executive assistant Jobs in Dubai United Arab Emirates

executive assistant

chef de partie Jobs in Dubai United Arab Emirates

chef de partie

restaurant manager Jobs in Dubai United Arab Emirates

restaurant manager

demi chef de partie Jobs in Dubai United Arab Emirates

demi chef de partie

sous chef Jobs in Dubai United Arab Emirates

sous chef

executive sous chef

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

Job Title Executive Sous Chef Culinary Operations and Team Leadership Dubai, UAE Job Description Executive Sous Chef Culinary Operations and Team Leadership Dubai, UAE Position Overview Accor is hiring an Executive Sous Chef to lead culinary operations across multiple dining outlets at one of its prestigious hotel properties in Dubai. This role is ideal for a seasoned hospitality professional with strong kitchen leadership, menu development, and team training experience in high-volume, multi-outlet environments. Join Accor to influence Dubai s dynamic food and beverage scene while building a high-performing kitchen brigade. Job Details Job Location: Dubai, United Arab Emirates Industry: Hospitality Function: Chef / Culinary / Kitchen Management Gender: Any Candidate Nationality: Any Candidate Current Location: Any Job Type: Full Time Job Overview Culinary Strategy, Quality Control, and Leadership As Executive Sous Chef, you will oversee day-to-day kitchen operations, product quality, staff management, food cost control, and hygiene compliance across various hotel restaurants and banqueting services. You ll collaborate closely with the Executive Chef and Food and Beverage Director to craft innovative menus, manage financial performance, and lead training programs for a multicultural culinary team. What You ll Do * Supervise and coordinate kitchen operations across outlets, ensuring consistency in food quality, taste, and presentation * Plan, test, and implement menus in collaboration with the Executive Chef, with consideration to guest preferences, trends, and seasonal ingredients * Monitor food cost, inventory levels, and procurement in partnership with the purchasing team * Maintain product specifications and standardize recipes for accuracy and consistency * Enforce all HACCP and Dubai Municipality hygiene standards with support from the Hygiene Officer * Conduct kitchen audits, sanitation inspections, and corrective actions as needed * Identify staff training needs and execute culinary development programs aligned with hotel goals * Promote a safe and inclusive work environment, addressing cross-cultural team dynamics effectively * Liaise with Engineering for timely equipment maintenance and upkeep * Participate in department budgeting, forecasting, and payroll optimization * Lead monthly kitchen meetings, support performance reviews, and develop leadership talent within the brigade * Act as role model in guest interaction, fostering positive feedback and loyalty * Support outlet managers in achieving operational goals, guest satisfaction, and profitability * Ensure adherence to hotel SOPs, grooming standards, shift rosters, and uniform policies * Stay abreast of competitor offerings and market trends to maintain a competitive culinary edge Ideal Profile Senior Kitchen Leader with Culinary Vision * Minimum 5 7 years of progressive experience in luxury hotel kitchens, with at least 2 years in a senior sous chef or executive sous chef role * Proven expertise in multi-outlet culinary operations and team management * Formal culinary education or vocational certification preferred * Strong understanding of UAE food safety regulations and HACCP protocols * Experience with food costing, budgeting, and labor management systems * Creative, organized, and capable of driving both kitchen performance and innovation * Fluent in English; additional languages and multicultural leadership experience are a plus * Passionate about developing talent and building an inclusive kitchen culture * Professional demeanor and hands-on leadership style with high energy Why Join Us Accor Culinary Careers in Dubai * Competitive compensation and global benefits through Accor s employee program * Career growth opportunities across a global portfolio of luxury and lifestyle brands * Work in one of the most vibrant culinary hubs in the Middle East * Gain exposure to diverse dining formats, from fine dining to large-scale banquets * Be part of a company that values sustainability, team development, and innovation About the Company Accor is a world-leading hospitality group with over 5,000 hotels and dining destinations across 110+ countries. In Dubai, Accor operates some of the region s most acclaimed culinary venues, offering chefs and culinary professionals the platform to grow, lead, and innovate. With strong brand values, international reach, and a commitment to excellence, Accor offers more than just a job it offers a culinary career with global potential. Post Details

