894 Specialty Chefs jobs in the United Arab Emirates

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.

• 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.

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.

Oversee daily operations of the hot kitchen, ensuring all stations are running efficiently.

Monitor staff performance, providing guidance and hands-on support as needed.

Ensure compliance with established food preparation standards, recipes, and plating guidelines.

Supervise preparing, cooking, and presenting all food items, maintaining high culinary standards.

Inspect food products to ensure quality control and consistency across all dishes.

Oversee portion sizes, and waste management, and ensure food is timely prepared.

Mentor and train kitchen staff in culinary techniques, food safety, and cleanliness protocols.

Lead and motivate the team, fostering a positive and productive kitchen environment.

Conduct regular performance reviews, identifying areas for improvement and professional growth.

Collaborate with the Head Chef to optimize food production processes for cost-efficiency.

Monitor food inventory, ordering, and storage to minimize waste and ensure stock is rotated properly (FIFO method).

Ensure that food costs align with budget requirements while maintaining quality.

Conduct regular checks on kitchen equipment, ensuring it is in safe working condition.

Oversee kitchen cleanliness, ensuring that all staff follow hygiene and sanitation standards.

Work with the maintenance team to schedule repairs or upgrades as necessary.

Additional Information

Job Number

Job CategoryFood and Beverage & Culinary

LocationSheraton Mall of the Emirates Hotel Dubai, Sheikh Zayed Road, al Barsha 1, Dubai, United Arab Emirates, United Arab Emirates

ScheduleFull Time

Located Remotely?N

Position Type Non-Management

POSITION SUMMARY

Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications.

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests' service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

PREFERRED QUALIFICATION

Education: Technical, Trade, or Vocational School Degree.

Related Work Experience: 4 to 6 years of related work experience.

Supervisory Experience: At least 2 years of supervisory experience.

License or Certification: None

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.

When you join the Sheraton family, you become a member of its global community. We've been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you're a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be 'The World's Gathering Place'. In joining Sheraton Hotels & Resorts, 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.

A Sous Chef is an integral part of a kitchen team in the hospitality industry. Sous Chef job description involves assisting the head chef in managing the kitchen operations, ensuring food quality, and maintaining standards of cleanliness and safety. Sous Chefs also help train and supervise staff, create menus, and order supplies.

As a Sous Chef, you will work alongside other kitchen staff to ensure smooth operations during peak hours. You will need to have a solid understanding of culinary techniques and be able to execute recipes to perfection. You should be able to multitask, work under pressure, and adapt to changing situations as needed.

Job Duties and Responsibilities

• Assist the head chef in menu planning
• Supervise the kitchen staff and delegate tasks
• Ensure food quality and presentation are up to standards
• Manage inventory and purchasing of ingredients
• Monitor and maintain kitchen equipment and cleanliness
• Collaborate with other departments to ensure customer satisfaction
• Create recipes and develop new dishes
• Train and mentor subordinate chefs
• Sometimes act as head chef in their absence

Job Type: Full-time

Pay: AED2, AED3,000.00 per month

Handling Kitchen Staff, work as in charge, creating of menu, dealing with high pressure kitchen. with excellent communication skills , any nationality. Send your cv in whatsapp

Job Type: Full-time

Pay: From AED5,000.00 per month

• Assist the Head Chef in menu creation and innovation, focusing on seasonal ingredients and culinary trends to elevate the dining experience.
• Supervise kitchen staff, ensuring adherence to recipes, portion control, and presentation standards for consistent quality.
• Manage inventory and food costs by conducting regular stock checks and implementing waste reduction strategies.
• Ensure kitchen sanitation and hygiene standards are met, conducting regular inspections and training staff on proper food safety protocols.

• Culinary degree from a recognized institution or equivalent practical experience in a professional kitchen environment.
• Minimum of 2-5 years of experience in a high-volume restaurant or hotel kitchen, with a track record of advancement.
• Certification in food safety and sanitation, showcasing a commitment to health standards and regulations.
• Proven experience in menu development, demonstrating creativity and an understanding of diverse culinary styles.

