executive assistant

administrative assistant

chef de partie

demi chef de partie

admin assistant

executive chef assistant

Kempinski Hotel

Under the direction of the Executive Chef and within the limits of established Kempinski procedures, assists in the direction of all aspects of the food production and Stewarding operations. <ul> <li>Assist with organizing special events and special food promotions.</li> <li>Assist the Executive Chef in developing training plans, develop training material in accordance with Kempinski guidelines and implement training plans for the Food Production employees and other Food and Beverage employees.</li> <li>Assume the duties and responsibilities of the Executive Chef in their absence.</li> <li>Assist the Executive Chef in developing and maintaining up-dated operations manuals for all Food Production and Stewarding sections and in developing recipes and maintaining up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.</li> <li>Participate and supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel s food and beverage standards and standardized menu guidelines.</li> <li>Maintain a hygienic kitchen and personal hygiene.</li> <li>Work with Executive Chef and Director of People Services to ensure the departmental performance of staff is productive and assists in planning for future staffing needs.</li> <li>Assist in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation.</li> <li>Ensure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs.</li> <li>Provide input for probation and formal performance appraisal discussions in line with company guidelines.</li> <li>Coach, counsel and discipline staff, providing constructive feedback to enhance performance.</li> <li>Approve leave after consideration of hotel occupancy.</li> <li>Work with Executive Chef in the preparation and management of the department s budget.</li> <li>Demonstrate awareness of OH&amp;S policies and procedures and ensure all procedures are conducted safely and within OH&amp;S guidelines and ensure your direct reports do the same.</li> <li>Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.</li> <li>Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.</li> <li>Initiate action to correct a hazardous situation and notify supervisors of potential dangers.</li> <li>Log security incidents and accidents in accordance with hotel requirements.</li> <li>Implement and practice HACCP.</li> <li>Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.</li> </ul>

Executive Sous Chef

Dukes the Palm Hotel

<div>Company Description 
DUKES The Palm, Dubai Hotel
Synonymous with timeless British sophistication, Dukes The Palm, Dubai Hotel brings a touch of classic elegance to the city&rsquo;s vibrant hospitality landscape. With spectacular views of the Arabian Gulf and Dubai Marina skyline, this 5-star destination offers:<ul><li>
Upscale rooms and luxurious suites</li><li>
Award-winning dining experiences</li><li>
A private beach and stunning infinity pool</li><li>
World-class service rooted in excellence and attention to detail.</li></ul>
 As part of the Minor Hotel Group, both properties are committed to creating memorable guest experiences and providing meaningful career growth opportunities. 
Job Description 
We are seeking a talented and passionate Sous Chef to join our culinary team in Dubai, United Arab Emirates. As a key member of our kitchen leadership, you will work closely with the Executive Chef to create exceptional dining experiences for our guests.<ul><li>
Assist the Executive Chef in managing daily kitchen operations, ensuring high standards of food quality and presentation</li><li>
Develop and execute innovative menus that showcase both local and international cuisines</li><li>
Lead and mentor kitchen staff, fostering a collaborative and goal-oriented work environment</li><li>
Oversee food preparation, plating, and quality control across all meal periods</li><li>
Implement and maintain food safety standards and health regulations</li><li>
Manage inventory, food costs, and kitchen budgets to optimize profitability</li><li>
Participate in menu planning, recipe development, and seasonal menu changes</li><li>
Stay current with culinary trends and techniques to continually enhance our offerings</li><li>
Collaborate with front-of-house staff to ensure seamless service and customer satisfaction</li></ul> 

Qualifications 
<ul><li>
Proven experience in a sous chef or similar leadership role</li><li>
Strong knowledge of diverse cooking techniques, with expertise in both local and international cuisines</li><li>
Excellent understanding of kitchen operations, food cost control, and inventory management</li><li>
Demonstrated leadership skills with the ability to motivate and mentor a culinary team</li><li>
Exceptional communication skills in English, both verbal and written</li><li>
Proficiency in menu planning, recipe development, and food presentation</li><li>
Ability to work in a fast-paced, dynamic environment</li></ul></div>

Sous Chef

BEYOND RESILIENCE

CEO ASSISTANT - Food &amp; Snacking Industry Executive Assistant with a global mindset for a global entrepreneurYOUR SKILLS &amp; TASKS:<ul><li>You have worked for CEOs of global companies and start-ups before.</li><li>You have previous experience in the food, beverage and snacking industry.</li><li>You are proficient in Microsoft Office, agenda scheduling tools and basic IT and your communication and interpersonal abilities is excellent in any cultural circle.</li><li>You have a 360-degree business experience from sales and marketing, to supply chain operations to admin, accounting and legal work.</li><li>You are a chameleon with absolute discretion, exceptional organizational skills, and a proactive attitude.</li><li>You have an anything is possible attitude.</li><li>You know how to liaise and build trust quickly with all strata of society, but, crucially, you have the skills, tact, and wit, to handle yourself in a room full of C-level decision makers.</li><li>You remain patient, diplomatic and smart in high-pressure situations.</li><li>You are not a 9-5 profile. You love to perform at unusual times, seven days a week. You know that when the phone rings at 4am because a client overseas has an urgent request, you will answer and deal with it efficiently and with pleasure.</li><li>Your emotional intelligence is extremely sensible, and you are a fast learner for personal preferences and favorites.</li><li>Impossible is not an answer for you.</li><li>You are a world class networker with a sixth sense, your gut feeling and global citizen experience makes you unbeatable compared to classical personal or executive assistants.</li><li>You are a companion and confidant and at the same time know how to respect professional boundaries.</li><li>The demands of a high-pressure, entrepreneurial and start-up lifestyle require you to be extremely proactive, highly skilled, and, most importantly, discreet.</li></ul><ul><li>Job Type: Full-time, location Dubai, global travels </li></ul>Job Type: Full-timePay: AED20,000.00 - AED25,000.00 per month

