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chef/culinary instructor Jobs in Abu Dhabi

chef/culinary instructor

chef assistant

Breakfast by Alya

<p><b>Chef de Partie &ndash; Breakfast by Alia (Abu Dhabi)</b></p><p><b>About Us</b><br/><i>Breakfast by Alia</i> is a new concept caf&eacute; in Abu Dhabi, dedicated to serving freshly prepared breakfast dishes with a creative twist. We aim to create a welcoming space where our guests can enjoy delicious, high-quality food to start their day right.</p><p><b>Role</b><br/>We are looking for a talented and passionate <b>Chef de Partie</b> to join our kitchen team. The ideal candidate has a solid background in breakfast cuisine and the creativity to contribute to our innovative menu.</p><p><b>Responsibilities:</b></p><ul><li>Prepare and cook breakfast dishes according to recipes and standards.</li><li>Maintain consistency, quality, and presentation of all dishes.</li><li>Support the Sous Chef in daily operations.</li><li>Ensure hygiene and food safety standards are followed at all times.</li></ul><p><b>Requirements:</b></p><ul><li>Minimum 4 years of proven experience as a Chef de Partie or similar role.</li><li>Strong knowledge of breakfast cuisine.</li><li>Ability to work in a fast-paced environment.</li><li>Team player with attention to detail.</li></ul><p><b>What We Offer:</b></p><ul><li>Competitive salary package.</li><li>Visa and medical insurance.</li><li>Opportunity to grow with a new and exciting caf&eacute; concept.</li></ul><p>Job Type: Full-time</p>

Chef de Partie

Hilton

<div><p>Chef de Partie - The WB&trade; Abu Dhabi, Curio Collection by Hilton&trade;</p><p>
A Chef de Partie is responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience while assisting with food cost controls.</p><br>
<p><br>
<b>What will I be doing?</b></p>
<p></p><p>As a Chef de Partie, you will be responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience. A Chef de Partie will also be required to assist with food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:</p>
<ul><li>Prepare and present high quality dishes within company guidelines</li>
<li>Keep all working areas clean and tidy and ensure no cross contamination</li>
<li>Prepare all mis-en-place for all relevant menus</li>
<li>Assist in positive outcomes from guest queries in a timely and efficient manner</li>
<li>Ensure food stuffs are of a good quality and stored correctly</li>
<li>Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets</li>
<li>Assist other departments wherever necessary and maintain good working relationships</li>
<li>Report maintenance, hygiene and hazard issues</li>
<li>Comply with hotel security, fire regulations and all health and safety and food safety legislation</li>
<li>Awareness departmental targets and strive to achieve them as part of the team</li>
<li>Be environmentally aware</li>
</ul><p><b>What are we looking for?</b></p><p>
A Chef de Partie 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::</p><ul><li>
NVQ Level 2</li><li>
Basic Food Hygiene Certificate</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><p>
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:</p><ul><li>
NVQ Level 3</li><li>
Previous kitchen experience in similar role</li></ul><p><b><br>
What will it be like to work for Hilton?</b></p><p>
</p><p>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 over 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!</p></div><p></p>

Chef de Partie - The WB™ Abu Dhabi, Curio Collection by Hilton™

Mamafri Restaurant LLC

<p>A Commis Chef assists senior chefs by preparing ingredients (washing, chopping, measuring), cooking basic dishes, maintaining hygiene, managing stock/deliveries, and ensuring clean workstations, essentially learning the ropes while supporting the brigade with all food prep and mise en place, ensuring quality and presentation under direction. Key Duties &amp; Responsibilities:</p><ul><li><b>Food Preparation:</b></li><li>Wash, peel, chop, and cut vegetables, fruits, and meats.</li><li>Measure and mix ingredients accurately.</li><li>Prepare simple items like salads, sauces, and condiments.</li><li>Assist in cooking dishes as directed by senior chefs.</li><li><b>Kitchen Operations &amp; Hygiene:</b></li><li>Keep workstations, equipment, and utensils clean and organized.</li><li>Follow and enforce health, safety, and hygiene standards.</li><li>Assist with receiving, storing, and rotating stock (FIFO - First-In, First-Out).</li><li>Dispose of expired or spoiled food.</li><li><b>Support &amp; Organization:</b></li><li>Assist the Chef de Partie (station chef) with all tasks.</li><li>Prepare &quot;mise en place&quot; (everything in its place) for service.</li><li>Help with deliveries and maintain stock records.</li><li>Ensure proper plating and food presentation.</li><li><b>Learning &amp; Development:</b></li><li>Receive training and guidance from senior staff.</li><li>Rotate through different kitchen sections (stations) to gain experience.</li><li>Develop cooking and organizationa</li></ul><p>Job Type: Full-time</p>

