Kitchen Design Jobs in UAE

<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>

<ul><li><p>Develop detailed <strong>POD designs</strong> for prefabricated bathroom, kitchen, and utility modules.</p></li><li><p>Prepare and review <strong>LGS framing layouts, profiles, connection details, and fabrication drawings</strong>.</p></li><li><p>Create and manage 3D BIM/Revit models for POD and LGS systems.</p></li><li><p>Coordinate with architectural, structural, MEP, production, and site teams to resolve design issues.</p></li><li><p>Perform design calculations and verify structural adequacy of LGS framing components.</p></li><li><p>Prepare shop drawings, fabrication drawings, material take-offs, and installation details.</p></li><li><p>Review project specifications and ensure compliance with local and international standards.</p></li><li><p>Optimize designs for manufacturability, transportation, and installation.</p></li><li><p>Support procurement and production teams by providing technical clarifications.</p></li><li><p>Participate in design reviews, value engineering initiatives, and quality assurance processes.</p></li><li><p>Coordinate clash detection and design validation using BIM tools.</p></li><li><p>Assist in developing standard POD and LGS design libraries and templates.</p></li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li><p>Bachelor’s degree in <strong>Civil Engineering, Structural Engineering, Mechanical Engineering, </strong>or<strong> </strong>a related field.</p></li><li><p><strong>3 to 8</strong> years of experience in <strong>POD design, modular construction, or LGS systems</strong>.</p></li><li><p>Proficiency in <strong>Revit, AutoCAD, Navisworks, and BIM workflows</strong>.</p></li><li><p>Knowledge of <strong>LGS framing software</strong> such as FrameCAD, Vertex BD, Scottsdale, or similar platforms.</p></li><li><p>Understanding of structural design principles, fabrication processes, and modular construction methodologies.</p></li><li><p>Experience in coordinating multidisciplinary BIM models.</p></li><li><p>Familiarity with international design codes and standards related to LGS structures.</p></li><li><p>Strong problem-solving, communication, and coordination skills.</p></li></ul><br><p><strong><u>Preferred Qualifications</u></strong></p><ul><li><p>Experience in off-site construction and modular building projects.</p></li><li><p>Knowledge of manufacturing and assembly processes for POD modules.</p></li><li><p>BIM certification and advanced Revit family creation skills.</p></li><li><p>Experience working on residential, hospitality, or large-scale modular projects.</p></li></ul>

<p>Sunset Hospitality Group (SHG) is a leading multinational lifestyle hospitality group, with a wide portfolio encompassing Hotels &amp; Resorts, Restaurants, Beach Clubs, Nightclubs, Fitness Centers, and more. SHG operates 111 properties across 26 countries, committed to delivering authentic and diverse hospitality experiences that bring people together around the world.</p><p><br></p><p><strong>About ISOLA - Abu Dhabi</strong></p><p><br></p><p>ISOLA Ristorante Italiano brings the warmth and character of Italian dining to Abu Dhabi, combining authentic flavors, relaxed elegance and genuine hospitality in a contemporary setting.</p><p><br></p><p>We are seeking a skilled and motivated <strong>Chef de Partie</strong> to join the opening team at ISOLA. The Chef de Partie will manage an assigned kitchen section and ensure consistent preparation, quality and presentation during service.</p><p><br></p><p><strong>Key Responsibilities</strong></p><ul><li>Manage the daily preparation and operation of an assigned section.</li><li>Prepare and cook dishes according to approved recipes and standards.</li><li>Monitor mise en place, portioning, seasoning and presentation.</li><li>Guide Demi Chefs and Commis assigned to the section.</li><li>Monitor stock levels, rotation, waste and product quality.</li><li>Coordinate with other kitchen sections during service.</li><li>Maintain HACCP, food-safety and sanitation standards.</li></ul><p><br></p><p><strong>Ideal Candidate</strong></p><ul><li>At least 3 years of relevant professional kitchen experience.</li><li>Previous experience as a Chef de Partie or strong Demi Chef de Partie.</li><li>Experience in Italian, Mediterranean, upscale or high-volume restaurants.</li><li>Sound knowledge of cooking techniques, section organization and food safety.</li><li>Ability to guide junior chefs and perform effectively under pressure.