culinary staff

Kafu First Cleaning Services LLC

Job Responsibilities:<ul><li>Prepare daily meals (breakfast and dinner as required) for company Staffs</li><li>Prepare vegetarian and non-vegetarian dishes</li><li>Plan weekly menus considering staff preferences</li><li>Maintain cleanliness and hygiene in the kitchen and Apartment</li><li>Manage kitchen supplies and inform management of shortages</li><li>Ensure food is cooked safely and on time</li><li>Reduce food waste and manage portions properly</li></ul>Job Requirements:<ul><li>Proven experience as a cook (minimum 1&ndash;2 years preferred)</li><li>Ability to cook for large groups</li><li>Understanding of food hygiene and safety standards</li><li>Flexible, cooperative, and able to take feedback</li><li>Basic communication skills (Hindi/English preferred)</li></ul>Preferred Qualification:<ul><li>Experience working in company camps, hotels, or staff kitchens</li></ul>Job Types: Full-time, PermanentWork Location: In person

Cook

Renaissance Corporate Services

About Us
 
Find Your Shangri-La in Shangri-La
 
Shangri-La Dubai is a luxurious urban sanctuary where modern energy meets timeless hospitality. With panoramic views of the Burj Khalifa and Dubai’s glittering skyline, every visit becomes an unforgettable experience.
 
Shangri-La Dubai
 
About the Role
 
As Executive Sous Chef, you will be responsible for leading, inspiring, and seamlessly coordinate all areas of the culinary department, nurturing talent, guiding teams, and bringing every initiative to life with passion and purpose. In collaboration with the Executive Chef and leadership team, you will drive projects and operational excellence that reflect the Asian art of hosting, creating memorable experiences and moments of joy for our guests and colleagues. Through thoughtful planning and strong stewardship, you will ensure exceptional quality, sustainable profitability, and a consistent expression of the Shangri-La spirit, values, and brand at every touchpoint.
 
Key Responsibilities: 
Support the Executive Chef in overseeing the culinary division, including restaurants, bars, banquets, and in-room dining.
 Collaborate with the Executive Chef to develop and/or innovate menus and concepts.
 Oversee culinary operations such as food preparation, quality control, and ensure the highest standards of culinary execution/implementation.
 Uphold strict adherence to food safety and sanitation guidelines, including compliance with all local health and safety regulations.
 Lead, motivate, and inspire a diverse team of talented culinary team, fostering a culture of respect, integrity, collaboration, and continuous improvement.
 Manage inventory and food costing to maximize profitability while minimizing waste.
 Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner
 Ensuring adequate resources are available according to business needs
 Maintain good communication and work relationships in all hotel areas
 Manage staff performance issues in compliance with company policies and procedures
 Oversee the development and implementation of new dishes by ensuring that the assigned production staff fully understands the requirements of each new dish to help maintain the requirement of the clients.
 Evaluate statistics on wastage and ensure that food is prepared economically and establish controls to minimize food and supply wastage.
 Develop seasonal menus and culinary concepts aligned with guest preferences and trends while ensuring the highest quality standards.
 
About You
 
Minimum of 2 years as Executive Sous Chef or a similar position, with a proven track record of success in luxury hotel/s or fine dining sector.
 Exceptional culinary expertise with proficiency in different cooking techniques and diverse cuisines (i.e.., Western, Arabic, and Asian cuisines).
 Diploma or Degree in Culinary Arts, Hospitality Management, or a related field.
 Strong knowledge of food quality standards, cost control, and kitchen operations.
 Certified in food safety/hygiene (HACCP preferred).
 Proven leadership skills with the ability to train and motivate teams.
 Creative mindset with experience in menu development and innovation.
 Strong focus on guest experience and service excellence.
 Ability to work in a fast-paced, high-pressure environment.
 High quality awareness, hands-on mentality, and a strong sense of hospitality.
 Experience with sustainable and eco-friendly kitchen practices is a plus.
 
Why Join Us
 
A workplace that values your passion and supports self-realization and personal growth.
 Structured learning and development pathways with real opportunities to advance your professional craft and leadership skills.
 Competitive benefits, recognition programs, and colleague stay/travel perks that reward your contribution and dedication.
 Teams that promote inclusion and respect, value diversity, and foster a secure environment where everyone can thrive.
 
We are an equal opportunity employer. Applications from all qualified candidates are welcomed. All information provided by applicants will be treated in and used only for recruitment purposes.
 
We appreciate your interest in joining us. Please note that only successful candidates will be contacted.

