property consultant

executive assistant

interior designer

chef de partie

demi chef de partie

personal chef

Client of Elite Butlers Hospitality Solutions LLP.

Elite Culinary Opportunity Private Chef | Dubai Hills Timing : 06:30 am to 19:30 hrs ( With breaks in between ) Resting facility available at property. An esteemed Maharashtrian family based in the Dubai Hills is seeking a talented and versatile Private Chef to craft exceptional dining experiences at home. This role blends culinary artistry with the warmth of traditional Indian flavours, complemented by global influences. The chef will be supported by a skilled Maharaj (cook) to ensure seamless kitchen operations. Role Highlights: Mastery in Maharashtrian cuisine with exposure to international culinary styles Daily family meals, curated menus for special occasions, and elevated guest dining Coordination with kitchen support to ensure high standards in presentation, taste &amp; hygiene Flexibility for live-in or live-out arrangements

Private Chef - Male

Karan Group

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

Personal Cook

Landmark Hotels & Suites

Assisting the Chefs on the process of the preparation of the food like preparing the recipes that will be needed for cooking the menu that includes butchering and marinating.1. Establishes and maintains effective employee relations.2. Informs on a daily basis the Chef De Partie on all relevant information on operational and personal matters3. Sees to it that all food items for the restaurant are prepared on time and meet quality and quantity standards4. Prepares on daily basis food requisitions as assigned5. Maintaining of cleanliness in all assigned areas, including refrigerators and freezers6. Performs duties common to position and other duties as maybe assigned7. Controls cost by minimizing spoilage, waste, proper storage and exercising strict portion control8. Ensure that cost control policies and procedures are followed9. Attends training sessions10. Reports any equipment on the section which needs repair or maintenance11. Ensures freshness and suitability of products used by the section and that they are stored properly12. Ensures smooth running of the section during Demi Chef De parties absences13. Supports the executive chef, sous chef, line chefs as well as other kitchen employees in food production14. Assists kitchen staff in maintaining high cuisine standards for function clients as well as delegates.15. Assists the chefs in the production of different foods for example vegetables, meats and pastries.16. Assists the chef in ensuring that food is prepared and served to the clients on time.17. Assists the chef in ensuring that health and safety standards are upheld in the kitchen.18. Assists the chef in making requisitions for food.19. Assists the kitchen staff in storing all food.20. Ensuring good hygiene and health and safety at all times21. Preparing ingredients for the team22. Measuring dish ingredients and portion sizes23. Helping with deliveries of stock24. To be able to perform any additional scope of duties if requested by the Manager.25. To attend the mandatory External and Internal training and follow the company training policy.Job Types: Full-time, Permanent

Commi Arabic Chef

ACCOR

The Role Under the general guidance and supervision of the Executive Chef, and within the limits of established M venpick policies, assists in the overseeing and directing of all aspects of the hot meal production. Key Deliverables and Responsibilities Planning &amp; Organizing: <ul> <li>The ability to utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production, purchasing &amp; manpower planning. </li> <li>The ability to make requisitions of all items needed for the next day, with the assistance of the Chef de Cuisine or senior Chef on duty.</li> <li>The ability to prioritise, plan and organise your and your teams daily tasks in order to ensure on time delivery as required.</li> </ul> Operations: <ul> <li>The ability to motivate, supervise and be a role model for employees to follow and learn from.</li> <li>The ability to run the day to day operation of any area of the kitchen in the absence of Chef de Cuisine or senior Chef on duty.</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 to distribute work equally to employees and follow up instructions as per hotel standards.</li> <li>The ability to train and develop junior chefs.</li> <li>The ability to expedite the food pass for a la carte restaurants.</li> <li>The ability to communicate and pass on information and confirm the comprehension of information (conduct kitchen briefings) with staff and ensure a smooth uninterrupted operation and service to our guests</li> <li>The ability to discipline and ensure the quality of employee's work in the absence of a senior Chef.</li> <li>The ability to act as a liaison between the Executive Chef, Executive Sous Chef and other senior Chefs and the line employees.</li> <li>The ability to create, prepare and present menu items and specials as well as recipe preparation and cost calculation.</li> <li>Possesses knowledge of basic butchering, portioning, preparation and storage of seafood, fish, pork, beef, chicken and other types of wild game and variety meats.</li> <li>The ability to prepare stocks and sauces, meats and seafood s using traditional Western Food Techniques</li> <li>To report in the kitchen at your station at scheduled times regardless of beginning of shift or returning from meal break</li> <li>The ability to follow instruction and work closely with the senior chef, Executive Sous Chef and Executive Chef.</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 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 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. First in First Out &amp; If you make the mess, you clean it up </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 employees</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> </ul> Administration: <ul> <li>The ability to verify that all scheduled staff are present and signed-in.</li> <li>The ability to perform administrative duties (paper work) i.e. food transfers, human resource forms, scheduling and recipes.</li> <li>The ability to communicate with the Executive Chef, Executive Sous Chef or Senior Chef on the performance of all employees and of the work performed.</li> <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 handle and rotate food according to established procedures</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 Zero accidents is our goal.</li> <li>No employee 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 Chef de Cuisine or Executive Chef. </li> <li>Any violation of the above mentioned rules will be subject to disciplinary action.</li> </ul> Generic Aspects on Hygiene / Personal Safety / Environment/Confidentiality: Ensure proper care of all equipment and furniture entrusted for Heartists use. 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. Knows the safety regulations and ensures their application &amp; ensures the safety of people and property in the hotel.

