chef de cuisine

Grand Hyatt Kuwait City

<div><div><p>Summary</p><div><p><b>
Main Duties and responsibilities:</b></p><p>
 Operational:</p><ul><li> To ensure that the assigned Kitchen is managed efficiently according to the established concept statement, providing a courteous, professional, efficient and flexible service at all times.</li><li> To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned Place of Work to the standard set. Please note that Master Task Lists are reviewed and changed on a regular basis reflecting change in trends, guest expectations and operating philosophies.</li><li> To assign responsibilities to subordinates, implementing Multi-Tasking principle and to check their performance periodically.</li><li> To be a hands-on Manager and be present at all times in the operation.</li><li> To implement a flexible scheduling based on business patterns.</li><li> To establish and strictly adhere to the par stocks for all operating equipment, supplies, inventoried items, and to ensure that the outlet is adequately equipped.</li><li> To control the requisitioning, storage and careful use of all operating equipment and supplies.</li><li> To conduct daily pre-shift briefings to associates on preparation, service and menu.</li><li> To liaise with the Food &amp; Beverage Department on daily operations and quality control.</li><li> To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food &amp; Beverage combinations and up sell alternatives as necessary.</li><li> To establish culinary standards specific for the restaurant which meet the needs of the target market.</li><li> To ensure that culinary standards comply with Company and Hotel Policies &amp; Procedures and Minimum Standards.</li><li> To use, wherever possible, locally and seasonally available products in Menus and Specials.</li><li> To develop menus, buffets (where applicable), &quot;specials&quot;, signature dishes that meet the needs of the target market and are in line with the operating concept for the restaurant.</li><li> To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.</li><li> To be demanding and critical when it comes to operation standards.</li><li> To strictly adhere to Grand Hyatt Kuwait standards of food safety and hygiene.</li></ul><p></p><p><br>
Financial:</p><ul><li> To co-ordinate an effective and efficient Payroll Management / Resource allocation through establishing a flexible work force throughout the Division, based on the principles of Multi Skilling and Multi-Tasking.</li><li> To assist in ensuring that each Food &amp; Beverage outlet and banquet is managed successfully as independent profit center.</li><li> To assist in ensuring that each outlet is managed by a Management Team (Outlet Manager / Chef de Cuisine) who are totally accountable for their profitability.</li><li> To set, in close conjunction with each Chef de Cuisine, Annual Operating Targets, which will form part of the Hotel&rsquo;s Annual Business Plan.</li><li> To monitor all costs and recommend measures to control them.</li><li> To establish an integrated cost management plan through product lining and minimal inventories.</li><li> To ensure that the Department Operational Budget is strictly adhered to.</li><li> To monitor all cost and recommend / institute measures to control them.</li><li> To set and control with the Executive Chef, Director of Finance and Director of Human Resources, any incentive scheme for the Outlet Management Team or other Kitchen Heads of Department.</li><li> To review monthly forecasts and schedule resources accordingly.</li></ul><p></p><p><br>
