senior accountant

senior interior designer

senior architect

senior electrical engineer

assistant sales manager

senior sous chef

Marriott International

<div><b>Additional Information</b><br>
<b>Job Number</b>25157749<br>
<b>Job Category</b>Food and Beverage &amp; Culinary<br>
<b>Location</b>Marriott Executive Apartments Dubai Creek, Rigga Al Buteen St, P.O. Box 81148, Dubai, United Arab Emirates, United Arab Emirates<br>
<b>Schedule</b>Full Time<br>
<b>Located Remotely?</b>N<br>
<b>Position Type</b> Management<p></p><div><div><br>
<p><b>JOB SUMMARY</b></p><p><br>
</p><p>Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.</p><p><br>
</p><p><b>CANDIDATE PROFILE</b></p><p><br>
</p><p><b>Education and Experience</b></p>
<ul><li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul>
<p>OR</p>
<ul><li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</li></ul><p><br>
</p><p><b>CORE WORK ACTIVITIES</b></p><p><br>
</p><p><b>Ensuring Culinary Standards and Responsibilities are Met</b></p>
<ul><li>Manages kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</li></ul>
<ul><li>Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.</li></ul>
<ul><li>Assists Executive Chef with all kitchen operations and preparation.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul>
<ul><li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.</li></ul>
<ul><li>Assists in determining how food should be presented and creates decorative food displays.</li></ul>
<ul><li>Maintains purchasing, receiving and food storage standards.</li></ul>
<ul><li>Ensures compliance with food handling and sanitation standards.</li></ul>
<ul><li>Performs all duties of kitchen managers and employees as necessary.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Ensures compliance with all applicable laws and regulations.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Operates and maintains all department equipment and reports malfunctions.</li></ul>
<ul><li>Checks the quality of raw and cooked food products to ensure that standards are met.</li></ul><p><br>
</p><p><b>Leading Kitchen Operations</b></p>
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Leads shifts while personally preparing food items and executing requests based on required specifications.</li></ul>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serves as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Maintains the productivity level of employees.</li></ul>
<ul><li>Ensures employees understand expectations and parameters.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul>
<ul><li>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Communicates performance expectations in accordance with job descriptions for each position.</li></ul>
<ul><li>Recognizes success performance and produces desired results.</li></ul><p><br>
</p><p><b>Ensuring Exceptional Customer Service</b></p>
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Sets a positive example for guest relations.</li></ul>
<ul><li>Empowers employees to provide excellent customer service.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul>
<ul><li>Handles guest problems and complaints.</li></ul><p><br>
</p><p><b>Maintaining Culinary Goals</b></p>
<ul><li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Develops specific goals and plans to prioritize, organize, and accomplish your work.</li></ul>
<ul><li>Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.</li></ul>
<ul><li>Trains employees in safety procedures.</li></ul><p><br>
</p><p><b>Managing and Conducting Human Resource Activities</b></p>
<ul><li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Participates in the employee performance appraisal process, providing feedback as needed.</li></ul>
<ul><li>Brings issues to the attention of the department manager and Human Resources as necessary.</li></ul><p><br>
</p><p><b>Additional Responsibilities</b></p>
<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul>
<ul><li>Attends and participates in all pertinent meetings.</li></ul></div><p></p><div><br>
</div><p><i>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.</i></p><p></p><p>
The world is a big place and Marriott Executive Apartments offers temporary housing that feels like home in the biggest and best cities for business travel across Europe, Asia, Latin America, Africa and the Middle East. Join the Marriott Executive Apartments team and help our guests adapt to a new locale and feel comfortable and cared for while living away from home. In joining Marriott Executive Apartments, you join a portfolio of brands with Marriott International. <b>Be</b> where you can do your best work, <b>begin</b> your purpose, <b>belong</b> to an amazing global team, and <b>become</b> the best version of you.</p></div></div>

