sales executive

front office supervisor

senior sales executive

purchase executive

restaurant manager

executive sous chef

Anantara

<div>Company Description 
A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world's most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery. 
Job Description 
KEY DUTIES AND RESPONSIBILITIES
Please note that this is not an exhaustive list of everything that needs to be done. Anantara team members always find new ways to look after the business, their guests, and their colleagues. Within this, the key responsibilities for this position are:
Planning and Organising:<ul><li>
To work with the Executive Chef in completing the Food &amp; Beverage department input into the overall hotel strategic plans.</li></ul>
Operations and Product Quality<ul><li>
Analyse local market needs and trends, and support the definition of the hotel&rsquo;s overall Food &amp; Beverage offering</li><li>
Manage menu preparation and pricing in line with the stated F&amp;B objectives of the hotel and the brand.</li><li>
Develop new menus and food items to meet the taste and dining requirements of the guests. Maintain sensitivity to local cultural traditions and adhere to religious beliefs in preparation and services of all food on premises.</li><li>
Oversee the preparation and presentation of food products to ensure maximum quality at all times.</li><li>
Implement procedures to minimise wastage and over-production.</li><li>
Ensure standards of presentation and preparation of food items meet hotel &amp; brand standards.</li><li>
Lead Task Force Missions on behalf of the hotel, to support the opening of new Anantara/MINT properties, and other special events catered by Minor International</li></ul>
Departmental Leadership &ndash; with the Executive Chef<ul><li>
Ensure that that Kitchen professionals are fully aware of hotel F&amp;B strategy, and that their products meet these requirements.</li><li>
Direct and coordinate the daily activities of all the hotel&rsquo;s kitchens.</li><li>
Coach and guide new members of the team, putting in place proper orientation training and ongoing training and development for team members.</li><li>
Manage relationships and contracts with suppliers.</li><li>
Support and facilitate team member participation in local, national, and international competitions.</li></ul>
Health, Hygiene &amp; Safety<ul><li>
Maintain the highest standards of Food Hygiene, and adherence with all Health and Safety standards.</li><li>
Report and take appropriate action to correct any health or safety hazard.</li><li>
Liaise with Engineering regarding maintenance and repairs of equipment.</li><li>
Check and ensure the proper storage of raw and processed food items including the condition of food in freezers.</li><li>
Instruct team member on all emergency measures in case of accident and have a first aid kit available and stocked in the kitchens, in collaboration with hotel&rsquo;s clinic.</li><li>
Ensure all work areas in the kitchen are kept tidy and clean.</li></ul>
#LI-MH1 
Qualifications 
EDUCATION &amp; PROFESSIONAL QUALIFICATIONS<ul><li>
Professional culinary qualification from a recognized international culinary institute or equivalent vocational training.</li><li>
Minimum 8&ndash;10 years of progressive culinary experience, with at least 3&ndash;5 years in a senior management role (Executive Sous Chef / Senior Sous Chef).</li><li>
Advanced experience in Asian cuisine, including menu development, authentic preparation techniques, and modern presentation standards.</li><li>
Mandatory experience in 5-star luxury hotels or resorts within the Middle East, with proven exposure to multicultural teams and international guest profiles.</li><li>
Demonstrated experience supporting large-scale hotel kitchen operations, multiple outlets, and high-volume service.</li><li>
Food Safety &amp; Hygiene certification (HACCP or equivalent) &ndash; mandatory.</li><li>
Additional certifications in kitchen management, leadership, or menu engineering are an advantage.</li></ul> 
Additional Information 
LANGUAGE SKILLS<ul><li>
Fluent spoken and written English is mandatory.</li><li>
Additional languages are considered an advantage.</li></ul></div>

Executive Sous Chef

The Emirates Group

Emirates Flight Catering (EKFC) is seeking an experienced and passionate Senior Sous Chef to join our team at one of our largest and most dynamic production facilities, responsible for delivering consistent, high-quality, large-scale meals.
 
Job Purpose: 
The jobholder is responsible to lead the daily kitchen operation, to assign duties and delegate tasks to Sous chefs, inspect their work and provide daily feedback to the Executive Sous Chef. Job holder will supervise all locations and conduct spot checks, ensuring that kitchen staff carry out their duties in an efficient manner and provide high standard that complies with the hygiene, quality and safety standards. Job holder will investigate complaints if any and take corrective actions as appropriate.
 
Key Result Areas: 
1. Ensure that all assigned production staff carry out their duties in a set time frame in order to maintain continuity of workflow and to prevent any subsequent delays in operations.
 
