sales executive

business development executive Jobs in Dubai

business development executive

telesales executive

marketing executive

executive assistant

executive sous chef

Druck Chemie Trading LLC

<p><b>Job Title</b>: Chef (Italian &amp; Lebanese Cuisine)</p><p><b>Location</b>: Dubai<br/><b>Type</b>: Full-Time</p><p>We&rsquo;re looking for a talented chef with expertise in both Italian and Lebanese cuisines. Join our team and help create delicious, authentic dishes in a dynamic kitchen.</p><p><b>Responsibilities</b>:</p><ul><li>Prepare and cook Italian and Lebanese dishes to high standards.</li><li>Ensure food quality, presentation, and consistency.</li><li>Assist with menu creation and kitchen operations.</li></ul><p><b>Requirements</b>:</p><ul><li>Minimum <b>05 years of culinary experience</b>.</li><li>Proven experience in Italian and Lebanese cooking.</li><li>Strong time management and organizational skills.</li><li>Ability to work in a fast-paced environment.</li><li>Creative, adaptable, and passionate about food.</li><li>Fluent in English (additional languages a plus).</li></ul><p><b>What we offer</b>:</p><ul><li>Competitive salary based on experience.</li><li>Supportive and respectful working environment.</li><li>Long-term position with stability</li></ul><p><b>Job Type:</b> Permanent</p><p><b>Salary:</b> Negotiable</p><p>To apply, send your resume to admin@dcdubai.net</p><p>Job Type: Full-time</p>