Senior Sous Chef

3fils Restaurant

<p><b>Location:</b> Dubai, UAE<br/><b>Job Type:</b> Full-Time</p><p><b>Lead the Kitchen. Shape the Experience.</b></p><p>SLRP Ramen is opening a <b>brand-new store</b>, and we&rsquo;re looking for a skilled and passionate <b>Jr</b>. <b>Sous Chef</b> to join our leadership team. If you excel in <b>Japanese cuisine</b>&mdash;especially <b>ramen mastery</b>&mdash;and thrive in a dynamic, fast-paced environment, this is your opportunity to help shape an authentic dining experience from the ground up.</p><p><b>Job Summary</b></p><p>As a <b>Jr. Sous Chef</b>, you will work hand-in-hand with the <b>Sous Chef/ Head Chef</b> to oversee all kitchen operations. You will lead and inspire the team, uphold the highest culinary standards, and ensure every dish reflects the true spirit of Japanese craftsmanship.</p><p><b>Key Responsibilities</b></p><ul><li>Support the <b>Head Chef</b> in managing full kitchen operations: planning, organizing, and supervising.</li><li>Oversee preparation and execution of Japanese dishes, with a <b>strong focus on ramen specialties</b>.</li><li>Lead, train, and mentor the brigade, including CDPs, DCDPs, and Commis chefs.</li><li>Maintain consistency in <b>quality, taste, and presentation</b> of all dishes.</li><li>Manage stock control, ingredient ordering, and receiving to ensure <b>cost efficiency and minimal wastage</b>.</li><li>Enforce strict <b>hygiene, food safety, and HACCP compliance</b> at all times.</li><li>Contribute to <b>menu planning and innovation</b>, introducing creative dishes that reflect brand identity.</li><li>Schedule and manage kitchen staff for smooth and efficient service.</li><li>Act as Head Chef in their absence, ensuring seamless kitchen operations.</li><li>Coordinate closely with the front-of-house team for <b>exceptional guest experience</b>.</li></ul><p><b>Requirements</b></p><ul><li>Proven experience as a <b>Jr. Sous Chef</b> or <b>Senior Junior Sous Chef</b> specializing in Japanese cuisine.</li><li>Deep expertise in <b>ramen preparation</b> (broths, tare, noodles, toppings) and knowledge of Japanese techniques.</li><li>Strong <b>leadership, communication, and organizational</b> skills.</li><li>Ability to <b>manage costs, reduce wastage</b>, and optimize operations.</li><li>In-depth knowledge of <b>food safety and HACCP standards</b>.</li><li>Ability to perform under pressure in a <b>fast-paced, high-volume environment</b>.</li><li>Culinary diploma or equivalent qualification; <b>Japanese cuisine certification</b> is an advantage.</li></ul><p><b>What We Offer</b></p><ul><li>Attractive <b>salary and benefits package</b>.</li><li>Opportunity to work with authentic Japanese ingredients and techniques.</li><li><b>Career growth and leadership opportunities</b> within a rapidly expanding concept.</li><li>A <b>supportive and collaborative</b> team environment.</li></ul><p>Job Type: Full-time</p>

Jr. Sous Chef (Japanese Cuisine)

Daikan Izakaya

<p><b>Daikan, a premier Japanese restaurant,</b> is in search of a dedicated and skilled Sous Chef to join our culinary leadership team. The Sous Chef will work closely with the Executive Chef to ensure the smooth operation of the kitchen and to maintain the high standards of quality and presentation that Daikan is known for.</p><p>Key Responsibilities:</p><ul><li><b>Operational Support:</b> Assist the Executive Chef in managing daily kitchen operations, ensuring efficient workflow and high standards of food preparation and presentation.</li><li><b>Staff Training and Supervision:</b> Mentor and train kitchen staff, including junior cooks, helping them to develop their culinary skills and adhere to food safety and sanitation practices.</li><li><b>Menu Planning Assistance:</b> Collaborate with the Executive Chef on the development of menu items, including seasonal specials and new dishes, while ensuring alignment with Daikan's culinary vision.</li><li><b>Quality Control:</b> Monitor food quality and presentation at all stages of production, ensuring all dishes are prepared to the highest standards before they are served to guests.</li><li><b>Inventory and Ordering:</b> Assist in managing inventory levels, ensuring that all necessary ingredients are available for the kitchen, and helping to control food costs through efficient ordering and storage practices.</li><li><b>Health and Safety Compliance:</b> Ensure that the kitchen maintains compliance with local health and safety regulations, creating a clean and safe cooking environment.</li><li><b>Collaborative Teamwork:</b> Foster a positive working environment through teamwork and communication, making sure that all kitchen staff work cohesively to deliver an exceptional dining experience.</li><li><b>Problem Solving:</b> Address any issues that arise in the kitchen promptly and effectively, with a focus on maintaining a smooth operation.</li></ul><p>Requirements:</p><ul><li>Previous experience as a Sous Chef, preferably in a high-volume kitchen environment.</li><li>Strong culinary skills with an emphasis on Japanese cooking techniques.</li><li>Excellent leadership and communication abilities.</li><li>Ability to thrive in a fast-paced and dynamic kitchen environment.</li><li>In-depth knowledge of food safety and sanitation standards.</li><li>Creative mindset with the ability to contribute to menu development.</li><li>Culinary degree or relevant certification is preferred.</li><li>Willingness to work flexible hours, including evenings and weekends.</li></ul><p>Job Type: Full-time</p>

