Em Sherif is hiring in Dubai, and the restaurant is looking for experienced hospitality professionals to join its fine dining team. Open vacancies cover the kitchen and the front of house, including Head Chef, Preparation Chef, Assistant Preparation Chef, Pastry Chef, Butcher, Chef de Partie (hot, cold, grill, bakery and fish sections), Restaurant Manager, Assistant Restaurant Manager, Floor Managers, Captain Waiters, Bar Manager and Receptionist Manager. Em Sherif is known for oriental cuisine served in an elegant fine dining setting, so candidates with seafood experience, a strong command of English and the ability to stay calm and professional under pressure will stand out. Whether you are a seasoned executive chef ready to lead a kitchen or a captain waiter who thrives in premium service, this is a chance to build your career with a respected hospitality brand in one of the world’s busiest dining cities. Applications are handled directly by the 7 Management careers team by email, so there are no lengthy portals to navigate. If you have the skills, the passion for fine dining and the leadership qualities the team is looking for, now is the right time to send your CV and apply for these Dubai restaurant jobs.
Open Positions at Em Sherif, Dubai
| # | Position | Location | Apply |
|---|---|---|---|
| 1 | Head Chef | Dubai, UAE | Apply Now |
| 2 | Preparation Chef | Dubai, UAE | Apply Now |
| 3 | Assistant Preparation Chef | Dubai, UAE | Apply Now |
| 4 | Pastry Chef | Dubai, UAE | Apply Now |
| 5 | Butcher | Dubai, UAE | Apply Now |
| 6 | CDP (Hot, Cold, Grill, Bakery, Fish) | Dubai, UAE | Apply Now |
| 7 | Restaurant Manager | Dubai, UAE | Apply Now |
| 8 | Assistant Restaurant Manager | Dubai, UAE | Apply Now |
| 9 | Floor Manager | Dubai, UAE | Apply Now |
| 10 | Captain Waiter | Dubai, UAE | Apply Now |
| 11 | Bar Manager | Dubai, UAE | Apply Now |
| 12 | Receptionist Manager | Dubai, UAE | Apply Now |
Duties and Responsibilities
Head Chef
- Lead the full kitchen brigade and oversee daily production, service and quality.
- Design and maintain menus with a focus on seafood and oriental cuisine.
- Control food cost, ordering, inventory and waste to meet targets.
- Enforce HACCP, hygiene and food safety standards at all times.
- Train, schedule and mentor chefs while keeping standards consistent.
Preparation Chef
- Run the daily preparation of ingredients, sauces and bases for all sections.
- Ensure all prepared items follow standard recipes and portion sizes.
- Manage prep lists, labelling, storage and stock rotation.
- Coordinate with the Head Chef and section chefs on daily needs.
- Maintain a clean, organised and safe prep area.
Assistant Preparation Chef
- Support the Preparation Chef in daily mise en place for all sections.
- Prepare, portion and store ingredients to recipe specifications.
- Follow labelling, dating and stock rotation procedures.
- Assist with receiving and checking deliveries for quality.
- Keep workstations and equipment clean and compliant with hygiene rules.
Pastry Chef
- Produce desserts, pastries and baked items to the restaurant’s fine dining standard.
- Develop new dessert items and seasonal specials with the Head Chef.
- Manage pastry ingredients, ordering and stock levels.
- Ensure consistent presentation, taste and portion control.
- Maintain hygiene and food safety in the pastry section.
Butcher
- Cut, trim and portion meat, poultry and other proteins to specification.
- Handle and store products correctly to maintain freshness and quality.
- Minimise waste through accurate yield and portion control.
- Check incoming deliveries and report quality issues.
- Keep the butchery area, knives and equipment clean and safe.
CDP (Hot, Cold, Grill, Bakery, Fish)
- Prepare and cook dishes for the assigned section to recipe and presentation standards.
- Complete mise en place before service and keep the station stocked.
- Maintain speed, consistency and quality during busy service.
- Follow food safety, labelling and storage procedures.
- Support commis chefs and communicate with the sous chef and Head Chef.
Restaurant Manager
- Oversee all front-of-house operations and deliver a fine dining guest experience.
- Lead, schedule and develop the service team.
- Handle guest feedback and resolve complaints promptly and professionally.
- Monitor sales, labour costs and service standards against targets.
- Coordinate with the kitchen and bar to keep service smooth.
