waiter

barista

kitchen helper

barista/waiter

head waiter

chef de partie

Minor Hotels Europe & Americas

<div>Company Description 
Discover two dynamic and distinguished properties located on the iconic Palm Jumeirah in Dubai. Both parts of the renowned Minor Hotel Group, NH Collection Dubai the Palm and Dukes the Palm, Dubai Hotel offer a unique blend of vibrant hospitality, global standards, and local character.
NH Collection Dubai The Palm
A vibrant addition to Dubai&rsquo;s hospitality scene, NH Collection Dubai the Palm is set on the exclusive West Beach and offers seamless access to Nakheel Mall and other major city attractions such as Burj Khalifa, Dubai Marina, and Dubai Mall.
This 14-storey contemporary hotel features:<ul><li>
227 chic guest rooms and suites</li><li>
306 stylish serviced apartments</li><li>
A sunset-facing rooftop infinity pool with a sophisticated lounge and bar</li><li>
A lively sports bar, soon to be one of Dubai&rsquo;s favorite social hotspots</li></ul>
Infused with energetic charm and modern elegance, NH Collection Dubai the Palm is redefining contemporary luxury on the Palm. 
Job Description 
We are seeking an experienced and passionate Chef de Partie - Cold Kitchen to join our dynamic culinary team in Dubai, United Arab Emirates. In this role, you will take ownership of the cold kitchen operations, showcasing your expertise in preparing and presenting exceptional cold dishes while maintaining the highest standards of quality and food safety. This is an excellent opportunity to contribute your culinary skills, innovative ideas, and collaborative spirit to a thriving hospitality organization.<ul><li>
Prepare and present cold dishes, including salads, appetizers, charcuterie, and desserts, in accordance with established recipes and the organization's quality standards</li><li>
Ensure all food items are prepared to precise specifications and maintained at appropriate temperatures to guarantee food safety and quality</li><li>
Collaborate with the Head Chef and Sous Chef to develop, innovate, and update the cold kitchen menu, incorporating seasonal and fresh ingredients</li><li>
Manage cold kitchen inventory levels effectively, including ordering, receiving, and organizing supplies and ingredients to minimize waste</li><li>
Maintain a clean, organized, and hygienic workspace at all times, adhering strictly to all health, safety, and food handling regulations</li><li>
Coordinate seamlessly with other kitchen staff to ensure smooth service flow and efficient operations during peak service periods</li><li>
Analyze portion sizes and food costing to optimize profitability while maintaining quality standards</li><li>
Train, mentor, and support junior kitchen staff and apprentices, providing constructive guidance on food preparation techniques and kitchen procedures</li><li>
Monitor plating presentation and consistency to ensure every dish meets the organization's visual and taste standards</li><li>
Respond proactively to challenges and adapt quickly to changing service demands while maintaining composure under pressure</li></ul> 

Qualifications 
<ul><li>
Bachelor's Degree in Culinary Arts or equivalent culinary qualification</li><li>
Minimum 1 year of professional experience as a Demi Chef in hotels and restaurants</li><li>
Proven expertise in cold kitchen operations, including salad preparation, appetizer assembly, and dessert plating</li><li>
Strong knowledge of food safety standards, hygiene protocols, and health regulations</li><li>
Excellent leadership and interpersonal skills with the ability to motivate and guide team members</li><li>
Exceptional attention to detail and commitment to operational excellence</li><li>
Strong time management and problem-solving abilities with proficiency in food costing and inventory management</li><li>
Creative mindset with enthusiasm for menu innovation and adaptability in a fast-paced environment</li><li>
Flexibility to work varied shifts, including evenings, weekends, and holidays as required</li></ul></div>

Chef de Partie - Cold Kitchen

DUBAI INTERNATIONAL HOTEL

We are currently seeking a talented and motivated *Junior Sous Chef* with strong banquet experience to join our culinary team.Key Responsibilities:* Assist the Head Chef and Sous Chef in the daily kitchen operations* Oversee food preparation and ensure consistency in quality and presentation* Supervise and support kitchen staff during banquet and event services* Ensure timely execution of large-scale banquet functions* Maintain high standards of food hygiene, safety, and cleanliness* Assist with inventory control and orderingRequirements:* Proven experience as a Junior Sous Chef or strong Chef de Partie with banquet experience* Hands-on experience in large-scale food production and events* Strong leadership and team supervision skills* Ability to work under pressure in a fast-paced environment* Knowledge of food safety and sanitation standards* Culinary qualification preferredWe are looking for a team player with creativity, attention to detail, and a passion for delivering exceptional dining experiences.If you meet the above qualifications, we would love to hear from you. Please submit your CV to careers@dihdxb.aeJob Type: Full-time

