وظائف شيف أسماك في الإمارات

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>WE ARE HIRING – IMMEDIATE JOINERS ONLY!<br> Al Gahwa Al Arabiya is looking for experienced and skilled hospitality professionals to join our Central Kitchen team in the UAE.<br> ‍ Open Positions: Commis Chef I Commis Chef II Kitchen Supervisor Kitchen Helpers Pizza &amp; Cold Kitchen Benefits: Company-provided UAE employment visa Medical insurance/medical benefits Other benefits as per UAE Labour Law Location: UAE Interested candidates: Please send your updated CV and mention the position you are applying for.<br> Join Al Gahwa Al Arabiya and become part of our growing team!<br> Requirements: Minimum 3–5 years of relevant experience Experience working in a central kitchen is preferred Good knowledge of kitchen operations, food preparation, hygiene, and safety standards Ability to work efficiently in a fast-paced environment Strong teamwork and communication skills Only immediate joiners will be considered</span> </div>

About Jumeirah <br>Jumeirah, a global leader in luxury hospitality and a member of Dubai Holding, operates an exceptional portfolio of 29 properties across 11 countries in the Middle East, Europe, and Asia. In 1999, Jumeirah changed the face of luxury hospitality with the opening of the iconic Jumeirah Burj Al Arab and the brand is now renowned worldwide for its distinguished beachfront resorts, esteemed city hotels and exclusive residences. From the contemporary Maldivian island paradise at Jumeirah Olhahali Island to the art-inspired Jumeirah Capri Palace in Italy and the modern twist on a British classic at Jumeirah Carlton Tower in London, the brand has become synonymous with warm and generous service and the ability to craft distinctive and purposeful experiences that bring joy to guests from across the world. <br>About Jumeirah Marsa Al Arab<br>Nestled at the tip of a peninsula at the heart of Dubai’s most exclusive private beach, Jumeirah Marsa Al Arab is the city’s newest luxury lifestyle destination featuring a resort, exclusive residences, an 82 -berth superyacht marina, a state -of-the -art spa and fitness centre and a wide range of curated dining experiences. With its avant -garde superyacht inspired design, Jumeirah Marsa Al Arab completes the nautical trilogy alongside the wave -shaped Jumeirah Beach Hotel and the iconic sail -inspired Jumeirah Burj Al Arab<br><br>About the Job The main duties and responsibilities of this role include: <br>Prepare and cook high-quality food according to menu guidelines, recipes, and instructions from the Sous Chef or Chef de Cuisine. Follow correct hygienic food handling practices, ensuring compliance with restaurant's cleaning and waste disposal procedures. Assist Executive Chef / Chef de Cuisine in setting and maintaining service and food standards aligned with Jumeirah Group's policies and quality standards. Communicate any section-related issues promptly to the Executive Sous Chef and implement directives to ensure smooth kitchen operations. Collaborate with the Executive Chef / Chef de Cuisine in developing new seasonal and creative menu ideas using premium ingredients. Manage staff training under the guidance of the Executive Chef / Chef de Cuisine, ensuring all practices are followed to maintain consistent quality.<br><br>About You The ideal candidate for this position will have the following experience and qualifications:<br>Culinary Arts degree or equivalent qualification from an accredited culinary school. Completion of a recognised kitchen apprenticeship and professional chef training. Minimum 5 years of culinary experience within luxury hotels, including relevant full-time kitchen operations experience. Strong hands-on expertise in luxury culinary operations, food preparation, kitchen standards, and professional chef practices.<br><br>About the Benefits <br>At Jumeirah, we are dedicated to fostering a workplace where colleagues feel valued, supported, and inspired to grow. Our benefits package reflects this commitment by combining rewarding financial incentives, comprehensive healthcare, and opportunities for professional development. Benefits include: <br>Supportive and inclusive work environment Access to Learning & Development programmes and clear career pathways Opportunities for internal mobility within our global network Colleague discounts on food, beverage, and hotel stays worldwide Comprehensive healthcare and life insurance coverage Paid annual leave entitlement Incentive programmes aligned with leadership performance Competitive tax-free salary paid in UAE Dirhams (AED)

