Seafood Chef Jobs in UAE
1309 Jobs Found
Kerzner International Management
UAE
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<span> </span><p><span><span><span>Chef de Cuisine - Cold Kitchen</span></span></span> <br><span><span>(<span>19030</span></span></span>)</p><br> <p><span><span>At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life. With an atmosphere that’s chic but wonderfully unstuffy™, and a team who are meticulous but warm, we seek to exceed our guests’ expectations at every possible turn. </span></span></p><br>
<p><br><span><span>Gleaming in the vibrant heart of New Dubai, enveloped in private sands and luxuriant gardens, One&Only Royal Mirage is a sanctuary of traditional splendour where indulgence and excitement gloriously combine. With abundant knowledge and generosity, we anticipate our guest’s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it’s our passion.</span></span></p><br>
<p><span>To lead and supervise the Cold Kitchen operations, ensuring the highest standards of food quality, hygiene, creativity, and consistency while maximizing guest satisfaction. Responsible for the efficient management of the Cold Kitchen, including salads, appetizers, cold buffets, canapés, charcuterie, sandwiches, dressings, and plated cold dishes. To achieve budgeted food cost, control kitchen expenses, and support the Executive Chef and Executive Sous Chef in maintaining operational excellence.</span></p><br> <p><strong><span>Key Responsibilities</span></strong></p><br>
<ul>
<li><span>Oversee the daily operations of the Cold Kitchen, ensuring smooth production and service.</span></li>
<li><span>Develop and execute creative, seasonal, and innovative cold kitchen menus while maintaining consistency and quality standards.</span></li>
<li><span>Ensure all cold food items are prepared, presented, and served according to established recipes and hotel standards.</span></li>
<li><span>Supervise the preparation of salads, appetizers, cold platters, canapés, sandwiches, dressings, terrines, charcuterie, and buffet displays.</span></li>
<li><span>Ensure all food displays are visually appealing, fresh, and maintained throughout service.</span></li>
<li><span>Coordinate Cold Kitchen production for restaurants, banquets, room service, and special events.</span></li>
<li><span>Monitor food quality, freshness, taste, texture, temperature, and presentation.</span></li>
<li><span>Conduct regular food tastings and guide the team during new menu implementation.</span></li>
<li><span>Ensure proper portion control and recipe compliance to achieve food cost targets while minimizing waste.</span></li>
<li><span>Monitor inventory levels, stock rotation (FIFO), storage conditions, and shelf life of perishable products.</span></li>
<li><span>Work closely with Purchasing, Receiving, and the Storeroom to ensure all products meet hotel quality specifications.</span></li>
<li><span>Maintain proper storage of prepared foods and oversee the safe utilization of leftovers in accordance with food safety standards.</span></li>
<li><span>Ensure strict compliance with HACCP, food safety, hygiene, sanitation, and allergen management procedures.</span></li>
<li><span>Coordinate with the Chief Steward to maintain cleanliness and sanitation of the Cold Kitchen and all equipment.</span></li>
<li><span>Prepare and update recipe cards, production sheets, and menu specifications.</span></li>
<li><span>Monitor daily food cost, inventory variance, and departmental expenses to remain within budget.</span></li>
<li><span>Supervise, train, mentor, and motivate Cold Kitchen chefs and commis to improve performance and technical skills.</span></li>
<li><span>Conduct orientation and on-the-job training for new team members.</span></li>
<li><span>Prepare staff schedules and manage manpower effectively according to business demands.</span></li>
<li><span>Conduct daily briefings, departmental meetings, and performance evaluations.</span></li>
<li><span>Recommend promotions, transfers, and development plans for team members to the Executive Chef.</span></li>
<li><span>Ensure effective communication with all kitchen sections and Food & Beverage outlets.</span></li>
<li><span>Work closely with Banquets, Restaurants, Room Service, and Events teams to ensure seamless service execution.</span></li>
<li><span>Handle guest feedback professionally and take corrective action where required.</span></li>
<li><span>Maintain high standards of productivity, discipline, and teamwork within the Cold Kitchen.</span></li>
<li><span>Stay informed of industry trends and introduce innovative techniques and presentations where appropriate.</span></li>
<li><span>Ensure all kitchen equipment is properly maintained and recommend replacements or upgrades when necessary.</span></li>
<li><span>Perform any other duties assigned by the Executive Chef or Executive Sous Chef.</span></li>
</ul> <p><strong><span>Skills, Experience & Qualifications</span></strong></p><br>
<ul>
<li><span>Minimum 8 years of culinary experience with at least 3–5 years as a Chef de Cuisine, Sous Chef, or Senior Sous Chef overseeing Cold Kitchen operations in an international five-star hotel or luxury hospitality environment.</span></li>
<li><span>Strong expertise in Cold Kitchen production, including salads, appetizers, canapés, charcuterie, sandwiches, cold buffets, dressings, terrines, and modern plated cold dishes.</span></li>
<li><span>Comprehensive knowledge of food safety, HACCP, sanitation, and allergen management.</span></li>
<li><span>Completed an internationally recognized culinary apprenticeship, culinary school, or certified training program.</span></li>
<li><span>Culinary diploma or professional certification preferred.</span></li>
<li><span>Strong leadership, organizational, coaching, and communication skills.</span></li>
<li><span>Excellent knowledge of food cost control, inventory management, and menu engineering.</span></li>
<li><span>Highly hands-on with exceptional attention to detail and presentation.</span></li>
<li><span>Ability to work effectively under pressure in a fast-paced luxury hospitality environment.</span></li>
<li><span>Passion for culinary excellence, innovation, and continuous improvement.</span></li>
</ul>
<p><span><span>Our brand 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, intuitive, generous, and spontaneous 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>
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UAE - Dubai
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 TITLECommis Chef | MAF Entertainment | Operations<br>ROLE SUMMARYThe Commis Chef is responsible for consistently delivering high-quality food and presentation in line with brand standards. The role supports the Sous Chef in daily kitchen operations while strictly adhering to health, safety, and food hygiene regulations to ensure all products served to guests meet the highest standards.<br>ROLE PROFILEPrepares the menu items using the recipes as per brand guidelines. Identifies issues with stock, MEP or any equipment to the Chef in charge on duty immediately should these issues arise. Understands and maintains the safe practices of food handling and HACCP regulations. Understanding skills required to produce menu items. Keeps operating equipment and kitchen equipment clean and in good condition. Has a clear knowledge of venue timings and ensures that areas are cleaned down and MEP is sufficient for the next service timing. Ensures the proper storage and rotation of goods received following FIFO. Takes an interest and involvement in quality checking and knowledge of ingredients.<br>REQUIREMENTSCertificate/Course/Diploma in Hospitality industry Person In Charge (PIC) 2Strong commitment to the consistent delivery of exceptional quality customer service. Professional appearance and communicating style.<br>WHAT WE OFFERAt Majid Al Futtaim, we’re on a mission to create great moments, to spread happiness, to build, experiences that stay in our memories for a lifetime. We’re proud to say that over the past 27 years, we have built a reputation as a regional market leader in what we do. Join us! Work in a friendly environment, where everyone shares positive vibes and excited about our future. Work with over 45,000 diverse and talented colleagues, all guided by our Leadership Model.
