junior chef

Farah Experiences

<div><div><div><p><b>Join us at Miral Experiences!
</b></p></div><div><p>Miral Experiences is a region&acirc;&euro;&trade;s leader in the management and operation of world-class, award-winning immersive attractions and experiences across Abu Dhabi. Our diverse portfolio includes some of the most iconic entertainment and leisure destinations, including Ferrari World Yas Island Abu Dhabi, Yas Waterworld Yas Island Abu Dhabi, Warner Bros. World&acirc;&bdquo;&cent; Yas Island Abu Dhabi, SeaWorld Yas Island Abu Dhabi, CLYMB&acirc;&bdquo;&cent; Yas Island Abu Dhabi, and TeamLab . Phenomena Abu Dhabi, and CLYMB&acirc;&bdquo;&cent; Abu Dhabi, as well as cultural treasures like Qasr Al Watan.
</p></div><div><p>We specialize in crafting unique experiences that cater to all tastes and ages, delivering a seamless blend of thrills, joy, and discovery. Our attractions are designed to ignite the imagination and create unforgettable memories for visitors from around the world. Whether you're seeking excitement, relaxation, or cultural enrichment, we offer something for everyone.<br>
</p></div><p></p><div><p><b>About the Role
</b></p></div><div><div>To ensure a smooth and efficient operation in the Food &amp; Beverage Department in relation to the Company Core Process, thus directly impacting the delivery of the experience. This role mainly involves food preparation work and basic cooking under the supervision of a senior chef rotating through various kitchen sections. Key responsibilities include maintaining high standards of hygiene, ingredients preparation, measuring dish ingredients and portioning sizes accurately, and dealing with deliveries and stock rotation.
</div></div><div></div><div><p><b>Key Responsibilities
</b></p></div><div><ul><li><div>Maintain a high standard of specified work in accordance with the Senior Chef&acirc;&euro;&trade;s instructions
</div></li></ul></div><div><ul><li><div>Prepare, cook and serve food delegated whilst ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from a senior chef
</div></li></ul></div><div><ul><li><div>Measure ingredients and size portions accurately
</div></li></ul></div><div><ul><li><div>Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles
</div></li></ul></div><div><ul><li><div>Clean food preparation areas, cooking surfaces, and utensils
</div></li></ul></div><div><ul><li><div>Verify that prepared food meets requirements for quality and quantity
</div></li></ul></div><div><ul><li><div>Stock and restock workstations and display cases
</div></li></ul></div><div><ul><li><div>Monitor stock movement and place timely ordering/ requisition
</div></li></ul></div><div><ul><li><div>Aid in achieving food cost, minimize spoilages kitchen standard and overall objectives
</div></li></ul></div><div><ul><li><div>Carry out daily and weekly procedures, including temperature checks, food labeling/dating and storage
</div></li></ul></div><div><ul><li><div>Remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a Senior Chef
</div></li></ul></div><div><ul><li><div>Keep high standards of personal hygiene, clean uniform and overall HACCP standards
</div></li></ul></div><div><ul><li><div>Adhere to company procedures in regards to temperature checks, food labeling/ dating, cleaning schedules and hygiene regulations at all times whilst ensuring that all records of such are maintained
</div></li></ul></div><div><ul><li><div>Assist with the acceptance and storage of deliveries and that all relevant company procedures are adhered to
</div></li></ul></div><div><ul><li><div>Maintain understanding of menu planning, importance and implementation of good stock controls/ stock management (FEFO)
</div></li></ul></div><div><ul><li><div>Maintain familiarity with opening and closing procedures of the kitchen and carry them out as rotated
</div></li></ul></div><div><ul><li><div>Keep high standards of cleanliness on section where assigned, also to assist in any job regarding hygiene or cleanliness asked for by a Senior Chef
