634 Chefs jobs in Dubai

Overview

One&Only The Palm – ZEST (All Day Dining Restaurant) seeks a Sous Chef to join the ZEST culinary team at One&Only The Palm Hotel in Dubai. At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life. With an atmosphere that’s chic but wonderfully unstuffy, and a team who are meticulous but warm, we seek to exceed our guests’ expectations at every possible turn. Glistening on a private apex of Palm Island, One&Only The Palm is an intimate beach-front retreat where the wonders of modern Dubai meet the charms of old Arabia. With abundant knowledge and generosity, we anticipate our guest’s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it’s our passion. With the global growth of our brands, you will be an integral part of the Resort’s success and your role will be to assist the Chef De Cuisine to lead, manages and organizes all requirements to the highest standards and in accordance with the standard operating procedures as implemented by Director of Culinary. Ensure proper hygiene and sanitation in the workplace under his/her jurisdiction, adequate stocks of food supply, inter–department coordination and training. Carry full responsibility of the operating equipment including its inventory levels. Ensure to always maintain the resort food cost and enforce the set service standard procedures by directing, supervising and motivating staff to perform to the highest level of service. Communicate with the guests and share feedback with the chef in charge and the management.

• To ensure that the quality levels of kitchen production and presentation is maintained at its highest level at all times.
• To ensure that the kitchen and working areas are thoroughly clean at all times.
• To ensure that all mise- en place is correctly prepared prior to commencing of service.
• To demonstrate excellent product knowledge of all food and special functions held at the resort.
• To participate in the service of any special functions or events organized by the resort.
• To coordinates functions and activities with the F&B department.
• To establishes and maintains smooth work relationships in the kitchen.
• To ensure the outlet food cost is always maintained.
• To conduct regular checks on all food products for any expired item.
• To ensure all food products are labeled according to requirement.
• To ensure that equipment is cleaned, when necessary or according to their schedules.
• To supervise the undertaking of physical asset inventories in scheduled month.
• To maintain and create a working environment that reflects a sense of place.
• When driving resort’s buggies, all rules and regulations are always followed.
• To be involved in the organizing and coordinating of special functions and events.
• To continuously train and motivate all subordinates to ensure resorts standards are maintained.
• To assist supervisors in generating work schedules for kitchen personnel, according to forecasted demand requirements.
• To delegate responsibilities to staff and ensure tasks are completed in a timely manner.
• To handle any guest’s complaint in a professional manner, as per resort’s Policy & Procedure (service recovery).
• To ensure that disciplinary actions are taken, when necessary, according to the resort’s policies.
• To perform any additional or special duties, as directed by a superior.
• To maintain the highest level of personal hygiene and grooming, as per standard.
• To practice proper telephone etiquette with colleagues and resort guests.
• To attend all training carried out by the Training Department.
• To ensure that all channels of communication are respected, and information is disseminated to the correct receivers.
• To ensure excellent communication and working relationships with colleagues are maintained and contribute to the team spirit.
• To ensure that a safe, hygienically fit working environment is always maintained and reports any concerns or faults immediately to the immediate supervisor.
• To remain updated on all resort happenings, including guests in-house, arrivals and departures, as well as daily events.
• To exhibit an outstanding knowledge of the Atlantis Resort.
• To understand and apply the resort’s Policies & Procedures, including during emergency situations.
• To conduct a monthly communication meeting.
• To conduct a daily briefing prior to service.
• To ensure maintenance work is completed, in a timely and professional manner.
• To ensure all fixed assets are well maintained.
• To demonstrate knowledge and interest in the goals and objectives of the Atlantis brand.
• To ensure all activities are carried out honestly, ethically and within the parameters of the U.A.E Law.

A suitable candidate will directly report to Chef de Cuisine and should have a minimum of 2-3 years’ experience in an upscale 5* hotel/resort environment. Strong culinary knowledge is a must and with a strong authentic Italian pizza making background. Should have excellent personal and interpersonal skills, flexible and a dynamic team player. Should be able to build strong relationships and provide the highest standard of service with high profile and diverse guests. Excellent communication in English language is required.

