assistant chef

Tara Restaurant

OverviewWe are hiring a skilled and dedicated Assistant Chef to join our Asian Cuisine and Hotpot restaurant located in Ajman, UAE. We are looking for an individual with proven experience and a strong commitment to quality.Compensation &amp; LocationLocation: Ajman, UAESalary Range: 2500 - 2800 AED per month (Based on experience)Benefit: FREE ACCOMMODATION PROVIDEDKey Requirements-Minimum 1-3 years of professional kitchen experience, preferably in Asian restaurants.-Knowledge of Asian cooking techniques; Hotpot experience is a significant advantage.-Ability to maintain high standards of food quality and hygiene (HACCP).-Strong team player, responsible, and efficient under pressure.-Cuisine Focus: Asian Cuisine and HotpotResponsibilities:Assist the Head Chef in managing all kitchen operations, preparation, and plating.Master the preparation and execution of various Asian dishes, with a focus on fresh ingredients and specialized Hotpot items.Ensure the highest standards of food quality, presentation, and taste are met consistently.Manage inventory, monitor stock levels, and minimize food wastage.Maintain strict adherence to all food safety, hygiene, and sanitation standards (HACCP).Supervise and train junior kitchen staff, fostering a positive and efficient working environment.Assume kitchen leadership responsibilities in the Head Chef's absenceJob Type: Full-timePay: AED2,500.00 - AED2,800.00 per month

Assistant Chef | Asian Cuisine & Hotpot

Yatsudoki Chateraise

Job PurposeWe are looking for an Assistant Chef to join our team and prepare delicious meals for our customers. Assistant Cook provide support to chefs and have duties such as maintaining supplies, handling leftovers, preparing food, testing new recipes, cleaning the kitchen, keeping cooking utensils organized, and plating dishes.Responsibilities and Duties&middot; Respond to and handle customer&rsquo;s complaints related to the products&rsquo; quality.&middot; Interact with customers to obtain feedback on product&rsquo;s.&middot; Day to day food &amp; patisserie preparation of the shop according to DXBlends standards.&middot; Prepare &amp; develop different kinds of pastries/cakes/sandwiches and all kinds of bread items.&middot; Maintain a prep list of station duties.&middot; Assist in properly receiving and storing delivered items.&middot; Performs other duties as assigned by the Head Chef.&middot; Follow the FIFO method to maximize freshness.&middot; Follow recipes, portion controls and presentation specification as set by the event space.&middot; Ensure appealing plate presentation.&middot; Assist in food inventory and control.&middot; Clean food prep areas, equipment, utensils and strictly adhere to sanitation, food safety, and hygiene guidelines.&middot; Ensure compliance with all health and safety regulations within the kitchen area.Candidate Requirement- Fluent in English- Experience in customer service- 1-2 years in cooking experience in Hot Kitchen and Pastry section- Ability to take direction and work calmly and effectively under pressure- Culinary diploma/degree is an assetJob Types: Full-time, PermanentApplication Question(s):<ul><li>What is your salary expectation?</li><li>Can you join immediately?</li></ul>Experience:<ul><li>Assistant Chef: 3 years (Preferred)</li></ul>