2. Shares responsibility with ESC and deputes in his absence for compliance of all policies/ procedures/ rules/ regulations of the kitchen.
 
3. Supervise staff in the implementation process in their section, report any non-conformance. Propose solutions if it cannot be corrected immediately. Ensure that Sous chefs and Junior staff follow all developed specifications in terms of portion size, quantity and quality
 
4. Check and ensure that the dishing is correct in weight, presentation and items are prepared as per airline specifications, and food products are colour coded with dates
 
5. Manages production, processes and schedules in assigned areas in accordance to policies, regulations, specifications, recipes and requirements applying effective controls.
 
6. While handling daily operational activities find solution to problems and take corrective action before they occur and ensure that the Executive Sous Chefs are kept informed about the daily production, problems encountered and actions taken.
 
7. Manage material, staff and equipment in most effective manner to ensure on time high quality deliveries in strict adherence to all the laid down procedures.
 
8. Manage any issues, focusing on products, equipment, labour topics and material management, coach team on proactive attempt at solutions.
 
9. Conduct daily tasting panels, checks, cascades, briefings and reports as and when applicable in an organized and responsible manner
 
10. Strictly implement procedures to ensure recipe compliance at all times while actively promoting innovative ideas for cost-reduction without compromising on quality.
 
11. Address customer expectations and issues effectively and suggests long-term solutions to any anomalies or improvement ideas reported or observed.
 
12. Prepare, update and maintain production sheets including separate breakdowns for EK and other airlines for the production and assembly staff.
 
13. Understands the lean manufacturing standards established by EKFC and support the efforts on the shift to deploy and maintain the best practices that will reduce or eliminate the 7 areas of waste in operations
 
Job Context: 
The jobholder guides, assists and monitors the performance of assigned sections during his/her shift for his/her section/area. Coordinates all the activities during his/her shift within the kitchens and communicates, where necessary, with the external and internal clients and suppliers.
 
Knowledge, Skills & Minimum Experience: 
Education Qualification: Hotel Management or Culinary degree
 
Work Experience: 
Minimum of 6 years* experience in the culinary field
 
Knowledge and experience of food products and processes in a facility with extensive in-house production.
 
Excellent knowledge and understanding of all aspects of cooking in various cuisines
 
Experience in creating recipes, menu development and costing
 
Demonstrated leadership skills to efficiently manage a large multi-national workforce
 
Hotel Catering equivalent in 5-star facility with an excellent knowledge in all aspects of cooking and different cuisines
 
Previous experience in high volume a la carte and / or banqueting in a large kitchen team preferential
 
Skills: 
Ability to provide feedback and coaching
 
Ability to develop himself / herself in the current role and beyond
 
Willingness to take on responsibility
 
Effective delegation skills
 
Problem solving and decision-making ability in real time, creative and out of box thinking
 
Strong organizational skills, effective Training and communication skills

SENIOR SOUS CHEF - Continental Cuisine

Value Manage

We are looking for candidates with 7 years of professional kitchen experience. 3-5 years of experience as a sous chef.<ul><li>Prior experience in 4-star or 5-star hotels preferred</li><li>Hands-on experience managing continental breakfast operations</li><li>Strong exposure to ISO 22000 / HACCP&ndash;certified kitchens</li><li>Culinary qualification or professional chef certification preferred</li><li>Strong knowledge of continental breakfast menus and production planning</li><li>Working knowledge of Asian, Indian, and international cuisines</li><li>Excellent understanding of food safety, hygiene, and compliance standards</li></ul>Key ResponsibilitiesBreakfast Operations<ul><li>Lead and manage continental breakfast service, ensuring high standards of food quality, presentation, and consistency</li><li>Plan and execute breakfast menus including bakery items, cold cuts, egg stations, healthy options, and live counters</li><li>Ensure timely production and smooth service during peak breakfast hours</li></ul>Food Safety &amp; Compliance<ul><li>Strictly adhere to ISO 22000 / HACCP / Dubai Municipality food safety regulations</li><li>Maintain hygiene standards, temperature logs, traceability records, and SOP compliance</li><li>Conduct regular checks to ensure cleanliness, food handling, and storage standards</li></ul>Kitchen Management<ul><li>Assist the team in day-to-day kitchen operations</li><li>Supervise kitchen staff, allocate duties, and manage shifts for breakfast service</li><li>Train and mentor junior chefs and commis staff</li><li>Monitor food costs, portion control, wastage, and inventory for breakfast operations</li></ul>Multi-Cuisine Support<ul><li>Provide operational support for Asian, Indian, and multi-cuisine menus as required</li><li>Assist in menu development, special promotions, and buffet rotations</li><li>Ensure consistency across cuisines during high-volume operations</li></ul>Quality &amp; Guest Experience<ul><li>Maintain guest-focused service standards aligned with a 4-star hotel brand</li><li>Handle special dietary requests and allergen management professionally</li></ul>Coordinate with service teams to ensure seamless breakfast experienceJob Type: Full-timePay: AED4,000.00 - AED4,500.00 per month

