438 Sous Chef jobs in Dubai

Overview

One&Only The Palm – ZEST (All Day Dining Restaurant) seeks a Sous Chef to join the ZEST culinary team at One&Only The Palm Hotel in Dubai. At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests' stay to bring their dreams and desires to life. With an atmosphere that's chic but wonderfully unstuffy, and a team who are meticulous but warm, we seek to exceed our guests' expectations at every possible turn. Glistening on a private apex of Palm Island, One&Only The Palm is an intimate beach-front retreat where the wonders of modern Dubai meet the charms of old Arabia. With abundant knowledge and generosity, we anticipate our guest's every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it's our passion.

With the global growth of our brands, you will be an integral part of the Resort's success and your role will be to assist the Chef De Cuisine to lead, manages and organizes all requirements to the highest standards and in accordance with the standard operating procedures as implemented by Director of Culinary. Ensure proper hygiene and sanitation in the workplace under his/her jurisdiction, adequate stocks of food supply, inter–department coordination and training. Carry full responsibility of the operating equipment including its inventory levels. Ensure to always maintain the resort food cost and enforce the set service standard procedures by directing, supervising and motivating staff to perform to the highest level of service. Communicate with the guests and share feedback with the chef in charge and the management.

Key Roles and Responsibilities

• To ensure that the quality levels of kitchen production and presentation is maintained at its highest level at all times.
• To ensure that the kitchen and working areas are thoroughly clean at all times.
• To ensure that all mise- en place is correctly prepared prior to commencing of service.
• To demonstrate excellent product knowledge of all food and special functions held at the resort.
• To participate in the service of any special functions or events organized by the resort.
• To coordinates functions and activities with the F&B department.
• To establishes and maintains smooth work relationships in the kitchen.
• To ensure the outlet food cost is always maintained.
• To conduct regular checks on all food products for any expired item.
• To ensure all food products are labeled according to requirement.
• To ensure that equipment is cleaned, when necessary or according to their schedules.
• To supervise the undertaking of physical asset inventories in scheduled month.
• To maintain and create a working environment that reflects a sense of place.
• When driving resort's buggies, all rules and regulations are always followed.
• To be involved in the organizing and coordinating of special functions and events.
• To continuously train and motivate all subordinates to ensure resorts standards are maintained.
• To assist supervisors in generating work schedules for kitchen personnel, according to forecasted demand requirements.
• To delegate responsibilities to staff and ensure tasks are completed in a timely manner.
• To handle any guest's complaint in a professional manner, as per resort's Policy & Procedure (service recovery).
• To ensure that disciplinary actions are taken, when necessary, according to the resort's policies.
• To perform any additional or special duties, as directed by a superior.
• To maintain the highest level of personal hygiene and grooming, as per standard.
• To practice proper telephone etiquette with colleagues and resort guests.
• To attend all training carried out by the Training Department.
• To ensure that all channels of communication are respected, and information is disseminated to the correct receivers.
• To ensure excellent communication and working relationships with colleagues are maintained and contribute to the team spirit.
• To ensure that a safe, hygienically fit working environment is always maintained and reports any concerns or faults immediately to the immediate supervisor.
• To remain updated on all resort happenings, including guests in-house, arrivals and departures, as well as daily events.
• To exhibit an outstanding knowledge of the Atlantis Resort.
• To understand and apply the resort's Policies & Procedures, including during emergency situations.
• To conduct a monthly communication meeting.
• To conduct a daily briefing prior to service.
• To ensure maintenance work is completed, in a timely and professional manner.
• To ensure all fixed assets are well maintained.
• To demonstrate knowledge and interest in the goals and objectives of the Atlantis brand.
• To ensure all activities are carried out honestly, ethically and within the parameters of the U.A.E Law.

Qualifications

A suitable candidate will directly report to Chef de Cuisine and should have a minimum of 2-3 years' experience in an upscale 5* hotel/resort environment. Strong culinary knowledge is a must and with a strong authentic Italian pizza making background. Should have excellent personal and interpersonal skills, flexible and a dynamic team player. Should be able to build strong relationships and provide the highest standard of service with high profile and diverse guests. Excellent communication in English language is required.

