Seafood Chef Jobs in UAE

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

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <ul><li><p>You will be&nbsp;<span>responsible&nbsp;to assist with the&nbsp;efficient running of&nbsp;the department in line with Hyatt International's Corporate Strategies and&nbsp;brand standards, whilst meeting&nbsp;employee, guest and owner expectations.</span>&nbsp;</p><br></li><li><p><span>The Chef de Partie is responsible to supervise the assigned station / section of the outlet kitchen, in order to prepare a consistent, high quality product and ensure courteous, professional, efficient and flexible service that supports the outlet’s operating concept and Hyatt International standards.</span></p><br></li></ul><br><b>Qualifications:</b><br><ul><li><p>Prior experience as a Chef de Partie or&nbsp;<span>Demi Chef de Partie&nbsp;in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.</span></p><br></li><li><p><span>Qualification in Kitchen Production or Management will be an advantage.</span></p><br></li><li><p><span>Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.&nbsp;</span></p><br></li><li><p><span>Arabic Speaker &amp; Hands on with Arabic Cuisine is a must</span></p><br></li></ul> </div>

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

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>POSITION SUMMARY<br>Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.<br>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.<br>PREFERRED QUALIFICATION<br>Education: Technical, Trade, or Vocational School Degree.<br>Related Work Experience: At least 3 years 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>At Le Méridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savour the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savour the good life. We’re looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le Méridien. In joining Le Méridien, 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"> <p>We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.<br><br>As a Demi Chef de Partie you are responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:<br><br>• Support the Chef de Partie or Sous Chef in the daily operation and work<br>• Work according to the menu specifications by the Chef de Partie<br>• Keep work area at all times in hygienic conditions according to the rules set by the hotel<br>• Control food stock and food cost in his section<br>• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites<br>• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks<br>• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques<br>• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions<br>• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control</p> </div>

