property consultant

executive assistant

travel consultant

consultant

head chef

personal chef

Cozymeal

<div></div><div><div><div><div><div>Flexible Schedule</div>
<div>Manage your own calendar and accept bookings that work for your schedule.
</div></div><div></div><div><div>High Earnings</div>
<div>Boost your earnings or replace your full-time job.</div>
</div><div></div><div><div>Full Support</div>
<div>Our team does the marketing for you. We also support you from profile creation to receiving your earnings.
</div></div></div></div><div><h1 class="jobSectionHeader"><b>Private Chef, Dubai, UAE</b></h1>
<div><p><b>IMPORTANT NOTE:</b> To sign up, please visit: https://www.cozymeal.com/become-a-chef</p>
<p>
Put your talents as a chef to great use in <b>Private Chef</b> jobs in Dubai, with a little help from Cozymeal. Dubai's thriving dining scene is a mix of fun street food options and some of the poshest restaurants in the world. Personal chef jobs in Dubai bring the best flavors of the city to home tables for diners in search of exceptional meals. As a world-class connector of cooks and clients, Cozymeal can assist by helping you find exciting private chef jobs near you. Our savory blend of business support, technical skill and marketing know-how bridges the gap between you and your ideal clientele. Create your own schedule and serve up your masterpieces to the diners who'll love them most. There's no sweeter way to find personal chef jobs near you than by partnering up with Cozymeal!</p>
<p><b>
ABOUT COZYMEAL:</b></p>
<p>
Cozymeal is the #1 platform for culinary experiences &amp; cookware in the US, Canada and around the world. Guests can book everything from cooking classes to corporate team building events to private chef services with local professional chefs. Besides that, guests can also find on Cozymeal other culinary experiences &amp; products, including food tours, mixology classes, wine tastings, cookware and step-by-step recipe videos. Cozymeal&rsquo;s platform is frequently used by consumers and some of the world's top companies in 120+ cities worldwide, and we have been featured in leading publications such as the Washington Post, Los Angeles Times, Fast Company and Thrillist, among others.</p>
<p><b>
ENJOY THE MANY BENEFITS BY JOINING COZYMEAL, INCLUDING:</b></p>
<ul>
<li>Income potential of up to $12,000/month (some make even more than that!)</li>
<li>Be your own boss</li>
<li>Set your own schedule, decide if you would like to work only 5 hours/week (Part-time) to 40 hours/week (Full-time)
</li><li>Reach new customers</li>
<li>Create and offer your own menus</li>
</ul>
<p><b>IMPORTANT NOTE:</b> To sign up, please visit: https://www.cozymeal.com/become-a-chef</p>
<p><b>
REQUIREMENTS:</b></p>
<ul>
<li>Based in Dubai, UAE</li>
<li>Professional culinary background</li>
<li>Access to a venue from which you can host your cooking classes. This venue can also be your home.</li>
</ul>
<p><b>SUCCESSFUL CHEFS ON COZYMEAL ALSO HAVE:</b></p>
<ul>
<li>A venue (either your home or a great kitchen space, such as a restaurant or a commercial kitchen) to host your experiences</li>
<li>A comprehensive repertoire and ability to offer a variety of cuisines</li>
<li>Experience hosting cooking classes</li>
</ul>
<p><b>Location:</b> Dubai, UAE</p></div></div></div>

Private Chef

Karan Group

<p>We are hiring a Personal Cook (Male) for our Director from the Wellness Industry, specializing in Indian &amp; Jain cuisine.</p><p>The role involves preparing healthy meals, maintaining hygiene, and traveling internationally as required.</p>

Personal Cook

Anantara

<div><b>Company Description</b><p><br>
A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world&rsquo;s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery.</p><b><br>
Job Description</b><p><br>
Like all members of the kitchen team, the Commis Chef must maintain high standards of health and safety, including personal hygiene. You will be responsible for producing the most creative and excellent dishes, ensuring that the guests expectations are exceeded and fully satisfied. The person in this position must be able to effectively communicate with other members of the kitchen team, this includes being able to gracefully receive constructive criticism as well as effectively carry out orders. Additionally, a Commis Chef also needs to be able to remain calm while multi-tasking, as they are often called upon to carry out many different orders simultaneously in a brief amount of time. The Commis Chef is a part of the kitchen team, and as such must be able and willing to perform the basic tasks of food preparation and organization in the kitchen. This ability to create excellence in your own area of responsibility and to support others as they do the same is vital to the successful operation of the kitchen and to ensure the enjoyment of guests.</p><b><br>
Qualifications</b><ul><li><br>
High School degree</li><li>Previous experience in a culinary operations role</li><li>Passion for teamwork</li><li>Excellent guest service skills</li><li>Knowledge of basic preparation, presentation and preservation of food</li><li>Basic knowledge of hygiene and safety procedures</li></ul><b><br>
Additional Information</b><br>
<ul><li>
Luxury Hotel Experience</li></ul></div>

Commis I

Apt Resources Pvt.Ltd.