About One&Only

At One&Only creating JOY is at the forefront of everything we do. If you are the one to make every detail count & are bold to go beyond the obvious in every task assigned with positive energy & have the passion to make it happen, then we are looking for you.

Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. 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.

#J-18808-Ljbffr

Overview

The First Collection Waterfront is an upscale hotel situated in Dubai's vibrant Business Bay district, amidst the picturesque Dubai Canal, providing access to attractions, entertainment, and dining. Featuring 327 guest rooms with canal-side views, stays serve as retreats for business and leisure travellers alike. Guest facilities include a fully equipped gym, spa, rooftop swimming pool, and signature dining options. Guests also have exclusive access to Soluna Restaurants and Beach Club on Palm Jumeirah, offering a blend of city exploration and a beachside retreat.

The First Collection Waterfront is part of The First Collection portfolio, an award-winning brand emphasising comfort and ease in bespoke accommodation. Our hotels offer immersive experiences designed for genuine connections.

Join our dynamic team committed to delivering exceptional hospitality experiences and unlock opportunities for professional growth with The First Collection Waterfront.

The First Group Hospitality is a leading hospitality management company pioneering a new era of excellence. With a rapidly expanding portfolio of upscale hotels, signature restaurants, and leisure destinations, we are committed to creating unforgettable experiences at every touchpoint.

Our team brings decades of experience from renowned hotel brands and a deep understanding of the Dubai and GCC markets. We offer tailored solutions to maximise efficiency, drive revenue growth, and enhance guest satisfaction.

At The First Group Hospitality, we are dedicated to building long-term partnerships with our clients. By leveraging global insights and regional expertise, we ensure that every aspect of your hotel is managed with precision and care, aiming to optimise performance, boost profitability, and deliver sustainable growth for the property.

Job Description

• Review all written communication (daily/weekly reservations, rooming list, BEOs) and determine actions as required.
• Assist Chef de Cuisine in day-to-day operations.
• Prepare and develop menus, perform recipe costing, and train dishes.
• Assist with training and development.
• Communicate with restaurant managers for smooth front- and back-of-house operations.
• Maintain strong guest relationships and ensure outlets are communicated to and executed by all hotel departments to support successful meetings.
• Monitor kitchen preventive equipment and manage the culinary equipment list.
• Maintain high service levels through ongoing training and coaching of direct reports; implement daily and monthly training plans.
• Inspect and oversee the cleanliness and maintenance of all function spaces, public areas, and service areas.
• Responsible for weekly and monthly schedules and payroll for the outlet.
• Oversee stock rotation, direct purchasing, and control of expiry food products.
• Knowledge of all food and beverage procedures, standards, quality presentation, service, products, and local health and sanitation standards.
• Estimate daily production needs; apply line checks and MEP monitoring.
• Respond to guest needs during hours of operation.
• Ensure internal communication is maintained daily.
• Assess quality control of food production.
• Collaborate with kitchen sections to ensure smooth and efficient service.
• Present a pleasant and professional image to contacts at all times.
• Complete food inventory and ordering through FMC.
• Lead and support junior team members through training.
• Implement and monitor training matrix; oversee all talent PRP.
• Seek solutions to minor obstacles and report issues daily as they arise.
• Review daily production sheets with chefs or junior sous chefs when senior staff are not available.
• Prepare and delegate production of food items to meet standards and ensure no interruptions to guest service.
• Minimise over-production and food waste; ensure proper rotation, labeling, and storage to reduce costs.
• Operate kitchen equipment safely and ensure proper handling, storage, preparation, and serving of food according to hotel and government guidelines.
• Monitor deficiencies in equipment and food quality; coordinate with the relevant departments.
• Comply with safety regulations and participate in the hotel health and safety program; adhere to environmental policies.
• Log information in the kitchen log book and work as a team; assist other outlets when needed.
• Work with HACCP to ensure compliance with hotel food safety and local authorities.
• Ideally PIC Level trained.

