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head chef

Quest Restaurant Management LLC

Title: Head ChefJob Location: Dubai/Abu DhabiLevel: Senior RoleIndustry: F&amp;B (Restaurants Management)Salary: AED 10,000 - 12,000Role:We are seeking an experienced and dynamic Head Chef to lead our kitchen operations in Dubai/Abu Dhabi. The ideal candidate must have strong multi-cuisine experience and a proven track record in managing high-performing kitchen teams while maintaining exceptional quality, consistency, and operational efficiency. This role is responsible for everything that goes on in the kitchen including hiring of employees, meeting health and safety standards and dreaming up new recipes for the restaurant. To build an effective, efficient and driven team, who not only achieves the set targets but does so by adhering to the Company values and culture. The Head Chef has the overall responsibility for ensuring that the kitchen functions are performed as per required standards, and that the kitchen team is motivated, disciplined and able to meet goals and objectives, in a timely manner and to contribute to the overall vision and mission of the organization.Reporting to: Executive ChefDuties &amp; Responsibilities:<ul><li>Controls costs by effective inventory management, minimizing waste, ensuring correct and safe use of machines and equipment, planning and monitoring preventative maintenance and ensuring adherence to SOP&rsquo;s and production standards.</li><li>Maximizes profitability by ensuring accurate, efficient processing of orders and production of all menu itemsin line with the Company&rsquo;s production and quality standards.</li><li>Ensures the kitchen procedures and standards are implemented and monitored effectively</li><li>Overall responsibility for food quality</li><li>Responsibility for promoting the Company&rsquo;s culture, including adherence to, and promotion of, the Company&rsquo;s Policies, Mission and Values</li><li>Ensures correct use and maintenance of all kitchen equipment</li><li>Ensures that all kitchen operations are adequately stocked all times, while controlling usage and wastage</li><li>Manage, plan, guide and develop all kitchen staff</li><li>Quality Control - Rectify any issues identified concerning food quality, consistency or taste</li><li>Perform necessary administrative duties &ndash; Stock orders, Appraisals, Inter dept. planning Ensure all kitchen operations are in compliance with applicable Health &amp; Safety regulations and standards</li><li>Maintain a positive and professional approach with all co-workers and customers</li><li>Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings</li><li>Be fully in charge of hiring, managing and training kitchen staff Estimate staff&rsquo;s workload and compensations</li><li>Maintain records of payroll and attendance</li><li>Comply with nutrition and sanitation regulations and safety standards</li><li>Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.</li><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li><li>Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.</li><li>Interacts with guests to obtain feedback on food quality, presentation and service levels.</li><li>Actively responds to and handles guest problems and complaints. To carry out all the roles and responsibilities of all the junior levels as per business requirement.</li><li>Identifies the developmental needs of kitchen staffs and provide coaching, mentoring, and also helping them to improve their knowledge or skills.</li><li>Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also interview and hire new applicants for kitchen.</li><li>Audits inventory levels to ensure product availability, and orders products as necessary on a daily, weekly and monthly basis</li><li>Ensures inventory management is effectively carried out within the restaurant to minimize wastage and maintain effective and efficient space management</li><li>Monitor inventory levels of commonly used items.</li><li>Look for ways to reduce spoilage of infrequently used items.</li><li>Regularly meets with Branch Manager and discusses guest feedback, wastage and restaurant activities to maximise quality, service and efficiency; ensures a high level of communication between Service and Kitchen teams</li><li>Strictly ensures that Company policies and procedures regarding the handling of cash, property, products and equipment are followed at all times and without compromise</li><li>Remains aware and attentive, to ensure safe working conditions and environment is maintained</li><li>Remains alert to operational and human resource requirements, presenting requests for additional resources to management in detail and with sufficient time to effect.