Back of House (BOH) staff

We are hiring Back of House (BOH) staff — all levels to join EATX in Dubai. Roles range from Commis Cook and Kitchen Porter through Chef de Partie, Sous Chef, to Head Chef. Successful candidates will deliver consistent food quality, maintain kitchen standards, and support a collaborative, high‑volume hospitality environment across our restaurants and cafés.

Duties and responsibilities

• Food preparation and production: Prepare ingredients, follow recipes, and execute menu items to company standards and portion control.
• Station ownership: Run assigned stations during service, maintain mise en place, and ensure timely delivery of dishes.
• Quality control: Monitor food presentation, temperature, taste and consistency; reject substandard items.
• Kitchen hygiene and safety: Follow HACCP and company sanitation procedures; complete cleaning checklists and maintain a safe working environment.
• Inventory and stock management: Receive deliveries, check invoices, rotate stock, and report shortages or waste.
• Equipment care: Operate and perform basic maintenance on kitchen equipment; report faults promptly.
• Teamwork and communication: Coordinate with front of house and other kitchen colleagues to manage covers, special requests and dietary requirements.
• Training and development: Mentor junior cooks, support on‑the‑job training, and participate in skills development sessions.
• Menu support and innovation: Contribute ideas for specials, seasonal menus and cost‑effective preparation methods.
• Event and banqueting support: Assist with prep, execution and breakdown for private events and high‑volume functions.

Requirements

• Experience by level:
  • Commis / Kitchen Porter: 0–1 year; basic knife skills and willingness to learn.
  • Chef de Partie: 2+ years running a station in a busy kitchen.
  • Sous Chef: 4+ years with supervisory experience and strong operational knowledge.
  • Head Chef: 6+ years with leadership, menu development and cost control experience.
• Culinary skills: Solid knife work, portioning, food safety knowledge and ability to follow standardized recipes.
• Qualifications: Culinary diploma or relevant certification preferred but not mandatory for junior roles. Food safety/HACCP certification advantageous.
• Language: Fluent English; Arabic or other languages are a plus.
• Physical: Able to work long shifts on feet, lift up to 25 kg, and work flexible hours including early mornings, evenings, weekends and public holidays.
• Work authorization: Right to work in the UAE.
• Personal attributes: Reliable, punctual, calm under pressure, team‑oriented, and committed to consistent standards.
• Leadership (for senior roles): Strong people management, rostering, cost control, and inventory skills; ability to run service and mentor teams.
• Preferred: Experience with multi‑outlet operations, event catering, or specialty cuisine relevant to EATX concepts.

About the company

EATX is a Dubai‑based hospitality group creating homegrown F&B concepts that blend culture, climate and community. Founded by local industry leaders, EATX operates multiple restaurants, cafés and event venues across Dubai. The group focuses on creative dining experiences, sustainable practices and talent development. Working at EATX offers hands‑on culinary growth, cross‑brand exposure, and opportunities to progress from junior kitchen roles to senior leadership.

Application process

• Email applications to: recruitment@eatx.com.
• Subject line: BOH Application — [Role Level] — [Your Full Name] (e.g., “BOH Application — Chef de Partie — Sara Ahmed”).
• Include: a short cover note (2–3 lines), your CV, current visa status or right‑to‑work details, and earliest availability.
• Optional: portfolio of dishes, references, or a short video demonstrating skills (for senior roles).
• Selection: Applications reviewed on a rolling basis; shortlisted candidates will be invited for interview and a paid trial shift. Only shortlisted applicants will be contacted.