory levels and ensure sufficient stock is available. Prepare purchase requests for kitchen supplies and ingredients. Ensure full compliance with food safety regulations and company hygiene standards. Maintain a clean, organized, and sanitary kitchen at all times. Maintain recipe records and standard operating procedures. Ensuring the guests receive excellent service and enjoy their culinary experience.</p><p><strong>Desired Candidate Profile</strong></p><p>Diploma or Degree in Culinary Arts or a related field is preferred. Minimum 7 years of kitchen experience as a Head Chef . Strong understanding of food safety and hygiene standards. Excellent organizational and time management skills. Good communication and problem-solving abilities.</p>

<p>Lead and oversee all Food &amp; Beverage operations, including restaurants, bars, banquets &amp; room service. Develop and implement strategies to maximize revenue, profitability, and guest satisfaction. Ensure exceptional service quality and consistent dining experiences across all outlets. Monitor financial performance, prepare departmental budgets, forecasts, and control operating costs. Work closely with the Executive Chef and department leaders to develop innovative menus, promotions, and guest experiences. Ensure compliance with food safety, hygiene, health, and sanitation regulations. Analyze business performance and identify opportunities to improve productivity and operational efficiency. Build and maintain strong relationships with guests, suppliers, and business partners. Recruit, train, coach, and develop the Food &amp; Beverage team, fostering a culture of excellence, collaboration, and continuous improvement. Ensure all Food &amp; Beverage operations comply with company policies and local regulatory requirements.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Bachelor's degree in Hospitality Management, Hotel Management, Business Administration, or a related field.</li><li>Minimum 8 10 years of progressive Food &amp; Beverage management experience, including at least 2 years in a senior leadership role within the hospitality industry.</li><li>Experience in a luxury or internationally recognized hotel brand is preferred.</li><li>Strong knowledge of restaurant, bar, banquet, and catering operations.</li><li>Proven experience in financial management, budgeting, cost control, and revenue optimization.</li><li>Excellent leadership, communication, interpersonal, and decision-making skills.</li><li>Strong understanding of food safety standards, HACCP principles, and local health regulations.</li><li>Proficiency in Microsoft Office and hotel management systems.</li></ul>

<p>Lead and oversee all Food &amp; Beverage operations, including restaurants, bars, banquets &amp; room service. Develop and implement strategies to maximize revenue, profitability, and guest satisfaction. Ensure exceptional service quality and consistent dining experiences across all outlets. Monitor financial performance, prepare departmental budgets, forecasts, and control operating costs. Work closely with the Executive Chef and department leaders to develop innovative menus, promotions, and guest experiences. Ensure compliance with food safety, hygiene, health, and sanitation regulations. Analyze business performance and identify opportunities to improve productivity and operational efficiency. Build and maintain strong relationships with guests, suppliers, and business partners. Recruit, train, coach, and develop the Food &amp; Beverage team, fostering a culture of excellence, collaboration, and continuous improvement. Ensure all Food &amp; Beverage operations comply with company policies and local regulatory requirements.</p><p><strong>Desired Candidate Profile</strong></p><p>Bachelor's degree in Hospitality Management, Hotel Management, Business Administration, or a related field. Minimum 8 10 years of progressive Food &amp; Beverage management experience, including at least 2 years in a senior leadership role within the hospitality industry. Experience in a luxury or internationally recognized hotel brand is preferred. Strong knowledge of restaurant, bar, banquet, and catering operations. Proven experience in financial management, budgeting, cost control, and revenue optimization. Excellent leadership, communication, interpersonal, and decision-making skills. Strong understanding of food safety standards, HACCP principles, and local health regulations. Proficiency in Microsoft Office and hotel management systems.</p>

