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kitchen staff

Al Dhannah Golf Club

The Banchan Team Member is responsible for preparing, presenting, and replenishing a variety of Korean side dishes (banchan) while maintaining quality, consistency, and food safety standards.Key Responsibilities<ul><li>Prepare and cook a wide selection of traditional and seasonal banchan dishes.</li><li>Ensure proper portioning, presentation, and freshness of all prepared items.</li><li>Follow recipes and kitchen guidelines to maintain consistency in taste and quality.</li><li>Assist with daily prep work including washing, chopping, and marinating ingredients.</li><li>Monitor inventory levels of ingredients and report shortages to the supervisor.</li><li>Uphold hygiene, sanitation, and food safety standards in compliance with regulations.</li><li>Work collaboratively with kitchen and service teams to ensure smooth operations.</li><li>Assist in menu development by suggesting new banchan dishes or seasonal variations.</li><li>Maintain cleanliness of the work area, equipment, and utensils.</li></ul>Qualifications &amp; Skills<ul><li>Previous kitchen experience, preferably in Korean or Asian cuisine (freshers with passion for cooking may also be considered).</li><li>Knowledge of traditional Korean side dishes and preparation methods is an advantage.</li><li>Ability to work efficiently in a fast-paced, team-oriented environment.</li><li>Strong attention to detail with a focus on food quality and presentation.</li><li>Basic understanding of food safety and hygiene practices.</li><li>Flexibility to work shifts, weekends, and holidays as required.</li></ul>Physical Requirements<ul><li>Ability to stand for extended periods.</li><li>Comfortable with handling kitchen equipment and working in a hot environment.</li><li>Ability to lift up to 15&ndash;20 kg as needed.</li></ul>Job Type: Full-timePay: AED2,000.00 - AED3,000.00 per month

Banchan Staff

Ribbonaira

Job Summary:The Food Prep plays a key role in supporting kitchen operations by preparing ingredients, maintaining cleanliness, and ensuring food safety standards. This position is ideal for someone who enjoys working in a team, thrives in a fast-paced environment, and values consistency and organization.Duties &amp; responsibilities:<ul><li>Doing necessary prep for the shift operation, placing orders, and checking inventory, based on daily sales and available stock in hand.</li><li>Check if all material supplies are available, to serve all menu items, packaging materials.</li><li>Ensure all ingredients and packaging materials are properly labeled with production/expiry dates</li><li>Check all the chiller and freezers' temperatures and mark them on the sheet.</li><li>Inspect kitchen equipment for proper function and report maintenance needs</li><li>Practice FIFO (First In, First Out); report near-expiry items to the Shift Leader</li><li>Maintain the cleanliness and organization of your prep table and working station</li><li>Managing inventory and placing orders for supplies as needed.</li><li>Ensure all cutlery, bowls, and plates are clean, undamaged, and ready for service</li><li>Assis shift leader as and when needed</li><li>Follow the weekly and daily deep cleaning schedule.</li><li>Follow daily shift opening and closing checklist</li><li>Conduct daily and monthly inventories accurately and maintain a record</li><li>Managing food safety and sanitation practices in the kitchen.</li><li>Ensure that all food and beverage items are stored at appropriate temperature</li><li>Ensure that no food is served without KOT / Docket.</li><li>Ensure that kitchen printer has thermal roll and it's well cleaned</li><li>Ensure Hygiene standards while handling food, using appropriate chopping board and storage in the chiller</li><li>Working closely with other kitchen team members to ensure smooth and efficient service.</li></ul>Job Types: Full-time, Permanent, Contract Contract length: 24 monthsExperience:<ul><li>Food prep and/or any related: 2 years (Preferred)</li></ul>License/Certification:<ul><li>Essential Food Safety Training Certificate or EFST (Preferred)</li></ul>

Food Prep

Four Seasons Hotels and Resorts

<div>
 
 About Four Seasons
 
 
 
 Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
 
 
 At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.
 
