Kitchen Design Jobs in UAE

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> Prepare the mise en place and handle food preparation and assist with food presentation as part of the kitchen brigade.<br><br><ul><li>Prepare kitchen equipment for use.&nbsp;</li><li>Assemble and prepare ingredients for menu items.</li><li>Prepare simple food items. “mis-en-place”</li><li>Assist with checking, receiving and storing of goods.</li><li>Maintain storage areas.</li><li>Clean kitchen and equipment.</li><li>Handle waste and linen.&nbsp;</li><li>Maintain a hygienic kitchen and high standards of personal hygiene.</li><li>Attend all briefings.</li></ul> </div>

Company Description<br><br>Sofitel Dubai Downtown<br><br>French luxury and local cuisine in the world's most exciting city<br><br>Located in the heart of Downtown Dubai, with immediate proximity to The Dubai Mall and 10 minutes away from City Walk, Sofitel Dubai Downtown is an idyllic oasis that blends urban sophistication with refined luxury, features air-conditioned rooms and free private parking. The rooms come with a flat-screen TV with satellite channels. Certain rooms include a sitting area where you can relax. Every room is equipped with a private bathroom.<br><br>Sofitel Dubai Downtown is a luxury 5-star Dubai hotel combines French elegance and contemporary sophistication. It's 31 floors of artfully designed rooms and suites in addition to, chic restaurants, trendy bars and infinity pool terrace boast spectacular views over the Dubai skyline and Arabian Gulf.<br><br>"Why work for Accor?<br><br>We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.<br><br>By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/<br><br>Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"<br><br>Job Description<br><br>Follow standardized recipes, portion controls, and presentation specifications. Assist the Pastry Chef with daily production and menu preparation. Ensure all products are consistently prepared to the required quality and presentation standards. Monitor stock levels and communicate requirements to the Pastry Chef. Properly store ingredients and finished products according to food-safety standards. Maintain cleanliness and organization of the pastry section, equipment, and storage areas. Follow HACCP, food safety, hygiene, and health regulations at all times. Minimize food waste through proper preparation, storage, and portion control. Support and train Commis Chefs and junior pastry team members when required. Work efficiently during busy service periods and meet production deadlines. Assist with new pastry creations, seasonal menus, and special events.<br><br>Qualifications<br><br>Previous experience as a Chef de Partie – Pastry or in a similar pastry/bakery role. Culinary or pastry qualification is preferred. Strong knowledge of pastry techniques, baking methods, and dessert production. Good understanding of food safety and hygiene standards. Ability to work independently and as part of a team. Strong attention to detail and presentation. Ability to work under pressure in a fast paced kitchen environment. Good communication and organizational skills.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>Sofitel Al Hamra Beach Resort</p><br><br>Job Description<br><br><p>We are seeking an experienced and detail-oriented Chef De Partie to join our employee dining team in Ras Al-Khaimah, United Arab Emirates. In this role, you will oversee a specific section of our kitchen operations, ensuring the consistent preparation of high-quality meals for our corporate workforce. You will work collaboratively with our culinary team to maintain exceptional food standards, manage inventory efficiently, and deliver an outstanding dining experience for our employees.</p><br><ul><li>Oversee and manage the daily operations of your assigned kitchen station, ensuring all food is prepared to the highest standards of quality and presentation</li><li>Supervise and mentor junior kitchen staff, providing guidance on proper cooking techniques, food safety protocols, and operational procedures</li><li>Maintain strict adherence to food safety and hygiene regulations, including proper storage, handling, and preparation of ingredients</li><li>Organize and manage inventory for your station, monitoring stock levels and communicating ordering needs to minimize waste and control costs</li><li>Prepare and cook meals according to established recipes and menu specifications, maintaining consistency and quality across all service periods</li><li>Collaborate with the head chef and other kitchen team members to develop and customize menus that meet employee preferences and dietary requirements</li><li>Ensure your station remains clean, organized, and well-stocked throughout each service period</li><li>Monitor portion sizes and food costs to support the dining program's budget objectives</li><li>Assist in training new kitchen staff and conducting performance reviews for team members under your supervision</li><li>Respond promptly to special requests and dietary accommodations from employees</li></ul><br>Qualifications<br><br><ul><li>Proven experience as a Chef De Partie or similar supervisory culinary role in a professional kitchen environment</li><li>Strong culinary expertise with proficiency in food preparation, cooking techniques, and kitchen operations</li><li>Demonstrated knowledge of food safety standards, hygiene protocols, and health regulations</li><li>Excellent organizational and time management skills with the ability to manage multiple tasks simultaneously</li><li>Proven ability to supervise and lead kitchen staff effectively</li><li>Strong attention to detail and commitment to maintaining consistent quality standards</li><li>Experience in inventory management and cost control within a food service setting</li><li>Excellent communication and interpersonal skills to work collaboratively with diverse team members</li><li>Ability to work in a fast-paced environment and adapt to changing priorities</li><li>Preferred: Experience working in corporate or employee dining facilities</li><li>Preferred: Knowledge of diverse cuisines and menu planning capabilities</li><li>Preferred: Experience in the Middle Eastern culinary context or familiarity with UAE food service standards</li><li>Preferred: Experience mentoring and developing junior culinary staff</li></ul> </div>

