757 Chef Supervisor jobs in the United Arab Emirates

Kendrick Recruitment is now seeking an Executive Sous Chef for an exclusive private property in Dubai . This prestigious opportunity is ideal for a highly skilled and driven culinary professional with a passion for excellence innovation and leadership within a royal-standard kitchen.

Qualifications Certifications and Licences:

• 2 4-year culinary degree or equivalent formal culinary training
  

• Level 3 Food Hygiene & Safety (Supervisors)
  

• Level 2 Allergy Awareness
  

• Level 2 HACCP
  

• Safe Chemical Handling certification
  

Experience Required:

• Private chef experience in a VVIP household (mandatory)
  

• 5 years experience in a 5-star restaurant or luxury hotel
  

• Proven experience managing large culinary teams
  

• Previous international living and working experience
  

Key Skills and Knowledge:

• Extensive knowledge of international cuisines
  

• Advanced expertise in Western and Middle Eastern cooking
  

• Solid understanding of culinary philosophies and principles
  

• Skilled in advanced menu planning across multiple kitchen sections
  

• Experience briefing service teams and distributing menus
  

• Strong creativity in food presentation
  

• Attention to detail with rigorous quality control standards
  

• Proficient in HACCP implementation and training
  

• Effective supervision of cooks and food preparation staff
  

• Management of all kitchen resources including raw ingredients and PPE
  

• Inspection of equipment and work areas to maintain operational standards
  

• Expertise in decorative food presentation for events and functions
  

• Maintenance of detailed records (recipes guest preferences etc.)
  

• Collaborative menu and recipe development based on seasonal produce
  

• Staff training in standard operating procedures and new culinary techniques
  

• Oversight of equipment procurement and maintenance
  

• Proficiency in Microsoft Office for kitchen operations
  

Package Includes:

• Live-out accommodation 1-bedroom furnished apartment provided by the company
  

• Health insurance
  

• One economy return flight per annum
  

• Unlimited contract
  

• 30 days of paid annual leave
  

To apply for this role candidates should demonstrate exceptional culinary ability proven leadership and a strong desire to operate at the highest level in a luxury private environment.

The Executive Sous Chef is responsible for supporting the Executive Chef in managing and overseeing the daily operations of all kitchen outlets and banquet functions. The Executive Sous Chef collaborates closely with outlet chefs to set annual operating targets aligned with the hotels business plan and ensures strict adherence to the departmental budget. They monitor and control food and labor costs implement cost management strategies and review monthly forecasts to allocate resources efficiently. The role includes supervising kitchen staff assigning responsibilities conducting performance evaluations and implementing a flexible staffing model based on business the absence of the Executive Chef the Executive Sous Chef represents the kitchen department and supports cross-divisional needs. They ensure high standards of food preparation presentation service and hygiene across all areas working closely with Outlet Managers Banquet Managers Sous Chefs and the Hygiene Team. The role also involves enforcing HACCP and municipality food safety regulations maintaining kitchen sanitation and overseeing stewarding performance. The Executive Sous Chef plays a critical role in upholding brand standards ensuring guest satisfaction and continuously improving culinary operations.

Qualifications :

• Professional culinary education or diploma from a recognized institution.

• Minimum 57 years of culinary experience including leadership roles.

• Currently working as an Executive Sous Chef or Chef de Cuisine in a reputable 5 Star hotel.

• Strong knowledge of international cuisine kitchen operations and food safety standards.

• Proven experience in managing kitchen teams cost control and HACCP compliance.

Remote Work :

No

Employment Type :

Full-time

We are seeking a highly skilled and innovative Executive Sous Chef to join our culinary team in Rixos Al Mairid, Ras Al-Khaimah, United Arab Emirates.

