Butcher Jobs in UAE

<p>Capital Catering, part of ADNEC Group, is a leading catering company in Abu Dhabi serving in-flight catering, aviation, government hospitals, and other catering locations. We are conducting walk-in interviews in Nepal for multiple positions across culinary, service, housekeeping, logistics, and supervisory roles. <strong>Culinary </strong>: Junior Sous Chef, Chef De Partie, Demi Chef De Partie, Commi I, Commi II, Commi III/Asst Cook, Cook I, Pastry Chef, Butcher, Bartender, Barista, Sandwich Maker, Salad Maker, Chapatti & Paratha Maker </p><p><strong>Service & Front of House</strong>: Catering Assistant, Steward, Waiter, Waitress, Senior Waitstaff, Front of House Team Member, Hospitality Ambassador, Patient Escort <strong>Housekeeping & Cleaning</strong>: Cleaner, Housekeeping Attendant, Laundry Man, Marble Polisher, Cleaning Machine Operator, Pest Control Technician, Office Boy</p><p><strong> Logistics, Stores & Driving: </strong>Porter, Logistic Helper, Stores Assistant, Storekeeper, Light Driver (UAE License – Manual) <strong> Supervisors, Team Leaders & Technicians:</strong> Team Leader, Restaurant Supervisor, Catering Supervisor, Cleaning Supervisor, Housekeeping Supervisor, Stewarding Team Leader, Supervisor – Stewarding/Porter/Laundry/Pest Control, Supervisor – Airline Store/Airline Service Logistics/Service Logistics/Dishwash & Equipment/Bond Store/Dry Store, Technician – Fleet Maintenance/Facility Maintenance </p><p><strong>Desired Candidate Profile</strong></p><ul><li><p>Experience in healthcare, aviation, or catering</p></li><li><p>English & Hindi speaking</p></li><li><p>Immediate joiners preferred</p></li></ul><p><strong>Key Skills:</strong> Catering, Hospitality, Housekeeping, Culinary, Logistics, Facility Maintenance, Aviation Catering, Hotel Operations</p><p><strong>Location:</strong> Abu Dhabi, UAE</p><p><strong>Documents to bring (color copies):</strong> Passport-size photo (white background), Passport (first & last page), CV, Work experience letters, Academic certificates</p><p><strong>Interview Schedule (Just Walk In):</strong></p><ul><li><p>29 Sep 2026 (Tue) – BG Banquet and Events, BG Mall, Kathmandu 44600</p></li><li><p>30 Sep 2026 (Wed) – Central Plaza, 6th Floor, Itahari, Sunsari</p></li><li><p>01 Oct 2026 (Thu) – Sky Events, Samakhusi, Kathmandu</p></li></ul><br>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>Our adventure camp in the Hatta mountains celebrates the land’s spirit, providing countless ways to play and explore the outdoors. Fifty caravans form a lively community inspired by nomadic exploration, surrounded by hiking and biking trails throughout mountainous terrain that immerse guests in the region’s natural beauty. A central restaurant fueled by local flavors is designed for guests to gather, and a wellness center offers restorative rituals drawing from local tradition.&nbsp;</p><br><br>Job Description<br><br><p>As a <strong>Butcher (Demi Chef de Partie) at Caravan by Our Habitas Hatta</strong>, you will support the culinary team by ensuring the highest standards in the preparation, portioning and handling of meat, poultry and seafood. Working closely with the Chef de Partie and culinary leadership team, you will combine strong butchery skills with careful attention to quality, food safety and responsible use of ingredients.</p><br><p>This role is ideal for a <strong>skilled, organised and quality-focused culinary professional</strong> who takes pride in craftsmanship, understands the importance of responsible sourcing and minimising waste, and enjoys working as part of a collaborative kitchen team.</p><br><p>Key Responsibilities</p><br><ul><li><p>Prepare, trim, cut, debone and portion meat, poultry and seafood according to recipes, specifications and operational requirements.</p><br></li><li><p>Ensure all products meet required standards for <strong>quality, freshness, portioning and presentation</strong> before being released to the kitchen.</p><br></li><li><p>Support daily mise en place and production requirements across the culinary operation.</p><br></li><li><p>Receive and inspect meat, poultry and seafood deliveries, checking quality, freshness, temperature and specifications.</p><br></li><li><p>Store products correctly in accordance with food safety, temperature control and FIFO requirements.</p><br></li><li><p>Maintain accurate portion control to support consistency, food cost management and operational efficiency.</p><br></li><li><p>Minimise food waste through careful preparation, correct storage and responsible utilisation of ingredients.</p><br></li><li><p>Maintain the highest standards of cleanliness, hygiene and sanitation across the butchery area, equipment and cold storage.</p><br></li><li><p>Follow all <strong>HACCP, food safety and occupational health &amp; safety</strong> requirements.</p><br></li><li><p>Ensure knives, cutting equipment and machinery are used safely and maintained in excellent working condition.