Junior Sous Chef (Banquet Experience Required)

Our Story:Alabbar Enterprises &amp; ANOTHER is a UAE-based retail group that represents established brands like Candylicious, Ethan Allen, Yogurtland and Garrett Popcorn. It is also the parent company of multiple F&amp;B concepts like Social House, Karak House, Angelina, GIA, Markette, Two Bistro, Caya, Parka, Carpo, Ganache Chocolatier, The Good Hood Kitchen, Klay by Karak , Parka Bakehouse under its umbrella.An entity with lifestyle and retail endeavours and a passion for distinction - moments &ndash; growth.Guided by our values and positivity, we bring prevailing international &amp; homegrown brands, delivering the highest levels of retail excellence and experiences to our guests.The backbone of our vision is to pursue opportunities to grow and expand our presence locally and internationally while adhering to our core values and bringing synonymous moments and experiences to life.Job Summary:We are looking for F&amp;B professionals baded in UAEJob Opportunities:- Back of House Job Opportunities (Hot Kitchen Commis , Hot Kitchen Chef De Partie, Pastry Chefs &amp; Kitchen Stewards)Job Requirements:<ul><li>At least 2 years of proven experience in a similar role within high turnover upper casual dining, fine dining F&amp;B concepts</li><li>A strong hospitality background and knowledge of Basic Food Safety &amp; Hygiene alongside HACCP</li><li>Clear English communication skills (any other language would surely be an added value)</li><li>Presentable &amp; Well Groomed</li><li>Fluency in English is mandatory</li><li>A friendly demeanor with an inherent ability to sell</li><li>A good match to working within a culture of trust, teamwork &amp; ownership mindset</li></ul>What We Offer:<ul><li>A supportive and friendly team</li><li>Career growth opportunities</li><li>Competitive salary and benefits</li></ul>What We&rsquo;re Looking For:<ul><li>Experience in F&amp;B or a passion for customer service</li><li>A positive attitude and teamwork spirit</li><li>Ability to work in a &quot;fast-paced environment&rdquo;</li></ul>Job Type: Full-timePay: From AED3,000.00 per monthLanguage:<ul><li>Arabic (Preferred)</li></ul>Work Location: In person

Back of House Job Opportunities ( Hot Kitchen Commis & CDPs/ Pastry Chefs / Kitchen Stewards)

The First Group Hospitality

<div>
 Hotel Local Dubai is a community-centric lifestyle brand located in Jumeirah Village Triangle, offering thoughtfully curated stays rooted in local culture and connection. As part of Autograph Collection, each stay is shaped by its neighbourhood and local stories, inviting guests to uncover hidden gems and experience the destination in a way that feels distinctly unique.
 
 
 From farm-to-table dining at Farmers Commons to relaxed social gatherings at Neighbourhood Brew, Hotel Local blends design, music, art and wellness into every stay, creating spaces that feel personal, purposeful and authentically local. A stay Exactly Like Nothing Else.
 
 
 
 About The First Group Hospitality
 
 
 
 The First Group Hospitality is a Dubai-headquartered, full-service hospitality management company specialising in hotel operations, asset management, and F&amp;B strategy. With a team of industry veterans and a proven track record, the company delivers tailored solutions that enhance efficiency, optimise revenue, and maximise asset value for investors and hotel owners.
 
 
 As a trusted third-party hotel management provider, The First Group Hospitality partners with leading global brands to drive operational excellence and long-term profitability, thanks to expertise spanning property performance optimisation, cost management, and guest experience enhancement.
 
 
 Beyond management, The First Group Hospitality develops and operates a dynamic portfolio of upscale hotels, residences, and award-winning restaurants, creating high-value hospitality assets that stand out in the market.
 
 
 For more information, visit tfghospitality.com
 
 
 The Executive Sous Chef supports the Executive Chef in overseeing all culinary operations within the hotel, ensuring exceptional food quality, consistency, and service standards across all outlets. This includes restaurants, ,all day - dinning and in-room dining. The role is responsible for supervising kitchen teams, maintaining cost control, ensuring compliance with food safety regulations, and upholding brand and guest experience standards.
 
