Restaurants & Chefs in UAE

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

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>POSITION SUMMARY<br>Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.<br>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 are clean and professional; maintain confidentiality of proprietary information; protect company assets. 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 or for an entire work shift. 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>PREFERRED QUALIFICATION<br>Education: High school diploma or G.E.D. equivalent.<br>Related Work Experience: At least 1 year of related work experience.<br>Supervisory Experience: No supervisory experience.<br>License or Certification: None<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.&nbsp;<br>At Le Méridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savour the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savour the good life. We’re looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le Méridien. In joining Le Méridien, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

<p>We are looking for a friendly and customer-focused <strong>Waitress</strong> to join our team.</p><br><p><strong>Requirements:</strong></p><br><ul><li><p>Previous experience in a restaurant or hospitality environment.</p></li><li><p>Fluent in <strong>English</strong> and <strong>Russian or Spanish</strong>.</p></li><li><p>Strong communication and customer service skills.</p></li><li><p>Well-presented with a positive attitude.</p><p><br></p></li></ul><p><br></p><p><strong>Desired Candidate Profile</strong></p><ul><li><p>Welcome and assist guests.</p></li><li><p>Take and serve food and beverage orders.</p></li><li><p>Ensure excellent customer service at all times.</p></li><li><p>Handle guest requests professionally.</p></li><li><p>Maintain cleanliness and hygiene standards.</p></li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> Job Description <p>PRIMARY RESPONSIBILITIES:</p><br><br> <p>• Prepares, cooks and serves any food delegated as your responsibility ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times.<br> • Prepares appetizers plus meat and vegetables for entrees, as well as help with the proper presentation of the food.<br> • Adheres to company procedures in regard to temperature checks, food labelling and dating, cleaning schedules and hygiene regulations at all times and ensuring that all records of such are updated and kept.<br> • Assists with the acceptance and storage of deliveries and that all-relevant company procedures are adhered to.<br> • Maintains work area to a clean, hygienic and tidy state at all times.<br> • To have an understanding of menu planning, writing and the implementation of stock controls and how this enables the kitchen to meet Gross Profit %.<br> • Familiarizes with the opening and closing procedures of the kitchen and carry them out as rotated.<br> • Implements cost savings procedures in electricity, operating supplies and other controllable costs in relation to kitchen operation.<br> • To be punctual for work and report directly to the Supervisor or Manager on duty.<br> • Maintains a grooming standard at all times whether in the public eye or back areas.<br> • Reports any unusual incident, guest complaints, lost and found, breakage and losses to the superiors.<br> • Trains, coaches and counsels junior members of kitchen staff effectively and conducts on-the-job training for all kitchen personnel.<br> • Provides assistance to co-employees within food &amp; beverage and amongst other departments in the performance of tasks to foster team work and success for the Hotel.<br> • Attends pre-meal briefing and de-briefing daily, the monthly F&amp;B Staff Meeting as well as other training sessions organized by the hotel.<br> • Performs other tasks as assigned by superiors.</p><br><br> <p>JOB REQUIREMENT: </p><br><br> <p>• At least 2 years of Demi Chef de Partie or Commis I experiences in a 5-star hotel<br> • Have a strong working knowledge of Thai Cuisine<br> • Strong understanding of HACCP, displays a high level of food and personal hygiene<br> • Demonstrates real passion for menu planning and leadership</p><br><br> <br><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span> </span><p><span><span><span>Commis 3, Pastry</span></span></span>&nbsp;<br><span><span>(<span>20666</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>Do you aspire to be a Chef? Do you love food? Do you have experience of kitchen work or catering college?</p><br> <p><strong>About the role&nbsp;</strong></p><br> <p>As a successful Commis Chef 3 you will be joining our professional kitchen team at a level where the only way is up! If you already know some kitchen basics, our team of award-winning Chefs will continue your training and assist you on your chosen career path. It is essential that you have some professional kitchen experience and are dedicated to becoming a world-class Chef.