Strategic:</p><ul><li> Bring &ldquo;Workforce of the Future&rdquo; to life; embodying our purpose by enabling your colleagues to be their best.</li><li> Create world-class leaders by identifying and cultivating individuals with high potential to become future leaders in their respective functions.</li><li> Build and deliver distinctive brand-led experiences for guests and colleagues through the various signature touchpoints.</li><li> Keep up-to-date with the latest market trends, in and out of Grand Hyatt Kuwait and implement appropriate changes to current processes where necessary.</li><li> Continuously operate with efficiency to achieve desired business results, in line with budgetary guidelines.</li><li> Demonstrate agility and adapt to the needs of owners, guests, colleagues, suppliers and community.</li><li> Cultivate an environment of inclusion where diverse viewpoints are encouraged, recognition and rewards are implemented and colleagues are empowered with appropriate resources.</li></ul><p></p><p><br>
Guest Service:</p><ul><li> Ensure that all associates establish a rapport with guests. Handle all guest requests and inquiries on food, beverage and service.</li><li> To ensure that the Outlet team projects a warm, professional and welcoming image.</li></ul><p></p><p><br>
Administration:</p><ul><li> To ensure that all Departmental Operations Manuals are prepared and updated annually.</li><li> To plan the outlet weekly roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business.</li><li> To submit all guest / staff incident reports.</li><li> To attend weekly Food &amp; Beverage Meeting and Daily Operations Meeting.</li><li> To provide the Materials Department with detailed Product and Purchase Specifications for items used in the outlet.</li></ul><p></p><p><br>
Stewarding and Engineering:</p><ul><li> To ensure that the outlet is kept clean and organized, both at the front as well as the back of house.</li><li> To liaise and organize with assigned Stewards and the Chefs that the established cleaning schedules are strictly adhered to.</li><li> To coordinate all Repair and Maintenance and issue repair and maintenance job orders to ensure the proper maintenance of the Kitchen and the Kitchen Equipment.</li></ul><p></p><p><br>
Marketing:</p><ul><li> To participate in the formulation of the Annual Marketing Plan and implement with each Outlet Manager and Catering Department effective sales and promotional activities to maximize revenues.</li><li> To conduct monthly menu sales analysis so as to continuously tailor the menus to the customer&rsquo;s taste and preferences.</li></ul><p></p><p><br>
General:</p><ul><li> To understand and strictly adhere to the Rules &amp; Regulations established in the Associate Handbook and the Hotel&rsquo;s policy on Fire, Health and Safety.</li><li> To report for duty punctually wearing the correct uniform and nametag at all times.</li><li> To maintain a high standard of personal appearance and hygiene at all times.</li><li> To maintain a good rapport and working relationship with staff in the outlet and all other departments.</li><li> To attend and contribute to all staff meetings Departmental and Hotel trainings scheduled and other related activities.</li><li> To fully support the Departmental Trainers function in the Department assigned.</li><li> To undertake any reasonable tasks and secondary duties as assigned by the Executive Chef/Executive Sous Chef.</li><li> To project at all times a positive and motivated attitude and exercise self-control.</li><li> To have a complete understanding of the Income Audit Section in the Operations Manual and Policies &amp; Procedures.</li><li> To provide a courteous and professional service at all times.</li><li> To prepare and participate in the Monthly Objective Review.</li></ul><p></p><p><br>