<p>We are expanding our team and are looking for passionate, dedicated, and service-oriented professionals to join our coffee shop in Jounieh.</p><p>Open Positions:</p><ul><li>Barista</li><li>Sous Chef</li><li>Waitress</li></ul><p><strong>Desired Candidate Profile</strong></p><p>If you have a passion for hospitality, enjoy working in a dynamic environment, and are committed to delivering excellent customer experiences, we d love to hear from you.</p>

<p><h4>Job Description</h4> <p>We are seeking a skilled and passionate grill chef de partie (CDP) with a strong background in Mediterranean cuisine. The ideal candidate will have hands-on experience operating grills and charcoal ovens, preparing traditional meats, kebabs, and grilled vegetables, and understanding the authentic flavors and spices of the region. You will be responsible for managing the grill station, ensuring consistency, flavor, and quality in every dish.</p> <h4>Key responsibilities:</h4> <ul> <li>Prepare and cook Mediterranean grilled items</li> <li>Marinate meats and seafood using authentic spice blends and recipes</li> <li>Operate and maintain charcoal, gas, or wood-fired grills according to safety and cooking standards</li> <li>Ensure all food preparation and presentation meet quality and consistency standards</li> <li>Work closely with the kitchen brigade to ensure smooth service during peak hours</li> <li>Maintain cleanliness and organization of the grill station at all times</li> <li>Monitor and manage food stock, prep levels, and waste control for the grill section</li> <li>Assist in training commis chefs and junior staff as required</li> <li>Uphold food safety, hygiene, and sanitation standards at all times</li> </ul> <h4>Requirements</h4> <ul> <li>4+ years of experience as a grill CDP or demi CDP in a professional kitchen, with a focus on Mediterranean cuisine</li> <li>Strong understanding of Mediterranean ingredients, spices, and marination techniques</li> <li>Proficient in cooking meats to different doneness levels while retaining moisture and flavor</li> <li>Experience using traditional equipment such as charcoal grill or rotisserie</li> <li>Ability to work efficiently under pressure in a fast-paced environment</li> <li>Knowledge of food safety standards (e.g., HACCP)</li> </ul> <h4>About the company</h4> <p>SIHAMCO is a strategic partner operating proudly under the General Entertainment Authority (GEA), National Events Center (NEC), Riyadh Season and Jeddah Season since 2019.</p> <p>At SIHAMCO, we don’t just lead Saudi Arabia’s hospitality and entertainment evolution—we create it from the ground up. Since 2008, we’ve been designing, constructing, and operating exceptional experiences that blend local authenticity with global standards. Every destination and concept we launch reflects our commitment to cultural storytelling, creative excellence, and operational precision.</p> <h4>Crafting a homegrown legacy</h4> <p>All brands under SIHAMCO are homegrown Saudi concepts, fully developed in-house—from initial vision and brand identity to concept creation, design, execution and operation. We don’t import ideas; we build them—crafting unforgettable experiences from scratch that resonate deeply with both local and international audiences.</p> <h4>Our signature brands</h4> <p>Every brand under our umbrella proudly reflects the heart and soul of Saudi culture, while achieving international acclaim. With over 25 original homegrown brands, SIHAMCO not only sets—but consistently surpasses—global standards in entertainment, hospitality, F&B, lifestyle, wellness, family & pet entertainment experience. Our signature ventures include The Groves, ZodiaC Cuisine, Little Krazy, LucaLand, LucaPark, The Polar Ice Bar, Milk & Butter Nail Spa, Kooz Karak, Birds of Eden, El Lechazo, Khawaja Yanni, Zama Zulu, Hawanim Groves City, Vida Vera, The Groves Pizzeria and Gem-In-I, showcasing what it means to innovate locally and shine globally.</p> <p>Our brands are also registered across the GCC and internationally such as the United Kingdom, Egypt, Morocco, ensuring full legal protection and readiness for global expansion.</p> <h4>We are only getting started!</h4> <p>Several exciting new concepts and brands are currently under development, with launches planned in the coming months. From bold new ideas to thoughtfully crafted experiences, SIHAMCO continues to grow its portfolio with originality, creativity and cultural pride.