</p><br> <p><strong>About You</strong></p><br> <p>The ideal candidate will have 1-2 years of experience in a similar role with a proven track record of working in an international luxury hotel. The successful candidate must possess excellent communication skills, be a team player, manage multiple tasks and have confidence in dealing with a diverse set of clienteles.</p><br> <p>Our kitchens here at Atlantis the Palm are professional, friendly, and welcoming. You will be encouraged to learn, train, and achieve more than you thought is possible every day. It is a very busy environment, and you should be prepared to prioritize, work hard and work fast with a keen eye on quality. We have over 25 food &amp; beverage outlets and can serve up to 6000 guests per day anything from freshly made Viennoiserie to award-winning Sushi or international fine dining and much more besides.</p><br> <p>Commis Chef 3 must demonstrate a clear passion for food and a willingness to learn in a supportive but disciplined environment. Hard work and dedication will be rewarded with promotion to Commis Chef Grade 2 and then Commis Chef Grade 1. Opportunities from here are limitless with further promotions available in any of our kitchen teams.</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>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><b>About Four Seasons:</b></p><br><br><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.<br>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><br><br><br><br><p><b>About the location:</b></p><br><br>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.<br><br><p><b>About the role</b></p><br><br><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 &amp; quality of food preparation.</p><br><br><br><p><b>What you will do</b></p><br><br><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 the 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.&nbsp;<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.&nbsp;<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 to help maintain a high Standard of food preparation and presentation.<br>7. Have full knowledge of Four Seasons Food Standards.<br>8. Demonstrates and maintain at all times a professional behavior and positive attitude.&nbsp;<br>9. Responds properly in any hotel emergency or safety situation.</p><br><br><p>10. Perform other tasks or projects as assigned by Chef De Cuisine or Sous Chef.</p><br><br><br><p><b>What you bring</b><br>• A minimum of at least 2 to 3 years of experience in the similar role in a luxury brand</p><br><br><p>• An outgoing personality and a can-do approach to an assigned task&nbsp;</p><br><br><p>• High level of understanding and knowledge of food and/or wine&nbsp;</p><br><br><p>• Proficient in English (speaking, reading, writing)</p><br><br><p>• Excellent interpersonal, verbal, and written communication skills</p><br><br><p> <br><b>What we offer:&nbsp;</b><br>• Competitive Salary, wages, and a comprehensive benefits package<br>• Excellent Training and Development opportunities<br>• Complimentary Accommodation at other Four Seasons Hotels and Resort<br>• Complimentary Dry Cleaning for Employee Uniforms<br>• Complimentary Employee Meals<br>• and so much more!</p><br><br><br><br><br><br><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>An exciting opportunity as Pastry Production Manager has become available with this luxury international pastry hospitality brand, based in Dubai.</p><br><p>This role suits a highly skilled Pastry Chef &amp; production leader who’ll be based at the CPU overseeing the end-to-end manufacture of their pastry portfolio, ensuring exceptional quality, efficiency &amp; innovation in line with brand standards.</p><br><p><strong>Requirements:</strong></p><br><ul> <li>Currently based in the Middle East, ideally the UAE</li><li>At least 5 years of experience in a high-end production environment managing a team</li><li>Expert in European &amp; viennoiserie techniques</li><li>Fluency in English, both written &amp; verbal</li></ul> <p><strong>About:</strong></p><br><ul> <li>Team Leadership &amp; Development</li><li>Production Planning &amp; Operations</li><li>Quality, HACCP &amp; Standards Compliance</li><li>Innovation &amp; Product Development</li></ul> <p><strong>Salary: Single expat</strong></p><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><strong>The Role:</strong></p><br> <p>This key role ensures the highest quality food is served at all times from our "scratch" kitchen.</p><br> <p>The Prep Cook is responsible for all aspects of their assigned cooking station from setting up to cooking and presenting dishes according to company recipes.</p><br> <p><strong>Qualifications &amp; Requirements:</strong></p><br> <p>You will have:</p><br> <p>- Previous restaurant experience, especially working quickly in a confined area while standing for extended periods of time.</p><br> <p>- Knowledge of weights, measurements, volume and cooking procedures.</p><br> <p>- Ability to work positively in a fast-paced environment and within a team.</p><br> <p>- Basic English reading and communication skills.</p><br> <p>- Strong attention to detail.</p><br> </div>

