chef de cuisine

Grand Hyatt

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  Organization- Grand Hyatt Kuwait City
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 <strong>
  Summary
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 Grand Hyatt Kuwait is looking for a passionate and enthusiastic Chef De Cuisine for Libert&eacute;
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 <br/>
 Libert&eacute; is a Modern Brasserie rooted in classicism, yet reimagined through innovation. Splendidly integrated into the light-filled 360 Mall, diners will enjoy familiar favorites ingeniously brought to life through culinary creativity and delivered through a sense of fresh, feminine energy."
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 This position requires hands-on leadership with strong people management and communication skills capable of inspiring a team in a high energy space. You will be responsible for ensuring the smooth and efficient day to day operations of this all day complex eatery.
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 <strong>
  Qualifications
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 We are looking for candidates who have experience in a similar operation.
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 <ul>
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   Previous experience as Chef De Cuisine in brasserie specialty restaurants.
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   An inspirational and engaging leader with exceptional communication and interpersonal skills.
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   A relentless and infectious passion for foods and restaurant trends.
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   A sound pre-opening experience in large hotel operations would be advantageous
  </li>
 </ul>
</div>


Chef De Cuisine - Liberté

Anantara Hotels & Resorts

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 <strong>
  Company Description
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 Minor Hotels is an international hotel owner, operator and investor, currently with a diverse portfolio of over 530 properties designed intelligently to appeal to a variety of travellers, serving new passions as well as personal needs. Through our Anantara, Avani, Elewana, Oaks, NH Hotels, NH Collection, nhow and TIVOLI properties, Minor Hotels operates in 50+ countries across Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe and South America.
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 <strong>
  Job Description
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 </strong>
 <ul>
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   KEY DUTIES AND RESPONSIBILITIES
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 Please note that this is not an exhaustive list of everything that needs to be done. Anantara employees always find new ways to look after the business, their guests, and their colleagues. Within this, the key responsibilities for this position are:
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 Organize all activities within a Restaurant Kitchen area, ensuring a safe, smooth-running, and profitable operation within the framework of the Hotel.
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   To develop and maintain the restaurant's cuisine concepts and standards for food preparation and presentation. To be familiar with the local market and recommend menu changes according to the seasonal product availability.
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   To achieve department budget goals and minimize food cost by ensuring that proper preparation, inventory, requisition, food pars, and control systems are in place.
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   To 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.
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   To 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.
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   To accurately forecast business demands on a weekly basis to ensure efficient staffing &amp; food production.
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   To be responsible for maintaining outlet safety at all times.
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   To be responsible for asset management of all outlet properties and facilities.
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   Conduct a preventative maintenance inspection on a monthly basis.
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   To lead and fully participate in departmental training to improve departmental skills and hotel service levels, providing associates the training and resources to take care of our guests.
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   To supervise all associates including hiring and discipline in conjunction with the Executive Chef.
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   Promote positive inter-departmental relations through candid communication and cooperation.
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 Above all, to lead by example through a &ldquo;hands on&rdquo; approach to motivate our Associates to excel
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  Qualifications
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 Bachelor's Degree in Culinary
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 2-3 years of experience in the same position
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 Experience in Italian Cuisine
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 Additional Information
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 <strong>
  How You Can Succeed In This Role
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 Within Anantara, the top-performing people who do this job always demonstrate the following attitude:
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   Working with Others:
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   They always try to anticipate and exceed the needs of customers and colleagues
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   They use their own initiative and good judgement to solve problems in a calm and efficient way
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   They enjoy working with others to achieve common goals. They volunteer as required to ensure the success of the team
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   They act with personal professionalism and integrity at all times
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   Taking Responsibility:
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   They always conduct business honestly and fairly. They keep sensitive information confidential.
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   They can prioritise their workload effectively and be organised and structured at work
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   They manage their time and pay attention to detail. They know their jobs, and are able to work without close supervision.
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   They display a positive attitude, even under pressure. They personally check their work to ensure its accuracy.
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  </li>
 </ul>
 Delivering Results
</div>


