chef assistant

MTL HUMAN RESOURCES CONSULTANCIES

Job Title: Commis I Chef (French &amp; Italian Cuisine)Location: Abu Dhabi Job Type: Full-timeSalary: AED 2300 &ndash; 2,800 per month(Meals and transportation provided as per company policy)About the RoleWe are looking for a talented and passionate Commis I Chef experienced in , French, and Italian cuisines to join a leading hospitality group in the UAE. The ideal candidate will have a strong culinary background, a commitment to quality, and the ability to work efficiently in a fast-paced kitchen environment.Key Responsibilities<ul><li>Prepare and cook a variety of dishes from Arabic, French, and Italian cuisines according to established recipes and standards.</li><li>Assist in menu planning, food preparation, and inventory management.</li><li>Maintain cleanliness, organization, and hygiene in all kitchen areas.</li><li>Ensure proper storage, labeling, and handling of ingredients.</li><li>Support senior chefs to deliver timely and high-quality service.</li><li>Follow all food safety, hygiene, and HACCP regulations.</li><li>Contribute creative ideas for menu enhancement and presentation.</li></ul>Requirements<ul><li>Minimum 3&ndash;5 years of experience as a Commis I or in a similar position within a reputable hotel or restaurant.</li><li>Proven expertise in Arabic, French, and Italian cuisines.</li><li>Strong teamwork, communication, and time-management skills.</li><li>Ability to work efficiently under pressure.</li><li>Passion for culinary excellence and keen attention to detail.</li><li>Immediate availability preferred.</li></ul>Benefits<ul><li>Competitive salary: AED 2300 &ndash; 2,800 per month</li><li>Meals and transportation provided (as per company policy)</li><li>Opportunities for career growth within a reputed hospitality group</li></ul>How to ApplyInterested candidates may send their updated CV to:hr@meridiantradelinksuae.com‪+971 50 663 0283Job Type: Full-timePay: AED2,300.00 - AED2,800.00 per monthWork Location: In person

Commis Chef

Meliá Hotels International

<div>&ldquo;The world is yours with Meli&aacute;&rdquo; 
Discover a path without limits at Meli&aacute;, where growth and development opportunities are endless. Embark on a journey that will take you to work in several countries and become part of our extended global family. 
Discover some of the benefits we offer:<ul><li> 
My Meli&aacute;Rewards: Participate in our exclusive loyalty program, enjoying unique benefits and advantages.</li></ul><ul><li> 
My Meli&aacute;Benefits: Take advantage of flexible compensation and exclusive discounts on a wide variety of products and services, promoting an active and healthy lifestyle.</li></ul> 


