chef & owner

Grand Hyatt

<div>
 
 Organization- Grand Hyatt Muscat
 
 
 
 
 Summary
 
 
 
 You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.
 
 
 The Pastry Chef is responsible to function as the Production Manager for all pastry and bakery products, making sure that they contribute to the overall success of outlets and banquets, in accordance with the hotel&rsquo;s standards and financial goals.
 
 
 
 Qualifications
 
 
 
 <ul>
 <li>
 Ideally with an apprenticeship or professional diploma in Food Production with pastry specialization.
 </li>
 <li>
 Minimum 2 years work experience as Pastry Chef, or Assistant Pastry Chef in larger operation.
 </li>
 <li>
 Good practical, operational and adequate administrative skills with a flair for creativity are a must.
 </li>
 <li>
 Ability to work under pressure and handle a large operation consisting of a multi-cultural team.
 </li>
 </ul>
</div>

Pastry Chef

Hyatt

<div><div>Summary<div> 
You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. 
The Pastry Chef is responsible to function as the Production Manager for all pastry and bakery products, making sure that they contribute to the overall success of outlets and banquets, in accordance with the hotel&rsquo;s standards and financial goals.</div></div><div> 
Qualifications<div><ul><li>
Ideally with an apprenticeship or professional diploma in Food Production with pastry specialization.</li><li>
Minimum 2 years work experience as Pastry Chef, or Assistant Pastry Chef in larger operation.</li><li>
Good practical, operational and adequate administrative skills with a flair for creativity are a must.</li><li>
Ability to work under pressure and handle a large operation consisting of a multi-cultural team.</li></ul></div></div></div>

PASTRY CHEF

<div><div>Summary<div> 
You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. 
The Chef de Partie is responsible to supervise the assigned station / section of the outlet kitchen, in order to prepare a consistent, high quality product and ensure courteous, professional, efficient and flexible service that supports the outlet&rsquo;s operating concept and Hyatt International standards.</div></div><div> 
Qualifications<div>
Minimum 2 years work experience as Chef de Partie or 3-4 years as Demi Chef de Partie/Commis in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.
Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.</div></div></div>

CHEF DE PARTIE - PASTRY

Mandarin Oriental Hotel Group

<div>Mandarin Oriental Downtown, Dubai is looking for a Sous Chef to join our Culinary Team.
Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.
Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world&rsquo;s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.
Nestled in the city's heart, Mandarin Oriental Downtown, Dubai offers a stunning fusion of modern design with a touch of oriental flair, redefining hospitality standards. With unparalleled views of Dubai's skyline, the iconic Burj Khalifa, and the sparkling Arabian Sea, this urban retreat offers 224 luxury Residences and 259 Rooms &amp; Suites. Going beyond traditional hospitality, Mandarin Oriental Downtown, Dubai is not just a hotel but a lifestyle destination, offering relaxation, luxury, and memorable experiences.
About the job
Based at the Mandarin Oriental Downtown, Dubai within the Culinary Department in Dubai, the Sous Chef is responsible for overseeing the daily operations of the Club Lounge kitchen, ensuring that all dishes are prepared to the highest standards. Sous Chef will play a key role in menu planning, staff training, and maintaining a clean, efficient, and organized kitchen environment. Sous Chef reports to the Head Chef.
As a Sous Chef, you will be responsible for the following duties:<ul>
<li>
Assist the Head Chef in kitchen operations, including meal preparation, cooking, and presentation.</li>
<li>
Develop and execute innovative, seasonal menus that meet Club standards.</li>
<li>
Supervise, train, and mentor kitchen staff to maintain a professional work environment.</li>
<li>
Ensure compliance with health and safety regulations while keeping the kitchen clean and sanitary.</li>
<li>
Manage inventory, control food costs, and maintain supplier relationships.</li>
<li>
Ensure timely, consistent, and high-quality dish preparation and service.</li>
</ul>
As a Sous Chef, we expect from you:<ul>
<li>
5-7 years&rsquo; experience in the culinary industry.</li>
<li>
Experience of the Middle East market preferred.</li>
<li>
A confident &amp; dynamic speaker, able to communicate and interact effectively with all levels of an organisation.</li>
<li>
Enthusiastic and positive personality with the ability to build trusting relationships with others.</li>
<li>
Proven organisational skills, works well on their own. Able to set and meet deadlines with quality results.</li>
</ul>
Our commitment to you
<ul><li>Learning &amp; Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously.</li>
<li>
MOstay. When you work as hard as our colleagues do, it&rsquo;s important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones.</li>
<li>
Heath &amp; Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.</li>
<li>
Colleague Comfort and Convenience: Benefit from comfortable accommodation, a duty transportation, and duty meals to ensure your work experience is both enjoyable and hassle-free.</li>
<li>
Competitive Salary and Benefits: We offer a competitive salary and an attractive benefits package, fully aligned with UAE industry standards, to ensure your financial well-being and stability.</li>
</ul>
We&rsquo;re Fans. Are you?</div>

