291 Specialty Chefs jobs in Dubai

Sous Chef (Coffee Shop) role at Grand Hyatt Dubai . You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.

• Assist the Executive Chef / Chef de Cuisine in managing the assigned kitchen operation, comprising an extensive Grab & Go concept.
• Must have experience of retail food products as a successful independent profit center, ensuring maximum guest satisfaction through planning, organizing, directing, and controlling the Kitchen operation and administration.

• Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant which has a Grab & Go concept with good standards and must have food retails experience; preferably in luxury international brands.
• Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
• Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

• Mid-Senior level

• Full-time

• Management and Manufacturing

• Hospitality

"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.

To ensure that all outlet reports schedules standard recipes menus food presentation photographs and correspondence are completed in liaison with the Executive Chef and Executive Sous Chefs in an accurate and punctual manner.

• To develop menus and specials which meet the needs of the target market and are in line with the operating concept for the restaurant.
• To develop menus and set standard recipes (as per SOPs) which allow the restaurants to run at an acceptable food cost thereby satisfying guest needs and expectations.
• To have a complete understanding of and adhere to the companys policy relating to fire hygiene and safety.
• To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
• Responsible for the audit requirements for HACCP and Dubai Municipality as needed.
• Check incoming produce ensuring that all food merchandise is in accordance with order sheets receiving records and purchasing specifications.
• To maximize colleague productivity and morale and consistently maintain discipline following hotel guidelines and local legislation.
• Adhere to Anantara food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. Continually look to recommend improvements and additions to the Anantara presentation guidelines.
• Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques including dating proper storage rotation etc. Maintain basic food safety and sanitation practices.
• Take responsibility for asset management of all outlet property and facilities.

#LIMH1

Qualifications :

• College degree in Hotel Management or related culinary degree.
• At least 3 years of industry and culinary management experience.
• Previous experience training team members in large quantity food preparation.
• Excellent knowledge of quality food operations.
• Passion for leadership and teamwork.
• Eye for detail to achieve operational excellence.
• Excellent guest service skills.
• Expertise in all types of cuisine.

Remote Work :

No

Employment Type :

Fulltime

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

Join to apply for the Sous Chef role at Daikan

3 days ago Be among the first 25 applicants

Join to apply for the Sous Chef role at Daikan

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Daikan, a premier Japanese restaurant, 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.
Key Responsibilities

• 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.

• Seniority level Mid-Senior level

• Employment type Full-time

• Job function Management and Manufacturing
• Industries Food and Beverage Services

Referrals increase your chances of interviewing at Daikan by 2x

Dubai, Dubai, United Arab Emirates 7 hours ago

Dubai, Dubai, United Arab Emirates 7 hours ago

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POSITION SUMMARY

Prepare ingredients for cooking including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Setup and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.

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. 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 or for an entire work shift. 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: High school diploma or G.E.D. equivalent.

Related Work Experience: At least 1 year of related work experience.

Supervisory Experience: No supervisory experience.

License or Certification: None.

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

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 hiring a talented Sous Chef to assist the Head Chef in managing kitchen operations, supervising staff, and maintaining quality standards. Strong leadership and culinary skills are essential.

Salary: 3000 AED

• Assist the Head Chef in managing kitchen operations
• Supervise staff
• Maintain quality standards

• Strong leadership
• Culinary skills

Interested candidates send your CV to 971-

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.