Tucked away within a lush polo estate in Dubai, Meli&aacute; Desert Palm is a luxury urban resort where wellness, personalised service, and meaningful experiences come together.
At Meli&aacute; Desert Palm Dubai, every dining experience begins in the kitchen, where our culinary team brings creativity, precision, and passion to every dish. Behind every memorable meal is a dedicated brigade working to uphold the highest standards of food quality, hygiene, and craftsmanship across our kitchens.
We are looking for a skilled and experienced Chef de Partie to lead a section of our kitchen team, taking ownership of food preparation, quality, and consistency while guiding junior chefs to deliver an exceptional culinary experience for our guests.
What will you be doing?<ul><li>
Organize all activities within the restaurant kitchen area alongside the wider culinary team.</li><li>
Take care of daily food preparation and duties assigned by superiors to meet the standards and quality set by the restaurant.</li><li>
Follow instructions and recommendations from immediate superiors to complete daily tasks.</li><li>
Coordinate daily tasks with the Sous Chef or Executive Chef.</li><li>
Lead junior chefs and commis within the section, guiding their daily work and development.</li><li>
Estimate daily production needs and check the quality of raw and cooked food products to ensure standards are met.</li><li>
Ensure the production, preparation, and presentation of food are of the highest quality at all times.</li><li>
Ensure highest levels of guest satisfaction, quality, and operating and food costs on an ongoing basis.</li><li>
Maintain knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage, and sanitation.</li><li>
Maintain full awareness of all menu items, their recipes, methods of production, and presentation standards.</li><li>
Follow good preservation standards for the proper handling of all food products at the right temperature.</li><li>
Operate and maintain all department equipment, reporting any malfunctions.</li><li>
Take personal responsibility for hygiene, safety, and correct use of equipment and utensils.</li><li>
Support the development of restaurant cuisine concepts and standards.</li><li>
Adhere to food preparation guidelines to ensure consistent quality culinary offerings to guests.</li><li>
Maintain food safety and protection, ensuring all food in working areas complies with proper handling techniques, including dating, storage, and rotation.</li><li>
Maintain basic food safety and sanitation practices, and outlet safety at all times.</li><li>
Participate in and support departmental training to improve section skills and hotel service levels, providing junior team members the training and resources to take care of guests.</li><li>
Assess quality control and adhere to hotel service standards.</li><li>
Perform any other related duties as requested by management.</li></ul>
What are we looking for?<ul><li>
1-3 years of relevant experience in a similar role.</li><li>
Bachelor's Degree in Culinary Science or a relevant field.</li><li>
Strong knowledge of cooking methods, kitchen equipment, and best practices.</li><li>
Accuracy and speed in handling emergency situations and providing solutions.</li><li>
Strong teamwork orientation with outstanding leadership abilities.</li><li>
Working knowledge of various computer software programs (MS Office, restaurant management software, POS).</li><li>
Ability to work under pressure, self-motivated, with creative problem-solving skills.</li><li>
Exceptional customer-service skills.</li><li>
Flexibility to respond to a range of kitchen situations, including varying service volumes, menu changes, and last-minute prep demands.</li></ul> 
At Meli&aacute; we are all VIP 
At Meli&aacute; Hotels International, we are committed to equal opportunities between women and men in the workplace, with the commitment of management and the principles contained in Human Resources policies. We also prioritize disseminating throughout the entire staff a corporate culture committed to effective equality, and raising awareness about the need to act jointly and globally. 
We promote our commitment to equality and diversity, avoiding any kind of dicrimination, especially related to reasons of disability, race, religion, gender, or age. We believe that diversity and inclusion among our employees are essential for our success as a global company. 
Additionally, we support the sustainable growth of our industry through a socially responsible team. In this sense, our motto is &quot;Towards a sustainable future, from a responsible present&quot;. Thanks to al our collaborators, we make it possible. 
To protect yourself and avoid fraud in selection processes, we invite you to consult our recommendations on the &quot;Protect Your Application&quot; page. 
If you want to be &ldquo;Very Inspiring People&ldquo;, follow us on: 
INSTAGRAM &ndash; TIKTOK &ndash; LINKEDIN &ndash; INDEED &ndash; GLASSDOOR</div>