Our Client is a well established Restaurant group running successful and award winning restaurants in Dubai. Currently they are looking for Commis 2 to join their team for new outlets they will open.
<br><br>
The Commis II will report to the Executive Chef via Sous Chef/CDP/DCDP.
<br><br>
Responsibilities and essential job functions include but are not limited to the following:
<br><ul>
<li>To maintain a high standard of specified work in accordance with the Executive Chef’s instructions</li>
<li>To prepare, cook and serve food delegated as your responsibility, 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</li>
<li>To monitor stock movement and be responsible for ordering on your section</li>
<li>To aid in achieving food cost, kitchen standard and overall objectives</li>
<li>To carry out daily and weekly procedures, including temperature checks, food labeling/dating and storage</li>
<li>To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a senior chef</li>
<li>To keep high standards of personal hygiene, clean uniform and overall camaraderie</li>
<li>To adhere to company procedures in regards to temperature checks, food labeling and dating, cleaning schedules and hygiene regulations at all times ensuring that all records of such are maintained</li>
<li>To assist with the acceptance and storage of deliveries and that all relevant company procedures are adhered to</li>
<li>To be punctual for work and report directly to the manager on duty on arrival in the kitchen</li>
<li>To have an understanding of menu planning, the implementation of stock controls, the importance of good stock management, and how this enables the kitchen to meet gross profit</li>
<li>To be familiar with the opening and closing procedures of the kitchen and carry them out as rotated</li>
<li>To keep high standards of cleanliness on section where employed, also to assist in any job regarding hygiene or cleanliness asked for by a senior chef</li>
<li>To be fully aware of all hygiene control and chemicals used in the work place</li>
<li>To have full knowledge of, and be able to act upon, fire procedures</li>
<li>To be responsible, whilst liaising with the Executive Head Chef, for self- development</li>
<li>To carry out and assist in the smooth running of the kitchen</li>
<li>To attend all meeting and training sessions as required</li>
<li>To comply with any reasonable request from your superiors</li>
<li>To assist on other sections or help with other duties when the kitchen is short staffed, in emergencies, and/or when number of covers require.</li>
</ul>
<b>Requirements:</b><br>
CHARACTERISTICS
<br><ul>
<li>To be able to work under pressure, for long hours in a heated environment</li>
<li>Has the ambition to succeed.</li>
<li>Shows willingness to work, learning everything possible during the period of employment</li>
<li>Assist the kitchen team to maintain and improve quality, standards and cleanliness required by the chef</li>
<li>Ability to work hours required and section assigned by the Executive Chef/Sous Chef</li>
</ul>
QUALIFICATIONS• Professional Culinary experience over 1 year
<br><ul>
<li>Experience in a Commis II or Commis III role, preferably within a fine dining standalone restaurant</li>
<li>Excellent communication skills (verbal and written, fluent English preferred)</li>
<li>Culinary Certificate from recognized institution preferred</li>
</ul>
<b>Benefits:</b><br>
AED 2000 - 2100 + 375 Food allowance + 250 to 450 (Service charge Avg) + 600 Credit card tips +cash tips + free Accommodation + Transport + uniforms + Health insurance + air ticket ( once every two years) + Paid leave as per UAE laws