</li></ul><p><br></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>We are far more than a worldwide leader in hospitality. We welcome you as you are and offer opportunities to find a role and brand that truly match your personality and aspirations. At Ennismore, we are committed to supporting your growth and learning every day, ensuring that your work brings purpose and fulfillment to your life. During your journey with us, you will have the opportunity to explore limitless possibilities, shape your own story, and help us imagine the future of hospitality together.</p><br><p>Rixos Marina Abu Dhabi is a luxury hotel that delivers authentic Turkish hospitality with exceptional service standards. The hotel redefines luxury by offering a unique and unforgettable holiday experience, creating a new meaning for modern hospitality and leisure.</p><br><p>SALARIES AND BENEFITS</p><br><ul><li>Competitive Salary</li><li>Duty Meals provided; breakfast/lunch/dinner/midnight meal + coffee breaks</li><li>Vacation tickets /benefits provided by the hotel</li><li>Medical Insurance Provided</li></ul><br>Job Description<br><br><ul><li>Maintains and cleans all work areas, kitchen equipment, and utensils to the high standards of cleanliness and hygiene required by the hotel.</li><li>Coordinates with colleagues whenever necessary regarding operational problems.</li><li>knows how to make different types of bread and pastry items.</li><li>Is familiar with the operational procedures of all equipment in the kitchen and operates them in the correct manner to ensure maximum efficiency and personal safety.</li><li>To assist in the implementation of the various food safety and hygiene standards, including HACCP and other regulations.</li><li>Participates in regular meetings and briefings as may be scheduled.</li><li>Participates in any scheduled training and development program that may improve personal or departmental standards.</li><li>Responds to any changes in the food and beverage function as dictated by the industry, company, or hotel.</li><li>Is aware of the method of preparation and the standard recipe for every menu item in his particular kitchen and follows the procedures at all times.</li><li>Food preparation and cooking, plating, and presentation.</li><li>Kitchen maintenance and cleaning, following food safety requirements.</li><li>Maintaining and ordering stocks and supplies.</li></ul><br>Qualifications<br><br><ul><li>Minimum 1 year&nbsp;experience in a five-star hotel</li><li>A hospitality background is highly preferred.</li><li>Diploma or equivalent qualification.</li><li>Excellent verbal communication skills.</li><li>Dynamic, hardworking attribute.</li><li>Ability to provide friendly, courteous, and professional service at all times.</li><li>Creative and passionate about food and customer service</li><li>Able to work in a high-pressure environment.</li><li>Excellent interpersonal and communication skills; a team player.</li></ul> </div>

<strong>Company Description<br><br></strong>We are far more than a worldwide leader in hospitality. We welcome you as you are and offer opportunities to find a role and brand that truly match your personality and aspirations. At Ennismore, we are committed to supporting your growth and learning every day, ensuring that your work brings purpose and fulfillment to your life. During your journey with us, you will have the opportunity to explore limitless possibilities, shape your own story, and help us imagine the future of hospitality together.<br><br>Rixos Marina Abu Dhabi is a luxury hotel that delivers authentic Turkish hospitality with exceptional service standards. The hotel redefines luxury by offering a unique and unforgettable holiday experience, creating a new meaning for modern hospitality and leisure.<br><br><strong>Salaries And Benefits<br><br></strong><ul><li>Competitive Salary</li><li>Duty Meals provided; breakfast/lunch/dinner/midnight meal + coffee breaks</li><li>Vacation tickets /benefits provided by the hotel</li><li>Medical Insurance Provided<br><br></li></ul><strong>Job Description<br><br></strong><ul><li>Maintains and cleans all work areas, kitchen equipment, and utensils to the high standards of cleanliness and hygiene required by the hotel.</li><li>Coordinates with colleagues whenever necessary regarding operational problems.</li><li>knows how to make different types of bread and pastry items.</li><li>Is familiar with the operational procedures of all equipment in the kitchen and operates them in the correct manner to ensure maximum efficiency and personal safety.</li><li>To assist in the implementation of the various food safety and hygiene standards, including HACCP and other regulations.