440 Chef jobs in Dubai

Dubai, United Arab Emirates | Posted on 06/09/2025

SEVEN is a Dubai-born wellness brand redefining what it means to live well through seven core pillars: fitness, movement, recovery, relaxation, nourishment, longevity, and community. With an off-luxury approach and a presence across the Middle East and Europe, SEVEN creates expansive spaces and experiences designed to optimise well-being. From wellness clubs to nutrition concepts, SEVEN empowers individuals to live healthier, more balanced lives, seven days a week.

We are seeking a visionary and highly organized Culinary Training & Development Chef to lead the culinary direction of The Dose by Silvena . This role is responsible for developing innovative, health-focused menus aligned with our brand identity, sourcing premium ingredients and suppliers , and managing menu costing to ensure profitability without compromising quality. The Culinary Training & Development Chef will play a key role in shaping our culinary identity and scaling it across current and future locations.

Key Responsibilities:

Menu Development

• Design, test, and implement seasonal and permanent menu items reflecting The Dose by Silvena’s core values: health, innovation, and culinary excellence.
• Work closely with Chef Silvena and Brand Team to ensure menu alignment with the brand’s vision and nutritional philosophy.
• Stay ahead of food trends and proactively incorporate wellness-driven ideas into the menu.
• Identify and establish relationships with high-quality, sustainable suppliers (local and international).
• Oversee procurement of ingredients, ensuring freshness, consistency, and compliance with health and safety standards.
• Collaborate with the procurement and finance team to negotiate contracts and optimize supplier terms.

Cost Management

• Calculate and regularly review food costs for all menu items to ensure optimal pricing strategies.
• Maintain and improve kitchen operations to maximize efficiency and reduce waste.
• Work with operations and finance to align menu engineering with overall profitability goals.
• Support the training and development of BOH staff to ensure flawless execution of all menu items.
• Implement kitchen SOPs and ensure compliance with hygiene, safety, and quality standards.
• Provide leadership in scaling kitchen operations across multiple outlets and supporting franchise growth.

• Minimum 5 years of experience in a senior culinary role, preferably in health-driven or concept-driven kitchens.
• Proven track record in menu development, costing, and supplier management.
• Strong understanding of modern nutrition trends, dietary requirements, and superfoods.
• Excellent communication, and organizational skills.
• Ability to thrive in a fast-paced, dynamic, and growing environment.
• Passion for health, wellness, and culinary innovation.
• Competitive Salary : Based on experience and role responsibilities
• Club Access : Full access to SEVEN Wellness Club facilities and classes
• F&B Discount : 50% off all in-house food and beverage items atThe Dose by Silvena
• Career Growth : Opportunities to grow across SEVEN’s expanding group of brands
• Supportive Culture : A team-oriented environment that values initiative, professionalism, and well-being

Join to apply for the Culinary Training & Development Chef role at SEVEN

Join to apply for the Culinary Training & Development Chef role at SEVEN

We are seeking a visionary and highly organized Culinary Training & Development Chef to lead the culinary direction of The Dose by Silvena. This role is responsible for developing innovative, health-focused menus aligned with our brand identity, sourcing premium ingredients and suppliers, and managing menu costing to ensure profitability without compromising quality. The Culinary Training & Development Chef will play a key role in shaping our culinary identity and scaling it across current and future locations.
Key Responsibilities
Menu Development

• Design, test, and implement seasonal and permanent menu items reflecting The Dose by Silvena’s core values: health, innovation, and culinary excellence.
• Work closely with Chef Silvena and Brand Team to ensure menu alignment with the brand’s vision and nutritional philosophy.
• Stay ahead of food trends and proactively incorporate wellness-driven ideas into the menu.
  

• Identify and establish relationships with high-quality, sustainable suppliers (local and international).
• Oversee procurement of ingredients, ensuring freshness, consistency, and compliance with health and safety standards.
• Collaborate with the procurement and finance team to negotiate contracts and optimize supplier terms.
  

• Calculate and regularly review food costs for all menu items to ensure optimal pricing strategies.
• Maintain and improve kitchen operations to maximize efficiency and reduce waste.
• Work with operations and finance to align menu engineering with overall profitability goals.
  

