Kitchen Design Jobs in UAE

<p>Role Summary</p><p>We are seeking an organized, detail-oriented <strong>Restaurant Administrator</strong> to join our team. This role serves as the central administrative backbone for our restaurant operations in the UAE, supporting daily branch coordination, vendor management, HR/PRO documentation, and basic staff handling. The ideal candidate will ensure smooth day-to-day operations and cross-team communication between front-of-house staff, kitchen personnel, and management.</p><br><p>Roles & Responsibilities</p><p>1. Operations & Supply Chain Support</p><ul><li><p><strong>Vendor & Supplier Coordination:</strong> Liaise with local food, beverage, and packaging suppliers to place daily/weekly inventory orders, track deliveries, and manage invoices.</p></li><li><p><strong>Inventory Management:</strong> Monitor stock levels across kitchen ingredients (spices, dry goods, fresh produce) and operational supplies to reduce waste and prevent stockouts.</p></li><li><p><strong>Maintenance & Facilities:</strong> Schedule routine maintenance for kitchen equipment, POS systems, refrigeration units, and dining area upkeep.</p><br></li></ul><p>2. HR & Staff Administration</p><ul><li><p><strong>Team Communication:</strong> Serve as the main bridge between central management and the workforce (chefs, kitchen staff, service staff), ensuring instructions and policy updates are clearly understood in <strong>Hindi</strong>.</p></li><li><p><strong>Attendance & Roster Tracking:</strong> Maintain daily staff attendance, leave requests, shift rosters, and assist HR with monthly payroll input.</p></li><li><p><strong>Staff Onboarding & Welfare:</strong> Assist new staff members with initial onboarding, accommodation coordination, uniform issuance, and basic administrative orientation.</p><br></li></ul><p>3. Compliance & Government Relations (UAE)</p><ul><li><p><strong>License & Permit Tracking:</strong> Track renewal dates for restaurant trade licenses, food safety permits, civil defense clearances, and vehicle registrations.</p></li><li><p><strong>PRO Coordination:</strong> Assist the company’s PRO/HR department with employee visa applications, Emirates ID typing, medical checkups, and occupational health cards.</p></li><li><p><strong>Health & Safety Compliance:</strong> Ensure all branches maintain strict adherence to local UAE Municipality / Food Safety Authority guidelines and keep required inspection records updated.</p><br></li></ul><p>4. Basic Reporting</p><ul><li><p><strong>Documentation & Filing:</strong> Organize and store invoices, receipts, contracts, and municipal correspondence in both digital and physical formats.</p></li></ul><p><strong>Desired Candidate Profile</strong></p><br><ul><li><p><strong>Language Proficiency:</strong> <strong>Fluent spoken and written Hindi is MANDATORY</strong> (to effectively communicate with kitchen crews, operational staff, and suppliers). Fluent English is required for official reporting and local UAE correspondence.</p></li><li><p><strong>UAE Experience:</strong> Minimum <strong>1–3 years of administrative experience</strong> within the UAE, preferably in the F&B, hospitality, or retail sector.</p></li><li><p><strong>Current Location:</strong> Must be currently residing in the UAE and available to join on short notice.</p></li></ul><p>Technical & Professional Skills</p><ul><li><p><strong>Software Competency:</strong> Proficient in Microsoft Office (specifically MS Excel, Word, and Outlook) and basic inventory or POS software.</p></li><li><p><strong>Regulatory Familiarity:</strong> Basic understanding of UAE labor processes (visas, health cards) and local municipality compliance standards.</p></li><li><p><strong>Organizational Skills:</strong> Strong multitasking abilities with keen attention to detail, capable of handling fast-paced, multi-outlet requests.</p><br></li></ul><p>Key Traits</p><ul><li><p>Excellent interpersonal and conflict-resolution skills.</p></li><li><p>Problem-solving attitude with the ability to handle urgent operational requests.</p></li><li><p>High degree of reliability, integrity, and punctuality.</p></li></ul>

<ul><li><p><strong>Roles & responsibilities</strong></p><p>Role Summary</p><p>We are seeking an organized, detail-oriented <strong>Restaurant Administrator</strong> to join our team. This role serves as the central administrative backbone for our restaurant operations in the UAE, supporting daily branch coordination, vendor management, HR/PRO documentation, and basic staff handling. The ideal candidate will ensure smooth day-to-day operations and cross-team communication between front-of-house staff, kitchen personnel, and management.</p><p><br></p><p>Roles & Responsibilities</p><p>1. Operations & Supply Chain Support</p><ul><li><p><strong>Vendor & Supplier Coordination:</strong> Liaise with local food, beverage, and packaging suppliers to place daily/weekly inventory orders, track deliveries, and manage invoices.</p></li><li><p><strong>Inventory Management:</strong> Monitor stock levels across kitchen ingredients (spices, dry goods, fresh produce) and operational supplies to reduce waste and prevent stockouts.</p></li><li><p><strong>Maintenance & Facilities:</strong> Schedule routine maintenance for kitchen equipment, POS systems, refrigeration units, and dining area upkeep.