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<p><span><span>What's your passion? Whether you're into legal laws, interest in human capital or chess, at At Crowne Plaza</span></span><span><span>®</span></span><span><span> Hotels & Resorts we're interested in you. We love people who apply the same amount of passion and precision to their jobs as they do to their hobbies. Imagine working for a company that gives you Room to be yourself. Our commitment to our people is to deliver room to have a great start, to learn and grow, to perform, to be recognized and rewarded, to be involved and to take the initiative and lead. </span></span></p><br><p><span><span>The </span></span><span><span><strong>Crowne Plaza Dubai Marina</strong></span></span><span><span> is the perfect location that completely understands Modern business travelers. Located in the cosmopolitan Dubai Marina area, the 3,037 square-metre hotel is next to Dubai Marina Mall and within walking distance of the picturesque pedestrian promenade, which borders the waterway lined with vibrant cafes and restaurants.</span></span></p><br><p><span><span>With 273 stylish rooms and a convenient, prestigious location, you will find Crowne Plaza Dubai Marina an ideal hotel for productive business and enjoyable leisure time; and will definitely enjoy a new hotel that has mastered the balance between modernism of the business world and traditions of the Arabian hospitality.</span></span></p><br><p><span><span>We are currently recruiting for a full time <strong>Demi Chef de Partie- Pastry</strong> to join our enthusiastic team at Crowne Plaza Dubai Marina. </span></span></p><br><p><span><span>As a <strong>Demi Chef de Partie- Pastry</strong> 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:</span></span></p><br><ul><li><span><span>Support the Chef de Partie or Sous Chef in the daily operation and work</span></span></li><li><span><span>Work according to the menu specifications by the Chef de Partie or Sous Chef</span></span></li><li><span><span>Keep work area at all times in hygienic conditions according to the rules set by the hotel</span></span></li><li><span><span>Control food stock and food cost in his section</span></span></li><li><span><span>Prepare the daily mis-en-place and food production in pastry & bakery section</span></span></li><li><span><span>Follow the instructions and recommendations from the immediate superiors to complete the daily tasks</span></span></li><li><span><span>Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques</span></span></li><li><span><span>Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions</span></span></li><li><p><span><span>Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control</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 & 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>
UAE
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<p><span><strong>About Us</strong></span></p><br><br>
<p><span><strong>Find Your Shangri-La in Shangri-La</strong></span></p><br><br>
<p><span>Shangri-La Dubai is a luxurious urban sanctuary where modern energy meets timeless hospitality. With panoramic views of the Burj Khalifa and Dubai’s glittering skyline, every visit becomes an unforgettable experience.</span></p><br><br>
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<p><span><strong>Shangri-La Dubai</strong></span></p><br><br>
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<p><span><strong>About the Role</strong></span></p><br><br>
<p><span>As <strong>Executive Sous Chef</strong>, you will be responsible for leading, inspiring, and seamlessly coordinate all areas of the culinary department, nurturing talent, guiding teams, and bringing every initiative to life with passion and purpose. In collaboration with the Executive Chef and leadership team, you will drive projects and operational excellence that reflect the Asian art of hosting, creating memorable experiences and moments of joy for our guests and colleagues. Through thoughtful planning and strong stewardship, you will ensure exceptional quality, sustainable profitability, and a consistent expression of the Shangri-La spirit, values, and brand at every touchpoint.</span></p><br><br>
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<p><span><strong>Key Responsibilities:</strong></span></p><br><br>
<ul>
<li><span>Support the Executive Chef in overseeing the culinary division, including restaurants, bars, banquets, and in-room dining.</span></li>
<li><span>Collaborate with the Executive Chef to develop and/or innovate menus and concepts.</span></li>
<li><span>Oversee culinary operations such as food preparation, quality control, and ensure the highest standards of culinary execution/implementation.</span></li>
<li><span>Uphold strict adherence to food safety and sanitation guidelines, including compliance with all local health and safety regulations.</span></li>
<li><span>Lead, motivate, and inspire a diverse team of talented culinary team, fostering a culture of respect, integrity, collaboration, and continuous improvement.</span></li>
<li><span>Manage inventory and food costing to maximize profitability while minimizing waste.</span></li>
<li><span>Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner</span></li>
<li><span>Ensuring adequate resources are available according to business needs</span></li>
<li><span>Maintain good communication and work relationships in all hotel areas</span></li>
<li><span>Manage staff performance issues in compliance with company policies and procedures</span></li>
<li><span>Oversee the development and implementation of new dishes by ensuring that the assigned production staff fully understands the requirements of each new dish to help maintain the requirement of the clients.</span></li>
<li><span>Evaluate statistics on wastage and ensure that food is prepared economically and establish controls to minimize food and supply wastage.</span></li>
<li><span>Develop seasonal menus and culinary concepts aligned with guest preferences and trends while ensuring the highest quality standards.</span></li>
</ul>
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<p><span><strong>About You</strong></span></p><br><br>
<ul>
<li><span>Minimum of 2 years as Executive Sous Chef or a similar position, with a proven track record of success in luxury hotel/s or fine dining sector. </span></li>
<li><span>Exceptional culinary expertise with proficiency in different cooking techniques and diverse cuisines (i.e.., Western, Arabic, and Asian cuisines).</span></li>
<li><span>Diploma or Degree in Culinary Arts, Hospitality Management, or a related field.</span></li>
<li><span>Strong knowledge of food quality standards, cost control, and kitchen operations.</span></li>
<li><span>Certified in food safety/hygiene (HACCP preferred).</span></li>