</li><li>Actively sources and refers all potential candidates to HR</li><li>Ensure all information and notices provided by HR or Senior Management are appropriately communicated to all staff as necessary and appropriate;</li><li>Ensures high level of communication, understanding and compliance to all policies and procedures by the Branch team</li><li>Identifies and establishes sources of strategic alliances and partnerships</li><li>Liaises with potential products and services providers to obtain new information, prices and product information</li><li>Liaises with HR departmentfor Training and Development needs and requirements of the team</li><li>Attends applicable and approved networking eventsto represent the Company</li><li>Interacts with all guests</li><li>Ensuring all processes and procedures within the restaurant are captured and are well documented and updated on a regular basis</li><li>Ensures all paperwork is kept in meticulous order and correctly executed within the Branch, complying with all management information and reporting requests and in compliance with legal/regulatory standards/requests</li><li>Ensures that all documentations are up to date and the team is following and are audited as per the set benchmarks on a regular basis</li><li>Ensures that the team use only the hardware and software systems as provided by the Company for all communications, information and data storage purposes</li><li>Ensures billing information is updated in both Delivery Tracking sheet and POS software after every order punching Ensure Quality Standards set are adequately followed and a culture for the same is developed and maintained across all teams</li><li>Prepares the weekly of bi-weekly duty roster for Kitchen teams, ensuring appropriate level of staffing and resource utilisation, in order to achieve Company service objectives and in consideration of peak operational times;</li><li>Periodically evaluate the Kitchen team development progress with Senior Managers;</li><li>Ensure that a &lsquo;one to one&rsquo; discussion is conducted with each team member on a regular basis (every 2 months);</li><li>Evaluate the team&rsquo;s performance and take corrective actions where required, utilising the support and assistance of the Operations and HR departments;</li><li>Evaluate all team members training requirements by assessing their present skill set and identifying gaps or areas for improvement. Coordinate all training requirements with HR in line with each team members training plan;</li><li>To deal with all issues, disputes, conflicts, discretions of team members, professionally, fairly and discretely, keeping in mind the best interests of the Company and the overall Branch Team;</li><li>To immediately report to Senior Management or HR as soon as they become aware of an issue with any team members that may adversely affect the reputation of the Company, safety of the team member or other team members and guests, or any instance where there has been a breach of the law or significant breach of Company Policies;</li><li>Motivate the team to adhere to the Company Values and Policies and Procedures;</li><li>Ensure overall team attitude and morale is positively maintained and guided in the right direction for the overall benefit of the team and the Company;</li><li>Provide initial approval on all team requests: Leave, Travel, Other benefits</li><li>Coordinate with HR to deal with Disciplinary Issues according to the defined procedures</li><li>Conduct a Daily Team Briefing to ensure regular communication amongst team, attentiveness to performance issues and expectations, communication from Head Office, and to discuss relevant Branch specific issues</li></ul>Confidentiality &amp; Ethics:<ul><li>Ensure full compliance with the Company&rsquo;s Confidentiality policy and Third-Party Non Solicitation policy which prohibits the sharing or discussion of sensitive information and the earning of fees through third party channels not connected with the Company;</li><li>Protection of the Company always in relation to informational databases, IP, secrets and strategy, as well as sensitive information, all of which may not be discussed with any unauthorised person</li><li>Ensure all sensitive client and Company information remains confidential and ensure this culture is built across the Branch</li><li>Ensure any unethical behaviour of any team member is quickly brought to the attention of Senior Management, so that it may be appropriately addressed</li></ul>Pre-requisites<ul><li>8-10 years ofminimum experience in a restaurant(including Italian cuisine) orrelated industry</li><li>Diploma/Degree in related field would be an added advantage</li><li>Minimum 5 years of experience in a branch management role within a restaurant or hotel</li><li>Fluent in English (Speaking, Reading, Wiring)</li><li>Experienced in using computer/making reports</li></ul>Character requirements - Pleasing Personality: Positive, Energetic, Motivated &amp; Optimistic- Leadership Skills- Courteous, Respectful &amp; Polite- Excellent attention to detail, observation and memory- Shows Compassion and is caring and driven- Able to demonstrate a clear passion for the F&amp;B and Service Industry- Excellent face-to-face and telephone communication skills- Ability to handle significantstress and pressure- A good listener, and able to consider all information- Flexible and willing to work long hoursJob Type: Full-timePay: AED10,000.00 - AED15,000.00 per month

