business development executive Jobs in Dubai

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corporate executive chef

Marriott International

<div>Additional Information 
Job Number25166076 
Job CategoryFood and Beverage &amp; Culinary 
LocationDubai Area Office, Central Park Towers Level 12, Dubai, United Arab Emirates, United Arab Emirates, 213111 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
The Senior Executive Chef, EMEA is supporting to ensure locally and brand appropriate &quot;pull through&quot; of culinary programs, processes, and initiatives for the continent. Specific areas of focus include operations troubleshooting, working effectively with property management teams, technical training, quality assurance oversight, improving current programs based on analysis, providing expertise for pre-openings and hotel conversions, and translating culinary concepts into creative realities. This position will be a key member of the Food &amp; Beverage Operations Pool for the continent.
The Senior Executive Chef, EMEA provides support/is responsible for (e.g., number of different properties, total number of rooms).
<ul><li>Location requirements: The Senior Executive Chef, EMEA to be located at the EMEA Office Dubai.</li>
<li>Language Requirements: High proficiency (speaking, reading and writing) in English is required.</li>
<li>Travel Requirements: There is a 50% business travel required</li>
</ul>Expected Contributions
Food &amp; Beverage Leadership
<ul><li>Consult hotel management teams to implement culinary initiatives.</li>
<li>Improve food product and presentation.</li>
<li>Provide input on concept development and kitchen design.</li>
<li>Support brand and continent culinary programs.</li>
<li>Communicate culinary expectations.</li>
<li>Guide food safety tasks.</li>
<li>Coordinate licensing and franchise relationships.</li>
<li>Ensure consistency in culinary messaging and communications.</li>
<li>Prepare presentations on culinary brand concepts.</li>
<li>Perform other duties as needed.</li>
</ul>Financial and Accounting Management
<ul><li>Use data and software to analyze culinary trends.</li>
<li>Support EMEA strategy and drive financial results.</li>
<li>Enhance profitability and customer loyalty.</li>
<li>Recruit and develop talent.</li>
<li>Understand hotel operations and culinary trends.</li>
</ul>Talent Management
<ul><li>Develop high-caliber culinary talent.</li>
<li>Maintain contact with Executive Chefs to build a workforce list.</li>
<li>Facilitate culinary training across Europe.</li>
<li>Train specialists for hotel openings.</li>
</ul>Owner Relations
<ul><li>Act as liaison and expert for owners/franchisees.</li>
<li>Maintain culinary documentation and improve guest experience.</li>
<li>Provide input to Corporate Center of Expertise.</li>
<li>Understand owner preferences and backgrounds.</li>
<li>Build vendor relationships.</li>
</ul>Other Responsibilities
<ul><li>Comply with Marriott policies.</li>
<li>Perform other tasks as assigned.</li>
</ul>Candidate Profile
Required Experience:
<ul><li>2&ndash;5 years as an Executive Chef</li>
</ul>Preferred Skills &amp; Knowledge:
<ul><li>Expertise in food preparation and presentation.</li>
<li>Understanding of multi-brand standards.</li>
<li>Hotel opening experience.</li>
<li>Financial management and forecasting.</li>
<li>Trend analysis across hospitality disciplines.</li>
<li>Knowledge of purchasing, inventory, and equipment.</li>
<li>Ability to read blueprints and floor plans.</li>
<li>Strong communication, problem-solving, and presentation skills.</li>
<li>Strategic planning and decision-making.</li>
<li>Software and hotel systems proficiency.</li>
<li>Understanding of food &amp; beverage and event management.</li>
<li>Workforce analysis and labor productivity.</li>
<li>Knowledge of safety standards and regulations.</li>
</ul>Education &amp; Certification
<ul><li>Degree in Hotel Management, Hospitality, or Culinary Science</li>
<li>Culinary apprenticeship or technical culinary school</li>
<li>Culinary society certification preferred</li></ul></div><div> 
</div>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.
Marriott International is the world&rsquo;s largest hotel company, with more brands, more hotels and more opportunities for associates to grow and succeed. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div>