 
 <ul>
 <li>
 Oversee daily kitchen operations across all hotel outlets, including all-day dining, specialty restaurants, room service etc
 </li>
 <li>
 Ensure consistent quality, taste, and presentation of all menu items
 </li>
 <li>
 Monitor mise en place and service readiness for multiple meal periods
 </li>
 <li>
 Act as Executive Chef in their absence
 </li>
 <li>
 Supervise, train, and mentor sous chefs, chef de parties, and kitchen associates
 </li>
 <li>
 Develop work schedules to meet operational needs and occupancy levels
 </li>
 <li>
 Conduct performance reviews and support staff development
 </li>
 <li>
 Maintain high morale, discipline, and teamwork within the brigade
 </li>
 <li>
 Assist in developing seasonal menus and promotional offerings
 </li>
 <li>
 Ensure standard recipes and plating guidelines are followed
 </li>
 <li>
 Adapt menus based on guest demographics, occupancy trends, and brand standards
 </li>
 <li>
 Support sustainability and waste reduction initiatives
 </li>
 <li>
 Monitor food cost percentages and implement cost-control measures
 </li>
 <li>
 Oversee inventory management, stock rotation (FIFO), and purchasing processes
 </li>
 <li>
 Minimize waste through proper forecasting and production planning
 </li>
 <li>
 Assist in budget preparation and financial reporting
 </li>
 <li>
 Ensure compliance with HACCP and local health authority regulations
 </li>
 <li>
 Maintain cleanliness and organization of all kitchen areas
 </li>
 <li>
 Conduct regular hygiene audits and safety inspections
 </li>
 <li>
 Ensure safe handling and maintenance of kitchen equipment
 </li>
 <li>
 Respond to guest feedback related to food quality
 </li>
 <li>
 Ensure consistency aligned with hotel brand standards
 </li>
 <li>
 Maintain high standards of presentation for VIP and special requests
 </li>
 <li>
 Support initiatives that enhance overall guest dining experience
 </li>
 <li>
 Diploma or Degree in Culinary Arts or Hospitality Management
 </li>
 <li>
 6-10 years of culinary experience within hotel operations
 </li>
 <li>
 Minimum 3 years in a senior role
 </li>
 <li>
 Sound financial and cost control knowledge
 </li>
 <li>
 Excellent leadership and communication skills
 </li>
 </ul>
</div>

Executive Sous Chef

<div>Overview:
<div>
Hotel Local Dubai is a community-centric lifestyle brand located in Jumeirah Village Triangle, offering thoughtfully curated stays rooted in local culture and connection. As part of Autograph Collection, each stay is shaped by its neighbourhood and local stories, inviting guests to uncover hidden gems and experience the destination in a way that feels distinctly unique.</div><div> 
</div><div>From farm-to-table dining at Farmers Commons to relaxed social gatherings at Neighbourhood Brew, Hotel Local blends design, music, art and wellness into every stay, creating spaces that feel personal, purposeful and authentically local. A stay Exactly Like Nothing Else.</div><div></div><div> 
About The First Group Hospitality</div><div> 
The First Group Hospitality is a Dubai-headquartered, full-service hospitality management company specialising in hotel operations, asset management, and F&amp;B strategy. With a team of industry veterans and a proven track record, the company delivers tailored solutions that enhance efficiency, optimise revenue, and maximise asset value for investors and hotel owners.</div><div></div><div> 
As a trusted third-party hotel management provider, The First Group Hospitality partners with leading global brands to drive operational excellence and long-term profitability, thanks to expertise spanning property performance optimisation, cost management, and guest experience enhancement.</div><div></div><div> 
Beyond management, The First Group Hospitality develops and operates a dynamic portfolio of upscale hotels, residences, and award-winning restaurants, creating high-value hospitality assets that stand out in the market.</div><div> 
For more information, visit tfghospitality.com</div>
Job Description:
<div>
The Executive Sous Chef supports the Executive Chef in overseeing all culinary operations within the hotel, ensuring exceptional food quality, consistency, and service standards across all outlets. This includes restaurants, ,all day - dinning and in-room dining. The role is responsible for supervising kitchen teams, maintaining cost control, ensuring compliance with food safety regulations, and upholding brand and guest experience standards.</div> 
<div></div><ul><li>
Oversee daily kitchen operations across all hotel outlets, including all-day dining, specialty restaurants, room service etc</li><li>
Ensure consistent quality, taste, and presentation of all menu items</li><li>
Monitor mise en place and service readiness for multiple meal periods</li><li>
Act as Executive Chef in their absence</li><li>
Supervise, train, and mentor sous chefs, chef de parties, and kitchen associates</li><li>
Develop work schedules to meet operational needs and occupancy levels</li><li>
Conduct performance reviews and support staff development</li><li>
Maintain high morale, discipline, and teamwork within the brigade</li><li>
Assist in developing seasonal menus and promotional offerings</li><li>
Ensure standard recipes and plating guidelines are followed</li><li>
Adapt menus based on guest demographics, occupancy trends, and brand standards</li><li>
Support sustainability and waste reduction initiatives</li><li>
Monitor food cost percentages and implement cost-control measures</li><li>
Oversee inventory management, stock rotation (FIFO), and purchasing processes</li><li>
Minimize waste through proper forecasting and production planning</li><li>
Assist in budget preparation and financial reporting</li><li>
Ensure compliance with HACCP and local health authority regulations</li><li>
Maintain cleanliness and organization of all kitchen areas</li><li>
Conduct regular hygiene audits and safety inspections</li><li>
Ensure safe handling and maintenance of kitchen equipment</li><li>
Respond to guest feedback related to food quality</li><li>
Ensure consistency aligned with hotel brand standards</li><li>
Maintain high standards of presentation for VIP and special requests</li><li>
Support initiatives that enhance overall guest dining experience</li></ul>
Desired Skill &amp; Expertise:
<ul><li>Diploma or Degree in Culinary Arts or Hospitality Management</li><li>
6&ndash;10 years of culinary experience within hotel operations</li><li>
Minimum 3 years in a senior role</li><li>
Sound financial and cost control knowledge</li><li>
Excellent leadership and communication skills</li></ul></div>

