Pastry Chef Jobs in UAE

<p>We need a Cook for a Dairy and Villa like Farm House<br /> Salary 2000 AED<br /> Plus accommodation at work place and Food<br /> Should be Male and Muslim only</p>

About Alpha Mind<br><br>Alpha Mind is a global lifestyle and hospitality entity born from a strategic partnership between ADMO Lifestyle Holding and Addmind Hospitality. Combining the expertise of two industry leaders, Alpha Mind develops and operates world-class restaurants, lounge bars, beach clubs, nightlife destinations, and lifestyle concepts. Driven by creativity, innovation, and exceptional guest experiences, Alpha Mind continues to expand its footprint globally while maintaining the highest standards of operational excellence and hospitality.<br><br>We are looking for a Junior Sous Chef for KIRA Dubai.<br><br>Role Overview<br><br>The Junior Sous Chef supports the kitchen leadership team in delivering refined, high-quality cuisine within a luxury or fine-dining environment. Working closely with the Sous Chef and Executive Chef, this role is a stepping stone toward senior kitchen leadership — combining hands-on culinary execution with growing responsibility for team coordination, consistency, and standards during service.<br><br>Key Responsibilities<br><br>Culinary Execution<br><br>Prepare and execute dishes to the kitchen's exacting standards of taste, presentation, and consistency Follow recipes, plating guides, and portioning specifications with precision Maintain high standards of mise en place across assigned sections Assist with tastings, menu trials, and seasonal recipe testing under guidance from senior chefs<br><br>Kitchen Support & Supervision<br><br>Run or assist in running a section during service, ensuring smooth workflow and timing Step in to support or briefly oversee the brigade when the Sous Chef is occupied elsewhere Help train, guide, and set an example for Commis Chefs and kitchen trainees Support a culture of discipline, teamwork, and continuous improvement<br><br>Operations & Quality Control<br><br>Maintain organization, cleanliness, and efficiency at assigned stations Follow HACCP, hygiene, and food safety protocols at all times Flag quality or consistency issues to the Sous Chef or Executive Chef promptly Assist with opening/closing kitchen checklists and equipment upkeep<br><br>Cost Control & Inventory<br><br>Practice careful portion control and minimize waste in daily prep Assist with stock checks, rotation (FIFO), and basic inventory tracking Support accurate ordering by communicating par levels and shortages to senior chefs<br><br>Collaboration & Guest Experience<br><br>Coordinate with front-of-house and senior kitchen staff to ensure timely, accurate service Accommodate special dietary requests and allergen protocols with care and accuracy Assist during VIP service, chef's table experiences, and special events as needed<br><br>Qualifications & Experience<br><br>Minimum 2–4 years' experience in a professional kitchen, ideally within fine-dining or upscale hospitality Solid foundation in classical or modern culinary techniques Experience working in a fast-paced, standards-driven kitchen environment Formal culinary education preferred, though strong hands-on experience will be considered Eagerness to grow into a senior sous chef role, with a strong sense of discipline and attention to detail

<ul><li>Oversee daily kitchen operations, ensuring a seamless workflow and high-quality food production to meet and exceed guest expectations.</li><li>Develop and implement innovative seasonal menus that highlight local ingredients and culinary trends, driving guest engagement and satisfaction.</li><li>Train, mentor, and motivate kitchen staff to uphold culinary excellence and maintain high standards of food safety and hygiene practices.</li><li>Collaborate with the Head Chef to manage inventory, control food costs, and minimize waste, contributing to the overall profitability of the kitchen.</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li><p>Culinary degree from an accredited institution, demonstrating a solid foundation in classical techniques and kitchen management.</p></li><li><p>Minimum of 5-7 years of progressive experience in high-volume, fine-dining kitchen environments, showcasing a strong culinary background.</p></li><li><p>Certification from a recognized culinary organization.</p></li><li><p>Demonstrated experience in menu development, with a proven track record of creating dishes that resonate with guests and enhance dining experiences.</p></li></ul>

Bluewaters, Dubai Please apply ONLY if you currently work (or have recently worked) as the Head Chef of a Mediterranean or European seafood restaurant. Applications from chefs without proven seafood restaurant leadership experience will not be considered.<br>We are looking for an experienced Head Chef to lead the opening and day-to-day operations of a premium Mediterranean seafood restaurant and bar. Mandatory Requirements Current or recent Head Chef of a Mediterranean or European seafood restaurant Minimum 5 years' experience as a Head Chef Proven UAE restaurant experience Expert knowledge of fresh fish, seafood, Mediterranean and European cuisine Experience leading high-volume kitchen operations Strong leadership and team management skills Excellent knowledge of food costing, purchasing, inventory control, and kitchen SOPsStrong knowledge of HACCP, food safety, hygiene, and UAE regulations Experience creating menus and seasonal dishes Fluent English Experience opening new restaurant concepts is an advantage Responsibilities Lead all kitchen operations Deliver exceptional food quality and consistency Recruit, train, and lead the kitchen team Control food cost, inventory, purchasing, and waste Develop menus, recipes, and quality standards Ensure full HACCP and food safety compliance Drive operational excellence