Chef de Cuisine

Four Seasons

<div><p><b>About Four Seasons:
</b></p><p>Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
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At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.
</p><p></p><p><b>About the location:
</b></p>The Four Seasons Resort Dubai at Jumeirah Beach with its unparalleled location, fresh approach to luxury and legendary personalized service, has exceeded the high expectations in the ultra- competitive Dubai market. At Four Seasons we believe that our most important asset is our team of employees. The Four Seasons has a tremendous commitment to the development and training of all employees. We ensure that the best packages and finest management structure are in place to guarantee a stable environment in which development is second nature for our employees. Successful Four Seasons candidates will be offered once- in-a- lifetime opportunity rich in personal and professional growth. Four Seasons Dubai at Jumeirah Beach includes five outlets options - from the beachfront Sea Fu restaurant to the rooftop Mercury Lounge, and it includes 237 Dubai luxury hotel rooms &ndash; including 49 suites &ndash; subtle Arabic design motifs blend with cool, contemporary style, featuring soft backgrounds of blue or green. Dubai is the second largest of the seven Emirates that make up the United Arab Emirates, Dubai is located on the southern shore of the Arabian Gulf. Has a Sub- tropical, arid climate.
<p></p><p><b>About the Role
</b></p><p>We are seeking a dynamic, charismatic, and highly skilled Chef de Cuisine to lead the culinary direction of our Mediterranean Brasserie. This individual will be the culinary face of the restaurant&mdash;someone with an engaging personality, confidence in front of the camera, and the ability to connect with guests both in person and through social media.
</p><p>The ideal candidate blends exceptional culinary expertise with leadership, creativity, and a passion for Mediterranean flavors, bringing together influences from Italian, Greek, and French cuisines.
</p><p></p><p><b>What you will do
</b></p><ul><li>Oversee all culinary operations for lunch and dinner services, ensuring consistency, flavor excellence, and presentation standards.
</li><li>Develop and execute menus inspired by Mediterranean cuisine, with strong emphasis on Italian, Greek, and French flavors.
</li><li>Maintain a strong presence in the kitchen, ensuring smooth service and timely execution.
</li><li>Support staff development through coaching, skills-building, and succession planning.
</li><li>Manage daily kitchen operations, food production, cost controls, and inventory.
</li><li>Serve as the public face of the restaurant, participating in media appearances, photoshoots, and social media content.
</li><li>Engage with guests during service, building rapport, gathering feedback, and elevating the dining experience.
</li><li>Work with management on budgeting, forecasting, and identifying cost-saving initiatives.
</li><li>Monitor food quality, portion control, and waste management.
</li><li>Support revenue growth strategies through menu engineering and guest-driven innovation.
</li></ul><p></p><p><b>What you bring
</b></p><ul><li>Minimum 2+ years as a Chef de Cuisine in a reputable Mediterranean or Brasserie-style restaurant.
</li><li>Strong knowledge of Mediterranean culinary traditions: Italian, Greek, and French.
</li><li>Previous experience in standalone restaurants; Middle East experience is a plus but not mandatory.
</li><li>Exceptional leadership, communication, and interpersonal skills.
</li><li>Outgoing, engaging, and comfortable with public-facing activities and social media.
</li><li>Passionate about guest interaction, storytelling, and representing the brand.
</li></ul><p></p><p><b>What we offer
</b></p><ul><li>Work Authorization.
</li><li>Competitive tax-free salary and service charge.
</li><li>Annual Incentive Plan.
</li><li>Live out allowance.
</li><li>Medical and life insurance.
</li><li>Paid annual leave.
</li><li>Paid home leave ticket.
</li><li>End of service gratuity.
</li><li>Learning &amp; Development Programs.
</li><li>Career opportunities and international transfer.
</li><li>And more...</li></ul></div><p></p>

