Restaurants & Chefs in UAE

<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"> We are looking for a talented Sous Chef to join our team in Dubai. The ideal candidate should have experience in Turkish and Arabic cuisine, breakfast, grills, and mezze. The candidate must be passionate about food quality, maintain high hygiene standards, assist the Head Chef in daily kitchen operations, supervise kitchen staff, and ensure consistency in food preparation and presentation. Previous experience in a busy restaurant is preferred.<br> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills">Turkish &amp; Arabic Cuisine<br> Breakfast Preparation<br> Grill &amp; BBQ<br> Hot &amp; Cold Mezze<br> Food Presentation<br> Food Safety &amp; Hygiene (HACCP)<br> Kitchen Operations<br> Team Leadership<br> Inventory &amp; Stock Control<br> Time Management<br> Menu Development<br> Ability to Work Under Pressure<br> Quality Control<br> Communication Skills<br> English (Required) &amp; Arabic or Turkish (Preferred)<br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>Application Chef (Baker) </p><p><br></p><p><b><u>Job Summary: </u></b></p><p><br></p><ul><li>Application chef work closely with R&amp;D team and will support testing bakery products.</li><li>This role involves hands on preparation and baking of Sweet goods and Breads category.</li><li>The ideal candidate will possess with strong baking skills in bakery application and process.</li><li>The ideal candidate will have a passion for baking and attention to detail, Ability to work effectively in team-oriented environment</li></ul><p><br></p><p><b><u>Key Responsibilities:</u></b></p><p><br></p><ul><li>Familiarity with bakery equipment’s, baking and Process as per the standard.</li></ul><p><br></p><ul><li>Hands- on bakery products (Sweet goods and Bread &amp; Ferments)</li></ul><p><br></p><ul><li>Maintain the baking equipment’s, mixers and other equipment’s. </li></ul><p><br></p><ul><li>Assurance on the Quality of the Bake products</li></ul><p><br></p><ul><li>Maintain detailed records of recipes, Processes and outcome for future references.</li></ul><p><br></p><ul><li>Ensure that all products meet established quality standards and foods safety regulations.</li></ul><p><br></p><ul><li>Maintain the lab equipment’s and analytical instruments properly and record the analysis report for future reference.</li></ul><p><br></p><ul><li>Help Manage ingredient inventory, ensuring freshness and proper storage.</li></ul><p><br></p><ul><li>Maintain and follow food safety and quality assurance protocols during baking process.</li></ul><p><br></p><ul><li>Maintain the record for Inward/outward for RM and FG Samples.</li></ul><p>&nbsp;</p><ul><li>Analyze and trouble shoot product or process related issues, identifying root causes and solutions</li></ul><p><br></p><ul><li>Prepare samples and perform application testing to meet customer and internal requirements</li></ul><p><br></p><p><b><u>Qualifications:</u></b></p><p><br></p><ul><li>Degree/ Diploma Baking course with Baking Experience or Suitable candidate with significant hands on bakery application experience may also be considered.</li></ul><p><br></p> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><p><u>Competencies </u></p><p>Attention to detail: ability to follow recipes, process and maintain high standard in product quality</p><p>Collaboration: Strong interpersonal skills to work effectively with in a team.</p><p>Time Management: Ability to manage multiple tasks efficiently.</p><p>Adaptability: Flexibility to adjust to changing priorities and product requirements in a dynamic work environment</p><p>Food Safety and Hygiene: Follow Food safety regulations and Hygiene in the baking lab.</p></div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> Job Summary <p> </p><p>Our Client is Hiring | Executive Pastry Chef</p><br><br> <p>We are looking for an experienced Executive Pastry Chef to lead the creation and development of our luxury date collection.</p><br><br> <p>If you have mastered the art of premium date confectionery, Arabic sweets, and product innovation and you're ready to build something exceptional from the ground up we would love to hear from you.<br> &nbsp;</p><br><br> <p><strong>Responsibilities:</strong><br> &nbsp;</p><br><br> <ul> <li> <p>Develop signature premium date products</p><br><br> </li> <li> <p>Create and standardize recipes &amp; production SOPs</p><br><br> </li> <li> <p>Lead and train the production team</p><br><br> </li> <li> <p>Improve quality, consistency, and cost efficiency</p><br><br> </li> <li> <p>Collaborate on seasonal collections and luxury gifting concepts</p><br><br> </li> <li> <p>Competitive salary + Performance incentives</p><br><br> </li> <li> <p>Join us in building one of the region's most distinctive luxury food brands.</p><br><br> </li> </ul> <br> <br> <p><strong>Job Requirements:</strong></p><br><br> <br> <ul> <li> <p>Minimum 5 years of experience in pastry or product development</p><br><br> </li> </ul> <ul> <li> <p>Experience with premium dates, Arabic or Gulf desserts is highly preferred</p><br><br> </li> </ul> <ul> <li> <p>Strong knowledge of production processes and food quality standards</p><br><br> </li> </ul> <ul> <li> <p>Leadership and team management skills</p><br><br> </li> </ul> <ul> <li> <p>Passion for craftsmanship and premium food experiences</p><br><br> </li> </ul> <br><br> <br><br> </div>

