Qureos Mentor

3fils Restaurant

Location: Dubai, UAE Job Type: Full-TimeLead the Kitchen. Shape the Experience.SLRP Ramen is opening a brand-new store, and we&rsquo;re looking for a skilled and passionate Jr. Sous Chef to join our leadership team. If you excel in Japanese cuisine&mdash;especially ramen mastery&mdash;and thrive in a dynamic, fast-paced environment, this is your opportunity to help shape an authentic dining experience from the ground up.Job SummaryAs a Jr. Sous Chef, you will work hand-in-hand with the Sous Chef/ Head Chef to oversee all kitchen operations. You will lead and inspire the team, uphold the highest culinary standards, and ensure every dish reflects the true spirit of Japanese craftsmanship.Key Responsibilities<ul><li>Support the Head Chef in managing full kitchen operations: planning, organizing, and supervising.</li><li>Oversee preparation and execution of Japanese dishes, with a strong focus on ramen specialties.</li><li>Lead, train, and mentor the brigade, including CDPs, DCDPs, and Commis chefs.</li><li>Maintain consistency in quality, taste, and presentation of all dishes.</li><li>Manage stock control, ingredient ordering, and receiving to ensure cost efficiency and minimal wastage.</li><li>Enforce strict hygiene, food safety, and HACCP compliance at all times.</li><li>Contribute to menu planning and innovation, introducing creative dishes that reflect brand identity.</li><li>Schedule and manage kitchen staff for smooth and efficient service.</li><li>Act as Head Chef in their absence, ensuring seamless kitchen operations.</li><li>Coordinate closely with the front-of-house team for exceptional guest experience.</li></ul>Requirements<ul><li>Proven experience as a Jr. Sous Chef or Senior Junior Sous Chef specializing in Japanese cuisine.</li><li>Deep expertise in ramen preparation (broths, tare, noodles, toppings) and knowledge of Japanese techniques.</li><li>Strong leadership, communication, and organizational skills.</li><li>Ability to manage costs, reduce wastage, and optimize operations.</li><li>In-depth knowledge of food safety and HACCP standards.</li><li>Ability to perform under pressure in a fast-paced, high-volume environment.</li><li>Culinary diploma or equivalent qualification; Japanese cuisine certification is an advantage.</li></ul>What We Offer<ul><li>Attractive salary and benefits package.</li><li>Opportunity to work with authentic Japanese ingredients and techniques.</li><li>Career growth and leadership opportunities within a rapidly expanding concept.</li><li>A supportive and collaborative team environment.</li></ul>Job Type: Full-time

Jr. Sous Chef (Japanese Cuisine)

Department: Finance / Cost Control Reports To: Finance Manager / Cost Control Manager / General Manager Location: DubaiJob Summary:The Cost Controller is responsible for monitoring, analyzing, and controlling all food and beverage costs within the operation. The role ensures accurate inventory management, cost optimization, and compliance with company policies and procedures, contributing directly to profitability and operational efficiency.Key Responsibilities:1. Cost Control &amp; Analysis<ul><li>Monitor daily food and beverage costs and prepare cost variance reports.</li><li>Analyze recipes, portion sizes, and waste levels to ensure cost efficiency.</li><li>Conduct regular cost comparisons and recommend cost-saving measures.</li><li>Ensure that all transfers, wastage, and breakage are properly recorded and accounted for.</li><li>Control and monitor outlet operating costs to achieve financial targets.</li></ul>2. Inventory &amp; Stock Management<ul><li>Supervise monthly and quarterly physical stock takes for all food and beverage outlets.</li><li>Reconcile stock variances and investigate discrepancies promptly.</li><li>Maintain accurate records of purchases, consumption, and stock movements.</li><li>Ensure that all inventory systems are updated and aligned with accounting records.</li></ul>3. Purchasing &amp; Receiving Coordination<ul><li>Coordinate with the purchasing and receiving departments to verify deliveries, quality, and quantities.</li><li>Ensure all goods received are accurately recorded and match purchase orders.</li><li>Monitor market price trends and assist in sourcing cost-effective suppliers when necessary.</li></ul>4. Reporting &amp; Documentation<ul><li>Prepare and present daily, weekly, and monthly food and beverage cost reports.</li><li>Assist in preparing budgets, forecasts, and profit-and-loss analyses.</li><li>Support audits and provide documentation for cost verification.</li></ul>5. Systems &amp; Compliance<ul><li>Ensure compliance with company policies, internal controls, and accounting standards.</li><li>Maintain up-to-date knowledge of food cost systems (e.g., Material Control, SAP, Micros, or similar).</li><li>Train outlet managers and staff on cost control procedures and best practices.</li></ul>Qualifications &amp; Skills:<ul><li>Bachelor&rsquo;s degree in Accounting, Finance, Business Administration, or related field.</li><li>Minimum 2&ndash;5 years of experience in cost control, preferably within the food &amp; beverage or hospitality industry.</li><li>Strong knowledge of F&amp;B cost accounting and inventory management systems.</li><li>Proficiency in MS Excel and ERP systems (e.g., Oracle, SAP, or Material Control).</li><li>Excellent analytical, organizational, and communication skills.</li><li>High attention to detail and integrity in financial reporting.</li></ul>Key Competencies:<ul><li>Analytical and strategic thinking</li><li>Strong numerical and problem-solving ability</li><li>Team collaboration and communication</li><li>Time management and multitasking</li><li>Financial acumen and business awareness</li></ul>Job Type: Full-time

