What Jobs are available for Restaurants in Dubai?

At Apt Resources, we are looking for a highly experienced and enthusiastic Restaurant Supervisor to join the team of one of our top clients running very successful award-winning restaurants in Dubai. As a European experienced Restaurant Supervisor for Trendy Western Restaurants, you will play a crucial role in providing exceptional customer service and ensuring the smooth operations of our trendy restaurants. If you are passionate about the hospitality industry and ready to take on a new challenge, we want to hear from you!

• Oversee the daily operations of the restaurant, ensuring that all staff are performing their duties efficiently and effectively
• Train, motivate, and supervise a team of restaurant staff, including servers, bartenders, and hosts/hostesses
• Monitor and maintain restaurant cleanliness and sanitation standards, ensuring compliance with health and safety regulations
• Develop and implement strategies to enhance customer satisfaction and increase revenue
• Handle customer complaints and feedback, resolving issues in a professional and timely manner
• Collaborate with the Head Chef and Restaurant Manager to develop menus, specials, and promotions
• Manage inventory and order supplies, ensuring that the restaurant is adequately stocked at all times

• Minimum of 3 years of experience as a Restaurant Supervisor in a similar environment
• Strong knowledge of European cuisine and trends in the hospitality industry
• Exceptional customer service and communication skills
• Ability to work under pressure and handle multiple tasks simultaneously
• Excellent leadership and team management abilities
• Proficient in Microsoft Office and restaurant management software
• Flexible schedule, including evenings, weekends, and holidays

AED 3500 - 4700 basic salary range depending on the experience. Plus 375 Food allowance + 350 to 500 (Service charge Avg) + 600-800 Credit card tips + free Accommodation + Transport + uniforms + Health insurance + air ticket ( once every two years) + Paid leave as per UAE laws

Are you looking for an exciting job opportunity in the hospitality industry? Look no further! Apt Resources is a leading recruitment agency in Dubai, specializing in providing staff for trendy restaurants in the city. We are currently seeking experienced Waiters/Waitresses to join our client's team.

Working as a Waiter/Waitress in Dubai's vibrant restaurant scene, you will have the opportunity to work in some of the most popular and trendy establishments in the city. With a diverse range of cuisines and unique dining experiences on offer, this is an excellent opportunity for passionate individuals who thrive in a fast-paced and dynamic environment.

• Provide exceptional customer service to ensure a memorable dining experience for guests
• Take food and beverage orders and deliver them promptly and accurately to the kitchen and tables
• Assist in setting up the dining area, including cleaning and arranging tables and chairs
• Handle customer inquiries and resolve any issues or complaints in a professional manner
• Collaborate with the kitchen staff to ensure smooth operation and efficient service
• Upsell menu items and make recommendations to guests based on their preferences
• Maintain a clean and organized workstation, including polishing silverware and glassware regularly

• Proven work experience as a Waiter/Waitress in a high-end restaurant or hotel
• Excellent communication and interpersonal skills
• Knowledge of food and beverage menus, including wine and cocktail offerings
• Ability to multitask and work well under pressure
• Attention to detail and strong organizational skills
• Flexibility to work in shifts, including weekends and holidays
• Fluent in English; knowledge of additional languages is a plus

The salary is AED 1700 - 2400 + AED 375 Food allowance + AED 250 to 450 (Service charge Avg) +AED 1200 Credit card tips + Cash tips + free Accommodation + Transport + uniforms + Health insurance + air ticket ( once every two years) + Paid leave as per UAE laws

Our client a successful upmarket Western style restaurant group is looking for a professional DCDP to prepare food to the exact chef’s specifications and to set up stations for menu. DCDP duties will consist of assisting the executive and sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals.