About the job<br>Sunset Hospitality Group (SHG) is a leading multinational lifestyle hospitality group, with a wide portfolio encompassing Hotels & Resorts, Restaurants, Beach Clubs, Nightclubs, Fitness Centers, and more. SHG operates 111 properties in 26 countries with a commitment to deliver authentic and diverse hospitality experiences that bring people together, all around the world.<br>We are looking for an experienced Sous Chef to support the Executive Chef in leading DRIFT's French Provençal kitchen program, delivering consistency and creativity across a refined, seasonally-driven menu.<br>Key Responsibilities:<br>Support the Executive Chef in overseeing daily kitchen operations, ensuring quality and consistency across DRIFT's Provençal menu. Lead and expedite service during high-volume peak periods, including breakfast, lunch, and weekend service. Deputize for the Executive Chef in their absence, maintaining full kitchen accountability. Assist in menu development and recipe standardization in line with DRIFT's classic Provençal, organic-ingredient-led concept. Train, mentor, and manage the kitchen brigade, driving performance and discipline. Oversee stock control, ordering, and wastage management across sections. Ensure full compliance with HACCP, food safety, and hygiene standards throughout the kitchen. Support event, private booking, and seasonal menu execution as needed.<br>Ideal Candidate:<br>Minimum 4-5 years' culinary experience, including at least 2 years as a Sous Chef or senior CDP role. Background in French/Provençal or Mediterranean cuisine within a 5-star hotel or premium beach club concept. Standalone premium restaurant/beach club experience also considered. Proven ability to lead a team and maintain quality under high-volume, high-pressure service. Strong appreciation for organic, seasonal, and simplicity-driven cooking philosophy. Strong leadership, organizational, and communication skills. Good English communication skills; French an advantage. Flexible to work shifts, weekends, and public holidays in a fast-paced hospitality environment.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span> </span><p>About The Role</p><br> <p>•&nbsp;&nbsp; &nbsp;Assist the Chef de Cuisine and the Sous Chef in the Operation and to replace them in their absence.<br>•&nbsp;&nbsp; &nbsp;Supervises staff and ensures high levels of food preparation to deliver an excellent Guest and Member experience. &nbsp;A Chef de Partie would also be required to assist with food cost controls.&nbsp;</p><br> <p>Key Duties and Responsibilities &nbsp;</p><br> <p>• &nbsp;&nbsp;&nbsp;Gives tasks to Demi Chefs and Commis Chefs and checks that they are carried out correctly.<br>•&nbsp;&nbsp; &nbsp;Maintains good employee relations and motivates colleagues.<br>•&nbsp;&nbsp; &nbsp;Checks the main information board regarding changes in any banquet or other information regarding the organization.<br>•&nbsp; &nbsp; Make sure the night is covered and pass all information on to the next shift.<br>•&nbsp;&nbsp; &nbsp;Ensures HACCP forms are completed and hygiene standard is maintained.<br>•&nbsp;&nbsp; &nbsp;Ensures all food preparation meets standards.<br>•&nbsp;&nbsp; &nbsp;Prepares and presents high-quality food.<br>•&nbsp;&nbsp; &nbsp;Keeps all working areas clean and tidy and ensures no cross-contamination.<br>•&nbsp;&nbsp; &nbsp;Prepares all mise-en-place for all relevant menus.<br>•&nbsp;&nbsp; &nbsp;Assists in positive outcomes from guest queries in a timely and efficient manner.<br>•&nbsp;&nbsp; &nbsp;Ensures food stuffs are of good quality and stored correctly.<br>•&nbsp;&nbsp; &nbsp;Contributes to controlling costs, improving gross profit margins, and other departmental and financial targets.<br>•&nbsp;&nbsp; &nbsp;Assists other departments wherever necessary and maintains good working relationships.<br>•&nbsp;&nbsp; &nbsp;Assists Head Chef/Sous Chef in training all staff in compliance with company procedures.