</p><br></li><li><p>Monitor stock levels and communicate requirements to culinary leadership to support effective ordering and inventory management.</p><br></li><li><p>Coordinate closely with the Chef de Partie, Sous Chef and other culinary sections to ensure products are prepared according to service requirements.</p><br></li><li><p>Assist with stock counts, rotation and inventory control as required.</p><br></li><li><p>Support junior culinary colleagues by sharing knowledge of correct butchery techniques, portioning and safe working practices.</p><br></li><li><p>Maintain a clean, organised and efficient working environment throughout preparation and service.</p><br></li><li><p>Contribute to a positive, collaborative kitchen culture that reflects the <strong>Our Habitas</strong> approach to hospitality, sustainability and community.</p><br></li></ul><br>Qualifications<br><br><ul><li><p><strong>Butchery Experience:</strong> Previous experience as a Butcher, Demi Chef de Partie – Butchery or similar role within a hotel, resort, restaurant or professional kitchen environment.</p><br></li><li><p><strong>Technical Skills:</strong> Strong practical knowledge of meat, poultry and seafood preparation, including trimming, deboning, portioning and appropriate cutting techniques.</p><br></li><li><p><strong>Product Knowledge:</strong> Good understanding of different cuts, quality standards, storage requirements and appropriate culinary applications.</p><br></li><li><p><strong>Food Safety:</strong> Strong knowledge of HACCP, food hygiene, temperature control, cross-contamination prevention and safe handling procedures.</p><br></li><li><p><strong>Cost Awareness:</strong> Understanding of portion control, yield management and waste reduction, with a responsible approach to ingredients.</p><br></li><li><p><strong>Organisation:</strong> Able to manage daily preparation requirements efficiently while maintaining consistently high standards.</p><br></li><li><p><strong>Teamwork:</strong> Collaborative and reliable, with the ability to work closely with different sections of the culinary team.</p><br></li><li><p><strong>Physical Capability:</strong> Comfortable with the physical requirements of a professional butchery environment, including handling products, equipment and working in chilled areas.</p><br></li><li><p><strong>Language Skills:</strong> Good working knowledge of English is required.</p><br></li><li><p><strong>Brand &amp; Cultural Fit:</strong> Passionate about food, craftsmanship, sustainability and experiential hospitality, with an appreciation for the <strong>Our Habitas</strong> philosophy.</p><br></li><li><p><strong>Great Personality:</strong> At <strong>Caravan by Our Habitas Hatta</strong>, personality and experience are equally valued. We celebrate individuality, creativity and authenticity—bringing a positive attitude, pride in your craft and collaborative spirit is essential.</p><br></li></ul><br>Additional Information<br><br><p><strong>Why Join Caravan by Our Habitas Hatta?</strong></p><br><p>Be part of the launch team for a new experiential hospitality concept in the UAE, combining nature, adventure, design, wellness, and community. This is an opportunity to help shape the identity of a destination from the ground up and create memorable experiences for a new generation of travellers.</p><br><p><strong>What’s in it for you...</strong></p><br><ul><li>Lots of opportunity to progress and switch it up as part of a global family of brands.</li><li>Great healthcare, competitive salary, and some nice extra perks across the Ennismore family of brands!</li><li>Learning opportunities to broaden your skillset and development that helps you think, make, and thrive at work</li><li>The opportunity to be yourself and collaborate with other bright minds in a relaxed, innovative culture&nbsp;</li></ul> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>"Why work for Accor?<br>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.<br>By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/<br>Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"</p><br><br>Job Description<br><br><p>What you will be doing:</p><br><ul><li>Assist the Chef de Partie and Butcher with daily butchery operations.</li><li>Receive, inspect, and properly store meat, poultry, and other related products.</li><li>Clean, trim, debone, cut, portion, and prepare meat according to specifications.</li><li>Maintain consistent portion sizes and minimize product wastage.</li><li>Prepare meat cuts and portions for restaurants, banquets, and other culinary outlets.</li><li>Ensure all products are properly labelled, dated, wrapped, and stored.</li><li>Maintain correct temperature controls and follow FIFO stock rotation.</li><li>Keep knives, equipment, workstations, refrigerators, and storage areas clean and sanitized.