Executive Chef/Head Chef

The First Group Hospitality

<div>Overview:
<div>
Be part of an iconic hospitality landmark</div><div></div><div><br>
Ciel Dubai Marina, part of IHG Hotels &amp; Resorts&rsquo; prestigious Vignette Collection, is set to redefine luxury as the world&rsquo;s tallest hotel. The First Group&rsquo;s flagship development featuring 1,004 elegantly designed guestrooms, 8 stunning dining destinations, 3 outdoor swimming pools, breathtaking floor-to-ceiling panoramic views, and an array of world-class amenities, Ciel offers an unparalleled hospitality experience.</div><div></div><div><br>
Designed by the award-winning architectural firm, NORR Group, Ciel has already garnered prestigious industry accolades, including the 2019 International Property Awards for <i>Best International Hotel Architecture</i> and <i>Best Hotel Architecture Arabia</i>. This international recognition establishes Ciel as a landmark development and a symbol of innovation in the hospitality industry.</div><div></div><div><br>
Join our dynamic team committed to delivering exceptional hospitality experiences and unlock endless opportunities for professional growth with Ciel Dubai Marina, Vignette Collection.</div><div></div><div><br>
The First Group Hospitality is a leading hospitality management company pioneering a new era of excellence. With a rapidly expanding portfolio of award-winning upscale hotels, signature restaurants, and distinctive leisure destinations, we are committed to creating unforgettable experiences at every touchpoint.</div><div></div><div><br>
Our team of seasoned professionals brings decades of experience from renowned hotel brands, combined with a deep understanding of the Dubai and GCC markets. With a comprehensive infrastructure spanning all key areas of hotel management, we offer tailored solutions to maximise efficiency, drive revenue growth, and enhance guest satisfaction.</div><div></div><div><br>
At The First Group Hospitality, we are dedicated to building long-term partnerships with our clients. By leveraging our global insights, regional expertise, and strong operational foundation, we ensure that every aspect of your hotel is managed with precision and care. Our goal is to optimise performance, boost profitability, and deliver sustainable growth for your property.</div>
Job Description:
<div>
The Chef de Cuisine &ndash; Executive Lounge is responsible for overseeing all culinary operations within the hotel&rsquo;s Executive Lounge, ensuring exceptional food quality, presentation, and service tailored to VIP and executive guests. This role involves menu planning, supervising kitchen staff, maintaining food cost controls, and upholding hygiene and brand standards, while delivering a refined and personalized culinary experience.</div><div></div><ul><li><div><br>
Plan, prepare, and supervise the daily food offerings for breakfast, afternoon tea, evening canap&eacute;s, and all-day snacks in the Executive Lounge.</div></li><li><div>
Ensure consistent quality, flavor, and presentation in all dishes, aligned with brand standards.</div></li><li><div>
Innovate menus regularly to reflect seasonal produce and guest preferences.</div></li><li><div>
Coordinate with service staff to ensure seamless food presentation and timely replenishment.</div></li><li><div>
Lead and manage the culinary team assigned to the Executive Lounge.</div></li><li><div>
Provide training, coaching, and development to enhance staff skills and service excellence.</div></li><li><div>
Schedule and manage staff efficiently to balance workload and labor costs.</div></li><li><div>
Foster a culture of creativity, discipline, and guest focus within the team.</div></li><li><div>
Interact with VIP and executive guests when appropriate, tailoring menus to dietary preferences and special requests.</div></li><li><div>
Maintain strong relationships with lounge management and service teams to ensure a personalized guest experience.</div></li><li><div>
Gather guest feedback and adjust culinary offerings to continually exceed expectations.</div></li><li><div>
Manage food cost, portioning, and inventory specific to the Executive Lounge.</div></li><li><div>
