Kitchen Design Jobs in UAE

<p>Role Summary The Head of Kitchen & Wardrobe Projects will lead the Kitchen & Wardrobe Projects Division, driving business development, commercial performance, and end-to-end project delivery. Working with the Project Managers, Sales, and Design teams, the role is responsible for identifying new business opportunities, securing projects, overseeing execution, and ensuring projects are delivered on time and to the highest quality standards, while achieving the division’s business objectives. Key Responsibilities • Develop and grow the project pipeline by identifying and pursuing new business opportunities. • Lead and guide the project sales team to achieve business development and revenue targets. • Oversee tendering, quotations, contract reviews, and commercial negotiations. • Ensure timely coordination of design, estimation, procurement, production, installation, snagging, and project handover. • Monitor project progress, quality, timelines, profitability, and client satisfaction across multiple projects. • Coordinate with internal teams and external stakeholders, including developers, consultants, contractors, and clients. • Allocate resources effectively and provide leadership to Project Managers and cross-functional teams. • Identify project risks and implement corrective actions to ensure successful project delivery. • Drive operational excellence, continuous improvement, and high-performance team culture.</p><p>Requirements • Bachelor’s degree in Engineering, Construction Management, Interior Design, or a related discipline. • Minimum 10 years of experience in the modular kitchen, wardrobe, joinery, or specialist fit-out industry, including leadership experience. • Proven track record of managing large-scale residential, hospitality, or commercial kitchen projects. • Strong understanding of project management, contracts, estimation, MEP coordination, installation, and commercial management. • Demonstrated experience in both business development and project execution. • Strong leadership, communication, negotiation, and stakeholder management skills.</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <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 Pastry</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> <br><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <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> <br><br> </div>

<ul><li>Design and curate innovative menus that reflect seasonal ingredients and local culinary trends, ensuring a unique dining experience.</li><li>Manage kitchen operations efficiently, including food preparation, cooking, and plating, while adhering to strict hygiene and safety standards.</li><li>Oversee inventory management, including ordering supplies and minimizing waste, to optimize kitchen profitability.</li><li>Lead and mentor kitchen staff, fostering a collaborative environment that encourages skill development and creativity.</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>Culinary degree or diploma from a recognized institution, demonstrating formal training in cooking techniques and kitchen management.</li><li>Minimum 5 years of experience in high-volume kitchens, with at least 2 years in a leadership role to showcase advanced culinary skills and management capabilities.</li><li>Proven track record of menu development and execution, highlighting creativity and an understanding of flavor profiles.</li><li>Certifications in food safety and sanitation (e.g., ServSafe) to ensure adherence to health regulations and best practices.</li></ul>

<p>Executive Chef (Arabic & Western Cuisine) Required</p><p>We are looking to hire a highly qualified Executive Chef with the following qualifications:</p><ul><li><p>Minimum 10 years of experience in the UAE.</p></li><li><p>Extensive experience in all sections of both Arabic and Western kitchens.</p></li><li><p>Proven ability to develop and design menus.</p></li><li><p>Skilled in creating standardized recipes and managing Food Cost.</p></li><li><p>Fluent in English (reading, writing, and speaking).</p></li><li><p>Holder of a valid HACCP Certificate with hands-on experience in implementing and maintaining HACCP systems.</p></li><li><p>Preference will be given to candidates with experience in 5-star hotels or large-scale restaurants.</p></li><li><p>Strong leadership and kitchen management skills with experience in supervising teams and daily kitchen operations.</p></li><li><p>Must hold a valid UAE driving license.</p></li></ul><p><strong>Desired Candidate Profile</strong></p><p>Executive Chef (Arabic & Western Cuisine) Required</p><p>We are looking to hire a highly qualified Executive Chef with the following qualifications:</p><ul><li><p>Minimum 10 years of experience in the UAE.</p></li><li><p>Extensive experience in all sections of both Arabic and Western kitchens.</p></li><li><p>Proven ability to develop and design menus.</p></li><li><p>Skilled in creating standardized recipes and managing Food Cost.</p></li><li><p>Fluent in English (reading, writing, and speaking).</p></li><li><p>Holder of a valid HACCP Certificate with hands-on experience in implementing and maintaining HACCP systems.</p></li><li><p>Preference will be given to candidates with experience in 5-star hotels or large-scale restaurants.</p></li><li><p>Strong leadership and kitchen management skills with experience in supervising teams and daily kitchen operations.</p></li><li><p>Must hold a valid UAE driving license.</p></li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>SO/ Ras Al Khaimah is part of a coveted collection of hotels rooted in the world of fashion, commanding attention with it’s avant-garde design and creative approach to the world of luxury. This is a place where we celebrate brilliant individuals – you, our SO/ Icons. Welcome to your invite to the Front Row, a place where self-expression and experience count in equal measure.</p><br><br>Job Description<br><br><p>• Kitchen Support: Oversee kitchen activities and staff.</p><br><p>• Quality Control: Maintain high food quality and consistency.</p><br><p>• Inventory: Manage kitchen inventory and supplies.</p><br><p>• Compliance: Adhere to hygiene and food safety regulations.</p><br><br>Qualifications<br><br><p><strong>Skills:</strong></p><br><p><strong>•</strong> Culinary diploma or equivalent.</p><br><p>• Previous experience as Sous Chef.</p><br><p>• Leadership and organizational skills.</p><br><p>• Previous experience specialized in Asian Cuisine (Sushi)</p><br><p><strong>Working Conditions:</strong></p><br><p>• Full-time position</p><br><p>• Rotational shifts including weekends and holidays</p><br> </div>