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>Fairmont Bab Al Bahr is a five-star beachfront luxury hotel situated at the gateway of Abu Dhabi, offering stunning views of the iconic Sheikh Zayed Grand Mosque. The hotel features contemporary architecture combined with elegant interiors, delivering world-class hospitality and exceptional guest experiences. The property offers over 360 well-appointed guest rooms and suites, a variety of award-winning dining venues, extensive conference and event facilities, and premium leisure amenities including private beach access, swimming pools, and fitness facilities. It caters to business travelers, leisure guests, and large-scale corporate and social events. Fairmont Bab Al Bahr upholds international luxury standards while embracing the rich culture and heritage of the United Arab Emirates. The hotel is committed to excellence, innovation, sustainability, and delivering memorable experiences for both guests and colleagues.</p><br><br>Job Description<br><br><ul><li>Assist the Chef de Partie in the smooth operation of the assigned kitchen section and ensure all tasks are completed according to daily production requirements.</li><li>Prepare, cook, and present food items following Fairmont recipes, standards, and quality specifications.</li><li>Ensure proper mise en place preparation before each service period.</li><li>Maintain consistency in taste, texture, portioning, and presentation of all dishes.</li><li>Support the Chef de Partie in supervising and guiding Commis Chefs and junior colleagues when required.</li><li>Ensure all food preparation areas are maintained according to HACCP, food safety, and hygiene standards.</li><li>Follow proper storage, labeling, and rotation procedures to maintain product freshness and minimize food waste.</li><li>Monitor the quality and freshness of ingredients and report any discrepancies to the Chef de Partie or Sous Chef.</li><li>Assist in receiving, checking, and proper storage of kitchen supplies and deliveries.</li><li>Maintain cleanliness and organization of workstations, equipment, and kitchen areas throughout operations.</li><li>Work closely with other kitchen sections to ensure smooth coordination during service.</li><li>Assist with menu preparation, promotions, special events, and culinary projects as assigned.</li><li>Ensure compliance with hotel policies, departmental procedures, and Fairmont brand standards.</li><li>Demonstrate professionalism, teamwork, and a commitment to creating exceptional guest experiences.</li><li>Perform any other duties and responsibilities assigned by the Culinary Management team.</li></ul><br>Qualifications<br><br><ul><li>Previous experience as a Demi Chef de Partie,or similar culinary role within a luxury hotel or high-end restaurant environment.</li><li>Culinary diploma or professional culinary training preferred.</li><li>Minimum 2–3 years of relevant kitchen experience.</li><li>Strong knowledge of food preparation techniques, kitchen operations, and food safety standards.</li><li>Experience working in a multicultural and fast-paced hospitality environment is an advantage.</li><li>Ability to work effectively under pressure while maintaining quality and attention to detail.</li></ul> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.</p><br><p>Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.</p><br><br>Job Description<br><br><ul><li>Supervising, coordinating and participating in the preparation of mise en place cooking for all F&amp;B outlets.</li><li>Controls freshness, preparation techniques and storage of goods used.</li><li>To check Demi Chefs / Commis Chefs on his/her section:&nbsp; e.g. regarding personal hygiene.</li><li>To assist the Chef de Cuisine in composing new recipes and menu ideas.</li><li>Order and turnover of products in his section through daily inventory lists.</li><li>Controls cooking procedures, portioning, garnishing and presentation of all dishes.</li><li>Keeps effective contacts with colleagues of other departments.</li><li>Is involved on other tasks and cooperates in special projects when required.</li><li>Sets up work rosters of his section in consultation with the Sous-Chef.</li><li>Allocates different tasks according to the mise en place list.</li><li>To consistently provide and maintain the highest standard of guest care and service.</li><li>To maintain a high standard of personal hygiene and grooming at all times.</li><li>To ensure that your designated uniform is worn well pressed and in a good state of repair.</li><li>To familiarize yourself with the Rixos the Palm Dubai Performance &amp; Product Standards and to be able to demonstrate their application consistently.</li><li>To have a good knowledge of all Rixos the Palm Dubai facilities and be able to answer guest questions in a quick, polite and helpful manner.</li><li>To handle any guest complaints or problems promptly and to ensure that all resolved/unresolved incidents are reported to the Sous-Chef or Chef de Cuisine.</li><li>To act on your responsibilities for Health and Safety at work.</li><li>To demonstrate a working knowledge of fire prevention and to follow the &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;</li><li>&nbsp;Restaurant evacuation plan on hearing the alarm.</li><li>To be security conscious with respect to guest, staff and Rixos the Palm Dubai property/welfare and to report suspicious circumstances to your Sous-Chef or Chef de Cuisine.</li><li>Check all food preparation to determine the type and quality of items to be prepared.</li><li>Work to the specifications received by the Sous-Chef regarding portion size, quantity and quality as laid down in the recipe index.</li><li>Preparation and compilation of staff meals.</li><li>Observes and tastes the food during preparation.</li><li>Ensures that food orders are prepared efficiently and within a reasonable period of time.</li><li>Ensures that hot dishes leave the Kitchen at the correct temperature.</li><li>Take orders from his/her Sous-Chef and carry them out in the correct manner.