waiter

restaurant supervisor

arabic cuisine - specialty chef Jobs in Abu Dhabi

arabic cuisine - specialty chef

assistant chief steward Jobs in Abu Dhabi

assistant chief steward

banquet manager

chef de cuisine

Villaggio Hotel Abu Dhabi

Position SummaryThe Demi Chef de Partie &ndash; Staff Food is responsible for preparing daily employee meals, with a strong focus on authentic South and Southeast Asian flavors, while maintaining hygiene, safety, and cost control standards.Key Responsibilities<ul><li>Prepare and cook daily staff meals featuring authentic South and Southeast Asian cuisine</li><li>Plan rotating menus that reflect diverse Asian food preferences</li><li>Ensure consistency in taste, quality, and presentation</li><li>Maintain cleanliness and organization of kitchen and storage areas</li><li>Follow food safety, sanitation, and HACCP standards</li><li>Monitor portion control and minimize food waste</li><li>Assist with inventory control and stock rotation</li><li>Ensure proper food storage and labeling</li></ul>Qualifications<ul><li>Culinary diploma or relevant training preferred</li><li>1&ndash;3 years of kitchen experience (hotel experience preferred)</li><li>Strong experience in authentic South and Southeast Asian cuisine required</li><li>Knowledge of spices, traditional cooking techniques, and dishes</li><li>Understanding of food safety and hygiene standards</li><li>Ability to work efficiently in a fast-paced environment</li><li>Team-oriented with a positive attitude</li><li>Flexible to work weekends and holidays</li></ul>What We Offer<ul><li>Competitive salary</li><li>staff meals</li></ul>Job Type: Full-timeApplication Question(s):<ul><li>expected salary</li></ul>

Demi Chef de Partie – Staff Food

YoSH

<div><h4 class="jobSectionHeader">Job Summary</h4>

We are seeking a skilled and creative Arabic Cuisine Chef to design, prepare and deliver authentic Arabic dishes across private residences and bespoke events. The role requires a deep knowledge of regional flavours and techniques, excellent presentation skills, and the ability to work discreetly within high-end households. The successful candidate will be proactive in menu development, maintain rigorous food hygiene standards, and provide polished, personalised culinary service.
<h4 class="jobSectionHeader">Key Responsibilities</h4>
<ul>
<li>Menu development: Plan and develop seasonal menus rooted in Arabic culinary traditions (Levantine, Gulf, Maghrebi and other regional styles), accommodating dietary preferences and bespoke requests.
</li><li>Food preparation &amp; cooking: Prepare, cook and plate starters, mains, mezze, breads, desserts and accompaniments to professional standards, ensuring consistency, flavour balance and visual appeal.
</li><li>Ingredient sourcing: Identify, procure and maintain high-quality ingredients and specialty items, build relationships with suppliers and manage deliveries to ensure freshness and authenticity.
</li><li>Service delivery: Coordinate with household staff to deliver meals in a variety of settings (formal dining, casual family meals, private events), and assist with service when required.
</li><li>Event catering support: Plan and execute private dinners, receptions and small events including menu scaling, timing, plating, and liaising with external suppliers or catering teams as needed.
</li><li>Food safety &amp; hygiene: Maintain impeccable kitchen hygiene, follow HACCP and food safety procedures, manage stock rotation, temperature control and cleaning schedules.
</li><li>Inventory &amp; cost control: Maintain kitchen inventories, manage provisions, monitor food costs, record usage and assist with ordering to budgetary guidelines.
</li><li>Kitchen management: Supervise junior kitchen staff or contractors when present, delegate tasks, train on recipes and standards, and ensure an organised, efficient working environment.
</li><li>Presentation &amp; standards: Ensure high standards of plating, garnishing and food presentation consistent with the household&rsquo;s expectations and guest requirements.
</li><li>Flexibility &amp; discretion: Provide flexible working hours to accommodate household needs, travel occasionally with the employer when required, and maintain confidentiality and professionalism at all times.
</li></ul><h4 class="jobSectionHeader">Qualifications &amp; Experience</h4>
<ul>
<li>Proven experience as a professional cook or chef specialising in Arabic cuisine within private households, restaurants, boutique hotels or catering environments.
</li><li>Strong practical knowledge of regional dishes, traditional techniques (slow-cooking, grilling, flatbreads, spice blends) and contemporary interpretations of Arabic food.
</li><li>Formal culinary training or recognised vocational qualifications are desirable.
</li><li>Understanding of food allergen management, special diets (halal, vegetarian, vegan, gluten-free) and the ability to adapt menus accordingly.
</li><li>Experience managing kitchen inventories, supplier relationships and basic food cost control.
</li><li>Full, valid driving licence desirable for procurement and deliveries.
</li></ul><h4 class="jobSectionHeader">Skills &amp; Attributes</h4>
<ul>
<li>Excellent palate and strong attention to flavour balance, seasoning and ingredient quality.
</li><li>High standards of presentation, organisation and cleanliness in the kitchen.
</li><li>Good communication skills, ability to work calmly under pressure and collaborate with household teams.
</li><li>Discreet, professional manner with respect for privacy and household protocols.
</li><li>Willingness to learn new techniques, adapt recipes and accept feedback to meet household preferences.
</li></ul><h4 class="jobSectionHeader">Additional Information</h4>
<ul>
<li>Working hours will be aligned with household requirements and may include early mornings, evenings and occasional weekends.
</li><li>Opportunities for occasional travel with the employer may be required; flexibility is essential.
</li><li>Proof of right to work in the UK and compliance with food safety certification checks will be required prior to employment.</li></ul></div>

