chef de partie

demi chef de partie

restaurant manager

commis i

waiter

chef de cuisine

Sunset Hospitality Group

{"JobPostId":"571","JobType":"Permanent","JobTitle":"Chef De Cuisine","NumberOfPositions":"1","CandidateAgeRangeStart":"-1","CandidateAgeRangeEnd":"-1","Qualification":"<ul> <li>Degree in Culinary Management from reputable Institute</li> <li>Ability to communicate clearly with managers, kitchen crew and customers</li> <li>Computer literate with MS Office</li> <li>Extensive knowledge of food handling and sanitation standards</li> <li>Full understating of functioning and maintaining of kitchen equipment</li> <li>Effective decision-making skills / strong problem-solving skills</li> <li>Strongly demonstrated creativity in all areas relating to food</li> <li>Self-motivated, with a positive attitude and consistent display of professionalism</li> <li>Innovative, detail oriented, and quality conscious</li> <li>Ability to recognize, influence and follow foodservice trends in both preparation and presentation</li> </ul>","Experience":"<ul> <li>A minimum of 8 years F&amp;B culinary management experience with demonstrated leadership, preferably a fine dining, high volume venues.<br> <br> </li> </ul>","Description":"The Chef de Cuisine is responsible for:<br> Managing the resources of the kitchen and to ensure that the support systems to the kitchen, restaurant and outdoor function operations are running effectively, and within budget.<br> <ul> <li>Controlling and supervising the preparation and presentation of food in line with company standards and brand requirements.</li> <li>Control kitchen costs, maintenance, and purchasing to meet budget and maximize profitability.</li> <li>Oversee food preparation and production to ensure quality, consistency, and adherence to recipes and standards.</li> <li>Plan and develop menus in coordination with management, ensuring creativity and alignment with brand standards.</li> <li>Maintain strict compliance with health, safety, and hygiene regulations, as well as company policies.</li> <li>Supervise and train kitchen staff, promoting skill development and high performance.</li> <li>Monitor food quality and presentation during all stages of preparation and service.</li> <li>Ensure kitchen equipment is properly maintained and in excellent working condition.</li> <li>Collaborate with HR and Operations on recruitment, staffing, and ongoing kitchen requirements.</li> <li>Conduct regular performance evaluations and provide feedback, coaching, and disciplinary actions when required.</li> <li>Stay updated with culinary trends and continuously introduce innovative ideas.</li> </ul>","JobPostClosingDate":"November 16, 2025","