<li><span>Proven leadership skills with the ability to train and motivate teams.</span></li>
<li><span>Creative mindset with experience in menu development and innovation.</span></li>
<li><span>Strong focus on guest experience and service excellence.</span></li>
<li><span>Ability to work in a fast-paced, high-pressure environment.</span></li>
<li><span>High quality awareness, hands-on mentality, and a strong sense of hospitality.</span></li>
<li><span>Experience with sustainable and eco-friendly kitchen practices is a plus.</span></li>
</ul>
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<p><span><strong>Why Join Us </strong></span></p><br><br>
<ul>
<li><span>A workplace that values your passion and supports self-realization and personal growth.</span></li>
<li><span>Structured learning and development pathways with real opportunities to advance your professional craft and leadership skills.</span></li>
<li><span>Competitive benefits, recognition programs, and colleague stay/travel perks that reward your contribution and dedication.</span></li>
<li><span>Teams that promote inclusion and respect, value diversity, and foster a secure environment where everyone can thrive.</span></li>
</ul>
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<p><span>We are an equal opportunity employer. Applications from all qualified candidates are welcomed. All information provided by applicants will be treated in and used only for recruitment purposes.</span></p><br><br>
<p><span>We appreciate your interest in joining us. Please note that only successful candidates will be contacted.</span></p><br><br>
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IFFCO Group
UAE
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<p>Application Chef (Baker) </p><p><br></p><p><b><u>Job Summary: </u></b></p><p><br></p><ul><li>Application chef work closely with R&D team and will support testing bakery products.</li><li>This role involves hands on preparation and baking of Sweet goods and Breads category.</li><li>The ideal candidate will possess with strong baking skills in bakery application and process.</li><li>The ideal candidate will have a passion for baking and attention to detail, Ability to work effectively in team-oriented environment</li></ul><p><br></p><p><b><u>Key Responsibilities:</u></b></p><p><br></p><ul><li>Familiarity with bakery equipment’s, baking and Process as per the standard.</li></ul><p><br></p><ul><li>Hands- on bakery products (Sweet goods and Bread & Ferments)</li></ul><p><br></p><ul><li>Maintain the baking equipment’s, mixers and other equipment’s. </li></ul><p><br></p><ul><li>Assurance on the Quality of the Bake products</li></ul><p><br></p><ul><li>Maintain detailed records of recipes, Processes and outcome for future references.</li></ul><p><br></p><ul><li>Ensure that all products meet established quality standards and foods safety regulations.</li></ul><p><br></p><ul><li>Maintain the lab equipment’s and analytical instruments properly and record the analysis report for future reference.</li></ul><p><br></p><ul><li>Help Manage ingredient inventory, ensuring freshness and proper storage.</li></ul><p><br></p><ul><li>Maintain and follow food safety and quality assurance protocols during baking process.</li></ul><p><br></p><ul><li>Maintain the record for Inward/outward for RM and FG Samples.</li></ul><p> </p><ul><li>Analyze and trouble shoot product or process related issues, identifying root causes and solutions</li></ul><p><br></p><ul><li>Prepare samples and perform application testing to meet customer and internal requirements</li></ul><p><br></p><p><b><u>Qualifications:</u></b></p><p><br></p><ul><li>Degree/ Diploma Baking course with Baking Experience or Suitable candidate with significant hands on bakery application experience may also be considered.</li></ul><p><br></p> </div><h2 class="h5">Skills</h2>
<div data-jb-field="skills"><p><u>Competencies </u></p><p>Attention to detail: ability to follow recipes, process and maintain high standard in product quality</p><p>Collaboration: Strong interpersonal skills to work effectively with in a team.</p><p>Time Management: Ability to manage multiple tasks efficiently.</p><p>Adaptability: Flexibility to adjust to changing priorities and product requirements in a dynamic work environment</p><p>Food Safety and Hygiene: Follow Food safety regulations and Hygiene in the baking lab.</p></div>
UAE - Dubai
Executive Chef Role Description We are seeking a creative, organized, and quality-focused Executive Chef to lead culinary operations and maintain consistently high standards across food preparation and service. The role involves developing menus, overseeing kitchen operations, maintaining food quality, managing culinary resources, and ensuring compliance with food safety and hygiene standards. Key responsibilities include planning menus, establishing recipes and preparation standards, monitoring food presentation and quality, coordinating kitchen activities, managing inventory and supplies, controlling food costs, maintaining sanitation procedures, and supporting efficient kitchen workflows. The successful candidate will foster a professional culinary environment, encourage consistency and innovation, and ensure that food operations align with organizational standards and customer expectations. Strong leadership, communication, organization, creativity, and attention to detail are essential. Qualifications• Strong knowledge of culinary operations, food preparation, and presentation• Excellent leadership and team coordination skills• Strong understanding of food safety, hygiene, and sanitation standards• Ability to develop menus and maintain consistent culinary standards• Strong organizational and time management abilities• Good understanding of inventory, purchasing, and food cost management• Excellent attention to detail and quality control• Strong communication and problem-solving skills• Ability to manage multiple kitchen priorities effectively• Creative approach to menu development and culinary presentation• Professional, disciplined, and customer-focused mindset
UAE - Abu Dhabi Emirate
