culinary team leader

Accor Group

Job Title Executive Sous Chef Culinary Operations and Team Leadership Dubai, UAE Job Description Executive Sous Chef Culinary Operations and Team Leadership Dubai, UAE Position Overview Accor is hiring an Executive Sous Chef to lead culinary operations across multiple dining outlets at one of its prestigious hotel properties in Dubai. This role is ideal for a seasoned hospitality professional with strong kitchen leadership, menu development, and team training experience in high-volume, multi-outlet environments. Join Accor to influence Dubai s dynamic food and beverage scene while building a high-performing kitchen brigade. Job Details Job Location: Dubai, United Arab Emirates Industry: Hospitality Function: Chef / Culinary / Kitchen Management Gender: Any Candidate Nationality: Any Candidate Current Location: Any Job Type: Full Time Job Overview Culinary Strategy, Quality Control, and Leadership As Executive Sous Chef, you will oversee day-to-day kitchen operations, product quality, staff management, food cost control, and hygiene compliance across various hotel restaurants and banqueting services. You ll collaborate closely with the Executive Chef and Food and Beverage Director to craft innovative menus, manage financial performance, and lead training programs for a multicultural culinary team. What You ll Do * Supervise and coordinate kitchen operations across outlets, ensuring consistency in food quality, taste, and presentation * Plan, test, and implement menus in collaboration with the Executive Chef, with consideration to guest preferences, trends, and seasonal ingredients * Monitor food cost, inventory levels, and procurement in partnership with the purchasing team * Maintain product specifications and standardize recipes for accuracy and consistency * Enforce all HACCP and Dubai Municipality hygiene standards with support from the Hygiene Officer * Conduct kitchen audits, sanitation inspections, and corrective actions as needed * Identify staff training needs and execute culinary development programs aligned with hotel goals * Promote a safe and inclusive work environment, addressing cross-cultural team dynamics effectively * Liaise with Engineering for timely equipment maintenance and upkeep * Participate in department budgeting, forecasting, and payroll optimization * Lead monthly kitchen meetings, support performance reviews, and develop leadership talent within the brigade * Act as role model in guest interaction, fostering positive feedback and loyalty * Support outlet managers in achieving operational goals, guest satisfaction, and profitability * Ensure adherence to hotel SOPs, grooming standards, shift rosters, and uniform policies * Stay abreast of competitor offerings and market trends to maintain a competitive culinary edge Ideal Profile Senior Kitchen Leader with Culinary Vision * Minimum 5 7 years of progressive experience in luxury hotel kitchens, with at least 2 years in a senior sous chef or executive sous chef role * Proven expertise in multi-outlet culinary operations and team management * Formal culinary education or vocational certification preferred * Strong understanding of UAE food safety regulations and HACCP protocols * Experience with food costing, budgeting, and labor management systems * Creative, organized, and capable of driving both kitchen performance and innovation * Fluent in English; additional languages and multicultural leadership experience are a plus * Passionate about developing talent and building an inclusive kitchen culture * Professional demeanor and hands-on leadership style with high energy Why Join Us Accor Culinary Careers in Dubai * Competitive compensation and global benefits through Accor s employee program * Career growth opportunities across a global portfolio of luxury and lifestyle brands * Work in one of the most vibrant culinary hubs in the Middle East * Gain exposure to diverse dining formats, from fine dining to large-scale banquets * Be part of a company that values sustainability, team development, and innovation About the Company Accor is a world-leading hospitality group with over 5,000 hotels and dining destinations across 110+ countries. In Dubai, Accor operates some of the region s most acclaimed culinary venues, offering chefs and culinary professionals the platform to grow, lead, and innovate. With strong brand values, international reach, and a commitment to excellence, Accor offers more than just a job it offers a culinary career with global potential. Post Details

Executive Sous Chef Culinary Operations and Team Leadership Dubai, UAE

Raffles Hotels & Resorts

<div>
 
 Company Description
 
 
 
 Introducing Raffles Al Areen Palace Bahrain, an extraordinary addition to Raffles Hotel's renowned portfolio. This ultra-luxury property offers a unique experience as "The Palace of the Secret Garden." With 78 private pool villas ranging from 1 to 3 bedrooms, Raffles Al Areen Palace Bahrain redefines luxury hospitality in Bahrain. Our spacious villas, starting from 400 sqm, feature private pools and jacuzzis, providing guests with ultimate relaxation and privacy. Our dedicated team of Raffles Legendary Butlers ensures exceptional service and attention to detail, creating unforgettable moments for each guest. Conveniently located just 40 minutes from the airport and 30 minutes from the City Center, Raffles Al Areen Palace Bahrain offers easy access to Exhibition World Bahrain, Bahrain International Circuit (BIC), and the Al Dana Amphitheater, making it an ideal choice for cultural, entertainment, and business destinations.
 
