Sous Chef wanted by Grosvenor hotel – Dubai

Grosvenor House Hotel Dubai

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Grosvenor House Hotel Dubai
Grosvenor House Hotel Dubai

Job Number 18001PID
Job Category Food and Beverage & Culinary
Location Grosvenor House, a Luxury Collection Hotel, Dubai, Schedule Full-time
Relocation? No
Position Type Non-Management/Hourly

Start Your Journey With Us
Company:
Marriott International is the world’s leading global hospitality company, with more brands, more hotels and more opportunities for associates to grow and succeed. With 5,700 properties, you’ll find us in your neighborhood and in more than 110 countries across the globe. Learn about our 30 hotel brands at www.marriott.com/marriott-brands.mi. Find Your World.™

Property Description:
A pinnacle of perfection, set within the cosmopolitan Dubai Marina. Grosvenor House Dubai is a landmark of prestige and a symbol of refinement. It is a home for culture, creative excellence, and a collector of lasting impressions.

Grosvenor House is a name steeped in excellence and combines luxurious standards with futuristic flair. A guardian of tradition, perfectly refined. The Grosvenor House prides itself on its impeccable service, built on the legendary hospitality of Arabia. Every wish expressed is met with equal measures of priority, discretion and charm.

Located close to the city center within easy reach of business and leisure facilities, the Grosvenor House is the ideal location for business, leisure or for it your home.

Key Position Requirement:
We are looking for a young, dynamic, career oriented, male/female chef to assist in the running of the Buddha Bar Kitchen.
Ideally you with experience in Asian fusion cuisine.
This is a high volume restaurant so a background in busy kitchen is essential.
Manage a brigade of 22 chefs and maintain the standard and quality of food preparation for 382 covers.
This is a great opportunity for someone with a lot of energy and enthusiasm to come and work in a world renowned venue.

Pastry Sous Chef wanted by Lapita resort hotel – Dubai

Lapita Hotel Dubai

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Lapita Hotel Dubai
Lapita Hotel Dubai

Job Number 18001KPJ
Job Category Food and Beverage & Culinary
Location Lapita, Dubai Parks and Resorts, Autograph Collection, Dubai
Brand Autograph Collection Hotels
Schedule Full-time
Position Type Non-Management/Hourly

Start Your Journey With Us
Lapita is a Polynesian themed hotel, located in the heart of Dubai Parks and Resorts. A hotel which is dedicated to families and friends who want to stay close to all the activities that the theme parks will be offering. With 504 rooms, including 60 suites and 3 villas, Lapita is the perfect relaxation point after a day of adventures and fun. Part of Marriott’s Autograph Collection this amazing hotel offers five food and beverage outlets, two outdoor pools and a lazy river, a spa and health club, Luna & Nova Kids & Teens Club as well as meeting and event facilities. The hotel’s name was inspired by the pre-historic Pacific Ocean people and their journey and settlement into the Islands ( the Lapita movement ). The design draws its inspiration from the exotic Polynesian tropical landscapes, featuring Polynesian flowers, lagoon-style pools, and themed activities.

Marriott’s Autograph Collection features a select group of upscale and luxury independent partner hotels, each with its own distinct personality, experience, style and features. Located in major cities and desirable destinations around the world, Autograph guests favor hotel stays that reflect their own unique and personal styles. Be a part of our team and deliver an innovative guest experiences that resists predictability.

Job Summary

Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists. Prepare ingredients for cooking, including portioning, chopping, and storing food before use. Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods. Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures. Check and ensure correct temperatures of kitchen appliances and food, and report issues to management. Wash and disinfect kitchen area; set-up and break-down work station; and follow and ensure compliance with sanitation and cleaning procedures. Monitor the quality of food prepared and portions served throughout shift.

Sous Chef wanted by Renaissance hotel – Dubai

Renaissance Dubai Hotel Downtown Dubai

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Sous Chef -Bakery Kitchen

Job Number 18001J9H
 
Job Category Food and Beverage & Culinary
Location Renaissance Downtown Hotel, Dubai, Dubai, United Arab Emirates VIEW ON MAP
Brand Renaissance Hotels

Schedule Full-time
Job 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.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.