Sous Chef - Club Lounge

Conservatorium Hotel

<div><div><div>Sous Chef - Noia
 <div></div><div><div><ul><li>JR-03902
</li> </ul></div><div></div><div><ul><li>Culinary / Kitchen
</li> </ul></div><div></div><div><ul><li>Full time
</li> </ul></div><div></div><div><ul><li>Permanent
</li><div></div><li><div>Mandarin Oriental Downtown, Dubai
</div></li>
</ul></div></div><div></div><div>Mandarin Oriental Downtown, Dubai is looking for a Sous Chef to join our Greek Restaurant.
Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.
Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world&rsquo;s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.
Nestled in the city's heart, Mandarin Oriental Downtown, Dubai offers a stunning fusion of modern design with a touch of oriental flair, redefining hospitality standards. With unparalleled views of Dubai's skyline, the iconic Burj Khalifa, and the sparkling Arabian Sea, this urban retreat offers 224 luxury Residences and 259 Rooms &amp; Suites. Going beyond traditional hospitality, Mandarin Oriental Downtown, Dubai is not just a hotel but a lifestyle destination, offering relaxation, luxury, and memorable experiences.
About the job
Based at the Mandarin Oriental Downtown, Dubai within the Greek Restaurant in Dubai, the Sous Chef is responsible to assist the Head Chef to ensure the highest quality of food and exceptional dining experience for our guests. You will lead a team of passionate chefs, oversee daily operations and contribute to the creation of exquisite Greek dishes. Sous Chef reports to the Head Chef.
As a Sous Chef, you will be responsible for the following duties:<ul>
<li>
Support the Head Chef in menu planning and execution of premium Greek cuisine that reflects luxury and culinary excellence.</li>
<li>
Oversee kitchen operations, ensuring top-quality food preparation, presentation, hygiene, and safety standards.</li>
<li>
Manage food costs, inventory, and procurement efficiently to maintain profitability without sacrificing quality.</li>
<li>
Ensure strict adherence to hygiene and food safety regulations in compliance with hotel and local standards.</li>
<li>
Lead, mentor, and inspire the culinary team, fostering a collaborative and innovative kitchen environment.</li>
<li>
Work closely with the Service team to enhance guest satisfaction, drive revenue, and stay ahead of culinary trends.</li>
</ul>
As a Sous Chef, we expect from you:<ul>
<li>
Proven experience as a Sous Chef in a five-star luxury hotel or fine dining setting; Michelin-star and pre-opening experience in the UAE/Middle East is a plus.</li>
<li>
Expertise in Greek cuisine, with deep knowledge of traditional ingredients and techniques, paired with a flair for creativity and innovation.</li>
<li>
Strong grasp of food cost control, inventory management, and procurement to support profitability and efficiency.</li>
<li>
Excellent leadership skills, capable of guiding and motivating a diverse culinary team in a high-performance environment.</li>
<li>
Outstanding communication skills in English; fluency in Greek is a strong advantage.</li>
<li>
Highly organised and detail-oriented, able to multitask and prioritize effectively in a fast-paced, guest-focused setting.</li>
</ul>
Our commitment to you
<ul><li>Learning &amp; Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously.</li>
<li>
MOstay. When you work as hard as our colleagues do, it&rsquo;s important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones.</li>
<li>
Heath &amp; Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.</li>
<li>
Colleague Comfort and Convenience: Benefit from comfortable accommodation, a duty transportation, and duty meals to ensure your work experience is both enjoyable and hassle-free.</li>
<li>
Competitive Salary and Benefits: We offer a competitive salary and an attractive benefits package, fully aligned with UAE industry standards, to ensure your financial well-being and stability.</li>
</ul>
We&rsquo;re Fans. Are you?</div></div></div></div>