CEO ASSISTANT - Food & Snacking Industry

The First Group

Job Description <ul> <li>To report for duty punctually wearing the correct uniform and name badges at all times.</li> <li>Organize together with Chef de Partie the shift on his/her section with regard to mise-en-place production and its service.</li> <li>Take orders from his/her Chef de Partie and carry them out in the correct manner.</li> <li>Collaborate with his/her Chef de Partie to write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Executive Sous Chef in order to achieve the high stock rotation desired in the section.</li> <li>Maintain good employee relations and motivate colleagues.</li> <li>Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index.</li> <li>Be responsible for completing the daily checklist regarding mise-en-place and food storage.</li> <li>Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef.</li> <li>Report any problems regarding failure of machinery and small equipment to the Chef de cuisine and to follow up and ensure the necessary work has been carried out.</li> <li>Check the main information board to figure out re-change of any Banquets or other information regarding the organization.</li> <li>Keep the section clean and tidy.</li> <li>Pass all information to next shift.</li> <li>Accidents and sickness to be written in log Book and report to the Executive Chef / Executive Sous Chef.</li> <li>Assist the Chef de cuisine in composing new recipes and menu ideas.</li> <li>Have a complete understanding of and adhere to the company s policy relating to fire, hygiene and safety.</li> </ul>

Commis II

<div>
<div>
<div>
<ul>
 <li>To report for duty punctually wearing the correct uniform and name badges at all times.</li>
 <li>Organize together with Chef de Partie the shift on his/her section with regard to mise-en-place production and its service.</li>
 <li>Take orders from his/her Chef de Partie and carry them out in the correct manner.</li>
 <li>Collaborate with his/her Chef de Partie to write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Executive Sous Chef in order to achieve the high stock rotation desired in the section.</li>
 <li>Maintain good employee relations and motivate colleagues.</li>
 <li>Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index.</li>
 <li>Be responsible for completing the daily checklist regarding mise-en-place and food storage.</li>
 <li>Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef.</li>
 <li>Report any problems regarding failure of machinery and small equipment to the Chef de cuisine and to follow up and ensure the necessary work has been carried out.</li>
 <li>Check the main information board to figure out re-change of any Banquets or other information regarding the organization.</li>
 <li>Keep the section clean and tidy.</li>
 <li>Pass all information to next shift.</li>
 <li>Accidents and sickness to be written in log Book and report to the Executive Chef / Executive Sous Chef.</li>
 <li>Assist the Chef de cuisine in composing new recipes and menu ideas.</li>
 <li>Have a complete understanding of and adhere to the company s policy relating to fire, hygiene and safety.</li>
</ul>
</div>
</div>
</div>

Commis III

Yatsudoki Chateraise

Job PurposeWe are looking for an Assistant Chef to join our team and prepare delicious meals for our customers. Assistant Cook provide support to chefs and have duties such as maintaining supplies, handling leftovers, preparing food, testing new recipes, cleaning the kitchen, keeping cooking utensils organized, and plating dishes.Responsibilities and Duties&middot; Respond to and handle customer&rsquo;s complaints related to the products&rsquo; quality.&middot; Interact with customers to obtain feedback on product&rsquo;s.&middot; Day to day food &amp; patisserie preparation of the shop according to DXBlends standards.&middot; Prepare &amp; develop different kinds of pastries/cakes/sandwiches and all kinds of bread items.&middot; Maintain a prep list of station duties.&middot; Assist in properly receiving and storing delivered items.&middot; Performs other duties as assigned by the Head Chef.&middot; Follow the FIFO method to maximize freshness.&middot; Follow recipes, portion controls and presentation specification as set by the event space.&middot; Ensure appealing plate presentation.&middot; Assist in food inventory and control.&middot; Clean food prep areas, equipment, utensils and strictly adhere to sanitation, food safety, and hygiene guidelines.&middot; Ensure compliance with all health and safety regulations within the kitchen area.Candidate Requirement- Fluent in English- Experience in customer service- 1-2 years in cooking experience in Hot Kitchen and Pastry section- Ability to take direction and work calmly and effectively under pressure- Culinary diploma/degree is an assetJob Types: Full-time, PermanentApplication Question(s):<ul><li>What is your salary expectation?</li><li>Can you join immediately?</li></ul>Experience:<ul><li>Assistant Chef: 3 years (Preferred)</li></ul>