<p>We are currently looking for Indian chef who has strong knowledge of Arabic and Gulf cuisine. should have experience preparing traditional Arabic and Gulf dishes, and be able to work in a professional kitchen environment.</p><p><strong>Desired Candidate Profile</strong></p><p>We are currently looking for Indian chef who has strong knowledge of Arabic and Gulf cuisine. should have experience preparing traditional Arabic and Gulf dishes, and be able to work in a professional kitchen environment.</p><p>Salary Budget: 3500-4000 AED. benefits : 1-Accommodation (live-in)&transportation. 2-visa. 3- A round-trip ticket to the home country every two years. 4-Health insurance. </p>

SUSHISAMBA Dubai, located on the 51st floor of The St. Regis Dubai, The Palm, offers breathtaking 360-degree panoramic views of Palm Jumeirah, the Arabian Gulf and Dubai skyline. Bringing together the bold and vibrant flavours of Japan, Brazil and Peru, SUSHISAMBA delivers an energetic, high-volume and elevated dining experience in one of Dubai’s most iconic destinations. Combining exceptional cuisine, striking design and a vibrant atmosphere, the venue has established itself as a leading destination within Dubai’s luxury lifestyle dining scene.<br>We are urgently looking for an experienced Commis 3 - Sushi to join our dynamic culinary team.<br>Bringing together the bold and vibrant flavours of Japan, Brazil and Peru, SUSHISAMBA offers an energetic, high-volume and elevated dining experience in one of Dubai’s most iconic destinations.<br>Key Responsibilities Assist with preparing sushi rice, vegetables, garnishes and basic ingredients. Complete assigned mise en place under the supervision of senior Sushi Chefs. Support the preparation of sushi and sashimi components according to instructions. Handle and store seafood carefully in line with food-safety standards. Follow approved recipes, portioning and presentation requirements. Maintain clean knives, equipment and preparation surfaces. Follow HACCP, hygiene and temperature-control procedures. Support the Sushi section during busy service periods.<br>Ideal Candidate Culinary training or entry-level professional kitchen experience. Basic knowledge of sushi preparation is advantageous. Strong interest in Japanese cuisine and willingness to learn. Good hygiene awareness and attention to detail. Ability to follow instructions and work effectively within a team. Experience in an upscale or high-volume restaurant is advantageous.