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

Position Summary<br><br>The Demi Chef de Partie is responsible for supporting the Chef de Partie in the preparation and execution of dishes within a designated section of the kitchen. This role is ideal for a developing chef with solid foundational skills and a desire to grow in a structured, high-performance culinary environment. The Demi Chef de Partie assists with mise en place, cooking, plating, and maintaining hygiene standards, while also helping train junior staff and ensuring smooth kitchen operations during service.<br><br>Key Responsibilities<br><br>Section Management Culinary Execution<br><br> Assist in managing and running a specific section of the kitchen, ensuring readiness and efficiency. Prepare, cook, and present dishes consistently to meet quality and brand standards. Maintain mise en place and ensure it is replenished and organized for each service. Follow recipes and plating guidelines accurately. Support the Chef de Partie in monitoring food preparation and portion control.<br><br>Team Support Training<br><br> Guide and support Commis Chefs and kitchen assistants with prep and service tasks. Receive training and feedback from senior chefs to develop culinary skills. Promote teamwork, discipline, and professionalism in the kitchen.<br><br>Food Safety Hygiene<br><br> Maintain high standards of cleanliness and hygiene in compliance with HACCP. Ensure proper storage, labeling, and rotation of ingredients. Monitor food quality and report any discrepancies to senior chefs.<br><br>Inventory Operational Support<br><br> Assist in monitoring stock levels and reporting shortages. Help with stock rotation and organization of ingredients. Support kitchen logs and records as part of food safety protocols.<br><br>Guest Interaction Service Coordination<br><br> Inform service staff of menu specials and unavailable items. Address guest feedback related to food quality professionally and promptly.<br><br>General Duties Physical Requirements<br><br> Follow all company safety and security policies and procedures. Report maintenance issues, accidents, or unsafe conditions to management. Maintain a clean and professional appearance and uniform. Communicate clearly and respectfully with team members. Stand, walk, bend, twist, and lift up to 25 lbs as required during shifts. Perform other reasonable duties as assigned by supervisors.<br><br>Qualifications<br><br>Minimum 2–3 years of experience in a professional kitchen, with exposure to multiple sections. Culinary diploma or equivalent training preferred. Basic understanding of kitchen operations, food safety, and HACCP standards. Willingness to learn and take direction from senior chefs. Good communication and time management skills. Attention to detail in food preparation and presentation. Ability to work under pressure in a fast-paced environment. Flexibility to work shifts, weekends, and holidays. Positive attitude, reliability, and a passion for culinary growth.

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

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span> </span><p><span><span><span>Chef de Rang - Casea 101 (Seasonal Opportunity)</span></span></span>&nbsp;<br><span><span>(<span>20421</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>Chef de Rang</strong> to join the Food &amp; Beverage team at<strong> One&amp;Only The Palm Resort </strong>in Dubai.</span></p><br> <p><span>With the global growth of our brands, you will be an integral part of the Resort’s success, and your role goes beyond delivering exceptional dining experiences to our guests. As a Chef de Rang, you will be responsible for providing professional and personalized table service, ensuring that every guest receives attentive and seamless service throughout their dining journey. You will oversee a designated section within the restaurant, maintain excellent product knowledge, anticipate guest needs, and uphold the highest service standards in line with our company’s core values. This role involves coordinating with the kitchen and bar teams, managing guest requests, supporting special dining experiences, and ensuring the smooth day-to-day operation of your assigned section.