Chef De Cuisine

The First Group Hospitality

<div>Overview:
<div>
Soluna Restaurants and Beach Club is a Mediterranean-inspired beach club, located at the Balqis Residences on the Palm Jumeirah. Soluna offers exclusive access and unparalleled experiences to guests of The First Group Hospitality&rsquo;s portfolio of brands.</div><div></div><div><br>
Guests can opt for sun loungers or private cabanas and choose from a range of water sports, available at the beach. Nestled amid Dubai&rsquo;s breath-taking coastline, Soluna boasts a range of highly recommended homegrown multi-cuisine options, including artisanal pastries at Risen Caf&eacute; and Artisanal Bakery, and contemporary dining at &Egrave;nas. A daily beach and poolside menu is also available.</div><div></div><div><br>
Join our dynamic team committed to delivering exceptional hospitality experiences and unlock endless opportunities for professional growth with Soluna Restaurants and Beach Club.</div><div></div><div><br>
The First Group Hospitality is a leading hospitality management company pioneering a new era of excellence. With a rapidly expanding portfolio of award-winning upscale hotels, signature restaurants, and distinctive leisure destinations, we are committed to creating unforgettable experiences at every touchpoint.</div><div></div><div><br>
Our team of seasoned professionals brings decades of experience from renowned hotel brands, combined with a deep understanding of the Dubai and GCC markets. With a comprehensive infrastructure spanning all key areas of hotel management, we offer tailored solutions to maximise efficiency, drive revenue growth, and enhance guest satisfaction.</div><div></div><div><br>
At The First Group Hospitality, we are dedicated to building long-term partnerships with our clients. By leveraging our global insights, regional expertise, and strong operational foundation, we ensure that every aspect of your hotel is managed with precision and care. Our goal is to optimise performance, boost profitability, and deliver sustainable growth for your property.</div>
Job Description:
<div>
The Chef de Cuisine is responsible for leading all culinary operations, ensuring the highest standards of food quality, presentation, and service are consistently achieved. This role requires close collaboration with the Food &amp; Beverage management team, proactive leadership of kitchen staff, and full adherence to brand and operational standards.</div><div></div><ul><li><div><br>
Collaborate with F&amp;B Managers and promptly communicate any operational issues or updates.</div></li><li><div>
Keep the immediate supervisor informed of all matters requiring attention.</div></li><li><div>
Conduct daily briefings and regular training sessions to develop the culinary team and maintain standards.</div></li><li><div>
Chair regular team meetings and actively participate in business and departmental meetings to ensure effective communication across all levels.</div></li><li><div>
Conduct weekly one-on-one sessions with direct reports and share relevant updates with the Hotel Manager.</div></li><li><div>
Oversee the daily kitchen operations, including hot kitchen, bakery, and cold pantry, ensuring seamless production and service flow.</div></li><li><div>
Ensure all food products meet quality, taste, presentation, and portion standards.</div></li><li><div>
Monitor food preparation, storage, and sanitation to comply with HACCP standards in collaboration with the HACCP Officer and stewarding team.</div></li><li><div>
Maintain compliance with all standard operating procedures (SOPs) and requisition systems.</div></li><li><div>
Review daily forecasts and customer counts to ensure readiness for all meal periods.</div></li><li><div>
Respond promptly and professionally to guest feedback and complaints.</div></li><li><div>
Prepare and submit required reports including wage progress, payroll, revenue, employee schedules, and quarterly action plans.</div></li><li><div>
Assist in preparing and managing the annual kitchen budget and controlling food and labor costs without compromising quality.</div></li><li><div>
Oversee food purchasing for quality, pricing, and consistency, ensuring accurate daily inventories and cost reports.</div></li><li><div>
Participate in the preparation of the P&amp;L, expense budgets, and performance reviews.</div></li><li><div>
Lead all HR-related functions within the culinary team, including recruitment, training, performance management, and development.</div></li><li><div>
Conduct staff performance reviews in line with company standards and ensure Personal Development Plans (PDPs) are in place for all direct reports.</div></li><li><div>
Promote a positive workplace culture by maintaining an open-door policy and addressing associate concerns promptly.</div></li><li><div>
Ensure compliance with all company HR and people processes, including AES, Success Matters, and probation reviews.</div></li><li><div>
Manage associate engagement initiatives, ensuring timely feedback and follow-up actions.</div></li><li><div>
Collaborate with the F&amp;B Management and Executive Chef to design, test, and implement menus aligned with corporate standards and seasonal trends.</div></li><li><div>
Ensure that all dishes meet company quality standards, maintaining balance between creativity, cost efficiency, and guest satisfaction.</div></li><li><div>
Regularly assess portion sizes, presentation, taste, and temperature of all menu items.</div></li><li><div>
Actively participate in community involvement projects and CSR initiatives, ensuring at least one event per quarter.</div></li><li><div>
Dine in the associate restaurant at least three times weekly and provide constructive feedback.</div></li><li><div>
Support and promote company values, vision, and Code of Conduct in all activities.</div></li><li><div>
Ensure vacation schedules, public holidays, and lieu days align with business needs.</div></li><li><div>
Guarantee payroll submission deadlines are met.</div></li><li><div>
Monitor and manage Loss Prevention in all kitchen areas.</div></li><li><div>
Ensure 100% compliance with mandatory training requirements.</div></li><li><div>
Control staff turnover and promote retention through engagement and motivation initiatives.</div></li></ul>
Desired Skill &amp; Expertise:
<ul><li><div>
Minimum of 2 years of proven experience as a <b>Chef de Cuisine.</b></div></li><li><div>
Demonstrates creativity and innovation in menu design and food presentation.</div></li><li><div>
Strong leadership and supervisory abilities with a hands-on management style.</div></li><li><div>
Possesses a positive, can-do attitude and fosters a motivating team environment.</div></li><li><div>
Excellent communication and interpersonal skills.</div></li><li><div>
Dedicated to delivering exceptional guest experiences and maintaining high service standards.</div></li><li><div>
Maintains impeccable grooming and personal presentation at all times.</div></li><li><div>
Highly organized, with excellent planning and time management skills.</div></li><li><div>
Eager to learn, grow, and continuously develop both professionally and personally.</div></li></ul></div>

