Chef Jobs in UAE

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><b><span>Posting Title: Female Pastry Chef<br></span></b><br>Female Pastry Chef – Hospitality | Jumeirah village, UAE<br></span><p>REAP HR is hiring on behalf of a reputable hospitality brand in Jumeirah village&nbsp;seeking a creative and skilled<b> Female Pastry Chef</b> to join our top class restaurant in Jumeirah village. This is an excellent opportunity for passionate culinary professionals looking to grow within a fast-paced hospitality environment.<br></p><br>Key Responsibilities<br><ul><li><span>Prepare and present high-quality pastries, cakes, breads, desserts, and confectionery items.<br></span></li><li><span>Develop innovative dessert concepts aligned with current market and culinary trends.<br></span></li><li><span>Ensure consistency in taste, quality, and presentation standards.<br></span></li><li><span>Maintain compliance with food safety, hygiene, and sanitation regulations.<br></span></li><li><span>Support inventory control, ingredient preparation, and recipe standardization.<br></span></li><li><span>Collaborate effectively with kitchen and service teams to ensure smooth operations.<br></span></li></ul><b><u>Menu List</u></b><br><ul><li><span>Coffee<br></span></li><li><span>Spanish Latte<br></span></li><li><span>Iced Latte<br></span></li><li><span>Cappuccino<br></span></li><li><span>Americano<br></span></li></ul><ul><li><span>Matcha<br></span></li></ul><ul><li><span>Classic Matcha Latte<br></span></li><li><span>Salted Caramel Matcha<br></span></li><li><span>Desserts<br></span></li></ul><ul><li><span>Brownie Cup<br></span></li><li><span>Tiramisu Cup<br></span></li><li><span>Rocky Road Cake<br></span></li><li><span>Cookies<br></span></li></ul><ul><li><span>Classic Chocolate Chip<br></span></li><li><span>Nutella Filled<br></span></li><li><span>Triple Chocolate<br></span></li><li><span>Macarons (5 Flavors)<br></span></li></ul><ul><li><span>Vanilla<br></span></li><li><span>Salted Caramel<br></span></li><li><span>Pistachio<br></span></li><li><span>Raspberry<br></span></li><li><span>Chocolate<br></span></li></ul><br><span>Requirements</span><ul><li><span>1–3 years of experience as a Pastry Chef or similar role within hospitality or restaurant environments.<br></span></li><li><span>Strong knowledge of baking techniques, ingredient functionality, and recipe scaling.<br></span></li><li><span>Good understanding of UAE food safety and hygiene standards.<br></span></li><li><span>Creative mindset with the ability to introduce marketable dessert ideas.<br></span></li><li><span>Strong teamwork and communication skills.<br></span></li><li><span>Ability to work efficiently under pressure with minimal supervision.<br></span></li><li><span>Immediate joiners preferred.<br></span></li><li><span>Filipino or Nepalese nationals only.<br></span></li><li><span>Must be willing to work full-time in Al Ain, UAE.<br></span><br></li></ul><br><span>BenefitsSalary &amp; Benefits<br></span><ul><li><p>AED 2000 - 4000 per month</p><br></li><li><p>Career growth opportunities within a reputable hospitality group<br></p><br></li><li><p>Supportive and professional working environment<br></p><br></li></ul>? Location: Jumeirah village UAE<br><br>â³ Availability: Immediate Joiners Only<br><br><p>Apply now with your updated CV.<br></p><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>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>We are seeking a skilled and passionate Pizza Chef (Italian Pizzaiolo Style) to join our culinary team.<br> The ideal candidate will have proven experience preparing authentic, high-quality Italian-style pizzas and a strong understanding of traditional pizza-making techniques.<br> The Pizza Chef will be responsible for the complete pizza-making process, including dough preparation, fermentation, hand stretching, topping, baking, and finishing .<br> The successful candidate will have excellent technical skills, strong attention to detail, and the ability to consistently produce exceptional pizzas in a fast-paced, premium restaurant environment.<br> Key Responsibilities: Prepare and cook authentic Italian-style pizzas , including Neapolitan, Roman, or other regional styles Mix and ferment fresh pizza dough daily using traditional methods Operate and maintain wood-fired , gas , or stone ovens for optimal pizza cooking Slice, prepare, and store fresh pizza toppings, sauces, and cheeses Monitor oven temperature and cooking times to ensure pizzas are cooked evenly and to specification Ensure food quality, presentation, and portion control standards are consistently met Maintain cleanliness and organization of the pizza station and kitchen area Comply with food safety, hygiene, and sanitation standards Collaborate with kitchen staff and management to refine recipes and contribute to menu development At SIHAMCO, we believe in rewarding our team with more than just a job — we offer an inspiring work environment and real opportunities for growth.<br> Our benefits include: Competitive salary packages – aligned with market standards and experience Visa (1 year temp) &amp; Flights into the country for non-citizens Accommodation Transportation Allowance Career development &amp; Internal promotions – grow with us across departments and seasons Creative &amp; collaborative work culture – built on passion, innovation, and attention to detail Exposure to high-end hospitality &amp; entertainment concepts – gain experience in premium F&amp;B and entertainment Experience working on premium events within The Groves, Riyadh Season Cultural diversity – join a team of passionate professionals from around the world Join Us Whether you’re an emerging talent or a seasoned professional, SIHAMCO offers a platform to grow, create, and shape history.<br> Each concept we launch is a new chapter in a legacy that belongs to Saudi Arabia and speaks to the world.<br> Minimum 2–3 years' professional experience as a Pizza Chef, Pizzaiolo, or similar role.<br> Proven experience preparing Italian-style pizza in a professional restaurant or pizzeria.<br> Strong knowledge of traditional Italian pizza-making techniques.