</p><p><br></p></li></ul><p>2. HR & Staff Administration</p><ul><li><p><strong>Team Communication:</strong> Serve as the main bridge between central management and the workforce (chefs, kitchen staff, service staff), ensuring instructions and policy updates are clearly understood in <strong>Hindi</strong>.</p></li><li><p><strong>Attendance & Roster Tracking:</strong> Maintain daily staff attendance, leave requests, shift rosters, and assist HR with monthly payroll input.</p></li><li><p><strong>Staff Onboarding & Welfare:</strong> Assist new staff members with initial onboarding, accommodation coordination, uniform issuance, and basic administrative orientation.</p><p><br></p></li></ul><p>3. Compliance & Government Relations (UAE)</p><ul><li><p><strong>License & Permit Tracking:</strong> Track renewal dates for restaurant trade licenses, food safety permits, civil defense clearances, and vehicle registrations.</p></li><li><p><strong>PRO Coordination:</strong> Assist the company’s PRO/HR department with employee visa applications, Emirates ID typing, medical checkups, and occupational health cards.</p></li><li><p><strong>Health & Safety Compliance:</strong> Ensure all branches maintain strict adherence to local UAE Municipality / Food Safety Authority guidelines and keep required inspection records updated.</p><p><br></p></li></ul><p>4. Basic Reporting</p><ul><li><p><strong>Documentation & Filing:</strong> Organize and store invoices, receipts, contracts, and municipal correspondence in both digital and physical formats.</p></li></ul><br></li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li><p><strong>Language Proficiency:</strong> <strong>Fluent spoken and written Hindi is MANDATORY</strong> (to effectively communicate with kitchen crews, operational staff, and suppliers). Fluent English is required for official reporting and local UAE correspondence.</p><ul><li><p><strong>UAE Experience:</strong> Minimum <strong>1–3 years of administrative experience</strong> within the UAE, preferably in the F&B, hospitality, or retail sector.</p></li><li><p><strong>Current Location:</strong> Must be currently residing in the UAE and available to join on short notice.</p></li></ul><p>Technical & Professional Skills</p><ul><li><p><strong>Software Competency:</strong> Proficient in Microsoft Office (specifically MS Excel, Word, and Outlook) and basic inventory or POS software.</p></li><li><p><strong>Regulatory Familiarity:</strong> Basic understanding of UAE labor processes (visas, health cards) and local municipality compliance standards.</p></li><li><p><strong>Organizational Skills:</strong> Strong multitasking abilities with keen attention to detail, capable of handling fast-paced, multi-outlet requests.</p><br></li></ul><p>Key Traits</p><ul><li><p>Excellent interpersonal and conflict-resolution skills.</p></li><li><p>Problem-solving attitude with the ability to handle urgent operational requests.</p></li><li><p>High degree of reliability, integrity, and punctuality.</p></li><li><p>DRIVING LICENCE WOULD BE A PLUS POINT<br><br></p></li></ul></li></ul>

<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>This position is based at Park Rotana &amp; Park Arjaan Abu Dhabi.&nbsp;<br><br>As a Sous Chef you are responsible for the smooth operation of the main / outlet kitchen with emphasis on quality, presentation within the guidelines of the standardized menus and employee training, whereby your role will include key responsibilities such as:<br><br>• Supervise the main / outlet kitchen in the preparation and presentation of all food items in accordance with the hotel’s SOPs and standardized menu guidelines<br>• Monitor regular standards of production to ensure highest level of quality<br>• Monitor all aspects pertaining to the control of the hotel’s food cost<br>• Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all employees to put forward their ideas and utilizing them wherever practical<br>• Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times<br>• Ensure consistent on the job training session for culinary colleagues and promote health &amp; safety</p> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> 7+ 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>

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 Demi Chef de Partie – Main Kitchen 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 Prepare and present dishes according to approved recipes and brand standards. Support the Chef de Partie with daily mise en place and section organization. Maintain consistency in taste, portioning, presentation and cooking techniques. Assist with stock rotation, ingredient storage and waste control. Follow HACCP, food-safety, hygiene and sanitation requirements. Support junior culinary employees during preparation and service. Communicate effectively with other kitchen sections during high-volume operations. Maintain a clean, organized and properly equipped workstation.<br>Ideal Candidate At least 2–3 years of relevant culinary experience. Previous experience as a Demi Chef de Partie or experienced Commis Chef. Experience within an upscale, fine-dining or high-volume restaurant. Knowledge of international cuisine; Japanese, Brazilian, or Peruvian exposure is advantageous. Strong attention to detail and ability to work under pressure.