At One&Only creating JOY is at the forefront of everything we do. If you are the one to make every detail count & are bold to go beyond the obvious in every task assigned with positive energy & have the passion to make it happen, then we are looking for you.

Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.

One&Only The Palm – ZEST (All Day Dining Restaurant) seeks a Sous Chef to join the ZEST culinary team at One&Only The Palm Hotel in Dubai. At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests' stay to bring their dreams and desires to life. With an atmosphere that's chic but wonderfully unstuffy, and a team who are meticulous but warm, we seek to exceed our guests' expectations at every possible turn. Glistening on a private apex of Palm Island, One&Only The Palm is an intimate beach-front retreat where the wonders of modern Dubai meet the charms of old Arabia. With abundant knowledge and generosity, we anticipate our guest's every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it's our passion.

With the global growth of our brands, you will be an integral part of the Resort's success and your role will be to assist the Chef De Cuisine to lead, manages and organizes all requirements to the highest standards and in accordance with the standard operating procedures as implemented by Director of Culinary. Ensure proper hygiene and sanitation in the workplace under his/her jurisdiction, adequate stocks of food supply, inter–department coordination and training. Carry full responsibility of the operating equipment including its inventory levels. Ensure to always maintain the resort food cost and enforce the set service standard procedures by directing, supervising and motivating staff to perform to the highest level of service. Communicate with the guests and share feedback with the chef in charge and the management.

• To ensure that the quality levels of kitchen production and presentation is maintained at its highest level at all times.
• To ensure that the kitchen and working areas are thoroughly clean at all times.
• To ensure that all mise- en place is correctly prepared prior to commencing of service.
• To demonstrate excellent product knowledge of all food and special functions held at the resort.
• To participate in the service of any special functions or events organized by the resort.
• To coordinates functions and activities with the F&B department.
• To establishes and maintains smooth work relationships in the kitchen.
• To ensure the outlet food cost is always maintained.
• To conduct regular checks on all food products for any expired item.
• To ensure all food products are labeled according to requirement.
• To ensure that equipment is cleaned, when necessary or according to their schedules.
• To supervise the undertaking of physical asset inventories in scheduled month.
• To maintain and create a working environment that reflects a sense of place.
• When driving resort's buggies, all rules and regulations are always followed.
• To be involved in the organizing and coordinating of special functions and events.
• To continuously train and motivate all subordinates to ensure resorts standards are maintained.
• To assist supervisors in generating work schedules for kitchen personnel, according to forecasted demand requirements.
• To delegate responsibilities to staff and ensure tasks are completed in a timely manner.
• To handle any guest's complaint in a professional manner, as per resort's Policy & Procedure (service recovery).
• To ensure that disciplinary actions are taken, when necessary, according to the resort's policies.
• To perform any additional or special duties, as directed by a superior.
• To maintain the highest level of personal hygiene and grooming, as per standard.
• To practice proper telephone etiquette with colleagues and resort guests.
• To attend all training carried out by the Training Department.
• To ensure that all channels of communication are respected, and information is disseminated to the correct receivers.
• To ensure excellent communication and working relationships with colleagues are maintained and contribute to the team spirit.
• To ensure that a safe, hygienically fit working environment is always maintained and reports any concerns or faults immediately to the immediate supervisor.
• To remain updated on all resort happenings, including guests in-house, arrivals and departures, as well as daily events.
• To exhibit an outstanding knowledge of the Atlantis Resort.
• To understand and apply the resort's Policies & Procedures, including during emergency situations.
• To conduct a monthly communication meeting.
• To conduct a daily briefing prior to service.
• To ensure maintenance work is completed, in a timely and professional manner.
• To ensure all fixed assets are well maintained.
• To demonstrate knowledge and interest in the goals and objectives of the Atlantis brand.
• To ensure all activities are carried out honestly, ethically and within the parameters of the U.A.E Law.

A suitable candidate will directly report to Chef de Cuisine and should have a minimum of 2-3 years' experience in an upscale 5* hotel/resort environment. Strong culinary knowledge is a must and with a strong authentic Italian pizza making background. Should have excellent personal and interpersonal skills, flexible and a dynamic team player. Should be able to build strong relationships and provide the highest standard of service with high profile and diverse guests. Excellent communication in English language is required.

