Food industries engineer Jobs

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>SLS Dubai Hotel and Residences is a luxury lifestyle 5-star city hotel which belongs to Ennismore under the wider Accor group umbrella.</p><br><p>Boasting 946 units,&nbsp;with&nbsp;254 uniquely designed hotel&nbsp;rooms, 321 hotel apartments and 371 Branded Residences, spread over 75 floors,&nbsp;SLS Dubai&nbsp;is&nbsp;one of the tallest hotels&nbsp;and residences in the region.</p><br><p>A&nbsp;wondrous and striking&nbsp;landmark in Downtown District, designed by the&nbsp;award- winning architects and&nbsp;interior designer Paul Bishop,&nbsp;the SLS Dubai is a unique cabinet of curiosities that never ceases to delight.</p><br><br>Job Description<br><br><p>• Lead and oversee all daily culinary operations of the restaurant, ensuring smooth and efficient kitchen performance. • Maintain the highest standards of food quality, taste, presentation, consistency, and portion control. • Ensure all dishes are prepared according to approved recipes, specifications, and restaurant standards. • Supervise, train, motivate, and develop the culinary team to achieve operational and service excellence. • Plan and organize daily mise en place, production, service, and kitchen workflow. • Work closely with the Executive Chef on menu development, seasonal offerings, and culinary initiatives. • Ensure the restaurant’s steakhouse concept and culinary identity are consistently reflected in all dishes. • Maintain high standards of meat preparation, butchery, cooking techniques, and product utilization. • Promote responsible and efficient use of ingredients, minimizing waste and supporting sustainable kitchen practices. • Monitor food costs, portion sizes, yields, and wastage to support departmental profitability. • Coordinate with Purchasing and suppliers to ensure the availability and quality of required ingredients. • Ensure proper receiving, storage, labeling, and handling of food products in accordance with food safety standards. • Monitor kitchen cleanliness, hygiene, sanitation, and compliance with HACCP and hotel standards. • Conduct regular quality checks and ensure corrective actions are taken when required. • Coordinate closely with the Restaurant Manager and Front of House team to ensure seamless service and guest satisfaction. • Manage kitchen staffing, scheduling, task allocation, and daily briefings. • Ensure all kitchen equipment is properly used, maintained, and reported for repair when necessary. • Support banquet, VIP, promotional, and special dining requirements when required. Job Description • Maintain accurate culinary records, production sheets, temperature logs, and other departmental documentation. • Handle guest feedback and culinary-related complaints professionally and take appropriate corrective action. • Ensure compliance with all hotel policies, procedures, health and safety requirements, and brand standards. • Continuously identify opportunities to improve kitchen efficiency, quality, presentation, and guest experience. • Perform any other duties and responsibilities assigned by the Executive Chef or management.</p><br><br>Qualifications<br><br><p>• Culinary degree, diploma, or professional qualification from a recognized culinary institution; equivalent industry experience may be considered. • Minimum 5–7 years of progressive culinary experience, preferably within luxury hotels, upscale restaurants, or premium steakhouse operations, with at least 2–3 years in a senior supervisory or Head Chef role. • Strong knowledge of modern steakhouse cuisine, meat preparation, butchery, grilling, roasting, and various cooking techniques. • Knowledge of premium meat products, aging techniques, product quality, yield management, and responsible ingredient utilization. • Strong understanding of menu development, recipe costing, food cost control, portion control, and kitchen profitability. • Knowledge of food safety, HACCP, hygiene, sanitation, and health and safety standards. • Strong leadership and people-management skills, with the ability to train, motivate, and develop a diverse culinary team. • Excellent organizational, communication, and interpersonal skills. • Strong attention to detail with a commitment to quality, consistency, and presentation. • Ability to manage high-volume operations while maintaining exceptional culinary standards. • Strong problem-solving and decision-making abilities, with a proactive and hands-on approach. • Knowledge of sustainable kitchen practices, waste reduction, and efficient product utilization. • Proficiency in English; additional languages are an advantage. • Ability to work flexible hours, including evenings, weekends, and public holidays.</p><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Responsible for bar/lounge daily shift operations and supervision of staff. Position assists with promoting the lounge, menu planning, maintains standards, assists servers on the floor during peak periods and manages property liquor inventories and controls. Strives to ensure guest and employee satisfaction while maintaining the operating budget. Accountable for enforcing all legal obligations professionally and consistently. Determines training needed to accomplish goals, then implements plan. Strengthens the food and beverage/culinary team by assisting in other outlets when needed.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.<br>OR<br>• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.<br>CORE WORK ACTIVITIES<br>Managing Bar/Lounge Operations<br>• Implements agreed upon beverage policy and procedures throughout the property.<br>• Manages in compliance with all local, state and Federal beverage and liquor laws.<br>• Understands beverage control including days on hand, perpetual inventory, bar pars, portion control, costs controls, beverage potentials, mix of sales analysis for beverage, issue &amp; returns, food standards, and period end inventory.<br>• Monitors adherence to all liquor control policies and procedures.<br>• Attends pre- and post-convention meetings as needed to understand group needs<br>• Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.<br>• Participates in the management of department's controllable expenses to achieve or exceed budgeted goals.<br>• Manages to achieve or exceed budgeted goals.<br>• Ensures compliance with all Bar/Lounge policies, standards and procedures.<br>• Maintains food handling and sanitation standards.<br>• Manages inventories according to budget and business levels.<br>• Assists with developing menus and promotions as necessary.<br>Leading Bar/Lounge Team<br>• Trains staff on liquor control policies and procedures.<br>• Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.<br>• Ensures employees understand expectations and parameters.<br>• Communicates critical information to the Bar/Lounge staff regarding each event.