Associate Handling;</p><ul><li> To identify training needs and plan training programs for the associates.</li><li> To ensure that the outlet colleagues are Multi Skilled and have the necessary skills to perform their duties with maximum efficiency, through consistent training in accordance with the Annual Training Plan.</li><li> To liaise and inform Kitchen Department and Human Resources Department of all training sessions.</li><li> To fully support the Departmental Trainers function in the Kitchen assigned, develop Department Trainers and assign training responsibilities.</li><li> To ensure that all colleagues provide a courteous and professional service at all times.</li><li> To supervise the colleagues within the department, ensuring that the correct standards and methods of service are maintained as stated in the Department&rsquo; Operations Manual.</li><li> To conduct staff yearly performance appraisal.</li><li> To ensure that all colleagues maintain a high standard of personal appearance and hygiene at all times.</li><li> To ensure that all colleagues report for duty punctually wearing the correct uniform and nametag at all times.</li><li> To assist in the building of an efficient team of colleagues by taking an active interest in their welfare, safety and development.</li><li> To ensure that all colleagues have a complete understanding of and adhere to the hotel&rsquo;s policy relating to Fire, Health and Safety.</li></ul><p></p><p><b><br>
Occasional Duties:</b></p><ul><li> To carry out quarterly, bi-yearly, yearly inventory of operating equipment as well as conducting monthly par stock checks.</li><li> To assume the function and responsibilities of Kitchen Duty Manager in accordance with the Kitchen Duty Roster.</li><li> To carry out any other reasonable duties and responsibilities as assigned.</li><li> To assist in the building of an efficient team of associates through Multi Skilling, Multi Tasking and flexible scheduling and by taking an active interest in their welfare, safety and development.</li><li> To develop departmental trainers, assign training responsibilities and meet with Departmental Trainers monthly.</li><li> To prepare weekly work schedules in accordance with workload and priorities with Chef de Cuisines, Stewarding Manager, Pastry and Commissary Chefs</li><li> To keep Food &amp; Beverage associates up to date with seasonally available products and new products on the market.</li><li> To conduct yearly performance appraisal and give associates regular feedback on their job performance.</li><li> To ensure that all associates report for duty punctually wearing the correct uniform and nametags at all times.</li><li> To ensure that all associates provide a courteous and professional service at all times.</li><li> To ensure that all associates have a complete understanding of and adhere to the Hotel's Associate Rules &amp; Regulations and adhere to the hotel's policy relating to Fire, Hygiene, Health and Safety.</li><li> To carry out any other reasonable duties and responsibilities as assigned.</li><li> To project at all times a positive and motivated attitude and exercise self-control</li></ul><p></p><p><b><br>
Marketing</b>:</p><ul><li> To participate with the preparation of a yearly marketing plan for each outlet, which is the basis of the Food &amp; Beverage Annual Marketing Plan.</li><li> To continuously seek ways to assist the Outlet management maximizing their revenues and profits.</li><li> To monitor and analyze the activities and trends of competitive restaurants, bars and other hotel's banqueting departments.</li><li> To ensure that all Outlet Management Teams and Catering Department are fully aware of market needs and trends and that their products meet these requirements.</li></ul><p></p><p><b><br>
Occasional Duties:</b></p><ul><li> To carry out quarterly, bi-yearly, yearly inventory of operating equipment.</li><li> To carry out any other reasonable duties and responsibilities as assigned.</li></ul></div></div><p></p><div><p><br>
Qualifications</p><div><p>
We are looking for candidates who have experience in a similar operation.</p><ul><li>
Previous experience as Chef De Cuisine with extensive banquet operations expertise.</li><li>
An inspirational and engaging leader with exceptional communication and interpersonal skills.</li><li>
A relentless and infectious passion for foods and restaurant trends.</li><li>
A sound pre-opening experience in large hotel operations would be advantageous</li></ul></div></div></div>