</li><li>Follow HACCP, food-safety, hygiene, and occupational-health standards.</li><li>Monitor stock levels and report shortages, quality issues, or damaged products.</li><li>Assist with inventory counts and maintain proper product handling records.</li><li>Ensure all tools and equipment are used safely and correctly.</li><li>Support the culinary team during busy service periods when required.</li><li>Follow instructions from senior chefs and contribute to an organized and efficient kitchen operation.</li></ul><br>Qualifications<br><br><p><strong>Your experience and skills include:</strong></p><br><ul><li>Culinary qualification or relevant vocational training.</li><li>At least 1-2 years relevant work experience in a butchery operation.</li><li>Knowledge of basic meat fabrication, trimming, cutting, and portioning techniques.</li><li>Knowledge of food hygiene and safe meat-handling practices.</li><li>Ability to work in a chilled environment and stand for extended periods.</li><li>Physically fit and able to handle meat products and butchery equipment safely.</li><li>Good teamwork, communication, and time-management skills.</li></ul><br>Additional Information<br><br> </div>

<p><strong>Key Responsibilities</strong></p><ul><li><p>Receive, inspect, and prepare fresh meat, poultry, and other approved animal products in accordance with recipes, specifications, and food safety standards.</p></li><li><p>Cut, trim, debone, portion, mince, weigh, and prepare meat products using appropriate knives, saws, mincers, and other butchery equipment.</p></li><li><p>Prepare meat cuts and portions for restaurants, banqueting, room service, events, and other kitchen requirements.</p></li><li><p>Follow preparation specifications, portion guidelines, and presentation standards to maintain consistency and minimise waste.</p></li><li><p>Inspect meat for freshness, quality, temperature, colour, odour, damage, and suitability for use, reporting concerns promptly to the supervisor or manager.</p></li><li><p>Label, date, package, and store prepared meat products correctly, following food safety, traceability, and stock rotation procedures.</p></li><li><p>Maintain accurate records relating to deliveries, temperatures, preparation, stock usage, waste, and traceability in line with company procedures.</p></li><li><p>Monitor stock levels and communicate requirements for meat, packaging, ingredients, and butchery supplies to the appropriate manager.</p></li><li><p>Use knives, meat slicers, bandsaws, mincers, scales, refrigeration equipment, and other tools safely and efficiently, following operating instructions.</p></li><li><p>Maintain high standards of personal hygiene and follow food safety, allergen management, cross-contamination prevention, and HACCP procedures.</p></li><li><p>Keep butchery areas, preparation surfaces, equipment, cold rooms, storage areas, and utensils clean, sanitised, organised, and in good working order.</p></li><li><p>Dispose of bones, trimmings, packaging, and other waste in accordance with company procedures and local requirements, while identifying opportunities to reduce waste.</p></li><li><p>Report equipment faults, maintenance requirements, damaged products, pest concerns, safety hazards, and incidents promptly to the appropriate manager.</p></li><li><p>Work closely with chefs, kitchen colleagues, suppliers, and other departments to coordinate preparation requirements and support smooth service.</p></li><li><p>Assist with the development of meat preparations, cuts, marinades, and menu items as required.</p></li><li><p>Follow health and safety, manual handling, fire safety, security, and emergency procedures.</p></li><li><p>Perform other relevant butchery and kitchen duties as assigned by the supervisor or manager.</p></li></ul><p><strong>Desired Candidate Profile</strong></p><p><strong>Requirements</strong></p><ul><li><p>Previous experience as a butcher, meat preparer, or in a similar professional kitchen or food production role is required.</p></li><li><p>Sound knowledge of meat preparation, cutting, trimming, portioning, deboning, storage, and presentation techniques.</p></li><li><p>Ability to identify good-quality meat and recognise signs of spoilage, contamination, damage, or incorrect storage.</p></li><li><p>Understanding of food safety, hygiene, HACCP, allergen management, temperature control, traceability, and cross-contamination prevention.</p></li><li><p>Confident and safe use of butchery knives, meat processing equipment, weighing scales, refrigeration equipment, and related tools.</p></li><li><p>Good attention to detail when following specifications, checking quality, weighing portions, labelling products, and maintaining records.</p></li><li><p>Ability to organise tasks, manage time effectively, and work accurately in a busy kitchen, hotel, or food production environment.</p></li><li><p>Strong understanding of stock rotation, waste control, safe storage, and efficient use of meat products.