</span></p><br> <p><span>Key Duties and Responsibilities</span></p><br> <ul> <li><span>Deliver exceptional food and beverage service to guests in a professional, courteous, and efficient manner. </span></li> <li><span>Take food and beverage orders accurately and provide detailed menu recommendations when required. </span></li> <li><span>Serve food and beverages according to established service standards and sequence of service. </span></li> <li><span>Ensure guests’ needs are anticipated and addressed promptly throughout their dining experience. </span></li> <li><span>Maintain excellent knowledge of menu items, ingredients, beverages, daily specials, and promotions. </span></li> <li><span>Coordinate closely with the kitchen and bar teams to ensure timely and accurate order delivery. </span></li> <li><span>Prepare and maintain mise-en-place and ensure the assigned section is fully set up before service. </span></li> <li><span>Monitor guest satisfaction, handle requests and complaints professionally, and escalate concerns when necessary. </span></li> <li><span>Process guest bills accurately and efficiently in accordance with company procedures. </span></li> <li><span>Maintain cleanliness, organization, and presentation standards within the assigned section always. </span></li> <li><span>Support colleagues and assist other sections during busy periods to ensure seamless restaurant operations. </span></li> <li><span>Assist in the delivery of special events, group bookings, and VIP dining experiences. </span></li> <li><span>Uphold company grooming standards and act as an ambassador for the restaurant and the One&amp;Only brand. </span></li> <li><span>To assist with any other duties that are required by a member of the management team.</span></li> </ul> <p><span>A suitable candidate should have <strong>1–2 years of experience as a Chef de Rang in an upscale 5-star hotel, resort, or fine dining restaurant environment</strong>. Strong knowledge of food &amp; beverage service standards, sequence of service, and guest engagement is essential. The candidate should possess excellent personal presentation, interpersonal skills, and the ability to build strong relationships with a high-profile and diverse clientele. Must be a dynamic team player, committed to delivering exceptional guest experience and maintaining the highest standards of service. Excellent communication skills in English are required, and proficiency in an additional language will be highly regarded.</span></p><br> <p><span>.</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 and 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. Applications that do not meet the requirements will not be considered.</span></p><br> <p><span>We <strong>Thank You</strong> for your interest at Kerzner –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>

<p>Core responsibilities</p><ol type="1"><li><p><strong>Kitchen & Restaurant Operations</strong></p><ul><li><p>Lead and manage the day-to-day kitchen operations of the existing restaurant in&nbsp;</p></li><li><p>Ensure consistent food quality, presentation, taste, portioning, and speed of service.</p></li><li><p>Establish and maintain kitchen SOPs, recipes, production standards, and hygiene procedures.</p></li><li><p>Improve kitchen workflow, productivity, organization, and overall operational efficiency.</p></li></ul></li><li><p><strong>Menu Development & Enhancement</strong></p><ul><li><p>Review and enhance the existing menu based on customer preferences, market trends, and commercial performance.</p></li><li><p>Develop new dishes and seasonal offerings while maintaining the restaurant's identity and positioning.</p></li><li><p>Create standardized recipes, specifications, portion sizes, and plating guidelines.</p></li><li><p>Conduct regular menu reviews and identify opportunities to improve quality and profitability.</p></li></ul></li><li><p><strong>Food Cost & Profitability</strong></p><ul><li><p>Take ownership of food cost and kitchen profitability.</p></li><li><p>Develop accurate recipe costing and monitor food margins.</p></li><li><p>Control food waste, portion control, yield, and stock usage.</p></li></ul></li><li><p><strong>New Concept Development&nbsp;</strong></p><ul><li><p>Work closely with the F&B Manager and management team on the development of the concept.</p></li><li><p>Lead culinary development for the new opening.</p></li><li><p>Develop, test, cost, and standardize the new menu.</p></li><li><p>Participate in kitchen layout, equipment selection, supplier evaluation, and operational planning.</p></li><li><p>Conduct tastings and trials and ensure the menu is fully operational before opening.