<ul><li><p>Prepare detailed shop drawings and fabrication drawings for stainless steel commercial kitchen equipment.</p></li><li><p>Convert approved kitchen layouts, engineering designs into accurate production drawings.</p></li><li><p>Prepare detailed dimensions, sections, elevations, material specifications, thicknesses and fabrication details.</p></li><li><p>Develop cutting, bending, folding, welding and assembly details required for manufacturing.</p></li><li><p>Prepare and optimize cutting layouts and material requirements to minimize material wastage.</p></li><li><p>Review designs and identify dimensional discrepancies, clashes and fabrication difficulties before production.</p></li><li><p>Ensure equipment is designed for proper fit, assembly, installation and functionality.</p></li><li><p>Coordinate with engineering, production, fabrication and installation teams to resolve technical and drawing related issues.</p></li><li><p>Revise drawings based on site measurements, engineering changes, client comments and production requirements.</p></li><li><p>Provide technical clarification and drawing support to the production and installation teams during manufacturing and installation.</p></li><li><p>Verify fabricated items against approved drawings, dimensions and specifications where required.</p></li><li><p>Standardize commonly used design details, components and fabrication methods to improve production efficiency.</p></li><li><p>Support the development and improvement of new kitchen equipment, accessories and fabrication details.</p></li><li><p>Maintain proper drawing numbering, revision control and document records.</p></li><li><p>Maintain an organized archive of approved, revised and completed drawings for future reference.</p></li><li><p>Ensure all drawings are prepared accurately using AutoCAD and SolidWorks and completed within required project timelines.</p></li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li><p>Diploma or Bachelor’s degree / DIPLOMA in Mechanical Engineering, Architectural Engineering or a related field.</p></li></ul><p>2–4 years of GCC experience in stainless steel kitchen equipment manufacturing and fabrication.</p><ul><li><p>Strong knowledge of commercial kitchen equipment, stainless steel fabrication and sheet metal work.</p></li><li><p>Proven experience in preparing fabrication and production drawings.</p></li><li><p>Proficiency in AutoCAD and SolidWorks is essential.</p></li><li><p>Ability to interpret architectural, MEP, consultant and kitchen layout drawings and develop fabrication ready drawings.</p></li><li><p>Good understanding of dimensions, material specifications, welding, bending, folding, assembly and material optimization.</p></li><li><p>Strong attention to detail, problem-solving ability, teamwork, and good command of English.</p></li></ul>

<ul><li><p>Prepare detailed shop drawings and fabrication drawings for stainless steel commercial kitchen equipment.</p></li><li><p>Convert approved kitchen layouts, engineering designs into accurate production drawings.</p></li><li><p>Prepare detailed dimensions, sections, elevations, material specifications, thicknesses and fabrication details.</p></li><li><p>Develop cutting, bending, folding, welding and assembly details required for manufacturing.</p></li><li><p>Prepare and optimize cutting layouts and material requirements to minimize material wastage.</p></li><li><p>Review designs and identify dimensional discrepancies, clashes and fabrication difficulties before production.</p></li><li><p>Ensure equipment is designed for proper fit, assembly, installation and functionality.</p></li><li><p>Coordinate with engineering, production, fabrication and installation teams to resolve technical and drawing related issues.</p></li><li><p>Revise drawings based on site measurements, engineering changes, client comments and production requirements.</p></li><li><p>Provide technical clarification and drawing support to the production and installation teams during manufacturing and installation.</p></li><li><p>Verify fabricated items against approved drawings, dimensions and specifications where required.</p></li><li><p>Standardize commonly used design details, components and fabrication methods to improve production efficiency.</p></li><li><p>Support the development and improvement of new kitchen equipment, accessories and fabrication details.</p></li><li><p>Maintain proper drawing numbering, revision control and document records.</p></li><li><p>Maintain an organized archive of approved, revised and completed drawings for future reference.</p></li><li><p>Ensure all drawings are prepared accurately using AutoCAD and SolidWorks and completed within required project timelines.</p></li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li><p>Diploma or Bachelor’s degree in Mechanical Engineering, Architectural Engineering or a related field.</p></li><li><p>3–5 years of GCC experience in stainless steel kitchen equipment manufacturing and fabrication.</p></li><li><p>Strong knowledge of commercial kitchen equipment, stainless steel fabrication and sheet metal work.</p></li><li><p>Proven experience in preparing fabrication and production drawings.</p></li><li><p>Proficiency in AutoCAD and SolidWorks is essential.</p></li><li><p>Ability to interpret architectural, MEP, consultant and kitchen layout drawings and develop fabrication ready drawings.