331 Specialty Chefs jobs in Dubai

Organization Description

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 thats 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 workbegin your purposebelong to an amazing global team andbecome the best version of you.

Four Points By Sheraton Sharjahis part of Marriott Internationals 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 youre happy our guests will be happy. JW Marriott associates are confident innovative genuine intuitive and carry on the legacy of the brands namesake and company founder J. Willard Marriott. Our hotels offer a work experience unlike any other where youll be part of a community and enjoy true camaraderie with a diverse group of co-workers. Four Points By Sheraton Sharjah 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. Thats The Four Points By Sheraton SharjahTreatment. In joining Four Points By Sheraton Sharjah you join a portfolio of brands with Marriott International.Be where you can do your best workbegin your purposebelong to an amazing globalteam andbecome the best version of you.

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 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.

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.

• 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

• 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

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.

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.

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

• 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.

• 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.

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.

• 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.

• 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.

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

Daikan Ramen, Dubai Festival City is in search of a dedicated and skilled Sous Chef to join our culinary leadership team. The Sous Chef will work closely with the Executive Chef to ensure the smooth operation of the kitchen and to maintain the high standards of quality and presentation that Daikan is known for.

• Operational Support: Assist the Executive Chef in managing daily kitchen operations, ensuring efficient workflow and high standards of food preparation and presentation.
• Staff Training and Supervision: Mentor and train kitchen staff, including junior cooks, helping them to develop their culinary skills and adhere to food safety and sanitation practices.
• Menu Planning Assistance: Collaborate with the Executive Chef on the development of menu items, including seasonal specials and new dishes, while ensuring alignment with Daikan's culinary vision.
• Quality Control: Monitor food quality and presentation at all stages of production, ensuring all dishes are prepared to the highest standards before they are served to guests.
• Inventory and Ordering: Assist in managing inventory levels, ensuring that all necessary ingredients are available for the kitchen, and helping to control food costs through efficient ordering and storage practices.
• Health and Safety Compliance: Ensure that the kitchen maintains compliance with local health and safety regulations, creating a clean and safe cooking environment.
• Collaborative Teamwork: Foster a positive working environment through teamwork and communication, making sure that all kitchen staff work cohesively to deliver an exceptional dining experience.
• Problem Solving: Address any issues that arise in the kitchen promptly and effectively, with a focus on maintaining a smooth operation.

• Previous experience as a Sous Chef, preferably in a high-volume kitchen environment.
• Strong culinary skills with an emphasis on Japanese cooking techniques.
• Excellent leadership and communication abilities.
• Ability to thrive in a fast-paced and dynamic kitchen environment.
• In-depth knowledge of food safety and sanitation standards.
• Creative mindset with the ability to contribute to menu development.
• Culinary degree or relevant certification is preferred.
• Willingness to work flexible hours, including evenings and weekends.

• Mid-Senior level

• Full-time

• Management and Manufacturing

• Food and Beverage Services

• To report for duty punctually wearing the correct uniform and name badges at all times
• To assist the Executive Chef in the supervision of all employees
• To attend daily meetings with the Executive Chef regarding daily operation.
• To hold a daily and monthly meeting with the kitchen staff and report to the Executive Chef.
• To establish culinary standards specific to the hotel which meet the needs of the target market.
• To develop menus and standard recipes that allows the restaurant to run at the budgeted food cost and test samples in conjunction with the Executive Chef.
• To write specific and accurate product specifications and standard recipes for use in the computer and by the Materials Manager.
• To use wherever possible locally and seasonally available products in menus and specials.
• To inspect daily all fresh food received to ensure the quality is maintained.
• To inspect daily all food stores and refrigerated areas and suggest where necessary correct storage methods to comply with Health & Safety regulations to avoid spoilage and ensure regular turnover of food items and give completed check lists to the Executive Chef.
• To check on a daily basis food preparation individual costs quality quantity inventories and portion control.
• In conjunction with the Executive Chef establish job methods and supervise on a regular basis and correct if necessary cooking standards to maintain a high quality of food and service on quality basis.
• During service periods to personally run the hot pass and assist when needed and to ensure that the presentation as well as quality of the food is in accordance with the established standards.
• To liaise with the Chief Steward in order to ensure high standards of cleanliness are maintained in all areas of the kitchen such as machinery small Kitchen equipment floors and fridges to ensure a sufficient supply of crockery and cutlery for the service and the banqueting department.
• To plan rosters on a weekly basis and to review on a daily basis with the Executive Chef overtime rosters and holiday requirements and absenteeism.
• To report accidents and sickness in the log Book and to report any such incidents to the Executive Chef on a daily basis.
• To report any problems regarding failure of machinery and small equipment to the Executive Chef and to follow up and ensure the necessary work has been carried out.
• To instruct on the correct usage of Kitchen equipment and machinery and to check that this is carried out in the correct manner by all Kitchen employees as set out by the Health & Safety regulations and correct the usage if necessary.
• To ensure that the standards set by the Companys Policy and Procedures regarding personal hygiene are maintained by all Kitchen staff.
• To ensure that the daily logbook is utilized and complaints are immediately reported to the Executive Chef.
• To maintain a material checklist e.g. mise-en-place within own department for all sections.
• To check daily each section in own department to ensure work has been carried out in the proper manner.
• To check daily function sheets within Main Board.
• To pass all information to late shift
• To maintain all hotel records and forms as prescribed by local hotel management and policies.
• To follow operating standards on the use of the computer.
• To develop standard recipes which allow the kitchen department to operate at an acceptable food cost.
• To maximize employee productivity in order to minimize payroll costs.
• To monitor operating costs and take corrective action when necessary to reduce expenses.
• To identify market needs and trends in terms of food for both hotel guests and the local Market.
• To monitor and analyze the menus and product of competitive banqueting operations.
• To develop menus buffets (where applicable) and specials which meet the needs of the target market and are in line with the operating concept for the restaurant.
• To assist the Executive Chef in interviewing and recruiting staff forthe kitchen.
• To plan and implement effective skills training programmes in conjunction with the Training Manager and Departmental Trainers.
• To maximize employee productivity and morale and consistently maintain discipline following hotel guidelines and local legislation.
• To hold a regular training session and keep records about it.
• To instruct on the correct usage of Kitchen equipment and machinery and to check that is carried out in the correct manner by all Kitchen employees as set out by the Health & Safety regulations and correct the usage if necessary.
• The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate.

PERSONAL ATTRIBUTES

• Physically fit
• Oral and written fluency in English
• Knowledge of other languages and basic understanding of local language preferred
• Must have strong culinary experience (international preferred)
• Excellent leadership & supervisory skills with a hands-on approach
• Positive attitude and high energy level
• Motivator & self starter; displays initiative & creativity
• Team player and team builder
• Flexible & adaptable to different working locations
• Finance knowledge

Qualifications :

• Reading writing and oral proficiency in the English language
• Second language preferred.
• High school graduate.
• Good leadership training motivation and communication skills.

EXPERIENCE

• 8 10 years experience in cooking and supervision.

Remote Work :

No

Employment Type :

Full-time

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.

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.

• 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.

'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.

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.

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.

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.

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

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.

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.

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

• 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.

• Minimum of 3-5 years of experience in cooking, preferably in a 5 star class environment
• Solid managerial experience and knowledge in kitchen operation.
• Have excellent English communication skills both in written and spoken
• Computer literate
• 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.

"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"

• 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

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.

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.