executive assistant

senior sales executive

catering manager

front office manager

chef de partie

executive sous chef

HIRES IMG HUMAN RESOURCES CONSULTANCY - L.L.C - S.P.C

Job Title: Executive Sous Chef (With Catering Experience)Job Summary: The Executive Sous Chef assists the Executive Chef in managing kitchen operations, ensuring the preparation of high-quality dishes, maintaining food safety standards, and supervising kitchen staff. This role involves planning menus, coordinating kitchen workflows, and supporting training and development of culinary teams to deliver exceptional dining experiences. The Executive Sous Chef acts as a key leader in the kitchen, stepping in to manage operations in the Executive Chef&rsquo;s absence.Key Responsibilities:<ul><li>Assist the Executive Chef in planning, preparing, and presenting menus in line with quality and brand standards.</li><li>Supervise and coordinate the activities of kitchen staff, including chefs, cooks, and support personnel.</li><li>Ensure adherence to food safety, hygiene, and sanitation standards in the kitchen at all times.</li><li>Monitor kitchen operations, workflow, and productivity to ensure timely and efficient service.</li><li>Train, mentor, and evaluate culinary staff, promoting skill development and teamwork.</li><li>Manage inventory of ingredients, kitchen supplies, and equipment, coordinating with the purchasing team.</li><li>Assist in cost control, budgeting, and minimizing food waste while maintaining quality.</li><li>Support the Executive Chef in menu innovation, recipe development, and culinary presentations.</li><li>Handle special requests, dietary requirements, and guest feedback professionally.</li><li>Step in to manage kitchen operations in the absence of the Executive Chef.</li></ul>Qualifications &amp; Skills:<ul><li>Culinary degree or diploma from a recognized institution; relevant certifications are a plus.</li><li>Proven experience as a Sous Chef, Executive Sous Chef, or similar senior kitchen role in a professional culinary setting.</li><li>Strong leadership and team management skills.</li><li>Excellent knowledge of food preparation, culinary techniques, and kitchen equipment.</li><li>Knowledge of hygiene, safety, and quality standards in the culinary industry.</li><li>Ability to work under pressure, meet deadlines, and manage multiple tasks efficiently.</li><li>Creative, detail-oriented, and committed to delivering high-quality culinary experiences.</li><li>Strong organizational, communication, and problem-solving skills.</li></ul>Job Type: Full-timePay: AED3,000.00 - AED8,000.00 per month

Executive Sous Chef

Marriott International

<div>Additional Information 
Job Number25141492 
Job CategoryFood and Beverage &amp; Culinary 
LocationThe Ritz-Carlton Abu Dhabi Grand Canal, PO Box 91888, Al Maqta Area, Abu Dhabi, 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 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>

Executive Sous Chef - Banquet

Job Title: Sous Chef (With Catering Experience)Job Summary: The Sous Chef is responsible for assisting the Executive Chef in managing kitchen operations, ensuring the preparation of high-quality dishes, and supervising kitchen staff. This role supports menu execution, maintains food safety and hygiene standards, and helps train and develop the culinary team. The Sous Chef acts as a key leader in the kitchen, stepping in to manage operations in the absence of the Executive Chef or Executive Sous Chef.Key Responsibilities:<ul><li>Assist in planning and executing daily menu items in line with quality and brand standards.</li><li>Supervise and coordinate kitchen staff, ensuring efficient workflow and adherence to recipes and presentation standards.</li><li>Ensure compliance with food safety, hygiene, and sanitation standards in the kitchen at all times.</li><li>Monitor kitchen operations, including inventory management, equipment usage, and staff performance.</li><li>Train, mentor, and evaluate culinary staff, promoting skill development and teamwork.</li><li>Assist in cost control, minimizing food waste, and maintaining profitability while upholding quality.</li><li>Handle special requests, dietary requirements, and guest feedback professionally.</li><li>Support the Executive Chef and Executive Sous Chef in menu planning, recipe development, and culinary innovations.</li><li>Maintain cleanliness, organization, and safety standards in the kitchen.</li><li>Step in to manage kitchen operations during the absence of senior chefs.</li></ul>Qualifications &amp; Skills:<ul><li>Culinary degree or diploma from a recognized institution.</li><li>Proven experience as a Sous Chef or similar senior kitchen role.</li><li>Strong knowledge of cooking techniques, food preparation, and kitchen equipment.</li><li>Leadership and team management skills to supervise and motivate staff.</li><li>Knowledge of hygiene, safety, and quality standards in professional kitchens.</li><li>Excellent organizational, time-management, and problem-solving skills.</li><li>Creativity, attention to detail, and commitment to delivering high-quality culinary experiences.</li><li>Ability to work under pressure and manage multiple priorities efficiently.</li></ul>Job Type: Full-timePay: AED3,000.00 - AED8,000.00 per month