Commi 1 - Hot Kitchen

Wyndham Garden Muscat

<div><h1 class="jobSectionHeader">SUMMARY</h1>
The Sous Chef assists the Executive Chef in managing the kitchen's daily operations, ensuring that food is prepared and presented to the highest standards. This role involves supervising kitchen staff, ensuring food safety compliance, and maintaining efficient kitchen operations in the absence of the Executive Chef. The Sous Chef plays a key role in menu development, training staff, and ensuring the quality of all dishes.
KEY RESPONSIBILITIES<ul><li>
Assist the Executive Chef in overseeing kitchen operations, ensuring smooth and efficient service.</li><li>
Supervise and train kitchen staff, ensuring they follow recipes and preparation standards.</li><li>
Ensure that all dishes are prepared to the highest quality and consistency.</li><li>
Collaborate in creating and updating menu items, considering seasonal ingredients and guest preferences.</li><li>
Oversee the preparation of ingredients and ensure proper storage and labeling of food products.</li><li>
Maintain a clean, safe, and organized kitchen environment in compliance with food safety and hygiene regulations.</li><li>
Monitor stock levels, assist in inventory management, and place orders as needed.</li><li>
Assist in managing food costs and minimizing waste.</li><li>
Step in to lead the kitchen in the absence of the Executive Chef.</li><li>
Ensure kitchen equipment is maintained in good working condition.</li><li>
Provide feedback on performance and support the development of kitchen staff.</li><li>
To ensure the team are correctly dressed and adhere to highest hygiene standards.</li><li>
Plan and execute special events, catering services, and private dining experiences.</li><li>
Ensure the team dispose of rubbish into correct area and to maintain standards of cleanliness in these areas.</li><li>
Collaborate with the F&amp;B team to ensure smooth food delivery.</li></ul>
<div><h2 class="jobSectionHeader">Experience Needed</h2><h1 class="jobSectionHeader">
KEY COMPETENCIES</h1>
Alongside with the fundamentals of the brand service culture, the incumbent will be required to demonstrate the below competencies:<ul><li>
Leadership</li><li>
Communication</li><li>
Commercial awareness</li><li>
Culinary creativity</li><li>
Delegation</li><li>
Planning &amp; Time management</li><li>
Driving results</li><li>
Flexibility</li><li>
Problem solving</li></ul><h1 class="jobSectionHeader">
BACKGROUND</h1><ul><li>
Minimum of 2 years of experience as a Junior Sous Chef within a similar type of hotel / F&amp;B outlet.</li><li>
Bachelor&rsquo;s degree in culinary arts or similar field.</li><li>
Knowledge of food safety and hygiene standards and regulations.</li></ul></div>
<div><h2 class="jobSectionHeader">Required Skills</h2><h3 class="jobSectionHeader">
Soft skills</h3>
Problem Solving, Strategic Planning<h3 class="jobSectionHeader">
People and Culture</h3>
Leadership Development</div></div>

Sous Chef

Inspire Management Training Center

We are seeking a skilled and experienced Sous Chef specializing in Asian cuisine to support the Head Chef in overseeing kitchen operations within a luxury hospitality environment in Qatar. The ideal candidate will demonstrate strong culinary expertise, leadership abilities, and a passion for delivering high-quality Asian dishes.Key Responsibilities:<ul><li>Assist the Head Chef in planning, preparing, and executing Asian cuisine menus for all outlets.</li><li>Supervise, train, and motivate kitchen staff to maintain consistent food quality and presentation standards.</li><li>Ensure adherence to hygiene, safety, and sanitation standards in the kitchen at all times.</li><li>Monitor inventory levels, manage stock, and coordinate with suppliers to ensure timely procurement of ingredients.</li><li>Maintain consistency in taste, presentation, and portion control across all dishes.</li><li>Support the Head Chef in developing new recipes, specials, and seasonal menus.</li><li>Assist in scheduling kitchen staff, managing workflow, and ensuring smooth operations during service hours.</li><li>Monitor kitchen performance, address operational issues, and implement improvements.</li><li>Maintain compliance with all brand standards, food safety regulations, and local health guidelines.</li><li>Collaborate with front-of-house teams to ensure excellent guest dining experiences.</li></ul>Qualifications &amp; Experience:<ul><li>Diploma or Bachelor&rsquo;s degree in Culinary Arts, Hotel Management, or related field.</li><li>4+ years of proven experience as a Sous Chef or similar role, preferably in Asian cuisine within luxury hotels in the GCC.</li><li>Strong knowledge of Asian cooking techniques, flavors, and regional specialties.</li><li>Leadership and team management skills with the ability to mentor junior kitchen staff.</li><li>Excellent time management, organizational, and multitasking abilities.</li><li>Strong attention to detail and commitment to maintaining high culinary standards.</li><li>Understanding of hygiene, food safety, and operational compliance.</li><li>Ability to work under pressure in a fast-paced kitchen environment.</li><li>Fluency in English is required; proficiency in additional languages is a plus.</li></ul>Benefits:<ul><li>Competitive salary package.</li><li>Company-provided accommodation, meals, and transportation.</li></ul>Job Types: Full-time, PermanentPay: QAR7,500.00 per monthEducation:<ul><li>Diploma (Preferred)</li></ul>Experience:<ul><li>Sous Chef: 4 years (Required)</li></ul>Language:<ul><li>English and Hindi (Required)</li></ul>Location:<ul><li>Doha (Required)</li></ul>

