You will be responsible to assist in the smooth running of the Garde Manger Kitchen operation, whilst ensuring adherence to set standards relating to all recipes and strict hygiene/sanitation guidelines. You will monitor food production and quality control of various foods in the cold kitchen including meat, poultry and seafood. Applicants must have similar experience in a successful hotel/ restaurant operation including 2 years as either Junior Sous Chef or Sous Chef. Basic knowledge in computer and inventory systems will be needed.
Sous Chef - Oriental Sous Chef assists the Outlet Chef in all his duties and responsibilities and is called to replace him as the head of kitchen outlet whenever he is absent. DUTIES AND RESPONSIBILITIES : Provides functional assistance and direction to the kitchen operation as assigned. Assists the Outlet Chef in supervising the functioning of all kitchen employees, facilities and costs to ensure maximum Food and Beverage department profit is achieved. Establish the rota for the staff Assists the Outlet Chef in controlling and analyzing,
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
Shirvan Métisse - a new Parisian restaurant will offer to guests a fun, surprising, entertaining experience by letting them create something that they are going to enjoy. Shirvan is an ancient province of Azerbaijan that inspired Akrame for his concept. Through the history of the Silk Road, which winds across the country, the chef imagined a cuisine of sharing, delicately seasoned with spices, in a space that is fully journey-oriented. It all starts with portions of vegetables, grains, meat and fish – and then, let the innovative game begin; marry a celestial roasted cauliflower to curry leaves and fresh coconut seasonal salad, or a tasty plov rice to a chicken marinated with spices. The perfect angles of a citrus mille-feuilles or the roundness of a sorbet, tangy (with pomegranate) complete this picture. The whole is served with traditional breads, kneaded and cooked on the spot. In the heat of the tandir oven, which makes the perception of flavors and perfumes more intense, the only rule is the one of sharing. Shirvans cuisine is a journey on which m
Introduction We support the food services for the largest search engine in the world - but we haven't found YOU yet. You love to work with high quality, fresh products and know that sustainability begins with the product and does not end with the production. These are the great things you will be expected to do Planning and implementation of a modern and innovative range of dishes through constantly changing promotions and varied menu design with the help of the chef Ensuring and optimizing processes, production sequences and compliance with financial commitments Preparation of the preliminary and final costing and ensuring excellent meal presentation Personnel deployment planning in the absence of the Head Chef Instruct, train and lead the employees in cooperation with the Head Chef What we can offer you We challenge You. We support You - from the first second. We are growing. Fast. Grow with us! We speak German and English - and 18 other languages. WE. ARE. DIFFERENT. What we look for in the perfect candidate Completed cook apprenticeship is required Several years of professional and management experience in the upscale hotel industry and system gastronomy Experience in the preparation of international, vegan and vegetarian dishes Lived entrepreneurial thinking Innovative fron
Wyndham Hotels & Resorts is the largest hotel franchisor in the world and a leading hotel management company. We stand 20 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 Sous Chef at Wyndham Dubai Deira in the Dubai, United Arab Emirates awaits you. We are seeking for candidates with the following attributes. · Should have the ability to motivate and to lead his team · Strong leadership and good communication skills · Maintain consistently high standards of quality, presentation and hygiene
In Liaison with Executive Chef, assist in developing daily Paleo nutrition healthy menus and meal plan. Setting and Ensuring Culinary Standards and Responsibilities are met for Specialty kitchen. Supervise specialty kitchen operations and ensure compliance with all kitchen policies, standards and procedures. Maintains food preparation handling and correct storage standards. Follow proper handling and right temperature of all food products. Ensuring that all expected standard and norms of Local Health Authorities(ADFCA), Company Quality Control department are meet while using the principals of HACCP at all times Recognizes superior quality products, presentations and flavour. Determines how food should be presented and creates decorative food displays. Plans and manages food quantities and plating requirements for the specialty kitchen. Estimates daily specialty kitchen production needs. Prepares and cooks foods of all types, either on a regular basis or for special events. Checks the quality of raw and cooked food products to ensure that standards are met. Ensures associates understand expectations and parameters and maintain productivity leve
JOB SUMMARY Accountable for the quality, consistency and production of the Orientale Restaurant kitchen (Asian Cuisine). 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 specialty restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results. CORE WORK ACTIVITIES Setting and Ensuring Culinary Standards and Responsibilities are Met for Specialty Restaurant Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for specialty restaurant. Supervises specialty restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor.