Sous Chef

Atlantis the Royal

<div></div><div><div>Chef de Partie, Cake Artist - Royal Tea Room 
(18877)</div> 
<div></div>

A part of Kerzner International, a global leader in luxury hospitality, Atlantis The Royal is the most ultra-luxury experiential resort in the world. 


Crafted by the world&rsquo;s leading designers, architects, and artists, it is a destination where everything has been designed to challenge the boundaries of imagination. Located on the crescent of the Palm Island, it features 760 Rooms, Suites, and Signature Penthouses with panoramic sea and skyline views. Guests experience impeccable service, Michelin-starred and celebrity chef dining, immersive wellness, and unforgettable moments at every turn. 


Behind this extraordinary destination are over 6,000 colleagues from 129 nationalities. Together, we foster a vibrant and inclusive culture where talent is nurtured, wellbeing is prioritized, and careers truly thrive.<div>
About The Role</div>
<div>
The Cake Artist &ndash; Chef de Partie is responsible for producing high-quality cakes, pastries, and artistic dessert creations that reflect the hotel&rsquo;s culinary standards and brand identity. This role requires strong technical skills in cake artistry, decoration, and finishing, along with the ability to manage a designated pastry section efficiently. The Cake Artist &ndash; Chef de Partie ensures consistency, creativity, and excellence in presentation while maintaining strict adherence to food safety, hygiene, and hotel operating procedures. Working closely with the Pastry Sous Chef and Executive Pastry Chef, the role contributes to menu development, special events, and bespoke cake orders for guests and banquets.</div> 
<div></div>
<div>
About You</div>
<div>
The ideal candidate will have 1-2 years of experience in a similar role with a proven track record of working in an international luxury hotel. The successful candidate must possess excellent communication skills, be a team player, manage multiple tasks and have confidence in dealing with a diverse set of clienteles.</div>
<div>
As a Chef de Partie, you will manage and organize the mise en place for your respective section, always producing the highest food quality. As a perfectionist in the kitchen, you will assist the Chef de Cuisine to lead, manage, and organize all kitchen requirements to the highest standards following health and safety operating procedures. In addition to this, you will also have the opportunity to support the Sous Chef in creating exciting new dishes and recipes.</div> 
<div></div>

We offer a competitive, tax-free salary paid in UAE Dirhams (AED), alongside a wealth of benefits. These include generous food and beverage privileges, exclusive discounted rates at all Kerzner properties worldwide, comprehensive health insurance (with dental coverage), annual flights home, life insurance, an incentive program, and a variety of colleague wellness and social initiatives. 


With a strong emphasis on learning and development, colleagues at Atlantis enjoy access to world-class training, career mobility, and internal growth opportunities across the Kerzner portfolio - making this an ideal environment for ambitious individuals seeking a long-term, fulfilling career in luxury hospitality. Join the A-Team and discover the extraordinary.</div>

Chef de Partie, Cake Artist - Royal Tea Room

G&G International

We are seeking a Chef de Partie &ndash; Pastry / Junior Sous Chef (Pastry) to join our culinary team in Dubai. The successful candidate will oversee the pastry section, producing high-quality desserts and baked goods while maintaining excellent standards of consistency, presentation, and hygiene.Responsibilities include:<ul><li>Preparing, baking, and finishing a variety of pastries, desserts, and bakery items according to recipes and presentation standards</li><li>Collaborating with the Head Chef on new dessert creations and seasonal menu development</li><li>Ensuring product quality and strict compliance with food safety and hygiene regulations</li><li>Supervising, training, and supporting junior pastry staff</li><li>Managing stock levels, placing orders, and minimizing waste</li></ul>Requirements:<ul><li>Minimum 2 years of experience as a Chef de Partie (Pastry &amp; Bakery) or Junior Sous Chef</li><li>Strong technical knowledge of pastry and baking techniques</li><li>Creativity, attention to detail, and a passion for pastry arts</li><li>Ability to work efficiently in a fast-paced kitchen environment</li><li>Strong communication and leadership skills</li></ul>Job Type: Full-timePay: AED5,000.00 - AED7,000.00 per month