Additional Information<br><br>Job Number 26096626<br><br>Job Category Food and Beverage & Culinary<br><br>Location East Crescent, Dubai, United Arab Emirates, United Arab Emirates,VIEW ON MAP<br><br>Schedule Full Time<br><br>Located Remotely? N<br><br>Position Type Non-Management<br><br>Position Summary<br><br>Prepare breads and pastries, including preparing doughs and fillings, proofing, baking, and decorating as appropriate. Review Production sheet to understand variety of baked goods to be produced daily. Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists. Maintain kitchen logs for food safety program compliance. Keep Chef informed of excess food items for planning of daily specials. Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods. Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures. Check and ensure correct temperatures of kitchen appliances and food, and report issues to management. Monitor the quality of food prepared and portions served throughout shift.<br><br>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company policies and procedures, including safety and security; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others and support team to reach common goals; handle sensitive issues with tact, respect, and confidentiality. Serve as a department role model or mentor. Comply with quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Move over sloping, uneven, or slippery surfaces. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested by Supervisors.<br><br>Preferred Qualification<br><br>Education: Technical, Trade, or Vocational School Degree.<br><br>Related Work Experience: At least 2 years of related work experience.<br><br>Supervisory Experience: No supervisory experience.<br><br>License or Certification: None<br><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><br>At Aloft, we aren’t your typical hotel—but we aren’t too cool for school either. We’re here to be our guests’ launching and landing pad. Whether they are taking their dog for a walk and coming back for a drink, wrapping up a day of meetings with coworkers, or they’re in town to see family, friends, or their favorite band, we offer a hub for connection to others and the area around them, with modern design and personality to boot. We’re looking for confident self-expressers who aren’t afraid to draw outside the lines. If you are someone who gets excited about the possibilities to connect with others, then Aloft Hotels is the place for you. In joining Aloft 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.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. </p><br> <p>The Chef de Partie is responsible to supervise the assigned station / section of the outlet kitchen, in order to prepare a consistent, high quality product and ensure courteous, professional, efficient and flexible service that supports the outlet’s operating concept and Hyatt International standards.</p><br><br><b>Qualifications:</b><br><p><span>Minimum 2 years work experience as Chef de Partie or 3-4 years as Demi Chef de Partie/Commis in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.</span></p><br><p><span>Good skills in Thai Cuisine</span></p><br><p><span>Qualification in Kitchen Production or Management will be an advantage.</span></p><br><p><span>Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.</span></p><br><p><span>Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.</span></p><br><p><span><span>Knowledge of ISO 14001:2015 (EMS) standards and ability to comply with HRDCH environmental management procedures.</span></span></p><br> </div>

<strong>Organization- Hyatt Regency Dubai Creek Heights<br><br></strong><strong>Summary<br><br></strong>You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.<br><br>The Chef de Partie is responsible to supervise the assigned station / section of the outlet kitchen, in order to prepare a consistent, high quality product and ensure courteous, professional, efficient and flexible service that supports the outlet’s operating concept and Hyatt International standards.<br><br><strong>Qualifications<br><br></strong>Minimum 2 years work experience as Chef de Partie or 3-4 years as Demi Chef de Partie/Commis in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.<br><br>Good skills in Thai Cuisine<br><br>Qualification in Kitchen Production or Management will be an advantage.<br><br>Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.<br><br>Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.<br><br>Knowledge of ISO 14001:2015 (EMS) standards and ability to comply with HRDCH environmental management procedures.

<p>� <strong><u>WE ARE HIRING – PRIVATE CHEF</u></strong></p><p>� <strong>Private Emirati Family</strong></p><p>� <strong>Nad Al Sheba, Dubai</strong></p><p>�️ <strong>Live-In role</strong></p><br><p>We are looking for an experienced and professional<strong> Private Chef</strong> with strong expertise in <strong>International Cuisine</strong> to join a private Emirati family in Dubai.</p><br><p><strong><u>Key Responsibilities:</u></strong></p><ul><li><p>Prepare daily meals according to the family's preferences and requirements.</p></li><li><p>Prepare menu planning and healthy dish’s knowledge.</p></li><li><p>Prepare a variety of <strong>international cuisines</strong> with high standards of taste and presentation.</p></li><li><p>Plan and prepare breakfast, lunch, dinner, snacks, and special meals.</p></li><li><p>Develop menus based on family preferences and dietary requirements.</p></li><li><p>Maintain excellent food quality, hygiene, and kitchen standards.</p></li><li><p>Manage kitchen supplies, ingredients, and inventory.</p></li><li><p>Keep the kitchen clean, organized, and well maintained.</p></li><li><p>Prepare meals for family gatherings and special occasions when required.</p></li></ul><br><br><p><br></p><p><strong>Desired Candidate Profile</strong></p><p><strong><u>Requirements:</u></strong></p><ul><li><p>Proven experience as a <strong>Private Chef</strong>, preferably with VIP/Emirati or high-profile families.</p></li><li><p>Strong experience in <strong>International / Multi-Cuisine cooking</strong>.</p></li><li><p>Excellent knowledge of food preparation, presentation, and hygiene.</p></li><li><p>Ability to adapt menus to different tastes and dietary requirements.</p></li><li><p>Professional, reliable, discreet, and well-presented.</p></li></ul>

