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31 Chef Cuisinier jobs in the United Arab Emirates

Chef de Cuisine

Ras Al Khaimah, Ra's al Khaymah Hilton

Posted 9 days ago

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Job Description

A Chef de Cuisine contributes to menu creation and the managing and training of the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls.
**What will I be doing?**
A Chef de Cuisine contributes to menu creation and the managing and training of the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:
+ Contribute to menu creation
+ Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team
+ Ensure consistency in quality of dishes at all times
+ Manage customer relations when necessary, in the absence of the Executive Chef
+ Ensure resources meet business needs through the effective management of working rotas
+ Support brand standards through the training and assessment of your team
+ Manage food cost controls to contribute to Food and Beverage revenue
+ Knowledge of activities in other departments and implications
+ Ensure compliance with food hygiene and Health and Safety standards
**What are we looking for?**
A Chef de Cuisine serving Hilton Brand hotels is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
+ Dynamic Chef de Cuisine with 10 years of experience in Fine Dining, specializing in modern European Cuisine.
+ Proven ability to lead teams, develop innovative menus. and manage kitchen operations to deliver exceptional dining experiences.
+ Experience in Fine Dining and the ability to create a casual fine dining atmosphere.
+ Proficiency in French and Italian cuisines is an added advantage.
+ Develop and implement seasonal menus showcasing modern European cuisine with focus on fresh, locally sourced ingredients.
+ Manage a team of 15 chefs, fostering a positive and productive work environment.
+ Oversee all aspects of kitchen operations, including food operation, quality control, and inventory management.
+ Consistently exceeded guest expectations, resulting in positive reviews and increased customer satisfaction.
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:
+ Relevant qualifications for role
+ Ability to work a variety of shifts including weekends, days, afternoons and evenings
**What will it be like to work for Hilton?**
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands ( . Our vision "to fill the earth with the light and warmth of hospitality" unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
**Job:** _Culinary_
**Title:** _Chef de Cuisine_
**Location:** _null_
**Requisition ID:** _HOT0BRAQ_
**EOE/AA/Disabled/Veterans**

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Chef de Cuisine

Dubai, Dubai Hyatt

Posted 20 days ago

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Job Description

**Description:**
You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Chef de Cuisine is responsible to manage the assigned kitchen as an independent profit centre, in line with the outlet's operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet.
**Qualifications:**
Minimum 2 years experience as Chef de Cuisine or Sous Chef in a hotel or restaurant of good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.
**Primary Location:** AE-Dubai
**Organization:** Hyatt Regency Dubai
**Job Level:** Full-time
**Job:** Administrative
**Req ID:** DUB006312
Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.

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Chef de Cuisine

Dubai, Dubai Marriott Hotels Resorts

Posted today

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Job Description

JOB SUMMARY

We are seeking a passionate and experienced Chef de Cuisine specializing in Greek cuisine to lead our culinary team and deliver an authentic high-quality Greek dining experience. The ideal candidate will bring deep knowledge of traditional and modern Greek recipes exceptional leadership skills and a strong commitment to excellence in food preparation presentation and hygiene.

KEY RESPONSABILITIES

Lead and manage the Greek specialty kitchen ensuring consistent high standards of food quality presentation and taste.
Design plan and update authentic Greek menus that cater to both traditional and contemporary palates.
Supervise and train culinary staff in the preparation of Greek dishes maintaining culinary standards and efficiency.
Ensure proper inventory control cost management and adherence to budgeted food costs.
Source quality ingredients with a preference for Mediterranean and Greek imports when needed.
Collaborate with the Executive Chef and F&B team on promotions themed nights and seasonal offerings.
Ensure compliance with hygiene health and safety regulations in all food handling and kitchen operations.
Monitor and improve kitchen workflows to ensure smooth and efficient operations.
Maintain a strong focus on guest satisfaction through quality and innovation in Greek culinary offerings.

QUALIFICATION AND EXPERIENCE

Minimum 5 years of culinary experience with at least 2 years in a senior role focused on Greek cuisine.
Degree or diploma in Culinary Arts or related field from a recognized institution.
Proven ability to lead and develop a team in a high-volume high-standard kitchen.
In-depth knowledge of Greek ingredients techniques and food heritage.
Excellent communication organizational and leadership skills.
Creative flair with a passion for culinary innovation and excellence.
HACCP certification or equivalent food safety qualification is preferred.