 
 
 About the location:
 
 
 
 In a vibrant urban community right on the water, Four Seasons Hotel Abu Dhabi at Al Maryah Island welcomes guests with bright, open spaces, embracing expansive views of the city skyline and the sparkling waves of the Arabian Gulf. On dynamic, upscale Al Maryah Island &ndash; Abu Dhabi&rsquo;s business and lifestyle destination &ndash; Four Seasons is located within a 34-storey glass tower, both high-tech and environmentally advanced. Sophisticated new concepts throughout the Hotel define Four Seasons as Abu Dhabi&rsquo;s most exciting waterfront location. Blending urban chic and understated luxury, we offer 200 light-filled accommodations, including 38 suites &ndash; all with water views. With six creative restaurants and lounges, this is Al Maryah Island&rsquo;s premier location for stylish entertaining. Every moment is elevated by thoughtful Four Seasons service, anticipating each guest&rsquo;s unique personal needs &ndash; whether the goal is relaxing on vacation or staying efficient for business.
 
 
 
 About Four Seasons Hotel Abu Dhabi at Al Maryah Island
 
 
 
 In a vibrant urban community right on the water, Four Seasons Hotel Abu Dhabi at Al Maryah Island welcomes guests with bright, open spaces, embracing expansive views of the city skyline and the sparkling waves of the Arabian Gulf. On dynamic, upscale Al Maryah Island &ndash; Abu Dhabi&rsquo;s business and lifestyle destination &ndash; Four Seasons is located within a 34-storey glass tower, both high-tech and environmentally advanced. Sophisticated new concepts throughout the Hotel define Four Seasons as Abu Dhabi&rsquo;s most exciting waterfront location. Blending urban chic and understated luxury, we offer 200 light-filled accommodations, including 38 suites &ndash; all with water views. With six creative restaurants and lounges, this is Al Maryah Island&rsquo;s premier location for stylish entertaining. All venues open to outdoor waterfront terraces and most include private dining rooms. Relaxation awaits in the radiant Dahlia Spa &ndash; with separate fitness and treatment facilities for men and women. Our expansive swimming pool offers a cool social scene with skyline views. With two bright, airy ballrooms that open onto the water, Four Seasons is Abu Dhabi&rsquo;s most desirable address for meetings, social events and weddings. Every moment is elevated by thoughtful Four Seasons service, anticipating each guest&rsquo;s unique personal needs &ndash; whether the goal is relaxing on vacation or staying efficient for business.
 
 
 
 Main Duties/Description
 
 
 
 <ul>
 <li>
 To prepare and cook food according to standard procedures, recipe cards, photographs and given instructions.
 </li>
 <li>
 To help the Chef de partie/Demi chef de partie/Commis I to establish standard recipes and ensure the compliance with them.
 </li>
 <li>
 Constantly inspect taste, temperature and visual appeal, make sure that all dishes are uniform and that established portion sizes are adhered to.
 </li>
 <li>
 To participate in product development and in controlling the smooth operation of the kitchen.
 </li>
 <li>
 To ensure food quality, food taste, food presentation and food requisition.
 </li>
 <li>
 To have a good knowledge of cuisines to carry out the duties and responsibilities for the position in an efficient and productive manner.
 </li>
 <li>
 To be able to manage a shift. To ensure proper sanitation procedures are followed and the kitchen is always clean, neat and tidy.
 </li>
 <li>
 To assist the Chef&rsquo;s in the day-to-day operation of the kitchen and to help maintain a high Standard of food preparation.
 </li>
 <li>
 To have full knowledge of Four Seasons Food Standards. To ensure all equipment is in full working order.
 </li>
 <li>
 To ensure an adequate supply of all products prepared on a timely basis.
 </li>
 <li>
 To do requisition of all items needed for the following day from the food storeroom, non-food storeroom and stewarding department.
 </li>
 <li>
 To prepare exciting and appealing room amenity when needed.
 </li>
 <li>
 To demonstrate and maintain at all times a professional behavior and positive attitude.
 </li>
 <li>
 To communicate regularly with the Executive Chef/Executive Sous Chef to achieve an excellent rapport throughout the food production department.
 </li>
 <li>
 To respond properly in any hotel emergency or safety situation. To perform other tasks or projects as assigned by hotel management.
 </li>
 <li>
 This includes packaging design, procurement; marketing and merchandising of food products in conjunction with Executive Chef and Food and Beverage Director.
 </li>
 <li>
 To have a full working knowledge of halal food, service and preparation.
 </li>
 <li>
 To execute Alternative Cuisine and Spa Cuisine.
 </li>
 <li>
 To be certified in Food Service Sanitation as available and to implement protocols.
 </li>
 <li>
 To work closely with all chefs in relation to the food.
 