<p><h4>About Four Seasons:</h4> <p>Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.</p> <p>At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.</p> <h4>About the location:</h4> <p>In a vibrant urban community right on the water, Four Seasons Hotel Abu Dhabi at Al Maryah Island welcomes guests with bright, open spaces, embracing expansive views of the city skyline and the sparkling waves of the Arabian Gulf. On dynamic, upscale Al Maryah Island – Abu Dhabi’s business and lifestyle destination – Four Seasons is located within a 34-storey glass tower, both high-tech and environmentally advanced. Sophisticated new concepts throughout the hotel define Four Seasons as Abu Dhabi’s most exciting waterfront location. Blending urban chic and understated luxury, we offer 200 light-filled accommodations, including 38 suites – all with water views. With six creative restaurants and lounges, this is Al Maryah Island’s premier location for stylish entertaining. Every moment is elevated by thoughtful Four Seasons service, anticipating each guest’s unique personal needs – whether the goal is relaxing on vacation or staying efficient for business.</p> <h4>About the role</h4> <p>Plan, organize, control and direct the work of employees in the Cafe Milano Kitchen Department responsible for outlet food preparation while ensuring superior quality and consistency.</p> <h4>What you will do</h4> <li>Select, train, evaluate, lead, motivate, coach, and discipline all employees in the kitchen’s cold food production area to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation.</li> <li>Assist in the planning and development of menus and recipes, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration, utilize creative menu planning to minimize waste.</li> <li>Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.</li> <li>Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen.</li> <li>Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality.</li> <li>Communicate with employees and managers to ensure operational needs are met, coordinate menu tastings and pre-meal meetings to educate staff on food taste and preparation methods, attend regular operational meetings to ensure effective coordination and cooperation between departments; interact directly with guests to ascertain satisfaction.</li> <li>Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in Empact.</li> <li>Work harmoniously and professionally with co-workers and supervisors.</li> <li>Perform other tasks or projects as assigned by the Assistant Director of F&B and/or Hotel Manager.</li> <h4>What you bring</h4> <li>Previous experience as a restaurant chef or similar leadership role in a luxury brand.</li> <li>Strong culinary expertise with a passion for quality, creativity, and innovation, preferably in Italian cuisine.</li> <li>Proven ability to lead, motivate, and develop diverse culinary teams.</li> <li>Sound knowledge of food safety, HACCP principles, sanitation standards, and kitchen operations.</li> <li>Strong organizational, planning, and cost management skills.</li> <li>Excellent communication and interpersonal skills with a guest-focused mindset.</li> <h4>What we offer:</h4> <li>Competitive salary, wages, and a comprehensive benefits package.</li> <li>Excellent training and development opportunities.</li> <li>Employee discount for stays at any Four Seasons worldwide.</li> <li>Complimentary dry cleaning for employee uniforms.</li> <li>Complimentary employee meals.</li> <li>And so much more!</li> <h4>Schedule & Hours:</h4> <p>This is a full-time role.</p></p><p></p>

<ul><li>Craft daily menus tailored to family preferences, dietary restrictions, and nutritional goals, ensuring variety and seasonality.</li><li>Source high-quality, fresh ingredients from local markets and trusted suppliers, prioritizing organic and sustainable options when possible.</li><li>Prepare and present restaurant-quality meals for breakfast, lunch, and dinner, adapting to various cuisines and cooking styles.</li><li>Manage all kitchen operations, including inventory control, ordering, stock rotation, and maintaining impeccable hygiene standards.</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>Formal culinary education from a reputable institution or extensive apprenticeship.</li><li>Minimum of 5 years of experience as a private chef, personal chef, or in a high-end restaurant setting.