</p></li><li><p>Reliable, punctual, and able to work independently while contributing positively to a wider kitchen team.</p></li><li><p>Good communication skills and a professional, cooperative approach when working with chefs, kitchen colleagues, suppliers, and service teams.</p></li><li><p>Physically able to stand for extended periods and safely lift, carry, push, pull, bend, and handle meat products, equipment, and supplies as required.</p></li><li><p>Comfortable working in chilled areas and handling raw meat while following hygiene and personal protective equipment (PPE) procedures.</p></li><li><p>Flexible to work shifts, including early mornings, evenings, weekends, and public holidays, in line with business requirements.</p></li></ul>

<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 Butcher &amp; Still Restaurant Commis II assists the Chefs in the day-to-day operation of the kitchen and helps maintain a high standard &amp; quality of food preparation.</p><br><br><br><p><b>What you will do</b><br><b>Main Duties/Description:</b><br>1. Assist in the preparation of food items according to standard procedures, recipe cards, and instructions from senior chefs.<br>2. Support the Commis I, Demi Chef de Partie, and Chef de Partie in daily kitchen operations.<br>3. Ensure workstations, equipment, and utensils are kept clean, sanitized, and organized at all times.<br>4. Maintain basic knowledge of food handling, hygiene, and sanitation standards.<br>5. Receive, check, and properly store deliveries as instructed.<br>6. Demonstrate a positive attitude, willingness to learn, and commitment to teamwork<br>7. Perform other related duties or tasks as assigned by senior kitchen staff or management.<br>8. Perform other tasks or projects as assigned by the Restaurant Chef, or Sous Chef.</p><br><br><p><br><b>What you bring</b><br>• A minimum of at least 1 year of experience in the similar role in a luxury brand</p><br><br><p>• An outgoing personality and a can-do approach to an assigned task&nbsp;</p><br><br><p>• High level of understanding and knowledge of kitchen operations&nbsp;</p><br><br><p>• Proficient in English (speaking, reading, writing)</p><br><br><p>• Excellent interpersonal, verbal, and written communication skills</p><br><br><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>

<p> <strong>POSITION SUMMARY</strong> </p> <p> </p> <p>To provide the Management and F&amp;B department the needful assistance to control cost, to ensure that F&amp;B control procedures are adhered to, ensure and monitor activities related to cost controls areas includes F&amp;B purchasing, receiving, storage and issue, menu planning, analysis, portion control, pricing inventory and forecasting. </p> <p> <strong> Core Duties &amp; Responsibilities </strong> </p> <ul> <li>To be Familiar with Birch Street Material control System and Micros.</li> <li>Receive order acceptance from the supplier confirming the delivery, if required. </li> <li>To audit prices and quantity variances as per daily Receiving Variance Report.</li> <li>To check the data entered by receiving clerk and to correct where necessary.</li> <li>To prepare daily Flash cost reports for food and beverage.</li> <li>To reconcile the cost of all officer and entertainment checks and apply credit to the food cost.</li> <li>To maintain records of inventory transactions which cannot be tracked through the system such as banquet events, cocktails and buffets.</li> <li>To audit inventory transactions and make adjustments when necessary.</li> <li>To collate and journalize month-end figures.</li> <li>To attend month end and other stocktaking activities in all Food &amp; Beverage and general areas.</li> <li>To investigate reasons for spoilage issue forms and post through the system.</li> <li>To check on a scheduled basis Butcher yield tables and standard pricing tables.</li> <li>To spot check at random the contents of minibars in unoccupied rooms and outlet bar stock stockrooms and the potential and actual costs of individual bars and VIP amenities and their respective conversion recipes and Garbage cans and their contents Inventory on shelves compared with inventory recorded in the computer.</li> <li>To be aware Alcohol handling procedures and the use of outlet labels.</li> <li>In the absence of Receiving Clerk ensure that all items are received to the hotel as per the policy and procedures.</li> <li>Provide leave cover for store keeper or receiving clerk if required.</li> <li>Forward the closing stock (food and beverage) to the approval of relevant department head and DOF.</li> <li>Perform random surprise audits in F&amp;B outlets and in the food and beverage stores and document the same. Update the DOF / AFC of any issues found during the audit.</li> <li>Ensure that all HACCP standards are maintained in the food stores.