Executive Sous Chef Culinary Operations and Team Leadership Dubai, UAE

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

ACCOR

<div>Job Description</div> <ul> <li>He/she will have to prepare their own inventory list for their station.</li> <li>He/she should have the ability, knowledge and skill to fill in for another chef when he or she is absent from another station. Thus, basic overall knowledge is required.</li> <li>Has to make sure that standard recipes and plating guides are followed at all times in her/his outlet</li> <li>Provides the Executive Sous Chef with daily market list for her/his outlet and controls personally all goods received, in order to guarantee the quality and quantity</li> <li>Has to provide the Executive Sous Chef with recipes and costing as per the requirement</li> <li>Assists and proposes to the Executive Sous Chef &amp; Executive Chef special Food Promotions, Events and other Food related activities for her/his outlet</li> <li>Interacts and communicates with Outlet Supervisors on daily basis and makes sure all food items are sent to the Outlets are well explained.</li> <li>Controls food wastage, without compromising on food quality.</li> <li>Recommends changes in systems and procedures to increase efficiency and improve service levels.</li> <li>Responsible for maintaining of records / documentation in his / her area as per operational control requirements.</li> <li>Maintains excellent intradepartmental communication by means of log books and various other memoranda as specified by the Executive Chef.</li> <li>Perform as per Operational Standards.</li> <li>Proper grooming at all times.</li> <li>Attend training classes as per schedule.</li> <li>Show fullest cooperation and respect within the team and other departments.</li> <li>Is aware of the daily activities and has product knowledge of all the hotel facilities.</li> <li>Other duties as assigned.</li> <li>Carry out any other reasonable task (which may not be stated here) as requested</li> </ul> <div>Qualifications</div> <ul> <li>Diploma or degree in vocational hospitality</li> <li>fresher or 1 year experience in 4-5 star Hotel</li> </ul> <div>Additional Information</div> What is in it for you: <ul> <li>Employee benefit card offering discounted rates at Accor worldwide</li> <li>Learning programs through our Academies</li> <li>Opportunity to develop your talent and grow within your property and across the world!</li> <li>Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21</li> </ul>

Commis 3 (Bakery)

Main Duties and responsibilities: <ul> <li>He/she will have to prepare their own inventory list for their station.x</li> <li>He/she should have the ability, knowledge and skill to fill in for another chef when he or she is absent from another station. Thus, basic overall knowledge is required.</li> <li>Has to make sure that standard recipes and plating guides are followed at all times in her/his outlet</li> <li>Provides the Executive Sous Chef with daily market list for her/his outlet and controls personally all goods received, in order to guarantee the quality and quantity</li> <li>Has to provide the Executive Sous Chef with recipes and costing as per the requirement</li> <li>Assists and proposes to the Executive Sous Chef &amp; Executive Chef special Food Promotions, Events and other Food related activities for her/his outlet</li> <li>Interacts and communicates with Outlet Supervisors on daily basis and makes sure all food items are sent to the Outlets are well explained.</li> <li>Controls food wastage, without compromising on food quality.</li> <li>Recommends changes in systems and procedures to increase efficiency and improve service levels.</li> <li>Responsible for maintaining of records / documentation in his / her area as per operational control requirements.</li> <li>Maintains excellent intradepartmental communication by means of log books and various other memoranda as specified by the Executive Chef.</li> <li>Perform as per Operational Standards.</li> <li>Proper grooming at all times.</li> <li>Attend training classes as per schedule.</li> <li>Show fullest cooperation and respect within the team and other departments.</li> <li>Is aware of the daily activities and has product knowledge of all the hotel facilities.</li> </ul> Organization &amp; Set Up: <ul> <li>After the set-up of buffets and before the arrival of the customers, and also during the service time, she/he must check the quantity and quality of the food items, as well as the presence of food-labels (name-tags) if required.</li> <li>Attends the communication meetings of her/his department such as daily briefings.</li> <li>Personally checks at the end of her/his shift that all equipment is properly working, clean, are in appropriate place and nothing is left around, which can be hazardous to others.</li> <li>At the end of the shift or the day, she/he has to communicate all information that the next shift or the supervisor has to know for a well running of the operation.</li> <li>Shares his skill and knowledge with all employees.</li> <li>Applies HACCP as per the Hotel Standard.</li> </ul> During the operations, in the restaurant &amp; infront of the guest: <ul> <li>Helps and assists the guest to explain dishes and recommends food specialties and promotions if available.</li> <li>Makes sure buffets are refilled at all times and all food quality of the products is as per our standard.</li> <li>Creates an atmosphere of tranquility amongst the brigade.</li> <li>Checks the standard and quality of food which leaves the kitchen.</li> </ul> General &amp; Miscellaneous: <ul> <li>To be punctual on duty and ensure the same of your employees.</li> <li>Be well groomed to the standards laid down. Insist on the same standard for your employees.</li> <li>To comply with all hotel rules and regulations as outlined in the handbook and to be aware of company disciplinary and grievance procedures.</li> <li>To create an environment which promotes employee morale and encourages the team to have pride in their department with a high level of commitment?</li> <li>To promote a helpful and professional image to the customer and give full cooperation to any customer requiring assistance with the prompt, caring and helpful attitude.</li> <li>To anticipate the needs of the customer whenever possible, to enhance quality service and in turn enhance customer satisfaction.</li> <li>To give full co-operation to any colleague requiring assistance in a prompt caring and helpful manner. To be flexible in assisting in other areas of the Hotel in response to the business and customer needs</li> <li>Is familiar with all related company documentation and especially with the relevant Operational Standards Manual for his/her field of responsibility.</li> <li>Other duties as assigned.</li> <li>Carry out any other reasonable task (which may not be stated here) as requested</li> </ul>