Gili Lankanfushi is a private coral island in the pristine blue waters of North Male Atoll. This Eco-Luxury resort, surrounded by the gifts of nature, is a preferred employer of unique, talented and passionate individuals seeking a rewarding career in a top level luxury hospitality environment. We invite candidates with the same passion for excellence to provide memorable experiences to our guests, while striving to reduce our environmental impact and preserve our surroundings. Essential Requirements: • Previous experience as a Executive Sous Chef in a upscale Resort environment • Ability to manage the day to day operation of the Culinary team with multi nationals • Good interpersonal and training skills
In a world where global travel experiences are about mindful connections, creating lasting memories and leaving heartfelt impressions that keeps guests coming back, people are our biggest strength . Our diverse community of caring, energetic, respectful and passionate individuals nurtures our special family style culture, paving the way for a vision-inspired future of growth, opportunity and success. Join our Team! A career with Caesars Palace Dubai can take you beyond the ordinary – developing, nurturing, and enriching your skills to transform everyday into unconventional, magical experiences that create lasting memories for our guests, colleagues and communities we serve. Our company culture prides itself in building an inclusive, stimulating workplace that believes in diversity, creativity, collaboration, integrity, and growth. About the Role: The Sous Chef ( Specializing in Vegetarian Indian Cuisine) will be responsible to assist in the smooth running of the assigned culinary operation, whilst managing all the hygiene protocols and focus on excellence. Applicants must have 3-4 years of experience in an outstanding restaurant / hotel operation well recognized by patrons for its vegetarian Indian cuisine.
Junior Sous Chef - Chocolate Junior Sous Chef assists the Sous Chef in all his duties and responsibilities and is called to replace him as the head of kitchen outlet whenever he is absent. DUTIES AND RESPONSIBILITIES : Provides functional assistance and direction to the kitchen operation as assigned. Assists the Outlet Chef in supervising the functioning of all kitchen employees, facilities and costs to ensure maximum Food and Beverage department profit is achieved. Establish the rota for the staff Assists the Outlet Chef in controlling and analyzing, on an on-going basis, the following: <li style="
We are currently seeking for a passionate culinary expert to be the in charge of our Indian Speciality Restaurant – Rangoli. As a Sous Chef, you will be assisting the Executive Chef for the smooth operation of the kitchen department by combining culinary and managerial skills in order to maintain and enhance our internal & external guest’s satisfaction This role involves coordinating closely with the Executive Chef in determining the quality of food and will include key responsibilities such as · Produce high quality plates both design and taste wise · Coordinates closely with the Executive Chef in determining quality and quantity of food material to be purchased and prepared . Keeps a close watch over all material used with a view of eliminating waste and spoilage especially meat and fish products · Discusses with the Executive Chef and recommends menu price adjustments when necessary · Assisting in the preparation and design of all food menu · Comply with and enforce s
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: 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 company’s 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
JOB RESPONSIBILITIES (BUT NOT LIMITED TO): Responsibilities and duties for this position shall include, but not limited to the following areas and activities. At management discretion, direction may be given for tasks outside the scope of work described. · Work with the kitchen Pastry Chef & Executive Chef to improve food quality, service, cleanliness, merchandizing and promotions. · Train, supervise, counsel and discipline Culinary associates for the efficient operation of the outlet. · Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes. · Schedule and direct staff in their work assignments with the support of his Chef de Partie. · Interact positively with customers promoting hotel facilities and services. Resolve problems to the satisfaction of involved parties. <p style="text-align:justify;"
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.