</li><li>Together with his/her Commis to write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Chef de Cusine / Sous Chef in order to achieve the high stock rotation desired in his/her section.</li><li>Ensures that staff handles and uses kitchen utensils and equipment properly.</li><li>Ensures cleanliness of all utensils, cooking equipment, working tables and fridges, and so on.</li><li>Ensures that the Rixos the Palm Dubai Cost Control policies and procedures are followed.</li><li>Other duties and responsibilities which might be assigned from time to time by the Sous-Chef or Chef de Cuisine.</li><li>When requested will be production chef during afternoon mise en place.</li><li>To monitor all costs and recommend measures to control them. To establish an integrated cost management plan through product lining and minimal inventories.</li><li>To ensure that the Department Operational Budget is strictly adhered to.</li><li>To monitor all cost and recommend / institute measures to control them.</li><li>To review monthly forecasts and schedule resources accordingly.</li><li>To assign responsibilities to subordinates and to check their performance periodically.</li><li>To identify and develop young talents within the organization for future potential growth within the group</li><li>To support staff needs in other Divisions based on the hotel priorities and anticipated business levels.</li><li>To check incoming ingredients, ensure that all merchandise is in accordance with order sheets and receiving records in collaboration with Purchase Manager.</li><li>To ensure orderly handling of all products and check that quantities prepared are according to recipes and plate specifications.</li><li>To prepare and supervise daily mise en place and assure that all sections are ready supplied with fresh and high quality products based on anticipated business levels.</li><li>To be available and on duty during peak periods (frequently opening and closing the operation)</li><li>To encourage creativity among his team.</li><li>To ensure that Departmental Operations Manuals are prepared and updated annually.</li><li>To attend weekly Food &amp; Beverage Meeting.</li><li>To understand and strictly adhere to the Rules &amp; Regulations established in the Employees Handbook and the Hotel’s policy on Fire, Hygiene, Health and Safety.</li><li>Must be an example of the Rixos Values, Brand Standards, and a champion of appearance and hygiene guidelines.</li><li>Implements guidelines, policies and procedures for those operating departments according to Rixos Guidelines &amp; Standards.</li><li>Must apply the Rixos Food &amp; Beverage rituals.</li><li>To attend and contribute to all staff meetings Departmental and Hotel trainings scheduled and other related activities.</li><li>To fully support the Departmental Trainers function in the Department assigned.</li><li>To undertake any reasonable tasks and secondary duties as assigned</li></ul><br>Qualifications<br><br><ul><li>Diploma or degree in vocational hospitality</li><li>Has 4-5 years experience in a 4-5 star Hotel</li></ul><br>Additional Information<br><br><ul><li><p><strong>What is in it for you:</strong></p><br></li><li>Employee benefit card offering discounted rates at Accor worldwide</li><li>Learning programs through our Academies</li><li>Opportunity to develop your talent and grow within your property and across the world!</li><li>Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21</li></ul> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><b>About Four Seasons:</b></p><br><br><p>Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.<br>At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.</p><br><br><br><br><p><b>About the location:</b></p><br><br>In a vibrant urban community right on the water, Four Seasons Hotel Abu Dhabi at Al Maryah Island welcomes guests with bright, open spaces, embracing expansive views of the city skyline and the sparkling waves of the Arabian Gulf. On dynamic, upscale Al Maryah Island – Abu Dhabi’s business and lifestyle destination – Four Seasons is located within a 34-storey glass tower, both high-tech and environmentally advanced. Sophisticated new concepts throughout the Hotel define Four Seasons as Abu Dhabi’s most exciting waterfront location. Blending urban chic and understated luxury, we offer 200 light-filled accommodations, including 38 suites – all with water views. With six creative restaurants and lounges, this is Al Maryah Island’s premier location for stylish entertaining. Every moment is elevated by thoughtful Four Seasons service, anticipating each guest’s unique personal needs – whether the goal is relaxing on vacation or staying efficient for business.<br><br><p><b><span>About the role</span></b><br><span><span>The Crust Kitchen Demi Chef dePartie</span><span>plays a key role in supporting the Chef de</span><span>Partie</span><span>in the smooth operation of a specific kitchen section. This position</span><span>is responsible for</span><span>preparing and cooking dishes to the highest standards, supervising junior kitchen staff, and ensuring full compliance with hygiene, safety, and quality standards. The Demi Chef de</span><span>Partie</span><span>also contributes to menu development, training, and</span><span>maintainingan organized, efficient, and productive kitchen environment.