Executive Sous Chef (175367)

The Hangar

Overview Join our dynamic culinary team as a Line Cook, where your passion for food and dedication to excellence will shine! In this energetic role, you&rsquo;ll be the backbone of our kitchen, preparing and cooking delicious dishes that delight our guests. Your culinary skills and attention to detail will help create a memorable dining experience, whether in a fine dining setting or catering event. This position offers an exciting opportunity to showcase your food industry expertise while working in a fast-paced, team-oriented environment committed to quality and safety.Duties<ul><li>Prepare and cook menu items according to established recipes and standards, ensuring consistency and quality in every dish</li><li>Assist with menu planning by preparing ingredients and suggesting creative culinary ideas to enhance offerings</li><li>Maintain high standards of food safety and sanitation, adhering to all health regulations and food handling procedures</li><li>Collaborate with kitchen staff to coordinate meal preparation and ensure timely service during busy periods</li><li>Handle food with care, using proper knife skills and cooking techniques to optimize flavor and presentation</li><li>Support catering events by preparing large quantities of food while maintaining quality control</li><li>Keep workstations clean, organized, and stocked with necessary supplies for efficient kitchen operations</li></ul>Skills<ul><li>Proven experience in food preparation, cooking, and food service within a restaurant or culinary environment</li><li>Strong dietary department or dietary aide experience is a plus, demonstrating knowledge of special dietary needs and restrictions</li><li>Excellent knife skills and proficiency in meal preparation techniques</li><li>Familiarity with food safety standards, including proper food handling and sanitation practices</li><li>Experience in fine dining settings or catering environments enhances your ability to deliver exceptional service</li><li>Ability to work efficiently under pressure while maintaining attention to detail</li><li>Good communication skills to collaborate effectively with team members and serve guests professionally</li></ul>Embark on a culinary journey where your skills make a real impact! We&rsquo;re dedicated to fostering a vibrant workplace that values growth, teamwork, and excellence. If you&rsquo;re passionate about food industry standards and eager to develop your culinary career, we want to hear from you!Pay: $12.00 - $16.00 per hourWork Location: In person

Line Cook

Hiromi sushi

Overview Join our dynamic hospitality team as a Dishwasher, where your role is vital in maintaining a clean, organized, and efficient kitchen environment. This energetic position offers an opportunity to be an essential part of a bustling restaurant, hotel, or catering operation. You will ensure that all dishes, utensils, and kitchenware are spotless and ready for use, supporting the culinary team in delivering exceptional service. Your enthusiasm and attention to cleanliness will help create a welcoming atmosphere for both staff and guests.Duties<ul><li>Efficiently wash and sanitize dishes, glassware, utensils, pots, pans, and kitchen equipment to uphold health standards.</li><li>Assist with basic food preparation tasks such as organizing ingredients and supplies to support kitchen operations.</li><li>Maintain cleanliness of the dishwashing area, including sinks, counters, and storage spaces.</li><li>Support bussing duties by clearing tables and ensuring dining areas are tidy for guests.</li><li>Aid in food handling and sanitation procedures in compliance with safety regulations.</li><li>Collaborate with culinary staff to ensure timely availability of clean dishes for service or events.</li><li>Assist with catering setups and banquet services by providing cleanware and supporting food service operations.</li></ul>Experience<ul><li>Previous experience in a restaurant, hotel, or catering environment is preferred but not required; enthusiasm to learn is key!</li><li>Familiarity with food handling, cleaning protocols, and basic kitchen operations is advantageous.</li><li>Experience with food preparation or serving roles can enhance your ability to support diverse hospitality functions.</li><li>Ability to work efficiently in fast-paced settings while maintaining high standards of cleanliness and safety.</li><li>Strong teamwork skills and a positive attitude are essential for thriving in our lively environment. Embark on a rewarding journey where your dedication keeps our kitchens running smoothly! We value every team member&rsquo;s contribution and provide opportunities for growth within the hospitality industry. Join us to be part of a vibrant team committed to excellence in service and culinary support!</li></ul>Job Type: Full-timePay: $19.00 - $20.00 per hourWork Location: In person