</li><li>Proficiency in multiple international cuisines and advanced cooking techniques.</li><li>Strong understanding of nutrition, dietary needs, and allergy management.</li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><b>Doobak Baklava &amp; Sweets</b>, located in <b>JVC, Dubai</b>, is looking for an experienced <b>Dry Sweets and Traditional Pastry Chef</b> to join its production team.</p><p>Experience in preparing baklava will be considered a strong advantage, but it is not a mandatory requirement.</p><p>Requirements</p><ul><li>Proven professional experience in preparing dry sweets and traditional pastries</li><li>Strong knowledge of dough preparation, fillings, nuts and different baking techniques</li><li>Ability to produce products with consistent taste, texture, weight and appearance</li><li>Experience in high-volume production within a bakery or pastry kitchen</li><li>Ability to inspect raw materials and maintain final product quality</li><li>Good knowledge of ingredient management and waste reduction</li><li>Full compliance with food hygiene and safety standards</li><li>Organised, responsible, detail-oriented and committed to production schedules</li><li>Ability to work effectively as part of a team and guide junior staff</li><li>Previous experience with a reputable bakery, pastry shop or confectionery brand is preferred</li><li>Must currently be in Dubai or able to relocate and start working in Dubai</li></ul><p>Hiring Priorities</p><ul><li>A strong portfolio of dry sweets and traditional pastries</li><li>Experience in preparing different types of baklava</li><li>Experience in high-volume pastry production</li><li>Ability to develop new recipes and products suitable for the Dubai market</li></ul><p>Key Responsibilities</p><ul><li>Prepare different types of dry sweets and traditional pastries according to company recipes</li><li>Prepare doughs, fillings, nuts and other required ingredients</li><li>Maintain consistent standards for taste, weight, size and appearance</li><li>Manage preparation, baking and packaging processes</li><li>Monitor product quality throughout all production stages</li><li>Use ingredients efficiently and minimise waste</li><li>Support the development of new products</li><li>Prepare baklava when relevant experience and skills are available</li></ul><p>How to Apply</p><p>Qualified candidates should submit:</p><ul><li>Updated CV</li><li>Total years of relevant experience</li><li>Photos or videos of previous dry sweets and traditional pastry work</li><li>Baklava portfolio, if available</li><li>Names of previous bakeries or companies</li><li>Current location and visa status</li><li>Earliest possible joining date</li></ul><p><b>Work Location: JVC, Dubai</b></p><p><b>Please note:</b> Only candidates with relevant professional experience and a suitable portfolio will be considered.</p> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><ul><li>Prepare different types of dry sweets and traditional pastries according to company recipes</li><li>Prepare doughs, fillings, nuts and other required ingredients</li><li>Maintain consistent standards for taste, weight, size and appearance</li><li>Manage preparation, baking and packaging processes</li></ul><p><br></p></div>

Job Location:<br><br>Anantara Downtown Dubai<br><br>Anantara Hotels & Resorts is a global luxury hotel and resort brand rooted in Thai culture, with an intrinsic sense of authentic hospitality. Inspired by the Sanskrit word meaning ‘without end’, our spirit embodies freedom, movement, and harmony. We believe every journey should leave a lasting impression — for our guests and for our people.<br><br>Founded in 2001 in Thailand, we have since expanded across the world, welcoming guests in some of the world’s most captivating locales — from pristine beaches and private islands to ancient sites and vibrant metropolises. If you are driven by a passion for generosity, warmth and heartfelt hospitality, Anantara offers a career without limits.<br><br>Members of the Kitchen Department are responsible for ensuring that all visitors to the hotel are delighted by the quality, creativity, and variety of our food and beverage offerings in every area of the hotel, and that F&B is regarded as a strong point of differentiation for the hotel in its local market. A Chef de Partie is responsible for the oversight of all culinary dishes that are prepared in their section. Because of this, a successful Chef de Partie must be very knowledgeable about their specialty, as well as culinary functions in general. A person in this role must also be very organized and comfortable working in a high-pressure environment. A Chef de Partie must also be able to give orders within their section, as well as reliably carry out orders handed down to them by the Sous Chef and Head Chef.<br><br>Not the right fit? Set up email alerts as new job postings become available that meet your interest!