Arabic Cuisine - Specialty Chef

Quest Restaurant Management LLC

Title: Head ChefJob Location: Dubai/Abu DhabiLevel: Senior RoleIndustry: F&amp;B (Restaurants Management)Salary: AED 10,000 - 12,000Role:We are seeking an experienced and dynamic Head Chef to lead our kitchen operations in Dubai/Abu Dhabi. The ideal candidate must have strong multi-cuisine experience and a proven track record in managing high-performing kitchen teams while maintaining exceptional quality, consistency, and operational efficiency. This role is responsible for everything that goes on in the kitchen including hiring of employees, meeting health and safety standards and dreaming up new recipes for the restaurant. To build an effective, efficient and driven team, who not only achieves the set targets but does so by adhering to the Company values and culture. The Head Chef has the overall responsibility for ensuring that the kitchen functions are performed as per required standards, and that the kitchen team is motivated, disciplined and able to meet goals and objectives, in a timely manner and to contribute to the overall vision and mission of the organization.Reporting to: Executive ChefDuties &amp; Responsibilities:<ul><li>Controls costs by effective inventory management, minimizing waste, ensuring correct and safe use of machines and equipment, planning and monitoring preventative maintenance and ensuring adherence to SOP&rsquo;s and production standards.</li><li>Maximizes profitability by ensuring accurate, efficient processing of orders and production of all menu itemsin line with the Company&rsquo;s production and quality standards.</li><li>Ensures the kitchen procedures and standards are implemented and monitored effectively</li><li>Overall responsibility for food quality</li><li>Responsibility for promoting the Company&rsquo;s culture, including adherence to, and promotion of, the Company&rsquo;s Policies, Mission and Values</li><li>Ensures correct use and maintenance of all kitchen equipment</li><li>Ensures that all kitchen operations are adequately stocked all times, while controlling usage and wastage</li><li>Manage, plan, guide and develop all kitchen staff</li><li>Quality Control - Rectify any issues identified concerning food quality, consistency or taste</li><li>Perform necessary administrative duties &ndash; Stock orders, Appraisals, Inter dept. planning Ensure all kitchen operations are in compliance with applicable Health &amp; Safety regulations and standards</li><li>Maintain a positive and professional approach with all co-workers and customers</li><li>Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings</li><li>Be fully in charge of hiring, managing and training kitchen staff Estimate staff&rsquo;s workload and compensations</li><li>Maintain records of payroll and attendance</li><li>Comply with nutrition and sanitation regulations and safety standards</li><li>Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.</li><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li><li>Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.</li><li>Interacts with guests to obtain feedback on food quality, presentation and service levels.</li><li>Actively responds to and handles guest problems and complaints. To carry out all the roles and responsibilities of all the junior levels as per business requirement.</li><li>Identifies the developmental needs of kitchen staffs and provide coaching, mentoring, and also helping them to improve their knowledge or skills.</li><li>Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also interview and hire new applicants for kitchen.</li><li>Audits inventory levels to ensure product availability, and orders products as necessary on a daily, weekly and monthly basis</li><li>Ensures inventory management is effectively carried out within the restaurant to minimize wastage and maintain effective and efficient space management</li><li>Monitor inventory levels of commonly used items.</li><li>Look for ways to reduce spoilage of infrequently used items.</li><li>Regularly meets with Branch Manager and discusses guest feedback, wastage and restaurant activities to maximise quality, service and efficiency; ensures a high level of communication between Service and Kitchen teams</li><li>Strictly ensures that Company policies and procedures regarding the handling of cash, property, products and equipment are followed at all times and without compromise</li><li>Remains aware and attentive, to ensure safe working conditions and environment is maintained</li><li>Remains alert to operational and human resource requirements, presenting requests for additional resources to management in detail and with sufficient time to effect.