Chef Stewards

Mock Hotel Operations Supervisor / Culinary & F&B Training Operations Supervisor Position Title

Mock Hotel Operations Supervisor / Culinary & F&B Training Operations Supervisor

Training Operations / Hospitality and Tourism Programs

Executive Director / Program Director / Head of Hospitality Training

Full-time

Male

Open to all nationalities. Priority will be given to qualified Saudi candidates.

The Mock Hotel Operations Supervisor is responsible for the full operational oversight of the newly established mock hotel training facility, with a particular focus on Food and Beverage, culinary arts, stewarding operations, scheduling, inventory control, equipment readiness, hygiene standards, and training support.

The role requires a hands‑on professional with strong hospitality operations experience, practical culinary and F&B knowledge, and direct exposure to the training or education sector. The position holder will ensure that the mock hotel facility operates according to industry standards and supports high‑quality practical training for students and trainees.

• Oversee the daily operations of the mock hotel facility, including training kitchens, F&B areas, stewarding sections, storage areas, service areas, and related operational spaces.
• Ensure that all areas are prepared, organized, clean, safe, and fully operational before scheduled training sessions.
• Coordinate the use of mock hotel facilities according to academic timetables, training schedules, workshops, events, and practical assessments.
• Ensure that operational workflows simulate real hospitality and hotel industry standards.

• Prepare and manage operational schedules for mock hotel areas in coordination with academic and training staff.
• Coordinate facility bookings, class requirements, practical sessions, instructor needs, and student training activities.
• Prevent scheduling conflicts and ensure proper readiness of facilities for each session.
• Communicate operational updates, facility readiness, and resource needs to relevant departments.

• Maintain a comprehensive inventory of all mock hotel items, including kitchen tools, utensils, service equipment, linens, uniforms, consumables, cleaning materials, and training supplies.
• Track item movement, usage, condition, damage, loss, maintenance needs, and replacement requirements.
• Implement proper check-in/check-out systems for equipment and training items.
• Conduct regular inventory audits and submit reports to management.
• Ensure that all items are properly labeled, stored, secured, and available when needed.

• Support culinary and F&B practical training by ensuring the availability and readiness of tools, ingredients, equipment, and service areas.
• Apply practical chef stewarding experience to maintain high standards of dishwashing, sanitation, equipment handling, waste control, and back‑of‑house organization.
• Ensure proper setup and breakdown of practical training sessions.
• Monitor kitchen and service area hygiene, safety, and operational discipline.
• Support instructors and trainers during culinary, F&B, and hospitality practical sessions as required.

• Ensure compliance with food safety standards, hygiene protocols, sanitation procedures, and safe food handling practices.
• Monitor the proper use, cleaning, and storage of food‑related tools and equipment.
• Ensure that temperature logs, cleaning schedules, waste disposal records, and hygiene checklists are maintained when applicable.
• Promote a strong safety and hygiene culture among staff, trainers, and trainees.
• Report any food safety risks, operational hazards, or compliance concerns immediately.

• Monitor the condition of mock hotel facilities, kitchens, equipment, furniture, appliances, and training assets.
• Report maintenance issues and follow up until completion.
• Coordinate with maintenance, procurement, IT, housekeeping, security, and other support departments as needed.
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