Desired Skill & Expertise

Effectively monitor the daily outlet operations, providing support and guidance to fellow outlet Chefs to ensure success and a positive guest experience.

The Sous Chef is responsible for ensuring meals from the kitchen are of high quality, consistent, visually appealing, well priced, and within cost guidelines. He/she should provide training for all staff, meet corporate quality standards, and help establish and enforce food specifications, portion control, recipes, and sanitation.

#J-18808-Ljbffr

**Additional Information**
**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** JW Marriott Marquis Hotel Dubai, Sheikh Zayed Road, Business Bay, Dubai, 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._
Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of "Wonderful Hospitality. Always." by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that's synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, 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.
JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand's namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment. In joining JW Marriott, 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.

Press Tab to Move to Skip to Content Link

Sous Chef - Banquet (Seasonal Opportunity) ( 17425 )

At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests' stay to bring their dreams and desires to life. With an atmosphere that's chic but wonderfully unstuffy, and a team who are meticulous but warm, we seek to exceed our guests' expectations at every possible turn.

Glistening on a private apex of Palm Island, One&Only The Palm is an intimate beach-front retreat where the wonders of modern Dubai meet the charms of old Arabia. With abundant knowledge and generosity, we anticipate our guest's every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it's our passion.

With stunning resorts located across the globe and exciting expansion planned, Kerzner International currently has a fantastic seasonal opportunity for aSous Chef – Banquets to join our Human Resources team at One&Only The Palm Resort in Dubai.

With the global growth of our brands, you will be an integral part of the Resort's success, and your role goes beyond developing potential relationships where you will be responsible for assisting Chef de Cuisine/ Director of Culinary in co-ordination and supervising the running of the assigned kitchen department, with the aim of maintaining our standards and of achieving maximum guest satisfaction. To increase sales, to achieve budget food cost and to stay within the budget to general kitchen expenses. To deputize in the absence of the Chef de Cuisine

Key Duties and Responsibilities

• To ensure immediate subordinates perform within the framework as set forth in their job descriptions and standards of performance.
• Ensure that the staff time book is completed daily.
• To ensure that all kitchen staff commence duty on time and that they are wearing the correct uniform and complex health regulations.
• Practice daily on the job training and assist the Chef de Cuisine in his monthly training sessions and be actively involved in taking classes.
• To ensure safe working conditions for all kitchen personnel.
• To ensure that all maintenance requirements are reported and recorded daily.
• To be responsible for all deliveries, that are checked properly with an emphasis on quality, quantity and priced as per agreement.
• To ensure minimum wastage.
• To check regularly and physically on the correct staffing of the department.
• To ensure a fast and efficient service to the guests.
• To ensure that customer relations are kept on a high standard and that all complaints are dealt with immediately and in a manner satisfactory to the customer.
• To bring creative ideas for new dishes, more attractive presentations, food promotions etc. to the attention of his immediate supervisor.
• To ensure the seamless operation of Villa events, and since the Villa is part of the main kitchen, also maintain smooth operations in the main kitchen when there are no Villa events.
• To ensure the privacy of guests is strictly maintained, especially since many Villa guests are high-profile or celebrities; avoid taking any photographs and autographs.
• To ensure the Villa is thoroughly cleaned after each event.
• To be flexible as per the guest requests.

Skills, Experience & Educational Requirements

• Minimum of 3-5 years of experience in cooking, preferably in a 5 star class environment
• Solid managerial experience and knowledge in kitchen operation. This includes the knowledge required for management of people, complex problems, food and beverage management and food sanitation.
• Have excellent English communication skills both in written and spoken
• Possess professional disposition with excellent communication and interpersonal skills

At One&Only creating JOY is at the forefront of everything we do. If you are the one to make every detail count & are bold to go beyond the obvious in every task assigned with positive energy & have the passion to make it happen, then we are looking for you.

Please apply directly through this website and submit your most recent CV .

We Thank You for your interest at Kerzner – The One&Only Resorts. Please note that only shortlisted candidates will be contacted.

Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. 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.

#J-18808-Ljbffr

Sous Chef | Dubai | Stylish 4 Star Hotel

We are seeking a skilled and motivated SOUS CHEF to join the culinary team of a stylish 4-star hotel located in the heart of Dubai Marina. The role is based in the hotel's casual dining restaurant, offering a vibrant and relaxed atmosphere where quality and creativity meet. This is an exciting opportunity for a chef with strong operational skills and a passion for delivering consistently excellent cuisine in a fast-paced, guest-focused environment.

The successful candidate will bring:

• Formal culinary training from a recognized institution
• Proven experience as a Sous Chef in a hotel or high-volume casual dining environment
• Strong leadership skills with the ability to support and motivate kitchen staff
• Solid understanding of kitchen operations, food safety standards, and inventory control
• Ability to execute consistent, high-quality dishes in a fast-paced setting
• Creativity in menu development and presentation, aligned with casual dining trends
• Excellent communication and organizational abilities
• Familiarity with Dubai's hospitality scene and guest expectations preferred
• A proactive, hands-on approach with a commitment to delivering exceptional guest experiences

Compensation & Benefits

• AED 5500 – 6000 – Basic Salary
• Accommodation or live out allowance
• Dedicated transport to and from work
• Service charge and tips
• Duty meals
• Local medical insurance
• Flights and visa
• One scheduled day off per week
• 30 days of paid annual leave per year

Starting date: ASAP

To apply for Sous Chef / Dubai / Stylish 4 Star Hotel, please send your CV in WORD document with up-to-date employment history and a full-length photo inserted on the CV.

We appreciate all applications. However, only shortlisted candidates will be contacted for further assessment, within 10 working days of the application.

Recruit for Africa is a recruitment agency based in South Africa specialising exclusively in hospitality, retail, chefs and lodge placements. Our agents are specialists in their fields and will be able to advise you and assist in the recruitment process, from the moment you apply for a job until you start your employment. Do not look any further and contact Recruit for Africa to find you the perfect employee or to secure your dream job

Disclaimer: Personal information received from applicants will only be processed for the purposes obtained as disclosed in our privacy policy. By applying for this job, you accept that we can process your personal information as specified and you agree to our privacy policy found on Recruit for Africa website. Recruit for Africa (Pty) Ltd has safeguards in place to ensure the confidentiality of this personal information. Recruit for Africa will only send emails from @recruitforafrica.com domain and will never ask job seekers to pay recruitment, visa or any travel fees into our account.

#J-18808-Ljbffr

Overview

Join to apply for the Sous Chef (Pastry) - FIVE Palm Jumeirah role at FIVE Hotels and Resorts .

An Exhilarating Opportunity. Are You Ready for a Daring Challenge with The World's Hottest Luxury Hotel Group? Disruptive by Design, FIVE Hotels and Resorts is redefining 'FIVE-Star' hospitality and setting the gold standard across the industry.

Join the FIVE Tribe and get ready to make waves.

The Candidate

A driven self-starter with excellent communication, leadership and organisational skills. As an astute creative and critical thinker, you can conceptualise and implement innovative solutions in a fast-paced environment. A proactive, detail-oriented mindset with a can-do attitude and ownership mindset is essential. An outgoing and approachable nature helps you connect with other 'FIVERs' and key stakeholders, ensuring a sensational experience at FIVE. As part of the Culinary Team as Pastry Sous Chef, you will deliver exceptional experiences across our award-winning lifestyle destinations.

What We're Looking For

• A Culinary Degree or equivalent qualification is preferred.
• A proven track record as a Pastry Sous Chef in a Luxury Hotel environment, delivering experiences synonymous with FIVE's award-winning service quality.
• Strong pre-opening experience in setting up dynamic, fast-paced kitchen operations is advantageous.
• Outstanding organisational and leadership skills, effectively leading and inspiring the FIVE Tribe.
• Impeccable communication skills, fluency in English; additional languages are a plus.
• Experience in Forbes or Leading Quality Assurance (LQA)-rated properties is advantageous.
• Knowledge of HACCP principles and health and safety regulations, food hygiene standards, and best practices in restaurant operations.
• Excellent time management and multi-tasking skills to oversee a busy kitchen and deliver a FIVE-STAR experience.
• Strong organisational skills to manage inventory, control costs and execute food orders.
• Flexibility to work various shifts, including weekends and holidays.