Head Chef

YoSH

<div><h4 class="jobSectionHeader">Job Summary</h4>

We are seeking an experienced and creative Head Pastry Chef to lead pastry operations across private residences and bespoke events. The role requires exceptional technical pastry skills, refined presentation standards, and the ability to design and deliver a diverse range of pastries, desserts and baked goods to the highest quality. The successful candidate will be proactive in menu development, manage pastry production, maintain rigorous food safety standards and provide discreet, professional service within high-end household environments.
<h4 class="jobSectionHeader">Key Responsibilities</h4>
<ul>
<li>Pastry leadership: Lead and manage pastry production for daily household requirements and private events, setting standards for quality, consistency and presentation.
</li><li>Menu development: Design seasonal and occasion-driven dessert and pastry menus, including plated desserts, tarts, viennoiserie, breads, entremets, petits fours and bespoke showpieces, tailored to household preferences and dietary needs.
</li><li>Recipe creation &amp; costing: Develop and standardise recipes, portion sizes and plating guides; monitor ingredient usage and contribute to menu costing and budgeting.
</li><li>Production planning: Plan production schedules, scale recipes for events, manage mise en place and ensure timely delivery of items to service areas.
</li><li>Team supervision &amp; training: Supervise and train junior pastry staff, contractors or temporary team members; delegate tasks, coach on techniques and maintain a disciplined, efficient working environment.
</li><li>Ingredient sourcing: Identify and procure high-quality ingredients, speciality chocolates, flours and other baking supplies; build relationships with suppliers and manage deliveries to ensure freshness.
</li><li>Food safety &amp; hygiene: Maintain impeccable kitchen and pastry-area hygiene, follow HACCP and food safety procedures, manage stock rotation, temperature control and cleaning schedules.
</li><li>Presentation &amp; standards: Ensure exceptional standards of plating, garnishing and finished presentation consistent with the household&rsquo;s expectations and guest requirements.
</li><li>Event support: Collaborate with chefs, household staff and external caterers to plan and execute private dinners, receptions and special events including showpiece assembly, transportation and on-site finishing.
</li><li>Flexibility &amp; discretion: Provide flexible working hours to meet household and event requirements, travel occasionally with the employer when required, and maintain confidentiality and professionalism at all times.
</li></ul><h4 class="jobSectionHeader">Qualifications &amp; Experience</h4>
<ul>
<li>Proven experience as a Pastry Chef, Head Pastry Chef or Senior Pastry Cook within private households, fine-dining restaurants, boutique hotels or luxury catering environments.
</li><li>Extensive practical knowledge of classical and contemporary pastry techniques, confectionery, chocolate work, sugar artistry and professional baking methods.
</li><li>Formal culinary or pastry qualifications (apprenticeship, vocational certificate or equivalent) are desirable.
</li><li>Experience of creating dessert menus for bespoke events and adapting recipes for special diets including vegetarian, vegan, gluten-free and allergen-aware options.
</li><li>Proven ability to manage inventories, supplier relationships and basic food cost control.
</li><li>Full, valid driving licence desirable for procurement and deliveries.
</li></ul><h4 class="jobSectionHeader">Skills &amp; Attributes</h4>
<ul>
<li>Outstanding palate and attention to flavour balance, textures and technical detail.
</li><li>Exceptional standards of presentation, organisation and cleanliness in the pastry area.
</li><li>Strong leadership and communication skills with the ability to train and motivate a small team.
</li><li>Ability to work calmly under pressure, plan effectively and meet tight deadlines for service and events.
</li><li>Discreet, professional manner with respect for privacy and household protocols.
</li><li>Willingness to learn new techniques, experiment creatively and respond positively to feedback to meet household preferences.
</li></ul><h4 class="jobSectionHeader">Additional Information</h4>
<ul>
<li>Working hours will be aligned with household requirements and may include early mornings, evenings and occasional weekends.
</li><li>Opportunities for occasional travel with the employer may be required; flexibility is essential.
</li><li>Proof of right to work in the UK and compliance with food safety certification checks will be required prior to employment.</li></ul></div>

