senior accountant

interior designer

senior architect

senior interior designer

senior auditor

senior sous chef

IHG Hotels & Resorts

<div><div><p>Franchise Hotel - Sous Chef</p>
<div><div><p><b>Hotel Brand:</b> VOCO Hotels
<br>
<b>Location:</b> United Arab Emirates, Dubai
</p><p><b>Hotel:</b> VX Monaco Hotel &ndash; Dubai World Islands - (DXBCA)</p>
<p><b>Job number:</b> FRDXBCA4047</p><p></p><div><br>
<br>
<br>
</div></div><div><div><p><i>This job posting is for a position at a Hotel owned and operated by an independent franchisee, not by IHG or its affiliates. IHG has no involvement in the hiring or day-to-day employment policies or practices of franchisees</i>.</p></div><br>
<p></p>
<div><p><b>About Us</b></p>
<p>
Join voco&trade; hotels where every hotel has its unique charm, and our thoughtful hosts create a home away from home. Step by step, we're on a journey towards a sustainable future, treating the planet the same way we do our guests. Seeking individuals with as much character as our vibrant hotels. If you thrive on genuine hospitality, your place is with us at voco&trade; hotels</p><p><b><br>
Your day to day</b></p>
<p><b>Operational Excellence:</b></p>
<ul>
<li><p>Oversee and coordinate the day-to-day operations of the kitchen.</p>
</li>
<li><p>Supervise all food preparation and presentation to ensure quality, consistency, and timely delivery.</p>
</li>
<li><p>Actively participate in the cooking process, especially during peak periods or special events.</p>
</li>
<li><p>Ensure that food preparation aligns with recipes, presentation standards, and cost control guidelines.</p>
</li>
<li><p>Conduct daily kitchen briefings to review menus, special events, and assignments.</p>
</li>
<li><p>Collaborate with the Executive Chef in the design, testing, and implementation of new dishes and seasonal menus.</p>
</li>
</ul><p><b>Team Management:</b></p>
<ul>
<li><p>Supervise, train, and motivate kitchen staff to ensure professional growth and adherence to standards.</p>
</li>
<li><p>Conduct performance evaluations and provide coaching and corrective actions as needed.</p>
</li>
<li><p>Maintain a disciplined and respectful work environment in alignment with company values and policies.</p>
</li>
<li><p>Plan and manage kitchen staff schedules in accordance with business demands and cost efficiency.</p>
</li>
</ul><p><b>Hygiene, Safety &amp; Compliance:</b></p>
<ul>
<li><p>Ensure compliance with HACCP, local health regulations, and hotel food safety protocols.</p>
</li>
<li><p>Conduct regular inspections of food preparation areas, equipment, and refrigerators to ensure cleanliness and functionality.</p>
</li>
<li><p>Guarantee that all food items are properly stored, labeled, and rotated to reduce spoilage and waste.</p>
</li>
<li><p>Promote a safety-first culture, ensuring that kitchen equipment is used correctly and that all safety procedures are followed.</p>
</li>
</ul><p><b>Financial Responsibility:</b></p>
<ul>
<li><p>Monitor food cost, portion control, and waste management to achieve budget targets.</p>
</li>
<li><p>Assist the Executive Chef in supplier selection, purchasing, and stock inventory management.</p>
</li>
<li><p>Maintain par levels of stock and ensure proper inventory rotation using the FIFO method (First In, First Out).</p>
</li>
<li><p>Contribute to the preparation of costed recipes and profitability analysis.</p>
</li>
</ul><p><b>Guest Experience and Collaboration:</b></p>
<ul>
<li><p>Work closely with the service team to ensure guest satisfaction and resolve any culinary-related complaints promptly.</p>
</li>
<li><p>Collaborate with Banquet and Events teams for planning and execution of functions, events, and themed nights.</p>
</li>
<li><p>Attend food tastings with guests, clients, or event organizers when required.</p>
</li>
<li><p>Must be able to stand for long periods and lift heavy objects (up to 25 kg).</p>
</li>
</ul><ul><li><p>Work in a hot, fast-paced kitchen environment.</p></li></ul><p><br>
</p><br>
<p><b>What we need from you</b></p>
<p><b>Education &amp; Certifications:</b></p>
<ul>
<li><p>Diploma or degree in Culinary Arts, Hotel Management, or related field.</p>
</li>
<li><p>Food Safety &amp; Hygiene Certification (Level 2 or above); HACCP certification is an advantage.</p>
</li>
</ul><p><b>Experience:</b></p>
<ul>
<li><p>Minimum 5&ndash;7 years of experience in a professional kitchen, including at least 2 years in a Sous Chef or senior supervisory role.</p>
</li>
<li><p>Experience in international cuisine, banqueting, &agrave; la carte, and buffet service is highly desirable.</p>
</li>
<li><p>Previous experience in a hotel or upscale restaurant environment is a strong advantage.</p>
</li>
</ul><p><b>Skills &amp; Competencies:</b></p>
<ul>
<li><p>Strong leadership and organizational abilities.</p>
</li>
<li><p>Excellent communication and interpersonal skills.</p>
</li>
<li><p>High attention to detail and commitment to culinary excellence.</p>
</li>
<li><p>Creative and innovative approach to food and presentation.</p>
</li>
<li><p>Ability to work under pressure in a fast-paced environment.</p>
</li>
<li><p>Strong knowledge of kitchen equipment, tools, and modern cooking techniques.</p></li></ul><br>
<br>
<p><b>What we offer</b></p>
<p>
We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life.<br>
We welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. We are an equal opportunity employer and offer opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.
<br>
So, join us and you&rsquo;ll become part of our hotel family.</p></div></div></div></div></div><p></p>