Job Summary:We are seeking a skilled and passionate Sushi Chef to prepare high-quality sushi and Japanese cuisine while maintaining exceptional food safety and presentation standards. The ideal candidate will have experience in sushi preparation, fish handling, and delivering an outstanding dining experience. Key Responsibilities:Prepare sushi, sashimi, maki rolls, nigiri, and other Japanese dishes according to established recipes and standards. Ensure proper handling, storage, and preparation of fresh seafood and ingredients. Maintain high standards of food quality, consistency, and presentation. Monitor inventory levels and assist with ordering supplies when required. Follow HACCP, food safety, hygiene, and sanitation standards at all times. Ensure workstation cleanliness and proper kitchen organization. Support menu development and introduce new sushi concepts and specials. Minimize food waste and control food costs. Work closely with kitchen and service teams to ensure smooth operations. Comply with company policies, procedures, and health regulations. Qualifications & Requirements:Minimum 2-3 years of experience as a Sushi Chef in a restaurant, hotel, or hospitality environment. Strong knowledge of Japanese cuisine, sushi preparation techniques, and fish cutting skills. Familiarity with food safety and HACCP standards. Ability to work in a fast-paced environment. Excellent teamwork and communication skills. Culinary qualification or relevant certification is an advantage. Key Competencies:Sushi Preparation & Presentation Knife Skills & Fish Handling Food Safety & Hygiene Compliance Attention to Detail Time Management Teamwork & Collaboration Quality Focus

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span> </span><p><span><span><span>Pastry Chef de Partie - Casea 101</span></span></span>&nbsp;<br><span><span>(<span>20378</span></span></span>)</p><br> <p><span><span>At One&amp;Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life. With an atmosphere that’s chic but wonderfully unstuffy™, and a team who are meticulous but warm, we seek to exceed our guests’ expectations at every possible turn.&nbsp;</span></span></p><br> <p><br><span><span>Glistening on a private apex of Palm Island, One&amp;Only The Palm is an intimate beach-front retreat where the wonders of modern Dubai meet the charms of old Arabia. With abundant knowledge and generosity, we anticipate our guest’s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it’s our passion.</span></span></p><br> <p><span>With stunning resorts located across the globe and exciting expansion planned, Kerzner International currently has a fantastic opportunity for a <strong>Pastry</strong> <strong>Chef de Partie</strong> to join the One&amp;Only team at <strong>One&amp;Only The Palm Hotel in Dubai.</strong></span></p><br> <p><span>With the global growth of our brands, the <strong>Pastry Chef de Partie</strong> plays an essential role in the continued success of the Resort. Your responsibilities extend beyond creating high-quality pastries and desserts; you will contribute to developing strong working relationships with colleagues and supporting an exceptional culinary experience for our guests.</span></p><br> <p><span>You will be responsible for overseeing your designated pastry section, ensuring consistency in the quality and presentation of all pastry, bakery, and dessert items, while maintaining cost control and upholding our company’s core values. This role also involves supervising daily pastry kitchen operations, training and mentoring junior team members, managing mise-en-place and production schedules, monitoring inventory levels, and maintaining the highest standards of hygiene, food safety, and product excellence. You will work closely with the Pastry Sous Chef and Executive Pastry Chef to support menu development, seasonal offerings, and innovation within the pastry department.