Hilton

<div>Sous Chef - Spanish Cuisine
A Sous Chef will work closely with the Executive Chef to manage all aspects of the kitchen to deliver an excellent Guest and Member experience while managing food provisions, assisting with guest queries, and controlling costs. 
 
 
What will I be doing? 
A Sous Chef, will work closely with the Executive Chef to manage aspects of the kitchen to deliver an excellent Guest and Member experience. A Sous Chef will also be required to manage food provisions, assist with guest queries, and control costs. Specifically, you will be responsible for performing the following tasks to the highest standards:
<ul><li>Manage all aspects of the kitchen including operational, quality and administrative functions</li>
<li>Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation</li>
<li>Assist in positive outcomes from guest queries in a timely and efficient manner</li>
<li>Ensure foods are of good quality and stored correctly</li>
<li>Contribute to menu creation by responding and incorporating Guest feedback</li>
<li>Ensure the consistent production of high quality food through all hotel food outlets</li>
<li>Manage customer relations when necessary, in the absence of the Executive Chef</li>
<li>Ensure resources support the business needs through the effective management of working rotations</li>
<li>Support brand standards through the training and assessment of the Team</li>
<li>Manage the kitchen brigade effectively to ensure a well-organized, motivated Team</li>
<li>Control costs without compromising standards, improving gross profit margins and other departmental and financial targets</li>
<li>Assist other departments wherever necessary and maintain good working relationships</li>
<li>Comply with hotel security, fire regulations and all health and safety and food safety legislation</li>
<li>Report maintenance, hygiene and hazard issues</li>
<li>Be environmentally aware</li>
</ul>What are we looking for? 
A Sous Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:<ul><li>
Relevant qualifications for this role</li><li>
Excellent planning and organizing skills</li><li>
Ability multi-task and meet deadlines</li><li>
Strong supervisory skills</li><li>
A current, valid, and relevant trade qualification (proof may be required)</li><li>
A creative approach to the production of food</li><li>
Positive attitude</li><li>
Good communication skills</li><li>
Ability to work under pressure</li><li>
Ability to work on own or in teams
</li></ul>It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:<ul><li>
Previous kitchen experience in similar role</li><li>
Passion for producing high quality food</li><li>
Knowledge of current food trends</li><li>
Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook</li><li>
Preferably Spanish speaker</li></ul> 
What will it be like to work for Hilton? 
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</div>

Sous Chef - Spanish Cuisine

<div>Sous Chef
A Sous Chef will work closely with the Banquet Chef to manage all aspects of the Banquet kitchen to deliver an excellent Guest and Member experience while managing food provisions, assisting with guest queries, and controlling costs. 
 