Bluewaters, Dubai Please apply ONLY if you currently work (or have recently worked) as the Head Chef of a Mediterranean or European seafood restaurant. Applications from chefs without proven seafood restaurant leadership experience will not be considered.<br>We are looking for an experienced Head Chef to lead the opening and day-to-day operations of a premium Mediterranean seafood restaurant and bar. Mandatory Requirements Current or recent Head Chef of a Mediterranean or European seafood restaurant Minimum 5 years' experience as a Head Chef Proven UAE restaurant experience Expert knowledge of fresh fish, seafood, Mediterranean and European cuisine Experience leading high-volume kitchen operations Strong leadership and team management skills Excellent knowledge of food costing, purchasing, inventory control, and kitchen SOPsStrong knowledge of HACCP, food safety, hygiene, and UAE regulations Experience creating menus and seasonal dishes Fluent English Experience opening new restaurant concepts is an advantage Responsibilities Lead all kitchen operations Deliver exceptional food quality and consistency Recruit, train, and lead the kitchen team Control food cost, inventory, purchasing, and waste Develop menus, recipes, and quality standards Ensure full HACCP and food safety compliance Drive operational excellence

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>JOB DESCRIPTION — ARABIC COOK<br></span><p><b>URGENT HIRING</b><br></p><br><b>Position:</b> Arabic Cook<br><br><b>Vacancies:</b> 1<br><br><b>Gender:</b> Male<br><br><b>Location:</b> Al Ain, Abu Dhabi, UAE<br><br><b>Industry:</b> High-Luxury Resort Hotel<br><br><b>Salary:</b> <b>AED 2,500 per month</b><br><br><b>Employment Type:</b> Full-Time<br><br>Job Summary<br><p>We are urgently seeking an experienced <b>Male Arabic Cook</b> for a <b>leading high-luxury resort hotel in Al Ain</b>. The successful candidate will prepare authentic Arabic dishes while maintaining excellent standards of taste, presentation, hygiene, and kitchen organization expected within a luxury hospitality environment.<br></p><br>Key Responsibilities<br><ul><li><p>Prepare and cook a variety of authentic Arabic dishes.<br></p><br></li><li><p>Ensure consistent food quality, taste, portioning, and presentation.<br></p><br></li><li><p>Prepare ingredients and complete mise en place efficiently.<br></p><br></li><li><p>Follow approved recipes and hotel food standards.<br></p><br></li><li><p>Maintain cleanliness and organization of the kitchen and workstation.<br></p><br></li><li><p>Follow food safety, hygiene, and HACCP procedures.<br></p><br></li><li><p>Monitor ingredients and report stock requirements.<br></p><br></li><li><p>Minimize food waste and use ingredients efficiently.<br></p><br></li><li><p>Coordinate with the kitchen team during daily operations and busy service periods.<br></p><br></li></ul><br><span>RequirementsRequirements<br></span><ul><li><p><b>Male candidate.</b><br></p><br></li><li><p>Previous experience as an <b>Arabic Cook / Arabic Cuisine Cook</b>.<br></p><br></li><li><p>Strong knowledge of traditional Arabic and Middle Eastern cuisine.<br></p><br></li><li><p>Hotel, resort, restaurant, or professional kitchen experience preferred.<br></p><br></li><li><p>Good knowledge of food preparation, cooking, and presentation.<br></p><br></li><li><p>Understanding of food hygiene and kitchen safety standards.<br></p><br></li><li><p>Able to work efficiently in a fast-paced kitchen environment.<br></p><br></li><li><p>Good teamwork and communication skills.<br></p><br></li><li><p>Professional, clean, and well-organized working style.<br></p><br></li><li><p>Luxury hospitality experience is an advantage.<br></p><br></li></ul>Salary &amp; Benefits<br><p><b>Salary:</b> AED <b>2,500 per month</b><br></p><br><ul><li><p><b>Accommodation Provided</b><br></p><br></li><li><p><b>One Meal Provided</b><br></p><br></li><li><p><b>Medical Insurance Provided</b><br></p><br></li><li><p><b>Employment Visa Provided</b><br></p><br></li></ul>Application<br><b>WhatsApp:</b> +971 50 972 1971<br><br><b>Email:</b> hello@reaphr.com<br><br><b>Website:</b> https://reaphr.com<br><br><br><span>BenefitsSalary &amp; Benefits<br></span><p><b>Salary:</b> AED <b>2,500 per month</b><br></p><br><ul><li><p><b>Accommodation Provided</b><br></p><br></li><li><p><b>One Meal Provided</b><br></p><br></li><li><p><b>Medical Insurance Provided</b><br></p><br></li><li><p><b>Employment Visa Provided</b><br></p><br></li></ul>Application<br><b>WhatsApp:</b> +971 50 972 1971<br><br><b>Email:</b> hello@reaphr.com<br><br><b>Website:</b> https://reaphr.com<br><br><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>we need a cook for our workers. he must clean kitchen everyday and he have to prepare morning breakfast, lunch and dinner. the number of peoples for whom he have to cook is 15 - 20</p> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><p>must be experienced</p></div>