<br>•&nbsp;&nbsp; &nbsp;Reports maintenance, hygiene, and hazard issues.&nbsp;<br>•&nbsp;&nbsp; &nbsp;Complies with hotel security, fire regulations, and all health and safety and food safety legislation.<br>•&nbsp;&nbsp; &nbsp;Assist and monitor Commis Level</p><br> <p><br>Experience &amp; Educational Requirements</p><br> <p>• &nbsp;&nbsp; &nbsp;2-3 years in a similar role in a five-star hotel.<br>•&nbsp;&nbsp; &nbsp;Supervisory experience<br>•&nbsp;&nbsp; &nbsp;Positive attitude<br>•&nbsp;&nbsp; &nbsp;Good communication skills<br>•&nbsp;&nbsp; &nbsp;Ability to work under pressure<br>•&nbsp;&nbsp; &nbsp;Ability to work on own or in teams<br>•&nbsp;&nbsp; &nbsp;Ability to make decisions<br>•&nbsp;&nbsp; &nbsp;Ability to administer disciplinary action<br>•&nbsp;&nbsp; &nbsp;Good product knowledge<br>•&nbsp;&nbsp; &nbsp;Ability to produce checklists<br>•&nbsp;&nbsp; &nbsp;HACCP control knowledge<br>•&nbsp;&nbsp; &nbsp;Understanding Differences<br>•&nbsp;&nbsp; &nbsp;Drive for Results&nbsp;<br>•&nbsp;&nbsp; &nbsp;Organized and disciplined, dedicated and loyal (essential)</p><br> <p>About The Role</p><br> <p>•&nbsp;&nbsp; &nbsp;Assist the Chef de Cuisine and the Sous Chef in the Operation and to replace them in their absence.<br>•&nbsp;&nbsp; &nbsp;Supervises staff and ensures high levels of food preparation to deliver an excellent Guest and Member experience. &nbsp;A Chef de Partie would also be required to assist with food cost controls.&nbsp;</p><br> <p>Key Duties and Responsibilities &nbsp;</p><br> <p>• &nbsp;&nbsp;&nbsp;Gives tasks to Demi Chefs and Commis Chefs and checks that they are carried out correctly.<br>•&nbsp;&nbsp; &nbsp;Maintains good employee relations and motivates colleagues.<br>•&nbsp;&nbsp; &nbsp;Checks the main information board regarding changes in any banquet or other information regarding the organization.<br>•&nbsp; &nbsp; Make sure the night is covered and pass all information on to the next shift.<br>•&nbsp;&nbsp; &nbsp;Ensures HACCP forms are completed and hygiene standard is maintained.<br>•&nbsp;&nbsp; &nbsp;Ensures all food preparation meets standards.<br>•&nbsp;&nbsp; &nbsp;Prepares and presents high-quality food.<br>•&nbsp;&nbsp; &nbsp;Keeps all working areas clean and tidy and ensures no cross-contamination.<br>•&nbsp;&nbsp; &nbsp;Prepares all mise-en-place for all relevant menus.<br>•&nbsp;&nbsp; &nbsp;Assists in positive outcomes from guest queries in a timely and efficient manner.<br>•&nbsp;&nbsp; &nbsp;Ensures food stuffs are of good quality and stored correctly.<br>•&nbsp;&nbsp; &nbsp;Contributes to controlling costs, improving gross profit margins, and other departmental and financial targets.<br>•&nbsp;&nbsp; &nbsp;Assists other departments wherever necessary and maintains good working relationships.<br>•&nbsp;&nbsp; &nbsp;Assists Head Chef/Sous Chef in training all staff in compliance with company procedures.<br>•&nbsp;&nbsp; &nbsp;Reports maintenance, hygiene, and hazard issues.&nbsp;<br>•&nbsp;&nbsp; &nbsp;Complies with hotel security, fire regulations, and all health and safety and food safety legislation.<br>•&nbsp;&nbsp; &nbsp;Assist and monitor Commis Level</p><br> <p><br>Experience &amp; Educational Requirements</p><br> <p>• &nbsp;&nbsp; &nbsp;2-3 years in a similar role in a five-star hotel.<br>•&nbsp;&nbsp; &nbsp;Supervisory experience<br>•&nbsp;&nbsp; &nbsp;Positive attitude<br>•&nbsp;&nbsp; &nbsp;Good communication skills<br>•&nbsp;&nbsp; &nbsp;Ability to work under pressure<br>•&nbsp;&nbsp; &nbsp;Ability to work on own or in teams<br>•&nbsp;&nbsp; &nbsp;Ability to make decisions<br>•&nbsp;&nbsp; &nbsp;Ability to administer disciplinary action<br>•&nbsp;&nbsp; &nbsp;Good product knowledge<br>•&nbsp;&nbsp; &nbsp;Ability to produce checklists<br>•&nbsp;&nbsp; &nbsp;HACCP control knowledge<br>•&nbsp;&nbsp; &nbsp;Understanding Differences<br>•&nbsp;&nbsp; &nbsp;Drive for Results&nbsp;<br>•&nbsp;&nbsp; &nbsp;Organized and disciplined, dedicated and loyal (essential)</p><br> </div>