 
 </li>
 </ul>
 
 Standard Duties
 
 
 
 <ul>
 <li>
 To provide a friendly and professional service that always exceeds guest&rsquo;s expectation.
 </li>
 <li>
 Assist in phone coverage with other departments.
 </li>
 <li>
 Assist the department to upkeep relevant notice boards.
 </li>
 <li>
 Prepare related paperwork for new hires.
 </li>
 <li>
 Requires knowledge and the ability to operate computer equipment including word processing and spreadsheet software plus other systems
 </li>
 <li>
 To accept responsibility for the health safety and welfare of all areas of the department, guests and employees and to respond properly in any hotel emergency situation.
 </li>
 <li>
 To safeguard guests and employees with knowledge and application of health and safety, accident prevention, fire drills and first aid.
 </li>
 <li>
 To ensure you read the hotel's employee handbook and have an understanding of and adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.
 </li>
 <li>
 To undertake other duties and responsibilities which, while outside the normal routine, will be within the overall scope of the position.
 </li>
 <li>
 To report for duty punctually wearing the correct uniform/attire and name badge.
 </li>
 <li>
 To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department personal appearance standards.
 </li>
 <li>
 Wear hair restraint/hat, gloves, apron, jacket and closed toed shoes at all time while on duty. To comply with local legislation as required.
 </li>
 <li>
 To maintain good working relationships with your colleagues and all other departments through working by The Golden Rule.
 </li>
 <li>
 To respond to any changes in the department as dictated by the needs of the industry, company or hotel.
 </li>
 <li>
 To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.
 </li>
 <li>
 To conduct and attend training sessions as outlined.
 </li>
 <li>
 Perform other tasks or projects as assigned by the Executive Chef or Executive Sous Chef.
 </li>
 <li>
 Must be able to obtain any required food handling and/or sanitation certifications required by local or state agencies.
 </li>
 </ul>
</div>