Sous Chef - Noia

Remi Hotel

<div>Our Mission
To build relationships within our community by serving them with passion in a hospitable environment while providing food that is honest, consistent and fresh.
What Makes Us Unique
You would be joining a team of true restaurant hospitality professionals who are driven by quality, consistency and integrity with everything we do. We provide a positive, professional environment and constantly drive towards excellence. We value each individual team member and take a personalized approach to their growth. These same philosophies are carried through with our guests, vendors and everyone who we interact with. Alliance Hospitality Group is a growing company and we are looking for team members to grow with us.
What We Expect:
DutiesResponsibilities<ul><li>
Kitchen Operations Oversight.</li><li>
Execute and maintain quality and consistency of food with full adherence to corporate standards to acquire and protect restaurant sales - act with a sense of urgency, be friendly, professional, and engaged</li><li>
Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service</li><li>
Understand the market and surrounding areas (i.e. restaurants, businesses, hotels)</li><li>
Regularly measure and evaluate service through company service audits, and leveraging guest/employee feedback</li><li>
Maintain the highest level of safety, security, sanitation, and cleanliness of facility</li><li>
&quot;Inspire, Inspect, and Inform&quot; restaurant personnel on a daily basis</li><li>
Follow, maintain, and enforce adherence to kitchen schedules, par lists, prep lists, order guides, and opening/closing procedures.</li><li>
Assist in overseeing kitchen repairs and maintenance, weekly food inventories, food education at pre-shift meetings, and quarterly food shows for FOH/BOH staff.</li><li>
Understand how to use basic computer applications and POS systems.</li><li>
Develop skillset of hourly kitchen staff, participate and conduct quarterly kitchen employee evaluations, and assist with kitchen employee sourcing, hiring and discipline.</li><li>
Maintain good rapport with vendors and have the capacity to work with multiple owner wants and needs.</li></ul>
General Management<ul><li>
Develop hourly team.
</li><li>Maintain and manage systems.</li><li>
Conduct quarterly management evaluations to track improvement of fundamental skills.</li><li>
Develop hourly staff positions within the restaurant, conduct quarterly restaurant staff evaluations.</li><li>
Hire great talent and terminate any member of the staff on an as needed basis.</li><li>
Participate in PR, Marketing, and Sales Building efforts/tactics for both the restaurant and the food operations at the REMI Hotel.</li><li>
Must firmly confront poor performance while also recognizing and rewarding good performance.</li><li>
Maintain good rapport with vendors and have the capacity to work with multiple owner wants and needs.</li><li>
Instill a culture of excellence and inspire confidence throughout the restaurant staff while displaying strong leadership skills.</li><li>
Implement efficient and productive systems/processes in all departments (staffing levels, etc.).</li><li>
Must be compliant with all Arizona State labor/hiring laws, Department of Health standards, and OSHA standards.</li></ul>
Financial and P&amp;L Adherence<ul><li>
Build a culture of financial responsibility (sales tracking, labor, waste, breakage, PPA, costs).</li><li>
Accurately process and submit.</li><li>
Develop, establish, implement, and enforce proper and timely use of waste sheets and labor proforma.</li><li>
Actively make efforts daily to improve Food Cost, Labor Cost and Supplies and stick to budgets.</li><li>
Approve/track all spending and prepare any necessary paperwork in a prompt and organized fashion.</li><li>
Seek better efficiency and productivity.</li></ul>
Safety Compliance<ul><li>
Must have thorough understanding of Arizona labor and hiring laws.</li><li>
Must follow in-house safety program and conduct monthly in-house health inspections.</li><li>
Must adhere to corporate kitchen cleanliness standards, ordering/receiving standards, and shelf-life guidelines.</li><li>
Commit to source locally when possible and cultivate diversity in the kitchen.</li></ul>
Ideal Candidate Will Have:<ul><li>
Minimum of 2+ years of Chef experience within a high-volume fine dining restaurant and/or hotel environment.</li><li>
Minimum of 8+ years cooking experience</li><li>
ServeSafe Certified</li><li>
Ability to work on your feet for extended hours.</li><li>
Strong organizational and time management skills with a particular attention to detail.</li><li>
Strong knife skills.</li><li>
Must be available to work irregular hours, shifts, weekends, special events, weekends and holidays.</li><li>
Strong food and beverage knowledge.</li><li>
Strong organizational and time management skills with a particular attention to detail.</li></ul>
Physical Requirements
The physical requirements listed below are examples of those of the Sous Chef may need to perform in order to carry out essential job functions:
<ul><li>Persons performing service in this position will exert 50 pounds of force frequently to lift, carry, push, pull, or otherwise move objects.</li><li>
Ability to work in hot and cold environments.</li><li>
This type of work involves a combination of sitting, walking, and standing for periods of time.</li></ul></div>

