Chef Bakery Jobs in UAE

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

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

Job Summary:We are looking for an experienced Sous Chef with expertise in authentic Emirati and international cuisine to support daily kitchen operations, maintain exceptional food quality, lead the kitchen team, and ensure compliance with food safety standards.<br>Job Duties & Responsibilities: Assist the Head Chef in managing daily kitchen operations. Prepare high-quality Emirati and international dishes. Ensure consistency in food quality, presentation, and portion control. Supervise and train kitchen staff. Maintain HACCP and food safety standards. Manage inventory, food costs, and minimize waste. Support menu development and kitchen efficiency.<br>Job Qualifications:5+ years of culinary experience, including 2+ years as a Sous Chef. Strong experience in Emirati and international cuisine. Hospitality, hotel, restaurant, or catering experience. Knowledge of HACCP and food safety standards. Strong leadership and communication skills.

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><ol><li><p>Running kitchen operations independently when the Head Chef is off</p></li><li><p>Managing prep, service, and kitchen workflow end-to-end</p></li><li><p>Maintaining quality, hygiene, and consistency across every shift</p></li><li><p>Supporting and coordinating with the wider café team</p></li></ol></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ol><li><p>2+ years experience as CDP or senior kitchen role</p></li><li><p>Comfortable leading a small kitchen under pressure</p></li><li><p>Strong knowledge of hygiene and food safety standards</p></li><li><p>Own visa preferred — visa support available for the right candidate</p></li></ol><p></p></section>

Job Detail<br><br> Job ID 64019 <br><br>Job Description<br><br>Salad Chef Job Location : UAE Requirements : Should have experience as Salad Chef Any Nationals Disclaimer: Goto Gulf is a platform that facilitates recruiters and jobseekers reach out to each other. Applicants are advised to rese…<br><br>Jobs<br><br>Discover more<br><br>Accounting & Auditing<br><br>Civil Engineering<br><br>Enterprise Technology

Job Detail<br><br> Job ID 64019 <br><br>Job Description<br><br>Salad Chef Job Location : UAE Requirements : Should have experience as Salad Chef Any Nationals Disclaimer: Goto Gulf is a platform that facilitates recruiters and jobseekers reach out to each other. Applicants are advised to rese…<br><br>Jobs<br><br>Discover more<br><br>Accounting & Auditing<br><br>Civil Engineering<br><br>Enterprise Technology