Chef de Cuisine - Jou Jou

IHG Hotels & Resorts

<div>
 As Chef De Cuisine, I will fully comprehend the vision of Six Senses to help people reconnect with themselves, others and the world around them and our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness.
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 Sustainability, Wellness and Out of the Ordinary experiences are at the core of everything we do at Six Senses. I will safeguard these pillars and ensure full knowledge and active participation of all our brand initiatives.
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  Duties And Responsibilities
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 As Chef De Cuisine, I will support the Executive Chef and assume responsibility for the efficient operation in the following:
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   Continually focus on the rejuvenation of the culinary experience.
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   Constantly assess Menus and Wine Lists to remain relevant and in line with Eat With Six Senses practices.
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   Establish purchasing practices that meet the requirements of the Six Senses nutrition and sustainability platforms.
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   Instill a cost-focused philosophy through training and education.
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   Operate the department consistent with all legal, statutory and financial requirements and documentation, reporting systems, contractual obligations, security and safety protocols, communications, product and service standards, host management practices and budgetary controls are implemented, reviewed and maintained to ensure the successful operation of the hotel.
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   Strictly adhere to LQA standards and guest comments.
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  Qualifications
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 To execute the position of Chef De Cuisine, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results and includes the following:
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   High school diploma or equivalent and at least 5 years kitchen experience in a full-service outlet or similar setting. Diploma in Culinary Arts or similar is preferred.
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   Knowledge of the use of broiler equipment and understanding of meat and fish cookery, proficient knife skills and understand farm to table concept.
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   Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
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   I have an excellent command of written and spoken English, and I am able to live in a remote location for extended periods of time and travel on single status.
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 <em>
  The above is intended to provide an overview of the role and responsibilities for a Chef De Cuisine at Six Senses Zighy Bay. It is not and does not infer that the above is an inclusive and/or exhaustive list of the duties and responsibilities inherent to the position.
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 <em>
  Six Senses Zighy Bay is an equal opportunity employer. This policy applies to all terms and conditions of employment.
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 Six Senses serves as a changemaker and maintains a leadership commitment to community, sustainability, emotional hospitality, wellness, and crafted experiences, infused with a touch of quirkiness.
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 Whether an exquisite island resort, mountain retreat, or urban hotel; Six Senses unites a diverse, multinational, and multicultural portfolio of properties. Each host brings to life the values in their own way, while delivering on the brand&rsquo;s vision: to reawaken people&rsquo;s senses so they feel the purpose behind their travels and ultimately reconnect with themselves, others, and the world around them.
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 You&rsquo;re about to be the author of this journey that takes you through life&rsquo;s undiscovered passageways, hidden treasures, and meaningful experiences.
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 It&rsquo;s a story unlike any other. Out of the ordinary, one could say. A journey across lands and seas, a tale about what it means to connect to the world around us.
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 Let the journey begin.
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 Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.
</div>