<br> Excellent understanding of dough hydration, fermentation, proofing, and temperature control .<br> Strong hand-stretching and dough-handling skills.<br> Experience working with professional pizza ovens.<br> Knowledge of Neapolitan-style pizza is highly desirable.<br> Knowledge of Italian ingredients and traditional flavour combinations.<br> Strong understanding of food safety and HACCP standards.<br> Ability to maintain consistency and quality during high-volume service.<br> Strong organisational and time-management skills.<br> Excellent attention to detail.<br> Ability to work effectively as part of a multicultural kitchen team.<br> Professional appearance, positive attitude, and strong work ethic.<br> Culinary qualification or formal pizzaiolo training is an advantage.<br> About The Company SIHAMCO is a strategic partner operating proudly under the General Entertainment Authority (GEA), National Events Center (NEC), Riyadh Season and Jeddah Season since 2019.<br> At SIHAMCO, we don’t just lead Saudi Arabia’s hospitality and entertainment evolution—we create it from the ground up.<br> Since 2008, we’ve been designing, constructing, and operating exceptional experiences that blend local authenticity with global standards.<br> Every destination and concept we launch reflects our commitment to cultural storytelling, creative excellence, and operational precision.<br> Crafting a Homegrown Legacy All brands under SIHAMCO are homegrown Saudi concepts, fully developed in-house — from initial vision and brand identity to concept creation, design, execution and operation.<br> We don’t import ideas; we build them — crafting unforgettable experiences from scratch that resonate deeply with both local and international audiences.<br> Our Signature Brands Every brand under our umbrella is proudly reflecting the heart and soul of Saudi culture, while achieving international acclaim.<br> With over 25 original homegrown brands, SIHAMCO not only sets — but consistently surpasses — global standards in Entertainment, Hospitality, F&amp;B, Lifestyle, Wellness, Family &amp; Pet Entertainment Experience.<br> Our signature ventures: The Groves, ZodiaC Cuisine, Little Krazy, LucaLand, LucaPark, The Polar Ice Bar, Milk &amp; Butter Nail Spa, Kooz Karak, Birds of Eden, El Lechazo, Khawaja Yanni, Zama Zulu, Hawanim Groves City, Vida Vera, The Groves Pizzeria and Gem-In-I showcase what it means to innovate locally and shine globally.<br> Our brands are also registered across the GCC and internationally such as the United Kingdom, Egypt, Morocco etc ensuring full legal protection and readiness for global expansion.<br> We Are Only Getting Started!<br> Several exciting new concepts and brands are currently under development, with launches planned in the coming months.<br> From bold new ideas to thoughtfully crafted experiences, SIHAMCO continues to grow its portfolio with originality, creativity and cultural pride.<br> People First Our team is our greatest asset—a dynamic mix of local talent and international expertise, all united by a passion for excellence.<br> We nurture careers, encourage creativity, and build leaders.<br></span> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>Commis Chef 1 – Tirameu (Pastry)</p><p><br></p><p><b>About Tirameu</b></p><p>Tirameu is a premium homemade dessert brand founded by a mother and daughter, specializing in handcrafted tiramisu made with quality ingredients and attention to detail. As we continue to grow, we're looking for a passionate and reliable Commis Chef 1 to become an integral part of our kitchen team.</p><p><br></p><p><b>Position Summary</b></p><p>The Commis Chef 1 is responsible for the daily preparation and production of Tirameu products while ensuring consistency, quality, hygiene, and efficiency. This role also supports day-to-day kitchen operations, order fulfillment, and delivery coordination to ensure every customer receives an exceptional experience.</p><p><br></p><p><b>Key Responsibilities</b></p><p><br></p><p><i>Food Preparation &amp; Production</i></p><ul><li>Prepare and assemble Tirameu products according to standardized recipes and portion specifications.</li><li>Ensure every product meets Tirameu's quality and presentation standards.</li><li>Maintain consistency in taste, texture, and appearance across all orders.</li><li>Monitor ingredient freshness and report any shortages or quality concerns.</li></ul><p><br></p><p><i>Order Management</i></p><ul><li>Receive, monitor, and process incoming orders from delivery platforms and direct customer channels.</li><li>Prepare customer orders accurately and within the required timelines.</li><li>Pack orders carefully to ensure they arrive in perfect condition.</li><li>Coordinate with delivery riders and hand over completed orders promptly.</li></ul><p><br></p><p><i>Kitchen Operations</i></p><ul><li>Maintain a clean, organized, and efficient kitchen throughout each shift.</li><li>Follow all food safety, hygiene, and sanitation procedures.</li><li>Perform daily opening and closing kitchen duties.</li><li>Ensure workstations, equipment, and utensils are cleaned and maintained.</li></ul><p><br></p><p><i>Delivery Platform Operations</i></p><ul><li>Operate delivery aggregator platforms (e.g. Deliveroo, Careem, and other ordering systems).</li><li>Monitor incoming orders and update order statuses accurately.</li><li>Communicate with delivery partners when necessary to ensure smooth order fulfillment.</li><li>Report any technical or operational issues to management.</li></ul><p><br></p><p><i>Inventory &amp; Kitchen Management</i></p><ul><li>Monitor stock levels and notify management when ingredients or packaging materials require replenishment.</li><li>Assist with receiving deliveries and checking product quality.</li><li>Ensure ingredients are stored correctly and safely.</li><li>Minimize food waste through proper preparation and storage practices.</li></ul><p><br></p><p><br></p><p><b>What We're Looking For</b></p><ul><li>Passion for desserts and quality craftsmanship.</li><li>A team player with a proactive attitude.