Kitchen Design Jobs in UAE

<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 - Pastry, you will support the daily operations of the Pastry Kitchen, ensuring exceptional quality in the preparation and presentation of pastries, desserts, and 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 Pastry Kitchen, ensuring smooth and efficient service.</span></li> <li><span>Prepare and present pastry 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 - Pastry 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><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 - Pastry, you will support the daily operations of the Pastry Kitchen, ensuring exceptional quality in the preparation and presentation of pastries, desserts, and 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 Pastry Kitchen, ensuring smooth and efficient service.</span></li> <li><span>Prepare and present pastry 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 - Pastry 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>

<p>A reputable company is loking for a Line Cook who will do the following responsibilities<br /> Prepare and cook menu items according to recipes and company standards.<br /> Set up and stock workstations with all necessary ingredients and equipment.<br /> Ensure food is prepared and presented consistently and on time.<br /> Maintain cleanliness and organization of the kitchen and work areas.<br /> Monitor food quality, freshness, and proper storage.<br /> Follow food safety, hygiene, and sanitation standards at all times.<br /> Assist with inventory control and report stock shortages.<br /> Work collaboratively with the kitchen team during busy service periods.</p> <p>Applicants may send cv via email address apply@jamalhotels.club</p>

<p>A reputable company is loking for a Line Cook who will do the following responsibilities<br /> Prepare and cook menu items according to recipes and company standards.<br /> Set up and stock workstations with all necessary ingredients and equipment.<br /> Ensure food is prepared and presented consistently and on time.<br /> Maintain cleanliness and organization of the kitchen and work areas.<br /> Monitor food quality, freshness, and proper storage.<br /> Follow food safety, hygiene, and sanitation standards at all times.<br /> Assist with inventory control and report stock shortages.<br /> Work collaboratively with the kitchen team during busy service periods.</p> <p>Applicants may send cv via email address apply@jamalhotels.club</p>

<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>"Why work for Accor?<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>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>Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"</p><br><br>Job Description<br><br><p><strong>The Role</strong></p><br><p>Under the general guidance and supervision of the executive chef, and within the limits of established Swissôtel policies, assists in the overseeing and directing of all aspects of the hot meal production.</p><br><p><strong>Key Deliverables and Responsibilities</strong></p><br><p><strong>Planning &amp; Organizing:</strong></p><br><ol><li>The ability to utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production, purchasing &amp; manpower planning.&nbsp;</li><li>The ability to make requisitions of all items needed for the next day, with the assistance of the Chef de Partie or Senior Chef on duty.</li><li>The ability to prioritise, plan and organise your and your teams daily tasks in order to ensure on time delivery as required.</li></ol><p><strong>Operations:</strong></p><br><ol><li>The ability to motivate, supervise and be a role model for employees to follow and learn from.</li><li>The ability to run the day to day operation of any area of the kitchen in the absence of Chef de Patrtie or senior Chef on duty.</li><li>The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.</li><li>The ability to distribute work equally to employees and follow up instructions as per hotel standards.</li><li>The ability to expedite the “food pass” for a la carte restaurants.</li><li>The ability to communicate and pass on information and confirm the comprehension of information (conduct kitchen briefings) with staff and ensure a smooth uninterrupted operation and service to our guests</li><li>The ability to discipline and ensure the quality of employee's work in the absence of a senior Chef.</li><li>The ability to act as a liaison between the Executive Chef, Executive Sous Chef and other senior Chefs and the line employees.</li><li>The ability to create, prepare and present menu items and specials as well as recipe preparation and cost calculation.</li><li>Possesses knowledge of basic butchering, portioning, preparation and storage of seafood, fish, pork, beef, chicken and other types of wild game and variety meats.</li><li>The ability to prepare stocks and sauces, meats and seafoods.</li><li>To report in the kitchen at your station at scheduled times regardless of beginning of shift or returning from meal break</li><li>The ability to follow instruction and work closely with the senior chef, Executive Sous Chef and Executive Chef.</li><li>The ability to work as directed on station of assignment under the appropriate Chef de Partie or senior chef.</li><li>To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break.