Work closely with the purchasing team to source high-quality ingredients while controlling expenses.</div></li><li><div>
Monitor wastage and implement strategies to maximize efficiency.</div></li><li><div>
Ensure that all food preparation, storage, and service meet HACCP and hotel hygiene standards.</div></li><li><div>
Oversee cleanliness, sanitation, and proper maintenance of all kitchen equipment and work areas.</div></li><li><div>
Comply with local health regulations and hotel policies at all times.</div></li></ul>
Desired Skill &amp; Expertise:
<ul><li><div>
Degree/Diploma in Culinary Arts or related field.</div></li><li><div>
Minimum 5&ndash;7 years of culinary experience, with at least 2&ndash;3 years in a leadership role (preferably in luxury hotels).</div></li><li><div>
Strong background in international cuisine, buffet and &agrave; la carte service, and high-end lounge offerings.</div></li><li><div>
Excellent leadership, organizational, and communication skills.</div></li><li><div>
Creativity and innovation in menu development and presentation.</div></li><li><div>
Financial acumen with proven ability to manage costs and budgets.</div></li><li><div>
Ability to work under pressure and maintain standards in a fast-paced environment.</div></li></ul></div>

Chef De Cuisine - Executive Lounge

Al Saraya Al Hamraa Gen. Trading

<p><b>Food Preparation</b></p><p>- Assist in the preparation of ingredients and cooking of dishes as directed by the Sous Chef or Head Chef.</p><p>- Follow recipes and cooking instructions accurately to ensure consistency and quality.</p><p>- Prepare and portion food items, including vegetables, meats, and sauces, according to established standards.</p><p>&middot; <b>Kitchen Operations</b></p><p>- Adhere to food safety and hygiene standards, including proper handwashing, sanitation, and safe food</p><p>handling practices.</p><p>- Monitor and maintain the cleanliness of kitchen equipment and tools.</p><p>- Report any issues or hazards to the Sous Chef or Head Chef immediately.</p><p>&middot; <b>Quality Control</b></p><p>- Assist in the tasting and quality control of dishes before they are served to ensure they meet the</p><p>restaurant&rsquo;s standards</p><p>- Make adjustments to cooking methods and presentation as instructed by senior chefs.</p><p>&middot; <b>Team Collaboration</b></p><p>- Work collaboratively with other kitchen staff to ensure timely and efficient service.</p><p>- Communicate effectively with colleagues to ensure smooth operation and coordination during service periods.</p><p>- Take direction from senior kitchen staff and seek guidance as needed.</p><p>&middot; <b>Hygiene and Safety</b></p><p>- Adhere to food safety and hygiene standards, including proper handwashing, sanitation, and safe food handling</p><p>practices.</p><p>- Monitor and maintain the cleanliness of kitchen equipment and tools.</p><p>- Report any issues or hazards to the Sous Chef or Head Chef immediately.</p><p>&middot; <b>Training and Development</b></p><p><b>- </b>Continuously develop culinary skills and knowledge by learning new techniques and recipes from senior chefs.</p><p>- Participate in training and development opportunities as provided.</p><p>&middot; <b>Inventory Management</b></p><p>- Help monitor stock levels and report any shortages or discrepancies to the Sous Chef or Head Chef.</p><p>- Assist in the receiving and storing of deliveries, ensuring that food products are checked for quality and freshness</p><p>Qualification : Basic culinary training or relevant experience in a kitchen environment.</p><p>Experience : 2 + years of experience in a related field</p><p>Training : Certification related to Culinary and Hospitality</p><p>Skills : Understanding of food safety and hygiene practices..</p><p>Ability to work under pressure in a fast-paced environment.</p><p>Good communication and teamwork abilities.</p><p>Flexibility to work various shifts, including weekends and holiday.</p><p>Enthusiasm for learning and improving culinary skills.</p><p>Job Type: Full-time</p><p>Pay: AED2,500.00 - AED3,000.00 per month</p>