</p></li><li><p>Good understanding of dimensions, material specifications, welding, bending, folding, assembly and material optimization.</p></li><li><p>Strong attention to detail, problem-solving ability, teamwork, and good command of English.</p></li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><b><u>Head Chef - Cafe </u></b></p><p>Reports to: Assistant Restaurant Manager</p><p><br></p><p><b>Job Purpose:</b></p><p>The Head Chef manages the overall kitchen operation and team. They will ensure the highest quality and consistency of Bateel culinary standards and health and safety regulations. &nbsp;</p><p> <b>&nbsp;</b></p><p><b>Key Accountabilities:</b></p><p><b>Service and Operations</b></p><ul><li>To carry out regular audits and follow up with corrective action, in order to remain compliant with legislative and Company requirements, sanitation, health and safety and to monitor customer service and food quality standards.</li><li>To cross-check all HOH checklists, ensuring all completed within company and FS standards</li><li>To identify slow-moving items, communicating these to the Cafe Manager in order to introduce Daily Special Promotions.</li><li>To maintain up-to-date recipe files that are properly displayed.</li><li>Checking function sheets, ensuring that all food items for special functions are prepared on time, while meeting quality and quantity standards.</li></ul><p><b>&nbsp;</b></p><p><b>Continuous Improvement</b></p><ul><li>Strives for continuous improvement and actions recommendations to upgrade equipment, service methods, presentation and improved guest satisfaction.</li></ul><p><b>&nbsp;</b></p><p><b>Financial</b></p><ul><li>To contribute to the development and agreement of restaurant budgets and forecasts.</li><li>To monitor site and unit revenue and costs against budget or forecast on a weekly basis and to instruct remedial action when required.&nbsp;This includes, supervising assigned area, facilities and cost to ensure the maximum food and beverage departmental profit is achieved (I.e. strict portion control, minimum wastage and utilising food surpluses).</li><li>To ensure Cafe food cost, policies and procedures are followed.</li><li>To monitor inventory levels, ensuring breakages are kept to a minimum, wastage control/ par level review, miscounts reduced to minimum.</li><li>To ensure an adequate supply of raw material by checking stock levels daily and preparing details for requisitions of supplies.</li></ul><p><b>&nbsp;</b></p><p><b>Team Management </b></p><ul><li>Build and motivate an engaged, cohesive senior kitchen team to deliver service standards by ensuring their welfare, safety, training and development.</li><li>Issue their team with objectives using annual KPIs and monitor by providing regular, constructive feedback and training that keeps staff upbeat and engaged (via 121s and yearly appraisals). </li><li>Prepare and monitor the leave planner and ensure that leave and time off in lieu (PH) is planned fairly according to the business need.</li><li>Contribute to the training of managers.</li><li>To motivate, coach, counsel culinary team members, if necessary, in order to achieve the standards of performance.</li></ul><p><b>&nbsp;</b></p><p><b>Hygiene, Health and Safety</b></p><ul><li>To conduct regular health and safety audits in the store and to take prompt and effective remedial action to ensure that the restaurants are operating well above the minimum requirements of the brand and Company.</li><li>With no exception not only complies, but enforces all hygiene, sanitation and food safety guidelines as laid out by the Company, in line with local Country Laws, and regulations.&nbsp;This includes food expiration, fire and first aid regulations.</li><li>To ensure the kitchen, including machines, furniture, equipment and utensils are clean and in working condition at all times, promoting a hygienic and safe environment.</li></ul><p><b>&nbsp;</b></p><p><b>Quality and Brand Standards</b></p><ul><li>Lead as an exemplary Bateel brand ambassador inside and outside of work via the following:</li><li>Ensure the adherence to grooming guidelines for themselves and enforcing the same with their team members.</li><li>Ensuring the consistent presentation of food, product and quality are as per the guidelines.</li></ul><p><br></p><p><b>Qualification and Licenses requirement:</b></p><ul><li>Undergraduate Degree</li><li>Local Driving License (motorcycle, minibus, coach, delivery truck)</li><li>Occupational Health Card</li></ul><p><br></p><p>**Due to the VOLUME OF APPLICATIONS WE ARE RECEIVING only SHORTLISTED CANDIDATES for interview will be contacted.</p> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><p><b>Experience requirement:</b></p><ul><li>Minimum 5 years’ experience in Hospitality industry handling similar position</li><li>Proficiency in both verbal and written English Language</li></ul></div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><strong>About</strong></span><span><strong> Calo</strong></span><p><span><strong>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.</strong></span></p><br><br><span><strong>Role overview</strong></span><p><span><strong>To function as a Senior 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.</strong></span></p><br><br><span><strong>Relationships and working expectations</strong></span><ul><li><p><span><strong>Provides supervision and direction to Personnel deployed in the kitchen.