<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 Sous Chef you are responsible for the smooth operation of the main / outlet kitchen with emphasis on quality, presentation within the guidelines of the standardized menus and employee training, whereby your role will include key responsibilities such as:<br><br>• Supervise the main / outlet kitchen in the preparation and presentation of all food items in accordance with the hotel’s SOPs and standardized menu guidelines<br>• Monitor regular standards of production to ensure highest level of quality<br>• Monitor all aspects pertaining to the control of the hotel’s food cost<br>• Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all employees to put forward their ideas and utilizing them wherever practical<br>• Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times<br>• Ensure consistent on the job training session for culinary colleagues and promote health &amp; safety</p> </div>

Black Pearl Consult is hiring an experienced Outdoor Sales Consultant specializing in Home Appliances in the UAE, responsible for driving sales, developing client relationships, and expanding the customer base across the market.<br> <br> The Outdoor Sales Consultant – Home Appliances is a field-based role focused on generating revenue and strengthening brand presence across the UAE. The successful candidate will act as a key point of contact for kitchen dealers and commercial clients, managing the complete sales cycle from lead generation and product presentations to negotiation, closing, and payment collection.<br> <br> This role requires a target-driven sales professional with strong client relationship and business development skills, a valid UAE driving license, and fluent Arabic communication skills to effectively develop and expand the client database.<br> <br> Responsibilities<br> <br> • Research potential accounts and generate or follow through on high-quality sales leads.<br> • Arrange appointments with dealers, designers, restaurants, landscape companies, and furniture stores through scheduled visits or "cold" calling.<br> • Conduct professional product presentations to showcase our home appliance range.<br> • Visit kitchen dealers consistently according to a pre-defined weekly schedule.<br> • Build and sustain long-lasting relationships with both new and existing customers while expanding the client database.<br> • Convince and assist kitchen dealers in setting up our product displays.<br> • Create and maintain detailed profiles for kitchen dealers and their individual staff.<br> • Provide dealers with necessary sales tools, including MVP company policies, catalogs, and price lists.<br> • Develop and implement effective sales strategies to drive revenue.<br> • Negotiate strategically with customers to close sales and exceed monthly targets.<br> • Coordinate internally with other departments to ensure smooth processing of sales orders.<br> • Track the full sales lifecycle: collect LPOs, monitor deliveries, manage product returns/exchanges, and follow up on payments and cheque collections.<br> • Monitor and report on competitor products, pricing, and market activities.<br> • Keep abreast of the latest industry developments and market trends within the UAE.<br> • Maintain accurate records of all leads, customer accounts, and sales data to analyze and improve results</p>

<p>The Role</p><p>As Head Chef – Pastry & Bakery, you will take full ownership of the pastry and bakery kitchen, ensuring the highest standards of <strong>quality, creativity, consistency, presentation, and food safety</strong>.</p><p>You will lead a talented team, develop premium products, introduce new concepts, and maintain the standards expected from a luxury establishment.</p><p>Key Responsibilities</p><ul><li><p>Lead and manage the pastry and bakery kitchen on a daily basis.</p></li><li><p>Develop and create <strong>premium pastries, desserts, breads, viennoiserie, cakes, and signature products</strong>.</p></li><li><p>Develop innovative and seasonal products while maintaining a strong brand identity.</p></li><li><p>Ensure exceptional standards of <strong>taste, texture, presentation, and consistency</strong>.</p></li><li><p>Establish and maintain recipes, production standards, and quality control procedures.</p></li><li><p>Train, mentor, and develop the pastry and bakery team.</p></li><li><p>Plan daily production according to business requirements and expected demand.</p></li><li><p>Control food costs, wastage, portioning, and production efficiency.</p></li><li><p>Ensure strict compliance with food safety, hygiene, and HACCP standards.</p></li><li><p>Work closely with the management and culinary teams to continuously improve the guest experience.</p></li><li><p>Maintain an organized, professional, and high-performing kitchen environment.</p></li><li><p>Stay updated with international pastry and bakery trends and bring fresh ideas to the operation.</p></li></ul><p><strong>Desired Candidate Profile</strong></p><p>We are looking for a <strong>true pastry and bakery professional</strong> with strong technical skills, creativity, leadership ability, and a genuine passion for excellence.</p><p>The ideal candidate will have:</p><ul><li><p>Proven experience as a <strong>Head Chef, Executive Pastry Chef, Pastry Chef de Cuisine, or Senior Pastry Chef</strong> in a high-end restaurant, luxury hotel, premium bakery, or upscale hospitality environment.</p></li><li><p>Strong expertise across <strong>modern pastry, bakery, desserts, cakes, viennoiserie, and bread production</strong>.</p></li><li><p>A creative mindset with the ability to develop unique and signature products.</p></li><li><p>Exceptional attention to detail and presentation.</p></li><li><p>Strong leadership and team-development skills.</p></li><li><p>Excellent knowledge of production planning, food cost, and kitchen operations.</p></li><li><p>A strong understanding of international pastry and bakery standards.</p></li><li><p>The ability to work under pressure while maintaining quality and consistency.</p></li><li><p>A professional attitude, strong work ethic, and passion for culinary excellence.</p></li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>Fairmont Ajman is a beachfront 5-star hotel situated in Ajman, just 30 minutes away from the bustling metropolis of Dubai. Combining hospitality and elegance with a deep connection to our natural surrounds, Fairmont Ajman promises exceptional cultural, leisure and dining experiences in a truly spectacular setting. Featuring 252 guest rooms and suites complete with ample space and breathtaking views of the Arabian Gulf, Fairmont Ajman presents travelers with all the comforts of home, alongside world-class service.</p><br><br>Job Description<br><br><p>Every memorable dining experience at Fairmont Hotels and Resorts begins behind the scenes with our culinary team’s commitment to safe, efficient operations and exceptional cuisine. The care and quality you devote to food preparation as Demi Chef de Partie will result in truly spectacular fare that delights our guests.