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9 Italian Chef jobs in the United Arab Emirates

Commis Chef (Italian Cuisine)

Dubai, Dubai Hyatt

Posted 7 days ago

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Job Description

**Description:**
You will be responsible to provide an excellent and consistent level of service to your customers.
The Commis Chef (Italian Cuisine) is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlet's operating concept and Hyatt International standards.
**Qualifications:**
1 year work experience as Commis Chef or 2 years as Apprentice in a hotel or restaurant with good standards.
Basic Culinary skills and good hygiene knowledge.
**Primary Location:** AE-DU-Dubai
**Organization:** Grand Hyatt Dubai
**Job Level:** Full-time
**Job:** Culinary
**Req ID:** DUB
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 Partie (Italian Cuisine)

Dubai, Dubai Marriott

Posted 7 days ago

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Job Description

**Additional Information**
**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** The Dubai EDITION, Dubai Fountain Street, Downtown Dubai, Dubai, United Arab Emirates, United Arab Emirates, 11788VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Non-Management
**POSITION SUMMARY**
Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests' service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.
PREFERRED QUALIFICATION
Education: Technical, Trade, or Vocational School Degree.
Related Work Experience: At least 3 years of related work experience.
Supervisory Experience: No supervisory experience.
License or Certification: None
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
EDITION Hotels combine the visionary genius of boutique hotelier Ian Schrager, the service delivery of a world-class luxury hotel, and the global reach of Marriott International to create an entirely new experience in the world of hospitality. EDITION delivers the best of both worlds in a delicate balancing act - polish with personality, perfectionism with individualism, and comfort with charisma and charm. The brand targets sophisticated, knowledgeable consumers who understand quality, originality, design, and service excellence, but who want it without limitations - breaking the bounds of convention and demanding an attitude and a feeling wrapped in a package that showcases the exceptional.
But to create this magical experience, we need you. We are looking for outgoing, authentically amazing people who are looking for a place to work that inspires them, challenges them and makes them proud to come to work. A place where service comes from the heart, not from a handbook. A place that delivers a never-ending theatrical performance that continuously delights and enchants each and every one of our guests.
We invite you to join us today. In joining EDITION, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.

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Chef De Cuisine - Italian

Abu Dhabi, Abu Dhabi Marriott

Posted 6 days ago

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Job Description

**Additional Information**
**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** Le Royal Méridien Abu Dhabi, 113 Khalifa Street, Abu Dhabi, United Arab Emirates, United Arab Emirates,VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**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.
OR
- 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**
- Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
- Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
- Assists Executive Chef with all kitchen operations and preparation.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
- Assists in determining how food should be presented and creates decorative food displays.
- Maintains purchasing, receiving and food storage standards.
- Ensures compliance with food handling and sanitation standards.
- Performs all duties of kitchen managers and employees as necessary.
- Recognizes superior quality products, presentations and flavor.
- Ensures compliance with all applicable laws and regulations.
- Follows proper handling and right temperature of all food products.
- Operates and maintains all department equipment and reports malfunctions.
- Checks the quality of raw and cooked food products to ensure that standards are met.
**Leading Kitchen Operations**
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Leads shifts while personally preparing food items and executing requests based on required specifications.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serves as a role model to demonstrate appropriate behaviors.
- Maintains the productivity level of employees.
- Ensures employees understand expectations and parameters.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Ensures property policies are administered fairly and consistently.
- Communicates performance expectations in accordance with job descriptions for each position.
- Recognizes success performance and produces desired results.
**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.
- Sets a positive example for guest relations.
- Empowers employees to provide excellent customer service.
- Interacts with guests to obtain feedback on product quality and service levels.
- Handles guest problems and complaints.
**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.
- Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
- Trains employees in safety procedures.
**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.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Participates in the employee performance appraisal process, providing feedback as needed.
- Brings issues to the attention of the department manager and Human Resources as necessary.
**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.
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
At Le Méridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savour the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savour the good life. We're looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le Méridien. In joining Le Méridien, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.

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Chef De Cuisine - Italian Fine Dining Restaurant

Dubai, Dubai PALAZZO VERSACE DUBAI

Posted today

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Job Description

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

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Chef De Cuisine - Italian Fine Dining Restaurant

Dubai, Dubai PALAZZO VERSACE DUBAI

Posted 9 days ago