Kitchen Design Jobs in UAE

<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>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> Job Summary: <br> <p>We are seeking an experienced and passionate Head Chef to lead the culinary operation of a new upscale lifestyle restaurant and premium all-day dining concept. The concept is designed as a warm, welcoming destination where guests can return regularly for breakfast, lunch, coffee and dinner. The focus is on delivering high-quality, approachable food, consistency and an exceptional guest experience. We are looking for a chef who understands modern lifestyle dining and can combine culinary excellence with commercial awareness, operational efficiency and strong hospitality.</p><br><br> Key Responsibilities: <br> <ul> <li><ul><li>Lead and manage the complete kitchen operation across breakfast, lunch, coffee and dinner.</li><li>Develop and maintain an approachable, high-quality food offering aligned with the concept.</li><li>Ensure consistency in taste, presentation, portioning and product quality.</li><li>Develop recipes, menus, specifications and kitchen SOPs.</li><li>Manage food costs, wastage, yields and overall kitchen profitability.</li><li>Recruit, train, develop and motivate the kitchen team.</li><li>Establish strong kitchen standards and maintain operational discipline.</li><li>Manage daily preparation, service and kitchen operations.</li><li>Monitor stock levels, ordering and supplier quality.</li><li>Maintain excellent food safety, hygiene and HACCP standards.</li><li>Monitor kitchen performance and drive continuous improvement.</li><li>Work closely with the Restaurant Manager and wider management team to ensure seamless restaurant operations.</li><li>Maintain a clean, organized and efficient kitchen environment.</li><li>Menu development and recipe standardization</li><li>Food costing and menu engineering</li><li>Kitchen setup and operational readiness</li><li>Supplier and product sourcing</li><li>Kitchen SOP development</li><li>Recruitment and team building</li><li>Kitchen trials and mock services</li><li>Staff training and induction</li><li>Establishing kitchen systems and standards</li><li>Preparing the kitchen team for opening and launch operations</li><li>Head Chef will be responsible for creating a strong kitchen culture and supporting the wider pre-opening training programme.</li></ul></li> </ul> <br> Requirements: <br> <ul> <li><ul><li>Proven experience as a Head Chef, Executive Chef, Executive Sous Chef or senior kitchen leader.</li><li>Strong background in upscale lifestyle restaurants, premium all-day dining or high-end casual dining.</li><li>Proven experience managing high-volume kitchen operations.</li><li>Strong culinary, menu development and kitchen management skills.</li><li>Experience with food costing, menu engineering and cost control.</li><li>Strong leadership and people-management capabilities.</li><li>Experience recruiting, training and developing kitchen teams.</li><li>Strong understanding of food safety, hygiene and HACCP standards.</li><li>Excellent organizational, communication and problem-solving skills.</li><li>Commercially aware with a strong understanding of kitchen profitability.</li><li>Ability to maintain quality and consistency under pressure.</li><li>Pre-opening experience is a significant advantage.</li></ul></li> </ul> <br> <br><br> </div>

Join our client, a prestigious restaurant group in Dubai, as a Demi Chef de Partie specializing in Bakery and Pastry. This is an exciting opportunity for a passionate pastry chef to work in a dynamic kitchen environment, contributing to the creation of stunning and delicious desserts and baked goods. The ideal candidate should possess a strong understanding of baking techniques, pastry arts, and flavor profiles.<br><br>The successful candidate will work closely with the executive pastry chef and assist in daily pastry operations, bringing creativity and attention to detail in every dessert prepared.<br><br>Responsibilities<br><br>Prepare a variety of baked products including pastries, cakes, cookies, and breads Assist in the design and creation of new dessert recipes Monitor food stock and place orders as necessary Ensure all baked goods are prepared and presented to the highest standards Maintain cleanliness and organization of the bakery section Collaborate with the team to ensure timely service and meet customer expectations Comply with health and safety regulations in the kitchen Train and mentor junior kitchen staff when necessary<br><br>Requirements<br><br>Proven experience as a Demi Chef de Partie - Bakery & Pastry or similar role in a bakery and pastry environment Strong knowledge of baking techniques and pastry arts Creativity and ability to create new dessert recipes Attention to detail and presentation Ability to work under pressure and in a fast-paced environment Culinary school diploma specializing in pastry and baking is preferred<br><br>Benefits<br><br>Basic Monthly Salary: AED 3000 to 3600 depending on experience + free Accommodation + Transport + uniforms + Health insurance + air ticket ( once every two years) + Paid leave as per UAE laws