</li><li>Someone who takes pride in cleanliness and organization.</li><li>Ability to multitask while maintaining high standards.</li><li>A strong sense of responsibility and ownership over daily kitchen operations.</li></ul><p><br></p> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><p><b>Requirements</b></p><ul><li>Previous experience as a Commis Chef or in a similar kitchen role is preferred.</li><li>Experience in pastry, desserts, or bakery is an advantage.</li><li>Knowledge of food safety and hygiene standards.</li><li>Ability to work efficiently in a fast-paced environment.</li><li>Strong attention to detail and commitment to quality.</li><li>Good organizational and time management skills.</li></ul><p><br></p><p><b>What We're Looking For</b></p><ul><li>Passion for desserts and quality craftsmanship.</li><li>A team player with a proactive attitude.</li><li>Someone who takes pride in cleanliness and organization.</li><li>Ability to multitask while maintaining high standards.</li><li>A strong sense of responsibility and ownership over daily kitchen operations.</li></ul><p><br></p><ul><li>Basic computer skills and confidence using tablets or POS/order management systems.</li><li>Positive attitude, reliability, and willingness to learn.</li><li>Ability to work flexible hours, including weekends and public holidays when required.</li></ul><p><br></p></div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p><strong>"Why work for Accor?</strong><br>We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.<br>By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/<br>Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"</p><br><br>Job Description<br><br><p><strong>SUMMARY AND GENERAL DUTIES:</strong></p><br><ul><li>She/he is in charge and responsible of the daily food production in her/his outlet and has to ensure top-quality products, as per the Hotel standard</li><li>Has to make sure that standard recipes and plating guides are followed at all times in her/his outlet</li><li>Provides the Sous Chef with daily market list for her/his outlet and controls personally all goods received, in order to guarantee the quality and quantity as to provide the Executive Chef with recipes and costing as per the requirement</li><li>Assists and proposes to the Sous Chef and Executive Chef special Food Promotions, Events and other Food related activities for her/his outlet</li><li>Assists the Executive Chef in developing&nbsp;&nbsp; new cuisine concepts.</li><li>Ensures implementation and maintenance of standards of food quality, preparation and presentation.</li><li>Assists in menu planning and costing.</li><li>Ensures good physical upkeep, condition of equipment &amp; utensils in all the kitchens &amp; co-ordinates with Engineering department for repairs and maintenance.</li><li>Ensures organization of work within all kitchen sections, including assignments, time schedules and vacation as per organizational standards.</li><li>Ensures all the raw material received in the hotel for preparation is of high quality, as per organizational standards and product specifications.</li><li>Interacts and communicates with Outlet Supervisors on daily basis and makes sure all food items sent to the Outlets is well explained.</li><li>Recommends changes in systems and procedures to increase efficiency and improve service quality.</li><li>Ensures prompt and accurate service by kitchen staff to all customers, to achieve a high level of customer satisfaction.</li><li>Ensures all employees in the department adhere to the organizations rules and regulations.</li><li>Recommends changes in the menus.</li><li>Ensures availability of raw ingredients at all times, by proper planning, requisitioning and storage.</li><li>Perform as per Operational Standards.</li><li>Proper grooming at all times.</li><li>Attend training classes as per schedule.</li><li>Show fullest cooperation and respect within the team and other departments.</li><li>Is aware of the daily activities and has product knowledge of all the hotel facilities.</li></ul><p><strong>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Organization &amp; Set Up</strong></p><br><ul><li>After the set-up of buffets and before the arrival of the customers, and also during the service time, she/he must check the quantity and quality of the food items, as well as the presence of food-labels (name-tags) if required.</li><li>Coordinates with his Sous Chefs to plan and conduct on job training constantly for her/his outlet kitchen.</li><li>Attends the communication meetings of her/his Outlet, such as daily briefings.</li><li>Checks with the Outlet Chef at the end of her/his shift that all equipment is properly working, clean, are in appropriate place and nothing is left around, which can be hazardous to others.</li><li>At the end of the shift or the day, she/he has to communicate all necessary information to the Executive Chef &amp; reporting Sous Chefs to ensure a smooth running operation.</li><li>Applies HACCP as per the Hotel Standard.</li><li>Maintains excellent intradepartmental communication by means of log books and various other memoranda as specified by the Executive Chef.</li></ul><p><strong>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; During the operations, in the restaurant &amp; in front of the guest</strong></p><br><ul><li>Helps and assists the guest to explain dishes and recommends food specialties and promotions if available.</li><li>Makes sure buffets are refilled at all times and the quality of the products is as per our standard.</li><li>Creates an atmosphere of tranquility amongst the brigade.</li><li>Checks the standard and quality of food which leaves the kitchen.</li><li>Reports received suggestions and/or comments from guest to the Executive Chef.\</li></ul><p><strong>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; General / Miscellaneous</strong></p><br><ul><li>To be punctual on duty and ensure the same of your employees.</li><li>Be well groomed to the standards laid down. Insist on the same standard for your employees.