Chef De Partie - Meliá Desert Palm Dubai

DUBAI INTERNATIONAL HOTEL

Job Summary:As a Demi Chef de Partie, you will play a crucial role in the kitchen, assisting the Chef de Partie and Sous Chef in preparing and presenting high-quality dishes. You will be responsible for a specific section of the kitchen, ensuring the highest standards of food preparation, cleanliness, and organization are maintained. This position offers an excellent opportunity for growth and development in the culinary field.Key Responsibilities:<ul><li>Assist in the preparation of ingredients, sauces, and mise en place for your designated kitchen section, ensuring that all items are prepared to the highest standards</li><li>Execute cooking tasks according to recipes and standards set by the Chef de Partie and Sous Chef, ensuring the consistent quality and presentation of dishes.</li><li>Maintain a clean and organized work station, including proper storage and labeling of ingredients, regular cleaning, and sanitizing of equipment and work surfaces</li><li>Ensure that all dishes leaving your section are of the highest quality, properly cooked, and well-presented.</li><li>Collaborate with other members of the kitchen team to ensure smooth and efficient service, assisting in plating and coordinating orders during busy periods.</li><li>Contribute ideas and suggestions for menu improvements, new dishes, and special promotions to enhance the culinary offerings.</li><li>Strictly follow all food safety, hygiene, and sanitation guidelines, including HACCP principles, to maintain a safe and clean kitchen environment.</li><li>Assist in training and mentoring junior kitchen staff, ensuring they understand and follow the kitchen's standards and procedures.</li><li>Assist in monitoring and controlling food inventory levels, informing the Chef de Partie or Sous Chef of any shortages or excesses.</li></ul>Qualifications:<ul><li>Proven experience working as a Commis Chef or Demi Chef de Partie in a reputable kitchen.</li><li>Culinary school diploma or equivalent culinary certification is preferred.</li><li>Strong knowledge of food preparation techniques and culinary terminology.</li><li>Ability to work effectively in a fast-paced, high-pressure environment.</li><li>Excellent teamwork and communication skills.</li><li>Attention to detail and a commitment to maintaining high-quality standards.</li><li>Knowledge of food safety and sanitation regulations.</li></ul>Supervision of staff<ul><li>Undertake the responsibilities of the Chef de Partie in his absence.</li><li>Conduct on-the-job training for junior staff.</li><li>Uphold a warm and friendly working environment.</li></ul>Knowledge, Skills and Behavioral Characteristics:<ul><li>Secondary education completed.</li><li>Three years&rsquo; experience in food preparation and demonstration cooking.</li><li>Demonstrated ability to work in a team environment with minimum supervision and direction</li><li>Good working skills in Hot section of kitchen, with good knowledge of various international cuisines.</li><li>Basic food hygiene certified.</li><li>Similar experience of 1-2 years working in a reputed 4/5-star hotel or catering company.</li><li>Hotel Graduate/ Diploma holder.</li><li>Be able to read, write and speak in English language.</li><li>Can work for buffet, A la carte and bulk production.</li><li>Can manage to multitask at the same time.</li></ul>Cuisine:<ul><li>Asian and Western</li></ul>Job Type: Full-time

