Restaurants & Chefs in UAE

???????? WE’RE HIRING: HEAD CHEF???? Dubai, United Arab Emirates????‍???? Department: Culinary | Kitchen Operations | Hospitality????️ Opportunity: Culinary Leadership | Menu Development | Kitchen Management Are you a creative and experienced culinary professional with strong kitchen leadership skills? ???? Join a dynamic hospitality environment in Dubai and lead culinary operations while maintaining exceptional food quality, presentation, hygiene, and guest satisfaction.????‍???? ROLE RESPONSIBILITIES????️ Lead and oversee daily kitchen operations to ensure smooth and efficient service.???? Manage, train, motivate, and develop chefs, cooks, and kitchen team members.???? Plan menus, daily specials, recipes, and food preparation according to concept and standards.???? Maintain consistent food quality, taste, presentation, portion control, and preparation standards.???? Manage food purchasing, supplier relationships, ingredient quality, and stock levels.???? Monitor food costs, wastage, portion sizes, and kitchen operating expenses.???? Ensure strict compliance with food safety, hygiene, sanitation, and health regulations.⏱️ Coordinate kitchen preparation and service to maintain efficient timing and workflow.???? Inspect ingredients and finished dishes to ensure quality and consistency.???? Review kitchen performance, inventory reports, food costs, and operational requirements.???? Collaborate with Restaurant Management, Front of House, suppliers, and other departments.???? Introduce new dishes, seasonal concepts, culinary improvements, and efficient kitchen procedures.???? Handle operational issues and maintain high standards during busy service periods.???? QUALIFICATIONS✅ Diploma or Bachelor’s degree in Culinary Arts, Hospitality Management, or a related field.✅ 7+ years of professional culinary experience with proven Head Chef or senior kitchen leadership experience.✅ Strong knowledge of international cuisine, food preparation, presentation, and kitchen operations.✅ Experience managing kitchen teams in restaurants, hotels, resorts, or hospitality environments.✅ Strong understanding of food cost control, purchasing, inventory, and menu planning.✅ Excellent leadership, organization, communication, and problem-solving skills.✅ Knowledge of HACCP, food safety, hygiene, and local health requirements.✅ Ability to remain organized and effective in a fast-paced kitchen environment.✅ UAE/GCC hospitality experience is an advantage.⭐ Culinary certifications or recognized food-safety qualifications are a plus.???? WHY JOIN US????? Lead culinary operations within Dubai’s dynamic hospitality industry.????️ Have a direct impact on menus, food quality, and guest experiences.????‍???? Work with a talented and professional culinary team.???? Develop innovative menus and strengthen your culinary leadership expertise.???? Gain valuable exposure to a diverse international hospitality environment.???? Build long-term career opportunities within the culinary and hospitality sector.???? APPLY NOW! If you're ready to lead a high-performing kitchen and bring your culinary expertise to Dubai, we'd love to hear from you!#Head Chef #Chef Jobs #Culinary Jobs #Hospitality Jobs #Kitchen Management #Chef Career #Dubai Jobs #UAEJobs #Hospitality Careers #Hiring #Career Opportunity

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p><strong>Rixos Bab Al Bahr</strong>&nbsp;is a world-class five-star luxury beachfront resort located on&nbsp;<strong>Al Marjan Island in Ras Al Khaimah, UAE,</strong>&nbsp;renowned for delivering authentic Turkish hospitality with exceptional service standards while redefining modern luxury through its innovative ultra all-inclusive concept, offering guests a unique and immersive holiday experience that combines elegant accommodation, a wide selection of international and specialty dining venues, vibrant entertainment, extensive leisure and recreational facilities, family-friendly programs, wellness and spa experiences, and personalized service, all set against a stunning backdrop of pristine beaches and the<strong>&nbsp;Arabian Gulf</strong>, making it a distinguished destination for families, couples, and luxury travelers seeking comfort, excellence, and unforgettable memories.</p><br><p><strong>WHAT WE OFFER</strong></p><br><p>We offer a supportive and multicultural work environment with opportunities for career growth and professional development, competitive benefits, training to international luxury standards, and the chance to build a long-term career within a globally recognized hospitality brand.</p><br><p><strong>SALARIES AND BENEFITS</strong></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><p>Junior Sous Chef is responsible for creation of menus and standard recipes maintain for colleagues' cafe and control production of the highest quality products, supervising the Colleagues in efficient manner, strive to keep the working hours to the most efficient. Without compromising quality, maintain hygiene and safety standards as per company guidelines. Create a departmental culture of motivation, team spirit and creativity.</p><br><p><strong><u>Decision Making Responsibilities:</u></strong></p><br><ul><li>Assist in food preparation and collaborate with the executive/head chef.</li><li>Help in the design, testing, and implementation of the food and drink menu.