cook

SAL CAFE

DEMI CHEFa junior sous-chef role responsible for supporting a Chef de Partie in daily kitchen operations, specifically managing a designated station (e.g., sauce, grill, pastry). They ensure high-quality food production, strict adherence to recipes, menu specifications, food safety standards, and proper mise en place. Kerzner International JobsKey Responsibilities<ul><li>Culinary Production: Prepare, cook, and garnish dishes to established standards, ensuring quality, consistency, and proper portion control.</li><li>Station Management: Assist the Chef de Partie with running a specific section, maintaining cleanliness, and organization, including mise-en-place preparation.</li><li>Safety &amp; Compliance: Adhere to all food hygiene, health, and safety regulations (e.g., HACCP), including temperature logs and storage protocols.</li><li>Team Support &amp; Training: Assist in training and supervising junior chefs or commis chefs, and work collaboratively to ensure efficient service.</li><li>Stock Control: Monitor ingredient stock levels, assist with ordering, and minimize waste to control food costs.</li></ul>BARISTApreparing and serving espresso-based coffee drinks, operates, and cleans industrial machinery, manages point-of-sale transactions, and provides high-quality customer service. They are responsible for taking orders, offering menu recommendations, maintaining cleanliness, and ensuring consistency in beverage quality in a fast-paced environment.Key Responsibilities<ul><li>Drink Preparation: Expertly craft espresso, lattes, cappuccinos, and cold beverages following specific recipes and techniques.</li><li>Customer Service: Welcome customers, take orders, process payments, and provide recommendations on coffee blends and menu items.</li><li>Machine Maintenance: Operate, clean, and troubleshoot espresso machines, grinders, and brewers.</li><li>Station Management: Maintain a clean, organized, and hygienic work area, including restocking cups, lids, coffee beans, and pastries.</li><li>Product Knowledge: Educate customers on coffee beans, brewing methods, and equipment, potentially selling merchandise.</li></ul>Job Type: Full-timePay: AED2,500.00 - AED3,500.00 per month

Junior barista ,Assistant cook & demi chef

Belhasa Group

Job description:<ul><li>Create burgers/ sandwich to individual order of customers, this includes places meat or filling and garnish accordingly</li><li>It also involves memorizing and applying all company specialized methodologies, galley utensils, plating, abbreviations, galley terminology, procedures, and menu items.</li><li>His/her role also includes ensuring that a clean and sanitary work environment is maintained.</li><li>The Burger cook must therefore ensure that all local and SOP sanitation, safety, and health guidelines are always complied with when performing his/her duties.</li><li>Also, in accordance with the SOP guideline, the cook must comply with company&rsquo;s uniform and appearance standards.</li><li>He/she works under the supervision of the acting supervision, assistant manager, or general manager and should be prepared to take further tasks and responsibilities that may not be in the work description provided him/her on the assumption of duty.</li><li>The cook&rsquo;s job at requires regular standing, walking, and sitting while performing assigned duties.</li><li>It&rsquo;s also requires the use of hands to feel, handle, or finger controls, tools, or objects. It involves reaching with arms and hands; kneeling; stooping, walking or crouching; hearing or talking; and smelling or tasting.</li><li>Prepare food following specifications during or before unit operations</li><li>Measure all food items and portion them accurately. Adhere to all quality standards, portion sizes, policies and procedures, and department rules.</li><li>Ensure all foods are properly prepared in a timely manner and to specifications</li><li>Apply kitchen equipment such as knives, whips, slicers, pots, warmers, ovens, pans, grills, and steamers in preparing food items</li><li>Ensure proper storage of food by maintaining the right temperatures</li><li>Keep all menu items fresh and ensure they retain original quality</li><li>Carry out opening, closing, and side work tasks as assigned following appropriate guidelines</li><li>Ensure equipment and workstation are adequately stocked, organized, and clean</li><li>Adhere to all sanitation regulations and health codes</li><li>Set up kitchen equipment and operate them</li><li>Take record of all waste on spoilage list and apply waste control guidelines.</li><li>Package all products following the right specifications</li></ul>Job Type: Full-time