Commis Chef

Quest Restaurant Management LLC

<p><b>Job Requirement:</b></p><p><b>COMMIS CHEF</b></p><p><b>Role</b></p><p>To provide a professional service within the kitchen and restaurant, ensuring a high level of cleanliness throughout, and ensuring that all areas are clean and clear, to the standards of the Company. To ensure the kitchen and preparation areas are always clean, clear from obstacles and ready for use.</p><p>Reporting: Senior Chef, Kitchen Head, Branch Manager</p><p><b>Specific Roles and Responsibilities</b></p><p><b>General Standards</b></p><p>1. Be familiar with general industry standards</p><p>2. Provide a professional level of service in the duties of cleaning and tidying the restaurant and work spaces, ensuring that all areas are clean and clear</p><p>3. Cross-train for kitchen assistant and preparation positions including basic food preparation, whenever possible and following the correct procedures</p><p>4. Always have a kind, pleasant and helpful attitude and nature, exceed expectations of your team, superiors and guests and always smile</p><p>5. Ensure kitchen and all preparation areas are clean and clear at all times</p><p>6. Ensure that there is always sufficient stock of cleaning materials</p><p>7. Always carry kitchen equipment, utensils, plates, glasses and cutlery in a professional, safe way as instructed by the store management and in line with accepted industry safety standards</p><p>8. Keep all stations tidy and clean at all times</p><p>9. Create and maintain a sound working relationship with all personnel</p><p>10. Report to your direct supervisor prior to leaving your station for break or at the end of the shift</p><p>11. Be responsible for knowing your shift timings and arriving to work on time</p><p><b>Specific Duties</b></p><p>1. Follow the instructions provided by the Senior Chef on duty, and proceed with all orders provided to you</p><p>2. To be a holder of a Basic Health and Hygiene Certificate</p><p>3. Practice excellent personal hygiene</p><p>4. Ensure all service ware, cutlery, kitchen equipment is cleaned to a high standard and correctly dried and stored for re-use</p><p>5. Ensure that there is a sufficient amount of service ware available at all times. Do not leave any dishes, cutlery, pots, pans or trays unattended in the washing area for long periods of time</p><p>6. Wash all items with the correct cleaning products and to a high standard of cleanliness</p><p>7. Ensure all clean items are properly stacked and stored in the shelving areas provided</p><p>8. Ensure all kitchen waste is properly placed in the bins provided</p><p>9. Ensure the bins do not exceed 80% of their capacity &ndash; change them regularly to keep the area clean and clear</p><p>10. When removing rubbish, ensure that the rubbish bag is properly sealed and carried to the correct disposal are in a timely manner</p><p>11. Ensure floors are cleaned thoroughly on a daily basis&ndash; remove fridges and clean under and behind all equipment, ensure safety of the equipment and any cabling that may exist</p><p>12. Ensure the correct cleaning materials are used for cleaning floors</p><p>13. Ensure that all cleaning equipment is in a good condition and that the mop, water and bucket are clean and hygienic before starting to clean</p><p>14. Do not use dirty mops or water to clean floors</p><p>15. Ensure all shelves and their contents are cleaned regularly and are free from dust and dirt at all times</p><p>16. Ensure no empty or old cans, pots or containers are stored on shelves or storage areas and that all storage items are properly labelled and securely fastened</p><p>17. Ensure all countertops are clean and clear at all times</p><p>18. Regularly check all work surfaces and ensure that there is no dirt, food, oil or grime</p><p>19. Ensure the preparation areas are suitably stocked with sanitary wares and rolls</p><p>20. Have the ability to produce work in accordance with timeframes which have been set</p><p>21. Show initiative and seek solutions to minor obstacles from time to time</p><p>22. Create and maintain a sound working relationship with all preparation personnel</p><p>23. Comply with Company Policies as set forth in the Employee