</li><li>Participates in regular meetings and briefings as may be scheduled.</li><li>Participates in any scheduled training and development program that may improve personal or departmental standards.</li><li>Responds to any changes in the food and beverage function as dictated by the industry, company, or hotel.</li><li>Is aware of the method of preparation and the standard recipe for every menu item in his particular kitchen and follows the procedures at all times.</li><li>Food preparation and cooking, plating, and presentation.</li><li>Kitchen maintenance and cleaning, following food safety requirements.</li><li>Maintaining and ordering stocks and supplies.<br><br></li></ul><strong>Qualifications<br><br></strong><ul><li>Minimum 1 year experience in a five-star hotel</li><li>A hospitality background is highly preferred.</li><li>Diploma or equivalent qualification.</li><li>Excellent verbal communication skills.</li><li>Dynamic, hardworking attribute.</li><li>Ability to provide friendly, courteous, and professional service at all times.</li><li>Creative and passionate about food and customer service</li><li>Able to work in a high-pressure environment.</li><li>Excellent interpersonal and communication skills; a team player.</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 Commis I you are responsible for the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:<br><br>• Support Chef de Partie or Demi Chef de Partie in the daily operation and work<br>• Work according to the menu specifications by the Chef de Partie<br>• Keep work area at all times in hygienic conditions according to the rules set by the hotel<br>• Control food stock and food cost in your section<br>• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites<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 the new products, recipes and preparation techniques<br>• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control</p> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>Hyatt Centric Jumeirah Dubai is a contemporary lifestyle hotel located along the vibrant Jumeirah, offering guests an authentic gateway to discover the heart of Dubai. Designed for modern explorers, our hotel combines stylish accommodations, dynamic dining experiences, and personalized service in one of the city's most exciting destinations.</p><br><p>At Hyatt, we believe in caring for people so they can be their best. We are committed to creating an inclusive and empowering workplace where colleagues are encouraged to grow, develop their careers, and make a meaningful impact every day.</p><br><p>We are seeking a passionate and talented <strong>Demi Chef de Partie - Arabic Cuisine</strong> to join our Culinary team at Hyatt Centric Jumeirah Dubai. This role is ideal for a dedicated culinary professional who takes pride in preparing authentic Arabic dishes while maintaining the highest standards of quality, hygiene, and presentation.</p><br><p>You will play a key role in delivering exceptional dining experiences that reflect the rich flavors and traditions of Arabic cuisine while ensuring operational excellence in the kitchen.</p><br>Key Responsibilities<ul><li>Prepare and present high-quality Arabic dishes in accordance with Hyatt standards and recipes.</li><li>Support the Chef de Partie in the day-to-day operation of the assigned kitchen section.</li><li>Ensure consistency in food quality, taste, portioning, and presentation.</li><li>Maintain proper mise en place and ensure all food preparation is completed efficiently.</li><li>Monitor food stock levels and assist with requisitions and inventory management.</li><li>Follow HACCP, food safety, sanitation, and hygiene standards at all times.</li><li>Ensure the proper handling, storage, and rotation of food products.</li><li>Support training and development of junior kitchen colleagues and commis chefs.</li><li>Work collaboratively with team members to achieve operational goals and guest satisfaction.</li><li>Participate in menu development and contribute creative ideas for Arabic cuisine offerings.</li></ul><br><br><b>Qualifications:</b><br><ul><li>Diploma or certification in Culinary Arts or a related field preferred.</li><li>Minimum 2 years of experience as a Commis Chef or Demi Chef de Partie within Arabic cuisine in a hotel or reputable restaurant environment.</li><li>Strong knowledge of traditional and contemporary Arabic cooking techniques and ingredients.</li><li>Experience in preparing Arabic hot and cold mezze, grills, regional specialties, breads, and desserts.</li><li>Understanding of food safety, HACCP, and kitchen hygiene standards.