• Set up and stocking stations with all necessary supplies
• Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
• Cook menu items in cooperation with the rest of the kitchen staff
• Answer, report and follow executive or sous chef’s instructions
• Clean up station and take care of leftover food
• Stock inventory appropriately
• Ensure that food comes out simultaneously, in high quality and in a timely fashion
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers

• Proven cooking experience, including experience as a DCDP, Restaurant Cook or Prep Cook
• Excellent understanding of various cooking methods, ingredients, equipment and procedures
• Accuracy and speed in executing assigned tasks
• Familiar with industry’s best practices
• Culinary school diploma

Basic Monthly Salary: AED 2800 to 3600 depending on experience + 375 Food allowance + 250 to 450 (Service charge Avg) + 600 Credit card tips + cash tips + free Accommodation + Transport + uniforms + Health insurance + air ticket ( once every two years) + Paid leave as per UAE laws

Our Client is a well established Restaurant group running successful and award winning restaurants in Dubai. Currently they are looking for Commis 3 to join their team for new outlets they will open.

The Commis III will report to the Executive Chef via Sous Chef/CDP/DCDP.

Responsibilities and essential job functions include but are not limited to the following:

• To maintain a high standard of specified work in accordance with the Executive Chef’s instructions
• To prepare, cook and serve food delegated as your responsibility, ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from a senior chef
• To monitor stock movement and be responsible for ordering on your section
• To aid in achieving food cost, kitchen standard and overall objectives
• To carry out daily and weekly procedures, including temperature checks, food labeling/dating and storage
• To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a senior chef
• To keep high standards of personal hygiene, clean uniform and overall camaraderie
• To adhere to company procedures in regards to temperature checks, food labeling and dating, cleaning schedules and hygiene regulations at all times ensuring that all records of such are maintained
• To assist with the acceptance and storage of deliveries and that all relevant company procedures are adhered to
• To be punctual for work and report directly to the manager on duty on arrival in the kitchen
• To have an understanding of menu planning, the implementation of stock controls, the importance of good stock management, and how this enables the kitchen to meet gross profit
• To be familiar with the opening and closing procedures of the kitchen and carry them out as rotated
• To keep high standards of cleanliness on section where employed, also to assist in any job regarding hygiene or cleanliness asked for by a senior chef
• To be fully aware of all hygiene control and chemicals used in the work place
• To have full knowledge of, and be able to act upon, fire procedures
• To be responsible, whilst liaising with the Executive Head Chef, for self- development
• To carry out and assist in the smooth running of the kitchen
• To attend all meeting and training sessions as required
• To comply with any reasonable request from your superiors
• To assist on other sections or help with other duties when the kitchen is short staffed, in emergencies, and/or when number of covers require.

CHARACTERISTICS

• To be able to work under pressure, for long hours in a heated environment
• Has the ambition to succeed.
• Shows willingness to work, learning everything possible during the period of employment
• Assist the kitchen team to maintain and improve quality, standards and cleanliness required by the chef
• Ability to work hours required and section assigned by the Executive Chef/Sous Chef

• Professional Culinary experience over 1 year
• Experience in a Commis III or Kitchen Trainee role, preferably within a fine dining standalone restaurant
• Excellent communication skills (verbal and written, fluent English preferred)
• Culinary Certificate from recognized institution preferred

AED 1700 to 1800 + 375 Food allowance + 250 to 450 (Service charge Avg) + 600 Credit card tips + cash tips + free Accommodation + Transport + uniforms + Health insurance + air ticket ( once every two years) + Paid leave as per UAE laws

Our Client is a well established Restaurant group running successful and award winning restaurants in Dubai. Currently they are looking for Commis 3 to join their team for new outlets they will open.

The Commis III will report to the Executive Chef via Sous Chef/CDP/DCDP.