Franchise Hotel - Sous Chef

Roya International

<p><b>We are currently hiring for a HEAD CHEF/SOUS CHEF to handle the overall kitchen of our Authentic Indian Restaurant located in Abu Dhabi!</b></p><p><b>GENERAL SUMMARY</b></p><p>Maintains complete control of the kitchen at all times and is responsible to manage and control his/her kitchen staff. Ability to manage in a diverse environment with focus on guests and customer service.</p><p><b>MAIN DUTIES:</b></p><ul><li>Prepare and follow SOP&rsquo;s for smooth administration and functioning of the kitchen.</li><li>Ensure that the quality of culinary dishes are served on schedule and see that any problems that arise are rectified.</li><li>Responsible for approving all prepared food items that leave his/her kitchen.</li><li>Modify and create new menus as needed so that they remain effective for the purposes for the restaurant. Create a wide variety of new dishes for the kitchen.</li><li>Perform many administrative duties, including ordering supplies, spot checks in the kitchen.</li><li>Train and manage kitchen personnel and supervise/coordinate all related culinary activities.</li><li>Estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen.</li><li>Put a twist on familiar dishes and create new combinations. Creativity and a flair for experimentation are essential responsibilities.</li><li>Estimate food consumption, monitor the food inventory and order supplies accordingly.</li><li>Recommend the items for the menu.</li><li>Understand the Concept and brand positioning of restaurant and develop a food/presentation strategy which matches the positioning and reinforces the brand</li><li>Develop from the food perspective, critical elements related to display, menu, presentation, etc. which will establish key signature features of the restaurant.</li><li>Take ownership/responsibility of the profitability from the food purchasing/preparation perspective.</li><li>Participate in kitchen researching and responding to trends in the food industry, planning and writing menus.</li><li>Must be able to spot problems and resolve them quickly and efficiently.</li><li>Maintain a level head, and delegate many kitchen tasks simultaneously.</li><li>Maximize the productivity of the kitchen staff, as well as manage the Junior chef, Chef De Partie and entire kitchen team.</li><li>Provide leadership in establishing high-quality standards in all kitchen operations and ensure the kitchen is compliant with the regulatory requirements for food handling, sanitation and safety. HACCP compliant.</li><li>Ability to effectively deal with external and internal customers, some of whom will require high levels of patience, tact, and diplomacy.</li><li>Ability to collect accurate information from customers with regard to comments on the food quality, portion etc. and work on areas which need improvement.</li><li>Effectively conduct meetings, menu briefings, and maintain communication lines between all team members.</li><li>Responsible for recruiting and training junior staff.</li><li>Managerial and leadership strengths and actively participate in the day to day management.</li></ul><p>Job Type: Full-time</p><p>Experience:</p><ul><li>Indian Cuisine: 4 years (Required)</li></ul>