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

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

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

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><strong>NEW restaurant opening - An exciting opportunity for an experienced restaurant Executive Chef with Dubai experience to join this established hospitality group currently expanding into the Middle East.</strong><br> The ideal Executive Chef will have a background in fine dining or high-end restaurants, with proven expertise in Italian cuisine.</p><br><p><strong>Requirements:</strong></p><br><ul> <li>Currently based in the Middle East, ideally the UAE with previous experience in the region</li><li><strong>· </strong>Proven experience as an Executive Chef in <strong>fine dining or luxury restaurant environments</strong></li><li><strong>Expertise in Italian cuisine</strong> is essential</li><li>Strong leadership, creativity, &amp; kitchen management skills</li><li>A keen mentor with an exceptional eye for detail</li><li>Experience in new restaurant openings beneficial</li></ul> <p><strong>Salary Package:</strong> AED Up to 30000 all-inclusive dependent upon experience</p><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>START YOUR JOURNEY WITH US<br>Can you imagine waking up to the sound of silence where the horizon stretches endlessly and the desert whispers stories of centuries past?<br>Welcome to Al Maha, a Luxury Collection Desert Resort &amp; Spa, a timeless sanctuary hidden among the rolling dunes of the Dubai Desert Conservation Reserve.<br>Here, every sunrise paints the sands in gold, and every moment invites you to slow down and reconnect with nature, with purpose, and with yourself.<br>Among lush palm groves and desert wildlife, our 42 private pool villas offer a world apart, a place where luxury feels natural and authenticity breathes in every detail, from handcrafted interiors to views that blur the line between sky and earth.<br>Our story is one of heritage, passion, and belonging, and now, it could be yours too.<br>Join a team that brings the spirit of Arabia to life, crafting experiences as unforgettable as the desert itself.<br>LOVE WHAT YOU DO EVEN MORE<br>At Marriott, we believe exceptional guest experiences begin with how we treat our associates.<br>At Al Maha, you’ll become part of a close-knit family that values passion, purpose, and pride in what we do.<br>We’re looking for talented and dedicated individuals to join our team, and in return, we offer you the following:<br>A career with limitless horizons, from the golden dunes of Al Maha to over <br>8,000 Marriott hotels worldwide<br>, where new opportunities await.<br>Professional growth and mentorship<br>guided by some of the region’s most accomplished hoteliers.<br>Competitive salary and benefits<br>, including on-property accommodation and full-board meals.<br>Exclusive Marriott privileges<br>, discounted stays and dining, plus special rates for friends and family.<br>Comprehensive medical and life insurance coverage.<br>All the tools, resources, and support<br>you need to excel every day.<br>OUR EXPECTATIONS FROM THE ROLE:<br>Supervise and coordinate activities of cooks and workers. Determine how food should be presented, and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications.&nbsp;<br>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. 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 is clean and professional; maintain confidentiality of proprietary information; protect company assets. 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>SCOPE / BUSINESS CONTEXT&nbsp;<br>A Full Time position based at Al Maha Desert Resort and Spa, The Luxury Collection.<br>Number of Direct Reports – 5-10&nbsp;<br>Titles of Direct Reports – DCDP, Commis<br>CANDIDATE PROFILE&nbsp;<br>Experience:<br>5 Years<br>Skills and Knowledge&nbsp;<br>N/A<br>Education or Certification&nbsp;<br>N/A<br>Ensure the quality of the food items and notify manager if a product does not meet specifications.<br>Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.<br>Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.<br>Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.<br>Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.<br>Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).<br>Inform Chef of any excess food items that can be used in daily specials or elsewhere.<br>Maintain food logs for all food products (e.g., production charts).<br>SPECIFIC DUTIES&nbsp;<br>The following are specific responsibilities and contributions critical to the successful performance of the position:<br>General Kitchen<br>Sanitation and Maintenance<br>Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department.<br>Set-up and break down work station with required mien place, tools, equipment and supplies, ensuring items are to established specs, ensuring adequate fill of containers, storing items appropriately, and cleaning station as appropriate.<br>Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines, reporting pest control issues to appropriate personnel.<br>Food Safety<br>Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.<br>Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.