</li><li>Actively sources and refers all potential candidates to HR</li><li>Ensure all information and notices provided by HR or Senior Management are appropriately communicated to all staff as necessary and appropriate;</li><li>Ensures high level of communication, understanding and compliance to all policies and procedures by the Branch team</li><li>Identifies and establishes sources of strategic alliances and partnerships</li><li>Liaises with potential products and services providers to obtain new information, prices and product information</li><li>Liaises with HR departmentfor Training and Development needs and requirements of the team</li><li>Attends applicable and approved networking eventsto represent the Company</li><li>Interacts with all guests</li><li>Ensuring all processes and procedures within the restaurant are captured and are well documented and updated on a regular basis</li><li>Ensures all paperwork is kept in meticulous order and correctly executed within the Branch, complying with all management information and reporting requests and in compliance with legal/regulatory standards/requests</li><li>Ensures that all documentations are up to date and the team is following and are audited as per the set benchmarks on a regular basis</li><li>Ensures that the team use only the hardware and software systems as provided by the Company for all communications, information and data storage purposes</li><li>Ensures billing information is updated in both Delivery Tracking sheet and POS software after every order punching Ensure Quality Standards set are adequately followed and a culture for the same is developed and maintained across all teams</li><li>Prepares the weekly of bi-weekly duty roster for Kitchen teams, ensuring appropriate level of staffing and resource utilisation, in order to achieve Company service objectives and in consideration of peak operational times;</li><li>Periodically evaluate the Kitchen team development progress with Senior Managers;</li><li>Ensure that a &lsquo;one to one&rsquo; discussion is conducted with each team member on a regular basis (every 2 months);</li><li>Evaluate the team&rsquo;s performance and take corrective actions where required, utilising the support and assistance of the Operations and HR departments;</li><li>Evaluate all team members training requirements by assessing their present skill set and identifying gaps or areas for improvement. Coordinate all training requirements with HR in line with each team members training plan;</li><li>To deal with all issues, disputes, conflicts, discretions of team members, professionally, fairly and discretely, keeping in mind the best interests of the Company and the overall Branch Team;</li><li>To immediately report to Senior Management or HR as soon as they become aware of an issue with any team members that may adversely affect the reputation of the Company, safety of the team member or other team members and guests, or any instance where there has been a breach of the law or significant breach of Company Policies;</li><li>Motivate the team to adhere to the Company Values and Policies and Procedures;</li><li>Ensure overall team attitude and morale is positively maintained and guided in the right direction for the overall benefit of the team and the Company;</li><li>Provide initial approval on all team requests: Leave, Travel, Other benefits</li><li>Coordinate with HR to deal with Disciplinary Issues according to the defined procedures</li><li>Conduct a Daily Team Briefing to ensure regular communication amongst team, attentiveness to performance issues and expectations, communication from Head Office, and to discuss relevant Branch specific issues</li></ul>Confidentiality &amp; Ethics:<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 always 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>Pre-requisites<ul><li>8-10 years ofminimum experience in a restaurant(including Italian cuisine) orrelated industry</li><li>Diploma/Degree in related field would be an added advantage</li><li>Minimum 5 years of experience in a branch management role within a restaurant or hotel</li><li>Fluent in English (Speaking, Reading, Wiring)</li><li>Experienced in using computer/making reports</li></ul>Character requirements - Pleasing Personality: Positive, Energetic, Motivated &amp; Optimistic- Leadership Skills- Courteous, Respectful &amp; Polite- Excellent attention to detail, observation and memory- Shows Compassion and is caring and driven- Able to demonstrate a clear passion for the F&amp;B and Service Industry- Excellent face-to-face and telephone communication skills- Ability to handle significantstress and pressure- A good listener, and able to consider all information- Flexible and willing to work long hoursJob Type: Full-timePay: AED10,000.00 - AED15,000.00 per month