Role Description: This is a full-time, on-site Commis Chef (Cold Kitchen) role based in Abu Dhabi Emirate, United Arab Emirates. The Commis Chef will assist in the preparation and presentation of cold kitchen items, including salads, canapés, sandwiches, cold starters, and buffet displays, following established recipes and hotel standards. The role includes ensuring proper food handling, storage, labeling, and rotation, while maintaining high hygiene and safety standards in the cold kitchen area. The Commis Chef will support senior chefs during service, help with mise en place, and contribute to consistent portion control and attractive plating. Daily responsibilities also involve cleaning workstations, coordinating with kitchen and service teams, and assisting with stock checks to minimize waste and ensure efficient operations.<br>Qualifications Candidates should possess strong Food Preparation and Cooking skills, with foundational Culinary Skills suited to a professional cold kitchen environment. Candidates should possess sound knowledge of Hygiene practices, including food safety standards, proper storage, and cleanliness of work areas. Candidates should possess effective Communication skills to coordinate with chefs, kitchen staff, and service teams in a fast-paced setting. Relevant culinary certification or diploma, and prior experience as a Commis Chef or in a hotel/restaurant kitchen, preferably in the cold section. Ability to work in shifts, stand for extended periods, and handle a high-volume operation while maintaining quality and attention to detail. Basic understanding of international cuisine and buffet presentation; willingness to learn and follow instructions from senior chefs. Team-oriented mindset, reliability, and a professional attitude consistent with hospitality industry standards.<br>Requirements Minimum 3–5 years of hotel experience as a Commis Chef in a 4-star or 5-star hotel. Familiarity with HACCP and food safety standards. Ability to work in a fast-paced environment and under pressure. Excellent teamwork, communication, and organizational skills. Creative mindset with attention to detail.<br>Please submit to:hra.chad@cristalhospitality.com | hre.chad@cristalhospitality.com

<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>

Company Overview<br><br>Launched in 2021, February 30 is a one-of-a-kind beach bar, lounge, and restaurant that celebrates boldness, creativity, and individuality. Seamlessly transitioning from laid-back days to high-energy nights, it offers an ever-evolving experience that makes it the premier destination for every occasion.<br><br>With its dynamic ambiance, innovative cocktails, and a refined fusion of Mediterranean and Japanese cuisine, February 30 stands out as a place where the unexpected feels right at home. Since opening, it has been recognized with multiple prestigious awards, solidifying its position as one of Dubai’s most acclaimed and must-visit beachfront venues where every moment is designed to defy the ordinary.<br><br>Role Overview<br><br>The Demi Chef de Partie is responsible for assisting the Chef de Partie in the preparation, cooking, and presentation of dishes within an assigned kitchen section. The role requires maintaining consistency, quality, and high hygiene standards while supporting kitchen operations efficiently. The Demi Chef de Partie also helps supervise Commis and ensures the section operates smoothly during service.<br><br>Key Responsibilities<br><br>Food Preparation: Prepares ingredients, sauces, garnishes, and other menu components according to recipes and standards. Ensures timely and accurate preparation for service. Cooking & Presentation: Cooks and presents dishes as per brand and menu specifications. Maintains consistency in flavor, portioning, and plating for all dishes produced in the section. Section Management: Assists the Chef de Partie in managing the section, ensuring readiness for service, cleanliness, and compliance with kitchen standards. Takes charge of the section in their absence. Supervision: Guides and supports Commis chefs in daily tasks. Provides training and feedback to ensure proper cooking techniques and food handling practices are followed. Quality Control: Ensures that all food served meets the restaurant’s standards for quality, taste, and presentation. Reports any deviations to senior chefs immediately.<br><br>Qualifications<br><br>Diploma or Certificate in Culinary Arts or related field. Minimum 2–4 years of culinary experience, with at least 1 year as a Commis or Demi Chef de Partie in a reputable restaurant or hotel. Strong technical knowledge of cooking techniques, preparation, and kitchen operations particularly with Japanese cuisine. Understanding of HACCP principles and food safety procedures. Excellent attention to detail and commitment to quality.

About Jumeirah <br>Jumeirah, a global leader in luxury hospitality and a member of Dubai Holding, operates an exceptional portfolio of 29 properties across 11 countries in the Middle East, Europe, and Asia. In 1999, Jumeirah changed the face of luxury hospitality with the opening of the iconic Jumeirah Burj Al Arab and the brand is now renowned worldwide for its distinguished beachfront resorts, esteemed city hotels and exclusive residences. From the contemporary Maldivian island paradise at Jumeirah Olhahali Island to the art-inspired Jumeirah Capri Palace in Italy and the modern twist on a British classic at Jumeirah Carlton Tower in London, the brand has become synonymous with warm and generous service and the ability to craft distinctive and purposeful experiences that bring joy to guests from across the world. <br>About Jumeirah Marsa Al Arab<br>Nestled at the tip of a peninsula at the heart of Dubai’s most exclusive private beach, Jumeirah Marsa Al Arab is the city’s newest luxury lifestyle destination featuring a resort, exclusive residences, an 82 -berth superyacht marina, a state -of-the -art spa and fitness centre and a wide range of curated dining experiences. With its avant -garde superyacht inspired design, Jumeirah Marsa Al Arab completes the nautical trilogy alongside the wave -shaped Jumeirah Beach Hotel and the iconic sail -inspired Jumeirah Burj Al Arab<br><br>About the Job The main duties and responsibilities of this role include: <br>Prepare and cook high-quality food according to menu guidelines, recipes, and instructions from the Sous Chef or Chef de Cuisine. Follow correct hygienic food handling practices, ensuring compliance with restaurant's cleaning and waste disposal procedures. Assist Executive Chef / Chef de Cuisine in setting and maintaining service and food standards aligned with Jumeirah Group's policies and quality standards. Communicate any section-related issues promptly to the Executive Sous Chef and implement directives to ensure smooth kitchen operations. Collaborate with the Executive Chef / Chef de Cuisine in developing new seasonal and creative menu ideas using premium ingredients. Manage staff training under the guidance of the Executive Chef / Chef de Cuisine, ensuring all practices are followed to maintain consistent quality.<br><br>About You The ideal candidate for this position will have the following experience and qualifications:<br>Culinary Arts degree or equivalent qualification from an accredited culinary school. Completion of a recognised kitchen apprenticeship and professional chef training. Minimum 5 years of culinary experience within luxury hotels, including relevant full-time kitchen operations experience. Strong hands-on expertise in luxury culinary operations, food preparation, kitchen standards, and professional chef practices.<br><br>About the Benefits <br>At Jumeirah, we are dedicated to fostering a workplace where colleagues feel valued, supported, and inspired to grow. Our benefits package reflects this commitment by combining rewarding financial incentives, comprehensive healthcare, and opportunities for professional development. Benefits include: <br>Supportive and inclusive work environment Access to Learning & Development programmes and clear career pathways Opportunities for internal mobility within our global network Colleague discounts on food, beverage, and hotel stays worldwide Comprehensive healthcare and life insurance coverage Paid annual leave entitlement Incentive programmes aligned with leadership performance Competitive tax-free salary paid in UAE Dirhams (AED)