</li><li>Produce high-quality plates for customers in both design and taste.</li><li>Oversee and supervise kitchen staff.</li><li>Assist with inventory, ordering, supplier relationships, and management of supplies.</li><li>Ensure that food is high quality, and that kitchen is in good, clean, and hygienic condition.</li><li>Keep work and food prep stations clean and comply with food safety standards.</li><li>Offer suggestions and creative ideas that can improve the kitchen’s performance, menu options, and service levels.</li><li>Maintain the schedule for staff shifts.</li><li>Monitor and maintain the kitchen equipment, and arrange repairs and service as needed.</li><li>Department Budget</li><li>Matters pertaining to Culinary&nbsp; operations</li><li>Within the authority as assigned by Superior</li></ul><br>Qualifications<br><br><ul><li>Ability to work well under pressure in a fast paced environment</li><li>Ability to work cohesively and collectively as part of a team</li><li>Experience providing quality food and presentation of all dishes</li><li>Relevant food preparation and service knowledge</li><li>The ability to work unsupervised with excellent time management skills</li><li>Experience in stock ordering and financial exposure</li><li>Experience working with A la carte menus</li><li>Previous experience with proven ability to manage a team</li></ul> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>WE ARE HIRING – PRODUCTION KITCHEN (BAKERY &amp; PASTRY) ‍ Al Gahwa Al Arabiya is looking for an experienced and skilled Bakery &amp; Pastry Chef to join our Production Kitchen team.<br> ‍ Position: Production Kitchen – Bakery &amp; Pastry Benefits: ✅ Company-provided UAE Employment Visa ✅ Medical benefits ✅ Other benefits as per UAE Labour Law Location: UAE How to Apply: Interested candidates are requested to send their updated CV and mention “Production Kitchen – Bakery &amp; Pastry” in the application.<br> Join Al Gahwa Al Arabiya and be part of our growing culinary team!<br> Requirements: Minimum 3–5 years of relevant experience in bakery and pastry production Strong knowledge and expertise in bakery and pastry preparation Experience in preparing breads, pastries, cakes, desserts, doughs, and other bakery products Good knowledge of baking techniques, recipes, production methods, and presentation Strong understanding of food safety, hygiene, quality, and portion control Ability to maintain consistent product quality and production standards Good planning, organization, and teamwork skills Ability to work efficiently in a fast-paced production kitchen Only immediate joiners will be considered</span> </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>Chef de Partie<br><br>Ready for a sizzling career move? You will play a pivotal role in our kitchen working alongside a fantastic team. The food you prepare, cook and serve makes our guests smile and wanting more.<br><br>What You Will Be Doing<br><br>Actively share ideas, opinions and suggestions to improve the environment and menus Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards Communicate effectively with the rest of the team and thrive for guest feedback <br><br>Qualifications<br><br>Your experience and skills include:<br><br>Should have at least 2 years experience as CDP for Ala Carte and /or All Day Dining Restaurants Ability to work well under pressure in a fast paced environment with high volume of guests Should have expertise in international cuisine Should have culinary education background Ability to work cohesively and collectively as part of a team<br><br>Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.<br><br>Additional Information<br><br>Your Team And Working Environment<br><br>In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture<br><br>Note: Customization may be included for any specific local or legislative requirements, such as work permits<br><br>Our Commitment To Diversity & Inclusion<br><br>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

<p>An exciting opportunity is available for an experienced Head Chef to lead kitchen operations and maintain high standards of food quality, presentation, hygiene, and service. The role is ideal for a creative and organized culinary professional who can manage a kitchen team and deliver consistent dining experiences.</p> <p>Job Responsibilities<br /> &#8211; Lead and supervise daily kitchen operations.<br /> &#8211; Plan menus, specials, and food preparation requirements.<br /> &#8211; Manage and coordinate chefs, cooks, and kitchen assistants.<br /> &#8211; Ensure consistent food quality, taste, presentation, and portion control.<br /> &#8211; Monitor food preparation and cooking processes.<br /> &#8211; Control food costs, wastage, and kitchen inventory.<br /> &#8211; Coordinate with suppliers and monitor the quality of ingredients.<br /> &#8211; Maintain high standards of food safety, hygiene, and sanitation.<br /> &#8211; Train, guide, and evaluate kitchen staff.<br /> &#8211; Organize kitchen schedules and staff duties.<br /> &#8211; Ensure proper storage and handling of food products.<br /> &#8211; Coordinate with restaurant management and service teams.<br /> &#8211; Develop new dishes and improve existing menu offerings.<br /> &#8211; Handle kitchen-related issues and ensure smooth service during busy periods.</p> <p>Company Benefits<br /> &#8211; Competitive salary package<br /> &#8211; Professional hospitality environment<br /> &#8211; Training and culinary development opportunities<br /> &#8211; Career growth opportunities<br /> &#8211; Benefits as per company policy</p> <p>To apply, share your CV at:<br /> aljamal.music.and.events@gmail.com</p>