Head Chef/Sous Chef

The First Collection

<div>Overview:
<p>
Join the dedicated team at The First Collection Business Bay, where hospitality meets opportunity in the heart of Dubai's lively Business Bay district. An inviting haven that blends sophistication with down-to-earth charm, The First Collection Business Bay delivers bespoke experiences, placing comfort and ease at the forefront of each guest experience.</p><p>
Featuring 437 stylish guestrooms and suites, The First Collection Business Bay offers the perfect base for business and leisure travellers to explore the City of Dreams. With distinctive dining choices and recreational amenities, such as a fully equipped gym, an inviting spa, and a rooftop pool, our immersive offerings aim to transcend traditional stays. Additionally, guests have exclusive access to Soluna Restaurants and Beach Club on The Palm Jumeirah, making The First Collection Business Bay a dynamic and contemporary part of The First Group's expanding portfolio of upscale lifestyle hotels.</p><p>
As part of our team, you'll be immersed in an environment where sustainability is key, and every day brings new opportunities for growth and development.</p>
Job Description:
<div><b>
Job Summary:</b><br>
As the Chef de Partie, you will be assisting the Senior Chefs to oversee the food preparation of the junior staff under your supervision, ensuring the standard of the recipes and portions in the dishes prepared, with a particular focus on <b>s</b>ushi preparation and presentation. You will ensure that proper storage, cooking, reheating, defrosting and labelling procedures of all food items are followed, adhering to all Company and brand standards and the Dubai Municipality Health and Safety requirements. You will make sure the kitchen is clean, well maintained and organized at all times. The Chef de Partie position requires training of junior chefs and always leading by example, so great multitasking abilities whilst performing regular duties will be expected from you.</div><div></div><div><b><br>
JOB DUTIES</b></div><ul><li><div>
Lead and mentor junior kitchen staff, ensuring high standards and consistency.</div></li><li><div>
Assist Senior Chefs with menu tastings and event planning.</div></li><li><div>
Oversee food preparation, cooking, and presentation to maintain quality, portioning, and plating standards.</div></li><li><div>
Prepare, roll, and present sushi dishes with precision and creativity, ensuring authenticity and quality.</div></li><li><div>
Monitor freshness, slicing, and handling of raw fish and other sushi ingredients to meet food safety standards.</div></li><li><div>
Train and supervise junior chefs, ensuring clear communication and efficiency.</div></li><li><div>
Maintain kitchen cleanliness, hygiene, and food safety compliance.</div></li><li><div>
Manage inventory, report shortages, and check ingredient quality.</div></li><li><div>
Monitor kitchen equipment, report maintenance issues, and ensure proper use of resources.</div></li><li><div>
Uphold company policies, teamwork, and professionalism in all interactions.</div></li><li><div>
Assist with additional kitchen tasks as required.</div></li></ul>
Desired Skill &amp; Expertise:
<div><b>
Desired Skill &amp; Expertise</b></div><ul><li><div>
Experience as a Chef de Partie in a hotel setting is an advantage.</div></li><li><div>
Proven expertise in sushi preparation, rolling, slicing, and presentation.</div></li><li><div>
A strong understanding of cooking techniques and presentation styles.</div></li><li><div>
The ability to lead a team and manage day-to-day kitchen operations.</div></li><li><div>
Expert in food safety &amp; sanitation.</div></li></ul></div>