Join our client, a prestigious restaurant group in Dubai, as a Demi Chef de Partie specializing in Bakery and Pastry. This is an exciting opportunity for a passionate pastry chef to work in a dynamic kitchen environment, contributing to the creation of stunning and delicious desserts and baked goods. The ideal candidate should possess a strong understanding of baking techniques, pastry arts, and flavor profiles.<br><br>The successful candidate will work closely with the executive pastry chef and assist in daily pastry operations, bringing creativity and attention to detail in every dessert prepared.<br><br>Responsibilities<br><br>Prepare a variety of baked products including pastries, cakes, cookies, and breads Assist in the design and creation of new dessert recipes Monitor food stock and place orders as necessary Ensure all baked goods are prepared and presented to the highest standards Maintain cleanliness and organization of the bakery section Collaborate with the team to ensure timely service and meet customer expectations Comply with health and safety regulations in the kitchen Train and mentor junior kitchen staff when necessary<br><br>Requirements<br><br>Proven experience as a Demi Chef de Partie - Bakery & Pastry or similar role in a bakery and pastry environment Strong knowledge of baking techniques and pastry arts Creativity and ability to create new dessert recipes Attention to detail and presentation Ability to work under pressure and in a fast-paced environment Culinary school diploma specializing in pastry and baking is preferred<br><br>Benefits<br><br>Basic Monthly Salary: AED 3000 to 3600 depending on experience + free Accommodation + Transport + uniforms + Health insurance + air ticket ( once every two years) + Paid leave as per UAE laws

<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 a skilled and dedicated Commis III to join our culinary team at SO/ Uptown Dubai. As a Commis III, you will play a crucial role in our kitchen operations, contributing to the preparation and execution of high-quality dishes that meet our exacting standards.</p><br><ul><li>Assist in the preparation and cooking of food items according to recipes and quality standards</li><li>Work efficiently in designated stations as assigned by the Executive Chef or Sous Chef</li><li>Maintain a clean, organized, and sanitary work area throughout service</li><li>Properly portion, prepare, and store ingredients to minimize waste and ensure food safety</li><li>Collaborate with kitchen staff to ensure timely and efficient food production</li><li>Assist in the plating and presentation of dishes to meet specifications</li><li>Adhere to all food safety and hygiene regulations</li><li>Support inventory management by participating in stock rotations and counts</li><li>Contribute to a positive kitchen environment through teamwork and communication</li><li>Assist in training and mentoring junior kitchen staff as needed</li></ul><br>Qualifications<br><br><ul><li>High school diploma or equivalent; culinary diploma preferred</li><li>1-2 years of experience in a high-volume kitchen or full-service hotel</li><li>Proficiency in various cooking techniques and methods</li><li>Strong knowledge of food safety standards and sanitation practices</li><li>Basic computer skills and familiarity with inventory management systems</li><li>Excellent time management and organizational skills</li><li>Ability to work efficiently in a fast-paced environment</li><li>Strong attention to detail and commitment to quality</li><li>Team-oriented with excellent communication skills</li><li>Physical stamina to stand for extended periods and lift up to 50 pounds</li><li>Flexibility to work various shifts, including weekends and holidays</li><li>Passion for culinary arts and continuous learning</li></ul> </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 Sous Chef in the day-to-day operation of the kitchen by overseeing assigned sections, ensuring food quality and consistency, and maintaining high standards of hygiene, organization, and teamwork. The role plays a hands-on leadership role during service while contributing to the smooth execution of daily kitchen operations.