Marriott International

<div><b>Additional Information</b><br>
<b>Job Number</b>25170711<br>
<b>Job Category</b>Food and Beverage &amp; Culinary<br>
<b>Location</b>Lapita Dubai Parks and Resorts Autograph Collection, Dubai Parks &amp; Resorts, Sheikh Zayed Road, Dubai, United Arab Emirates, United Arab Emirates<br>
<b>Schedule</b>Full Time<br>
<b>Located Remotely?</b>N<br>
<b>Position Type</b> Management<p></p><div><div><br>
<p><b>JOB SUMMARY</b></p><p><br>
</p><p>Supports the Executive Sous Chef and Executive Chef by taking accountability for the overall success of daily kitchen operations. Demonstrates culinary expertise by personally performing tasks while leading staff and managing all food-related functions. Works to continually improve guest and employee satisfaction while adhering to the operating budget. Supervises all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff, including direct reports. Ensures that sanitation and food safety standards are consistently met.</p><p><br>
</p><p><b>CANDIDATE PROFILE</b></p><p><br>
</p><p><b>Education and Experience</b></p>
<ul><li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul>
<p>OR</p>
<ul><li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</li></ul><p><br>
</p><p><b>CORE WORK ACTIVITIES</b></p><p><br>
</p><p><b>Ensuring Culinary Standards and Responsibilities are Met</b></p>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul>
<ul><li>Reviews and adjust systems and procedures in the kitchen to ensure their effectiveness.</li></ul>
<ul><li>Develops, designs, or creates new menus and recipes based on standards or artistic contributions.</li></ul>
<ul><li>Demonstrates knowledge of high quality food products, presentations and flavor.</li></ul>
<ul><li>Ensures compliance with food handling and sanitation standards.</li></ul>
<ul><li>Ensures compliance with all applicable laws and regulations.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Knows and implements brand&rsquo;s Safety Standards.</li></ul>
<ul><li>Supervises kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</li></ul>
<ul><li>Maintains purchasing, receiving and food storage standards.</li></ul>
<ul><li>Operates and maintains all department equipment and reports malfunctions.</li></ul>
<ul><li>Supports procedures for food &amp; beverage portion and waste controls.</li></ul>
<ul><li>Develop and implement environmentally friendly processes and procedures for food preparation, energy use and waste management in the restaurant.</li></ul>
<ul><li>Checks the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Assists in determining how food should be presented and creates decorative food displays.</li></ul><p><br>
</p><p><b>Leading Culinary Team</b></p>
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serves as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Ensures and maintains the productivity level of employees.</li></ul>
<ul><li>Ensures that menu items are prepared and presented according to use record standards.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul>
<ul><li>Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.</li></ul>
<ul><li>Leads shifts while personally preparing food items and executing requests based on required specifications.</li></ul><p><br>
</p><p><b>Maintaining Culinary Goals</b></p>
<ul><li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Develops specific goals and plans to prioritize, organize, and accomplish your work.</li></ul>
<ul><li>Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.</li></ul>
<ul><li>Schedules employees to business demands and tracks employee time and attendance.</li></ul>
<ul><li>Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.</li></ul>
<ul><li>Orders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained.</li></ul>
<ul><li>Reviews staffing levels to ensure that guest service, operational and financial objectives are met.</li></ul><p><br>
</p><p><b>Ensuring Exceptional Customer Service</b></p>
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Sets a positive example for guest relations.</li></ul>
<ul><li>Handles guest problems and complaints.</li></ul>
<ul><li>Strives to improve service performance.</li></ul>
<ul><li>Helps employees receive on-going training to understand guest expectations.</li></ul><p><br>
</p><p><b>Managing and Conducting Human Resource Activities</b></p>
<ul><li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li></ul>
<ul><li>Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.</li></ul>
<ul><li>Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</li></ul>
<ul><li>Participates in the employee performance appraisal process, providing feedback as needed.</li></ul>
<ul><li>Solicits employee feedback, utilizes an &quot;open door&quot; policy and reviews employee satisfaction results to identify and address employee problems or concerns.</li></ul>
<ul><li>Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes.</li></ul><p><br>
</p><p><b>Additional Responsibilities</b></p>
<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul>
<ul><li>Attends and participates in all pertinent meetings.</li></ul></div><p></p><div><br>
</div><p><i>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.</i></p><p></p><p>
The Autograph Collection is a growing collection of four and five-star independent hotels, each offering unique and memorable experiences. Each hotel is thoughtfully chosen for its quality, originality, bold character, and ability to offer today&rsquo;s traveler a range of unique experiences suited to their individual sense of style and adventure. All Autograph Collection hotels look to attract The Individualist, the brand's target consumer. The Individualist is someone who uses travel as an opportunity to add to their personal narrative &ndash; in essence they are hand selecting our hotels whether for personal or corporate travel because it is much more than simply a place to rest. In joining Autograph Collection, you join a portfolio of brands with Marriott International. <b>Be</b> where you can do your best work, <b>begin</b> your purpose, <b>belong</b> to an amazing global team, and <b>become</b> the best version of you.</p></div></div>