Chef De Partie - Sushi

The First Group

<div><div><p>Franchise Hotel - Sous Chef - Main Kitchen</p>
<div></div><div><div><p><b>Hotel Brand:</b> VOCO Hotels
<br>
<b>Location:</b> United Arab Emirates, Dubai
</p><p><b>Hotel:</b> VX Monaco Hotel &ndash; Dubai World Islands - (DXBCA)</p>
<p><b>Job number:</b> FRDXBCA4194</p><p></p><div><br>
<br>
<br>
</div></div><div><div><p><i>This job posting is for a position at a Hotel owned and operated by an independent franchisee, not by IHG or its affiliates. IHG has no involvement in the hiring or day-to-day employment policies or practices of franchisees</i>.</p></div><br>
<p></p>
<div><p><b>About Us</b></p>
<p>
Join voco&trade; hotels where every hotel has its unique charm, and our thoughtful hosts create a home away from home. Step by step, we're on a journey towards a sustainable future, treating the planet the same way we do our guests. Seeking individuals with as much character as our vibrant hotels. If you thrive on genuine hospitality, your place is with us at voco&trade; hotels</p><p><b><br>
Your day to day</b></p><br>
<p></p>
<p><b>
Department Management:</b></p>
<p>
Oversee the day-to-day operations of the stewarding department, including scheduling, task assignment, and performance management of stewards and dishwashers.</p>
<p>
Develop and implement departmental policies, procedures, and standards to ensure cleanliness, hygiene, and safety regulations are met.</p>
<p>
Train and coach stewards on proper cleaning techniques, chemical handling, and equipment operation.</p>
<p>
Monitor inventory levels of cleaning supplies, equipment, and utensils, and coordinate with the procurement department for replenishment.</p><br>
<p></p>
<p><b>
Sanitation and Hygiene:</b></p>
<p>
Ensure the cleanliness and hygiene of all food preparation and service areas, including kitchen, dishwashing areas, storage rooms, and employee facilities.</p>
<p>
Implement and enforce proper cleaning and sanitization practices to meet health and safety regulations and maintain high-quality standards.</p>
<p>
Conduct regular inspections to identify areas for improvement and take necessary corrective actions.</p>
<p>
Maintain records and documentation related to sanitation practices, cleaning schedules, and employee training.</p><br>
<p></p>
<p><b>
Equipment and Inventory Management:</b></p>
<p>
Oversee the maintenance and operation of dishwashing machines, cleaning equipment, and other related tools.</p>
<p>
Coordinate with the maintenance department to ensure timely repairs and servicing of equipment.</p>
<p>
Monitor and control inventory levels of cleaning supplies, chemicals, and utensils to minimize wastage and ensure availability.</p><br>
<p></p>
<p><b>
Cross-Department Collaboration:</b></p>
<p>
Collaborate with the culinary team, banquet department, and other relevant departments to ensure seamless operations and efficient workflow.</p>
<p>
Communicate and coordinate with other managers to address any operational issues or concerns.</p>
<p>
Participate in regular meetings and provide input on improving operational efficiency and guest satisfaction.</p><br>
<p></p>
<p><b>
Health and Safety Compliance:</b></p>
<p>
Ensure compliance with local health department regulations, food safety standards, and other relevant guidelines.</p>
<p>
Train stewards on proper handling of hazardous materials, personal protective equipment (PPE) usage, and emergency procedures.</p>
<p>
Investigate and report any accidents, incidents, or health violations promptly, taking appropriate corrective actions.</p><p><b><br>
What we need from you</b></p>
<ul>
<li><p><b>Culinary Expertise:</b> Proficiency in cooking techniques, recipe development, and plating standards.</p>
</li>
<li><p><b>Menu Planning:</b> Ability to assist in creating menus, specials, and seasonal offerings.</p>
</li>
<li><p><b>Food Safety &amp; Hygiene:</b> Knowledge of HACCP standards, food handling, and sanitation practices.</p>
</li>
<li><p><b>Inventory &amp; Cost Control:</b> Managing food costs, portion control, stock rotation, and minimizing wastage.</p></li></ul><br>
<p>
</p><ul><li><p><b>Kitchen Operations:</b> Strong understanding of equipment handling, maintenance, and workflow management.</p>
</li>
<li><p>Passionate about food and culinary arts.</p>
</li>
<li><p>Strong leadership presence and decision-making ability.</p>
</li>
<li><p>High energy, stamina, and resilience to work long hours.</p>
</li>
<li><p>Professionalism and commitment to service excellence.</p>
</li>
<li><p>Team player with a collaborative approach.</p></li></ul><br>
<br>
<p><b>What we offer</b></p>
<p>
We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life.<br>
We welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. We are an equal opportunity employer and offer opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.
<br>
So, join us and you&rsquo;ll become part of our hotel family.</p></div></div></div></div></div><p></p>

Franchise Hotel - Sous Chef - Main Kitchen

BABA ROMA FOR CAKES AND BAKERY CO. L.L.C (BRANCH)