( 19477 )<br><br>At One&amp;Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life. With an atmosphere that’s chic but wonderfully unstuffy™, and a team who are meticulous but warm, we seek to exceed our guests’ expectations at every possible turn.<br><br>Glistening on a private apex of Palm Island, One&amp;Only The Palm is an intimate beach-front retreat where the wonders of modern Dubai meet the charms of old Arabia. With abundant knowledge and generosity, we anticipate our guest’s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it’s our passion.<br><br>With stunning resorts located across the globe and exciting expansion planned, Kerzner International currently has a fantastic opportunity for a <strong>Kitchen Steward</strong> to join the <strong>Stewarding</strong> team at<strong> One&amp;Only The Palm Resort </strong>in Dubai.<br><br>With the global growth of our brands, you will be an integral part of the Resort’s success, and your role goes beyond supporting daily kitchen operations. As a <strong>Kitchen Steward</strong>, you play a key role in maintaining a clean, safe, and efficient working environment for our culinary team. You will ensure all kitchen areas, equipment, and utensils are properly cleaned, sanitized, and well organized. Your responsibilities include supporting chefs during busy operations, maintaining hygiene standards, and ensuring smooth back‑of‑house workflow while upholding our company’s core values.<br><br><strong>Key Duties And Responsibilities<br><br></strong><ul><li> Wash, sanitize, and store all kitchen equipment, utensils, and dishes. </li><li> Maintain cleanliness of kitchen floors, walls, counters, and workstations. </li><li> Ensure proper handling of chemicals and cleaning agents as per safety standards. </li><li> Clean and maintain dishwashing machines and equipment. </li><li> Assist chefs by ensuring they have clean tools and equipment during service. </li><li> Keep kitchen stations stocked with clean cutlery, pots, and pans. </li><li> Support setup and breakdown of banquet events or buffets when required. </li><li> Properly dispose of kitchen waste and follow recycling guidelines. </li><li> Assist in organizing storage areas, including equipment, rooms and cleaning supplies. </li><li> Report equipment malfunctions or shortages to the Stewarding Supervisor. </li><li> Maintain high standards of hygiene in compliance with food safety regulations. </li><li> Follow all HACCP and sanitation protocols. </li><li> Use personal protective equipment (PPE) as required. </li><li> Ensure safe handling of hot items, heavy items, and cleaning chemicals. <br><br></li></ul>A suitable candidate should have 1–2 years of experience in a 5‑star hotel, resort, or high‑volume kitchen, with solid knowledge of kitchen hygiene and sanitation standards. must be well‑presented, reliable, and able to work effectively in a fast‑paced, team‑oriented environment. The candidate should be committed to maintaining clean, safe, and organized kitchen areas always. Good English communication skills are required, and an additional language is an advantage.<br><br>At One&amp;Only creating <strong>JOY</strong> is at the forefront of everything we do. If you are the one to make every detail count and are bold to go beyond the obvious in every task assigned with positive energy &amp; have the passion to make it happen, then we are looking for you.<br><br>Please apply directly through this website and submit your most recent CV. Applications that do not meet the requirements will not be considered.<br><br>We <strong>Thank You</strong> for your interest at Kerzner –One&amp;Only Resorts. Please note that only shortlisted candidates will be contacted.<br><br>Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.

Company Description Lagardere is a growing hospitality group focused on delivering memorable dining experiences through high-quality cuisine and attentive service. The company emphasizes fresh ingredients, consistent standards, and a guest-centered approach across its venues. Team members are encouraged to contribute ideas, uphold strong kitchen practices, and support a collaborative work environment. Lgardere offers opportunities for career growth, skill development, and professional training within a multicultural setting. The organization values reliability, respect, and teamwork in all aspects of its operations. Role Description The Senior CDP (Senior Chef de Partie) is a full-time, on-site role based in Dubai, United Arab Emirates. This role is responsible for managing a designated section of the kitchen, preparing and presenting dishes to established standards, and ensuring consistency in taste, portioning, and plating. The Senior CDP supervises junior team members, organizes daily mise en place, and coordinates with the Sous Chef and Head Chef to support menu execution and service. Day-to-day tasks include monitoring food quality and freshness, enforcing hygiene and safety procedures, managing stock and waste, and supporting inventory and ordering when required. The role also involves contributing to menu development, training team members on recipes and techniques, and maintaining a clean, efficient, and professional kitchen environment. Qualifications Strong technical cooking skills in hot and cold kitchen preparation, sauce work, and plating, with experience in a fast-paced, high-volume environment. Solid understanding of food safety, HACCP standards, and kitchen hygiene, with the ability to implement and monitor compliance procedures. Proven leadership and team supervision skills, including mentoring junior staff, delegating tasks, and supporting a positive, respectful work culture. Experience in menu execution and quality control, including portion control, taste consistency, and presentation standards. Good organizational and time-management skills, with the ability to manage mise en place, prioritize tasks, and meet service deadlines. Effective communication skills and the ability to collaborate closely with chefs, service staff, and management in a multicultural environment. Previous experience in a similar Senior CDP or CDP role within reputable restaurants, hotels, or hospitality groups. Culinary diploma or equivalent professional training; additional certifications in food safety or hospitality are an advantage. Flexibility to work shifts, weekends, and holidays as required by restaurant operations.