</span>&nbsp;</span></p><br><br><br><p><b><span>What you will do</span></b><br><b><span>Main Duties/Description:</span></b></p><br><br><p><span><span>• Assist the Chef dePartiein managing a specific section of the kitchen.</span>&nbsp;</span></p><br><br><p><span><span>• Prepare and cook dishes according to standard recipes, presentation, and quality standards.</span>&nbsp;</span></p><br><br><p><span><span>• Supervise and guideCommis</span><span>I and</span><span>CommisII assigned to the section.</span>&nbsp;</span></p><br><br><p><span><span>• Ensure that all ingredients, supplies, and equipment are properly prepared, stored, andmaintained.</span>&nbsp;</span></p><br><br><p><span><span>• Monitor andmaintainhygiene, sanitation, and safety standards within the section.</span>&nbsp;</span></p><br><br><p><span><span>• Participate in menu development, product tasting, andportioncontrol as directed.</span>&nbsp;</span></p><br><br><p><span><span>• Assistin training</span><span>new staffand providing on-the-job coaching.</span>&nbsp;</span></p><br><br><p><span><span>• Collaborate with other kitchen sections to ensure smooth and efficient kitchen operations.</span>&nbsp;</span></p><br><br><p><span><span>• Perform other tasks orprojects as</span><span>assigned by the Sous Chef, Chef de Cuisine or Executive Chef.</span>&nbsp;</span></p><br><br><p><br><b><span>What you bring</span></b></p><br><br><ul><li><p><span><span>A minimum of at least</span><span>2</span><span>to 3</span><span>year</span><span>s</span><span>of experience in the similar role in a luxury brand</span></span></p><br><br></li></ul><br><ul><li><p><span><span>Culinary diploma or equivalent professional training is preferred.</span></span></p><br><br></li></ul><br><ul><li><p><span><span>Strong knowledge of food preparation, cooking techniques, and presentation standards.</span></span></p><br><br></li></ul><br><ul><li><p><span><span>Understanding of</span><span>hygiene, sanitation, and safety regulations in a professional kitchen.</span></span></p><br><br></li></ul><br><ul><li><p><span><span>Ability to supervise and guide junior kitchen staff effectively.</span></span></p><br><br></li></ul><br><ul><li><p><span><span>Excellent organizational, time management, and teamwork skills.</span></span></p><br><br></li></ul><br><ul><li><p><span><span>Creativity and willingness to</span><span>participate</span><span>in menu development and innovation.</span></span></p><br><br></li></ul><br><br><p><b><span>What we offer</span></b><br><span><span>• Competitive Salary, wages, and a comprehensive benefits package</span></span><br><span><span>• Excellent Training and Development opportunities</span></span><br><span><span>• Complimentary Accommodation at other Four Seasons Hotels and Resort</span></span><br><span><span>• Complimentary Dry Cleaning for Employee Uniforms</span></span><br><span><span>• Complimentary Employee Meals!</span></span></p><br><br><p><span><span>• and so much more!</span></span></p><br><br><br><p><b><span>Schedule and hours</span></b><br><span><span>• This</span><span>is</span><span>a full</span><span>-</span><span>time role</span></span></p><br><br><br><br><br><br><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>We are currently seeking an experienced Arabic &amp; Indian Cuisine Chef at CDP (Chef de Partie) level to join the private kitchen of a VIP Family in Abu Dhabi.<br> Key Responsibilities Prepare and cook high-quality Arabic and Indian cuisine according to the family's preferences and standards.<br> Handle daily food preparation, cooking, and kitchen operations efficiently.<br> Maintain consistent taste, presentation, hygiene, and food quality.<br> Prepare a variety of traditional Arabic and Indian dishes, including curries, grills, rice dishes, breads, and other specialties.<br> Maintain cleanliness and organization of the kitchen and work areas.<br> Follow proper food safety, hygiene, and storage procedures.<br> Assist with menu planning and preparation based on the family's requirements.<br> Salary &amp; Benefits AED 5,000–6,000 per month, depending on experience Accommodation provided Food provided Opportunity to work in a professional VIP private family environment Proven experience as a Chef de Partie (CDP), Arabic Chef, Indian Chef, or similar role.<br> Strong knowledge of both Arabic and Indian cuisine.<br> Experience working in a private household, VIP family, luxury hotel, fine dining restaurant, or similar high-standard environment is an advantage.<br> Good knowledge of food hygiene and kitchen safety standards.<br> Ability to work independently and maintain high standards of food quality and presentation.<br> Must be currently available in the UAE and able to attend a food trial.<br></span> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p >We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.<br><br>As a Chef de Partie you are responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:<br><br>• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites<br>• Coordinate daily tasks with the Sous Chef or Executive Chef<br>• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks<br>• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques<br>• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up and supervising of buffets and special functions<br>• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control<br>• Consult and check on daily requirements, functions and last minute events<br>• Guide and train the subordinates on a daily basis to ensure high motivation and economical working environment</p> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> High school or equivalent </div> </div>

