sales manager

project manager

hr manager

operations manager

operations supervisor

sous chef kitchen manager

Roya International

We are currently hiring for a HEAD CHEF/SOUS CHEF to handle the overall kitchen of our Authentic Indian Restaurant located in Abu Dhabi!GENERAL SUMMARYMaintains 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.MAIN DUTIES:<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>Job Type: Full-timeExperience:<ul><li>Indian Cuisine: 4 years (Required)</li></ul>

Head Chef/Sous Chef

IHG Hotels & Resorts

<div><div>Franchise Hotel - Sous Chef
<div><div>Hotel Brand: VOCO Hotels
 
Location: United Arab Emirates, Dubai
Hotel: VX Monaco Hotel &ndash; Dubai World Islands - (DXBCA)
Job number: FRDXBCA4047<div> 
 
 
</div></div><div><div>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.</div> 

<div>About Us

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 
Your day to day
Operational Excellence:
<ul>
<li>Oversee and coordinate the day-to-day operations of the kitchen.
</li>
<li>Supervise all food preparation and presentation to ensure quality, consistency, and timely delivery.
</li>
<li>Actively participate in the cooking process, especially during peak periods or special events.
</li>
<li>Ensure that food preparation aligns with recipes, presentation standards, and cost control guidelines.
</li>
<li>Conduct daily kitchen briefings to review menus, special events, and assignments.
</li>
<li>Collaborate with the Executive Chef in the design, testing, and implementation of new dishes and seasonal menus.
</li>
</ul>Team Management:
<ul>
<li>Supervise, train, and motivate kitchen staff to ensure professional growth and adherence to standards.
</li>
<li>Conduct performance evaluations and provide coaching and corrective actions as needed.
</li>
<li>Maintain a disciplined and respectful work environment in alignment with company values and policies.
</li>
<li>Plan and manage kitchen staff schedules in accordance with business demands and cost efficiency.
</li>
</ul>Hygiene, Safety &amp; Compliance:
<ul>
<li>Ensure compliance with HACCP, local health regulations, and hotel food safety protocols.
</li>
<li>Conduct regular inspections of food preparation areas, equipment, and refrigerators to ensure cleanliness and functionality.
</li>
<li>Guarantee that all food items are properly stored, labeled, and rotated to reduce spoilage and waste.
</li>
<li>Promote a safety-first culture, ensuring that kitchen equipment is used correctly and that all safety procedures are followed.
</li>
</ul>Financial Responsibility:
<ul>
<li>Monitor food cost, portion control, and waste management to achieve budget targets.
</li>
<li>Assist the Executive Chef in supplier selection, purchasing, and stock inventory management.
</li>
<li>Maintain par levels of stock and ensure proper inventory rotation using the FIFO method (First In, First Out).
</li>
<li>Contribute to the preparation of costed recipes and profitability analysis.
</li>
</ul>Guest Experience and Collaboration:
<ul>
<li>Work closely with the service team to ensure guest satisfaction and resolve any culinary-related complaints promptly.
</li>
<li>Collaborate with Banquet and Events teams for planning and execution of functions, events, and themed nights.
</li>
<li>Attend food tastings with guests, clients, or event organizers when required.
</li>
<li>Must be able to stand for long periods and lift heavy objects (up to 25 kg).
</li>
</ul><ul><li>Work in a hot, fast-paced kitchen environment.</li></ul> 
 
What we need from you
Education &amp; Certifications:
<ul>
<li>Diploma or degree in Culinary Arts, Hotel Management, or related field.
</li>
<li>Food Safety &amp; Hygiene Certification (Level 2 or above); HACCP certification is an advantage.
</li>
</ul>Experience:
<ul>
<li>Minimum 5&ndash;7 years of experience in a professional kitchen, including at least 2 years in a Sous Chef or senior supervisory role.
</li>
<li>Experience in international cuisine, banqueting, &agrave; la carte, and buffet service is highly desirable.
</li>
<li>Previous experience in a hotel or upscale restaurant environment is a strong advantage.
</li>
</ul>Skills &amp; Competencies:
<ul>
<li>Strong leadership and organizational abilities.
</li>
<li>Excellent communication and interpersonal skills.
</li>
<li>High attention to detail and commitment to culinary excellence.
</li>
<li>Creative and innovative approach to food and presentation.
</li>
<li>Ability to work under pressure in a fast-paced environment.
</li>
<li>Strong knowledge of kitchen equipment, tools, and modern cooking techniques.</li></ul> 
 
What we offer

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. 
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.
 
