Kitchen Design Jobs in UAE

???? WE’RE HIRING | COMMIS 1 – ASIAN CUISINE<br>Three Bites Later | Ras Al Khaimah, UAE<br>We are a newly opened premium-style Resto Bar in Ras Al Khaimah, and we’re looking for a passionate and hardworking Commis 1 – Asian Cuisine to join our kitchen team.<br>????‍???? Candidate Profile<br>* UAE experience is a must* Experience in Asian cuisine* Previous experience in a fast-paced, premium Resto Bar is a strong advantage* Good knowledge of Asian cooking techniques and ingredients* Strong attention to food quality, consistency and presentation* Ability to work efficiently under pressure* Good teamwork, discipline and communication* Passion for hospitality and willingness to learn<br>What We Offer<br>✨ Opportunity to be part of a growing restaurant concept✨ Professional and dynamic kitchen environment✨ Opportunity to develop your culinary skills✨ Career growth within the team<br>???? Location: Ras Al Khaimah, UAE????‍???? Position: Commis 1 – Asian Cuisine<br>If you are passionate about Asian cuisine and ready to grow with Three Bites Later, we would love to hear from you.<br>???? Apply now by sending your CV to chef@threebiteslater.com

Company Description<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>Stewarding Attendant<br><br>Do you have a heart to serve and love being part of a team? As Stewarding Attendant, you will assist in the execution of memorable Food & Beverage experiences for our guests.<br><br>Operations<br><br>What is in it for you:<br><br>The ability to manage sections, plan rosters, shifts and teams of stewards in order to achieve a smooth, safe and hygienic environment in accordance with the business demands and cost control measures. The ability to work together with all staff harmoniously. To have thorough knowledge of the use of all operating equipment and cleaning process. To be aware of and implement the hotel hygiene and sanitation standards and procedures To be aware of the hotel fire and life safety standards and procedures. Ensure cleanliness and order of all stewarding stores. The ability to follow clean as you go policy and keep work area clean at all times. To wear uniforms according to Accor standards. The ability to be able to work unsupervised. The ability to be able to be flexible to the business demands and working hours. The ability to be able to work in another area when needed and take part in cross training when directed. To ensure all stewards follow safe working practices, especially when working with chemicals. Practice economy of supplies, consumables, electricity and water whenever possible. Co-operate and work as a team. Support the chefs and front of house staff in any cleaning requests. Prepares adequate and appropriate equipment for projected F&B needs. Ensure that equipment is replaced in the correct areas after usage. To control and record any breakages in accordance with the hotel policy. Kitchen overnight deep cleaning. Ensure that floors, walls and all surfaces are to be maintained and kept clean in the kitchen and back of house areas. All Kitchen equipment cleaning. Report any maintenance and faulty equipment. Cleaning of ice machines. Cleaning of shelves and filters. Silver, bronze, copper polishing. Washing of dirty F&B operating equipment. Dishwashing process / maintenance of the equipment. Handling and cleaning of equipment trolleys. Garbage disposal and recycling following the correct procedures. Using the correct procedures according to hotel standards. Using correct cleaning agents and quantities appropriate for the designated uses. Using the correct type of cleaning equipment appropriate for the designated uses. Proper handling & storing of equipment (e.g. appropriate temperature control of machinery) Assist in any other functions & areas as informed by the Executive Chef or Executive Sous Chef. To train and develop the stewards so they adhere to the correct working practices. To ensure all stewards are working in accordance to all municipality regulations. To manage, record and monitor pest control procedures. Breaks and meals, as laid down in the LSOP. 2 x 15 min. and 1 x 30 min. for lunch and dinner, depending on hours of work. Follow all kitchen regulations as outlined and directed. Swipe in and out has to be done in uniform, not before getting changed.<br><br>Administration<br><br>Maintain all records in a timely and accurate manner. To ensure all HACCP and records are in order and up to date. The ability to display an interest in all kitchen and hotel activities and help colleagues when and where ever possible. The ability to respond properly in any hotel emergency or safety situation. The ability to be able to come to any and all kitchen meetings whilst on duty or otherwise. The ability to sign acceptance for tools, knives, uniforms etc. and will pay back to the company for any loss or damage of said equipment. Fill out the appropriate log sheets according our standard on a daily base. Be aware of accident prevention and help enforce safe work habits – Zero accidents is our goal. No heartist to be on the property after working hours without signed authorisation from a Manager except for meals in the staff cafeteria. Overtime will be approved on business demands by the Chef de Cuisine or Executive Chef. Aiding engineering and the Executive Chef in maintenance and engineering contracts. To keep an updated and complete inventory of all related equipment’s and consumables. Any violation of the above mentioned rules will be subject to disciplinary action.<br><br>Qualifications<br><br>Your experience and skills include:<br><br>Organized and a great team player<br><br>Passionate about maintaining a clean and safe working environment<br><br>Understanding of food safety and hygiene

<strong>Company Description<br><br></strong><strong>Company Description<br><br></strong>We are far more than a worldwide leader. We are more than 240 000 women and men who share something unique. Each and every day we host the world. We care for millions of people. We are all moved by curiosity. We love blending cultures. We are proud of our differences. Yes, we lead the way. But we want to go further, with audacity, with imagination, with passion.<br><br><strong>Sofitel Dubai The Obelisk<br><br></strong>Sofitel Dubai the Obelisk is Sofitel’s largest property in the Middle East. The hotel features 595 luxury guestrooms inclusive of 68 suites and 97 serviced apartments in the heart of Dubai. A variety of trendy restaurants and bars including a contemporary Asian restaurant, a Gastro Pub, a French Brasserie and Pool Bar &amp; Lounge bring residents and patrons together to celebrate the French “Joie de Vivre”. Guests have the option to unwind at the Sofitel Spa with L’Occitane and outdoor pools with private cabanas or workout in a fully-fledged fitness center. Business travelers have access to 1,589 square meter of meeting space including one state-of-the-art ballroom ideal for the most sought-after social gatherings.<br><br>Part of the Wafi Mall new extension and close to the iconic Raffles Dubai, Sofitel Dubai the Obelisk will infuse the brand’s essence with capitalizing on a perfect balance of modernism and ancient Egypt reflective of the renowned design elements of Wafi. If you are as excited as we are about connecting hearts and showing your guest passion, join us as the next Heartist – CHEF DE PARTIE and help us to make Sofitel Dubai the Obelisk a truly welcoming destination!<br><br><strong>Job Description<br><br></strong><strong>The Position<br><br></strong>In charge of preparing dishes in accordance with our Sofitel Brand Standard and based on operational requirement. Ensure that the operation will run smoothly throughout your shift and for the next shift to come. Promotes the work culture and the company’s core values.<br><br><strong>Key Roles &amp; Responsibilities<br><br></strong><ul><li>To report in duty with punctuality with the uniform provided by the company.</li><li>Supervise your area and your team with accordance to Sofitel Brand and core values.</li><li>Maintain HACCP documentation and Chefs eye data recordings are in place and ensure nothing is missed.</li><li>Organize together with your team regarding mis-en-place production and its service.</li><li>Follow your Jr Sous Chef/ Sous Chef instructions and execute them as required.</li><li>Together with your Commis/ Demi Chef, write daily requisition of the dry store, food and kitchen transfers on the appropriate forms for the approval of the Sous Chef/ Chef de Cuisine to maintain monthly Food Cost.</li><li>Maintain good work ethics in accordance with Accor Values.</li><li>Communicate positively with colleagues and superiors to ensure effective teamwork and high morale.</li><li>Work in accordance with Jr Sous Chef/ Sous Chef requirements for quantity, quality, and portion size as specified in the recipe index.