<br>Ensuring Exceptional Customer Service<br>• Provides excellent customer service.<br>• Interacts with guests to obtain feedback on product quality and service levels.<br>• Responds effectively to guest problems and complaints.<br>• Empowers employees to provide excellent customer service.<br>• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.<br>• Provides feedback to individuals in an effort to improve service performance.<br>• Reviews comment cards and guest satisfaction results with employees.<br>Managing Human Resource Activities<br>• Supports a departmental orientation program for employees to receive the appropriate new hire training to successfully perform their job.<br>• Participates in the development and implementation of corrective action plans.<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>W Hotels’ mission is to Ignite Curiosity, Expand Worlds. We are a place to experience life. We’re here to open doors and open minds. We are constantly inspired by new faces and new experiences. A tuned-in, up-for-anything spirit is at our core and has made us renowned for reinventing the norms of luxury around the globe. Whatever/Whenever is our culture and service philosophy that brings our guests’ passions to life. If you are original, innovative, and always looking towards the future of what’s possible, welcome to W Hotels. In joining W Hotels, 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>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>SLS Dubai Hotel and Residences is a luxury lifestyle 5-star city hotel which belongs to Ennismore under the wider Accor group umbrella.</p><br><p>Boasting 946 units,&nbsp;with&nbsp;254 uniquely designed hotel&nbsp;rooms, 321 hotel apartments and 371 Branded Residences, spread over 75 floors,&nbsp;SLS Dubai&nbsp;is&nbsp;one of the tallest hotels&nbsp;and residences in the region.</p><br><p>A&nbsp;wondrous and striking&nbsp;landmark in Downtown District, designed by the&nbsp;award- winning architects and&nbsp;interior designer Paul Bishop,&nbsp;the SLS Dubai is a unique cabinet of curiosities that never ceases to delight.</p><br><br>Job Description<br><br><ul><li>Lead and oversee all daily culinary operations of Carna, ensuring smooth and efficient kitchen performance.</li><li>Maintain the highest standards of food quality, taste, presentation, consistency, and portion control.</li><li>Ensure all dishes are prepared according to approved recipes, specifications, and restaurant standards.</li><li>Supervise, train, motivate, and develop the culinary team to achieve operational and service excellence.</li><li>Plan and organize daily mise en place, production, service, and kitchen workflow.</li><li>Work closely with the Executive Chef on menu development, seasonal offerings, and culinary initiatives.</li><li>Ensure the restaurant’s steakhouse concept and culinary identity are consistently reflected in all dishes.</li><li>Maintain high standards of meat preparation, butchery, cooking techniques, and product utilization.</li><li>Promote responsible and efficient use of ingredients, minimizing waste and supporting sustainable kitchen practices.</li><li>Monitor food costs, portion sizes, yields, and wastage to support departmental profitability.</li><li>Coordinate with Purchasing and suppliers to ensure the availability and quality of required ingredients.</li><li>Ensure proper receiving, storage, labeling, and handling of food products in accordance with food safety standards.</li><li>Monitor kitchen cleanliness, hygiene, sanitation, and compliance with HACCP and hotel standards.</li><li>Conduct regular quality checks and ensure corrective actions are taken when required.</li><li>Coordinate closely with the Restaurant Manager and Front of House team to ensure seamless service and guest satisfaction.</li><li>Manage kitchen staffing, scheduling, task allocation, and daily briefings.</li><li>Ensure all kitchen equipment is properly used, maintained, and reported for repair when necessary.</li><li>Support banquet, VIP, promotional, and special dining requirements when required.</li><li>Maintain accurate culinary records, production sheets, temperature logs, and other departmental documentation.</li><li>Handle guest feedback and culinary-related complaints professionally and take appropriate corrective action.</li><li>Ensure compliance with all hotel policies, procedures, health and safety requirements, and brand standards.</li><li>Continuously identify opportunities to improve kitchen efficiency, quality, presentation, and guest experience.</li><li>Perform any other duties and responsibilities assigned by the Executive Chef or management.</li></ul><br>Qualifications<br><br><ul><li>Culinary degree, diploma, or professional qualification from a recognized culinary institution; equivalent industry experience may be considered.</li><li>Minimum 5–7 years of progressive culinary experience, preferably within luxury hotels, upscale restaurants, or premium steakhouse operations, with at least 2–3 years in a senior supervisory or Head Chef role.</li><li>Strong knowledge of modern steakhouse cuisine, meat preparation, butchery, grilling, roasting, and various cooking techniques.</li><li>Knowledge of premium meat products, aging techniques, product quality, yield management, and responsible ingredient utilization.</li><li>Strong understanding of menu development, recipe costing, food cost control, portion control, and kitchen profitability.</li><li>Knowledge of food safety, HACCP, hygiene, sanitation, and health and safety standards.</li><li>Strong leadership and people-management skills, with the ability to train, motivate, and develop a diverse culinary team.</li><li>Excellent organizational, communication, and interpersonal skills.</li><li>Strong attention to detail with a commitment to quality, consistency, and presentation.</li><li>Ability to manage high-volume operations while maintaining exceptional culinary standards.</li><li>Strong problem-solving and decision-making abilities, with a proactive and hands-on approach.</li><li>Knowledge of sustainable kitchen practices, waste reduction, and efficient product utilization.</li><li>Proficiency in English; additional languages are an advantage.</li><li>Ability to work flexible hours, including evenings, weekends, and public holidays.</li></ul> </div>