</strong></span></p><br><br></li></ul><span><strong>Main Responsibilities</strong></span><ul><li><p><span><strong>Ensure that the kitchen operates in a timely way that meets our quality standards</strong></span></p><br><br></li><li><p><span><strong>Fill in for the head chef in planning and directing food preparation when necessary</strong></span></p><br><br></li><li><p><span><strong>Resourcefully solve any issues that arise and seize control of any problematic situation</strong></span></p><br><br></li><li><p><span><strong>Manage and train kitchen staff, establish working schedule and assess staff’s performance</strong></span></p><br><br></li><li><p><span><strong>Must be able to clearly communicate tasks to team members</strong></span></p><br><br></li><li><p><span><strong>Order supplies to stock inventory appropriately</strong></span></p><br><br></li><li><p><span><strong>Comply with and enforce sanitation regulations and safety standards</strong></span></p><br><br></li><li><p><span><strong>Maintain a positive and professional approach with coworkers</strong></span></p><br><br></li><li><p><span><strong>Produce high-quality plates both design and taste-wise</strong></span></p><br><br></li></ul><span><strong>Ideal Candidate</strong></span><p><span><strong>Qualifications</strong></span></p><br><br><ul><li><p><span><strong>Must have had previous experience as CDP</strong></span></p><br><br></li><li><p><span><strong>Must have minimum 5 years of experience within the hospitality and catering industry</strong></span></p><br><br></li><li><p><span><strong>Must be currently present in UAE</strong></span></p><br><br></li><li><p><span><strong>Must be a proficient communicator in English</strong></span></p><br><br></li><li><p><span><strong>Previous experience in a food manufacturing facility experience is a plus</strong></span></p><br><br></li></ul><span><strong>Knowledge &amp; Competencies</strong></span><ul><li><p><span><strong>Strong technical knowledge of pastry techniques and modern dessert trends</strong></span></p><br><br></li><li><p><span><strong>Creativity in flavor development and presentation</strong></span></p><br><br></li><li><p><span><strong>Thorough understanding of UAE food safety standards</strong></span></p><br><br></li><li><p><span><strong>Strong organizational and time management skills</strong></span></p><br><br></li><li><p><span><strong>Ability to thrive in a fast-paced production environment</strong></span></p><br><br></li></ul><span><strong>Personality &amp; Attributes</strong></span><ul><li><p><span><strong>Strong leadership presence</strong></span></p><br><br></li><li><p><span><strong>Excellent communicator</strong></span></p><br><br></li><li><p><span><strong>Highly organized and detail-oriented</strong></span></p><br><br></li><li><p><span><strong>Passionate about mentoring and developing talent</strong></span></p><br><br></li><li><p><span><strong>Committed to quality and operational excellence</strong></span></p><br><br></li></ul><br> <br><br> </div>

Dear Applicants, Homecentre Landmark group, is looking for Buying Manager_ in Kitchen Category to join our team,<br>Job Title: Buying Manager _ Kitchen _ Homecentre Experience: 12-15years (mandate Kitchen category / Home retail experience) Location: Dubai, UAE<br>Job Description Overall business management of assigned product category/department (kitchen) and will ensure the development, implementation and management of the business plans to maximize sales and profits.<br>Responsibilities for Internal Candidates1. Category Growth and Profitability Drive sales from the assigned category by developing comprehensive category business plans Drive and monitor gross margins for the category and ensure alignment with the organization’s position, business plan and budgets.2. Category Merchandise Planning Prepare annual plans for the assigned category and provide inputs to the Merchandising Development and Buying Head to assist in creation of overall merchandizing budget Study trends from historical data around product category sales and market research to assist in the overall planning process Ensure adherence to financial plan in all key areas - sales, markdowns, margin & average inventory Discuss, decide and freeze the merchandise plans (pricing, promotion, assortment etc.) for the category with the Merchandise Planning department Ensure effective in season management across territories (stock balancing, markdown management, stock analysis, stock vs sales performance)3. Category Design and Quality Ensure optimum utilization of customer research information to guide category management decisions, including decisions on the introduction of new products, product assortment, shelf layout, promotion and pricing of products in the store Formulate design and development plan in consultation with the Design Head with specifications on product features, functions, packaging and resource requirement across categories Ensure all design and development activities are carried out within budget Ensure the merchandise procured and received meets the quality standards<br>4. Order and Vendor Management Create an adequate vendor base for the organization through active scouting and negotiation / renegotiation Maintain relationships with key vendors who are critical for the long term success of the business Review the financial and credit services agreement with the key vendors in order to maximize profit and positively contribute to cash flow Determine buying requirements and formulate buying plan and budget for the assigned category Monitor Orders based on the buying plan and follow-up to ensure merchandise delivery as per the plan based on the agreed service level agreement Pursue cost reduction measures through centralized bulk buying and/ or selecting appropriate vendor mix, scanning the environment for benchmarks and constantly improving the purchase process<br>5. People Management Manage and support recruitment Monitor team development and facilitate complaint resolution Set KRA's for direct reports and conduct performance appraisal Oversee staff deployment and drive motivation levels of the direct reportees.<br>6. Competition Research Acquire market intelligence through various sources & analyze trends which may impact our business. Map competition prices / products and provide qualitative inputs to the business<br>Qualifications for Internal Candidates Postgraduate or Graduate, 12-15 years’ relevant experience of which at least 8+ years should have been in the Home retail industry.