<br><br>Key Responsibilities<br><br>Section Management: Oversees assigned kitchen sections during preparation and service, ensuring recipes, portion sizes, presentation standards, and service timelines are consistently met. Food Preparation and Quality: Assists in the preparation and finishing of menu items, ensuring all dishes leaving the kitchen meet the established quality, taste, and presentation standards. Team Support and Guidance: Supervises Commis Chefs and Demi Chefs within the assigned section, providing day-to-day guidance, training, and support to maintain productivity and consistency. Kitchen Organization: Ensures mise en place is completed, equipment is maintained, and workstations remain clean, organized, and fully prepared for service. Stock and Waste Control: Monitors stock levels within the assigned section, reports replenishment requirements to the Sous Chef, ensures proper stock rotation, and minimizes food waste through careful handling and portion control. Food Safety and Compliance: Maintains compliance with HACCP, food safety regulations, and company hygiene standards by ensuring cleanliness, safe food handling practices, and proper storage procedures.<br><br>Qualifications<br><br>Diploma or Certificate in Culinary Arts or a related field. Minimum 3–5 years of culinary experience, with at least 1 year as a Chef de Partie or similar supervisory role. Strong understanding of food preparation techniques, kitchen operations, and quality standards. Good knowledge of food safety, hygiene regulations, and HACCP principles. Strong communication, organizational, and time management skills.

Company Description Canary Club is a vibrant hospitality destination that blends the iconic style and flavors of West Coast locales such as Malibu, Palm Springs, Cabo, and Acapulco. Designed by Fighterbrands, the venue features a ‘70s-inspired interior with rattan, wicker, macramé, shag carpets, sandstone, and bold canary yellow accents. The menu showcases a Japanese-Mexican crossover with rolls, ceviche, taco-makis, robatas, healthy bowls, and a variety of grilled fish, meat, and vegetarian dishes. Guests also enjoy a wide selection of retro classic and signature tiki cocktails, including large-format “Big Kahunas” punch bowls, creating a playful and immersive dining experience. Canary Club offers team members a dynamic workplace focused on creativity, quality, and memorable guest experiences.<br>We are looking for a Butcher / Commis 2 who has good knowledge of preparing and handling meat, poultry, and fish, but is also willing to learn and develop in other areas of the kitchen. Responsibilities Prepare, cut, trim, and portion meat, poultry, and fish. Maintain good hygiene, food safety, and quality standards. Prepare daily mise en place and assist the kitchen team when needed. Keep the work area clean and organized. Follow recipes and kitchen standards. Minimize food waste through proper handling and storage. Requirements Experience in butchery or as a Commis 2. Good knife skills and knowledge of meat, poultry, and fish. Willingness to learn and improve. Open-minded and creative with food. Interested in learning new cooking techniques and ingredients. Willing to contribute ideas and help create new dishes. Good teamwork and positive attitude. Able to work in a fast-paced kitchen. We are looking for someone who wants to grow as a chef — not only someone who wants to cut meat.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>We are seeking an exceptional Sous Chef to lead the culinary direction to celebrate Greek culinary heritage, regional diversity and exceptional ingredients , bringing together authentic Greek flavours and traditional techniques with a sophisticated, contemporary fine-dining approach.<br> The Sous Chef will be responsible for bringing the Greek culinary concept to life, combining authentic Mediterranean flavours, traditional techniques and premium ingredients with contemporary fine-dining presentation and execution .<br> The successful candidate will have a deep understanding of Taverna style Greek cuisine.<br> This is a seasonal 6 month role is based in Saudi Arabia, visa and relocation support is provided.<br> Culinary &amp; Concept Leadership Lead the culinary vision and execution of the Greek fine-dining concept.