</p></li></ul></li><li><p><strong>Team Building & Training</strong></p><ul><li><p>Recruit, train, supervise, and develop the kitchen team.</p></li><li><p>Build a strong culinary culture based on discipline, consistency, cleanliness, and teamwork.</p></li><li><p>Develop training programs and ensure all team members understand recipes, standards, hygiene, and procedures.</p></li><li><p>Manage kitchen scheduling and staffing requirements.</p></li></ul></li><li><p><strong>Quality, Hygiene & Compliance</strong></p><ul><li><p>Ensure strict compliance with UAE food safety, hygiene, and health regulations.</p></li><li><p>Maintain HACCP/food safety standards and proper kitchen documentation.</p></li><li><p>Conduct regular quality and hygiene checks.</p></li><li><p>Ensure proper storage, labeling, temperature control, and stock rotation.</p></li></ul></li><li><p><strong>Brand Development & Rebranding</strong></p><ul><li><p>Contribute culinary direction to the planned transition of the existing restaurant.</p></li><li><p>Help establish the culinary identity, menu philosophy, presentation standards, and overall food experience of the future brand.</p></li><li><p>Ensure the culinary offering supports the company's long-term F&B strategy.</p></li></ul></li><li><p><strong>Supplier & Product Management</strong></p><ul><li><p>Work with purchasing to identify and evaluate suppliers and products.</p></li><li><p>Source quality ingredients and negotiate/identify cost-effective alternatives where appropriate.</p></li><li><p>Maintain consistent product specifications across suppliers.</p></li><li><p>Introduce new ingredients and products where they add value to the concept.</p></li></ul></li></ol><p><strong>Desired Candidate Profile</strong></p><ol><li><p>Diploma/Degree in Culinary Arts, Hospitality, or a related field.</p></li><li><p>Minimum 5-7 years of culinary experience, including 3+ years in a Head Chef or Chef de Cuisine role.</p></li><li><p>Experience managing large-scale kitchen operations and multicultural kitchen teams.</p></li><li><p>Strong knowledge of food safety, HACCP, inventory control, and cost management.</p></li><li><p>Proven ability to develop menus, maintain food quality standards, and control kitchen expenses.</p></li><li><p>Excellent leadership, communication, and team management skills.</p></li><li><p>UAE/GCC experience preferred.</p></li><li><p>A valid UAE driving license is mandatory.</p></li></ol>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><span>At <strong>Andaz Dubai The Palm</strong>, we believe in creating vibrant, authentic experiences through exceptional food and genuine hospitality. We are looking for a passionate <strong>Chef de Cuisine</strong> or an experienced <strong>Sous Chef</strong> ready to take the next step in their career to lead our Mediterranean culinary offering.</span></p><br><p><span>As Chef de Cuisine, you will oversee the day-to-day kitchen operations, inspire and develop your team, and work closely with the Executive Chef to deliver innovative, high-quality dining experiences that reflect the spirit of the Andaz brand.</span></p><br><br><b>Qualifications:</b><br><ul><li><span>Minimum 3 years' experience as a Chef de Cuisine or Sous Chef in a premium Mediterranean restaurant.</span></li><li><span>Strong expertise in Mediterranean cuisine, including regional specialties from Italy, Spain, France, Greece, and surrounding regions.</span></li><li><span>Proven leadership, organizational, and communication skills.</span></li><li><span>Sound knowledge of HACCP, food safety, and kitchen cost management.</span></li><li><span>A passion for creating memorable guest experiences and developing high-performing teams.</span></li></ul> </div>

<ul><li>Greet and engage customers promptly, ensuring a warm and welcoming atmosphere that sets the tone for their dining experience.</li><li>Take accurate food and beverage orders using a digital ordering system, ensuring all special requests are clearly noted.</li><li>Deliver food and drinks to tables in a timely manner, checking that each order is complete and presented appealingly.</li><li>Monitor tables for customer needs, proactively refilling drinks and addressing any concerns to enhance guest satisfaction.</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>A high school diploma or equivalent is preferred, ensuring foundational knowledge for customer service.</li><li>At least 1-2 years of experience in a fast-paced restaurant environment, demonstrating the ability to thrive under pressure.</li><li>Certification in food safety or responsible beverage service, highlighting a commitment to health and safety standards.</li><li>Fluency in English is required; additional language proficiency (e.g., Spanish, French) is a plus for diverse clientele engagement.