<ul><li>Oversee the preparation and presentation of dishes in your assigned section, ensuring consistency and quality that aligns with the restaurant's standards.</li><li>Collaborate closely with the Head Chef and Sous Chef to develop and execute seasonal menus, bringing innovative ideas to the table.</li><li>Train and mentor junior kitchen staff, fostering a culture of learning and excellence within your team.</li><li>Maintain high standards of hygiene and safety in the kitchen, ensuring compliance with health regulations and best practices.</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>Culinary degree or equivalent certification from a recognized institution demonstrating formal training in gastronomy.</li><li>A minimum of 3-5 years of experience working in fast-paced kitchens, preferably in a Chef De Partie role or similar.</li><li>Proven experience in leading a team and effectively managing kitchen operations under pressure.</li><li>Strong knowledge of food safety standards and sanitation regulations to uphold health compliance.</li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We operate more than 25 food brands across MENA from quick service casual dining concepts through to fine dining. Regardless of a brandâs culinary focus each of our restaurants share a passion for great food and even greater customer service.</p><br> <p>It is this commitment that brings our customers back time and time again.</p><br> <p>Leading this are our amazing restaurant managers.</p><br> <p>As one of our restaurant managers you will lead multi-cultural teams in the delivery of a high quality dining experience.</p><br> <p>We are looking for enthusiastic managers who can coach and lead teams to commercial success whilst keeping the customer at the heart of all they do.</p><br> <p>With our Food Division growing year-on-year a role with us offers career development on an international scale as well as the exposure to well-known brand names in addition to our own brand concepts.</p><br> <p>If you love hospitality and want to grow within a diverse business then apply now to take the first steps.</p><br> </div>

Job Description<br><br>We are currently looking for dynamic, and self-motivated Food & Beverage professionals who want to move their careers forward.<br><br>As a Captain you are responsible to provide professional and customer focused service to our guests, ensuring their stay will become a memorable experience and your role will include key responsibilities such as-<br><br> Perform all necessary tasks to service food & beverage according to the standard of performance manual of the hotel Acquire in depth knowledge of the food & beverage menu of the assigned outlet in order to assist and provide advice to guests Practice good customer relations and attend to customer complaints and queries satisfactorily Ensure the Outlet is set-up for service and supervise for a smooth operation Direct and supervise the service team to ensure that all duties are performed as per standards Ensure that all colleagues have received adequate training to perform their duties Ensure proper organization, planning and control of supplies and maintain concise record of all beverage stock in order to ensure that the required is available Ensure minimum wastage, breakage and spoilage Actively use up selling techniques by exceeding guest expectations and to increase revenue<br><br>Skills<br><br>Education, Qualifications & Experiences<br><br>You should ideally have a diploma / degree in the hospitality field with a maximum of two years experiences in a similar role. You should possess a good knowledge in both written and spoken English and a wide familiarity with Micros would be desirable. Previous experiences in minor leadership and supervisory roles are a definite plus.<br><br>Knowledge & Competencies<br><br>The ideal candidate will be customer driven and an extremely proactive and ‘switched on’ individual with an outgoing, charismatic and approachable character. You will work well under pressure in a fast paced environment and be a great team player, who thrives in working with a multicultural team and guests alike, while possessing following additional competencies-<br><br>Understanding the Job<br><br>Taking Responsibility<br><br>Recognizing Differences<br><br>Customer Focus<br><br>Adaptability<br><br>Teamwork<br><br>Education<br><br>Hospitality Management or Equivalent

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p><strong>Join&nbsp;us at Accor,&nbsp;where&nbsp;life pulses&nbsp;with&nbsp;passion!</strong>​</p><br><p>As a&nbsp;pioneer&nbsp;in the art of&nbsp;responsible&nbsp;hospitality, the Accor Group&nbsp;gathers&nbsp;more&nbsp;than&nbsp;45 brands, 5,600&nbsp;hotels, 10,000 restaurants, and lifestyle destinations in 110 countries.&nbsp;While&nbsp;each&nbsp;brand has&nbsp;its&nbsp;own&nbsp;personality,&nbsp;where&nbsp;you&nbsp;will&nbsp;be&nbsp;able to&nbsp;truly&nbsp;find&nbsp;yourself,&nbsp;they&nbsp;all&nbsp;share&nbsp;a&nbsp;common&nbsp;ambition: to&nbsp;keep&nbsp;innovating&nbsp;and&nbsp;challenging&nbsp;the&nbsp;status-quo.​</p><br><p>By&nbsp;joining&nbsp;us,&nbsp;you&nbsp;will&nbsp;become&nbsp;a&nbsp;Heartist®,&nbsp;because&nbsp;hospitality&nbsp;is, first and&nbsp;foremost, a&nbsp;work&nbsp;of&nbsp;heart.​</p><br><p>You&nbsp;will&nbsp;join&nbsp;a&nbsp;caring&nbsp;environment&nbsp;and a team&nbsp;where&nbsp;you&nbsp;can&nbsp;be&nbsp;all&nbsp;you&nbsp;are. You&nbsp;will&nbsp;be&nbsp;in a&nbsp;supportive&nbsp;place to&nbsp;grow, to&nbsp;fulfil&nbsp;yourself, to&nbsp;discover&nbsp;other&nbsp;professions and to&nbsp;pursue&nbsp;career&nbsp;opportunities, in&nbsp;your&nbsp;hotel&nbsp;or in&nbsp;other&nbsp;hospitality&nbsp;environments, in&nbsp;your&nbsp;country or&nbsp;anywhere&nbsp;in the world!​</p><br><p>You&nbsp;will&nbsp;enjoy&nbsp;exclusive&nbsp;benefits,&nbsp;specific&nbsp;to the&nbsp;sector&nbsp;and&nbsp;beyond, as&nbsp;well&nbsp;as&nbsp;strong&nbsp;recognition for&nbsp;your&nbsp;daily&nbsp;commitment.​</p><br><p>Everything&nbsp;you&nbsp;will&nbsp;do&nbsp;with&nbsp;us,&nbsp;regardless&nbsp;of&nbsp;your&nbsp;profession,&nbsp;will&nbsp;offer&nbsp;a&nbsp;deep&nbsp;sense&nbsp;of&nbsp;meaning,to&nbsp;create&nbsp;lasting,&nbsp;memorable&nbsp;and&nbsp;impactful&nbsp;experiences&nbsp;for&nbsp;your&nbsp;customers,&nbsp;for&nbsp;your&nbsp;colleagues&nbsp;and for the&nbsp;planet.</p><br><p><strong>Hospitality&nbsp;is&nbsp;a&nbsp;work&nbsp;of&nbsp;heart,</strong>​<br><strong>Join&nbsp;us and&nbsp;become&nbsp;a&nbsp;Heartist®.</strong></p><br><br>Job Description<br><br><p>We are seeking a talented and passionate <strong>Chef de Partie – Mediterranean Cuisine</strong> to join our culinary team. The successful candidate will be responsible for preparing and presenting high-quality Mediterranean dishes, ensuring consistency, authenticity, and excellence while supporting kitchen operations and maintaining the highest standards of food safety and hygiene.</p><br><ul><li>Prepare, cook, and present a wide range of Mediterranean dishes.</li><li>Coordinate with the Sous Chef and Head Chef to ensure smooth kitchen operations.</li><li>To inform your superior of any goods required, to fill out any requisitions and hand them to superiors for signature.</li><li>Assist in developing Mediterranean menu offerings for themed nights, promotions, and special events.</li><li>To prepare, cook, present and assist with serving the food according to standard recipes, observing the correct portion control procedures at all times.