Cafe Milano Commis II

Yana Restaurant

As the Kitchen Operation Manager, you will oversee all aspects of kitchen management&mdash;from culinary execution and staff supervision to hygiene, inventory, cost control, and kitchen systems. This leadership role is key to maintaining consistency in food quality and service efficiency while driving a positive, high-performing team culture.This is an exciting opportunity for someone with a deep understanding of global flavors, especially Pan-Asian and Peruvian cuisines&mdash;who thrives in a fast-paced, premium casual dining environment.Responsibilities:Lead by example in preparing, cooking, and presenting dishes according to Yana&rsquo;s standards.Ensure consistent quality, taste, and presentation across all menu items.Collaborate with the Executive Chef to develop and test new dishes, seasonal specials, and signature items.Manage day-to-day kitchen functions including service flow, prep, plating, and closing duties.Ensure all stations are staffed and running efficiently across all shifts.Oversee mise en place, kitchen readiness, and smooth transition from prep to service.Recruit, train, supervise, and retain skilled kitchen staff across all levels.Prepare weekly rotas and ensure optimal staffing levels aligned with service demand.Conduct performance reviews, give constructive feedback, and develop training plans.Foster a disciplined, respectful, and cooperative kitchen culture.Track ingredient levels, place orders, and manage supplier relationships to ensure timely, high-quality deliveries.Conduct regular stock counts and maintain accurate records of usage and waste.Ensure availability of specialty ingredients for Pan-Asian and Peruvian dishes.Monitor food costs and implement controls to maintain budget targets.Reduce waste and improve yield through portion control and efficient prep practices.Analyze daily/weekly reports to drive profitability without compromising quality.Maintain full compliance with UAE food safety laws and HACCP standards.Enforce strict hygiene protocols across all kitchen areas.Train staff on sanitation procedures, cross-contamination prevention, and safe food handling.Ensure all kitchen equipment is used properly, cleaned, and regularly maintained.Identify repair needs and coordinate timely servicing or replacements.Conduct daily inspections to prevent equipment-related delays during service.Coordinate with FOH management to ensure alignment between kitchen and service teams.Attend management meetings and contribute insights on operations, planning, and performance.Communicate clearly with team members on changes, updates, and expectations.Monitor customer feedback related to food quality and respond proactively to resolve concerns.Use guest reviews and staff insights to make data-driven improvements.Engage occasionally with VIP guests or during special events to personalize service.Lead kitchen planning for private dining, events, and seasonal promotions.Train the team on new menus and ensure flawless execution during high-volume occasions.Work closely with events and marketing to meet brand and guest expectations.Required Qualifications &amp; Skills:Minimum 3 years&rsquo; experience as a Kitchen Operation Manager, Head Chef, or Kitchen Manager in a fine dining or premium casual restaurantPreferably experience with Pan-Asian and/or Peruvian cuisines is a major advantageCulinary degree or relevant professional certification preferredDeep understanding of food cost, kitchen systems, inventory, and labor managementHACCP certification or equivalent food safety training strongly preferredStrong leadership, training, and team-building capabilitiesExcellent communication and organizational skillsAbility to manage high-pressure services while maintaining precision and calmWillingness to work evenings, weekends, and holidays as neededWhat We Offer:<ul><li>Visa, Insurance</li><li>Competitive salary based on experience</li><li>Performance incentives</li><li>Growth and promotion opportunities</li><li>A supportive and inclusive team culture</li></ul>Be a Part of Yana&rsquo;s Culinary StoryAre you a kitchen leader who thrives on innovation, quality, and operational excellence? Are you ready to help shape a bold, vibrant culinary brand in Abu Dhabi? Join Yana and make your mark.Job Type: Full-time

Kitchen Operations Manager

The Head Chef is responsible for managing all aspects of the kitchen operations, including menu planning, food preparation, team supervision, quality control, and maintaining hygiene standards. This role requires strong leadership, creativity, and the ability to deliver consistently high-quality dishes in a fast-paced environment.Kitchen Leadership: Supervise, train, and lead kitchen staff to ensure smooth and efficient kitchen operations.Menu Planning: Design and update menus based on seasonality, trends, and customer preferences, ensuring creativity and profitability.Food Preparation &amp; Quality: Oversee all food preparation and presentation, ensuring high standards of quality, taste, and consistency.Inventory &amp; Cost Control: Manage inventory, track stock levels, order supplies, and control food costs while minimizing waste.Health &amp; Safety Compliance: Ensure the kitchen meets all health, safety, and sanitation regulations and that staff follow proper food handling procedures.Team Development: Motivate and mentor staff, conduct regular training sessions, and foster a positive and productive kitchen environment.Collaboration: Work closely with the front-of-house team and management to ensure excellent guest experience and coordination.Budget Management: Assist with setting food budgets, pricing, and maintaining profit margins.Qualification Required :Proven experience as Head Chef or Sous Chef in a busy restaurant environment.Culinary degree or equivalent training preferred.Excellent cooking skills with strong attention to detail.Leadership and team management skills.Solid knowledge of kitchen equipment and culinary techniques.Strong organizational and time-management abilities.Ability to remain calm and effective under pressure.Familiarity with food safety and hygiene regulations.Preferred Skills:Experience in a specific cuisine ( Asian, Korean, Continental &amp; Brazilian Cuisines) depending on restaurant type.Basic computer skills (for inventory and menu planning software).Experience in cost control and budgeting.Job Type: Full-timePay: AED3,000.00 - AED7,000.00 per month