</li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><br></p><p>We are seeking an exceptional Restaurant Manager / Bar Manager to lead the operations of a prestigious Pan Asian restaurant and cocktail bar in Dubai. This is an opportunity for an accomplished hospitality professional with a passion for luxury dining, impeccable service standards, and operational excellence.</p><p><br></p><p>The ideal candidate will possess a proven track record in managing high-volume premium restaurants or luxury hospitality venues, with the ability to inspire teams, drive commercial performance, and deliver memorable guest experiences.</p><p><br></p><p>Key Responsibilities</p><p><br></p><p>Operational Leadership</p><p><br></p><p>- Lead all restaurant and bar operations, ensuring flawless execution of service and adherence to luxury hospitality standards.</p><p>- Drive operational excellence by maintaining the highest levels of quality, consistency, efficiency, and guest satisfaction.</p><p>- Ensure all service standards, SOPs, and brand guidelines are consistently implemented.</p><p>- Collaborate closely with the Executive Chef to deliver an exceptional food and beverage experience.</p><p><br></p><p>Guest Experience</p><p><br></p><p>- Act as the face of the restaurant, building lasting relationships with VIP guests and loyal clientele.</p><p>- Anticipate guest needs and resolve concerns with professionalism and discretion.</p><p>- Deliver personalised, memorable dining experiences that exceed expectations.</p><p>- Ensure every touchpoint reflects the restaurant's premium brand positioning.</p><p><br></p><p>Leadership &amp; People Development</p><p><br></p><p>- Recruit, mentor, coach, and inspire a high-performing front-of-house and bar team.</p><p>- Foster a culture of professionalism, accountability, teamwork, and continuous improvement.</p><p>- Conduct regular training on luxury service standards, menu knowledge, beverage expertise, and upselling techniques.</p><p>- Manage staffing levels, scheduling, and performance to maximise productivity.</p><p><br></p><p>Financial &amp; Commercial Performance</p><p><br></p><p>- Drive revenue growth through strategic initiatives, guest engagement, and service excellence.</p><p>- Manage budgets, labour costs, food and beverage costs, and operating expenses.</p><p>- Oversee inventory management, purchasing, stock control, and supplier relationships.</p><p>- Analyse business performance and implement strategies to improve profitability and operational efficiency.</p><p><br></p><p>Beverage Excellence</p><p><br></p><p>- Oversee all aspects of the bar operation, ensuring exceptional quality and consistency.</p><p>- Maintain strong knowledge of premium wines, sake, champagne, spirits, signature cocktails, and beverage trends.</p><p>- Work with the beverage team to develop innovative cocktail menus and seasonal offerings.</p><p>- Ensure responsible alcohol service and compliance with all UAE licensing regulations.</p><p><br></p><p>Compliance &amp; Standards</p><p><br></p><p>- Ensure full compliance with Dubai Municipality regulations, HACCP standards, health and safety requirements, and company policies.</p><p>- Maintain impeccable standards of cleanliness, hygiene, maintenance, and presentation throughout the venue.</p> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><p>Preferred Background</p><p><br></p><p>Candidates with experience in internationally recognised luxury hospitality brands, fine dining restaurants, lifestyle dining concepts, or premium cocktail bars will be given preference.</p><p><br></p><p>Core Competencies</p><p><br></p><p>- Luxury Hospitality Leadership</p><p>- Guest Experience Management</p><p>- Restaurant &amp; Bar Operations</p><p>- Revenue &amp; Profit Optimisation</p><p>- Team Development &amp; Coaching</p><p>- Food &amp; Beverage Expertise</p><p>- Inventory &amp; Cost Control</p><p>- Business Acumen</p><p>- Operational Excellence</p><p>- Strategic Decision Making</p></div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><span>*</span></p><br><p><span>At <strong>Andaz Dubai The Palm</strong>, we believe in creating memorable dining experiences through authentic flavors, creativity, and genuine hospitality. We are looking for a passionate <strong>Sous Chef – Mediterranean Cuisine</strong> to support the Chef de Cuisine in leading our culinary team and delivering exceptional guest experiences.</span></p><br><p><span>In this role, you will assist in the efficient running of the Mediterranean kitchen in line with Hyatt's brand standards, ensuring the highest levels of quality, consistency, and food safety while inspiring and developing the culinary brigade. You will play a key role in menu execution, team leadership, and maintaining operational excellence.