Chef de Partie – Pastry / Junior Sous Chef (Pastry)

GRAND EXCELSIOR HOTEL DEIRA

Job SummaryThe Senior Chef de Partie is responsible for managing a designated kitchen section, ensuring high standards of food quality, consistency, and hygiene in line with hotel brand standards. The role includes supervising junior kitchen staff, supporting menu execution, maintaining cost controls, and contributing to training and kitchen leadership within a hotel environment.Key ResponsibilitiesKitchen Operations<ul><li>Take full responsibility for a specific kitchen section (e.g., sauce, grill, pastry, larder).</li><li>Prepare, cook, and present dishes to hotel standards across restaurants, banquets, and room service.</li><li>Ensure consistency, quality, and portion control in all food production.</li><li>Support service during peak periods, including breakfast, lunch, dinner, and events.</li></ul>Leadership &amp; Supervision<ul><li>Supervise and guide Chef de Parties, Commis Chefs, and Kitchen Apprentices.</li><li>Act as a role model in professionalism, discipline, and culinary skills.</li><li>Assist Sous Chef in daily kitchen briefings and service coordination.</li><li>Train junior staff on recipes, techniques, and hotel SOPs.</li></ul>Food Safety &amp; Hygiene<ul><li>Ensure full compliance with food safety standards (HACCP, local regulations, hotel policies).</li><li>Maintain a clean, organized, and safe working environment at all times.</li><li>Monitor correct storage, labeling, and rotation of food products (FIFO).</li></ul>Cost Control &amp; Stock Management<ul><li>Assist with ordering, stock control, and inventory management for the section.</li><li>Minimize waste and support food cost targets.</li><li>Monitor portion control and correct use of ingredients.</li></ul>Menu Development &amp; Quality Improvement<ul><li>Support menu planning, recipe development, and food presentations.</li><li>Contribute ideas for specials, seasonal menus, and banquet offerings.</li><li>Ensure dishes meet guest expectations and brand standards.</li></ul>Communication &amp; Collaboration<ul><li>Work closely with other kitchen sections and F&amp;B service teams.</li><li>Communicate effectively with Sous Chefs regarding operational needs or issues.</li><li>Support a positive team culture within the kitchen.</li></ul>Skills &amp; Competencies<ul><li>Strong technical cooking skills and product knowledge</li><li>Leadership and mentoring ability</li><li>Excellent time management and organizational skills</li><li>Strong attention to detail and quality standards</li><li>Ability to work under pressure in a fast-paced hotel environment</li><li>Good communication and teamwork skills</li></ul>Job Type: Full-time

Senior Chef De Partie

Marriott International

<div>
 
 Additional Information
 
 
 
 
 Job Number
 
 25198993
 
 
 
 Job Category
 
 Food and Beverage &amp; Culinary
 
 
 
 Location
 
 JW Marriott Marquis Hotel Dubai, Sheikh Zayed Road, Business Bay, Dubai, United Arab Emirates, United Arab Emirates, 121000VIEW ON MAP
 
 
 
 Schedule
 
 Full Time
 
 
 
 Located Remotely?
 
 N
 
 
 
 Position Type
 
 Management
 
 
 
 START YOUR JOURNEY WITH US
 
 
 
 JW Marriott Marquis Hotel Dubai welcomes you to the heart of the city's lively downtown district with modern luxury and award-winning service. Soaring above Sheikh Zayed Road, our bustling and dynamic 5-star hotel is one of the tallest in the world, consisting of two towers with 1608 rooms and boasts awe-inspiring views of the water and Dubai cityscape. Enjoy a swim in the outdoor pool or a workout in the fitness center before easing tired muscles with a massage at Saray Spa. Sample the flavors of the world at our 10 restaurants and lounges, which offer Japanese, Italian, Indian and Thai cuisine. For those planning an event in downtown Dubai, UAE our hotel offers 80,000 square feet of adaptable space, including a striking ballroom and outdoor venues. Explore, Dubai Mall, Burj Khalifa and Dubai Opera which are all minutes away.
 
 
 
 Love What You Do Even More
 
 
 
 At JW Marriott&reg;, treating guests exceptionally starts with the way we treat our associates. Because we believe it takes people who genuinely love what they do to create a truly extraordinary experience.
 