<ul><li><p>Prepare authentic North Indian dishes, curries, gravies, tandoori items, starters and main courses according to the restaurant’s recipes and quality standards.</p></li><li><p>Have good working knowledge of Chinese cuisine and be able to prepare Chinese dishes such as fried rice, noodles, starters, momos, sauces and gravies when required.</p></li><li><p>Ensure consistency in taste, presentation and food quality.</p></li><li><p>Handle daily kitchen preparation, mise en place and cooking efficiently.</p></li><li><p>Maintain proper hygiene, cleanliness and food safety standards in the kitchen.</p></li><li><p>Manage ingredients and ensure proper storage and minimum wastage.</p></li><li><p>Work independently and coordinate effectively with other kitchen staff.</p></li><li><p>Follow restaurant recipes, portion sizes and preparation standards.</p></li><li><p>Maintain a clean and organized workstation at all times.</p></li><li><p>Support the kitchen team during busy service periods and ensure timely preparation of orders.</p></li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li><p>Experienced <strong>North Indian Cook</strong> with strong knowledge of Indian cuisine.</p></li><li><p><strong>Good knowledge of Chinese cuisine is mandatory.</strong></p></li><li><p>Should be skilled in preparing a wide variety of North Indian curries, gravies, tandoori dishes, starters and main courses.</p></li><li><p>Should have practical experience preparing Chinese dishes including noodles, fried rice, Chinese starters, sauces and gravies.</p></li><li><p>Previous experience in a restaurant, hotel or catering kitchen is preferred.</p></li><li><p>UAE experience is preferred but <strong>not mandatory</strong>; candidates with relevant hotel/restaurant experience in their home country are welcome to apply.</p></li><li><p><strong>Own visa candidates will be preferred.</strong></p></li><li><p>Must be hardworking, reliable, confident and able to work independently.</p></li><li><p>Must be able to work efficiently in a busy restaurant environment.</p></li><li><p>Immediate joiners will be given preference.</p></li><li><p>Candidate should maintain high standards of hygiene, food quality and kitchen discipline.</p></li></ul>

