senior sous chef

Drawing Board Kitchen

We are seeking a skilled and passionate Chef specializing in Arabic cuisine to join our team. The ideal candidate will have hands-on experience preparing authentic Arabic dishes and a strong understanding of traditional cooking techniques. Preference will be given to candidates who can communicate in Arabic.Key Responsibilities<ul><li>Prepare and cook a variety of traditional Arabic dishes with consistency and high quality</li><li>Plan menus and suggest new dishes based on seasonal ingredients and customer preferences</li><li>Ensure proper food presentation and portion control</li><li>Maintain cleanliness and organization of the kitchen in compliance with health and safety standards</li><li>Monitor food stock levels and coordinate with purchasing for supplies</li><li>Train and guide junior kitchen staff when required</li><li>Ensure all dishes are prepared in a timely manner during service hours</li></ul>Requirements<ul><li>Minimum 3 years of experience as a chef, specializing in Arabic, Indian &amp; International cuisine</li><li>Strong knowledge of traditional Arabic recipes, ingredients, and cooking methods</li><li>Ability to work efficiently in a fast-paced environment</li><li>Good communication skills;</li><li>Knowledge of food safety and hygiene standards</li><li>Knowledge of Recipe costing.</li></ul>How to Apply: Please submit your CV along with details of your experience in Arabic cuisine.Job Type: Full-timePay: From QAR3,500.00 per monthAbility to commute/relocate:<ul><li>Ar-Rayyān: Reliably commute or willing to relocate with an employer-provided relocation package (Required)</li></ul>Application Question(s):<ul><li>Should be hygiene at all times with proper haircut and nails, clean shaved and neat. Non-Smokers preferred. Should have knowledge how to control kitchen with proper food costing. knowledge on inventory controlling. work under pressure and ability to coordinate with staff and management. Should have experience with online orders</li></ul>Education:<ul><li>Bachelor's (Required)</li></ul>Experience:<ul><li>Sous chef: 3 years (Required)</li></ul>Language:<ul><li>English, Hindi (Required)</li></ul>License/Certification:<ul><li>Food handling certificate (Required)</li><li>QID (Required)</li></ul>Work Location: In person

sous chef/CDP

<div>Company Description 
SO/ Ras Al Khaimah is part of a coveted collection of hotels rooted in the world of fashion, commanding attention with it&rsquo;s avant-garde design and creative approach to the world of luxury. This is a place where we celebrate brilliant individuals &ndash; you, our SO/ Icons. Welcome to your invite to the Front Row, a place where self-expression and experience count in equal measure. 
Job Description<ul><li> 
Kitchen Support: Oversee kitchen activities and staff.</li><li>Quality Control: Maintain high food quality and consistency.</li><li>Inventory: Manage kitchen inventory and supplies.</li><li>Compliance: Adhere to hygiene and food safety regulations.</li></ul> 
Qualifications 
Skills:<ul><li> Culinary diploma or equivalent.</li><li>Previous experience as Sous Chef.</li><li>Leadership and organizational skills.</li><li>Previous experience specialized in Asian Cuisine (Sushi)</li></ul> 
Working Conditions:<ul><li>Full-time position</li><li>Rotational shifts including weekends and holidays</li></ul></div>

Sous Chef

Zuma

<div><div>As a Zuma Commis Chef, you'll be at the heart of our guest experience. You'll create memorable moments, embody our vibrant restaurant energy, and play a crucial role in maintaining the high standards that define the Zuma experience.
Zuma is a contemporary Japanese restaurant collection, inspired by the dynamic Izakaya dining style. Our global collection includes four incredible locations across the Middle East; Dubai, Abu Dhabi, Doha and Riyadh. Our venues are icons in each of their hospitality landscapes, demonstrating our commitment to excellence and to elevating our guest experiences. Zuma is proud to be part of the Azumi collection.
Life at Zuma
At Zuma, we're more than a restaurant &ndash; we're a vibrant community fueled by the energy that flows from our Robata grills, guided by our core values:
Honor the Mastery - we celebrate every detail, always striving for perfection &ndash; putting pride in everything we do
Do Unto Others - we support each other to be at our best, treating every team member and guest with warmth and openness
Embrace the Energy - we bring passion and positivity to everything we do
Main Duties
Your key responsibilities will include:<ul><li>Assist in preparing ingredients, including chopping, slicing, and measuring, to ensure smooth kitchen operations</li><li>Handle basic cooking tasks, such as grilling, frying, or baking, under the supervision of senior chefs</li><li>Maintain cleanliness, organize workstations, and follow hygiene and safety standards</li><li>To consistently strive for quality of service and consistency in our experience to our guests</li></ul>
What We Look For
Our ideal candidate embodies our values and the following:<ul><li>A genuine love for culinary experiences &amp; a passion for Japanese cuisine</li><li>Preferably experience as a Commis Chef in a luxury high-volume restaurant</li><li>A natural team player who is at home working in sync with a large team</li><li>Naturally friendly, customer-oriented, and skilled at creating memorable dining experiences</li></ul>
Benefits
We offer incredible career growth, international opportunities, and the chance to contribute to a world-renowned brand, where every detail from the finest ingredients to our unrivalled atmosphere is crafted to perfection.
 As part of our team, you&rsquo;ll enjoy:<ul><li>
World-Class training, designed to inspire and educate</li><li>
Global opportunities, experience hospitality around the globe with our five incredible brands</li><li>
Family Meals are shared daily</li><li>
Rewards &amp; Recognition, we value our team and celebrate your contributions to our success with meaningful rewards and recognition</li><li>
Staff discount, enjoy exclusive discounts across the Azumi group, worldwide!</li></ul>
Our Commitment to Inclusivity
We are an equal opportunities employer and welcome all applicants. If you require any assistance to make the recruitment process more accessible, please let one of our Talent Acquisition team know.
Ready to create some magic? Join us and bring your talent to a team that&rsquo;s elevating contemporary dining on a global stage.</div>
INDBOH</div>