• Assist the Executive Chef in overseeing all aspects of kitchen operations, including menu planning, food preparation, and quality control
• Develop and implement new menu items, considering current food trends and guest preferences
• Manage and mentor kitchen staff, fostering a collaborative and efficient work environment
• Ensure compliance with food safety and hygiene standards (HACCP) throughout all kitchen areas
• Participate in budget planning, cost control, and inventory management
• Collaborate with other departments to enhance overall guest satisfaction and achieve business goals
• Oversee food presentation and quality across all outlets and banquet operations
• Conduct regular staff training sessions to improve skills and maintain high standards
• Assist in recruiting, evaluating, and developing kitchen team members
• Analyze financial reports and implement strategies to optimize kitchen performance
• Stay updated on culinary trends and incorporate innovative techniques into menu offerings
• Ensure proper maintenance and cleanliness of kitchen equipment and facilities
• Participate in management meetings and contribute to the development of annual business plans
• Handle guest inquiries and complaints professionally and efficiently

Qualifications

• Diploma from a reputable Hospitality Management or Culinary school required; additional certifications in Food & Beverage are advantageous
• Minimum of 5 years of experience in managing food production and culinary operations in a high-end hotel or restaurant setting
• Proven leadership skills with the ability to motivate and manage a diverse kitchen team
• Excellent communication skills with fluency in English; additional language skills are a plus
• Strong financial acumen with experience in budgeting, cost control, and analyzing P&L statements
• Proficiency in MS Office suite, particularly Excel, Word, and PowerPoint
• In-depth knowledge of food safety and hygiene standards (HACCP)
• Creativity and innovation in menu development and food presentation
• Ability to work efficiently under pressure in a fast-paced environment
• Strong organizational and time management skills
• Flexibility to work varying shifts, including weekends and holidays
• Passion for culinary arts and commitment to delivering exceptional dining experiences
• Cultural sensitivity and adaptability to work in a diverse, international environment

Additional Information

Our commitment to Diversity & Inclusion :

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

Sous Chef
• Ras Al-Khaimah, Ras al Khaimah, United Arab Emirates

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Job Description

PRIMARY RESPONSIBILITIES:

• Supervises and monitors the quality of all food prepared in the kitchen under supervision of Executive Chef. Checks constantly for its taste, temperature and visual appearance. Makes sure that all dishes are uniformed and that established portion sizes are adhered to. (Tastes all food being prepared and insists on top quality.)
• Coordinates closely with the Chef de Cuisine/Specialty 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, fish, products. Inform the Chef de Cuisine/Specialty Chef immediately on bad products. Provides constructive feedback to staff.
• Assigns in details, specific duties to Sous Chefs or subordinates and instructs them in their work. (Checks the work and makes sure all orders are carried out as specified).
• Discusses with the Executive Chef and recommends menu price adjustments when necessary. Determines prices of unlisted food items in conjunction with Executive Chef and Director of F&B.
• Studies the menu engineering and sales statistics in depth, to amend the food offerings as per guest's preferences
• Insists on personal cleanliness and proper discipline of all employees under supervision.
• Checks maintenance of all equipment located in the areas under supervision. Makes every attempt to prevent damages or losses of equipment. (Instruct staff on how to use the equipment correctly).
• Prevents the use of spoiled or contained products in any place of food preparation and prevent employees who are ill or suffering from an infection from taking part in the preparation or handling food. (Keeps constant watch on food prepared in all kitchens, checks receiving)
• Conducts market analysis and follows the market matrix or customer satisfaction survey to always develop and improve division service delivery.
• Makes suggestions to the Executive Chef concerning product enhancements / savings / other improvements
• Has a strategic plan to analyze and subsequently reduce food waste
• Monitors the hygiene and maintenance standards in all kitchen areas
• Conducts daily briefing and de-briefing in the absence of the Executive Chef
• Identifies and solves problems in a professional manner.
• Provides assistance to the staff when required during peak periods.
• Conserves energy and water at all time by not decreasing guest comfort and cleaning efficiency.
• Manages wastes and raises environmental awareness of staffs to change their behavior to carefully use all resources.
• Conducts, in coordination with the Executive Chef such functions as interviewing, hiring, employee orientation, performance appraisal, coaching, counseling, and suspension if necessary to ensure appropriate staffing and productivity. Consults with Food & Beverage Department Heads and Personnel Manager, as appropriate, in performing above duties.
• Schedules working hours of all Kitchen staff with Executive Chef, taking into consideration the volume of expected business.
• Performs other duties as assigned by Director of Kitchens/Executive Chef.
  
  

• Reports to Executive Chef.
• Directs and supervises activities of the staffs and other F & B heads.
• Coordinates with other managers for all activities of the hotel.
  
  

• Continuous learning through own IDP.
• Any other duties as may be assigned by the superior.
  
  

• Represents Dusit's brand and its values at all times. We will establish relationships and foremost and we will deliver an exceptional guest experience and promote Thai graciousness.
  