</li> <li>Ensure that the store keeper and receiving clerk both follows all the HACCP requirements</li> <li>Compile and send slow moving stock report, close to expiry report to the department head before 5th of each month</li> <li>Take appropriate action to reduce the slow moving stock </li> <li>Compute food costing for buffet and recipe costing for outlets as and when requested by the management</li> <li>Update PAR stock for all outlets in liaison with Director of F&amp;B and ensure it is placed in all outlets</li> <li>To ensure that all invoices, store requisitions for the month are posted in ADACO/Birch Street.</li> <li>Analyze and make necessary posting for internal transfer of food and beverage items.</li> <li>Beverage cost to be calculated for each outlet and per category of items (ex: Beer, Wine and Liquor)</li> <li>Ensure that food cost is accurately calculated each month </li> <li>Make necessary follow-ups to ensure FOC stock (rebates) are received from suppliers and posted in the system</li> <li>For any item received with price or quantity variance to make sure that credit note is received from the suppliers</li> <li>Perform surprise audits in the outlets and also do an audit on PAR stock. If any variances are identified should notify Director of F&amp;B and DOF on the same day or by the following day.</li> <li>Assist with inputting prices, menu changes and user changes in the point of sale (POS) system. </li> <li>Maintain master cost files and recipes. </li> <li>Perform random checks to verify all products are stored appropriately and secured. </li> <li>Education or Certification </li> <li>Good level of English essential</li> </ul><p><strong>Desired Candidate Profile</strong></p><p>Education: High school diploma or G.E.D. equivalent.</p> <p>Related Work Experience: At least 1 year of related work experience.</p> <p>Supervisory Experience: No supervisory experience.</p> <p>License or Certification: None</p>

<br> <p> </p> <p> <b>As Chef De Partie, The Bay Kitchen, you will be responsible for the following duties:</b> </p> <br> <ul> <li>The Chef de Partie s mission is to take full responsibility for the food quality &amp; presentation of the restaurant s dishes and on demand to assist other areas of the culinary operation.</li> <li>Supervise his kitchen section and cooperate with the other sections within the kitchen.</li> <li>Responsible to comply at all times with the standard quality requirements, stock management and techniques.</li> <li>The Chef de Partie should monitor and control the food quality, setup/ presentation and timely delivery of the dishes.</li> <li>Ensure plating guides are up to date and distributed appropriately.</li> <li>Ensure that all plating guides are followed according to set dish description, cooking method and presentation image.</li> <li>Ensure that the dishes are prepared in the most authentic way as standards set and agreed by the Chef de Cuisine.</li> <li>The Chef de Partie has to ensure that agreed quality, hygiene and other standards are kept or surpassed at all times by himself and his subordinates.</li> <li>Encourage proactive, efficient and effective inter-departmental communication within and beyond the Food and Beverage division in order to promote a climate of teamwork and enthusiasm.</li> <li>Responsible for the ordering and requesting of the ingredients on a daily basis.</li> <li>Oversee and follow through the food safety standards set by Mandarin Oriental Jumeira, Safe &amp; Sound and through t he UAE Municipality rules and regulation.</li> <li>Ensure that Mandarin Oriental Jumeira s grooming and appearance standards are implemented and maintained at all times to reflect an image of professionalism and care.</li> <li>Monitor and follow through on any requirements of VIP guests who are dining in the rooms as well as for special dietary requirements.</li> <li>Ensure customer satisfaction in accordance to the MOHG Legendary Quality Experiences (LQEs), the MOHG Pillars and the respective service standards of MOQA.</li> <li>Communicate Rules &amp; Regulations to all colleagues by using the Colleague Handbook and any other appropriate documents.</li> <li>Facilitation and attending of daily shift briefings and attending monthly communication meetings within culinary outlet.</li> <li>Effectively control cleanliness and maintenance of the kitchens and stewarding area at all times and support daily checks done by their supervisors.</li> <li>Assist Chef de Cuisine to conduct regular hands on dish training to ensure food knowledge and cooking methods are always up to date.</li> <li>Share the specific knowledge and recipes of dishes with all related colleagues.</li> <li>Give constructive feedback to the Chef de Cuisine/Jr. Chef de Cuisine during annual appraisals for Demi Chef de Partie and Cook I &amp; II.</li> <li>Assist Chef de Cuisine to ensure the food safety related administration are compliance with the standard and being followed accordingly.