 
 Here at JW Marriott Marquis Dubai, we are looking for talented individuals, to join our amazing family and in return we are able to offer you the following:
 
 
 <ul>
 <li>
 An amazing career opportunity to not just work with us but open opportunities worldwide with our extensive portfolio of hotels.
 </li>
 <li>
 Learning opportunities with some of the best professionals the region has to offer.
 </li>
 <li>
 We aim to promote our associates within as soon as the opportunity arises, so we hope to see you progress your career in line with our training and promotion schedule.
 </li>
 <li>
 A competitive salary with excellent benefits which include accommodation, meals on duty, Transportation, and:
 </li>
 <ul>
 <li>
 World class training and development, including leadership development.
 </li>
 <li>
 Recognition programs.
 </li>
 <li>
 Discounted accommodation in over 8,000 hotels all over the world. Yes, 8,000!
 </li>
 <li>
 Discounted food &amp; drink in all our restaurants and bars.
 </li>
 <li>
 Discounts for your friends and family.
 </li>
 <li>
 Unlimited career opportunities (Internationally and locally)
 </li>
 <li>
 Medical and Life insurance
 </li>
 </ul>
 <li>
 Amazing support to ensure you have all the tools you require to complete your day-to-day tasks.
 
 </li>
 </ul>
 
 OUR EXPECTATIONS FROM THE ROLE:
 
 
 
 
 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
 
 
 
 
 Ensuring Culinary Standards And Responsibilities Are Met
 
 
 
 <ul>
 <li>
 Manages kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.
 </li>
 <li>
 Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
 </li>
 <li>
 Assists Executive Chef with all kitchen operations and preparation.
 </li>
 <li>
 Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
 </li>
 <li>
 Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
 </li>
 <li>
 Assists in determining how food should be presented and creates decorative food displays.
 </li>
 <li>
 Maintains purchasing, receiving and food storage standards.
 </li>
 <li>
 Ensures compliance with food handling and sanitation standards.
 </li>
 <li>
 Performs all duties of kitchen managers and employees as necessary.
 </li>
 <li>
 Recognizes superior quality products, presentations and flavor.
 </li>
 <li>
 Ensures compliance with all applicable laws and regulations.
 </li>
 <li>
 Follows proper handling and right temperature of all food products.
 </li>
 <li>
 Operates and maintains all department equipment and reports malfunctions.
 </li>
 <li>
 Checks the quality of raw and cooked food products to ensure that standards are met.
 
 
 </li>
 </ul>
 
 Leading Kitchen Operations
 
 
 
 <ul>
 <li>
 Supervises and coordinates activities of cooks and workers engaged in food preparation.
 </li>
 <li>
 Leads shifts while personally preparing food items and executing requests based on required specifications.
 </li>
 <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>
 <li>
 Encourages and builds mutual trust, respect, and cooperation among team members.
 </li>
 <li>
 Serves as a role model to demonstrate appropriate behaviors.
 </li>
 <li>
 Maintains the productivity level of employees.
 </li>
 <li>
 Ensures employees understand expectations and parameters.
 </li>
 <li>
 Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
 </li>
 <li>
 Ensures property policies are administered fairly and consistently.
 </li>
 <li>
 Communicates performance expectations in accordance with job descriptions for each position.
 </li>
 <li>
 Recognizes success performance and produces desired results.
 
 
 </li>
 </ul>
 
 Ensuring Exceptional Customer Service
 
 
 
 <ul>
 <li>
 Provides services that are above and beyond for customer satisfaction and retention.
 </li>
 <li>
 Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
 </li>
 <li>
 Sets a positive example for guest relations.
 </li>
 <li>
 Empowers employees to provide excellent customer service.
 </li>
 <li>
 Interacts with guests to obtain feedback on product quality and service levels.
 </li>
 <li>
 Handles guest problems and complaints.
 
 
 </li>
 </ul>
 
 Maintaining Culinary Goals
 
 
 
 <ul>
 <li>
 Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
 </li>
 <li>
 Develops specific goals and plans to prioritize, organize, and accomplish your work.
 </li>
 <li>
 Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
 </li>
 <li>
 Trains employees in safety procedures.
 
 
 </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>
 <li>
 Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
 </li>
 <li>
 Participates in the employee performance appraisal process, providing feedback as needed.
 </li>
 <li>
 Brings issues to the attention of the department manager and Human Resources as necessary.
 
 
 </li>
 </ul>
 In joining Marriott Hotels, 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.
 
 
 
 Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.
 
 
 
 Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of &ldquo;Wonderful Hospitality. Always.&rdquo; by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that&rsquo;s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, 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.
 
 
 JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you&rsquo;re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand&rsquo;s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you&rsquo;ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That&rsquo;s The JW Treatment&trade;. In joining JW Marriott, 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>

Sous Chef- Italian Cuisine

Explore 759+ Executive sous chef in Dubai this January. Find roles across top companies and apply now to boost your career.