</span></p><br> <p><strong><span>Key Duties and Responsibilities:</span></strong></p><br> <ul> <li><span>Prepare, bake, decorate, and present pastries, desserts, breads, and other pastry items according to established standards. </span></li> <li><span>Ensure consistency, quality, and presentation of all pastry products. </span></li> <li><span>Assist in the development of new dessert menus, seasonal items, and specialty creations. </span></li> <li><span>Supervise and support Commis Chefs and junior pastry team members. </span></li> <li><span>Manage mise-en-place and ensure the pastry section is fully prepared for service. </span></li> <li><span>Monitor stock levels, place orders, and minimize waste through effective inventory control. </span></li> <li><span>Inspect ingredients for quality and freshness before use. </span></li> <li><span>Ensure proper storage, labeling, and stock rotation of all pastry ingredients and products (FIFO). </span></li> <li><span>Maintain portion control and cost efficiency while meeting quality standards. </span></li> <li><span>Ensure compliance with food safety regulations, HACCP guidelines, and hygiene standards. </span></li> <li><span>Maintain cleanliness and organization of the pastry kitchen and equipment. </span></li> <li><span>Collaborate closely with the Pastry Sous Chef, Executive Pastry Chef, and other kitchen sections to ensure smooth operations. </span></li> <li><span>Support pastry production for banquets, events, and high-volume service periods. </span></li> <li><span>Maintain accurate records of temperature logs, cleaning schedules, and food safety checks. </span></li> <li><span>Report maintenance issues and ensure all pastry equipment is properly cleaned and maintained. </span></li> <li><span>Participate in kitchen briefings, training sessions, and team meetings. </span></li> <li><span>Assist other kitchen sections when required and contribute to a positive, professional team environment. </span></li> <li><span>Comply with all company policies, health and safety regulations, and sanitation standards.</span></li> </ul> <p><span>A suitable candidate should have 2–4 years of experience in a pastry kitchen within an upscale 5-star hotel or resort environment. Strong knowledge of pastry, bakery, and dessert preparation techniques is essential. The candidate must possess excellent interpersonal and communication skills and be able to build effective working relationships within the culinary team. They should be dynamic team player with a passion for creativity, consistency, and delivering the highest standards of pastry presentation and quality. Proficiency in English is required, and knowledge of an additional language will be an advantage.</span></p><br> <p><span>At One&amp;Only creating <strong>JOY</strong> is at the forefront of everything we do. If you are the one to make every detail count &amp; are bold to go beyond the obvious in every task assigned with positive energy &amp; have the passion to make it happen, then we are looking for you.</span></p><br> <p><span>Please apply directly through this website and submit your most recent CV which includes a recent ID picture of you. Applications that does not meet the requirements will not be considered.</span></p><br> <p><span>We <strong>Thank You</strong> for your interest at Kerzner – The One&amp;Only Resorts. Please note that only shortlisted candidates will be contacted.</span></p><br> <p><span><span>Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.</span></span></p><br> </div>

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

Role Description This is a full-time, on-site PASTRY & BAKERY CHEF role based in Dubai, United Arab Emirates. The chef will be responsible for planning, preparing, and baking a variety of pastries, breads, and baked goods that align with EMF’s quality standards and brand identity. Daily tasks include developing new recipes, testing product concepts, and ensuring consistency in taste, texture, and presentation. The role involves monitoring ingredient quality, maintaining strict hygiene and food safety standards, and coordinating with the production and quality teams to support efficient operations. The chef will also participate in menu development, support product launches, train junior staff, and contribute creative ideas that enhance EMF’s product offerings.<br>Qualifications Strong expertise in Bakery and Baking, with proven experience in pastries, breads, and related products. Demonstrated Creativity Skills for developing new recipes, improving existing products, and presenting baked goods attractively. Solid understanding of Hygiene and food safety practices in a professional kitchen or production environment. Competence in Cooking techniques that complement baking and pastry preparation. Previous experience as a pastry chef, bakery chef, or similar role in a commercial or industrial setting. Knowledge of ingredient functionality, dough handling, and baking equipment operation. Ability to work collaboratively with cross-functional teams and manage time in a high-volume environment. Relevant culinary or bakery/pastry certification or diploma is preferred. Willingness to work on-site in Dubai, United Arab Emirates, and adapt to a multicultural work environment.