Commis Chef + Sushi Commis Chef

southern sun

<div>Southern Sun welcomes job applications from passionate and hard-working team players who want to be part of our ever-growing Southern Sun family. We value our employees and provide them with the means to grow within the company, opening many doors in the process. If this is an offer that excites you, send in your application and you could be the newest addition to our family.
Our successful Executive Sous Chefs &hellip;<ul><li>
effectively manage the Kitchen&rsquo;s finance and administration, including budgets, financial analysis, management systems and reporting;</li><li>
access and interpret Human Resource policies and legislative requirements for efficient implementation;</li><li>
maintain the highest standards of health, hygiene, food safety and professional appearance throughout the Kitchen and among all team members;</li><li>
implement policies, procedures, strategies and controls for the Kitchen&rsquo;s purchasing, deliveries, stock management and cost control;</li><li>
implement action plans ensuring the optimal functioning of all food operations, consistently exceeding guest expectations;</li><li>
facilitate effective interdepartmental co-operation to ensure guests&rsquo; expectations are anticipated and exceeded;</li><li>
work effectively as part of a team or independently to deliver consistently high standards of food quality, presentation and service;</li><li>
demonstrate strong culinary creativity and innovation, contributing to the development of menus and concepts that are contemporary, relevant and commercially successful;</li><li>
maintain a strong awareness of current culinary, gastronomic and dining trends, incorporating new techniques, ingredients, presentation styles and guest preferences where appropriate;</li><li>
actively contribute to the evolution of the hotel's food and beverage offering, ensuring that menus remain fresh, innovative and competitive within the market;</li><li>
demonstrate proven expertise in high-end steakhouse operations, including premium meat preparation, cooking techniques, sourcing, ageing and presentation;</li><li>
bring a strong fine-dining background, with a proven understanding of refined culinary techniques, attention to detail, consistency and elevated guest experiences;</li><li>
lead, mentor and develop the culinary team, fostering a culture of creativity, discipline, excellence and continuous improvement.</li></ul>
If you have these requirements &hellip;<ul><li>
A Diploma in Hotel Management or a qualified Chef Diploma from City &amp; Guilds or a similar accredited hospitality institution;</li><li>
Advanced Hospitality Management studies/training would be advantageous;</li><li>
A minimum of 10&ndash;13 years' experience in the hospitality industry as a Chef, progressing from Commis Chef and Chef de Partie through to Chef de Cuisine/Sous Chef level, with at least 3&ndash;4 years' experience in a Sous Chef or equivalent senior culinary role;</li><li>
Proven experience in a high-end steakhouse, preferably within a luxury hotel, premium restaurant or recognised fine-dining environment;</li><li>
Strong and demonstrable fine-dining culinary experience, with an excellent understanding of contemporary cuisine, food presentation and elevated dining standards;</li><li>
A proven track record of menu development, culinary creativity and innovation, with the ability to introduce new concepts and keep the food offering aligned with current market trends;</li><li>
Excellent knowledge of modern culinary techniques, premium ingredients, meat preparation and steakhouse operations;</li><li>
Strong commercial awareness, including food cost control, menu engineering, purchasing and stock management;</li><li>
Excellent leadership, communication and team-development skills;</li><li>
A genuine passion for food, with the ability to inspire a culinary team and consistently deliver exceptional guest experiences;</li><li>
The ability to work effectively in a high-volume, demanding and quality-driven environment while maintaining consistency and attention to detail.</li></ul>
A combination of high-end steakhouse, fine-dining and contemporary culinary experience will be considered a key advantage for this position.</div>