 
 
 Job Description
 
 
 
 We are seeking a talented and visionary Sous Chef to join our culinary team in Raffles Bahrain As the Sous Chef, you will lead our kitchen operations, oversee menu development, and ensure the highest standards of culinary excellence in our establishment.
 
 
 <ul>
 <li>
 Supervise and coordinate all kitchen operations, including food preparation, production, and presentation
 </li>
 <li>
 Develop innovative and enticing menus in collaboration with the restaurant management team
 </li>
 <li>
 Ensure compliance with food safety and hygiene standards, maintaining a clean and organized kitchen environment
 </li>
 <li>
 Manage inventory, food costs, and budget to optimize profitability while maintaining quality
 </li>
 <li>
 Lead, mentor, and inspire the culinary team, fostering a collaborative and professional work environment
 </li>
 <li>
 Collaborate with the front-of-house team to ensure seamless service and customer satisfaction
 </li>
 <li>
 Stay current with culinary trends and incorporate new techniques and flavors into menu offerings
 </li>
 <li>
 Participate in food tastings, special events, and promotional activities as needed
 </li>
 <li>
 Continuously improve kitchen processes and procedures to enhance efficiency and quality.
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 <ul>
 <li>
 Minimum of 3 years of experience as a Sous Chef or in a similar leadership role
 </li>
 <li>
 Culinary degree or equivalent professional training from a recognized institution
 </li>
 <li>
 Proven track record of menu development, kitchen management, and team leadership
 </li>
 <li>
 Strong knowledge of food safety and hygiene standards, including HACCP principles
 </li>
 <li>
 Excellent understanding of budgeting, forecasting, menu costing, and inventory management
 </li>
 <li>
 Demonstrated ability to train and develop culinary team members
 </li>
 <li>
 Outstanding organizational and time management skills
 </li>
 <li>
 Creativity and innovation in culinary techniques and flavor combinations
 </li>
 <li>
 Excellent communication skills, both verbal and written
 </li>
 <li>
 Ability to work effectively in a fast-paced, high-pressure environment
 </li>
 <li>
 Proficiency in kitchen management software and Microsoft Office suite
 </li>
 <li>
 Flexibility to work varying shifts, including weekends and holidays
 
 
 </li>
 </ul>
 Additional Information
 
 
 <ul>
 <li>
 Opportunity to join the first Raffles in Bahrain
 </li>
 <li>
 Employee benefit card offering discounted rates in Accor worldwide
 </li>
 <li>
 Learning programs through our Academies
 </li>
 <li>
 Opportunity to develop your talent and grow within your property and across the world!
 </li>
 <li>
 Ability to make a difference through our Corporate Social Responsibility activities.
 </li>
 </ul>
</div>

Sous Chef –  Middle Eastern & Moroccan cuisine

Raffles

<div>Company Description 
Introducing Raffles Al Areen Palace Bahrain, an extraordinary addition to Raffles Hotel's renowned portfolio. This ultra-luxury property offers a unique experience as &quot;The Palace of the Secret Garden.&quot; With 78 private pool villas ranging from 1 to 3 bedrooms, Raffles Al Areen Palace Bahrain redefines luxury hospitality in Bahrain. Our spacious villas, starting from 400 sqm, feature private pools and jacuzzis, providing guests with ultimate relaxation and privacy. Our dedicated team of Raffles Legendary Butlers ensures exceptional service and attention to detail, creating unforgettable moments for each guest. Conveniently located just 40 minutes from the airport and 30 minutes from the City Center, Raffles Al Areen Palace Bahrain offers easy access to Exhibition World Bahrain, Bahrain International Circuit (BIC), and the Al Dana Amphitheater, making it an ideal choice for cultural, entertainment, and business destinations. 
Job Description 
We are seeking a talented and visionary Sous Chef to join our culinary team in Raffles Bahrain As the Sous Chef, you will lead our kitchen operations, oversee menu development, and ensure the highest standards of culinary excellence in our establishment.<ul><li>
Supervise and coordinate all kitchen operations, including food preparation, production, and presentation</li><li>
Develop innovative and enticing menus in collaboration with the restaurant management team</li><li>
Ensure compliance with food safety and hygiene standards, maintaining a clean and organized kitchen environment</li><li>
Manage inventory, food costs, and budget to optimize profitability while maintaining quality</li><li>
Lead, mentor, and inspire the culinary team, fostering a collaborative and professional work environment</li><li>
Collaborate with the front-of-house team to ensure seamless service and customer satisfaction</li><li>
Stay current with culinary trends and incorporate new techniques and flavors into menu offerings</li><li>
Participate in food tastings, special events, and promotional activities as needed</li><li>
Continuously improve kitchen processes and procedures to enhance efficiency and quality.</li></ul> 