Sous Chef Speciality wanted by Renaissance hotel – Dubai

Renaissance Dubai Hotel Downtown Dubai

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Renaissance Dubai Hotel Downtown Dubai
Renaissance Dubai Hotel Downtown Dubai

Job Number 18001J9K
Job Category Food and Beverage & Culinary
Location Renaissance Downtown Hotel, Dubai, Dubai, United Arab Emirates
 
JOB SUMMARY
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

Education and Experience
• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met

• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.

• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.

• Assists Executive Chef with all kitchen operations and preparation.

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.

• Assists in determining how food should be presented and creates decorative food displays.

• Maintains purchasing, receiving and food storage standards.

• Ensures compliance with food handling and sanitation standards.

• Performs all duties of kitchen managers and employees as necessary.

• Recognizes superior quality products, presentations and flavor.

• Ensures compliance with all applicable laws and regulations.

• Follows proper handling and right temperature of all food products.

• Operates and maintains all department equipment and reports malfunctions.

• Checks the quality of raw and cooked food products to ensure that standards are met.

Leading Kitchen Operations

• Supervises and coordinates activities of cooks and workers engaged in food preparation.

• Leads shifts while personally preparing food items and executing requests based on required specifications.

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

 

Sous Chef wanted – Ritz-carlton hotel- Dubai

Ritz Carlton hotel Dubai

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Ritz Carlton hotel Dubai
Ritz Carlton hotel Dubai

Posting Date May 28, 2018
Job Number 18000SBU
Job Category Food and Beverage & Culinary
Location The Ritz-Carlton, Dubai International Financial Centre, Dubai, United Arab Emirates

JOB SUMMARY
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met

• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.

• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.

• Assists Executive Chef with all kitchen operations and preparation.

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Sous Chef wanted by Sheraton hotel in Dubai

Four points Sheraton hotel Dubai

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Posting Date May 21, 2018
Job Number 18001FVX
Location Four Points by Sheraton Bur Dubai, Dubai, United Arab Emirates VIEW ON MAP
JOB SUMMARY

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met

• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.

• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.

• Assists Executive Chef with all kitchen operations and preparation.

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.

• Assists in determining how food should be presented and creates decorative food displays.

• Maintains purchasing, receiving and food storage standards.

• Ensures compliance with food handling and sanitation standards.

• Performs all duties of kitchen managers and employees as necessary.

• Recognizes superior quality products, presentations and flavor.

• Ensures compliance with all applicable laws and regulations.

• Follows proper handling and right temperature of all food products.

• Operates and maintains all department equipment and reports malfunctions.

• Checks the quality of raw and cooked food products to ensure that standards are met.

Leading Kitchen Operations

• Supervises and coordinates activities of cooks and workers engaged in food preparation.

• Leads shifts while personally preparing food items and executing requests based on required specifications.

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Serves as a role model to demonstrate appropriate behaviors.

• Maintains the productivity level of employees.

• Ensures employees understand expectations and parameters.

• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

• Ensures property policies are administered fairly and consistently.

• Communicates performance expectations in accordance with job descriptions for each position.

• Recognizes success performance and produces desired results.

 

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Sous Chef wanted by Ritz Hotel in Dubai

Ritz Carlton hotel Dubai

APPLY HERE (DIRECT TO HOTEL)

Ritz Carlton hotel Dubai
Ritz Carlton hotel Dubai

Posting Date May 14, 2018
Job Number 18001DHD
Job Category Food and Beverage & Culinary
Location The Ritz-Carlton, Dubai, Dubai, United Arab Emirates VIEW ON MAP
Brand The Ritz-Carlton
Schedule Full-time
Relocation? No
Position Type Management

Start Your Journey With Us
At more than 80 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. As the premier worldwide provider of luxury experiences, we set the standard for rare and special luxury service the world over. We invite you to explore The Ritz-Carlton.

JOB SUMMARY

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

 

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Junior Sous Chef wanted by St Regis hotel Abu Dhabi

St Regis hotel Abu Dhabi

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St Regis hotel Abu Dhabi
St Regis hotel Abu Dhabi

Posting Date May 08, 2018
Job Number 170029OS
Job Category Food and Beverage & Culinary
Location The St. Regis Saadiyat Island Resort, Abu Dhabi, Abu Dhabi, United Arab Emirates VIEW ON MAP
Brand St. Regis Hotels & Resorts
Schedule Full-time
Relocation? No
Position Type Non-Management/Hourly

Start Your Journey With Us
The iconic St. Regis brand extends its legacy to Abu Dhabi with The St. Regis Saadiyat Island, Abu Dhabi, created by thoughtful Mediterranean architecture and a contemporary interior design.