</li><li>Ensure daily checklist have been completed and met regarding mise-en-place and HACCP related area.</li><li>Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef.</li><li>Report any problems regarding failure of machinery and small equipment to the Culinary Admin, Sous Chef or Chief Steward and to follow up and ensure the necessary work has been carried out.</li><li>Check the main information board for any events or other information regarding the organization.</li><li>Keep the section clean and safe with accordance to HACCP rules and DM.</li><li>Ensure handover are well shared for the next shift.</li><li>Ensure your team members are practicing Food Safety and Personal hygiene.</li><li>Incident in your kitchen should be reported properly through your Superiors in detailed.</li><li>Assist the Sous Chef/Chef de cuisine in composing new recipes and menu ideas.</li><li>Responsible on training your teams requirement and new colleagues via Sofitel Brand and Accor values.<br><br></li></ul><strong>Qualifications<br><br></strong><strong>Qualifications &amp; Requirements<br><br></strong><ul><li>Effective communication skills: verbal &amp; written in English language.</li><li>Able to collaborate with an organization whose head of department has applied its vision and mission.</li><li>A team player.</li><li>Strong leadership, training and motivational skills.</li><li>Strong organizational skills and ability to work in stressful fast paced environment.<br><br></li></ul><strong>Experience<br><br></strong><ul><li>With a minimum of four years' experience in a comparable kitchen setup</li><li>Knowledgeable on HACCP</li><li>Certified PIC is an advantage</li></ul>

<strong>Company Description<br><br></strong><strong>DELANO Dubai<br><br></strong>Ennismore, the fastest-growing lifestyle and leisure hospitality company, is bringing the iconic DELANO brand to the UAE for the first time. When DELANO South Beach arrived on the Miami scene in 1995, it introduced an entirely fresh take on 5-star luxury and marked the inception of lifestyle hospitality. DELANO was celebrated for its blend of timeless elegance, modern design, and vibrant energy; it became the social hub, bringing together the who’s who of the fashion and entertainment world. Guided by the same principles that propelled the original DELANO to icon status, DELANO Dubai will usher in a new era of sophisticated style and elevated service to the UAE.<br><br>Located on the pristine shores of Bluewaters Island, the DELANO Dubai resort will boast an array of luxury rooms and suites, four exceptional culinary and mixology experiences, an ocean front swimming pool and a wellness studio.<br><br><strong>Job Description<br><br></strong>As a Waiter/Waitress at DELANO Dubai, you will deliver a refined yet relaxed dining experience, ensuring every guest interaction reflects the warmth, elegance, and effortless style of the DELANO brand. You will provide attentive, personalised service while maintaining strong product knowledge and operational excellence in a fast-paced luxury environment.<br><br><ul><li>Guest Service Excellence: Deliver warm, intuitive and personalised service throughout the guest journey, ensuring every interaction reflects DELANO’s lifestyle luxury standards</li><li>Order Accuracy &amp; Efficiency: Take food and beverage orders accurately, ensuring clear communication with the kitchen and bar for smooth and timely service delivery</li><li>Menu Knowledge &amp; Recommendations: Demonstrate strong knowledge of menus, ingredients, and preparation methods to confidently guide guests and enhance their dining experience</li><li>Table Service Standards: Execute all aspects of table service with precision, including setup, order delivery, clearing, and maintaining impeccable presentation standards</li><li>Guest Engagement: Build genuine rapport with guests, anticipating needs and creating memorable, personalised dining experiences</li><li>Service Flow &amp; Timing: Manage assigned tables efficiently, ensuring smooth coordination between courses and maintaining an elevated pace of service</li><li>Team Collaboration: Work closely with colleagues across front-of-house and kitchen teams to ensure seamless communication and service execution</li><li>Upselling &amp; Revenue Awareness: Confidently promote menu items, specials, and beverages in a natural, guest-focused manner to enhance both experience and revenue</li><li>Cleanliness &amp; Standards: Maintain high levels of hygiene, mise-en-place, and station readiness in line with brand and safety standards</li><li>Problem Resolution: Handle guest requests or concerns promptly and professionally, ensuring swift resolution and a consistently positive experience<br><br></li></ul><strong>Qualifications<br><br></strong><ul><li>Luxury Experience: You have a proven track record in a luxury hospitality environment - such as a luxury hotel, high-end restaurant, or exclusive beach club - demonstrating your ability to deliver sophisticated, discreet, and elevated service that consistently exceeds guest expectations</li><li>Guest Engagement Excellence: Your communication and interpersonal skills are exceptional, enabling you to engage with guests in a polished, natural, and refined manner that enhances their overall dining experience</li><li>Operational Knowledge: You are confident in restaurant operations and service procedures, with a strong understanding of luxury service standards, sequence of service, and attention to detail that ensures seamless execution</li><li>Menu &amp; Product Knowledge: You have strong knowledge of food and beverage offerings, allowing you to confidently guide guests, make tailored recommendations, and enhance the overall dining journey</li><li>Service Excellence: You consistently deliver impeccable table service, including order taking, food and beverage delivery, table maintenance, and ensuring guest comfort throughout service</li><li>Team Collaboration: You work closely with kitchen and front-of-house teams to ensure smooth communication, efficient service flow, and a cohesive guest experience</li><li>Educational Background: A relevant qualification such as a Bachelor’s degree or diploma in Hospitality Management (or equivalent experience) is preferred, reflecting a commitment to professional standards</li><li>Great Personality: At DELANO Dubai, personality and experience are equally valued. We celebrate individuality and authenticity—bringing your unique self, positive energy, and passion is essential. With the right attitude and that essential spark, we create truly memorable guest experiences together<br><br></li></ul><strong>Additional Information<br><br></strong><strong>What awaits you...<br><br></strong><ul><li>The opportunity to join an international and innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand.</li><li>The ability to challenge the norm and work in an environment that is both creative and rewarding.</li><li>Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity.</li><li>A competitive package and plenty of development opportunities.</li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span> </span><p><span><span><span>Commis 1 - Bread Street Kitchen</span></span></span>&nbsp;<br><span><span>(<span>21237</span></span></span>)</p><br> <p><span>A part of Kerzner International, a global leader in luxury hospitality, Atlantis, The Palm is a world where iconic stays, legendary adventures, and the boldest flavours all come together to transport guests to A World Away.</span></p><br> <p><span>The iconic resort, located on the crescent of Palm Island, features 1,544 Rooms, Suites, and Signature Suites, each designed with thoughtful details inspired by the sea. It is the ultimate destination for world-class dining, bringing together some of the most renowned celebrity chefs and Michelin-starred restaurants. The resort is also home to unforgettable experiences, from record-breaking thrills at the world’s largest waterpark to stunning views of 65,000 marine animals in the aquarium, and close encounters with resident Indo-Pacific dolphins at Dolphin Bay.</span></p><br> <p><span>Behind this extraordinary destination are over 6,000 colleagues from 129 nationalities. Together, we foster a vibrant and inclusive culture where talent is nurtured, wellbeing is prioritised, and careers truly thrive.</span></p><br><p><strong>About the role&nbsp;</strong></p><br> <p>As a successful Commis Chef 1 you will be joining our professional kitchen team at a level where the only way is up! If you already know some kitchen basics, our team of award-winning Chefs will continue your training and assist you on your chosen career path. It is essential that you have some professional kitchen experience and are dedicated to becoming a world-class Chef.