• Support the training and development of BOH staff to ensure flawless execution of all menu items.
• Implement kitchen SOPs and ensure compliance with hygiene, safety, and quality standards.
• Provide leadership in scaling kitchen operations across multiple outlets and supporting franchise growth.

• Seniority levelMid-Senior level

• Employment typeFull-time

• Job functionManagement and Manufacturing
• IndustriesWellness and Fitness Services

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We are seeking a visionary and highly organized Culinary Training & Development Chef to lead the culinary direction of The Dose by Silvena . This role is responsible for developing innovative, health-focused menus aligned with our brand identity, sourcing premium ingredients and suppliers , and managing menu costing to ensure profitability without compromising quality. The Culinary Training & Development Chef will play a key role in shaping our culinary identity and scaling it across current and future locations.

Key Responsibilities :

Menu Development

• Design, test, and implement seasonal and permanent menu items reflecting The Dose by Silvena’s core values : health, innovation, and culinary excellence.
• Work closely with Chef Silvena and Brand Team to ensure menu alignment with the brand’s vision and nutritional philosophy.
• Stay ahead of food trends and proactively incorporate wellness-driven ideas into the menu.
• Identify and establish relationships with high-quality, sustainable suppliers (local and international).
• Oversee procurement of ingredients, ensuring freshness, consistency, and compliance with health and safety standards.
• Collaborate with the procurement and finance team to negotiate contracts and optimize supplier terms.

Cost Management

• Calculate and regularly review food costs for all menu items to ensure optimal pricing strategies.
• Maintain and improve kitchen operations to maximize efficiency and reduce waste.
• Work with operations and finance to align menu engineering with overall profitability goals.
• Support the training and development of BOH staff to ensure flawless execution of all menu items.
• Implement kitchen SOPs and ensure compliance with hygiene, safety, and quality standards.
• Provide leadership in scaling kitchen operations across multiple outlets and supporting franchise growth.

Requirements

• Minimum 5 years of experience in a senior culinary role, preferably in health-driven or concept-driven kitchens.
• Proven track record in menu development, costing, and supplier management.
• Strong understanding of modern nutrition trends, dietary requirements, and superfoods.
• Excellent communication, and organizational skills.
• Ability to thrive in a fast-paced, dynamic, and growing environment.
• Passion for health, wellness, and culinary innovation.
• Competitive Salary : Based on experience and role responsibilities
• Club Access : Full access to SEVEN Wellness Club facilities and classes
• F&B Discount : 50% off all in-house food and beverage items atThe Dose by Silvena
• Career Growth : Opportunities to grow across SEVEN’s expanding group of brands
• Supportive Culture : A team-oriented environment that values initiative, professionalism, and well-being

Dubai, United Arab Emirates | Posted on 06/09/2025

SEVEN is a Dubai-born wellness brand redefining what it means to live well through seven core pillars: fitness, movement, recovery, relaxation, nourishment, longevity, and community. With an off-luxury approach and a presence across the Middle East and Europe, SEVEN creates expansive spaces and experiences designed to optimise well-being. From wellness clubs to nutrition concepts, SEVEN empowers individuals to live healthier, more balanced lives, seven days a week.

We are seeking a visionary and highly organized Culinary Training & Development Chef to lead the culinary direction of The Dose by Silvena . This role is responsible for developing innovative, health-focused menus aligned with our brand identity, sourcing premium ingredients and suppliers , and managing menu costing to ensure profitability without compromising quality. The Culinary Training & Development Chef will play a key role in shaping our culinary identity and scaling it across current and future locations.

Key Responsibilities:

Menu Development

• Design, test, and implement seasonal and permanent menu items reflecting The Dose by Silvena’s core values: health, innovation, and culinary excellence.
• Work closely with Chef Silvena and Brand Team to ensure menu alignment with the brand’s vision and nutritional philosophy.
• Stay ahead of food trends and proactively incorporate wellness-driven ideas into the menu.
• Identify and establish relationships with high-quality, sustainable suppliers (local and international).
• Oversee procurement of ingredients, ensuring freshness, consistency, and compliance with health and safety standards.
• Collaborate with the procurement and finance team to negotiate contracts and optimize supplier terms.