</li><li>To make up mise-en-place for service and for the following session according to standard recipes and levels.</li><li>Supervise and support&nbsp;junior kitchen staff.</li><li>Ensure all food preparation meets health, safety, and hygiene regulations</li><li>To be able to check the quantity and quality of food and to make a list to bring up to the necessary level for the next service.</li><li>To ensure food is correctly dated, labelled, rotated and stored.</li><li>Be able to resolve customer complaints, adhering to excellent service standards, ensuring that communicate any complaint onto your superior.</li></ul><br>Qualifications<br><br><ul><li>Proven experience as a Chef de Partie or strong Demi Chef de Partie with specialization in Mediterranean&nbsp;cuisine.</li><li><p>Strong understanding of kitchen operations and food safety standards</p><br></li><li><p>Ability to work efficiently under pressure in a fast-paced environment</p><br></li><li><p>Team-oriented with good communication skills</p><br></li><li><p>Culinary diploma or relevant certification is an advantage</p><br></li></ul><br>Additional Information<br><br><p>Our commitment to Diversity &amp; Inclusion:<br>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> Company Description<br><p>Since launching in Kuwait in 2004, talabat, the leading on-demand food and Q-commerce app for everyday deliveries, has been offering convenience and reliability to its customers. talabat's local roots run deep, offering a real understanding of the needs of the communities we serve in eight countries across the region.</p><br><p>We harness innovative technology and knowledge to simplify everyday life for our customers, optimize operations for our restaurants and local shops, and provide our riders with reliable earning opportunities daily. Here at talabat, we are building a high performance culture through engaged workforce and growing talent density. We're all about keeping it real and making a difference. Our 6,000+ strong talabaty are on an awesome mission to spread positive vibes. We are proud to be a multi great place to work award winner.</p><br><br>Job Description<br><p>As a Kitchens Manager, you will be responsible for leading and overseeing a cluster of cloud kitchens, optimizing their financial performance, managing high-intensity day-to-day operations, and maintaining excellent relationship metrics with restaurant partners. Your main objective is to lead a dedicated frontline operational team to ensure seamless service delivery while maintaining rigorous food safety and operational standards.</p><br><p>Core Responsibilities:</p><br><ul><li>Cluster Management &amp; Day-to-Day Operations: Overlook and manage all aspects of daily operations across multiple kitchen sites to ensure consistency, speed, and quality of service delivery.</li><li>P&amp;L &amp; Financial Management: Take full accountability for the cluster's profit and loss (P&amp;L) statements, actively identify and implement measures to optimize operational costs (including wastage controls, utility usage, and resource deployment) while&nbsp; aggressively seeking innovative avenues to maximize revenue, boost kitchen utilization, to ultimately achieve allocated targets&nbsp;</li><li>Team Leadership &amp; Development: Directly lead, mentor, and inspire a dedicated team of supervisors and dispatchers. Ensure efficient shift management, resource planning, and accountability to key operational KPIs across all locations to guarantee that delivery services run smoothly.</li><li>Partner Relationship Management: Serve as the primary point of contact for restaurant brands operating within the cluster. Build and maintain strong, collaborative relationship scores by proactively troubleshooting day-to-day difficulties, resolving conflicts, and securing long-term partner happiness.</li><li>Food Safety &amp; Regulatory Compliance: Enforce strict compliance with municipal health codes, global food safety benchmarks, and corporate health, safety, and environmental (HSE) standard requirements across all locations. Maintain zero tolerance for safety infractions through continuous monitoring and routine internal audits. Manage relationship with talabat in-house food safety team, and local authorities in areas of operations</li><li>Performance Tracking &amp; Governance: Establish, evaluate, and monitor operational performance metrics (e.g., order prep time,vendor delay, fail rate, contact rate, ratings ). Drive corrective action plans in alignment with cross-functional stakeholders when discrepancies are spotted.</li></ul><br>Qualifications<br><p>We are looking for an agile, results-oriented operational leader who thrives under pressure and possesses a deep commercial and culinary understanding of multi-unit food networks, quick service restaurants, or cloud kitchen operational setups</p><br><p>Qualifications and Requirements:</p><br><ul><li>Industry Experience: A solid and deep-rooted background in managing Quick Service Restaurant (or restaurant clusters), or advanced familiarity with cloud kitchens operations management</li><li>Operational Track Record: A proven record of accomplishment in managing&nbsp;</li><li>high-volume kitchen operations, inventory optimization, wastage mitigation, and productivity enhancement techniques.</li><li>Team Leadership: Highly familiar and adept at leading, organizing, and developing frontline teams (such as supervisors and dispatchers) operating in rotating shift configurations.</li><li>High-Intensity Competency: Demonstrated capability to navigate stress, solve sudden bottlenecks, and successfully drive common performance goals within high-intensity environments.</li><li>Financial Acumen: Proficient understanding of restaurant P&amp;L and means of optimizing costs and revenue</li><li>Stakeholder &amp; Communication Skills: Exceptional interpersonal and negotiation skills, enabling clear and constructive communication with brand partners, suppliers, and internal cross-functional stakeholders.</li><li>Experience using Excel, AI tools or Looker, Tableau strongly preferred</li></ul><br><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><span><span>At <strong>Crowne Plaza® Hotels &amp; Resorts</strong>, our goal is to make business travel work. That's where you come in. When you join the Crowne Plaza family, you're more than just a job title—you become part of a team that creates exceptional guest experiences. We are looking for dynamic, passionate professionals who excel in their role and inspire those around them.</span></span></p><br><p><span><span><strong>Crowne Plaza Dubai Marina</strong> is perfectly positioned to meet the needs of today's modern business traveler. Located in the heart of the vibrant Dubai Marina, adjacent to Dubai Marina Mall and within walking distance of the Marina promenade, our 273-room hotel blends contemporary comfort with authentic Arabian hospitality, creating memorable experiences for both business and leisure guests.