Executive Sous Chef

DUBAI INTERNATIONAL HOTEL

Job Summary:As a Demi Chef de Partie, you will play a crucial role in the kitchen, assisting the Chef de Partie and Sous Chef in preparing and presenting high-quality dishes. You will be responsible for a specific section of the kitchen, ensuring the highest standards of food preparation, cleanliness, and organization are maintained. This position offers an excellent opportunity for growth and development in the culinary field.Key Responsibilities:<ul><li>Assist in the preparation of ingredients, sauces, and mise en place for your designated kitchen section, ensuring that all items are prepared to the highest standards</li><li>Execute cooking tasks according to recipes and standards set by the Chef de Partie and Sous Chef, ensuring the consistent quality and presentation of dishes.</li><li>Maintain a clean and organized work station, including proper storage and labeling of ingredients, regular cleaning, and sanitizing of equipment and work surfaces</li><li>Ensure that all dishes leaving your section are of the highest quality, properly cooked, and well-presented.</li><li>Collaborate with other members of the kitchen team to ensure smooth and efficient service, assisting in plating and coordinating orders during busy periods.</li><li>Contribute ideas and suggestions for menu improvements, new dishes, and special promotions to enhance the culinary offerings.</li><li>Strictly follow all food safety, hygiene, and sanitation guidelines, including HACCP principles, to maintain a safe and clean kitchen environment.</li><li>Assist in training and mentoring junior kitchen staff, ensuring they understand and follow the kitchen's standards and procedures.</li><li>Assist in monitoring and controlling food inventory levels, informing the Chef de Partie or Sous Chef of any shortages or excesses.</li></ul>Qualifications:<ul><li>Proven experience working as a Commis Chef or Demi Chef de Partie in a reputable kitchen.</li><li>Culinary school diploma or equivalent culinary certification is preferred.</li><li>Strong knowledge of food preparation techniques and culinary terminology.</li><li>Ability to work effectively in a fast-paced, high-pressure environment.</li><li>Excellent teamwork and communication skills.</li><li>Attention to detail and a commitment to maintaining high-quality standards.</li><li>Knowledge of food safety and sanitation regulations.</li></ul>Supervision of staff<ul><li>Undertake the responsibilities of the Chef de Partie in his absence.</li><li>Conduct on-the-job training for junior staff.</li><li>Uphold a warm and friendly working environment.</li></ul>Knowledge, Skills and Behavioral Characteristics:<ul><li>Secondary education completed.</li><li>Three years&rsquo; experience in food preparation and demonstration cooking.</li><li>Demonstrated ability to work in a team environment with minimum supervision and direction</li><li>Good working skills in Hot section of kitchen, with good knowledge of various international cuisines.</li><li>Basic food hygiene certified.</li><li>Similar experience of 1-2 years working in a reputed 4/5-star hotel or catering company.</li><li>Hotel Graduate/ Diploma holder.</li><li>Be able to read, write and speak in English language.</li><li>Can work for buffet, A la carte and bulk production.</li><li>Can manage to multitask at the same time.</li></ul>Cuisine:<ul><li>Asian and Western</li></ul>Job Type: Full-time