Qualifications 
<ul><li>
Minimum of 3 years of experience as a Sous Chef or in a similar leadership role</li><li>
Culinary degree or equivalent professional training from a recognized institution</li><li>
Proven track record of menu development, kitchen management, and team leadership</li><li>
Strong knowledge of food safety and hygiene standards, including HACCP principles</li><li>
Excellent understanding of budgeting, forecasting, menu costing, and inventory management</li><li>
Demonstrated ability to train and develop culinary team members</li><li>
Outstanding organizational and time management skills</li><li>
Creativity and innovation in culinary techniques and flavor combinations</li><li>
Excellent communication skills, both verbal and written</li><li>
Ability to work effectively in a fast-paced, high-pressure environment</li><li>
Proficiency in kitchen management software and Microsoft Office suite</li><li>
Flexibility to work varying shifts, including weekends and holidays</li></ul> 

Additional Information 
<ul><li>
Opportunity to join the first Raffles in Bahrain</li><li>
Employee benefit card offering discounted rates in Accor worldwide</li><li>
Learning programs through our Academies</li><li>
Opportunity to develop your talent and grow within your property and across the world!</li><li>
Ability to make a difference through our Corporate Social Responsibility activities.</li></ul></div>

Sous Chef – Middle Eastern & Moroccan cuisine

Marriott International

<div>Additional Information 
Job Number25178472 
Job CategoryFood and Beverage &amp; Culinary 
LocationNujuma a Ritz-Carlton Reserve, Ummahat Islands 2-3, Red Sea, Saudi Arabia, Saudi Arabia 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Leads development and training of team to improve results while maintaining standards. Must ensure sanitation and food standards are achieved. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 4 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; 2 years experience in the culinary, food and beverage, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Leading Pastry Culinary Team
<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>Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serves as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Ensures and maintains the productivity level of employees.</li></ul>
<ul><li>Ensures employees understand expectations and parameters.</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>Leads shifts while personally preparing food items and executing requests based on required specifications.</li></ul>
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul> 
Ensuring Culinary Standards and Responsibilities are Met
<ul><li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Maintains food preparation handling and correct storage standards.</li></ul>
<ul><li>Maintains purchasing, receiving and food storage standards.</li></ul>
<ul><li>Supports procedures for food &amp; beverage portion and waste controls.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Supervises pastry preparation shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</li></ul>
<ul><li>Ensures compliance with all applicable laws and regulations.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul>
<ul><li>Checks the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Assists in determining how food should be presented and creates decorative food displays.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</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>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Sets a positive example for guest relations.</li></ul>
<ul><li>Empowers employees to provide excellent customer service.</li></ul>
<ul><li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</li></ul>
<ul><li>Strives to improve service performance.</li></ul> 
Maintaining Culinary Goals
<ul><li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Develops specific goals and plans to prioritize, organize, and accomplish your work.</li></ul>
<ul><li>Trains employees in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.</li></ul>
<ul><li>Purchases appropriate supplies and manage inventories according to budget.</li></ul> 
Supports Training and Development Activities
<ul><li>Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.</li></ul>
<ul><li>Participates in training staff on menu items including ingredients, preparation methods and unique tastes.</li></ul>
<ul><li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</li></ul>
<ul><li>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</li></ul> 
Additional Responsibilities
<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluates results to choose the best solution and solve problems.</li></ul>
<ul><li>Brings issues to the attention of the department manager and Human Resources as necessary.</li></ul>
<ul><li>Attends and participates in all pertinent meetings.</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 more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world&rsquo;s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. 
<div>
 
Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.</div><div>
 
Your role will be to ensure that the &ldquo;Gold Standards&rdquo; of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.</div><div>
 
In joining The Ritz-Carlton, 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></div>

Head Pastry Chef

Rixos

<div>Company Description 
Join us at Accor, where life pulses with passion!
As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.
By joining us, you will become a Heartist&reg;, because hospitality is, first and foremost, a work of heart.
You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!
You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.
Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.
Hospitality is a work of heart,
 
Join us and become a Heartist&reg;. 
Job Description 
We are seeking a talented and experienced Sous Chef to join our culinary team in the beautiful coastal city of Sharm El-Sheikh, Egypt. As the second-in-command in our kitchen, you will play a crucial role in maintaining our high standards of food quality, creativity, and operational efficiency.<ul><li>
Assist the Executive Chef in overseeing daily kitchen operations and food preparation</li><li>
Develop and implement new menu items, considering local and international cuisines</li><li>
Ensure compliance with food safety and hygiene standards (HACCP) throughout the kitchen</li><li>
Train, mentor, and supervise kitchen staff to maintain a high-performing culinary team</li><li>
Manage inventory, control food costs, and minimize waste while maintaining quality</li><li>
Collaborate with other departments to ensure smooth service and guest satisfaction</li><li>
Participate in menu planning, food costing, and budgeting processes</li><li>
Maintain kitchen equipment and ensure a clean, organized work environment</li><li>
Step in for the Executive Chef when necessary, managing all aspects of kitchen operations</li><li>
Contribute to the development of seasonal menus and special culinary events</li><li>
Stay updated on culinary trends and incorporate innovative techniques into our offerings</li></ul> 

Qualifications 
<ul><li>
Diploma from a reputable Hospitality Management or Culinary school</li><li>
Minimum 5 years of experience in managing food production and culinary operations in upscale restaurants or hotels</li><li>
Proven leadership skills with the ability to motivate and manage a diverse kitchen team</li><li>
Extensive knowledge of various cuisines, cooking techniques, and food presentation</li><li>
Strong organizational and time management skills</li><li>
Excellent communication skills in English, both verbal and written</li><li>
Proficiency in MS Office suite, particularly Excel, Word, and PowerPoint</li><li>
Food safety and hygiene certification (e.g., HACCP)</li><li>
Ability to work in a fast-paced environment and handle high-pressure situations</li><li>
Creative problem-solving skills and attention to detail</li><li>
Knowledge of local Egyptian cuisine and ingredients is a plus</li><li>
Flexibility to work varying shifts, including weekends and holidays</li></ul></div>

Sous Chef - Teppanyaki

<div>Additional Information 
Job Number25172193 
Job CategoryFood and Beverage &amp; Culinary 
LocationThe St. Regis Saadiyat Island Resort Abu Dhabi, Saadiyat Island, Abu Dhabi, United Arab Emirates, United Arab Emirates 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Leads development and training of team to improve results while maintaining standards. Must ensure sanitation and food standards are achieved. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 4 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; 2 years experience in the culinary, food and beverage, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Leading Pastry Culinary Team
<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>Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serves as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Ensures and maintains the productivity level of employees.</li></ul>
<ul><li>Ensures employees understand expectations and parameters.</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>Leads shifts while personally preparing food items and executing requests based on required specifications.</li></ul>
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul> 
Ensuring Culinary Standards and Responsibilities are Met
<ul><li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Maintains food preparation handling and correct storage standards.</li></ul>
<ul><li>Maintains purchasing, receiving and food storage standards.</li></ul>
<ul><li>Supports procedures for food &amp; beverage portion and waste controls.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Supervises pastry preparation shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</li></ul>
<ul><li>Ensures compliance with all applicable laws and regulations.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul>
<ul><li>Checks the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Assists in determining how food should be presented and creates decorative food displays.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</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>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Sets a positive example for guest relations.</li></ul>
<ul><li>Empowers employees to provide excellent customer service.</li></ul>
<ul><li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</li></ul>
<ul><li>Strives to improve service performance.</li></ul> 
Maintaining Culinary Goals
<ul><li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Develops specific goals and plans to prioritize, organize, and accomplish your work.</li></ul>
<ul><li>Trains employees in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.</li></ul>
<ul><li>Purchases appropriate supplies and manage inventories according to budget.</li></ul> 
Supports Training and Development Activities
<ul><li>Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.</li></ul>
<ul><li>Participates in training staff on menu items including ingredients, preparation methods and unique tastes.</li></ul>
<ul><li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</li></ul>
<ul><li>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</li></ul> 
Additional Responsibilities
<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluates results to choose the best solution and solve problems.</li></ul>
<ul><li>Brings issues to the attention of the department manager and Human Resources as necessary.</li></ul>
<ul><li>Attends and participates in all pertinent meetings.</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>