</li><li>To wear uniforms according to Swissôtel standards.</li><li>The ability to work closely with standard recipes, photos and plate presentations in order to maintain quality standards and presentation in accordance with&nbsp; Swissôtel established guidelines and standards</li><li>The ability to work neatly and clean; keeping all work areas and refrigerators organized and in accordance with sanitary requirements. “First in First Out” &amp;&nbsp; “If you make the mess, you clean it up”</li><li>The ability to follow HACCP guidelines and municipality regulations at all times.</li><li>The ability to follow clean as you go policy and keep work area clean at all times.</li><li>The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.</li><li>The ability and desire to proactively learn, test and sample (eat) all world cuisines by whatever means possible whether through hotel programs and training or self-taught research and development.</li><li>The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels</li><li>The ability to maintain a cooperative working relationship with fellow employees</li><li>The ability to perform other tasks or projects as assigned by hotel management and staff</li><li>The ability to leave enough mise en place for the next shift and utilize formalized production lists and following a shift-handover SOP</li><li>The ability to accommodate all food server's requests when possible regarding guest's dietary requirements, personal preference and requests</li><li>The ability to handle and rotate food according to established procedures.</li><li>The ability to maintain the work area and equipment in a safe and sanitary manner.</li><li>The ability to maintain a positive attitude and a professional disposition.</li><li>The ability to maintain a full line of communication with supervisors and fellow workers and all hotel associates.</li><li>The ability to prepare and plate items (food orders) received from F&amp;B staff regardless of hand-written or computer printed media in a timely and accurate manner.</li><li>The ability to work closely with the Chef de Partie or senior chef in preparing mise en place.</li><li>The ability to check and complete mise en place pars in setting up the station.</li><li>The ability to turn off all equipment ensuring no safety hazard has been left behind</li><li>The ability to set up station properly and on time for each service period.</li><li>The ability to make sure all food is prepared by recipes designated by the Chef de Cuisine or senior chef.</li><li>The ability to make sure quality and quantity meets our standard.</li><li>The ability to notify Chef de Cuisine or senior chef of any problems or complaints as when they arise.</li><li>The ability to not leave your section without doing the final check.</li><li>The ability to be able to work in another area when needed and take part in cross training when directed.</li><li>The ability to be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor</li><li>The ability to all food items for storage must be covered, dated and labelled according established guidelines, standards and checklists.</li><li>The ability to be able to work unsupervised.</li><li>The ability to be able to be flexible to the business demands and working hours.</li><li>The ability to; throughout the working day switch off and clean oven tops, kitchen equipment and work areas as well as all work surfaces.</li><li>The ability to be able to assist and direct the stewards with the daily cleaning tasks.</li><li>Follow all kitchen regulations as outlined and directed</li><li>Swipe in and out has to be done in uniform, not before being changed.</li><li>Maintain strict adherence to the property's environmental protocols by driving resource efficiency across all functions, particularly through implementing measures for responsible energy and water consumption, reducing waste output, supporting sustainable purchasing decisions, and accurately contributing to required full compliance.</li></ol><p><strong>Administration:</strong></p><br><ol><li>The ability to verify that all scheduled staff are present and signed-in.</li><li>The ability to perform administrative duties (paper work) i.e. food transfers, human resource forms, scheduling and recipes.</li><li>The ability to communicate with the Executive Chef, Executive Sous Chef or Senior Chef on the performance of all employees and of the work performed.</li><li>The ability to display an interest in all kitchen and hotel activities and help colleagues when and where ever possible.</li><li>The ability to respond properly in any hotel emergency or safety situation.</li><li>The ability to handle and rotate food according to established procedures</li><li>The ability to be able to come to any and all kitchen meetings whilst on duty or otherwise.</li><li>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.</li><li>Fill out the appropriate log sheets according our standard on a daily base</li><li>Be aware of accident prevention and help enforce safe work habits – Zero accidents is our goal.</li><li>No employee to be on the property after working hours without signed authorisation from a Manager except for meals in the staff cafeteria.</li><li>Overtime will be approved on business demands by the Chef de Cuisine or Executive Chef.&nbsp;</li><li>Any violation of the above mentioned rules will be subject to disciplinary action.