Commi

Landmark Hotels & Suites

<p>Assisting the Chefs on the process of the preparation of the food like preparing the recipes that will be needed for cooking the menu that includes butchering and marinating.</p><p>1. Establishes and maintains effective employee relations.</p><p>2. Informs on a daily basis the Chef De Partie on all relevant information on operational and personal matters</p><p>3. Sees to it that all food items for the restaurant are prepared on time and meet quality and quantity standards</p><p>4. Prepares on daily basis food requisitions as assigned</p><p>5. Maintaining of cleanliness in all assigned areas, including refrigerators and freezers</p><p>6. Performs duties common to position and other duties as maybe assigned</p><p>7. Controls cost by minimizing spoilage, waste, proper storage and exercising strict portion control</p><p>8. Ensure that cost control policies and procedures are followed</p><p>9. Attends training sessions</p><p>10. Reports any equipment on the section which needs repair or maintenance</p><p>11. Ensures freshness and suitability of products used by the section and that they are stored properly</p><p>12. Ensures smooth running of the section during Demi Chef De parties absences</p><p>13. Supports the executive chef, sous chef, line chefs as well as other kitchen employees in food production</p><p>14. Assists kitchen staff in maintaining high cuisine standards for function clients as well as delegates.</p><p>15. Assists the chefs in the production of different foods for example vegetables, meats and pastries.</p><p>16. Assists the chef in ensuring that food is prepared and served to the clients on time.</p><p>17. Assists the chef in ensuring that health and safety standards are upheld in the kitchen.</p><p>18. Assists the chef in making requisitions for food.</p><p>19. Assists the kitchen staff in storing all food.</p><p>20. Ensuring good hygiene and health and safety at all times</p><p>21. Preparing ingredients for the team</p><p>22. Measuring dish ingredients and portion sizes</p><p>23. Helping with deliveries of stock</p><p>24. To be able to perform any additional scope of duties if requested by the Manager.</p><p>25. To attend the mandatory External and Internal training and follow the company training policy.</p><p>Job Types: Full-time, Permanent</p>