RESTAURANT & CAFE ZOUZOU

We Are Hiring: Assistant Head Chef&ndash; Levantine/Turkish Cuisine.ZouZou is looking for a passionate and experienced Assistant Head Chef specializing in Levantine/Turkish cuisine to join our culinary team.We are seeking a dynamic culinary leader who thrives in a high-volume, professional kitchen environment.Key Requirements:Education: * Minimum High School Diploma * Diploma or Degree from a recognized Culinary Institute (highly preferred)Experience: * Minimum 10 years of progressive experience in Levantine/Turkish cuisine * Currently working as a Sous Chef or in a culinary leadership role * Experience in a high-volume, professional kitchen setting is requiredLanguage &amp; Technical Skills: * Native Arabic speaker* Fair to good verbal and written English skills * Basic proficiency in MS Office and other job-related systemsPersonality: * Outgoing, confident, and dynamic * Strong leadership and team management skills * Ability to work under pressure in a fast-paced environmentIf you meet the above criteria and are ready to take the next step in your culinary career, we would love to hear from you.Job Type: Full-timePay: AED8,000.00 - AED10,000.00 per monthApplication Question(s):<ul><li>Do you have any degree or certificate from a recognized Culinary Institute? If yes, please share your certificate as well. </li></ul>Experience:<ul><li>Levantine / Turkish cuisine: 8 years (Required)</li></ul>Language:<ul><li>Arabic (Required)</li></ul>

Assistant Head Chef

Obs cabinet

Missions Accueil et secr&eacute;tariat :Accueil du public. Renseignements t&eacute;l&eacute;phoniques. Traitement du courrier &eacute;lectronique. R&eacute;daction et traitement des courriers papier. Gestion administrative: Saisie des factures, tenue du cahier de caisse, En collaboration avec le comptable.Suivi et relance des paiements aupr&egrave;s des d&eacute;veloppeurs. Suivit des commerciaux, mis a jour des nouveaux projets. Enregistrement de la compagnie aupr&egrave;s des developpers.Archivage papier et num&eacute;rique des pi&egrave;ces comptables et administratives. Assistance au montage des dossiers de demandes de subventions publiques et priv&eacute;es en collaboration avec le chef de projet. Pr&eacute;paration des dossiers administratifs (pr&eacute; saisie, photocopies, envois&hellip;). R&eacute;daction des comptes rendus des r&eacute;unions. Recrutement et suivi participants aux actions de formation. Gestion des inscriptions, &eacute;tablissement de devis, montage dossiers de prise en charge et suivi des paiements. Langue: Fran&ccedil;ais, anglaiset si possible ArabeType d'emploi : Temps pleinR&eacute;mun&eacute;ration&nbsp;: AED4 000,00&nbsp;&agrave;&nbsp;AED4 001,00&nbsp;par moisExp&eacute;rience:<ul><li>3 an: 1&nbsp;an (Optionnel)</li></ul>Langue:<ul><li>francais et anglais (Requis)</li></ul>

Secretary

Explore 86+ Chef de partie in Dubai this March. Find roles across top companies and apply now to boost your career.

86 chef de partie jobs In Dubai

Chef de Partie - Cold Kitchen

Junior Sous Chef (Banquet Experience Required)

Back of House Job Opportunities ( Hot Kitchen Commis & CDPs/ Pastry Chefs / Kitchen Stewards)

Executive Sous Chef

Executive Sous Chef

Assistant Head Chef

Secretary