The award-winning St. Regis Saadiyat Island Resort is the city’s true beachfront leisure address located just 20 minutes from Abu Dhabi International Airport and 10 minutes from the city’s bustling downtown.

Job 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 F&B service staff of 86’ed items and number of available menu specials. 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.

Banquet Chef wanted by Bulgari Hotel Dubai

Bulgari hotel Dubai

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Bulgari hotel Dubai
Bulgari hotel Dubai

Posting Date May 05, 2018
Job Number 18001AQK
Job Category Food and Beverage & Culinary
Location Bulgari Hotel & Resorts, Dubai, Dubai, United Arab Emirates VIEW ON MAP
Schedule Full-time
Relocation? No
Position Type Management

Experienced Banquet chef wanted to work in our restaurant within the luxury hotel Bulgari located in Dubai, United Arab Emirates
Experience in Middle East Mandatory in luxury properties as Sous Chef or 1st time experience as Chef.

Developed in partnership with jeweler and luxury products designer Bulgari, our select Bulgari Hotels & Resorts are located in major cosmopolitan cities and luxury resort destinations. Join our team and help deliver the excitement, timeless glamour and heritage of the Bulgari brand.

Sous Chef wanted by Amwaj Rotana Hotel Dubai

Amwaj Rotana hotel Jumeirah Beach

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Amwaj Rotana hotel Jumeirah Beach
Amwaj Rotana hotel Jumeirah Beach

Posted Date: 2018/05/03 19:15:27
Expiry Date: 2018/06/02
Ref. JB3796127
Amwaj Rotana – Jumeirah Beach Residence
Kitchen – Sous Chef

We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.
As a Sous Chef you are responsible for the smooth operation of the main / outlet kitchen with emphasis on quality, presentation within the guidelines of the standardized menus and employee training, whereby your role will include key responsibilities such as:

•Supervise the main / outlet kitchen in the preparation and presentation of all food items in accordance with the hotel’s SOPs and standardized menu guidelines

•Monitor regular standards of production to ensure highest level of quality

•Monitor all aspects pertaining to the control of the hotel’s food cost

•Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all employees to put forward their ideas and utilizing them wherever practical

•Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times

•Ensure consistent on the job training session for culinary colleagues and promote health & safety

 

 

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Assistant Sous Chef wanted by Marquis hotel Dubai

Marriott Marquis Hotel Dubai

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Marriott Marquis Hotel Dubai
Marriott Marquis Hotel Dubai

Posting Date Apr 27, 2018
Job Number 180017HA
Job Category Food and Beverage & Culinary
Location JW Marriott Marquis Hotel Dubai, Dubai, United Arab Emirates VIEW ON MAP
Brand Marriott Hotels Resorts /JW Marriott
Schedule Full-time
Position Type Non-Management/Hourly

Start Your Journey With Us
Marriott International portfolio of brands includes both JW Marriott and Marriott Hotels.
JW Marriott is part of Marriott International’s luxury portfolio and consists of more than 80 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. It’s as simple as that. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy a true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can really pursue your passions in a luxury environment. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™.

This job description sets out the current duties of the job role that may vary from time to time without changing the general character of the job role or the level of responsibility entailed.

JOB SUMMARY
The Sushi Chef is responsible for the daily operation in the assigned kitchen to meet the expected standards.
During your time you are fully in charge for the food production.