Demi Chef De Partie

Five Hotels and Resorts

Responsibilities: <ul> <li>Supervises the day-to-day Culinary Operations at FIVE s world-class Venues and ensures FIVE-Star food Quality, Presentation, and Consistency.</li> <li>Conducts Meetings with the Culinary Teams to discuss the Chef s Directives, fostering a sensational behind-the-scenes Vibe at FIVE and Resolving Operational Matters.</li> <li>Establishes bespoke Culinary Standards for specialty kitchens and banqueting, ensuring exquisite Menus that Push the Boundaries.</li> <li>Plans and Curates Menus, crafting hand-crafted Recipes for food tasting sessions approved by the Executive Chef or Executive Sous Chef.</li> <li>Inspects Food Stores and Refrigerated areas meticulously four times daily, recommending storage methods to meet Health and Safety Regulations.</li> <li>Monitors spoilage to ensure an effective turnover of food items, promptly Reporting any Updates to the Executive Chef or Executive Sous Chef.</li> <li>Supervises the Daily Food Preparation to maintain top-notch Food Quality, appropriate Quantities, and remarkable Inventory Control.</li> <li>Manages the Hot Plate during service periods, embodying a FIVE-Styled Approach to Food Presentation and Quality aligned with FIVE s Industry-Leading Standards.</li> <li>Conducts Comprehensive Training on kitchen equipment, empowering Fellow FIVERs to perform at the highest level, ensuring their professional Growth and Well-being.</li> <li>Develops Internal Processes to guarantee Consistent Culinary Excellence, providing cutting-edge tools for Seamless Implementation within the kitchen.</li> <li>Stays abreast of market trends, Pioneering Insta-Worthy Dining Experiences, staying ahead of the industry with disruptive techniques and visionary culinary expertise.</li> <li>Collaborates with the Purchasing Department to ensure a lavishly curated Selection of Top-Quality Ingredients.</li> <li>Fosters a Positive and Inclusive work environment, addresses any Staff Concerns or Performance Matters effectively, and maintains the Integrity of our FIVE Tribe.</li> <li>Ensures exquisite Personal Hygiene practices among Fellow FIVERs. </li> <li>Oversees the Daily Logbook, swiftly addressing and reporting Complaints, ensuring Completion of Operational Directives.</li> <li>Maintains Meticulous Documentation, cultivating an award-winning Culture of Control through comprehensive Records and Checklists.</li> <li>Ensures Strict Adherence to Dubai municipality and HACCP Regulations, showcasing industry-leading Compliance and readiness for Hygiene Audits at any moment.</li> </ul>

Head Chef (Japanese Cuisine)

MOVENPICK

The Role
To supervise the assigned station / section, produce a consistent, high quality product, ensure a courteous, professional, efficient and flexible service consistent with M venpick Hotels &amp; Resorts Standards Policies &amp; Procedures in order to maximize guest satisfaction.
Key Deliverables and Responsibilities
Planning &amp; organizing:
<ul>
 <li>The ability to make requisitions of all items needed for the next day, with the assistance of the Junior Sous Chef 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>
Operations:
<ol>
 <li>The ability to follow instruction and work closely with the senior chef, executive sous chef and executive chef.</li>
 <li>The ability to work closely with the Junior Sous Chef or senior chef in preparing mise en place.</li>
 <li>The ability to work as directed on station of assignment under the appropriate Junior Sous Chef 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 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 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. first in first out &amp; if you make the mess, you clean it up</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 employees</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 cuisine or senior chef.</li>
 <li>The ability to make sure quality and quantity meets our standard.</li>
 <li>The ability to notify chef de cuisine 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>
</ol>
Administration:
<ol>
 <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 zero accidents is our goal.</li>
 <li>No employee 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 chef de cuisine or executive chef</li>
 <li>Any violation of the above mentioned rules will be subject to disciplinary action.</li>
</ol>
Generic Aspects on Hygiene / Personal Safety / Environment/Confidentiality:
<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> </li>
</ul>

Commis I

Marriott International

Under the guidance of Executive Chef Yoshiyuki Seno, known for his mastery in teppanyaki, sushi, and kaiseki, the Teppanyaki Chef will deliver an immersive and theatrical dining experience that blends precision cooking with engaging performance.
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.

Sous Chef - Kiku

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