Key Responsibilities

• Collaborate with the Chef De Cuisine to curate innovative and diverse menus using seasonal, locally sourced ingredients to deliver a FIVE-STAR dining experience.
• Oversee daily kitchen operations, from food preparation to plating, ensuring quality and presentation.
• Lead, train and mentor the kitchen team, promoting continuous learning and growth, and providing guidance on techniques, time management and safety.
• Contribute creatively to menu development with new dishes, techniques and presentations aligned with industry trends.
• Prioritise guest satisfaction, addressing dietary needs and any concerns related to food quality.
• Work with Front-of-House to ensure a seamless dining experience for guests.
• Collaborate with procurement to manage inventory, control costs and minimise waste, maintaining quality ingredients and equipment.
• Ensure compliance with food safety and hygiene regulations and maintain a clean, organized kitchen environment.
• Support the Chef De Cuisine with administrative tasks, including scheduling and performance evaluations; step in as needed to ensure delivery of exceptional dining experiences.
• Identify areas for improvement in kitchen operations, processes and staff performance; implement strategies to elevate efficiency and guest satisfaction.
• Foster clear communication within the culinary team and with other departments; coordinate with servers to maintain quality and presentation.

The Team

'FIVERs' are cultured yet chic, confident yet self-effacing, and work hard to play hard. Joining our FIVE Tribe means embodying the 'Vibe at FIVE' and delivering Insta-worthy experiences that keep guests returning.

Sustainable Indulgence at FIVE

FIVE is a leader in sustainable luxury living and hospitality. UAE destinations have achieved renewable energy milestones and LEED Platinum certifications, with several properties recognised for sustainability leadership. FIVE's approach centers on sustainability without compromising luxury.

An Equal Opportunity Employer

FIVE is committed to hiring a diverse and inclusive workforce as an Equal-Opportunity Employer. We do not discriminate based on disability, race, age, sex, gender, sexual orientation, ethnicity, religion or belief, nationality, marital status, or any other protected characteristic. FIVE was ranked 10th on the Great Places to Work UAE 2023 list for Large Organisations.

About FIVE Hotels And Resorts

FIVE Hotels and Resorts prides itself on being disruptive and unique. Our portfolio includes FIVE Palm Jumeirah, FIVE Jumeirah Village, FIVE Zurich and FIVE LUXE. Joining the FIVE Tribe means being part of a team that breaks boundaries and delivers next-level experiences across hotels, dining concepts, and immersive venues.

Job Details

• Seniority level: Mid-Senior level
• Employment type: Full-time
• Job function: Management and Manufacturing
• Industries: Hospitality

#J-18808-Ljbffr

Overview

"Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit what you love, care for the world, dare to challenge the status quo #BELIMITLESS"

Responsibilities

• Support the Executive Chef in leading a large, dynamic kitchen team
• Nurture and develop the talent of the kitchen team, creating an environment that brings out the best in them and where they can be themselves
• Make sure things are running without hitch, orders and deliveries are coming and going as needed, our service is smooth, and our food hygiene standards are sky-high
• Work with our Executive Chef on ideas and techniques that make our kitchen a creative, ever-changing environment where we're always looking to make the best food out there
• Think outside the box and drive standards, always striving to find efficient solutions whilst maintaining the quality and integrity of the menu
• Both guest and team experience will be at the heart of all you do. You'll lead your team by example, keeping them involved and motivated; helping them feel empowered and supported
• Assist in menu planning and development, ensuring dishes are innovative, seasonal, and align with the restaurant's concept
• Oversee food preparation, plating, and presentation to maintain consistency and uphold the highest culinary standards
• Manage inventory, stock rotation, and food cost control to optimise kitchen efficiency and profitability
• Ensure compliance with all health and safety regulations, including food safety standards and allergen management
• Step in for the Executive Chef when necessary, taking full responsibility for kitchen operations and staff management