We are currently looking for an experienced and passionate Sous Chef to join our team for the pre-opening of a Georgian bistro located in the vibrant Bluewaters area.

About the Role:

As Sous Chef, you will play a key role in supporting the Head Chef in all kitchen operations, with a strong focus on quality, consistency, and authentic Georgian cuisine. You will be instrumental in setting up the kitchen, developing menus, training staff, and ensuring a smooth launch.

Key Responsibilities:

• Assist in the setup and execution of all pre-opening kitchen operations
• Support in menu development and recipe testing
• Lead and supervise the kitchen team to ensure high standards of food preparation
• Ensure compliance with health, safety, and hygiene standards
• Maintain quality and consistency in all dishes served
• Work closely with the Head Chef on inventory, purchasing, and cost control

Requirements:

• Proven experience as a Sous Chef, preferably in a pre-opening environment
• Strong knowledge or experience with Georgian or Eastern European cuisine is a plus
• Excellent leadership and organizational skills
• Ability to work under pressure in a fast-paced setting
• Strong understanding of kitchen operations and food safety protocols
• Available to start immediately or within a short notice period

Job Type: Full-time

Pay: AED8, AED12,000.00 per month

Company Description

Rixos Marina Abu Dhabi is a luxurious hospitality establishment that seamlessly combines modern elegance with world-class amenities. Nestled in the heart of Abu Dhabi, our resort offers an unparalleled experience for both leisure and business travelers. With a prime waterfront location, Rixos Marina Abu Dhabi sets itself apart as a premier destination for those seeking a blend of sophistication, comfort, and personalized service.

Key Features:

Stunning Waterfront Setting:

Enjoy breathtaking views of the marina and the Abu Dhabi skyline from the comfort of our well-appointed rooms and suites. The strategic location allows guests to immerse themselves in the vibrant atmosphere of the city.

Luxurious Accommodations:

Our accommodations are designed to provide the utmost comfort and style. Each room and suite is meticulously furnished with modern amenities, ensuring a relaxing and enjoyable stay for every guest.

World-Class Dining:

Indulge your palate with a diverse array of culinary delights at our on-site restaurants. From international cuisines to local flavors, our chefs craft exquisite dishes that cater to every taste.

State-of-the-Art Facilities:

Whether you're here for business or leisure, Rixos Marina Abu Dhabi offers a range of facilities to meet your needs. Our conference and event spaces are equipped with cutting-edge technology, while our wellness facilities provide a rejuvenating experience.

Exceptional Service:

At Rixos Marina Abu Dhabi, we take pride in delivering personalized and attentive service. Our dedicated staff is committed to ensuring that every guest's stay is memorable and exceeds expectations.

Job Description

SUMMARY AND GENERAL DUTIES:

1.1.1 She/he is in charge and responsible of the daily food production in her/his outlet and has to ensure top-quality products, as per the Hotel standard

1.1.2 Has to make sure that standard recipes and plating guides are followed at all times in her/his outlet

1.1.3 Provides the Sous Chef with daily market list for her/his outlet and controls personally all goods received, in order to guarantee the quality and quantity as to provide the Executive Chef with recipes and costing as per the requirement

1.1.4 Assists and proposes to the Sous Chef and Executive Chef special Food Promotions, Events and other Food related activities for her/his outlet

1.1.5 Assists the Executive Chef in developing new cuisine concepts.

1.1.6 Ensures implementation and maintenance of standards of food quality, preparation and presentation.

1.1.7 Assists in menu planning and costing.

1.1.8 Ensures good physical upkeep, condition of equipment & utensils in all the kitchens & co-ordinates with Engineering department for repairs and maintenance.

1.1.9 Ensures organization of work within all kitchen sections, including assignments, time schedules and vacation as per organizational standards.

1.1.10 Ensures all the raw material received in the hotel for preparation is of high quality, as per organizational standards and product specifications.

1.1.11 Interacts and communicates with Outlet Supervisors on daily basis and makes sure all food items sent to the Outlets is well explained.

1.1.12 Recommends changes in systems and procedures to increase efficiency and improve service quality.

1.1.13 Ensures prompt and accurate service by kitchen staff to all customers, to achieve a high level of customer satisfaction.

