144 Kitchen Operations jobs in Dubai

We are seeking a skilled and passionate Chef de Partie to join our culinary team. As a key member of the kitchen team, you will be responsible for managing the mise en place and day-to-day operations within your assigned kitchen section.

You will support the Sous Chef in maintaining the highest food quality, presentation, and hygiene standards while ensuring seamless coordination with other culinary and stewarding teams. Your role will also include contributing to menu development, training junior chefs, maintaining stock levels, and upholding safety and sanitation protocols.

• Manage kitchen section and coordinate with other teams to ensure efficient service.
• Maintain high food quality, presentation, and hygiene standards.
• Contribute to menu development and assist with training junior chefs.

This is a hands-on position that plays a vital role in the kitchen's overall efficiency and success.

To succeed in this role, you should have:

• 2-3 years' experience in international cuisine with a Michelin star background.
• A strong foundation in culinary techniques and hygiene practices.
• Formal culinary training and a deep understanding of HACCP.
• The ability to work in high-pressure, fast-paced environments.
• Excellent communication and teamwork skills.

You take pride in maintaining consistency, presentation, and cleanliness while remaining flexible to support events, new promotions, and team needs. Organized, reliable, and committed to excellence, you're ready to step up and take ownership when required.

Atlantis Dubai is an iconic entertainment destination comprised of two world-class resorts; Atlantis, The Palm and Atlantis, The Royal. We offer an unbeatable opportunity for you to grow and develop in your career.

Our team is adventurous, creative, warm-hearted and extroverted. 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.

• To prepare necessary supplies and equipment for daily kitchen operations in coordination with the Chef de Partie.
• Communicate updates on daily operations, customer comments, and other relevant information to the Sous Chef and Chef de Partie.
• Maintain adherence to HACCP guidelines and local regulations at all times.

• Prior experience in a similar role is an asset, especially in high-end hospitality settings.
• Excellent interpersonal and communication skills with a passion for delivering exceptional service.

We're more than just a global leader – we're a community that welcomes you as you are. Our diverse range of roles lets you find what suits your personality best. We'll support your growth and learning every step of the way, ensuring your work gives your life purpose. With us, you can continue to explore new possibilities and create your own story.

Join us, and together let's shape the future of hospitality. Discover a world of limitless opportunities waiting for you. Visit our website to learn more about what we do and how you can be part of it.

We are seeking an experienced Culinary Team Lead to join our team. The ideal candidate will have a strong background in kitchen operations and leadership skills.

• Plan and execute daily kitchen activities, ensuring timely preparation and quality of food.
• Supervise staff and provide guidance on mise-en-place production and service standards.
• Work closely with the Chef to ensure seamless execution of recipes and SOPs.
• Responsible for completing daily checklists and maintaining accurate records.
• Collaborate with the Chef de Partie to write requisitions and kitchen transfers.
• Assist in preparation and presentation of all food items, ensuring freshness and quality.
• Adhere to portion size, quantity, and quality specifications as outlined in recipes.
• Maintain good colleague relations and motivate staff through designated SOPs.
• Attend meetings and monitor the main information board for updates.
• Report any issues regarding machinery and equipment to the Chef de Cuisine.
• Communicate effectively with the next shift about functions, product levels, or other business needs.
• Perform spot checks of portioning tools, record product spoilage, and ensure compliance with HACCP and Global Village standards.

Qualifications

• High School certification
• A professional kitchen apprenticeship or chef training course
• Basic Food Hygiene Certification

Experience

• Minimum 2 – 3 years of experience in a fast-food restaurant environment

Skills

• Ability to read and understand recipes
• Excellent communication and interpersonal skills
• Ability to work effectively in a team environment
• Willingness to adapt to changing situations and priorities
• Customer-focused approach

We offer a comprehensive benefits package, including competitive compensation, exciting career development opportunities, and a collaborative and creative work environment. We are committed to attracting and nurturing talented individuals who can contribute to our success.

This is a full-time position within the General Business and Customer Service industry.

We are seeking a highly motivated and organized Kitchen Operations Specialist to join our culinary team. As a key member of the kitchen team, you will be responsible for preparing and presenting high-quality dishes while maintaining a clean and safe working environment.

• Prepare and present high-quality dishes within company guidelines
• Keep all working areas clean and tidy, ensuring no cross-contamination
• Prepare all mise-en-place for relevant menus
• Assist in resolving guest queries in a timely and efficient manner
• Ensure foodstuffs are of good quality and stored correctly

• NVQ Level 2 or equivalent
• Basic Food Hygiene Certificate
• Positive attitude and good communication skills
• Ability to work under pressure and as part of a team

As a Kitchen Operations Specialist with us, you will enjoy a competitive salary, comprehensive training, and opportunities for career advancement.