Handbook</p><p>24. Report for duty with proper tools, clean uniform, and recommended footwear at the correct time</p><p>25. Carry out any work as reasonably requested by the Senior Chef, Kitchen Head or Branch Manager</p><p><b>Equipment</b></p><p>1. Always handle Company assets and all equipment with utmost care and maintain them in the best working condition</p><p>2. To follow to SOP&rsquo;s for handling, cleaning and storing equipment</p><p>3. To report any equipment failures/problems to the Kitchen Head, Branch Manager or Supervisor on duty, as soon as any issue is noticed</p><p>4. To communicate any maintenance requests to the Kitchen Head, Branch Manager or Supervisor/Dispatcher on duty as soon as possible</p><p><b>General Responsibilities</b></p><p>1. Ensure that the Policies and Standards as described in the Employee Handbook are followed and adhered to at all times</p><p>2. Maintain a high standard of personal hygiene and grooming, including full and clean uniform and overall clean and tidy appearance, as detailed in the Employee Handbook</p><p>3. Follow Company timekeeping procedures with respect to your assigned duty and shift timing</p><p>4. Maintain a good relationship with colleagues, on and off duty. and do not engage in any form of bullying, pestering or aggressive confrontation (verbal or physical) with any colleague (as per Company Policy)</p><p>5. Attend departmental meetings as requested or required</p><p>6. Attend to any reasonable request of the Store Manager, Head Chef, Supervisor, or Senior person on duty</p><p>7. To immediately bring to the attention of the Kitchen Head, Branch Manage or Supervisor details of any issue, accident, complaint or equipment failure</p><p>8. NEVER to argue, swear, shout or be disrespectful to a guest or colleague under any circumstances If there is an issue you cannot deal with directly or are unsure about then refer the guest to the Store Manager, Supervisor or Head Waiter. If none are available take their contact details and inform them that Management will contact them in due course</p><p>9. Always conduct yourself in a professional and honest manner, as you are an ambassador of the Company and you represent the restaurant to all our guests and the wider community</p><p>10. Be familiar with Abu Dhabi emergency services numbers and procedures in case of any accident or emergency</p><p><b>Self-Learning &amp; Development</b></p><ul><li> Engage in Training Sessions when required</li><li> Develop detailed product knowledge</li><li> Be fully committed and dedicated to personal development and growth, working toward the achievement of performance targets on agreed periodic basis</li></ul><p><b>Confidentiality &amp; Ethics</b></p><ul><li> Ensure full compliance with the Company&rsquo;s Confidentiality policy and Third Party Non Solicitation policy which prohibits the sharing or discussion of sensitive information and the earning of fees through third party channels not connected with the Company;</li><li> Protection of the Company at all times in relation to informational databases, IP, secrets and strategy, as well as sensitive information, all of which may not be discussed with any unauthorised person</li><li> Ensure all sensitive client and Company information remains confidential and ensure this culture is built across the Branch</li><li> Ensure any unethical behaviour of any team member is quickly brought to the attention of Senior Management, so that it may be appropriately addressed.</li></ul><p><b>Pre-requisites</b></p><ul><li> Ability to communicate, read and write comfortably in English</li><li> To be comfortable working with others and to maintain a positive, cheerful demeanour</li><li> To create a rapport with customers and colleagues and promote a fun, professional work</li><li>environment</li><li> To uphold and promote the values and objectives of Pizza Di Rocco and promote them at all</li><li>times</li><li> To always conduct themselves in a professional manner</li><li> Physically fit and able to stand and walk during the full shift</li></ul><p><b>Age</b>: 18- 25 years</p><p>Job Type: Full-time</p><p>Job Types: Full-time, Permanent</p><p>Pay: AED2,000.00 - AED3,500.00 per month</p>