</li><li>Maintain strict adherence to the property's environmental protocols by driving resource efficiency across all functions, particularly through implementing measures for responsible energy and water consumption, reducing waste output, supporting sustainable purchasing decisions, and accurately contributing to required full compliance.</li></ol><p>Core behaviours are our actions: what we say, what we do, and how we interact with one another. Our behaviours come from what we believe in, what we value. At Swissôtel Hotels &amp; Resorts, we call these value based behaviours. The following statements provide indicators of the types of behaviours we expect employees in our company to display.</p><br><br>Qualifications<br><br><p>**Required Qualifications:**</p><br><ul><li>College Graduate or Equivalent Degree&nbsp;from an accredited culinary institute or equivalent formal culinary education</li><li>Minimum one (1) year of professional experience in a Demi Chef de Partie or equivalent supervisory kitchen role within a fine dining or luxury hospitality establishment</li><li>Demonstrated proficiency in sushi preparation, cold kitchen operations, and specialty cuisine techniques</li><li>Advanced knowledge of food safety protocols, HACCP guidelines, and sanitation standards</li><li>Proven ability to manage kitchen operations independently and supervise culinary staff</li><li>Comprehensive understanding of butchering, portioning, and preparation techniques for seafood, fish, and proteins</li><li>Proficiency in recipe development, costing analysis, and food production planning</li><li>Fluency in English; additional languages preferred</li></ul><p>**Preferred Qualifications:**</p><br><ul><li>Culinary degree from a recognized hospitality institution</li><li>Experience working within a luxury hotel or Michelin-starred kitchen environment</li><li>Certification in food safety and sanitation management</li><li>Demonstrated expertise in multiple international cuisines and advanced plating techniques</li></ul><br>Additional Information<br><br><p>Directly opposite to The Dubai Mall, the iconic Burj Khalifa, 10 minutes walk to the Dubai Metro Station and within a few minutes’ drive to DIFC, World Trade Centre and just 15 minutes’ drive from Dubai International Airport, Swissotel Al Murooj is located in downtown Dubai, one of the city’s favoured destinations for business or leisure.</p><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span> </span><p><span><span><span>Pastry Chef de Partie - Casea 101</span></span></span>&nbsp;<br><span><span>(<span>20378</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>Glistening on a private apex of Palm Island, One&amp;Only The Palm is an intimate beach-front retreat where the wonders of modern Dubai meet the charms of old Arabia. With abundant knowledge and generosity, we anticipate our guest’s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it’s our passion.</span></span></p><br> <p><span>With stunning resorts located across the globe and exciting expansion planned, Kerzner International currently has a fantastic opportunity for a <strong>Pastry</strong> <strong>Chef de Partie</strong> to join the One&amp;Only team at <strong>One&amp;Only The Palm Hotel in Dubai.</strong></span></p><br> <p><span>With the global growth of our brands, the <strong>Pastry Chef de Partie</strong> plays an essential role in the continued success of the Resort. Your responsibilities extend beyond creating high-quality pastries and desserts; you will contribute to developing strong working relationships with colleagues and supporting an exceptional culinary experience for our guests.</span></p><br> <p><span>You will be responsible for overseeing your designated pastry section, ensuring consistency in the quality and presentation of all pastry, bakery, and dessert items, while maintaining cost control and upholding our company’s core values. This role also involves supervising daily pastry kitchen operations, training and mentoring junior team members, managing mise-en-place and production schedules, monitoring inventory levels, and maintaining the highest standards of hygiene, food safety, and product excellence. You will work closely with the Pastry Sous Chef and Executive Pastry Chef to support menu development, seasonal offerings, and innovation within the pastry department.</span></p><br> <p><strong><span>Key Duties and Responsibilities:</span></strong></p><br> <ul> <li><span>Prepare, bake, decorate, and present pastries, desserts, breads, and other pastry items according to established standards. </span></li> <li><span>Ensure consistency, quality, and presentation of all pastry products. </span></li> <li><span>Assist in the development of new dessert menus, seasonal items, and specialty creations. </span></li> <li><span>Supervise and support Commis Chefs and junior pastry team members. </span></li> <li><span>Manage mise-en-place and ensure the pastry section is fully prepared for service. </span></li> <li><span>Monitor stock levels, place orders, and minimize waste through effective inventory control. </span></li> <li><span>Inspect ingredients for quality and freshness before use. </span></li> <li><span>Ensure proper storage, labeling, and stock rotation of all pastry ingredients and products (FIFO). </span></li> <li><span>Maintain portion control and cost efficiency while