Chef De Cuisine (Arabic Restaurant) - Six Senses Zighy Bay

Rosewood Hotel Group

<div><div><div><div><h3 class="jobSectionHeader"><b>General Information</b></h3></div><p><br>
</p></div><div><div><div><div>Country/Region
</div><div>Saudi Arabia
</div></div><div><div>Province/City
</div><div>Shura Island
</div></div><div><div>Hiring Entity
</div><div>Rosewood Red Sea
</div></div><div><div>Department
</div><div>Food &amp; Beverage - Culinary
</div></div><div><div>Job Type
</div><div>Full-time Permanent
</div></div></div></div></div><div><div><div><h3 class="jobSectionHeader"><b>Job Description</b></h3></div><p><br>
</p></div><div><div><div><div><div><b>OVERVIEW</b></div><div>
At Rosewood Red Sea, the Chef de Cuisine &ndash; Contemporary Brasserie is responsible for creating an exceptional culinary journey inspired by the timeless appeal of European brasserie cuisine enhanced with subtle Arabic influences. Familiar classics are reimagined with regional nuances, reflecting Rosewood&rsquo;s <i>A Sense of Place&reg;</i> philosophy while delivering luxury hospitality standards.</div><div>
This role leads a dynamic, high-volume resort culinary operation encompassing all-day dining, breakfast service, in-room dining (IRD), and poolside dining experiences. The Chef de Cuisine ensures seamless execution across all service periods, driving culinary excellence through consistency, efficiency, creativity, and attention to detail while fostering an engaging guest experience.</div><div></div><div><b><br>
KEY RESPONSIBILITIES</b></div><ul><li>
Lead the Brasserie kitchen, celebrating European culinary traditions enriched with refined Middle Eastern flavors and ingredients.</li><li>
Develop and continuously refine seasonal menus that align with guest preferences, market trends, and operational objectives.</li><li>
Balance innovation with the integrity of traditional brasserie cooking techniques.</li><li>
Partner closely with the Director of Culinary Operations to support concept development, pre-opening activities, and ongoing operational excellence.</li><li>
Foster strong collaboration with Food &amp; Beverage teams and support cross-departmental initiatives.</li><li>
Ensure consistent delivery of high-quality cuisine in line with Rosewood luxury standards.</li><li>
Maintain exceptional food quality and service execution across breakfast, lunch, dinner, IRD, and pool operations during peak demand periods.</li><li>
Uphold HACCP and all food safety, hygiene, and sanitation standards.</li><li>
Oversee kitchen operations including mise en place, service flow, and presentation standards.</li><li>
Monitor food costs, portion control, and waste management while maintaining quality expectations.</li><li>
Recruit, develop, and inspire a high-performing culinary team.</li><li>
Conduct regular training focused on culinary techniques, presentation, and operational excellence.</li><li>
Support succession planning and identify high-potential talent within the culinary team.</li><li>
Participate in kitchen design, equipment selection, and operational planning during pre-opening.</li><li>
Develop SOPs, recipes, and training materials for the restaurant concept.</li><li>
Assist with recruitment, onboarding, and performance development of culinary associates.</li><li>
Lead menu tastings, trial runs, and operational simulations prior to opening.</li><li>
Engage with guests to personalize dining experiences and gather valuable feedback.</li><li>
Ensure presentation, flavor, and storytelling contribute to a memorable dining journey.</li><li>
Represent the restaurant during VIP events, tastings, and media engagements.</li></ul><div></div><div><b><br>
QUALIFICATIONS &amp; EXPERIENCE</b></div><ul><li>
Minimum 8&ndash;10 years of culinary experience, including 3&ndash;5 years as Chef de Cuisine within luxury hotels or renowned standalone restaurants.</li><li>
Strong expertise in European brasserie cuisine, combining technical precision, consistency, and regional influences.</li><li>
Previous pre-opening experience within luxury or ultra-luxury hospitality environments preferred.</li><li>
Culinary degree or equivalent professional training.</li><li>
Comprehensive knowledge of Mediterranean ingredients, techniques, and regional culinary traditions.</li><li>
Proven leadership, team development, and people management capabilities.</li><li>
Strong commercial awareness with experience in budgeting, forecasting, and cost control.</li><li>
Creative mindset with a passion for innovation, quality, and continuous improvement.</li><li>
Excellent communication, interpersonal, and organizational skills.</li></ul>
</div></div></div></div></div><div><div><div><h3 class="jobSectionHeader"><b>About Us</b></h3></div><p><br>
</p></div><div><div><div><div><p>Located along Saudi Arabia's west coast on the Shura Island, the new Rosewood hotel and residences will be part of The Red Sea destination. Poised to be one of Saudi Arabia's top cultural and lifestyle hubs, the development is comprised of a stunning marina offering a yacht club, commercial retail and dining options, as well as an 18-hole championship golf course. The development will boast 149 guest rooms and suites, alongside elevated dining offerings including three restaurants, two lounges, a signature Manor Club and a central hub featuring authentic eateries. Additional recreational spaces will include event pavilions and Asaya, Rosewood's integrative well-being concept consisting of seven treatment rooms, a gym, two movement studios and a yoga pavilion.</p></div></div></div></div></div></div>

Chef de Cuisine – All Day Dining Brasserie, In-Room Dining & Pool Operations

Marriott International

<div><b>Additional Information</b><br>
<b>Job Number</b>26075595<br>
<b>Job Category</b>Food and Beverage &amp; Culinary<br>
<b>Location</b>Conference Centre Street, West Bay, Doha, Qatar, Qatar<br>
<b>Schedule</b>Full Time<br>
<b>Located Remotely?</b>N<br>
<b>Position Type</b> Management<br>
<p></p><div><div><p><b>JOB SUMMARY</b></p><p><br>
</p><p>Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.</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 for Restaurant</b></p>
<ul><li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.</li></ul>
<ul><li>Supervises restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</li></ul>
<ul><li>Maintains food preparation handling and correct storage standards.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Plans and manages food quantities and plating requirements for the restaurant.</li></ul>
<ul><li>Communications production needs to key personnel.</li></ul>
<ul><li>Assists in developing daily and seasonal menu items for the restaurant.</li></ul>
<ul><li>Ensures compliance with all applicable laws and regulations regulations.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Estimates daily restaurant production needs.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul>
<ul><li>Checks the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Determines how food should be presented and creates decorative food displays.</li></ul><p><br>
</p><p><b>Leading Kitchen 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>Leads shift teams while personally preparing food items and executing requests based on required specifications.</li></ul>
<ul><li>Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding 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>Serving as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Ensuring and maintaining the productivity level of employees.</li></ul>
<ul><li>Ensures employees are cross-trained to support successful daily operations.</li></ul>
<ul><li>Ensures employees understand expectations and parameters.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul><p><br>
</p><p><b>Establishing and Maintaining Restaurant Kitchen Goals</b></p>
<ul><li>Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.</li></ul>
<ul><li>Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.</li></ul>
<ul><li>Effectively investigates, reports and follows-up on employee accidents.</li></ul>
<ul><li>Knows and implements company safety standards.</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>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</li></ul>
<ul><li>Empowers employees to provide excellent customer service.</li></ul>
<ul><li>Handles guest problems and complaints.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</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>Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.</li></ul>
<ul><li>Manages employee progressive discipline procedures.</li></ul>
<ul><li>Participates in the employee performance appraisal process, providing feedback as needed.</li></ul>
<ul><li>Uses all available on the job training tools for employees.</li></ul>
<ul><li>Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</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>
Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of &ldquo;Wonderful Hospitality. Always.&rdquo; by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that&rsquo;s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, 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.<br>
</p><div>
</div><div>JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you&rsquo;re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand&rsquo;s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you&rsquo;ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That&rsquo;s The JW Treatment&trade;. In joining JW Marriott, 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.</div></div></div><p></p>