<br>Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.<br>Maintain kitchen logs for food safety program compliance (e.g., A1, A2, A3 etc.).<br>Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as Dubai Municipality standards.<br>Follow guidelines and checklists related to PIC (Person in charge)<br>Support initiatives related to food safety.&nbsp;<br>Report any guest complaints or other issues related to food safety to the culinary management.<br>Stocking/Receiving<br>Monitor stock of kitchen supplies and food to identify needed items and ensure neat and orderly storage, and communicate potential product shortages, or price changes, to supervisor/manager.<br>Kitchen Tools &amp; Equipment<br>Use kitchen tools safely and appropriately, including using appropriate tools to open cartons, boxes, and cans; keeping knives sharpened; using proper knife handling procedures; using correct knives for particular food item or specific task; using dry pads when moving hot material; and engaging all appropriate safety devices prior to operating equipment.<br>Use measuring tools (for example, scale, measuring cups, measuring spoons) to precisely measure ingredients and portion sizes.<br>Food Preparation<br>Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.<br>Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.<br>Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.<br>Prepare ingredients for cooking, including portioning, chopping, and storing food before use.<br>Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts.<br>Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption.<br>Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.<br>Prepare special meals or substitute items, where possible, to satisfy guest requests.<br>Supervise and coordinate activities of cooks and workers engaged in food preparation.<br>Determine how food should be presented, and create decorative food displays.<br>In joining Marriott Hotels, you join a portfolio of brands with Marriott International. <br>Be<br>where you can do your best work, <br>begin<br>your purpose, <br>belong<br>to an amazing global team, and <br>become<br>the best version of you.<br>Marriott International is an equal opportunity employer.&nbsp;We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture.&nbsp;We are committed to non-discrimination on&nbsp;any&nbsp;protected&nbsp;basis, such as disability and veteran status, or any other basis covered under applicable law<br>.<br>The Luxury Collection Hotels &amp; Resorts, with over 120 properties in more than 35 countries, offers the promise of authentic experiences that evoke lasting, treasured memories. Our more than 100 years of experience, beginning in 1906 under the Italian CIGA brand – a collection of Europe's most celebrated and iconic properties – serves as a solid foundation as we continuously evolve to exceed the desires of the luxury traveler. <br>From legendary palaces and remote retreats to timeless modern classics, each luxury hotel and resort is a unique and cherished expression of its locale – a portal to the destination’s cultural charms and treasures. If you are someone with an appreciation for evocative storytelling, a keen interest and passion for this destination's heritage, and a desire to deliver genuine, personalized, and anticipatory hospitality, then we invite you on our journey.&nbsp;In joining The Luxury Collection, 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 Chef de Partie you are responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:<br><br>• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites<br>• Coordinate daily tasks with the Sous Chef or Executive Chef<br>• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks<br>• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques<br>• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up and supervising of buffets and special functions<br>• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control<br>• Consult and check on daily requirements, functions and last minute events<br>• Guide and train the subordinates on a daily basis to ensure high motivation and economical working environment</p> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> High school or equivalent </div> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span> </span><p><span><span><span>Chef de Partie (Arabic Speaker) - Naraya</span></span></span>&nbsp;<br> <span><span>(<span>20176</span></span></span>)</p><br> <p><span><span>At One&amp;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.&nbsp;</span></span></p><br> <p><br> <span><span>Gleaming in the vibrant heart of New Dubai, enveloped in private sands and luxuriant gardens, One&amp;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>With stunning resorts located across the globe and exciting expansion planned, Kerzner International currently has a fantastic opportunity for a <strong>Chef De Partie (Arabic Speaker)</strong> - <strong>Levantine Cuisine</strong> to join our culinary team at One&amp;Only Royal Mirage Resort in Dubai.