13 Fine Dining jobs in Dubai

Driven to create unique home-grown food concepts that bring people together, the Independent Food Company is a UAE-based hospitality company with multiple concepts under its umbrella – SALT, Switch, Parker’s, Grind, Somewhere, and Public.

Independent is for all ambitious, outgoing, friendly extrovert people who want to advance in their careers or are looking for new job opportunities. We are currently looking to hire experienced Hostesses/Hosts who have a passion for hospitality and providing an exceptional customer experience. Some of the key responsibilities for this role include:

1. Meet and greet guests as they arrive, representing the brand positively.
2. Handle large volumes of guests during peak times, managing the waiting list effectively.
3. Adapt and adjust your approach as necessary when dealing with guests.
4. Work closely with the Restaurant Manager to address customer issues promptly and professionally.

Our restaurants are busy environments. To be considered for this role, you need excellent communication skills, a willingness to work on your feet for long periods, and a passion for hospitality.

Driven to create unique home-grown food concepts that bring people together, the Independent Food Company is a UAE-based hospitality company with multiple concepts under its umbrella – SALT, Switch, Parker’s, Grind, Somewhere, and Public.

Independent is for all ambitious, outgoing, friendly extrovert people who want to advance in their careers or are looking for new job opportunities. We are currently looking to hire experienced Hostesses/Hosts who have a passion for hospitality and providing an exceptional customer experience. Some of the key responsibilities for this role include:

• Meet and greet guests as they arrive, representing the brand positively.
• Handle large volumes of guests during peak times, managing the waiting list effectively.
• Adapt and adjust your approach as necessary when dealing with guests.
• Work closely with the Restaurant Manager to address customer issues promptly and professionally.

Our restaurants are busy environments. To be considered for this role, you need excellent communication skills, a willingness to work on your feet for long periods, and a passion for hospitality.

Driven to create unique home-grown food concepts that bring people together, the Independent Food Company is a UAE-based hospitality company with multiple concepts under its umbrella – SALT, Switch, Parker's, Grind, Somewhere, and Public.

Independent is for all ambitious, outgoing, friendly extrovert people who want to advance in their careers or are looking for new job opportunities. We are currently looking to hire experienced Hostesses/Hosts who have a passion for hospitality and providing an exceptional customer experience. Some of the key responsibilities for this role include:

1. Meet and greet guests as they arrive, representing the brand positively.
2. Handle large volumes of guests during peak times, managing the waiting list effectively.
3. Adapt and adjust your approach as necessary when dealing with guests.
4. Work closely with the Restaurant Manager to address customer issues promptly and professionally.

Our restaurants are busy environments. To be considered for this role, you need excellent communication skills, a willingness to work on your feet for long periods, and a passion for hospitality.

Driven to create unique home-grown food concepts that bring people together, the Independent Food Company is a UAE-based hospitality company with multiple concepts under it’s umbrella – SALT, Switch, Parker’s, Grind, Somewhere and Public.

Independent is for all ambitious, outgoing, friendly extrovert people who want to advance in their careers or are looking for new job opportunities and we are currently looking to hire experienced Hostesses/Hosts who have a passion for hospitality and providing an exceptional customer experience. Some of the key responsibilities for this role:

• Meet and greet guests as they first arrive, ensuring you represent the brand in the best way possible
• Handle large numbers during peak times - managing the waiting list successfully is key
• Adapt and adjust your approach as necessary when handling guests
• Work closely with the Restaurant Manager in handling any customer issues in a prompt and timely fashion

Our restaurants are busy and to be considered for this role you need to have excellent communication skills, a willingness to work on your feet for long periods of time and a passion for all things hospitality

JOB SUMMARY

Main Duties/Responsibilities:

·Foster positive thinking and motivation within all kitchens by giving active assistance and advice on more effective ways of running the kitchens.

·Plan in conjunction with the Executive Chef and Outlet Managers activities, promotions, and menu implementations according to the annual marketing plans.

·Ensure that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned.

·Guide the kitchen section chefs and all his subordinates in decision-making and judgment.

·Ensure that positive working relations with non-Food and Beverage departments are fostered, cooperating at all times.

·Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.

·Assist the Executive Chef in compiling the annual marketing plans and budgets and activity promotion plan.

·Ensure disciplinary and grievance procedures are properly adhered to and followed.

·Handle customer comments and complaints and take swift corrective action after consultation with the department head concerned.

·Be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.

·Find ways to improve the efficiency of the operations, which will benefit our clients.

·Constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre- determined quality standards.

·Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.

·Co-operate with and drive forward the implementations of minimum operating standards in all Food and Beverage kitchens through close follow up with Outlet Managers.

·Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards.