Head Chef

Marriott International

<div>Additional Information 
Job Number26020313 
Job CategoryFood and Beverage &amp; Culinary 
LocationThe St. Regis Saadiyat Island Resort Abu Dhabi, Saadiyat Island, Abu Dhabi, United Arab Emirates, United Arab Emirates 
ScheduleFull Time 
Located Remotely?N 
Position Type Non-Management 
<div><div>POSITION SUMMARY 
Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. 
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests&rsquo; service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. 
PREFERRED QUALIFICATION
Education: Technical, Trade, or Vocational School Degree.
Related Work Experience: At least 3 years of related work experience.
Supervisory Experience: No supervisory experience.
License or Certification: None 
</div><div></div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div>

Demi Chef de Partie

FASSCO

FASSCO is looking to hire hard-working and efficient Commis Chef's for one of their premium projects in Abu Dhabi.Responsibilities<ul><li>Preparing mis-en-place, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits.</li><li>Preparing basic salads and sauces as directed by the kitchen supervisor.</li><li>Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.</li><li>Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies.</li><li>Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.</li><li>Performing basic cleaning duties and ensuring that workstations are properly sanitized.</li><li>Plating and presenting meal items as per the instructions.</li></ul>Requirements:<ul><li>Minimum 2 years experience as a Kitchen Helper</li><li>Ideally Diploma in Culinary or Hotel Management</li><li>Immediate joiner is preferred</li></ul>Job Type: Full-timeApplication Question(s):<ul><li>Can you join immediately?</li></ul>Education:<ul><li>High school or equivalent (Required)</li></ul>Language:<ul><li>English (Required)</li></ul>Location:<ul><li>Abu Dhabi (Required)</li></ul>

