staff physician, gastroenterology (gi) medical oncology for cleveland clinic abudhabi

barista cum waiter /café shop staff Jobs in Abu Dhabi

barista cum waiter /café shop staff

chef or kitchen helper

demi chef de partie – staff food Jobs in Abu Dhabi

demi chef de partie – staff food

kitchen operations manager Jobs in Abu Dhabi

kitchen operations manager

staff physician, gastroenterology (gi) medical oncology for cleveland clinic abudhabi Jobs in Abu Dhabi

kitchen staff

IIQAF

<div>Company: IIQAF Group 
Location: Abu Dhabi, UAE 
Industry: Hospitality 
Salary: AED 8,000 &ndash; AED 9,000 per month 
Job Type: Full-Time
<h2 class="jobSectionHeader">Job Overview</h2>
IIQAF Group is seeking a skilled and passionate Chef / Cook in Abu Dhabi to join our hospitality team. The ideal candidate will have strong experience in food preparation, menu planning, kitchen operations, food safety, and high-quality meal production in hotels, restaurants, or catering environments.
This role is ideal for candidates searching for Chef jobs in Abu Dhabi, Cook jobs UAE, Hotel Chef positions, Hospitality Kitchen Staff roles, or Restaurant Chef hiring in UAE.
<h2 class="jobSectionHeader">Key Responsibilities</h2>
<ul><li>Prepare and cook a variety of international and local dishes</li><li>
Follow standardized recipes and maintain consistent food quality</li><li>
Assist in menu planning and food presentation</li><li>
Maintain kitchen cleanliness and hygiene standards</li><li>
Ensure compliance with UAE food safety and HACCP regulations</li><li>
Monitor food stock levels and assist with inventory control</li><li>
Coordinate with kitchen staff and hospitality management</li><li>
Control food waste and maintain cost efficiency</li><li>
Ensure timely preparation during peak service hours</li></ul>
<h2 class="jobSectionHeader">Requirements</h2>
<ul><li>Proven experience as Chef, Cook, or Kitchen Staff</li><li>
Experience in hotel, restaurant, or catering environment preferred</li><li>
Knowledge of food safety and hygiene standards (HACCP preferred)</li><li>
Ability to work in fast-paced kitchen environment</li><li>
Strong teamwork and communication skills</li><li>
Culinary certification preferred</li><li>
Ability to work flexible shifts, including weekends</li><li>
Immediate availability preferred</li></ul></div>

Chef / Cook

Dream burger

Hello,We are hiring kitchen staff urgently for our Abu Dhabi branchIf you have experience in kitchen and making breakfast or lunchcontact us, we are hiring with visa and 2 years contractSalary start 2800 up to 4000Visa and medical insurance includedFree transportationFree tickets once every two years9 hours workingSend the cv now and we will contact youWhatsApp : 0564526502Email : toscana141@gmail.comThanksJob Types: Full-time, Contract Contract length: 24 monthsPay: AED2,800.00 - AED3,800.00 per monthWork Location: In person

Chef or kitchen helper

Villaggio Hotel Abu Dhabi

Position SummaryThe Demi Chef de Partie &ndash; Staff Food is responsible for preparing daily employee meals, with a strong focus on authentic South and Southeast Asian flavors, while maintaining hygiene, safety, and cost control standards.Key Responsibilities<ul><li>Prepare and cook daily staff meals featuring authentic South and Southeast Asian cuisine</li><li>Plan rotating menus that reflect diverse Asian food preferences</li><li>Ensure consistency in taste, quality, and presentation</li><li>Maintain cleanliness and organization of kitchen and storage areas</li><li>Follow food safety, sanitation, and HACCP standards</li><li>Monitor portion control and minimize food waste</li><li>Assist with inventory control and stock rotation</li><li>Ensure proper food storage and labeling</li></ul>Qualifications<ul><li>Culinary diploma or relevant training preferred</li><li>1&ndash;3 years of kitchen experience (hotel experience preferred)</li><li>Strong experience in authentic South and Southeast Asian cuisine required</li><li>Knowledge of spices, traditional cooking techniques, and dishes</li><li>Understanding of food safety and hygiene standards</li><li>Ability to work efficiently in a fast-paced environment</li><li>Team-oriented with a positive attitude</li><li>Flexible to work weekends and holidays</li></ul>What We Offer<ul><li>Competitive salary</li><li>staff meals</li></ul>Job Type: Full-timeApplication Question(s):<ul><li>expected salary</li></ul>

Demi Chef de Partie – Staff Food

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

Restaurant Cashier manage cash and sales transactions in restaurant's POS. Cashier responsibilities include promoting services, improving customer satisfaction, answering to inquiries, reporting to the restaurant's manager, and greeting customers.Responsibilities:<ul><li>Welcome customers and help determine their orders.</li><li>Process customer orders.</li><li>Relay customers&rsquo; orders to the kitchen staff.</li><li>Ensure all orders are delivered to the customers in a timely manner.</li><li>Accept card payments/cash and return the correct change.</li><li>Tally money in the cash drawer at the beginning and end of each work shift.</li><li>Place food orders in the appropriate bags and boxes.</li><li>Respond to customer inquiries, issue receipts, and record customer suggestions.</li><li>Clean and arrange eating, service, and kitchen spaces.</li><li>Help kitchen staff when needed.</li></ul>Job Type: Full-timePay: AED2,000.00 per monthWork Location: In person

Cashier

Al Sham Restaurant & Pastries

Cloud Kitchen Manager &ndash; Fast Food / QSRLocation: Abu DhabiWe are looking for an experienced Kitchen Manager with a background in fast food or quick service restaurants (QSR) to manage all daily kitchen operations.Responsibilities:- Oversee daily kitchen operations and staff- Manage stock, inventory, and supplier orders- Ensure food quality, hygiene, and operational standards- Supervise cashier and order flow- Handle customer issues when needed- Prepare daily reports and coordinate with management- Ensure smooth operation of all on-site activitiesRequirements:- Minimum 3 years experience in fast food or QSR kitchens- Strong leadership and organizational skills- Experience in inventory and operations managementTo apply: Send your CV to management@boxydrops.comJob Type: Full-timePay: AED4,000.00 - AED7,000.00 per monthExperience:<ul><li>Operations management : 3 years (Required)</li></ul>Work Location: In person

Kitchen Operations Manager

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

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