Head Baker

Conservatorium Hotel

<div><div><div>Sous Chef - Noia
 <div></div><div><div><ul><li>JR-03902
</li> </ul></div><div></div><div><ul><li>Culinary / Kitchen
</li> </ul></div><div></div><div><ul><li>Full time
</li> </ul></div><div></div><div><ul><li>Permanent
</li><div></div><li><div>Mandarin Oriental Downtown, Dubai
</div></li>
</ul></div></div><div></div><div>Mandarin Oriental Downtown, Dubai is looking for a Sous Chef to join our Greek Restaurant.
Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.
Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world&rsquo;s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.
Nestled in the city's heart, Mandarin Oriental Downtown, Dubai offers a stunning fusion of modern design with a touch of oriental flair, redefining hospitality standards. With unparalleled views of Dubai's skyline, the iconic Burj Khalifa, and the sparkling Arabian Sea, this urban retreat offers 224 luxury Residences and 259 Rooms &amp; Suites. Going beyond traditional hospitality, Mandarin Oriental Downtown, Dubai is not just a hotel but a lifestyle destination, offering relaxation, luxury, and memorable experiences.
About the job
Based at the Mandarin Oriental Downtown, Dubai within the Greek Restaurant in Dubai, the Sous Chef is responsible to assist the Head Chef to ensure the highest quality of food and exceptional dining experience for our guests. You will lead a team of passionate chefs, oversee daily operations and contribute to the creation of exquisite Greek dishes. Sous Chef reports to the Head Chef.
As a Sous Chef, you will be responsible for the following duties:<ul>
<li>
Support the Head Chef in menu planning and execution of premium Greek cuisine that reflects luxury and culinary excellence.</li>
<li>
Oversee kitchen operations, ensuring top-quality food preparation, presentation, hygiene, and safety standards.</li>
<li>
Manage food costs, inventory, and procurement efficiently to maintain profitability without sacrificing quality.</li>
<li>
Ensure strict adherence to hygiene and food safety regulations in compliance with hotel and local standards.</li>
<li>
Lead, mentor, and inspire the culinary team, fostering a collaborative and innovative kitchen environment.</li>
<li>
Work closely with the Service team to enhance guest satisfaction, drive revenue, and stay ahead of culinary trends.</li>
</ul>
As a Sous Chef, we expect from you:<ul>
<li>
Proven experience as a Sous Chef in a five-star luxury hotel or fine dining setting; Michelin-star and pre-opening experience in the UAE/Middle East is a plus.</li>
<li>
Expertise in Greek cuisine, with deep knowledge of traditional ingredients and techniques, paired with a flair for creativity and innovation.</li>
<li>
Strong grasp of food cost control, inventory management, and procurement to support profitability and efficiency.</li>
<li>
Excellent leadership skills, capable of guiding and motivating a diverse culinary team in a high-performance environment.</li>
<li>
Outstanding communication skills in English; fluency in Greek is a strong advantage.</li>
<li>
Highly organised and detail-oriented, able to multitask and prioritize effectively in a fast-paced, guest-focused setting.</li>
</ul>
Our commitment to you
<ul><li>Learning &amp; Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously.</li>
<li>
MOstay. When you work as hard as our colleagues do, it&rsquo;s important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones.</li>
<li>
Heath &amp; Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.</li>
<li>
Colleague Comfort and Convenience: Benefit from comfortable accommodation, a duty transportation, and duty meals to ensure your work experience is both enjoyable and hassle-free.</li>
<li>
Competitive Salary and Benefits: We offer a competitive salary and an attractive benefits package, fully aligned with UAE industry standards, to ensure your financial well-being and stability.</li>
</ul>
We&rsquo;re Fans. Are you?</div></div></div></div>

Sous Chef - Noia

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