Commis Chef

Hoods 

<ul><li>As a Commis, you are also expected to comply with the conditions of the food hygiene policies.</li><li>Assist management in hiring, training, scheduling, evaluating, counseling, motivating, and coaching employees serve as a role model.</li><li>Accepting store deliveries is also part of the Commis I Chef duties.</li><li>Coordinate and participate with other sections of requirements, cleanliness, wastage, and cost control.</li><li>Control food stock and food costs in his section/kitchen.</li><li>Cook food and prepare top-quality menu items promptly.</li><li>Communicate assistance needed during busy periods.</li><li>Commis I Chef are also required to ensure that all stocks are well maintained.</li><li>Commis I also ensure that mise en place for food preparation is completed in your section.</li><li>Ensure the quality of the food items.</li><li>Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes, and preparation techniques</li><li>Ensure and prepare mise-en-place for banquets and restaurant buffets as per the F.P</li><li>Ensure the proper sanitation and cleanliness of surfaces and storage containers.</li><li>Ensure constant innovation in buffet preparation and presentation.</li><li>Follow and maintain cleanliness and good hygiene practices in the kitchen.</li><li>Inform the Chef of excess food items for use in daily specials.</li><li>Inform F&amp;B service staff of available items and available chef&rsquo;s special menu.</li><li>Keep the work area at all times in hygienic conditions according to the rules set by the hotel</li><li>Monitor the quality and quantity of food that is prepared.</li><li>Operate kitchen equipment safely and responsibly.</li><li>Prepare the daily mise-en-place and food production in different sections of the main pantry or satellites.</li><li>Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.</li><li>Prepare fresh ingredients for cooking according to recipes/menu.</li><li>Responsible for maintaining food logs.</li><li>Support the Demi Chef de Partie or Commis II in the daily operation and work.</li><li>Test foods to ensure proper preparation and temperature.</li><li>To be present in the assigned kitchen as and when required and also an internal transfer after 2-3 months in others as per management policy.</li><li>To assist chef de partie in preparing food according to the requirements or recipes or standards, and the specifications for his department.</li><li>To assist the chef with chopping, packing, and helping/learning with dishes.</li><li>Attend the training being conducted and implement it in daily operations and improve the quality of food.</li><li>You would need to follow the cleaning schedules for the kitchen and clean the section and other areas as directed.</li><li>Work according to the menu specifications by the Chef de Partie.</li><li>Need to be flexible and willing to help other departments at busy times as and when required.</li></ul>Job Type: Full-timeApplication Question(s):<ul><li>Are you able to join immedialtely?</li></ul>

Commis 2

SAL CAFE

DEMI CHEFa junior sous-chef role responsible for supporting a Chef de Partie in daily kitchen operations, specifically managing a designated station (e.g., sauce, grill, pastry). They ensure high-quality food production, strict adherence to recipes, menu specifications, food safety standards, and proper mise en place. Kerzner International JobsKey Responsibilities<ul><li>Culinary Production: Prepare, cook, and garnish dishes to established standards, ensuring quality, consistency, and proper portion control.</li><li>Station Management: Assist the Chef de Partie with running a specific section, maintaining cleanliness, and organization, including mise-en-place preparation.</li><li>Safety &amp; Compliance: Adhere to all food hygiene, health, and safety regulations (e.g., HACCP), including temperature logs and storage protocols.</li><li>Team Support &amp; Training: Assist in training and supervising junior chefs or commis chefs, and work collaboratively to ensure efficient service.</li><li>Stock Control: Monitor ingredient stock levels, assist with ordering, and minimize waste to control food costs.</li></ul>BARISTApreparing and serving espresso-based coffee drinks, operates, and cleans industrial machinery, manages point-of-sale transactions, and provides high-quality customer service. They are responsible for taking orders, offering menu recommendations, maintaining cleanliness, and ensuring consistency in beverage quality in a fast-paced environment.Key Responsibilities<ul><li>Drink Preparation: Expertly craft espresso, lattes, cappuccinos, and cold beverages following specific recipes and techniques.</li><li>Customer Service: Welcome customers, take orders, process payments, and provide recommendations on coffee blends and menu items.</li><li>Machine Maintenance: Operate, clean, and troubleshoot espresso machines, grinders, and brewers.</li><li>Station Management: Maintain a clean, organized, and hygienic work area, including restocking cups, lids, coffee beans, and pastries.</li><li>Product Knowledge: Educate customers on coffee beans, brewing methods, and equipment, potentially selling merchandise.</li></ul>Job Type: Full-timePay: AED2,500.00 - AED3,500.00 per month

Junior barista ,Assistant cook & demi chef

Explore 21+ Chef de cuisine in Abu Dhabi this March. Find roles across top companies and apply now to boost your career.