</li><li>Ability to perform effectively in a fast-paced environment.</li><li>Strong teamwork and communication skills.</li><li>Flexibility to work shifts, weekends, and public holidays as required.</li></ul><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><span><strong>F<span>ind Your Shangri-La in Shangri-La</span></strong></span></p><br><br> <br> <p><span>Shangri-La Dubai is a luxurious urban sanctuary where modern energy meets timeless hospitality. With panoramic views of the Burj Khalifa and Dubai’s glittering skyline, every visit becomes an unforgettable experience.</span></p><br><br> <br> <p><span><strong>Shangri-La Dubai</strong></span></p><br><br> <br> <br> <p><span><strong>About the Role</strong></span></p><br><br> <br> <p><span>As a Demi Chef de Partie - Bakery, you will support the daily operations of the Pastry Kitchen, ensuring exceptional quality in the preparation and presentation of baked goods. With a passion for craftsmanship and attention to detail, you will help deliver memorable culinary experiences while maintaining the highest standards of quality, hygiene, safety, and consistency.</span></p><br><br> <br> <p><span><strong>Key Responsibilities</strong></span></p><br><br> <br> <ul> <li><span>Support the daily operations of the Kitchen, ensuring smooth and efficient service.</span></li> <li><span>Prepare and present Bakery items to the highest quality and presentation standards.</span></li> <li><span>Follow established recipes, portion controls, and production schedules to ensure consistency.</span></li> <li><span>Ensure food hygiene, sanitation, and HACCP standards are consistently maintained.</span></li> <li><span>Maintain kitchen equipment and promptly report any maintenance requirements.</span></li> <li><span>Minimise food waste and support departmental cost control initiatives.</span></li> <li><span>Ensure the correct storage, labelling, and rotation of food products in line with food safety procedures.</span></li> <li><span>Work collaboratively with the team to maintain a clean, organised, and efficient kitchen environment.</span></li> <li><span>Support the training and development of junior team members where required.</span></li> </ul> <br> <br> <p><span><strong>About You</strong></span></p><br><br> <br> <ul> <li><span>Previous experience as a Demi Chef de Partie - Bakery in a hotel or high-volume culinary operation.</span></li> <li><span>Good knowledge of food hygiene, sanitation, and HACCP standards.</span></li> <li><span>Passionate about food quality, creativity, and presentation.</span></li> <li><span>A strong team player with a positive and collaborative attitude.</span></li> <li><span>Good communication skills in English.</span></li> <li><span>Flexible and willing to work shifts, weekends, and public holidays.</span></li> <li><span>Eager to learn, grow, and stay updated on new culinary trends and techniques.</span></li> </ul> <br> <br> <p><span><strong>Why Join Us</strong></span></p><br><br> <br> <ul> <li><span>A workplace that values your passion and supports self-realization and personal growth.</span></li> <li><span>Structured learning and development pathways with real opportunities to advance your professional craft and leadership skills.</span></li> <li><span>Competitive benefits, recognition programs, and colleague stay/travel perks that reward your contribution and dedication.</span></li> <li><span>Teams that promote inclusion and respect, value diversity, and foster a secure environment where everyone can thrive.</span></li> <li><span>We are an equal opportunity employer.</span></li> </ul> <br> <p><span>We are an equal opportunity employer. Applications from all qualified candidates are welcomed. All information provided by applicants will be treated in and used only for recruitment purposes.</span></p><br><br> <br> <p><span>We appreciate your interest in joining us. Please note that only successful candidates will be contacted.</span></p><br><br> <br> <br><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><span><span>At Crowne Plaza® Hotels &amp; Resorts our goal is to make business travel work. That’s where you come in. When you are part of the Crowne Plaza Hotels &amp; Resorts </span><span>brand</span><span> you’re more than just a job title. At Crowne Plaza, we look for people who are dynamic and passionate! People who excel in their role and help our guests succeed too.