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kitchen equipment technician Jobs in Dubai

kitchen equipment technician

kitchen technician

assistant manager, commercial Jobs in Dubai

assistant manager, commercial

assistant operations manager Jobs in Dubai

assistant operations manager

chef de partie waterpark

Grand Hyatt

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 <strong>
  Organization- Grand Hyatt Dubai
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 </strong>
 <strong>
  Summary
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  <br/>
 </strong>
 Main Duties and responsibilities:
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 Customer Service
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 <ul>
  <li>
   Assist in ensuring that culinary Colleagues deliver the brand promise and provide exceptional Guest service at all times.
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   Ensure that all interactions with Guests are engaging, entertaining, and align with the park's brand promise.
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   Handle Guest inquiries and feedback in a courteous and efficient manner, ensuring that any issues are resolved satisfactorily.
  </li>
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   Maintain positive interactions with Guests and Colleagues, fostering a fun and welcoming environment.
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  </li>
 </ul>
 Financial
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 <ul>
  <li>
   Maximize productivity through effective time management and multi-tasking.
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   Assist in managing resources efficiently to meet the financial goals of the park.
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   Embrace new technology and methods to enhance Guest experiences and improve productivity.
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  </li>
 </ul>
 Operational
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 <ul>
  <li>
   Work closely with other Colleagues in a supportive and flexible manner, focusing on the overall success of the park and the Guests satisfaction.
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   Produce a consistent and high-quality product, following park standards.
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   Perform all duties and tasks assigned in the kitchen to the standard set.
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   Be entirely flexible and adapt to rotate within the different sub departments of the kitchen Division as assigned.
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   Be fully conversant with all services and facilities offered by the park.
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   Perform opening and closing procedures established in the kitchen.
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   Have a thorough understanding and knowledge of all food and beverage items in the menu.
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   Ensure that the kitchen and surrounding area is kept clean and organized at all times.
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   Monitor operating supplies and reduce spoilage and wastage.
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   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>
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   Respond to the results of the Consumer Audit and ensures that the relevant changes are implemented.
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  </li>
 </ul>
 Personnel
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 <ul>
  <li>
   Closely supervise the department Colleagues in the performance of their duties, ensuring this is in accordance with policies and procedures and applicable laws.
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   Oversee the punctuality and appearance of all Colleagues, making sure they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the park and department&rsquo;s grooming standards.
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   Develop the skills and effectiveness of all Colleagues through appropriate training, coaching, and/or mentoring.
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   Assist in the training of Colleagues, ensuring they have the necessary skills to perform their duties with maximum efficiency.
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   Supervise the Colleagues within the department, ensuring the correct standards and methods of service are maintained as stated in the Departmental Operations Manual.
  </li>
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   Support the implementation of The People Brand, demonstrating and reinforcing the park's Values and Culture Characteristics.
  </li>
  <li>
   Ensure Colleagues have a complete understanding of and adhere to Colleague rules and regulations.
  </li>
  <li>
   Ensure Colleagues follow all park, company, and local rules, policies, and regulations relating to fire and hazard safety, and security.
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   <br/>
  </li>
 </ul>
 Other Duties
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 <ul>
  <li>
   Understand and strictly adhere to the Rules &amp; Regulations established in the Colleagues Handbook and the park&rsquo;s policy on Fire, Hygiene, Health, and Safety.
  </li>
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   Report for duty punctually, wearing the correct uniform and nametag at all times.
  </li>
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   Maintain a high standard of personal appearance and hygiene at all times.
  </li>
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   Maintain a good rapport and working relationship with Colleague in all other departments.
  </li>
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   Attend and contribute to all Colleague meetings, Departmental, Park, and Hotel training schedules, and other related activities.
  </li>
  <li>
   Fully support the Departmental Trainers function in the Department assigned.
  </li>
  <li>
   Undertake any reasonable tasks and secondary duties as assigned by the Junior Sous Chef.
  </li>
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   Respond to any changes in the department function as dictated by the park.
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   Project at all times a positive and motivated attitude and exercise self-control.
  </li>
  <li>
   Have a complete understanding of the Department Operations Manual and Policies and Procedures.
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   <br/>
  </li>
 </ul>
 Occasional Duties
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 <ul>
  <li>
   Assist in carrying out quarterly, bi-yearly, yearly inventory of operating equipment.
  </li>
  <li>
   Carry out any other reasonable duties and responsibilities assigned.
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   <br/>
  </li>
 </ul>
 <strong>
  Qualifications
  <br/>
  <br/>
 </strong>
 Minimum 2 years work experience as Chef de Partie or 3-4 years as Demi Chef de Partie/Commis in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.
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 Qualification in Kitchen Production or Management will be an advantage.
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 Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
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 Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.
</div>