<p><b>PURPOSE OF POSITION</b></p><p>The Kitchen Manager ensures the smooth day-to-day operation of BABA ROMA's outlet kitchen operations by maintaining our high standards of food quality, safety, and service excellence. This position is responsible for overseeing all aspects of food preparation, kitchen staff management, and operational efficiency to deliver exceptional experiences</p><p><b>KEY ROLES &amp; RESPONSIBILITIES</b></p><ul><li>Control and direct the food preparation process and any other related activities</li><li>Construct menus with new or existing culinary creations, ensuring the variety and quality of the servings</li><li>Approve and confirm dishes before they reach the customer</li><li>Plan orders of equipment or ingredients according to identified shortages</li><li>Be fully in charge of managing and training kitchen staff</li><li>Oversee the work of subordinates.</li><li>Comply with nutrition and sanitation regulations and safety standards</li><li>Setting regular cleaning standards for the kitchen and verifying that staff is maintaining sanitation levels</li><li>Creating schedules for all kitchen staff</li><li>Tracking kitchen finances to identify areas of potential waste</li><li>Foster a climate of cooperation and respect between co-workers</li><li>Responsible for inventory, ordering/purchasing, and food cost controls</li><li>Create operational solutions for faster service, retaining a focus on excellence</li><li>Work closely with the Cafe Manager and Supervisor regarding department finances, including food and labor costs, inventory, etc.</li><li>Lead and develop the BOH teams</li></ul><p><b>PERSONAL ATTRIBUTES</b></p><ul><li>Excellent communication and leadership skills</li><li>Ability in delegating responsibility and monitoring progress</li><li>Strong problem-solving and decision-making capabilities</li><li>Detail-oriented with meticulous attention to quality and safety standards</li><li>Ability to work under pressure and manage multiple tasks simultaneously</li><li>Team-oriented mindset with ability to foster cooperation and respect</li><li>Adaptability and flexibility in a fast-paced environment</li><li>Customer service-oriented approach</li></ul><p><b>QUALIFICATIONS &amp; EXPERIENCE</b></p><ul><li>Degree/Diploma in Culinary Science</li><li>Minimum 2 years as a CDP or Sous chef in a similar concept.</li><li>Up to date with culinary trends and optimized kitchen processes</li><li>Good understanding of useful computer applications</li><li>PIC certification preferred</li><li>Ability to manage multiple tasks</li><li>Experience in staff training and development</li><li>Knowledge of inventory management and cost control procedures</li></ul><p>Job Type: Full-time</p><p>Pay: AED5,000.00 - AED6,000.00 per month</p><p>Experience:</p><ul><li> CDP or Sous chef : 2 years (Required)</li><li>Culinary/Hotkitchen: 4 years (Required)</li></ul>