Demi Chef de Partie

Areas

Position Title: Regional Chef (HOU) Reports To:Director of Operations Department:Concepts and Standards Status:Exempt: Full time Date:February 2023 Broad Functions: A deep passion for creating and serving exceptional food and providing unparalleled service to Guest. This position requires a dynamic and motivated leader who is able to inspire and direct their kitchen team to success. This person should have a strong culinary background and extensive experience in high-volume restaurants, with a minimum of 5 years of experience and at least 3 years as a Kitchen Manager or Head Chef. As a key member of our management team, the Regional Chef will be responsible for overseeing all aspects of kitchen operations. This includes planning and executing menus, leading the kitchen team, managing food and labor costs, and ensuring compliance with health, safety, and sanitation regulations, as well as HACCP protocols. The Regional Chef must also have a good understanding of inventory management and be able to manage the ordering and stocking of supplies to keep the kitchen operational at all times. Main Duties and Responsibilities: Lead, manage, and oversee the daily operations of the kitchen: The Regional Chef will be responsible for ensuring that the kitchen runs smoothly and efficiently on a daily basis. This includes overseeing all cooking and preparation, managing the kitchen staff, and ensuring that all orders are accurately and promptly prepared to meet the high standards of quality and service that the restaurant is known for. Plan and execute menus, special events, and promotions: The Regional Chef will be responsible for developing and executing creative and innovative menus that showcase the restaurant's culinary offerings and reflect industry trends and customer preferences. In addition, the Regional Chef will be responsible for planning and executing special events and promotions that drive traffic, increase sales, and enhance the restaurant's reputation. Lead and motivate the kitchen team: The Regional Chef will be responsible for creating a positive and productive work environment in the kitchen by leading and motivating the kitchen staff. This includes providing regular training and development opportunities, setting clear performance expectations, and recognizing and rewarding success. Manage food and labor costs: The Regional Chef will be responsible for managing food and labor costs to ensure that the kitchen operates within budget. This includes controlling food waste, negotiating with suppliers, and implementing cost-saving measures. Stay current with industry trends, techniques, and innovations: The Regional Chef will be responsible for staying current with industry trends, techniques, and innovations in order to enhance the restaurant's menu offerings and maintain a competitive edge. This includes attending culinary events, conferences, and workshops, and engaging in ongoing professional development. Ensure compliance with health, safety, and sanitation regulations: The Regional Chef will be responsible for ensuring that the kitchen complies with all health, safety, and sanitation regulations, as well as HACCP protocols. This includes conducting regular kitchen inspections, maintaining cleanliness and organization, and ensuring that all food preparation and storage practices are in compliance with regulations. Manage inventory and ordering of supplies: The Regional Chef will be responsible for managing the kitchen's inventory and ordering of supplies to ensure that the kitchen is well-stocked and operational at all times. This includes conducting regular inventory checks, forecasting supply needs, and placing orders as needed. Resolve conflicts and communicate effectively: The Regional Chef will be responsible for resolving conflicts that may arise within the kitchen and communicating effectively with all kitchen staff and other departments within the restaurant. This includes mediating disputes, facilitating open and honest communication, and ensuring that all kitchen staff understand and follow company policies and procedures. Skills and Qualifications: A minimum of 5 years of culinary experience in high volume restaurants A culinary degree is preferred. A minimum of 3 years as a Kitchen Manager or Head Chef Strong culinary skills and knowledge of P&amp;L management Personable, approachable, and able to lead and motivate a team. Good work ethic and strong leadership skills Collaborative and able to work well with others. Experience in inventory management and conflict resolution European cuisine experience a plus Serve Safe certified and knowledgeable in HACCP protocols. Hands-on approach and attention to detail Wine knowledge a plus EEOC Statement: We are an equal opportunity employer committed to building a diverse team and fostering an inclusive environment where employees feel empowered to bring their authentic selves to work. We welcome applications from all qualified candidates regardless of race, color, religion, gender identity, sexual orientation, national origin, age, disability status, or veteran status. Physical Demands: The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee operates in an office environment. This role routinely uses standard office equipment such as computers, phones, photocopiers, filing cabinets and fax machines. This is largely a sedentary role and requires color determination vision (no color blindness) and to sit for extended periods of time in front of the computer. This position would require the ability to lift files, open filing cabinets and bend or stand on a stool as necessary. This position requires the ability to occasionally lift office products and supplies, up to 20 pounds. Some bending and/or lifting of supplies and mail in/out materials from time to time may be required. Travel is not an essential part of the job, but at times will be required due to (re)opening of new or existing locations, or simply due to a necessary update to the marketing materials or to attend a meeting elsewhere.

Regional Chef (Airport Restaurants)