At One&Only creating JOY is at the forefront of everything we do. If you are the one to make every detail count & are bold to go beyond the obvious in every task assigned with positive energy & have the passion to make it happen, then we are looking for you.

Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.

Aspiring Culinary Professionals Wanted for Engaging Role

Culinary arts teachers inspire students to pursue careers in food preparation, cooking techniques, and nutrition. The ideal candidate will have a strong background in culinary techniques, food safety, and kitchen management.

• Develop and deliver lesson plans in culinary arts, including cooking techniques, nutrition, and food safety.
• Instruct students in proper kitchen equipment usage, knife skills, and food preparation.
• Demonstrate and teach techniques of food production, meal planning, plating, and presentation.
• Maintain a safe, clean, and organized kitchen classroom.
• Monitor student progress, assess performance, and provide constructive feedback.
• Organize and supervise culinary events, competitions, and catering opportunities.
• Collaborate with other faculty members and staff to align curriculum with industry standards.
• Stay updated with current culinary trends, health regulations, and teaching methodologies.
• Manage inventory, order supplies, and oversee kitchen operations.

We are looking for motivated and ambitious COMMIS CHEFS to join the inaugural team in Dubai. This is an exceptional opportunity to grow your skills in a new and exciting setting. As a key support role, you’ll gain hands-on experience across two unique culinary concepts—a New York-Style Pizza brand and a Breakfast Cafe menu—working alongside experienced chefs and helping to shape the kitchen from day one.

• Support the senior chefs in all aspects of kitchen operations, ensuring efficiency and a seamless workflow.
• Prepare menu items to the highest standards under the guidance of the Chef de Partie, ensuring every dish reflects the distinct identity and quality of each brand.
• Maintain rigorous quality control for all ingredients and food preparation at your assigned station.
• Actively participate in all food preparation, ensuring dishes are prepared accurately and efficiently.
• Assist with inventory management and stock rotation, helping to minimize waste and maintain an organized kitchen.
• Uphold impeccable standards of kitchen hygiene and safety, ensuring compliance with all health regulations.
• Collaborate with the senior chefs on new promotions and menu offerings.
• Keep your work station clean and organized throughout service.

• Proven experience as a Commis Chef or a similar entry-level kitchen role.
• A certificate or diploma in culinary arts or a related field is a plus.
• Fluent in English, with a good understanding of verbal and written communication.
• Must possess a valid passport with sufficient remaining validity for travel and visa processing.
• An eager willingness to learn and a positive attitude.
• Ability to work in a fast-paced, high-pressure environment.
• Basic knowledge of kitchen health, safety, and hygiene regulations.

• AED 3 – 4 500 CTC, (depending on experience and skills)
• Joining flights and visa

Salary breakdown:

• 60% Basic Salary
• 30% Accommodation
• 10% Transport allowance

To apply for Commis Chefs | Dubai | New Opening Restaurant, please send yourCV in WORD document WITH UP-TO-DATE EMPLOYMENT HISTORY AND A FULL-LENGTH PHOTO INSERTED ON THE CV.

Recruit for Africa is a recruitment agency based in South Africa specialising exclusively in hospitality, retail, chefs and lodge placements. Our agents are specialists in their fields and will be able to advise you and assist in the recruitment process, from the moment you apply for a job until you start your employment. Do not look any further and contact Recruit for Africa to find you the perfect employee or to secure your dream job!

Company Description: 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's limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.

The Chef de Cuisine will be responsible for planning, preparing, and executing all culinary operations of the Main Kitchen & Banquet area. This role is crucial for shaping and leading the kitchen team, enhancing guest experiences, and ensuring the highest standards of quality, safety, and creativity are consistently met. The Chef de Cuisine will report to the Executive Chef and oversee the culinary team in the outlet.