YATAI · JAPANESE BURGER SOCIETY — ABU DHABI<br>HEAD CHEF · FULL-TIME · ON-SITE · ABU DHABIOne kitchen. One standard. Pressed, never compromised. WHO WE AREBorn on the streets of Tokyo. Built for Abu Dhabi doorsteps. YATAI is a delivery-first Japanese Burger Society running on precision, restraint and umami. Every patty pressed by hand. Every box engineered to be photographed. We use fresh ingredients, thoughtful menu design and efficient kitchen operations to meet the expectations of a diverse guest base. We don't do fast food — we do craft, at speed, at scale. STREET-BORN. SCREEN-SERVED. THE ROLEYou're not just running a kitchen. You're guarding the standard. Every press, every sear, every plate that leaves this kitchen carries your name on it. You own the menu, control the costs and make sure YATAI delivers — literally — on its promise. <br>WHAT YOU'LL PRESSOwn every aspect of kitchen operations — prep, service, close Plan, develop and protect the menu — recipes, specs, presentation, consistency Food preparation to ensure every dish hits spec and looks the part Maintain iron-tight food safety, hygiene and health regulation compliance Manage inventory, coordinate with suppliers and control ordering for quality and availability Drive cost control and waste reduction without compromising the product Collaborate with management on new concepts, promotions and guest feedback initiatives<br>WHO YOU AREProven Head Chef or Senior Sous Chef — UAE experience earns respect here Expert in culinary arts: menu planning, recipe development and food presentation Technically obsessive — you count grams, not followers A strong leader who supervises, trains and motivates — calm when the griddle is screaming Deep knowledge of food safety, hygiene standards and kitchen health regulations Experienced in inventory management, cost control and supplier coordination A communicator — fluent across kitchen Culinary degree, professional certification or equivalent — you know what you're doing and why Available nights, weekends, holidays — IYKYKWHAT WE OFFERPACKAGEVisa sponsorship — we back our people BRANDA brand worth wearing on your back CULTUREA kitchen where technique is the culture
Ashk sweet and salty
UAE
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<p>We are looking for a passionate and creative Chocolate Chef to join our production team. The ideal candidate will have experience in artisan chocolate making, including tempering, molding, filling, decorating, and creating premium chocolate products while maintaining the highest quality and food safety standards.</p><p><br></p><p>Key Responsibilities:</p><p><br></p><p>* Prepare and produce a variety of handcrafted chocolates, pralines, truffles, bars, and seasonal products.</p><p>* Perform chocolate tempering, molding, enrobing, and decorating.</p><p>* Develop new chocolate recipes and creative product designs.</p><p>* Maintain consistency in taste, quality, and presentation.</p><p>* Ensure compliance with food safety, hygiene, and HACCP standards.</p><p>* Monitor inventory and minimize product waste.</p><p>* Maintain a clean and organized work area.</p> </div><h2 class="h5">Skills</h2>
<div data-jb-field="skills"><p>* Expertise in chocolate tempering, molding, and decoration techniques.</p><p>* Knowledge of pralines, truffles, ganache, and confectionery production.</p><p>* Strong attention to detail and presentation.</p><p>* Creativity and passion for developing new chocolate products.</p><p>* Understanding of food safety, hygiene, and HACCP standards.</p><p>* Good time management and organizational skills.</p><p>* Ability to work under pressure and meet production deadlines.</p><p>* Team player with a positive attitude and strong work ethic.</p></div>
UAE
<h2 class="h5">Job description</h2>
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[Not translated in selected language] <p><span><strong>Chef De Partie</strong></span></p><br><br>
<p><span>Shangri-La Group | Abu Dhabi, United Arab Emirates</span></p><br><br>
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<p><span><strong>About Us</strong></span></p><br><br>
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<p><span><strong>Find Your Shangri-La in Shangri-La.</strong></span></p><br><br>
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<p><span>Traders focus on what matters most: efficient stays, thoughtful essentials, and dependable comfort. Here, efficiency is intelligent and stylish — helping travelers trade up for what truly counts. We create an experience that is both reliable and refined.</span></p><br><br>
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<p><span>For our team, Traders means professionalism with purpose, where every detail is designed with clarity and care. Joining Traders means becoming part of a team that delivers hospitality that is efficient with wisdom, and reliable with character.</span></p><br><br>
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<p><span>Traders Hotel, Qaryat Al Beri, Abu Dhabi offers 301 stylish guestrooms and suites, including 80 exclusive Traders Club rooms. Combining contemporary comfort with warm design, the hotel enjoys a prime location within the Qaryat Al Beri complex alongside Shangri-La properties, CHI, The Spa, and the Souk.</span></p><br><br>
<p><span>Traders Hotel, Abu Dhabi</span></p><br><br>
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<p><span>As a <strong>Chef De Partie</strong>, you oversee a specific section of the kitchen to ensure all dishes are prepared to the highest standards. You will manage daily mise-en-place and maintain consistency in taste, presentation, and quality. You will support the and guide junior staff to ensure smooth and efficient kitchen operations.</span></p><br><br>
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<p><span><strong>Key Responsibilities:</strong></span></p><br><br>
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<ul>
<li><span>Supervise and coordinate all tasks within kitchen section.</span></li>
<li><span>Prepare, cook, and present dishes according to established recipes and quality standards.</span></li>
<li><span>Maintain strict hygiene, sanitation, and food safety practices in line with HACCP requirements.</span></li>
<li><span>Train, mentor, and guide commis chefs to enhance their skills and performance.</span></li>
<li><span>Assist the Executive Sous Chef with menu development, stock control, and efficient workflow planning.</span></li>
</ul>
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<p><span><strong>About You:</strong></span></p><br><br>
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<ul>
<li><span>Strong culinary knowledge and proficient cooking techniques in the assigned section.</span></li>
<li><span>Excellent understanding of food safety, hygiene standards, and HACCP practices.</span></li>
<li><span>Competency in portion control, presentation standards, and recipe adherence.</span></li>
<li><span>Flexible and adaptable to changing operational requirements.</span></li>
<li><span>2 – 4 years of culinary experience in a luxury hotel.</span></li>
<li><span>High School Diploma or Diploma in Hospitality Management is required.</span></li>
</ul>
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<p><span><strong>Why Join Us:</strong></span></p><br><br>
<br>
<ul>
<li><span>A workplace that values your passion and supports self-realization and personal growth.</span></li>
<li><span>Structured learning and development pathways with real opportunities to advance your professional craft and leadership skills.</span></li>