Qualifications

Essential Qualifications and Experience:

• Minimum of 2 years' experience in a Senior Chef de Partie or Sous Chef role within a high-volume, quality-focused culinary environment
• Demonstrated proficiency in managing large kitchen teams and fostering professional development
• Extensive knowledge of food safety standards, allergen management, and health and safety regulations
• Proven track record in menu development, with a focus on innovative, seasonal cuisine
• Strong financial acumen, particularly in inventory management and food cost control
• Excellent organisational and time management skills

Professional Attributes:

• Exceptional leadership abilities, with a commitment to mentoring and developing kitchen staff
• Unwavering dedication to maintaining brand standards and culinary excellence
• Ability to thrive in a fast-paced, dynamic environment while ensuring consistent quality
• Strong problem-solving skills and adaptability to changing situations
• Commitment to delivering exceptional guest experiences through culinary expertise
• Willingness to embrace new concepts and contribute to the continuous improvement of kitchen operations

The ideal candidate will possess a genuine passion for the hospitality industry and demonstrate a steadfast commitment to upholding the highest standards of culinary excellence. They will be expected to contribute significantly to the restaurant's success through their culinary expertise, leadership skills, and dedication to guest satisfaction.

Additional Information

Directly opposite to The Dubai Mall, the iconic Burj Khalifa, 10 minute walk to the Dubai Metro Station and within a few minutes' drive to DIFC, World Trade Centre and just 15 minutes' drive from Dubai International Airport, Swissotel Al Murooj is located in downtown Dubai, one of the city's favoured destinations for business or leisure.

#J-18808-Ljbffr

Sous Chef - Rockfish - Jumeirah Al Naseem

United Arab Emirates

Job Description

About Jumeirah

Jumeirah, a global leader in luxury hospitality and a member of Dubai Holding, operates a portfolio of 31 exceptional properties across 13 countries in the Middle East, Europe, Asia, and Africa. In 1999, Jumeirah changed the face of luxury hospitality with the opening of the iconic Jumeirah Burj Al Arab and since then the brand has become known for its distinguished beachfront resorts, esteemed city hotels, and exclusive branded residences. Jumeirah is synonymous with Arabian luxury hospitality and the ability to craft distinctive, purposeful experiences for the world's most discerning travellers.

About Madinat Jumeirah

Set along a two-kilometre stretch of private coastline, Madinat Jumeirah is a beachfront resort comprising four distinctive hotels. Each offers uninterrupted views of the Arabian Gulf and the iconic Jumeirah Burj Al Arab, with experiences ranging from the contemporary elegance of Jumeirah Al Naseem to the majestic Arabesque charm of Jumeirah Al Qasr. Guests can also enjoy the serene waterfront setting of Jumeirah Mina Al Salam and the secluded Arabian houses of Jumeirah Dar Al Masyaf. Together, they form a one-of-a-kind destination rooted in Arabian luxury hospitality. The resort features over 20 curated restaurants and lounges, the traditional Souk Madinat Jumeirah, dedicated kids' clubs and some of the region's most versatile event and conference spaces.

About the Job

An exciting opportunity has arisen for a Sous Chef to join Rockfish in Jumeirah Al Naseem . The main duties and responsibilities of this role include:

• Prepare and cook high-quality food according to menu guidelines and recipes, following instructions from the Sous Chef or Chef De Cuisine.
• Adhere to proper food handling practices, maintain cleanliness, and ensure the kitchen meets hygiene and waste disposal standards.
• Supervise staff, communicate issues to senior chefs, and ensure smooth operations through effective leadership and quick problem resolution.
• Implement and monitor departmental policies and procedures to ensure work is carried out consistently, maintaining high food quality and service standards.
• Assist in staff training, ensuring team members follow best practices and contributing to skill development for kitchen staff.
• Support in developing creative, seasonal menus, optimize the use of resources, and maintain cost efficiency across food, labor, and energy usage.