CHEF DE CUISINE - BANQUETS

The Ned Hotel

<div></div><div><div><div><div><div><div>DOHA</div></div><div><div>
Demi Chef De Partie - Italian Cuisine</div></div><div><div><i>
Full Time</i></div></div></div></div></div><p></p><div><div><div><p><b>
ABOUT THE NED DOHA:</b></p><p>
Housed within Doha&rsquo;s iconic former Ministry of Interior building, The Ned Doha is not just a hotel &mdash; it is a refined luxury destination where heritage, elegance, and contemporary sophistication come together to create an exceptional experience.</p><p>
With seven distinctive dining concepts, 90 beautifully designed bedrooms, elegant event spaces, and Ned&rsquo;s Club&mdash;our private members&rsquo; club complete with a rooftop terrace, spa, gym, and a breathtaking 30-metre outdoor pool&mdash;The Ned Doha blends heritage, creativity, and modern luxury into one vibrant experience.</p><p></p><p><b><br>
THE ROLE:</b></p><p>
Are you passionate about Italian cuisine and ready to bring your culinary talent to one of Doha&rsquo;s most stylish dining destinations? We are looking for a skilled and enthusiastic Chef de Partie to join the team at Cecconi's Doha, our contemporary Italian restaurant known for its timeless recipes, elegant atmosphere, and vibrant energy.</p><p></p><p><br>
At Cecconi&rsquo;s, we celebrate authentic flavours, quality ingredients, and the joy of sharing beautiful food. If you take pride in your craft and thrive in a dynamic kitchen, we would love to hear from you.</p><p></p><p><b><br>
WHAT YOU&rsquo;LL BE DOING:</b></p><ul><li>
Take ownership of your assigned section and ensure the highest standards of quality and consistency</li><li>
Prepare and present Italian dishes with authenticity, care, and attention to detail</li><li>
Support the Sous Chef and Head Chef in daily kitchen operations</li><li>
Maintain hygiene, safety, and cleanliness standards at all times</li><li>
Train and guide junior team members with patience and professionalism</li><li>
Contribute ideas and creativity while respecting the culinary identity of Cecconi&rsquo;s</li></ul><p></p><p><b><br>
ABOUT YOU:</b></p><ul><li>
Previous experience as a Chef de Partie in an upscale or high-volume restaurant</li><li>
Experience in Italian cuisine is highly preferred</li><li>
Strong knowledge of fresh ingredients, classic techniques, and modern presentation</li><li>
A team player with a positive attitude and strong work ethic</li><li>
Ability to perform well under pressure in a fast-paced kitchen environment</li></ul><p></p><p><b><br>
WHAT&rsquo;S IN IT FOR YOU?</b></p><ul><li>
Tax-free annual salary of QAR 31,200</li><li>
Company provided accommodation &amp; transportation</li><li>
21 calendar days annual leave and 11 paid public holidays</li><li>
Sick leave benefits as per Qatar Labour Law</li><li>
Private Medical Insurance for self</li><li>
End of Service benefits</li><li>
Complimentary meals at Neddy&rsquo;s, our team restaurant (breakfast, lunch &amp; dinner)</li><li>
Exclusive hotel and dining rates for you, your family, and friends</li><li>
Outstanding learning, development, and career progression opportunities</li><li>
Reward and recognition programmes</li><li>
The opportunity to work in one of Doha&rsquo;s most iconic lifestyle destinations</li></ul><p></p><p><b><br>
OUR CULTURE</b></p><p>
At The Ned Doha, we go beyond celebrating diversity&mdash;we continuously challenge ourselves to be better. Inclusion, respect, and opportunity are at the heart of everything we do, and we are committed to creating a workplace where everyone can thrive.</p><p></p><p><br>
If you&rsquo;re ready to bring your love for Italian cuisine to Cecconi&rsquo;s, we can&rsquo;t wait to meet you.</p><p></p><p><b> AND COOK YOUR NEXT CHAPTER WITH US.</b></p><p>
#DemiChefdePartie #TheNedDoha</p></div></div></div></div><p></p>

Demi Chef De Partie - Italian Cuisine

Raffles Hotels & Resorts

<div>
 <strong>
  Company Description
  <br/>
  <br/>
 </strong>
 Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.
 <br/>
 <br/>
 Take the opportunity to become a Heartist&reg;, and let your heart guide you in this world where life beats faster.
 <br/>
 <br/>
 <strong>
  Job Description
  <br/>
  <br/>
 </strong>
 The Demi Chef de Partie supports the Chef de Partie in delivering exceptional culinary experiences in line with the luxury standards of Raffles &amp; Fairmont Doha. The role involves preparing high-quality dishes, maintaining food safety and hygiene standards, and contributing to the smooth operation of the assigned kitchen section.
 <br/>
 <br/>
 <strong>
  Key Responsibilities
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Assist the Chef de Partie in the daily operation of the assigned kitchen section
  </li>
  <li>
   Prepare, cook, and present dishes according to established recipes and brand standards
  </li>
  <li>
   Ensure consistency, quality, and portion control in all food preparation
  </li>
  <li>
   Maintain high standards of cleanliness, hygiene, and food safety (HACCP compliance)
  </li>
  <li>
   Monitor stock levels and assist with ordering and stock rotation (FIFO)
  </li>
  <li>
   Minimize waste and support cost-control initiatives
  </li>
  <li>
   Supervise and guide Commis Chefs when required
  </li>
  <li>
   Ensure equipment is used and maintained properly
  </li>
  <li>
   Follow all hotel policies, health &amp; safety regulations, and sustainability practices
  </li>
  <li>
   Contribute ideas for menu development and continuous improvement
  </li>
  <li>
   Work collaboratively with other kitchen sections to ensure efficient service
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Qualifications
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Culinary diploma or equivalent professional qualification
  </li>
  <li>
   Minimum 2&ndash;3 years of experience in a luxury hotel and/or restaurant
  </li>
  <li>
   Strong knowledge of culinary techniques and international cuisine
  </li>
  <li>
   Understanding of food safety, hygiene, and HACCP standards
  </li>
 </ul>
</div>