Demi Chef de Partie

Accor

<div>Company Description 
&quot;Why work for Accor? 
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities. 
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ 
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS&quot; 
Job Description 
SUMMARY AND GENERAL DUTIES:<ul><li>
She/he is in charge and responsible of the daily food production in her/his outlet and has to ensure top-quality products, as per the Hotel standard</li><li>
Has to make sure that standard recipes and plating guides are followed at all times in her/his outlet</li><li>
Provides the Sous Chef with daily market list for her/his outlet and controls personally all goods received, in order to guarantee the quality and quantity as to provide the Executive Chef with recipes and costing as per the requirement</li><li>
Assists and proposes to the Sous Chef and Executive Chef special Food Promotions, Events and other Food related activities for her/his outlet</li><li>
Assists the Executive Chef in developing new cuisine concepts.</li><li>
Ensures implementation and maintenance of standards of food quality, preparation and presentation.</li><li>
Assists in menu planning and costing.</li><li>
Ensures good physical upkeep, condition of equipment &amp; utensils in all the kitchens &amp; co-ordinates with Engineering department for repairs and maintenance.</li><li>
Ensures organization of work within all kitchen sections, including assignments, time schedules and vacation as per organizational standards.</li><li>
Ensures all the raw material received in the hotel for preparation is of high quality, as per organizational standards and product specifications.</li><li>
Interacts and communicates with Outlet Supervisors on daily basis and makes sure all food items sent to the Outlets is well explained.</li><li>
Recommends changes in systems and procedures to increase efficiency and improve service quality.</li><li>
Ensures prompt and accurate service by kitchen staff to all customers, to achieve a high level of customer satisfaction.</li><li>
Ensures all employees in the department adhere to the organizations rules and regulations.</li><li>
Recommends changes in the menus.</li><li>
Ensures availability of raw ingredients at all times, by proper planning, requisitioning and storage.</li><li>
Perform as per Operational Standards.</li><li>
Proper grooming at all times.</li><li>
Attend training classes as per schedule.</li><li>
Show fullest cooperation and respect within the team and other departments.</li><li>
Is aware of the daily activities and has product knowledge of all the hotel facilities.</li></ul>
 Organization &amp; Set Up<ul><li>
After the set-up of buffets and before the arrival of the customers, and also during the service time, she/he must check the quantity and quality of the food items, as well as the presence of food-labels (name-tags) if required.</li><li>
Coordinates with his Sous Chefs to plan and conduct on job training constantly for her/his outlet kitchen.</li><li>
Attends the communication meetings of her/his Outlet, such as daily briefings.</li><li>
Checks with the Outlet Chef at the end of her/his shift that all equipment is properly working, clean, are in appropriate place and nothing is left around, which can be hazardous to others.</li><li>
At the end of the shift or the day, she/he has to communicate all necessary information to the Executive Chef &amp; reporting Sous Chefs to ensure a smooth running operation.</li><li>
Applies HACCP as per the Hotel Standard.</li><li>
Maintains excellent intradepartmental communication by means of log books and various other memoranda as specified by the Executive Chef.</li></ul>
 During the operations, in the restaurant &amp; in front of the guest<ul><li>
Helps and assists the guest to explain dishes and recommends food specialties and promotions if available.</li><li>
Makes sure buffets are refilled at all times and the quality of the products is as per our standard.</li><li>
Creates an atmosphere of tranquility amongst the brigade.</li><li>
Checks the standard and quality of food which leaves the kitchen.</li><li>
Reports received suggestions and/or comments from guest to the Executive Chef.\</li></ul>
 General / Miscellaneous<ul><li>
To be punctual on duty and ensure the same of your employees.</li><li>
Be well groomed to the standards laid down. Insist on the same standard for your employees.</li><li>
To comply with all hotel rules and regulations as outlined in the handbook and to be aware of company disciplinary and grievance procedures.</li><li>
To create an environment which promotes employee morale and encourages the team to have pride in their department with a high level of commitment.</li><li>
To promote a helpful and professional image to the customer and give full cooperation to any customer requiring assistance with the prompt, caring and helpful attitude.</li><li>
To anticipate the needs of the customer whenever possible, to enhance quality service and in turn enhance customer satisfaction.</li><li>
To give full co-operation to any colleague requiring assistance in a prompt caring and helpful manner. To be flexible in assisting in other areas of the Hotel in response to the business and customer needs</li><li>
Is familiar with all related company documentation and especially with the relevant Operational Standards for his/her field of responsibility.</li><li>
Other duties as assigned.</li></ul> 

Qualifications 
<ul><li>
Diploma or degree in vocational hospitality</li><li>
Has 4-5 years experience in 4-5 star Hotel</li></ul> 

Additional Information 
What is in it for you:<ul><li>
Employee benefit card offering discounted rates at Accor worldwide</li><li>
Learning programs through our Academies</li><li>
Opportunity to develop your talent and grow within your property and across the world!</li><li>
Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21</li></ul></div>

Sous Chef - Pastry

Peachtree Group

<div>A Head Chef creates and maintains a restaurant&rsquo;s menu and identity. From recipe development to execution, Head Chefs take the lead and ensure that food is prepared properly, safely, and tastily. A Head Chef often manages the kitchen operations of direct reports, like sous chefs and line cooks.
<ul>
<li>Purchase food and supplies from vendors approved by the company and monitor inventory</li>
<li>Develop menus and item pricing</li>
<li>Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations</li>
<li>Hire, train and supervise kitchen personnel</li>
<li>Stay current on restaurant industry trends</li>
<li>Identify new culinary techniques and presentations</li>
<li>Assist kitchen staff with food prep and recipe creation</li></ul> 


Peachtree Group provides a comprehensive benefits package, including medical, dental, vision, disability, and life insurance. We also offer a generous 401(k) retirement match. To support work-life balance, we provide Paid Holidays and Paid Time Off. Additional perks include access to our Employee Assistance Program and Fund.
Equal Opportunity Employer 
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights (https://www.eeoc.gov/poster) notice from the Department of Labor.</div>

Head Chef

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