From kitchen porters to CDPs: How to build a career in the Middle East

The kitchens of Dubai, Riyadh, Abu Dhabi, and Bahrain are full of stories that started at the sink. Many of the region’s most respected chefs didn’t arrive in senior roles—they built their way up. From cleaning dishes to running a section, career progression in the Middle East’s luxury hospitality industry is not only possible, it’s common.

But moving up takes more than time. It takes discipline, consistency and a clear understanding of what employers expect at each stage.

At Radiant Hospitality, we’ve placed hundreds of candidates into kitchens across the Gulf. We’ve seen what separates short-term hires from long-term professionals. In this post, we break down how to build a career in the Middle East’s hospitality scene, starting from the bottom and moving up with purpose.

Why the Middle East is a strong career destination

The hospitality industry in the Gulf is expanding fast. New restaurants and café concepts are opening every month, backed by serious investment and global talent. Unlike in saturated markets, there’s real room for growth here, especially for kitchen staff who show promise, dedication and maturity.

A few reasons why so many culinary professionals choose the Gulf: pre-opening opportunities where teams are built from scratch, exposure to chefs and brands from Europe, Asia and the US, tax-free salaries with housing and benefits included, and a clear hierarchy that shows you where you stand and what to aim for next.

If you’re serious about your kitchen career, this region rewards focus and effort.

Entry-level roles that set the foundation

Kitchen porter or steward

This is where many careers begin. It may not sound glamorous, but it’s one of the most important jobs in the kitchen. Cleanliness is non-negotiable in high-end venues, the pace is intense and the role teaches discipline and attention to detail.

Managers notice stewards who want to learn. Showing up on time, keeping your station spotless and asking to help with prep will often get you pulled into more responsibility.

Commis chef

Once you’re confident in the basics, the commis role gives you the technical foundation you’ll need. Clean knife work, strong mise en place and exact execution are the essentials.

The commis who moves up is not always the fastest. It’s the one the team can count on. Consistency, humility and preparation count for more than speed.

Moving up: what it takes to become a CDP

A chef de partie is trusted to run a section. That means managing mise en place, training commis chefs, keeping your station service-ready and communicating with senior chefs under pressure.

Employers want CDPs who execute flawlessly, train without arrogance and own their station. This role is the backbone of the kitchen, and it requires confidence without drama.

What employers in the Gulf look for

Across all levels, discipline, cleanliness, respect and presentation matter. In many venues chefs also interact directly with guests, so communication skills and confidence in representing the brand are part of the job.

Career moves that make a difference

Not all experience carries the same weight. Employers respect candidates who stay for the duration of their contracts, join pre-openings, move deliberately between relevant concepts and build their CVs under respected chefs. Chasing short-term salary jumps at the cost of learning is a red flag.

Training, certifications and skill building

Professional training is expected, even in line roles. Food safety certification is often mandatory, knife and prep tests are common in interviews, and internal training programs are taken seriously. Soft skills like communication and teamwork are just as important as technical ability.

The chefs who grow are the ones who invest in both.

How to position yourself for promotion

Promotions usually happen because someone is already acting like a leader. Let your manager know you want to grow, take feedback well, step up when a station needs help and teach others whenever you can.

Many head chefs in the region started as porters or commis. What set them apart was reliability and quiet leadership.

Common pitfalls that stall progress

It’s not usually lack of talent that holds people back. It’s job hopping, ignoring hierarchy, poor hygiene or a bad attitude. Kitchens reward discipline and consistency. Skills matter, but reputation carries you further.

How Radiant Hospitality helps candidates grow

We don’t just find you a job. We help you build a career. That means matching you with employers who invest in development, positioning your CV for the next step, preparing you for trade tests and interviews, and supporting you after placement.

If you’re starting out as a steward or commis and want to move up, we’ll help you build a path that makes sense for your skills and ambitions.

Your career starts where you are

Whether you’re scrubbing pans or running a section, every role in the kitchen counts. The Middle East is one of the few places where growth is fast and real if you’re willing to work for it.

Don’t wait for the perfect opportunity. Show up early, push yourself, keep learning and prove you’re ready. And when it’s time for your next step, Radiant Hospitality is here to guide you.