<p>Position Title: Commis Chef – Hot Section (Arabic Cuisine) Employment Type: Full Time Salary AED: up to 3,500 inclusive depending on experience and qualifications plus centralized tips Job Location: Dubai, UAE About the Client: A Levantine restaurant in Dubai, highly recognized by the Michelin Guide offering high-quality food at good value. Job Description: • Prepare, cook, and present authentic Arabic hot dishes in accordance with approved recipes, portion standards, and the restaurant’s quality and presentation requirements. • Support the Hot Section in daily mise en place and service, including preparation of meat, poultry, rice, vegetables, sauces, grills, stews, and other Arabic specialties, ensuring consistency during high-volume operations. • Maintain strict standards of food safety, hygiene, temperature control, storage, and kitchen cleanliness, following HACCP and UAE food safety practices. • Work closely with the Chef de Partie and wider kitchen brigade to ensure timely service, proper stock rotation, minimal food wastage, and smooth kitchen operations.</p><p>Qualifications: • Minimum 1–2 years of hands-on experience as a Commis Chef or similar kitchen role, preferably within a reputable Arabic, Levantine, Middle Eastern, or Lebanese restaurant. • Strong practical experience in the Hot Section and Arabic cuisine is mandatory, with the ability to prepare traditional dishes and execute established recipes consistently. • Good knowledge of mise en place, hot kitchen cooking techniques, food handling, portion control, FIFO, hygiene, and kitchen safety standards. • Hands-on, fast-paced, and team-oriented, with the ability to work efficiently under pressure while maintaining excellent food quality, consistency, and attention to detail</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.<br>OR<br>• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.<br>CORE WORK ACTIVITIES<br>Ensuring Culinary Standards and Responsibilities are Met for Restaurant<br>• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.<br>• Supervises restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.<br>• Maintains food preparation handling and correct storage standards.<br>• Recognizes superior quality products, presentations and flavor.<br>• Plans and manages food quantities and plating requirements for the restaurant.<br>• Communications production needs to key personnel.<br>• Assists in developing daily and seasonal menu items for the restaurant.<br>• Ensures compliance with all applicable laws and regulations regulations.<br>• Follows proper handling and right temperature of all food products.<br>• Estimates daily restaurant production needs.<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>• Checks the quality of raw and cooked food products to ensure that standards are met.<br>• Determines how food should be presented and creates decorative food displays.<br>Leading Kitchen Team<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.<br>• Leads shift teams while personally preparing food items and executing requests based on required specifications.<br>• Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Serving as a role model to demonstrate appropriate behaviors.<br>• Ensuring and maintaining the productivity level of employees.<br>• Ensures employees are cross-trained to support successful daily operations.<br>• Ensures employees understand expectations and parameters.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>Establishing and Maintaining Restaurant Kitchen Goals<br>• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.<br>• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.<br>• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.<br>• Effectively investigates, reports and follows-up on employee accidents.<br>• Knows and implements company safety standards.<br>Ensuring Exceptional Customer Service<br>• Provides services that are above and beyond for customer satisfaction and retention.<br>• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Sets a positive example for guest relations.<br>• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.<br>• Empowers employees to provide excellent customer service.<br>• Handles guest problems and complaints.<br>• Interacts with guests to obtain feedback on product quality and service levels.<br>Managing and Conducting Human Resource Activities&nbsp;<br>• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.<br>• Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.<br>• Manages employee progressive discipline procedures.<br>• Participates in the employee performance appraisal process, providing feedback as needed.<br>• Uses all available on the job training tools for employees.<br>• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.<br>Additional Responsibilities&nbsp;<br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluating results to choose the best solution and solve problems.<br>• Attends and participates in all pertinent meetings.<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>Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. <br>JW Marriott&nbsp;is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

Job Location:<br><br>Avani Ibn Battuta Dubai Hotel<br><br>At Avani, we’re all about finding that perfect balance — between cool and kind, design and function, service and privacy. We’ve built our hotels and resorts around this philosophy: vibrant social spaces that vibe with the day, stylish rooms that simply work, and honest, locally inspired food. We embrace an upbeat service culture that genuinely respects the art of hospitality.<br><br>With a growing portfolio across Europe, the Middle East, Asia, Africa, and Australia, Avani is a brand on the move. If you take real pride in the little things — and believe that a warm welcome and a genuine smile make all the difference — you’ll fit right in here.<br><br>Responsibilities<br><br>Please note that this is not an exhaustive list of everything that needs to be done. Minor Hotels employees always find new ways to look after the business, their guests, and their colleagues. Within this, the key responsibilities for this position are:<br><br> With the restaurant chef, organize all activities within a restaurant kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel. Support the development of Restaurant cuisine concepts and standards. Be familiar with local market & suppliers. Recommend menu changes according to seasonal product availability. Adhere to Minor Hotels food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. Continually look to recommend improvements and additions to the Minor Hotels presentation guidelines. Maintain food safety & protection. All food in working areas should be following food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices. Always maintain outlet safety. Take responsibility for asset management of all outlet property and facilities. Participate in departmental training to improve departmental skills and hotel service levels, providing Team Members the training and resources to take care of our guests. Promote positive inter-departmental relations through candid communication and cooperation.<br><br>Not the right fit? Set up email alerts as new job postings become available that meet your interest!