</p><br> <p><strong>About You</strong></p><br> <p>The ideal candidate will have 1-2 years of experience in a similar role with a proven track record of working in an international luxury hotel. The successful candidate must possess excellent communication skills, be a team player, manage multiple tasks and have confidence in dealing with a diverse set of clienteles.</p><br> <p>Our kitchens here at Atlantis the Palm are professional, friendly and welcoming. You will be encouraged to learn, train and achieve more than you thought is possible every day. It is a very busy environment, and you should be prepared to prioritize, work hard and work fast with a keen eye on quality. We have over 25 food &amp; beverage outlets and can serve up to 6000 guests per day anything from freshly made Viennoiserie to award-winning Sushi or international fine dining and much more besides.</p><br> <p>Commis Chef 1 must demonstrate a clear passion for food and a willingness to learn in a supportive but disciplined environment. Hard work and dedication will be rewarded with promotion to Demi Chef de Partie. Opportunities from here are limitless with further promotions available in any of our kitchen teams.</p><br> <p><span>We offer a competitive, tax-free salary paid in UAE Dirhams (AED), alongside a wealth of benefits. These include generous food and beverage privileges, exclusive discounted rates at all Kerzner properties worldwide, comprehensive health insurance (with dental coverage), annual flights home, life insurance, an incentive program, and a variety of colleague wellness and social initiatives.</span></p><br> <p><span>With a strong emphasis on learning and development, colleagues at Atlantis enjoy access to world-class training, career mobility, and internal growth opportunities across the Kerzner portfolio - making this an ideal environment for ambitious individuals seeking a long-term, fulfilling career in luxury hospitality. Join the A-Team and discover the extraordinary.</span></p><br> </div>

<ol><li><p>Carry out <strong>hands-on repair, preventive maintenance, and breakdown maintenance</strong> of commercial kitchen and laundry equipment.</p></li><li><p>Diagnose and repair <strong>gas-operated and electrically operated kitchen and laundry equipment</strong>.</p></li><li><p>Perform maintenance and troubleshooting of <strong>cold rooms and refrigeration equipment</strong>.</p></li><li><p>Conduct routine inspections of equipment and identify potential faults before breakdowns occur.</p></li><li><p>Diagnose electrical, plumbing, gas, and refrigeration-related issues and carry out necessary repairs.</p></li><li><p>Troubleshoot equipment failures and identify the root cause of technical problems.</p></li><li><p>Handle and maintain <strong>gas systems, gas manifolds, regulators, valves, gauges, and related components</strong>.</p></li><li><p>Check and monitor gas pressure and ensure gas systems are operating safely and within required parameters.</p></li><li><p>Perform basic troubleshooting of refrigeration systems, including checking <strong>refrigerant gas pressures and system performance</strong>.</p></li><li><p>Use electrical testing equipment such as <strong>multimeters, clamp meters, and other electrical measuring instruments</strong> to diagnose faults.</p></li><li><p>Carry out electrical repairs including checking wiring, connections, switches, contactors, relays, motors, sensors, and other components.</p></li><li><p>Carry out plumbing repairs and maintenance related to commercial kitchen and laundry equipment.</p></li><li><p>Inspect water supply, drainage, valves, pumps, pipes, and related plumbing connections.</p></li><li><p>Perform preventive maintenance as per equipment requirements and maintenance schedules.</p></li><li><p>Maintain proper records of inspections, breakdowns, repairs, replaced parts, and maintenance activities.</p></li><li><p>Coordinate with supervisors, site teams, clients, and other technicians to attend breakdowns and complete maintenance works within the required time.</p></li><li><p>Identify spare parts and materials required for repair and maintenance and communicate requirements to the concerned team.</p></li><li><p>Ensure all maintenance activities are carried out safely and in accordance with manufacturer recommendations and applicable UAE safety requirements.</p></li><li><p>Maintain proper housekeeping and ensure tools and work areas are kept clean and organized.</p></li><li><p>Assist in equipment testing, commissioning, snag rectification, and technical handover when required.</p></li></ol><p><strong>Desired Candidate Profile</strong></p><ol><li><p>Diploma, ITI, vocational qualification, or relevant technical certification in <strong>Electrical, Mechanical, Refrigeration, HVAC, or a related trade</strong>.</p></li><li><p><strong>Minimum 3–5 years of hands-on experience in maintenance of commercial kitchen, laundry, and refrigeration/cold-room equipment.</strong></p></li><li><p>Strong practical experience in repairing and maintaining <strong>gas-operated and electrical kitchen and laundry equipment</strong>.</p></li><li><p>Proven hands-on experience with <strong>cold rooms and refrigeration equipment</strong>.</p></li><li><p><strong>Strong knowledge of electrical, plumbing, and gas systems is mandatory.</strong></p></li><li><p>Excellent troubleshooting and diagnostic skills with the ability to identify faults and carry out effective repairs.</p></li><li><p>Hands-on experience with <strong>gas manifolds, regulators, valves, pressure gauges, and gas testing equipment</strong>.</p></li><li><p>Good knowledge of <strong>refrigeration systems and refrigerant gas pressure checking</strong>.</p></li><li><p>Proficient in using <strong>multimeters, clamp meters, electrical testing instruments, and other diagnostic tools</strong>.</p></li><li><p>Good understanding of electrical components, wiring, motors, contactors, relays, sensors, and control systems.</p></li><li><p>Good knowledge of plumbing systems, water supply, drainage, valves, pumps, and equipment connections.</p></li><li><p>Ability to perform preventive maintenance, routine inspections, breakdown repairs, and emergency troubleshooting.</p></li><li><p>Ability to work independently and respond effectively to maintenance breakdowns at different project/client locations.</p></li><li><p>Good understanding of safe working practices when handling <strong>gas, electricity, refrigeration systems, and related equipment</strong>.</p></li><li><p>Strong communication, coordination, and problem-solving skills.</p></li><li><p>Physically fit and comfortable working in commercial kitchens, laundry areas, plant rooms, and cold-room environments.</p></li><li><p>UAE driving license is an added advantage.</p></li><li><p><strong>Candidates available to join immediately or on short notice will be preferred.</strong></p></li></ol>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span> </span><p><span><span><span>Sous Chef, Culinara - One&amp;Only One Za'abeel</span></span></span>&nbsp;<br> <span><span>(<span>20363</span></span></span>)</p><br> <p><span><span>At One&amp;Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life. With an atmosphere that’s chic but wonderfully unstuffy™, and a team who are meticulous but warm, we seek to exceed our guests’ expectations at every possible turn.&nbsp;</span></span></p><br> <p><br> <span><span>Behold the dawn of a new, all-encompassing resort experience in Dubai – One&amp;Only One Za’abeel. A vibrant hub for business, a magnetic stage for entertainment, and a haven for inner-city wellness, this new Dubai resort will be more than a trailblazing icon of the skyline, and it will be an utterly unrivalled urban oasis. With abundant knowledge and generosity, we anticipate our guest’s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it’s our passion.</span></span></p><br> <span>About the Role</span> <p><span>As Sous Chef, International Kitchen, you will play a key role in supporting the Chef de Cuisine in leading the day-to-day culinary operations of a busy and diverse kitchen. You will be responsible for ensuring the highest standards of food quality, presentation, and consistency across a wide range of international cuisines, delivering exceptional dining experiences for guests from around the world.</span></p><br> <p><span>In this role, you will oversee kitchen operations during service, supervise and mentor the culinary team, and ensure compliance with food safety, hygiene, and brand standards. You will assist with menu planning, recipe development, stock management, and cost control while driving operational efficiency and culinary excellence. Working in a fast-paced environment, you will bring creativity, organization, and strong leadership to every aspect of the kitchen.