meeting quality standards. </span></li> <li><span>Ensure compliance with food safety regulations, HACCP guidelines, and hygiene standards. </span></li> <li><span>Maintain cleanliness and organization of the pastry kitchen and equipment. </span></li> <li><span>Collaborate closely with the Pastry Sous Chef, Executive Pastry Chef, and other kitchen sections to ensure smooth operations. </span></li> <li><span>Support pastry production for banquets, events, and high-volume service periods. </span></li> <li><span>Maintain accurate records of temperature logs, cleaning schedules, and food safety checks. </span></li> <li><span>Report maintenance issues and ensure all pastry equipment is properly cleaned and maintained. </span></li> <li><span>Participate in kitchen briefings, training sessions, and team meetings. </span></li> <li><span>Assist other kitchen sections when required and contribute to a positive, professional team environment. </span></li> <li><span>Comply with all company policies, health and safety regulations, and sanitation standards.</span></li> </ul> <p><span>A suitable candidate should have 2–4 years of experience in a pastry kitchen within an upscale 5-star hotel or resort environment. Strong knowledge of pastry, bakery, and dessert preparation techniques is essential. The candidate must possess excellent interpersonal and communication skills and be able to build effective working relationships within the culinary team. They should be dynamic team player with a passion for creativity, consistency, and delivering the highest standards of pastry presentation and quality. Proficiency in English is required, and knowledge of an additional language will be an advantage.</span></p><br> <p><span>At One&amp;Only creating <strong>JOY</strong> is at the forefront of everything we do. If you are the one to make every detail count &amp; are bold to go beyond the obvious in every task assigned with positive energy &amp; have the passion to make it happen, then we are looking for you.</span></p><br> <p><span>Please apply directly through this website and submit your most recent CV which includes a recent ID picture of you. Applications that does not meet the requirements will not be considered.</span></p><br> <p><span>We <strong>Thank You</strong> for your interest at Kerzner – The One&amp;Only Resorts. Please note that only shortlisted candidates will be contacted.</span></p><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>Executive Chef – Exciting Luxury Dining Destination</p><br><p>We're looking for a passionate and talented Executive Chef to lead the kitchen of a high-profile dining destination in one of the region's most vibrant and sophisticated locations.</p><br><p>This exciting concept brings together breakfast, all-day dining, private dining, pool and terrace dining, and a lively Grill Room. The venue is known for its elevated casual dining style, outstanding ingredients, warm hospitality, and energetic atmosphere.</p><br><p>About the Role</p><br><p>As Executive Chef, you'll take the lead in shaping the culinary direction of the business, overseeing all kitchen operations and ensuring exceptional food quality across every dining experience.</p><br><p>You'll be responsible for menu development, team leadership, food standards, cost control, and creating a culture where people can thrive and grow. This is a hands-on leadership role for someone who enjoys being present in the operation, mentoring their team, and driving creativity.</p><br><p>A major part of the concept centres around fire-led cooking, so we're looking for someone who genuinely loves working with fire, smoke, and premium ingredients to create memorable dining experiences.</p><br><p>What We're Looking For</p><br><ul> <li>Previous experience as an Executive Chef in a quality restaurant, luxury hotel, lifestyle venue, or destination dining concept</li><li>Ideally some experience with fire-led cooking techniques, including wood-fired grilling, charcoal cooking, open-flame cooking, and modern grill concepts</li><li>GCC experience is preferred and new opening experience is a bonus</li><li>A passion for great food, exceptional ingredients, and creating menus that guests want to return for</li><li>Proven ability to build, lead, and develop high-performing kitchen teams</li><li>Strong understanding of food cost management, kitchen operations, and profitability</li><li>Calm and confident leadership style with excellent communication skills</li><li>Someone who thrives in a fast-paced, guest-focused environment</li></ul> <p>Salary package Offered:</p><br><p>AED35-45k pm package plus standard benefits depending upon experience</p><br><p>Get in touch: michelle@corecruitment.com</p><br> </div>

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