Chef de Cuisine

Hilton Hotels

<p>The Chef de Partie (Lao Asian Cuisine), is responsible for preparing high-quality dishes, supporting the Sous Chef and Chef de Cuisine in daily kitchen operations, and ensuring that food quality, presentation, and consistency meet the highest standards. This role requires a deep knowledge of traditional and modern Asian cuisine, a commitment to excellence, and the ability to work efficiently in a fast-paced kitchen environment.</p>
<p> <strong>What will I be doing</strong> </p>
<p>A Chef de Partie plays a vital role in executing menu offerings and maintaining the highest culinary standards while supporting the kitchen team. This position involves ensuring consistency in food preparation, upholding quality and presentation standards, and assisting in the efficient operation of the kitchen. </p>
<p>Specifically, you will be responsible for performing the following tasks to the highest standards:</p>
<ul>
<li>Prepare and present high-quality dishes that align with the Asian cuisine concept of LAO Restaurant and with the hotel s luxury standards.</li>
<li>Assist in menu planning and developing new Asian cuisine recipes, ensuring each dish reflects authenticity, creativity, and consistency.</li>
<li>Maintain a high standard of food preparation and presentation, following established recipes and plating guidelines.</li>
<li>Work closely with the Sous Chef and Chef de Cuisine to ensure efficient kitchen operations.</li>
<li>Manage a designated section of the kitchen, ensuring timely and precise food preparation.</li>
<li>Monitor and control stock levels, ensuring proper storage and minimizing food waste.</li>
<li>Maintain strict adherence to hygiene, health, and safety regulations in the kitchen.</li>
<li>Train and guide junior kitchen staff to uphold quality standards and efficiency.</li>
<li>Ensure food cost control measures are followed while maintaining food quality.</li>
<li>Collaborate with the team to enhance guest satisfaction through culinary excellence.</li>
<li>Coordinate with other sections to ensure a smooth flow of dishes during service.</li>
<li>Maintain consistency in quality and presentation across all dishes.</li>
<li>Adhere to portion control standards to reduce wastage.</li>
<li>Maintain a clean, safe, and hygienic kitchen environment, adhering to food safety regulations.</li>
<li>Ensure that the kitchen and workstations comply with health and safety standards.</li>
<li>Oversee the proper handling, storage, and labelling of food.</li>
<li>Monitor and maintain inventory for the section.</li>
<li>Ensure ingredients are available for upcoming banquets and communicate any shortages to the Sous Chef.</li>
<li>Assist in minimizing food wastage and managing stock rotation.</li>
</ul>