</span></p><br> <span>About You</span> <p><span>The ideal candidate is a passionate and talented culinary professional with experience as a Sous Chef or an experienced Junior Sous Chef within a luxury hotel, resort, or high-volume international dining operation. You possess a strong foundation in international cuisine, with the ability to execute a variety of culinary styles while maintaining consistency and quality.</span></p><br> <p><span>You are a hands-on leader who thrives in a dynamic environment and enjoys developing and motivating a multicultural team. With excellent organizational and communication skills, you can effectively manage multiple priorities, ensure smooth kitchen operations, and maintain high standards under pressure. A strong understanding of food cost management, menu engineering, and HACCP principles is essential, along with a genuine passion for hospitality, innovation, and creating memorable guest experiences.</span></p><br> <br> <p><span><span>Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.</span></span></p><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We need a cook with fire.</p><p><br></p><p>Conditions:</p><p>1,800 AED per month</p><p>500 AED for accommodation</p><p>Meals once a day</p><p>Transport + visa</p><p>12 hours of work</p><p>Requirements:</p><p>Under 30 years old </p><p>Experience in the kitchen is mandatory</p><p>Why us:</p><p><br></p><p>12+ years in the field. Career growth is a natural progression. Show what you’re capable of — and we’ll promote you to chief, manager. The main thing is a passion for quality and ambition.</p><p><br></p><p>Let’s work together.</p> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><p>REQUIRED (HARD SKILLS)</p><p>✅ Kitchen experience (at least 2 years in a restaurant/café/fast food)</p><p>✅ Cooking burgers, cutlets, and main dishes</p><p>✅ Compliance with sanitation and hygiene (100% mandatory)</p><p>✅ Working with equipment: stove, grill, deep fryer, refrigerator</p><p>✅ Food quality control (consistency, taste, appearance)</p><p>✅ Knowledge of cooking technology (temperature, time, sequence)</p><p>✅ Arabic language — mandatory (assisting customers if necessary)</p><p>CULTURAL (SOFT SKILLS)</p><p>✅ Passion for quality (not just “cooking,” but cooking with respect)</p><p>✅ Responsibility — every burger must be perfect</p><p>✅ Willingness to work at a fast pace</p><p>✅ Communication with the team (cashiers, delivery, management)</p><p>✅ Honesty — food waste, ingredient usage (no theft)</p><p>✅ Willingness to teach and learn (sharing experience with younger staff)</p><p>✅ Kitchen discipline (adherence to processes, cleanliness)</p></div>

<p><strong>Quantity Surveying & Estimation</strong></p><ul><li><p>Review architectural drawings, specifications, BOQs, and project requirements.</p></li><li><p>Prepare accurate <strong>quantity take-offs</strong> for toilet cubicles and kitchen cabinets.</p></li><li><p>Prepare detailed <strong>material take-offs </strong>for HPL, Compact HPL, MDF, plywood, hardware, accessories, fittings, etc.</p></li><li><p>Prepare BOQs and cost estimates based on project drawings and specifications.</p></li><li><p>Calculate material quantities, wastage, hardware, accessories.</p></li><li><p>Obtain and compare supplier quotations for materials and hardware.</p></li><li><p>Prepare project quotations and costing sheets.</p></li><li><p>Check quantities against approved drawings and site requirements.</p></li><li><p>Monitor material consumption against estimated quantities.</p></li></ul><p><strong>AutoCAD Drafting</strong></p><ul><li><p>Prepare detailed <strong>AutoCAD shop drawings and production drawings</strong>.</p></li><li><p>Prepare plans, elevations, sections, details, and fixing details for:</p><ul><li><p>Toilet cubicles</p></li><li><p>Kitchen cabinets</p></li><li><p>Vanity units</p></li><li><p>Lockers</p></li></ul></li><li><p>Prepare drawings based on architectural and consultant requirements.</p></li><li><p>Incorporate consultant/client comments and prepare revised drawings.</p></li><li><p>Prepare fabrication drawings with accurate dimensions and material specifications.</p></li><li><p>Ensure all drawings are suitable for production and installation.</p></li><li><p>Maintain proper drawing revision and document control.</p></li></ul><br><p><strong>Desired Candidate Profile</strong></p><ul><li><p>The candidate should have knowledge of:</p><ul><li><p>MDF / Plywood / HPL</p></li><li><p>Melamine and laminate finishes</p></li><li><p>Base cabinets and wall cabinets</p></li><li><p>Tall units and storage units</p></li><li><p>Countertops and worktops</p></li><li><p>Hinges, drawer runners and cabinet hardware</p></li><li><p>Soft-close systems</p></li><li><p>Kitchen accessories and fittings</p></li><li><p>Sink units and appliance openings</p></li><li><p>Cabinet carcass and shutter details</p></li><li><p>Edge banding and finishing requirements</p></li></ul></li></ul>

<p>WALK-IN INTERVIEWS – Dubai Location (Le Méridien Dubai Hotel & Conference Centre) For A Leading Catering Company We are hiring Operations and Culinary professionals for a reputed catering company in Abu Dhabi. Date and time: 17th September 2026 starting 9:00 am till 2:00 pm </p><p><br></p><p><strong>We are hiring for the following positions:</strong></p><p>Kitchen & Culinary Vacancies</p><ol><li><p>Executive Sous Chef</p></li><li><p>Sous Chef</p></li><li><p>Chef de Partie – All Cuisines</p></li><li><p>Chef De Partie-Sweet</p></li><li><p>Chef De Partie- Pastry</p></li><li><p>Demi Chef De Partie</p></li><li><p>Khaleeji Cook</p></li><li><p>Khaleeji Baker</p></li><li><p>Shawarma Maker</p></li><li><p>Commis – All Cuisines</p></li><li><p>Nutrition Specialist</p></li><li><p>Salad Maker</p></li><li><p>Tandoori Cook</p></li><li><p>Butcher</p></li><li><p>Kitchen & Culinary Vacancies</p></li><li><p>Cold Kitchen Artist</p></li><li><p>Arabic Pastry Maker</p></li><li><p>Fatayer Maker</p></li><li><p>European Cook</p></li><li><p>Continental Cook</p></li><li><p>Oriental Chef</p></li><li><p>Meshaltet Baker</p></li></ol><p>Operations Vacancies</p><ol start="19"><li><p>Housekeeping Supervisor</p></li><li><p>Stewarding Supervisor</p></li><li><p>Gahwa Server</p></li><li><p>Juice Maker</p></li><li><p>Heavy Duty Driver / Bus Driver</p></li><li><p>Waiter &nbsp;</p></li><li><p>Storekeeper &nbsp;</p></li><li><p>Barista &nbsp;</p></li><li><p>Diet Clerk</p></li><li><p>Female Patient Relations Officer – Arabic Speaker</p></li><li><p>Catering Supervisor</p></li></ol><p>&nbsp;<br></p><p><strong>Desired Candidate Profile</strong></p><p><strong>✅ Languages Preferred</strong></p><p>Tagalog, Arabic, English, Hindi</p><br><p><strong>✅ Minimum Requirements</strong></p><ul><li><p>Prior experience in <strong>Hotel & Catering</strong> preferred</p></li></ul><br><p><strong>✅ Required Colored Copies of Documents</strong></p><ul><li><p>Passport-size photo (white background)</p></li><li><p>Passport Copy</p></li><li><p>Residence visa cancellation (if applicable)</p></li><li><p>Emirates ID (front and back)</p></li><li><p>Proper attire for interview (<strong>no slippers</strong>)</p></li></ul><br><br><p><strong>Location:</strong></p><br><p>Le Méridien Dubai Hotel & Conference Centre</p><br><p>� Venue: Le Méridien Dubai Hotel & Conference Centre</p><p>Airport Road, Al Garhoud, Dubai, UAE</p><br><br>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>Discover the warm French-Polynesian welcome of our luxury 5 star beach resort situated on the East Crescent of the world famous Palm Jumeirah, offering a rejuvenating escape inspired by the rich culture of the South Pacific.</p><br><p>Nestled amongst lush greenery on the idyllic shores of the Arabian Gulf, Sofitel Dubai The Palm offers a tropical and relaxing sanctuary, only a short distance away from the vibrant, buzzing metropolis of Dubai.</p><br><p>With magnifique touches of French elegance interlaced throughout the hotel, we invite you to ‘Live the French way’ and indulge in excellence.</p><br><br>Job Description<br><br><ul><li>Produce all necessary food for all food service operations as required and instructed by the Executive&nbsp;Pastry Chef.</li><li>Maintaining quality and quantity control in all aspects, from portion control to freshness of the product presented.</li><li>Previous experience working in a busy kitchen</li><li>Reliable and hardworking.</li><li>Team player with the ability to work under pressure.</li><li>Has excellent communication skills, strong work ethic and a positive attitude.</li><li>Be familiar with the other kitchen sections, promoting flexibility and productivity.</li><li>Ensure all food produced is in line with kitchen recipes and standards.&nbsp;</li></ul><br>Qualifications<br><br><ul><li>Have passion for Pastry and willing to learn</li><li>Ideally you would have a qualification in pastry/culinary</li><li>Previous experience as a Pastry Commis Chef&nbsp;</li></ul> </div>