<ul><li>Chef: Design innovative menus and execute culinary creations to perfection, ensuring consistent quality and presentation.</li><li>Chef: Manage kitchen operations, including inventory control, food costing, and maintaining impeccable hygiene standards.</li><li>Chef: Train and mentor junior kitchen staff, fostering a collaborative and high-performing team environment.</li><li>Chef: Source high-quality ingredients, building strong relationships with suppliers and ensuring cost-effectiveness.</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>Culinary school degree or equivalent professional training for Chef.</li><li>Minimum 3-5 years of progressive experience in a similar kitchen role for Chef.</li><li>Food Handler's Certification and ServSafe certification for both roles.</li><li>Proficiency in various cooking techniques and international cuisines for Chef.</li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p><em>SO/ is a coveted collection of hotels, rooted in the world of fashion. Making its stylish debut on the global hotel scene in 2011, SO/ continues to command attention with its avant-garde design and creative approach to the world of luxury.</em></p><br><br>Job Description<br><br><p>We are seeking an enthusiastic and detail-oriented Commis I to join our culinary team in Dubai, United Arab Emirates. As a Commis I, you will play a vital role in supporting our kitchen operations and contributing to the creation of exceptional dining experiences for our guests.</p><br><ul><li>Assist the production team in food preparation and perform related duties in various kitchen sections as assigned by senior chefs</li><li>Follow HACCP procedures meticulously and maintain clear records at all times</li><li>Collaborate effectively with staff in each section to ensure proper equipment use and efficient task completion</li><li>Maintain high standards of personal grooming and hygiene</li><li>Adhere to all recipes, methods, and instructions provided by the Executive Chef or Sous Chef</li><li>Contribute to stock management by participating in stock takes and ensuring proper stock rotation</li><li>Assist in minimizing food wastage and maintaining cost-effectiveness in all areas</li><li>Ensure that the preparation and presentation of food comply with established quality standards</li><li>Maintain cleanliness and organization of assigned kitchen areas, equipment, and utensils</li><li>Communicate effectively with team members and other departments to ensure smooth kitchen operations</li><li>Actively participate in maintaining a safe and hygienic work environment</li></ul><br>Qualifications<br><br><ul><li>Diploma or Degree in Hotel Management, Culinary Arts, or equivalent qualifications</li><li>Basic knowledge of food preparation techniques and kitchen operations</li><li>Familiarity with HACCP procedures and food safety standards</li><li>Proficiency in operating standard kitchen equipment</li><li>Strong attention to detail and commitment to quality</li><li>Excellent teamwork and communication skills</li><li>Ability to work efficiently in a fast-paced environment</li><li>Physical stamina to stand for extended periods and lift moderate weights</li><li>Basic math skills for recipe measurements and portioning</li><li>Flexibility to work various shifts, including weekends and holidays</li><li>Passion for culinary arts and eagerness to learn and grow in the field</li></ul> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> Overview <p><strong>About The First Group Hospitality</strong>&nbsp;</p><br> <p>The First Group Hospitality is a Dubai-headquartered, full-service hospitality management company specialising in hotel operations, asset management, and F&amp;B strategy. With a team of industry veterans and a proven track record, the company delivers tailored solutions that enhance efficiency, optimise revenue, and maximise asset value for investors and hotel owners. As a trusted third-party hotel management provider, The First Group Hospitality partners with leading global brands to drive operational excellence and long-term profitability, thanks to expertise spanning property performance optimisation, cost management, and guest experience enhancement. Beyond management, The First Group Hospitality develops and operates a dynamic portfolio of upscale hotels, residences, and award-winning restaurants, creating high-value hospitality assets that stand out in the market.</p><br> <p><strong>Hotel Local</strong>&nbsp;</p><br> <p>Hotel Local Dubai is a community-centric lifestyle brand located in Jumeirah Village Triangle, offering thoughtfully curated stays rooted in local culture and connection. As part of Autograph Collection, each stay is shaped by its neighbourhood and local stories, inviting guests to uncover hidden gems and experience the destination in a way that feels distinctly unique. From farm-to-table dining at Farmers Commons to relaxed social gatherings at Neighbourhood Brew, Hotel Local blends design, music, art and wellness into every stay, creating spaces that feel personal, purposeful and authentically local. A Stay Exactly Like Nothing Else.</p><br> <p>For more information, visit tfghospitality.com&nbsp;</p><br> Job Description <p>The Sous Chef assists in managing the daily kitchen operation, ensuring the consistent quality, presentation, and timely preparation of all food. The role supports the Executive Chef in leading the culinary team, maintaining standards, and delivering an excellent dining experience.</p><br> Key Responsibilities <ul> <li>Supervise and coordinate the kitchen team during daily operations and service.</li> <li>Assist with menu planning, recipe development, and food presentation.</li> <li>Ensure all dishes meet the hotel’s standards for quality, taste, portion, and presentation.