</li><li>To comply with all hotel rules and regulations as outlined in the handbook and to be aware of company disciplinary and grievance procedures.</li><li>To create an environment which promotes employee morale and encourages the team to have pride in their department with a high level of commitment.</li><li>To promote a helpful and professional image to the customer and give full cooperation to any customer requiring assistance with the prompt, caring and helpful attitude.</li><li>To anticipate the needs of the customer whenever possible, to enhance quality service and in turn enhance customer satisfaction.</li><li>To give full co-operation to any colleague requiring assistance in a prompt caring and helpful manner. To be flexible in assisting in other areas of the Hotel in response to the business and customer needs</li><li>Is familiar with all related company documentation and especially with the relevant Operational Standards for his/her field of responsibility.</li><li>Other 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 4-5 star Hotel</li></ul><br>Additional Information<br><br><p><strong>What is in it for you:</strong></p><br><ul><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>

<ul><li><p>Develop, refine and execute a range of Arabic pastries and desserts (e.g., baklava, kunafa, maamoul, basbousa and regional specialties) ensuring authentic flavours and high-quality presentation.</p></li><li><p>Plan production schedules and mise en place to meet daily service requirements and event timelines while maintaining food quality and freshness.</p></li><li><p>Prepare pastry items from scratch, including doughs, syrups, fillings, creams and decorative elements, with consistency and attention to portion control and cost.</p></li><li><p>Design seasonal menus and bespoke dessert offerings for formal dining, private functions and travel; present tasting samples and proposals to the Head Chef or Property Manager when required.</p></li><li><p>Supervise, train and mentor pastry assistants and kitchen staff; set standards for technique, plating, portioning and hygiene; conduct regular coaching and performance reviews.</p></li><li><p>Manage stock control, ordering and supplier relationships for pastry ingredients, packaging and equipment; maintain accurate inventory records and perform routine stocktakes.</p></li><li><p>Ensure all pastry production areas, equipment and utensils are cleaned, sanitised and maintained according to health, safety and hygiene regulations; record temperatures and cleaning logs as required.</p></li><li><p>Ensure consistent quality by tasting, adjusting recipes and documenting procedures to maintain standards across shifts and when covering for absence or travel.</p></li><li><p>Coordinate with the Head Chef, stewarding team and household staff to plan service requirements, dietary requests and presentation for plated desserts and dessert stations.</p></li><li><p>Maintain recipe records, production sheets, allergen and dietary information and ensure documentation is up to date for audits.</p></li><li><p>Assist with packing, transport and re‑creation of pastry items for travel or off‑site events when required, ensuring safe handling and presentation on arrival.</p></li><li><p>Perform other duties as assigned by the Direct Manager to support smooth household culinary operations.</p></li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li><p>Minimum 5 years’ professional pastry experience with demonstrable expertise in Arabic or Middle Eastern desserts within private households, boutique hotels, patisseries or high‑end catering environments.</p></li><li><p>Strong technical skills in doughs, filo work, syrups, cheeses and custards, baking and finishing techniques relevant to Arabic pastry traditions.</p></li><li><p>Proven ability to develop recipes and adapt traditional recipes to contemporary presentation and dietary requirements (gluten‑free, reduced sugar, nut‑free where possible).</p></li><li><p>Experience supervising and training junior pastry staff with the ability to set clear standards and delegate effectively.</p></li><li><p>Excellent organisational skills with attention to detail, portion control and cost consciousness.</p></li><li><p>Sound knowledge of food safety, HACCP principles and personal hygiene standards with records of relevant certifications preferred.</p></li><li><p>Fluent in English; knowledge of Arabic is advantageous but not essential.</p></li><li><p>Professional presentation, discretion and a service‑oriented attitude appropriate to working within a VVIP household.</p></li><li><p>Flexibility to work variable hours, including weekends and special events, and to travel with the household when required.</p></li><li><p>Formal culinary or pastry qualification is desirable but substantial hands‑on experience and a strong portfolio of work will be equally considered.</p></li></ul><p><strong>Additional Information</strong></p><ul><li><p>Opportunity to work in a prestigious private environment with focus on personalised culinary excellence and cultural authenticity.</p></li><li><p>Competitive remuneration and benefits appropriate to experience and the role’s responsibilities.</p></li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> Job Description <p>Position: Chef de Cuisine required for Bukhara – Northern Indian Restaurant</p><br><br> <p>Location: Ajman</p><br><br> <p>PRIMARY RESPONSIBILITIES:</p><br><br> <p>• Prepares and ensures consistently excellent quality and standard of food, following Dusit policy and procedure. Tests cooked food and check on its original appearance and freshness.<br> • Under supervision of Executive Sous Chef develops and directs the kitchen operation guideline in assigned outlet to promote guest satisfaction.<br> • Supervises and ensures the sufficiency of operating equipment and supplies for kitchen operation.<br> • Ensures that Mis-en-place must be always well stocked and prepared<br> • Ensures and maintains the sanitation standards in the assigned areas, a clean and wholesome ambiance in the kitchen, controlling room temperature, ventilation, and tidiness.