Tagalog Speaking Commis 2 - for Western style restaurants

<div><b>Company Description</b><p><br>
SLS Dubai Hotel and Residences is a luxury lifestyle 5-star city hotel which belongs to Ennismore under the wider Accor group umbrella.</p><p>
Boasting 946 units, with 254 uniquely designed hotel rooms, 321 hotel apartments and 371 Branded Residences, spread over 75 floors, SLS Dubai is one of the tallest hotels and residences in the region.</p><p>
A wondrous and striking landmark in Downtown District, designed by the award- winning architects Aedas and interior designer Paul Bishop, the SLS Dubai is a unique cabinet of curiosities that never ceases to delight.</p><b><br>
Job Description</b><p><br>
&bull; In the absence of the Chef de cuisine take full responsibility for the running of the kitchen. &bull; Assist in the employment and retention of all staff. &bull; Assist in responding to Guest feedback. &bull; Assist in the maintenance of company paperwork. &bull; Assist in maintaining budgets and cost throughout all of the kitchens. &bull; In the absence of the Executive Chef attend any meetings that are required. &bull; Assist and supervise the agreed standard of food service during shift. &bull; Liaise and co-operate effectively with all other associated members of staff. &bull; Supervise the training of all new staff members in the department. &bull; Promote the safe use of the kitchen, its equipment and building under the Health and Safety at Work acts, Hygiene and other regulations. &bull; Ensure all relevant food controls and correct temperatures are logged and adhered to at all times. Ensure the agreed standards of food preparation and presentation are adhered to at all times. &bull; Ensure all daily paperwork is filled out in accordance to company and government guidelines. &bull; Ensure Fourth Hospitality is used on a regular basis for both appraisals and reprimands. &bull; Attend any training that is required by the company &bull; Monitor all staff time keeping and follow up were needed. &bull; To provide a friendly, courteous, quick, efficient and professional service at all times. &bull; Demonstrate a high standard of personal appearance, always wearing clean Chef&rsquo;s whites changed daily or when necessary. Ensure good personal hygiene. &bull; Check all prepared mis en place and food stocks (including dry stores) and replenish as necessary, and inform Head Chef or Senior Sous Chef of any relevant shortages. &bull; Be aware of all relevant food suppliers and their products. Be in charge of ordering</p><b><br>
Qualifications</b><p><br>
One to two years in a public contact position, preferably in an upscale or lifestyle brand hotel &bull; Enter and locate work related information using computers and/or point of sale systems &bull; Possess a gracious, friendly, and fun demeanor &bull; Ability to multitask, work in a fast paced environment and have a high level attention to detail &bull; Strong verbal and written communication skills in English &bull; Maintain positive and productive working relationships with other employees and departments &bull; Ability to work independently and to partner with others to promote an environment of teamwork</p></div>

Sous Chef

Our client a well established and successful restaurant group specializing in Western Cuisine in Dubai is expanding its operations and would like to hire a few Commis 2 for their Cloud kitchen that supports their existing Award Winning restaurants in Dubai.
<br>There is an opportunity for growth within the company for the right candidate looking at long term growth prospects.
<br>The ideal candidate should have worked in some kitchens that served continental cuisine an have a sound knowledge of the various Continental sauces, techniques and ingredients etc.
<br>Should be able to have a reasonable communication level in English to be able to coordinate with other team members in the kitchen.
<br>The Commis II will report to the Executive Chef via Sous Chef/CDP/DCDP.
<br><br>
Responsibilities and essential job functions include but are not limited to the following:
<br><ul>
<li>To maintain a high standard of specified work in accordance with the Executive Chef’s instructions</li>
<li>To prepare, cook and serve food delegated as your responsibility, 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</li>
<li>To monitor stock movement and be responsible for ordering on your section</li>
<li>To aid in achieving food cost, kitchen standard and overall objectives</li>
<li>To carry out daily and weekly procedures, including temperature checks, food labeling/dating and storage</li>
<li>To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a senior chef</li>
<li>To keep high standards of personal hygiene, clean uniform and overall camaraderie</li>
<li>To adhere to company procedures in regards to temperature checks, food labeling and dating, cleaning schedules and hygiene regulations at all times ensuring that all records of such are maintained</li>
<li>To assist with the acceptance and storage of deliveries and that all relevant company procedures are adhered to</li>
<li>To be punctual for work and report directly to the manager on duty on arrival in the kitchen</li>
<li>To have an understanding of menu planning, the implementation of stock controls, the importance of good stock management, and how this enables the kitchen to meet gross profit</li>
<li>To be familiar with the opening and closing procedures of the kitchen and carry them out as rotated</li>
<li>To keep high standards of cleanliness on section where employed, also to assist in any job regarding hygiene or cleanliness asked for by a senior chef</li>
<li>To be fully aware of all hygiene control and chemicals used in the work place</li>
<li>To have full knowledge of, and be able to act upon, fire procedures</li>
<li>To be responsible, whilst liaising with the Executive Head Chef, for self- development</li>
<li>To carry out and assist in the smooth running of the kitchen</li>
<li>To attend all meeting and training sessions as required</li>
<li>To comply with any reasonable request from your superiors</li>
<li>To assist on other sections or help with other duties when the kitchen is short staffed, in emergencies, and/or when number of covers require.</li>
</ul>
<b>Requirements:</b><br>
CHARACTERISTICS
<br><ul>
<li>To be able to work under pressure, for long hours in a heated environment</li>
<li>Has the ambition to succeed.</li>
<li>Shows willingness to work, learning everything possible during the period of employment</li>
<li>Assist the kitchen team to maintain and improve quality, standards and cleanliness required by the chef</li>
<li>Ability to work hours required and section assigned by the Executive Chef/Sous Chef</li>
</ul>
QUALIFICATIONS• Professional Culinary experience over 1 year
<br><ul>
<li>Experience in a Commis II or Commis III role, preferably within a fine dining standalone restaurant</li>
<li>Excellent communication skills (verbal and written, fluent English preferred)</li>
<li>Culinary Certificate from recognized institution preferred</li>
</ul>
<b>Benefits:</b><br>
AED 2000 - 2100 + 375 Food allowance + 250 to 450 (Service charge Avg) + 600 Credit card tips +cash tips + free Accommodation + Transport + uniforms + Health insurance + air ticket ( once every two years) + Paid leave as per UAE laws

