Our client a VIP Private Guest house in Bahrain is looking for a Westerner Head Chef. EDUCATION/EXPERIENCE REQUIRED: • At least 3 years of experience in a 4 or 5 Star hotel • Experienced in Continental, Mediterranean , Italian cuisine; knowledge in Arabic cuisine would be an advantage . • Conformable with all types of cooking; starters, main and deserts (all-rounder) • Strong knowledge in healthy food (e.g. Gluten-free and Paleo) • Knowledgeable in HACCP food practices and proper food sanitation • Excellent English communication skills • Experience working from a VIP Family is an added advantage
Head Chef Dubai Contemporary Asian Upmarket Dining Competitive Single Expat Package An exciting opportunity for an Asian specialised Head Chef to join this established restaurant group based in Dubai, UAE. As Head Chef you will be involved with pre-opening of their new Upmarket contemporary Asian cuisine concept – Very seafood focused using authentic Asian flavours. This will be a really large, lively, venue with separate lounge bar offering small plates. Live fish display to order, along with multiple live cooking stations. We are needing the appropriate cuisine experience within high volume, upmarket lifestyle environments. Pre-opening experience is highly beneficial.
Being a Pullman employee means embodying and conveying the brand mindset through the values of commitment, adaptability and creativity. What is in it for you: Employee benefit card offering discounted rates in Accor worldwide Learning programs through our Academies Opportunity to develop your talent and grow within your property and across the world! Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21. What you will be doing: We are looking for an experienced and qualified Head Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.
Job purpose: The official job of the Outlet Head Chef is to be mainly overseeing the operations of the kitchen. All Kitchen staff in the outlet report to the Outlet head chef. The Head Chef is responsible for everything that comes out of the kitchen from the taste of the food itself to the execution as well as the presentation. He/she has to forecast supplies needs and define estimated costs. He/she is expected to make sure his/her kitchen meets all regulations, including sanitary and safety guidelines Role and Responsibilities 1. Maintaining Standard Procedure Outlet Head Chef must always. a. Ensure that all policies and procedures are followed in his or her kitchen as mentioned in the ‘Brand Operations Manual’. b. Never change any policies, standards, and or specifications of the operation in the kitchen unless after approval of the Brand executive chef and the Operations Manager. c. Be committed to implement production standards. Understanding that
Duties and Responsibilities Run and supervise any kitchen section to the required standards set by management. Ensure all preparation of the designated section is complete and ready for each service Responsible for the quality control of stock and prepared foods Execute cooking to the expected high standard quickly and efficiently Ensure the cleanliness and organisation of the designated section, including fridges is monitored and maintained to the required standard Effectively delegate jobs to junior chefs and apprentices Support junior chefs and apprentices in their development Actively seek to improve skills and achieve personal development Comply with all health and safety regulations. Comply with the grooming and hygiene standards Comply at all times with the Staff Code of Conduct.
JOB TITLE Exec Head Chef, Destination Japanese Restaurant JOB LOCATION Grand Cayman SALARY ON OFFER Package up to $90,000 per annum (Tax Free) WHAT'S NEEDED A proven Exec Chef with a Michelin background for a Japanese Fusion Restaurant EMPLOYER INFORMATION Destination Restaurant within a luxury Resort Property WHAT THE JOB ENTAILS Managing the day-to-day restaurant operation Needs strong admin and guest engagement skills Development of Team and Brand Standards CANDIDATE REQUIREMENTS Currently a Restaurant Director or General Manager from the destination restaurant market A strong understanding of luxury destination restaurants A solid background within Michelin or similar level operations LEGAL REQUIREMENTS
JOB TITLE Restaurant Head Chef, Destination European Restaurant JOB LOCATION Qatar SALARY ON OFFER Package of 30,000 AED per month (Salary, Travel, Housing) $8,100 per month (Tax Free) Family Package with Schooling WHAT'S NEEDED A proven Head Chef with a Destination Restaurant background to help run a signature restaurant. EMPLOYER INFORMATION Destination Restaurant WHAT THE JOB ENTAILS Managing the day-to-day kitchen operation Needs strong admin and guest engagement skills Development of Team and Brand Standards CANDIDATE REQUIREMENTS Currently a Head chef from the Destination Restaurant market A strong understanding of luxury Destination Restaurants A solid background within Michelin or similar level operations LEGAL REQUIREMENTS SpaYse's undertaking is as a recruitment agent in this role and is bound by the requirements request