Senior Executive Chef EMEA

The Great Eagle Restaurants

We are a high-end hospitality group in Dubai, delivering premium dining experiences through innovative menus and exceptional service. We are seeking a visionary Executive Chef &ndash; International Cuisine to lead our culinary team and bring global flavors to life.Role OverviewAs the Executive Chef, you will be responsible for overseeing all kitchen operations, developing international menus, managing food quality and consistency, and inspiring a team of culinary professionals. You will blend creativity with discipline, ensuring each dish reflects world-class standards while being aligned with the restaurant&rsquo;s concept.Key Responsibilities<ul><li>Lead, supervise, and inspire the culinary team across all sections.</li><li>Develop and engineer innovative international menus (fusion, contemporary, and classic styles).</li><li>Ensure consistent food quality, portion control, and presentation.</li><li>Oversee procurement, inventory, and supplier relations while maintaining cost control.</li><li>Implement and monitor HACCP and Dubai Municipality food safety standards.</li><li>Train, mentor, and evaluate kitchen staff to maintain a high-performance team.</li><li>Collaborate with management on promotions, seasonal menus, and special events.</li><li>Drive efficiency, reduce waste, and maximize profitability without compromising quality.</li></ul>Requirements<ul><li>Proven experience as an Executive Chef or Senior Chef in an international casual dinning</li><li>Strong knowledge of multiple cuisines (Mediterranean, Asian, American, and Fusion preferred).</li><li>Excellent leadership, management, and communication skills.</li><li>Solid understanding of food cost control and kitchen operations.</li><li>Formal culinary training or equivalent professional experience.</li><li>Passion for innovation and ability to adapt to international food trends.</li></ul>What We Offer<ul><li>Competitive salary and benefits package.</li><li>Opportunity to lead a multicultural culinary team.</li><li>A platform to innovate and showcase international culinary expertise.</li><li>Career growth within a dynamic hospitality group.</li></ul>Job Type: Full-time

Executive Chef

Expertise Recruitment

<div><h3 class="jobSectionHeader">Job Description</h3>
<div><div>Summary 
</div><div>
We are seeking an Executive Chocolate Chef with extensive expertise in industrial chocolate manufacturing to lead operations at our large-scale production facility. The role requires a unique combination of culinary creativity and deep technical knowledge of chocolate processing and machinery. The ideal candidate will oversee production lines, drive innovation, ensure operational excellence, and manage a large workforce while upholding the highest quality and food safety standards.</div> 
Responsibilities<ul><li> 
Lead and manage large-scale industrial chocolate production, including tempering, enrobing, moulding, cooling tunnels, drag&eacute;e coating, and wrapping.</li><li> 
Supervise and develop a workforce of 100+ staff across production lines, operators, chocolatiers, and packaging teams.</li><li> 
Oversee production planning, scheduling, and raw material control (cocoa, butter, nuts, inclusions) to ensure efficiency and minimize waste.</li><li> 
Troubleshoot technical issues such as fat crystallization, viscosity control, bloom prevention, and machine calibration (cooling tunnels, moulding, enrobing).</li><li> 
Develop and launch innovative chocolate products, including pralines, drag&eacute;es, seasonal collections, and long shelf-life lines, balancing artisanal quality with scalable production.</li><li> 
Drive operational excellence using OEE, Lean Manufacturing, and continuous improvement practices.</li><li> 
Ensure full compliance with GMP, HACCP, and ISO/FSSC 22000 standards, maintaining consistent quality, hygiene, and safety across all lines.</li><li> 
Train and mentor production teams, building technical skills and ensuring adherence to production standards.</li></ul><h3 class="jobSectionHeader"> 
Requirements</h3><ul><li>
Minimum 10 years of experience in large-scale chocolate or confectionery manufacturing.</li><li> 
Proven expertise in managing multiple chocolate production lines and related machinery.</li><li> 
Strong technical knowledge of tempering curves, viscosity control, bloom prevention, and chocolate crystallization.</li><li> 
Demonstrated leadership experience in managing and developing large production teams (100+ staff).</li><li> 
Track record of product innovation in chocolate with the ability to balance creativity and industrial scalability.</li><li> 
Solid background in production planning, scheduling, and raw material management.</li><li> 
Familiarity with Lean Manufacturing and OEE practices.</li><li> 
Strong understanding of GMP, HACCP, and ISO/FSSC 22000 food safety standards.</li><li> 
Fluent in English, both written and spoken.</li></ul></div></div>