<br> Develop a sophisticated menu inspired by Greek culinary heritage and regional diversity.<br> Create signature dishes that combine traditional Greek flavours and techniques with modern culinary approaches.<br> Develop recipes, specifications, plating standards and portion controls.<br> Lead menu tastings, trials and final menu development.<br> Ensure exceptional standards of flavour, quality, presentation and consistency across every service.<br> Maintain the authenticity and integrity of Turkish cuisine while adapting the experience to a contemporary luxury dining environment.<br> Pre-Opening &amp; Concept Development Lead all culinary aspects of the restaurant pre-opening.<br> Work closely with senior management to translate the culinary vision into a fully operational restaurant.<br> Develop kitchen SOPs, recipes, preparation methods and service standards.<br> Support kitchen design, equipment planning and operational workflow.<br> Assist with supplier selection and sourcing of premium Greek and local ingredients.<br> Establish product specifications and quality standards.<br> Recruit, train and structure the opening kitchen brigade.<br> Lead culinary trials, tastings, mock services and opening preparations.<br> Kitchen Operations Take full responsibility for the day-to-day kitchen operation.<br> Lead and motivate a multicultural culinary brigade.<br> Maintain high standards of food preparation, presentation and service.<br> Ensure efficient mise en place and kitchen organisation.<br> Manage kitchen workflow during high-volume service while maintaining fine-dining standards.<br> Work closely with the Front of House team to ensure a seamless guest experience.<br> Ensure full compliance with food safety, hygiene and HACCP standards.<br> Financial &amp; Commercial Management Take ownership of kitchen food cost and operational performance.<br> Develop accurate recipes, costing sheets and portion specifications.<br> Monitor food cost, yields, waste and stock levels.<br> Work closely with the Cost Controller and management team to achieve agreed financial targets.<br> Maintain effective purchasing and inventory control.<br> Ensure appropriate storage and stock rotation.<br> Identify opportunities to improve kitchen efficiency and profitability without compromising quality.<br> People &amp; Leadership Build and lead a high-performing culinary team.<br> Recruit, train and develop chefs across all kitchen sections.<br> Establish a culture of professionalism, discipline, creativity and teamwork.<br> Conduct regular training on culinary techniques, recipes, presentation and food safety.<br> Mentor junior chefs and develop internal culinary talent.<br> Set clear performance expectations and lead by example during service.<br> At SIHAMCO, we believe in rewarding our team with more than just a job — we offer an inspiring work environment and real opportunities for growth.<br> Our benefits include: An opportunity to lead the founding team launching a new in house Persian restaurant concept by SIHAMCO - a first within The Groves' Portfolio.<br> Competitive salary packages – aligned with market standards and experience Health insurance, accommodation provided and transportation allowance Career development &amp; Internal promotions – grow with us across departments and seasons Creative &amp; collaborative work culture – built on passion, innovation, and attention to detail Exposure to high-end hospitality &amp; entertainment concepts – gain experience in premium F&amp;B and entertainment Experience working on premium events within The Groves, Riyadh Season Cultural diversity – join a team of passionate professionals from around the world About The Company SIHAMCO is a strategic partner operating proudly under the General Entertainment Authority (GEA), National Events Center (NEC), Riyadh Season and Jeddah Season since 2019.<br> At SIHAMCO, we don’t just lead Saudi Arabia’s hospitality and entertainment evolution—we create it from the ground up.<br> Since 2008, we’ve been designing, constructing, and operating exceptional experiences that blend local authenticity with global standards.<br> Every destination and concept we launch reflects our commitment to cultural storytelling, creative excellence, and operational precision.<br> Crafting a Homegrown Legacy All brands under SIHAMCO are homegrown Saudi concepts, fully developed in-house — from initial vision and brand identity to concept creation, design, execution and operation.