  

• Communicate and fully embracing the Company's culture (our Vision, our Mission and our Values), leads by example and cascade to all your subordinates. – "Proud to belong and to contribute"
  
  

• Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Dust Internet and E-mail policy. Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company.
  
  

• A graduate from a well known culinary institution is highly desirable
• Minimum of 7-10 years of experience in kitchens covering all aspects of cooking. Exposure to exotic cuisines will be a strong asset
• Solid managerial experience and knowledge in kitchen operation. This includes the knowledge required for management of people, complex problems, food and beverage management and food sanitation.
• Fully aware of HACCP principles
• Have excellent English communication skills both in written and spoken
• Computer literate

• Seniority level Director

• Employment type Full-time

• Job function Management and Manufacturing
• Industries Hospitality

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• Create execute and produce exceptional meals while keeping the highest quality standards presentation and flavour in mind as well as industry trends and neighbourhood requests.
• Ensure statutory compliance in all food and beverage-related areas.
• You will maintain well-organised storerooms and inventories to ensure that the kitchen runs smoothly.
• Nurture and develop the potential of the culinary crew by providing an environment that brings out the best in them and allows them to be themselves.
• Ensure that everything runs well that orders and delivery arrive and depart on time that our service is efficient and that our food hygiene standards are quite good.
• Interview hire and select candidates who are able to work within the Sofitel brand standards and agree to multi-tasking.
• Ensure that the departmental ambassadors are multi skilled and have the necessary skills to perform their duties and maximum efficiency through consistent training in accordance with the annual Training plan.
• Assist in the training of subordinates as part of the effort to build an efficient team and to be able to take an active interest in their individual development and welfare.
• Adhere to all Company policies procedures and values.
• Other duties as assigned.

Qualifications :

• Minimum of 5 years of experience as a Senior Sous Chef Restaurant Chef or Chef de Cuisine. The combination of a solitary restaurant and a luxury hotel experience is beneficial.
• Passionate about gastronomy visitor experience and colleague involvement.
• A thorough awareness of the local food goods and culinary trends.
• Computer literate; proficient in Microsoft Office software.
• Proven ability to work in a fast-paced customer-service-focused workplace.
• A team player who can train coach develop relationships and motivate employees.
• Practical grasp of productivity and labour costs.

Remote Work :

No

Employment Type :

Full-time

JOB SUMMARY

Exhibits culinary talents by personally performing tasks while assisting in 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. Assists in supervising 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) as applicable.

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.

CORE WORK ACTIVITIES

Assisting in Leading Kitchen Operations for Property

Provides direction for all day-to-day operations.

Understands employee positions well enough to perform duties in employees absence or determine appropriate replacement to fill gaps.

Provides guidance and direction to subordinates including setting performance standards and monitoring performance.

Utilizes interpersonal and communication skills to lead influence and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

Encourages and builds mutual trust respect and cooperation among team members.

Serving as a role model to demonstrate appropriate behaviors.

Ensures property policies are administered fairly and consistently.

Reviews staffing levels to ensure that guest service operational needs and financial objectives are met.

Establishes and maintains open collaborative relationships with employees and ensures employees do the same within the team.

Solicits employee feedback utilizes an open door policy and reviews employee satisfaction results to identify and address employee problems or concerns.

Supervises and coordinates activities of cooks and workers engaged in food preparation.

Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

Develops and implements guidelines and control procedures for purchasing and receiving areas.

Establishes goals including performance goals budget goals team goals etc.

Communicates the importance of safety procedures detailing procedure codes ensuring employee understanding of safety codes monitoring processes and procedures related to safety.

Manages department controllable expenses including food cost supplies uniforms and equipment.

Participates in the budgeting process for areas of responsibility.

Knows and implements the brands safety standards.

Ensuring Culinary Standards and Responsibilities are Met

Provides direction for menu development.

Monitors the quality of raw and cooked food products to ensure that standards are met.

Determines how food should be presented and create decorative food displays.

Recognizes superior quality products presentations and flavor.

Ensures compliance with food handling and sanitation standards.

Follows proper handling and right temperature of all food products.

Ensures employees maintain required food handling and sanitation certifications.

Maintains purchasing receiving and food storage standards.

Prepares and cooks foods of all types either on a regular basis or for special guests or functions.

Ensuring Exceptional Customer Service

Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.

