84 Kitchen Operations jobs in Dubai

Are you passionate about culinary arts and hospitality? As a kitchen intern, you will be part of our dynamic team in the heart of Dubai , United Arab Emirates. Our hotel is located just 5 minutes away from Dubai Airport and 250 meters from GGICO metro station.

As an enthusiastic and detail-oriented individual, you will assist experienced chefs in various kitchen operations, learn new skills, and participate in menu development discussions.

• Assist in meal preparation according to standard recipes while maintaining portion control and minimizing waste.
• Ensure adherence to food safety and hygiene standards (HACCP).
• Clean and maintain all equipment in food production areas.
• Attend briefings, meetings, and training sessions as assigned by management.
• Support chefs in mise en place activities and basic food preparation tasks.
• Learn and practice various cooking techniques under the guidance of experienced culinary staff.
• Maintain kitchen cleanliness and organization, ensuring smooth operations and timely food service.
• Collaborate with team members to enhance learning through menu development and food presentation discussions.
• Perform other reasonable duties as assigned by management.

Qualifications :

• Currently enrolled in hotel/tourism or kitchen education.
• Known for being an enthusiastic, hospitable, team-builder, stress-resistant, and representative individual.
• Passionate about the hospitality industry.
• No prior specialization is required, but eagerness to learn is essential.

We are seeking a detail-oriented individual to assist with kitchen operations.

The ideal candidate will report directly to the Chef In-Charge and work in designated areas, ensuring seamless operations.

This role involves collecting and washing pots and pans, cleaning food preparation areas, equipment, crockery, and cutlery, and performing basic cleaning duties promptly.

Maintaining cleanliness and organization in the kitchen area is essential. The candidate must also unload food and equipment deliveries and keep the storeroom organized.

Additionally, they should ensure work surfaces, walls, and floors are clean and sanitized, adhere to grooming and appearance standards, and communicate politely and respectfully with colleagues.

This role requires being present and hands-on during peak hours and following instructions from the Chef In-Charge or shift commis.

We value close relationships and teamwork, guiding individuals along their paths and encouraging exploration of new possibilities.

We support our team members' development from day one, providing opportunities for learning and excellence.

We care deeply about our products and customers and foster trust, respect, and growth within our teams.

1. We offer opportunities for growth and learning from day one.
2. Our culture is built on care, made by people, and growing together.

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.

The Facilities Manager plays a pivotal role in ensuring operational excellence and consistency across all kitchens. This position involves developing and implementing standards, systems, and best practices for facility maintenance, asset management, and vendor coordination.

Key Responsibilities:

1. Develop regional facility management standards, encompassing PPM frequency, AMC scope (insourced and outsourced), and team workload planning.
2. Monitor and ensure consistent implementation of facility processes across all countries.
3. Maintain a centralized facility, asset, and portfolio management system to support real-time tracking and efficiency.
4. Keep the regional kitchen asset database updated and aligned with ERP records.
5. Lead infrastructure enhancement initiatives to lower utility consumption and operational costs.
6. Ensure compliance with safety regulations and upkeep of kitchen facilities and equipment.
7. Define and manage PAR level strategies for spare parts to support uptime and SLA performance.
8. Oversee vendor performance, renew contracts, and lead negotiations to meet regional quality and budget standards.
9. Coordinate and manage regional insurance and service contracts.
10. Support financial and non-financial reporting, forecasting, and budgeting.
11. Plan and execute equipment installations and refurbishments with internal stakeholders.
12. Collaborate with manufacturing partners and procurement to optimize sourcing and pricing.
13. Develop annual regional forecasts for equipment demand and ensure adequate stock with suppliers.
14. Assist local teams in identifying and contracting preferred suppliers by country.

Required Skills and Qualifications

• At least 5 years of experience in F&B or restaurant facilities or asset management.
• Strong knowledge of kitchen equipment specs and facility requirements.
• MEP understanding, especially related to foodservice operations.
• Advanced Excel skills and familiarity with ERP/facility management software.
• Strong leadership with experience managing cross-border teams.
• Excellent negotiation, planning, and analytical skills.
• High attention to detail and structured thinking.

