233 Specialty Chefs jobs in Dubai

Company Description

"Why work for Accor?
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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
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Sous Chef -

To ensure the smooth operation of the department in charge by optimizing the use of materials and manpower, thereby maximizing revenue and guest satisfaction.

• To report for duty punctually wearing the correct uniform and name badges at all times
• Assist the Chef de cuisine and all colleagues engaged in the kitchen
• Attend daily meetings with the Head Chef regarding the menus
• Attend meetings as required in the Operational Manual
• Hold a daily and monthly meeting with his department kitchen colleagues
• Establish culinary standards specific to banquets which meet the needs of the target market.
• Planning of menus and recipes and test samples
• Write specific and accurate product specifications and standards recipes for use in the computer and by the Materials manager
• Use, wherever possible, locally and seasonally available products in menus and "specials".

• 3 years experience as Sous Chef, Head Chef or similar position
• Strong communication skills, verbal, listening, and writing
• Innovative, pro-active, and reliable
• Ability to work well under pressure and in a multi-cultural environment
• Cost awareness
• Basic Food and Hygiene training certification
• Managerial & Computer Skills
• High Communication Skills and fluent in English. Additional Language is a plus
• Knowledge of Product Specification
• Creative in terms of quality/presentation of food
• Leadership and Team builder
• Versatile & Resourceful

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

Embassy Suites by Hilton Dubai Business Bay

Al Abraj Street, Business Bay

Dubai

A Sous Chef will work closely with the Executive Chef to manage all aspects of the kitchen to deliver an excellent Guest and Member experience while managing food provisions, assisting with guest queries, and controlling costs.

What will I be doing?

A Sous Chef, will work closely with the Executive Chef to manage aspects of the kitchen to deliver an excellent Guest and Member experience. A Sous Chef will also be required to manage food provisions, assist with guest queries, and control costs. Specifically, you will be responsible for performing the following tasks to the highest standards:

• Manage all aspects of the kitchen including operational, quality and administrative functions
• Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation
• Assist in positive outcomes from guest queries in a timely and efficient manner
• Ensure foods are of good quality and stored correctly
• Contribute to menu creation by responding and incorporating Guest feedback
• Ensure the consistent production of high quality food through all hotel food outlets
• Manage customer relations when necessary, in the absence of the Executive Chef
• Ensure resources support the business needs through the effective management of working rotations
• Support brand standards through the training and assessment of the Team
• Manage the kitchen brigade effectively to ensure a well-organized, motivated Team
• Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
• Assist other departments wherever necessary and maintain good working relationships
• Comply with hotel security, fire regulations and all health and safety and food safety legislation
• Report maintenance, hygiene and hazard issues
• Be environmentally aware

A Sous Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• Relevant qualifications for this role
• Excellent planning and organizing skills
• Ability multi-task and meet deadlines
• Strong supervisory skills
• A current, valid, and relevant trade qualification (proof may be required)
• A creative approach to the production of food
• Positive attitude
• Good communication skills
• Ability to work under pressure
• Ability to work on own or in teams

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

• Previous kitchen experience in similar role
• Passion for producing high quality food
• Knowledge of current food trends
• Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands . Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

About Calo

Launched in Bahrain in November of 2019, Calo is on a mission to make healthy easy. We’re a team of dedicated people driving this mission by providing better, faster, and cheaper ways to access food through technology.

Role overview

To function as the Sous Chef for the CALO Kitchen, to work along with the head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, monitoring ordering and stocking.

The successful candidate will employ their c ulinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

Relationships and working expectations

• Reports directly to the Head Chef
• Provides supervision and direction to Personnel deployed in the kitchen

Main Responsibilities

• Ensure that the kitchen operates in a timely way that meets our quality standards
• Fill in for the head chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance
• Must be able to 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 plates both design and taste-wise

Ideal Candidate

Qualifications

• Must have had previous experience as CDP or Sous Chef
• Must have 8 years of experience with 1-2 years experience as a sous chef within the hospitality and catering industry
• Must be currently present in Qatar
• Must be a proficient communicator in English
• Previous experience in a food manufacturing facility experience is a plus

Knowledge and competency

• Has had team-leading experiences and would be able to lead multiple sections of the kitchen
• Hospitality experience with a school/college is a plus
• Exceptional proven ability in kitchen management
• Ability to divide responsibilities and monitor progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Well-versed with kitchen related software and working knowledge of MS Office

Personality

• Strong communicator
• Pleasant personality and ability to lead with empathy

At Cruise Academy, we don’t just teach it -we’ve lived it. Founded in 2017 by seafarers for seafarers, we specialize in maritime training and shipboard recruitment for the global cruise industry.

We tell it like it is -the good, the bad, and the downright exhausting. No sugarcoating, no sales pitch -just real, honest insights from those who’ve been there. Because you deserve to know exactly what to expect before stepping onboard.

We are MLC Certified and proudly audited and approved by the UK Maritime & Coastguard Agency , ensuring the highest standards in training, recruitment,and compliance.

If you're serious about a career at sea, we’ll get you there -the right way.