Executive Chocolate Chef – Chocolate Factory

<div>Additional Information 
Job Number25158875 
Job CategoryFood and Beverage &amp; Culinary 
LocationThe St. Regis Downtown Dubai, Marasi Drive, Dubai, United Arab Emirates, United Arab Emirates, 191984 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing). 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.</li></ul>
OR
<ul><li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Leading Kitchen Operations for Property
<ul><li>Leads kitchen management team.</li></ul>
<ul><li>Provides direction for all day-to-day operations.</li></ul>
<ul><li>Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.</li></ul>
<ul><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</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>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>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul>
<ul><li>Solicits employee feedback, utilizes an &quot;open door&quot; policy and reviews employee satisfaction results to identify and address employee problems or concerns.</li></ul>
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Demonstrate new cooking techniques and equipment to staff.</li></ul> 
Setting and Maintaining Goals for Culinary Function and Activities
<ul><li>Develops and implements guidelines and control procedures for purchasing and receiving areas.</li></ul>
<ul><li>Establishes goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.</li></ul>
<ul><li>Manages department controllable expenses including food cost, supplies, uniforms and equipment.</li></ul>
<ul><li>Participates in the budgeting process for areas of responsibility.</li></ul>
<ul><li>Knows and implements the brand's safety standards.</li></ul> 
Ensuring Culinary Standards and Responsibilities are Met
<ul><li>Provides direction for menu development.</li></ul>
<ul><li>Monitors 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 create decorative food displays.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Ensures compliance with food handling and sanitation standards.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Ensures employees maintain required food handling and sanitation certifications.</li></ul>
<ul><li>Maintains purchasing, receiving and food storage standards.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.</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>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul>
<ul><li>Responds to and handles guest problems and complaints.</li></ul>
<ul><li>Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.</li></ul>
<ul><li>Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.</li></ul> 
Managing and Conducting Human Resource Activities
<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>Ensures employees are treated fairly and equitably.</li></ul>
<ul><li>Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.</li></ul>
<ul><li>Administers the performance appraisal process for direct report managers.</li></ul>
<ul><li>Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.</li></ul>
<ul><li>Observes service behaviors of employees and provides feedback to individuals and or managers.</li></ul>
<ul><li>Manages employee progressive discipline procedures for areas of responsibility.</li></ul>
<ul><li>Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.</li></ul> 
Additional Responsibilities
<ul><li>Provides information to executive teams, managers and 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></div><div> 
</div>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.
Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div>

Multi Property Executive Chef

<div>Additional Information 
Job Number25161121 
Job CategoryFood and Beverage &amp; Culinary 
LocationDelta Hotels Jumeirah Beach Dubai, Jumeirah Beach Residence, Bahar 7, Dubai, United Arab Emirates, United Arab Emirates, 118555 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing). 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.</li></ul>
OR
<ul><li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Leading Kitchen Operations for Property
<ul><li>Leads kitchen management team.</li></ul>
<ul><li>Provides direction for all day-to-day operations.</li></ul>
<ul><li>Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.</li></ul>
<ul><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</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>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>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul>
<ul><li>Solicits employee feedback, utilizes an &quot;open door&quot; policy and reviews employee satisfaction results to identify and address employee problems or concerns.</li></ul>
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Demonstrate new cooking techniques and equipment to staff.</li></ul> 
Setting and Maintaining Goals for Culinary Function and Activities
<ul><li>Develops and implements guidelines and control procedures for purchasing and receiving areas.</li></ul>
<ul><li>Establishes goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.</li></ul>
<ul><li>Manages department controllable expenses including food cost, supplies, uniforms and equipment.</li></ul>
<ul><li>Participates in the budgeting process for areas of responsibility.</li></ul>
<ul><li>Knows and implements the brand's safety standards.</li></ul> 
Ensuring Culinary Standards and Responsibilities are Met
<ul><li>Provides direction for menu development.</li></ul>
<ul><li>Monitors 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 create decorative food displays.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Ensures compliance with food handling and sanitation standards.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Ensures employees maintain required food handling and sanitation certifications.</li></ul>
<ul><li>Maintains purchasing, receiving and food storage standards.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.</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>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul>
<ul><li>Responds to and handles guest problems and complaints.</li></ul>
<ul><li>Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.</li></ul>
<ul><li>Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.</li></ul> 
Managing and Conducting Human Resource Activities
<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>Ensures employees are treated fairly and equitably.</li></ul>
<ul><li>Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.</li></ul>
<ul><li>Administers the performance appraisal process for direct report managers.</li></ul>
<ul><li>Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.</li></ul>
<ul><li>Observes service behaviors of employees and provides feedback to individuals and or managers.</li></ul>
<ul><li>Manages employee progressive discipline procedures for areas of responsibility.</li></ul>
<ul><li>Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.</li></ul> 
Additional Responsibilities
<ul><li>Provides information to executive teams, managers and 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></div><div> 
</div>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.
Delta Hotels provide a seamless travel experience that has been thoughtfully designed with the essential needs of the modern frequent traveler in mind. We flawlessly deliver the key essentials guests need and we work hard to eliminate everything they don&rsquo;t. At Delta Hotels by Marriott, we are always warm, wise and in control so our guests can focus on what&rsquo;s most important. With a strong presence in Canada, the United Kingdom, and the United States, Delta Hotels by Marriott is rapidly expanding across markets all around the world. If you enjoy delivering purposeful service and focusing on the details that matter, we invite you to explore jobs at Delta Hotels by Marriott. In joining Delta Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div>