<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>

Position Title: Pastry CDPEmployment Type: Full Time Salary: depending on experience and qualifications Job Location: Dubai<br>About the Client: A high-end casual dining restaurant, based in Dubai<br>Job Description: Prepare and bake high-quality pastries, cakes, and desserts in large volumes for the central kitchen. Follow recipes carefully to ensure all look and taste exactly like the brand standards. Monitor ingredient levels, manages daily kitchen stock, and reduces food waste to control costs. Maintain strict cleanliness in the pastry section according to Dubai food safety and HACCP regulations.<br>Qualifications: Good understanding of doughs, creams, and decorating. Strong attention to detail in plating and aesthetics. Relevant pastry certification or culinary degree.<br>How to Apply: Send your CV in word format to: FBJOBS2030 AT GMAIL DOT COM and use “Pastry CDP" as email subject.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>Apt Resources is currently sourcing Sous Chefs for a a 5-star luxury hotel in the hospitality sector, offering a refined guest experience shaped by high standards of service, quality, and attention to detail. This is an opportunity to join a culinary environment where authentic cuisine, consistency, and polished execution are central to the dining experience.</p><br><p>As Sous Chef - Japanese cuisine you will play a key role in delivering a menu that reflects the depth, freshness, and character of authentic Japanese food. You will contribute to a high-performing kitchen operation, supporting excellence in service while helping uphold the standards expected in a luxury hospitality setting.</p><br>Responsibilities<ul><li>Lead preparation and service of authentic Japanese cuisine.</li><li>Supervise kitchen staff and maintain consistent food quality standards.</li><li>Develop seasonal menus featuring regional ingredients and traditional flavors.</li><li>Monitor food safety, hygiene, and kitchen cleanliness at all times.</li><li>Control inventory, food costs, and daily kitchen operations efficiently.</li></ul> </div>

Additional Information<br><br>Job Number 26088979<br><br>Job Category Food and Beverage & Culinary<br><br>Location Palm West Beach, Palm Jumeirah Road, Dubai, United Arab Emirates, United Arab Emirates,VIEW ON MAP<br><br>Schedule Full Time<br><br>Located Remotely? N<br><br>Position Type Management<br><br>Job Summary<br><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><br>CANDIDATE PROFILE <br><br>Education And Experience<br><br> High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.<br><br>OR<br><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><br>CORE WORK ACTIVITIES<br><br>Ensuring Culinary Standards And Responsibilities Are Met For Restaurant<br><br> Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor. Plans and manages food quantities and plating requirements for the restaurant. Communications production needs to key personnel. Assists in developing daily and seasonal menu items for the restaurant. Ensures compliance with all applicable laws and regulations regulations. Follows proper handling and right temperature of all food products. Estimates daily restaurant production needs. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented and creates decorative food displays.<br><br>Leading Kitchen Team<br><br> Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Leads shift teams while personally preparing food items and executing requests based on required specifications. Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensuring and maintaining the productivity level of employees. Ensures employees are cross-trained to support successful daily operations. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br><br>Establishing and Maintaining Restaurant Kitchen Goals<br><br> Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Effectively investigates, reports and follows-up on employee accidents. Knows and implements company safety standards.<br><br>Ensuring Exceptional Customer Service<br><br> Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Empowers employees to provide excellent customer service. Handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels.<br><br>Managing and Conducting Human Resource Activities <br><br> Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. Manages employee progressive discipline procedures. Participates in the employee performance appraisal process, providing feedback as needed. Uses all available on the job training tools for employees. Assists as needed in the interviewing and hiring of employee team members with appropriate skills.<br><br>Additional Responsibilities<br><br> Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings.<br><br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br><br>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><br>JW Marriott 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 your purpose, belong to an amazing global team, and become the best version of you.