Cost Management

• Calculate and regularly review food costs for all menu items to ensure optimal pricing strategies.
• Maintain and improve kitchen operations to maximize efficiency and reduce waste.
• Work with operations and finance to align menu engineering with overall profitability goals.
• Support the training and development of BOH staff to ensure flawless execution of all menu items.
• Implement kitchen SOPs and ensure compliance with hygiene, safety, and quality standards.
• Provide leadership in scaling kitchen operations across multiple outlets and supporting franchise growth.

• Minimum 5 years of experience in a senior culinary role, preferably in health-driven or concept-driven kitchens.
• Proven track record in menu development, costing, and supplier management.
• Strong understanding of modern nutrition trends, dietary requirements, and superfoods.
• Excellent communication, and organizational skills.
• Ability to thrive in a fast-paced, dynamic, and growing environment.
• Passion for health, wellness, and culinary innovation.
• Competitive Salary : Based on experience and role responsibilities
• Club Access : Full access to SEVEN Wellness Club facilities and classes
• F&B Discount : 50% off all in-house food and beverage items atThe Dose by Silvena
• Career Growth : Opportunities to grow across SEVEN’s expanding group of brands
• Supportive Culture : A team-oriented environment that values initiative, professionalism, and well-being

We are looking for an experienced and qualified Head Chef to organize the kitchen's activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

ROLES & RESPONSIBILITIES

1. Control and direct the food preparation process and any other relative activities.
2. Approve and polish dishes before they reach the customer.
3. Manage and work closely with other chefs of all levels.
4. Create menu items, recipes and develop dishes ensuring variety and quality.
5. Determine food inventory needs, stocking and ordering.
6. Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines.
7. Be responsible for health and safety.

REQUIREMENTS

1. Excellent knowledge of all sections.
2. Ability to produce excellent high-quality food.
3. Good oral communication.
4. High level of attention to detail.
5. Good level of numeracy; ability to work unsupervised and deliver quality work.
6. Positive and approachable manner.

QUALIFICATIONS, EXPERIENCE & SKILLS

1. Minimum Experience: More than 10 years experience.

Job Specific Skills: should have knowledge in Indian gravy, Tandoor, Indian sweet, south Indian, north Indian cuisine.

understanding of food safety and sanitation regulations

Preferred Jobseekers

Jobseekers from any country

Head Chef

Job Location : Dubai, United Arab Emirates

Job Details :

High School Diploma or equivalent; Certificate in Food/Hospitality preferred but not mandatory.
Minimum 5 years of overall experience, including 1 year as a Head Chef in the food & beverage industry.
Experience in food and beverages, with strong culinary skills.
Strong leadership and communication skills.
Expertise in menu creation and costing.
Exceptional culinary skills and creativity.
Deep understanding of food safety and sanitation regulations.
Strong organizational and time management skills.

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Join to apply for the Head Chef (Italian Speaker) role at Kempinski Hotels

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Description
The Head Chef is responsible for overseeing the kitchen operations, ensuring the delivery of high-quality food, managing kitchen staff, and maintaining a safe and sanitary work environment. The Head Chef will also be responsible for menu planning, inventory management, and maintaining budgetary constraints.

Department: Kitchen

Location: United Arab Emirates - Dubai

• Assist with organizing special events and special food promotions.
• Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all staff to put forward their ideas and utilizing them wherever practical.
• Participate and supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel's food and beverage standards and standardized menu guidelines.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
• Maintain a hygienic kitchen and personal hygiene.
• Work with Superior and Director of People Services to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.
• Assist in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation.
• Ensure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs.
• Provide input for probation and formal performance appraisal discussions in line with company guidelines.
• Coach, counsel and discipline staff, providing constructive feedback to enhance performance.
• Approve leave after considering hotel occupancy.
• Work with superior in the preparation and management of the department's budget.
• Control and monitor departmental costs on an ongoing basis to ensure performance against budget.
• Demonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
• Log security incidents and accidents in accordance with hotel requirements.
• Implement and practice HACCP.
  

• Minimum 6 years kitchen experience and Minimum 2-3 years management experience in a Spanish Restaurant.
• English – excellent oral skills
• Italian language – beneficial
• Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions
• Ability to establish and retain effective working relationships with hotel staff and clients/vendors
• Ability to identify and delegate tasks effectively
• Excellent organizational and time management skills
• Working in a safe, prudent and organized manner
• Knowledgeable of food safety regulations
• Ability to operate computer and office equipment
• Proficiency in Microsoft Office
  

• Seniority level Mid-Senior level

• Employment type Full-time

• Job function Management and Manufacturing
• Industries Hospitality

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Apply for the Head Chef - Hill House Brasserie - Jumeirah Restaurants role at Jumeirah.