Sous Chef

Hyatt

<div><div><p>Summary</p><div><p>
You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.</p><p></p><p><br>
The Sous Chef is responsible to assist in managing the assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.</p></div></div><div><p>
Qualifications</p><div><p>
Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.</p><p>
Expertise in Bar/restaurant fusion cuisine.</p><p>
Qualification in Kitchen Production or Management will be an advantage.</p><p>
Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.</p><p>
Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.</p></div></div></div>

SOUS CHEF

One & Only Resorts

<div></div><div><div>Sous Chef - Banquet (Seasonal Opportunity)<br>
(17425)</div><br>
<div></div>
<div>
At One&amp;Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests&rsquo; stay to bring their dreams and desires to life. With an atmosphere that&rsquo;s chic but wonderfully unstuffy&trade;, and a team who are meticulous but warm, we seek to exceed our guests&rsquo; expectations at every possible turn.</div><div><br>
Glistening on a private apex of Palm Island, One&amp;Only The Palm is an intimate beach-front retreat where the wonders of modern Dubai meet the charms of old Arabia. With abundant knowledge and generosity, we anticipate our guest&rsquo;s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it&rsquo;s our passion.</div><div></div><div><br>
With stunning resorts located across the globe and exciting expansion planned, Kerzner International currently has a fantastic seasonal opportunity for a <b>Sous Chef &ndash; Banquets </b>to join our Human Resources team at One&amp;Only The Palm Resort in Dubai.</div><br>
<div></div>
<div>
With the global growth of our brands, you will be an integral part of the Resort&rsquo;s success, and your role goes beyond developing potential relationships where you will be responsible for assisting Chef de Cuisine/ Director of Culinary in co-ordination and supervising the running of the assigned kitchen department, with the aim of maintaining our standards and of achieving maximum guest satisfaction. To increase sales, to achieve budget food cost and to stay within the budget to general kitchen expenses. To deputize in the absence of the Chef de Cuisine</div><br>
<div></div>
<div><b>
Key Duties and Responsibilities</b></div><br>
<div></div>
<ul>
<li>To ensure immediate subordinates perform within the framework as set forth in their job descriptions and standards of performance.</li>
<li>Ensure that the staff time book is completed daily.</li>
<li>To ensure that all kitchen staff commence duty on time and that they are wearing the correct uniform and complex health regulations.</li>
<li>Practice daily on the job training and assist the Chef de Cuisine in his monthly training sessions and be actively involved in taking classes.</li>
<li>To ensure safe working conditions for all kitchen personnel.</li>
<li>To ensure that all maintenance requirements are reported and recorded daily.</li>
<li>To be responsible for all deliveries, that are checked properly with an emphasis on quality, quantity and priced as per agreement.</li>
<li>To ensure minimum wastage.</li>
<li>To check regularly and physically on the correct staffing of the department.</li>
<li>To ensure a fast and efficient service to the guests.</li>
<li>To ensure that customer relations are kept on a high standard and that all complaints are dealt with immediately and in a manner satisfactory to the customer.</li>
<li>To bring creative ideas for new dishes, more attractive presentations, food promotions etc. to the attention of his immediate supervisor.</li>
<li>To ensure the seamless operation of Villa events, and since the Villa is part of the main kitchen, also maintain smooth operations in the main kitchen when there are no Villa events.</li>
<li>To ensure the privacy of guests is strictly maintained, especially since many Villa guests are high-profile or celebrities; avoid taking any photographs and autographs.</li>
<li>To ensure the Villa is thoroughly cleaned after each event.</li>
<li>To be flexible as per the guest requests.</li></ul><br>
<div></div>
<div><b>
Skills, Experience &amp; Educational Requirements
</b></div><ul><li>Minimum of 3-5 years of experience in cooking, preferably in a 5 star class environment</li>
<li>Solid managerial experience and knowledge in kitchen operation. This includes the knowledge required for management of people, complex problems, food and beverage management and food sanitation.</li>
<li>Have excellent English communication skills both in written and spoken</li>
<li>Computer literate</li>
<li>Possess professional disposition with excellent communication and interpersonal skills</li></ul><br>
<div></div>
<div>
At <b>One&amp;Only</b> creating <b>JOY</b> is at the forefront of everything we do. If you are the one to make every detail count &amp; are bold to go beyond the obvious in every task assigned with positive energy &amp; have the passion to make it happen, then we are looking for you.</div><br>
<div></div>
<div>
Please apply directly through this website and submit your most recent <b>CV</b>.</div><br>
<div>
</div><div>We <b>Thank You</b> for your interest at Kerzner &ndash; The One&amp;Only Resorts. Please note that only shortlisted candidates will be contacted.</div><br>
<div></div>
<div>
Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.</div></div>