</li> <li>Organize daily preparation, mise en place, and kitchen production.</li> <li>Monitor food quality, freshness, storage, and portion control.</li> <li>Ensure compliance with HACCP, food safety, hygiene, and health and safety standards.</li> <li>Train, guide, and motivate Commis, Chef de Parties, and other kitchen colleagues.</li> <li>Monitor food costs, stock levels, wastage, and proper product usage.</li> <li>Coordinate with the service team to ensure smooth and timely food delivery.</li> <li>Assist with ordering, receiving, and checking food supplies.</li> <li>Maintain cleanliness, organization, and discipline within the kitchen.</li> <li>Support the Executive Chef with administrative and operational duties.</li> <li>Take charge of the kitchen in the absence of the Executive Chef or Executive Sous Chef.</li> </ul> Desired Skill &amp; Expertise Qualifications and Experience <ul> <li>Diploma or degree in Culinary Arts, Hospitality, or a related field.</li> <li>Previous experience as a Sous Chef or Chef de Partie in a hotel or high-volume restaurant.</li> <li>Strong knowledge of international cuisine, cooking techniques, and kitchen operations.</li> <li>Good understanding of food cost control, HACCP, and kitchen safety.</li> <li>Strong leadership, communication, and organizational skills.</li> <li>Ability to work under pressure and manage a diverse kitchen team.</li> <li>Flexible to work shifts, weekends, and public holidays.</li> </ul> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <ol><li>Develop and implement strategic sales plans to achieve sales targets and expand the customer base in the residential kitchen sector.</li><li>Engage with clients to assess their kitchen needs and present customized solutions that align with their preferences and budget.</li><li>Conduct product demonstrations and presentations to effectively communicate the value of our kitchen products and services.</li><li>Collaborate with design teams to create innovative kitchen layouts that meet client specifications and enhance functionality.</li><li>Maintain up-to-date knowledge of industry trends, competitor offerings, and new product developments to provide informed recommendations to clients.</li><li>Manage the sales pipeline effectively, from lead generation to closing deals, ensuring timely follow-ups and customer engagement.</li><li>Provide exceptional customer service throughout the sales process, addressing any inquiries or concerns promptly and professionally.</li><li>Prepare and present sales reports to management, analyzing performance metrics and identifying areas for improvement.</li><li>Participate in trade shows and industry events to promote our brand and network with potential clients and partners.</li></ol><p><br></p> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><ol><li>7 years' experience as a Senior Sales Consultant or similar role in the residential kitchen, fit-out or construction industry.</li><li>Excellent communication and interpersonal skills, with a knack for building rapport with clients and stakeholders.</li><li>Demonstrated ability to meet and exceed sales targets through effective sales strategies and relationship management.</li><li>Highly organized and detail-oriented, with strong project management skills to oversee multiple client projects simultaneously.</li><li>Self-motivated and results-driven, with a passion for delivering exceptional customer experiences.</li><li>Ability to work collaboratively in a team-oriented environment while also being a proactive individual contributor.</li><li>Fluency in English; knowledge of Arabic is a plus.</li><li>Must hold a valid UAE driving license</li></ol><p><br></p></div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><ul><li>Design and execute innovative and seasonal menu items that reflect the restaurant's culinary vision.</li><li>Oversee food preparation and ensure all dishes are consistently presented to the highest standards.</li><li>Collaborate with kitchen staff to maintain efficient workflow during peak service hours while minimizing waste.</li><li>Conduct regular inventory checks and order supplies to maintain stock levels without over-purchasing.</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Culinary degree from an accredited institution or equivalent industry experience is essential.</li><li>A minimum of 3-5 years of professional kitchen experience, preferably in high-volume environments.</li><li>Certifications in food safety and culinary techniques are highly preferred to ensure compliance.</li><li>Prior experience in a supervisory role is advantageous for leading a dynamic kitchen team.</li></ul><p></p></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <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> <br><br> </div>

Company Overview<br><br>Launched in 2021, February 30 is a one-of-a-kind beach bar, lounge, and restaurant that celebrates boldness, creativity, and individuality. Seamlessly transitioning from laid-back days to high-energy nights, it offers an ever-evolving experience that makes it the premier destination for every occasion.<br><br>With its dynamic ambiance, innovative cocktails, and a refined fusion of Mediterranean and Japanese cuisine, February 30 stands out as a place where the unexpected feels right at home. Since opening, it has been recognized with multiple prestigious awards, solidifying its position as one of Dubai’s most acclaimed and must-visit beachfront venues where every moment is designed to defy the ordinary.<br><br>Role Overview<br><br>Supports the Head Chef in overseeing daily kitchen operations and ensuring high standards of food quality, consistency, and presentation across assigned venues. The Sous Chef acts as second-in-command, ensuring operational excellence and contributing to the overall success and reputation of the culinary program.