Job Location:<br><br>Avani Ibn Battuta Dubai Hotel<br><br>At Avani, we’re all about finding that perfect balance — between cool and kind, design and function, service and privacy. We’ve built our hotels and resorts around this philosophy: vibrant social spaces that vibe with the day, stylish rooms that simply work, and honest, locally inspired food. We embrace an upbeat service culture that genuinely respects the art of hospitality.<br><br>With a growing portfolio across Europe, the Middle East, Asia, Africa, and Australia, Avani is a brand on the move. If you take real pride in the little things — and believe that a warm welcome and a genuine smile make all the difference — you’ll fit right in here.<br><br>Responsibilities<br><br>Please note that this is not an exhaustive list of everything that needs to be done. Minor Hotels employees always find new ways to look after the business, their guests, and their colleagues. Within this, the key responsibilities for this position are:<br><br> Organize all activities within a Restaurant Kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel. To develop and maintain the Restaurant cuisine concepts and standards for food preparation and presentation. To be familiar with local market and recommend menu changes according to the seasonal product availability. To achieve department budget goals and minimize food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place. To adhere to Minor Hotels food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. Continually look to recommend improvements and additions to the Minor Hotels presentation guidelines. To maintain food safety & protection. All food in working areas should be following food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices. To accurately forecast business demands on a weekly basis to ensure efficient staffing & food production. To be responsible for always maintaining outlet safety. To be responsible for asset management of all outlet property and facilities. Conduct a preventative maintenance inspection monthly. To lead and fully participate in departmental training to improve departmental skills and hotel service levels, providing Team Members the training and resources to take care of our guests. To supervise all Team Members including hiring and discipline in conjunction with the Executive Chef. Promote positive inter-departmental relations through candid communication and cooperation. Above all, to lead by example through a “hands on” approach to motivate our Team Members to excel.<br><br>Not the right fit? Set up email alerts as new job postings become available that meet your interest!

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>WE ARE HIRING – PRODUCTION KITCHEN HEAD CHEF ‍ Al Gahwa Al Arabiya is looking for an experienced and skilled Head Chef – Production Kitchen to join our team.<br> ‍ Position: Head Chef – Production Kitchen Benefits: ✅ Company-provided UAE Employment Visa &amp; Good Salary ✅ Medical benefits ✅ Other benefits as per UAE Labour Law Requirements: Minimum 3–5 years of relevant experience in a Head Chef or similar senior kitchen position Strong experience in production kitchen operations Excellent knowledge of food preparation, cooking techniques, recipes, and production processes Ability to manage and supervise kitchen staff effectively Strong understanding of food safety, hygiene, quality, and portion control Ability to maintain consistent food quality and production standards Good planning, organization, and leadership skills Ability to work in a fast-paced kitchen environment Only immediate joiners will be considered</span> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>START YOUR JOURNEY WITH US<br>JW Marriott Marquis Hotel Dubai welcomes you to the heart of the city's lively downtown district with modern luxury and award-winning service. Soaring above Sheikh Zayed Road, our bustling and dynamic 5-star hotel is one of the tallest in the world, consisting of two towers with 1608 rooms and boasts awe-inspiring views of the water and Dubai cityscape. Enjoy a swim in the outdoor pool or a workout in the fitness center before easing tired muscles with a massage at Saray Spa. Sample the flavors of the world at our 10 restaurants and lounges, which offer Japanese, Italian, Indian and Thai cuisine. For those planning an event in downtown Dubai, UAE our hotel offers 80,000 square feet of adaptable space, including a striking ballroom and outdoor venues. Explore, Dubai Mall, Burj Khalifa and Dubai Opera which are all minutes away.<br>JOB SUMMARY<br>Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).<br>CANDIDATE PROFILE<br>Education and Experience<br>• High school diploma or GED; 6 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; 4 years experience in the culinary, food and beverage, or related professional area.<br>CORE WORK ACTIVITIES<br>Leading Kitchen Operations for Property<br>• Leads kitchen management team.<br>• Provides direction for all day-to-day operations.<br>• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.<br>• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.<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>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Serving as a role model to demonstrate appropriate behaviors.<br>• Ensures property policies are administered fairly and consistently.<br>• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<br>• Demonstrate new cooking techniques and equipment to staff.<br>Setting and Maintaining Goals for Culinary Function and Activities<br>• Develops and implements guidelines and control procedures for purchasing and receiving areas.