</span></p><br> <p><span>Suitable candidate will report directly to the Chef De Cuisine of the restaurant. He/She must have at least 1–2 years of experience as a Chef De Partie or Demi Chef in an upscale luxury hospitality environment. A strong background and hands-on experience in Levantine cuisine is essential. The candidate should possess excellent attention to detail, demonstrate flexibility, and be able to perform effectively under pressure in a fast-paced kitchen environment. Strong communication skills in English are required.</span></p><br> <p><span>We Thank You for your interest at Kerzner –One&amp;Only Resorts. Please note that only shortlisted candidates will be contacted.</span></p><br> <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> </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"> <br>Company Description<br><br><p><strong>Join</strong><strong>&nbsp;us at Accor,&nbsp;</strong><strong>where</strong><strong>&nbsp;life pulses&nbsp;</strong><strong>with</strong><strong>&nbsp;passion!</strong>​</p><br><p>As a&nbsp;pioneer&nbsp;in the art of&nbsp;responsible&nbsp;hospitality, the Accor Group&nbsp;gathers&nbsp;more&nbsp;than&nbsp;45 brands, 5,600&nbsp;hotels, 10,000 restaurants, and lifestyle destinations in 110 countries.&nbsp;While&nbsp;each&nbsp;brand has&nbsp;its&nbsp;own&nbsp;personality,&nbsp;where&nbsp;you&nbsp;will&nbsp;be&nbsp;able to&nbsp;truly&nbsp;find&nbsp;yourself,&nbsp;they&nbsp;all&nbsp;share&nbsp;a&nbsp;common&nbsp;ambition: to&nbsp;keep&nbsp;innovating&nbsp;and&nbsp;challenging&nbsp;the&nbsp;status-quo.​</p><br><p>By&nbsp;joining&nbsp;us,&nbsp;you&nbsp;will&nbsp;become&nbsp;a&nbsp;Heartist®,&nbsp;because&nbsp;hospitality&nbsp;is, first and&nbsp;foremost, a&nbsp;work&nbsp;of&nbsp;heart.​</p><br><p>You&nbsp;will&nbsp;join&nbsp;a&nbsp;caring&nbsp;environment&nbsp;and a team&nbsp;where&nbsp;you&nbsp;can&nbsp;be&nbsp;all&nbsp;you&nbsp;are. You&nbsp;will&nbsp;be&nbsp;in a&nbsp;supportive&nbsp;place to&nbsp;grow, to&nbsp;fulfil&nbsp;yourself, to&nbsp;discover&nbsp;other&nbsp;professions and to&nbsp;pursue&nbsp;career&nbsp;opportunities, in&nbsp;your&nbsp;hotel&nbsp;or in&nbsp;other&nbsp;hospitality&nbsp;environments, in&nbsp;your&nbsp;country or&nbsp;anywhere&nbsp;in the world!​</p><br><p>You&nbsp;will&nbsp;enjoy&nbsp;exclusive&nbsp;benefits,&nbsp;specific&nbsp;to the&nbsp;sector&nbsp;and&nbsp;beyond, as&nbsp;well&nbsp;as&nbsp;strong&nbsp;recognition for&nbsp;your&nbsp;daily&nbsp;commitment.​</p><br><p>Everything&nbsp;you&nbsp;will&nbsp;do&nbsp;with&nbsp;us,&nbsp;regardless&nbsp;of&nbsp;your&nbsp;profession,&nbsp;will&nbsp;offer&nbsp;a&nbsp;deep&nbsp;sense&nbsp;of&nbsp;meaning, to&nbsp;create&nbsp;lasting,&nbsp;memorable&nbsp;and&nbsp;impactful&nbsp;experiences&nbsp;for&nbsp;your&nbsp;customers,&nbsp;for&nbsp;your&nbsp;colleagues</p><br><p><strong>Hospitality</strong><strong>is</strong><strong>&nbsp;a&nbsp;</strong><strong>work</strong><strong>&nbsp;of&nbsp;</strong><strong>heart</strong><strong>,</strong>​<br><strong>Join</strong><strong>&nbsp;us and&nbsp;</strong><strong>become</strong><strong>&nbsp;a&nbsp;</strong><strong>Heartist</strong><strong>®.</strong></p><br><br>Job Description<br><br><ul><li>To report for duty punctually wearing the correct uniform and name badges at all times.</li><li>Organize shifting in the section with regard to mise-en-place production and its service.</li><li>Give tasks to Demi Chefs and Commis Chefs and check that they are carried out in the correct manner.</li><li>Write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Sous Chef in order to achieve the high stock rotation desired in his/her section.</li><li>Maintain good colleague relations and motivate colleagues</li><li>Ensure that training on a one-to-one basis has been carried out and comprehended.</li><li>Check on a daily basis food preparation regarding portion size, quantity and quality as laid down in the recipe index.</li><li>Responsible for completing the daily checklist regarding Mise-en-place and food storage.</li><li>Report any problems regarding failure of machinery and small equipment to the Sous Chef&nbsp;and to follow up and ensure the necessary work has been carried out.</li><li>Keep the section clean and tidy.</li><li>Pass all information to the next shift.</li><li>Accidents and sickness to be written in log book and report to the Executive Chef / Sous Chef.</li><li>Check Demi Chefs / Commis Chefs on his/her section:&nbsp; e.g. regarding personal hygiene.</li><li>Assist the Executive Chef / Sous Chef in composing new recipes and menu ideas.</li><li>Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety.</li><li>The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate.</li></ul><br>Qualifications<br><br><ul><li>Proven experience working in a Sr. Chef de Partie role with developing seniority</li><li>Knowledge of various cooking techniques and cuisines</li><li>Strong understanding of food safety and sanitation practices</li><li>Ability to work in a fast-paced, high-pressure environment</li><li>Capable and willing to be responsible for service during key periods</li><li>Excellent attention to detail and organisational skills</li><li>Strong communication and teamwork abilities</li></ul><br>Additional Information<br><br><ul><li>Strong interpersonal and problem solving abilities</li><li>Fluency in English , additional languages are a plus</li></ul> </div>