</span></span></p><br><p><span><span>We are currently looking for an experienced and passionate <strong>Senior Chef de Partie</strong> to join our enthusiastic Culinary team.</span></span></p><br><p><span><span><strong>Your Day-to-Day</strong></span></span></p><br><p><span><span>As a <strong>Senior Chef de Partie</strong>, you will play a key role in ensuring the smooth operation of your kitchen section while maintaining the highest standards of food quality, presentation, hygiene, and consistency. You will also support the Sous Chef and Head Chef in supervising and developing the culinary team.</span></span></p><br><p><span><span>Your key responsibilities will include:</span></span></p><br><ul><li><p><span><span>Prepare, cook, and present high-quality dishes in accordance with hotel recipes, standards, and guest expectations.</span></span></p><br></li><li><p><span><span>Supervise the daily operations of your assigned kitchen section and ensure smooth workflow during service.</span></span></p><br></li><li><p><span><span>Assist in leading, coaching, and motivating Chef de Parties, Demi Chef de Parties, Commis Chefs, and trainees.</span></span></p><br></li><li><p><span><span>Monitor food preparation to ensure consistency, quality, and portion control.</span></span></p><br></li><li><p><span><span>Ensure compliance with HACCP, food safety, and hygiene standards at all times.</span></span></p><br></li><li><p><span><span>Maintain proper stock levels, minimize food waste, and assist with inventory control and ordering.</span></span></p><br></li><li><p><span><span>Support menu development by suggesting new dishes, seasonal specials, and presentation ideas.</span></span></p><br></li><li><p><span><span>Ensure kitchen equipment is used correctly and maintained in excellent working condition.</span></span></p><br></li><li><p><span><span>Coordinate effectively with other kitchen sections and service teams to deliver exceptional guest experiences.</span></span></p><br></li><li><p><span><span>Assist the Sous Chef and Head Chef in training, performance management, and maintaining a positive team culture.</span></span></p><br></li></ul><p><span><span><strong>What We Need From You</strong></span></span></p><br><p><span><span>The ideal candidate will be a hands-on leader with excellent culinary skills and a passion for developing people.</span></span></p><br><p><span><span><strong>Qualifications &amp; Experience:</strong></span></span></p><br><ul><li><p><span><span>Minimum <strong>2–3 years of experience</strong> as a <strong>Senior Chef de Partie</strong> or a strong Chef de Partie ready for the next step within a luxury or 5-star hotel environment.</span></span></p><br></li><li><p><span><span>Strong knowledge of international cuisine with experience across multiple kitchen operations.</span></span></p><br></li><li><p><span><span>Excellent understanding and application of HACCP and food safety standards.</span></span></p><br></li><li><p><span><span>Proven ability to supervise, coach, and develop multicultural kitchen teams.</span></span></p><br></li><li><p><span><span>Experience managing stock, food cost, and kitchen administration.</span></span></p><br></li><li><p><span><span>Strong organizational, communication, and time management skills.</span></span></p><br></li><li><p><span><span>Ability to perform efficiently under pressure while maintaining high-quality standards.</span></span></p><br></li><li><p><span><span>Passion for culinary excellence, innovation, and continuous improvement.</span></span></p><br></li></ul><p><span><span>Ideally, you'll have a minimum of 2 years’ experience in the similar role in a four or five-star hotel or comparable industry, ability to demonstrate working with and engaging teams from different cultures, strong verbal and written communication skills along with being quality oriented with focus on details, high performance standards, able to multi-task &amp; meet deadlines and technical proficiency in related software preferable.</span></span></p><br><p><span><span>IHG is more than just a great place to stay; we are also one of UAE’s best employers. We are looking for exceptional people like you to greet the world and be the spark that makes us even better.</span></span></p><br><p><br><span><span>We passionately believe that it’s our people who have brought us to where we are today and our people that will help us grow. We celebrate diversity every day. We welcome guests from every background and corner of the world, so we want individuals who can bring true hospitality to life for everyone.</span></span></p><br><p><br><span><span>We will give you every opportunity to grow vertically, functionally, geographically, and personally. As part of the IHG family with more than 5,300 hotels in over 100 countries, the world is your oyster.</span></span></p><br><br> </div>

Food People have partnered with a leading restaurant operator in the UAE in their search for a Brand Operations Manager. As Brand Operations Manager, you will have responsibility for the day-to-day operations and will ensure high levels of service, meeting all guest expectations. The role will report to the leadership team directly and will be responsible for driving the business's growth and expansion strategy.<br>KEY RESPONSIBILITIES<br>Take full operational responsibility for all operations as well as full operational P&L management. Identify/mentor, train, and coach the leadership team to execute initiatives that produce consistently high levels of performance. Ensure that customer satisfaction is kept to the highest level and that operating standards are effectively measured. Ensure that all sites successfully execute local store marketing promotions as well as new products and processes. Implement best practices and remove any bottlenecks in the business, maximising efficiency across all outlets. Proactively identify business opportunities, emerging trends and stay relevant to customer expectations. Lead from the front and demonstrate and hands-on attitude, encouraging and empowering the team. Demonstrate ability to manage labor cost, productivity, and efficiency. Establish strong networks, stay up to date with market developments and proactively take action to carry the business and brand to greater heights.<br>KEY INGREDIENTS<br>Previous experience within a premium dining concept is essential. Experience driving operational excellence. Outstanding financial acumen and experience with full P&L management. Strong team leadership capability with a focus on training and development. Exceptional communication skills and the ability to clearly articulate through to multiple stakeholders. A people person with the ability to motivate the team and lead from the front.<br>Please note, only candidates with relevant experience will be contacted to discuss the position in more detail.