So, join us and you&rsquo;ll become part of our hotel family.</div></div></div></div></div>

Franchise Hotel - Sous Chef

<div><div>Franchise Hotel - Sous Chef - Main Kitchen
<div></div><div><div>Hotel Brand: VOCO Hotels
 
Location: United Arab Emirates, Dubai
Hotel: VX Monaco Hotel &ndash; Dubai World Islands - (DXBCA)
Job number: FRDXBCA4194<div> 
 
 
</div></div><div><div>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.</div> 

<div>About Us

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 
Your day to day 


Department Management:

Oversee the day-to-day operations of the stewarding department, including scheduling, task assignment, and performance management of stewards and dishwashers.

Develop and implement departmental policies, procedures, and standards to ensure cleanliness, hygiene, and safety regulations are met.

Train and coach stewards on proper cleaning techniques, chemical handling, and equipment operation.

Monitor inventory levels of cleaning supplies, equipment, and utensils, and coordinate with the procurement department for replenishment. 


Sanitation and Hygiene:

Ensure the cleanliness and hygiene of all food preparation and service areas, including kitchen, dishwashing areas, storage rooms, and employee facilities.

Implement and enforce proper cleaning and sanitization practices to meet health and safety regulations and maintain high-quality standards.

Conduct regular inspections to identify areas for improvement and take necessary corrective actions.

Maintain records and documentation related to sanitation practices, cleaning schedules, and employee training. 


Equipment and Inventory Management:

Oversee the maintenance and operation of dishwashing machines, cleaning equipment, and other related tools.

Coordinate with the maintenance department to ensure timely repairs and servicing of equipment.

Monitor and control inventory levels of cleaning supplies, chemicals, and utensils to minimize wastage and ensure availability. 


Cross-Department Collaboration:

Collaborate with the culinary team, banquet department, and other relevant departments to ensure seamless operations and efficient workflow.

Communicate and coordinate with other managers to address any operational issues or concerns.

Participate in regular meetings and provide input on improving operational efficiency and guest satisfaction. 


Health and Safety Compliance:

Ensure compliance with local health department regulations, food safety standards, and other relevant guidelines.

Train stewards on proper handling of hazardous materials, personal protective equipment (PPE) usage, and emergency procedures.

Investigate and report any accidents, incidents, or health violations promptly, taking appropriate corrective actions. 
What we need from you
<ul>
<li>Culinary Expertise: Proficiency in cooking techniques, recipe development, and plating standards.
</li>
<li>Menu Planning: Ability to assist in creating menus, specials, and seasonal offerings.
</li>
<li>Food Safety &amp; Hygiene: Knowledge of HACCP standards, food handling, and sanitation practices.
</li>
<li>Inventory &amp; Cost Control: Managing food costs, portion control, stock rotation, and minimizing wastage.</li></ul> 

<ul><li>Kitchen Operations: Strong understanding of equipment handling, maintenance, and workflow management.
</li>
<li>Passionate about food and culinary arts.
</li>
<li>Strong leadership presence and decision-making ability.
</li>
<li>High energy, stamina, and resilience to work long hours.
</li>
<li>Professionalism and commitment to service excellence.
</li>
<li>Team player with a collaborative approach.</li></ul> 
 
What we offer

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. 
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.
 
So, join us and you&rsquo;ll become part of our hotel family.</div></div></div></div></div>

Franchise Hotel - Sous Chef - Main Kitchen

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

PURPOSE OF POSITIONThe 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 experiencesKEY ROLES &amp; RESPONSIBILITIES<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>PERSONAL ATTRIBUTES<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>QUALIFICATIONS &amp; EXPERIENCE<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>Job Type: Full-timePay: AED5,000.00 - AED6,000.00 per monthExperience:<ul><li> CDP or Sous chef : 2 years (Required)</li><li>Culinary/Hotkitchen: 4 years (Required)</li></ul>

Kitchen Manager

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

<div><div>Franchise Hotel - Demi Chef De Partie
<div><div>Hotel Brand: VOCO Hotels
 
Location: United Arab Emirates, Dubai
Hotel: VX Monaco Hotel &ndash; Dubai World Islands - (DXBCA)
Job number: FRDXBCA4049<div> 
 
 
</div></div><div><div>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.</div> 

<div>About Us

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 
Your day to day
<div>ROLE &amp; RESPONSIBILITIES: 


Food Preparation:

Assist in the preparation of ingredients, mise en place, and cooking of dishes according to established recipes and guidelines.