Our hospitality brand is dedicated to delivering exceptional guest experiences across its global portfolio. With a focus on excellence and innovation, we strive to create memorable moments for our guests every day.

Take full responsibility for your designated kitchen section, ensuring smooth daily operations, high-quality food preparation, and efficient service delivery in line with industry standards and guest expectations.

• Supervise and mentor junior chefs, guiding them in executing tasks according to hotel policies and culinary best practices.
• Collaborate closely with senior chefs to maintain consistent food quality, presentation, and portioning as per restaurant standards.
• Oversee daily inventory management, ensuring sufficient supplies are available during operations and implementing a strict rotation system.
• Ensure the proper care, maintenance, and hygiene of all kitchen equipment and tools, promptly reporting any issues or required repairs.
• Uphold and enforce food safety and sanitation standards, ensuring compliance with health and hygiene protocols.
• Participate in the creation and refinement of menu items, contributing creative ideas and techniques while respecting brand identity.
• Lead by example in maintaining a clean, organized, and disciplined kitchen environment.
• Monitor and minimize food waste and cost, contributing to overall profitability and sustainability goals.

Qualifications :

• Proven experience in a similar role, preferably within a fine-dining environment.
• Strong knowledge of cooking techniques and modern plating styles.
• Solid leadership and communication skills with a team-oriented mindset.
• Strong understanding of kitchen operations, food hygiene, and safety regulations.
• Ability to work under pressure and maintain high standards at all times.
• Culinary diploma or equivalent professional training is preferred.

Key Responsibilities:

• Assist the Chef de Cuisine in managing kitchen operations to achieve maximum guest satisfaction through planning, organizing, directing, and controlling kitchen administration.

Requirements:

• Minimum 2 years of work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards;
• Qualification in Kitchen Production or Management will be an advantage;
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards is essential.

Benefits:

• Referrals increase your chances of interviewing by 2x;
• Get notified about new job openings;
• Competitive compensation and benefits package.

Skillset:

• Leadership and management skills;
• Excellent communication and interpersonal skills;
• Ability to work under pressure and meet deadlines;
• Basic computer skills in MS Office and Recipe Maintenance System preferred.

This role is responsible for the overall success of daily kitchen operations, ensuring culinary excellence and a high level of guest satisfaction.

The ideal candidate will possess excellent leadership skills, the ability to motivate and inspire team members, and a passion for delivering exceptional results in a fast-paced environment.

• Culinary Standards: Ensure that all food products meet the highest standards of quality, presentation, and flavor.
• Shift Operations: Supervise kitchen shift operations, ensuring compliance with all Food & Beverage policies, standards, and procedures.
• Design and Innovation: Develop new ideas, relationships, systems, or products, including artistic contributions.
• Team Leadership: Lead team members by setting clear expectations, providing coaching and feedback, and fostering an inclusive and supportive work environment.
• Purchasing and Storage: Maintain purchasing, receiving, and food storage standards to ensure the quality and safety of food products.
• Equipment Maintenance: Operate and maintain all department equipment, reporting any malfunctions or issues to maintenance staff.
• Food Presentation: Assist in determining how food should be presented and create decorative food displays to enhance the dining experience.

We are committed to delivering exceptional culinary experiences for our guests.

As a Sous Chef, you will collaborate with the Executive Chef to oversee and manage all kitchen operations in accordance with industry standards. Your responsibilities will include maintaining high standards of hygiene and sanitation, ensuring adequate inventory levels, coordinating with other departments, and providing training to staff members.

You must enforce service standards by directing, supervising, and motivating staff to perform at their best.

The ideal candidate should have a strong educational background in culinary arts or equivalent experience working in a 5-star international establishment with at least one year of experience in a similar position. A proficiency in Japanese-Peruvian cuisine is highly desirable.

The Sous Chef is responsible for overseeing and coordinating all kitchen operations, ensuring effective communication and organisation among the team.

• Facility Management: Ensure kitchens and storage areas are in the best working condition, adhering to the highest hygiene standards.
• Planning & Procurement: Develop menus, budgets, and product purchase plans, ensure quality control of delivered goods and proper storage practices.
• Performance Management: Guide team members, establish performance standards, and monitor outcomes effectively.

Additional responsibilities include:

• Creative Food Presentation: Design and supervise visually appealing and decorative food displays.
• Cost Control: Manage costs through meticulous recipe preparation, price comparisons, and process inspections.
• Staff Training & Development: Train, mentor, and motivate kitchen staff to exceed established food preparation standards consistently.

This role demands strong leadership, excellent organisational skills, exceptional culinary expertise, a focus on customer satisfaction, and an unwavering commitment to excellence in all aspects of the role.