Cashier/Service Crew

THERME GROUP

<ul><li>Provide the highest and most efficient level of hospitality service to the customers.</li><li>Works in the designated station as set by Sous Chef and/or CDP.</li><li>Able to organize the assigned work area and efficiently put away orders.</li><li>Able to prepare food within recommended time frames to meet Guest expectations.</li><li>Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.</li><li>Able to produce quality product in a timely and efficient manner for the guests or staff.</li><li>Responsible to maintain cleanliness, sanitation at the assigned work area.</li><li>Responsible for preparing and cooking all food items by the recipe and to specification.</li><li>Prepare ingredients for cooking, including portioning, chopping, and storing food.</li><li>Prepare all menu items by strictly following recipes and yield guide.</li><li>Cook food according to recipes, quality standards, presentation standards and food preparation checklist.</li><li>Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.</li><li>Slices, grind and cooks meat and vegetables using a full range of cooking methods.</li><li>Wash and peel fresh fruits, vegetables and also able to weigh, measure and mix ingredients on correct proportions.</li><li>Have general knowledge of cooking temperatures, making soups &amp; sauces, preparing entrees, vegetable preparation and a la carte cooking.</li><li>Set-up the station with par stocks of menu items, and prepare the dishes designated for that station.</li><li>Checks supplies and prep lists and ensures all items are prepped in a timely fashion.</li><li>Replenishes service lines as needed and restocks and prepares the workstation for the next shift.</li><li>Ensures that all products are stored properly in the correct location at the appropriate levels at all times.</li><li>Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests.</li><li>Check and ensure the correctness of the temperature of appliances and food.</li><li>Serve food in proper portions on to correct serving vessels and plates.</li><li>Wash and disinfect kitchen area, workstations, tables, tools, knives and other equipment.</li><li>Maintain correct portion size and quality of the food to the hotel's standards.</li><li>Minimize waste and maintain controls to attain forecasted food cost.</li><li>Review status of work and follow-up actions required with the Head Cook before leaving.</li><li>Assists in providing on the job training &amp; development of new cooks.</li><li>Assists other Team Members in the kitchen when needed or perform any other tasks assigned by the hotel management.</li></ul>Job Types: Temporary, Contract Contract length: 4 monthsPay: AED3,500.00 per monthApplication Question(s):<ul><li>If we hire you today, will you be able to join tomorrow?</li><li>Do you have your own valid UAE residence visa?</li><li>Do you have NOC from your visa sponsor?</li></ul>Experience:<ul><li>Commis Chef: 3 years (Required)</li></ul>Work Location: In person

Commis Chef (Contractual/Temporary)

Villaggio Hotel Abu Dhabi

Position SummaryThe 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.Key Responsibilities<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>Qualifications<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>What We Offer<ul><li>Competitive salary</li><li>staff meals</li></ul>Job Type: Full-timeApplication Question(s):<ul><li>expected salary</li></ul>