</div></li></ul></div><div><ul><li><div>Maintain full awareness and adherence of all health and safety/ hygiene control including chemicals used at work regulations
</div></li></ul></div><div><ul><li><div>Maintain full awareness/ knowledge of and ability to act upon any kitchen emergencies
</div></li></ul></div><div><ul><li><div>Maintain overall food safety, sanitation, health, and safety standards in work areas
</div></li></ul></div><div><ul><li><div>Comply with all company policies and procedures
</div></li></ul></div><div><ul><li><div>Attend necessary trainings, workshops etc. for self-development
</div></li></ul></div></div><div></div><div><div><p><b>Qualifications &amp; Experience
</b></p></div><div><p><b>Essential
</b></p></div><div><ul><li><div>Basic Hospitality or Catering training
</div></li></ul></div><div><ul><li><div>A foundation degree in Culinary Arts Management
</div></li></ul></div><div><ul><li><div>Previous On the Job experience/ apprenticeship in food preparation and kitchen organization
</div></li></ul></div><div><ul><li><div>Basic cooking skills
</div></li></ul></div><div><ul><li><div>Knife skills requiring coordination, precision and speed
</div></li></ul></div><div><ul><li><div>Food preparation skills - basic sauces, salads/ cold starters, hot dishes, pastry, roasting, etc.
</div></li></ul></div><div><ul><li><div>Good working familiarity with use of kitchen equipment
</div></li></ul></div><div><ul><li><div>Ability to communicate in English
</div></li></ul></div><div><ul><li><div>Ability to work under pressure/ remain calm while multi-tasking
</div></li></ul></div><div><ul><li><div>Ability to work quickly and efficiently
</div></li></ul></div><div><ul><li><div>Ability to work with different nationality<br>
</div></li></ul></div><p></p><div><p><b>Desirable
</b></p></div><div><ul><li><div>Diploma in Hospitality &amp; Catering
</div></li></ul></div><div><ul><li><div>Diploma in Professional Cookery
</div></li></ul></div><div><ul><li><div>Certificate in additional international cuisine
</div></li></ul></div><div><ul><li><div>Basic Food Hygiene, HACCP certification
</div></li></ul></div><div><ul><li><div>At least two years&acirc;&euro;&trade; work experience in kitchen setting at a restaurant or hotel
</div></li></ul></div><div><ul><li><div>Versatility in all sections/stations of the kitchen &acirc;&euro;&ldquo; vegetable, meat, fish, pastry, butchery and so on
</div></li></ul></div><div><ul><li><div>Attention to details and ability to learn on your feet and absorb lessons and put it into practice right away
</div></li></ul></div><div><ul><li><div>Ability to develop and maintain stamina and and mental toughness to cope with the stress of long working hours/ split shifts and busy service periods
</div></li></ul></div><div><ul><li><div>Ability to keep a zealous attitude for maintaining the cleanliness and safety of kitchen
</div></li></ul></div><div><ul><li><div>Creative skills and imagination to turn food pieces to desirable food items
</div></li></ul></div><div><ul><li><div>Develop physical stamina, time management<br>
</div></li></ul></div></div><div></div><div><p><b>Shape the Future with Us
</b></p></div><div><p>At Miral Experiences, we don&acirc;&euro;&trade;t just create world-class destinations - we create unforgettable memories for our guests and remarkable careers for our people.<br>
<br>
<br>
From theme parks and attractions to guest services and behind-the-scenes roles, every member of our team plays a part in delivering exceptional experiences. We&acirc;&euro;&trade;re driven by passion, powered by innovation, and committed to excellence in everything we do.<br>
<br>
<br>
We&acirc;&euro;&trade;re looking for passionate, driven, and talented individuals who are ready to grow, lead, and make a difference. No matter your background or expertise, there's a place for you at Miral Experiences.</p></div></div>

