118 Kitchen Operations jobs in Dubai

About Us

We're a team of dedicated individuals driving the mission to make healthy easy through technology. Our goal is to provide better, faster, and cheaper ways to access food.

Job Overview

This role involves working alongside the head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, monitoring ordering and stocking.

Main Responsibilities

• Ensure the kitchen operates efficiently and meets our quality standards.
• Fully support the head chef in planning and directing food preparation when necessary.
• Resourcefully solve any issues that arise and take control of problematic situations.
• Manage and train kitchen staff, establish working schedules and assess staff performance.
• Clearly communicate tasks to team members.
• Order supplies to stock inventory appropriately.
• Comply with and enforce sanitation regulations and safety standards.
• Maintain a positive and professional approach with coworkers.
• Produce high-quality dishes both design and taste-wise.

Ideal Candidate

Qualifications

• Prior experience as a CDP or Sous Chef.
• A minimum of 8 years of experience, with 1-2 years of experience as a sous chef within the hospitality and catering industry.
• Currently residing in Qatar.
• Proficient communication skills in English.
• Prior experience in a food manufacturing facility is an asset.

Benefits

This role offers exceptional opportunities for growth and development within a dynamic team environment.

What We Offer

We strive to maintain a positive and professional work environment, emphasizing teamwork and open communication.

A Junior Sous Chef is responsible for assisting the Sous Chef in overseeing daily kitchen operations across all meal periods. The role involves supervising food preparation, maintaining the highest culinary standards, and supporting team development to ensure a seamless and elevated dining experience for guests.

• Supervise daily kitchen operations and support the Sous Chef in managing all culinary activities.
• Lead and inspire the culinary team, fostering a positive and professional working environment.
• Ensure the consistent execution of high-quality dishes across all meal periods, in line with hotel standards and guest expectations.
• Assist in planning and preparing dishes aligned with daily menus and seasonal themes.

Key Responsibilities:

• Take full ownership of designated sections, ensuring efficient mise en place, timely service, and adherence to hygiene and food safety protocols.
• Ensure food is prepared to the highest standards of taste and presentation, in line with guest requirements.
• Monitor and control food costs through effective stock rotation, portion control, and waste reduction practices.
• Conduct regular quality checks on food products, storage areas, and workstations to ensure compliance with HACCP standards and local health regulations.

The ideal candidate will possess:

• Previous experience as a Junior Sous Chef in a high-end restaurant or luxury resort.
• Strong culinary foundation with comprehensive knowledge of international cuisines.
• Proven leadership abilities with excellent supervisory and team management skills.
• Effective communication skills to coordinate with both the kitchen brigade and service teams.

This role offers:

• Opportunities for career growth and development.
• Competitive salary and benefits package.
• Chance to work in a dynamic and fast-paced environment.

Additional responsibilities include:

• Providing training and mentorship to junior kitchen staff.
• Supporting collaboration with restaurant service teams to ensure seamless communication and exceptional guest experiences.
• Maintaining accurate records of food costs and expenditures.

Key Responsibilities:

• To work closely with the executive team to ensure accurate and punctual completion of outlet reports, schedules, standard recipes, menus, food presentation photographs, and correspondence.
• To develop menus and specials that meet the needs of our target market and align with our operating concept.
• To maintain a thorough understanding of and adhere to company policies relating to fire hygiene and safety, as well as HACCP regulations.
• To ensure that equipment is well-maintained with minimal breakage, and to conduct regular audits to ensure compliance with health and safety regulations.
• To lead and develop a team of colleagues, maximize productivity and morale, and consistently maintain discipline.
• To identify market trends and needs, monitor competitive restaurants, and plan effective promotions in coordination with our chefs office.

Requirements:

• At least 1-2 years of experience in a similar role.
• Able to lead and continually develop a team, work well in a team environment, and collaborate with others.
• Strong understanding of culinary practices and HACCP.

Working Conditions:

• Full-time employment.
• No remote work option.

Job Description:

We are seeking an experienced professional to fill the position of Junior Sous Chef. The successful candidate will be responsible for ensuring the smooth operation of our kitchen, developing menus and specials, and maintaining high standards of food quality and safety.

We are seeking a highly skilled Senior Kitchen Operations Manager to join our team. The ideal candidate will have extensive experience in managing kitchen operations and teams, with a proven track record of delivering exceptional results.