Tagalog Speaking Commis 2 - for Cloud Kitchen

Accor

<div><div>Company Description</div><p><b><br>
Join us at Accor, where life pulses with passion!</b>
</p><p>As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.
</p><p>By joining us, you will become a Heartist&reg;, because hospitality is, first and foremost, a work of heart.
</p><p>You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!
</p><p>You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.
</p><p>Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.</p><p><b>
Hospitality is a work of heart,</b>
<br>
<b>Join us and become a Heartist&reg;.</b></p><p><b>
We are Heartists&reg;
</b></p><p>&ldquo;Heartist&rdquo; describes both our culture and who we are. Everything we do comes from the heart, and we&rsquo;re experts in what we do. Generous, attentive, and free, we ensure that everyone can come as they are, and feel like they belong. As one big team, we know that only together can we do amazing things!</p><p>
We believe that the world is more welcoming when we&rsquo;re connected. So that we see what we have in common, instead of what sets us apart.</p><p><b>
Life in Movenpick</b></p><p>
The Place to Savour Life- We believe true hospitality is about turning small gestures into heartwarming moments.</p><p>
We enable our guests to Savour the flavor of life, balancing small indulgence with what&rsquo;s good for them- and good for the world.</p><div><br>
Job Description</div><p><b><br>
The Role</b></p><p>
To supervise the assigned station / section, produce a consistent, high-quality product, ensure a courteous, professional, efficient and flexible service consistent with Accor Standards Policies &amp; Procedures in order to maximize guest satisfaction.</p><p><b>
Key Deliverables and Responsibilities</b></p><p><b>
Planning &amp; Organizing:</b></p><ul><li>
The ability to make requisitions of all items needed for the next day, with the assistance of the Chef de Partie or senior chef on duty.</li><li>
The ability to prioritise, plan and organise your daily tasks in order to ensure on time delivery as required.</li></ul><p><b>
Operations:</b></p><ul><li>
The ability to follow instruction and work closely with the Junior Sous Chef and Chef de Partie.</li><li>
The ability to work closely with the Chef de Partie or senior chef in preparing mise en place.</li><li>
The ability to work as directed on station of assignment under the appropriate Chef de Partie or senior chef.</li><li>
To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break.</li><li>
To wear uniforms according to M&ouml;venpick standards.</li><li>
The ability to work closely with standard recipes, photos and plate presentations in order to maintain quality standards and presentation in accordance with M&ouml;venpick established guidelines and standards</li><li>
The ability to work neatly and clean; keeping all work areas and refrigerators organized and in accordance with sanitary requirements. &ldquo;First in First Out&rdquo; &amp; &ldquo;If you make the mess, you clean it up&rdquo;</li><li>
The ability to follow HACCP guidelines and municipality regulations at all times.</li><li>
The ability to follow clean as you go policy and keep work area clean at all times.</li><li>
The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.</li><li>
The ability and desire to proactively learn, test and sample (eat) all world cuisines by whatever means possible whether through hotel programs and training or self-taught research and development.</li><li>
The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels</li><li>
The ability to maintain a cooperative working relationship with fellow heartist</li><li>
The ability to perform other tasks or projects as assigned by hotel management and staff</li><li>
The ability to leave enough mise en place for the next shift and utilize formalized production lists and following a shift-handover SOP</li><li>
The ability to accommodate all food server's requests when possible regarding guest's dietary requirements, personal preference and requests</li><li>
The ability to handle and rotate food according to established procedures.</li><li>
The ability to maintain the work area and equipment in a safe and sanitary manner.</li><li>
The ability to maintain a positive attitude and a professional disposition.</li><li>
The ability to maintain a full line of communication with supervisors and fellow workers and all hotel associates.</li><li>