Ensure that all food items are prepared, cooked, and presented in line with the specified quality standards. 


Station Management:

Maintain cleanliness and organization of the assigned station, including proper storage of ingredients, utensils, and equipment.

Ensure that all equipment is in good working condition and report any issues to the Chef de Partie or Sous Chef. 


Assistance in Service:

Assist during service by plating dishes, garnishing, and ensuring timely delivery of orders to meet the restaurant's service standards.

Communicate effectively with the kitchen team to maintain a smooth and efficient service. 


Adherence to Standards:

Follow all food safety, hygiene, and sanitation procedures to ensure the kitchen's compliance with health and safety regulations.

Adhere to portion control and waste reduction measures to control food costs. 


Menu Knowledge:

Familiarize oneself with the menu items, ingredients, and cooking techniques relevant to the assigned section.

Provide input and suggestions for menu improvements and seasonal variations. 


Training and Support:

Assist in the training and supervision of junior kitchen staff, ensuring they understand and follow established culinary techniques
Maintain a positive and collaborative working environment within the kitchen. 


Food Safety and Sanitation:

Adhere to all food safety and sanitation standards, including proper storage, handling, and temperature control of meat products.

Regularly clean and sanitize all butchery equipment and work areas. 


Meat Preparation:

Receive and inspect meat deliveries, ensuring quality and freshness.

Butcher and portion meats according to the menu or as directed by the Chef de Partie or Sous Chef.

Trim, debone, and prepare various cuts of meat for cooking, ensuring precision and consistency.

PERSON SPECIFICATIONS:
<ul><li>Open to any Nationality</li></ul>
<ul><li>Presentable personality for hospitality</li></ul></div> 


 
What we need from you
<div>
<div><div><div>FUNCTIONAL PRE-REQUISITIES:</div><div> 

BEHAVIOURAL COMPETENCIES:</div></div><div> 
<div>
Educational Qualifications: 1</div><div> 

Bachelor&rsquo;s Degree in Hospitality, Business Administration OR related.</div><div> 
<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> 
<div>
Years of Experience:</div><div> 

Max &ndash; 12 / Min - 8</div></div><div><div> 

Industries Acceptable From:</div><div> 

Hospitality</div></div><div> 
<div>
Role Specific Qualifications &amp; Training:</div><div> 

Certification in supply chain management OR similar 
</div></div> 
<div><div>Languages Required:</div><div> 

Fluent English</div></div><div> 
<div>
Computer and Software Proficiency:</div><div> 

Hotel Reservations Software</div></div> 

</div>
</div> 
What we offer

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. 
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.
 
So, join us and you&rsquo;ll become part of our hotel family.</div></div></div></div></div>

Franchise Hotel - Demi Chef De Partie

Marriott International

<div>
 
 Additional Information
 
 
 
 
 Job Number
 
 25143018
 
 
 
 Job Category
 
 Food and Beverage &amp; Culinary
 
 
 
 Location
 
 Bvlgari Resort Dubai, Jumeirah Bay Island, Dubai, United Arab Emirates, United Arab Emirates, 72223VIEW ON MAP
 
 
 
 Schedule
 
 Full Time
 
 
 
 Located Remotely?
 
 N
 
 
 
 Position Type
 
 Non-Management
 
 
 
 Position Summary
 
 
 
 Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.
 
 
 Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. 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. Anticipate and address guests&rsquo; service needs. 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. 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.
 
 
 
 Preferred Qualification
 
 
 
 Education: Technical, Trade, or Vocational School Degree.
 
 
 Related Work Experience: At least 3 years of related work experience.
 
 
 Supervisory Experience: No supervisory experience.
 
 
 License or Certification: None
 
 
 
 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.
 
 
 
 Developed in partnership with jeweler and luxury products designer Bulgari, our select Bulgari Hotels &amp; Resorts are located in major cosmopolitan cities and luxury resort destinations. Join our team and help deliver the excitement, timeless glamour and heritage of the Bulgari brand. In joining Bulgari Hotels &amp; Resorts, you join a portfolio of brands with Marriott International.
 
 Be
 
 where you can do your best work,
 
 begin
 
 your purpose,
 
 belong
 
 to an amazing global team, and
 
 become
 
 the best version of you.
</div>

Sous Chef Hoseki (Japanese Speaker)

Explore 1951+ Sous chef kitchen manager in Dubai this September. Find roles across top companies and apply now to boost your career.