26 Culinary Excellence jobs in the United Arab Emirates

Job Overview

The role of a Kitchen Operations Director involves overseeing daily kitchen activities to ensure exceptional service and high-quality products. This includes managing food-related functions, supervising staff, and maintaining financial performance while adhering to safety standards and culinary best practices.

Candidates should possess a strong background in culinary arts, with experience in leading teams and managing kitchen operations. Proficiency in menu development, cost control, and inventory management is essential. A degree in culinary arts or a related field is desirable but not mandatory.

• Main Responsibilities:
• Develops and implements guidelines for purchasing and receiving areas.
• Establishes goals including performance goals budget goals team goals etc.
• Communicates the importance of safety procedures detailing procedure codes ensuring employee understanding of safety codes monitoring processes and procedures related to safety.

• Leads kitchen management team.
• Provides direction for all day-to-day operations.
• Reviews staffing levels to ensure that guest service operational needs and financial objectives are met.

• Develops and implements menus.
• Monitors food costs and implements strategies to reduce waste and optimize profitability.
• Ensures compliance with food handling and sanitation standards.

• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
• Observes service behaviors of employees and provides feedback to individuals and or managers.
• Manages employee progressive discipline procedures for areas of responsibility.

We are seeking a motivated Commis 2 to join our kitchen team in Dubai. This role offers opportunities for career growth within a well-established restaurant group.

The ideal candidate will have experience working in kitchens serving continental cuisine and knowledge of sauces, techniques, and ingredients.

A good level of English communication is required to coordinate with team members.

• Maintain high standards of work according to the Executive Chef's instructions.
• Prepare, cook, and serve food delegated as responsibility, ensuring highest quality and agreed standards for food preparation and presentation.
• Monitor stock movement and be responsible for ordering on your section.
• Aid in achieving food cost kitchen standard and overall objectives.
• Carry out daily and weekly procedures including temperature checks, food labeling/dating, and storage.
• Remove hazards and make safe any defects in the kitchen or its equipment and report problems to a senior chef.
• Keep high standards of personal hygiene, clean uniform, and overall camaraderie.
• Adhere to company procedures in regards to temperature checks, food labeling and dating, cleaning schedules, and hygiene regulations at all times.
• Assist with the acceptance and storage of deliveries and ensure that all relevant company procedures are adhered to.
• Be punctual for work and report directly to the manager on duty upon arrival in the kitchen.
• Have an understanding of menu planning, the implementation of stock controls, the importance of good stock management, and how this enables the kitchen to meet gross profit.
• Be familiar with the opening and closing procedures of the kitchen and carry them out as rotated.
• Keep high standards of cleanliness in the section where employed and assist in any job regarding hygiene or cleanliness as requested by a senior chef.
• Be fully aware of all hygiene control and chemicals used in the workplace.
• Have full knowledge of and be able to act upon fire procedures.
• Be responsible for self-development while liaising with the Executive Head Chef.
• Carry out and assist in the smooth running of the kitchen.
• Attend all meetings and training sessions as required.
• Comply with any reasonable request from your superiors.
• Assist in other sections or help with other duties when the kitchen is short-staffed in emergencies and/or when the number of covers requires.

• To be able to work under pressure for long hours in a heated environment.
• Has the ambition to succeed.
• Shows willingness to work and learn everything possible during the period of employment.
• Assist the kitchen team to maintain and improve quality standards and cleanliness required by the chef.
• Ability to work hours required and section assigned by the Executive Chef/Sous Chef.

• Professional culinary experience of over 1 year.
• Experience in a Commis II or Commis III role, preferably within a fine dining standalone restaurant.
• Excellent communication skills (verbal and written; fluent English preferred).
• Culinary Certificate from a recognized institution preferred.

Elevate your passion for cooking in a vibrant culinary environment.

Join us on an unforgettable journey, with waves of flavors from local seafood delights to decadent desserts.

Responsibilities:

• Prepare and cook meals, maintaining kitchen efficiency.
• Complete tasks as assigned by the Executive Chef or Sous Chef.
• Assist in food preparation and menu item production.

This program is ideal for passionate culinary enthusiasts looking to start their global journey. You will be able to hone your skills and become a skilled chef.

Benefits:

• Estimated monthly income: AED 10,800, including meals during working hours.
• Housing cost approximately AED 600 per month.

Requirements:

• You must be between 18 to 35 years old.
• You graduated from an accredited institution, hold a degree related to the job position, and have at least 12 months of professional experience - OR You're a young professional with at least 5 years of work experience in the field of interest.

Please note that the first month of housing has to be paid by the candidate in advance. The employer does not cover the airfare cost, which will vary depending on the candidate's city of departure.

Food and Beverage Operations Manager

We are seeking a highly skilled and experienced Food and Beverage Operations Manager to join our hospitality team.

The ideal candidate will be responsible for overseeing the day-to-day operations of food and beverage outlets, ensuring exceptional service standards, and supporting team performance.

• Oversee and coordinate daily food and beverage operations to ensure high-quality service standards.
• Lead and support front-of-house staff including servers, bartenders, and hosts.
• Maintain a clean, safe, and welcoming environment for guests and staff.
• Monitor guest satisfaction and handle any service issues or complaints professionally.
• Assist in staff training, development, and performance evaluations.
• Ensure compliance with hygiene, safety, and sanitation guidelines.
• Support inventory control, stock ordering, and supplier coordination.
• Contribute to the implementation of service improvements and promotional initiatives.
• Work closely with management to achieve service, sales, and operational goals.