<br>• Establishes goals including performance goals, budget goals, team goals, etc.<br>• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.<br>• Manages department controllable expenses including food cost, supplies, uniforms and equipment.<br>• Participates in the budgeting process for areas of responsibility.<br>• Knows and implements the brand's safety standards.<br>Ensuring Culinary Standards and Responsibilities are Met<br>• Provides direction for menu development.<br>• Monitors the quality of raw and cooked food products to ensure that standards are met.<br>• Determines how food should be presented, and create decorative food displays.<br>• Recognizes superior quality products, presentations and flavor.<br>• Ensures compliance with food handling and sanitation standards.<br>• Follows proper handling and right temperature of all food products.<br>• Ensures employees maintain required food handling and sanitation certifications.<br>• Maintains purchasing, receiving and food storage standards.<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>Ensuring Exceptional Customer Service<br>• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<br>• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.<br>• Interacts with guests to obtain feedback on product quality and service levels.<br>• Responds to and handles guest problems and complaints.<br>• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.<br>• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.<br>Managing and Conducting Human Resource Activities<br>• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.<br>• Ensures employees are treated fairly and equitably.<br>• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.<br>• Administers the performance appraisal process for direct report managers.<br>• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.<br>• Observes service behaviors of employees and provides feedback to individuals and or managers.<br>• Manages employee progressive discipline procedures for areas of responsibility.<br>• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.<br>Additional Responsibilities&nbsp;<br>• Provides information to executive teams, managers and 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>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>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>WE ARE HIRING – PIZZA &amp; COLD KITCHEN CHEF DE PARTIE ‍ Al Gahwa Al Arabiya is looking for an experienced and skilled Pizza &amp; Cold Kitchen Chef de Partie to join our culinary team.<br> Benefits: ✅ Company-provided UAE Employment Visa ✅ Medical Insurance/Medical Benefits ✅ Other benefits as per UAE Labour Law Location: UAE How to Apply: Interested candidates are requested to send their updated CV and mention “Pizza &amp; Cold Kitchen Chef de Partie” in the application.<br> Join Al Gahwa Al Arabiya and be part of our growing culinary team!<br> Position: Pizza &amp; Cold Kitchen Chef de Partie Requirements: Minimum 3–5 years of relevant experience in pizza and/or cold kitchen operations Good knowledge and expertise in pizza preparation, dough handling, toppings, sauces, salads, appetizers, and cold kitchen items Strong knowledge of food preparation, cooking techniques, and presentation Good understanding of food safety, hygiene, and kitchen standards Ability to maintain consistent food quality and portion control Ability to work efficiently in a fast-paced kitchen environment Team player with a positive and professional attitude</span> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span> </span><p><span><span><span>Executive Sous Chef - Atlantis The Palm</span></span></span>&nbsp;<br><span><span>(<span>20242</span></span></span>)</p><br> <p><span>A part of Kerzner International, a global leader in luxury hospitality, Atlantis, The Palm is a world where iconic stays, legendary adventures, and the boldest flavours all come together to transport guests to A World Away.</span></p><br> <p><span>The iconic resort, located on the crescent of Palm Island, features 1,544 Rooms, Suites, and Signature Suites, each designed with thoughtful details inspired by the sea. It is the ultimate destination for world-class dining, bringing together some of the most renowned celebrity chefs and Michelin-starred restaurants. The resort is also home to unforgettable experiences, from record-breaking thrills at the world’s largest waterpark to stunning views of 65,000 marine animals in the aquarium, and close encounters with resident Indo-Pacific dolphins at Dolphin Bay.</span></p><br> <p><span>Behind this extraordinary destination are over 6,000 colleagues from 129 nationalities. Together, we foster a vibrant and inclusive culture where talent is nurtured, wellbeing is prioritised, and careers truly thrive.</span></p><br><p><strong>About the role&nbsp;</strong></p><br> <p>As an Executive Sous Chef – you will be assisting the resort Culinary Director to lead, manage and organize all requirements to the highest standards in accordance with the standard operating procedures. You will ensure proper hygiene and sanitation in the areas under your jurisdiction, adequate stocks of working materials, inter–department coordination and training. &nbsp; You will also ensure and enforce the set service standard procedures by directing, supervising, and motivating staff to perform to their highest level of service and drive operational excellence across all facets of the culinary business</p><br> <p><strong>About You</strong></p><br> <p>The ideal candidate must have a Diploma in Catering or 5 years’ experience in a 5-star international chain whilst having 2 years’ experience in a similar position or above, with strong previous experience in 5* integarted resort. We are looking for someone who thinks outside the box and challenges the status quo, who operates seamlessly in high volume, fast paced environment. Ideal candidate should demonstrate the ability to lead all types of culinary venues, from fast casual to Michelin stared. We invite you to apply for this unique opportunity.