Head Pastry Chef

Al Fahim Group

JOB PURPOSECommis 1 accountable for supporting the process of all food preparations for AFG staff in the employee accommodation under the guidance of Sous Chef.ACCOUNTABILITIES Key Accountabilities &bull;Preparation and inventory: Assist to cook all daily meals for employees in staff accommodation and provides catering for special occasions. Preparation of cutting, cooking, garnishing, or presentation of food. Ensure bread and pastry items as per the required standards of AFG group in respect to internal quality, suitable quantity as per the given staff numbers and per additional demand if any. &bull;Operations: Assist and Operate kitchen equipment and maintain cooking temperatures as needed to ensure cooking to consistency and perfection. &bull;Controls: Supporting the Sous Chef &amp; Head Chefs in ensuring consistently high-quality food, taking part in stock rotation to ensure adequate replenishment on time and stock inventory items when required and make sure all ingredients best before dates are monitored. &bull;Hygiene: Maintains a tidy appearance and personal hygiene to ensure compliance to set cleanliness and hygiene guidelines. Follow ADFCA guidelines on hygiene standards at all times.Job Specific Information Commis 1 will be assisting Demi chef and Head chef in preparation of food items, maintain the kitchen equipment and inventory.QUALIFICATIONS, EXPERIENCE, COMPETENCIES Qualification (e.g. Academic Qualification, Certifications, Licenses) &bull;Certification/Diploma in Cooking from a recognised culinary school &bull;Secondary School Education Certificate.Experience &bull;Minimum 1-2 years of experience as a Commis 1 in a catering outlet or a Hotel/restaurant environmentJob Types: Full-time, PermanentAbility to commute/relocate:<ul><li>Abu Dhabi: Reliably commute or planning to relocate before starting work (Required)</li></ul>Application Question(s):<ul><li>The position will require the selected candidate to stay in our company accommodation in Mussafah, Abu Dhabi (Stay-in). Do you agree to work under that work setup. YES or NO?</li></ul>Experience:<ul><li>Commi Catering: 1 year (Required)</li></ul>

Commis Chef 1

THERME GROUP

<ul><li>Provide the highest and most efficient level of hospitality service to the customers.</li><li>Works in the designated station as set by Sous Chef and/or CDP.</li><li>Able to organize the assigned work area and efficiently put away orders.</li><li>Able to prepare food within recommended time frames to meet Guest expectations.</li><li>Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.</li><li>Able to produce quality product in a timely and efficient manner for the guests or staff.</li><li>Responsible to maintain cleanliness, sanitation at the assigned work area.</li><li>Responsible for preparing and cooking all food items by the recipe and to specification.</li><li>Prepare ingredients for cooking, including portioning, chopping, and storing food.</li><li>Prepare all menu items by strictly following recipes and yield guide.</li><li>Cook food according to recipes, quality standards, presentation standards and food preparation checklist.</li><li>Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.</li><li>Slices, grind and cooks meat and vegetables using a full range of cooking methods.</li><li>Wash and peel fresh fruits, vegetables and also able to weigh, measure and mix ingredients on correct proportions.</li><li>Have general knowledge of cooking temperatures, making soups &amp; sauces, preparing entrees, vegetable preparation and a la carte cooking.</li><li>Set-up the station with par stocks of menu items, and prepare the dishes designated for that station.</li><li>Checks supplies and prep lists and ensures all items are prepped in a timely fashion.</li><li>Replenishes service lines as needed and restocks and prepares the workstation for the next shift.</li><li>Ensures that all products are stored properly in the correct location at the appropriate levels at all times.</li><li>Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests.</li><li>Check and ensure the correctness of the temperature of appliances and food.</li><li>Serve food in proper portions on to correct serving vessels and plates.</li><li>Wash and disinfect kitchen area, workstations, tables, tools, knives and other equipment.</li><li>Maintain correct portion size and quality of the food to the hotel's standards.</li><li>Minimize waste and maintain controls to attain forecasted food cost.</li><li>Review status of work and follow-up actions required with the Head Cook before leaving.</li><li>Assists in providing on the job training &amp; development of new cooks.</li><li>Assists other Team Members in the kitchen when needed or perform any other tasks assigned by the hotel management.</li></ul>Job Types: Temporary, Contract Contract length: 4 monthsPay: AED3,500.00 per monthApplication Question(s):<ul><li>If we hire you today, will you be able to join tomorrow?</li><li>Do you have your own valid UAE residence visa?</li><li>Do you have NOC from your visa sponsor?</li></ul>Experience:<ul><li>Commis Chef: 3 years (Required)</li></ul>Work Location: In person