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.</p><br><p>Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.</p><br><br>Job Description<br><br><ul><li>Supervising, coordinating and participating in the preparation of mise en place cooking for all F&amp;B outlets.</li><li>Controls freshness, preparation techniques and storage of goods used.</li><li>To check Demi Chefs / Commis Chefs on his/her section:&nbsp; e.g. regarding personal hygiene.</li><li>To assist the Chef de Cuisine in composing new recipes and menu ideas.</li><li>Order and turnover of products in his section through daily inventory lists.</li><li>Controls cooking procedures, portioning, garnishing and presentation of all dishes.</li><li>Keeps effective contacts with colleagues of other departments.</li><li>Is involved on other tasks and cooperates in special projects when required.</li><li>Sets up work rosters of his section in consultation with the Sous-Chef.</li><li>Allocates different tasks according to the mise en place list.</li><li>To consistently provide and maintain the highest standard of guest care and service.</li><li>To maintain a high standard of personal hygiene and grooming at all times.</li><li>To ensure that your designated uniform is worn well pressed and in a good state of repair.</li><li>To familiarize yourself with the Rixos the Palm Dubai Performance &amp; Product Standards and to be able to demonstrate their application consistently.</li><li>To have a good knowledge of all Rixos the Palm Dubai facilities and be able to answer guest questions in a quick, polite and helpful manner.</li><li>To handle any guest complaints or problems promptly and to ensure that all resolved/unresolved incidents are reported to the Sous-Chef or Chef de Cuisine.</li><li>To act on your responsibilities for Health and Safety at work.</li><li>To demonstrate a working knowledge of fire prevention and to follow the &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;</li><li>&nbsp;Restaurant evacuation plan on hearing the alarm.</li><li>To be security conscious with respect to guest, staff and Rixos the Palm Dubai property/welfare and to report suspicious circumstances to your Sous-Chef or Chef de Cuisine.</li><li>Check all food preparation to determine the type and quality of items to be prepared.</li><li>Work to the specifications received by the Sous-Chef regarding portion size, quantity and quality as laid down in the recipe index.</li><li>Preparation and compilation of staff meals.</li><li>Observes and tastes the food during preparation.</li><li>Ensures that food orders are prepared efficiently and within a reasonable period of time.</li><li>Ensures that hot dishes leave the Kitchen at the correct temperature.</li><li>Take orders from his/her Sous-Chef and carry them out in the correct manner.</li><li>Together with his/her Commis to write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Chef de Cusine / Sous Chef in order to achieve the high stock rotation desired in his/her section.</li><li>Ensures that staff handles and uses kitchen utensils and equipment properly.</li><li>Ensures cleanliness of all utensils, cooking equipment, working tables and fridges, and so on.</li><li>Ensures that the Rixos the Palm Dubai Cost Control policies and procedures are followed.</li><li>Other duties and responsibilities which might be assigned from time to time by the Sous-Chef or Chef de Cuisine.</li><li>When requested will be production chef during afternoon mise en place.</li><li>To monitor all costs and recommend measures to control them. To establish an integrated cost management plan through product lining and minimal inventories.</li><li>To ensure that the Department Operational Budget is strictly adhered to.</li><li>To monitor all cost and recommend / institute measures to control them.</li><li>To review monthly forecasts and schedule resources accordingly.</li><li>To assign responsibilities to subordinates and to check their performance periodically.</li><li>To identify and develop young talents within the organization for future potential growth within the group</li><li>To support staff needs in other Divisions based on the hotel priorities and anticipated business levels.</li><li>To check incoming ingredients, ensure that all merchandise is in accordance with order sheets and receiving records in collaboration with Purchase Manager.</li><li>To ensure orderly handling of all products and check that quantities prepared are according to recipes and plate specifications.</li><li>To prepare and supervise daily mise en place and assure that all sections are ready supplied with fresh and high quality products based on anticipated business levels.</li><li>To be available and on duty during peak periods (frequently opening and closing the operation)</li><li>To encourage creativity among his team.</li><li>To ensure that Departmental Operations Manuals are prepared and updated annually.</li><li>To attend weekly Food &amp; Beverage Meeting.</li><li>To understand and strictly adhere to the Rules &amp; Regulations established in the Employees Handbook and the Hotel’s policy on Fire, Hygiene, Health and Safety.</li><li>Must be an example of the Rixos Values, Brand Standards, and a champion of appearance and hygiene guidelines.</li><li>Implements guidelines, policies and procedures for those operating departments according to Rixos Guidelines &amp; Standards.</li><li>Must apply the Rixos Food &amp; Beverage rituals.</li><li>To attend and contribute to all staff meetings Departmental and Hotel trainings scheduled and other related activities.</li><li>To fully support the Departmental Trainers function in the Department assigned.</li><li>To undertake any reasonable tasks and secondary duties as assigned</li></ul><br>Qualifications<br><br><ul><li>Diploma or degree in vocational hospitality</li><li>Has 4-5 years experience in a 4-5 star Hotel</li></ul><br>Additional Information<br><br><ul><li><p><strong>What is in it for you:</strong></p><br></li><li>Employee benefit card offering discounted rates at Accor worldwide</li><li>Learning programs through our Academies</li><li>Opportunity to develop your talent and grow within your property and across the world!</li><li>Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21</li></ul> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span> </span><p>About The Role</p><br> <p>•&nbsp;&nbsp; &nbsp;Assist the Chef de Cuisine and the Sous Chef in the Operation and to replace them in their absence.