Sous Chef - The REMI Hotel

Assist the Sous Chef or Chef de Cuisine to set standards and maintain them to The standards Ensure the smooth operation of the department in charge by optimizing the use of materials and manpower, thereby maximizing revenue and guest satisfaction. Co-ordinate and execute training of Kitchen colleagues Be able to motivate colleagues Cook any food on a daily basis according to business requirements Assist the Chef de cuisine/Sous Chef in the supervision of all colleagues engaged in the kitchen Attend daily meetings with the Executive Chef / Executive Sous-Chef regarding the menus Attend meetings as required in the Operational Manual and up-date the Executive Chef / Executive Sous Chef on points raised. Attend daily and monthly meeting with his department kitchen colleagues and report to Executive Sous Chef/Chef de Cuisine (or designate when instructed) Assist the Chef de cuisine or Sous Chef in establishing culinary standards specific to banquets which meet the needs of the target market. Assist the Chef de cuisine or Sous Chef in planning menus and recipes and test samples in conjunction with the Executive Chef / Executive Sous Chef and/or Chef de Cuisine. Write specific and accurate product specifications and standards recipes for use in the computer and by the Materials manager Use, wherever possible, locally and seasonally available products in menus and "specials". Inspect daily, all fresh food received to ensure the quality is maintained. Inspect twice daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health &amp; Safety regulations, to avoid spoilage and ensure regular turnover of food items and give completed check lists to the Executive Chef (or any designates) Check on a daily basis food preparation, individual costs, quality, quantity inventories and portion control. Conjunction with the Chef de cuisine/Sous Chef, establish job methods and supervise on a regular basis, and correct if necessary, cooking standards to maintain a high quality of food and service on quality basis. During service periods, to personally run the hot plate and assist when needed and to ensure that the presentation as well as quality of the food is in accordance with the established standards.

Junior Sous Chef

Search 2859+ Chef & owner jobs near you this November. New roles added regularly across leading industries. Apply today.