<ul><li><p>Develop, maintain, and monitor detailed project schedules for *interior fit-out and joinery projects*.</p></li><li><p>Prepare baseline programs, detailed execution schedules, look-ahead programs, recovery programs, and revised schedules.</p></li><li><p>Develop project schedules in coordination with Project Managers, Site Engineers, Procurement, Commercial, Design, and other departments.</p></li><li><p>Monitor actual project progress against approved baseline schedules and identify delays and deviations.</p></li><li><p>Collect and validate progress updates from multiple project sites and ensure timely and accurate reporting.</p></li><li><p>Prepare *daily, weekly, and monthly progress reports* for management and project teams.</p></li><li><p>Develop and maintain a *centralized project dashboard* showing the progress, status, delays, critical activities, and expected completion dates of multiple projects in one view.</p></li><li><p>Track key project milestones including design approvals, material submittals, procurement, shop drawings, site execution, inspections, snagging, and handover.</p></li><li><p>Coordinate with Procurement and Project teams to monitor material and procurement schedules against project requirements.</p></li><li><p>Monitor shop drawing, technical submission, material approval, and consultant approval timelines.</p></li><li><p>Identify critical path activities and potential delays and recommend appropriate corrective actions.</p></li><li><p>Conduct *delay analysis and schedule impact assessments* and prepare recovery plans where required.</p></li><li><p>Monitor manpower, resources, productivity, and project requirements against approved schedules.</p></li><li><p>Prepare project performance reports, KPIs, S-curves, progress charts, and other planning reports.</p></li><li><p>Conduct regular progress review meetings with project teams and follow up on agreed actions.</p></li><li><p>Support Project Managers in identifying project risks, constraints, dependencies, and potential schedule impacts.</p></li><li><p>Maintain accurate planning records, schedule updates, progress data, and supporting documentation.</p></li><li><p>Assist in tender planning, preliminary schedules, resource forecasting, and project mobilization planning.</p></li><li><p>Monitor project completion forecasts and highlight potential slippages to management at an early stage.</p></li><li><p>Ensure planning and reporting systems provide accurate and meaningful information for management decision-making.</p></li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li><br><ul><li><p>Bachelor's Degree in *Civil Engineering, Construction Management, or a related field*.</p></li><li><p>*Minimum 3–5 years of UAE experience as a Planning Engineer.*</p></li><li><p>*Interior Fit-Out / Joinery experience is mandatory.*</p></li><li><p>Strong hands-on experience in planning and scheduling for *multiple interior fit-out projects*.</p></li><li><p>Advanced knowledge of *Primavera P6*; MS Project knowledge is an added advantage.</p></li><li><p>Strong proficiency in *Microsoft Excel*, including project trackers, reporting, data analysis, and dashboard development.</p></li><li><p>Proven ability to develop and maintain *centralized dashboards showing multiple project progress in a single view*.</p></li><li><p>Strong knowledge of baseline programs, look-ahead schedules, critical path analysis, progress measurement, delay analysis, and recovery planning.</p></li><li><p>Experience tracking *design, shop drawings, material approvals, procurement, site execution, inspections, snagging, and handover*.</p></li><li><p>Good understanding of interior fit-out project execution, sequencing, dependencies, and resource requirements.</p></li><li><p>Experience preparing *S-curves, progress reports, KPIs, productivity reports, and management dashboards*.</p></li><li><p>Ability to collect, analyze, and validate project data from different teams and sites.</p></li><li><p>Strong coordination skills with Project Managers, Site Teams, Design, Procurement, Commercial, QA/QC, and other departments.</p></li><li><p>Strong analytical, problem-solving, communication, and reporting skills.</p></li><li><p>Ability to manage multiple projects and deadlines simultaneously.</p></li><li><p>Knowledge of *Power BI* or other business intelligence/dashboard tools is an added advantage.</p></li><li><p>UAE Driving License is an added advantage.</p></li><li><p>*Immediate joiners or candidates available on short notice will be preferred.*</p><br></li></ul><p><strong>### Key Requirement</strong></p><p><strong>The ideal candidate must have *hands-on UAE Interior Fit-Out planning experience* and should be capable of independently managing planning and reporting from *baseline schedule → progress tracking → critical path/delay analysis → recovery planning → project forecasting → management dashboard reporting* across multiple projects.</strong></p><p>.</p></li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><span><strong>Commis 1 &amp; 2</strong></span></p><br><br> <p><span>Shangri-La Group | Abu Dhabi, United Arab Emirates</span></p><br><br> <br> <p><span><strong>About Us</strong></span></p><br><br> <br> <p><span><strong>Find Your Shangri-La in Shangri-La.</strong></span></p><br><br> <br> <p><span>Traders focus on what matters most: efficient stays, thoughtful essentials, and dependable comfort. Here, efficiency is intelligent and stylish — helping travellers trade up for what truly counts. We create an experience that is both reliable and refined.</span></p><br><br> <br> <p><span>For our team, Traders means professionalism with purpose, where every detail is designed with clarity and care. Joining Traders means becoming part of a team that delivers hospitality that is efficient with wisdom, and reliable with character.