Commis Chef (Contractual/Temporary)

Al Fahad Group

A Philippine restaurant looking for a chef that is specialized in preparing all kind of phillipines foodhard worker, loyalty, clean, and team workerJob Types: Full-time, PermanentAbility to commute/relocate:<ul><li>Abu Dhabi: Reliably commute or planning to relocate before starting work (Required)</li></ul>Experience:<ul><li>chef: 1 year (Preferred)</li></ul>Job Types: Full-time, Permanent, Fresher

Chef for Philippine restaurant

FASSCO

FASSCO is looking to hire hard-working and efficient Commis Chef's for one of their premium projects in Abu Dhabi.Responsibilities<ul><li>Preparing mis-en-place, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits.</li><li>Preparing basic salads and sauces as directed by the kitchen supervisor.</li><li>Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.</li><li>Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies.</li><li>Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.</li><li>Performing basic cleaning duties and ensuring that workstations are properly sanitized.</li><li>Plating and presenting meal items as per the instructions.</li></ul>Requirements:<ul><li>Minimum 2 years experience as a Kitchen Helper</li><li>Ideally Diploma in Culinary or Hotel Management</li><li>Immediate joiner is preferred</li></ul>Job Type: Full-timeApplication Question(s):<ul><li>Can you join immediately?</li></ul>Education:<ul><li>High school or equivalent (Required)</li></ul>Language:<ul><li>English (Required)</li></ul>Location:<ul><li>Abu Dhabi (Required)</li></ul>

Commis Chef

Mandarin Oriental

<div>
 Emirates Palace Mandarin Oriental, Abu Dhabi is looking for an Assistant Restaurant Manager to join our Food &amp; Beverage team.
 
 
 Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.
 
 
 Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world&rsquo;s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.
 
 
 Emirates Palace Mandarin Oriental, Abu Dhabi is the definition of an unrivalled Arabian fantasy. From a 1.3km pristine private beach, landscaped pools and a private marina overlooking a natural bay, the hotel is located in the heart of Abu Dhabi and perfect for a once-in-a-lifetime holiday or for events and meetings that make a statement, with some of the city&rsquo;s largest hotel conference centres. Emirates Palace, Abu Dhabi offers award-winning 5-star luxury hospitality and authentic local experiences with 390 luxurious rooms and suites along with award-winning culinary cuisines.
 
 
 
 About The Job
 
 
 
 Based at the Emirates palace Mandarin Oriental, Abu Dhabi within the Food &amp; Beverage Department, the Assistant Restaurant Manager responsible to provide an outstanding guest experience within the outlet concept by assisting in managing a service team in cooperation with the culinary team. The Assistant Restaurant Manager provides a courteous, professional and efficient service in accordance with the standards of Emirates Palace Mandarin Oriental, Abu Dhabi. The Assistant Restaurant Manager reports to the Restaurant Manager.
 
 
 
 As Assistant Restaurant
 
 
 Manager, you will be responsible for the following duties:
 
 
 