CANDIDATE PROFILE
Experience 5 years
Skills and Knowledge

SPECIFIC DUTIES
The following are specific responsibilities and contributions critical to the successful performance of the position:
Daily controlling of production to make sure that standards are being met.
Checking the setup of stations (a la carte or Buffet) are on time for each service period
Make sure all food is prepared by recipes
Make sure food quality and quantity meets our standards.
Make sure food is sent to correct area on time (Cafeteria, Executive Lounge)
Notify Sous Chef of any problems or complaints or solve immediately when they arise – EMPOWERMENT
In Charge that professional work procedures are in place.
Communicate any problems with outlets to the affected Department Head and the Sous Chef for follow up.
Check Inventories to see proper storage and rotation of stock.
Follow up to see proper completion of assigned levels on production charts.
Give additional training to your co-workers.
Check that all food items for storage are covered, labelled and dated according our 70 Point checklist.
Checking the food rotation – first in – first out
Checking that after service equipment, work surfaces and working area is clean.
Make sure “Clean as you go” is always first priority.
Will sign acceptance of tools, uniforms, knives, etc. and will pay back to the company for any damage or loss.
Participates and conducts on taste panels.
Checking that appropriate Temperature log sheets filled out according to standard.
Be aware of accident prevention and follow safe work habits. Zero accidents are our goal.
Follow all kitchen regulations as outlined and directed.
Control the overtime of your associates, give TFT whenever is possible.
Provide outlet with a minimum of inventory stock and maintain wastage levels at a minimum.
Assure that imported food high cost items are used properly.
Communicate with stewarding supervisor for cleaning schedule.
Create the menu from sushi bar ( Daily special, new year)
Jump to conclusion without listening, provide, solution before fully understanding the requirement of the problem.

Pastry Sous Artist wanted by W hotel Dubai

w hotel dubai

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w hotel dubai
w hotel dubai

Posting Date Apr 24, 2018
Job Number 18001696
Job Category Food and Beverage & Culinary
Location W Dubai – The Palm, Dubai, United Arab Emirates VIEW ON MAP
Brand W Hotels
Schedule Full-time
Relocation? No
Position Type Non-Management/Hourly

Start Your Journey With Us
Boldly coloring outside the lines of luxury, W turns the traditional notion of the extravagant hotel on its head. Our irreverent attitude and taste for excess redefine revelry for the modern jet set. Our guests have a lust for a life less ordinary that drives them to demand more, experience it all, and hit repeat.
We share our guests’ passions, providing insider access to what’s new and what’s next. Moderation is not in our vocabulary and we know that lust for life demands more, not less. W guests soak it in and live each day with a mantra: Detox.Retox.Repeat. If you’re ready to create the energetic W scene that is magnetic to everyday disruptors around the world, then we invite you to explore a career with W Hotels.

Job Summary

Prepare ingredients for cooking, including portioning, chopping, and storing food. Pull food from freezer storage to thaw in the refrigerator. Weigh, measure, and mix ingredients according to recipes or personal judgment. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Monitor food quality while preparing food. Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. Ensure proper portion, arrangement, and food garnish to be served. Serve food in proper portions onto proper receptacle. Use kitchen tools safely and appropriately. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. Notify manager if a product does not meet specifications. Communicate any assistance needed during busy periods.

Executive Sous Chef wanted by Renaissance hotel Dubai

Renaissance Dubai Hotel Downtown Dubai

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Renaissance Dubai Hotel Downtown Dubai
Renaissance Dubai Hotel Downtown Dubai

Posting Date Apr 22, 2018
Job Number 180015JF
Job Category Food and Beverage & Culinary
Location Renaissance Downtown Hotel, Dubai, Dubai, United Arab Emirates
Brand Renaissance Hotels
Schedule Full-time
Relocation? No
Position Type Management

Start Your Journey With Us
You were always one of those curious kids who opened every cabinet, peeked behind every door, and never ceased to ask “why” when given an explanation. Today, you bring your personal style to every experience. You live life to discover. You are passionate about your neighborhood, always looking to explore the places one wouldn’t find in a travel guide. If this sounds like you, you’re in the right place. You’ve got authentic style, natural curiosity and a warm way with people. Renaissance is not just a place to spend the night, it’s a place to discover, a place in the world with style like yours. That’s why we’re not just looking for anyone. We’re looking for someone like you.

JOB SUMMARY

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Leading Kitchen Operations for Property

• Leads kitchen management team.

• Provides direction for all day-to-day operations.

• Understands employee positions well enough to perform duties in employees’ absence or determine appropriate replacement to fill gaps.

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Serving as a role model to demonstrate appropriate behaviors.

• Ensures property policies are administered fairly and consistently.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

• Solicits employee feedback, utilizes an “open door” policy and reviews employee satisfaction results to identify and address employee problems or concerns.

• Supervises and coordinates activities of cooks and workers engaged in food preparation.

• Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

• Develops and implements guidelines and control procedures for purchasing and receiving areas.

• Establishes goals including performance goals, budget goals, team goals, etc.

• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.

• Manages department controllable expenses including food cost, supplies, uniforms and equipment.