About Jumeirah: Jumeirah Group, a member of Dubai Holding, has been making a distinguished impact on the global hospitality market for more than two decades with its Stay Different™ brand promise. Its award-winning destinations, such as the iconic Burj Al Arab Jumeirah, position service beyond expectations, elevated dining destinations and surprising architecture and design at the heart of every guest experience. Today, Jumeirah operates a world-class portfolio of 23 properties across the Middle East, Europe and Asia and employs over 8,000 colleagues, representing over 106 nationalities. As Jumeirah continues to expand its global portfolio and scales up its operations to the next level of growth, it remains fully committed to developing and empowering our colleagues to excel in world class environments. About the Job: An opportunity has arisen for a Head of Culinary to join our Madinat Jumeirah team. The main duties and responsibilities of this role: Works on developing an outdoor catering operation which caters to the high end local market in their homes / private venues. Creates and spearheads a world class culinary program which is brand defining and impactful. Crates a variety of menus at different price points in conjunction with the Commercial teams. Maintains a close watch on profitability and other cost ratios without compromising on the overall food q
Posting Date Jun 03, 2021 Job Number 21008566 Job Category Food and Beverage & Culinary Location W Doha, West Bay, Zone 61, Doha, Qatar, Qatar VIEW ON MAP Brand W Hotels Schedule Full-Time Relocation? N Position Type Management Located Remotely? N 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 Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the opera
Core Work Activities: § Supervise preparation and presentation of all items in assigned section as per established standards. § Share responsibility with Sous-Chefs for the supervision and training of all Demi Chef de Partie / Commis / Apprentices / Trainees. § Ensure freshness and suitability of products used and their appropriate storage as per established standards. § Co-operate with all other sections at all times, supports other sections if and when necessary and / or take appropriate action to ensure support is given § Liaise if and when necessary with restaurant supervisors / managers, regarding replenishment of buffets, shortage of A La Carte items and special requirements of customers. § Report any equipment requiring repairs and maintenance to supervisors.
Job Brief The Chef De Partie is to assist the Sous Chef in producing quality food, cost effectively. DUTIES AND RESPONSIBILITIES : May be replacing the sous chef when absent. Is responsible for a designated section of the kitchen, as per instructions from Sous chef / Chef De Cuisine Ensures that all food placed under the responsibility of the CDP respects CERS standards, in terms of quality, taste, portioning, presentation and variety, as well as timing Ensures that all food of the section respects at all times the hygiene standards in force in the resort Inspects areas daily and ensures that standards of cleanliness and order of areas are respected CDP is personally in charge of the order, cleanliness of his section, including related refrigerators and cold rooms Ensures that was
Main Responsibilities: Assist with organizing special events and special food promotions. Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly. Maintain a hygienic kitchen and personal hygiene. Schedules working hours of all Kitchen staff with approval of Executive Chef/Executive Sous Chef, taking into consideration the volume of expected business. Arranges extra staff during high volume of business if warranted by unexpected business or dismisses them earlier if business is slow. Ensures that the reputation and image of BBQ Al Qasr reflects the highest possible standard and is reputed as a High End Steak House Dining Venue with consistent quality in town. Accepts flexible working hours according to the business demand Attends meetings and trainings required by the Executive Chef Reports to Executive Chef all staff matters, recommends promotions, transfers and all staff related points. Work with Superior and Director of Human Resources to ensure the departmental performance of staff is productive and assist in planning for future staffing needs. Assist in training needs analysis of Kitchen staff and ensure training
Our client is keen to hire a Private Chef who is a highly motivated team player with proven experience in European and Mediterranean cuisines. The Chef should have excellent food production skills, a positive attitude and passion for cooking. The following traits are essential 1 Presentation and consistency in food quality, and timely delivery of orders is essential. Private Chef will oversee kitchen operations in private kitchens. The Private Chef should be able to handle the following . -Ability to work in a high-pressure environment . -Exceptional standards for cleanliness, health, and safety. -Available to work on call, shifts, after hours, over weekends and on holidays. -Passionate culinarian with great palette and sense of presentation. -Should be handle multiple tasks and work well in environment with time constraints. -Detail-oriented with good organizational skills, performing work accurately and efficiently. -This role balances excellent cooking skills with managerial decision-making and team leadership.