<br> • Collects and analyses the market trends as per Market matrix and customer satisfaction survey to always develop and improve the food offering in each assigned outlet.<br> • Closely monitors the maintenance and hygiene standards in all kitchen related areas<br> • Knows and fully understands the job description of all positions in his/her department<br> • Maintains a friendly and pleasant image at all times. Always checks personal hygiene and be well-groomed in appearance.<br> • Conserves energy and water at all times, without decreasing guest experience and comfort<br> • Monitors and reduces food waste, based on thorough analysis. Changes staff behavior to carefully use all resources.<br> • Provides the most effective training to all staff in his/her department regularly.<br> • Conducts daily briefing, meeting to ensure the effective communication and operation within the assigned section.<br> • Proposes an effective duty roster to ensure sufficiency of manpower in accordance to volume of business.<br> • Administers personnel action on leaves &amp; overtime requests, disciplinary actions and commendation.<br> • Involved in recruiting, hiring, training, and evaluating all kitchen employees as necessary, to ensure the productivity and effectiveness of the assigned sections.<br> • Enforces all house rules and regulations, keeping fair at all times.<br> • Identifies and solves problems in a professional manner.<br> • Performs other duties as assigned by Executive Chef / Executive Sous Chef.</p><br><br> <p>REPORT LINE &amp; COMMUNICATION:</p><br><br> <p>• Reports to Executive Sous Chef.<br> • Directs and supervises activities of the outlet concurred.<br> • Communicates effectively with guests, subordinates, immediate supervisors and other section heads.</p><br><br> <p>OTHERS</p><br><br> <p>• Continuous learning through own IDP.<br> • Any other duties as may be assigned by the superior.</p><br><br> <p>ACCOUNTABILITIES</p><br><br> <p>• Represents Dusit’s brand and its values at all times. We will establish relationships and foremost and we will deliver an exceptional guest experience and promote Thai graciousness.</p><br><br> <p>COMPANY’S CULTURE</p><br><br> <p>• Communicate and fully embracing the Company’s culture (our Vision, our Mission and our Values), leads by example and cascade to all your subordinates. – “Proud to belong and to contribute”</p><br><br> <p>CONFIDENTIALITY</p><br><br> <p>• Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Dust Internet and E-mail policy. Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company.</p><br><br> <p>JOB REQUIREMENT: </p><br><br> <p>• At least 3-5 years of Chef experience in a 5 star hotel or top class restaurant<br> • Have a strong working knowledge in Western/Eastern cuisine.<br> • Strong understanding of HACCP<br> • Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and the hotel’s financial goals.<br> • Demonstrate 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>Pastry Chef</span></span></span>&nbsp;<br><span><span>(<span>20210</span></span></span>)</p><br> <p><span><span>Situated at the heart of Dubai’s world-renowned Meydan Racecourse, The Meydan Hotel offers an elevated hospitality experience where contemporary luxury meets dynamic energy. Overlooking&nbsp;one of&nbsp;the world’s most iconic horse racing destinations, our hotel&nbsp;offers&nbsp;exceptional culinary experiences, spacious rooms with panoramic views, and seamless service to create unforgettable moments for every guest. Whether welcoming leisure travellers, business delegates, or racing enthusiasts, we are driven by a passion to deliver personalised, heartfelt hospitality and to exceed expectations at every turn.&nbsp;</span></span></p><br> <p><strong><span>Job Summary</span></strong></p><br> <p><em><span>The Pastry Chef is responsible for overseeing daily kitchen operations, ensuring high standards of food quality, presentation, and consistency. This role involves menu planning, supervising kitchen staff, managing inventory and food costs, and maintaining strict hygiene and safety standards. The Chef de Cuisine works closely with the Executive Chef to develop new dishes, train team members, and deliver an exceptional dining experience while maintaining efficiency and profitability.</span></em></p><br> <p><strong><span>Key Responsibilities</span></strong></p><br> <ul> <li><span>Oversee daily kitchen operations and ensure smooth workflow</span></li> <li><span>Prepare, cook, and present dishes according to established standards</span></li> <li><span>Supervise, train, and motivate kitchen staff</span></li> <li><span>Assist in menu planning, development, and seasonal updates</span></li> <li><span>Ensure food quality, consistency, and presentation meet brand standards</span></li> <li><span>Monitor food costs, portion control, and minimize waste</span></li> <li><span>Manage inventory, ordering, and proper storage of ingredients</span></li> <li><span>Enforce hygiene, sanitation, and food safety regulations</span></li> <li><span>Coordinate with front-of-house and management teams</span></li> <li><span>Support the Executive Chef in achieving operational and financial goals</span></li> </ul> <p><strong><span>Skills, Experience &amp; Educational Requirements</span></strong></p><br> <ul> <li><span>Strong leadership and team management abilities</span></li> <li><span>Excellent culinary skills with attention to detail</span></li> <li><span>Menu planning and recipe development expertise</span></li> <li><span>Knowledge of food cost control and budgeting</span></li> <li><span>Ability to work under pressure in a fast-paced environment</span></li> <li><span>Strong organizational and time-management skills</span></li> <li><span>Understanding of food safety, hygiene, and sanitation standards</span></li> <li><span>Effective communication and problem-solving skills</span></li> <li><span>Creativity and passion for food presentation and innovation</span></li> <li><span>Minimum of 5–8 years of professional kitchen experience</span></li> <li><span>Previous experience as a Sous Chef or similar leadership role</span></li> <li><span>Proven experience in high-volume or fine-dining kitchens</span></li> <li><span>Experience managing kitchen staff and daily operations</span></li> <li><span>Background in inventory management and supplier coordination</span></li> <li><span>Culinary degree or diploma from a recognized institution preferred</span></li> <li><span>Professional culinary training or apprenticeship required</span></li> <li><span>Food safety certification (e.g., HACCP) preferred or required</span></li> <li><span>Ongoing culinary education or workshops considered an asset</span></li> </ul> <p><span><span>Our company 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, innovative, inclusive, and inspiring in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.