Dusit

<div><div><div><div><h3 class="jobSectionHeader"><b>Job Description</b></h3>
<p>PRIMARY RESPONSIBILITIES:</p>
<ul><li>Responsible for the preparation of all dishes that are prepared for staff canteen.</li><li>Monitors to ensure food quality, presentation and safety standards are being adhered to.</li><li>Responsible for proper storage, labeling and use of all food supplies to prevent unnecessary spoilage and to maintain cost control.</li><li>Ensures and maintains the sanitation standards in the assigned areas, a clean and wholesome ambiance in the kitchen, controlling room temperature, ventilation, and tidiness.</li><li>Ensures that mis-en-place is prepared for each shift&rsquo;s needs.</li><li>Follows control systems this will ensure quality and portion consistency.</li><li>Directs chefs in their section in preparing, cooking, and presenting culinary dishes; enforces strict health and hygiene standards in the kitchen; and trouble-shoots any problems that may arise.</li><li>Supervises and ensures food items are properly stored at the end of the shift.</li><li>Ensures the food cost for the Staff canteen kitchen is at a minimum by adhering to standards.</li><li>Assists the Sous Chef/Chef de Cuisine with Menu planning, inventory control, scheduling, ordering of kitchen supplies.</li><li>Familiarizes yourself with the following procedures:</li></ul>
o Hotel fire procedures<br>
o First Aid procedures<br>
o Health &amp; Safety policy &amp; procedures<br>
o Hotel security procedures<br>
o Hotel product knowledge<br>
<ul><li>Organizes and sets up the assigned section of the satellite kitchen as efficiently as possible to increase speed and maximize productivity.</li><li>Ensures that operating and kitchen equipment is well maintained up to the standard with minimum breakage</li><li>Delegates duties to chefs working in their section of the kitchen.</li><li>Works closely with the team to ensure kitchen is running smoothly and efficiently.</li><li>Creates the market list on daily basis, listing all produce to be purchased</li><li>Handles and reports any accident immediately to the Sous Chef or Executive Chef, no matter how minor.</li><li>Attends daily briefing, meeting to ensure the smooth operation.</li><li>Provides additional training for the culinary employees in the areas and skills necessary for performing their function.</li><li>Performs other tasks or projects as assigned by hotel management or superiors.</li></ul>
<p>
REPORT LINE &amp; COMMUNICATION:</p>
<ul><li>To assist the Sous Chef or Chef de Cuisine in ensuring that all culinary standards in that section comply with Hotel Policies and Procedures and Minimum Standards.</li><li>To maintain good working relationships with colleagues and all other departments.</li></ul>
<p>
OTHERS</p>
<ul><li>Continuous learning through own IDP.</li><li>Any other duties as may be assigned by the superior.</li></ul>
<p>
ACCOUNTABILITIES</p>
<ul><li>Represents Dusit&rsquo;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.</li></ul>
<p>
COMPANY&rsquo;S CULTURE</p>
<ul><li>Communicate and fully embracing the Company&rsquo;s culture (our Vision, our Mission and our Values), leads by example and cascade to all your subordinates. &ndash; &ldquo;Proud to belong and to contribute&rdquo;</li></ul>
<p>
CONFIDENTIALITY</p>
<ul><li>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.</li></ul>
<p>
JOB REQUIREMENT:
</p><ul><li>At least 2 years of experience in staff canteen kitchen.</li><li>Be very knowledgeable about his or her specialty, as well as culinary functions in general.</li><li>Solid understanding of HACCP</li><li>Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and the hotel&rsquo;s financial goals.</li><li>Demonstrate real passion for menu planning and leadership</li></ul><br>
</div><div><div>
</div></div></div><div></div><div><div><div><h2 class="jobSectionHeader"><b>Information</b></h2><div>
<ul><div><div><div>Date Posted</div>
<div>December 18, 2025</div>
</div></div><div><div><div>Location</div>
<div><div>Dusit Thani Abu Dhabi
</div></div></div></div><div><div><div>Division</div>
<div><div><div>Food and Beverage
</div></div></div></div></div><div><div><div>Minimum Experience</div>
<div>2 Year
</div></div></div><div><div><div>Qualification</div>
<div>Bachelor Degree
</div></div></div><div><div><div>Career Level</div>
<div>Officer</div></div></div></ul></div></div></div></div></div></div>

Chef De Partie ( Staff Canteen)

lllc

<p><b>Role Overview</b></p><p>We are seeking a highly responsible and skilled <b>Chef de Partie (CDP)</b> with <b>school or healthcare catering experience</b> to independently manage our on-site culinary operations within a school environment. The ideal candidate must be well-versed in <b>Abu Dhabi Municipality food safety regulations</b>, possess strong coordination skills, and demonstrate an ability to consistently deliver nutritious, safe, and satisfying meals for students and staff.</p><p><b>Key Responsibilities</b></p><ul><li>Manage and operate the school kitchen independently on a day-to-day basis.</li><li>Ensure strict compliance with <b>ADEC/ADEK</b> &amp; <b>Abu Dhabi Municipality</b> guidelines for food handling, hygiene, and nutrition standards.</li><li>Plan and execute daily menus assigned by the executive chef.</li><li>Oversee food production to ensure quality, presentation, and timely service.</li><li>Maintain accurate inventory logs; ensure cost-efficient ordering and minimal wastage.</li><li>Liaise professionally with <b>school authorities, and internal management</b> regarding food service feedback and improvement.</li><li>Maintain all documentation related to HACCP, internal audits, equipment maintenance, and staff training.</li><li>Train, supervise, and schedule support staff as needed.</li><li>Handle emergency situations and resolve service-related issues efficiently.</li></ul><p><b>Requirements &amp; Qualifications</b></p><ul><li>Minimum <b>3&ndash;5 years culinary experience</b>, with at least <b>2 years in school or hospital catering</b> in the UAE.</li><li><b>Strong understanding of Abu Dhabi food safety regulations</b>, HACCP standards, and allergen management.</li><li>Valid <b>Food Handler / Food Safety Level 3</b> certification (or ability to obtain immediately).</li><li>Ability to work independently with excellent time management and organization.</li><li>Strong communication and interpersonal skills to engage effectively with school stakeholders.</li><li>Menu planning skills focused on <b>nutrition, child-friendly meals</b>, and cultural dietary requirements.</li><li>Knowledge of cost control, procurement systems, and basic reporting.</li><li>Good command of English; Arabic is an advantage.</li><li>Residing in Abu Dhabi or willing to relocate.</li></ul><p><b>What We Offer</b></p><ul><li>Competitive salary package + benefits (accommodation/transport if applicable)</li><li>Career growth within a reputable hospitality group</li><li>Supportive operational environment and training</li></ul><p>Job Type: Full-time</p>