<li><span>Competitive benefits, recognition programs, and colleague stay/travel perks that reward your contribution and dedication.</span></li>
<li><span>Teams that promote inclusion and respect, value diversity, and foster a secure environment where everyone can thrive</span></li>
</ul>
<br>
<p><span>We are an equal opportunity employer. Applications from all qualified candidates are welcomed. All information provided by applicants will be treated in and used only for recruitment purposes.</span></p><br><br>
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<p><span>We appreciate your interest in joining us. Please note that only successful candidates will be contacted.</span></p><br><br>
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Redford Recruiters
UAE
<h2 class="h5">Job description</h2>
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<span><b><span>Posting Title: Pastry Chef<br></span></b><br>Pastry Chef – Hospitality | Al Ain, UAE<br></span><p>REAP HR is hiring on behalf of a reputable hospitality brand in Al Ain seeking a creative and skilled Pastry Chef to join our top class restaurant in Al Ain. This is an excellent opportunity for passionate culinary professionals looking to grow within a fast-paced hospitality environment.<br></p><br>Key Responsibilities<br><ul><li><p>Prepare and present high-quality pastries, cakes, breads, desserts, and confectionery items.<br></p><br></li><li><p>Develop innovative dessert concepts aligned with current market and culinary trends.<br></p><br></li><li><p>Ensure consistency in taste, quality, and presentation standards.<br></p><br></li><li><p>Maintain compliance with food safety, hygiene, and sanitation regulations.<br></p><br></li><li><p>Support inventory control, ingredient preparation, and recipe standardization.<br></p><br></li><li><p>Collaborate effectively with kitchen and service teams to ensure smooth operations.<br></p><br></li></ul><br><span>Requirements</span><ul><li><p>1–3 years of experience as a Pastry Chef or similar role within hospitality or restaurant environments.<br></p><br></li><li><p>Strong knowledge of baking techniques, ingredient functionality, and recipe scaling.<br></p><br></li><li><p>Good understanding of UAE food safety and hygiene standards.<br></p><br></li><li><p>Creative mindset with the ability to introduce marketable dessert ideas.<br></p><br></li><li><p>Strong teamwork and communication skills.<br></p><br></li><li><p>Ability to work efficiently under pressure with minimal supervision.<br></p><br></li><li><p>Immediate joiners preferred.<br></p><br></li><li><p>Any nationals can apply.<br></p><br></li><li><p>Must be willing to work full-time in Al Ain, UAE.<br></p><br></li></ul><br><span>BenefitsSalary & Benefits<br></span><ul><li><p>TBD <br></p><br></li><li><p>Career growth opportunities within a reputable hospitality group<br></p><br></li><li><p>Supportive and professional working environment<br></p><br></li></ul><b>Location: </b>Al Wagan Area, UAE<br><br><b>Availability:</b> Immediate Joiners Only<br><br><p>Apply now with your updated CV.<br></p><br><br><br> </div>
Universal Group
UAE
<h2 class="h5">Job description</h2>
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Job Description <p>PRIMARY RESPONSIBILITIES:</p><br><br>
<p>• Working as a commis chef involves learning a lot of different skills in a short amount of time and then practicing those skills by implementing them in actual tasks throughout the kitchen.<br>
• Able to gracefully receive constructive criticism as well as effectively carry out orders.<br>
• Performs basic tasks of food preparation, cooks and serves any food delegated as your responsibility ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times.<br>
• Prepares appetizers plus meat and vegetables for entrees, as well as help with the proper presentation of the food.<br>
• Observes and tastes food are being cooked, samples all food prepared.<br>
• Assists Chef de Partie and Demi Chef de Partie to prepare A La Carte orders<br>
• Learns and acts how to refill buffet table and keep it attractive during the operation hours.<br>
• Controls temperature of cooking appliance, fries and cooks simple hot food items.<br>
• Maintains work area to a clean, hygienic and tidy state at all times.<br>
• Ensures that the equipment are properly handled and maintained.<br>
• Assists senior chef in opening and closing the food outlets, including the food storing.<br>
• To be punctual for work and report directly to the Supervisor<br>
• Maintains a grooming standard at all times whether in the public eye or back areas.<br>
• Reports any unusual incident, guest complaints, lost and found, breakage and losses to the superiors.<br>
• Attends pre-meal briefing and de-briefing daily as well as other training sessions organized by the hotel<br>
• Assists colleagues when required, be flexible and helpful at all time.<br>
• Performs other tasks as assigned by superiors.</p><br><br>
<p>REPORT LINE & COMMUNICATION:</p><br><br>
<p>• To assist the Head chef in ensuring that all culinary standards in that section comply with Hotel Policies and Procedures and Minimum Standards.<br>
• To maintain good working relationships with colleagues and all other departments.</p><br><br>
<p>OTHERS</p><br><br>
<p>• Continuous learning through own IDP.<br>
• Any other duties as may be assigned by the superior.</p><br><br>
<p>ACCOUNTABILITIES</p><br><br>
<p>• Represents Dusit’s brand and its values at all times. We will establish relationships and foremost and we will deliver an exceptional guest experience and promote Thai graciousness.</p><br><br>
<p>COMPANY’S CULTURE</p><br><br>
<p>• Communicate and fully embracing the Company’s culture (our Vision, our Mission and our Values), leads by example and cascade to all your subordinates. – “Proud to belong and to contribute”</p><br><br>
<p>CONFIDENTIALITY</p><br><br>
<p>• Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Dust Internet and E-mail policy. Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company.</p><br><br>
<p>JOB REQUIREMENT:<br>
• Minimum education of High Vocational diploma in any discipline, degree from culinary school is preferable<br>
• Knowledgeable in cooking and presentation of food. Food sanitization knowledge is a must<br>
• Ability to communicate basic English<br>
• Works well under pressure and tight time and space constraints.<br>
• A quick learner and a good team player with good interpersonal skill.</p><br><br>
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UAE - Abu Dhabi Emirate