Personal attributes

Passionate about Greek culinary traditions and guest experience.
Detail-oriented with high standards for quality and presentation.
Calm under pressure with the ability to handle high-demand service periods.
Culturally aware and open to working in an international team environment.

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 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.

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Chef de Cuisine

Abu Dhabi, Abu Dhabi AccorHotel

Posted today

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Job Description

MAIN DUTIES AND RESPONSIBILITIES:

Responsible for daily food production in the outlet, ensuring top-quality products according to hotel standards.
Ensure standard recipes and plating guides are followed at all times.
Provide the Sous Chef with daily market lists and personally control all received goods to guarantee quality and quantity.
Provide the Executive Chef with recipes and costing as required.
Assist and propose to the Sous Chef and Executive Chef special food promotions, events, and other food-related activities for the outlet.
Assist in developing new cuisine concepts.
Ensure implementation and maintenance of food quality, preparation, and presentation standards.
Assist in menu planning and costing.
Maintain good physical condition of equipment and utensils, coordinating with Engineering for repairs and maintenance.
Organize work within all kitchen sections, including assignments, schedules, and vacations.
Ensure high-quality raw materials are received, stored, and used as per standards.
Communicate effectively with Outlet Supervisors to ensure clear understanding of food items sent to outlets.
Recommend system and procedure changes to increase efficiency and service quality.
Ensure prompt and accurate service by kitchen staff to achieve high customer satisfaction.
Ensure departmental adherence to organizational rules and regulations.
Recommend menu changes as needed.
Ensure constant availability of raw ingredients through proper planning, requisitioning, and storage.
Perform duties according to operational standards.
Maintain proper grooming at all times.
Attend scheduled training sessions.
Show cooperation and respect within the team and other departments.
Be aware of daily activities and possess product knowledge of all hotel facilities.

Qualifications:

Diploma or degree in vocational hospitality with 7-10 years experience in a 4-5 star hotel.

Additional Information:

Competitive Salary and Compensation: Rixos Marina Abu Dhabi offers a competitive salary aligned with industry standards.
Training and Development Opportunities: Access to training programs to enhance skills and career growth.
Career Advancement: Opportunities to grow within the Rixos Hotels group.
Health and Wellness Benefits: Comprehensive health insurance coverage.
Employee Recognition Programs: Programs to reward outstanding performance.
Work-Life Balance: Policies promoting a healthy work-life balance, including flexible scheduling where possible.
Uniforms and Dress Code: Provision of uniforms or dress code guidelines.
Social Events and Activities: Participation in social and team-building events.
Transportation Services: Provided transportation services.
Employee Wellness Programs: Wellness initiatives like fitness classes or gym access.

Remote Work: No

Employment Type: Full-time

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Chef De Cuisine

Dubai, Dubai Marriott Hotels Resorts

Posted today

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Job Description

JOB SUMMARY

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.

CANDIDATE PROFILE

Education and Experience

High school diploma or GED; 4 years experience in the culinary food and beverage or related professional area.

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.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met

Prepares and cooks foods of all types either on a regular basis or for special guests or functions.

Reviews and adjust systems and procedures in the kitchen to ensure their effectiveness.

Develops designs or creates new menus and recipes based on standards or artistic contributions.

Demonstrates knowledge of high quality food products presentations and flavor.

Ensures compliance with food handling and sanitation standards.

Ensures compliance with all applicable laws and regulations.

Follows proper handling and right temperature of all food products.

Knows and implements brands Safety Standards.

Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies standards and procedures.

Maintains purchasing receiving and food storage standards.

Operates and maintains all department equipment and reports malfunctions.

Supports procedures for food & beverage portion and waste controls.

Develop and implement environmentally friendly processes and procedures for food preparation energy use and waste management in the restaurant.

Checks the quality of raw and cooked food products to ensure that standards are met.

Assists in determining how food should be presented and creates decorative food displays.

Leading Culinary Team

Supervises and coordinates activities of cooks and workers engaged in food preparation.

Utilizes interpersonal and communication skills to lead influence and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees absence.

Encourages and builds mutual trust respect and cooperation among team members.

Serves as a role model to demonstrate appropriate behaviors.

Ensures and maintains the productivity level of employees.