• Oversee daily kitchen operations to ensure consistency and excellence across all dishes and service periods.
• Play a vital role in the development and ongoing refinement of the restaurant's menu, collaborating with chefs on seasonal and creative updates.
• Provide effective leadership and mentorship to the kitchen brigade by conducting daily briefings and regular departmental meetings.
• Maintain the highest standards of hygiene, cleanliness, and food safety in line with company protocols.
• Supervise production to ensure portioning, taste, presentation, and quality meet Sofitel's standards.
• Control food and labor costs through strategic planning, purchasing, and inventory management.
• Encourage innovation by generating new ideas for services, special events, and guest experiences.
• Ensure guest satisfaction by engaging with guests as needed and accommodating special dietary requirements or preferences.
• Contribute to the development of future culinary talent by identifying training needs and supporting career growth within the team.
• Provide input on kitchen-related capital expenditures and operational improvements.

• A minimum of 2 years of experience managing banquet division.
• Experience in menu development, cost control, and delivering exceptional dining experiences for guests.
• Strong knowledge of food safety and hygiene standards, including HACCP principles
• Excellent understanding of budgeting, forecasting, menu costing, and inventory management
• Demonstrated ability to train and develop culinary team members
• Outstanding organizational and time management skills

Join to apply for the Chef de Cuisine - Banquets role at Fairmont Hotels & Resorts

Company Description
Fairmont The Palm is a luxury, world-class resort located on the iconic Palm Jumeirah Island in Dubai. The hotel features 391 guest rooms and suites with dedicated Fairmont Gold rooms and lounge. A total of 11 food and beverage outlets on property offer international dining options including Michelin Guide recommended 2022 and 2023 Little Miss India, Frevo - Brazilian Churrasco experience, Seagrill Bistro, Ba Restaurant and Lounge, Blowfish, Flow Kitchen, The Cigar Room, Vuvuzela and others. Fairmont The Palm also features an expansive pool and beach area with a health club, Serenity - The Art of Well Being Spa and the Fairmont Falcons Kids' Club.

Job Description

• Assists Executive Chef/Director of Culinary in the supervision of all Heartists engaged in the kitchen.
• Attends daily meetings with Executive Chef/Director of Culinary and all other Senior Chefs regarding the updates for the day and review the list of things to do for maximum 2 days thereafter.
• Holds meeting with the Heartists in each particular kitchen to discuss what has been carried out in the Chef's meeting and some other issues.
• Establishes culinary standards for the specialty of each kitchen which includes banqueting that caters to a number of guests.
• Plans menus and compile recipes for food tasting to be approved by Executive Chef and or Director of Culinary
• Inspects 4 times daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health and Safety regulations as discussed further in this book
• Checks any spoilage and ensure regular turnover of food items and inform the Executive Sous Chef or Director of Culinary.
• Checks on a daily basis food preparation, individual costs, quality, quantity inventories and portion control.
• During service periods, must personally run the hot plate and assist when needed and to ensure that the presentation as well as quality of the food is in accordance with the established standards.
• Conducts training and thorough briefing on the correct usage of kitchen equipment and machinery and to check that this is carried out in the correct manner by all kitchen Heartists.
• Creates internal operating process to ensure food is always consistent and making tools available to the line Heartists for implementing consistency within the system.
• Should be updated with current market trends in food and beverage and have an approach to make great experiences for guest dinning.
• Should be aware of the competition and industry knowledge of new techniques and other know how.
• Liaisons with purchasing department to ensure all the items used in the kitchen are of best quality and always opt to bring new ingredients or better quality produce.
• Should be aware of the pulse of his team members and ensure their growth and professional wellbeing.
• Ensures the personal hygiene of Heartist is up to the standard.
• Ensures that the daily logbook is utilized and complaints are immediately reported to the Executive Chef/ Executive Sous Chef.
• Ensures that all points mentioned in the log book have been carried out i.e mis en place and other instructions to complete the operation.
• Maintains record and follow up documentation, checklists for control purposes.
• You will adhere to Hotel's Hygiene and HACCP standards and ensure it's Standard Operating Procedures and Requirements are fully met
• Ensure all the Dubai municipality and HACCP regulations are followed and documentation is up to date as per requirement, readiness for all hygiene audit at any given point of time.

Qualifications

• Completed kitchen apprentice or chefs training courses for at least one year Diploma in hotel management
• At least total 8-10 years in a five star international chain hotel or restaurant
• At least two years in an international five star hotel/restaurant in similar position or above.
• A minimum of 5 years working in Banquets kitchen or similar set-up
• Impeccable service standards and attention to detail
• Demonstrated ability to lead people and get results together with the team
• Ability to effectively solve problems and make decisions in a fast paced, high pressure environment.
• Highly motivated, with a strong presence and ability to act as an ambassador of the outlet at all time.