Assistant Restaurant Manager
- Support the Restaurant Manager in daily floor operations.
- Supervise service staff during shifts and brief teams before service.
- Ensure service standards, cleanliness and presentation are maintained.
- Respond to guest requests and escalate issues when needed.
- Assist with scheduling, training and inventory checks.
Floor Manager
- Manage the dining floor during service and keep the team organised.
- Greet and engage guests, especially VIPs and regular diners.
- Allocate sections and monitor table flow and service timing.
- Coach waiters and captains to maintain high service standards.
- Resolve guest concerns on the spot and report to management.
Captain Waiter
- Lead a section of tables and deliver polished fine dining service.
- Present the menu, explain dishes and make recommendations, including seafood.
- Supervise waiters and runners within the section.
- Ensure accurate orders, timely service and proper table setup.
- Handle guest requests with professionalism and attention to detail.
Bar Manager
- Manage daily bar operations, staffing and service quality.
- Control beverage stock, ordering, costs and wastage.
- Develop beverage menus and specials that suit the restaurant concept.
- Train the bar team on drink standards, presentation and guest service.
- Ensure compliance with licensing, hygiene and safety regulations.
Receptionist Manager
- Lead the reception and guest welcome team.
- Manage reservations, guest records and table allocation.
- Greet guests warmly and handle enquiries by phone, email and in person.
- Coordinate with the restaurant and floor managers on bookings and special requests.
- Train and schedule reception staff to keep standards consistent.
Requirements
Skills required for all positions
- Experience in seafood is a must.
- Experience in oriental cuisine and fine dining.
- Good command of English.
- Ability to work under pressure.
- Excellent management, communication and leadership skills.
Position-specific requirements
Head Chef
- Proven experience as a Head Chef or Executive Sous Chef in a fine dining restaurant.
- Strong knowledge of seafood and oriental cuisine.
- Solid understanding of food cost control and HACCP.
Preparation Chef
- Previous experience as a preparation chef or senior CDP in a high-volume kitchen.
- Strong organisation and knowledge of food safety.
Assistant Preparation Chef
- Experience in a similar prep or CDP role in a restaurant or hotel kitchen.
- Willingness to learn and follow recipes precisely.
Pastry Chef
- Experience as a Pastry Chef or Demi Chef de Partie in fine dining.
- Skills in plated desserts, baking and pastry presentation.
Butcher
- Proven experience as a butcher in a restaurant or hotel.
- Knowledge of meat cuts, portioning and safe handling.
CDP (Hot, Cold, Grill, Bakery, Fish)
- Experience in the relevant section in a quality restaurant.
- Fish section candidates should have strong seafood preparation skills.
Restaurant Manager
- Previous experience as a Restaurant Manager in fine dining.
- Strong leadership, guest relations and budget management skills.
Assistant Restaurant Manager
- Experience as an Assistant Restaurant Manager or senior supervisor in fine dining.
- Strong service knowledge and people management skills.
Floor Manager
- Experience as a Floor Manager or Supervisor in a premium restaurant.
- Confident communicator with strong guest handling skills.
Captain Waiter
- Experience as a Captain Waiter or Senior Waiter in fine dining.
- Good menu knowledge and refined service skills.
Bar Manager
- Proven experience as a Bar Manager or Head Bartender.
- Knowledge of beverage costing, stock control and mixology.
Receptionist Manager
- Experience in a guest-facing reception or reservations leadership role.
- Excellent communication, organisation and reservation system skills.
About Em Sherif
Em Sherif is a fine dining restaurant brand with a strong identity rooted in oriental cuisine and generous hospitality. The brand is hiring in Dubai under the banner of the “Em Sherif family”, a team culture built on quality, warmth and attention to detail. Recruitment is managed through 7 Management.
Benefits
Exact packages are confirmed by the employer at interview stage. Roles of this kind in Dubai commonly include:
- Competitive salary based on experience and position
- Work in a premium fine dining environment
- Career growth opportunities within a growing hospitality brand
- Training and professional development
- Supportive, team-oriented “family” culture
Application Process
- Prepare an up-to-date CV, including your experience in seafood, oriental cuisine and fine dining.
- Email your CV to careers@7management.me, and put the position you are applying for in the subject line.
- Shortlisted candidates will be contacted by the 7 Management team for interviews.
Apply now: careers@7management.me
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