• Participates in the budgeting process for areas of responsibility.

• Knows and implements the brand’s safety standards.

Ensuring Culinary Standards and Responsibilities are Met

• Provides direction for menu development.

• Monitors the quality of raw and cooked food products to ensure that standards are met.

• Determines how food should be presented, and create decorative food displays.

• Recognizes superior quality products, presentations and flavor.

• Ensures compliance with food handling and sanitation standards.

• Follows proper handling and right temperature of all food products.

• Ensures employees maintain required food handling and sanitation certifications.

• Maintains purchasing, receiving and food storage standards.

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Ensuring Exceptional Customer Service

• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.

• Interacts with guests to obtain feedback on product quality and service levels.

• Responds to and handles guest problems and complaints.

• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.

• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

• Ensures employees are treated fairly and equitably.

• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.

• Administers the performance appraisal process for direct report managers.

• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.

• Observes service behaviors of employees and provides feedback to individuals and or managers.

• Manages employee progressive discipline procedures for areas of responsibility.

• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Additional Responsibilities

• Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

• Analyzes information and evaluating results to choose the best solution and solve problems.

Sous Chef – Oriental wanted by Ritz Carlton Abu Dhabi

ritz carlton hotel abu dhabi

APPLY HERE

ritz carlton hotel abu dhabi
ritz carlton hotel abu dhabi

Posting Date Apr 11, 2018
Job Number 18000SYS
Job Category Food and Beverage & Culinary
Location The Ritz-Carlton Abu Dhabi, Grand Canal, Abu Dhabi, United Arab Emirates VIEW ON MAP
Brand The Ritz-Carlton
Schedule Full-time
Relocation? Yes
Position Type Management

Start Your Journey With Us
At more than 80 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. As the premier worldwide provider of luxury experiences, we set the standard for rare and special luxury service the world over. We invite you to explore The Ritz-Carlton.

JOB SUMMARY
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met

• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.

• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.

• Assists Executive Chef with all kitchen operations and preparation.

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.

• Assists in determining how food should be presented and creates decorative food displays.

• Maintains purchasing, receiving and food storage standards.

• Ensures compliance with food handling and sanitation standards.

• Performs all duties of kitchen managers and employees as necessary.

• Recognizes superior quality products, presentations and flavor.

• Ensures compliance with all applicable laws and regulations.

• Follows proper handling and right temperature of all food products.

• Operates and maintains all department equipment and reports malfunctions.

• Checks the quality of raw and cooked food products to ensure that standards are met.

Leading Kitchen Operations

• Supervises and coordinates activities of cooks and workers engaged in food preparation.

• Leads shifts while personally preparing food items and executing requests based on required specifications.

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Serves as a role model to demonstrate appropriate behaviors.

• Maintains the productivity level of employees.

• Ensures employees understand expectations and parameters.

• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

• Ensures property policies are administered fairly and consistently.

• Communicates performance expectations in accordance with job descriptions for each position.

• Recognizes success performance and produces desired results.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.

• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

• Sets a positive example for guest relations.

• Empowers employees to provide excellent customer service.

• Interacts with guests to obtain feedback on product quality and service levels.

• Handles guest problems and complaints.

Maintaining Culinary Goals

• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.

• Develops specific goals and plans to prioritize, organize, and accomplish your work.

• Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.

• Trains employees in safety procedures.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Participates in the employee performance appraisal process, providing feedback as needed.

• Brings issues to the attention of the department manager and Human Resources as necessary.

Additional Responsibilities

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

• Analyzes information and evaluating results to choose the best solution and solve problems.

• Attends and participates in all pertinent meetings.

Sous Chef wanted by Asia De Cuba in Dubai

asia de cuba dubai

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asia de cuba dubai
asia de cuba dubai

Job Description
Check out pictures from associates at this location, and some videos too!