Chef de Partie

Mandarin Oriental Hotel Group

<p>Based at the Mandarin Oriental Downtown, Dubai within the Food &amp; Beverage Kitchen, Chitarra (Italian) restaurant team in Dubai, as a Demi Chef de Partie you play a vital role in preparing a range of classic and contemporary Italian dishes, maintaining the highest culinary standards while contributing to an exceptional dining experience for our guests.  Demi Chef de Partie reports to Chef de Partie.</p>

<p><strong>As a Demi Chef de Partie, you will be responsible for the following duties:</strong></p>
<ul>
 <li><p>Assist the Chef de Partie in the preparation and cooking of Italian dishes, from fresh pasta and risottos to grilled specialties and antipasti, while making sure all ingredients are properly prepared, stored, and presented in accordance with recipes and hotel standards.</p></li>
</ul>
<ul>
 <li><p>Maintain a clean, safe, and well-organized kitchen environment.</p></li>
</ul>
<ul>
 <li><p>Work effectively under pressure, maintaining consistency and attention to detail in a high-paced environment.</p></li>
</ul>
<ul>
 <li><p>Monitor inventory levels and assist in placing orders for your section as needed.</p></li>
</ul>
<ul>
 <li><p>Provide cross-functional support across kitchen operations when required.</p></li>
</ul>
<ul>
 <li><p>Uphold and comply with all health, food safety, and hygiene standards in line with hotel policies, HACCP requirements, including those mandated by UAE Municipality.</p></li>
</ul>

<p><strong>As a Demi Chef de Partie, we expect from you: </strong></p>
<ul>
 <li><p>High school diploma or equivalent; formal culinary training is an advantage.</p></li>
</ul>
<ul>
 <li><p>Minimum of 2 years  experience as a Demi Chef de Partie or similar role in a 5-star hotel or reputable standalone Italian restaurant</p></li>
</ul>
<ul>
 <li><p>Strong foundation in Italian culinary techniques and ingredient handling; knowledge of pasta-making, wood-fired oven cooking, sauces, and regional Italian cuisine is a plus.</p></li>
</ul>
<ul>
 <li><p>Proven understanding of HACCP and food safety practices.</p></li>
</ul>
<ul>
 <li><p>Effective communication skills in English (verbal &amp; written); knowledge of additional languages is a plus.</p></li>
</ul>
<ul>
 <li><p>Previous experience in hotel pre-opening or renovation projects is highly desirable.</p></li>
</ul>
<ul>
 <li><p>Previous working experience in the Italian restaurant or with Italian cuisine.</p></li>
</ul>

Demi Chef De Partie - Chitarra

KERZNER INTERNATIONAL LIMITED

<p> <strong>About the role </strong> </p> <p> <strong>About You</strong> </p> <p>As a Chef de Partie at Ossiano, you will manage and organize the mise en place for your respective section, always producing the highest food quality. As a perfectionist in the kitchen, you will assist the Chef de Cuisine to lead, manage, and organize all kitchen requirements to the highest standards following health and safety operating procedures. In addition to this, you will also have the opportunity to support the Sous Chef in creating exciting new dishes and recipes.</p> <p>Atlantis, Dubai offers an unbeatable opportunity to grow and develop in your career right in the mix of a continuously developing city and a diverse range of cultures.</p>