<br><br>Key Responsibilities<br><br>Operational Excellence: Assists in managing daily kitchen operations, ensuring smooth workflow and adherence to recipes, portion sizes, and presentation standards. Oversees mise en place, service, and production to maintain consistent quality across all kitchen sections. Menu Execution and Quality Control: Implements menus developed by the Head Chef while ensuring that all dishes meet established taste, freshness, and presentation standards. Conducts regular tastings and monitors kitchen performance to uphold brand quality and guest satisfaction. Leadership and Team Supervision: Leads and motivates kitchen staff during service to ensure efficiency, discipline, and teamwork. Provides ongoing training, coaching, and feedback to enhance staff performance and skill development. Inventory and Cost Management: Supervises ordering, receiving, and stock rotation processes to maintain optimal inventory levels. Assists in controlling food costs, minimizing waste, and ensuring accurate portioning and cost efficiency. Health, Safety, and Hygiene: Ensures all kitchen operations comply with food safety and hygiene regulations. Maintains cleanliness and organization of kitchen areas and enforces compliance with HACCP and internal standards. Collaboration and Communication: Works closely with the Head Chef, restaurant management, and service teams to ensure seamless coordination during service and special events. Provides input on menu planning, specials, and operational improvements.<br><br>Qualifications<br><br>Diploma or Degree in Culinary Arts or a related field. Minimum 5–7 years of culinary experience, with at least 2 years in a supervisory or Sous Chef role. Strong knowledge of kitchen operations, production flow, and menu execution. Strong knowledge and hands-on experience in Japanese cuisine, including traditional ingredients, preparation techniques, and presentation standards. Proven experience in cost management and inventory control.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>POSITION SUMMARY<br>Responsible for all artwork jobs in the hotel including parties, and VIP functions. Organize and implement a pricing structure for Banquets Sales and F&amp;B for all decoration items, signages, designs, floor plans, backdrafts, etc. Supports Kitchen Department in terms of Ice Carving, Vegetable Carving, Chocolate carving, Cake Painting and to share new ideas and skills to others.<br>The skills and specifications required to do the job of a kitchen artist are as follows:<br>Excellent communication skills both verbal and written.&nbsp;<br>Highly creative and innovative in designing.<br>Thorough and deep knowledge about construction materials &amp; accessories.<br>Good analytical skills.<br>Excellent troubleshooting ability and the skills.<br>Knowledge of basic computer especially with design and drawing software is an advantage.<br>Duties and Responsibilities:&nbsp;<br>Ensures that personal grooming, hygiene and uniform wearing is of kitchen standard.<br>2. Ensures a high level of cleanliness within the Artist Room by making sure that it is kept in an organized manner, sage and clear from dirt.<br>3. Ensures that Artist Room equipment is used correctly, kept clean, and reports any defects promptly.&nbsp;<br>4. Co-ordinates with the Section Head or his delegate on daily requirements and functions, and determines the type of showpieces to prepare.&nbsp;<br>5. Prepares ice carvings according to requirements of the outlets and banqueting department.&nbsp;<br>6. Participates in Kitchen training and other hotel related training programs.&nbsp;<br>7. Ensures that non-kitchen staff are not allowed in the Artist Section as well as any other sections of the Kitchen.<br>8. Knowledge of latest trends and incorporate them creatively in the design<br>9. Be able to work with minimum supervision.<br>10. Create and follow the yearly plan / schedule of major events and create concept designed for each of them.<br>11. Manages time to deliver each concept on time.<br>12. Perform related duties and special projects as assigned.&nbsp;<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br>At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand’s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​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, at Al Jaddaf Rotana Complex, are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of service and provide creative solutions.<br><br>As an Executive Chef you are responsible for the smooth operation of the entire kitchen operation, food production and all other related sections and your role will include key responsibilities such as:<br><br><b></b></p> <ul> <li> <p><b><span>Culinary Operations</span></b></p> <p><span><span>·<span>&nbsp;&nbsp;&nbsp;&nbsp; </span></span></span><span>Oversee all food production </span><span>for restaurants, lounges,bars , room services, banquet operations, executive lounge (Club Rotana ), and colleagues dining.</span></p> <p><span><span>·<span>&nbsp;&nbsp;&nbsp;&nbsp; </span></span></span><span>Ensure all food is prepared and presented in accordance with hotel standards, recipes, and guest expectations.</span></p> <p><span><span>·<span>&nbsp;&nbsp;&nbsp;&nbsp; </span></span></span><span>Develop seasonal menus, special promotions, themed events, and innovative culinary offerings.</span></p> <p><span><span>·<span>&nbsp;&nbsp;&nbsp;&nbsp; </span></span></span><span>Monitor food quality, consistency, portion control, presentation, and production efficiency.</span></p> <p><span><span>·<span>&nbsp;&nbsp;&nbsp;&nbsp; </span></span></span><span>Personally supervise VIP events, special functions, and major banquet operations when required.