 <ul>
 <li>
 Provide a professional and courteous service at all times and ensure that all employees of the assigned outlet follow the example.
 </li>
 <li>
 Ensure that the place of work and surrounding area is kept clean and organised at all times.
 </li>
 <li>
 Execute and demand the team to execute the highest level of service and set-up standards at all times.
 </li>
 <li>
 Be knowledgeable of all services and products offered by the hotel.
 </li>
 <li>
 Understand thoroughly the concept of the outlet and train all employees of the outlet in regard to the concept.
 </li>
 <li>
 Set an example by reporting to duty punctually wearing business attire according to the hotels dress code &amp; Emirates Palace Mandarin Oriental, Abu Dhabi grooming standards, maintaining a high standard of personal appearance and hygiene at all times.
 </li>
 <li>
 Set an example in terms of service, products and guidance of the team that reflects the concept.
 </li>
 <li>
 Actively participate in menu design in cooperation with the outlet Head Chef and Chef Sommelier / Sommelier.
 </li>
 <li>
 Organize tastings of daily dishes and new menus.
 </li>
 <li>
 Know the restaurant scene and gastronomic character of the destination and be recognized in the market.
 </li>
 <li>
 Perform up selling for all items offered by the department assigned as well as offering alternatives.
 </li>
 <li>
 Be knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.
 </li>
 <li>
 Produce reports and analysis of the outlet and present report in the monthly performance meeting.
 </li>
 <li>
 Lead the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
 </li>
 <li>
 Assist in preparation of the outlet&rsquo;s budget.
 </li>
 <li>
 Conduct monthly inventory of operating supplies and equipment together with the stewarding department.
 </li>
 <li>
 Obtain an account for the correct settlement of all sales and be overall responsible for outlet floats when and as required.
 </li>
 <li>
 Identify errors and correct them as required during set-up, service and breakdown of operations.
 </li>
 <li>
 Implement a flexible work schedule based on business patterns.
 </li>
 <li>
 Establish a pool of qualified and trained full and part time employees in conjunction with the hotel&rsquo;s People Services Department.
 </li>
 <li>
 Ensure an effective payroll control through a flexible work force maximizing the utilization of part time employees and closely cooperating with other Food &amp; Beverage departments.
 </li>
 <li>
 Monitor operating supplies, equipment and reduce spoilage and wastage successfully.
 </li>
 <li>
 Attend and contribute to all staff meetings, departmental trainings and hotel-initiated trainings.
 </li>
 <li>
 Manage daily or weekly meetings with the kitchen team and fostering team work to constantly develop the restaurant / outlet for more success.
 </li>
 <li>
 Attend all required trainings as described by the department.
 </li>
 <li>
 Conduct daily pre-shift meetings to employees on preparation, guest profile, service and menu served.
 </li>
 <li>
 Report incidents that require disciplinary actions immediately to the Head of Department.
 </li>
 <li>
 Constantly improve the product quality by sourcing the best available products.
 </li>
 <li>
 Support activities and cooperation with the suppliers.
 </li>
 <li>
 Monitor and constantly improve quality and guest satisfaction of the outlet with the given tools (Leading Quality Assurance, Customer Satisfaction Survey).
 </li>
 <li>
 Organise all required outlet specific trainings as described by the department.
 </li>
 <li>
 Undertake reasonable tasks and secondary duties as appointed by the Head of Department.
 </li>
 <li>
 Respond to any changes in the department as dictated by the hotel management.
 </li>
 <li>
 Handle guest enquiries and complaints in the outlet in a courteous and efficient manner and report to Restaurant Manager ensuring that the follow up is performed with the guest.
 </li>
 <li>
 Ensure that the opening and closing procedures established for the outlet are followed.
 </li>
 <li>
 Assign responsibilities to subordinates implementing a multi-tasking principle and check their performance periodically.
 
 
 </li>
 </ul>
 
 As Assistant Restaurant Manager, We Expect From You
 
 
 
 <ul>
 <li>
 Previous experience in the same role minimum of two years in a luxury property, resort experience is a plus
 </li>
 <li>
 Bachelor's degree in Hotel Management is preferred
 </li>
 <li>
 International work experience in at least two of the following regions: Asia, Europe, North America and preferably Middle East
 </li>
 <li>
 Hotel or Bar pre-opening or renovation experience is preferred
 </li>
 <li>
 Self Confidence and conviction
 </li>
 <li>
 Integrity and trustworthiness
 
 
 </li>
 </ul>
 
 Our commitment to you
 
 
 
 <ul>
 <li>
 Learning &amp; Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously.
 </li>
 <li>
 MOstay. When you work as hard as our colleagues do, it&rsquo;s important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones.
 </li>
 <li>
 Heath &amp; Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.
 </li>
 <li>
 Retirement Plans. When you show commitment to us, we reciprocate. We offer different retirement plans depending on the length of your service and your role.
 
 
 </li>
 </ul>
 
 We&rsquo;re Fans. Are you?
 
</div>

Assistant Restaurant Manager - Sand & Koal

Explore 67+ Head chef in Abu Dhabi this March. Find roles across top companies and apply now to boost your career.