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

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

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

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

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

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><b> WE ARE HIRING – PÂTISSIER / PASTRY CHEF</b></p><p><br></p><p><b><i>Le Pain Français Bakery Products Manufacturing LLC</i></b> is looking for an experienced <b>Pâtissier / Pastry Chef </b>to join our team in Dubai, UAE.</p><p><br></p><p><b> Location:</b> Dubai Investment Park, Dubai, UAE</p><p><b> Company:</b> Le Pain Français Bakery Products Manufacturing LLC</p><p><b> Position: </b>Pâtissier / Pastry Chef</p><p><b> Gender: </b>Male</p><p><br></p><p><b><i>Job Responsibilities:</i></b></p><ul><li>Prepare and produce a wide range of high-quality pastries, desserts, cakes, and bakery products.</li><li>Prepare and handle doughs, creams, fillings, mousses, custards, and other pastry components.</li><li>Follow recipes and production standards to ensure consistent quality and presentation.</li><li>Decorate and finish pastries, cakes, and desserts with excellent attention to detail.</li><li>Ensure all products meet the required standards for taste, texture, appearance, and freshness.</li><li>Operate and maintain pastry and bakery equipment safely and efficiently.</li><li>Maintain proper food hygiene, sanitation, and workplace safety standards.</li><li>Monitor baking temperatures, timings, and production processes.</li><li>Manage ingredients efficiently and help minimize waste.</li><li>Maintain a clean and organized pastry production area.</li><li>Work closely with the bakery and production team to meet daily production targets.</li><li>Assist in developing and improving pastry products and recipes when required.</li><li>Perform other duties assigned by the Pastry Chef/Supervisor</li></ul><p><b><i></i></b></p><p><b><i>Requirements:</i></b></p><ul><li>Proven experience as a <b>Pâtissier / Pastry Chef</b> in a bakery, pastry shop, hotel, or food production facility.</li><li>Strong knowledge of French and international pastry techniques.</li><li>Good understanding of food safety and hygiene standards.</li><li>Excellent attention to detail and product presentation.</li><li>Ability to work efficiently in a fast-paced production environment.</li><li>Ability to work flexible shifts, weekends, and holidays when required.</li></ul><p><br></p> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><ul><li>French &amp; International Pastry Techniques</li><li>Pastry &amp; Dessert Production</li><li>Dough, Creams &amp; Fillings Preparation</li><li>Baking &amp; Temperature Control</li><li>Recipe Following &amp; Product Consistency</li><li>Food Safety &amp; Hygiene</li><li>Quality Control &amp; Presentation</li><li>Pastry Equipment Operation</li><li>Ingredient Management &amp; Waste Reduction</li><li>Production Planning &amp; Time Management</li><li>Attention to Detail</li><li>Teamwork &amp; Communication</li><li>Ability to Work Under Pressure</li></ul><p><br></p></div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span> </span><p><span><span><span>Chef de Partie - Ossiano</span></span></span>&nbsp;<br><span><span>(<span>21336</span></span></span>)</p><br> <p><span>A part of Kerzner International, a global leader in luxury hospitality, Atlantis, The Palm is a world where iconic stays, legendary adventures, and the boldest flavours all come together to transport guests to A World Away.</span></p><br> <p><span>The iconic resort, located on the crescent of Palm Island, features 1,544 Rooms, Suites, and Signature Suites, each designed with thoughtful details inspired by the sea. It is the ultimate destination for world-class dining, bringing together some of the most renowned celebrity chefs and Michelin-starred restaurants. The resort is also home to unforgettable experiences, from record-breaking thrills at the world’s largest waterpark to stunning views of 65,000 marine animals in the aquarium, and close encounters with resident Indo-Pacific dolphins at Dolphin Bay.</span></p><br> <p><span>Behind this extraordinary destination are over 6,000 colleagues from 129 nationalities. Together, we foster a vibrant and inclusive culture where talent is nurtured, wellbeing is prioritised, and careers truly thrive.</span></p><br><p>Atlantis, Dubai, is a truly extraordinary, intriguing, and unique entertainment destination resort, and we currently have an opportunity for an experienced Chef de Partie, to join our amazing team at Atlantis, The Palm! At Atlantis, The Palm, we strive to create a destination experience that’s not only unforgettable throughout each customer’s stay, but truly memorable for a lifetime.</p><br> <p><strong>About the role&nbsp;</strong></p><br> <p>Are you passionate about the culinary world? Do you thrive working in a fast-paced, multi-cultural environment learning from Talented Chefs? Do you relish the opportunity to use your creativity and innovation? Does this sound like you? If you’re a talented Chef de Partie ready to take on the challenge, we’d love to hear from you!</p><br> <p><strong>About You</strong></p><br> <p>The ideal candidate will have 1-2 years of experience in a similar role with a proven track record of working in an international luxury hotel. The successful candidate must possess excellent communication skills, be a team player, manage multiple tasks and have confidence in dealing with a diverse set of clienteles.</p><br> <p>As a Chef de Partie, you will manage and organize the mise en place for your respective section, always producing the highest food quality. As a perfectionist in the kitchen, you will assist the Chef de Cuisine to lead, manage, and organize all kitchen requirements to the highest standards following health and safety operating procedures. In addition to this, you will also have the opportunity to support the Sous Chef in creating exciting new dishes and recipes.</p><br> <p>Ideally, we’d love you to have a Diploma in Culinary or 2-3 years’ experience in a similar role, preferably within a Michelin tar restaurant or world's winning fine dining restaurant. The successful candidate must have good communication skills, be creative and passionate about cooking, and hold a health and safety certification.</p><br> <p>Atlantis, Dubai offers an unbeatable opportunity to grow and develop in your career right in the mix of a continuously developing city and a diverse range of cultures.</p><br> <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 program, 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>