Demi Chef de Partie – Staff Food

YoSH

<div><h4 class="jobSectionHeader">Job Summary</h4>

We are seeking a skilled and creative Arabic Cuisine Chef to design, prepare and deliver authentic Arabic dishes across private residences and bespoke events. The role requires a deep knowledge of regional flavours and techniques, excellent presentation skills, and the ability to work discreetly within high-end households. The successful candidate will be proactive in menu development, maintain rigorous food hygiene standards, and provide polished, personalised culinary service.
<h4 class="jobSectionHeader">Key Responsibilities</h4>
<ul>
<li>Menu development: Plan and develop seasonal menus rooted in Arabic culinary traditions (Levantine, Gulf, Maghrebi and other regional styles), accommodating dietary preferences and bespoke requests.
</li><li>Food preparation &amp; cooking: Prepare, cook and plate starters, mains, mezze, breads, desserts and accompaniments to professional standards, ensuring consistency, flavour balance and visual appeal.
</li><li>Ingredient sourcing: Identify, procure and maintain high-quality ingredients and specialty items, build relationships with suppliers and manage deliveries to ensure freshness and authenticity.
</li><li>Service delivery: Coordinate with household staff to deliver meals in a variety of settings (formal dining, casual family meals, private events), and assist with service when required.
</li><li>Event catering support: Plan and execute private dinners, receptions and small events including menu scaling, timing, plating, and liaising with external suppliers or catering teams as needed.
</li><li>Food safety &amp; hygiene: Maintain impeccable kitchen hygiene, follow HACCP and food safety procedures, manage stock rotation, temperature control and cleaning schedules.
</li><li>Inventory &amp; cost control: Maintain kitchen inventories, manage provisions, monitor food costs, record usage and assist with ordering to budgetary guidelines.
</li><li>Kitchen management: Supervise junior kitchen staff or contractors when present, delegate tasks, train on recipes and standards, and ensure an organised, efficient working environment.
</li><li>Presentation &amp; standards: Ensure high standards of plating, garnishing and food presentation consistent with the household&rsquo;s expectations and guest requirements.
</li><li>Flexibility &amp; discretion: Provide flexible working hours to accommodate household needs, travel occasionally with the employer when required, and maintain confidentiality and professionalism at all times.
</li></ul><h4 class="jobSectionHeader">Qualifications &amp; Experience</h4>
<ul>
<li>Proven experience as a professional cook or chef specialising in Arabic cuisine within private households, restaurants, boutique hotels or catering environments.
</li><li>Strong practical knowledge of regional dishes, traditional techniques (slow-cooking, grilling, flatbreads, spice blends) and contemporary interpretations of Arabic food.
</li><li>Formal culinary training or recognised vocational qualifications are desirable.
</li><li>Understanding of food allergen management, special diets (halal, vegetarian, vegan, gluten-free) and the ability to adapt menus accordingly.
</li><li>Experience managing kitchen inventories, supplier relationships and basic food cost control.
</li><li>Full, valid driving licence desirable for procurement and deliveries.
</li></ul><h4 class="jobSectionHeader">Skills &amp; Attributes</h4>
<ul>
<li>Excellent palate and strong attention to flavour balance, seasoning and ingredient quality.
</li><li>High standards of presentation, organisation and cleanliness in the kitchen.
</li><li>Good communication skills, ability to work calmly under pressure and collaborate with household teams.
</li><li>Discreet, professional manner with respect for privacy and household protocols.
</li><li>Willingness to learn new techniques, adapt recipes and accept feedback to meet household preferences.
</li></ul><h4 class="jobSectionHeader">Additional Information</h4>
<ul>
<li>Working hours will be aligned with household requirements and may include early mornings, evenings and occasional weekends.
</li><li>Opportunities for occasional travel with the employer may be required; flexibility is essential.
</li><li>Proof of right to work in the UK and compliance with food safety certification checks will be required prior to employment.</li></ul></div>

Arabic Cuisine - Specialty Chef

Al Fahim Group

JOB PURPOSECommis 1 accountable for supporting the process of all food preparations for AFG staff in the employee accommodation under the guidance of Sous Chef.ACCOUNTABILITIES Key Accountabilities &bull;Preparation and inventory: Assist to cook all daily meals for employees in staff accommodation and provides catering for special occasions. Preparation of cutting, cooking, garnishing, or presentation of food. Ensure bread and pastry items as per the required standards of AFG group in respect to internal quality, suitable quantity as per the given staff numbers and per additional demand if any. &bull;Operations: Assist and Operate kitchen equipment and maintain cooking temperatures as needed to ensure cooking to consistency and perfection. &bull;Controls: Supporting the Sous Chef &amp; Head Chefs in ensuring consistently high-quality food, taking part in stock rotation to ensure adequate replenishment on time and stock inventory items when required and make sure all ingredients best before dates are monitored. &bull;Hygiene: Maintains a tidy appearance and personal hygiene to ensure compliance to set cleanliness and hygiene guidelines. Follow ADFCA guidelines on hygiene standards at all times.Job Specific Information Commis 1 will be assisting Demi chef and Head chef in preparation of food items, maintain the kitchen equipment and inventory.QUALIFICATIONS, EXPERIENCE, COMPETENCIES Qualification (e.g. Academic Qualification, Certifications, Licenses) &bull;Certification/Diploma in Cooking from a recognised culinary school &bull;Secondary School Education Certificate.Experience &bull;Minimum 1-2 years of experience as a Commis 1 in a catering outlet or a Hotel/restaurant environmentJob Types: Full-time, PermanentAbility to commute/relocate:<ul><li>Abu Dhabi: Reliably commute or planning to relocate before starting work (Required)</li></ul>Application Question(s):<ul><li>The position will require the selected candidate to stay in our company accommodation in Mussafah, Abu Dhabi (Stay-in). Do you agree to work under that work setup. YES or NO?</li></ul>Experience:<ul><li>Commi Catering: 1 year (Required)</li></ul>