<br> We don’t import ideas; we build them — crafting unforgettable experiences from scratch that resonate deeply with both local and international audiences.<br> Our Signature Brands Every brand under our umbrella is proudly reflecting the heart and soul of Saudi culture, while achieving international acclaim.<br> With over 25 original homegrown brands, SIHAMCO not only sets — but consistently surpasses — global standards in Entertainment, Hospitality, F&amp;B, Lifestyle, Wellness, Family &amp; Pet Entertainment Experience.<br> Our signature ventures: The Groves, ZodiaC Cuisine, Little Krazy, LucaLand, LucaPark, The Polar Ice Bar, Milk &amp; Butter Nail Spa, Kooz Karak, Birds of Eden, El Lechazo, Khawaja Yanni, Zama Zulu, Hawanim Groves City, Vida Vera, The Groves Pizzeria and Gem-In-I showcase what it means to innovate locally and shine globally.<br> Our brands are also registered across the GCC and internationally such as the United Kingdom, Egypt, Morocco etc ensuring full legal protection and readiness for global expansion.<br> We Are Only Getting Started!<br> Several exciting new concepts and brands are currently under development, with launches planned in the coming months.<br> From bold new ideas to thoughtfully crafted experiences, SIHAMCO continues to grow its portfolio with originality, creativity and cultural pride.<br> People First Our team is our greatest asset—a dynamic mix of local talent and international expertise, all united by a passion for excellence.<br> We nurture careers, encourage creativity, and build leaders.<br> Join Us Whether you’re an emerging talent or a seasoned professional, SIHAMCO offers a platform to grow, create, and shape history.<br> Each concept we launch is a new chapter in a legacy that belongs to Saudi Arabia and speaks to the world.<br> Join us and be part of a company that’s redefining hospitality in Saudi Arabia and beyond.<br> 5–8+ years of professional culinary experience , including experience as a Sous Chef Strong and demonstrable experience in Greek cuisine .<br> Previous experience within fine dining, luxury hospitality or premium restaurant environments .<br> Deep knowledge of Greek culinary traditions, regional cuisines, ingredients and techniques.<br> Experience developing sophisticated menus and signature dishes.<br> Strong knowledge of food costing, yield management, portion control and menu engineering.<br> Proven ability to recruit, lead and develop a multicultural kitchen brigade.<br> Excellent knowledge of HACCP, food safety and hygiene standards.<br> Strong leadership, communication and organisational skills.<br> Creative, detail-oriented and commercially minded.<br> Ability to maintain exceptional standards in a fast-paced, high-volume environment.<br></span> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>We are seeking an exceptional Head Chef to bring a Greek culinary concept to life, combining authentic Greek flavours, traditional techniques and premium ingredients with contemporary fine-dining presentation and execution .<br> The successful candidate will have a deep understanding of Greek cuisine and its regional diversity, including Aegean, Cretan, mainland Greek and Mediterranean influences , with a strong appreciation for seasonal produce, premium proteins and seafood, olive oil, herbs, grains, cheeses and traditional Greek cooking methods.<br> Culinary &amp; Concept Leadership Lead the culinary vision and execution of the Greek fine-dining concept.<br> Develop a sophisticated menu inspired by Greece's culinary heritage and regional diversity.<br> Create signature dishes that combine traditional Greek flavours and techniques with modern culinary approaches.<br> Incorporate premium seasonal produce and high-quality Greek ingredients into the menu.<br> Develop recipes, specifications, plating standards and portion controls.<br> Lead menu tastings, trials and final menu development.<br> Ensure exceptional standards of flavour, quality, presentation and consistency across every service.<br> Maintain the authenticity and integrity of Greek cuisine while adapting the experience to a contemporary luxury dining environment.<br> Develop strong seafood, grilling, meze, vegetable and main-course offerings appropriate to the concept.<br> Pre-Opening &amp; Concept Development Lead all culinary aspects of the restaurant pre-opening.<br> Work closely with senior management to translate the culinary vision into a fully operational restaurant.<br> Develop kitchen SOPs, recipes, preparation methods and service standards.