About Jumeirah Jumeirah, a global leader in luxury hospitality and a member of Dubai Holding, operates a portfolio of 31 exceptional properties across 13 countries in the Middle East, Europe, Asia, and Africa. In 1999, Jumeirah changed the face of luxury hospitality with the opening of the iconic Jumeirah Burj Al Arab and since then the brand has become known for its distinguished beachfront resorts, esteemed city hotels, and exclusive branded residences. Jumeirah is synonymous with Arabian luxury hospitality and the ability to craft distinctive, purposeful experiences for the world’s most discerning travellers. About Jumeirah Saadiyat Island:Nestled within Abu Dhabi’s pristine coastline, Jumeirah Saadiyat Island is one of Jumeirah’s flagship eco-conscious properties and the first in the Middle East to earn the Ocean Champion Badge from The Oceanic Standard. The resort offers direct beachfront access, a range of ocean-inspired accommodation including private villas, seven dining venues, and a dedicated wellness centre and spa, with innovative treatments and therapies. About the Job An exciting opportunity has arisen for a Demi Chef De Partie to join Jumeirah Saadiyat Island. The main duties and responsibilities of this role include: Write daily requisitions for wine, dry store, food, and kitchen transfers, seeking approval from Executive Chef/Executive Sous Chef to maintain high stock rotation in the section. Work according to specifications regarding portion size, quantity, and quality as specified in the recipe index provided by the Chef de Partie. Ensure the highest standards and consistent quality in daily food preparation, staying updated with new products, recipes, and preparation techniques. Organize mise-and-place production and service shifts in collaboration with the Chef de Partie to ensure efficient kitchen operations. Adhere strictly to food safety and hygiene procedures and regulations to maintain a clean and safe working environment. Collaborate effectively with other members of the kitchen team to ensure efficient and coordinated service delivery. Complete daily checklists regarding mise-and-place and food storage, and ensure designated sections, equipment, and utensils are clean and organized as per restaurant standards. Check the main information board regularly for updates on banquets and other organizational information, attend daily meetings with the Chef de Cuisine, and liaise with the team regarding daily requirements, functions, and events. About You:The ideal candidate for this position will have the following experience and qualifications: Diploma or certification from an accredited Culinary School1 – 2 years of experience in the kitchen. Completed kitchen apprentice. About the Benefits At Jumeirah, we are dedicated to fostering a vibrant community where colleagues feel valued, supported, and inspired to grow. Our benefits package reflects this commitment by offering excellent accommodation, extensive sports and leisure facilities, alongside comprehensive healthcare, and opportunities for professional development. Benefits include:Supportive and inclusive work environment Access to Learning & Development programmes and clear career pathways Opportunities for internal mobility within our global network Colleague discounts on food, beverage, and hotel stays worldwide Company-provided shared accommodation Comprehensive healthcare and life insurance coverage Paid annual leave and flight from your home country Performance-based incentives tailored to your role Competitive tax-free salary paid in UAE Dirhams (AED)

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> Oversee Arabic breakfast operations, prepare authentic Middle Eastern dishes, and supervise junior chefs to ensure high-quality, high-speed service.&nbsp;<br><br><ul><li>Prepare in advance food, beverage, material and equipment needed for the service.&nbsp;</li><li>Cook and serve dishes according to the restaurant’s menu.</li><li>Monitor and order ingredients, supplies and equipment</li><li>Provide direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards.</li><li>Clean and re-set their working area. &nbsp;</li><li>Conducting on the job training in accordance with the departmental standards and procedures and maintaining a record of progress for each staff member.</li><li>Recycle where-ever possible and enforce cost saving measures to staff.</li><li>Maintain a hygienic kitchen and high standards of personal hygiene.</li><li>Attend all briefing</li><li>Prepare kitchen equipment for use.&nbsp;</li><li>Assemble and prepare ingredients for menu items.</li><li>Prepare simple food items. “mis-en-place”</li><li>Assist with checking, receiving and storing of goods.</li><li>Maintain storage areas.</li></ul> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><b><span>Posting Title:</span></b><span> Arabic Cook<br></span><br><b>Industry:</b> Restaurant/Food Services<br><br><b>Salary:</b> AED1500 - 2500+ food + accommodation+ Medical +Visa<br><br><b>Experience:</b> 1–3 years<br><br><b>Summary</b><br><br>We are seeking a skilled and passionate Arabic Cook for one of our Resort(Resort) in Al Ain. The ideal candidate will be responsible for preparing authentic, high-quality Arabic dishes with precision, consistency, and cultural authenticity. This role is critical to delivering exceptional guest experiences, ensuring food safety and hygiene standards are consistently met, and maintaining the integrity of our menu offerings. The Arabic Cook will play a key role in supporting kitchen operations, managing ingredients efficiently, and contributing to a clean, organized, and safe working environment. With a strong commitment to quality control and guest satisfaction, this position offers a rewarding opportunity for a dedicated culinary professional to grow within a reputable food service organization.<br><br><b>Responsibilities</b><br><br></span><ul><li>Prepare and cook a wide range of traditional Arabic dishes, including kebabs, mansaf, kabsa, falafel, hummus, and other regional specialties.<br></li><li>Ensure all dishes meet the restaurant’s quality, taste, and presentation standards.<br></li><li>Maintain strict adherence to food safety and kitchen hygiene protocols at all times.<br></li><li>Monitor inventory levels and assist in ordering ingredients to prevent stockouts while minimizing waste.<br></li><li>Follow standardized recipes and portioning guidelines to ensure consistency across all servings.<br></li><li>Collaborate with the kitchen team to ensure timely and efficient food preparation during peak hours.<br></li><li>Conduct regular checks on equipment and kitchen areas to ensure compliance with health and safety regulations.<br></li><li>Respond promptly to guest feedback and work with the team to address concerns related to food quality or presentation.<br></li><li>Maintain a clean, organized, and safe workstation throughout shifts.<br></li><li>Support the Head Chef or Kitchen Supervisor in daily kitchen operations and special event preparations.<br></li></ul><br><br><span>Requirements</span><ul><li>1–3 years of proven experience as a cook in a restaurant or food service setting, with a focus on Arabic cuisine.<br></li><li>In-depth knowledge of traditional Arabic cooking techniques, ingredients, and flavor profiles.<br></li><li>Strong understanding of food safety standards and hygiene practices (e.g., HACCP, GCC food safety guidelines).<br></li><li>Proven ability to maintain quality control and consistency in food preparation.<br></li><li>Excellent organizational and time-management skills, with the ability to work efficiently under pressure.<br></li><li>High level of attention to detail and commitment to delivering exceptional guest satisfaction.<br></li><li>Ability to work in a fast-paced, team-oriented kitchen environment.<br></li><li>Willingness to work flexible hours, including evenings, weekends, and holidays.<br></li><li>Valid work permit and ability to work in the UAE (if applicable).<br></li></ul><br><br><span>Benefits<b>Salary &amp; Benefits:&nbsp;</b><br><br></span><ul><li><b>AED 1500 2500+ Accommodation + Medical + Visa + Food</b><br></li><li>Male<br></li></ul><br><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.</p> <p><span>This position is based at Al Maha Arjaan by Rotana Abu Dhabi.</span><br><br>As a Commis III you are responsible for the daily mis-en-place and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:<br><br>• Support the Demi Chef de Partie or Commis I in the daily operation and work<br>• Work according to the instructions of Superiors<br>• Keep work area at all times in hygienic conditions according to the rules set by the hotel<br>• Control food stock and food cost in his section<br>• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites<br>• Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks<br>• Ensure the highest standards and consistent quality in the daily preparation <br>• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control</p> </div>