Jones the Grocer is looking for a talented and commercially minded Corporate Development Chef to help shape the future of our food. This is not a traditional kitchen role. You will be our food and taste ambassador, developing modern, flavourful, Australian-influenced menus for our company-owned and franchised stores. You will combine culinary creativity with strong commercial awareness, ensuring every product delivers on taste, presentation, consistency and profitability. What you’ll be responsible for• Develop, test and cost recipes across our main menu, catering, specials, grab-and-go, promotions, pastry and bakery ranges, masterclasses and special projects• Create innovative dishes that reflect the Jones the Grocer identity and evolving market trends• Deliver recipes within food-cost targets while maintaining quality and minimising waste• Work closely with Procurement and approved suppliers to source suitable ingredients and integrate retail products into the menu where commercially viable• Produce clear recipe specifications, costing sheets and operational documentation• Present new products and menu concepts to senior management for tasting and approval• Support menu launches through training, field visits and quality assurance• Work with company-owned stores and franchise partners to achieve consistent execution across all locations• Monitor sales, profitability, top-selling items and slow-moving products to guide menu development decisions• Continually improve food presentation, plating, portioning, garnishing, merchandising and visual displays• Conduct competitor benchmarking and research emerging food and customer trends• Support franchise partners with kitchen and preparation-area planning• Prepare concise monthly reports and recommendations covering menu performance, trends and development priorities• Collaborate closely with Culinary, Operations, Learning and Development, Procurement, Finance, Marketing and franchise teams What we’re looking for• A strong all-round culinary background with a recognised culinary or catering qualification• At least three years’ experience as a Head Chef, Development Chef or in a comparable food-development role• Proven experience in recipe development, menu costing, product testing and implementation• Strong knowledge of modern café food, with good exposure to pastry and bakery• A creative approach balanced by strong commercial and food-cost awareness• Excellent presentation, communication and stakeholder-management skills• Ability to translate creative ideas into clear, scalable recipes that can be consistently executed across multiple locations• Strong planning, organisation and attention to detail• Confidence using Microsoft Office and recipe, retail or document-management systems• Fluent written and spoken English• Valid driving licence and the ability to travel regionally and internationally• Flexibility to work extended hours when required for launches, training or special projects The right person You are a passionate foodie with a creative edge, strong culinary instincts and infectious enthusiasm. You understand that a successful menu must do more than taste great—it must look exceptional, perform commercially and be consistently executable across every store. If you are excited by the opportunity to influence menus across an international food brand, we would love to hear from you.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>START YOUR JOURNEY WITH US<br>Can you imagine waking up to the sound of silence where the horizon stretches endlessly and the desert whispers stories of centuries past?<br>Welcome to Al Maha, a Luxury Collection Desert Resort &amp; Spa, a timeless sanctuary hidden among the rolling dunes of the Dubai Desert Conservation Reserve.<br>Here, every sunrise paints the sands in gold, and every moment invites you to slow down and reconnect with nature, with purpose, and with yourself.<br>Among lush palm groves and desert wildlife, our 42 private pool villas offer a world apart, a place where luxury feels natural and authenticity breathes in every detail, from handcrafted interiors to views that blur the line between sky and earth.<br>Our story is one of heritage, passion, and belonging, and now, it could be yours too.<br>Join a team that brings the spirit of Arabia to life, crafting experiences as unforgettable as the desert itself.<br>LOVE WHAT YOU DO EVEN MORE<br>At Marriott, we believe exceptional guest experiences begin with how we treat our associates.<br>At Al Maha, you’ll become part of a close-knit family that values passion, purpose, and pride in what we do.<br>We’re looking for talented and dedicated individuals to join our team, and in return, we offer you the following:<br>A career with limitless horizons, from the golden dunes of Al Maha to over <br>8,000 Marriott hotels worldwide<br>, where new opportunities await.<br>Professional growth and mentorship<br>guided by some of the region’s most accomplished hoteliers.<br>Competitive salary and benefits<br>, including on-property accommodation and full-board meals.<br>Exclusive Marriott privileges<br>, discounted stays and dining, plus special rates for friends and family.<br>Comprehensive medical and life insurance coverage.<br>All the tools, resources, and support<br>you need to excel every day.<br>OUR EXPECTATIONS FROM THE ROLE:<br>Supervise and coordinate activities of cooks and workers. Determine how food should be presented, and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications.&nbsp;<br>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance is clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.<br>SCOPE / BUSINESS CONTEXT&nbsp;<br>A Full Time position based at Al Maha Desert Resort and Spa, The Luxury Collection.<br>Number of Direct Reports – 5-10&nbsp;<br>Titles of Direct Reports – DCDP, Commis<br>CANDIDATE PROFILE&nbsp;<br>Experience:<br>5 Years<br>Skills and Knowledge&nbsp;<br>N/A<br>Education or Certification&nbsp;<br>N/A<br>Ensure the quality of the food items and notify manager if a product does not meet specifications.<br>Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.<br>Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.