<br> Support kitchen design, equipment planning and operational workflow.<br> Assist with supplier selection and sourcing of premium Greek, Mediterranean and local ingredients.<br> Establish product specifications and quality standards.<br> Identify specialist Greek ingredients and products required to maintain the authenticity of the concept.<br> Recruit, train and structure the opening kitchen brigade.<br> Lead culinary trials, tastings, mock services and opening preparations.<br> Kitchen Operations Take full responsibility for the day-to-day kitchen operation.<br> Lead and motivate a multicultural culinary brigade.<br> Maintain exceptional standards of food preparation, presentation and service.<br> Ensure efficient mise en place and kitchen organisation.<br> Manage kitchen workflow during high-volume service while maintaining fine-dining standards.<br> Ensure consistency across every dish and every service.<br> Work closely with the Front of House team to ensure a seamless guest experience.<br> Ensure full compliance with food safety, hygiene and HACCP standards.<br> Financial &amp; Commercial Management Take ownership of kitchen food cost and operational performance.<br> Develop accurate recipes, costing sheets and portion specifications.<br> Monitor food cost, yields, waste and stock levels.<br> Work closely with the Cost Controller and management team to achieve agreed financial targets.<br> Maintain effective purchasing and inventory control.<br> Ensure appropriate storage and stock rotation.<br> Monitor the cost and yield of premium seafood, proteins and specialist ingredients.<br> Identify opportunities to improve kitchen efficiency and profitability without compromising quality.<br> People &amp; Leadership Build and lead a high-performing culinary team.<br> Recruit, train and develop chefs across all kitchen sections.<br> Establish a culture of professionalism, discipline, creativity and teamwork.<br> Conduct regular training on Greek culinary techniques, recipes, presentation and food safety.<br> Mentor junior chefs and develop internal culinary talent.<br> Set clear performance expectations and lead by example during service.<br> At SIHAMCO, we believe in rewarding our team with more than just a job — we offer an inspiring work environment and real opportunities for growth.<br> Our benefits include: An opportunity to lead the founding team launching a new in house Persian restaurant concept by SIHAMCO - a first within The Groves' Portfolio.<br> Competitive salary packages – aligned with market standards and experience Health insurance, accommodation provided and transportation allowance Career development &amp; Internal promotions – grow with us across departments and seasons Creative &amp; collaborative work culture – built on passion, innovation, and attention to detail Exposure to high-end hospitality &amp; entertainment concepts – gain experience in premium F&amp;B and entertainment Experience working on premium events within The Groves, Riyadh Season Cultural diversity – join a team of passionate professionals from around the world About The Company SIHAMCO is a strategic partner operating proudly under the General Entertainment Authority (GEA), National Events Center (NEC), Riyadh Season and Jeddah Season since 2019.<br> At SIHAMCO, we don’t just lead Saudi Arabia’s hospitality and entertainment evolution—we create it from the ground up.<br> Since 2008, we’ve been designing, constructing, and operating exceptional experiences that blend local authenticity with global standards.<br> Every destination and concept we launch reflects our commitment to cultural storytelling, creative excellence, and operational precision.<br> Crafting a Homegrown Legacy All brands under SIHAMCO are homegrown Saudi concepts, fully developed in-house — from initial vision and brand identity to concept creation, design, execution and operation.<br> We don’t import ideas; we build them — crafting unforgettable experiences from scratch that resonate deeply with both local and international audiences.<br> Our Signature Brands Every brand under our umbrella is proudly reflecting the heart and soul of Saudi culture, while achieving international acclaim.<br> With over 25 original homegrown brands, SIHAMCO not only sets — but consistently surpasses — global standards in Entertainment, Hospitality, F&amp;B, Lifestyle, Wellness, Family &amp; Pet Entertainment Experience.