Food People have partnered with a leading restaurant operator in the UAE in their search for a Brand Operations Manager. As Brand Operations Manager, you will have responsibility for the day-to-day operations and will ensure high levels of service, meeting all guest expectations. The role will report to the leadership team directly and will be responsible for driving the business's growth and expansion strategy.<br>KEY RESPONSIBILITIES<br>Take full operational responsibility for all operations as well as full operational P&L management. Identify/mentor, train, and coach the leadership team to execute initiatives that produce consistently high levels of performance. Ensure that customer satisfaction is kept to the highest level and that operating standards are effectively measured. Ensure that all sites successfully execute local store marketing promotions as well as new products and processes. Implement best practices and remove any bottlenecks in the business, maximising efficiency across all outlets. Proactively identify business opportunities, emerging trends and stay relevant to customer expectations. Lead from the front and demonstrate and hands-on attitude, encouraging and empowering the team. Demonstrate ability to manage labor cost, productivity, and efficiency. Establish strong networks, stay up to date with market developments and proactively take action to carry the business and brand to greater heights.<br>KEY INGREDIENTS<br>Previous experience within a premium dining concept is essential. Experience driving operational excellence. Outstanding financial acumen and experience with full P&L management. Strong team leadership capability with a focus on training and development. Exceptional communication skills and the ability to clearly articulate through to multiple stakeholders. A people person with the ability to motivate the team and lead from the front.<br>Please note, only candidates with relevant experience will be contacted to discuss the position in more detail.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> Job Description <p>Role Summary :<br> The F&amp;B Intern will support the Food &amp; Beverage team in delivering exceptional guest service in line with Dusit’s Thai-inspired gracious hospitality. This role provides hands-on exposure to restaurant, banquet, and bar operations<br> Key Responsibilities :<br> Assist in restaurant setup, table service, and guest seating as per service standards<br> Support in taking orders, serving food &amp; beverages, and clearing tables<br> Ensure cleanliness and hygiene of service areas, equipment, and dining outlets<br> Assist with banquet setups, buffets, and special events<br> Learn about menu knowledge, upselling techniques, and guest interaction<br> Follow all health, safety, and hygiene standards<br> Coordinate with kitchen and service teams for smooth operations<br> Requirements:<br> Currently pursuing or completed studies in Hospitality / Hotel Management<br> Positive attitude, good communication skills, and guest-focused mindset<br> Ability to work in shifts including weekends and holidays<br> Willing to learn and work in a fast-paced environment<br> Neat grooming and professional appearance</p><br><br> <br><br> </div>

<p>We are looking to hire a customer-oriented restaurant supervisor to ensure that all restaurant operations run smoothly. The restaurant supervisor&#8217;s responsibilities include overseeing the activities of restaurant staff, expediting customers&#8217; orders as needed, and maintaining good working relationships with suppliers. You should also be able to identify ways to decrease the restaurant&#8217;s operational costs.</p> <p>To be successful as a restaurant supervisor, you should exercise effective management skills and take necessary disciplinary actions to address poor staff performance. Ultimately, a top-performing restaurant supervisor should be able to achieve exceptional customer service and ensure that customers have a pleasant restaurant experience.</p> <p>Restaurant Supervisor Responsibilities:<br /> Screening, interviewing, hiring, and training restaurant staff.<br /> Managing restaurant staff&#8217;s work schedules.<br /> Conducting regular inspections of the restaurant kitchen to determine whether proper standards of hygiene and sanitation are maintained.<br /> Overseeing food preparation, presentation, and storage to ensure compliance with food health and safety regulations.<br /> Checking in on dining customers to enquire about food quality and service.</p> <p>To Apply Kindly fill the form: https://forms.gle/S2mczK8rCHbqt55w7</p>

Company Description CHEZ MOE Café is a bakery-focused café in Dubai known for freshly prepared pastries, breads, and desserts made with quality ingredients. The café aims to offer a welcoming neighborhood atmosphere where guests can enjoy artisanal baked goods alongside specialty coffee and light meals. CHEZ MOE Café values consistency, cleanliness, and attention to detail in every product served. Team members are encouraged to collaborate, share ideas, and contribute to a positive guest experience. The bakery is growing and offers opportunities for culinary professionals to refine their craft in a supportive environment. Role Description The Bakery Chef will be responsible for preparing and baking a variety of breads, pastries, cakes, and other baked goods in alignment with CHEZ MOE Café’s standards. Day-to-day tasks include mixing doughs and batters, monitoring ovens, decorating pastries, and ensuring all items are produced consistently and on schedule. The role involves maintaining a clean and organized workstation, adhering to food safety and hygiene regulations, and managing inventory of baking ingredients and supplies. The Bakery Chef will collaborate with the café team on menu development, seasonal specials, and presentation of products in the display cases. This is a full-time, on-site role based in Dubai. Qualifications Professional experience in bakery or pastry production, including breads, pastries, and cakes. Strong knowledge of baking techniques, ingredient functions, and recipe scaling. Proficiency in food safety, hygiene practices, and kitchen sanitation standards. Attention to detail in product consistency, flavor balance, and presentation. Ability to work efficiently in a fast-paced environment and manage multiple baking tasks. Good communication and teamwork skills to collaborate with kitchen and front-of-house staff. Willingness to work early mornings, weekends, and holidays as required by café operations. Culinary or pastry certification is an advantage; prior experience in a café or bakery setting is preferred.

Company Description TABLE4TWO Hospitality Group is a growing food and beverage organization dedicated to delivering memorable dining experiences and high-quality service. The group operates a range of hospitality concepts, emphasizing consistency, cleanliness, and guest satisfaction. Team members are encouraged to contribute to a positive work environment and uphold high standards of safety and hygiene. Joining TABLE4TWO Hospitality Group offers opportunities to learn, grow, and build a career in the hospitality sector. The company values reliability, professionalism, and a strong commitment to service. Role Description The Steward role is a full-time, on-site position based in Dubai, United Arab Emirates. The steward is responsible for maintaining the cleanliness and organization of kitchen and back-of-house areas, including washing dishes, utensils, and kitchen equipment, and ensuring all items are properly stored. Daily tasks include cleaning workstations, floors, and waste areas, supporting food and beverage service by preparing equipment and ensuring adequate supplies, and following hygiene, safety, and sanitation standards. The steward may assist the culinary and service teams by transporting food items, organizing inventory, and setting up or breaking down service stations. This role requires working closely with colleagues and supervisors to support smooth daily operations and a safe, orderly environment. Qualifications Customer-focused mindset with strong Customer Service skills and a positive, professional approach to internal and external guests. Clear and respectful Communication skills to coordinate with kitchen, service, and management teams. Basic understanding of Food & Beverage operations, including handling tableware, kitchen tools, and service equipment safely. Experience or aptitude in Food Service support, including dishwashing, cleaning, equipment setup, and stock organization. Willingness to participate in Training related to hygiene standards, safety procedures, and company policies. Ability to stand for extended periods, lift moderate loads, and work in a fast-paced, high-volume environment. Attention to detail and adherence to health, safety, and sanitation regulations; prior hotel or restaurant experience is an advantage. Basic English language skills; additional languages commonly used in Dubai are beneficial.