</span></span></p><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>Location: SOL Coffee - Business Bay</p><p><br></p><p>SOL Coffee is looking for a passionate and creative <b>Pastry Chef</b> to join our growing team. We are looking for someone who can create high-quality café-style pastries and desserts while maintaining consistency, creativity, and excellent product quality.</p><p><br></p><ul><li>Prepare and produce a variety of café desserts, pastries, and baked goods.</li><li>Create and maintain high-quality cakes, cheesecakes, tarts, cookies, brownies, and other signature desserts.</li><li>Produce laminated pastries such as croissants and Danish pastries (preferred).</li><li>Develop seasonal desserts and new menu items.</li><li>Ensure consistency in taste, presentation, and quality.</li><li>Plan daily production and manage ingredient preparation.</li><li>Maintain cleanliness and food safety standards in the pastry kitchen.</li><li>Control inventory, minimize food waste, and manage stock efficiently.</li><li>Work closely with the kitchen and barista team to develop desserts that pair well with our coffee menu.</li></ul> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><ul><li>Previous experience as a Pastry Chef or Pastry CDP.</li><li>Strong knowledge of cakes, pastries, desserts, and bakery production.</li><li>Experience making cheesecakes, mousse cakes, tarts, cookies, brownies, and café desserts.</li><li>Experience with croissants, Danish pastries, or laminated dough is an advantage.</li><li>Creative with good attention to detail.</li><li>Able to work independently and as part of a team.</li><li>Good time management and ability to work in a fast-paced environment.</li><li>Knowledge of food hygiene and food safety standards.</li><li>Portfolio or photos of previous pastry work are highly preferred.</li></ul></div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><ul><li>Create and develop innovative dessert recipes that reflect current trends and seasonal ingredients, ensuring a unique dining experience.</li><li>Master the art of various pastry techniques, including baking, tempering chocolate, and sugar work, to produce high-quality pastries and confections.</li><li>Oversee the preparation, cooking, and presentation of pastries, ensuring consistency and excellence in every product served.</li><li>Maintain strict adherence to food safety and sanitation standards, ensuring a clean and organized workspace at all times.</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Culinary degree or equivalent certification from a recognized institution specializing in pastry arts.</li><li>Minimum of 3-5 years of hands-on experience in a high-volume bakery or fine dining restaurant environment.</li><li>Previous experience in a leadership role, demonstrating the ability to manage a team effectively and inspire creativity.</li><li>Proven track record of creating award-winning desserts or participation in pastry competitions is highly desirable.</li></ul><p></p></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span> </span><p><span><span><span>Sous Chef, Farriers Restaurant</span></span></span>&nbsp;<br><span><span>(<span>20550</span></span></span>)</p><br> <p><span><span>Situated at the heart of Dubai’s world-renowned Meydan Racecourse, The Meydan Hotel offers an elevated hospitality experience where contemporary luxury meets dynamic energy. Overlooking&nbsp;one of&nbsp;the world’s most iconic horse racing destinations, our hotel&nbsp;offers&nbsp;exceptional culinary experiences, spacious rooms with panoramic views, and seamless service to create unforgettable moments for every guest. Whether welcoming leisure travellers, business delegates, or racing enthusiasts, we are driven by a passion to deliver personalised, heartfelt hospitality and to exceed expectations at every turn.&nbsp;</span></span></p><br> <p><span><strong>Job Summary</strong></span></p><br> <p><span>The Sous Chef supports the Chef De Cuisine in overseeing daily kitchen operations of Farriers Restaurant, ensuring consistent food quality, efficient service, and adherence to health and safety standards. This role involves supervising kitchen staff, assisting with menu development, managing inventory, and maintaining a high standard of culinary excellence. The Sous Chef plays a key leadership role, stepping in for the Chef De Cuisine when needed and helping foster a productive, team-oriented kitchen environment.</span></p><br> <p><span><strong>Key Responsibilities</strong></span></p><br> <ul> <li><span>Assist the Chef De Cuisine in managing daily kitchen operations</span></li> <li><span>Supervise and train kitchen staff to ensure consistent performance and skill development</span></li> <li><span>Ensure all dishes are prepared and presented according to established standards</span></li> <li><span>Monitor food quality, taste, and portion control</span></li> <li><span>Enforce food safety, sanitation, and hygiene regulations</span></li> <li><span>Assist with menu planning, recipe development, and costing</span></li> <li><span>Manage inventory, ordering, and proper storage of food and supplies</span></li> <li><span>Minimize food waste and control kitchen costs</span></li> <li><span>Coordinate kitchen workflow to ensure timely service</span></li> <li><span>Step in for the Chef De Cuisine during their absence as needed</span></li> </ul> <p><span><strong>Skills, Experience &amp; Educational Requirements</strong></span></p><br> <ul> <li><span>Minimum of 2–5 years of professional kitchen experience</span></li> <li><span>Strong culinary skills with a solid understanding of various cooking techniques</span></li> <li><span>Experience in Lebanese Cuisine</span></li> <li><span>Ability to work efficiently in a fast-paced, high-pressure environment</span></li> <li><span>Strong attention to detail and commitment to food quality and presentation</span></li> <li><span>Knowledge of food safety, sanitation, and health regulations</span></li> <li><span>Effective communication and problem-solving skills</span></li> </ul> <p><span><span>Our company 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, innovative, inclusive, and inspiring in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.