<br> Our signature ventures: The Groves, ZodiaC Cuisine, Little Krazy, LucaLand, LucaPark, The Polar Ice Bar, Milk &amp; Butter Nail Spa, Kooz Karak, Birds of Eden, El Lechazo, Khawaja Yanni, Zama Zulu, Hawanim Groves City, Vida Vera, The Groves Pizzeria and Gem-In-I showcase what it means to innovate locally and shine globally.<br> Our brands are also registered across the GCC and internationally such as the United Kingdom, Egypt, Morocco etc ensuring full legal protection and readiness for global expansion.<br> We Are Only Getting Started!<br> Several exciting new concepts and brands are currently under development, with launches planned in the coming months.<br> From bold new ideas to thoughtfully crafted experiences, SIHAMCO continues to grow its portfolio with originality, creativity and cultural pride.<br> People First Our team is our greatest asset—a dynamic mix of local talent and international expertise, all united by a passion for excellence.<br> We nurture careers, encourage creativity, and build leaders.<br> Join Us Whether you’re an emerging talent or a seasoned professional, SIHAMCO offers a platform to grow, create, and shape history.<br> Each concept we launch is a new chapter in a legacy that belongs to Saudi Arabia and speaks to the world.<br> Join us and be part of a company that’s redefining hospitality in Saudi Arabia and beyond.<br> 5–8+ years of professional culinary experience , including experience as a Head Chef, Executive Sous Chef or equivalent senior culinary position.<br> Strong and demonstrable experience in Greek cuisine .<br> Previous experience within fine dining, luxury hospitality or premium restaurant environments .<br> Deep knowledge of Greek culinary traditions, regional cuisines, ingredients and techniques.<br> Strong understanding of Aegean, Cretan and Mediterranean cuisine is highly desirable.<br> Strong knowledge of Greek cuisine, grilling, olive oil, herbs, cheeses and seasonal produce.<br> Experience developing sophisticated menus and signature dishes.<br> Strong knowledge of food costing, yield management, portion control and menu engineering.<br> Proven ability to recruit, lead and develop a multicultural kitchen brigade.<br> Excellent knowledge of HACCP, food safety and hygiene standards.<br> Strong leadership, communication and organisational skills.<br> Creative, detail-oriented and commercially minded.<br> Ability to maintain exceptional standards in a fast-paced, high-volume environment.<br></span> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span></span><p><span><span>Our client is seeking an experienced <b>Pre-Opening Operations Manager – QSR</b> to lead the successful launch and operational readiness of new Quick Service Restaurant (QSR) outlets across Dubai and the UAE.</span></span><br></p><br><p><span><span>This role is ideal for a hands-on operations professional with a proven track record in pre-opening projects within the QSR, fast-casual, cloud kitchen, or multi-site restaurant sectors. The successful candidate will be responsible for managing the entire pre-opening lifecycle, ensuring outlets are fully operational, compliant, staffed, and ready to deliver exceptional customer experiences from day one.</span></span><br></p><br><p><b><span><span>Key Responsibilities:</span></span></b><br></p><br><p><span><span><span>·</span></span></span><span><span>Lead and manage end-to-end pre-opening activities for new restaurant outlets, ensuring timely and successful launches.</span></span><br></p><br><p><span><span><span>·</span></span></span><span><span>Develop and execute detailed opening plans, project timelines, and operational readiness checklists.</span></span><br></p><br><p><span><span><span>·</span></span></span><span><span>Coordinate with internal stakeholders, landlords, contractors, consultants, and government authorities to ensure all opening requirements are met.</span></span><br></p><br><p><span><span><span>·</span></span></span><span><span>Oversee licensing, permits, approvals, and regulatory compliance processes required for outlet openings.</span></span><br></p><br><p><span><span><span>·</span></span></span><span><span>Manage vendor onboarding, supplier setup, equipment procurement, and operational infrastructure readiness.</span></span><br></p><br><p><span><span><span>·</span></span></span><span><span>Ensure all operational systems, POS platforms, delivery channels, and technology solutions are fully functional before launch.</span></span><br></p><br><p><span><span><span>·</span></span></span><span><span>Coordinate recruitment activities, workforce planning, onboarding, and training programs for new outlet teams.