</li> <li>Ensure support is given to the Commissary and Butcher for the daily market list and inventory control.</li> <li>Follow all procedures, policies and practices with regard to the Jardine audit related requirements for the culinary department.</li> <li>Assist the Chef de Cuisine in other administrative matters for the outlet.</li> <li>Attend and participate in all required meetings as scheduled.</li> <li>Perform any other reasonable duties as required by the Chef de Cuisine.</li> <li>Excellent knowledge of using various cooking methods, ingredients, equipment and processes.</li> <li>Ability to work long hours with a strong focus on operational excellence.</li> <li>Proven ability to successfully support, motivate and lead a large and diverse team.</li> <li>Able to use documented performance management systems and handling disciplinary processes with guidance of the Chef de Cuisine.</li> <li>Perform job with attention to details and the ability to organize and handle multiple tasks.</li> <li>Competent computer skills including MS Office or equivalent.</li> <li>Ability to understand effective approaches of communication with different individuals.</li> <li>Able to empower colleagues and communicate clearly with peers, subordinates and superiors.</li> <li>Strong on the job and classroom style training skills.</li> <li>Able to support the Chef de Cuisine to constantly update all training materials and keep good track of all training activities.</li> </ul> <p> </p> <p> <b>As Chef De Partie, The Bay Kitchen, we expect from you:</b> </p> <br> <ul> <li>High School qualification or equivalent.</li> <li>Degree or Higher National Diploma in Hospitality/Culinary arts is preferred.</li> <li> Experience as Chef de Partie in a high-volume restaurant with Italian and Mediterranean Cuisine with highest levels of service is preferred.</li> <li>A minimum of 3 years experience working in a 5-star hotel or free-standing restaurant environment</li> <li>International work experience in at least two of the following regions: Asia, Europe, North America and preferably Middle East.</li> <li>Solid Knowledge in preparing, cooking, presenting dishes.</li> <li>Strong knowledge of HACCP.</li> </ul> <p> </p> <p><br></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>POSITION SUMMARY<br>To provide the Management and F&amp;B department the needful assistance to control cost, to ensure that F&amp;B control procedures are adhered to, ensure and monitor activities related to cost controls areas includes F&amp;B purchasing, receiving, storage and issue, menu planning, analysis, portion control, pricing inventory and forecasting. <br>Core Duties &amp; Responsibilities<br>To be Familiar with Birch Street Material control System and Micros.<br>Receive order acceptance from the supplier confirming the delivery, if required.&nbsp;<br>To audit prices and quantity variances as per daily Receiving Variance Report.<br>To check the data entered by receiving clerk and to correct where necessary.<br>To prepare daily Flash cost reports for food and beverage.<br>To reconcile the cost of all officer and entertainment checks and apply credit to the food cost.<br>To maintain records of inventory transactions which cannot be tracked through the system such as banquet events, cocktails and buffets.<br>To audit inventory transactions and make adjustments when necessary.<br>To collate and journalize month-end figures.<br>To attend month end and other stocktaking activities in all Food &amp; Beverage and general areas.<br>To investigate reasons for spoilage issue forms and post through the system.<br>To check on a scheduled basis Butcher yield tables and standard pricing tables.<br>To spot check at random the contents of minibars in unoccupied rooms and outlet bar stock stockrooms and the potential and actual costs of individual bars and VIP amenities and their respective conversion recipes and Garbage cans and their contents Inventory on shelves compared with inventory recorded in the computer.<br>To be aware Alcohol handling procedures and the use of outlet labels.<br>In the absence of Receiving Clerk ensure that all items are received to the hotel as per the policy and procedures.<br>Provide leave cover for store keeper or receiving clerk if required.<br>Forward the closing stock (food and beverage) to the approval of relevant department head and DOF.<br>Perform random surprise audits in F&amp;B outlets and in the food and beverage stores and document the same. Update the DOF / AFC of any issues found during the audit.<br>Ensure that all HACCP standards are maintained in the food stores.<br>Ensure that the store keeper and receiving clerk both follows all the HACCP requirements<br>Compile and send slow moving stock report, close to expiry report to the department head before 5th of each month<br>Take appropriate action to reduce the slow moving stock<br>Compute food costing for buffet and recipe costing for outlets as and when requested by the management<br>Update PAR stock for all outlets in liaison with Director of F&amp;B and ensure it is placed in all outlets<br>To ensure that all invoices, store requisitions for the month are posted in ADACO/Birch Street.