</p><br><p><strong>Key Responsibilities:</strong></p><br><ul><li><p>Prepare and cook authentic Turkish dishes according to established recipes and quality standards.</p><br></li><li><p>Assist the Sous Chef&nbsp;with daily kitchen operations and food preparation.</p><br></li><li><p>Ensure consistency in taste, presentation, and portion control.</p><br></li><li><p>Maintain high standards of food hygiene, sanitation, and workplace cleanliness.</p><br></li><li><p>Monitor the freshness and quality of ingredients and ensure proper food storage.</p><br></li><li><p>Follow food safety procedures, including HACCP guidelines.</p><br></li><li><p>Assist with stock rotation, mise en place, and minimizing food waste.</p><br></li><li><p>Coordinate with team members to ensure smooth kitchen operations and timely food delivery.</p><br></li><li><p>Maintain kitchen equipment and report any maintenance issues to the supervisor.</p><br></li><li><p>Support menu development and contribute ideas for Turkish specialties.</p><br></li><li><p>Follow all hotel policies, procedures, and departmental standards.</p><br></li><li><p>Perform other reasonable duties as assigned by the Sous Chef or Head&nbsp;Chef.</p><br></li></ul><br>Qualifications<br><br><ul><li><p>Previous experience in a Turkish cuisine kitchen or a similar culinary role.</p><br></li><li><p>Knowledge of traditional Turkish dishes, cooking techniques, and ingredients.</p><br></li><li><p>Understanding of food safety, hygiene, and HACCP standards.</p><br></li><li><p>Ability to work effectively in a fast-paced kitchen environment.</p><br></li><li><p>Strong teamwork, communication, and organizational skills.</p><br></li><li><p>Attention to detail, consistency, and food presentation.</p><br></li><li><p>A culinary qualification or professional kitchen training is an advantage.</p><br></li></ul><br>Additional Information<br><br><p><strong>What is in it for you:</strong></p><br><ul><li>Comprehensive medical coverage as per company policy.</li><li>Enjoy Meals on duty.</li><li>All Heartist Card offering discounted room rates at Accor Worldwide for you, your family and friends.</li><li>Enjoy Discounts on Food and beverage in our restaurants</li><li>Benefit from a wide range of learning opportunities and development programs through our Academy.</li><li>Build your career with opportunities to grow within the hotel and explore exciting career paths across Accor’s global network.</li><li>Get involved in meaningful corporate social responsibility activities and contribute positively to our community and the world around us.</li></ul><p><strong>Our commitment to Diversity &amp; Inclusion:</strong></p><br><p>We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent.</p><br><p>Diversity &amp; Inclusion for Accor means welcoming each and everyone and respecting their differences by giving priority only to qualities and skills in extending employment and development opportunities. Our ambition is to provide meaningful employment, a warm and welcoming culture, excellent working conditions and to promote the development of all people, including those with disabilities.</p><br><p>When applying, do not hesitate to let us know of any specific needs you may have so that we can take them into consideration.</p><br><p><strong><em>Why work for Accor?</em></strong></p><br><p>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.</p><br><p>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/</p><br><p>Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS</p><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.<br><br>As a 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>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><b>About Four Seasons:</b></p><br><br><p>Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.<br>At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.</p><br><br><br><br><p><b>About the location:</b></p><br><br>In a vibrant urban community right on the water, Four Seasons Hotel Abu Dhabi at Al Maryah Island welcomes guests with bright, open spaces, embracing expansive views of the city skyline and the sparkling waves of the Arabian Gulf. On dynamic, upscale Al Maryah Island – Abu Dhabi’s business and lifestyle destination – Four Seasons is located within a 34-storey glass tower, both high-tech and environmentally advanced. Sophisticated new concepts throughout the Hotel define Four Seasons as Abu Dhabi’s most exciting waterfront location. Blending urban chic and understated luxury, we offer 200 light-filled accommodations, including 38 suites – all with water views. With six creative restaurants and lounges, this is Al Maryah Island’s premier location for stylish entertaining. Every moment is elevated by thoughtful Four Seasons service, anticipating each guest’s unique personal needs – whether the goal is relaxing on vacation or staying efficient for business.<br><br><p><b><span>About the role</span></b><br><span><span>The Butcher &amp; Still Restaurant Sous Chef is the second-in-command in the kitchen and plays a critical role in managing daily operations,maintaininghigh food quality standards, and supervising all kitchen staff. This position ensures operational efficiency, supports menu development, and upholds hygiene, safety, and organizational standards in alignment with the Restaurant Chef’s vision.</span>&nbsp;</span></p><br><br><br><p><b><span>What you will do</span></b></p><br><br><p><b><span>Main Duties and Responsibilities</span></b></p><br><br><p><span><span>• Oversee daily kitchen operations, ensuringtimelyand high-quality food preparation.</span>&nbsp;</span></p><br><br><p><span><span>• Supervise, mentor, and coordinate all kitchen staff, including Chef dePartieand Junior Sous Chef.</span>&nbsp;</span></p><br><br><p><span><span>• Maintain strict adherence to hygiene, sanitation, and safety standards.</span>&nbsp;</span></p><br><br><p><span><span>• Assist the Restaurant Chef in menu planning, recipe development, and cost control.</span>&nbsp;</span></p><br><br><p><span><span>• Manage inventory, food ordering, and supplier coordination.</span>&nbsp;</span></p><br><br><p><span><span>• Monitor food presentation,portioncontrol, and consistency across all outlets.</span>&nbsp;</span></p><br><br><p><span><span>• Participate in staff training, performance reviews, and team development.</span>&nbsp;</span></p><br><br><p><span><span>• Supportspecial events, banquets, and catering functions.</span>&nbsp;</span></p><br><br><p><span><span>• Perform other tasks as assigned by the<span>&nbsp;Restaurant</span> Chef.