1.1.14 Ensures all employees in the department adhere to the organizations rules and regulations.

1.1.15 Recommends changes in the menus.

1.1.16 Ensures availability of raw ingredients at all times, by proper planning, requisitioning and storage.

1.1.17 Perform as per Operational Standards.

1.1.18 Proper grooming at all times.

1.1.19 Attend training classes as per schedule.

1.1.20 Show fullest cooperation and respect within the team and other departments.

1.1.21 Is aware of the daily activities and has product knowledge of all the hotel facilities.

Qualifications

Diploma or degree in vocational hospitality, 4-5 years experience in 4-5 star Hotel

Additional Information

• Competitive Salary and Compensation:
• Rixos Marina Abu Dhabi may offer a competitive salary that reflects the industry standards for similar positions.
• Training and Development Opportunities:
• Access to training programs and development opportunities to enhance skills and advance within the company.
• Career Advancement:
• Opportunities for career growth and advancement within the Rixos Hotels group.
• Health and Wellness Benefits:
• Comprehensive health insurance coverage.
• Employee Recognition Programs:
• Recognition programs to acknowledge and reward outstanding performance and dedication.
• Work-Life Balance:
• Policies and practices that promote a healthy work-life balance, including flexible scheduling where possible.
• Uniforms and Dress Code:
• Provision of uniforms or dress code guidelines for a professional and cohesive appearance.
• Social Events and Activities:
• Participation in social events, team-building activities, and employee gatherings to foster a positive work culture.
• Transportation Services:
• Transportation services.
• Employee Wellness Programs:
• Wellness programs, such as fitness classes or gym access, to promote a healthy lifestyle.

About the Company

Bâoli, born in Cannes, stands as a premier European culinary and nightlife hotspot. Originating in 2008 in Miami, it is now gracing Dubai's shores. It's a sought-after venue for celebrities. By day guests can enjoy lounging under the sun. The night unfolds with transportive beats, innovative cocktails, late-night bites, and entertainment.

About the Role

The Sous Chef supports the Head Chef in overseeing all culinary operations, leading the kitchen team, and ensuring exceptional quality and presentation of all dishes served. The role requires creativity, attention to detail, and strong leadership abilities to maintain Baoli Dubai's luxury dining standards.

Responsibilities

• Assists the Head Chef in the daily operation of the kitchen
• Replaces the Head Chef during vacations and leaves and taking care of the kitchen's overall activities
• Observes compliance with the company's policies and procedures, as well as governmental laws and regulations
• Ensures accuracy and quality of received food products and other supplies as required for daily operations
• Ensures submission of all relevant documents to Head Chef for immediate processing
• Inspects products quality during and after preparation and makes adjustments as required.
• Assists Chef de Cuisine in inspecting all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards
• Meets customer requirements in terms of special requests and dietary needs
• Collaborates with the Head Chef regarding special requirements, VIPs, functions, etc.
• Ensures the proper appearance (condition of uniforms) and grooming of all kitchen staff
• Monitors daily attendance of kitchen staff
• Constantly develop skills and knowledge
• Performs other duties pertinent to this job as assigned.

Qualifications

• Degree| Diploma in Culinary Arts or a related field
• Minimum 5 years of experience in kitchen, at least 1 year as Junior Sous Chef from a high-volume kitchen operation, experienced in French/Mediterranean and Japanese cuisine
• Must have good communication skills in English

Required Skills

• Knowledge of Food Safety, HACCP, Sanitation, and Personal Hygiene basics
• Ability to maintain high quality control standards
• Knowledge of supplies, equipment, and/or services ordering and inventory control
• Knowledge of maintenance and care of culinary facilities, equipment, supplies, and materials
• Ability to supervise and direct line cooks and assistant line cooks
• Handles multiple priorities and ability to work under pressure and take initiative in a fast-paced environment
• Highly cooperative team spirit
• Positive attitude and a willingness to learn
• Must have problem solving abilities, be self-motivated, and organized
• Good leadership and coaching skills
• Someone available on a short notice will be ideal