</span></p><br><br> <br> <p><span>Traders Hotel, Qaryat Al Beri, Abu Dhabi offers 301 stylish guestrooms and suites, including 80 exclusive Traders Club rooms. Combining contemporary comfort with warm design, the hotel enjoys a prime location within the Qaryat Al Beri complex alongside Shangri-La properties, CHI, The Spa, and the Souk.</span></p><br><br> <p><span>Traders Hotel, Abu Dhabi</span></p><br><br> <br> <p><span>As a&nbsp;<strong>Commis</strong>, you will support the culinary team in the daily preparation and production of food according to established recipes and hotel standards. You will assist with mise en place, cooking, and food preparation while maintaining consistency in quality, presentation, and portion control. You will also maintain high standards of hygiene, cleanliness, and food safety within the kitchen.</span></p><br><br> <br> <p><span><strong>Key Responsibilities:</strong></span></p><br><br> <br> <ul> <li><span>Assist with food preparation, mise en place, and cooking as directed by the Chef de Partie.</span></li> <li><span>Prepare ingredients and dishes according to standard recipes and portion requirements.</span></li> <li><span>Maintain cleanliness, hygiene, and organization of the kitchen and workstations.</span></li> <li><span>Ensure proper storage, labelling, and rotation of food items to minimize wastage.</span></li> <li><span>Follow instructions from senior chefs and work effectively as part of the culinary team.</span></li> </ul> <br> <p><span><strong>About You:</strong></span></p><br><br> <br> <ul> <li><span>Basic knowledge of food preparation and cooking techniques.</span></li> <li><span>Ability to follow recipes, instructions, and standard operating procedures.</span></li> <li><span>Strong teamwork and willingness to learn from senior chefs.</span></li> <li><span>Commitment to food hygiene, safety, and cleanliness.</span></li> <li><span>Flexible and willing to work shifts, weekends, and public holidays.</span></li> <li><span>Certificate or Diploma in Culinary Arts, Professional Cookery, or a related field preferred.</span></li> <li><span>Basic Food Safety / HACCP certification is an advantage.</span></li> </ul> <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> </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> [Not translated in selected language] <br> <br><br> </div>

Company Description<br><br>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>Salaries And Benefits<br><br>Competitive Salary Duty Meals provided; breakfast/lunch/dinner/midnight meal + coffee breaks Vacation tickets /benefits provided by the hotel Medical Insurance Provided<br><br>Job Description<br><br>Assist the production team in food preparation and perform related duties in various kitchen sections as assigned by senior chefs Follow HACCP procedures meticulously and maintain clear records at all times Collaborate effectively with staff in each section to ensure proper equipment use and efficient task completion Maintain high standards of personal grooming and hygiene Adhere to all recipes, methods, and instructions provided by the Executive Chef or Sous Chef Contribute to stock management by participating in stock takes and ensuring proper stock rotation Assist in minimizing food wastage and maintaining cost-effectiveness in all areas Ensure that the preparation and presentation of food comply with established quality standards Maintain cleanliness and organization of assigned kitchen areas, equipment, and utensils Communicate effectively with team members and other departments to ensure smooth kitchen operations Actively participate in maintaining a safe and hygienic work environment<br><br>Qualifications<br><br>Minimum 2 to 3 years of Asian cuisine experience from a luxury background Knowledge of Sushi preparation is a must Diploma Certification in a Culinary discipline an asset A passion for food, and a desire to further develop culinary and leadership skills Ability to work well under pressure in a fast placed environment. Ability to work cohesively and collectively as part of a team

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.<br><br>This position is based at Park Rotana &amp; Park Arjaan Abu Dhabi.&nbsp;</p> <p>As a Commis II 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 the Demi Chef de Partie or Commis I 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 his 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 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"> <span></span><p><span><strong>Job Role:</strong></span></p><br> <p>The Cook is responsible for preparing, cooking, and presenting food while maintaining a clean, safe, and hygienic kitchen. The role may also support menu planning, food-quality and presentation checks, and the training or supervision of other kitchen staff. The Cook works closely with the Executive Chef.</p><br> <p><span><strong>Main Responsibilities:</strong></span></p><br> <ul> <li>Observe and test food to confirm that it is cooked properly, using appropriate methods such as tasting, smelling, or checking texture.</li> <li>Inspect food preparation and serving areas to ensure compliance with safe and sanitary food-handling practices.</li> <li>Turn, stir, and monitor food during preparation to ensure even and consistent cooking.</li> <li>Season and cook food according to approved recipes, instructions, and established standards.</li> <li>Portion, arrange, garnish, and present food before serving it to waiting staff or customers.