Executive Sous Chef - Delta Hotels Jumeirah Beach

Catering Services

Position Summary: The Junior Sous Chef assists the Sous Chef and Executive Chef in overseeing daily kitchen operations, ensuring the highest standards of food quality, presentation, and hygiene. This role supports menu planning, staff supervision, and kitchen efficiency while maintaining consistency in all culinary preparations. A strong knowledge of Oriental cuisine is essential for this position.Key Responsibilities:<ul><li>Assist in the preparation, cooking, and presentation of dishes according to established recipes and standards.</li><li>Supervise and coordinate kitchen staff during assigned shifts to ensure smooth operations.</li><li>Support the Sous Chef in menu development, portion control, and cost management.</li><li>Ensure compliance with food safety, hygiene, and sanitation regulations at all times.</li><li>Monitor inventory levels, assist in ordering supplies, and minimize food wastage.</li><li>Train and mentor junior kitchen staff to maintain high culinary standards.</li><li>Maintain cleanliness and organization of kitchen workstations and storage areas.</li><li>Assist in conducting regular quality checks on ingredients and finished dishes.</li><li>Collaborate with other departments to ensure timely and efficient service.</li><li>Step in to lead the kitchen in the absence of the Sous Chef or Executive Chef.</li></ul>Job Type: Full-time

Junior Sous Chef

Daikan Izakaya

Daikan, a premier Japanese restaurant, is in search of a dedicated and skilled Sous Chef to join our culinary leadership team. The Sous Chef will work closely with the Executive Chef to ensure the smooth operation of the kitchen and to maintain the high standards of quality and presentation that Daikan is known for.Key Responsibilities:<ul><li>Operational Support: Assist the Executive Chef in managing daily kitchen operations, ensuring efficient workflow and high standards of food preparation and presentation.</li><li>Staff Training and Supervision: Mentor and train kitchen staff, including junior cooks, helping them to develop their culinary skills and adhere to food safety and sanitation practices.</li><li>Menu Planning Assistance: Collaborate with the Executive Chef on the development of menu items, including seasonal specials and new dishes, while ensuring alignment with Daikan's culinary vision.</li><li>Quality Control: Monitor food quality and presentation at all stages of production, ensuring all dishes are prepared to the highest standards before they are served to guests.</li><li>Inventory and Ordering: Assist in managing inventory levels, ensuring that all necessary ingredients are available for the kitchen, and helping to control food costs through efficient ordering and storage practices.</li><li>Health and Safety Compliance: Ensure that the kitchen maintains compliance with local health and safety regulations, creating a clean and safe cooking environment.</li><li>Collaborative Teamwork: Foster a positive working environment through teamwork and communication, making sure that all kitchen staff work cohesively to deliver an exceptional dining experience.</li><li>Problem Solving: Address any issues that arise in the kitchen promptly and effectively, with a focus on maintaining a smooth operation.</li></ul>Requirements:<ul><li>Previous experience as a Sous Chef, preferably in a high-volume kitchen environment.</li><li>Strong culinary skills with an emphasis on Japanese cooking techniques.</li><li>Excellent leadership and communication abilities.</li><li>Ability to thrive in a fast-paced and dynamic kitchen environment.</li><li>In-depth knowledge of food safety and sanitation standards.</li><li>Creative mindset with the ability to contribute to menu development.</li><li>Culinary degree or relevant certification is preferred.</li><li>Willingness to work flexible hours, including evenings and weekends.</li></ul>Job Type: Full-time

Sous Chef

Explore 1963+ Corporate executive chef in Dubai this October. Find roles across top companies and apply now to boost your career.