Key Responsibilities:Ensures the smooth and efficient operation and control of the pastry galley and production daily according to company policies. Directs, coaches, supports, supervises, and evaluates (with the Assistant Pastry Chef) the performance of all direct reports. Responsible for the production, quality and presentation of the pastry and dessert assortment to be used in the daily menus. Prepares production forecasts and records leftovers to avoid unnecessary wastage and keep food costs within the budget. Supervise the set-up of the Pastry and dessert display in the various buffets. Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily. Ensures that the Pastry Shop’s cleaning schedule established by the Executive Sous Chef Pastry & Bakery is followed by all team members on duty after each service and exercises proper methods to minimize equipment damages. Ensures that the pantry shops are ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors. Responsible for the requisition and transportation of the necessary items from the main stores to the pastry galley. Ensures recipes/master list and yields are in accordance with the company’s standards. Assists the Assistant Pastry Chef with completing the daily pastry consumption re-cap as requested by the Executive Chef. Ensures that Pastry team members come to work on time, and are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must be according to company policy. Has a thorough understanding of Time and Attendance procedures and is familiar with the contracts and work schedule hours/week and supporting documentation. Is aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries. Attends meetings, training activities, courses and all other work-related activities as required. Accountable for daily production recap. Accountable to coach and train the Pastry Cooks. Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.<br>Qualifications:A minimum of two years' experience as a CDP Pastry in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred). A culinary school degree is required. Very strong management skills in a multicultural and dynamic environment. Very strong communication, problem solving, decision making, and interpersonal skills. Superior customer service, teambuilding, and conflict resolution skills. Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. Intermediate computer software skills required.
UAE - Dubai
Key Responsibilities:Ensures the smooth and efficient operation and control of the pastry galley and production daily according to company policies. Directs, coaches, supports, supervises, and evaluates (with the Assistant Pastry Chef) the performance of all direct reports. Responsible for the production, quality and presentation of the pastry and dessert assortment to be used in the daily menus. Prepares production forecasts and records leftovers to avoid unnecessary wastage and keep food costs within the budget. Supervise the set-up of the Pastry and dessert display in the various buffets. Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily. Ensures that the Pastry Shop’s cleaning schedule established by the Executive Sous Chef Pastry & Bakery is followed by all team members on duty after each service and exercises proper methods to minimize equipment damages. Ensures that the pantry shops are ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors. Responsible for the requisition and transportation of the necessary items from the main stores to the pastry galley. Ensures recipes/master list and yields are in accordance with the company’s standards. Assists the Assistant Pastry Chef with completing the daily pastry consumption re-cap as requested by the Executive Chef. Ensures that Pastry team members come to work on time, and are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must be according to company policy. Has a thorough understanding of Time and Attendance procedures and is familiar with the contracts and work schedule hours/week and supporting documentation. Is aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries. Attends meetings, training activities, courses and all other work-related activities as required. Accountable for daily production recap. Accountable to coach and train the Pastry Cooks. Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.<br>Qualifications:A minimum of two years' experience as a CDP Pastry in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred). A culinary school degree is required. Very strong management skills in a multicultural and dynamic environment. Very strong communication, problem solving, decision making, and interpersonal skills. Superior customer service, teambuilding, and conflict resolution skills. Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. Intermediate computer software skills required.
UAE - Abu Dhabi Emirate
Key Responsibilities:Ensures the smooth and efficient operation and control of the pastry galley and production daily according to company policies. Directs, coaches, supports, supervises, and evaluates (with the Assistant Pastry Chef) the performance of all direct reports. Responsible for the production, quality and presentation of the pastry and dessert assortment to be used in the daily menus. Prepares production forecasts and records leftovers to avoid unnecessary wastage and keep food costs within the budget. Supervise the set-up of the Pastry and dessert display in the various buffets. Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily. Ensures that the Pastry Shop’s cleaning schedule established by the Executive Sous Chef Pastry & Bakery is followed by all team members on duty after each service and exercises proper methods to minimize equipment damages. Ensures that the pantry shops are ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors. Responsible for the requisition and transportation of the necessary items from the main stores to the pastry galley. Ensures recipes/master list and yields are in accordance with the company’s standards. Assists the Assistant Pastry Chef with completing the daily pastry consumption re-cap as requested by the Executive Chef. Ensures that Pastry team members come to work on time, and are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must be according to company policy. Has a thorough understanding of Time and Attendance procedures and is familiar with the contracts and work schedule hours/week and supporting documentation. Is aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries. Attends meetings, training activities, courses and all other work-related activities as required. Accountable for daily production recap. Accountable to coach and train the Pastry Cooks. Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.<br>Qualifications:A minimum of two years' experience as a CDP Pastry in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred). A culinary school degree is required. Very strong management skills in a multicultural and dynamic environment. Very strong communication, problem solving, decision making, and interpersonal skills. Superior customer service, teambuilding, and conflict resolution skills. Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. Intermediate computer software skills required.