Works with the Executive Chef, Executive Sous and Chef De Cuisine to produce diversified menus in accordance with the restaurant’s policy and vision. DUTIES AND RESPONSIBILITIES : Provides functional assistance and direction to the kitchen operation as assigned. Assists the Pastry Chef in supervising the functioning of all Pastry kitchen employees, facilities and costs to ensure maximum Food and Beverage department profit is achieved. Establish the rota for the staff Assists the Pastry Chef in controlling and analyzing, on an on-going basis, the following:
Elegance and exclusivity in one of the most thrilling areas of Dubai Located in the exclusive area of Palm Jumeirah, luxury, seal of the Royal Hideaway brand, accompanies each of the 279 rooms and suites to each of the 285 apartments. Next to a magnificent private beach, the hotel compliments its rooms with exclusive service, including impressive restaurants where guests can enjoy extraordinary dishes and authentic flavours, from the award-winning Khyber restaurant to the iconic Dukes Bar. The hotel also has a relaxing indoor swimming pool on the 14th floor, as well as an innovative Kids Club for the youngest members of the family. In addition, this 5-star hotel is home to 7 meeting rooms and spaces for weddings and is easy to access—it’s only a 10-minute drive to the Dubai and Nakheel Mall and 20 minutes by car to the Dubai International Airport (DXB), among other places of interest. We are currently looking for a Commis Pastry Main Duties and Responsibilities: . To be able to communicate with direct supervisor and undertake tasks to be accomplished for the day with Dukes The Palm Hotel standard being kept at all times. Always work
About us As the world's largest family of luxury hotels, we all take great pride in being genuine ambassadors of the InterContinental® brand. Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world. Each of our hotels cultivates a distinctive style and ambience where we embrace every opportunity to give our guests a personal and enriching experience. If you'd like to embrace a wider world of experiences and opportunities, we'd like to welcome you to the world's most international luxury hotel brand. Located on Doha's longest private beach and nestled in landscaped gardens, the InterContinental Doha Hotel and Residences feature 12 restaurants, a range of recreational facilities, a free-form swimming pool, and the world-class Spa InterContinental. Situated in an exclusive location, minutes from downtown Doha and major government and corporate offices and within minutes to the Doha Exhibition and Convention Centre, City Center Mall, and Doha Golf Club, our properties offer distinctive surroundings which will forever redefine luxury. Your day to day As a Commis 2 - Pastry, you will assist the Chef de Partie - Pastry in the execution of his duties and to offer assistance and guidance to the kitchen operations and the team.
S hangri-La Hotel, Dubai The award-winning Shangri-La Hotel, Dubai offers luxurious accommodations, exceptional dining and gracious hospitality in the heart of one of the world's most dynamic cities. Located along Sheikh Zayed Road, the 42 storey hotel is 15 minutes from Dubai International Airport and 5 minutes from the Dubai Convention Centre, World Trade Centre, Dubai International Financial Centre and downtown Burj Khalifa Dubai. It is within close proximity to shopping malls including the famous Dubai Mall as well as Dubai's popular beaches. The hotel's 302 rooms, serviced apartments, residences and offices offer a combination of traditional luxury and modern functionality. Fantastic views and thoughtfully-selected furnishings create an experience of unparalleled style and comfort. As Service Associate - Commis I (Pastry), we rely on you to: Maintain high standards of food preparation and service along with the existing standards Reflect the Shangri-La philosophy by providing the highest quality of service to our customers Good knowledge of food preparation techniques and menu contents Practice the hygiene and sanitation procedures set by the hotel We are looking for someone who has: Certificate in Culinary Arts or equivalent is preferred Experience working in either a luxury restaurant or a 5* hotel in th
Job Summary Assist Chef De Partie in the day to day operation, representing his station in the absence of the Chef de Partie with the assistance of Sous Chef in all areas of responsibility. Responsible for the efficient and smooth running of food production within the designated station. Ensure to keep high standard in his work according to the chef requirement. To perform all daily tasks to a consistent high standard in line with both departmental and brand standards. Also responsible for basic mise en place preparation – clean as you go attitude – storage and labelling of all food produce – basic cooking of ingredients prior to service. Duties and Responsibilities Assist the set-up of daily buffet as per standards. Collect dry store, fruits, vegetables, dairy, raw meat and fish/sea food requisitioned by the outlet or section in charge. Participate in the daily mise en place delegated by the outlet or section in charge. Set up preparation area (include utensils, pots and pans, cutting boards and knives). As defined by the outlet or section in charge. Performs duties as require