Commi Arabic Chef

Accor

<div><b>Company Description</b><p><br>
&quot;Why work for Accor?</p><p>
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities.<br>
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/<br>
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS&quot;</p><p><b>
We are Heartists&reg;</b></p><p>
&ldquo;Heartist&reg;&rdquo; describes both our culture and who we are. Everything we do comes from the heart, and we&rsquo;re experts in what we do. Generous, attentive, and free, we ensure that everyone can come as they are, and feel like they belong. As one big team, we know that only together can we do amazing things!</p><p><b>
 </b>We believe that the world is more welcoming when we&rsquo;re connected. So that we see what we have in common, instead of what sets us apart.</p><p><b>
Life in Movenpick</b></p><p>
The Place to Savour Life- We believe true hospitality is about turning small gestures into heartwarming moments.</p><p>
We enable our guests to Savour the flavor of life, balancing small indulgence with what&rsquo;s good for them- and good for the world.</p><p></p><b><br>
Job Description</b><p><b><br>
The Role</b></p><p>
Under the general guidance and supervision of the Executive Chef, and within the limits of established M&ouml;venpick policies, assists in the overseeing and directing of all aspects of the hot meal production.</p><p><b>
Key Deliverables and Responsibilities</b></p><p><b>
Planning &amp; Organizing:</b></p><ul><li>
The ability to utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production, purchasing &amp; manpower planning.</li><li>
The ability to make requisitions of all items needed for the next day, with the assistance of the Chef de Cuisine or senior Chef on duty.</li><li>
The ability to prioritise, plan and organise your and your teams daily tasks in order to ensure on time delivery as required.</li></ul><p><b>
Operations:</b></p><ul><li>
The ability to motivate, supervise and be a role model for employees to follow and learn from.</li><li>
The ability to run the day to day operation of any area of the kitchen in the absence of Chef de Cuisine or senior Chef on duty.</li><li>
The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.</li><li>
The ability to distribute work equally to employees and follow up instructions as per hotel standards.</li><li>
The ability to train and develop junior chefs.</li><li>
The ability to expedite the &ldquo;food pass&rdquo; for a la carte restaurants.</li><li>
The ability to communicate and pass on information and confirm the comprehension of information (conduct kitchen briefings) with staff and ensure a smooth uninterrupted operation and service to our guests</li><li>
The ability to discipline and ensure the quality of employee's work in the absence of a senior Chef.</li><li>
The ability to act as a liaison between the Executive Chef, Executive Sous Chef and other senior Chefs and the line employees.</li><li>
The ability to create, prepare and present menu items and specials as well as recipe preparation and cost calculation.</li><li>
Possesses knowledge of basic butchering, portioning, preparation and storage of seafood, fish, pork, beef, chicken and other types of wild game and variety meats.</li><li>
The ability to prepare stocks and sauces, meats and seafood&rsquo;s using traditional Western Food Techniques</li><li>
To report in the kitchen at your station at scheduled times regardless of beginning of shift or returning from meal break</li><li>
The ability to follow instruction and work closely with the senior chef, Executive Sous Chef and Executive Chef.</li><li>
The ability to work as directed on station of assignment under the appropriate Chef de Partie or senior chef.</li><li>
To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break.</li><li>
To wear uniforms according to M&ouml;venpick standards.</li><li>
The ability to work closely with standard recipes, photos and plate presentations in order to maintain quality standards and presentation in accordance with M&ouml;venpick established guidelines and standards</li><li>
The ability to work neatly and clean; keeping all work areas and refrigerators organized and in accordance with sanitary requirements. &ldquo;First in First Out&rdquo; &amp; &ldquo;If you make the mess, you clean it up&rdquo;</li><li>
The ability to follow HACCP guidelines and municipality regulations at all times.</li><li>
The ability to follow clean as you go policy and keep work area clean at all times.</li><li>
The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.</li><li>
The ability and desire to proactively learn, test and sample (eat) all world cuisines by whatever means possible whether through hotel programs and training or self-taught research and development.</li><li>
The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels</li><li>
The ability to maintain a cooperative working relationship with fellow employees</li><li>
The ability to perform other tasks or projects as assigned by hotel management and staff</li><li>
The ability to leave enough mise en place for the next shift and utilize formalized production lists and following a shift-handover SOP</li><li>
The ability to accommodate all food server's requests when possible regarding guest's dietary requirements, personal preference and requests</li><li>
The ability to handle and rotate food according to established procedures.</li><li>
The ability to maintain the work area and equipment in a safe and sanitary manner.</li><li>
The ability to maintain a positive attitude and a professional disposition.</li><li>
The ability to maintain a full line of communication with supervisors and fellow workers and all hotel associates.</li><li>
The ability to prepare and plate items (food orders) received from F&amp;B staff regardless of hand-written or computer printed media in a timely and accurate manner.</li><li>
The ability to work closely with the Chef de Partie or senior chef in preparing mise en place.</li><li>
The ability to check and complete mise en place pars in setting up the station.</li><li>
The ability to turn off all equipment ensuring no safety hazard has been left behind</li><li>
The ability to set up station properly and on time for each service period.</li><li>