Commis 2 (Staff Cafeteria)

Dusit Thani Dubai

Job DescriptionPRIMARY RESPONSIBILITIES: Prepares and ensures consistently excellent quality and standard of food, following Dusit policy and procedure.Tests cooked food and check on its original appearance and freshness.Under supervision of Executive Sous Chef develops and directs the kitchen operation guideline in assigned outlet to promote guest satisfaction.Supervises and ensures the sufficiency of operating equipment and supplies for kitchen operation.Ensures that Mis-en-place must be always well stocked and preparedEnsures and maintains the sanitation standards in the assigned areas, a clean and wholesome ambiance in the kitchen, controlling room temperature, ventilation, and tidiness.Collects and analyses the market trends as per Market matrix and customer satisfaction survey to always develop and improve the food offering in each assigned outlet.Closely monitors the maintenance and hygiene standards in all kitchen related areasKnows and fully understands the job description of all positions in his/her departmentMaintains a friendly and pleasant image at all times.Always checks personal hygiene and be well-groomed in appearance.Conserves energy and water at all times, without decreasing guest experience and comfortMonitors and reduces food waste, based on thorough analysis.Changes staff behavior to carefully use all resources.Provides the most effective training to all staff in his/her department regularly.Conducts daily briefing, meeting to ensure the effective communication and operation within the assigned section.Proposes an effective duty roster to ensure sufficiency of manpower in accordance to volume of business.Administers personnel action on leaves &amp; overtime requests, disciplinary actions and commendation.Involved in recruiting, hiring, training, and evaluating all kitchen employees as necessary, to ensure the productivity and effectiveness of the assigned sections.Enforces all house rules and regulations, keeping fair at all times.Identifies and solves problems in a professional manner.Performs other duties as assigned by Executive Chef / Executive Sous Chef.Report Line &amp; CommunicationReports to Chef de Cuisine.Directs and supervises activities of the outlet concurred.Communicates effectively with guests, subordinates, immediate supervisors and other section heads.OthersContinuous learning through own IDP.Any other duties as may be assigned by the superior.AccountabilitiesRepresents Dusit s brand and its values at all times.We will establish relationships and foremost and we will deliver an exceptional guest experience and promote Thai graciousness.Company s CultureCommunicate and fully embracing the Company s culture (our Vision, our Mission and our Values), leads by example and cascade to all your subordinates.Proud to belong and to contribute CONFIDENTIALITY Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic.Adhere to Dust Internet and E-mail policy.Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company.

Chef De Cuisine

Explore 1764+ Executive sous chef in Dubai United Arab Emirates this November. Find roles across top companies and apply now to boost your career.

1764 executive sous chef jobs IN Dubai United Arab Emirates

Executive Sous Chef

Executive Sous Chef

Executive Sous Chef Culinary Operations and Team Leadership Dubai, UAE

Junior Sous Chef

Commis 3 (Bakery)

Commis 2 (Staff Cafeteria)

Chef De Cuisine