Additional Information
Please note that you must be eligible to live and work in Dubai.
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's limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.

Bachelor of Business Administration (Management)

Nationality: Any Nationality

Vacancy: 1 Vacancy

The role of Chef de Cuisine is a prestigious and influential position within the culinary world, responsible for overseeing kitchen operations and setting the culinary standards for the restaurant. As the face of the kitchen, the Chef de Cuisine crafts and innovates dishes that reflect the establishment's identity. The individual should have a deep understanding of flavors, ingredients, and techniques, and be the visionary behind menu design and execution, ensuring the highest standards of quality and presentation. This role also involves managing kitchen staff, controlling costs, and ensuring compliance with health and safety regulations. Leadership, creativity, and dedication to culinary arts are essential.

1. Lead and supervise all kitchen operations to ensure seamless service and quality.
2. Develop, design, and update menus aligned with the establishment's brand and vision.
3. Stay informed about food and beverage trends to keep offerings fresh and competitive.
4. Train, mentor, and manage kitchen staff to optimize performance and efficiency.
5. Ensure all dishes are prepared to the highest standard with impeccable presentation.
6. Manage inventory, ordering, and control of supplies to minimize waste and costs.
7. Uphold strict sanitation and safety protocols to promote a safe working environment.
8. Collaborate with management to achieve financial goals and objectives.
9. Oversee the timely execution of food orders while maintaining quality standards.
10. Contribute to marketing initiatives to enhance the restaurant's appeal and footprint.
11. Resolve conflicts or challenges in the kitchen promptly and effectively.
12. Engage in continuous learning to pioneer new cooking techniques and presentations.

1. Proven experience as a Chef de Cuisine or similar leadership role in hospitality.
2. Strong leadership and communication skills to manage and motivate kitchen staff.
3. Expert knowledge of culinary trends, techniques, and diverse cuisines.
4. Ability to design and innovate menus appealing to a broad clientele.
5. Proficiency in budget management, inventory control, and cost-saving initiatives.
6. In-depth understanding of health and safety regulations in the culinary industry.
7. Flexibility to work in a fast-paced environment with varied hours and shifts.

Role Level: Mid-Level

Work Type: Full-Time

Country: United Arab Emirates

City: Dubai

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Job Summary

Lead the Kitchen Operations including but not limited to menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge. Responsible for the efficient running of the department in line with the company's strategy and brand standards, whilst meeting colleague and guest expectations. Manage the kitchen as an independent profit center, in line with the outlet's operating concept, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet.

Key Duties and Responsibilities

• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
• Create menus, design corresponding recipes and oversee the preparation of those recipes
• Ensure menus are updated and seasonal changes are mode in conjunction with the menu cycles
• Ensure all recipe manuals are updated standard kitchen policies are adhered to
• Maintain and exceed set food safety and hygiene standards
• Demonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure all direct reports do the same
• Ensure the outlet food cost is always within the budget
• Review of forecasted vs. actual labor costs each week based on budgeted/forecasted costs
• Develop ways to further improve / reduce food cost through strategic purchasing, without negatively impacting pre-determined quality standards
• Maintain all kitchen operational costs to ensure financial objectives are met
• Work with Marketing & PR team to support and maximize revenues and social media exposure
• Drive revenues together with the Restaurant Manager and FOR staff
• Meet with F&B Managers regularly to discuss day to day operational issues and challenges
• Monitor competitors' performance by regularly surveying the market and keeping up to dote with competitor events, promotions and strategies
• Maximize employee productivity and achieve optimum staffing levels to minimize additional payroll costs
• To ensure a positive & professional working environment throughout the kitchen
• To ensure and enforce the set service standard procedures by directing, supervising and motivating staff to perform to the highest level
• Log security incidents and accidents in accordance with company policy
• Train and educate colleagues on new menu items and changes in procedures for current menu items; monitor and hold stuff accountable for implementing the changes
• Constructively manage poor performance, conflicts and difficult situations to achieve positive results
• Any other duties as assigned

