continental chef

head chef

indian cook

private chef - active

line cook

Marriott International

<div>Additional Information 
Job Number25149060 
Job CategoryFood and Beverage &amp; Culinary 
LocationSheraton Dubai Creek Hotel &amp; Towers, Baniyas Street, Dubai, United Arab Emirates, United Arab Emirates 
ScheduleFull Time 
Located Remotely?N 
Position Type Non-Management<div><div> 
POSITION SUMMARY 
Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. 
Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. 
PREFERRED QUALIFICATION
Education: High school diploma or G.E.D. equivalent.
Related Work Experience: At least 1 year of related work experience.
Supervisory Experience: No supervisory experience.
License or Certification: None 
</div><div></div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
When you join the Sheraton family, you become a member of its global community. We&rsquo;ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you&rsquo;re a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be &lsquo;The World&rsquo;s Gathering Place&rsquo;. In joining Sheraton Hotels &amp; Resorts, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div>

Commis 2

<div>Additional Information 
Job Number25150358 
Job CategoryFood and Beverage &amp; Culinary 
LocationLe Royal Meridien Beach Resort &amp; Spa, Al Mamsha Street, Dubai, United Arab Emirates, United Arab Emirates 
ScheduleFull Time 
Located Remotely?N 
Position Type Non-Management<div><div> 
POSITION SUMMARY 
Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. 
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests&rsquo; service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. 
PREFERRED QUALIFICATION
Education: Technical, Trade, or Vocational School Degree.
Related Work Experience: At least 3 years of related work experience.
Supervisory Experience: No supervisory experience.
License or Certification: None 
</div><div></div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
At Le M&eacute;ridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savour the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savour the good life. We&rsquo;re looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le M&eacute;ridien. In joining Le M&eacute;ridien, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div>

Commis 1

<div>Additional Information 
Job Number25150604 
Job CategoryFood and Beverage &amp; Culinary 
LocationThe St. Regis Downtown Dubai, Marasi Drive, Dubai, United Arab Emirates, United Arab Emirates, 191984 
ScheduleFull Time 
Located Remotely?N 
Position Type Non-Management<div><div> 
POSITION SUMMARY 
Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. 
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests&rsquo; service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. 
PREFERRED QUALIFICATION
Education: Technical, Trade, or Vocational School Degree.
Related Work Experience: At least 3 years of related work experience.
Supervisory Experience: No supervisory experience.
License or Certification: None 
</div><div></div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div>

Chef de Partie (TABU Kitchen) - The St. Regis Downtown Dubai

Accor

<div>Company Description 
Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.
Take the opportunity to become a Heartist&reg;, and let your heart guide you in this world where life beats faster. 
Job Description 
<ul><li>
Supervising, coordinating and participating in the preparation of mise en place cooking for all F&amp;B outlets.</li><li>
Controls freshness, preparation techniques and storage of goods used.</li><li>
To check Demi Chefs / Commis Chefs on his/her section: e.g. regarding personal hygiene.</li><li>
To assist the Chef de Cuisine in composing new recipes and menu ideas.</li><li>
Order and turnover of products in his section through daily inventory lists.</li><li>
Controls cooking procedures, portioning, garnishing and presentation of all dishes.</li><li>
Keeps effective contacts with colleagues of other departments.</li><li>
Is involved on other tasks and cooperates in special projects when required.</li><li>
Sets up work rosters of his section in consultation with the Sous-Chef.</li><li>
Allocates different tasks according to the mise en place list.</li><li>
To consistently provide and maintain the highest standard of guest care and service.</li><li>
To maintain a high standard of personal hygiene and grooming at all times.</li><li>
To ensure that your designated uniform is worn well pressed and in a good state of repair.</li><li>
To familiarize yourself with the Rixos the Palm Dubai Performance &amp; Product Standards and to be able to demonstrate their application consistently.</li><li>
To have a good knowledge of all Rixos the Palm Dubai facilities and be able to answer guest questions in a quick, polite and helpful manner.</li><li>
To handle any guest complaints or problems promptly and to ensure that all resolved/unresolved incidents are reported to the Sous-Chef or Chef de Cuisine.</li><li>
To act on your responsibilities for Health and Safety at work.</li><li>
To demonstrate a working knowledge of fire prevention and to follow the</li><li>
Restaurant evacuation plan on hearing the alarm.</li><li>
To be security conscious with respect to guest, staff and Rixos the Palm Dubai property/welfare and to report suspicious circumstances to your Sous-Chef or Chef de Cuisine.</li><li>
Check all food preparation to determine the type and quality of items to be prepared.</li><li>
Work to the specifications received by the Sous-Chef regarding portion size, quantity and quality as laid down in the recipe index.</li><li>
Preparation and compilation of staff meals.</li><li>
Observes and tastes the food during preparation.</li><li>
Ensures that food orders are prepared efficiently and within a reasonable period of time.</li><li>
Ensures that hot dishes leave the Kitchen at the correct temperature.</li><li>
Take orders from his/her Sous-Chef and carry them out in the correct manner.</li><li>
Together with his/her Commis to write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Chef de Cusine / Sous Chef in order to achieve the high stock rotation desired in his/her section.</li><li>
Ensures that staff handles and uses kitchen utensils and equipment properly.</li><li>
Ensures cleanliness of all utensils, cooking equipment, working tables and fridges, and so on.</li><li>
Ensures that the Rixos the Palm Dubai Cost Control policies and procedures are followed.</li><li>
Other duties and responsibilities which might be assigned from time to time by the Sous-Chef or Chef de Cuisine.</li><li>
When requested will be production chef during afternoon mise en place.</li><li>
To monitor all costs and recommend measures to control them. To establish an integrated cost management plan through product lining and minimal inventories.</li><li>
To ensure that the Department Operational Budget is strictly adhered to.</li><li>
To monitor all cost and recommend / institute measures to control them.</li><li>
To review monthly forecasts and schedule resources accordingly.</li><li>
To assign responsibilities to subordinates and to check their performance periodically.</li><li>
To identify and develop young talents within the organization for future potential growth within the group</li><li>
To support staff needs in other Divisions based on the hotel priorities and anticipated business levels.</li><li>
To check incoming ingredients, ensure that all merchandise is in accordance with order sheets and receiving records in collaboration with Purchase Manager.</li><li>
To ensure orderly handling of all products and check that quantities prepared are according to recipes and plate specifications.</li><li>
To prepare and supervise daily mise en place and assure that all sections are ready supplied with fresh and high quality products based on anticipated business levels.</li><li>
To be available and on duty during peak periods (frequently opening and closing the operation)</li><li>
To encourage creativity among his team.</li><li>
To ensure that Departmental Operations Manuals are prepared and updated annually.</li><li>
To attend weekly Food &amp; Beverage Meeting.</li><li>
To understand and strictly adhere to the Rules &amp; Regulations established in the Employees Handbook and the Hotel&rsquo;s policy on Fire, Hygiene, Health and Safety.</li><li>
Must be an example of the Rixos Values, Brand Standards, and a champion of appearance and hygiene guidelines.</li><li>
Implements guidelines, policies and procedures for those operating departments according to Rixos Guidelines &amp; Standards.</li><li>
Must apply the Rixos Food &amp; Beverage rituals.</li><li>
To attend and contribute to all staff meetings Departmental and Hotel trainings scheduled and other related activities.</li><li>
To fully support the Departmental Trainers function in the Department assigned.</li><li>
To undertake any reasonable tasks and secondary duties as assigned</li></ul> 