Company Description<br><br>Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.<br><br>Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.<br><br>Job Description<br><br>Supervising, coordinating and participating in the preparation of mise en place cooking for all F&B outlets. Controls freshness, preparation techniques and storage of goods used. To check Demi Chefs / Commis Chefs on his/her section: e.g. regarding personal hygiene. To assist the Chef de Cuisine in composing new recipes and menu ideas. Order and turnover of products in his section through daily inventory lists. Controls cooking procedures, portioning, garnishing and presentation of all dishes. Keeps effective contacts with colleagues of other departments. Is involved on other tasks and cooperates in special projects when required. Sets up work rosters of his section in consultation with the Sous-Chef. Allocates different tasks according to the mise en place list. To consistently provide and maintain the highest standard of guest care and service. To maintain a high standard of personal hygiene and grooming at all times. To ensure that your designated uniform is worn well pressed and in a good state of repair. To familiarize yourself with the Rixos the Palm Dubai Performance & Product Standards and to be able to demonstrate their application consistently. To have a good knowledge of all Rixos the Palm Dubai facilities and be able to answer guest questions in a quick, polite and helpful manner. To handle any guest complaints or problems promptly and to ensure that all resolved/unresolved incidents are reported to the Sous-Chef or Chef de Cuisine. To act on your responsibilities for Health and Safety at work. To demonstrate a working knowledge of fire prevention and to follow the Restaurant evacuation plan on hearing the alarm. To be security conscious with respect to guest, staff and Rixos the Palm Dubai property/welfare and to report suspicious circumstances to your Sous-Chef or Chef de Cuisine. Check all food preparation to determine the type and quality of items to be prepared. Work to the specifications received by the Sous-Chef regarding portion size, quantity and quality as laid down in the recipe index. Preparation and compilation of staff meals. Observes and tastes the food during preparation. Ensures that food orders are prepared efficiently and within a reasonable period of time. Ensures that hot dishes leave the Kitchen at the correct temperature. Take orders from his/her Sous-Chef and carry them out in the correct manner. Together with his/her Commis to write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Chef de Cusine / Sous Chef in order to achieve the high stock rotation desired in his/her section. Ensures that staff handles and uses kitchen utensils and equipment properly. Ensures cleanliness of all utensils, cooking equipment, working tables and fridges, and so on. Ensures that the Rixos the Palm Dubai Cost Control policies and procedures are followed. Other duties and responsibilities which might be assigned from time to time by the Sous-Chef or Chef de Cuisine. When requested will be production chef during afternoon mise en place. To monitor all costs and recommend measures to control them. To establish an integrated cost management plan through product lining and minimal inventories. To ensure that the Department Operational Budget is strictly adhered to. To monitor all cost and recommend / institute measures to control them. To review monthly forecasts and schedule resources accordingly. To assign responsibilities to subordinates and to check their performance periodically. To identify and develop young talents within the organization for future potential growth within the group To support staff needs in other Divisions based on the hotel priorities and anticipated business levels. To check incoming ingredients, ensure that all merchandise is in accordance with order sheets and receiving records in collaboration with Purchase Manager. To ensure orderly handling of all products and check that quantities prepared are according to recipes and plate specifications. To prepare and supervise daily mise en place and assure that all sections are ready supplied with fresh and high quality products based on anticipated business levels. To be available and on duty during peak periods (frequently opening and closing the operation) To encourage creativity among his team. To ensure that Departmental Operations Manuals are prepared and updated annually. To attend weekly Food & Beverage Meeting. To understand and strictly adhere to the Rules & Regulations established in the Employees Handbook and the Hotel’s policy on Fire, Hygiene, Health and Safety. Must be an example of the Rixos Values, Brand Standards, and a champion of appearance and hygiene guidelines. Implements guidelines, policies and procedures for those operating departments according to Rixos Guidelines & Standards. Must apply the Rixos Food & Beverage rituals. To attend and contribute to all staff meetings Departmental and Hotel trainings scheduled and other related activities. To fully support the Departmental Trainers function in the Department assigned. To undertake any reasonable tasks and secondary duties as assigned<br><br>Qualifications<br><br>Diploma or degree in vocational hospitality Has 4-5 years experience in a 4-5 star Hotel<br><br>Additional Information<br><br>What is in it for you:Employee benefit card offering discounted rates at Accor worldwide Learning programs through our Academies Opportunity to develop your talent and grow within your property and across the world! Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21