Sous Chef

Local Group c/o Trace Hospitality

The Sous Chef is a key member of the culinary leadership team, directly supporting the Multi Unit Chef in overseeing daily kitchen operations across our food trucks. This role ensures the highest standards of food preparation, consistency, and presentation while leading and inspiring the culinary team to deliver outstanding guest experiences.Key Responsibilities<ul><li>Assist the Multi Unit Chef in managing kitchen operations, ensuring smooth workflows.</li><li>Supervise, train, and motivate staff to maintain quality, efficiency, and team morale.</li><li>Oversee food preparation, cooking, and presentation in line with recipes and brand standards.</li><li>Monitor stock levels, manage inventory, and control food costs within budget requirements.</li><li>Enforce hygiene, sanitation, and safety standards in compliance with HACCP and UAE regulations.</li><li>Ensure equipment is maintained properly, reporting malfunctions promptly.</li><li>Support scheduling, delegation, and task management to optimize team productivity.</li><li>Collaborate with front-of-house staff for seamless service and guest satisfaction.</li><li>Step in to lead kitchen operations during the Multi Unit Chef&rsquo;s absence.</li></ul>Training and Development<ul><li>Conduct training on culinary techniques, safety protocols, and quality standards.</li><li>Develop training materials and schedules for new hires and refresher courses.</li><li>Mentor team members to build skills and maintain culinary excellence.</li></ul>Food Safety and Hygiene<ul><li>Ensure compliance with UAE food safety regulations, ADAFSA, EFST, HACCP, and company policies.</li><li>Conduct inspections to verify cleanliness, proper storage, and sanitation.</li><li>Train staff in safe food handling, storage, and sanitation practices.</li></ul>Menu Engineering<ul><li>Collaborate on developing and refining menu items suitable for food truck operations.</li><li>Analyze customer trends and preferences to recommend profitable menu adjustments.</li><li>Evaluate ingredient usage and recipe costs for effective menu planning.</li></ul>Food Cost Management &amp; Waste Control<ul><li>Control food costs through inventory tracking, portion control, and planning.</li><li>Minimize wastage by enforcing rotation, repurposing leftovers, and auditing inventory.</li><li>Implement strategies to reduce shrinkage and maximize profitability.</li></ul>Operational Support<ul><li>Ensure accurate inventory levels and secure high-quality ingredients.</li><li>Work with culinary and operations teams to streamline workflows and improve service.</li><li>Provide on-site support to food trucks, ensuring smooth daily operations.</li></ul>Customer Service &amp; Feedback<ul><li>Engage with customers to gather feedback on food quality and presentation.</li><li>Communicate insights to culinary management for continuous improvement.</li></ul>Qualifications &amp; Requirements<ul><li>Education: Diploma/Certification in Culinary Arts or equivalent training.</li><li>Experience: Minimum 5 years in a high-volume kitchen role; food truck/QSR experience preferred.</li><li>Skills:</li><li>Strong knowledge of ADAFSA, EFST, HACCP, and hygiene standards.</li><li>Proficiency in menu engineering and cost analysis.</li><li>Effective leadership, training, and mentoring abilities.</li><li>Solid inventory management and waste reduction expertise.</li></ul>Personal Attributes<ul><li>Detail-oriented with high culinary and safety standards.</li><li>Analytical, with strong planning and cost-control skills.</li><li>Passionate about food quality and customer satisfaction.</li><li>Flexible and adaptable to dynamic food truck operations.</li></ul>About Us Trace Hospitality and its Subsidiaries are committed to delivering exceptional food quality and guest service through Dot&rsquo;s Caf&eacute; food trucks. As Sous Chef, you will play a vital role in maintaining these standards, enhancing menu offerings, and driving the success of our food truck division.Job Type: Full-timePay: AED5,000.00 - AED6,000.00 per monthExperience:<ul><li>Cafe &amp; restaurants: 5 years (Preferred)</li></ul>Willingness to travel:<ul><li>75% (Preferred)</li></ul>

Sous Chef (reporting to Multi Unit Manager)

TASHA RESTAURANT

Responsibilities:<ul><li>Plan and design innovative menus based on market trends and customer preferences.</li><li>Supervise food preparation, cooking, and presentation to maintain quality and consistency.</li><li>Monitor kitchen operations to ensure compliance with food safety and hygiene regulations.</li><li>Control food costs, wastage, and inventory levels effectively.</li><li>Train and mentor kitchen staff including sous chefs and cooks.</li><li>Coordinate with procurement for fresh, high-quality ingredients.</li><li>Develop recipes and standardize portion sizes and plating styles.</li><li>Collaborate with management to create seasonal or special-event menus.</li><li>Handle any customer complaints related to food quality professionally.</li></ul>Requirements:<ul><li>Minimum 5 years of experience as Head Chef or Executive Chef in the F&amp;B industry.</li><li>Culinary degree or equivalent professional training preferred.</li><li>Expertise in various cooking techniques and cuisines.</li><li>Strong leadership and people management skills.</li><li>Creativity in menu planning and presentation.</li><li>Sound knowledge of kitchen safety and sanitation practices.</li></ul>Job Type: Full-timePay: AED4,500.00 - AED5,000.00 per monthApplication Question(s):<ul><li>How many years of experience in UAE</li><li>Current salary and expected salary</li></ul>