Demi Chef de Partie

The Ned & Ned's Club

<div>
 <strong>
  About The Ned Doha:
  <br/>
  <br/>
 </strong>
 Housed within Doha&rsquo;s iconic former Ministry of Interior building, The Ned Doha is not just a hotel &mdash; it is a refined luxury destination where heritage, elegance, and contemporary sophistication come together to create an exceptional experience.
 <br/>
 <br/>
 With seven distinctive dining concepts, 90 beautifully designed bedrooms, elegant event spaces, and Ned&rsquo;s Club&mdash;our private members&rsquo; club complete with a rooftop terrace, spa, gym, and a breathtaking 30-metre outdoor pool&mdash;The Ned Doha blends heritage, creativity, and modern luxury into one vibrant experience.
 <br/>
 <br/>
 <strong>
  The Role:
  <br/>
  <br/>
 </strong>
 Are you passionate about Italian cuisine and ready to bring your culinary talent to one of Doha&rsquo;s most stylish dining destinations? We are looking for a skilled and enthusiastic Chef de Partie to join the team at Cecconi's Doha, our contemporary Italian restaurant known for its timeless recipes, elegant atmosphere, and vibrant energy.
 <br/>
 <br/>
 At Cecconi&rsquo;s, we celebrate authentic flavours, quality ingredients, and the joy of sharing beautiful food. If you take pride in your craft and thrive in a dynamic kitchen, we would love to hear from you.
 <br/>
 <br/>
 <strong>
  What You&rsquo;ll Be Doing:
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Take ownership of your assigned section and ensure the highest standards of quality and consistency
  </li>
  <li>
   Prepare and present Italian dishes with authenticity, care, and attention to detail
  </li>
  <li>
   Support the Sous Chef and Head Chef in daily kitchen operations
  </li>
  <li>
   Maintain hygiene, safety, and cleanliness standards at all times
  </li>
  <li>
   Train and guide junior team members with patience and professionalism
  </li>
  <li>
   Contribute ideas and creativity while respecting the culinary identity of Cecconi&rsquo;s
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  About You:
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Previous experience as a Chef de Partie in an upscale or high-volume restaurant
  </li>
  <li>
   Experience in Italian cuisine is highly preferred
  </li>
  <li>
   Strong knowledge of fresh ingredients, classic techniques, and modern presentation
  </li>
  <li>
   A team player with a positive attitude and strong work ethic
  </li>
  <li>
   Ability to perform well under pressure in a fast-paced kitchen environment
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  What&rsquo;s In It for You?
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Tax-free annual salary of QAR 31,200
  </li>
  <li>
   Company provided accommodation &amp; transportation
  </li>
  <li>
   21 calendar days annual leave and 11 paid public holidays
  </li>
  <li>
   Sick leave benefits as per Qatar Labour Law
  </li>
  <li>
   Private Medical Insurance for self
  </li>
  <li>
   End of Service benefits
  </li>
  <li>
   Complimentary meals at Neddy&rsquo;s, our team restaurant (breakfast, lunch &amp; dinner)
  </li>
  <li>
   Exclusive hotel and dining rates for you, your family, and friends
  </li>
  <li>
   Outstanding learning, development, and career progression opportunities
  </li>
  <li>
   Reward and recognition programmes
  </li>
  <li>
   The opportunity to work in one of Doha&rsquo;s most iconic lifestyle destinations
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Our Culture
  <br/>
  <br/>
 </strong>
 At The Ned Doha, we go beyond celebrating diversity&mdash;we continuously challenge ourselves to be better. Inclusion, respect, and opportunity are at the heart of everything we do, and we are committed to creating a workplace where everyone can thrive.
 <br/>
 <br/>
 If you&rsquo;re ready to bring your love for Italian cuisine to Cecconi&rsquo;s, we can&rsquo;t wait to meet you.
 <br/>
 <br/>
 <strong>
  Apply now and cook your next chapter with us.
  <br/>
  <br/>
 </strong>
 #DemiChefdePartie #TheNedDoha
</div>