Kitchen Manager

<div><div><p>Franchise Hotel - Demi Chef De Partie</p>
<div><div><p><b>Hotel Brand:</b> VOCO Hotels
<br>
<b>Location:</b> United Arab Emirates, Dubai
</p><p><b>Hotel:</b> VX Monaco Hotel &ndash; Dubai World Islands - (DXBCA)</p>
<p><b>Job number:</b> FRDXBCA4049</p><p></p><div><br>
<br>
<br>
</div></div><div><div><p><i>This job posting is for a position at a Hotel owned and operated by an independent franchisee, not by IHG or its affiliates. IHG has no involvement in the hiring or day-to-day employment policies or practices of franchisees</i>.</p></div><br>
<p></p>
<div><p><b>About Us</b></p>
<p>
Join voco&trade; hotels where every hotel has its unique charm, and our thoughtful hosts create a home away from home. Step by step, we're on a journey towards a sustainable future, treating the planet the same way we do our guests. Seeking individuals with as much character as our vibrant hotels. If you thrive on genuine hospitality, your place is with us at voco&trade; hotels</p><p><b><br>
Your day to day</b></p>
<div><p>ROLE &amp; RESPONSIBILITIES:</p><br>
<p></p>
<p><b>
Food Preparation:</b></p>
<p>
Assist in the preparation of ingredients, mise en place, and cooking of dishes according to established recipes and guidelines.</p>
<p>
Ensure that all food items are prepared, cooked, and presented in line with the specified quality standards.</p><br>
<p></p>
<p><b>
Station Management:</b></p>
<p>
Maintain cleanliness and organization of the assigned station, including proper storage of ingredients, utensils, and equipment.</p>
<p>
Ensure that all equipment is in good working condition and report any issues to the Chef de Partie or Sous Chef.</p><br>
<p></p>
<p><b>
Assistance in Service:</b></p>
<p>
Assist during service by plating dishes, garnishing, and ensuring timely delivery of orders to meet the restaurant's service standards.</p>
<p>
Communicate effectively with the kitchen team to maintain a smooth and efficient service.</p><br>
<p></p>
<p><b>
Adherence to Standards:</b></p>
<p>
Follow all food safety, hygiene, and sanitation procedures to ensure the kitchen's compliance with health and safety regulations.</p>
<p>
Adhere to portion control and waste reduction measures to control food costs.</p><br>
<p></p>
<p><b>
Menu Knowledge:</b></p>
<p>
Familiarize oneself with the menu items, ingredients, and cooking techniques relevant to the assigned section.</p>
<p>
Provide input and suggestions for menu improvements and seasonal variations.</p><br>
<p></p>
<p><b>
Training and Support:</b></p>
<p>
Assist in the training and supervision of junior kitchen staff, ensuring they understand and follow established culinary techniques
</p><p>Maintain a positive and collaborative working environment within the kitchen.</p><br>
<p></p>
<p><b>
Food Safety and Sanitation:</b></p>
<p>
Adhere to all food safety and sanitation standards, including proper storage, handling, and temperature control of meat products.</p>
<p>
Regularly clean and sanitize all butchery equipment and work areas.</p><br>
<p></p>
<p><b>
Meat Preparation:</b></p>
<p>
Receive and inspect meat deliveries, ensuring quality and freshness.</p>
<p>
Butcher and portion meats according to the menu or as directed by the Chef de Partie or Sous Chef.</p>
<p>
Trim, debone, and prepare various cuts of meat for cooking, ensuring precision and consistency.</p>
<p><b>
PERSON SPECIFICATIONS:</b></p>
<ul><li>Open to any Nationality</li></ul>
<ul><li>Presentable personality for hospitality</li></ul></div><br>
<p></p>
<p><b>
</b></p><br>
<p><b>What we need from you</b></p>
<div>
<div><div><div><p><b>FUNCTIONAL PRE-REQUISITIES:</b></p></div><div><br>
<p><b>
BEHAVIOURAL COMPETENCIES:</b></p></div></div><div><br>
<div>
<p>Educational Qualifications: 1</p></div><div><br>
<p>
Bachelor&rsquo;s Degree in Hospitality, Business Administration OR related.</p></div><div><br>
<ul><li> Excellent Communication Skills</li></ul>
<ul><li> Excellent organization skills</li></ul>
<ul><li> Customer Orientation</li></ul>
<ul><li> Team work</li></ul>
<ul><li> New ways of working</li></ul>
<ul><li> Multitasking</li></ul>
<ul><li> Creativity &amp; Innovation</li></ul>
<ul><li> Analytics Focus</li></ul>
<ul><li> Logical reasoning</li></ul></div></div><div><br>
<div>
<p>Years of Experience:</p></div><div><br>
<p>
Max &ndash; 12 / Min - 8</p></div></div><p></p><div><div><br>
<p>
Industries Acceptable From:</p></div><div><br>
<p>
Hospitality</p></div></div><div><br>
<div>
<p>Role Specific Qualifications &amp; Training:</p></div><div><br>
<p>
Certification in supply chain management OR similar<br>
</p></div></div><br>
<div><div><p>Languages Required:</p></div><div><br>
<p>
Fluent English</p></div></div><div><br>
<div>
<p>Computer and Software Proficiency:</p></div><div><br>
<p>
Hotel Reservations Software</p></div></div><br>
<p></p>
</div>
</div><br>
<p><b>What we offer</b></p>
<p>
We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life.<br>
We welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. We are an equal opportunity employer and offer opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.
<br>
So, join us and you&rsquo;ll become part of our hotel family.</p></div></div></div></div></div><p></p>

Franchise Hotel - Demi Chef De Partie

Explore 995+ Senior sous chef in Dubai this September. Find roles across top companies and apply now to boost your career.

995 senior sous chef jobs IN Dubai

Franchise Hotel - Sous Chef

Head Chef/Sous Chef

Chef De Partie - Sushi

Chef De Partie - Sushi

Franchise Hotel - Sous Chef - Main Kitchen

Kitchen Manager

Franchise Hotel - Demi Chef De Partie