Responsibilities and essential job functions include but are not limited to the following:

• To maintain a high standard of specified work in accordance with the Executive Chef’s instructions
• To prepare, cook and serve food delegated as your responsibility, ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from a senior chef
• To monitor stock movement and be responsible for ordering on your section
• To aid in achieving food cost, kitchen standard and overall objectives
• To carry out daily and weekly procedures, including temperature checks, food labeling/dating and storage
• To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a senior chef
• To keep high standards of personal hygiene, clean uniform and overall camaraderie
• To adhere to company procedures in regards to temperature checks, food labeling and dating, cleaning schedules and hygiene regulations at all times ensuring that all records of such are maintained
• To assist with the acceptance and storage of deliveries and that all relevant company procedures are adhered to
• To be punctual for work and report directly to the manager on duty on arrival in the kitchen
• To have an understanding of menu planning, the implementation of stock controls, the importance of good stock management, and how this enables the kitchen to meet gross profit
• To be familiar with the opening and closing procedures of the kitchen and carry them out as rotated
• To keep high standards of cleanliness on section where employed, also to assist in any job regarding hygiene or cleanliness asked for by a senior chef
• To be fully aware of all hygiene control and chemicals used in the work place
• To have full knowledge of, and be able to act upon, fire procedures
• To be responsible, whilst liaising with the Executive Head Chef, for self- development
• To carry out and assist in the smooth running of the kitchen
• To attend all meeting and training sessions as required
• To comply with any reasonable request from your superiors
• To assist on other sections or help with other duties when the kitchen is short staffed, in emergencies, and/or when number of covers require.

CHARACTERISTICS

• To be able to work under pressure, for long hours in a heated environment
• Has the ambition to succeed.
• Shows willingness to work, learning everything possible during the period of employment
• Assist the kitchen team to maintain and improve quality, standards and cleanliness required by the chef
• Ability to work hours required and section assigned by the Executive Chef/Sous Chef

• Professional Culinary experience over 1 year
• Experience in a Commis III or Kitchen Trainee role, preferably within a fine dining standalone restaurant
• Excellent communication skills (verbal and written, fluent English preferred)
• Culinary Certificate from recognized institution preferred

AED 1700 to 1800 + 375 Food allowance + 250 to 450 (Service charge Avg) + 600 Credit card tips + cash tips + free Accommodation + Transport + uniforms + Health insurance + air ticket ( once every two years) + Paid leave as per UAE laws

Overview

Our client, a progressive and successful restaurant group in the UAE, is looking to hire young, energetic waitresses with a lot of positive energy and a vibrant personality.

Ideally you should have completed any hotel or hospitality related course.

If you do not have working experience it is ok, but a passion for this kind of job is essential.

Knowledge of the basics of service would be very useful.

• Should have completed a degree or diploma related to hospitality
• Should have positive energy and a vibrant personality
• Be passionate about the F&B service industry

The salary is AED 1700 - 2400 + AED 400 Food allowance + AED 250 to 450 (Service charge Avg) + AED 1200 Credit card tips + Cash tips + free Accommodation + Transport + uniforms + Health insurance + air ticket (once every two years) + Paid leave as per UAE laws

Our Client is a well established Restaurant group running successful and award winning restaurants in Dubai. Currently they are looking for Commis 2 to join their team for new outlets they will open.

The Commis II will report to the Executive Chef via Sous Chef/CDP/DCDP.

Responsibilities and essential job functions include but are not limited to the following:

• To maintain a high standard of specified work in accordance with the Executive Chef’s instructions
• To prepare, cook and serve food delegated as your responsibility, ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from a senior chef
• To monitor stock movement and be responsible for ordering on your section
• To aid in achieving food cost, kitchen standard and overall objectives
• To carry out daily and weekly procedures, including temperature checks, food labeling/dating and storage
• To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a senior chef
• To keep high standards of personal hygiene, clean uniform and overall camaraderie
• To adhere to company procedures in regards to temperature checks, food labeling and dating, cleaning schedules and hygiene regulations at all times ensuring that all records of such are maintained
• To assist with the acceptance and storage of deliveries and that all relevant company procedures are adhered to
• To be punctual for work and report directly to the manager on duty on arrival in the kitchen
• To have an understanding of menu planning, the implementation of stock controls, the importance of good stock management, and how this enables the kitchen to meet gross profit
• To be familiar with the opening and closing procedures of the kitchen and carry them out as rotated
• To keep high standards of cleanliness on section where employed, also to assist in any job regarding hygiene or cleanliness asked for by a senior chef
• To be fully aware of all hygiene control and chemicals used in the work place
• To have full knowledge of, and be able to act upon, fire procedures
• To be responsible, whilst liaising with the Executive Head Chef, for self- development
• To carry out and assist in the smooth running of the kitchen
• To attend all meeting and training sessions as required
• To comply with any reasonable request from your superiors
• To assist on other sections or help with other duties when the kitchen is short staffed, in emergencies, and/or when number of covers require.