About You

The ideal candidate for this position will have the following experience and qualifications:

• At least 5 years of experience; of which at least 2 years as a Sous Chef with a luxury international hotel
• College Degree in Culinary Arts or similar from an accredited Culinary School
• Experience with a Mediterranean or Italian cuisines
• Expert in menu development, pricing, production, and delivery skills
• Expert management of multi cuisine kitchens with show cooking

About the Benefits

At Jumeirah, we are dedicated to fostering a workplace where colleagues feel valued, supported, and inspired to grow. Our benefits package reflects this commitment by combining rewarding financial incentives, comprehensive healthcare, and opportunities for professional development.

Benefits include:

• Supportive and inclusive work environment
• Access to Learning & Development programmes and clear career pathways
• Opportunities for internal mobility within our global network
• Colleague discounts on food, beverage, and hotel stays worldwide
• Comprehensive healthcare and life insurance coverage
• Paid annual leave entitlement
• Performance-based incentives tailored to your role
• Competitive tax-free salary paid in UAE Dirhams (AED)

#J-18808-Ljbffr

Overview

Join to apply for the Sous Chef - ZEST (All Day Dining Restaurant) role at Atlantis Resorts .

At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests' stay to bring their dreams and desires to life. With an atmosphere that's chic but wonderfully unstuffy, and a team who are meticulous but warm, we seek to exceed our guests' expectations at every possible turn. One&Only The Palm is an intimate beach-front resort where the wonders of modern Dubai meet the charms of old Arabia. We anticipate our guests' every need and surpass expectations, designing experiences from family days out to romantic private dinners with imagination to spark playfulness, discovery and adventure.

With the global growth of our brands, you will be an integral part of the Resort's success. Your role is to assist the Chef De Cuisine to lead, manage and organize all requirements to the highest standards and in accordance with standard operating procedures. Ensure proper hygiene and sanitation, adequate stocks of food, inter-department coordination and staff training. Maintain inventory levels, food cost, and service standards while directing, supervising and motivating staff. Communicate with guests and share feedback with the chef in charge and management.

Key Responsibilities

• Ensure quality levels of kitchen production and presentation are maintained at the highest level at all times.
• Maintain cleanliness of kitchen and working areas at all times.
• Ensure mise-en-place is correctly prepared prior to service.
• Demonstrate excellent product knowledge of all foods and special functions held at the resort.
• Participate in service for special functions or events organized by the resort.
• Coordinate functions and activities with the F&B department.
• Maintain smooth working relationships in the kitchen and ensure outlet food cost is maintained.
• Conduct regular checks on all food products for expiration; ensure proper labeling.
• Ensure equipment is cleaned according to schedule; support asset inventories.
• Provide training and motivate subordinates to uphold resort standards.
• Assist in generating work schedules for kitchen personnel according to forecasted demand.
• Delegate tasks and ensure timely completion; handle guest complaints professionally per policies.
• Maintain personal hygiene and grooming to standard; practice proper telephone etiquette.
• Attend trainings and ensure effective communication within the team and across departments.
• Maintain a safe, hygienic working environment and report concerns promptly.
• Stay updated on resort happenings and guest activity; demonstrate knowledge of the Atlantis brand.
• Understand and apply the resort's Policies & Procedures, including emergency situations.
• Conduct monthly communication meetings and daily pre-service briefings; ensure timely maintenance work and asset care.
• Demonstrate a strong Italian pizza making background and excellent English communication skills.

Qualifications

• Minimum 2-3 years' experience in an upscale 5* hotel/resort environment.
• Strong culinary knowledge with a focus on authentic Italian pizza making.
• Excellent personal and interpersonal skills; flexible and a dynamic team player.
• Ability to build strong relationships and deliver high standards of service to high-profile and diverse guests.
• Excellent English communication skills.

Employment details

• Seniority level: Mid-Senior level
• Employment type: Full-time
• Job function: Management and Manufacturing
• Industries: Hospitality

#J-18808-Ljbffr