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

Kempinski Hotels

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.Key Responsibilities<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></ul>Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.Skills, Knowledge and Expertise<ul><li>Gastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc) Must show signs of career development</li><li>HACCP certification</li><li>Minimum 6 years kitchen experience</li><li>Minimum 3 years in kitchen management role, preferably with an international 5* hotel chain</li><li>Experience in a standalone F&amp;B operation is beneficial</li><li>International experience is preferred</li><li>Banqueting experience is preferred</li><li>Ability to work and communicate in a multinational environment:Local language excellent oral and written skills where necessaryEnglish excellent oral and written skillsAdditional language - beneficial</li><li>Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions</li><li>Excellent written and verbal communication skills</li><li>Ability to establish and retain effective working relationships with hotel staff and clients/vendors</li><li>Ability to identify and delegate tasks effectively</li><li>Excellent organisational and time management skills</li><li>Applies a professional, confidential and ethical approach at all times</li><li>Works in a safe, prudent and organised manner</li><li>Knowledgeable of food safety regulations</li></ul>

Accor Group

Manage daily food production in assigned outlet according to hotel standards
Ensure recipes, plating guides, and presentation standards are consistently followed
Prepare daily market lists and verify quality and quantity of goods received
Assist the Executive Chef with menu development, costing, and new cuisine concepts
Supervise food promotions, special events, and outlet-specific culinary activities
Maintain kitchen equipment, utensils, and cleanliness in coordination with engineering and stewarding teams
Plan and assign duties, schedules, and leave for team members in line with organizational standards
Communicate daily with outlet supervisors to ensure smooth food service and guest satisfaction
Train and develop kitchen staff to maintain high service quality and consistency
Ensure proper storage, requisitioning, and planning for raw materials and supplies
Apply HACCP and health and safety guidelines in all kitchen operations
Check buffets, service counters, and ensure food labels are displayed correctly
Interact with guests when required, explaining dishes and promoting specialties

Chef de Partie

Assist the Sous Chef or Chef de Cuisine to set standards and maintain them to The standards Ensure the smooth operation of the department in charge by optimizing the use of materials and manpower, thereby maximizing revenue and guest satisfaction. Co-ordinate and execute training of Kitchen colleagues Be able to motivate colleagues Cook any food on a daily basis according to business requirements Assist the Chef de cuisine/Sous Chef in the supervision of all colleagues engaged in the kitchen Attend daily meetings with the Executive Chef / Executive Sous-Chef regarding the menus Attend meetings as required in the Operational Manual and up-date the Executive Chef / Executive Sous Chef on points raised. Attend daily and monthly meeting with his department kitchen colleagues and report to Executive Sous Chef/Chef de Cuisine (or designate when instructed) Assist the Chef de cuisine or Sous Chef in establishing culinary standards specific to banquets which meet the needs of the target market. Assist the Chef de cuisine or Sous Chef in planning menus and recipes and test samples in conjunction with the Executive Chef / Executive Sous Chef and/or Chef de Cuisine. Write specific and accurate product specifications and standards recipes for use in the computer and by the Materials manager Use, wherever possible, locally and seasonally available products in menus and "specials". Inspect daily, all fresh food received to ensure the quality is maintained. Inspect twice daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health &amp; Safety regulations, to avoid spoilage and ensure regular turnover of food items and give completed check lists to the Executive Chef (or any designates) Check on a daily basis food preparation, individual costs, quality, quantity inventories and portion control. Conjunction with the Chef de cuisine/Sous Chef, establish job methods and supervise on a regular basis, and correct if necessary, cooking standards to maintain a high quality of food and service on quality basis. During service periods, to personally run the hot plate and assist when needed and to ensure that the presentation as well as quality of the food is in accordance with the established standards.

Junior Sous Chef

HIT HR

Job Title: Assistant Pastry Chef Location: Dubai, UAECompany: HIT Human Resource Consultancy (on behalf of our reputed client in Dubai)HIT Human Resource Consultancy is urgently hiring a Male Assistant Pastry Chef for a reputed restaurant in Dubai. The ideal candidate must have hands-on experience in pastry and dessert preparation and be ready to join immediately.Key Responsibilities:<ul><li>Assist the Head Pastry Chef in preparing, baking, and decorating desserts and pastries</li><li>Maintain consistent quality, taste, and presentation</li><li>Ensure hygiene and cleanliness in the pastry section</li><li>Support daily production, stock control, and inventory</li><li>Contribute creative ideas for menu development</li></ul>Requirements:<ul><li>Male, any nationality</li><li>Minimum 2 years of experience in a pastry/bakery kitchen (restaurant, caf&eacute;, or hotel)</li><li>Good pastry and dessert-making skills</li><li>Must be currently in UAE and able to join immediately</li></ul>Salary: AED 2500 all-inclusive Benefits: Employment visa and medical insurance providedHow to Apply: Send your CV with recent photo to careers@hithrc.com or WhatsApp 050 107 1143 Please mention &ldquo;Assistant Pastry Chef &ndash; Dubai&rdquo; in the subject line.Job Type: Full-timePay: AED2,200.00 - AED2,500.00 per month

Assistant Pastry Chef

RAFFLES

DUTIES &amp; RESPONSIBILITIES<ul><li>To report for duty punctually wearing the correct uniform and name badges at all times</li><li>Organize together with de Chef de Partie the shift on his/her section with regards 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>Together 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 / Chef de Cuisine 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>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 / Chef de Cuisine</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 regarding changes in any Banquets or other information re 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 / Chef de Cuisine</li><li>Check Commis Chefs on his/her section: e.g. regarding personal hygiene.</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><li>The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate</li></ul>

Demi Chef de Partie - Arabic Kitchen

Barcelo Al Jaddaf

-Preferably with International Cuisine experience especially Indian Cuisine- Support the Executive Chef/Senior Sous Chef in the daily operation in Breakfast.- Make sure all food is prepared and set up on time by each service.-Closely monitor ordering requirements from each outlet.- Can work in another area when needed (Cold and Hot Kitchen)- In the absence of the Chef de Partie to take over his/her responsibilities.- Ensures the induction of new staff into the department.-Assists Executive Chef/ Senior Sous Chef in determining the needs of the department.- Oversees record management for all trainings conducted.- Adhere that all Standards and Procedures are in place and followed.Job Type: Full-timeExperience:<ul><li>5 star hospitality: 1 year (Required)</li><li>Internation Cuisine (speciafically Indian Cuisine): 1 year (Required)</li></ul>Location:<ul><li>Dubai (Required)</li></ul>

Demi Chef De Partie

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2563 executive chef assistant jobs IN Dubai

Executive Sous Chef

Executive Sous Chef

Chef de Partie

Junior Sous Chef

Assistant Pastry Chef

Demi Chef de Partie - Arabic Kitchen

Demi Chef De Partie