The successful candidate will be responsible for planning, organizing, directing, and controlling kitchen operations and administration, ensuring maximum guest satisfaction. Key responsibilities include:

• Managing Kitchen Staff
• Scheduling and Workload Management
• Maintaining High-Quality Standards
• Controlling Kitchen Costs

To be successful in this role, you will need:

• Minimum 2 years' experience as a Sous Chef or 4 years as a Chef de Partie in a hotel or large restaurant
• Qualification in Kitchen Production or Management is an advantage
• Knowledge of kitchen hygiene practices and occupational health and safety standards
• Basic Computer Skills in MS Office and Recipe Maintenance System

This is a full-time position offering a competitive salary and benefits package, including:

• Opportunities for career advancement
• Professional development and training
• A collaborative and dynamic work environment

• Hospitality

If you are a motivated and organized individual with a passion for delivering exceptional results, we would love to hear from you. Please submit your application, including your resume and a cover letter outlining your experience and qualifications.

Job Overview

We are seeking a highly motivated and experienced Facilities Manager to oversee the cleanliness and hygiene of all kitchen and food & beverage back-of-house areas.

This is an excellent opportunity to work in one of the world's tallest hotels, featuring elegantly designed guestrooms, stunning dining destinations, outdoor swimming pools, and breathtaking panoramic views.

Job Title: Chef de Partie

This role involves overseeing a specific station or section within the kitchen. Skilled culinary professionals will ensure that food preparation, cooking, and presentation meet established standards of quality, taste, and consistency.

• Prepare, cook, and plate dishes according to standardized recipes and menu specifications.
• Monitor inventory levels of ingredients and supplies for the assigned station to ensure production requirements are met.
• Adhere to proper food handling, storage, and sanitation guidelines to maintain a clean and safe working environment.
• Manage the day-to-day operations of a specific kitchen station with efficiency and organization.
• Coordinate and communicate with fellow chefs and kitchen staff to ensure timely preparation, cooking, and presentation of dishes during service periods.
• Maintain the quality and presentation of dishes, adjust seasoning, and taste dishes regularly to uphold culinary standards.
• Collaborate with the Sous Chef or Head Chef to develop new recipes, dishes, and menu items for seasonal changes, special events, or promotions.
• Ensure that menu offerings for the assigned station are innovative, visually appealing, and aligned with the culinary concept and brand standards of the hotel.
• Provide input and feedback on ingredient sourcing, portion control, and food presentation techniques.
• Train and mentor junior cooks, commis chefs, and kitchen apprentices on culinary techniques and kitchen operations specific to the station.

The successful candidate will have a strong culinary background, creativity, and attention to detail in food preparation, cooking techniques, and plate presentation.

Qualifications:

Culinary degree or equivalent certification is preferred.

Proven experience working in a professional kitchen environment, with expertise in a specific culinary station or cuisine.

Strong culinary skills, creativity, and attention to detail in food preparation, cooking techniques, and plate presentation.

Knowledge of food safety regulations, sanitation practices, and kitchen hygiene standards.

Excellent communication, teamwork, and organizational skills to collaborate effectively with kitchen staff and management.

Ability to work in a fast-paced, high-pressure kitchen environment and multitask during peak service periods.

Additional Information:

Team culture:

We foster a diverse, young, and vibrant team environment.

Our commitment to diversity and inclusion:

We value inclusivity and aim to attract, recruit, and promote diverse talent.

We are seeking an experienced and thoughtful leader to oversee the daily operations of a fine dining restaurant that values elegance, craftsmanship, and integrity.

This is a leadership role for someone who appreciates that exceptional hospitality is grounded in intention, attentiveness, and quiet confidence.

We are seeking an experienced Restaurant Manager to oversee the operations of our Indian cuisine restaurant in Dubai.

As a Restaurant Manager, you will be responsible for managing the day-to-day operations, ensuring high-quality service and food, and maintaining a positive work environment for our staff.

The ideal candidate will have previous experience as a restaurant manager in an Indian cuisine setting, strong leadership skills, and a passion for providing exceptional customer service.

This is a full-time position with a salary of $1800 per month.

English proficiency is not required, but preference will be given to candidates with strong communication skills.

Accommodation will not be provided.

A valid biometric passport is required for this role.

1. Oversee all aspects of daily restaurant operations, including staff scheduling, inventory management, and customer service
2. Ensure high-quality food and service standards are consistently met
3. Train and mentor staff to maintain a positive and productive work environment
4. Manage budget and expenses to ensure profitability
5. Develop and implement strategies to attract new customers and retain loyal ones
6. Conduct regular performance evaluations of staff and provide feedback for improvement
7. Handle customer complaints in a professional manner
8. Maintain cleanliness and hygiene standards throughout the restaurant

• Previous experience as a Restaurant Manager in an Indian cuisine setting
• Strong leadership skills with the ability to motivate and manage a team effectively
• Excellent communication skills with fluency in English (preferred)
• Knowledge of budgeting, inventory management, and profit/loss analysis
• Ability to handle multiple tasks and prioritize effectively in a fast-paced environment
• Biometric passport required for international travel purposes

This is an urgent position that requires immediate availability.