Demi Chef de Partie - Italian Cuisine

Raffles

<div><b>Company Description</b><p><br>
Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.</p><p>
Take the opportunity to become a Heartist&reg;, and let your heart guide you in this world where life beats faster.</p><b><br>
Job Description</b><p><br>
The Junior Sous Chef will assist in the oversight of the day‑to‑day kitchen operations, supporting the Sous Chef / Chef de Cuisine in ensuring that all food preparation, production, presentation and service meet the high standards of the Raffles &amp; Fairmont brands. The role demands strong culinary technique, leadership potential, excellent organization and a proactive approach to guest‑centric service, food safety, cost control and team development.</p><p></p><p><br>
Key Responsibilities</p><p>
Kitchen &amp; Production</p><ul><li>
Support the Sous Chef / Chef de Cuisine in managing the kitchen operations: food preparation, cooking, plating and service</li><li>
Ensure the consistency of all dishes in terms of taste, appearance, portion size and presentation, according to established recipes and brand standards</li><li>
Participate in mise en place, line management, assembly stations and service execution during high volume periods.</li><li>
Monitor and manage ingredient quality, storage, stock rotation, and minimize waste.</li></ul><p>
Quality, Food Safety &amp; Compliance</p><ul><li>
Maintain highest standards of hygiene, sanitation and kitchen safety, in compliance with HACCP and local regulations.</li><li>
Conduct regular checks on storage, equipment, food preparation and service to ensure compliance with standards.</li><li>
Ensure proper handling, labeling, and storage of food items, and supervise compliance across shifts.</li></ul><p>
Team Leadership &amp; Development</p><ul><li>
Supervise and support the kitchen team (line cooks, prep cooks, commis) during service; ensure smooth operations across shifts.</li><li>
Provide training, guidance and mentorship to junior kitchen staff; assist in schedule management and shift coverage.</li><li>
Assist with recruiting, evaluating performance, and providing feedback to culinary team members.</li></ul><p>
Operational Efficiency &amp; Cost Control</p><ul><li>
Help manage inventory levels, placing orders as required, monitoring usage and ensuring value for money.</li><li>
Assist in controlling food cost, portion control, wastage minimization and aligning kitchen operations with budgetary goals.</li><li>
Contribute to the development and implementation of standard operating procedures (SOPs) and best practices for kitchen efficiency.</li></ul><p>
Creativity &amp; Guest Experience</p><ul><li>
Collaborate with the culinary leadership team to develop and implement special menus, seasonal dishes, promotions, and themed events.</li><li>
Interact with guests when needed to gather feedback, resolve concerns and enhance their dining experience.</li><li>
Uphold the brand&rsquo;s standards in luxury service, presentation and hospitality experience.</li></ul><br>
<b>
Qualifications</b><br>
<ul><li>
Culinary diploma or equivalent qualification in culinary arts, hotel &amp; restaurant management or related field.</li><li>
Minimum 3 years&rsquo; experience in a professional kitchen environment including at least 1 year in a supervisory or lead position.</li><li>
Experience in luxury hotels, high‑end restaurants or similar premium hospitality settings preferred.</li><li>
Strong culinary foundation: proficiency in a variety of cooking techniques, cuisines, plating/presentation styles and kitchen management.</li><li>
Leadership qualities: ability to motivate, train and direct a team; strong communication and interpersonal skills.</li><li>
Excellent organizational, multitasking and time‑management skills; ability to work under pressure in a fast‑paced environment.</li><li>
Flexible to work varied shifts, including evenings, weekends and holidays.</li><li>
Knowledge of food safety, hygiene standards, health regulations and kitchen operations software/inventory systems is a plus.</li><li>
A positive, proactive attitude with a passion for culinary excellence, creativity and guest satisfaction.</li></ul></div>