Position: Commis Chef –Employment : Full-time Salary:up to 2,800 - 3,500 AED plus centralized tips Job Location: Dubai<br>Responsibilities:• Prepare and present a variety of Arabic and Levantine cold dishes, including mezze, salads, dips, appetizers, garnishes, and other cold kitchen items according to approved recipes and presentation standards.• Handle daily mise en place for the Cold Section, including preparation of ingredients for hummus, moutabal, tabbouleh, fattoush, labneh, warak enab, and other traditional Arabic specialties.• Maintain high standards of freshness, portion control, presentation, food safety, temperature control, storage, and hygiene, while ensuring proper FIFO practices.• Support the Chef de Partie during daily operations and busy service periods, ensuring timely preparation, consistent quality, proper stock rotation, and minimal food wastage.<br>Qualifications• Minimum 1–2 years of experience as a Commis Chef or similar role, preferably within a reputable Arabic, Levantine, Middle Eastern, or Lebanese restaurant.• Hands-on Cold Section experience with Arabic cuisine is mandatory, particularly in preparing mezze, salads, dips, cold appetizers, and traditional accompaniments.• Good knowledge of cold kitchen preparation, knife skills, plating, portion control, food handling, FIFO, and HACCP/food hygiene standards.• Fast, organized, and detail-oriented, with the ability to maintain consistent taste and attractive presentation while workingefficiently in a high-volume kitchen environment.

Care connects us. At Hyatt, we turn dining experiences into unforgettable journeys. We're looking for a passionate Chef de Cuisine to lead our Italian restaurant Verso and inspire a talented culinary team. What you'll do:Lead and develop the kitchen team Deliver authentic Italian cuisine with exceptional quality Drive creativity, consistency, and guest satisfaction Manage operations, costs, and food safety standards What we're looking for:Proven experience in a Chef de Cuisine or senior culinary leadership role Strong expertise in Italian cuisine A people-focused leader with a passion for hospitality and excellence<br>Hospitality is more than a job—it's a career for people who care. Apply today. #Hyatt Careers #Chef DeCuisine #Italian Restaurant #Care Connects Us