<ul><li><p>Prepare and cook authentic Arabic and Middle Eastern cuisine.</p></li><li><p>Prepare traditional dishes including <strong>Kabsa, Mandi, Madfoon, Shawarma, Arabic Grills, Hummus, Fattah, Mezze</strong> and other Arabic specialties.</p></li><li><p>Manage daily food preparation and kitchen operations.</p></li><li><p>Maintain consistency in taste, quality, portion size, and presentation.</p></li><li><p>Ensure proper food storage and minimize food wastage.</p></li><li><p>Follow food safety, hygiene, and sanitation standards.</p></li><li><p>Monitor kitchen stock and coordinate with the team regarding ingredients and requirements.</p></li><li><p>Maintain cleanliness and organization of the kitchen.</p></li><li><p>Work effectively in a busy restaurant, hotel, catering, or hospitality environment.</p></li><li><p>Coordinate with other kitchen staff to ensure smooth daily operations.</p></li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li><p><strong>Arabic Nationality is mandatory.</strong></p></li><li><p>Proven experience as an <strong>Arabic Chef / Arabic Cuisine Chef / Middle Eastern Chef</strong>.</p></li><li><p>Strong knowledge of authentic Arabic cuisine and traditional cooking methods.</p></li><li><p>Experience in <strong>restaurants, hotels, catering companies, or hospitality establishments</strong> is preferred.</p></li><li><p>Knowledge of food safety and hygiene standards.</p></li><li><p>Ability to work under pressure in a fast-paced kitchen environment.</p></li><li><p>Good teamwork and communication skills.</p></li><li><p>Candidates currently available in the <strong>UAE</strong> will be preferred.</p></li><li><p>Immediate joiners are preferred.</p></li></ul>

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

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.<br><br>As a Pastry Chef you are responsible to take care of the daily pastry preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:<br><br>• Take full responsibilities of the pastry and bakery kitchen section<br>• Create high quality and creative pastry products to satisfy the customer<br>• Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks<br>• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with new pastries recipes and preparation techniques<br>• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in pastry set up of buffets and special functions<br>• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control<br>• Consult and check on daily pastry requirements, functions and last minute events<br>• Ensure high standards of hygiene within the pastry kitchen</p> </div>

<strong>Job Summary:<br><br></strong>Main Duties / Responsibilities<br><br><ul><li>Repair, maintain, and install Kitchen/Laundry equipment to meet hotel standards.</li><li>Perform regular testing and maintenance of kitchen/laundry equipment.</li><li>Conduct PAT testing on portable appliances as required.</li><li>Complete work orders, PPM &amp; CWAs, and general maintenance tasks as needed.</li><li>Maintain clean work areas and adhere to safety procedures.<br><br><br></li></ul><strong>Candidate Profile:<br><br></strong><ul><li>High School Diploma</li><li>Electrical Trade Certificate</li><li>5+ years as a Kitchen Technician in hospitality</li><li>Strong problem-solving skills</li><li>Strong verbal and written communication skills.</li><li>Knowledge of kitchen/laundry equipment and safety</li></ul>

<p><strong>Food Preparation and Production</strong></p><ul><li><p>Prepare ingredients to specification (weighing, measuring, chopping, peeling and portioning) to support the kitchen team during service.</p></li><li><p>Assist in the production and plating of dishes under the direction of senior chefs, ensuring consistency and adherence to recipes and presentation standards.</p></li><li><p>Carry out basic cooking tasks such as sautéing, grilling, frying and using equipment safely and effectively.</p></li><li><p>Support mise en place setup for service periods and help maintain smooth kitchen operation during peak times.</p></li></ul><p><strong>Hygiene, Safety and Standards</strong></p><ul><li><p>Adhere to all food safety and sanitation procedures, including correct storage, labelling and rotation of food items in line with HACCP principles.</p></li><li><p>Ensure personal hygiene and uniform standards are maintained at all times.</p></li><li><p>Clean and sanitise workstations, equipment and kitchen areas according to daily and deep-clean schedules.</p></li><li><p>Report any maintenance issues, hazards or incidents to the senior kitchen team promptly.</p></li></ul><p><strong>Teamwork and Communication</strong></p><ul><li><p>Work collaboratively with chefs, kitchen porters and front-of-house staff to ensure timely service and high levels of customer satisfaction.</p></li><li><p>Receive and act on feedback from senior chefs to develop skills and improve performance.</p></li><li><p>Assist with stock checks, deliveries and basic inventory control as required.</p></li></ul><p><strong>Desired Candidate Profile</strong></p><p><strong>Education and Experience</strong></p><ul><li><p>Previous experience in a professional kitchen, restaurant or catering environment is desirable.</p></li><li><p>Relevant culinary qualification or apprenticeship is an advantage but not essential for the right candidate.</p></li></ul><p><strong>Skills and Abilities</strong></p><ul><li><p>Good understanding of basic cooking techniques and kitchen equipment.</p></li><li><p>Strong attention to detail and the ability to follow recipes and instructions accurately.</p></li><li><p>Ability to work under pressure during busy service periods while maintaining composure and quality standards.</p></li><li><p>Reliable, punctual and able to work flexible hours including early mornings, evenings, weekends and public holidays as required.</p></li><li><p>Good communication skills and a collaborative approach to working within a multicultural team.</p></li><li><p>Physical fitness and stamina to perform tasks that involve standing for extended periods, lifting and manual handling.</p></li><li><p>Awareness of food safety standards and willingness to obtain certification where required.</p></li></ul><p><strong>Additional Information</strong></p><ul><li><p>Opportunities for training, development and progression within the culinary team are available for committed individuals.</p></li><li><p>The employer is an equal opportunity organisation and welcomes applications from all suitably qualified candidates.</p></li></ul>