Chef de Cuisine - Steakhouse - Spanish Speaker

Raffles Hotels & Resorts

<div>
 <strong>
  Company Description
  <br/>
  <br/>
 </strong>
 Introducing Raffles Al Areen Palace Bahrain, an extraordinary addition to Raffles Hotel's renowned portfolio. This ultra-luxury property offers a unique experience as "The Palace of the Secret Garden." With 78 private pool villas ranging from 1 to 3 bedrooms, Raffles Al Areen Palace Bahrain redefines luxury hospitality in Bahrain. Our spacious villas, starting from 400 sqm, feature private pools and jacuzzis, providing guests with ultimate relaxation and privacy. Our dedicated team of Raffles Legendary Butlers ensures exceptional service and attention to detail, creating unforgettable moments for each guest. Conveniently located just 40 minutes from the airport and 30 minutes from the City Center, Raffles Al Areen Palace Bahrain offers easy access to Exhibition World Bahrain, Bahrain International Circuit (BIC), and the Al Dana Amphitheater, making it an ideal choice for cultural, entertainment, and business destinations.
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  Job Description
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 <ul>
  <li>
   Control the section for which responsible. Ensure the smooth running of the section and see that all areas and section maintain the Raffles the Palm Standard. Cook any food on a daily basis according to business requirements.
  </li>
  <li>
   To report for duty punctually wearing the correct uniform and name badges at all times
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  <li>
   Organize together with de Chef de Partie the shift on his/her section with regards to mise-en-place production and its service.
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  <li>
   Take orders from his/her Chef de Partie and carry them out in the correct manner
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   Together with his/her Chef de Partie to write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Executive Sous Chef in order to achieve the high stock rotation desired in the section.
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  <li>
   Maintain good employee relations and motivate colleagues
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   Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index.
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   Responsible for completing the daily checklist regarding mise-en-place and food storage.
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   Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef.
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   Report any problems regarding failure of machinery and small equipment to the Chef de cuisine and to follow up and ensure the necessary work has been carried out.
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   Check the main information board regarding changes in any Banquets or other information re the organization.
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   Keep the section clean and tidy.
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   Pass all information to next shift
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   Accidents and sickness to be written in log Book and report to the Executive Chef / Executive Sous Chef.
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   Check Commis Chefs on his/her section: e.g. regarding personal hygiene.
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  <li>
   Assist the Chef de cuisine in composing new recipes and menu ideas.
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   Have a complete understanding of and adhere to the company&rsquo;s policy relating to fire, hygiene and safety.
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   The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate
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 <strong>
  Qualifications
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 </strong>
 <strong>
  Qualifications
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 </strong>
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  <li>
   Reading, writing and oral proficiency in the English language.
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   Good communication and customer contact skills.
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  <li>
   Team Player
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 <strong>
  Experience
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  <li>
   Minimum 1-year experience in similar role
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 </ul>
 Additional Information
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  <li>
   Opportunity to join the first Raffles in Bahrain
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   Employee benefit card offering discounted rates in Accor worldwide
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  <li>
   Learning programs through our Academies
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   Opportunity to develop your talent and grow within your property and across the world!
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  <li>
   Ability to make a difference through our Corporate Social Responsibility activities.
  </li>
 </ul>
</div>


Demi Chef de Partie - Middle Eastern & Moroccan cuisine

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