About The Role<br><br> Assist the Chef de Cuisine and the Sous Chef in the Operation and to replace them in their absence. Supervises staff and ensures high levels of food preparation to deliver an excellent Guest and Member experience. A Chef de Partie would also be required to assist with food cost controls.<br><br>Key Duties and Responsibilities<br><br> Gives tasks to Demi Chefs and Commis Chefs and checks that they are carried out correctly. Maintains good employee relations and motivates colleagues. Checks the main information board regarding changes in any banquet or other information regarding the organization. Make sure the night is covered and pass all information on to the next shift. Ensures HACCP forms are completed and hygiene standard is maintained. Ensures all food preparation meets standards. Prepares and presents high-quality food. Keeps all working areas clean and tidy and ensures no cross-contamination. Prepares all mise-en-place for all relevant menus. Assists in positive outcomes from guest queries in a timely and efficient manner. Ensures food stuffs are of good quality and stored correctly. Contributes to controlling costs, improving gross profit margins, and other departmental and financial targets. Assists other departments wherever necessary and maintains good working relationships. Assists Head Chef/Sous Chef in training all staff in compliance with company procedures. Reports maintenance, hygiene, and hazard issues. Complies with hotel security, fire regulations, and all health and safety and food safety legislation. Assist and monitor Commis Level<br><br>Experience & Educational Requirements<br><br> 2-3 years in a similar role in a five-star hotel. Supervisory experience Positive attitude Good communication skills Ability to work under pressure Ability to work on own or in teams Ability to make decisions Ability to administer disciplinary action Good product knowledge Ability to produce checklists HACCP control knowledge Understanding Differences Drive for Results Organized and disciplined, dedicated and loyal (essential)<br><br>Experience & Educational Requirements<br><br> 2-3 years in a similar role in a five-star hotel. Supervisory experience Positive attitude Good communication skills Ability to work under pressure Ability to work on own or in teams Ability to make decisions Ability to administer disciplinary action Good product knowledge Ability to produce checklists HACCP control knowledge Understanding Differences Drive for Results Organized and disciplined, dedicated and loyal (essential)

Position Summary<br><br>The Demi Chef de Partie is responsible for supporting the Chef de Partie in the preparation and execution of dishes within a designated section of the kitchen. This role is ideal for a developing chef with solid foundational skills and a desire to grow in a structured, high-performance culinary environment. The Demi Chef de Partie assists with mise en place, cooking, plating, and maintaining hygiene standards, while also helping train junior staff and ensuring smooth kitchen operations during service.<br><br>Key Responsibilities<br><br>Section Management Culinary Execution<br><br> Assist in managing and running a specific section of the kitchen, ensuring readiness and efficiency. Prepare, cook, and present dishes consistently to meet quality and brand standards. Maintain mise en place and ensure it is replenished and organized for each service. Follow recipes and plating guidelines accurately. Support the Chef de Partie in monitoring food preparation and portion control.<br><br>Team Support Training<br><br> Guide and support Commis Chefs and kitchen assistants with prep and service tasks. Receive training and feedback from senior chefs to develop culinary skills. Promote teamwork, discipline, and professionalism in the kitchen.<br><br>Food Safety Hygiene<br><br> Maintain high standards of cleanliness and hygiene in compliance with HACCP. Ensure proper storage, labeling, and rotation of ingredients. Monitor food quality and report any discrepancies to senior chefs.<br><br>Inventory Operational Support<br><br> Assist in monitoring stock levels and reporting shortages. Help with stock rotation and organization of ingredients. Support kitchen logs and records as part of food safety protocols.<br><br>Guest Interaction Service Coordination<br><br> Inform service staff of menu specials and unavailable items. Address guest feedback related to food quality professionally and promptly.<br><br>General Duties Physical Requirements<br><br> Follow all company safety and security policies and procedures. Report maintenance issues, accidents, or unsafe conditions to management. Maintain a clean and professional appearance and uniform. Communicate clearly and respectfully with team members. Stand, walk, bend, twist, and lift up to 25 lbs as required during shifts. Perform other reasonable duties as assigned by supervisors.