Improves service by communicating and assisting individuals to understand guest needs providing guidance feedback and individual coaching when needed.

Manages day-to-day operations ensuring the quality standards and meeting the expectations of the customers on a daily basis.

Displays leadership in guest hospitality exemplifies excellent customer service and creates a positive atmosphere for guest relations.

Interacts with guests to obtain feedback on product quality and service levels.

Responds to and handles guest problems and complaints.

Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.

Reviews comment cards guest satisfaction results and other data to identify areas of improvement.

Managing and Conducting Human Resource Activities

Identifies the developmental needs of others and coaching mentoring or otherwise helping others to improve their knowledge or skills.

Ensures employees are treated fairly and equitably.

Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.

Administers the performance appraisal process for direct report managers.

Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.

Observes service behaviors of employees and provides feedback to individuals and or managers.

Manages employee progressive discipline procedures for areas of responsibility.

Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Additional Responsibilities

Provides information to executive teams managers and supervisors co-workers and subordinates by telephone in written form e-mail or in person.

Analyzes information and evaluating results to choose the best solution and solve problems.

At Marriott International we are dedicated to being an equal opportunity employer welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and greatest strength lies in the rich blend of culture talent and experiences of our associates. We are committed to non-discrimination on any protected basis including disability veteran status or other basis protected by applicable law.

The role of Executive Sous Chef is pivotal in the success of a culinary operation. This individual oversees the kitchen, ensuring that dishes are prepared to the highest standards and that menu offerings are consistently delivered.

• Manage and motivate a team of chefs and kitchen staff to achieve exceptional food quality and presentation.
• Maintain a high level of customer satisfaction through prompt service and effective communication with customers.
• Analyze sales data to inform menu planning and make recommendations for new dish offerings.

Skills and Qualifications:

• Proven experience as an Executive Sous Chef or similar role.
• Strong leadership skills with the ability to motivate and manage a team.
• Excellent communication and interpersonal skills.
• Able to analyze data and make informed decisions.

• Ongoing training and development opportunities.
• A competitive salary package.
• The opportunity to work with a talented team of chefs and kitchen staff.

Other Information:

We offer a dynamic and fast-paced environment where creativity and innovation thrive. Our team is passionate about delivering exceptional dining experiences, and we're looking for like-minded individuals to join us. If you have a passion for food, excellent leadership skills, and a drive to succeed, we'd love to hear from you.

Job Summary:

We are seeking a skilled professional to assist in the preparation and cooking of special meals, ensuring that all dishes meet high quality standards.

Responsibilities:

• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist
• Regulate temperature of ovens, broilers, grills, and roasters
• Maintain accurate records of food logs and monitor the quality and quantity of food prepared
• Communicate assistance needed during busy periods and inform Chef of excess food items for use in daily specials
• Inform Food & Beverage service staff of menu specials and out of stock menu items

Requirements:

• At least 3 years of related work experience
• Technical Trade or Vocational School Degree

As an equal opportunity employer, we value diverse backgrounds, talents, and experiences. We strive to create an inclusive environment where everyone feels valued and respected.

Job Summary:

Seeking an experienced Executive Sous Chef to oversee the kitchen operations, lead a team of cooks and staff, and ensure high-quality food presentation.

Responsibilities:

• Supervise and coordinate activities of cooks and workers to deliver exceptional dining experiences.
• Develop menus, create decorative food displays, and ensure proper portion arrangement and food garnish.
• Monitor inventory levels, manage stock of kitchen supplies and food, and maintain kitchen logs for food safety programs.
• Collaborate with management to hire, train, schedule, evaluate, counsel, discipline, motivate, and coach employees.
• Ensure adherence to quality expectations, standards, and company policies.

Requirements:

• Technical trade or vocational school degree in culinary arts or related field.
• At least 4-6 years of related work experience, including 2 years of supervisory experience.
• Excellent communication, leadership, and problem-solving skills.

Preferred Qualifications:

• Experience in managing large-scale kitchen operations.
• Knowledge of food safety regulations and sanitation practices.

Benefits:

• Competitive salary and benefits package.
• Opportunities for professional growth and development.
• A dynamic and supportive work environment.

Additional Information:

• Ability to stand, sit, or walk for extended periods.
• Ability to reach overhead, below knees, bend, twist, pull, and stoop as needed.
• Ability to lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.

Keywords: ExecutiveSousChef