UAE - Dubai
Key Responsibilities:Ensures the smooth and efficient operation and control of the pastry galley and production daily according to company policies. Directs, coaches, supports, supervises, and evaluates (with the Assistant Pastry Chef) the performance of all direct reports. Responsible for the production, quality and presentation of the pastry and dessert assortment to be used in the daily menus. Prepares production forecasts and records leftovers to avoid unnecessary wastage and keep food costs within the budget. Supervise the set-up of the Pastry and dessert display in the various buffets. Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily. Ensures that the Pastry Shop’s cleaning schedule established by the Executive Sous Chef Pastry & Bakery is followed by all team members on duty after each service and exercises proper methods to minimize equipment damages. Ensures that the pantry shops are ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors. Responsible for the requisition and transportation of the necessary items from the main stores to the pastry galley. Ensures recipes/master list and yields are in accordance with the company’s standards. Assists the Assistant Pastry Chef with completing the daily pastry consumption re-cap as requested by the Executive Chef. Ensures that Pastry team members come to work on time, and are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must be according to company policy. Has a thorough understanding of Time and Attendance procedures and is familiar with the contracts and work schedule hours/week and supporting documentation. Is aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries. Attends meetings, training activities, courses and all other work-related activities as required. Accountable for daily production recap. Accountable to coach and train the Pastry Cooks. Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.<br>Qualifications:A minimum of two years' experience as a CDP Pastry in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred). A culinary school degree is required. Very strong management skills in a multicultural and dynamic environment. Very strong communication, problem solving, decision making, and interpersonal skills. Superior customer service, teambuilding, and conflict resolution skills. Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. Intermediate computer software skills required.
Atlantis Dubai
UAE
<h2 class="h5">Job description</h2>
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<span> </span><p><span><span><span>Pastry Sous Chef, Ossiano</span></span></span> <br><span><span>(<span>20414</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><strong>About the Role</strong></p><br>
<p>The Pastry Sous Chef at Ossiano will support culinary leadership in delivering exceptional pastry operations in accordance with established standard operating procedures and brand standards set by the Executive Chef. This role is responsible for ensuring the highest levels of pastry quality, presentation, hygiene, and sanitation within the outlet kitchen, while maintaining strict food cost control, proper inventory management, and efficient use of kitchen equipment. The position plays a key role in menu development, recipe costing, training, and operational execution, supporting creative innovation while ensuring consistency and compliance. Through hands‑on leadership, inter‑departmental coordination, and active guest engagement, the Pastry Sous Chef motivates and supervises the pastry team to deliver outstanding service, manage special events, and continuously enhance food quality and guest satisfaction in alignment with the company’s values, policies, and UAE regulations.</p><br>
<p><strong>About You</strong></p><br>
<p>The ideal candidate is a committed and self‑motivated culinary professional who actively seeks training, mentorship, and constructive feedback to continuously improve. We ideally want you to have experience in Michelin restuarants and strong background in pastry. A strong team player, they contribute ideas, adapt to different perspectives, address challenges constructively, and participate proactively without waiting for direction. Highly customer‑focused, they build trust and rapport with internal and external stakeholders, anticipate needs, manage expectations honestly, and consistently strive to exceed service standards. Self‑aware and emotionally intelligent, they understand the impact of their behaviour on others and foster positive, collaborative relationships with empathy and professionalism. The role requires a minimum of five years’ experience in international five‑star hotel environments across Europe and Asia, including at least one year in a similar or senior role and two years as a Pastry Chef de Partie, supported by formal culinary apprenticeship training, a Diploma in Catering, and relevant health and safety certifications.</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>
UAE - Abu Dhabi Emirate
Pastry Chef / Commis – Job Description<br>Job Summary:Responsible for preparing pastries and desserts while supporting the kitchen team with daily operations and food preparation as a Commis.<br>Key Responsibilities:<br>* Prepare pastries, desserts, and bakery items according to approved recipes and quality standards.* Handle ingredient preparation, weighing, mixing, baking, and finishing.* Assist the Chef with daily pastry production and kitchen preparation.* Support the kitchen team with general Commis duties when required.* Maintain high standards of food quality, presentation, hygiene, and cleanliness.* Ensure proper storage and handling of ingredients.* Monitor stock levels and minimize food wastage.* Follow food safety, hygiene, and company procedures.* Maintain a clean and organized pastry and kitchen workstation.* Work efficiently as part of the kitchen team during busy operations.