Commis

Denovo trading and contracting

<p><b>Job Opening: Sushi Chef (Team Leader Ability Required)</b></p><p><b>Location:</b> SUSHI PONTO<br/><b>Job Type:</b> Full-time</p><p>We are looking for an experienced <b>Sushi Chef</b> with strong <b>team-leader abilities</b> to join our growing team. The ideal candidate should be skilled in sushi preparation, able to guide junior staff, and maintain high kitchen standards.</p><p><b>Responsibilities:</b></p><ul><li>Prepare high-quality sushi and related menu items</li><li>Lead and support kitchen team members</li><li>Maintain food safety and hygiene standards</li><li>Ensure smooth daily kitchen operations</li><li>Assist in training new staff</li></ul><p><b>Requirements:</b></p><ul><li>Experience as a sushi chef (minimum 1&ndash;2 years preferred)</li><li>Strong leadership and communication skills</li><li>Ability to work under pressure in a fast-paced environment</li><li>Commitment to quality and consistency</li></ul><p><b>Benefits:</b></p><ul><li>Competitive salary</li><li>Growth opportunities</li><li>Supportive work environment</li></ul><p><b>Apply Now</b></p><p>Job Types: Full-time, Part-time, Temporary</p><p>Work Location: In person</p>

SUSHI Chef/Cook

The Food & Beverage Group

<div><p><b>Role Purpose</b></p><p>
We are seeking a Chef De Partie - Bakery to support daily bakery production across our multi-brand F&amp;B portfolio.</p><p>
The CDP is responsible for producing high-quality bakery items while supporting the Head Baker, Senior Bakery Sous Chef, and Bakery Sous Chef with section readiness, junior team guidance, product consistency, and production control.</p><p>
This is a hands-on technical role for an experienced baker who can work independently, follow approved recipes and production sheets, and support junior team members during daily operations.</p><p>
The role requires strong bakery fundamentals, consistency, cleanliness, and the ability to work in a structured production environment across site-level bakery and/or CPU operations.</p><p></p><p><b>
Core Scope of the Role</b></p><ul><li><p>
Produce bakery items according to approved recipes and standards</p></li><li><p>
Support daily production schedules, batch sheets, and section readiness</p></li><li><p>
Assist with dough preparation, proofing, baking, cooling, finishing, and storage</p></li><li><p>
Support Bakers / Assistant Bakers and Bakery Assistants during production</p></li><li><p>
Maintain product quality, hygiene, and consistency</p></li><li><p>
Minimise wastage and follow portion and recipe controls</p></li><li><p>
Assist with product trials, launches, and seasonal menu changes</p></li></ul><p></p><p><b>
Key Responsibilities</b></p><p></p><p><b>
1. Daily Bakery Production</b></p><ul><li><p>
Prepare and bake bakery products according to approved recipes and production plans</p></li><li><p>
Mix, knead, shape, proof, bake, cool, and finish products as required</p></li><li><p>
Produce breads, buns, rolls, doughs, laminated items, pastries, and other baked goods</p></li><li><p>
Follow correct timings, temperatures, proofing methods, and baking procedures</p></li><li><p>
Ensure products are prepared to the required quality and consistency</p></li><li><p>
Support production for service, retail display, delivery, or dispatch</p></li></ul><p></p><p><b>
2. Section Readiness &amp; Support</b></p><ul><li><p>
Prepare bakery mise en place for daily production</p></li><li><p>
Ensure ingredients, tools, trays, moulds, mixers, ovens, and equipment are ready for use</p></li><li><p>
Assist with section organisation and daily production flow</p></li><li><p>
Support the Bakery Sous Chef or Head Baker with task allocation where required</p></li><li><p>
Help maintain clean and efficient working stations</p></li><li><p>
Support handovers between shifts</p></li></ul><p></p><p><b>
3. Recipe &amp; Product Standards</b></p><ul><li><p>
Follow approved recipes, specifications, batch sheets, and portion controls</p></li><li><p>
Ensure all products meet required size, weight, shape, colour, texture, and presentation standards</p></li><li><p>
Report ingredient issues, production challenges, or quality concerns to senior team members</p></li><li><p>