The ability to make sure all food is prepared by recipes designated by the Chef de Cuisine or senior chef.</li><li>
The ability to make sure quality and quantity meets our standard.</li><li>
The ability to notify Chef de Cuisine or senior chef of any problems or complaints as when they arise.</li><li>
The ability to not leave your section without doing the final check.</li><li>
The ability to be able to work in another area when needed and take part in cross training when directed.</li><li>
The ability to be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor</li><li>
The ability to all food items for storage must be covered, dated and labelled according established guidelines, standards and checklists.</li><li>
The ability to be able to work unsupervised.</li><li>
The ability to be able to be flexible to the business demands and working hours.</li><li>
The ability to; throughout the working day switch off and clean oven tops, kitchen equipment and work areas as well as all work surfaces.</li><li>
The ability to be able to assist and direct the stewards with the daily cleaning tasks.</li><li>
Breaks and meals, as laid down in the LSOP. 2 x 15 min. and 1 x 30 min. for lunch and dinner, depending on hours of work</li><li>
Follow all kitchen regulations as outlined and directed</li><li>
Swipe in and out has to be done in uniform, not before getting changed.</li></ul><p></p><p><b><br>
Administration:</b></p><ul><li>
The ability to verify that all scheduled staff are present and signed-in.</li><li>
The ability to perform administrative duties (paper work) i.e. food transfers, human resource forms, scheduling and recipes.</li><li>
The ability to communicate with the Executive Chef, Executive Sous Chef or Senior Chef on the performance of all employees and of the work performed.</li><li>
The ability to display an interest in all kitchen and hotel activities and help colleagues when and where ever possible.</li><li>
The ability to respond properly in any hotel emergency or safety situation.</li><li>
The ability to handle and rotate food according to established procedures</li><li>
The ability to be able to come to any and all kitchen meetings whilst on duty or otherwise.</li><li>
The ability to sign acceptance for tools, knives, uniforms etc. and will pay back to the company for any loss or damage of said equipment.</li><li>
Fill out the appropriate log sheets according our standard on a daily base</li><li>
Be aware of accident prevention and help enforce safe work habits &ndash; Zero accidents is our goal.</li><li>
No employee to be on the property after working hours without signed authorisation from a Manager except for meals in the staff cafeteria.</li><li>
Overtime will be approved on business demands by the Chef de Cuisine or Executive Chef.</li><li>
Any violation of the above mentioned rules will be subject to disciplinary action.</li></ul><p><b>
Generic Aspects on Hygiene / Personal Safety / Environment/Confidentiality:</b></p><p>
&sect; Ensure proper care of all equipment and furniture entrusted for Heartists use.</p><p>
&sect; Be well-familiar with the hotel's policies and procedures, well-acquainted with the physical layout of the hotel and its premises and knowledgeable of the hotel's emergency procedures in regard to fire, medical, bomb threat, black-out and evacuation.</p><p>
&sect; Knows the safety regulations and ensures their application &amp; ensures the safety of people and property in the hotel.</p><p>
&sect; Respects and ensures respect of the hotel's commitments to the &quot;Environment Charter&quot; of Planet 21 program (saving energy, recycling, sorting waste etc).</p><p>
&sect; Understands and strictly adhere to the Rules &amp; Regulations established in the Heartists Handbook and the Hotel&rsquo;s policy on Fire, Hygiene, Health and Safety.</p><p>
&sect; Ensure that confidential records and other confidential information are properly safeguarded and are not removed from the office.</p><p>
&sect; Does not disclose any financial information or any other information of the Accor Hotels.</p><p></p><p><b><br>
Our Values</b></p><p>
Our values are our common language, they drive us every day. Embodied in and flowing through our Heartist program, a symbol of our identity and culture, these values are the bedrock that binds us to the Group. They perpetuate and spread -beyond professions, persons, countries and cultures- the sense of hospitality and service, our strength and nourishment of the Group&rsquo;s success worldwide.</p><p><b>
Guest Passion</b></p><p>
We obsess over our customers. Our guests are the driver of our decisions and our actions. We put them first, we care for them. We go the extra mile for them. We enjoy doing it.</p><p><b>
Sustainable Performance</b></p><p>
We believe that hospitality has the power to unlock a better tomorrow. We act for good to support &amp; empower the communities in which we live and protect the planet that you visit.</p><p><b>
Respect</b></p><p>
We are connected with the world, and to others. We enjoy the mix of cultures. We are proud of our differences. We put you first and we value you, whoever you are. We care for the planet.</p><p><b>
Spirit of Conquest</b></p><p>
Our guests are globetrotters, and so are we. We want to be where they want to be. We explore, we initiate, and we develop. We are ambitious for our guests. We make the impossible possible, we have fun doing it.</p><p><b>
Trust</b></p><p>
Hospitality is a team sport, and we&rsquo;re stronger when we trust and support each other. We believe in natural kindness, respect our differences and value all voices. We work as one team, to say what we do, and do what we say.</p><p><b>
Innovation</b></p><p>
We dare to challenge the status quo. We embrace innovation and challenge ourselves to do things better and faster. We take risks, dream the impossible and make it possible.</p><b><br>
Qualifications</b><p><br>
Diploma in Hotel Management</p><p>
Culinary Diploma</p><b><br>
Additional Information</b><p><br>
Prior experience working in International Kitchen<br>
Strong interpersonal and problem solving abilities<br>
Fluency in English, additional languages are a plus</p></div>