Jr. Cost Controller

Job Description: Kitchen ManagerPosition: Kitchen Manager Location: Abu Dhabi, UAE Department: Food &amp; Beverage / Culinary Reports to: Head Chef / General ManagerJob SummaryThe Kitchen Manager oversees the daily operations of the kitchen to ensure smooth workflow, high-quality food preparation, and compliance with health and safety standards. This role involves supervising kitchen staff, managing inventory, controlling costs, and maintaining excellent standards of cleanliness and organization.Key Responsibilities<ul><li>Supervise, train, and schedule kitchen staff to ensure efficient operations.</li><li>Monitor food preparation and presentation to maintain consistent quality.</li><li>Enforce health, hygiene, and safety standards in compliance with local regulations.</li><li>Manage inventory: track, order, and control stock levels to minimize waste and costs.</li><li>Collaborate with chefs on menu planning, specials, and seasonal offerings.</li><li>Control kitchen costs by monitoring food, labor, and overhead expenses.</li><li>Ensure all equipment is maintained, cleaned, and in proper working condition.</li><li>Maintain clear communication with front-of-house teams for smooth service.</li><li>Handle staff performance evaluations, discipline, and conflict resolution as needed.</li><li>Support recruitment and training of new kitchen employees.</li></ul>Requirements<ul><li>Proven experience as a Kitchen Manager, Sous Chef, or similar role.</li><li>Strong leadership and organizational skills.</li><li>Solid knowledge of kitchen operations, food safety, and sanitation standards.</li><li>Ability to manage budgets, inventory, and cost controls.</li><li>Excellent communication and team management abilities.</li><li>Flexibility to work evenings, weekends, and holidays as required.</li><li>Culinary degree or equivalent experience preferred.</li></ul>Skills<ul><li>Leadership &amp; team management</li><li>Time management &amp; multitasking</li><li>Problem-solving &amp; decision-making</li><li>Knowledge of HACCP and food safety practices</li><li>Budgeting and cost control</li></ul>Job Type: Full-time

Kitchen Manager

Job Title: Chef de Partie &ndash; Pastry (CDP&#8209;Pastry)Location: Dubai, UAEPosition Summary:The CDP&#8209;Pastry plays a pivotal role in a professional kitchen, overseeing the pastry station and crafting exceptional baked goods&mdash;from elegant desserts and cakes to specialty confections. This position balances culinary artistry with supervisory responsibility.Key Responsibilities:<ul><li>Produce a variety of pastry goods (cakes, tarts, cookies, chocolates, ice creams, plated desserts) in line with standardized recipes and quality expectations</li><li>Innovate by creating and testing new dessert recipes and seasonal menu items</li><li>Ensure impeccable presentation and consistency in appearance, texture, and flavor</li><li>Oversee pastry commis and other junior kitchen members; provide training, direction, and mentorship</li><li>Manage inventory: monitor ingredient stock levels; assist with ordering; control wastage and portioning for cost-efficiency</li><li>Maintain cleanliness, hygiene, and organization in the pastry section; comply with HACCP and food safety standards</li><li>Report equipment issues and coordinate repairs to maintain kitchen productivity</li><li>Participate in departmental or culinary meetings and support menu planning discussions</li></ul>Qualifications &amp; Requirements:<ul><li>Diploma or certification in Culinary Arts, Pastry, Baking &amp; Pastry Arts or similar field</li><li>Experience: Minimum 3&ndash;5 years in pastry or bakery as CDP level or equivalent, ideally in high-end restaurants, hotels, or similar settings</li><li>Strong proficiency in classic and contemporary pastry techniques, decor, and plating</li><li>Excellent leadership, training, and communication skills; able to manage a team effectively</li><li>Knowledge of dietary restrictions and alternative baking methods (e.g., gluten-free, sugar-free) is advantageous</li><li>Familiarity with culinary software or basic computer tools (e.g., Word, Excel, kitchen systems) is a plus</li></ul>Preferred Soft Skills:<ul><li>Meticulous attention to detail and presentation.</li><li>Creative flair with a passion for dessert innovation.</li><li>Strong organizational and multitasking capabilities, able to thrive under pressure.</li><li>Reliable, punctual, and a team-focused mindset.</li></ul>Job Type: Full-time

Chef De Partie-Pastry

Role DescriptionThis is a full-time on-site role for Assistant Restaurant Manager at The Lab Holding in Dubai, United Arab Emirates. The ARM will be responsible for overseeing daily operations, ensuring customer satisfaction, and managing the staff. The ARM will also be responsible for training the staff, maintaining an organized and clean environment, and handling customer complaints.Qualifications<ul><li>Customer service and communication skills.</li><li>Ability to manage daily restaurant operations.</li><li>Experience in training and managing staff.</li><li>Excellent problem-solving skills.</li><li>Ability to prioritize tasks and delegate responsibilities..</li><li>Experience as a Floor Manager/ARM is a must.</li></ul>Job Type: Full-time

Asst. Restaurant Manager( Arabic Speaker)