Chef de Partie – School Catering Operations (Abu Dhabi)

Anantara

<div><b>Company Description</b><p><br>
A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world&rsquo;s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery.</p><b><br>
Job Description</b><br>
<ul><li>
With the restaurant chef, organize all activities within a Restaurant Kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel.</li><li>
Support the development of Restaurant cuisine concepts and standards. Be familiar with local market &amp; suppliers. Recommend menu changes according to seasonal product availability.</li><li>
Adhere to Anantara food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. Continually look to recommend improvements and additions to the Anantara presentation guidelines.</li><li>
Maintain food safety &amp; protection. All food in working areas should be in compliance with food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices.</li><li>
Maintain outlet safety at all times.</li><li>
Take responsibility for asset management of all outlet property and facilities.</li><li>
Participate in departmental training to improve departmental skills and hotel service levels, providing team members the training and resources to take care of our guests.</li><li>
Promote positive inter-departmental relations through candid communication and cooperation.</li></ul><br>
<b>
Qualifications</b><br>
<ul><li>
Extensive experience working in a professional kitchen.</li><li>
Proficient in various cooking techniques and cuisines.</li><li>
Strong leadership and management skills.</li><li>
Ability to oversee kitchen operations and assist the Sous Chef.</li><li>
Knowledge of food safety regulations and kitchen hygiene practices.</li><li>
Capacity to create menus, train kitchen staff, and manage inventory.</li><li>
Adaptability and problem-solving skills in a fast-paced environment</li></ul><br>
<b>
Additional Information</b><br>
<ul><li>
Prompt and courteous delivery of all orders, maintaining a positive image through all each guest contact and through cleanliness of guest areas.</li><li>
Assure total guest satisfaction in the service of food and beverage through the supervision of prompt and courteous delivery of all Restaurants and Room Service orders</li><li>
During shift, ensure that guests are satisfied by assisting with serving, seating, communication with kitchen, and by striving to speak to all guests.</li><li>
Assist in maintaining a highly motivated and well trained staff</li><li>
Open and close shift in accordance with Manager&rsquo;s Checklist.</li><li>
Train, maintain and enforce all Anantara Service Standards</li><li>
Properly execute revenue and check control procedures on shift</li><li>
Maintain a safe and sanitary work environment for all Associates and guests</li><li>
Gather and implement all proper tools for running shifts (i.e. schedules, floor plans, reservations, checks)</li><li>
Find solutions for problems such as call outs, last minute bookings, or any other daily problems that may arise.</li><li>
Be on the floor during entire meal period and ensure adequate coverage</li><li>
Ensure that only a quality product is being served</li><li>
Maintain proper Associate uniform standards</li><li>
Manage an effective repair and maintenance program through the use of work orders, inspections, etc.</li><li>
Exercise station rotation to ensure stations are distributed fairly. Handle daily Associate relations (i.e. scheduling, time adjustments, etc.)</li><li>
Assist any Associate in his/her job performance, when required, to ensure guest satisfaction. Assist in implementing an effective training program for new and current associates</li><li>
Encourage problem solving by Associates through proper training and empowerment, to ensure guest satisfaction.</li><li>
Establish effective communication with Associates to gain their trust and respect through his/her hard work. Maintain fair and consistent counseling and/or disciplinary procedures in accordance with Anantara&rsquo;s Guarantee of Fair Treatment Policy</li><li>
Identify and recommend incentive programs, new ideas, and methods of operation</li></ul></div>

Jr. Sous Chef

Explore 181+ Chef assistant in Abu Dhabi this December. Find roles across top companies and apply now to boost your career.

181 chef assistant jobs IN Abu Dhabi

Chef de Partie

Chef de Partie - The WB™ Abu Dhabi, Curio Collection by Hilton™

Commis Chef

Commis Chef

Chef De Partie ( Staff Canteen)

Chef de Partie – School Catering Operations (Abu Dhabi)

Jr. Sous Chef