Ensures that menu items are prepared and presented according to use record standards.

Establishes and maintains open collaborative relationships with employees and ensures employees do the same within the team.

Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.

Leads shifts while personally preparing food items and executing requests based on required specifications.

Maintaining Culinary Goals

Achieves and exceeds goals including performance goals budget goals team goals etc.

Develops specific goals and plans to prioritize organize and accomplish your work.

Comprehends budgets operating statements and payroll progress reports as needed to assist in the financial management of department.

Schedules employees to business demands and tracks employee time and attendance.

Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.

Orders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained.

Reviews staffing levels to ensure that guest service operational and financial objectives are met.

Ensuring Exceptional Customer Service

Provides services that are above and beyond for customer satisfaction and retention.

Manages day-to-day operations ensuring the quality standards and meeting the expectations of the customers on a daily basis.

Improves service by communicating and assisting individuals to understand guest needs providing guidance feedback and individual coaching when needed.

Sets a positive example for guest relations.

Handles guest problems and complaints.

Strives to improve service performance.

Helps employees receive on-going training to understand guest expectations.

Managing and Conducting Human Resource Activities

Identifies the developmental needs of others and coaching mentoring or otherwise helping others to improve their knowledge or skills.

Identifies the educational needs of others developing formal educational or training programs or classes and teaching or instructing others.

Assists as needed in the interviewing and hiring of employee team members with appropriate skills.

Participates in the employee performance appraisal process providing feedback as needed.

Solicits employee feedback utilizes an open door policy and reviews employee satisfaction results to identify and address employee problems or concerns.

Participates in training the Restaurant and Catering staff on menu items including ingredients preparation methods and unique tastes.

Additional Responsibilities

Provides information to supervisors co-workers and subordinates by telephone in written form e-mail or in person.

Analyzes information and evaluating results to choose the best solution and solve problems.

Attends and participates in all pertinent meetings.

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chef de cuisine

Abu Dhabi, Abu Dhabi Anantara The Marker Dublin Hotel

Posted today

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Job Description

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Chef De Cuisine

Full-time
Company Location: Anantara Santorini Abu Dhabi Retreat

Company Description

A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world's most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery.

Job Description

Organize all activities within a Restaurant Kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel. And assist other kitchens, special functions, meeting with suppliers.
To fill in as acting executive sous chef/ acting executive chef, as required in the absence of the aforementioned.
To develop and maintain the Restaurant cuisine concepts and standards for food preparation and presentation. To be familiar with local market and recommend menu changes according to the seasonal product availability.
To achieve department budget goals and minimize food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place.
To adhere to Anantara food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. Continually look to recommend improvements and additions to the Anantara presentation guidelines.
To maintain food safety & protection. All food in working areas should be following food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices.
To accurately forecast business demands on a weekly basis to ensure efficient staffing & food production.
To be responsible for always maintaining outlet safety.
To be responsible for asset management of all outlet property and facilities.
Conduct a preventative maintenance inspection monthly.
To lead and fully participate in departmental training to improve departmental skills and hotel service levels, providing team members the training and resources to take care of our guests.
To supervise all team members including hiring and discipline in conjunction with the Executive Chef.
Promote positive inter-departmental relations through candid communication and cooperation.
Above all, to lead by example through a "hands on" approach to motivate our Team members to excel.

Qualifications

Knowledgeable about Greek and Arabic Cuisine

2 Years minimum experience in same field

Leadership and communication Skills

Additional Information

Prompt and courteous delivery of all orders, maintaining a positive image through all each guest contact and through cleanliness of guest areas.
Assure total guest satisfaction in the service of food and beverage through the supervision of prompt and courteous delivery of all Restaurants and Room Service orders
During shift, ensure that guests are satisfied by assisting with serving, seating, communication with kitchen, and by striving to speak to all guests.
Assist in maintaining a highly motivated and well trained staff
Open and close shift in accordance with Manager's Checklist.
Train, maintain and enforce all Anantara Service Standards
Properly execute revenue and check control procedures on shift
Maintain a safe and sanitary work environment for all Associates and guests
Gather and implement all proper tools for running shifts (i.e. schedules, floor plans, reservations, checks)
Find solutions for problems such as call outs, last minute bookings, or any other daily problems that may arise.
Be on the floor during entire meal period and ensure adequate coverage
Ensure that only a quality product is being served
Maintain proper Associate uniform standards
Manage an effective repair and maintenance program through the use of work orders, inspections, etc.
Exercise station rotation to ensure stations are distributed fairly. Handle daily Associate relations (i.e. scheduling, time adjustments, etc.)
Assist any Associate in his/her job performance, when required, to ensure guest satisfaction. Assist in implementing an effective training program for new and current associates
Encourage problem solving by Associates through proper training and empowerment, to ensure guest satisfaction.
Establish effective communication with Associates to gain their trust and respect through his/her hard work. Maintain fair and consistent counseling and/or disciplinary procedures in accordance with Anantara's Guarantee of Fair Treatment Policy
Identify and recommend incentive programs, new ideas, and methods of operation