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span> </span><p><span><span><span>Aquarist, The Lost World Aquarium</span></span></span>&nbsp;<br><span><span>(<span>20978</span></span></span>)</p><br> <p><span>Atlantis Dubai is part of Kerzner International, and home to two extraordinary resorts: the world-renowned Atlantis, The Palm and the ultra-luxury Atlantis The Royal. Together, they represent world-class service, bold innovation, and unforgettable experiences brought to life.</span></p><br> <p><span>With over 6,000 colleagues from 129 nationalities, Atlantis Dubai operates as one team, with many departments and back-of-house functions seamlessly supporting both resorts. Across every role and department, our shared purpose is the same: to create amazing experiences and everlasting memories - not only for our guests, but for our colleagues too.</span></p><br><p>The Aquarist will be providing healthy and sanitary living conditions, proper nutrition and consistent care for all marine and freshwater animals. This includes feeding schedules, food preparation, daily maintenance of in-tank and external facilities, water analysis, and animal observations. Follows best animal welfare practices in accordance with international standards. Interacts with the public where necessary to provide meaningful and memorable experiences.</p><br> <p><strong>About the Role</strong></p><br> <ul> <li>Maintains a safe, clean, hygienic, and tidy environment.</li> <li>Conducts marine educational programs for guests creating enjoyable experiences by sharing in depth knowledge of marine life and our operations.</li> <li>Makes daily observations of animals and reports any abnormalities or change of normal animal behavior to Management.</li> <li>Maintains animal records and departmental logbooks accurately.</li> <li>Maintains aquarium exhibits and cultures in accordance with routine and preventative maintenance programmes.</li> <li>Must be available to perform all reasonable duties for any shift necessary to receive, care for and observe the animals, regardless of time, day, or location.</li> <li>Maintains a sound knowledge of the Company’s facilities and related services and adheres to SOP’s and department manuals.</li> <li>Maintains the department standard of necessary physical condition as needed to perform all aspects of the job safely.</li> <li>Develops a professional approach to the career and function as a colleague showing consideration, tolerance, cooperation, reliability, and the ability to accept constructive criticism.</li> <li>Maintains and performs routine and preventative maintenance on all dive and exhibit equipment, and area of responsibilities daily.</li> <li>Utilizes proper husbandry techniques to ensure the optimal health of animals to include quarantine procedures, water quality analysis and record keeping.</li> <li>Performs feedings to schedules for topside and underwater routines.</li> <li>Prepares food for exhibit animals in accordance with dietary programmes and maintain feeding records. This includes attention to detail for cleaning of food prep areas and food storage areas.</li> <li>Assists in animal acquisitions, dispositions, and receives local and imported animal collections.</li> <li>Research, assimilate and deliver structured educational presentations for colleagues, and guests alike as required.</li> <li>Applies knowledge in animal husbandry through supervised structured participation, listening, observation, and learning resources provided.</li> </ul> <p><strong>About You</strong></p><br> <ul> <li>PADI Rescue Scuba Certification or equivalent</li> <li>Can communicate in a clear and professional manner, proficient in written and spoken English.</li> <li>Bachelor’s Degree, preferably in Biology, Zoology, Marine Science or related field (desirable).</li> <li>Minimum of 2 years of aquarium experience or equivalent field or facility.</li> <li>Basic computer skills and Microsoft Office package.</li> <li>Basic understanding of animal husbandry.</li> <li>Must be able to work independently as well as a team experience.</li> <li>Must be able to enthusiastically communicate with guests during interactions/programmes.</li> <li>Basic Animal record keeping skills; animal tracking online systems (OERCA/ZIMS) (desirable)</li> </ul> <p><span>We offer a competitive, tax-free salary paid in UAE Dirhams (AED), alongside a wealth of benefits. These include generous food and beverage privileges, exclusive discounted rates at all Kerzner properties worldwide, comprehensive health insurance (with dental coverage), annual flights home, life insurance, an incentive programme, and a variety of colleague wellness and social initiatives.</span></p><br> <p><span>With a strong emphasis on learning and development, colleagues at Atlantis enjoy access to world-class training, career mobility, and internal growth opportunities across the Kerzner portfolio - making this an ideal environment for ambitious individuals seeking a long-term, fulfilling career in luxury hospitality. Join the A-Team and discover the extraordinary.</span></p><br> </div>

BUSINESS INTRODUCTIONMajid Al Futtaim Holding is the leading shopping mall, retail, communities, entertainment developer and operator in the Middle East, North Africa, and Central Asia regions. With over 48,000 people, revenues of over US$ 11 Billion, and operations in 18 countries. Some of the iconic brands we carry include Mall of the Emirates, Carrefour, All Saints, Lego, City Center, Abercrombie & Fitch, & Vox Cinemas. We believe in making Great Moments for Everyone, Every day.<br>JOB TITLEChef De Partie | MAF Entertainment | Food and Beverage<br>ROLE SUMMARYThe role of the Chef de Partie is to oversee the back-of-house operations in F&B operations and manage the shift and staff. This role will be responsible for the quality of all food and beverages served including the health and safety, presentation, timing of delivery, and temperature.<br>ROLE PROFILESupports employee training and development under the Sous Chef and Executive Chef. Demonstrates leadership through onboarding and assisting team operations. Is fully skilled and competent across all kitchen stations. Adheres to health, safety, and food hygiene regulations, including allergy awareness. Maintains cleanliness and organization of kitchen areas, equipment, and storage. Manages food production efficiently to minimize waste and ensure proper stock rotation and labeling. Possesses strong technical skills in knife techniques, garnishing, and pantry operations. Holds solid culinary knowledge, including meat preparation, cooking temperatures, vegetables, starches, sauces, and soups.<br>REQUIREMENTSEducation: Hospitality certificate/diploma, PIC Level 2, and food safety certification (HACCP preferred).3–4 years minimum experience, preferably in upscale restaurants; hotel and supervisory experience is a plus. Strong commitment to delivering high-quality customer service. Professional appearance, communication style, and strong English language skills. Confident interacting with customers in open environments. Excellent attention to detail with the ability to multitask under pressure.