Organization- Park Hyatt Dubai<br><br>Summary<br><br>The Demi Chef de Partie, Italian Cuisine supports the preparation and presentation of authentic Italian dishes while maintaining consistent standards of quality, flavour, presentation, and food safety. Working under the guidance of senior culinary colleagues, the role assists with daily section operations, mise en place, stock control, and the delivery of a refined dining experience aligned with luxury hospitality standards.<br><br>Main Duties:<br><br>Prepare and present authentic Italian dishes in accordance with approved recipes, portion sizes, and presentation standards. Support the Chef de Partie in managing the assigned section and ensuring smooth, timely, and efficient service. Complete daily mise en place accurately and ensure all ingredients are properly prepared, labelled, stored, and ready for service. Demonstrate sound knowledge of Italian ingredients and cooking techniques, including pasta, risotto, sauces, antipasti, meat, seafood, and vegetable preparation. Maintain consistency in the flavour, texture, temperature, portioning, and presentation of every dish served. Check the freshness and quality of ingredients before use and immediately report any concerns to the Chef de Partie or Sous Chef. Assist in monitoring stock levels, controlling portions, rotating products, and minimizing food waste to support cost-control objectives. Coordinate effectively with other kitchen sections and the service team to ensure orders are prepared accurately and delivered on time. Accommodate dietary requirements, food allergies, and special guest requests in accordance with established procedures. Maintain a clean, organized, and hygienic workstation throughout preparation, service, and closing procedures. Follow all food safety, HACCP, sanitation, allergen management, and personal hygiene requirements at all times. Ensure kitchen equipment, utensils, and tools are used safely, cleaned correctly, and maintained in good working condition. Support the training and guidance of Commis Chefs and junior colleagues in preparation methods, recipes, and kitchen standards. Assist with menu trials, seasonal promotions, special events, and the development of new Italian dishes when required. Perform the responsibilities of the Chef de Partie during their absence and carry out other culinary duties assigned by senior management.<br><br>Qualifications<br><br>Diploma or certificate in Culinary Arts, Professional Cookery, or a related culinary discipline. Minimum 2–3 years of relevant culinary experience, including hands-on exposure to Italian cuisine, preferably within a luxury hospitality environment. Good knowledge of traditional and contemporary Italian ingredients, recipes, preparation methods, and cooking techniques. Practical experience in preparing pasta, risotto, sauces, antipasti, meat, seafood, and other Italian specialities. Strong understanding of food safety, HACCP, allergen management, sanitation, and kitchen hygiene standards. Well-organized, quality-focused, and able to work efficiently within a fast-paced kitchen environment while supporting and guiding junior colleagues.