</span></span></p><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> 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>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>SO/ Ras Al Khaimah is part of a coveted collection of hotels rooted in the world of fashion, commanding attention with it’s avant-garde design and creative approach to the world of luxury. This is a place where we celebrate brilliant individuals – you, our SO/ Icons. Welcome to your invite to the Front Row, a place where self-expression and experience count in equal measure.</p><br><br>Job Description<br><br><p>• Pastry Operations: Oversee the preparation and presentation of pastries, desserts, and bakery items.</p><br><p>• Menu Innovation: Develop and implement new pastry recipes and seasonal menus.</p><br><p>• Team Supervision: Manage and train pastry team members.</p><br><p>• Inventory Management: Monitor supplies and maintain cost control.</p><br><p>• Quality Assurance: Ensure consistency, quality, and hygiene standards.</p><br><p>• Collaboration: Work with chefs and event planners for customized dessert offerings.</p><br><br>Qualifications<br><br><p>• Degree in Pastry Arts or Culinary Arts.</p><br><p>• Previous experience as Executive Pastry Chef in luxury hospitality.</p><br><p>• Artistic presentation and attention to detail.</p><br><p>• Strong leadership and training skills.</p><br><p>• Knowledge of food safety and hygiene standards.</p><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span> </span><p><span><span><span>Pastry Sous Chef, Ossiano</span></span></span>&nbsp;<br><span><span>(<span>20414</span></span></span>)</p><br> <p><span>A part of Kerzner International, a global leader in luxury hospitality, Atlantis, The Palm is a world where iconic stays, legendary adventures, and the boldest flavours all come together to transport guests to A World Away.</span></p><br> <p><span>The iconic resort, located on the crescent of Palm Island, features 1,544 Rooms, Suites, and Signature Suites, each designed with thoughtful details inspired by the sea. It is the ultimate destination for world-class dining, bringing together some of the most renowned celebrity chefs and Michelin-starred restaurants. The resort is also home to unforgettable experiences, from record-breaking thrills at the world’s largest waterpark to stunning views of 65,000 marine animals in the aquarium, and close encounters with resident Indo-Pacific dolphins at Dolphin Bay.</span></p><br> <p><span>Behind this extraordinary destination are over 6,000 colleagues from 129 nationalities. Together, we foster a vibrant and inclusive culture where talent is nurtured, wellbeing is prioritised, and careers truly thrive.</span></p><br><p><strong>About the Role</strong></p><br> <p>The Pastry Sous Chef at Ossiano will support culinary leadership in delivering exceptional pastry operations in accordance with established standard operating procedures and brand standards set by the Executive Chef. This role is responsible for ensuring the highest levels of pastry quality, presentation, hygiene, and sanitation within the outlet kitchen, while maintaining strict food cost control, proper inventory management, and efficient use of kitchen equipment. The position plays a key role in menu development, recipe costing, training, and operational execution, supporting creative innovation while ensuring consistency and compliance. Through hands‑on leadership, inter‑departmental coordination, and active guest engagement, the Pastry Sous Chef motivates and supervises the pastry team to deliver outstanding service, manage special events, and continuously enhance food quality and guest satisfaction in alignment with the company’s values, policies, and UAE regulations.</p><br> <p><strong>About You</strong></p><br> <p>The ideal candidate is a committed and self‑motivated culinary professional who actively seeks training, mentorship, and constructive feedback to continuously improve. We ideally want you to have experience in Michelin restuarants and strong background in pastry. A strong team player, they contribute ideas, adapt to different perspectives, address challenges constructively, and participate proactively without waiting for direction. Highly customer‑focused, they build trust and rapport with internal and external stakeholders, anticipate needs, manage expectations honestly, and consistently strive to exceed service standards. Self‑aware and emotionally intelligent, they understand the impact of their behaviour on others and foster positive, collaborative relationships with empathy and professionalism. The role requires a minimum of five years’ experience in international five‑star hotel environments across Europe and Asia, including at least one year in a similar or senior role and two years as a Pastry Chef de Partie, supported by formal culinary apprenticeship training, a Diploma in Catering, and relevant health and safety certifications.</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"> <span>WE ARE HIRING – PIZZA &amp; COLD KITCHEN CHEF DE PARTIE ‍ Al Gahwa Al Arabiya is looking for an experienced and skilled Pizza &amp; Cold Kitchen Chef de Partie to join our culinary team.