<br>•&nbsp;&nbsp; &nbsp;Supervises staff and ensures high levels of food preparation to deliver an excellent Guest and Member experience. &nbsp;A Chef de Partie would also be required to assist with food cost controls.&nbsp;</p><br> <p>Key Duties and Responsibilities &nbsp;</p><br> <p>• &nbsp;&nbsp;&nbsp;Gives tasks to Demi Chefs and Commis Chefs and checks that they are carried out correctly.<br>•&nbsp;&nbsp; &nbsp;Maintains good employee relations and motivates colleagues.<br>•&nbsp;&nbsp; &nbsp;Checks the main information board regarding changes in any banquet or other information regarding the organization.<br>•&nbsp; &nbsp; Make sure the night is covered and pass all information on to the next shift.<br>•&nbsp;&nbsp; &nbsp;Ensures HACCP forms are completed and hygiene standard is maintained.<br>•&nbsp;&nbsp; &nbsp;Ensures all food preparation meets standards.<br>•&nbsp;&nbsp; &nbsp;Prepares and presents high-quality food.<br>•&nbsp;&nbsp; &nbsp;Keeps all working areas clean and tidy and ensures no cross-contamination.<br>•&nbsp;&nbsp; &nbsp;Prepares all mise-en-place for all relevant menus.<br>•&nbsp;&nbsp; &nbsp;Assists in positive outcomes from guest queries in a timely and efficient manner.<br>•&nbsp;&nbsp; &nbsp;Ensures food stuffs are of good quality and stored correctly.<br>•&nbsp;&nbsp; &nbsp;Contributes to controlling costs, improving gross profit margins, and other departmental and financial targets.<br>•&nbsp;&nbsp; &nbsp;Assists other departments wherever necessary and maintains good working relationships.<br>•&nbsp;&nbsp; &nbsp;Assists Head Chef/Sous Chef in training all staff in compliance with company procedures.<br>•&nbsp;&nbsp; &nbsp;Reports maintenance, hygiene, and hazard issues.&nbsp;<br>•&nbsp;&nbsp; &nbsp;Complies with hotel security, fire regulations, and all health and safety and food safety legislation.<br>•&nbsp;&nbsp; &nbsp;Assist and monitor Commis Level</p><br> <p><br>Experience &amp; Educational Requirements</p><br> <p>• &nbsp;&nbsp; &nbsp;2-3 years in a similar role in a five-star hotel.<br>•&nbsp;&nbsp; &nbsp;Supervisory experience<br>•&nbsp;&nbsp; &nbsp;Positive attitude<br>•&nbsp;&nbsp; &nbsp;Good communication skills<br>•&nbsp;&nbsp; &nbsp;Ability to work under pressure<br>•&nbsp;&nbsp; &nbsp;Ability to work on own or in teams<br>•&nbsp;&nbsp; &nbsp;Ability to make decisions<br>•&nbsp;&nbsp; &nbsp;Ability to administer disciplinary action<br>•&nbsp;&nbsp; &nbsp;Good product knowledge<br>•&nbsp;&nbsp; &nbsp;Ability to produce checklists<br>•&nbsp;&nbsp; &nbsp;HACCP control knowledge<br>•&nbsp;&nbsp; &nbsp;Understanding Differences<br>•&nbsp;&nbsp; &nbsp;Drive for Results&nbsp;<br>•&nbsp;&nbsp; &nbsp;Organized and disciplined, dedicated and loyal (essential)</p><br> <p>About The Role</p><br> <p>•&nbsp;&nbsp; &nbsp;Assist the Chef de Cuisine and the Sous Chef in the Operation and to replace them in their absence.<br>•&nbsp;&nbsp; &nbsp;Supervises staff and ensures high levels of food preparation to deliver an excellent Guest and Member experience. &nbsp;A Chef de Partie would also be required to assist with food cost controls.&nbsp;</p><br> <p>Key Duties and Responsibilities &nbsp;</p><br> <p>• &nbsp;&nbsp;&nbsp;Gives tasks to Demi Chefs and Commis Chefs and checks that they are carried out correctly.<br>•&nbsp;&nbsp; &nbsp;Maintains good employee relations and motivates colleagues.<br>•&nbsp;&nbsp; &nbsp;Checks the main information board regarding changes in any banquet or other information regarding the organization.<br>•&nbsp; &nbsp; Make sure the night is covered and pass all information on to the next shift.<br>•&nbsp;&nbsp; &nbsp;Ensures HACCP forms are completed and hygiene standard is maintained.<br>•&nbsp;&nbsp; &nbsp;Ensures all food preparation meets standards.<br>•&nbsp;&nbsp; &nbsp;Prepares and presents high-quality food.<br>•&nbsp;&nbsp; &nbsp;Keeps all working areas clean and tidy and ensures no cross-contamination.<br>•&nbsp;&nbsp; &nbsp;Prepares all mise-en-place for all relevant menus.<br>•&nbsp;&nbsp; &nbsp;Assists in positive outcomes from guest queries in a timely and efficient manner.<br>•&nbsp;&nbsp; &nbsp;Ensures food stuffs are of good quality and stored correctly.<br>•&nbsp;&nbsp; &nbsp;Contributes to controlling costs, improving gross profit margins, and other departmental and financial targets.<br>•&nbsp;&nbsp; &nbsp;Assists other departments wherever necessary and maintains good working relationships.<br>•&nbsp;&nbsp; &nbsp;Assists Head Chef/Sous Chef in training all staff in compliance with company procedures.<br>•&nbsp;&nbsp; &nbsp;Reports maintenance, hygiene, and hazard issues.&nbsp;<br>•&nbsp;&nbsp; &nbsp;Complies with hotel security, fire regulations, and all health and safety and food safety legislation.<br>•&nbsp;&nbsp; &nbsp;Assist and monitor Commis Level</p><br> <p><br>Experience &amp; Educational Requirements</p><br> <p>• &nbsp;&nbsp; &nbsp;2-3 years in a similar role in a five-star hotel.<br>•&nbsp;&nbsp; &nbsp;Supervisory experience<br>•&nbsp;&nbsp; &nbsp;Positive attitude<br>•&nbsp;&nbsp; &nbsp;Good communication skills<br>•&nbsp;&nbsp; &nbsp;Ability to work under pressure<br>•&nbsp;&nbsp; &nbsp;Ability to work on own or in teams<br>•&nbsp;&nbsp; &nbsp;Ability to make decisions<br>•&nbsp;&nbsp; &nbsp;Ability to administer disciplinary action<br>•&nbsp;&nbsp; &nbsp;Good product knowledge<br>•&nbsp;&nbsp; &nbsp;Ability to produce checklists<br>•&nbsp;&nbsp; &nbsp;HACCP control knowledge<br>•&nbsp;&nbsp; &nbsp;Understanding Differences<br>•&nbsp;&nbsp; &nbsp;Drive for Results&nbsp;<br>•&nbsp;&nbsp; &nbsp;Organized and disciplined, dedicated and loyal (essential)</p><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><strong>NEW restaurant opening - An exciting opportunity for an experienced restaurant Executive Chef with Dubai experience to join this established hospitality group currently expanding into the Middle East.</strong><br> The ideal Executive Chef will have a background in fine dining or high-end restaurants, with proven expertise in Italian cuisine.</p><br><p><strong>Requirements:</strong></p><br><ul> <li>Currently based in the Middle East, ideally the UAE with previous experience in the region</li><li><strong>· </strong>Proven experience as an Executive Chef in <strong>fine dining or luxury restaurant environments</strong></li><li><strong>Expertise in Italian cuisine</strong> is essential</li><li>Strong leadership, creativity, &amp; kitchen management skills</li><li>A keen mentor with an exceptional eye for detail</li><li>Experience in new restaurant openings beneficial</li></ul> <p><strong>Salary Package:</strong> AED Up to 30000 all-inclusive dependent upon experience</p><br> </div>