</li> <li>Wash, peel, cut, and prepare fruits and vegetables for cooking or serving.</li> <li>Coordinate with supervisory staff when planning menus, considering costs and special-event requirements.</li> <li>Prepare, cut, dress, and debone meat, poultry, fish, or shellfish before cooking, as required.</li> </ul> <p><span><strong>Knowledge, Skills &amp; Attributes:</strong></span>&nbsp;</p><br> <ul> <li>High school education with basic hygine certificate is plus.</li> <li>Previous kitchen experience preparing meals for large numbers of people.</li> <li>Candidates without formal culinary qualifications may be considered and trained on the job.</li> <li>Ability to prepare and serve attractive, well-presented meals according to individual requirements.</li> <li>Flexibility to work shifts and perform effectively in stressful situations.</li> <li>High standards of personal cleanliness and hygiene.</li> <li>Good communication and teamwork skills.</li> </ul> </div>

<ul><li>Develop and implement comprehensive training programs specifically tailored for culinary and service staff, focusing on skill enhancement and operational excellence.</li><li>Design and deliver engaging onboarding experiences for new hires in the F&B sector, ensuring rapid integration and understanding of brand standards.</li><li>Create and manage performance management frameworks that identify training needs and career development pathways for F&B team members.</li><li>Source and evaluate external training providers and resources for specialized F&B skills, such as advanced culinary techniques or sommelier certifications.</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>Bachelor's degree in Hospitality Management, Human Resources, or a related field.</li><li>Minimum of 5 years of progressive experience in Learning & Development, with a significant portion within the Food & Beverage industry.</li><li>Proven expertise in designing and delivering training for diverse F&B roles, from kitchen staff to front-of-house management.</li><li>Certification in training methodologies (e.g., CPTD, CIPD) or a related field is highly advantageous.</li></ul>

<strong>Job Description<br><br></strong>About Wynn Al Marjan Island:<br><br>Wynn Al Marjan Island will be the first integrated resort in the UAE. Set to open in 2027, the resort will be located 50 miles from Dubai International Airport in the emirate of Ras Al Khaimah. The resort will offer 1,530 rooms and suites, 22 restaurants, lounges, and bars, a theater, and a beach club. It will feature multiple swimming and wading pools, water features, a five-star spa, a salon, a shopping promenade, and a celebrations and events center.<br><br><strong>About The Position<br><br></strong>Wynn Al Marjan Island is currently seeking a <strong>Senior</strong> <strong>Steward - </strong> <strong>Kitchen Stewards </strong> to join the <strong>Kitchen Stewards </strong>team.<br><br><strong>Responsibilities<br><br></strong>The primary duties and responsibilities of this role are:<br><br><ul><li> Supervise stewarding operations, ensuring crockery, pots, glassware, and kitchen equipment are cleaned, sanitized, and stored correctly. </li><li> Monitor and support stewards in their daily duties while maintaining high standards of cleanliness and hygiene. </li><li> Ensure all kitchen areas, including floors, ceilings, ovens, and workstations, are kept clean and compliant with health and safety standards. </li><li> Oversee the proper use, handling, storage, and control of cleaning chemicals and stewarding supplies. </li><li> Manage waste disposal and recycling procedures in line with hygiene, environmental, and company requirements. </li><li> Conduct daily briefings, provide on-the-job coaching, and correct operational deviations to maintain service excellence. </li><li> Support the Stewarding Supervisor, assume leadership responsibilities when required, and ensure smooth shift operations. </li><li> Foster positive teamwork and communication while adhering to company policies, grooming standards, and the Code of Conduct. <br><br></li></ul><strong>About You<br><br></strong>The ideal candidate for this position will have the following experience and qualifications:<br><br><ul><li> Minimum 3 years of stewarding experience in a 5-star hotel or integrated resort, including at least 1 year in a team leader role. </li><li> Strong knowledge of stewarding operations, cleaning chemicals, health &amp; safety, and hygiene standards. </li><li> Excellent communication, organizational, and interpersonal skills. </li><li> Positive attitude, strong work ethic, and ability to perform in a fast-paced environment. </li><li> Physically fit and able to handle heavy lifting and cleaning of large equipment and high areas. </li><li> Flexible to work shifts and business-driven schedules. </li><li> Fluent in English; additional languages are an advantage. <br><br></li></ul><strong>About Wynn Al Marjan Island’s Benefits<br><br></strong>We offer an attractive salary, paid in Dirhams (AED), the local currency of the UAE. In addition, we offer an excellent leave policy, a healthcare package and as well as incentive programs, and other employee benefits . The result is a package that makes this role highly attractive to outstanding applicant s seeking a career with Wynn Resorts, among the most renowned and celebrated brands in the global hospitality industry.