The ability to prepare and plate items (food orders) received from F&amp;B staff regardless of hand-written or computer printed media in a timely and accurate manner.</li><li>
The ability to check and complete mise en place pars in setting up the station.</li><li>
The ability to turn off all equipment ensuring no safety hazard has been left behind</li><li>
The ability to set up station properly and on time for each service period.</li><li>
The ability to make sure all food is prepared by recipes designated by the Chef de Partie or Junior Sous chef.</li><li>
The ability to make sure quality and quantity meets our standard.</li><li>
The ability to notify Chef de Partie or senior chef of any problems or complaints as when they arise.</li><li>
The ability to not leave your section without doing the final check.</li><li>
The ability to be able to work in another area when needed and take part in cross training when directed.</li><li>
The ability to be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor</li><li>
The ability to all food items for storage must be covered, dated and labelled according established guidelines, standards and checklists.</li><li>
The ability to be able to work unsupervised.</li><li>
The ability to be able to be flexible to the business demands and working hours.</li><li>
The ability to; throughout the working day switch off and clean oven tops, kitchen equipment and work areas as well as all work surfaces.</li><li>
The ability to be able to assist and direct the stewards with the daily cleaning tasks.</li><li>
Breaks and meals, as laid down in the LSOP. 2 x 15 min. and 1 x 30 min. for lunch and dinner, depending on hours of work</li><li>
Follow all kitchen regulations as outlined and directed</li><li>
Swipe in and out has to be done in uniform, not before getting changed.</li></ul><p><b>
Administration:</b></p><ul><li>
The ability to display an interest in all kitchen and hotel activities and help colleagues when and where ever possible</li><li>
The ability to respond properly in any hotel emergency or safety situation.</li><li>
The ability to be able to come to any and all kitchen meetings whilst on duty or otherwise.</li><li>
The ability to sign acceptance for tools, knives, uniforms etc. and will pay back to the company for any loss or damage of said equipment.</li><li>
Fill out the appropriate log sheets according our standard on a daily base</li><li>
Be aware of accident prevention and help enforce safe work habits &ndash; Zero accidents is our goal.</li><li>
No Heartist to be on the property after working hours without signed authorisation from a Manager except for meals in the staff cafeteria</li><li>
Overtime will be approved on business demands by the Junior Sous or Executive Chef</li><li>
Any violation of the above mentioned rules will be subject to disciplinary action.</li></ul><p><b>
Generic Aspects on Hygiene / Personal Safety / Environment/Confidentiality:</b></p><ul><li>
Ensure proper care of all equipment and furniture entrusted for Heartists use.</li><li>
Be well-familiar with the hotel's policies and procedures, well-acquainted with the physical layout of the hotel and its premises and knowledgeable of the hotel's emergency procedures in regard to fire, medical, bomb threat, black-out and evacuation.</li><li>
Knows the safety regulations and ensures their application &amp; ensures the safety of people and property in the hotel.</li><li>
Respects and ensures respect of the hotel's commitments to the &quot;Environment Charter&quot; of Sustainability program (saving energy, recycling, sorting waste etc).</li><li>
Understands and strictly adhere to the Rules &amp; Regulations established in the Heartists Handbook and the Hotel&rsquo;s policy on Fire, Hygiene, Health and Safety.</li><li>
Ensure that confidential records and other confidential information are properly safeguarded and are not removed from the office.</li><li>
Does not disclose any financial information or any other information of the Accor Hotels.</li></ul><p></p><div><br>
Qualifications</div><p><br>
Diploma in Culinary Arts</p><p>
Diploma in Hotel Management</p><div><br>
Additional Information</div><p><br>
Strong interpersonal and problem solving abilities.<br>
Fluency in English and additional languages are a plus.</p></div>

Commis II

Explore 927+ Personal chef in Dubai this November. Find roles across top companies and apply now to boost your career.