</span></p> <p><b><span>&nbsp;</span></b></p> <p><b><span>Financial &amp; Business Performance</span></b></p> <p><span><span>·<span>&nbsp;&nbsp;&nbsp;&nbsp; </span></span></span><span>Manage departmental budgets and achieve agreed food cost, labour cost, and productivity targets.</span></p> <p><span><span>·<span>&nbsp;&nbsp;&nbsp;&nbsp; </span></span></span><span>Review and approve store requisitions, purchasing requests, and inventory levels to ensure effective cost control.</span></p> <p><span><span>·<span>&nbsp;&nbsp;&nbsp;&nbsp; </span></span></span><span>Minimize food waste through proper planning, inventory management, and menu engineering to maximize guest satisfaction and profitability .</span></p> <p><span><span>·<span>&nbsp;&nbsp;&nbsp;&nbsp; </span></span></span><span>Work closely with the Director of Food &amp; Beverage to support business initiatives, promotions, and revenue-generating activities</span></p> <p><span>&nbsp;</span></p> <p><b><span>Guest Experience &amp; Quality</span></b></p> <p><span><span>·<span>&nbsp;&nbsp;&nbsp;&nbsp; </span></span></span><span>Maintain a visible presence in food outlets and banquet events to engage with guests and gather feedback.</span></p> <p><span><span>·<span>&nbsp;&nbsp;&nbsp;&nbsp; </span></span></span><span>Respond promptly to guest comments and implement improvements to enhance the dining experience.</span></p> <p><span><span>·<span>&nbsp;&nbsp;&nbsp;&nbsp; </span></span></span><span>Ensure consistency in food quality, presentation, and service standards across all outlets.</span></p> <p><span><span>·<span>&nbsp;&nbsp;&nbsp;&nbsp; </span></span></span><span>Collaborate with Food &amp; Beverage and Marketing to deliver memorable culinary experiences and promotions<span>.</span></span></p> <p>&nbsp;</p> <p><b><span>Food Safety &amp; Stewarding</span></b></p> <p><span><span>·<span>&nbsp;&nbsp;&nbsp;&nbsp; </span></span></span><span>Ensure full compliance with HACCP, Municipality regulations, and hotel food safety standards.</span></p> <p><span><span>·<span>&nbsp;&nbsp;&nbsp;&nbsp; </span></span></span><span>Conduct regular inspections of kitchens, storage areas, stewarding operations, and food production facilities.</span></p> <p><span><span>·<span>&nbsp;&nbsp;&nbsp;&nbsp; </span></span></span><span>Maintain the highest standards of cleanliness, sanitation, and safe food handling practices.</span></p> <p><span><span>·<span>&nbsp;&nbsp;&nbsp;&nbsp; </span></span></span><span>Ensure all culinary and stewarding colleagues receive ongoing food safety and hygiene training.</span></p> <p><span><span>·<span>&nbsp;&nbsp;&nbsp;&nbsp; </span></span></span><span>Oversee Stewarding operations to ensure cleanliness, sanitation, and proper maintenance of kitchen equipment and operating supplies.</span></p> <p><span><span>·<span>&nbsp;&nbsp;&nbsp;&nbsp; </span></span></span><span>Ensure all kitchen equipment is properly maintained and operational, coordinating repairs when necessary.</span></p> <p><span>&nbsp;</span></p> <p><b><span>Sustainability &amp; Innovation</span></b></p> <p><span><span>·<span>&nbsp;&nbsp;&nbsp;&nbsp; </span></span></span><span>Champion environmentally responsible culinary practices across all operations.</span></p> <p><span><span>·<span>&nbsp;&nbsp;&nbsp;&nbsp; </span></span></span><span>Drive food waste reduction initiatives through forecasting, inventory management and creative menu utilization.</span></p> <p><span><span>·<span>&nbsp;&nbsp;&nbsp;&nbsp; </span></span></span><span>Promote local sourcing and sustainable ingredients whenever possible.</span></p> <p><span><span>·<span>&nbsp;&nbsp;&nbsp;&nbsp; </span></span></span><span>Introduce innovative culinary techniques, wellness concepts and emerging food trends.</span></p> <p><span><span>·<span>&nbsp;&nbsp;&nbsp;&nbsp; </span></span></span><span>Leverage technology and data analytics to improve operational efficiency, forecasting and decision-making.</span></p> <p><b><span>&nbsp;</span></b></p> <p><b><span>Purchasing &amp; Inventory</span></b></p> <p><span><span>·<span>&nbsp;&nbsp;&nbsp;&nbsp; </span></span></span><span>Develop strong partnerships with approved suppliers to ensure consistent quality and competitive pricing.</span></p> <p><span><span>·<span>&nbsp;&nbsp;&nbsp;&nbsp; </span></span></span><span>Review supplier performance and support strategic sourcing initiatives.</span></p> <p><span><span>·<span>&nbsp;&nbsp;&nbsp;&nbsp; </span></span></span><span>Monitor purchasing, inventory management and stock rotation to minimize waste and maximize efficiency.</span></p> <p><span><span>·<span>&nbsp;&nbsp;&nbsp;&nbsp; </span></span></span><span>Ensure responsible procurement aligned with company standards and sustainability objectives.</span></p> <p><b><span>&nbsp;</span></b></p> <p><b><span>Administration &amp; Leadership </span></b></p> <p><span><span>·<span>&nbsp;&nbsp;&nbsp;&nbsp; </span></span></span><span>Prepare departmental reports, forecasts, budgets, and operational action plans as required.</span></p> <p><span><span>·<span>&nbsp;&nbsp;&nbsp;&nbsp; </span></span></span><span>Maintain accurate recipes, menu costing, inventory records, and departmental documentation.</span></p> <p><span><span>·<span>&nbsp;&nbsp;&nbsp;&nbsp; </span></span></span><span>Lead, coach, motivate, and develop the Culinary and Stewarding teams to achieve operational excellence.</span></p> <p><span><span>·<span>&nbsp;&nbsp;&nbsp;&nbsp; </span></span></span><span>Ensure proper staffing, scheduling, productivity, and effective manpower planning.</span></p> <span></span></li> </ul> </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_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> 10+ years </div> </div> <div class="row is-m v-align-top t-small "> <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"> Bachelor's degree / higher diploma </div> </div>