</span>&nbsp;</span></p><br><br><br><p><b><span>What you bring</span></b></p><br><br><ul><li><p><span><span>A minimum of at least</span><span>5</span><span>year</span><span>s</span><span>of experience in the similar role in a luxury brand</span></span></p><br><br></li></ul><br><ul><li><p><span><span>Culinary diploma or equivalent professional training is preferred.</span></span></p><br><br></li></ul><br><ul><li><p><span><span>Strong leadership, decision-making, and team management skills</span></span></p><br><br></li></ul><br><ul><li><p><span><span>Ability to manage, mentor, and develop junior staff effectively.</span></span></p><br><br></li></ul><br><ul><li><p><span><span>Excellent organizational, communication, and problem-solving abilities.</span></span></p><br><br></li></ul><br><ul><li><p><span><span>In-depth knowledge of cooking techniques, kitchen operations, and menu planning.</span></span></p><br><br></li></ul><br><ul><li><p><span><span>Understanding of</span><span>hygiene, sanitation, and safety regulations in a professional kitchen.</span></span></p><br><br></li></ul><br><ul><li><p><span><span>Creativity, attention to detail, and commitment to high food standards.</span></span></p><br><br></li></ul><br><ul><li><p><span><span>Proficient in English (speaking, reading, writing)</span></span></p><br><br></li></ul><br><ul><li><p><span><span>Excellent interpersonal, verbal, and written communication skills</span></span></p><br><br></li></ul><br><br><p><b><span>What we offer</span></b><br><span><span>• Competitive Salary, wages, and a comprehensive benefits package</span></span><br><span><span>• Excellent Training and Development opportunities</span></span><br><span><span>• Complimentary Accommodation at other Four Seasons Hotels and Resort</span></span><br><span><span>• Complimentary Dry Cleaning for Employee Uniforms</span></span><br><span><span>• Complimentary Employee Meals!</span></span></p><br><br><p><span><span>• and so much more!</span></span></p><br><br><br><p><b><span>Schedule and hours</span></b><br><span><span>• This</span><span>is</span><span>a</span><span>full-time</span><span>role</span></span></p><br><br><br><br><br><br><br> </div>

Our Client is a well established Restaurant group running successful and award winning restaurants in Dubai. Currently they are looking for Commis 2 to join their team for new outlets they will open. <br><br>The Commis II will report to the Executive Chef via Sous Chef/CDP/DCDP.<br><br>Responsibilities and essential job functions include but are not limited to the following:<br><br>To maintain a high standard of specified work in accordance with the Executive Chef's instructions To prepare, cook and serve food delegated as your responsibility, ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from a senior chef To monitor stock movement and be responsible for ordering on your section To aid in achieving food cost, kitchen standard and overall objectives To carry out daily and weekly procedures, including temperature checks, food labeling/dating and storage To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a senior chef To keep high standards of personal hygiene, clean uniform and overall camaraderie To adhere to company procedures in regards to temperature checks, food labeling and dating, cleaning schedules and hygiene regulations at all times ensuring that all records of such are maintained To assist with the acceptance and storage of deliveries and that all relevant company procedures are adhered to To be punctual for work and report directly to the manager on duty on arrival in the kitchen To have an understanding of menu planning, the implementation of stock controls, the importance of good stock management, and how this enables the kitchen to meet gross profit To be familiar with the opening and closing procedures of the kitchen and carry them out as rotated To keep high standards of cleanliness on section where employed, also to assist in any job regarding hygiene or cleanliness asked for by a senior chef To be fully aware of all hygiene control and chemicals used in the work place To have full knowledge of, and be able to act upon, fire procedures To be responsible, whilst liaising with the Executive Head Chef, for self- development To carry out and assist in the smooth running of the kitchen To attend all meeting and training sessions as required To comply with any reasonable request from your superiors To assist on other sections or help with other duties when the kitchen is short staffed, in emergencies, and/or when number of covers require. <br><br>Requirements<br><br>CHARACTERISTICS<br><br>To be able to work under pressure, for long hours in a heated environment Has the ambition to succeed. Shows willingness to work, learning everything possible during the period of employment Assist the kitchen team to maintain and improve quality, standards and cleanliness required by the chef Ability to work hours required and section assigned by the Executive Chef/Sous Chef<br><br>QUALIFICATIONS<br><br>Professional Culinary experience over 1 year Experience in a Commis II or Commis III role, preferably within a fine dining standalone restaurant Excellent communication skills (verbal and written, fluent English preferred) Culinary Certificate from recognized institution preferred<br><br>Benefits<br><br>AED 2000 - 2100 + 375 Food allowance + 250 to 450 (Service charge Avg) + 600 Credit card tips +cash tips + 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"> Job Description <p>PRIMARY RESPONSIBILITIES:</p><br><br> <p>• Prepares, cooks and serves any food delegated as your responsibility ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times.<br> • Prepares appetizers plus meat and vegetables for entrees, as well as help with the proper presentation of the food.<br> • Adheres to company procedures in regards to temperature checks, food labelling and dating, cleaning schedules and hygiene regulations at all times and ensuring that all records of such are updated and kept.<br> • Assists with the acceptance and storage of deliveries and that all-relevant company procedures are adhered to.<br> • Maintains work area to a clean, hygienic and tidy state at all times.<br> • To have an understanding of menu planning, writing and the implementation of stock controls and how this enables the kitchen to meet Gross Profit %.<br> • Familiarizes with the opening and closing procedures of the kitchen and carry them out as rotated.<br> • Implements cost savings procedures in electricity, operating supplies and other controllable costs in relation to kitchen operation.<br> • To be punctual for work and report directly to the Supervisor or Manager on duty.<br> • Maintains a grooming standard at all times whether in the public eye or back areas.<br> • Reports any unusual incident, guest complaints, lost and found, breakage and losses to the superiors.