Posting Date Feb 27, 2018
Job Number 18000IXM
Job Category Food and Beverage & Culinary
Location The Westin Dubai Mina Seyahi Beach Resort & Marina, Dubai, United Arab Emirates VIEW ON MAP
Brand Le Meridien
Schedule Full-time
Relocation? No
Position Type Non-Management/Hourly

Start Your Journey With Us
Marriott International is the world’s leading global hospitality company, with more brands, more hotels and more opportunities for associates to grow and succeed. With 5,700 properties, you’ll find us in your neighborhood and in more than 110 countries across the globe. Learn about our 30 hotel brands at www.marriott.com/marriott-brands.mi. Find Your World.™

The Westin Dubai Mina Seyahi Beach Resort & Marina Peaceful retreat settled on Jumeirah Beach, the resort offers the perfect destination for the entire family to unwind and recharge with a breath-taking array of recreation activities, and close proximity to major Dubai local attractions. Featuring exceptional views over the Arabian Gulf, our impressive neoclassical architecture fills our five-star luxury beach resort in Dubai with charm and inspiration.

Asia de Cuba combines a high-energy environment with its Chino-Latino menu; intensely flavored, imaginatively prepared and ultimately celebratory. Rooted in the Chino-Latino cafes that dotted the streets first of Havana, and then of Miami and New York, Asia de Cuba has created a style of food and service all its own.

Job responsibilities will include, but not limited to the following:

Oversees the work of the kitchen staff.
Takes orders from the executive sous chef & executive chef
Helps maintain a safe and sanitary kitchen.
Assists with training of newly hired kitchen staff.
Makes sure adequate numbers of kitchen staff are scheduled to properly handle each service.
Participates in employee evaluations and necessary disciplinary actions.
Develops menus based on trends and market needs.
Places orders for recipe ingredients including meats, fresh fruits and produce, herbs, spices and other supplies.
Supervises junior chefs and all members of the kitchen staff.
Ensures that all standards of safety are strictly observed.
Presents the finished product to the customer.
Monitors the quality of the meals during preparation and service.
Evaluates client satisfaction..

To move into this position you should have

Must have the ability to multi-task while remaining focused on the goal.
Must have excellent verbal communication and leadership skills.
Be able to express creativity through food selections, preparation and presentation.
Must be detail oriented.
Must have the ability to remain calm in high stress situations.
Be able to solve problems quickly under pressure.
Spanish, south American cuisine experience

Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

SOUS CHEF wanted by Hilton hotel in Dubai

Hilton Dubai creek UAE

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Hilton Dubai creek UAE
Hilton Dubai creek UAE

Hilton Hotels & Resorts

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Not ready to apply?
Job Summary
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 food stuffs are of a 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
What are we looking for?

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

What will it be like to work for Hilton?

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!

 

Catering, bar, restaurant & hospitality staff wanted by Royal Catering in Abu Dhabi

Royal catering Abu Dhabi logo

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Royal catering Abu Dhabi logo
Royal catering Abu Dhabi logo

At Royal Catering, we are always looking for talented professionals in the field of culinary and catering.
We are currently recruiting:

  • Somnelier / Bar Managers / Bar Supervisors
  • Restaurant Supervisors
  • Team leaders / Captains / Waiters
  • Bartenders / Receptionists / Hostesses
  • Stewarding Supervisors / Stewards
  • Housekeeping / Runners
  • Operation Managers
  • Assistant Banquet Managers
  • Project Managers with Catering Background
  • Logistics & Event Setup
  • Chef de Cuisine / Sous Chef
  • Chef de Partie

Minimum requirements

At least five years’ experience in the same capacity for managerial positions
At least two years’ experience in non-supervisory positions

Preference goes to:

Hospitality Oriented
Customer Service Experience
Hospitality degree for supervisory level and above
Priority for candidates with experience working in 5 star hotels
Interested candidates with the minimum requirements can send your CV with a photo to recruitment@royalcatering.ae and if your profile suits our requirements, we will contact you.

Sous chef (Italian cuisine) wanted at Armani hotel Dubai

Armani hotel in Dubai
Armani hotel in Dubai
Armani hotel in Dubai

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Sous Chef (Italian)

Responsible for planning, directing, controlling, coordinating and participating in the day-to-day operation. Accountable for the production of all Products required by the outlet.  Ensures that the product is of the highest quality, and that this is consistently achieved. Assists the Executive Sous Chef and Chef de Cuisine in his Tasks and supports his responsibilities.

  • Develop recipes and presentation pictures for new menus and standards accurately and always update them
  • Supervise and allocate work to ambassadors according to their knowledge and skill level
  • Control the daily ordering and requisitions to meet budgeted food cost without effecting quality
  • Appraises ambassadors on their work performance annually designated by the Executive Chef
  • Get involved in PR activities to promote the

Sous Chef wanted Rotana Park hotel in Abu Dhabi

Park Rotana hotel Abu Dhabi
Park Rotana hotel Abu Dhabi
Park Rotana hotel Abu Dhabi

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Expiry Date: 2018/03/12
Ref. JB3756787
Kitchen – Sous Chef – Hot Kitchen
Park Rotana

Job Description
We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.