Position Summary

The Sous Chef is responsible for supervising culinary production in an assigned Galley section, ensuring high-quality food preparation, consistency, and adherence to company standards. This role involves managing mise-en-place, overseeing food production schedules, training and mentoring staff, and maintaining compliance with safety, sanitation, and storage regulations. The Sous Chef collaborates with senior culinary leadership to drive innovation and enhance the onboard dining experience. The ideal candidate is a skilled culinary professional with a strong leadership background, capable of managing a high-volume operation in a dynamic, multicultural environment.

Key Responsibilities

Culinary Operations & Quality Control

• Supervise food preparation and production in the assigned Galley section, ensuring consistency in quality, presentation, and portioning.
• Enforce adherence to standardized recipes, production methods, and plating guidelines to maintain brand standards.
• Conduct frequent tastings and quality checks to ensure culinary excellence.
• Monitor mise-en-place preparation and adjust production levels based on guest demand.

Staff Supervision & Training

• Lead and manage culinary teams , ensuring efficient and professional kitchen operations.
• Conduct daily briefings and station meetings with Chefs De Partie and other kitchen staff.
• Monitor crew performance, providing coaching, training, and corrective action as needed.
• Foster a collaborative and high-performance kitchen environment through effective communication and leadership.

Production & Operational Efficiency

• Oversee production schedules and kitchen staffing , coordinating with fellow Sous Chefs and department heads.
• Ensure compliance with food safety, storage, and sanitation requirements , upholding all regulatory and company standards.
• Identify opportunities for cost efficiency in food production and ingredient usage.
• Communicate operational discrepancies and production challenges to the Executive Chef.

Guest Experience & Menu Enhancement

• Contribute to menu development and food & beverage improvement strategies , as directed by senior leadership.
• Support initiatives to continuously enhance the onboard dining experience , ensuring guest satisfaction.

Skills, Knowledge & Expertise

Education & Experience

• Formal qualification in the Culinary Arts from a recognized culinary training institution.
• Minimum six years of experience in a high-volume hotel, cruise ship, or food service environment.
• At least two years of experience as a Sous Chef or higher in a similar setting.

Technical & Operational Knowledge

• Ability to adjust production methods to maximize efficiency and cost-effectiveness.
• Strong understanding of food safety, sanitation, and storage compliance standards .
• Proficiency in Microsoft Office and relevant culinary software .

Leadership & Team Management

• Proven ability to train, mentor, and supervise a diverse, multicultural culinary team .
• Strong organizational skills to manage large teams and complex kitchen operations .
• Ability to maintain a positive and professional work environment , ensuring teamwork and efficiency.

Guest Service & Communication

• Fluency in English (spoken and written) with excellent communication skills.
• Ability and willingness to deliver outstanding guest service through food quality and presentation.
• Personable, approachable, and solution-oriented leader who fosters a culture of excellence.

About the Role:

We are looking for an experienced and creative Sous Chef to join our culinary team. The ideal candidate will have a strong background in menu engineering and pre-opening experience, with the ability to lead kitchen operations and contribute to the development of innovative dishes that align with our brand vision.

Key Responsibilities:

• Lead and supervise kitchen staff to ensure smooth workflow and quality control
• Assist on menu development, cost analysis, and menu engineering based on customer trends and profitability
• Play a key role in pre-opening activities including kitchen setup, staff recruitment, and supplier coordination
• Ensure adherence to food safety, hygiene, and sanitation standards
• Oversee inventory control, stock ordering, and waste management
• Maintain consistency in food preparation and presentation
• Train and mentor junior kitchen staff to maintain high culinary standards
• Collaborate with management on food costing, supplier negotiations, and seasonal offerings

Skills

Requirements:

• Proven experience as a Sous Chef, with a minimum of (insert years, e.g., 4–6 years) in a high-volume or concept-driven kitchen
• Extensive knowledge of menu engineering and pre-opening processes
• Strong leadership, communication, and organizational skills
• Solid understanding of food costing, kitchen workflow, and HACCP standards
• Creativity in recipe development and modern cooking techniques
• Flexibility to work under pressure and during peak hours, including weekends and holidays

About Calo

Launched in Bahrain in November of 2019, Calo is on a mission to make healthy easy. We’re a team of dedicated people driving this mission by providing better, faster, and cheaper ways to access food through technology.

Role overview

To function as the Sous Chef for the CALO Kitchen, to work along with the head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, monitoring ordering and stocking.

The successful candidate will employ their culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

Relationships and working expectations

• Reports directly to the Head Chef
• Provides supervision and direction to Personnel deployed in the kitchen

Main Responsibilities

• Ensure that the kitchen operates in a timely way that meets our quality standards
• Fill in for the head chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance
• Must be able to 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 plates both design and taste-wise

Ideal Candidate

Qualifications

• Must have had previous experience as CDP or Sous Chef
• Must have 8 years of experience with 1-2 years experience as a sous chef within the hospitality and catering industry
• Must be currently present in Qatar
• Must be a proficient communicator in English
• Previous experience in a food manufacturing facility experience is a plus

Knowledge and competency

• Has had team-leading experiences and would be able to lead multiple sections of the kitchen
• Hospitality experience with a school/college is a plus
• Exceptional proven ability in kitchen management
• Ability to divide responsibilities and monitor progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Well-versed with kitchen related software and working knowledge of MS Office

Personality

• Strong communicator
• Pleasant personality and ability to lead with empathy

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

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

The Luxury Collection Hotels & Resorts, with over 120 properties in more than 35 countries, offers the promise of authentic experiences that evoke lasting, treasured memories.