Commi 2 - Hot Kitchen

ACCOR

The Role Under the general guidance and supervision of the Executive Chef, and within the limits of established M venpick policies, assists in the overseeing and directing of all aspects of the hot meal production. Key Deliverables and Responsibilities Planning &amp; Organizing: <ul> <li>The ability to utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production, purchasing &amp; manpower planning. </li> <li>The ability to make requisitions of all items needed for the next day, with the assistance of the Chef de Cuisine or senior Chef on duty.</li> <li>The ability to prioritise, plan and organise your and your teams daily tasks in order to ensure on time delivery as required.</li> </ul> Operations: <ul> <li>The ability to motivate, supervise and be a role model for employees to follow and learn from.</li> <li>The ability to run the day to day operation of any area of the kitchen in the absence of Chef de Cuisine or senior Chef on duty.</li> <li>The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.</li> <li>The ability to distribute work equally to employees and follow up instructions as per hotel standards.</li> <li>The ability to train and develop junior chefs.</li> <li>The ability to expedite the food pass for a la carte restaurants.</li> <li>The ability to communicate and pass on information and confirm the comprehension of information (conduct kitchen briefings) with staff and ensure a smooth uninterrupted operation and service to our guests</li> <li>The ability to discipline and ensure the quality of employee's work in the absence of a senior Chef.</li> <li>The ability to act as a liaison between the Executive Chef, Executive Sous Chef and other senior Chefs and the line employees.</li> <li>The ability to create, prepare and present menu items and specials as well as recipe preparation and cost calculation.</li> <li>Possesses knowledge of basic butchering, portioning, preparation and storage of seafood, fish, pork, beef, chicken and other types of wild game and variety meats.</li> <li>The ability to prepare stocks and sauces, meats and seafood s using traditional Western Food Techniques</li> <li>To report in the kitchen at your station at scheduled times regardless of beginning of shift or returning from meal break</li> <li>The ability to follow instruction and work closely with the senior chef, Executive Sous Chef and Executive Chef.</li> <li>The ability to work as directed on station of assignment under the appropriate Chef de Partie or senior chef.</li> <li>To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break.</li> <li>To wear uniforms according to M venpick standards.</li> <li>The ability to work closely with standard recipes, photos and plate presentations in order to maintain quality standards and presentation in accordance with M venpick established guidelines and standards</li> <li>The ability to work neatly and clean; keeping all work areas and refrigerators organized and in accordance with sanitary requirements. First in First Out &amp; If you make the mess, you clean it up </li> <li>The ability to follow HACCP guidelines and municipality regulations at all times.</li> <li>The ability to follow clean as you go policy and keep work area clean at all times.</li> <li>The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.</li> <li>The ability and desire to proactively learn, test and sample (eat) all world cuisines by whatever means possible whether through hotel programs and training or self-taught research and development.</li> <li>The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels</li> <li>The ability to maintain a cooperative working relationship with fellow employees</li> <li>The ability to perform other tasks or projects as assigned by hotel management and staff</li> <li>The ability to leave enough mise en place for the next shift and utilize formalized production lists and following a shift-handover SOP</li> <li>The ability to accommodate all food server's requests when possible regarding guest's dietary requirements, personal preference and requests</li> <li>The ability to handle and rotate food according to established procedures.</li> <li>The ability to maintain the work area and equipment in a safe and sanitary manner.</li> <li>The ability to maintain a positive attitude and a professional disposition.</li> </ul> Administration: <ul> <li>The ability to verify that all scheduled staff are present and signed-in.</li> <li>The ability to perform administrative duties (paper work) i.e. food transfers, human resource forms, scheduling and recipes.</li> <li>The ability to communicate with the Executive Chef, Executive Sous Chef or Senior Chef on the performance of all employees and of the work performed.</li> <li>The ability to display an interest in all kitchen and hotel activities and help colleagues when and where ever possible.</li> <li>The ability to respond properly in any hotel emergency or safety situation.</li> <li>The ability to handle and rotate food according to established procedures</li> <li>The ability to be able to come to any and all kitchen meetings whilst on duty or otherwise.</li> <li>The ability to sign acceptance for tools, knives, uniforms etc. and will pay back to the company for any loss or damage of said equipment.</li> <li>Fill out the appropriate log sheets according our standard on a daily base</li> <li>Be aware of accident prevention and help enforce safe work habits Zero accidents is our goal.</li> <li>No employee to be on the property after working hours without signed authorisation from a Manager except for meals in the staff cafeteria.</li> <li>Overtime will be approved on business demands by the Chef de Cuisine or Executive Chef. </li> <li>Any violation of the above mentioned rules will be subject to disciplinary action.</li> </ul> Generic Aspects on Hygiene / Personal Safety / Environment/Confidentiality: Ensure proper care of all equipment and furniture entrusted for Heartists use. Be well-familiar with the hotel's policies and procedures, well-acquainted with the physical layout of the hotel and its premises and knowledgeable of the hotel's emergency procedures in regard to fire, medical, bomb threat, black-out and evacuation. Knows the safety regulations and ensures their application &amp; ensures the safety of people and property in the hotel.

Demi Chef De Partie

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