Chef de Partie - Waterpark

Hyatt

<div><div><p>Summary</p><div><p>
You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.</p>
<p>The Chef de Partie is responsible to supervise the assigned station / section of the outlet kitchen, in order to prepare a consistent, high quality product and ensure courteous, professional, efficient and flexible service that supports the outlet&rsquo;s operating concept and Hyatt International standards.</p></div></div><div><p>
Qualifications</p><div><p>
Minimum 2 years work experience as Chef de Partie or 3-4 years as Demi Chef de Partie/Commis in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.</p>
<p>Qualification in Kitchen Production or Management will be an advantage.</p>
<p>Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.</p>
<p>Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.</p></div></div></div>

CHEF DE PARTIE - BANQUET

TAMANI MARINA HOTEL

<p>We are seeking for a talented and passionate <b>Demi Chef de Partie (Hot Kitchen)</b> to join our culinary team at <b>Tamani Marina Hotel</b>. The ideal candidate will assist in preparing, cooking, and presenting high-quality dishes, ensuring consistency, creativity, and excellence in every plate served.</p><p><b>Key Responsibilities:</b></p><ul><li>Prepare and cook hot kitchen dishes in accordance with hotel standards and recipes.</li><li>Ensure food quality, presentation, and portion control are consistently maintained.</li><li>Support the Chef de Partie and Sous Chef in daily kitchen operations.</li><li>Maintain a clean, safe, and organized workstation at all times.</li><li>Follow all food hygiene, safety, and HACCP regulations.</li><li>Monitor food stock levels and report any shortages.</li><li>Assist in training and guiding junior kitchen staff.</li><li>Contribute to menu development and daily specials when required.</li></ul><p><b>Requirements:</b></p><ul><li>Diploma or certification in Culinary Arts or a related field.</li><li>Minimum of 2 years&rsquo; experience as a Demi Chef de Partie or Commis I in a 4 or 5-star hotel.</li><li>Strong knowledge of hot kitchen operations, sauces, and main course preparation.</li><li>Excellent teamwork and communication skills.</li><li>Ability to work efficiently under pressure and maintain high standards.</li><li>Sound knowledge of food safety and hygiene practices.</li></ul><p><b>What We Offer:</b></p><ul><li>Competitive salary</li><li>Meals and duty transportation.</li><li>Learning and career growth opportunities.</li><li>Supportive and multicultural work environment.</li></ul><p>Job Type: Full-time</p>

Demi Chef de Partie (Hot Kitchen)