<br>Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.<br>Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.<br>Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).<br>Inform Chef of any excess food items that can be used in daily specials or elsewhere.<br>Maintain food logs for all food products (e.g., production charts).<br>SPECIFIC DUTIES&nbsp;<br>The following are specific responsibilities and contributions critical to the successful performance of the position:<br>General Kitchen<br>Sanitation and Maintenance<br>Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department.<br>Set-up and break down work station with required mien place, tools, equipment and supplies, ensuring items are to established specs, ensuring adequate fill of containers, storing items appropriately, and cleaning station as appropriate.<br>Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines, reporting pest control issues to appropriate personnel.<br>Food Safety<br>Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.<br>Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.<br>Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.<br>Maintain kitchen logs for food safety program compliance (e.g., A1, A2, A3 etc.).<br>Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as Dubai Municipality standards.<br>Follow guidelines and checklists related to PIC (Person in charge)<br>Support initiatives related to food safety.&nbsp;<br>Report any guest complaints or other issues related to food safety to the culinary management.<br>Stocking/Receiving<br>Monitor stock of kitchen supplies and food to identify needed items and ensure neat and orderly storage, and communicate potential product shortages, or price changes, to supervisor/manager.<br>Kitchen Tools &amp; Equipment<br>Use kitchen tools safely and appropriately, including using appropriate tools to open cartons, boxes, and cans; keeping knives sharpened; using proper knife handling procedures; using correct knives for particular food item or specific task; using dry pads when moving hot material; and engaging all appropriate safety devices prior to operating equipment.<br>Use measuring tools (for example, scale, measuring cups, measuring spoons) to precisely measure ingredients and portion sizes.<br>Food Preparation<br>Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.<br>Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.<br>Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.<br>Prepare ingredients for cooking, including portioning, chopping, and storing food before use.<br>Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts.<br>Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption.<br>Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.<br>Prepare special meals or substitute items, where possible, to satisfy guest requests.<br>Supervise and coordinate activities of cooks and workers engaged in food preparation.<br>Determine how food should be presented, and create decorative food displays.<br>In joining Marriott Hotels, you join a portfolio of brands with Marriott International. <br>Be<br>where you can do your best work, <br>begin<br>your purpose, <br>belong<br>to an amazing global team, and <br>become<br>the best version of you.<br>Marriott International is an equal opportunity employer.&nbsp;We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture.&nbsp;We are committed to non-discrimination on&nbsp;any&nbsp;protected&nbsp;basis, such as disability and veteran status, or any other basis covered under applicable law<br>.<br>The Luxury Collection Hotels &amp; Resorts, with over 120 properties in more than 35 countries, offers the promise of authentic experiences that evoke lasting, treasured memories. Our more than 100 years of experience, beginning in 1906 under the Italian CIGA brand – a collection of Europe's most celebrated and iconic properties – serves as a solid foundation as we continuously evolve to exceed the desires of the luxury traveler. <br>From legendary palaces and remote retreats to timeless modern classics, each luxury hotel and resort is a unique and cherished expression of its locale – a portal to the destination’s cultural charms and treasures. If you are someone with an appreciation for evocative storytelling, a keen interest and passion for this destination's heritage, and a desire to deliver genuine, personalized, and anticipatory hospitality, then we invite you on our journey.&nbsp;In joining The Luxury Collection, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

SUSHISAMBA Dubai, located on the 51st floor of The St. Regis Dubai, The Palm, offers breathtaking 360-degree panoramic views of Palm Jumeirah, the Arabian Gulf and Dubai skyline. Bringing together the bold and vibrant flavours of Japan, Brazil and Peru, SUSHISAMBA delivers an energetic, high-volume and elevated dining experience in one of Dubai’s most iconic destinations. Combining exceptional cuisine, striking design and a vibrant atmosphere, the venue has established itself as a leading destination within Dubai’s luxury lifestyle dining scene.<br>We are urgently looking for an experienced Commis 1 to join our dynamic culinary team.<br>Bringing together the bold and vibrant flavours of Japan, Brazil and Peru, SUSHISAMBA offers an energetic, high-volume and elevated dining experience in one of Dubai’s most iconic destinations.<br>Key Responsibilities Complete daily mise en place accurately and on time. Prepare ingredients and dishes according to approved recipes. Support senior chefs during preparation and service. Maintain consistent portioning, taste and presentation. Monitor the freshness and correct storage of ingredients. Follow HACCP, food-safety and kitchen hygiene requirements. Keep the assigned section clean, organized and properly stocked. Assist other kitchen sections when required.<br>Ideal Candidate At least 1–2 years of experience in a professional kitchen. Previous experience as a Commis 1 or strong Commis 2. Exposure to an upscale, fine-dining or high-volume restaurant. Good understanding of basic cooking techniques and kitchen operations. Strong teamwork, organization and attention to detail. Culinary qualification and UAE experience are advantageous.