• Minimum 2-3 years of experience in a supervisory role within a food and beverage or hospitality environment.
• Diploma/Bachelor's degree in hospitality or a related field.
• Strong leadership and interpersonal skills.
• Excellent communication and customer service abilities.
• Knowledge of food safety regulations and service standards.
• Familiarity with POS and restaurant management systems.
• Ability to work under pressure and in a fast-paced setting.
• Flexibility to work shifts including evenings, weekends, and holidays.
• Fluency in English; additional languages are a plus.

Please note that we value integrity and professionalism. We will never ask for money or any form of payment to process or consider your application.

About the Job

We are seeking a skilled Chef de Partie to join our culinary team.

The successful candidate will be responsible for supervising staff and ensuring high levels of food preparation to deliver an exceptional Guest and Member experience.

This is an excellent opportunity to work in a fast-paced kitchen environment and take on new challenges.

• Lead and motivate a team of chefs to achieve outstanding results
• Maintain the highest standards of food quality and presentation
• Ensure all working areas are clean and tidy and adhering to health and safety regulations
• Assist with food cost controls and contribute to improving gross profit margins
• Work closely with other departments to provide a seamless service to our Guests

About Working for Us

We offer a dynamic and supportive work environment that encourages personal growth and development.

As a valued member of our team, you can expect:

• A competitive salary and benefits package
• Ongoing training and professional development opportunities
• A collaborative and inclusive workplace culture
• The chance to work with a diverse team of professionals who share your passion for hospitality

What We're Looking For

To be successful in this role, you will need:

• A minimum of 2 years' experience as a Chef de Partie or strong experience as a Demi Chef de Partie
• A current valid and relevant trade commercial cookery qualification
• Strong coaching skills and ability to motivate a team
• Excellent communication and interpersonal skills
• NVQ Level 3 and Basic Food Hygiene Certificate

Culinary Professional Opportunity

Our restaurant offers a unique experience for culinary professionals seeking to enhance their skills in a dynamic, beachfront setting. We provide the opportunity to work with local seafood, seasonal favorites, and classic coastal fare, while gaining valuable experience in food preparation, cooking, and cleaning tasks.

Key Responsibilities:

• Perform daily food preparations, cooking, and cleaning tasks to ensure efficient kitchen operations.
• Follow prep lists provided by senior chefs.
• Prepare food items daily in assigned areas and other kitchen sections.
• Ensure dishes are clean and sanitized, operate dishwashing equipment.
• Assist kitchen staff in producing menu items to ensure guest satisfaction and profitability.

Role Overview

We are seeking talented and dedicated individuals who deliver exceptional customer service and provide innovative solutions to our guests.

The role involves daily food preparation and duties to meet set standards. Key responsibilities include:

• Supporting senior kitchen staff in daily operations
• Preparing ingredients according to menu specifications
• Maintaining a clean work area in line with hotel policies
• Controlling food stock and cost in their section
• Preparing ingredients for food production in different sections of the main kitchen or satellites
• Following instructions from immediate superiors to complete daily tasks
• Ensuring high standards and consistent quality in daily preparation
• Coordinating with other sections regarding requirements, cleanliness, wastage, and cost control

You should have a professional kitchen apprenticeship or culinary training course and previous experiences in quality establishments along with good culinary skills.

The ideal candidate will be positively spirited and passionate about food, committed to working together with the service team to deliver an amazing guest experience every time.

The primary objective of this role is to prepare and cook food according to established recipes, quality standards, presentation guidelines and food preparation protocols. This involves preparing ingredients for cooking, including portioning, chopping and storing food, as well as washing and peeling fresh fruits and vegetables.

We are seeking a highly organized and detail-oriented individual who can effectively manage kitchen operations, ensuring that food is prepared and presented in a timely and visually appealing manner.

In addition to culinary skills, the ideal candidate will possess excellent communication and teamwork skills, with the ability to work collaboratively with other kitchen staff to achieve common goals.

• Prepare ingredients for cooking, including portioning, chopping and storing food.
• Wash and peel fresh fruits and vegetables.
• Operate ovens, stoves, grills, microwaves and fryers.
• Test foods to determine if they have been cooked sufficiently.
• Monitor food quality while preparing food.
• Serve food in proper portions onto proper receptacles.

Requirements:

• Culinary arts degree or equivalent experience.
• Excellent knife skills and knowledge of kitchen tools and equipment.
• Ability to lift up to 50 pounds and stand for long periods.
• Strong communication and teamwork skills.

Benefits:

• A competitive salary and benefits package.
• Opportunities for career advancement and professional growth.
• A dynamic and supportive work environment.

Please note that this is a full-time position, requiring a minimum of 40 hours per week. We are an equal opportunities employer and welcome applications from diverse candidates.

Key Responsibilities:

• Prepare ingredients for cooking including portioning, chopping, and storing food.
• Wash and peel fresh fruits and vegetables.
• Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
• Prepare cold foods.
• Operate ovens, stoves, grills, microwaves, and fryers.
• Test foods to determine if they have been cooked sufficiently.
• Monitor food quality while preparing food.
• Set up and break down work station.
• Serve food in proper portions onto proper receptacles.
• Wash and disinfect kitchen area, tables, tools, knives, and equipment.
• Check and ensure the correctness of the temperature of appliances and food.

Required Skills and Qualifications:

• Follow all company policies and safety and security 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.
• 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 or for an entire work shift.
• 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.

Equal Opportunity Employer:

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.

• Education: High school diploma or G.E.D. equivalent.
• Related Work Experience: At least 1 year of related work experience.
• Supervisory Experience: No supervisory experience.
• License or Certification: None