Atlantis the Royal

<div></div><div><div>Chef de Partie, Ariana's Persian Kitchen<br>
(17492)</div><br>
<div></div>
<div>At Atlantis, we exist to bring the extraordinary to every holiday and experience through connection, empowerment, precision, care and warmth. Inspired by the majesty and mystery of the ocean, Atlantis resorts are unique destinations full of life, wonder and surprise, where we seek to exceed our guests&rsquo; expectations at every possible turn.</div><br>
<div><br>
Atlantis, The Royal will forever change the landscape of Dubai. Crafted by the world&rsquo;s leading designers, architects and artists, this iconic destination will offer extraordinary stays, dining, attractions and entertainment. The world is yet to experience anything like it. With a sense of exhilaration and discovery, we create unforgettable memories by providing guests the opportunity to discover an extraordinary world filled with thrilling adventures. Whether we are designing a couple&rsquo;s retreat or serving the extraordinary in one of our award-winning celebrity chef restaurants, we approach everything with imagination to spark a sense of courage, inspiration and innovation. This is not simply our job, it&rsquo;s our passion.</div><br>
<div></div>
<div><b>
About the role</b></div>
<div>
Are you passionate about the culinary world? Do you thrive working in a fast-paced, multi-cultural environment learning from Talented Chefs? Do you relish the opportunity to use your creativity and innovation? Does this sound like you? If you&rsquo;re a talented Chef de Partie ready to take on the challenge, we&rsquo;d love to hear from you!</div><br>
<div></div>
<div><b>
About You</b></div><br>
<div></div>
<div>
The ideal candidate will have 1-2 years of experience in a similar role with a proven track record of working in an international luxury hotel. The successful candidate must possess excellent communication skills, be a team player, manage multiple tasks and have confidence in dealing with a diverse set of clienteles. As a Chef de Partie, 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.</div>
<div>
Ideally, we&rsquo;d love you to have a Diploma in Culinary or 2-3 years&rsquo; experience in a similar role, preferably within a Michelin tar restaurant or world's winning fine dining restaurant. The successful candidate must have good communication skills, be creative and passionate about cooking, and hold a health and safety certification.</div><br>
<div></div>
<div>Atlantis Dubai is an iconic entertainment destination comprised of two world-class resorts; Atlantis, The Palm and Atlantis, The Royal; offering an unbeatable opportunity for you to grow and develop in your career.</div>
<div>Join a team that is adventurous, creative, warm-hearted and extroverted. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.</div></div>

Chef de Partie, Ariana's Persian Kitchen

<div><div><p>Summary</p><div><p>
You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.</p><p>
The Sous Chef is responsible to assist the Chef de Cuisine in managing his/ her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.</p></div></div><p></p><div><p><br>
Qualifications</p><div><p>
Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.</p><p>
Qualification in Kitchen Production or Management will be an advantage.</p><p>
Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.</p><p>
Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.</p></div></div></div>

SOUS CHEF - ALL DAY DINING

Andaz

<div><div><p>Summary</p><div><div><div>
The Commis Chef &ndash; Butchery is responsible for the preparation, portioning, and presentation of all meat, poultry, and seafood items in accordance with established recipes, standards, and hygiene regulations. The role supports the Butchery Chef and the culinary team by ensuring consistent quality and efficient operations within the butchery section.<br>
Achieve the highest degree in applied hygiene and food safety as per the, HACCP guidelines to ensure that the food served to the Guest is of highest quality and standard<br>
Support directly the Chef de Partie or Demi Chef in the daily operation and take full responsibilities of your section and tasks assigned by your immediate supervisor.</div></div></div></div><p></p><div><p><br>
Qualifications</p><p></p><div><div><div><br>
1 year work experience as Commis Chef -Butchery or 1 year as Apprentice in a hotel or restaurant with good standards / Basic Culinary skills / good hygiene knowledge</div></div></div></div></div><p></p>

COMMIS CHEF - BUTCHERY

<div><div><p>Summary</p><div><p>
You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.</p><p></p><p><br>
The Sous Chef is responsible to assist in managing the assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.</p></div></div><div><p>
Qualifications</p><div><p>
Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.</p><p>
Expertise in Bar/restaurant fusion cuisine.</p><p>
Qualification in Kitchen Production or Management will be an advantage.</p><p>
Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.</p><p>
Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.</p></div></div></div>

SOUS CHEF

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