<p>Position: Commis Chef – Cold Section (Arabic Cuisine) Salary: 2.8K – 3.5K AED plus centralized tips Job Location: City Centre Mirdif, Dubai, UAE • Prepare and present a variety of Arabic and Levantine cold dishes, including mezze, salads, dips, appetizers, garnishes, and other cold kitchen items according to approved recipes and presentation standards. • Handle daily mise en place for the Cold Section, including preparation of ingredients for hummus, moutabal, tabbouleh, fattoush, labneh, warak enab, and other traditional Arabic specialties. • Maintain high standards of freshness, portion control, presentation, food safety, temperature control, storage, and hygiene, while ensuring proper FIFO practices. • Support the Chef de Partie during daily operations and busy service periods, ensuring timely preparation, consistent quality, proper stock rotation, and minimal food wastage.</p><p>Qualifications • Minimum 1–2 years of experience as a Commis Chef or similar role, preferably within a reputable Arabic, Levantine, Middle Eastern, or Lebanese restaurant. • Hands-on Cold Section experience with Arabic cuisine is mandatory, particularly in preparing mezze, salads, dips, cold appetizers, and traditional accompaniments. • Good knowledge of cold kitchen preparation, knife skills, plating, portion control, food handling, FIFO, and HACCP/food hygiene standards. • Fast, organized, and detail-oriented, with the ability to maintain consistent taste and attractive presentation while working efficiently in a high-volume kitchen environment.</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><b><span>Posting Title: Paratha maker</span></b><br><br><b>Industry:</b> Hospitality<br><br><b>Salary:</b>&nbsp;AED 1700 to 2200 + Visa + Medical +accommodation+ food<br><br><b>Work Experience: 2</b>&nbsp;years<br><br><b>Summary:</b><br><br></span><p>We are looking for an experienced and skilled <b>Paratha Maker</b> who can prepare different types of parathas efficiently while maintaining high standards of taste, hygiene, and food quality.<br></p><br>Responsibilities<br><ul><li>Prepare and cook different types of parathas according to recipes and customer requirements.<br></li><li>Prepare dough, fillings, and other ingredients.<br></li><li>Roll, shape, and cook parathas properly.<br></li><li>Maintain consistency in taste, size, and quality.<br></li><li>Keep the kitchen and cooking area clean and hygienic.<br></li><li>Follow food safety and hygiene standards.<br></li><li>Manage ingredients and minimize food wastage.<br></li><li>Coordinate with other kitchen staff during busy hours.<br></li><li>Clean and maintain cooking equipment and utensils.<br></li></ul><br><span>Requirements</span><ul><li>Previous experience as a <b>Paratha Maker, Roti Maker, or similar role</b>.<br></li><li>Good knowledge of dough preparation and paratha-making techniques.<br></li><li>Ability to prepare plain and stuffed parathas.<br></li><li>Knowledge of basic food hygiene and safety.<br></li><li>Ability to work efficiently in a fast-paced kitchen.<br></li><li>Physically fit and able to stand for extended periods.<br></li><li>Good teamwork and communication skills.<br></li><li>Willingness to work flexible hours, including weekends if required.<br></li></ul><br><br><br><br><br><br><br><br><br><span>Benefits<b>Salary &amp; Benefits:</b><br><br>Salary . AED 1700 to 2200 + Visa + Medical+Accommodation+ food<br><br></span><br> </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><ul><li>Craft authentic, delicious parathas from scratch, mastering various fillings and dough techniques to delight customers.</li><li>Efficiently take and accurately relay customer orders, ensuring all special requests are communicated to the kitchen.</li><li>Serve food and beverages promptly and courteously, maintaining a professional and welcoming dining experience.</li><li>Manage table settings and ensure cleanliness of dining areas, creating a pleasant ambiance.</li><li>Handle cash and card transactions accurately, providing correct change and receipts.</li><li>Prepare and present traditional Indian beverages like lassi and chai with skill and precision.</li><li>Maintain inventory of paratha ingredients and other kitchen supplies, alerting management to low stock.</li><li>Assist with basic food preparation tasks beyond parathas as needed, supporting the kitchen team.</li><li>Address customer inquiries and concerns with a positive attitude, resolving issues to ensure satisfaction.</li><li>Adhere to strict food safety and hygiene standards throughout all preparation and service tasks.</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Minimum 1-2 years of experience in a restaurant or food service environment, ideally with Indian cuisine.</li><li>Proficiency in preparing various types of parathas and understanding of Indian cooking techniques.</li><li>A keen eye for detail in food preparation, presentation, and maintaining cleanliness.</li><li>Reliable and punctual, with a strong work ethic and a passion for delivering quality food and service.</li></ul><p></p></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>Summary:<br>We are looking for a Stewarding Shift Leader to oversee the cleanliness and organization of our kitchen areas in the hotel. The ideal candidate will be responsible for managing the stewarding team, ensuring efficient washing of dishes, utensils, and equipment, and maintaining cleanliness standards.<br><br>Job Responsibility:<br>- Supervise and coordinate the activities of the stewarding team<br>- Ensure all kitchen equipment and utensils are cleaned and sanitized<br>- Monitor inventory levels of cleaning supplies and submit purchase requests when needed<br>- Train new stewards on cleaning procedures and safety protocols<br>- Conduct regular inspections to ensure cleanliness standards are met<br>- Handle customer complaints and feedback related to cleanliness<br>- Implement and enforce hygiene and safety regulations in the kitchen area<br><br>Candidate Requirements:<br>- Proven experience in a similar role, preferably in a hotel environment<br>- Strong leadership and organizational skills<br>- Knowledge of sanitation regulations<br>- Ability to work well under pressure in a fast-paced environment<br>- Excellent communication and interpersonal abilities<br>- Attention to detail and problem-solving skills</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"> 2+ years </div> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>SLS Dubai Hotel and Residences is a luxury lifestyle 5-star city hotel which belongs to Ennismore under the wider Accor group umbrella.</p><br><p>Boasting 946 units,&nbsp;with&nbsp;254 uniquely designed hotel&nbsp;rooms, 321 hotel apartments and 371 Branded Residences, spread over 75 floors,&nbsp;SLS Dubai&nbsp;is&nbsp;one of the tallest hotels&nbsp;and residences in the region.</p><br><p>A&nbsp;wondrous and striking&nbsp;landmark in Downtown District, designed by the&nbsp;award- winning architects and&nbsp;interior designer Paul Bishop,&nbsp;the SLS Dubai is a unique cabinet of curiosities that never ceases to delight.</p><br><br>Job Description<br><br><p>KEY ROLES &amp; RESPONSIBILITIES</p><br><ul><li>To be accountable for the smooth operation of each reservation and reception shift</li><li>Maximizing revenue opportunities</li><li>Consistently exceed guest expectations</li><li>Develop a motivated and high performing team, committed to delivering clear goals</li><li>Develop a positive, direct and open relationship with all colleagues</li><li>Management and ownership of LPM’s customer relationship initiatives</li><li>To conduct on the job as well as off the job training for the reception team</li><li>To maintain a good presentable composure on the floor at all times</li><li>Support delivery of menu implementation timetable</li><li>Support timely administration of correspondence</li><li>To manage the scheduling of employees in line with varying business levels in order to maximize productivity and minimize payroll costs</li><li>Proactive in highlighting recruitment needs and actively involved in the selection process</li><li>Create user-friendly organized filing systems</li><li>Develop and agree with the General Manager, a calendar of training requirements</li><li>Delivery of a consistent and effective appraisal process</li><li>Identify development needs and opportunities within the department</li><li>Ensure all members of the team, receive, understand and sign their job description</li><li>Pro-active in updating self and colleagues on relevant systems</li><li>Deliver departmental standards of performance and presentation</li><li>Stimulate change, challenge assumption and ways of working to