As aChef de Cuisine contributes to menu creation and the managing and training of the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls. What will I be doing? A Chef de Cuisine contributes to menu creation and the managing and training of the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards: Contribute to menu creation Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team Ensure consistency in quality of dishes at all times Manage customer relations when necessary, in the absence of the Executive Chef Ensure resources meet business needs through the effective management of working rotas Support brand standards through the training and assessment of your team Manage food cost controls to contribute to Food and Beverage revenue Knowledge of activities in other departments and implications Ensure compliance with food hygiene and Health and Safety standards What are we looking for? A Chef de Cuisine serving Hilton Brand hotels and vacations 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
Lead, direct and manage the operation of the kitchen, analyze the behavior of the processes and demand of internal and external guests, applying the control of the authorized budget, implementing and ensuring that all hygiene and safety standards are met, in order to have an operation attached to quality standards (including 5/5 reviews) through personnel management and while safeguarding the material values of the property. Requirements: 1. Must have 5 years working experience as an Executive Chef 2. Must have at least 2 years of experience working in hotels with a minimum of 100 rooms 3. Must be fluent in English; second language would be an asset - French preferred 4. Must be able to work long hours, weekends, holidays and late nights 5. Must have a Diploma in Gastronomy or related Culinary Arts field 6. Must have positive personality and demeanor 7. Have a ServSafe Management Certification or equivalent 8. Must have Skills and Knowledge in International Cuisine (Asian, American, Caribbean, French, Italian and Spanish) 9. Must have strong menu planning, inventory control and scheduling 10. Must have experience in budgeting control and administration 11. Must have expertise in Specialty Meals Preparations 12. Must have experience with large banqueting and weddings
Wyndham Hotels & Resorts is the largest hotel franchisor in the world and a leading hotel management company. We stand 21 brands strong across 9,000 hotels in more than 80 countries, and we offer the most diverse collection of hotel experiences in the world. Our iconic brands, united by the richest and simplest rewards program in the business, make hotel travel possible for all. Our hotel owners are the stewards of our brands, and together, we champion everyday travellers. We believe guests deserve great experiences, and our robust portfolio—distinguished by our leading economy and midscale brands—delivers just that. An exciting opportunity for a Cluster Executive Chef at Wyndham Dubai Deira in the Dubai, United Arab Emirates awaits you. We are seeking for candidates with the following attributes. · Strong leadership skills to motivate chefs. First rate culinary skills. A foundation degree in culinary arts and health and safety and food hygiene certificates. Individual has also to be physically fit and able to lift, move and carry items within the prescribed limits. · Remains focused, calm an
The Chef de Cuisine - Continental is the direct assistant of the Executive Sous Chef and is the third in command. He/she has the main responsibility to manage, control and to supervise the Kitchen team area assigned to him/her. DUTIES AND RESPONSIBILITIES : Understands fully the concepts of “autonomy versus independence” and aims at managing the staff outlet as if it was a personal business. Ensures that all culinary colleagues, deliver brand promise and provide exceptional guest service service at all times Proposes menus and ideas of dishes for the outlet to the Executive Chef, in accordance with the principles of the Culinary Spirit of Constance Hotels Experience, the concepts of the restaurants and the yearly action plan. Ensures that all food served in the outlet respects CERS standards, in terms of quality, taste, portioning, presentation and variety.
Skills Required: • A minimum of three years of experience with premium or luxury market niche is a must, preferably with Maldives experience but not limited to. • Strong background in western, Mediterranean, eastern European cuisine with an understanding of Russian and CIS food and recipes will be an added advantage. • Strong background in HACCP procedures and food safety process implementation. • Strong leadership and management skills while directing, coaching, supporting, supervising, and evaluating the performance of kitchen employees. Job Role: • Responsible for the success of the culinary operations in the outlet.
Mandarin Oriental Hotel Group Mandarin Oriental Hotel Group is the award winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world. Increasingly recognized for creating some of the world’s most sought-after properties, the Group provides 21st century luxury with oriental charm. Above all, Mandarin Oriental is renowned for creating unique hotels through distinctive design and a strong sense of place, luxury hotels right for their time and place. Mandarin Oriental, Doha Mandarin Oriental, Doha is an intimate and stylish urban retreat, blending Qatari-influenced heritage with modern design. Located in the heart of Msheireb Downtown Doha, within walking distance to Souq Waqif, Museum of Islamic Art and a short distance to the business district, West Bay. At Mandarin Oriental, Doha we welcome colleagues with the passion to deliver the best service and exceed our guest’s expectations. Main Responsibilities Oversee all operational culinary aspects of the corresponding cuisine in his outlet and other related outlets as required Create and maintain a great synergy between all stations in corresponding kitchen to assure maximum efficiency Work closely with the Chef de Cuisine to create authentic dishes and suggest corresponding cuisine in promotional events Ensure plating guides are up
Company Description: A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world’s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery. Job Description: Members of the Kitchen Department are responsible for ensuring that all visitors to the hotel are delighted by the quality, creativity, and variety of our food and beverage offerings in every area of the hotel, and that F&B is regarded as a strong point of differentiation for the hotel in its local market. A Commis Chef 3 is responsible for the oversight of all culinary dishes that are prepared in their section. Because of this, a successful Commis Chef 3 must be very knowledgeable about their specialty, as well as culinary functions in general. A person in this role must also be very organized and comfortable working in a high-pressure environment. A Commis Chef 3 must also be able to give orders within their section, as well as reliably carry out orders handed down to them by the Sous Chef and Head Chef. Qualification: • Bachelor’s Degree or any culinary degree • Must have worked at least one year as a Commis Chef