UAE - Dubai
We are hiring an experienced Pizza Chef to join the pre-opening team of a new Italian restaurant in Expo Village, Dubai.<br>We are looking for someone with strong hands-on experience in pizza preparation who takes pride in consistency, quality, and proper technique.<br>Responsibilities:<br>-Prepare and handle pizza dough according to recipes and standards-Portion, shape, and hand-stretch thin-crust pizzas-Prepare and organize pizza station mise en place-Top and finish pizzas consistently according to recipes-Operate a commercial deck oven and manage baking temperatures and timing- Maintain consistency in dough, portioning, cooking, and presentation-Keep the pizza station clean, organized, and properly stocked-Follow food safety, hygiene, and kitchen procedures-Work efficiently and communicate well with the kitchen team during service-Participate in pre-opening training, recipe testing, and kitchen setup<br>Requirements:<br>-Previous professional experience as a Pizza Chef, Pizzaiolo, or in a similar pizza-focused role-Strong knowledge of pizza dough preparation and handling-Experience hand-stretching thin-crust pizza-Experience using commercial pizza ovens; deck oven experience is preferred-Ability to follow recipes and maintain consistent standards-Reliable, punctual, organized, and able to work efficiently during busy service-Experience in an Italian restaurant or Italian kitchen is required<br>A practical pizza-making assessment will be part of the selection process.<br>Location: Expo Village, Dubai, UAEEmployment Type: Full-time Status: Pre-opening<br>To apply, please submit your CV through Linked In.<br>For additional inquiries: hello@casa-vero.ae
UAE
<h2 class="h5">Job description</h2>
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<strong>About </strong><strong>Calo</strong><p>Launched in Bahrain in November of 2019, Calo is on a mission to make healthy easy. We’re a team of dedicated people driving this mission by providing better, faster, and cheaper ways to access food through technology. </p><br><br><strong>Role overview</strong><p>To function as a Chef De Partie for the Calo Kitchen, to work along the head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, monitoring ordering and stocking. The successful candidate will employ their culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.</p><br><br><strong>Relationships and working expectations</strong><ul><li><p>Provides supervision and direction to Personnel deployed in the kitchen.</p><br><br></li></ul><strong>Main Responsibilities</strong><ul><li><p>Ensure that the kitchen operates in a timely way that meets our quality standards</p><br><br></li><li><p>Fill in for the head chef in planning and directing food preparation when necessary</p><br><br></li><li><p>Resourcefully solve any issues that arise and seize control of any problematic situation</p><br><br></li><li><p>Manage and train kitchen staff, establish working schedule and assess staff’s performance</p><br><br></li><li><p>Must be able to clearly communicate tasks to team members</p><br><br></li><li><p>Order supplies to stock inventory appropriately</p><br><br></li><li><p>Comply with and enforce sanitation regulations and safety standards</p><br><br></li><li><p>Maintain a positive and professional approach with coworkers</p><br><br></li><li><p>Produce high-quality plates both design and taste-wise</p><br><br></li></ul><br><strong>Ideal Candidate</strong><p><strong>Qualifications </strong></p><br><br><ul><li><p>Must have had previous experience as CDP</p><br><br></li><li><p>Must have minimum 5 years of experience within the hospitality and catering industry</p><br><br></li><li><p>Must be currently present in Dubai</p><br><br></li><li><p>Must be a proficient communicator in English </p><br><br></li><li><p>Previous experience in a food manufacturing facility experience is a plus</p><br><br></li></ul><p><strong>Knowledge and competency</strong></p><br><br><ul><li><p>Has had team-leading experiences</p><br><br></li><li><p>Exceptional proven ability of kitchen management</p><br><br></li><li><p>Ability in dividing responsibilities and monitoring progress</p><br><br></li><li><p>Outstanding communication and leadership skills</p><br><br></li><li><p>Up-to-date with culinary trends and optimized kitchen processes</p><br><br></li></ul><p><strong>Personality</strong></p><br><br><ul><li><p>Strong communicator </p><br><br></li><li><p>Pleasant personality and able to lead with empathy</p><br><br></li></ul>
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Lifco Trading Co. LLC
UAE - Sharjah
<section><p class="heading jdMain">Job Description</p><p class="heading">Roles & Responsibilities</p><div class="paragraph"><p><strong>Job Description</strong>: We are looking for an experienced and passionate Head Chef to lead our kitchen operations. The ideal candidate will oversee food preparation, maintain high culinary standards, manage kitchen staff, control food costs, and ensure compliance with food safety and hygiene regulations. Oversee and manage all daily kitchen operations.<br></p><ol><li><p>Plan, develop, and update menus based on customer preferences and seasonal ingredients.</p></li><li><p>Prepare and supervise the preparation of high-quality dishes with consistent presentation.</p></li><li><p>Lead, train, schedule, and motivate the kitchen team.</p></li><li><p>Ensure expertise in <strong>Arabic, International and Asian cuisines</strong>.</p></li><li><p>Monitor food quality, portion control, and presentation standards.</p></li><li><p>Control food costs, minimize waste, and manage kitchen budgets.</p></li><li><p>Order, receive, and maintain inventory of food and kitchen supplies.</p></li><li><p>Ensure compliance with food safety, hygiene, and HACCP standards.</p></li><li><p>Coordinate with restaurant management to ensure smooth service operations.</p></li><li><p>Maintain cleanliness and organization of the kitchen at all times.</p></li><li><p>Handle customer feedback related to food quality and implement improvements.</p></li><li><p>Develop new recipes and introduce innovative menu items.</p></li><li><p>Ensure all kitchen equipment is properly maintained and operational.</p></li><li><p>Monitor staff performance and provide coaching and training as needed.</p></li><li><p>Ensure timely food preparation and delivery during busy service periods.</p></li></ol></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li><p>Minimum <strong>5–8 years of experience</strong> as a Head Chef or Executive Chef in a hotel, restaurant, or catering environment.</p></li><li><p>Strong expertise in <strong>Arabic, International and Asian cuisines</strong>.</p></li><li><p>Proven experience in leading and managing a kitchen team.</p></li><li><p>Excellent menu planning, recipe development, and food presentation skills.</p></li><li><p>Strong knowledge of food cost control, inventory management, and kitchen budgeting.</p></li><li><p>Good understanding of HACCP, food safety, and hygiene standards.</p></li><li><p>Ability to work efficiently in a fast-paced, high-volume kitchen.</p></li><li><p>Strong leadership, communication, and problem-solving skills.</p></li><li><p>Culinary degree or professional chef certification is preferred.</p></li><li><p>UAE/GCC experience is an added advantage.</p></li><li><p>Immediate joiners are preferred.</p></li></ul><p></p></section>