sales executive

marketing executive

hr executive

executive assistant

operations executive

executive chef

Marriott International

<div>Additional Information 
Job Number25200421 
Job CategoryFood and Beverage &amp; Culinary 
LocationLe M&eacute;ridien Dubai Hotel &amp; Conference Centre, Airport Road, Dubai, United Arab Emirates, United Arab Emirates 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
Exhibits culinary talents by personally performing tasks while assisting in 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. Assists in supervising 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, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. 
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 
Assisting in Leading Kitchen Operations for Property
<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 Sous Chef

Brainstorm Human Resource Consultant

The Indian Chef will be responsible for preparing high-quality Indian cuisine across various regional styles while maintaining Company's premium standards of hospitality. The role demands strong culinary skills, creativity, hygiene standards, and the ability to work efficiently in a fast-paced 5-star environment. The chef will support menu planning, kitchen operations, and guest satisfaction for residential clubs, hotels, and premium dining outlets.Key Responsibilities1. Food Preparation &amp; Execution<ul><li>Prepare authentic Indian dishes (North Indian, South Indian, Mughlai, Coastal, Tandoor, etc.) with consistency and high quality.</li><li>Handle mise-en-place, cooking, plating, and food presentation according to Company standards.</li><li>Operate and maintain Tandoor, curry stations, and other Indian kitchen equipment.</li><li>Innovate and contribute to new menu items, seasonal dishes, and special-event menus.</li></ul>2. Kitchen Operations<ul><li>Ensure smooth functioning of the Indian section and coordinate with other cuisine sections.</li><li>Follow standard recipes, portion control, and plating guidelines.</li><li>Assist in inventory management, ordering raw materials, and controlling wastage.</li></ul>3. Hygiene, Safety &amp; Compliance<ul><li>Maintain strict hygiene, sanitization, and food-safety standards as per FSSAI and HACCP guidelines.</li><li>Ensure proper storage, labeling, and rotation of food items (FIFO).</li><li>Adhere safety policies and ensure a clean, organized workstation.</li></ul>4. Team Collaboration<ul><li>Work closely with the Executive Chef, Sous Chef, and service teams to deliver exceptional dining experiences.</li><li>Guide commis and junior cooks in the Indian kitchen section.</li><li>Support training programs for new team members.</li></ul>5. Guest Interaction (when required)<ul><li>Engage with guests during live counters, events, or festivals.</li><li>Handle feedback professionally and ensure high guest satisfaction.</li></ul>Qualifications &amp; Skills Education &amp; Certification<ul><li>Diploma or degree in Hotel Management or Culinary Arts.</li><li>Certification in Indian cuisine or relevant culinary training preferred.</li></ul>Experience<ul><li>3&ndash;8+ years of experience in 4/5-star hotels, premium restaurants, or luxury clubs.</li><li>Strong experience in Indian cuisine; exposure to multiple cuisines is an added advantage.</li></ul>Key Skills<ul><li>Expertise in Tandoor, curries, biryanis, Indian breads, live counters.</li><li>Knowledge of modern plating techniques.</li><li>Strong communication and teamwork skills.</li><li>Ability to work under pressure and maintain quality.</li></ul>Job Type: Full-timePay: AED10,000.00 - AED12,000.00 per monthApplication Question(s):<ul><li>How many years of experience do you have as Indian Chef &amp; experience in Continental, Asian, or Fusion cuisine?</li><li>Have you follow the major HACCP principles daily?</li><li>Have you worked with coastal cuisines?</li><li>Which Indian regional cuisines are you most confident in?</li><li>Are you comfortable working in rotational shifts and weekends?</li></ul>Experience:<ul><li>Indian Cuisine : 4 years (Required)</li><li>Indian Chef: 4 years (Required)</li></ul>