</p><br> <p>Atlantis, The Palm offers an unbeatable opportunity to grow and develop in your career right in mix of a continuously developing city and diverse range of cultures.</p><br> <p><span>We offer a competitive, tax-free salary paid in UAE Dirhams (AED), alongside a wealth of benefits. These include generous food and beverage privileges, exclusive discounted rates at all Kerzner properties worldwide, comprehensive health insurance (with dental coverage), annual flights home, life insurance, an incentive program, and a variety of colleague wellness and social initiatives.</span></p><br> <p><span>With a strong emphasis on learning and development, colleagues at Atlantis enjoy access to world-class training, career mobility, and internal growth opportunities across the Kerzner portfolio - making this an ideal environment for ambitious individuals seeking a long-term, fulfilling career in luxury hospitality. Join the A-Team and discover the extraordinary.</span></p><br> </div>

China White is bringing over 20 years of hospitality excellence from the UK to Dubai. Newly launched in the UAE, we are excited to introduce our renowned dining experience, exceptional service standards, and vibrant atmosphere to the Dubai market for the very first time. As we begin this new chapter, we are looking for passionate, talented individuals to join our founding team and help establish China White as a standout destination in the city’s dynamic restaurant scene.<br>Head Chef Working Pattern: 6 days a week 9 hours a day Salary: To be decided <br>Purpose:To lead the kitchen operation, delivering consistent, high-quality food while supporting a seamless guest experience.<br>Key Responsibilities:•⁠ ⁠Own food quality and consistency.•⁠ ⁠Lead and develop kitchen team.•⁠ ⁠Control food costs and waste.•⁠ ⁠Ensure hygiene and compliance.•⁠ ⁠Coordinate with FOH on service flow.<br>Success Measures:•⁠ ⁠Consistent food quality.•⁠ ⁠Controlled food costs.•⁠ ⁠Strong kitchen performance.<br>Company benefits Competitive salary in the Dubai market Company visa provided by Chinawhite Tips and a chance to earn commission on bookings

Key Responsibilities Lead and oversee pastry and bakery operations across all company brands and outlets. Drive research and development (R&D) initiatives to create innovative pastry and bakery products aligned with each brand’s identity and market positioning. Demonstrate versatility in developing and producing a diverse range of pastry, bakery, and dessert offerings. Lead the complete product development process, from concept creation and experimentation to recipe testing, refinement, costing, and final implementation. Research emerging pastry trends, ingredients, techniques, and consumer preferences to identify new product opportunities. Develop seasonal menus, signature products, and limited-time offerings that enhance brand differentiation. Conduct product trials, tastings, and evaluations to assess flavor, texture, presentation, consistency, and commercial viability. Collaborate with Marketing, Operations, and management to develop products that support brand campaigns and business objectives. Establish and maintain standardized recipes, preparation methods, portion sizes, and presentation guidelines. Ensure successful product rollouts across all outlets through proper documentation, training, and quality checks. Continuously evaluate and improve existing products based on customer feedback, sales performance, production efficiency, and profitability. Conduct regular outlet and production visits to monitor product quality, consistency, and compliance with company standards. Lead, train, coach, and develop pastry teams to strengthen technical capabilities and maintain high performance standards. Oversee production planning and ensure adequate product availability across all brands. Monitor food costs, ingredient usage, yields, portion control, and wastage to maintain profitability. Coordinate with Procurement to source, evaluate, and test new ingredients, suppliers, and equipment for product development. Ensure efficient workflow, proper task allocation, and productivity within the pastry department. Support new outlet openings by developing suitable product ranges, establishing production procedures, and ensuring team readiness. Maintain accurate R&D records, standardized recipes, product specifications, costing sheets, and development documentation. Ensure compliance with food safety, hygiene, sanitation, HACCP, and company SOPs. Maintain overall accountability for pastry innovation, product quality, consistency, and operational standards across all brands.<br>Skills & Qualifications Strong versatility and extensive technical expertise across various pastry, bakery, and dessert disciplines are required. Proven experience in pastry research and development, product innovation, and new menu creation. Demonstrated ability to independently develop products from initial concept through testing, costing, standardization, and successful commercial launch. Strong creativity with the ability to develop distinctive products suited to different F&B concepts and customer preferences. Strong understanding of ingredient functionality, flavor development, texture, presentation, and product shelf life.