• Punctual attendance and adherence to a uniform policy are mandatory.
• Assist the Executive Chef in supervising employees and attending daily operations meetings.
• Daily and monthly meetings with kitchen staff, reporting directly to the Executive Chef.
• Establish culinary standards tailored to the hotel's target market requirements.
• Develop menus and recipes within acceptable food costs, testing samples with the Executive Chef.
• Create product specifications and standard recipes for computer use and Materials Manager collaboration.
• Promote local and seasonal products in menus and specials to cater to hotel guests and local markets.
• Daily inspection of fresh food quality ensures compliance with Health & Safety regulations.
• Check food stores, refrigerated areas, and suggest correct storage methods for maximum efficiency.
• Maintain food preparation costs, quality, quantity, and inventory control to optimize hotel operations.
• Establish job methods, supervise, and correct cooking standards for high-quality food service delivery.
• Run hot pass during service periods, ensuring presentation and quality meet established standards.
• Liaise with the Chief Steward for cleanliness and sufficient supplies of crockery and cutlery.
• Plan rosters, review overtime, holidays, and absenteeism with the Executive Chef.
• Report accidents, sickness, machinery issues, and follow up on necessary work with the relevant authorities.
• Instruct on Kitchen equipment usage and check for Health & Safety compliance.
• Ensure personal hygiene standards are maintained by all kitchen staff members.
• Utilize the daily logbook and report complaints to the Executive Chef for prompt action.
• Maintain a material checklist (mise-en-place) for all sections to ensure smooth operations.
• Check each section daily to ensure proper work is carried out efficiently.
• Review function sheets on the Main Board for timely updates.
• Pass information to late shift personnel for seamless communication.
• Maintain hotel records and forms as prescribed by local management policies and legislation.
• Follow computer operating standards to ensure data accuracy and security.
• Develop standard recipes for acceptable food costs and menu optimization.
• Maximize employee productivity and minimize payroll costs through effective resource allocation.
• Monitor operating costs and take corrective action to reduce expenses and improve hotel profitability.
• Identify market needs and trends for food, catering to hotel guests and local markets effectively.
• Monitor and analyze menus and products of competitive banqueting operations for strategic planning.
• Develop menus, buffets, and specials meeting target market needs and restaurant concept requirements.
• Assist the Executive Chef in interviewing and recruiting staff members.
• Implement effective skills training programs with the Training Manager and Departmental Trainers.
• Maintain discipline according to hotel guidelines and legislation to promote a positive work environment.
• Hold regular training sessions and keep accurate records for future reference.
• This job description is not exhaustive, additional tasks may be added temporarily or permanently as appropriate.

Culinary Specialist Opportunity

We are seeking a highly skilled Culinary Specialist to join our team. This role will involve working in a dynamic kitchen environment where you will be responsible for preparing and presenting high-quality dishes.

The ideal candidate will have a strong background in culinary arts, excellent communication skills, and the ability to work well under pressure. If you are a motivated and detail-oriented individual who is passionate about delivering exceptional cuisine, we encourage you to apply.

Job Title: Restaurant Operations Manager

• Ensure the outlet meets monthly forecasted revenue goals and control operating expenses for cost efficiency.
• Participate in formulating the Annual Operating Budget and Business Plan, aligning with operational concepts and standards.
• Manage outlet operations according to established service excellence standards.
• Supervise two assistant managers to ensure performance quality, providing support during peak operation times.
• Establish and monitor par stocks for operating equipment and supplies.
• Assist in monthly inventory checks and oversee requisitioning storage and proper use of supplies and equipment.
• Conduct daily preshift briefings on preparation service and menu.
• Collaborate with Kitchen and Beverage departments on operations and quality.
• Address guest complaints and inquiries related to food, beverage, and service.
• Build rapport with guests and update guest history to maintain relationships.
• Ensure adherence to outlet cashiering procedures.
• Monitor market trends and competitor restaurant offerings, assisting in developing specials and a la carte options.
• Implement effective sales plans and promotional activities for the outlet.
• Provide input on advertising campaigns and assist in planning.
• Maintain the Departmental Operations Manual, contributing to the Annual Marketing Plan.
• Submit required documents and reports to the Food and Beverage Office.
• Plan weekly staff rosters and work schedules, maintaining outlet cleanliness and organization.
• Conduct weekly inspections with Food and Beverage leadership, overseeing cleaning schedules.
• Maintain high standards of personal appearance and hygiene.
• Develop and assign departmental training responsibilities, conducting performance appraisals.