operations manager

marketing manager

chef de partie

demi chef de partie

commercial manager

culinary manager

Afrex International

Hiring &ndash; Chef / Kitchen ManagerRelocate to Mogadishu, SomaliaWe are is seeking a talented Chef / Kitchen Manager to lead our catering operations. The role requires excellent cooking skills, experience with international cuisines, and strong leadership to manage kitchen staff and ensure food safety. You&rsquo;ll also be responsible for menu planning, budgeting, and maintaining high nutritional standards for large-scale catering.Requirements:Excellent cooking skills &amp; experience in large-scale cateringStrong knowledge of international cuisinesSkilled in menu planning with focus on nutrition &amp; varietyAbility to prepare budgets &amp; manage inventoryStrong leadership, organization &amp; communication skillsStrict adherence to health, hygiene &amp; food safety standardsResponsibilities:Lead kitchen operations and supervise staffPrepare balanced menus &amp; high-quality mealsMonitor budgets, inventory &amp; supply levelsEnsure compliance with safety &amp; sanitation standardsKey Responsibilities:<ul><li>Experience on managing medium size kitchen, inventory management, menu preparation etc.</li><li>Plan, prepare, and present high-quality dishes from multiple international cuisines.</li><li>Develop rotating menus that reflect seasonal ingredients and cultural variety.</li><li>Ensure consistency and authenticity in flavor, presentation, and techniques across all dishes.</li><li>Oversee food preparation and cooking activities in compliance with health and safety regulations.</li><li>Train and mentor kitchen staff in international cooking techniques and presentation.</li><li>Source high-quality, authentic ingredients appropriate to each cuisine.</li><li>Manage kitchen inventory, ordering, and cost control within budget guidelines.</li><li>Collaborate with management on new concepts, promotions, and events related to international culinary offerings.</li><li>Maintain cleanliness and organization in the kitchen and adhere to all food safety and sanitation standards.</li><li>Stay updated on culinary trends and emerging international food movements</li><li>Comfortable with meet preparation.</li><li>Supervise junior cook ,staff and dishwashers</li></ul>Qualifications:<ul><li>Proven experience as a chef with specialization in international or multicultural cuisine.</li><li>Culinary degree or equivalent formal training preferred.</li><li>Minimum [5] years of experience in a professional kitchen, preferably in upscale restaurants or hotels.</li><li>Strong knowledge of regional cooking methods, spices, and presentation styles.</li><li>Ability to manage a diverse kitchen team and work under pressure.</li><li>Excellent communication, time management, and organizational skills.</li><li>Passion for global culinary arts and hospitality.</li></ul>Preferred Experience (a plus):<ul><li>Experience in menu development for international-themed restaurants or global hotel chains.</li><li>Multilingual abilities (for communicating recipes or sourcing ingredients internationally).</li><li>Previous work or training experience abroad.</li><li>Preference for Immediate joiner </li></ul><ul><li>Compensation &amp; Benefits:</li><li>Salary: 1200-1400$</li><li>Project-related flights fully covered</li><li>Secure and well-maintained accommodation inside the AMISOM Green Zone</li><li>Access to dining, laundry, and uniforms</li><li>Paid scheduled vacation leave</li></ul>.Job Types: Full-time, PermanentPay: AED3,000.00 - AED4,000.00 per monthApplication Question(s):<ul><li>Are you willing to relocate to Somalia?</li><li>What is your current salary and benefit?</li><li>What is your minimum expected salary?</li><li>how many years of relevant experience do you have? </li><li>Please mention notice period..</li></ul>

Chef/Kitchen Manager-International Cuisine

KERZNER INTERNATIONAL LIMITED

About the Role
The General Manager will be responsible for the overall operations of Culinara and ensuring a consistent and outstanding guest experience. The General Manager will oversee all areas of service within the restaurant, including but not limited to, training, motivating and retention of the team, food cost, labor cost, P&amp;L responsibility, staffing plans, safety, and hygiene, all whilst adhering to all company policies and procedures and brand guidelines. Culinara is an elevated dining hall with over ten homegrown concepts from Dubai's top culinary talents.
 
 About you 
To be successful in this role you will need to have a minimum of 10 years experience within Hospitality, with at least 5 years in a similar leadership role, preferably in an elevated dining hall. The successful candidate will be someone with high energy and a positive approach towards building working relationships and overcoming complex challenges. They will be results driven and confident in their ability to change and adapt themselves as well as their team to work towards common goals. A strong sense of leadership and an excellent motivator who has the experience and knowledge to understand the combination of detail, quality and volume whilst being able to delegate and set clearly defined expectations. A strong understanding of financials is essential as well as the ability to operate within the policies, procedures, and systems of One &amp; Only One Za'abeel.