<br>Analyze and make necessary posting for internal transfer of food and beverage items.<br>Beverage cost to be calculated for each outlet and per category of items (ex: Beer, Wine and Liquor)<br>Ensure that food cost is accurately calculated each month&nbsp;<br>Make necessary follow-ups to ensure FOC stock (rebates) are received from suppliers and posted in the system<br>For any item received with price or quantity variance to make sure that credit note is received from the suppliers<br>Perform surprise audits in the outlets and also do an audit on PAR stock. If any variances are identified should notify Director of F&amp;B and DOF on the same day or by the following day.<br>Assist with inputting prices, menu changes and user changes in the point of sale (POS) system.&nbsp;<br>Maintain master cost files and recipes.&nbsp;<br>Perform random checks to verify all products are stored appropriately and secured. <br>Education or Certification&nbsp;<br>Good level of English essential<br>PREFERRED QUALIFICATIONS<br>Education: High school diploma or G.E.D. equivalent.<br>Related Work Experience: At least 1 year of related work experience.<br>Supervisory Experience: No supervisory experience.<br>License or Certification: None<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br>Where timeless classics are woven with modern details. Where business meets pleasure. Where even when travelers are global, they can experience the local. As a member of the team, you will become part of our united Four Points by Sheraton community where everyone is welcome, we support each other, and every hotel matters. We provide exactly what guests need in an uncomplicated way. If you are seeking opportunities to put guests at ease in a friendly, genuine and approachable environment, join our team. In joining Four Points, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

<ul><li>Accurately portion and trim various cuts of meat according to established specifications, ensuring consistent quality for all dishes.</li><li>Skillfully break down whole carcasses into primal and sub-primal cuts, demonstrating a strong understanding of animal anatomy.</li><li>Collaborate effectively with the culinary team, communicating needs and ensuring a seamless flow of butchered products to the kitchen.</li><li>Demonstrate proficiency in marinating, seasoning, and preparing meats for various cooking methods as directed by the chef.</li><li>Contribute to waste reduction by utilizing all parts of the animal efficiently and creatively.</li><li>Continuously learn and adapt to new butchery techniques and product offerings, enhancing your skill set and the establishment's menu.</li><li>Maintain impeccable hygiene and sanitation standards in the butchery area, adhering strictly to food safety regulations.</li><li>Prepare and present a diverse range of butchered meats, from steaks and roasts to ground meats and specialty items, meeting culinary standards.</li><li>Safely operate and maintain all butchery equipment, including saws, grinders, and knives, ensuring optimal performance and longevity.</li><li>Assist in inventory management by accurately tracking stock levels, receiving deliveries, and organizing supplies.</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>Demonstrate a keen eye for detail in portioning, trimming, and presentation, ensuring aesthetic appeal and culinary precision.</li><li>Exhibit excellent knife skills and the ability to handle sharp tools with confidence and safety.</li><li>Be proficient in basic food safety and sanitation practices, understanding HACCP principles.</li><li>Possess the physical stamina to stand for extended periods, lift moderate weights, and work in a temperature-controlled environment.</li><li>Communicate clearly and effectively in English, with the ability to understand and follow instructions from senior chefs.</li><li>Show a strong work ethic, reliability, and a proactive attitude towards learning and contributing to the team.</li><li>Be adaptable and willing to work flexible hours, including evenings, weekends, and holidays, as operational needs dictate.</li><li>Hold any relevant food handler certifications or be willing to obtain them promptly.</li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>An exciting opportunity is available for a Head Chef to lead the kitchen of a new modern African restaurant opening in Dubai, United Arab Emirates.<br> This is a founding culinary leadership role at the pre-opening stage, with the chance to build the menu, the brigade and the kitchen's operating discipline from the ground up.