<p>Oversee the daily operations of the Mediterranean Pastry kitchen to ensure efficiency, consistency, and adherence to culinary standards. Monitor resource consumption and optimize the use of equipment, ingredients, and inventory. Develop weekly set menus, monthly promotions, and seasonal offerings in collaboration with the Executive Chef. Ensure all dishes are prepared and presented according to established recipes, quality standards, and presentation guidelines. Lead, coach, and support the kitchen team to maintain high levels of performance, productivity, and teamwork. Maintain cleanliness and hygiene of the kitchen, equipment, and utensils in compliance with HACCP, health, and safety regulations. Ensure the consistent delivery of high-quality pastries and promptly address guest requests and feedback to enhance the dining experience. Continuously uphold and improve health and safety practices and carry out additional duties as assigned by the Senior Pastry Chef or Executive Chef.</p><p><strong>Desired Candidate Profile</strong></p><p>Secondary school diploma or equivalent qualification. Culinary qualification preferred. Strong knowledge of pastry, including cost control and pricing of ingredients and supplies. Strong leadership and supervisory skills, with the proven ability to motivate, mentor, and guide team members to achieve high-performance standards. Excellent communication and interpersonal skills, with the ability to interact effectively with staff and management. Strong organizational and time management skills, with the ability to oversee inventory, staff schedules, and daily kitchen operations efficiently. High attention to detail, ensuring food quality, presentation standards, cleanliness, and full compliance with health and safety regulations. Basic computer literacy. Minimum of 8 years' experience in a 5-star kitchen environment, including substantial experience in pastry and kitchen leadership. Flexibility to work shifts and adapt to changing schedules based on business demands. Must be at least 18 years of age.</p>

<p>Position Title: Commis Chef - Hot Section (Arabic Cuisine) Employment Type: Full Time Salary AED: up to 3,500 inclusive depending on experience and qualifications plus centralized tips Job Location: Dubai, UAE About the Client: A Levantine restaurant in Dubai, highly recognized by the Michelin Guide offering high-quality food at good value Job Description: · Prepare, cook, and present authentic Arabic hot dishes in accordance with approved recipes, portion standards, and the restaurant’s quality and presentation requirements. · Support the Hot Section in daily mise en place and service, including preparation of meat, poultry, rice, vegetables, sauces, grills, stews, and other Arabic specialties, ensuring consistency during high-volume operations. · Maintain strict standards of food safety, hygiene, temperature control, storage, and kitchen cleanliness, following HACCP and UAE food safety practices. · Work closely with the Chef de Partie and wider kitchen brigade to ensure timely service, proper stock rotation, minimal food wastage, and smooth kitchen operations.</p><p>Qualifications: · Minimum 1–2 years of hands-on experience as a Commis Chef or similar kitchen role, preferably within a reputable Arabic, Levantine, Middle Eastern, or Lebanese restaurant. · Strong practical experience in the Hot Section and Arabic cuisine is mandatory, with the ability to prepare traditional dishes and execute established recipes consistently. · Good knowledge of mise en place, hot kitchen cooking techniques, food handling, portion control, FIFO, hygiene, and kitchen safety standards. · Hands-on, fast-paced, and team-oriented, with the ability to work efficiently under pressure while maintaining excellent food quality, consistency, and attention to detail How to Apply: Send your CV in word format to: FNBOPSJOBS2021 AT GMAIL DOT COM and use “Commis Chef - Hot section” as email subject</p>

Executive Chef Role Description We are seeking a creative, organized, and quality-focused Executive Chef to lead culinary operations and maintain consistently high standards across food preparation and service. The role involves developing menus, overseeing kitchen operations, maintaining food quality, managing culinary resources, and ensuring compliance with food safety and hygiene standards. Key responsibilities include planning menus, establishing recipes and preparation standards, monitoring food presentation and quality, coordinating kitchen activities, managing inventory and supplies, controlling food costs, maintaining sanitation procedures, and supporting efficient kitchen workflows. The successful candidate will foster a professional culinary environment, encourage consistency and innovation, and ensure that food operations align with organizational standards and customer expectations. Strong leadership, communication, organization, creativity, and attention to detail are essential. Qualifications• Strong knowledge of culinary operations, food preparation, and presentation• Excellent leadership and team coordination skills• Strong understanding of food safety, hygiene, and sanitation standards• Ability to develop menus and maintain consistent culinary standards• Strong organizational and time management abilities• Good understanding of inventory, purchasing, and food cost management• Excellent attention to detail and quality control• Strong communication and problem-solving skills• Ability to manage multiple kitchen priorities effectively• Creative approach to menu development and culinary presentation• Professional, disciplined, and customer-focused mindset