</span></span><br></p><br><p><span><span><span>·</span></span></span><span><span>Develop, implement, and standardize operational policies, procedures, and SOPs to ensure consistency across locations.</span></span><br></p><br><p><span><span><span>·</span></span></span><span><span>Collaborate with culinary and operations teams to ensure menu readiness, product availability, quality standards, and inventory planning.</span></span><br></p><br><p><span><span><span>·</span></span></span><span><span>Manage aggregator onboarding and setup, including platforms such as Talabat, Deliveroo, Noon Food, Careem, and other delivery channels.</span></span><br></p><br><p><span><span><span>·</span></span></span><span><span>Conduct pre-opening audits, operational testing, and launch readiness assessments to identify and resolve potential issues.</span></span><br></p><br><p><span><span><span>·</span></span></span><span><span>Monitor opening budgets, timelines, risks, and project milestones while providing regular progress updates to senior management.</span></span><br></p><br><br><span>Requirements</span><p><span><span><span>·</span></span></span><span><span>Minimum of 8+ years of progressive experience strictly within QSR, fast-casual, cloud kitchen, or multi-unit restaurant operations.</span></span><br></p><br><p><span><span><span>·</span></span></span><span><span>Proven, verifiable experience managing multiple pre-opening projects from planning through to successful commercial launch.</span></span><br></p><br><p><span><span><span>·</span></span></span><span><span>Deep UAE/Dubai market experience is non-negotiable; candidates must possess current, working knowledge of local municipality regulations, food safety codes, and licensing workflows.</span></span><br></p><br><p><span><span><span>·</span></span></span><span><span>Exceptional organization skills with the ability to manage complex timelines and multiple site launches simultaneously.</span></span><br></p><br><p><span><span><span>·</span></span></span><span><span>Highly articulate with the communication skills to manage landlords, contractors, government inspectors, and executive leadership.</span></span><br></p><br><p><span><span><span>·</span></span></span><span><span>A hands-on leader who rolls up their sleeves during the high-pressure days leading up to an opening.</span></span><br></p><br><p><span><span><span>·</span></span></span><span><span>Prior experience scaling recognized regional or international QSR, fast-casual, or cloud kitchen brands during rapid growth phases is highly desirable.</span></span><br></p><br><p><span><span><span>·</span></span></span><span><span>Tech-savvy profile with advanced understanding of modern kitchen logistics, POS systems, and aggregator algorithms.</span></span><br></p><br><p><b><span><span>Additional Information</span></span></b><br></p><br><p><span><span>This is a pivotal, high-impact role within a rapidly growing F&amp;B business. For a launch specialist, this position offers the autonomy to build operational ecosystems from the ground up, leave a tangible stamp on the region's food scene, and directly fuel a brand's multi-site expansion strategy.</span></span><br></p><br><p><b><span><span>Candidates must be currently based in the UAE and ready to attend interviews at short notice. Immediate availability or short notice periods will be heavily prioritized.</span></span></b><br></p><br><b><span><span><span>Fluency in Spanish or French would be highly preferred</span></span></span></b><br><br><p><span><span>To view other vacancies we have, please check our website</span></span><span><span>&nbsp;(</span></span><span><span>www.blackpearlconsult.com</span></span><span><span>)&nbsp;and follow us on our social media accounts&nbsp;-&nbsp;</span></span><span><span>LinkedIn</span></span><span><span>&nbsp;&nbsp;&nbsp;/&nbsp;&nbsp;</span></span><span><span>Instagram</span></span><br></p><br><p><span><span>Follow the&nbsp;<u>Black Pearl channel on WhatsApp.</u></span></span><br></p><br><p><span><span>Disclaimer: Black Pearl will never ask for money or any form of charge our candidates just to process or consider their application for any of our available vacancies. If you happen to receive such a request from any members of our staff or other individuals claiming to be part of Black Pearl, please do call our office at +9712 622 55 03 or drop us a message on our website&nbsp;-&nbsp;</span></span><span><span>www.blackpearlconsult.com</span></span><span><span>.</span></span><br></p><br><br> </div>