Management of Team

• To build and foster collaborative relationships with other departments within the organization to stay informed and abreast of new initiatives, products, and services.
• Contribute to the preparation of the department budget and monitor the financial performance of a given area versus the budget so that areas of unsatisfactory performance are identified, rectified promptly and potential performance improvement opportunities are capitalized upon.
• Manage the effective achievement of objectives through setting individual objectives, managing performance, developing staff, and providing formal and informal feedback to maximize overall performance and team motivation while continuing to deploy resources effectively for growth and further strengthening the employee value proposition.
• Ensuring strategic execution of the team priorities with responsibility for business performance and budget management, while acting as an advisor for leadership team; requires the ability to partner, execute, and lead through influence and collaboration across the company.
• Managing and inspiring a talented and diverse group of colleagues and helping them develop and learn as they grow their careers.

Human Resources

• Responsible for HR leadership of direct reports and their teams (recruitment and selection, performance management (Appraisal/PDP), colleague development and motivation, counselling / disciplinary issues.
• Maintain and enhance the open-door policy to all colleagues providing advice and guidance when needed regarding their issues or concerns and/or grievances.
• Ensure that the hotels are fully compliant with Kerzner people processes and deadlines that govern all Kerzner properties. i.e., CES, SAP, Probation reviews etc.
• Ensure that the administration of the performance review process in the operational departments and ensure that follow-up for all issues is done in timely manner and results of both follow-up and the initial reviews are communicated to all relevant parties.
• Maximize productivity and achieve optimum staffing levels to minimize additional payroll costs.
• Talent Reviews are alive and active, and the target audience know why they are so important.
• Ensure 100% compliance with all mandatory training for departments; as well as the Departmental Trainers positively encouraged.
• Control the LTO in the operational departments in conjunction with the HR department to ensure that any areas of concern and monitored and rectified.
• Conduct regular coaching sessions with HOD's to further develop both their technical and management skills.
• Manage the Engagement Survey process for the operational departments ensure that the follow up meetings are done, and the staff members have timely feedback.
• Conduct interviews when applicable.
• Review manning and re-recruitment of all positions
• Ensure one CSR event takes place every quarter.

Skills, Experience & Educational Requirements

• Minimum 10 years professional kitchen experience
• Minimum 5 years' experience as Sous Chef or currently a Chef de Cuisine in an International luxury hotel or restaurant International experience preferred
• Must have culinary certificate and accredited education requirement
• Ability to work in a multi-cultural environment
• Comprehensive knowledge of HACCP as well as general health & safety in the workplace

Managing Yourself:

• Technical & Professional knowledge/skills:

I consistently work as per the required standards, policies and procedures and complete all training coursesrelating to my role, Iam passionate about my role

• Integrity:

I am widely trusted and seen as a truthful and honest and fair individual and share accurate information.

I respect my Colleagues and look out for their wellbeing. I act according to the values, vision and mission of theorganization.

• Interpersonal Sensitivity:

I consistently treat everyone with respect, fairness and dignity. I am very easy to approach, and I am very helpful,I am present.

I adapt to different cultures and respect privacy, listen and read body language. I treat each other as I want to be treated.

Managing others:

• Coaching & Developing others:

I consistently identify key performance gaps and develop individuals by providing coaching and guidance. Iconsistently provide timely constructive feedback that is clear and objective.

• Influencing Others:

I make persuasive arguments to influence my audience. I have essential qualities of influencing skills and usethem accordingly.

• Teamwork:

I use interpersonal skills to build co-operative relationships. I contribute consistently to the team. I support aculture of collaboration, teamwork and accountability. I solicit input of others who are affected by actions ofother team members. I set each other up for success.

Managing the Business:

• Results focus:

I set goals that are clear and specific and ensure that they are met in time. I use time efficiently and adapt planswhen changes occur. I consistently deliver quality work and focus on the end results being met effectively.

Actively pursues professional development for self and team

• Judgement & Decision making:

When problems need to be resolved, I involve relevant people and exercise good judgement in making decisionsin a timely manner.

• Customer Focus:

I consistently look for ways to deliver unique experiences in every interaction with guests and Colleagues tocreate amazing experiences and everlasting memories.