·Plan co-ordinate and supervise all menu implementations in a timely manner.

·Assist in the preparation and control of daily and weekly market lists.

·Create and develop new dishes and recipes by keeping up with the latest market trends.

·Constantly strive to improve kitchen operating procedures.

·Relate guest comments, positive or negative, to the Executive Chef or Executive Sous Chef and take proper actions.

·Be responsible for the labor budget of the respective kitchen department.

·Propose and initiate when approved, new services and products for our guests.

·Control kitchen manpower distribution throughout the kitchen sections, by overseeing the scheduling of all sections and makes adjustments anticipating unscheduled business.

·Perform any other reasonable duties as required by the department head from time to time.

·Be full in charge of kitchen operations.

·Have daily guest contact and report feedback.

·To comply with all safety and security regulation.

·Strictly adhere to all Policy & Procedure existing in the hotel.

CANDIDATE PROFILE

·Culinary school graduate

·Previous 5* hotel experience in Italian Fine Dining Restaurant/Italian Cuisine

·Internationally approved Food Safety Certificate (HACCP preferred)

·A total of 5-10 years Culinary experience

·Recent experience in a Chef de Cuisine role in a large multi-outlet deluxe hospitality operation

·Experience leading a large, multi-cultural kitchen

·Intermediate level - Microsoft Office applications- particularly Excel and Power Point

JOB SUMMARY

Main Duties/Responsibilities:

·Foster positive thinking and motivation within all kitchens by giving active assistance and advice on more effective ways of running the kitchens.

·Plan in conjunction with the Executive Chef and Outlet Managers activities, promotions, and menu implementations according to the annual marketing plans.

·Ensure that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned.

·Guide the kitchen section chefs and all his subordinates in decision-making and judgment.

·Ensure that positive working relations with non-Food and Beverage departments are fostered, cooperating at all times.

·Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.

·Assist the Executive Chef in compiling the annual marketing plans and budgets and activity promotion plan.

·Ensure disciplinary and grievance procedures are properly adhered to and followed.

·Handle customer comments and complaints and take swift corrective action after consultation with the department head concerned.

·Be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.

·Find ways to improve the efficiency of the operations, which will benefit our clients.

·Constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre- determined quality standards.

·Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.

·Co-operate with and drive forward the implementations of minimum operating standards in all Food and Beverage kitchens through close follow up with Outlet Managers.

·Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards.

·Plan co-ordinate and supervise all menu implementations in a timely manner.

·Assist in the preparation and control of daily and weekly market lists.

·Create and develop new dishes and recipes by keeping up with the latest market trends.

·Constantly strive to improve kitchen operating procedures.

·Relate guest comments, positive or negative, to the Executive Chef or Executive Sous Chef and take proper actions.

·Be responsible for the labor budget of the respective kitchen department.

·Propose and initiate when approved, new services and products for our guests.

·Control kitchen manpower distribution throughout the kitchen sections, by overseeing the scheduling of all sections and makes adjustments anticipating unscheduled business.

·Perform any other reasonable duties as required by the department head from time to time.

·Be full in charge of kitchen operations.

·Have daily guest contact and report feedback.

·To comply with all safety and security regulation.

·Strictly adhere to all Policy & Procedure existing in the hotel.

CANDIDATE PROFILE

·Culinary school graduate

·Previous 5* hotel experience in Italian Fine Dining Restaurant/Italian Cuisine

·Internationally approved Food Safety Certificate (HACCP preferred)

·A total of 5-10 years Culinary experience

·Recent experience in a Chef de Cuisine role in a large multi-outlet deluxe hospitality operation

·Experience leading a large, multi-cultural kitchen

·Intermediate level - Microsoft Office applications- particularly Excel and Power Point

JOB SUMMARY

Main Duties/Responsibilities:

·Foster positive thinking and motivation within all kitchens by giving active assistance and advice on more effective ways of running the kitchens.

·Plan in conjunction with the Executive Chef and Outlet Managers activities, promotions, and menu implementations according to the annual marketing plans.

·Ensure that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned.

·Guide the kitchen section chefs and all his subordinates in decision-making and judgment.

·Ensure that positive working relations with non-Food and Beverage departments are fostered, cooperating at all times.

·Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.

·Assist the Executive Chef in compiling the annual marketing plans and budgets and activity promotion plan.

·Ensure disciplinary and grievance procedures are properly adhered to and followed.

·Handle customer comments and complaints and take swift corrective action after consultation with the department head concerned.

·Be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.

·Find ways to improve the efficiency of the operations, which will benefit our clients.

·Constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre- determined quality standards.

·Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.

·Co-operate with and drive forward the implementations of minimum operating standards in all Food and Beverage kitchens through close follow up with Outlet Managers.

·Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards.

·Plan co-ordinate and supervise all menu implementations in a timely manner.

·Assist in the preparation and control of daily and weekly market lists.

·Create and develop new dishes and recipes by keeping up with the latest market trends.

·Constantly strive to improve kitchen operating procedures.

·Relate guest comments, positive or negative, to the Executive Chef or Executive Sous Chef and take proper actions.

·Be responsible for the labor budget of the respective kitchen department.

·Propose and initiate when approved, new services and products for our guests.

·Control kitchen manpower distribution throughout the kitchen sections, by overseeing the scheduling of all sections and makes adjustments anticipating unscheduled business.

·Perform any other reasonable duties as required by the department head from time to time.

·Be full in charge of kitchen operations.

·Have daily guest contact and report feedback.

·To comply with all safety and security regulation.

·Strictly adhere to all Policy & Procedure existing in the hotel.

CANDIDATE PROFILE

·Culinary school graduate

·Previous 5* hotel experience in Italian Fine Dining Restaurant/Italian Cuisine

·Internationally approved Food Safety Certificate (HACCP preferred)

·A total of 5-10 years Culinary experience

·Recent experience in a Chef de Cuisine role in a large multi-outlet deluxe hospitality operation

·Experience leading a large, multi-cultural kitchen

·Intermediate level - Microsoft Office applications- particularly Excel and Power Point

Driven to create unique home-grown food concepts that bring people together, the Independent Food Company is a UAE-based hospitality company with multiple concepts under it’s umbrella – SALT, Switch, Parker’s, Grind, Somewhere and Public.

Independent is for all ambitious, outgoing, friendly extrovert people who want to advance in their careers or are looking for new job opportunities and we are currently looking to hire experienced Hostesses/Hosts who have a passion for hospitality and providing an exceptional customer experience. Some of the key responsibilities for this role:

• Meet and greet guests as they first arrive, ensuring you represent the brand in the best way possible
• Handle large numbers during peak times - managing the waiting list successfully is key
• Adapt and adjust your approach as necessary when handling guests
• Work closely with the Restaurant Manager in handling any customer issues in a prompt and timely fashion

Our restaurants are busy and to be considered for this role you need to have excellent communication skills, a willingness to work on your feet for long periods of time and a passion for all things hospitality

JOB SUMMARY

Main Duties/Responsibilities:

·Foster positive thinking and motivation within all kitchens by giving active assistance and advice on more effective ways of running the kitchens.

·Plan in conjunction with the Executive Chef and Outlet Managers activities, promotions, and menu implementations according to the annual marketing plans.

·Ensure that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned.

·Guide the kitchen section chefs and all his subordinates in decision-making and judgment.

·Ensure that positive working relations with non-Food and Beverage departments are fostered, cooperating at all times.

·Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.

·Assist the Executive Chef in compiling the annual marketing plans and budgets and activity promotion plan.

·Ensure disciplinary and grievance procedures are properly adhered to and followed.

·Handle customer comments and complaints and take swift corrective action after consultation with the department head concerned.

·Be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.

·Find ways to improve the efficiency of the operations, which will benefit our clients.

·Constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre- determined quality standards.

·Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.

·Co-operate with and drive forward the implementations of minimum operating standards in all Food and Beverage kitchens through close follow up with Outlet Managers.

·Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary actions to correct any deviation from quality standards.

·Plan co-ordinate and supervise all menu implementations in a timely manner.

·Assist in the preparation and control of daily and weekly market lists.

·Create and develop new dishes and recipes by keeping up with the latest market trends.

·Constantly strive to improve kitchen operating procedures.

·Relate guest comments, positive or negative, to the Executive Chef or Executive Sous Chef and take proper actions.

·Be responsible for the labor budget of the respective kitchen department.

·Propose and initiate when approved, new services and products for our guests.

·Control kitchen manpower distribution throughout the kitchen sections, by overseeing the scheduling of all sections and makes adjustments anticipating unscheduled business.

·Perform any other reasonable duties as required by the department head from time to time.

·Be full in charge of kitchen operations.

·Have daily guest contact and report feedback.

·To comply with all safety and security regulation.

·Strictly adhere to all Policy & Procedure existing in the hotel.

CANDIDATE PROFILE

·Culinary school graduate

·Previous 5* hotel experience in Italian Fine Dining Restaurant/Italian Cuisine

·Internationally approved Food Safety Certificate (HACCP preferred)

·A total of 5-10 years Culinary experience

·Recent experience in a Chef de Cuisine role in a large multi-outlet deluxe hospitality operation

·Experience leading a large, multi-cultural kitchen

·Intermediate level - Microsoft Office applications- particularly Excel and Power Point