Jumeirah, a global leader in luxury hospitality and a member of Dubai Holding, operates an exceptional portfolio of 31 properties, including 33 signature F&B restaurants, across the Middle East, Europe, Asia, and Africa. Since opening the iconic Jumeirah Burj Al Arab in 1999, the brand is renowned for its beachfront resorts, city hotels, and luxury residences worldwide. From Maldivian island paradises to art-inspired Italian palaces and British classics in London, Jumeirah is known for warm service and distinctive experiences.

JRG Dubai manages independent restaurants and bars offering diverse culinary delights in socially oriented venues, including Pai Thai, Butcha Turkish Steakhouse & Grill, and The Noodle House. They operate through management contracts, joint ventures, white-label arrangements, and franchises.

• Ensure all equipment is functioning properly; report issues to maintenance.
• Arrange and follow up on LPO requirements for repairs and purchases.
• Build relationships with central purchasing; source seasonal ingredients within budget.
• Develop seasonal, creative menus using high-quality ingredients; participate in tastings.
• Maintain cleanliness schedules; address any deficiencies immediately.
• Contribute to business growth; collaborate with marketing teams for promotion.

• Minimum of 2 years' experience in a similar role, focusing on cuisine.
• Experience in standalone or branded restaurants.
• Menu development expertise.
• Experience managing supplier relationships locally and internationally.
• People management skills.

Attractive tax-free salary in AED, with generous F&B benefits, global hotel discounts, health and dental insurance, flights, life insurance, incentives, and more, all within a luxurious brand environment.

• Seniority level: Not Applicable
• Employment type: Full-time
• Job function: Management and Manufacturing
• Industry: Hospitality

This job posting is active.

Join to apply for the Head Chef - American Cuisine role at AWJ.

The Head Chef will be directly responsible for all kitchen functions, including preparation, maintaining quality standards, sanitation, cleanliness, training, and supervising team members to ensure performance according to chain standard operations.

1. Ensure consistent product quality to guarantee customer satisfaction.
2. Manage product preparation and projection to meet business levels, accurately maintaining the control sheet to minimize wastage.
3. Ensure product rotation (FIFO system) and maintain stock levels through accurate ordering.
4. Control food costs and usage by following proper storage procedures, standard recipes, and waste control, including monitoring food holding and refrigeration temperatures.
5. Supervise employees to ensure CER and FSCC standards are maintained during shifts.
6. Follow statutory and company health, safety, and food hygiene regulations, taking corrective actions as needed.
7. Resolve product quality complaints confidently and report serious issues to the RM or Area Coach.
8. Adhere to safety and security procedures to protect people, premises, stocks, and equipment.
9. Identify routine problems and react appropriately to resolve them.
10. Maintain cleanliness and excellent condition of equipment through inspections, cleaning plans, and preventative maintenance.
11. Train new and existing team members to achieve proficiency in knowledge and technical skills.
12. Manage cross-training and new product launches, ensuring standards are followed.
13. Recognize and reward team members during shifts.
14. Manage full shift responsibilities in the absence of GM or AGM, developing other managers to perform KM functions.
15. Oversee staffing, scheduling, and planning to uphold standards, product quality, and cleanliness.
16. Provide feedback to employees and take appropriate actions.
17. Follow the UNIT REVIEW checklist.
18. Control food costs through proper ordering and receiving processes.
19. Maintain FIFO and ensure a safe working environment through ongoing repairs and maintenance.
20. Ensure food quality by maintaining cleanliness, organization, storage, and sanitation of food products.
21. Perform line checks and show timeline checks as needed.
22. Prepare daily food as per pars to meet guest demands.
23. Assist with new menu implementations, training staff, and coordinating food demonstrations.
24. Ensure recipe adherence, check ticket times, and monitor inventory and order accuracy, including knowledge of case packs, counts, and prices.
25. Attend monthly inventories, perform spot checks, and work on variances to ensure recipe adherence, food quality, and cost control.

• Mid-Senior level

• Full-time

• General Business

• Hospitality