Junior Sous Chef

Atlantis the Royal

<div></div><div><div>Sous Chef, Gastronomy<br>
(19441)</div><br>
<div></div>
<p>
A part of Kerzner International, a global leader in luxury hospitality, Atlantis The Royal is the most ultra-luxury experiential resort in the world.</p><br>
<p></p>
<p>
Crafted by the world&rsquo;s leading designers, architects, and artists, it is a destination where everything has been designed to challenge the boundaries of imagination. Located on the crescent of the Palm Island, it features 760 Rooms, Suites, and Signature Penthouses with panoramic sea and skyline views. Guests experience impeccable service, Michelin-starred and celebrity chef dining, immersive wellness, and unforgettable moments at every turn.</p><br>
<p></p>
<p>
Behind this extraordinary destination are over 6,000 colleagues from 129 nationalities. Together, we foster a vibrant and inclusive culture where talent is nurtured, wellbeing is prioritized, and careers truly thrive.</p><div><b>
About the role</b></div><br>
<div></div>
<div>
As a Sous Chef &ndash; you will be assisting the Chef de Cuisine to lead, manage and organize all requirements to the highest standards in accordance to the standard operating procedures. You will ensure proper hygiene and sanitation in the areas under your jurisdiction, adequate stocks of working materials, inter&ndash;department coordination and training. You must ensure and enforce the set service standard procedures by directing, supervising, and motivating staff to perform to their highest level of service.</div><br>
<div></div>
<div><b>
About You</b></div><br>
<div></div>
<div>
The ideal candidate must have a Diploma in Catering or 5 years&rsquo; experience in a 5-star international chain whilst having 1-2 years&rsquo; experience in a similar position or above. We invite you to apply for this unique opportunity. Atlantis, The Royal offers an unbeatable opportunity to grow and develop in your career right in mix of a continuously developing city and diverse range of cultures.</div><br>
<div></div>
<p>
We offer a competitive, tax-free salary paid in UAE Dirhams (AED), alongside a wealth of benefits. These include generous food and beverage privileges, exclusive discounted rates at all Kerzner properties worldwide, comprehensive health insurance (with dental coverage), annual flights home, life insurance, an incentive program, and a variety of colleague wellness and social initiatives.</p><br>
<p></p>
<p>
With a strong emphasis on learning and development, colleagues at Atlantis enjoy access to world-class training, career mobility, and internal growth opportunities across the Kerzner portfolio - making this an ideal environment for ambitious individuals seeking a long-term, fulfilling career in luxury hospitality. Join the A-Team and discover the extraordinary.</p></div>

Sous Chef, Gastronomy

Villaggio Hotel Abu Dhabi

<p>Position Summary</p><p>The 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.</p><p>Key Responsibilities</p><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><p>Qualifications</p><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><p>What We Offer</p><ul><li>Competitive salary</li><li>staff meals</li></ul><p>Job Type: Full-time</p><p>Application Question(s):</p><ul><li>expected salary</li></ul>

Demi Chef de Partie – Staff Food

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