Dishwasher

MUMBAI DARBAR RESTAURANT

We are looking for a highly skilled and passionate Head Chef specializing in Indian cuisine to lead our kitchen team. The ideal candidate will have deep knowledge of traditional and regional Indian dishes, including North Indian, South Indian, and/or contemporary fusion styles. You will be responsible for menu development, maintaining food quality, leading the kitchen staff, and ensuring compliance with hygiene and safety standards.Key Responsibilities<ul><li>Lead and manage all kitchen operations for an authentic Indian culinary experience.</li><li>Design and regularly update menus that reflect seasonal availability and regional Indian flavors.</li><li>Prepare and supervise the cooking of a wide variety of Indian dishes including curries, tandoori, biryani, dosa, and street-food-inspired specialties.</li><li>Manage kitchen staff: training, scheduling, and performance oversight.</li><li>Ensure consistent food quality, taste, and presentation standards.</li><li>Oversee ordering, inventory, and stock control of spices, produce, and specialty ingredients.</li><li>Control food cost and minimize waste without compromising quality.</li><li>Ensure kitchen cleanliness, hygiene, and food safety compliance with all local health regulations.</li><li>Collaborate with management on pricing, menu planning, and event catering.</li><li>Stay updated with culinary trends in Indian cuisine and implement innovative techniques where appropriate.</li></ul>Qualifications<ul><li>Proven experience as a Head Chef or Senior Chef in an Indian restaurant or hospitality environment.</li><li>Expert knowledge of Indian spices, cooking techniques, and traditional recipes.</li><li>Culinary degree or formal training in Indian cuisine preferred.</li><li>Familiarity with tandoor operation, curries, breads, and Indian desserts.</li><li>Strong leadership, team management, and communication skills.</li><li>Experience managing kitchen costs, inventory, and supplier relationships.</li><li>Ability to work under pressure in a fast-paced environment.</li><li>Understanding of food hygiene and health &amp; safety regulations.</li></ul>Preferred Skills<ul><li>Experience with regional Indian cuisines (e.g., Punjabi, Hyderabadi, South Indian, Bengali, Rajasthani, Goan, etc.).</li><li>Ability to create modern or fusion interpretations of Indian dishes.</li><li>Experience in menu costing, budgeting, and kitchen software tools.</li><li>Creativity in food styling and presentation.</li></ul>Working Conditions<ul><li>Busy kitchen environment with peak periods during evenings and weekends.</li><li>Physically demanding role requiring standing for extended periods.</li><li>Must be flexible with schedule, including nights, weekends, and holidays.</li></ul>Job Type: Full-timePay: QAR3,000.00 - QAR5,000.00 per monthWork Location: In person

Head Chef/Manager India Cuisine

Jasper Stone Italian Steakhouse

Job Summary We are seeking an energetic and detail-oriented Food Expeditor to join our dynamic hospitality team. In this vital role, you will serve as the communication hub between the kitchen and front-of-house staff, ensuring that food is prepared, plated, and delivered to guests efficiently and accurately. Your enthusiasm and organizational skills will help create a seamless dining experience that delights our guests and supports our culinary team.Responsibilities<ul><li>Act as the primary liaison between the kitchen staff and servers to coordinate timely food delivery.</li><li>Ensure all dishes leaving the kitchen meet quality standards, presentation guidelines, and food safety regulations.</li><li>Prioritize orders based on timing, guest needs, and order complexity to optimize service flow.</li><li>Communicate clearly with kitchen staff regarding special requests, dietary restrictions, or modifications.</li><li>Maintain a clean and organized work station to promote efficiency and safety during food expediting.</li><li>Assist with food preparation tasks as needed to support kitchen operations during busy periods.</li><li>Support servers by providing prompt assistance with food delivery, refills, or guest requests to enhance overall service quality.</li></ul>Skills<ul><li>Proven experience in food service or restaurant environments, with a strong understanding of restaurant operations.</li><li>Knowledge of kitchen processes, food preparation techniques, and food handling safety standards.</li><li>Excellent communication skills to coordinate effectively with kitchen staff and front-of-house team members.</li><li>Ability to multitask efficiently in a fast-paced environment while maintaining attention to detail.</li><li>Strong customer service orientation with a friendly and professional demeanor.</li><li>Familiarity with food safety protocols and proper sanitation procedures.</li><li>Previous culinary experience is required; a passion for hospitality is essential. Join us in creating memorable dining experiences by ensuring every plate is perfect before it reaches our guests! Your dedication to quality, teamwork, and hospitality will make a meaningful difference in our vibrant restaurant environment.</li></ul>Pay: $22.12 - $26.64 per hourWork Location: In person

Server Food Expeditor

Marriott International

<div>Additional Information 
Job Number26067791 
Job CategoryFood and Beverage &amp; Culinary 
LocationCorniche Boulevard, Al Khobar, Saudi Arabia, Saudi Arabia, 31952 
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, 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.
At Le M&eacute;ridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savour the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savour the good life. We&rsquo;re looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le M&eacute;ridien. In joining Le M&eacute;ridien, 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 Chef I

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