Commis Chef 1

<div><h4 class="jobSectionHeader">Job Summary</h4>

We are seeking an experienced and creative Head Pastry Chef to lead pastry operations across private residences and bespoke events. The role requires exceptional technical pastry skills, refined presentation standards, and the ability to design and deliver a diverse range of pastries, desserts and baked goods to the highest quality. The successful candidate will be proactive in menu development, manage pastry production, maintain rigorous food safety standards and provide discreet, professional service within high-end household environments.
<h4 class="jobSectionHeader">Key Responsibilities</h4>
<ul>
<li>Pastry leadership: Lead and manage pastry production for daily household requirements and private events, setting standards for quality, consistency and presentation.
</li><li>Menu development: Design seasonal and occasion-driven dessert and pastry menus, including plated desserts, tarts, viennoiserie, breads, entremets, petits fours and bespoke showpieces, tailored to household preferences and dietary needs.
</li><li>Recipe creation &amp; costing: Develop and standardise recipes, portion sizes and plating guides; monitor ingredient usage and contribute to menu costing and budgeting.
</li><li>Production planning: Plan production schedules, scale recipes for events, manage mise en place and ensure timely delivery of items to service areas.
</li><li>Team supervision &amp; training: Supervise and train junior pastry staff, contractors or temporary team members; delegate tasks, coach on techniques and maintain a disciplined, efficient working environment.
</li><li>Ingredient sourcing: Identify and procure high-quality ingredients, speciality chocolates, flours and other baking supplies; build relationships with suppliers and manage deliveries to ensure freshness.
</li><li>Food safety &amp; hygiene: Maintain impeccable kitchen and pastry-area hygiene, follow HACCP and food safety procedures, manage stock rotation, temperature control and cleaning schedules.
</li><li>Presentation &amp; standards: Ensure exceptional standards of plating, garnishing and finished presentation consistent with the household&rsquo;s expectations and guest requirements.
</li><li>Event support: Collaborate with chefs, household staff and external caterers to plan and execute private dinners, receptions and special events including showpiece assembly, transportation and on-site finishing.
</li><li>Flexibility &amp; discretion: Provide flexible working hours to meet household and event requirements, travel occasionally with the employer when required, and maintain confidentiality and professionalism at all times.
</li></ul><h4 class="jobSectionHeader">Qualifications &amp; Experience</h4>
<ul>
<li>Proven experience as a Pastry Chef, Head Pastry Chef or Senior Pastry Cook within private households, fine-dining restaurants, boutique hotels or luxury catering environments.
</li><li>Extensive practical knowledge of classical and contemporary pastry techniques, confectionery, chocolate work, sugar artistry and professional baking methods.
</li><li>Formal culinary or pastry qualifications (apprenticeship, vocational certificate or equivalent) are desirable.
</li><li>Experience of creating dessert menus for bespoke events and adapting recipes for special diets including vegetarian, vegan, gluten-free and allergen-aware options.
</li><li>Proven ability to manage inventories, supplier relationships and basic food cost control.
</li><li>Full, valid driving licence desirable for procurement and deliveries.
</li></ul><h4 class="jobSectionHeader">Skills &amp; Attributes</h4>
<ul>
<li>Outstanding palate and attention to flavour balance, textures and technical detail.
</li><li>Exceptional standards of presentation, organisation and cleanliness in the pastry area.
</li><li>Strong leadership and communication skills with the ability to train and motivate a small team.
</li><li>Ability to work calmly under pressure, plan effectively and meet tight deadlines for service and events.
</li><li>Discreet, professional manner with respect for privacy and household protocols.
</li><li>Willingness to learn new techniques, experiment creatively and respond positively to feedback to meet household preferences.
</li></ul><h4 class="jobSectionHeader">Additional Information</h4>
<ul>
<li>Working hours will be aligned with household requirements and may include early mornings, evenings and occasional weekends.
</li><li>Opportunities for occasional travel with the employer may be required; flexibility is essential.
</li><li>Proof of right to work in the UK and compliance with food safety certification checks will be required prior to employment.</li></ul></div>

Head Pastry Chef

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