move the business forward</li><li>Develop a positive and direct relationship with all colleagues</li><li>Within the department, instill a culture of pride, ownership and desire to exceed expectation</li><li>Ensure each shift is reviewed and handovers/briefings are carried out</li><li>To liaise with the kitchen and restaurant to enable the delivery of seamless customer service</li></ul><p><u>Performance Measurement</u></p><br><p><u>Customer Service</u></p><br><ul><li>Customer requests, queries or complaints are investigated and administered within 24hrs</li><li>Clear understanding of guest expectations across all members of the department demonstrated by the completion of the skills and standards programmed</li><li>Develop a competent understanding of food, wine and all menus</li><li>Support Manager by being flexible and co-operative in the pursuit of departmental and restaurant goals</li></ul><p>PERSONAL ATTRIBUTES</p><br><ul><li>Leadership skills</li><li>Excellent reading, writing and oral proficiency in English</li><li>Well-presented and professionally groomed at all times</li><li>Strong interpersonal skills and able to establish a good rapport with guests</li><li>Possess full knowledge of restaurant’s seating/table plan</li><li>Computer knowledge (Microsoft Excel, Word, Powerpoint)</li></ul><br>Qualifications<br><br><p>QUALIFICATIONS</p><br><ul><li>Hotel Restaurant Management graduate</li></ul><p>EXPERIENCE</p><br><ul><li>1 year Hotel / Restaurant experience in F&amp;B</li></ul> </div>

<p><h4>About Four Seasons:</h4> <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.</p> <p>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> <h4>About the location:</h4> <p>The Four Seasons Resort Dubai at Jumeirah Beach with its unparalleled location, fresh approach to luxury and legendary personalized service, has exceeded the high expectations in the ultra-competitive Dubai market. At Four Seasons we believe that our most important asset is our team of employees. The Four Seasons has a tremendous commitment to the development and training of all employees. We ensure that the best packages and finest management structure are in place to guarantee a stable environment in which development is second nature for our employees. Successful Four Seasons candidates will be offered once-in-a-lifetime opportunity rich in personal and professional growth.</p> <p>Four Seasons Dubai at Jumeirah Beach includes five outlets options - from the beachfront Sea Fu restaurant to the rooftop Mercury Lounge, and it includes 237 Dubai luxury hotel rooms – including 49 suites – subtle Arabic design motifs blend with cool, contemporary style, featuring soft backgrounds of blue or green. Dubai is the second largest of the seven Emirates that make up the United Arab Emirates. Dubai is located on the southern shore of the Arabian Gulf and has a sub-tropical, arid climate.</p> <h4>What you will do</h4> <li>Clean and sanitize china, glass, and silver using the dishwashing machine; load and unload dishware and flatware from dishwashing machine and store properly.</li> <li>Clean and sanitize all ovens, steam kettles, mixers and other kitchen equipment as well as all kitchen drains, sinks, floors, and walls; clean, dust, sweep, mop, polish, scrub, wash, strip, and buff kitchen and pastry shop production areas and hallways.</li> <li>Clean and sanitize all pots, pans, and kitchen utensils using the correct cleaning and rinsing solutions.</li> <li>Safely set-up, clean, and utilize the silver burnishing machine to clean, polish, sort, and transport silver following a daily or weekly schedule; place damaged or excessively worn pieces in a designated area for repair.</li> <li>Safely utilize and store all cleaning compounds, chemicals, and materials including soaking solution utilizing the correct protective clothing.</li> <h4>What you bring</h4> <li>Previous experience in stewarding.</li> <li>Experience working within busy operation and banquets.</li> <h4>What we offer:</h4> <li>Work authorization</li> <li>Competitive tax-free salary and service charge</li> <li>End of service gratuity</li> <li>Complimentary full board living accommodation in a high quality, well-resourced staff housing</li> <li>Vibrant fitness facilities including gym and swimming pool</li> <li>Free transportation to and from work</li> <li>Medical and life insurance</li> <li>Paid annual leave</li> <li>Paid home leave tickets</li> <li>Social and sporting events</li> <li>Learning & development programs</li> <li>Career opportunities and international transfer</li> <li>And more…</li> <h4>Schedule & hours:</h4> <p>6 days per week over 48 working hours</p></p><p></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Assists the Sous Chef in ensuring the quality, consistency and production of areas of responsibility in kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. 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&nbsp;<br>• Supervises the preparation and production of all hot or cold food items for buffet and a la carte menu to ensure that they are in compliance with the prescribed recipes and specifications.<br>• Supervises 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 food operation (e.g., restaurant, banquet, pastry shop).<br>• Communications production needs to key personnel.<br>• Produces production prep list.<br>• Assists in developing daily and seasonal menu items.<br>• Ensures compliance with all applicable laws and regulations (e.g., HACCP, OSHA, ASI and Health Department).<br>• Assists in estimating 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. 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>• Assumes duties of the Sous Chef in his/her absence.<br>• Assists Chef in daily line up and conducts in his/her absence.<br>Establishing and Maintaining 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>The Luxury Collection Hotels &amp; Resorts, with over 120 properties in more than 35 countries, offers the promise of authentic experiences that evoke lasting, treasured memories. Our more than 100 years of experience, beginning in 1906 under the Italian CIGA brand – a collection of Europe's most celebrated and iconic properties – serves as a solid foundation as we continuously evolve to exceed the desires of the luxury traveler. <br>From legendary palaces and remote retreats to timeless modern classics, each luxury hotel and resort is a unique and cherished expression of its locale – a portal to the destination’s cultural charms and treasures. If you are someone with an appreciation for evocative storytelling, a keen interest and passion for this destination's heritage, and a desire to deliver genuine, personalized, and anticipatory hospitality, then we invite you on our journey.&nbsp;In joining The Luxury Collection, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Accountable for the overall success of the daily culinary operations within the assigned restaurant or kitchen. Demonstrates strong culinary expertise by personally performing tasks while leading, supervising, and developing the culinary team to consistently deliver high-quality food and exceptional dining experiences.<br>Oversees all food-related functions within the outlet, ensuring that dishes are prepared and presented consistently in accordance with established recipes, presentation standards, and quality expectations. Works closely with the culinary leadership team to continuously improve guest and employee satisfaction while effectively managing food costs, productivity, and the operating budget.<br>Responsible for guiding, coaching, and developing culinary associates, including direct reports, while fostering a positive, collaborative, and performance-driven work environment. Ensures compliance with all food safety, hygiene, sanitation, HACCP, and kitchen operational standards.<br>Maintains a strong focus on menu quality, consistency, creativity, and innovation, while supporting the restaurant's culinary concept and overall dining experience.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>High school diploma or GED; minimum 4 years of experience in culinary operations, food and beverage, or a related professional area, preferably within a high-volume or luxury hospitality environment.<br>OR<br>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major; minimum 2 years of experience in culinary operations, food and beverage, or a related professional area<br>CORE WORK ACTIVITIES<br>Ensuring Culinary Standards and Responsibilities are Met<br>Prepares and cooks food of the highest quality, including dishes for regular service, special events, VIP guests, and functions.<br>Leads and supervises the daily culinary operations of the assigned restaurant or kitchen to ensure smooth and efficient service.