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Arabic Sous Chef

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Marriott Bonvoy

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Location:
United Arab Emirates , Dubai

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Category:
Hospitality and Tourism

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Contract Type:
Not provided

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Salary:

Not provided
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Job Description:

Accountable for overall success of the daily kitchen operations, exhibits culinary talents by managing food-related functions and leading a team, ensuring a high-quality product, guest satisfaction, compliance with sanitation standards, and staff development

Job Responsibility:

  • 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
  • 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
  • encourages and builds mutual trust, respect, and cooperation among team members
  • ensures employees understand expectations and parameters
  • establishes and maintains open, collaborative relationships with employees
  • communicates performance expectations in accordance with job descriptions for each position
  • achieves and exceeds goals including performance goals, budget goals, team goals
  • trains employees in safety procedures
  • 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
  • participates in the employee performance appraisal process
  • brings issues to the attention of the department manager and Human Resources as necessary

Requirements:

  • High school diploma or GED
  • 4 years experience in the culinary, food and beverage, or related professional area
  • 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
What we offer:
  • Equal opportunity employer
  • access to opportunity
  • fosters an environment where unique backgrounds of associates are valued and celebrated

Additional Information:

Job Posted:
November 22, 2025

Employment Type:
Fulltime
Work Type:
On-site work
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