Additional Information<br><br>Job Number 26115998<br><br>Job Category Food and Beverage & Culinary<br><br>Location Al Mamsha Road, Dubai, United Arab Emirates, United Arab Emirates,VIEW ON MAP<br><br>Schedule Full Time<br><br>Located Remotely? N<br><br>Position Type Management<br><br>Job Summary<br><br>Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget.<br><br>CANDIDATE PROFILE <br><br>Education And Experience<br><br> High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.<br><br>OR<br><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><br>CORE WORK ACTIVITIES <br><br>Ensuring Culinary Standards And Responsibilities Are Met<br><br> Maintains food handling and sanitation standards. Performs all duties of Culinary and related kitchen area employees in high demand times. Oversees production and preparation of culinary items. Ensures employees keep their work areas clean and sanitary. Works with Restaurant and Banquet departments to coordinate service and timing of events and meals. Complies with loss prevention policies and procedures. Strives to improve service performance. Communicates areas in need of attention to staff and follows up to ensure follow through. Leads shifts while personally preparing food items and executing requests based on required specifications. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Supervises and coordinates activities of cooks and workers engaged in food preparation. Checks the quality of raw and cooked food products to ensure that standards are met. Assists in determining how food should be presented and creates decorative food displays.<br><br>Supporting Culinary Team Activities<br><br> Supervises daily shift operations. Ensures all employees have proper supplies, equipment and uniforms. Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met. Ensures completion of assigned duties. Participates in the employee performance appraisal process, giving feedback as needed. Handles employee questions and concerns. Communicates performance expectations in accordance with job descriptions for each position. Participates in an on-going employee recognition program. Conducts training when appropriate. Monitors employee's progress towards meeting performance expectations.<br><br>Maintaining Culinary Goals<br><br> Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results. Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.<br><br>Providing Exceptional Customer Service<br><br> Sets a positive example for guest relations. Handles guest problems and complaints seeking assistance from supervisor as necessary. Empowers employees to provide excellent customer service within guidelines.<br><br>Additional Responsibilities<br><br> Reports malfunctions in department equipment. Purchases appropriate supplies and manages food and supply inventories according to budget. Attends and participates in all pertinent meetings.<br><br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br><br>When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you’re a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be ‘The World’s Gathering Place’. In joining Sheraton Hotels & Resorts, 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.

Fundamental Hospitality is looking to hire an experienced Senior Chef De Partie to join our team at KIGO in Four Seasons DIFC, Dubai.<br><br>Requirements:<br><br>Previous sushi experience in a similar role within high-end Japanese restaurant concepts would be highly advantageous Fluent in Japanese and English Currently based in Dubai, or willing to relocate<br><br><br>What We Offer:<br><br>Competitive Salary Work Visa & Medical Insurance30 days paid annual leave Employee discounts across our venues Joining flight ticket (for international applicants) plus return tickets to home country (annually or biannually, depending on position) Opportunities for growth, learning and development within our company Meals on duty2 days off weekly<br><br><br>Who are we?<br><br>Established in 2011, Fundamental Hospitality is a UAE born company that unifies the regions leading lifestyle concepts. As an international ecosystem of hospitality brands, the group develops elevated, home-grown concepts that showcase the quality and innovation of the region, whilst exporting them to key cosmopolitan cities around the world. Fundamental Hospitality delivers lifestyle brands reimagined, where a creative approach to concept development leads to a dynamic experience in each and every venue. The group has played a fundamental role in the expansion of brands from the UAE to the world, where we understand the essential elements needed to execute experience driven lifestyle concepts on an international scale. The collection of brands within the portfolio include globally acclaimed concepts Gaia, Shanghai Me, Alaya, La Maison Ani, Piatti and Izu Burger, as well as international franchises, Scalini Dubai, Scalini Riyadh, Cipriani Dubai, and Cipriani Dolci UAE. Fundamental Hospitality owns and operates venues across the Middle East and Europe, with ongoing expansion of the group’s concepts into the GCC, Europe, UK, and USA. Dubai will further see the launch of new home grown concepts as Fundamental Hospitality continues to cement itself as the leading innovator in the hospitality industry.<br><br>Website: http://www.fundamentalhospitality.com