<br><br>Qualifications<br><br>Minimum 2–3 years of experience in a professional kitchen, with exposure to multiple sections. Culinary diploma or equivalent training preferred. Basic understanding of kitchen operations, food safety, and HACCP standards. Willingness to learn and take direction from senior chefs. Good communication and time management skills. Attention to detail in food preparation and presentation. Ability to work under pressure in a fast-paced environment. Flexibility to work shifts, weekends, and holidays. Positive attitude, reliability, and a passion for culinary growth.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><b>About Four Seasons:</b></p><br><br><p>Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.<br>At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.</p><br><br><br><br><p><b>About the location:</b></p><br><br>In a vibrant urban community right on the water, Four Seasons Hotel Abu Dhabi at Al Maryah Island welcomes guests with bright, open spaces, embracing expansive views of the city skyline and the sparkling waves of the Arabian Gulf. On dynamic, upscale Al Maryah Island – Abu Dhabi’s business and lifestyle destination – Four Seasons is located within a 34-storey glass tower, both high-tech and environmentally advanced. Sophisticated new concepts throughout the Hotel define Four Seasons as Abu Dhabi’s most exciting waterfront location. Blending urban chic and understated luxury, we offer 200 light-filled accommodations, including 38 suites – all with water views. With six creative restaurants and lounges, this is Al Maryah Island’s premier location for stylish entertaining. Every moment is elevated by thoughtful Four Seasons service, anticipating each guest’s unique personal needs – whether the goal is relaxing on vacation or staying efficient for business.<br><br><p><b>About the role</b><br>The Cafe Milano Kitchen Demi Chef de Partie plays a key role in supporting the Chef de Partie in the smooth operation of a specific kitchen section. This position is responsible for preparing and cooking dishes to the highest standards, supervising junior kitchen staff, and ensuring full compliance with hygiene, safety, and quality standards. The Demi Chef de Partie also contributes to menu development, training, and maintaining an organized, efficient, and productive kitchen environment.</p><br><br><br><p><b>What you will do</b><br><b>Main Duties/Description:</b><br>1. Assist the Chef de Partie in managing a specific section of the kitchen.<br>2. Prepare and cook dishes according to standard recipes, presentation, and quality standards.<br>3. Supervise and guide Commis I and Commis II assigned to the section.<br>4. Ensure that all ingredients, supplies, and equipment are properly prepared, stored, and maintained.<br>5. Monitor and maintain hygiene, sanitation, and safety standards within the section.<br>6. Participate in menu development, product tasting, and portion control as directed.<br>7. Assist in training new staff and providing on-the-job coaching.<br>8. Collaborate with other kitchen sections to ensure smooth and efficient kitchen operations.<br>9. Perform other tasks or projects as assigned by the Chef de Partie, Sous Chef, or Restaurant Chef.</p><br><br><p><br><b>What you bring</b></p><br><br><ul><li>A minimum of at least 2 to 3 years of experience in the similar role in a luxury brand</li><li>Culinary diploma or equivalent professional training is preferred.</li><li>Strong knowledge of food preparation, cooking techniques, and presentation standards.</li><li>Understanding of hygiene, sanitation, and safety regulations in a professional kitchen.</li><li>Ability to supervise and guide junior kitchen staff effectively.</li><li>Excellent organizational, time management, and teamwork skills.</li><li>Creativity and willingness to participate in menu development and innovation.</li></ul><br><p><b>What we offer</b><br>• Competitive Salary, wages, and a comprehensive benefits package<br>• Excellent Training and Development opportunities<br>• Complimentary Accommodation at other Four Seasons Hotels and Resort<br>• Complimentary Dry Cleaning for Employee Uniforms<br>• Complimentary Employee Meals!</p><br><br><p>• and so much more!</p><br><br><br><p><b>Schedule and hours</b><br>• This is a full-time role</p><br><br><br><br><br><br><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.<br><br>As a Demi Chef de Partie you are responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:<br><br>• Support the Chef de Partie or Sous Chef in the daily operation and work<br>• Work according to the menu specifications by the Chef de Partie<br>• Keep work area at all times in hygienic conditions according to the rules set by the hotel<br>• Control food stock and food cost in his section<br>• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites<br>• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks<br>• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques<br>• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions<br>• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control</p> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> Job Summary <p> </p><p>Our Client is Hiring | Executive Pastry Chef</p><br><br> <p>We are looking for an experienced Executive Pastry Chef to lead the creation and development of our luxury date collection.