As a Sous Chef you are responsible for the smooth operation of the main / outlet kitchen with emphasis on quality, presentation within the guidelines of the standardized menus and employee training, whereby your role will include key responsibilities such as:

•Supervise the main / outlet kitchen in the preparation and presentation of all food items in accordance with the hotel’s SOPs and standardized menu guidelines

•Monitor regular standards of production to ensure highest level of quality

•Monitor all aspects pertaining to the control of the hotel’s food cost

•Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all employees to put forward their ideas and utilizing them wherever practical

•Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times

•Ensure consistent on the job training session for culinary colleagues and promote health & safety

Skills
Education, Qualifications & Experiences

You should have a professional kitchen apprenticeship or chefs training course and at least three years experiences in quality establishments along with excellent culinary skills. The ability to communicate well in English and a proven track of food preparation, presentation and preservation knowledge is an essential.

Knowledge & Competencies

The ideal candidate will be positively spirited and passionate about food and be committed to work together with the service team to deliver an amazing guest experiences every time. You will demonstrate energy and enthusiasm at work, be customer driven, ‘hands on’ and organized. You portray a strong, firm and fair effective leadership style and have proven the ability to work in a multicultural environment and under difficult condition, while possessing following additional competencies:

Understanding Hotel Operations

Effective Communication

Planning for Business

Supervising People

Understanding Differences

Supervising Operations

Teamwork

Adaptability

Customer Focus

Drive for Results

Executive Sous Chef wanted at Bulgari hotel Dubai

Bulgari hotel Dubai
Bulgari hotel Dubai
Bulgari hotel Dubai

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Posting Date Jan 6, 2018

Job Number 180001VY

Job Category Food and Beverage & Culinary

Brand Bulgari Hotels & Resorts

Schedule Full-time

Relocation? No

Position Type Management

Start Your Journey With Us
Developed in partnership with jeweler and luxury products designer Bulgari, our select Bulgari Hotels & Resorts are located in major cosmopolitan cities and luxury resort destinations. Join our team and help deliver the excitement, timeless glamour and heritage of the Bulgari brand.

JOB SUMMARY

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Assisting in Leading Kitchen Operations for Property

• Provides direction for all day-to-day operations.

• Understands employee positions well enough to perform duties in employees’ absence or determine appropriate replacement to fill gaps.

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Serving as a role model to demonstrate appropriate behaviors.

• Ensures property policies are administered fairly and consistently.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

• Solicits employee feedback, utilizes an “open door” policy and reviews employee satisfaction results to identify and address employee problems or concerns.

• Supervises and coordinates activities of cooks and workers engaged in food preparation.

• Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

• Develops and implements guidelines and control procedures for purchasing and receiving areas.

• Establishes goals including performance goals, budget goals, team goals, etc.

• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.

• Manages department controllable expenses including food cost, supplies, uniforms and equipment.

• Participates in the budgeting process for areas of responsibility.

• Knows and implements the brand’s safety standards.

Ensuring Culinary Standards and Responsibilities are Met

• Provides direction for menu development.

• Monitors the quality of raw and cooked food products to ensure that standards are met.

• Determines how food should be presented, and create decorative food displays.

• Recognizes superior quality products, presentations and flavor.

• Ensures compliance with food handling and sanitation standards.

• Follows proper handling and right temperature of all food products.

• Ensures employees maintain required food handling and sanitation certifications.

• Maintains purchasing, receiving and food storage standards.

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Ensuring Exceptional Customer Service

• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.

• Interacts with guests to obtain feedback on product quality and service levels.

• Responds to and handles guest problems and complaints.

• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.

• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

• Ensures employees are treated fairly and equitably.

• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.

• Administers the performance appraisal process for direct report managers.

• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.

• Observes service behaviors of employees and provides feedback to individuals and or managers.

• Manages employee progressive discipline procedures for areas of responsibility.

• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Additional Responsibilities

• Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

• Analyzes information and evaluating results to choose the best solution and solve problems.

Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

Apply now

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