Demi Chef De Partie

Marriott International

<div><b>Additional Information</b><br>
<b>Job Number</b>25143678<br>
<b>Job Category</b>Food and Beverage &amp; Culinary<br>
<b>Location</b>JW Marriott Marquis Hotel Dubai, Sheikh Zayed Road, Business Bay, Dubai, United Arab Emirates, United Arab Emirates, 121000<br>
<b>Schedule</b>Full Time<br>
<b>Located Remotely?</b>N<br>
<b>Position Type</b> Non-Management<p></p><div><p><b><br>
START YOUR JOURNEY WITH US</b></p><p>
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.</p><p><b>
LOVE WHAT YOU DO EVEN MORE</b></p><p>
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.</p><p>
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:</p><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:
<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><li>Amazing support to ensure you have all the tools you require to complete your day-to-day tasks.</li></ul><p><b>
OUR EXPECTATIONS FROM THE ROLE:</b></p><ul>
<li>Set up station properly and on time for each service period and make sure that required mis en place is ready on time.</li>
<li>To monitor stock movement and be responsible for ordering on your section.</li>
<li>To participate in communicating actively within the department.</li>
<li>Make sure all food is prepared by recipes designated by the Sous chef / Chef de cuisine.</li>
<li>Report any change of food quality in the preparation to CDP / Sous chef.</li>
<li>To ensure knowledge of the products, dishes are maintained and communicated to all involved personnel.</li>
<li>Be able to work in another area when needed and take part in cross training when directed.</li>
<li>Actively participate to learn, record and transmit our culinary skills and recipes to junior chefs and apprentices.</li>
<li>To comply with the chef de cuisine / sous chef by implementing a new menu / dishes and new regulations.</li>
<li>Keeps over production and food waste to a minimum, in order to reduce food cost expense.</li>
<li>Report any and all deficiencies in maintenance issue, kitchen equipment functionality and quality of food products to chef de partie / Sous chef immediately.</li>
<li>In the absence of the Chef de Partie to take over his/her responsibilities.</li>
<li>Adhere to all environmental policies and programs as required.</li>
<li>Ensure compliance with food handling and sanitation standards within their respective areas.</li>
<li>Work together with the Chef de Partie on the challenges, which are highlighted every month in the Hygiene Audit.</li>
<li>Proper storage of food.</li>
<li>FIFO (First in first out).</li>
<li>Make sure that all Standards and Procedures are in place and followed.</li>
<li>Temperature control.</li>
<li>Dating and labelling of food items.</li>
<li>Receiving of food, making sure that everything is according to standard.</li>
<li>Maintain decoration that is made out of food.</li>
<li>Apply with the personal and grooming standards of the hotel.</li>
<li>Cleaning and Sanitation of the kitchen.</li>
<li>Overtime will be approved on business demands by the Sous Chef/Chef de Cuisine.</li>
 <li>Any violation of the above mentioned rules will be subject to disciplinary action.</li></ul><p></p><p><b><br>
POSITION SUMMARY</b></p><p>
Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.</p><p>
In joining Marriott Hotels, you join a portfolio of brands with Marriott International. <b>Be</b> where you can do your best work, <b>begin</b> your purpose, <b>belong</b> to an amazing global team, and <b>become</b> the best version of you.</p><p><i>
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.</i></p><p></p><p>
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. <b>Be</b> where you can do your best work,<b> begin</b> your purpose, <b>belong</b> to an amazing global team, and <b>become</b> the best version of you.<br>
</p><div>
</div><div>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. <b>Be</b> where you can do your best work, <b>begin</b> your purpose, <b>belong</b> to an amazing global team, and <b>become</b> the best version of you.</div></div></div><p></p>

Demi Chef de Partie - Pastry

Al Hallab Restaurant and Sweets LLC

<p>As a Commis Chef at Al Hallab Restaurant, you will play a key role in supporting the kitchen team in the preparation and cooking of authentic Lebanese and Mediterranean dishes. You will work under the supervision of senior chefs, ensuring high standards of food quality, hygiene, and consistency in line with the restaurant&rsquo;s reputation for excellence.</p><p><b>Key Responsibilities:</b></p><ul><li>Assist in the preparation, cooking, and presentation of Lebanese and Mediterranean cuisine.</li><li>Follow recipes, portion controls, and presentation standards as directed by the Chef de Partie or Sous Chef.</li><li>Ensure cleanliness and proper organization of the workstation and kitchen equipment.</li><li>Maintain high standards of food hygiene, safety, and sanitation at all times.</li><li>Support senior chefs in daily kitchen operations and mise en place.</li><li>Assist in receiving, checking, and storing deliveries properly.</li><li>Learn and develop new culinary skills in line with Al Hallab&rsquo;s traditional and innovative menu.</li><li>Work collaboratively with the kitchen team to deliver an exceptional dining experience.</li></ul><p><b>Requirements:</b></p><ul><li>Previous experience as a Commis Chef, preferably in Lebanese, Arabic, or Mediterranean cuisine.</li><li>Basic knowledge of food preparation, cooking techniques, and kitchen safety.</li><li>Ability to work in a fast-paced and high-pressure environment.</li><li>Strong team spirit, flexibility, and willingness to learn.</li><li>Food safety and hygiene certification is an advantage.</li></ul><p>Job Type: Full-time</p><p>Pay: AED1,800.00 - AED2,700.00 per month</p><p>Application Question(s):</p><ul><li>This is an urgent hiring, can you join immediately?</li></ul>

Commis Chef

Explore 901+ Executive sous chef in Dubai this September. Find roles across top companies and apply now to boost your career.