</span></span></p><br><br><p><span><span>Crowne Plaza Dubai Marina will be the perfect location that completely understands Modern business travelers. Located in the cosmopolitan Dubai Marina area, the 3,037 square-meter hotel is next to Dubai Marina Mall and within walking distance of the picturesque pedestrian promenade, which borders the waterway lined with vibrant cafes and restaurants</span></span></p><br><br><p><span><span>With 273 stylish rooms and a convenient, prestigious location, you will find Crowne Plaza Dubai Marina an ideal hotel for productive business and enjoyable leisure time; and will definitely; enjoy a new hotel that has mastered the balance between the modernism of the business world and traditions of the Arabian hospitality.</span></span></p><br><br><p><span><span>We have an exciting opportunity for you as <strong>Head Chef </strong>to join our enthusiastic pre-opening team at Crowne Plaza Dubai Marina.</span></span></p><br><br><p><span><span>The role will be closely working with the Food &amp; Beverage </span><span>Manager, and</span><span> will be responsible for the smooth operation of </span><span>the all</span><span> the </span><span>kitchens</span><span> namely Main Kitchen, Room Service, Pastry/Bakery, Garde Manger, All-day Dining and Banquets/Events.</span></span></p><br><br><p><span><span>You will also contribute to the smooth running of the hotel kitchen in areas of profit management, stock and wastage control, food standards and training and development of the kitchen brigade. You will prepare and present food to a high standard, maintain hygiene </span><span>practices</span><span> and actively develop your kitchen skills and knowledge. </span></span></p><br><br><p><span><span>As Head Chef you will be responsible for managing and motivating your team. You will be required to ensure that all colleagues within your department are adequately trained and developed in line with company policy. You will also be responsible for the Recruitment and Selection of your team and for managing any Employee Relations issues with the support of the Human Resources Department. You will actively guide and direct the whole team to ensure consistency of brand standards and a high level of performance and service delivery.</span></span></p><br><br><p><span><span>The successful candidate will be hands-on leader with the ability to positively coach and motivate the team to success. Ideally, the candidate would have minimum 2 years experiences as Executive Sous chef in a </span></span></p> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><span><strong>F<span>ind Your Shangri-La in Shangri-La</span></strong></span></p><br><br> <br> <p><span>Shangri-La Dubai is a luxurious urban sanctuary where modern energy meets timeless hospitality. With panoramic views of the Burj Khalifa and Dubai’s glittering skyline, every visit becomes an unforgettable experience.</span></p><br><br> <br> <p><span><strong>Shangri-La Dubai</strong></span></p><br><br> <br> <br> <p><span><strong>About the Role</strong></span></p><br><br> <br> <p><span>As a Demi Chef de Partie - Bakery, you will support the daily operations of the Pastry Kitchen, ensuring exceptional quality in the preparation and presentation of baked goods. With a passion for craftsmanship and attention to detail, you will help deliver memorable culinary experiences while maintaining the highest standards of quality, hygiene, safety, and consistency.</span></p><br><br> <br> <p><span><strong>Key Responsibilities</strong></span></p><br><br> <br> <ul> <li><span>Support the daily operations of the Kitchen, ensuring smooth and efficient service.</span></li> <li><span>Prepare and present Bakery items to the highest quality and presentation standards.</span></li> <li><span>Follow established recipes, portion controls, and production schedules to ensure consistency.</span></li> <li><span>Ensure food hygiene, sanitation, and HACCP standards are consistently maintained.</span></li> <li><span>Maintain kitchen equipment and promptly report any maintenance requirements.</span></li> <li><span>Minimise food waste and support departmental cost control initiatives.</span></li> <li><span>Ensure the correct storage, labelling, and rotation of food products in line with food safety procedures.</span></li> <li><span>Work collaboratively with the team to maintain a clean, organised, and efficient kitchen environment.</span></li> <li><span>Support the training and development of junior team members where required.</span></li> </ul> <br> <br> <p><span><strong>About You</strong></span></p><br><br> <br> <ul> <li><span>Previous experience as a Demi Chef de Partie - Bakery in a hotel or high-volume culinary operation.</span></li> <li><span>Good knowledge of food hygiene, sanitation, and HACCP standards.