</p><br><br> <p>If you have mastered the art of premium date confectionery, Arabic sweets, and product innovation and you're ready to build something exceptional from the ground up we would love to hear from you.<br> &nbsp;</p><br><br> <p><strong>Responsibilities:</strong><br> &nbsp;</p><br><br> <ul> <li> <p>Develop signature premium date products</p><br><br> </li> <li> <p>Create and standardize recipes &amp; production SOPs</p><br><br> </li> <li> <p>Lead and train the production team</p><br><br> </li> <li> <p>Improve quality, consistency, and cost efficiency</p><br><br> </li> <li> <p>Collaborate on seasonal collections and luxury gifting concepts</p><br><br> </li> <li> <p>Competitive salary + Performance incentives</p><br><br> </li> <li> <p>Join us in building one of the region's most distinctive luxury food brands.</p><br><br> </li> </ul> <br> <br> <p><strong>Job Requirements:</strong></p><br><br> <br> <ul> <li> <p>Minimum 5 years of experience in pastry or product development</p><br><br> </li> </ul> <ul> <li> <p>Experience with premium dates, Arabic or Gulf desserts is highly preferred</p><br><br> </li> </ul> <ul> <li> <p>Strong knowledge of production processes and food quality standards</p><br><br> </li> </ul> <ul> <li> <p>Leadership and team management skills</p><br><br> </li> </ul> <ul> <li> <p>Passion for craftsmanship and premium food experiences</p><br><br> </li> </ul> <br><br> <br><br> </div>

Company Description AL MAHAM GENERAL CONTRACTING LLC operates in the construction sector, supporting projects that range from infrastructure to building development. The company works with a variety of clients and partners to deliver reliable, quality-focused construction services. Team members contribute to safe, efficient operations that help projects stay on schedule and within scope. As the organization grows, it seeks individuals who can support its workforce with dependable services, including food preparation for remote and onsite teams.<br>Role Description This is a full-time remote Cook role responsible for planning, preparing, and cooking meals that meet company standards for quality, taste, and hygiene. The Cook will design daily and weekly menus, considering nutritional balance, dietary restrictions, and cost efficiency. Day-to-day tasks include ingredient preparation, cooking a range of dishes, portioning and packaging meals, and ensuring that food is safely stored and delivered or made available to team members. The role also involves maintaining clean and organized kitchen operations, managing inventory, and coordinating with supervisors to align meal schedules with project needs. The Cook will follow food safety regulations, adhere to company policies, and support consistent, timely meal service for staff.<br>Qualifications<br> Culinary skills in meal planning, food preparation, and cooking across multiple cuisines. Knowledge of food safety, hygiene standards, and proper food storage practices. Experience with kitchen organization, inventory management, and basic cost control. Ability to accommodate dietary needs and preferences (e.g., allergies, cultural or religious requirements). Strong time management skills and ability to work independently in a remote setting. Good communication skills for coordinating with team members and supervisors. Prior experience as a Cook, Chef, or Kitchen Assistant is preferred. Basic familiarity with the needs of construction or remote work environments is an advantage.

Sunset Hospitality Group (SHG) is a leading multinational lifestyle hospitality group, with a wide portfolio encompassing Hotels & Resorts, Restaurants, Beach Clubs, Nightclubs, Fitness Centers, and more. SHG operates 112 properties across 26 countries, committed to delivering authentic and diverse hospitality experiences that bring people together around the world.<br>We are seeking an experienced and passionate Sous Chef to join the culinary team at ISOLA, our Italian dining concept in Dubai.<br>The Sous Chef will support the Head Chef in overseeing daily kitchen operations, maintaining exceptional food quality and presentation standards, and ensuring a smooth and efficient service. The successful candidate should have strong knowledge of Italian cuisine, proven kitchen leadership experience and the ability to perform effectively in a fast-paced restaurant environment.<br>Key Responsibilities Support the Head Chef in managing the daily operations of the kitchen. Supervise and coordinate food preparation across all kitchen sections. Ensure dishes are prepared and presented according to approved recipes and brand standards. Maintain consistency in food quality, taste, presentation and portion control. Ensure all mise en place is completed correctly and on time before service. Lead, train and motivate the culinary team to maintain high performance standards. Delegate responsibilities and monitor the performance of kitchen employees. Support menu development, seasonal specials and the implementation of new recipes. Assist with food ordering, stock control, inventory management and supplier coordination. Monitor food costs, portioning and wastage while supporting the restaurant’s financial targets. Ensure compliance with HACCP, food-safety, hygiene and sanitation requirements. Conduct regular checks of food storage, preparation areas and kitchen equipment. Coordinate with the front-of-house team to ensure timely and efficient service. Manage guest dietary requirements, allergies and special requests appropriately. Support staff scheduling and ensure the kitchen is adequately staffed for operations. Take responsibility for kitchen operations in the absence of the Head Chef.