<ul><li>Prepare and cook a variety of traditional South Indian dishes, ensuring authenticity in flavors and presentation.</li><li>Manage inventory and stock levels of ingredients, with a focus on sourcing high-quality local produce and spices.</li><li>Maintain cleanliness and organization of the kitchen, adhering to health and safety regulations at all times.</li><li>Create and update menu items to reflect seasonal ingredients and customer preferences, showcasing regional specialties.</li><li>Train and supervise junior kitchen staff in cooking techniques and best practices specific to South Indian cuisine.</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>Culinary degree or certification from a recognized institution, specializing in South Indian cuisine.</li><li>Proven expertise in preparing a wide range of South Indian dishes, including vegetarian and non-vegetarian options.</li><li>Fluency in Tamil or any South Indian language is highly preferred for effective communication with staff and customers.</li><li>Strong knowledge of food safety and hygiene practices, with a commitment to maintaining high kitchen standards.</li><li>Ability to work under pressure in a fast-paced environment while maintaining attention to detail and quality.</li></ul>

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

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <ul><li><p>You will be&nbsp;<span>responsible&nbsp;to assist with the&nbsp;efficient running of&nbsp;the department in line with Hyatt International's Corporate Strategies and&nbsp;brand standards, whilst meeting&nbsp;employee, guest and owner expectations.</span>&nbsp;</p><br></li><li><p><span>The Chef de Partie is responsible to supervise the assigned station / section of the outlet kitchen, in order to prepare a consistent, high quality product and ensure courteous, professional, efficient and flexible service that supports the outlet’s operating concept and Hyatt International standards.</span></p><br></li></ul><br><b>Qualifications:</b><br><ul><li><p>Prior experience as a Chef de Partie or&nbsp;<span>Demi Chef de Partie&nbsp;in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.</span></p><br></li><li><p><span>Qualification in Kitchen Production or Management will be an advantage.</span></p><br></li><li><p><span>Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.&nbsp;</span></p><br></li><li><p><span>Arabic Speaker &amp; Hands on with Arabic Cuisine is a must</span></p><br></li></ul> </div>