<br>Reviews and continuously improves kitchen systems, processes, and procedures to enhance operational effectiveness and consistency.<br>Develops, designs, and creates menus and recipes that reflect the restaurant concept, brand standards, guest preferences, and culinary trends.<br>Demonstrates strong knowledge of high-quality food products, ingredients, preparation techniques, presentation, and flavor profiles.<br>Ensures consistency in the quality, taste, portioning, presentation, and temperature of all food items served.<br>Checks the quality of raw and cooked food products to ensure established culinary and quality standards are consistently achieved.<br>Determines appropriate food presentation and plating standards and creates visually appealing food displays.<br>Ensures proper handling, storage, labeling, rotation, and temperature control of all food products.<br>Ensures full compliance with food safety, hygiene, sanitation, and HACCP standards, as well as all applicable laws and regulations.<br>Implements and reinforces the brand's safety, hygiene, and food-handling standards across the culinary team.<br>Supervises kitchen shift operations and ensures compliance with all established Food &amp; Beverage policies, standards, SOPs, and procedures.<br>Maintains appropriate standards for purchasing, receiving, storage, and inventory management to ensure product quality and availability.<br>Supports effective food cost, portion control, inventory, and waste-management procedures while maintaining established quality standards.<br>Monitors food production and quantities based on forecasted business levels to minimize wastage while ensuring sufficient availability.<br>Operates and ensures the proper maintenance of kitchen equipment and promptly reports equipment malfunctions or maintenance requirements.<br>Works closely with the Executive Chef and other culinary leaders to achieve departmental operational and financial objectives.<br>Develops and implements environmentally responsible practices related to food preparation, energy consumption, responsible sourcing, and waste reduction.<br>Encourages culinary creativity and innovation while maintaining consistency with the restaurant's identity and established standards.<br>Maintains a clean, organized, safe, and professional kitchen environment at all times.<br>Leads by example and maintains a strong presence in the kitchen during service to ensure consistent execution and support the culinary team.<br>Leading Culinary Team<br>Supervises and coordinates the activities of Chefs, Cooks, and culinary associates engaged in food preparation and daily kitchen operations.<br>Utilizes strong interpersonal and communication skills to lead, influence, coach, and motivate the culinary team while demonstrating honesty, integrity, and sound business judgment.<br>Leads by example and serves as a role model by consistently demonstrating professional behavior, culinary expertise, and established service standards.<br>Manages the day-to-day operations of the assigned kitchen and maintains sufficient knowledge of all culinary positions to effectively support operations in employees' absence.<br>Builds and promotes a working environment based on mutual trust, respect, teamwork, and cooperation.<br>Establishes and maintains open and collaborative relationships with employees and encourages effective communication throughout the culinary team.<br>Monitors and maintains employee productivity levels to ensure operational requirements, quality standards, and business objectives are achieved.<br>Ensures all menu items are consistently prepared, portioned, cooked, and presented according to approved recipes, presentation standards, and established specifications.<br>Estimates daily and weekly production requirements based on business forecasts, occupancy, reservations, events, and anticipated demand.<br>Communicates daily production requirements and operational priorities clearly to the culinary team.<br>Leads kitchen shifts while remaining hands-on in food preparation and service, ensuring dishes are executed according to required specifications.<br>Provides ongoing coaching and guidance to culinary associates to improve technical skills, product knowledge, consistency, and overall performance.<br>Monitors team performance during service and takes appropriate corrective action to maintain food quality and operational efficiency.<br>Supports the training and development of culinary associates and identifies opportunities for cross-training and career development.<br>Conducts regular kitchen briefings to communicate business levels, menu updates, VIP requirements, special requests, operational priorities, and guest feedback.<br>Promotes accountability within the team while recognizing and celebrating strong performance and individual contributions.<br>Works collaboratively with Food &amp; Beverage Service and other operational departments to ensure efficient service and a seamless guest dining experience.<br>Maintaining Culinary Goals<br>Achieves and strives to exceed established performance, financial, operational, and team goals for the assigned culinary operation.<br>Develops specific goals and action plans to effectively prioritize, organize, and accomplish operational requirements.<br>Demonstrates an understanding of budgets, operating statements, food costs, payroll, and other financial reports to support the effective financial management of the department.<br>Understands the impact of culinary operations on the property's overall financial goals and manages resources effectively to achieve or exceed budgeted objectives.<br>Monitors food costs, labor costs, productivity, operating expenses, and waste while maintaining established food quality and presentation standards.<br>Schedules culinary associates according to business demands, occupancy levels, reservations, events, and operational requirements.<br>Monitors and tracks employee time and attendance, ensuring effective utilization of available manpower and compliance with established scheduling guidelines.<br>Regularly reviews staffing levels to ensure guest service, culinary quality, operational requirements, and financial objectives are consistently achieved.<br>Adjusts staffing and scheduling based on anticipated and actual business volumes to optimize productivity and control labor costs.<br>Ensures appropriate workforce planning to maintain adequate kitchen coverage during peak business periods, special events, and other operational requirements.<br>Supports inventory management and purchasing decisions to ensure appropriate stock levels while controlling costs and minimizing wastage.<br>Ensures culinary associates have the appropriate uniforms, tools, equipment, and resources required to perform their duties effectively.<br>Maintains appropriate inventory and control of employee uniforms and culinary supplies in accordance with established budgets and procedures.<br>Identifies opportunities to improve operational efficiency, productivity, cost control, and profitability without compromising food quality or the guest experience.<br>Ensuring Exceptional Customer Service<br>Provides culinary experiences that go above and beyond guest expectations, contributing to overall guest satisfaction and loyalty.<br>Manages day-to-day culinary operations to ensure food quality, presentation, consistency, and service standards meet or exceed guest expectations.<br>Maintains a strong presence during service periods to monitor food quality and ensure a consistent and exceptional dining experience.<br>Sets a positive example for guest relations and encourages the culinary team to maintain a guest-focused approach at all times.<br>Engages with guests, when appropriate, to obtain feedback on food quality, presentation, menu offerings, and the overall dining experience.<br>Responds promptly and professionally to guest concerns, feedback, and complaints related to culinary operations and ensures appropriate follow-up and corrective action.<br>Works closely with the Food &amp; Beverage service team to understand guest preferences, dietary requirements, allergies, and special requests, ensuring these are handled accurately and safely.<br>Communicates guest feedback to the culinary team and uses it as an opportunity to continuously improve food quality, consistency, and service performance.<br>Provides guidance, feedback, coaching, and support to culinary associates to help them understand and consistently deliver against guest expectations.<br>Ensures culinary associates receive ongoing training and development in food quality, presentation standards, product knowledge, guest expectations, and service excellence.<br>Identifies opportunities to enhance menu offerings and the overall culinary experience based on guest feedback, business trends, and operational observations.