southern sun

<div>Southern Sun welcomes job applications from passionate and hard-working team players who want to be part of our ever-growing Southern Sun family. We value our employees and provide them with the means to grow within the company, opening many doors in the process. If this is an offer that excites you, send in your application and you could be the newest addition to our family.
Our successful Executive Sous Chefs &hellip;<ul><li>
effectively manage the Kitchen&rsquo;s finance and administration, including budgets, financial analysis, management systems and reporting;</li><li>
access and interpret Human Resource policies and legislative requirements for efficient implementation;</li><li>
maintain the highest standards of health, hygiene, food safety and professional appearance throughout the Kitchen and among all team members;</li><li>
implement policies, procedures, strategies and controls for the Kitchen&rsquo;s purchasing, deliveries, stock management and cost control;</li><li>
implement action plans ensuring the optimal functioning of all food operations, consistently exceeding guest expectations;</li><li>
facilitate effective interdepartmental co-operation to ensure guests&rsquo; expectations are anticipated and exceeded;</li><li>
work effectively as part of a team or independently to deliver consistently high standards of food quality, presentation and service;</li><li>
demonstrate strong culinary creativity and innovation, contributing to the development of menus and concepts that are contemporary, relevant and commercially successful;</li><li>
maintain a strong awareness of current culinary, gastronomic and dining trends, incorporating new techniques, ingredients, presentation styles and guest preferences where appropriate;</li><li>
actively contribute to the evolution of the hotel's food and beverage offering, ensuring that menus remain fresh, innovative and competitive within the market;</li><li>
demonstrate proven expertise in high-end steakhouse operations, including premium meat preparation, cooking techniques, sourcing, ageing and presentation;</li><li>
bring a strong fine-dining background, with a proven understanding of refined culinary techniques, attention to detail, consistency and elevated guest experiences;</li><li>
lead, mentor and develop the culinary team, fostering a culture of creativity, discipline, excellence and continuous improvement.</li></ul>
If you have these requirements &hellip;<ul><li>
A Diploma in Hotel Management or a qualified Chef Diploma from City &amp; Guilds or a similar accredited hospitality institution;</li><li>
Advanced Hospitality Management studies/training would be advantageous;</li><li>
A minimum of 10&ndash;13 years' experience in the hospitality industry as a Chef, progressing from Commis Chef and Chef de Partie through to Chef de Cuisine/Sous Chef level, with at least 3&ndash;4 years' experience in a Sous Chef or equivalent senior culinary role;</li><li>
Proven experience in a high-end steakhouse, preferably within a luxury hotel, premium restaurant or recognised fine-dining environment;</li><li>
Strong and demonstrable fine-dining culinary experience, with an excellent understanding of contemporary cuisine, food presentation and elevated dining standards;</li><li>
A proven track record of menu development, culinary creativity and innovation, with the ability to introduce new concepts and keep the food offering aligned with current market trends;</li><li>
Excellent knowledge of modern culinary techniques, premium ingredients, meat preparation and steakhouse operations;</li><li>
Strong commercial awareness, including food cost control, menu engineering, purchasing and stock management;</li><li>
Excellent leadership, communication and team-development skills;</li><li>
A genuine passion for food, with the ability to inspire a culinary team and consistently deliver exceptional guest experiences;</li><li>
The ability to work effectively in a high-volume, demanding and quality-driven environment while maintaining consistency and attention to detail.</li></ul>
A combination of high-end steakhouse, fine-dining and contemporary culinary experience will be considered a key advantage for this position.</div>

Executive Sous Chef

Grand City

Job Title: Pastry ChefLocation: Islamabad (Le French Club, G-5)Job OverviewLe French Club is looking for a talented and creative Pastry Chef to prepare high-quality desserts, pastries, cakes, breads, and baked goods. The ideal candidate should have experience in luxury hospitality, caf&eacute;s, hotels, or restaurants and possess a passion for creating visually appealing and delicious desserts while maintaining the highest standards of quality and hygiene.Key Responsibilities<ul><li>Prepare a wide variety of pastries, cakes, desserts, cookies, breads, tarts, and specialty baked goods.</li><li>Design and develop new dessert menus, seasonal offerings, and signature creations.</li><li>Ensure consistency in taste, quality, and presentation of all pastry products.</li><li>Decorate cakes and desserts according to customer requirements and company standards.</li><li>Prepare doughs, batters, creams, fillings, frostings, and other pastry components.</li><li>Monitor inventory of baking ingredients and place requisitions when required.</li><li>Minimize food waste and ensure cost-effective use of ingredients.</li><li>Maintain cleanliness and hygiene of the pastry kitchen in accordance with food safety standards.</li><li>Ensure proper storage and handling of ingredients and finished products.</li><li>Operate and maintain baking equipment safely and efficiently.</li><li>Supervise and train junior pastry staff when required.</li><li>Coordinate with the Head Chef and F&amp;B team for events, banquets, and special orders.</li><li>Ensure compliance with company SOPs, HACCP, and food safety regulations.</li><li>Maintain production schedules to ensure timely preparation and delivery.</li><li>Perform any other duties assigned by management.</li></ul>Requirements<ul><li>Minimum 3&ndash;5 years of experience as a Pastry Chef, Baker, or Dessert Chef in a hotel, restaurant, caf&eacute;, bakery, or luxury hospitality environment.</li><li>Strong knowledge of baking techniques, pastry preparation, cake decoration, chocolate work, and dessert presentation.</li><li>Experience in preparing artisan breads, pastries, and premium desserts.</li><li>Good English communication skills are preferred.</li><li>Creative mindset with strong attention to detail.</li><li>Ability to work efficiently under pressure while maintaining quality standards.</li><li>Knowledge of food safety, hygiene, and sanitation practices.</li></ul>Qualifications<ul><li>Diploma or Certification in Culinary Arts, Baking &amp; Pastry, or Hospitality is preferred.</li><li>Professional pastry or bakery certifications will be an added advantage.</li></ul>Working Hours10 Hours per DayWorking DaysMonday to SaturdayJob LocationLe French Club Diplomatic Enclave, G-5, IslamabadWork Location: In person