</span></p><br><p><span>The ideal candidate has a strong foundation in authentic Mediterranean cuisine, with knowledge of regional specialties from Italy, Spain, France, Greece, and the Mediterranean coast. You are a collaborative leader who thrives in a fast-paced environment, is passionate about mentoring others, and is committed to creating meaningful experiences for both guests and colleagues.</span></p><br><br><br><b>Qualifications:</b><br><ul><li><span><span>Minimum 2 years' experience as a Sous Chef or 4 years as Chef de Partie in a luxury hotel or premium Mediterranean restaurant.</span></span></li><li><span><span>Strong knowledge of Mediterranean cuisine, ingredients, and modern culinary techniques.</span></span></li><li><span><span>Proven leadership, communication, and team development skills.</span></span></li><li><span><span>Sound understanding of HACCP, food safety, hygiene, and kitchen cost control.</span></span></li><li><span><span>A passion for innovation, quality, and delivering exceptional guest experiences.</span></span></li></ul><br> </div>

<ul><li>Design and curate innovative menus that reflect seasonal ingredients and local flavors, ensuring a unique dining experience.</li><li>Oversee kitchen operations, maintaining high standards of cleanliness, organization, and safety to comply with health regulations.</li><li>Manage inventory and procurement, establishing relationships with local suppliers to source quality ingredients while minimizing waste.</li><li>Supervise and mentor kitchen staff, fostering a collaborative environment that encourages skill development and culinary creativity.</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>Culinary degree from a recognized institution, showcasing foundational knowledge and advanced culinary techniques.</li><li>Minimum of 5 years of progressive experience in high-volume kitchens, with at least 2 years in a leadership role.</li><li>Certification from a professional culinary organization, such as the American Culinary Federation, demonstrating commitment to the craft.</li><li>Experience in diverse cuisines, allowing for creative menu development that caters to a wide range of tastes.</li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><b>About Four Seasons:</b></p><br><br><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.<br>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><br><br><br><br><p><b>About the location:</b></p><br><br>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.<br><br><p><b>About the role</b><br>The Butcher &amp; Still Kitchen Junior Sous Chef supports the Restaurant Chef and Sous Chef in the overall management of kitchen operations. This role ensures the highest standards of food preparation, presentation, and service while supervising kitchen staff, maintaining efficiency, and assisting with menu planning and quality control.</p><br><br><br><p><b>What you will do<br>Main Duties and Responsibilities</b><br>1. Assist the Sous Chef in managing daily kitchen operations across all sections.<br>2. Supervise and coordinate the activities of Chef de Partie and junior kitchen staff.<br>3. Ensure compliance with hygiene, sanitation, and safety standards.<br>4. Support menu development, food costing, and inventory management.<br>5. Monitor food quality and consistency across all sections.<br>6. Train, mentor, and motivate kitchen staff to maintain high performance.<br>7. Assist in planning and executing special events, banquets, and functions.<br>8. Perform other tasks as assigned by the Sous Chef or Executive Chef.</p><br><br><br><p><b>What you bring</b><br>• A minimum of at least 5 years of experience in the similar role in a luxury brand<br>• Culinary diploma or equivalent professional training is preferred.<br>• Strong leadership, organizational, and communication skills.<br>• In-depth knowledge of cooking techniques, kitchen operations, and menu planning.<br>• Ability to manage, mentor, and develop junior staff effectively.<br>• Understanding of hygiene, sanitation, and safety regulations in a professional kitchen.<br>• Creativity, attention to detail, and commitment to high food standards.<br>• Proficient in English (speaking, reading, writing)<br>• Excellent interpersonal, verbal, and written communication skills</p><br><br><br><p><b>What we offer</b><br>• Competitive Salary, wages, and a comprehensive benefits package<br>• Excellent Training and Development opportunities<br>• Complimentary Accommodation at other Four Seasons Hotels and Resort<br>• Complimentary Dry Cleaning for Employee Uniforms<br>• Complimentary Employee Meals!<br>• and so much more!</p><br><br><br><p><b>Schedule and hours</b><br>• This is a full-time role</p><br><br><br><br><br><br><br> </div>

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