<br> • Trains, coaches and counsels junior members of kitchen staff effectively and conducts on-the-job training for all kitchen personnel.<br> • Provides assistance to co-employees within food &amp; beverage and amongst other departments in the performance of tasks to foster team work and success for the Hotel.<br> • Performs other tasks as assigned by superiors.</p><br><br> <p>REPORT LINE &amp; COMMUNICATION:</p><br><br> <p>• To assist the Chef de Partie in ensuring that all culinary standards in that section comply with Hotel Policies and Procedures and Minimum Standards.<br> • To maintain good working relationships with colleagues and all other departments.</p><br><br> <p>OTHERS</p><br><br> <p>• Continuous learning through own IDP.<br> • Any other duties as may be assigned by the superior.</p><br><br> <p>ACCOUNTABILITIES</p><br><br> <p>• Represents Dusit’s brand and its values at all times. We will establish relationships and foremost and we will deliver an exceptional guest experience and promote Thai graciousness.</p><br><br> <p>COMPANY’S CULTURE</p><br><br> <p>• Communicate and fully embracing the Company’s culture (our Vision, our Mission and our Values), leads by example and cascade to all your subordinates. – “Proud to belong and to contribute”</p><br><br> <p>CONFIDENTIALITY</p><br><br> <p>• Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Dust Internet and E-mail policy. Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company.</p><br><br> <p>JOB REQUIREMENT: </p><br><br> <p>• At least 1 year of Demi Chef de Partie or 2 years Commis I experiences in a 5 star hotel<br> • Have a strong working knowledge of Indian Cuisine<br> • Strong understanding of HACCP, displays a high level of food and personal hygiene<br> • Demonstrates real passion for menu planning and leadership</p><br><br> <br><br> </div>

<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 specialty 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 specialty 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>• Previous experience in Turkish or Anatolian cuisine is mandatory.<br>CORE WORK ACTIVITIES<br>Setting and Ensuring Culinary Standards and Responsibilities are Met for Specialty Restaurant<br>• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for specialty restaurant.<br>• Supervises specialty 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 specialty restaurant.<br>• Communications production needs to key personnel.<br>• Assists in developing daily and seasonal menu items for the specialty restaurant.<br>• Ensures compliance with all applicable laws and regulations.<br>• Follows proper handling and right temperature of all food products.<br>• Estimates daily specialty 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 specialty 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 Specialty 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 specialty 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.&nbsp;<br>Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, 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>

<ul><li><p>Assist customers with cake orders, customizations, and design selections</p></li><li><p>Handle walk-in customers, phone calls, WhatsApp, and online enquiries professionally</p></li><li><p>Recommend cake flavors, sizes, fillings, themes, and dessert options based on customer requirements</p></li><li><p>Coordinate with the kitchen and design team to ensure smooth order execution</p></li><li><p>Manage order taking, invoicing, delivery coordination, and follow-ups</p></li><li><p>Handle customer concerns and provide excellent service experience</p></li><li><p>Maintain showroom presentation, display counters, and customer records</p></li><li><p>Support festive orders, corporate gifting, and event enquiries</p></li></ul><p><strong>Desired Candidate Profile</strong></p><ol><li><p>Excellent spoken and written English is a must</p></li><li><p>Previous experience in a bakery, cake studio, café, or dessert business preferred</p></li><li><p>Must have knowledge of cakes, flavors, fillings, cake trends, and celebrations</p></li><li><p>Strong communication and customer handling skills</p></li><li><p>Friendly, presentable, organized, and detail-oriented</p></li><li><p>Ability to multitask and work in a fast-paced environment</p></li><li><p>Basic computer knowledge and experience with WhatsApp Business/social media is an advantage</p></li><li><p>Passion for creativity, desserts, and customer satisfaction</p></li></ol><br><p><strong>Preferred Skills</strong></p><ul><li><p>Experience handling custom cake orders</p></li><li><p>Sales and upselling abilities</p></li><li><p>Knowledge of celebration planning and gifting</p></li><li><p>Social media/customer engagement experience is a bonus</p></li></ul><br><br><br><p><br></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><span>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.</span></p> <p><span>As Head Chef, you are responsible for the overall leadership, creative direction and day-to-day management of the hotel's culinary operation, ensuring consistent food quality, operational efficiency, commercial performance and guest satisfaction across all food production areas.</span></p> <p><span><span>The role has a particular focus on </span><b><span>Distrikt Social</span></b><span>, taking full ownership of its culinary identity, menu development, food quality and ongoing creative direction, while simultaneously leading the hotel's wider culinary operation, including </span><b><span>Breakfast</span></b><span>, </span><b><span>In-Room Dining</span></b><span>, </span><b><span>Meetings &amp; Events</span></b><span> and other hotel food production.</span></span></p> <p><span>Reporting directly to the Hotel Manager, the Head Chef is the hotel's senior culinary leader and is accountable for balancing creative restaurant development with strong operational and commercial discipline.</span></p> <p><span><b><span>General Duties and Responsibilities</span></b></span></p> <p><span><b><span>Distrikt Social – Culinary &amp; Creative Leadership</span></b></span></p> <ul> <li ><span>Take full culinary ownership of Distrikt Social, ensuring consistent execution and continued development of its concept and food identity across the restaurant &amp; bar as well as the grab &amp; go areas.</span></li> <li ><span>Lead the creative direction and evolution of the menu, including new dishes, seasonal changes, menu engineering and relevant culinary experiences.</span></li> <li ><span>Ensure all dishes consistently meet established standards for taste, presentation, portion and value.</span></li> <li ><span>Maintain comprehensive recipes, presentation standards, portion specifications and food costing.