<ul><li>Oversee and execute the preparation of specific dishes or stations, ensuring consistent quality and presentation standards are met.</li><li>Manage and maintain inventory levels for your assigned station, minimizing waste and ensuring timely stock rotation.</li><li>Collaborate with the Chef de Partie and other team members to ensure smooth kitchen operations and efficient service.</li><li>Train and mentor junior kitchen staff, fostering a positive and productive work environment.</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li><p>Possesses a culinary diploma or equivalent qualification from a recognized culinary institution.</p></li><li><p>Demonstrates experience in a professional kitchen, preferably in a similar role.</p></li><li><p>Has a strong understanding of various cooking techniques and cuisines, with a passion for culinary excellence.</p></li><li><p>Exhibits excellent knife skills and a proven ability to prepare a wide range of dishes.</p></li></ul>

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

<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>

<p><h4>About Four Seasons:</h4> <p>Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.</p> <p>At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.</p> <h4>About the location:</h4> <p>In a vibrant urban community right on the water, Four Seasons Hotel Abu Dhabi at Al Maryah Island welcomes guests with bright, open spaces, embracing expansive views of the city skyline and the sparkling waves of the Arabian Gulf. On dynamic, upscale Al Maryah Island – Abu Dhabi’s business and lifestyle destination – Four Seasons is located within a 34-storey glass tower, both high-tech and environmentally advanced. Sophisticated new concepts throughout the hotel define Four Seasons as Abu Dhabi’s most exciting waterfront location.</p> <p>Blending urban chic and understated luxury, we offer 200 light-filled accommodations, including 38 suites – all with water views. With six creative restaurants and lounges, this is Al Maryah Island’s premier location for stylish entertaining. Every moment is elevated by thoughtful Four Seasons service, anticipating each guest’s unique personal needs – whether the goal is relaxing on vacation or staying efficient for business.</p> <h4>About the role</h4> <p>The Room Service Kitchen Demi Chef De Partie assists the chefs in the day-to-day operation of the kitchen and helps maintain a high standard and quality of food preparation.</p> <h4>What you will do</h4> <p>1. Prepares and prepares food according to standard procedures, recipe cards, photographs and given instructions.<br> 2. Assists the Chef de Partie to establish standard recipes and ensure compliance with them.<br> 3. Assists the Chef De Cuisine, Sous Chef, Jr. Sous Chef and Chef de Partie in training associates.<br> 4. Participates in product development and in controlling the smooth operation of the kitchen.<br> 5. Ensures food quality, food taste, food presentation and food requisition; and proper sanitation procedures are followed and the kitchen is always clean, neat and tidy.<br> 6. Assists the Chef De Cuisine, Sous Chef, Jr. Sous Chef and Chef de Partie in the day-to-day operation of the kitchen and helps maintain a high standard of food preparation and presentation.<br> 7. Has full knowledge of Four Seasons Food Standards.<br> 8. Demonstrates and maintains at all times a professional behavior and positive attitude.<br> 9. Responds properly in any hotel emergency or safety situation.<br> 10. Performs other tasks or projects as assigned by Chef De Cuisine or Sous Chef.</p> <h4>What you bring</h4> <ul> <li>A minimum of at least 2 to 3 years of experience in a similar role in a luxury brand</li> <li>An outgoing personality and a can-do approach to an assigned task</li> <li>High level of understanding and knowledge of food and/or wine</li> <li>Proficient in English (speaking, reading, writing)</li> <li>Excellent interpersonal, verbal, and written communication skills</li> </ul> <h4>What we offer:</h4> <ul> <li>Competitive salary, wages, and a comprehensive benefits package</li> <li>Excellent training and development opportunities</li> <li>Complimentary accommodation at other Four Seasons Hotels and Resorts</li> <li>Complimentary dry cleaning for employee uniforms</li> <li>Complimentary employee meals</li> <li>And so much more!</li> </ul></p><p></p>