</span></li> <li><span>Passionate about food quality, creativity, and presentation.</span></li> <li><span>A strong team player with a positive and collaborative attitude.</span></li> <li><span>Good communication skills in English.</span></li> <li><span>Flexible and willing to work shifts, weekends, and public holidays.</span></li> <li><span>Eager to learn, grow, and stay updated on new culinary trends and techniques.</span></li> </ul> <br> <br> <p><span><strong>Why Join Us</strong></span></p><br><br> <br> <ul> <li><span>A workplace that values your passion and supports self-realization and personal growth.</span></li> <li><span>Structured learning and development pathways with real opportunities to advance your professional craft and leadership skills.</span></li> <li><span>Competitive benefits, recognition programs, and colleague stay/travel perks that reward your contribution and dedication.</span></li> <li><span>Teams that promote inclusion and respect, value diversity, and foster a secure environment where everyone can thrive.</span></li> <li><span>We are an equal opportunity employer.</span></li> </ul> <br> <p><span>We are an equal opportunity employer. Applications from all qualified candidates are welcomed. All information provided by applicants will be treated in and used only for recruitment purposes.</span></p><br><br> <br> <p><span>We appreciate your interest in joining us. Please note that only successful candidates will be contacted.</span></p><br><br> <br> <br><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>Fairmont Bab Al Bahr is a five-star beachfront luxury hotel situated at the gateway of Abu Dhabi, offering stunning views of the iconic Sheikh Zayed Grand Mosque. The hotel features contemporary architecture combined with elegant interiors, delivering world-class hospitality and exceptional guest experiences. The property offers over 360 well-appointed guest rooms and suites, a variety of award-winning dining venues, extensive conference and event facilities, and premium leisure amenities including private beach access, swimming pools, and fitness facilities. It caters to business travelers, leisure guests, and large-scale corporate and social events. Fairmont Bab Al Bahr upholds international luxury standards while embracing the rich culture and heritage of the United Arab Emirates. The hotel is committed to excellence, innovation, sustainability, and delivering memorable experiences for both guests and colleagues.</p><br><br>Job Description<br><br><ul><li>Prepare and cook food items in accordance with standardized recipes, portion control, and presentation standards.</li><li>Complete daily mise en place to ensure readiness for all meal periods and special events.</li><li>Operate independently within the assigned kitchen section while maintaining consistency and quality.</li><li>Monitor the freshness, quality, and proper storage of all food products using FIFO (First In, First Out) principles.</li><li>Ensure all food is prepared and served according to Fairmont's quality standards and guest expectations.</li><li>Maintain cleanliness and organization of workstations, kitchen equipment, utensils, and storage areas.</li><li>Strictly adhere to HACCP, food safety, hygiene, sanitation, and occupational health and safety standards.</li><li>Accurately complete daily requisitions, stock control, temperature logs, and cleaning records.</li><li>Minimize food waste through proper handling, storage, and portion control.</li><li>Support Chef de Partie, Sous Chef, and Executive Chef during à la carte, buffet, banquet, and special event operations.</li><li>Assist in training and guiding Commis II and Commis III colleagues, promoting teamwork and continuous learning.</li><li>Participate actively in daily kitchen briefings and departmental meetings.</li><li>Report equipment malfunctions, food quality concerns, or operational issues promptly to supervisors.</li><li>Contribute ideas for menu improvements, presentation, and operational efficiency.</li><li>Perform any other duties assigned by the Executive Chef or designated supervisor.</li></ul><br>Qualifications<br><br><ul><li>Sound knowledge of international culinary techniques, food preparation, and kitchen operations.</li><li>Thorough understanding of HACCP, food hygiene, and sanitation standards.</li><li>Good communication and interpersonal skills.</li><li>Ability to work efficiently under pressure in a fast-paced luxury hospitality environment.</li><li>Positive attitude with a commitment to delivering exceptional guest service.</li></ul> </div>