Company Description AL MAHAM GENERAL CONTRACTING LLC operates in the construction sector, supporting projects that range from infrastructure to building development. The company works with a variety of clients and partners to deliver reliable, quality-focused construction services. Team members contribute to safe, efficient operations that help projects stay on schedule and within scope. As the organization grows, it seeks individuals who can support its workforce with dependable services, including food preparation for remote and onsite teams.<br>Role Description This is a full-time remote Cook role responsible for planning, preparing, and cooking meals that meet company standards for quality, taste, and hygiene. The Cook will design daily and weekly menus, considering nutritional balance, dietary restrictions, and cost efficiency. Day-to-day tasks include ingredient preparation, cooking a range of dishes, portioning and packaging meals, and ensuring that food is safely stored and delivered or made available to team members. The role also involves maintaining clean and organized kitchen operations, managing inventory, and coordinating with supervisors to align meal schedules with project needs. The Cook will follow food safety regulations, adhere to company policies, and support consistent, timely meal service for staff.<br>Qualifications<br> Culinary skills in meal planning, food preparation, and cooking across multiple cuisines. Knowledge of food safety, hygiene standards, and proper food storage practices. Experience with kitchen organization, inventory management, and basic cost control. Ability to accommodate dietary needs and preferences (e.g., allergies, cultural or religious requirements). Strong time management skills and ability to work independently in a remote setting. Good communication skills for coordinating with team members and supervisors. Prior experience as a Cook, Chef, or Kitchen Assistant is preferred. Basic familiarity with the needs of construction or remote work environments is an advantage.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p><strong>Join</strong><strong>&nbsp;us at Accor,&nbsp;</strong><strong>where</strong><strong>&nbsp;life pulses&nbsp;</strong><strong>with</strong><strong>&nbsp;passion!</strong>​</p><br><p>As a&nbsp;pioneer&nbsp;in the art of&nbsp;responsible&nbsp;hospitality, the Accor Group&nbsp;gathers&nbsp;more&nbsp;than&nbsp;45 brands, 5,600&nbsp;hotels, 10,000 restaurants, and lifestyle destinations in 110 countries.&nbsp;While&nbsp;each&nbsp;brand has&nbsp;its&nbsp;own&nbsp;personality,&nbsp;where&nbsp;you&nbsp;will&nbsp;be&nbsp;able to&nbsp;truly&nbsp;find&nbsp;yourself,&nbsp;they&nbsp;all&nbsp;share&nbsp;a&nbsp;common&nbsp;ambition: to&nbsp;keep&nbsp;innovating&nbsp;and&nbsp;challenging&nbsp;the&nbsp;status-quo.​</p><br><p>By&nbsp;joining&nbsp;us,&nbsp;you&nbsp;will&nbsp;become&nbsp;a&nbsp;Heartist®,&nbsp;because&nbsp;hospitality&nbsp;is, first and&nbsp;foremost, a&nbsp;work&nbsp;of&nbsp;heart.​</p><br><p>You&nbsp;will&nbsp;join&nbsp;a&nbsp;caring&nbsp;environment&nbsp;and a team&nbsp;where&nbsp;you&nbsp;can&nbsp;be&nbsp;all&nbsp;you&nbsp;are. You&nbsp;will&nbsp;be&nbsp;in a&nbsp;supportive&nbsp;place to&nbsp;grow, to&nbsp;fulfil&nbsp;yourself, to&nbsp;discover&nbsp;other&nbsp;professions and to&nbsp;pursue&nbsp;career&nbsp;opportunities, in&nbsp;your&nbsp;hotel&nbsp;or in&nbsp;other&nbsp;hospitality&nbsp;environments, in&nbsp;your&nbsp;country or&nbsp;anywhere&nbsp;in the world!​</p><br><p>You&nbsp;will&nbsp;enjoy&nbsp;exclusive&nbsp;benefits,&nbsp;specific&nbsp;to the&nbsp;sector&nbsp;and&nbsp;beyond, as&nbsp;well&nbsp;as&nbsp;strong&nbsp;recognition for&nbsp;your&nbsp;daily&nbsp;commitment.​</p><br><p>Everything&nbsp;you&nbsp;will&nbsp;do&nbsp;with&nbsp;us,&nbsp;regardless&nbsp;of&nbsp;your&nbsp;profession,&nbsp;will&nbsp;offer&nbsp;a&nbsp;deep&nbsp;sense&nbsp;of&nbsp;meaning, to&nbsp;create&nbsp;lasting,&nbsp;memorable&nbsp;and&nbsp;impactful&nbsp;experiences&nbsp;for&nbsp;your&nbsp;customers,&nbsp;for&nbsp;your&nbsp;colleagues</p><br><p><strong>Hospitality</strong><strong>is</strong><strong>&nbsp;a&nbsp;</strong><strong>work</strong><strong>&nbsp;of&nbsp;</strong><strong>heart</strong><strong>,</strong>​<br><strong>Join</strong><strong>&nbsp;us and&nbsp;</strong><strong>become</strong><strong>&nbsp;a&nbsp;</strong><strong>Heartist</strong><strong>®.</strong></p><br><br>Job Description<br><br><ul><li>To report for duty punctually wearing the correct uniform and name badges at all times.</li><li>Organize shifting in the section with regard to mise-en-place production and its service.</li><li>Give tasks to Demi Chefs and Commis Chefs and check that they are carried out in the correct manner.</li><li>Write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Sous Chef in order to achieve the high stock rotation desired in his/her section.</li><li>Maintain good colleague relations and motivate colleagues</li><li>Ensure that training on a one-to-one basis has been carried out and comprehended.</li><li>Check on a daily basis food preparation regarding portion size, quantity and quality as laid down in the recipe index.</li><li>Responsible for completing the daily checklist regarding Mise-en-place and food storage.</li><li>Report any problems regarding failure of machinery and small equipment to the Sous Chef&nbsp;and to follow up and ensure the necessary work has been carried out.</li><li>Keep the section clean and tidy.</li><li>Pass all information to the next shift.</li><li>Accidents and sickness to be written in log book and report to the Executive Chef / Sous Chef.</li><li>Check Demi Chefs / Commis Chefs on his/her section:&nbsp; e.g. regarding personal hygiene.</li><li>Assist the Executive Chef / Sous Chef in composing new recipes and menu ideas.</li><li>Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety.</li><li>The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate.</li></ul><br>Qualifications<br><br><ul><li>Proven experience working in a Sr. Chef de Partie role with developing seniority</li><li>Knowledge of various cooking techniques and cuisines</li><li>Strong understanding of food safety and sanitation practices</li><li>Ability to work in a fast-paced, high-pressure environment</li><li>Capable and willing to be responsible for service during key periods</li><li>Excellent attention to detail and organisational skills</li><li>Strong communication and teamwork abilities</li></ul><br>Additional Information<br><br><ul><li>Strong interpersonal and problem solving abilities</li><li>Fluency in English , additional languages are a plus</li></ul> </div>