</p> <h4>People first</h4> <p>Our team is our greatest asset—a dynamic mix of local talent and international expertise, all united by a passion for excellence. We nurture careers, encourage creativity, and build leaders.</p> <h4>Benefits</h4> <p>At SIHAMCO, we believe in rewarding our team with more than just a job—we offer an inspiring work environment and real opportunities for growth. Our benefits include:</p> <ul> <li>Competitive salary packages aligned with market standards and experience</li> <li>Visa (1 year temporary) and flights into the country for non-citizens</li> <li>Accommodation</li> <li>Transportation allowance</li> <li>Career development and internal promotions – grow with us across departments and seasons</li> <li>Creative and collaborative work culture – built on passion, innovation, and attention to detail</li> <li>Exposure to high-end hospitality and entertainment concepts – gain experience in premium F&B and entertainment</li> <li>Experience working on premium events within The Groves, Riyadh Season</li> <li>Cultural diversity – join a team of passionate professionals from around the world</li> </ul> <h4>Join us</h4> <p>Whether you’re an emerging talent or a seasoned professional, SIHAMCO offers a platform to grow, create, and shape history. Each concept we launch is a new chapter in a legacy that belongs to Saudi Arabia and speaks to the world.</p></p><p></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>We are seeking a skilled and passionate Grill Chef de Partie (CDP) with a strong background in Mediterranean cuisine .<br> The ideal candidate will have hands-on experience operating grills and charcoal ovens, preparing traditional meats, kebabs, and grilled vegetables, and understanding the authentic flavors and spices of the region.<br> You will be responsible for managing the grill station, ensuring consistency, flavor, and quality in every dish.<br> Key Responsibilities: Prepare and cook Mediterranean grilled items Marinate meats and seafood using authentic spice blends and recipes Operate and maintain charcoal, gas, or wood-fired grills according to safety and cooking standards Ensure all food preparation and presentation meet quality and consistency standards Work closely with the kitchen brigade to ensure smooth service during peak hours Maintain cleanliness and organization of the grill station at all times Monitor and manage food stock, prep levels, and waste control for the grill section Assist in training commis chefs and junior staff as required Uphold food safety, hygiene, and sanitation standards at all times At SIHAMCO, we believe in rewarding our team with more than just a job — we offer an inspiring work environment and real opportunities for growth.<br> Our benefits include: Competitive salary packages – aligned with market standards and experience Visa (1 year temp) &amp; Flights into the country for non-citizens Accommodation Transportation Allowance Career development &amp; Internal promotions – grow with us across departments and seasons Creative &amp; collaborative work culture – built on passion, innovation, and attention to detail Exposure to high-end hospitality &amp; entertainment concepts – gain experience in premium F&amp;B and entertainment Experience working on premium events within The Groves, Riyadh Season Cultural diversity – join a team of passionate professionals from around the world Join Us Whether you’re an emerging talent or a seasoned professional, SIHAMCO offers a platform to grow, create, and shape history.<br> Each concept we launch is a new chapter in a legacy that belongs to Saudi Arabia and speaks to the world.<br> 4 + years of experience as a Grill CDP or Demi CDP in a professional kitchen, with a focus on Mediterranean cuisine Strong understanding of Mediterranean ingredients, spices, and marination techniques Proficient in cooking meats to different doneness levels while retaining moisture and flavor Experience using traditional equipment such as charcoal grill, or rotisserie Ability to work efficiently under pressure in a fast-paced environment Knowledge of food safety standards (e.<br>g., HACCP) About The Company SIHAMCO is a strategic partner operating proudly under the General Entertainment Authority (GEA), National Events Center (NEC), Riyadh Season and Jeddah Season since 2019.<br> At SIHAMCO, we don’t just lead Saudi Arabia’s hospitality and entertainment evolution—we create it from the ground up.