<br>Collaborates with culinary and Food &amp; Beverage leadership to implement appropriate corrective action plans and continuously improve guest satisfaction.<br>Promotes a culture of culinary excellence, attention to detail, accountability, and continuous improvement throughout the kitchen team.<br>Managing and Conducting Human Resource Activities&nbsp;<br>Identifies the developmental and training needs of culinary associates and provides ongoing coaching, mentoring, and guidance to improve their knowledge, technical skills, and overall performance.<br>Develops and implements structured training and development programs to enhance culinary skills, product knowledge, food safety awareness, and operational standards.<br>Provides hands-on training and demonstrations on cooking techniques, food preparation, presentation, recipes, and quality standards.<br>Supports the interviewing, selection, and hiring of culinary associates with the appropriate skills, experience, and attitude to meet operational requirements and quality expectations.<br>Participates in the employee performance appraisal process, providing constructive and timely feedback while identifying individual development opportunities.<br>Regularly monitors employee performance and provides appropriate coaching and follow-up to support continuous improvement.<br>Promotes an open-door culture, actively solicits employee feedback, and addresses concerns in a fair, professional, and timely manner.<br>Reviews employee satisfaction feedback and works with culinary leadership to identify and implement appropriate actions to enhance employee engagement and the working environment.<br>Recognizes strong performance and encourages the continued growth and career development of culinary associates.<br>Identifies high-potential team members and supports their development through cross-training, additional responsibilities, and career development opportunities.<br>Conducts regular culinary training and knowledge-sharing sessions to ensure consistency in recipes, preparation techniques, presentation, portioning, and product quality.<br>Collaborates with the Restaurant and Catering teams to provide training on menu items, key ingredients, preparation methods, allergens, dietary requirements, presentation, and unique flavor profiles.<br>Ensures Food &amp; Beverage service associates have sufficient menu knowledge to confidently explain dishes and provide accurate information to guests.<br>Encourages a culture of continuous learning, teamwork, accountability, and culinary excellence throughout the department.<br>Additional Responsibilities&nbsp;<br>Communicates relevant operational information clearly and effectively to culinary leadership, team members, and other departments through verbal communication, written correspondence, email, meetings, and daily briefings.<br>Ensures key information regarding business levels, menu changes, VIP requirements, dietary requests, guest feedback, and operational priorities is communicated accurately and in a timely manner.<br>Analyzes operational information, evaluates results, and applies sound judgment to identify solutions and resolve culinary and operational challenges.<br>Identifies potential issues proactively and takes appropriate corrective action to maintain food quality, service efficiency, and guest satisfaction.<br>Collaborates effectively with Food &amp; Beverage Service, Purchasing, Stewarding, Engineering, and other relevant departments to support smooth and efficient operations.<br>Attends and actively participates in all relevant culinary, Food &amp; Beverage, operational, and departmental meetings.<br>Contributes ideas and recommendations to improve culinary quality, operational efficiency, cost management, employee engagement, and the overall guest experience.<br>Communicates meeting outcomes and operational updates to the culinary team and ensures appropriate follow-up and implementation of agreed actions.<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br>At Le Méridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savour the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savour the good life. We’re looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le Méridien. In joining Le Méridien, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><b><u>Chef De Partie - Cafe</u></b></p><p>Reports to: Assistant Restaurant Manager</p><p><br></p><p><b>Job Purpose:</b></p><p>Oversees the coordination of food preparation and cooking in designated kitchen section.&nbsp;They will ensure the highest quality and consistency of Bateel culinary standards, enforce health and safety regulations and where appropriate supervise junior members of the team. &nbsp;They will work with the Sous Chef and front of house to help limit costs and constantly improve overall customer satisfaction. </p><p> <b>&nbsp;</b></p><p><b>Key Accountabilities:</b></p><p><b>Service and Operations</b></p><ul><li>Prepare and oversee the daily mis-en-place and food production in their section(s) of the kitchen.&nbsp;This includes, cooking of food/ ingredients as per requisitions, enforcing SLA’s, upholding recipes, quality and presentation standards.</li><li>To have full working and up to date knowledge of menu items, recipes and ingredients.</li><li>Coordinate daily tasks with the Sous Chef or Area Chef.</li><li>Complete all required checklists for each shift and makes daily production lists for his/her section. </li><li>Checks the cooking process the food (taste, smell, temperature) to make sure the standard has been met.</li><li>Ensures correct storage of all food items in the kitchen.</li><li>Operates kitchen equipment and tools; ovens, stoves, grills, microwaves, and fryers.&nbsp;</li><li>Oversees and participates food preparations for catering, special events or lunch/ dinner services as required.</li></ul><p>&nbsp;</p><p><b>Inventory and Cost Controls</b></p><ul><li>Strives to minimise spoilage, waste, proper storage and exercising strict portion control as per operating procedure.</li><li>Maintains effective communication with the Front of House Team pertaining to events, catering, sales forecasting to ensure food par levels are correct. </li><li>Understands and evaluates par levels in his/her section in order to maintain inventories and cost controls. </li></ul><p>&nbsp;</p><p><b>Team</b></p><ul><li>Ensure all kitchen colleagues are aware of standards &amp; expectations</li><li>Instruct and lead other members of the team through their daily requirements in food preparation.</li><li>In the absence of the Café management, conducts team briefings with all team members to ensure colleagues are informed and up to date with management communications.</li><li>Ensures proper staffing of the Café and arranges cover where necessary.</li><li>Plays an integral part in the training of any new team members.</li></ul><p><b>&nbsp;</b></p><p><b>Hygiene, Health and Safety </b></p><ul><li>Responsible for the health, safety and welfare of all guests, colleagues and self at all the times.</li><li>With no exception will strictly comply with all hygiene, sanitation and food safety guidelines as laid out by the Company, in line with local Country Laws, and regulations.&nbsp;This includes food expiration, fire and first aid regulations.</li><li>Strictly maintains cleanliness for the whole kitchen operation, including stores, refrigerators and freezers.</li><li>Ensures the effectiveness of the operation by maintaining kitchen organisation, tidiness, cleanliness and that all maintenance issues or hazards are resolved efficiently in a timely manner (e.g. floors, tables walls, plumbing, equipment/ tools).</li></ul><p><br></p><p><b>Brand Standards</b></p><ul><li>Set the example as a Bateel brand ambassador inside and outside of work via the following:</li><li>Working to uphold quality and pride in their work, themselves and their Café.</li><li>Ensure the adherence to grooming guidelines for themselves and enforcing the same with their team members.</li><li>Ensuring presentation of food, product and quality are as per the guidelines.</li></ul><p> </p><p><b>Lives and Advocates the Bateel Values:</b></p><ul><li>Quality</li><li>Innovation</li><li>Authenticity</li><li>Integrity</li></ul><p> <b>&nbsp;&nbsp;</b></p><p><b>Qualification and Licenses requirement:</b></p><ul><li>High School Certificates/Diploma</li><li>Occupational Health Card</li></ul><p><br></p><p>&nbsp;**Due to the VOLUME OF APPLICATIONS WE ARE RECEIVING only SHORTLISTED CANDIDATES for interview will be contacted.</p> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><p><b>Experience requirement:</b></p><ul><li>Minimum 2 years’ experience inhospitality industry in similar position</li><li>Proficiency in both verbal and written English&nbsp;Language</li></ul></div>