General Manager, Culinara

Marriott International

<div>
 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>
</div>

Senior Executive Chef

IBIS

Create innovative and appealing menus that cater to the tastes and preferences of hotel guests.
Coordinate with the hotel management team to align menu offerings with the hotel's branding and target market.
Stay updated on food trends, seasonal ingredients, and dietary preferences to enhance menu offerings.
Supervise and participate in food preparation, ensuring that dishes are prepared to the highest standards of quality, taste, and presentation.
Monitor portion sizes, food temperature, and cooking techniques to maintain consistency and quality across all dishes.
Implement food safety protocols and sanitation standards to prevent foodborne illnesses and ensure compliance with health regulations.
Recruit, train, and supervise kitchen staff, including chefs, line cooks, and prep cooks, to ensure efficient operations and high productivity.
Delegate tasks, schedule shifts, and provide ongoing training and feedback to develop culinary skills and promote teamwork.
Foster a positive work environment by promoting open communication, cooperation, and professionalism among kitchen staff.
Monitor food inventory levels, order supplies, and manage food costs to achieve budgetary goals while minimizing waste and spoilage.
Develop and implement cost-effective recipes, portion control measures, and menu pricing strategies to maximize profitability.
Conduct regular inventory audits, analyze food usage reports, and adjust ordering practices based on demand and seasonal fluctuations.
Collaborate with hotel management, event planners, and other departments to coordinate special events, banquets, and catering services.
Communicate effectively with front-of-house staff, servers, and guests to ensure seamless service and address any menu-related inquiries or feedback.
Participate in staff meetings, training sessions, and culinary competitions to stay informed about industry trends, best practices, and emerging technologies.
Ensure that guest feedback and complaints are addressed promptly and efficiently to ensure a positive dining experience.
Interact with guests in the dining room, kitchen tours, and special events to build relationships and receive direct feedback on the food and service.
Establish strong relationships with local suppliers, farmers, and vendors to source high-quality ingredients, support sustainability initiatives, and promote local food culture.
Negotiate pricing, terms, and delivery schedules with suppliers to ensure timely and cost-effective procurement of fresh produce, meats, seafood, and specialty items.
Stay informed about industry trends, new products, and seasonal availability to enhance menu offerings and showcase unique ingredients.
Stay abreast of culinary trends, techniques, and innovations by attending industry conferences, workshops, and seminars.
Mentor and coach junior chefs, interns, and apprentices to pass on knowledge, skills, and best practices for the next generation of culinary professionals.
Develop contingency plans, emergency procedures, and crisis management protocols to address unforeseen events, such as equipment breakdowns, power outages, or food recalls.
Engage in community outreach initiatives, charity events, and culinary programs to give back to the local community and promote social responsibility.
Participate in culinary competitions, cooking demonstrations, and industry events to showcase culinary talents, promote the hotel brand, and network with peers in the industry.
Support sustainable practices, waste reduction efforts, and eco-friendly initiatives to minimize the hotel's environmental impact and promote a greener kitchen operation.
Identify areas for improvement in F&amp;B quality by reviewing quality audit reports, guest comment cards and guest incident reports, and formulate action plans accordingly.
Fully understand and comply with all statutory trainings, protocols and operational procedures mandated by UAE Government

Speciality Head Chef

Sunset Hospitality Group

Lead menu development by creating, recommending, and refining recipes to ensure consistent, high-quality dishes. Oversee food preparation and presentation, maintaining the highest culinary standards. Manage purchasing of food and kitchen supplies, optimizing inventory levels and controlling costs. Track food costs and implement strategies for cost-efficient operations without compromising quality. Supervise deliveries, ensuring proper storage and compliance with health regulations. Enforce food safety and HACCP standards across the kitchen. Coach, mentor, and lead kitchen staff, driving training, performance appraisals, and professional growth. Set and achieve departmental objectives while maintaining high staff morale and fostering a positive, motivated kitchen culture. Promote integrity, professionalism, and recognition of excellence within the team. Drive continuous improvement in kitchen operations, including cost management, quality, presentation, and culinary innovation. Perform additional duties as required to support Drift s culinary vision.