Sous Chef - Banquet (Seasonal Opportunity)

<div><div><p>Summary</p><div><p>
You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.</p><p>
The Sous Chef is responsible to assist the Chef de Cuisine in managing his/ her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.</p></div></div><p></p><div><p><br>
Qualifications</p><div><p>
Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.</p><p>
Qualification in Kitchen Production or Management will be an advantage.</p><p>
Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.</p><p>
Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.</p></div></div></div>

SOUS CHEF - ALL DAY DINING

Atlantis the Royal

<div></div><div><div>Sous Chef, Banquets &amp; Special events<br>
(17669)</div><br>
<div></div>
<div>At Atlantis, we exist to bring the extraordinary to every holiday and experience through connection, empowerment, precision, care and warmth. Inspired by the majesty and mystery of the ocean, Atlantis resorts are unique destinations full of life, wonder and surprise, where we seek to exceed our guests&rsquo; expectations at every possible turn.</div><br>
<div><br>
Atlantis, The Royal will forever change the landscape of Dubai. Crafted by the world&rsquo;s leading designers, architects and artists, this iconic destination will offer extraordinary stays, dining, attractions and entertainment. The world is yet to experience anything like it. With a sense of exhilaration and discovery, we create unforgettable memories by providing guests the opportunity to discover an extraordinary world filled with thrilling adventures. Whether we are designing a couple&rsquo;s retreat or serving the extraordinary in one of our award-winning celebrity chef restaurants, we approach everything with imagination to spark a sense of courage, inspiration and innovation. This is not simply our job, it&rsquo;s our passion.</div><br>
<div></div>
<div><b>
About the role</b></div><br>
<div></div>
<div>
As a Sous Chef &ndash; you will be assisting the Chef de Cuisine to lead, manage and organize all requirements to the highest standards in accordance to the standard operating procedures. You will ensure proper hygiene and sanitation in the areas under your jurisdiction, adequate stocks of working materials, inter&ndash;department coordination and training. You must ensure and enforce the set service standard procedures by directing, supervising, and motivating staff to perform to their highest level of service.</div><br>
<div></div>
<div><b>
About You</b></div><br>
<div></div>
<div>
The ideal candidate must have a Diploma in Catering or 5 years&rsquo; experience in a 5-star international chain whilst having 1-2 years&rsquo; experience in a similar position or above. We invite you to apply for this unique opportunity. Atlantis, The Palm offers an unbeatable opportunity to grow and develop in your career right in mix of a continuously developing city and diverse range of cultures.</div><br>
<div></div>
<div>Atlantis Dubai is an iconic entertainment destination comprised of two world-class resorts; Atlantis, The Palm and Atlantis, The Royal; offering an unbeatable opportunity for you to grow and develop in your career.</div>
<div>Join a team that is adventurous, creative, warm-hearted and extroverted. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.</div></div>

Sous Chef, Banquets & Special events

Explore 1171+ Senior sous chef in Dubai this October. Find roles across top companies and apply now to boost your career.