???? We’re Hiring: Catering Supervisor / Event Coordinator???? Location: United Arab Emirates (Remote)???? Employment Type: Part-Time???? Experience Level: Mid-Level to Senior???? Work Arrangement: Fully Remote About UsWe are a hospitality and events organization dedicated to delivering professionally coordinated catering services and memorable event experiences. We combine thoughtful planning, reliable service teams, quality food and beverage operations, and attentive guest support to ensure every event is executed smoothly. Our culture values organization, teamwork, professionalism, guest satisfaction, accountability, and attention to detail. We are looking for an experienced event professional who can coordinate catering operations while maintaining high service standards. The Role We are seeking an experienced Catering Supervisor / Event Coordinator to coordinate catering operations, supervise service teams, manage event logistics, and ensure clients and guests receive a seamless experience from planning through completion. The ideal candidate is highly organized, proactive, and solutions-focused, with experience in catering, hospitality, event coordination, vendor management, and guest service. Key Responsibilities Coordinate catering and event operations from initial planning through event completion. Review event briefs, menus, guest numbers, schedules, venue requirements, floor plans, and service expectations. Supervise catering servers, captains, setup teams, runners, and other assigned event personnel. Conduct pre-event briefings and communicate schedules, responsibilities, VIP requirements, and service standards. Coordinate with chefs, kitchen teams, F&B departments, venues, decorators, AV providers, transportation teams, and external vendors. Oversee event setup, including tables, seating, buffet stations, service areas, equipment, signage, and catering supplies. Monitor food and beverage presentation, service timing, quality, replenishment, and guest satisfaction. Ensure catering teams deliver professional and attentive service throughout the event. Manage guest inquiries, dietary requirements, special requests, complaints, and service-recovery situations. Support corporate functions, weddings, private parties, conferences, exhibitions, VIP events, and special occasions. Monitor staff attendance, appearance, performance, service quality, and adherence to event procedures. Assist with staff scheduling, training, onboarding, coaching, and performance feedback. Monitor catering inventory, equipment, supplies, and replenishment requirements. Coordinate last-minute changes, schedule adjustments, vendor issues, staffing challenges, and operational emergencies. Ensure compliance with food safety, hygiene, health, workplace safety, and venue requirements. Maintain event checklists, client information, service reports, incident records, inventory documentation, and post-event summaries. Review event feedback and recommend improvements to service quality, operational efficiency, guest satisfaction, and future event planning. Requirements Bachelor’s degree or equivalent qualification in Hospitality, Event Management, Tourism, Business, or a related field is preferred.3+ years of professional experience in catering, event coordination, banquet operations, hospitality, or a similar supervisory role is preferred. Proven experience coordinating catering teams and event-day operations. Strong understanding of catering service, event logistics, F&B operations, and guest management. Excellent organizational, communication, leadership, and problem-solving skills. Ability to coordinate multiple teams, vendors, schedules, and client requirements simultaneously. Strong customer-service mindset with professional handling of VIP and corporate clients. Excellent attention to detail and ability to work effectively under pressure. Experience with event-management systems, scheduling tools, POS platforms, inventory software, or hospitality technology. Good understanding of food safety, hygiene, health, workplace safety, and venue procedures. Flexible and willing to support evenings, weekends, holidays, and special events when required. Additional language skills are advantageous. Hospitality, catering, food-safety, event-management, or supervisory certifications are advantageous but not required. What We Offer Flexible part-time working hours with a remote-friendly planning and administrative arrangement. Competitive compensation aligned with experience and responsibilities. Opportunity to coordinate diverse corporate, private, hospitality, and catering events. Exposure to event planning, catering operations, F&B management, vendor coordination, VIP service, and team leadership. Professional development opportunities and continuous hospitality and event-management training. A dynamic, client-focused environment where organization, teamwork, service excellence, reliability, and guest satisfaction are highly valued.

<p>A well-established organization is seeking qualified and experienced candidates for the position of Banquet Captain. The role involves supervising banquet service staff, coordinating event setup and service, and ensuring smooth operations and excellent guest experiences.</p> <p>Key Responsibilities:</p> <p>Supervise and coordinate banquet service staff during events and functions.<br /> Assign duties and ensure team members understand their responsibilities.<br /> Conduct pre-event briefings and communicate event details to the service team.<br /> Coordinate setup and breakdown of banquet halls, tables, chairs, buffet areas, and service stations.<br /> Ensure rooms are properly arranged according to event requirements.<br /> Coordinate with the kitchen and other departments to ensure timely food and beverage service.<br /> Monitor food presentation, service timing, cleanliness, and overall quality.<br /> Welcome guests and provide professional and courteous service throughout the event.<br /> Act as a point of contact for clients and guests during assigned functions.<br /> Handle guest requests and resolve service concerns promptly and professionally.<br /> Monitor staff appearance, grooming, attendance, and service standards.<br /> Ensure banquet areas, equipment, and service stations remain clean and organized.<br /> Check event requirements, guest numbers, menus, and special requests before service.<br /> Assist with inventory and proper handling of banquet equipment and supplies.<br /> Prepare event or service reports and communicate important feedback to management.<br /> Ensure compliance with food safety, hygiene, health, and workplace safety procedures.</p> <p>Requirements:</p> <p>Diploma or relevant qualification in Hospitality, Hotel Management, or Food &amp; Beverage is preferred.<br /> Previous experience in banquet service, hotel, catering, or restaurant operations.<br /> Previous supervisory or team-lead experience is an advantage.<br /> Strong knowledge of banquet and food &amp; beverage service standards.<br /> Excellent communication, leadership, and customer-service skills.<br /> Good organizational and time-management abilities.<br /> Ability to manage staff and multiple tasks during busy events.<br /> Professional appearance and positive attitude.<br /> Ability to work flexible shifts, weekends, holidays, and extended event hours when required.<br /> UAE hospitality experience is an advantage.</p> <p>Candidates meeting the above requirements may send their updated CV to:<br /> Email: hrjamal.hotels@gmail.com</p>

About Four Seasons<br><br>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><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.<br><br>About the location:<br><br>In the prestigious Dubai International Finance Centre, Four Seasons Hotel DIFC is a boutique-style sanctuary – ideal for business trips and urban getaways. Stylish and filled with art, this intimate address features just 106 accommodations, including 28 suites. With its iconic location, fresh approach to luxury and legendary personalized service, Four Seasons is sure to exceed the high expectations in the ultra-competitive Dubai market. Successful Four Seasons Candidates will be offered once-in-a-lifetime opportunity rich in personal and professional growth.<br><br>External Facing Job Advertisement<br><br>What You Will Do<br><br>We are looking for talent who will support restaurants and report directly to Executive Chef. Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen’s food production area to ensure that established cultural and core standards are met. Assist in the planning and development of recipes and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration. Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control. Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen. Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality. Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments. Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact. Work harmoniously and professionally with co-workers and supervisors. Proven culinary expertise in Mediterranean and French cuisine is essential, with the ability to execute brasserie technique-driven dishes<br><br>What You Bring<br><br>Proven experience as a Senior Sous Chef in a luxury hotel or equivalent setting. Experience working in multicultural and diverse team environments. Ability to manage kitchen operations effectively under pressure. Excellent leadership and communication skills. Creative approach to menu development and food presentation. Flexible and adaptable to varying shift patterns and operational demands.<br><br>What We Offer<br><br>Work Authorization. Competitive tax-free salary and service charge. Fully furnished apartment at the staff housing. Medical and life insurance. Paid annual leave. Annual flight allowance to home country. End of service gratuity. Learning & Development Programs. Career opportunities and international transfer. And more... <br><br>Schedule & Hours<br><br>5 days per week over 48 working hours.