If you are someone with an appreciation for evocative storytelling, a keen interest and passion for this destination's heritage, and a desire to deliver genuine, personalized, and anticipatory hospitality, then we invite you on our journey.

• Not Applicable

• Full-time

• Management and Manufacturing
• Hospitality

How does your working day look like

• Assist Executive Chef / Chef de Cuisine to set service and food standards in compliance with the Company’s policies, procedures, and quality standards.
• Communicate any issues arising within the section to the Executive Sous Chef and act on any further directions given to ensure prompt solutions to problems for smoother operations of the kitchen.
• Assist the Executive Chef / Chef de Cuisine in the development of new menu ideas to ensure all menus are seasonal and creative using the finest ingredients and working within the brief.
• Manage staff training with the Executive Chef / Chef de Cuisine and maintain an active training plan/program for each team member. Ensure all practices that are trained are then followed.
• Implement approved departmental policies, processes, and procedures and provide instructions to subordinates while monitoring their adherence, ensuring work is carried out in a controlled and consistent manner while delivering quality service to guests and maintaining standards of excellence.
• Motivate subordinates and contribute to the identification of opportunities for participating in change initiatives, programs, and projects, taking into account best practices for process and productivity improvement.
• Ensure compliance with all relevant Health, Safety, and Environment management procedures and controls within a defined area of activity so that the Company provides world-class and luxurious hospitality services to its guests.
• Ensure that the designated section equipment and utensils are always kept clean and tidy to the standards required by the Restaurant.
• Ensure all cleaning schedules are being followed and completed to the required business standard.
• Supervise and check every dish sent from the section to ensure adherence to kitchen quality standards.
• In the absence of senior chefs, ensure daily kitchen records and labeling standards are maintained at all times and that all set standards and quality procedures are adhered to.
• Perform related tasks and duties as assigned and deemed responsible by management.

Qualifications :

Your personality counts more than your CV

• College Degree from a Culinary Institute from an accredited College.
• Completed full kitchen apprentice and chef training courses.
• At least 5 years of experience, of which at least 2 years as a Sous Chef with a luxury international hotel.
• Expert in hygiene, health, and safety knowledge.
• Expert in menu development, pricing, production, and delivery skills.
• Expert in product quality and presentation skills.
• Expert management of multi-cuisine kitchens with show cooking.
• Expert culinary knowledge of both classical and international culinary trends.
• Very good command of speaking, reading, and writing English.
• Strong communication and interpersonal skills.
• Strong customer service orientation.

Additional Information :

What’s in it for you

• Get to know all the other 25hours hotels and stay ten nights a year for free as an employee!
• Take advantage of being part of Ennismore and get generous discounts when visiting our bars and restaurants as well as booking hotel rooms all over the world.
• Benefit from great offers from our numerous cooperation partners.
• Be part of our hilarious staff parties and much more.

Remote Work :

No

Employment Type :

Fulltime

Embassy Suites by Hilton Dubai Business Bay

Al Abraj Street, Business Bay

Dubai

A Sous Chef will work closely with the Executive Chef to manage all aspects of the kitchen to deliver an excellent Guest and Member experience while managing food provisions, assisting with guest queries, and controlling costs.

What will I be doing?

A Sous Chef, will work closely with the Executive Chef to manage aspects of the kitchen to deliver an excellent Guest and Member experience. A Sous Chef will also be required to manage food provisions, assist with guest queries, and control costs. Specifically, you will be responsible for performing the following tasks to the highest standards:

• Manage all aspects of the kitchen including operational, quality and administrative functions
• Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation
• Assist in positive outcomes from guest queries in a timely and efficient manner
• Ensure foods are of good quality and stored correctly
• Contribute to menu creation by responding and incorporating Guest feedback
• Ensure the consistent production of high quality food through all hotel food outlets
• Manage customer relations when necessary, in the absence of the Executive Chef
• Ensure resources support the business needs through the effective management of working rotations
• Support brand standards through the training and assessment of the Team
• Manage the kitchen brigade effectively to ensure a well-organized, motivated Team
• Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
• Assist other departments wherever necessary and maintain good working relationships
• Comply with hotel security, fire regulations and all health and safety and food safety legislation
• Report maintenance, hygiene and hazard issues
• Be environmentally aware

A Sous Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• Relevant qualifications for this role
• Excellent planning and organizing skills
• Ability multi-task and meet deadlines
• Strong supervisory skills
• A current, valid, and relevant trade qualification (proof may be required)
• A creative approach to the production of food
• Positive attitude
• Good communication skills
• Ability to work under pressure
• Ability to work on own or in teams

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

• Previous kitchen experience in similar role
• Passion for producing high quality food
• Knowledge of current food trends
• Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands . Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!