Pastry Chef- Islamabad

Cozymeal

<div></div><div><div><div><div><div>Flexible Schedule</div>
<div>Manage your own calendar and accept bookings that work for your schedule.
</div></div><div></div><div><div>High Earnings</div>
<div>Boost your earnings or replace your full-time job.</div>
</div><div></div><div><div>Full Support</div>
<div>Our team does the marketing for you. We also support you from profile creation to receiving your earnings.
</div></div></div></div><div><h1 class="jobSectionHeader">Chef/Culinary Instructor, Jeddah, Saudi Arabia</h1>
<div>IMPORTANT NOTE: To sign up, please visit: https://www.cozymeal.com/become-a-chef

Cozymeal invites passionate culinary professionals to partner as a Culinary Instructors in Jeddah. Known for its historic port, vibrant Red Sea coastline, and a cuisine influenced by centuries of global trade, Jeddah offers a rich backdrop to teach cooking classes and share your expertise. As a culinary instructor in Jeddah, you&rsquo;ll have the flexibility to set your own schedule, design personalized menus, and connect with students eager to explore everything from traditional Saudi seafood dishes to international flavors. Whether you specialize in Middle Eastern grills, artisanal baking, or fusion cuisine, Cozymeal provides marketing support, client connections, and logistical assistance. If you&rsquo;re ready to grow your business as a chef instructor in Jeddah, this is your opportunity.

ABOUT COZYMEAL:

Cozymeal is the #1 platform for culinary experiences &amp; cookware in the US, Canada and around the world. Guests can book everything from cooking classes to corporate team building events to private chef services with local professional chefs. Besides that, guests can also find on Cozymeal other culinary experiences &amp; products, including food tours, mixology classes, wine tastings, cookware and step-by-step recipe videos. Cozymeal&rsquo;s platform is frequently used by consumers and some of the world's top companies in 120+ cities worldwide, and we have been featured in leading publications such as the Washington Post, Los Angeles Times, Fast Company and Thrillist, among others.

ENJOY THE MANY BENEFITS BY JOINING COZYMEAL, INCLUDING:
<ul>
<li>Income potential of up to $12,000/month (some make even more than that!)</li>
<li>Be your own boss</li>
<li>Set your own schedule, decide if you would like to work only 5 hours/week (Part-time) to 40 hours/week (Full-time)
</li><li>Reach new customers</li>
<li>Create and offer your own menus</li>
</ul>
IMPORTANT NOTE: To sign up, please visit: https://www.cozymeal.com/become-a-chef

REQUIREMENTS:
<ul>
<li>Based in Jeddah, Saudi Arabia</li>
<li>Professional culinary background</li>
<li>Access to a venue from which you can host your cooking classes. This venue can also be your home.</li>
</ul>
SUCCESSFUL CHEFS ON COZYMEAL ALSO HAVE:
<ul>
<li>A venue (either your home or a great kitchen space, such as a restaurant or a commercial kitchen) to host your experiences</li>
<li>A comprehensive repertoire and ability to offer a variety of cuisines</li>
<li>Experience hosting cooking classes</li>
</ul>
Location: Jeddah, Saudi Arabia</div></div></div>

Chef/Culinary Instructor

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