<br> Since 2008, we’ve been designing, constructing, and operating exceptional experiences that blend local authenticity with global standards.<br> Every destination and concept we launch reflects our commitment to cultural storytelling, creative excellence, and operational precision.<br> Crafting a Homegrown Legacy All brands under SIHAMCO are homegrown Saudi concepts, fully developed in-house — from initial vision and brand identity to concept creation, design, execution and operation.<br> We don’t import ideas; we build them — crafting unforgettable experiences from scratch that resonate deeply with both local and international audiences.<br> Our Signature Brands Every brand under our umbrella is proudly reflecting the heart and soul of Saudi culture, while achieving international acclaim.<br> With over 25 original homegrown brands, SIHAMCO not only sets — but consistently surpasses — global standards in Entertainment, Hospitality, F&amp;B, Lifestyle, Wellness, Family &amp; Pet Entertainment Experience.<br> Our signature ventures: The Groves, ZodiaC Cuisine, Little Krazy, LucaLand, LucaPark, The Polar Ice Bar, Milk &amp; Butter Nail Spa, Kooz Karak, Birds of Eden, El Lechazo, Khawaja Yanni, Zama Zulu, Hawanim Groves City, Vida Vera, The Groves Pizzeria and Gem-In-I showcase what it means to innovate locally and shine globally.<br> Our brands are also registered across the GCC and internationally such as the United Kingdom, Egypt, Morocco etc ensuring full legal protection and readiness for global expansion.<br> We Are Only Getting Started!<br> Several exciting new concepts and brands are currently under development, with launches planned in the coming months.<br> From bold new ideas to thoughtfully crafted experiences, SIHAMCO continues to grow its portfolio with originality, creativity and cultural pride.<br> People First Our team is our greatest asset—a dynamic mix of local talent and international expertise, all united by a passion for excellence.<br> We nurture careers, encourage creativity, and build leaders.<br></span> </div>

<p>We are seeking an experienced and dynamic Restaurant Branch Manager to lead the daily operations of our international cuisine restaurant in Tripoli. The ideal candidate will be responsible for ensuring exceptional customer service, achieving financial and operational targets, managing staff performance, and maintaining the highest standards of food quality, hygiene, and guest satisfaction.</p><p><b>Responsibilities</b></p><ul><li>Oversee the daily operations of the restaurant to ensure smooth and efficient service.</li><li>Lead, motivate, and supervise the restaurant team, including supervisors, kitchen staff, and service staff.</li><li>Ensure exceptional customer service and promptly resolve guest concerns or complaints.</li><li>Monitor food quality, presentation, cleanliness, and compliance with health and safety regulations.</li><li>Control labor costs, food costs, and operating expenses while maximizing profitability.</li><li>Prepare and analyze daily, weekly, and monthly sales and operational reports.</li><li>Manage inventory levels, purchasing, and stock control to minimize waste and shortages.</li><li>Coordinate with the Head Chef and kitchen team to ensure consistency in food quality and service.</li><li>Recruit, train, coach, and evaluate employees to maintain a high-performing team.</li><li>Develop staff schedules to ensure adequate coverage while controlling labor costs.</li><li>Implement company policies, operational procedures, and service standards.</li><li>Drive sales through promotional activities, upselling initiatives, and customer engagement.</li><li>Ensure compliance with company policies, food safety standards, and local regulations.</li></ul><p><strong>Desired Candidate Profile</strong></p><p>Bachelor's degree in Hospitality Management, Business Administration, or a related field is preferred.</p><p>Minimum 5 years of restaurant management experience, including at least 2 years as a Branch or Restaurant Manager.</p><p>Experience managing an international cuisine restaurant is required.</p><p>Strong leadership, communication, and team management skills.</p><p>Excellent understanding of restaurant operations, budgeting, cost control, and inventory management.</p><p>Strong problem-solving and decision-making abilities.</p><p>Proficiency in Microsoft Office and restaurant POS systems.</p><p>Ability to work flexible hours, including evenings, weekends, and holidays.</p>