<br>Ideal Candidate Minimum of 3–5 years of relevant culinary experience. Previous experience as a Sous Chef or strong Junior Sous Chef within an upscale restaurant. Strong knowledge and practical experience in authentic and contemporary Italian cuisine. Experience working in a luxury, fine-dining or high-volume standalone restaurant. Previous experience supervising and developing a multicultural culinary team. Good understanding of food costing, inventory, ordering and waste management. Strong knowledge of HACCP and food-safety standards. Culinary qualification or relevant professional certification is preferred.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span> </span><p><span><span><span>Sous Chef, Farriers Restaurant</span></span></span>&nbsp;<br><span><span>(<span>20550</span></span></span>)</p><br> <p><span><span>Situated at the heart of Dubai’s world-renowned Meydan Racecourse, The Meydan Hotel offers an elevated hospitality experience where contemporary luxury meets dynamic energy. Overlooking&nbsp;one of&nbsp;the world’s most iconic horse racing destinations, our hotel&nbsp;offers&nbsp;exceptional culinary experiences, spacious rooms with panoramic views, and seamless service to create unforgettable moments for every guest. Whether welcoming leisure travellers, business delegates, or racing enthusiasts, we are driven by a passion to deliver personalised, heartfelt hospitality and to exceed expectations at every turn.&nbsp;</span></span></p><br> <p><span><strong>Job Summary</strong></span></p><br> <p><span>The Sous Chef supports the Chef De Cuisine in overseeing daily kitchen operations of Farriers Restaurant, ensuring consistent food quality, efficient service, and adherence to health and safety standards. This role involves supervising kitchen staff, assisting with menu development, managing inventory, and maintaining a high standard of culinary excellence. The Sous Chef plays a key leadership role, stepping in for the Chef De Cuisine when needed and helping foster a productive, team-oriented kitchen environment.</span></p><br> <p><span><strong>Key Responsibilities</strong></span></p><br> <ul> <li><span>Assist the Chef De Cuisine in managing daily kitchen operations</span></li> <li><span>Supervise and train kitchen staff to ensure consistent performance and skill development</span></li> <li><span>Ensure all dishes are prepared and presented according to established standards</span></li> <li><span>Monitor food quality, taste, and portion control</span></li> <li><span>Enforce food safety, sanitation, and hygiene regulations</span></li> <li><span>Assist with menu planning, recipe development, and costing</span></li> <li><span>Manage inventory, ordering, and proper storage of food and supplies</span></li> <li><span>Minimize food waste and control kitchen costs</span></li> <li><span>Coordinate kitchen workflow to ensure timely service</span></li> <li><span>Step in for the Chef De Cuisine during their absence as needed</span></li> </ul> <p><span><strong>Skills, Experience &amp; Educational Requirements</strong></span></p><br> <ul> <li><span>Minimum of 2–5 years of professional kitchen experience</span></li> <li><span>Strong culinary skills with a solid understanding of various cooking techniques</span></li> <li><span>Experience in Lebanese Cuisine</span></li> <li><span>Ability to work efficiently in a fast-paced, high-pressure environment</span></li> <li><span>Strong attention to detail and commitment to food quality and presentation</span></li> <li><span>Knowledge of food safety, sanitation, and health regulations</span></li> <li><span>Effective communication and problem-solving skills</span></li> </ul> <p><span><span>Our company is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, innovative, inclusive, and inspiring in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.</span></span></p><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>NEW restaurant opening - An exciting opportunity for an experienced restaurant Head Pastry Chef with Dubai experience to join this established hospitality group currently expanding into the Middle East.<br> The ideal Head Pastry Chef will have a background in fine dining or high-end restaurants, with proven expertise in Italian cuisine.</p><br><p><strong>Requirements:</strong></p><br><ul> <li>Currently based in the Middle East, ideally the UAE with previous experience in the region</li><li>Proven experience as a senior Pastry Chef in <strong>fine dining or luxury restaurant environments</strong></li><li><strong>Expertise in Italian cuisine</strong> is essential</li><li>Strong leadership, creativity, &amp; kitchen management skills</li><li>A keen mentor with an exceptional eye for detail</li><li>Experience in new restaurant openings beneficial</li></ul> <p><strong>Salary Package:</strong> Negotiable dependent upon experience</p><br> </div>