Support product refinement by providing practical feedback during trials</p></li><li><p>
Maintain consistency across repeated production cycles</p></li><li><p>
Ensure finished products are handled, stored, and labelled correctly</p></li></ul><p></p><p><b>
4. Quality Control</b></p><ul><li><p>
Check dough development, proofing, bake quality, colour, texture, and finish</p></li><li><p>
Identify defects or inconsistencies and escalate them promptly</p></li><li><p>
Ensure products are not served, displayed, or dispatched if below standard</p></li><li><p>
Follow cooling, holding, packing, and storage procedures</p></li><li><p>
Support shelf-life checks and daily product quality reviews</p></li><li><p>
Maintain high standards of presentation and product handling</p></li></ul><p></p><p><b>
5. Team Support &amp; Training</b></p><ul><li><p>
Support Bakers / Assistant Bakers and Bakery Assistants during production</p></li><li><p>
Demonstrate correct methods, hygiene standards, and equipment use</p></li><li><p>
Help new team members understand section routines and product standards</p></li><li><p>
Communicate clearly with the bakery, pastry, kitchen, and service teams</p></li><li><p>
Maintain a positive and professional attitude</p></li><li><p>
Support a disciplined, clean, and standards-led working environment</p></li></ul><p></p><p><b>
6. Commercial &amp; Waste Control</b></p><ul><li><p>
Follow approved portion controls and production quantities</p></li><li><p>
Minimise wastage through accurate preparation and careful handling</p></li><li><p>
Use ingredients responsibly and avoid overproduction</p></li><li><p>
Report low stock, damaged ingredients, or quality issues</p></li><li><p>
Support yield control by following correct recipes and production methods</p></li><li><p>
Assist with stock rotation using FIFO principles</p></li></ul><p></p><p><b>
7. Hygiene, Food Safety &amp; Cleanliness</b></p><ul><li><p>
Maintain cleanliness of the bakery section at all times</p></li><li><p>
Follow HACCP, food safety, allergen, and hygiene requirements</p></li><li><p>
Ensure correct storage, labelling, dating, and temperature controls</p></li><li><p>
Clean and sanitise workstations, tools, trays, ovens, mixers, and equipment</p></li><li><p>
Follow grooming, uniform, and personal hygiene standards</p></li><li><p>
Report maintenance or safety issues immediately</p></li></ul><p></p><p><b>
Working Environment &amp; Expectations</b></p><p>
This role operates within a premium, fast-paced, multi-brand F&amp;B environment.</p><p>
The Chef De Partie must:</p><ul><li><p>
Be hands-on and technically confident</p></li><li><p>
Work accurately according to recipes and production schedules</p></li><li><p>
Maintain consistency under pressure</p></li><li><p>
Support junior team members where required</p></li><li><p>
Work early mornings, weekends, holidays, or shifts as required</p></li><li><p>
Follow direction from senior bakery leadership</p></li><li><p>
Maintain strong hygiene, discipline, and organisation</p></li></ul><p>
This is a production-focused role requiring reliability, precision, and strong bakery fundamentals.</p><p></p><p><b>
Required Experience &amp; Profile</b></p><ul><li><p>
3&ndash;5+ years&rsquo; bakery experience in hotels, restaurants, caf&eacute;s, bakeries, or production kitchens</p></li><li><p>
Good technical knowledge of bread, dough, proofing, baking, and bakery preparation</p></li><li><p>
Experience with commercial bakery equipment preferred</p></li><li><p>
Understanding of food safety, hygiene, allergens, and storage standards</p></li><li><p>
Ability to follow recipes and production sheets accurately</p></li><li><p>
Ability to support junior team members</p></li><li><p>
GCC experience preferred but not essential</p></li></ul><p></p><p><b>
What We Are Looking For</b></p><ul><li><p>
A reliable and skilled baker with strong technical ability</p></li><li><p>
Someone who values consistency, cleanliness, and quality</p></li><li><p>
A team player who can support junior colleagues</p></li><li><p>
Good attention to detail</p></li><li><p>
Ability to work at pace without compromising standards</p></li><li><p>
Willingness to grow within a multi-brand bakery platform</p></li></ul></div>