<br> Benefits: ✅ Company-provided UAE Employment Visa ✅ Medical Insurance/Medical Benefits ✅ Other benefits as per UAE Labour Law Location: UAE How to Apply: Interested candidates are requested to send their updated CV and mention “Pizza &amp; Cold Kitchen Chef de Partie” in the application.<br> Join Al Gahwa Al Arabiya and be part of our growing culinary team!<br> Position: Pizza &amp; Cold Kitchen Chef de Partie Requirements: Minimum 3–5 years of relevant experience in pizza and/or cold kitchen operations Good knowledge and expertise in pizza preparation, dough handling, toppings, sauces, salads, appetizers, and cold kitchen items Strong knowledge of food preparation, cooking techniques, and presentation Good understanding of food safety, hygiene, and kitchen standards Ability to maintain consistent food quality and portion control Ability to work efficiently in a fast-paced kitchen environment Team player with a positive and professional attitude</span> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>Get ready to discover Mövenpick Resort Al Marjan Island, a 5 star resort in Ras Al Khaimah built beside 300M. of soft sand beach. 418 rooms and suites offer flexible comfort with spectacular sea views from every balcony. Six specialty bars and restaurants , three outdoor pools, a wellness hub with a fully equipped gym and four treatment rooms, water sports, and a year round Kids Club make it an ideal holiday destination. Whatever your pace, in the sea or on land, enjoy an experience fueled environment.</p><br><br>Job Description<br><br><p><strong>Chef de Partie</strong></p><br><p>Ready for a sizzling career move? You will play a pivotal role in our kitchen working alongside a fantastic team. The food you prepare, cook and serve makes our guests smile and wanting more.</p><br><p><strong>What you will be doing:</strong></p><br><ul><li>Actively share ideas, opinions and suggestions to improve the environment and menus</li><li>Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards</li><li>Communicate effectively with the rest of the team and thrive for guest feedback<br>&nbsp;</li></ul><br>Qualifications<br><br><p><strong>Your experience and skills include:</strong></p><br><ul><li>Should have at least 2 years experience as CDP&nbsp;for Pastry Section</li><li>Ability to work well under pressure in a fast paced environment with high volume of guests</li><li>Should have expertise in Ala Carte and Buffet</li><li>Should have culinary education background&nbsp;</li><li>Ability to work cohesively and collectively as part of a team</li></ul><p>Our commitment to Diversity &amp; Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p><br><br>Additional Information<br><br><p><strong>Why work for Accor?</strong><br>We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.<br>By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit&nbsp;&nbsp;https://careers.accor.com/</p><br><p>Do what you love, care for the world, dare to challenge the status quo!&nbsp;<strong>#BELIMITLESS</strong></p><br> </div>

<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>

Company Description<br><br>Sofitel Dubai Downtown<br><br>French luxury and local cuisine in the world's most exciting city<br><br>Located in the heart of Downtown Dubai, with immediate proximity to The Dubai Mall and 10 minutes away from City Walk, Sofitel Dubai Downtown is an idyllic oasis that blends urban sophistication with refined luxury, features air-conditioned rooms and free private parking. The rooms come with a flat-screen TV with satellite channels. Certain rooms include a sitting area where you can relax. Every room is equipped with a private bathroom.<br><br>Sofitel Dubai Downtown is a luxury 5-star Dubai hotel combines French elegance and contemporary sophistication. It's 31 floors of artfully designed rooms and suites in addition to, chic restaurants, trendy bars and infinity pool terrace boast spectacular views over the Dubai skyline and Arabian Gulf.<br><br>"Why work for Accor?<br><br>We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.<br><br>By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/<br><br>Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"<br><br>Job Description<br><br>Follow standardized recipes, portion controls, and presentation specifications. Assist the Pastry Chef with daily production and menu preparation. Ensure all products are consistently prepared to the required quality and presentation standards. Monitor stock levels and communicate requirements to the Pastry Chef. Properly store ingredients and finished products according to food-safety standards. Maintain cleanliness and organization of the pastry section, equipment, and storage areas. Follow HACCP, food safety, hygiene, and health regulations at all times. Minimize food waste through proper preparation, storage, and portion control. Support and train Commis Chefs and junior pastry team members when required. Work efficiently during busy service periods and meet production deadlines. Assist with new pastry creations, seasonal menus, and special events.<br><br>Qualifications<br><br>Previous experience as a Chef de Partie – Pastry or in a similar pastry/bakery role. Culinary or pastry qualification is preferred. Strong knowledge of pastry techniques, baking methods, and dessert production. Good understanding of food safety and hygiene standards. Ability to work independently and as part of a team. Strong attention to detail and presentation. Ability to work under pressure in a fast paced kitchen environment. Good communication and organizational skills.

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!

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p><strong>"Why work for Accor?</strong><br>We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.<br>By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/<br>Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"</p><br><br>Job Description<br><br><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;</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 4-5 star Hotel</li></ul><br>Additional Information<br><br><p><strong>What is in it for you:</strong></p><br><ul><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>