KEY RESPONSIBILITIES<br>• Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.• Must have excellent food knowledge and a full understanding of culinary terms.• Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.• Must be proficient in completing tasks, work efficiently and productively.• Must be able to work in any section of a kitchen.• Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.• Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.• Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings.• Control production levels and recommend ideas for improvements and better cost controlling.• Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor.• Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.• Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section.• Ensures that the HACCP program is carried out correctly.• Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors.• Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.<br>QUALIFICATION<br>• A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie.• 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.• Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries, and corrections.• Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.<br><br>#Chef DePPartie Hiring #CDPHiring #Chef Hiring Dubai #Culinary Jobs Dubai #Kitchen Leader Dubai #Cruise Ship Chef #Hotel Chef Dubai #Upscale Dining Dubai #Hospitality Hiring Dubai #Hiring Dubai #Dubai Jobseekers #Work Abroad #Jobs InDubai #Chef Life #Dubai Careers #UAEJobs #Dubai Hospitality

Job Summary We are seeking a skilled and passionate Chef de Partie to join our culinary team. The successful candidate will be responsible for managing a specific section of the kitchen, ensuring high-quality food preparation, maintaining hygiene standards.<br>Key Responsibilitie Prepare, cook, and present dishes according to established recipes and quality standards Ensure all food is prepared and served on time. Maintain food safety, sanitation, and hygiene standards. Monitor stock levels and assist with inventory management. Train and support junior kitchen staff and commis chefs. Ensure kitchen equipment is properly maintained and used safely. Collaborate with the culinary team to develop new menu items and specials.<br>Requiremen Proven experience as a Chef de Partie or similar role. Culinary diploma or relevant professional training preferred. Strong knowledge of food preparation techniques and kitchen operations. Understanding of food safety and HACCP standards. Ability to work efficiently in a fast-paced environment. Excellent organizational and time-management skills. Strong teamwork and communication abilities. Flexibility to work evenings, weekends, and holidays as required.

Job Summary We are seeking a skilled and passionate Chef de Partie to join our culinary team. The successful candidate will be responsible for managing a specific section of the kitchen, ensuring high-quality food preparation, maintaining hygiene standards.<br>Key Responsibilitie Prepare, cook, and present dishes according to established recipes and quality standards Ensure all food is prepared and served on time. Maintain food safety, sanitation, and hygiene standards. Monitor stock levels and assist with inventory management. Train and support junior kitchen staff and commis chefs. Ensure kitchen equipment is properly maintained and used safely. Collaborate with the culinary team to develop new menu items and specials.<br>Requiremen Proven experience as a Chef de Partie or similar role. Culinary diploma or relevant professional training preferred. Strong knowledge of food preparation techniques and kitchen operations. Understanding of food safety and HACCP standards. Ability to work efficiently in a fast-paced environment. Excellent organizational and time-management skills. Strong teamwork and communication abilities. Flexibility to work evenings, weekends, and holidays as required.

Job Summary We are seeking a skilled and passionate Chef de Partie to join our culinary team. The successful candidate will be responsible for managing a specific section of the kitchen, ensuring high-quality food preparation, maintaining hygiene standards.<br>Key Responsibilitie Prepare, cook, and present dishes according to established recipes and quality standards Ensure all food is prepared and served on time. Maintain food safety, sanitation, and hygiene standards. Monitor stock levels and assist with inventory management. Train and support junior kitchen staff and commis chefs. Ensure kitchen equipment is properly maintained and used safely. Collaborate with the culinary team to develop new menu items and specials.<br>Requiremen Proven experience as a Chef de Partie or similar role. Culinary diploma or relevant professional training preferred. Strong knowledge of food preparation techniques and kitchen operations. Understanding of food safety and HACCP standards. Ability to work efficiently in a fast-paced environment. Excellent organizational and time-management skills. Strong teamwork and communication abilities. Flexibility to work evenings, weekends, and holidays as required.