Chef De Partie - Bakery

Ca Phin Coffee House

<p><b>Job Title:</b> Main Chef<br/><b>Department:</b> Kitchen<br/><b>Location:</b> Ca Phin Coffee House &ndash; JLT, Dubai<br/><b>Employment Type:</b> Full-Time</p><p>About Ca Phin</p><p>Ca Phin Coffee House is the UAE's first Vietnamese specialty coffee house, serving authentic Vietnamese-inspired food alongside specialty coffee. We are looking for a passionate and experienced <b>Main Chef</b> to lead our kitchen, maintain consistency, and continue developing an exceptional food experience rooted in Vietnamese cuisine.</p><p>Role Overview</p><p>The Main Chef is responsible for overseeing all kitchen operations, ensuring consistent food quality, managing inventory, training kitchen staff, and maintaining the highest standards of food safety and cleanliness.</p><p>The ideal candidate should have <b>experience preparing Vietnamese cuisine</b>, particularly <b>B&aacute;nh M&igrave;</b>, or possess a strong understanding of Vietnamese flavours, ingredients, and cooking techniques with the willingness to further develop these skills.</p><p>Key ResponsibilitiesKitchen Operations</p><ul><li>Oversee the day-to-day operation of the kitchen.</li><li>Ensure all dishes are prepared consistently according to recipes and presentation standards.</li><li>Manage kitchen workflow during service while maintaining efficiency and quality.</li><li>Maintain food quality, portion control, and minimise waste.</li></ul><p>Vietnamese Cuisine</p><ul><li>Prepare authentic Vietnamese menu items, including <b>B&aacute;nh M&igrave;</b>, sauces, marinades, fillings, and traditional accompaniments.</li><li>Maintain consistency across all Vietnamese food offerings.</li><li>Continuously improve recipes while preserving authenticity.</li><li>Train kitchen staff on Vietnamese preparation methods and standards.</li></ul><p>Team Leadership</p><ul><li>Supervise, train, and motivate kitchen staff.</li><li>Delegate tasks effectively and monitor performance.</li><li>Foster a positive, respectful, and collaborative kitchen culture.</li><li>Support the professional development of junior chefs and kitchen helpers.</li></ul><p>Inventory &amp; Cost Control</p><ul><li>Monitor stock levels daily and forecast ordering requirements.</li><li>Place kitchen orders on time to ensure uninterrupted operations.</li><li>Reduce food waste through proper stock rotation (FIFO) and portion control.</li><li>Conduct regular stock counts and report variances.</li></ul><p>Hygiene &amp; Food Safety</p><ul><li>Ensure full compliance with Dubai Municipality food safety regulations.</li><li>Maintain HACCP standards and kitchen hygiene.</li><li>Ensure all food is correctly labelled, dated, and stored.</li><li>Lead daily, weekly, and deep-cleaning schedules.</li></ul><p>Menu Development</p><ul><li>Work with management to develop seasonal menus and limited-time offerings.</li><li>Suggest new Vietnamese-inspired dishes and improvements.</li><li>Participate in recipe testing and product development.</li></ul><p>Requirements</p><ul><li>Minimum <b>3&ndash;5 years</b> of experience in a professional kitchen.</li><li>Previous experience as a Main Chef, Sous Chef, or Senior Chef preferred.</li><li>Experience preparing <b>Vietnamese cuisine</b> is highly preferred.</li><li>Must know how to prepare <b>B&aacute;nh M&igrave;</b> or demonstrate a strong understanding of Vietnamese food preparation and flavours.</li><li>Strong knowledge of food safety, HACCP, and kitchen operations.</li><li>Experience managing inventory, food costing, and kitchen ordering.</li><li>Leadership experience managing kitchen teams.</li><li>Ability to perform well under pressure in a fast-paced environment.</li></ul><p>Skills &amp; Qualities</p><ul><li>Strong leadership and communication skills.</li><li>Excellent organisational and time management abilities.</li><li>High attention to detail and consistency.</li><li>Proactive, solution-oriented mindset.</li><li>Passion for Vietnamese cuisine and hospitality.</li><li>Positive attitude with a willingness to teach and mentor others.</li></ul><p>Performance Expectations</p><ul><li>Deliver consistent, high-quality food every service.</li><li>Maintain excellent hygiene and municipality compliance standards.</li><li>Ensure kitchen stock is managed efficiently with minimal waste.</li><li>Lead and develop the kitchen team through training and support.</li><li>Contribute ideas for menu innovation while preserving the authenticity of Vietnamese cuisine.</li><li>Take ownership of kitchen operations and continuously improve efficiency, quality, and guest satisfaction.</li></ul><p><b>At Ca Phin Coffee House, we believe great food tells a story. We're looking for a Head Chef who shares our passion for authentic Vietnamese flavours, values teamwork, and is excited to grow with a young and ambitious brand.</b></p><p>Pay: AED3,500.00 - AED3,800.00 per month</p><p>Language:</p><ul><li>English (Required)</li></ul><p>Work Location: In person</p>