Qualifications 
<ul><li>
Diploma or degree in vocational hospitality</li><li>
Should have 5-7 years experience in 4-5 star Hotel</li><li>
Preferably available to join immediately</li></ul> 

Additional Information 
experience is an asset 
Prior experience working with Opera or a related system 
Strong interpersonal and problem solving abilities 
Fluency in English, additional languages are a plus</div>

Chef de Partie

Global Mission Support Services LLC

Hiring Ad &ndash; Demi Chef de Partie Country Location: Republic of NauruWe are urgently hiring a Demi Chef de Partie to join our restaurant in Nauru. This role is ideal for a motivated chef who is ready to step up and contribute to a dynamic kitchen team. Immediate joiners will be given priority.Key Responsibilities:<ul><li>Assist the Chef de Partie in preparing, cooking, and presenting high-quality dishes.</li><li>Maintain food quality, taste, and presentation standards.</li><li>Ensure proper food hygiene, storage, and safety procedures are followed.</li><li>Support smooth kitchen operations during peak service hours.</li><li>Contribute ideas for menu development and new dishes.</li></ul>Requirements:<ul><li>Previous experience as a Demi Chef de Partie or Commis Chef in a restaurant or hotel.</li><li>Strong knowledge of cooking techniques and international cuisine.</li><li>Ability to work under pressure in a fast-paced environment.</li><li>Team player with good communication skills.</li><li>Culinary certification or relevant training preferred.</li><li>Must be available to join immediately.</li></ul>What We Offer:<ul><li>Competitive salary package.</li><li>Accommodation, transportation and meals provided.</li><li>Free airticket and 30 days paid leave</li><li>Opportunity to work in a multicultural environment.</li><li>Career growth and skill development.</li></ul>Interested candidates should send their CV to talent@gmss.ltdImmediate joiners are highly encouraged to applyJob Type: Full-timeApplication Question(s):<ul><li>Please comfirm that you understand that this position required relocation to the country Nauru. Are you willing to be relocated to Nauru if we hire you for this position?</li></ul>

Demi Chef de Partie- Nauru Deployment

Flora Hospitality

Duties &amp; Responsibilities:<ul><li>Prepare and Cook continental dishes according to recipes.</li><li>Assist senior chefs in daily kitchen operations.</li><li>Ensure cleanliness and organization of the kitchen.</li><li>Maintain inventory and stock levels.</li><li>Comply with health and safety regulations.</li><li>Support in menu development and planning.</li><li>Train and mentor junior kitchen staff when required.</li></ul>Job Type: Full-timePay: AED1,800.00 - AED2,000.00 per month

Continental Chef

Deow International

1.Cleanliness. Health and Food safety. Ability to follow sanitary procedures.2. Culinary Expertise, ingredient selection, knife skills. Depth knowledge of Arabic cuisine, spices and cooking techniques.3. Maintain strict quality control measures to ensure the consistency and authenticity of dishes.3.Ability to Following recipes and Instructions.4. To take good care of kitchen equipment5. Team player6. Be able to do shopping list and purchase good quality food products.7. Cleaning and tidying the store rooms.8. Ability to work on a boat.Starting salary of 2,450 AED is offered + accommodation+ food +medical insurance.1 day off per week, depending on the schedule.Job Types: Full-time, PermanentPay: AED2,200.00 - AED2,500.00 per monthApplication Question(s):<ul><li>Do you have experience with Indian Cuisine? </li><li>How many years of experience do you have as an Indian cook?</li><li>Are you willing to work in Oman?</li><li>Are you available to join immediately?</li></ul>

Indian cook

Explore 769+ Line cook in Dubai this September. Find roles across top companies and apply now to boost your career.