Executive Chef

{"JobPostId":"571","JobType":"Permanent","JobTitle":"Chef De Cuisine","NumberOfPositions":"1","CandidateAgeRangeStart":"-1","CandidateAgeRangeEnd":"-1","Qualification":"<ul> <li>Degree in Culinary Management from reputable Institute</li> <li>Ability to communicate clearly with managers, kitchen crew and customers</li> <li>Computer literate with MS Office</li> <li>Extensive knowledge of food handling and sanitation standards</li> <li>Full understating of functioning and maintaining of kitchen equipment</li> <li>Effective decision-making skills / strong problem-solving skills</li> <li>Strongly demonstrated creativity in all areas relating to food</li> <li>Self-motivated, with a positive attitude and consistent display of professionalism</li> <li>Innovative, detail oriented, and quality conscious</li> <li>Ability to recognize, influence and follow foodservice trends in both preparation and presentation</li> </ul>","Experience":"<ul> <li>A minimum of 8 years F&amp;B culinary management experience with demonstrated leadership, preferably a fine dining, high volume venues. </li> </ul>","Description":"The Chef de Cuisine is responsible for: Managing the resources of the kitchen and to ensure that the support systems to the kitchen, restaurant and outdoor function operations are running effectively, and within budget. <ul> <li>Controlling and supervising the preparation and presentation of food in line with company standards and brand requirements.</li> <li>Control kitchen costs, maintenance, and purchasing to meet budget and maximize profitability.</li> <li>Oversee food preparation and production to ensure quality, consistency, and adherence to recipes and standards.</li> <li>Plan and develop menus in coordination with management, ensuring creativity and alignment with brand standards.</li> <li>Maintain strict compliance with health, safety, and hygiene regulations, as well as company policies.</li> <li>Supervise and train kitchen staff, promoting skill development and high performance.</li> <li>Monitor food quality and presentation during all stages of preparation and service.</li> <li>Ensure kitchen equipment is properly maintained and in excellent working condition.</li> <li>Collaborate with HR and Operations on recruitment, staffing, and ongoing kitchen requirements.</li> <li>Conduct regular performance evaluations and provide feedback, coaching, and disciplinary actions when required.</li> <li>Stay updated with culinary trends and continuously introduce innovative ideas.</li> </ul>","JobPostClosingDate":"November 16, 2025","

Chef De Cuisine

AWJ Investments

<div><div>Role Overview:</div><div>
The Kitchen Manager oversees the daily operations of the kitchen to ensure food quality, safety, consistency, and efficiency. This role is responsible for managing kitchen staff, maintaining inventory and cost controls, ensuring hygiene compliance, and supporting the execution of brand recipes and standards. The ideal candidate combines strong leadership skills with a passion for operational excellence and culinary standards. 
</div><div>
Key Responsibilities:</div><div>
Kitchen Operations &amp; Food Quality:</div><ul><li>
Oversee daily kitchen activities including preparation, cooking, and presentation.</li><li>
Ensure all dishes meet brand and company quality standards before dispatch.</li><li>
Implement and monitor standard operating procedures (SOPs) for all kitchen functions.</li>
Maintain proper portion control and adherence to recipes. 
<li>
</li></ul><div>
Team Management:</div><ul><li>
Supervise, train, and motivate kitchen staff including chefs, commis, and stewards.</li><li>
Manage kitchen rosters, attendance, and shift schedules to ensure optimal coverage.</li>
Conduct regular briefings and performance evaluations to ensure continuous improvement. 
<li>
</li></ul><div>
Inventory &amp; Cost Control:</div><ul><li>
Oversee ordering, receiving, and storage of ingredients and supplies.</li><li>
Monitor daily wastage and report variances to the Supply Chain or Finance teams.</li>
Ensure compliance with cost and yield targets through portion and stock control. 
<li>
</li></ul><div>
Health, Safety &amp; Hygiene:</div><ul><li>
Maintain kitchen cleanliness, hygiene, and sanitation in line with HACCP standards.</li><li>
Ensure all staff follow proper food handling, labeling, and storage procedures.</li>
Conduct regular audits to ensure compliance with QHSE and local food safety regulations. 
<li>
</li></ul><div>
Collaboration &amp; Communication:</div><ul><li>
Work closely with the Operations, Brand, and Supply Chain teams to align on production plans and menu changes.</li><li>
Support menu rollouts, new product testing, and recipe implementation.</li>
Communicate effectively with the front-of-house or dispatch teams to ensure smooth service flow. 
<li>
</li></ul><div>
Qualifications &amp; Experience:</div><ul><li>
Diploma or Degree in Culinary Arts, Hotel Management, or related field.</li><li>
Minimum 4&ndash;6 years of experience in a high-volume kitchen, including at least 2 years in a supervisory role.</li><li>
Strong knowledge of kitchen operations, food cost control, and food safety regulations.</li><li>
Excellent leadership, communication, and organizational skills.</li><li>
Proficiency in MS Office and familiarity with POS or kitchen management systems is a plus.</li></ul></div>

Kitchen Manager - Arabic

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