Main Chef

Gulf Overseas HR Consultancy

<p>We are seeking a skilled and experienced <b>Sous Chef</b> to support the Head Chef in managing kitchen operations, maintaining food quality, and leading the culinary team.</p><p>Responsibilities</p><ul><li>Assist the Head Chef in the daily management of kitchen operations.</li><li>Supervise and support kitchen staff during food preparation and service.</li><li>Ensure food quality, consistency, and presentation meet company standards.</li><li>Maintain hygiene, sanitation, and food safety standards at all times.</li><li>Minimum <b>5 years of culinary experience</b>, including <b>2 years as a Sous Chef</b>.</li><li>Strong knowledge of food preparation, kitchen operations, and food safety standards.</li><li>Leadership and team management skills.</li><li>Ability to work in a fast-paced environment and under pressure.</li><li>Knowledge of inventory control and cost management.</li><li>Previous experience in <b>Qatar or the GCC</b> is preferred.</li></ul><p>Work Location: In person</p>

Sous Chef

Burj ul Zaki Boutique hotel

<p>Job Title: Chef</p><p>Location: Islamabad</p><p>Job Description</p><p>We are seeking a motivated and reliable <b>Assistant Chef</b> to join our kitchen team. The ideal candidate will assist the Head Chef in preparing high-quality meals, maintaining kitchen cleanliness, and ensuring food safety standards are followed.</p><p>Responsibilities</p><ul><li>Assist the Head Chef with food preparation and cooking.</li><li>Prepare ingredients, including washing, chopping, and measuring.</li><li>Maintain a clean and organized kitchen.</li><li>Follow food safety and hygiene regulations.</li><li>Store food properly and monitor inventory.</li><li>Assist with receiving and organizing kitchen supplies.</li><li>Support the team during busy service hours.</li></ul><p>Requirements</p><ul><li>Previous experience in a kitchen or restaurant is preferred.</li><li>Knowledge of food preparation techniques and kitchen equipment.</li><li>Ability to work in a fast-paced environment.</li><li>Strong teamwork and communication skills.</li><li>Flexibility to work evenings, weekends, and holidays.</li><li>Food Safety certification is an advantage.</li></ul><p>If you are a talented and experienced Chef looking for a new challenge, please send your resume through whatsApp 0333-0698127</p><p>Job Type: Full-time</p><p>Pay: Rs30,000.00 - Rs40,000.00 per month</p><p>Work Location: In person</p>

Assistant Chef

The Umstead Hotel and Spa

<div><p>Become a key part of our award-winning team, working directly under our James Beard Award nominated Executive Chef, Steven Deveraux Greene. Advance your culinary career, gaining experience at the only Forbes Triple 5 Star property in the state of North Carolina!</p><p>
</p><p>The Overnight Cook is required to lead by example through hands-on involvement of all aspects of Herons production and service. The Overnight Cook must always represent the Executive Chef&rsquo;s core values of Quality, sanitation and fair treatment of all associates. The Overnight Cook is responsible for maintaining the clean, organized and efficient workplace that has been implemented by the Executive Chef and Chef De Cuisine. The Overnight cook will report directly to the Chef De Cuisine and/or the Sous Chef Team.</p><p>
</p><div></div><p>Important to be well versed in all aspects of the Herons Kitchen: Breakfast, lunch, Dinner, butchering, Receiving of products, and overall sanitation.</p><p>
Important to work shifts when hotel activity is highest.</p><p>
Important to understand clearly how the customer perceives the hotel&rsquo;s food and service.</p><p>
Important to understand the need to build a strong team of culinary professionals.</p><p>
</p><p>Benefits:</p><ul><li>
401(k)</li><li>
401(k) matching</li><li>
Dental insurance</li><li>
Disability insurance</li><li>
Employee assistance program</li><li>
Employee discount</li><li>
Flexible spending account</li><li>
Health insurance</li><li>
Life insurance</li><li>
Paid time off</li><li>
Referral program</li><li>
Vision insurance</li></ul><p>
</p><p>Physical setting:</p><ul><li>
Fine dining restaurant</li></ul><p>
</p><p>Schedule:</p><ul><li>
8 hour shift</li><li>
Holidays</li><li>
Night shift</li><li>
Overtime</li><li>
Weekend availability</li></ul></div>

Culinary Cook Overnight

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