Indian chef

Love Vibe Cafe LLC

DUTIES AND RESPONSIBILITIES:As a Chef de Partie you are responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:Prepare and cook high-quality pastries, desserts, and baked goods.Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellitesCoordinate daily tasks with the Sous Chef or Executive ChefFollow the instructions and recommendations from the immediate superiors to complete the daily tasksEnsure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniquesInstruct and lead subordinates through their daily requirements in food preparation and actively take part in set up and supervising of buffets and special functionsEnsure all equipment and workspaces are sanitized and safe.Adhere to health and safety regulations and food hygiene standards.Consult and check on daily requirements, functions and last minute eventsGuide and train the subordinates on a daily basis to ensure high motivation and economical working environmentMaintain accurate records of ingredient usage, inventory, and orders.Job Type: PermanentLocation: DubaiPay: AED4000.00 - AED4,500.00 per monthJob Type: Full-timePay: AED4,000.00 - AED4,500.00 per month

Pastry Chef de Partie

VKN TECHNICAL SERVICES LLC

Job OverviewWe are looking for an experienced Head Chef to manage daily kitchen operations and ensure high-quality food preparation.Responsibilities&middot; Prepare food as per customer orders&middot; Manage kitchen staff and coordinate cooking activities&middot; Maintain food quality, hygiene, and safety standards&middot; Plan menus and manage inventory&middot; Support catering and banquet operationsRequirements:&middot; Mini 2 years&rsquo; experiences in UAE.&middot; Ability to prepare food quickly&middot; Knowledge of all types of food preparation&middot; Experience as a Chef or Cook in a restaurant&middot; Good leadership and kitchen management skillsSalary &amp; Benefits:Accommodation and food provided by the companyPay: AED2,000.00 - AED2,200.00 per monthPreferred Candidate Nationality: IndianJob Types: Full-time, PermanentIf you are interested sent CV to: WhatsApp: +971 52 202 2705Email: hrvkngroup@gmail.comJob Type: Full-timePay: AED2,000.00 - AED2,200.00 per month

Head Chef

Cozymeal

<div></div><div><div><div><div><div>Flexible Schedule</div>
<div>Manage your own calendar and accept bookings that work for your schedule.
</div></div><div></div><div><div>High Earnings</div>
<div>Boost your earnings or replace your full-time job.</div>
</div><div></div><div><div>Full Support</div>
<div>Our team does the marketing for you. We also support you from profile creation to receiving your earnings.
</div></div></div></div><div><h1 class="jobSectionHeader">Vegan Chef, Dubai, UAE</h1>
<div>IMPORTANT NOTE: To sign up, please visit: https://www.cozymeal.com/become-a-chef

The opportunities for Vegan Chefs in Dubai are fresh and bountiful, and Cozymeal is eager to help make the connection. As a luxury destination for diners around the world, Dubai is on the cutting edge of culinary innovation. Plant-based chefs in Dubai are a hot commodity for helping home cooks bring the goodness to their own tables. As a culinary education innovator, Cozymeal connects vegan chefs in Dubai with a vibrant community of food lovers who can't wait to learn. We'll create a personalized profile that puts you and your specialties center table and help you market your courses. Create your own schedule and be your own boss while your enterprise grows in new ways! If you're a vegan chef in Dubai looking to expand your operation, Cozymeal is ready to help.
ABOUT COZYMEAL:

Cozymeal is the #1 platform for culinary experiences &amp; cookware in the US, Canada and around the world. Guests can book everything from cooking classes to corporate team building events to private chef services with local professional chefs. Besides that, guests can also find on Cozymeal other culinary experiences &amp; products, including food tours, mixology classes, wine tastings, cookware and step-by-step recipe videos. Cozymeal&rsquo;s platform is frequently used by consumers and some of the world's top companies in 120+ cities worldwide, and we have been featured in leading publications such as the Washington Post, Los Angeles Times, Fast Company and Thrillist, among others.