Head Chef

Accor

<div>Company Description 
We are thrilled to unveil the upcoming launch of our newest luxury lifestyle destination in Abu Dhabi&mdash;a sanctuary of nature, culture, and curated experiences. As we prepare to open doors to this exceptional property, we are seeking visionary senior managers to join our founding team. This is a rare opportunity to shape the guest journey from the ground up. If you are passionate about excellence, inspired by innovation, and driven to lead with purpose, we invite you to be part of this transformative chapter. 
Job Description 
We are looking for an experienced Sous Chef to support the Head Chef / Executive Chef and lead kitchen operations across all culinary outlets. This hands-on role requires creativity, technical expertise, and strong leadership skills to ensure the highest standards of food quality, consistency, and presentation are maintained.
What you&rsquo;ll do<ul><li>
Assist the Head Chef / Executive Chef in overseeing daily kitchen operations, including production, plating, and service.</li><li>
Supervise and mentor junior kitchen staff, fostering a culture of excellence, teamwork, and development.</li><li>
Ensure consistent execution of menus across all outlets, maintaining brand standards and quality.</li><li>
Collaborate in menu development, seasonal offerings, and special events.</li><li>
Monitor kitchen operations for efficiency, food safety, and cost control.</li><li>
Maintain inventory, manage ingredient usage, and support procurement processes.</li><li>
Enforce hygiene, safety, and HACCP standards across the kitchen.</li><li>
Assist with scheduling, staff training, and performance evaluations.</li><li>
Contribute to creative culinary concepts and signature dishes that enhance the guest experience.</li></ul> 
Qualifications 
What we&rsquo;re looking for<ul><li>
Culinary degree or equivalent professional experience.</li><li>
Minimum 5 years&rsquo; experience in a luxury or lifestyle hotel/resort kitchen, with at least 2 years in a supervisory or leadership role.</li><li>
Strong leadership, coaching, and team management skills.</li><li>
Excellent technical skills in food preparation, presentation, and culinary techniques.</li><li>
Knowledge of kitchen operations, inventory management, and cost control.</li><li>
Creative, innovative, and detail-oriented with a passion for excellence.</li></ul> 
Additional Information 
What&rsquo;s in it for you<ul><li>
Lots of opportunity to progress and switch it up as part of a global family of brands.</li><li>
Great healthcare, competitive salary, and some nice extra perks across the Ennismore family of brands!</li><li>
Learning opportunities to broaden your skillset and development that helps you think, make, and thrive at work</li><li>
The opportunity to be yourself and collaborate with other bright minds in a relaxed, innovative culture</li></ul></div>

NEW OPENING Abu Dhabi Sous Chef

Job Title: Kitchen Manager (With Catering Experience)Job Summary: The Kitchen Manager is responsible for overseeing the daily operations of the kitchen, ensuring efficient workflow, high-quality food production, and compliance with hygiene and safety standards. This role involves managing kitchen staff, coordinating with the culinary team, controlling inventory, and maintaining operational efficiency to deliver exceptional dining experiences. The Kitchen Manager acts as the key point of leadership in the kitchen, ensuring smooth operations and supporting the Executive Chef.Key Responsibilities:<ul><li>Supervise and coordinate all kitchen operations, ensuring timely preparation and delivery of food.</li><li>Manage kitchen staff schedules, training, performance evaluations, and development.</li><li>Maintain high standards of food quality, presentation, and consistency across all menu items.</li><li>Monitor inventory levels, order supplies, and ensure proper storage and stock rotation.</li><li>Ensure compliance with food safety, hygiene, and sanitation standards at all times.</li><li>Assist in menu planning, recipe standardization, and cost control to optimize profitability.</li><li>Monitor kitchen equipment usage and coordinate maintenance or repairs as needed.</li><li>Handle staff performance issues, conflicts, and ensure a productive working environment.</li><li>Support senior chefs in menu innovation, special events, and culinary projects.</li><li>Prepare reports on kitchen operations, staff performance, and inventory for management review.</li></ul>Qualifications &amp; Skills:<ul><li>Culinary degree, diploma, or equivalent professional experience in a kitchen management role.</li><li>Proven experience as a Kitchen Manager, Sous Chef, or similar leadership position in a professional kitchen.</li><li>Strong leadership, organizational, and team management skills.</li><li>Excellent knowledge of food preparation, culinary techniques, and kitchen equipment.</li><li>Knowledge of hygiene, safety, and quality standards in professional kitchens.</li><li>Strong problem-solving, time-management, and multitasking abilities.</li><li>Ability to work under pressure and maintain high standards in a fast-paced environment.</li><li>Excellent communication, interpersonal, and training skills.</li></ul>Job Type: Full-timePay: AED3,000.00 - AED8,000.00 per month

Kitchen Manager

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