</span></li> <li ><span>Regularly review market trends and the competitive landscape to ensure the venue remains relevant, distinctive and commercially competitive.</span></li> <li ><span>Work closely with the Food &amp; Beverage Manager on the promotional calendar, special events, activations and other initiatives designed to drive the venue.</span></li> <li ><span>Contribute directly to increasing covers, average spend, revenue and profitability through the continued development of the culinary proposition.</span></li> <li ><span>Maintain a visible presence during key service periods and actively use guest feedback and operational observations to improve the offering.</span><span> </span><span>&nbsp;</span></li> </ul> <p><span><b><span>Hotel Culinary Operations</span></b></span></p> <ul> <li ><span>Take overall responsibility for the day-to-day culinary operation across Breakfast, In-Room Dining, Meetings &amp; Events and other hotel food production.</span></li> <li ><span>Ensure consistent food quality, presentation and operational standards across all culinary areas.</span></li> <li ><span>Lead food production planning, staffing, purchasing and operational requirements according to forecasted business levels.</span></li> <li ><span>Ensure breakfast consistently meets established brand, quality and guest satisfaction standards.</span></li> <li ><span>Ensure In-Room Dining food production is delivered consistently, efficiently and according to established recipes and presentation standards.</span></li> <li ><span>Lead culinary planning and execution for Meetings &amp; Events, ensuring menus, production, timing and quality are aligned with event requirements.</span></li> <li ><span>Ensure effective coordination and prioritisation between Distrikt Social and the hotel's other culinary operations, particularly where production facilities and resources are shared.</span></li> <li ><span>Continuously identify opportunities to improve kitchen efficiency, productivity, food quality and guest satisfaction.</span><span>&nbsp;</span></li> </ul> <p><span><b><span>Commercial &amp; Financial Performance</span></b></span></p> <ul> <li ><span>Take accountability for culinary-related financial performance and contribute to the achievement of the hotel's F&amp;B revenue and profitability objectives through the continuous development of the food proposition.</span></li> <li ><span>Control food cost through effective purchasing, portion control, inventory management, menu engineering and waste reduction.</span></li> <li ><span>Review food cost, productivity and operational performance regularly and implement corrective actions where required.</span></li> <li ><span>Manage culinary labour deployment and productivity according to business levels.</span></li> <li ><span>Work with the General Manager and Food &amp; Beverage team on menu pricing, product development and commercial opportunities.</span></li> <li ><span>Ensure creative decisions are supported by sound commercial rationale and appropriate cost structures.</span><span>&nbsp;</span></li> </ul> <p><span><b><span>Quality, Food Safety &amp; Operational Standards</span></b></span></p> <ul> <li ><span>Maintain the highest standards of hygiene and food safety through strict adherence to the Food Safety Management System, local regulations and hotel policies.</span></li> <li ><span>Ensure appropriate standards of food preparation, storage, production and service across all kitchen areas.</span></li> <li ><span>Maintain appropriate kitchen cleanliness, equipment maintenance and safe working practices.</span></li> <li ><span>Ensure the culinary operation complies with all environmental, health and safety policies and procedures.</span><span>&nbsp;</span></li> </ul> <p><span><b><span>People Leadership</span></b></span></p> <ul> <li ><span>Lead, coach and develop the culinary team, establishing clear responsibilities and accountability across Distrikt Social and hotel operations.</span></li> <li ><span>Build a strong kitchen leadership structure capable of supporting the different operational requirements of the hotel.</span></li> <li ><span>Conduct regular kitchen briefings and ensure effective communication of business levels, events, guest requirements and operational priorities.</span></li> <li ><span>Manage culinary scheduling and deployment to ensure appropriate coverage across Distrikt Social, Breakfast, In-Room Dining and Meetings &amp; Events.</span></li> <li ><span>Identify training and development requirements and actively build the technical and leadership capabilities of the culinary team.</span></li> <li ><span>Foster effective collaboration between Kitchen, Food &amp; Beverage Service, Purchasing, Engineering and other hotel departments.</span><span>&nbsp;</span></li> </ul> <p><span><b><span>Key Role Expectation</span></b></span></p> <p><span>The Head Chef is the senior culinary leader of the hotel and carries two complementary areas of accountability:</span></p> <ul> <li ><span>Distrikt Social — act as the culinary owner of the venue, leading its creative direction and continuously developing its food identity, quality, market relevance and commercial performance.</span></li> <li ><span>Hotel Culinary Operations — lead the operational delivery of Breakfast, In-Room Dining, Meetings &amp; Events and all other hotel food production, ensuring consistent standards, efficiency and financial discipline.</span></li> </ul> <p><span>Success in this position requires a chef who combines the creativity and commercial mindset of an independent restaurant Head Chef with the operational leadership capability required to manage a full-service hotel kitchen.</span></p> <p>&nbsp;</p> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.<br><br>As a Sous Chef you are responsible for the smooth operation of the main / outlet kitchen with emphasis on quality, presentation within the guidelines of the standardized menus and employee training, whereby your role will include key responsibilities such as:<br><br>• Supervise the main / outlet kitchen in the preparation and presentation of all food items in accordance with the hotel’s SOPs and standardized menu guidelines<br>• Monitor regular standards of production to ensure highest level of quality<br>• Monitor all aspects pertaining to the control of the hotel’s food cost<br>• Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all employees to put forward their ideas and utilizing them wherever practical<br>• Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times<br>• Ensure consistent on the job training session for culinary colleagues and promote health &amp; safety</p> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Certification / diploma </div> </div>