I'm interested

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Privacy PolicySeniority level

Seniority level Mid-Senior level

Employment type

Employment type Full-time

Job function

Job function Management and Manufacturing
Industries Hospitality

Referrals increase your chances of interviewing at Anantara The Marker Dublin Hotel by 2x

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Chef De Cuisine

Abu Dhabi, Abu Dhabi Anantara Group

Posted today

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Job Description

Organize all activities within a Restaurant Kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel. And assist other kitchens, special functions, meeting with suppliers.
To fill in as acting executive sous chef/ acting executive chef, as required in the absence of the aforementioned.
To develop and maintain the Restaurant cuisine concepts and standards for food preparation and presentation. To be familiar with local market and recommend menu changes according to the seasonal product availability.
To achieve department budget goals and minimize food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place.
To adhere to Anantara food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. Continually look to recommend improvements and additions to the Anantara presentation guidelines.
To maintain food safety & protection. All food in working areas should be following food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices.
To accurately forecast business demands on a weekly basis to ensure efficient staffing & food production.
To be responsible for always maintaining outlet safety.
To be responsible for asset management of all outlet property and facilities.
Conduct a preventative maintenance inspection monthly.
To lead and fully participate in departmental training to improve departmental skills and hotel service levels, providing team members the training and resources to take care of our guests.
To supervise all team members including hiring and discipline in conjunction with the Executive Chef.
Promote positive inter-departmental relations through candid communication and cooperation.
Above all, to lead by example through a "hands on" approach to motivate our Team members to excel.

Qualifications

Knowledgeable about Greek and Arabic Cuisine

2 Years minimum experience in same field

Leadership and communication Skills

Additional Information

Prompt and courteous delivery of all orders, maintaining a positive image through all each guest contact and through cleanliness of guest areas.
Assure total guest satisfaction in the service of food and beverage through the supervision of prompt and courteous delivery of all Restaurants and Room Service orders
During shift, ensure that guests are satisfied by assisting with serving, seating, communication with kitchen, and by striving to speak to all guests.
Assist in maintaining a highly motivated and well trained staff
Open and close shift in accordance with Manager's Checklist.
Train, maintain and enforce all Anantara Service Standards
Properly execute revenue and check control procedures on shift
Maintain a safe and sanitary work environment for all Associates and guests
Gather and implement all proper tools for running shifts (i.e. schedules, floor plans, reservations, checks)
Find solutions for problems such as call outs, last minute bookings, or any other daily problems that may arise.
Be on the floor during entire meal period and ensure adequate coverage
Ensure that only a quality product is being served
Maintain proper Associate uniform standards
Manage an effective repair and maintenance program through the use of work orders, inspections, etc.
Exercise station rotation to ensure stations are distributed fairly. Handle daily Associate relations (i.e. scheduling, time adjustments, etc.)
Assist any Associate in his/her job performance, when required, to ensure guest satisfaction. Assist in implementing an effective training program for new and current associates
Encourage problem solving by Associates through proper training and empowerment, to ensure guest satisfaction.
Establish effective communication with Associates to gain their trust and respect through his/her hard work. Maintain fair and consistent counseling and/or disciplinary procedures in accordance with Anantara's Guarantee of Fair Treatment Policy
Identify and recommend incentive programs, new ideas, and methods of operation

Seniority level

Seniority level Mid-Senior level

Employment type

Employment type Full-time

Job function

Job function Management and Manufacturing
Industries Hospitality

Referrals increase your chances of interviewing at Anantara Hotels & Resorts by 2x

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