Company Description<br><br>Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.<br><br>Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.<br><br>Job Description<br><br>Supervising, coordinating and participating in the preparation of mise en place cooking for all F&B outlets. Controls freshness, preparation techniques and storage of goods used. To check Demi Chefs / Commis Chefs on his/her section: e.g. regarding personal hygiene. To assist the Chef de Cuisine in composing new recipes and menu ideas. Order and turnover of products in his section through daily inventory lists. Controls cooking procedures, portioning, garnishing and presentation of all dishes. Keeps effective contacts with colleagues of other departments. Is involved on other tasks and cooperates in special projects when required. Sets up work rosters of his section in consultation with the Sous-Chef. Allocates different tasks according to the mise en place list. To consistently provide and maintain the highest standard of guest care and service. To maintain a high standard of personal hygiene and grooming at all times. To ensure that your designated uniform is worn well pressed and in a good state of repair. To familiarize yourself with the Rixos the Palm Dubai Performance & Product Standards and to be able to demonstrate their application consistently. To have a good knowledge of all Rixos the Palm Dubai facilities and be able to answer guest questions in a quick, polite and helpful manner. To handle any guest complaints or problems promptly and to ensure that all resolved/unresolved incidents are reported to the Sous-Chef or Chef de Cuisine. To act on your responsibilities for Health and Safety at work. To demonstrate a working knowledge of fire prevention and to follow the Restaurant evacuation plan on hearing the alarm. To be security conscious with respect to guest, staff and Rixos the Palm Dubai property/welfare and to report suspicious circumstances to your Sous-Chef or Chef de Cuisine. Check all food preparation to determine the type and quality of items to be prepared. Work to the specifications received by the Sous-Chef regarding portion size, quantity and quality as laid down in the recipe index. Preparation and compilation of staff meals. Observes and tastes the food during preparation. Ensures that food orders are prepared efficiently and within a reasonable period of time. Ensures that hot dishes leave the Kitchen at the correct temperature. Take orders from his/her Sous-Chef and carry them out in the correct manner. Together with his/her Commis to write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Chef de Cusine / Sous Chef in order to achieve the high stock rotation desired in his/her section. Ensures that staff handles and uses kitchen utensils and equipment properly. Ensures cleanliness of all utensils, cooking equipment, working tables and fridges, and so on. Ensures that the Rixos the Palm Dubai Cost Control policies and procedures are followed. Other duties and responsibilities which might be assigned from time to time by the Sous-Chef or Chef de Cuisine. When requested will be production chef during afternoon mise en place. To monitor all costs and recommend measures to control them. To establish an integrated cost management plan through product lining and minimal inventories. To ensure that the Department Operational Budget is strictly adhered to. To monitor all cost and recommend / institute measures to control them. To review monthly forecasts and schedule resources accordingly. To assign responsibilities to subordinates and to check their performance periodically. To identify and develop young talents within the organization for future potential growth within the group To support staff needs in other Divisions based on the hotel priorities and anticipated business levels. To check incoming ingredients, ensure that all merchandise is in accordance with order sheets and receiving records in collaboration with Purchase Manager. To ensure orderly handling of all products and check that quantities prepared are according to recipes and plate specifications. To prepare and supervise daily mise en place and assure that all sections are ready supplied with fresh and high quality products based on anticipated business levels. To be available and on duty during peak periods (frequently opening and closing the operation) To encourage creativity among his team. To ensure that Departmental Operations Manuals are prepared and updated annually. To attend weekly Food & Beverage Meeting. To understand and strictly adhere to the Rules & Regulations established in the Employees Handbook and the Hotel’s policy on Fire, Hygiene, Health and Safety. Must be an example of the Rixos Values, Brand Standards, and a champion of appearance and hygiene guidelines. Implements guidelines, policies and procedures for those operating departments according to Rixos Guidelines & Standards. Must apply the Rixos Food & Beverage rituals. To attend and contribute to all staff meetings Departmental and Hotel trainings scheduled and other related activities. To fully support the Departmental Trainers function in the Department assigned. To undertake any reasonable tasks and secondary duties as assigned<br><br>Qualifications<br><br>Diploma or degree in vocational hospitality Has 4-5 years experience in a 4-5 star Hotel<br><br>Additional Information<br><br>What is in it for you:Employee benefit card offering discounted rates at Accor worldwide Learning programs through our Academies Opportunity to develop your talent and grow within your property and across the world! Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21