CHARACTERISTICS

• To be able to work under pressure, for long hours in a heated environment
• Has the ambition to succeed.
• Shows willingness to work, learning everything possible during the period of employment
• Assist the kitchen team to maintain and improve quality, standards and cleanliness required by the chef
• Ability to work hours required and section assigned by the Executive Chef/Sous Chef

• Professional Culinary experience over 1 year
• Experience in a Commis II or Commis III role, preferably within a fine dining standalone restaurant
• Excellent communication skills (verbal and written, fluent English preferred)
• Culinary Certificate from recognized institution preferred

AED 2000 - 2100 + 375 Food allowance + 250 to 450 (Service charge Avg) + 600 Credit card tips +cash tips + free Accommodation + Transport + uniforms + Health insurance + air ticket ( once every two years) + Paid leave as per UAE laws

The Commis 1 is accountable for supporting the daily operation of an assigned area to run smoothly and effectively in accordance with departmental set service standards and meeting guest expectations at all times.

Ensuring the production of food and fulfil kitchen section duties as instructed by the Chef de Partie or Sous Chef of the department.

The Commis 1 supports the Chef de Partie and Sous-Chef in the production and operation of the assigned kitchen.

PRIMARY RESPONSIBILITIES:

• Remains responsible to assist the Chef de Partie or Sous-Chef in supporting the culinary operations of a specific kitchen or outlet.
• Maintains clear communications with the Chef de Partie, including all relative internal communications.
• Produces products as instructed by superior/senior staff.
• Ensures that agreed food hygiene, licensing and safety standards are followed, upheld or surpassed, at all times.
• Strives constantly to reduce energy consumption through awareness.
• Monitors Kitchen maintenance and reports any defects of operating equipment to Chef De Partie or Sous-Chef. Reports accidents, injuries and unsafe work conditions to direct supervisors.
• Works closely with standard recipes and plates presentation in order to maintain standards of quality in production and presentation.
• Applies culinary skills to prepare meals, with flavour, ingredients, temperature, presentations and quality consistent with standards and guest expectations.
• Dates and stores food, sanitizes equipment and takes other measures to ensure integrity and quality of food product.
• Controls breakage, spoilage and costs items.
• Uses equipment skillfully by following correct safe procedures e.g. knives machines.
• Makes appropriate adjustments in solving problems.
• Attends meetings as required as requested by the direct superior.
• Shares thoughts and rationale as appropriate to give clear understanding for action taken.
• Maintains positive relations with other staff and departments.
• Remains able to perform repetitious duties.
• Performs other reasonable job duties as assigned by direct supervisors from time to time

Experience

• 3 - 4 years working experience with minimum 18 months in Commis 2 position.

Education

• High School diploma or equivalent professional training

Skills / Competencies

• Ability to read and communicate in English.

Other Attributes

• Must be able to work indoors and be exposed to various environments such as, but not limited to noise, dust and cooking fumes.
• Ability to stand and / or walk for an extended period of time during the shift.
• Ability to work on flexible shift including overnight, weekends and holiday on rotation basis.

AED 2300 - 2900 + 375 Food allowance + 250 to 450 (Service charge Avg) + 600 Credit card tips + cash tips + free Accommodation + Transport + uniforms + Health insurance + air ticket ( once every two years) + Paid leave as per UAE laws