Organization- Park Hyatt Dubai<br><br>Summary<br><br>The Demi Chef de Partie supports the Chef de Partie in managing the assigned kitchen section, ensuring the consistent preparation and presentation of high-quality dishes. The role assists with daily mise en place, section organization, stock control, and food safety while contributing to efficient kitchen operations within a luxury hospitality environment.<br><br>Main Duties:<br><br>Prepare and present dishes according to approved recipes, portion sizes, presentation guidelines, and established culinary standards. Support the Chef de Partie in managing the assigned section and ensuring smooth, timely, and efficient service. Complete daily mise en place accurately and ensure all ingredients are prepared and available before each service period. Maintain consistency in the quality, flavour, texture, temperature, portioning, and presentation of all dishes. Check the freshness and quality of ingredients before use and report any concerns to the Chef de Partie or Sous Chef. Ensure food items are correctly labelled, dated, stored, and rotated in accordance with established procedures. Assist in monitoring stock levels, controlling portions, minimizing food waste, and communicating replenishment requirements. Coordinate effectively with other kitchen sections and the service team to ensure orders are prepared accurately and delivered on time. Follow established procedures when preparing dishes for guests with food 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, reporting any damage or maintenance concerns promptly. Support and guide Commis Chefs and junior colleagues in preparation methods, recipes, food safety, and kitchen procedures. Assist with menu trials, seasonal promotions, special events, and the development of new dishes when required. Assume responsibility for the assigned section in the absence of the Chef de Partie and perform other culinary duties assigned by senior chefs.<br><br>Qualifications<br><br>Diploma or certificate in Culinary Arts, Professional Cookery, or a related culinary discipline. Minimum 2 years of relevant culinary experience, preferably within a luxury hospitality environment. Good knowledge of food preparation, cooking techniques, recipe standards, portion control, and food presentation. Strong understanding of food safety, HACCP, allergen management, sanitation, and kitchen hygiene requirements. Ability to manage an assigned kitchen section, prioritize tasks, and maintain quality during busy service periods. Well-organized and team-oriented, with the ability to follow instructions, support junior colleagues, and work effectively in a fast-paced kitchen.

Organization- Park Hyatt Dubai<br><br>Summary<br><br>The Demi Chef de Partie, Italian Cuisine supports the preparation and presentation of authentic Italian dishes while maintaining consistent standards of quality, flavour, presentation, and food safety. Working under the guidance of senior culinary colleagues, the role assists with daily section operations, mise en place, stock control, and the delivery of a refined dining experience aligned with luxury hospitality standards.<br><br>Main Duties:<br><br>Prepare and present authentic Italian dishes in accordance with approved recipes, portion sizes, and presentation standards. Support the Chef de Partie in managing the assigned section and ensuring smooth, timely, and efficient service. Complete daily mise en place accurately and ensure all ingredients are properly prepared, labelled, stored, and ready for service. Demonstrate sound knowledge of Italian ingredients and cooking techniques, including pasta, risotto, sauces, antipasti, meat, seafood, and vegetable preparation. Maintain consistency in the flavour, texture, temperature, portioning, and presentation of every dish served. Check the freshness and quality of ingredients before use and immediately report any concerns to the Chef de Partie or Sous Chef. Assist in monitoring stock levels, controlling portions, rotating products, and minimizing food waste to support cost-control objectives. Coordinate effectively with other kitchen sections and the service team to ensure orders are prepared accurately and delivered on time. Accommodate dietary requirements, food allergies, and special guest requests in accordance with established procedures. Maintain a clean, organized, and hygienic workstation throughout preparation, service, and closing procedures. Follow all food safety, HACCP, sanitation, allergen management, and personal hygiene requirements at all times. Ensure kitchen equipment, utensils, and tools are used safely, cleaned correctly, and maintained in good working condition. Support the training and guidance of Commis Chefs and junior colleagues in preparation methods, recipes, and kitchen standards. Assist with menu trials, seasonal promotions, special events, and the development of new Italian dishes when required. Perform the responsibilities of the Chef de Partie during their absence and carry out other culinary duties assigned by senior management.<br><br>Qualifications<br><br>Diploma or certificate in Culinary Arts, Professional Cookery, or a related culinary discipline. Minimum 2–3 years of relevant culinary experience, including hands-on exposure to Italian cuisine, preferably within a luxury hospitality environment. Good knowledge of traditional and contemporary Italian ingredients, recipes, preparation methods, and cooking techniques. Practical experience in preparing pasta, risotto, sauces, antipasti, meat, seafood, and other Italian specialities. Strong understanding of food safety, HACCP, allergen management, sanitation, and kitchen hygiene standards. Well-organized, quality-focused, and able to work efficiently within a fast-paced kitchen environment while supporting and guiding junior colleagues.