<br> The restaurant is backed by an established international restaurant group and brings contemporary, ingredient-led and story-led cooking rooted in African provenance to the Dubai market.<br> Heritage, fire and gathering around a shared table sit at the heart of the concept.<br> The successful Head Chef will have genuine creative ownership of the menu and the kitchen culture, and will co-own the direction of the concept rather than simply execute a brief.<br> The Head Chef reports to the General Manager and the CEO, and owns the menu, the kitchen team, kitchen commercials, sourcing and food safety.<br> We are looking for a creative cook with a real point of view and credibility in African or African-influenced cooking, who leads through inspiration, runs a disciplined and profitable kitchen, and builds a team people want to join.<br> Responsibilities Own the menu end to end: concept development, seasonality, dish creation, costing, specials and consistency at volume.<br> Build a modern menu around African and African-influenced regional ingredients, spices and techniques, and tell the story behind every dish to guests and staff.<br> Develop and refresh the menu over time in response to guest feedback, seasonality and commercial performance.<br> Recruit, train, roster and retain the kitchen brigade, building a respectful culture with no shouting and no unnecessary churn.<br> Coach and develop chefs at every level, creating a visible pipeline of talent and internal promotion.<br> Lead pre-opening recruitment and training so the opening brigade understands the standards and why they matter.<br> Lead from the pass during service, setting the tone and standard for the kitchen.<br> Own kitchen commercials, including food cost of sales, gross margin, portion control, wastage, stock management and supplier negotiation.<br> Deliver the kitchen's contribution to the venue P&amp;L, working with the General Manager on labour, cost of sales and profitability targets.<br> Implement disciplined systems for ordering, stock control, prep planning and kitchen scheduling.<br> Build direct relationships with growers, fishermen, butchers and specialist suppliers of African and regional produce, protecting provenance and ingredient quality.<br> Own food safety, HACCP, hygiene and kitchen compliance, maintaining full compliance with Dubai Municipality and UAE food safety regulations and consistently clean audits.<br> Partner with the General Manager as an equal on the venue's overall direction, and with the General Manager and Bar Manager on pairings, the guest journey, events and activations.<br> Contribute to the wider group management team, sharing ideas and talent and supporting other venues in the portfolio.<br> Salary: AED 25,000 per month total package (basic salary plus housing, transport and other allowances).<br> Incentive scheme to be confirmed.<br> Annual leave in line with UAE labour law.<br> Duty meals provided.<br> Uniform provided.<br> Medical insurance and work visa sponsorship.<br> Further benefits to be confirmed during the recruitment process.<br> Additional Information This is a permanent, full-time position working 6 days per week, reporting to the General Manager and the CEO.<br> The target start date is 30 September 2026, as the restaurant is in its pre-opening phase, so early availability is a strong advantage.<br> Candidates must currently be based in the United Arab Emirates and hold the right to work in the UAE; the employer will sponsor the work visa for the successful candidate.<br> To apply, please submit your CV with a short note on your standout achievement to date and its commercial result, together with your availability and notice period.<br> Shortlisted candidates will be invited to an introductory conversation, followed by a formal interview and a tasting.<br> Disclaimer We appreciate your interest in this vacancy.<br> Due to the high number of applications we receive, only candidates selected to move to the next stage of the recruitment process can be contacted.<br> Radiant does not charge any fee to candidates.<br> Head Chef, or strong Sous Chef, experience in a premium, high-volume restaurant, ideally within African, African-influenced or a closely related cuisine.<br> Menus you have personally written and can talk through commercially, from concept to costing.<br> Demonstrable control of food cost and wastage in a high-volume kitchen.<br> A track record of training chefs who have progressed within the team or the industry.<br> Pre-opening experience, including recruitment, training, kitchen set-up and launch, is highly advantageous.<br> Strong sourcing instincts and supplier relationships for specialist produce.<br> Sound knowledge of HACCP and food safety compliance.<br> People-first, collaborative leadership: energy, presence with guests in the dining room, creativity and a team player mindset.<br> Fluent English.<br> Must already be based in, and hold the right to work in, the United Arab Emirates.<br></span> </div>