ENJOY THE MANY BENEFITS BY JOINING COZYMEAL, INCLUDING:
<ul>
<li>Income potential of up to $12,000/month (some make even more than that!)</li>
<li>Be your own boss</li>
<li>Set your own schedule, decide if you would like to work only 5 hours/week (Part-time) to 40 hours/week (Full-time)
</li><li>Reach new customers</li>
<li>Create and offer your own menus</li>
</ul>
IMPORTANT NOTE: To sign up, please visit: https://www.cozymeal.com/become-a-chef

REQUIREMENTS:
<ul>
<li>Based in Dubai, UAE</li>
<li>Professional culinary background</li>
<li>Access to a venue from which you can host your cooking classes. This venue can also be your home.</li>
</ul>
SUCCESSFUL CHEFS ON COZYMEAL ALSO HAVE:
<ul>
<li>A venue (either your home or a great kitchen space, such as a restaurant or a commercial kitchen) to host your experiences</li>
<li>A comprehensive repertoire and ability to offer a variety of cuisines</li>
<li>Experience hosting cooking classes</li>
</ul>
Location: Dubai, UAE</div></div></div>

Vegan Chef

The meat avenue

Role OverviewWe are seeking an experienced Head Chef with deep expertise in meat to lead and oversee our butchery-driven culinary operations. This role bridges the kitchen and the butchery, ensuring that all meat products&mdash;raw, cooked, retail, and foodservice&mdash;meet the highest standards of quality, flavor, consistency, and efficiency.The ideal candidate is a meat-focused chef with strong leadership skills, hands-on butchery knowledge, and the ability to design, standardize, and scale meat-centric offerings.Key ResponsibilitiesCulinary &amp; Meat Leadership<ul><li>Lead the culinary direction of all meat products</li><li>Define cutting specifications, trims, portion sizes, and cooking applications</li><li>Develop and standardize recipes for grilled, roasted, smoked, slow-cooked, and marinated meats</li><li>Ensure consistency in taste, texture, doneness, and presentation</li><li>Work closely with the Butchers to align cuts with culinary usage and yield optimization</li></ul>Butchery Oversight<ul><li>Oversee meat selection, grading, aging (wet/dry where applicable), and utilization</li><li>Ensure proper breakdown of whole cuts into retail, foodservice, and value-added products</li><li>Guide butchery team on culinary intent for each cut</li><li>Supervise marination, seasoning, vacuum packing, labeling, and shelf-life standards</li></ul>Quality, Food Safety &amp; Compliance<ul><li>Enforce HACCP, Dubai Municipality, and food safety standards</li><li>Ensure correct storage, temperature control, FIFO, traceability, and documentation</li><li>Conduct regular quality tastings and production audits</li><li>Maintain clean, audit-ready kitchens and butchery facilities</li></ul>Menu Development &amp; Innovation<ul><li>Develop meat-driven menus and concepts aligned with brand positioning</li><li>Create ready-to-cook and ready-to-eat meat products for retail and delivery</li><li>Innovate using global meat techniques (steakhouse, smokehouse, Mediterranean, Latin, etc.)</li></ul>Team Leadership &amp; Training<ul><li>Lead, train, and mentor butchers and production teams</li><li>Establish SOPs for preparation, cooking, plating, and packaging</li><li>Set daily and weekly production plans</li><li>Build a performance-driven, disciplined kitchen culture</li></ul>Cost Control &amp; Operations<ul><li>Control food cost, yield, wastage, and production efficiency</li><li>Work with procurement on sourcing, specifications, and supplier evaluation</li><li>Assist in pricing strategy and margin optimization</li><li>Plan production around demand, seasons, and events</li></ul>Requirements &amp; Qualifications<ul><li>Minimum 10 years experience as a Head Chef or Senior Sous Chef with strong meat focus</li><li>Proven expertise in meat cookery, grilling, smoking, and butchery fundamentals</li><li>Experience working closely with butcheries or in meat-centric concepts</li><li>Strong leadership and operational management skills</li><li>Excellent understanding of food safety and hygiene regulations</li><li>Experience in the UAE is a strong advantage</li></ul>Job Type: Full-time

Head Chef – Meat & Butchery Operations

Sunset Hospitality Group

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

Chef De Cuisine

Explore 1017+ Executive chef in Dubai this January. Find roles across top companies and apply now to boost your career.