<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>Prepare and manage pizza dough, including mixing, kneading, fermentation, and portioning according to established recipes and standards</li><li>Operate and maintain wood-fired or commercial pizza ovens, ensuring optimal temperature control and equipment functionality</li><li>Execute pizza preparation with precision, including topping application, cooking techniques, and presentation standards</li><li>Maintain an organized and efficient pizza station, including proper storage, inventory management, and cleanliness protocols</li><li>Monitor food quality and consistency across all pizza offerings, making adjustments as needed to meet organizational standards</li><li>Collaborate with kitchen team members to coordinate timing and ensure smooth service during peak hours</li><li>Adhere to all food safety and hygiene regulations, including proper handling, storage, and sanitation procedures</li><li>Assist in menu development and testing of new pizza recipes and specialty items</li><li>Train and mentor junior kitchen staff on pizza preparation techniques and station procedures</li><li>Manage inventory for the pizza station, including ordering supplies and minimizing food waste</li><li>Communicate effectively with the head chef and kitchen leadership regarding station needs and performance</li></ul><br>Qualifications<br><br><ul><li>Minimum 3-5 years of professional experience as a pizza specialist in a restaurant or hospitality setting</li><li>Strong knowledge of pizza dough fermentation, hydration ratios, and ingredient quality standards</li><li>Demonstrated ability to work efficiently under pressure while maintaining high-quality standards</li><li>Excellent organizational and time management skills with attention to detail</li><li>Food safety certification or equivalent knowledge of food handling and hygiene protocols</li><li>Strong interpersonal and communication skills with the ability to work collaboratively in a team environment</li><li>Experience managing a kitchen station, including inventory control and resource management</li><li>Ability to customize recipes and adapt techniques based on ingredient availability and organizational standards</li></ul> </div>

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

<ol><li><p>Prepare different types of salads, dressings, and cold dishes.</p></li><li><p>Keep the cold kitchen and work area clean and organized.</p></li><li><p>Follow food safety and hygiene rules.</p></li></ol><p><strong>Desired Candidate Profile</strong></p><ol><li><p>Minimum 3–5 years of proven professional culinary experience from reputed restaurants in the UAE or international experience.</p></li><li><p>Proven quality experience in Garde Manger, Cold Kitchen, and Salad preparation.</p></li><li><p>HACCP certification with a strong understanding of food safety and hygiene standards.</p></li><li><p> Interpersonal and communication skills</p></li></ol>

Organization- Park Hyatt Dubai<br><br>Summary<br><br>The Commis Chef, Italian Cuisine supports the culinary team in preparing and presenting authentic Italian dishes while maintaining consistent standards of quality, freshness, and presentation. The role assists with mise en place, section organization, stock rotation, and daily kitchen operations while developing practical knowledge of Italian ingredients and cooking techniques.<br><br>Main Duties:<br><br>Assist in preparing and presenting Italian dishes according to approved recipes, portion sizes, and presentation standards. Complete daily mise en place and ensure all ingredients are prepared and available before service. Support the preparation of pasta, risotto, sauces, antipasti, soups, meat, seafood, vegetables, and other Italian specialities. Follow the instructions of the Chef de Partie and senior chefs to ensure smooth and efficient section operations. Maintain consistency in the flavour, texture, temperature, portioning, and presentation of all dishes. Check the freshness and quality of ingredients before use and report any concerns to the senior culinary team. Ensure ingredients and prepared items are correctly labelled, dated, stored, and rotated according to established procedures. Assist in monitoring stock levels and promptly communicate replenishment requirements to the Chef de Partie. Minimize food waste through careful preparation, correct portioning, and responsible use of ingredients. Coordinate effectively with other kitchen sections to ensure orders are prepared accurately and delivered on time. Follow established procedures when preparing dishes for guests with allergies, dietary requirements, or special requests. Maintain a clean, organized, and hygienic workstation throughout preparation, service, and closing duties. Comply with all food safety, HACCP, allergen management, sanitation, and personal hygiene requirements. Use kitchen equipment, knives, utensils, and tools safely and report any damage or maintenance concerns immediately.<br><br>Qualifications<br><br>Diploma or certificate in Culinary Arts, Professional Cookery, or a related culinary discipline is preferred. Minimum 1–2 years of relevant kitchen experience, preferably with exposure to Italian cuisine within a luxury hospitality environment. Basic knowledge of Italian ingredients, recipes, preparation methods, and cooking techniques. Practical experience in preparing mise en place, pasta, sauces, antipasti, vegetables, meat, seafood, or other Italian dishes is an advantage. Good understanding of food safety, HACCP, allergen management, sanitation, and kitchen hygiene standards. Motivated, organized, and eager to learn, with the ability to follow instructions and work effectively within a fast-paced culinary team.