Chef de Partie, Ossiano

Dorchester Collection

<b><br>Position Overview</b><br>We are not just a collection of hotels, but instead a talented community. A family with a shared passion and commitment to, unapologetically, love and breathe who we are every day. An eclectic grouping who really care about each other and our guests; where belonging transcends all else. We do this with a backdrop of extraordinary hotels, steeped in history, glamour and stories, which provide the perfect stage for our people our Legends to live our vision Treasured by Guests, Cherished by Employees, Celebrated Worldwide. Diversity and Inclusion at Dorchester Collection are core beliefs of our We Care philosophy. The basis of We Care is to create an environment where all of our employees feel valued and respected, allowing positive engagement to prosper. We continually strive to build and nurture a culture where inclusivity is part of our DNA, reflected by our core values of Passion, Personality, Respect, Working Together and Creativity. When submitting your application, please let us know if you require any special accommodations during the interview process. We care about your career and are known for having the absolute best people in the industry. When you join us as a Chef de Partie you start a unique opportunity to become celebrated as the very best in your field. You ll learn not only from your fellow Legends, but also through our award-winning learning academy, so that you can achieve the highest standards of craft, service, and leadership and become a legend in your own story.<br><b>What you'll get</b><br>As a Chef de Partie at The Lana, Dorchester Collection Dubai here are just some of the great benefits you will receive: Competitive Salary PackageWorld-class Development OpportunitiesComplimentary stays with breakfast included in our sister Dorchester Collection hotels. 50% off at bars and restaurants within all of our sister Dorchester Collection hotelsMeals on DutyPrivate Medical InsuranceLife InsuranceAnnual Flight AllowanceCompany AccommodationCompany provided transportation to and from workUniform provided by the Company with complimentary laundryService Charge<br><b>What you'll do</b><br>You ll love what you do and take pride in delighting our guests:You will be responsible for maintaining food quality control, appropriate and timely food rotation, timely service and quality of food of the highest standard to ensure our guests receive nothing but the best experience.You will prepare, cook and present food adhering to food safety standards, learning new and exciting skills along the way.Our values of Passion, Personality, Respect, Working Together and Creativity guide us each and every day. As a Chef de Partie you ll have the opportunity to bring these to life and continue to create our legacy. You ll also coordinate with the Sous Chef / Chef de Cuisine on menu changes, specials, food shortages and the development of seasonal food and beverage activities.You ll be up to date with latest culinary trends, be creative and skilled in the art of cookery.You will thrive in a high-pressure environment whilst maintaining a high level of quality The items shared here are the essence of a day in the life of a Chef de Partie but we ll make sure you are provided with specifics on how we care for our hotel.<br><b>What you'll bring</b><br>You ll bring your unique personality and passion to the role and the team.Previous experience as Chef De Partie in a high-end restaurant or fine dining environment You ll have a collaborative approach to working alongside the Sous Chef in the development and execution of new menu ideas.You ll have a talent to multitask and have efficient time-management.Ability to manage a specific section of the kitchen independently, ensuring consistency, quality and presentation.You ll have strong leadership and organizational skills with excellent attention to detail.Communication is what keeps our departments running perfectly. You have great communication skills with a strong customer service ethic.Experience with Basque or Spanish cuisine preferred English is the primary language used in our hotel. You can comfortably communicate in this language.Additional languages such as Spanish are an advantage.<br>

Explore 284+ Chef de cuisine in Dubai this November. Find roles across top companies and apply now to boost your career.

284 chef de cuisine jobs IN Dubai

Chef De Cuisine

Chef De Cuisine

Chef de Cuisine

Chef de Partie

Demi Chef De Partie - Chitarra

Chef de Partie, Ossiano

Chef de Partie