What will I be doing?
A Sous Chef, will work closely with the Banquet Chef to manage aspects of the Banquet kitchen to deliver an excellent Guest and Member experience. A Sous Chef will also be required to manage food provisions, assist with guest queries, and control costs. Specifically, you will be responsible for performing the following tasks to the highest standards:<ul><li>
Manage all aspects of the kitchen including operational, quality and administrative functions</li><li>
Manage the provision of food to Banquet and taking action where necessary to ensure compliance with current legislation</li><li>
Assist in positive outcomes from guest queries in a timely and efficient manner</li><li>
Ensure foods are of good quality and stored correctly</li><li>
Contribute to menu creation by responding and incorporating Guest feedback</li><li>
Ensure the consistent production of high quality food for all Banquet events</li><li>
Manage customer relations when necessary, in the absence of the Banquet Chef</li><li>
Ensure resources support the business needs through the effective management of working rotations</li><li>
Support brand standards through the training and assessment of the Team</li><li>
Manage the kitchen brigade effectively to ensure a well-organized, motivated Team</li><li>
Control costs without compromising standards, improving gross profit margins and other departmental and financial targets</li><li>
Assist other departments wherever necessary and maintain good working relationships</li><li>
Comply with hotel security, fire regulations and all health and safety and food safety legislation</li><li>
Report maintenance, hygiene and hazard issues</li><li>
Be environmentally aware</li></ul>
What are we looking for?
A Sous Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:<ul><li>
Relevant qualifications for this role</li><li>
Excellent planning and organizing skills</li><li>
Ability multi-task and meet deadlines</li><li>
Strong supervisory skills
</li><li>A creative approach to the production of food</li><li>
Positive attitude</li><li>
Good communication skills
</li><li>Ability to work on own or in teams</li></ul>
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:<ul><li>
Previous kitchen experience in similar role</li><li>
Passion for producing high quality food</li><li>
Knowledge of current food trends</li><li>
Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook</li></ul> 
What will it be like to work for Hilton? 
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</div>

<div>Sous Chef - Outdoor Catering
A Sous Chef will work closely with the Executive Chef to manage all aspects of the kitchen to deliver an excellent Guest and Member experience while managing food provisions, assisting with guest queries, and controlling costs. 
 
 
What will I be doing? 
A Sous Chef, will work closely with the Executive Chef to manage aspects of the kitchen to deliver an excellent Guest and Member experience. A Sous Chef will also be required to manage food provisions, assist with guest queries, and control costs. Specifically, you will be responsible for performing the following tasks to the highest standards:
<ul><li>Manage all aspects of the kitchen including operational, quality and administrative functions</li>
<li>Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation</li>
<li>Assist in positive outcomes from guest queries in a timely and efficient manner</li>
<li>Ensure foods are of good quality and stored correctly</li>
<li>Contribute to menu creation by responding and incorporating Guest feedback</li>
<li>Ensure the consistent production of high quality food through all hotel food outlets</li>
<li>Manage customer relations when necessary, in the absence of the Executive Chef</li>
<li>Ensure resources support the business needs through the effective management of working rotations</li>
<li>Support brand standards through the training and assessment of the Team</li>
<li>Manage the kitchen brigade effectively to ensure a well-organized, motivated Team</li>
<li>Control costs without compromising standards, improving gross profit margins and other departmental and financial targets</li>
<li>Assist other departments wherever necessary and maintain good working relationships</li>
<li>Comply with hotel security, fire regulations and all health and safety and food safety legislation</li>
<li>Report maintenance, hygiene and hazard issues</li>
<li>Be environmentally aware</li>
</ul>What are we looking for? 
A Sous Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:<ul>
<li>Relevant qualifications for this role</li>
<li>Excellent planning and organizing skills</li>
<li>Ability multi-task and meet deadlines</li>
<li>Strong supervisory skills</li>
<li>A current, valid, and relevant trade qualification (proof may be required)</li>
<li>A creative approach to the production of food</li>
<li>Positive attitude</li>
<li>Good communication skills</li>
<li>Ability to work under pressure</li>
<li>Ability to work on own or in teams</li></ul>
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:<ul>
<li>Previous kitchen experience in similar role</li>
<li>Passion for producing high quality food</li>
<li>Knowledge of current food trends</li>
<li>Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook</li></ul> 

What will it be like to work for Hilton? 
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</div>

Sous Chef - Outdoor Catering

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Assistant Chef | Asian Cuisine & Hotpot

Commi 1 - Hot Kitchen

Sous Chef

Sous Chef

Sous Chef - Spanish Cuisine

Sous Chef

Sous Chef - Outdoor Catering