Head Chef

National Corporation for Tourism & Hotels

Major responsibilities of a Kitchen Technician are:&middot; Ensures that all machines are in good working condition.&middot; Kitchen technician should be able to repair, maintain and provide technical attention to all kitchen equipment.&middot; Maintain records in accordance to HACCP requirement since kitchen technician will be the nominated person from engineering department for this purpose.&middot; Should be able to maintain all mechanical, electrical and LPG Gas systems in kitchen.&middot; Preventive Maintenance of all Kitchen and LPG equipment's at the location.&middot; Check on performance of Kitchen and Gas equipment's system and components.&middot; Check and maintain all hot ranges. Kettles, brazing pans, convention, ovens, mixers pass counters, Cold cabinets, Dishwashers, Hot cabinet and all related equipment&rsquo;s.&middot; Works on maintenance request from all departments.&middot; Ensure routine cleaning of all kitchen equipment&rsquo;s.&middot; Check on performance of all kitchen equipment filters, strainers etc.&middot; Cooperate with all engineering staff on detection of failures of equipment and provide help for functions setup.&middot; Work to be performed under normal and emergency conditions as and when necessary.&middot; Identifying actual potential problems, near misses relating to HSEQ in the delivery of the products and services.&middot; Identifying opportunities for improvement which may improve the service, make a job safer, improve protection of environment or enable a task to be performed more efficiently.&middot; Controlling any process that they believe does not meet the required quality standards.&middot; Informing their direct supervisor as soon as possible to ensure that the appropriate corrective action is taken.&middot; Immediately report any unsafe or unhealthy condition to his line manager.&middot; Report any incident that could affect the health or which has caused or can cause an injury to his line manager immediately.&middot; Comply with NCTH HSEQ standardsJob Type: Full-timePay: Up to AED3,500.00 per month

Cold room, Kitchen Equipment and Laundry

Accor

<div>Company Description 
&quot;Why work for Accor? 
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. 
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/ 
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS&quot; 
Job Description 
<ul><li>
Maintenance and Repair: Perform routine maintenance tasks on kitchen equipment such as ovens, stoves, refrigerators, dishwashers, and other appliances to ensure optimal performance. Diagnose and troubleshoot any issues that arise and promptly address them to minimize downtime.</li><li>
Equipment Servicing: Conduct regular inspections of kitchen equipment to identify any potential problems or safety hazards. Service and calibrate equipment as needed to maintain efficiency and prolong lifespan.</li><li>
Emergency Response: Respond promptly to equipment breakdowns or emergencies to minimize disruption to kitchen operations. Prioritize and address urgent repair requests to ensure minimal impact on food production.</li><li>
Inventory Management: Maintain an inventory of spare parts and supplies necessary for equipment maintenance and repair. Coordinate with suppliers to procure replacement parts in a timely manner to minimize downtime.</li><li>
Compliance and Safety: Ensure all kitchen equipment complies with safety standards and regulations. Conduct regular inspections to identify and address any safety concerns. Keep detailed records of maintenance activities and equipment inspections.</li><li>
Training and Support: Provide training and support to kitchen staff on the proper use and maintenance of equipment. Offer guidance on best practices for equipment care to maximize efficiency and prevent damage.</li></ul> 

Qualifications 
<ul><li>
Proven experience as a Kitchen Technician or similar role, preferably in a hotel or hospitality setting.</li><li>
Technical expertise in repairing and servicing kitchen equipment and appliances.</li><li>
Strong troubleshooting and problem-solving skills.</li><li>
Knowledge of safety regulations and compliance standards for kitchen equipment.</li><li>
Excellent communication and interpersonal skills.</li><li>
Ability to work independently and collaboratively in a fast-paced environment.</li><li>
Flexibility to work evenings, weekends, and holidays as needed.</li></ul> 

Additional Information 
Kitchen Technician for Mercure Abu Dhabi Downtown</div>

Kitchen Technician

Explore 473+ Kitchen staff in Abu Dhabi this September. Find roles across top companies and apply now to boost your career.