541 Chefs jobs in the United Arab Emirates

The role of Pastry Chef Instructor involves teaching and managing the intensive Pastry Atelier course, aligning lessons with learning outcomes and academic standards.

Daily kitchen operations including mise en place, ingredient management, hygiene, and equipment use will be overseen by the successful candidate. Additionally, they will mentor and evaluate students, providing clear instruction, ongoing feedback (verbal and written), and assessing student performance according to institutional grading practices.

A highly motivated and experienced professional with a passion for teaching and continuous improvement is required for this position. The ideal candidate will have a diploma in Pastry Arts, a Bachelor's degree in culinary arts, pastry arts, or related field, and a minimum of 5-7 years of professional pastry experience, including supervisory or teaching roles.

Expertise in classical and contemporary pastry techniques, strong organizational and planning skills, and the ability to work flexibly within a collaborative academic environment are essential qualities for this role. Fluency in English is mandatory, with Arabic skills being a plus.

• Teach and manage the intensive Pastry Atelier course.
• Oversee daily kitchen operations.
• Mentor and evaluate students.
• Design and teach short courses, workshops, and themed pastry sessions for the public.
• Lead in-house pastry production for internal events, receptions, and exhibitions.
• Collaborate with faculty to integrate pastry into the broader Practical Arts framework.

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You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest, and owner expectations. The Chef de Cuisine is responsible for managing the assigned kitchen as an independent profit center, in line with the outlet’s operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet.

Minimum 2 years experience as Chef de Cuisine or Sous Chef in a hotel or restaurant of good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office and Recipe Maintenance System are preferred.

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You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest, and owner expectations. The Chef de Cuisine manages the assigned kitchen as an independent profit centre, ensuring maximum guest satisfaction while operating within budget to support the outlet’s financial success.

Minimum requirements:

• At least 2 years of experience as a Chef de Cuisine or Sous Chef in a reputable hotel or restaurant, preferably within luxury international brands.
• Qualifications in Kitchen Production or Management are advantageous.
• Knowledge of kitchen hygiene practices and occupational health and safety standards.
• Basic computer skills in MS Office and Recipe Maintenance System are preferred.

• Entry level

• Full-time

• Management and Manufacturing

• Hospitality

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Bachelor of Business Administration (Management)

Nationality: Any Nationality

Vacancy: 1 Vacancy

The role of Chef de Cuisine is a prestigious and influential position within the culinary world, responsible for overseeing kitchen operations and setting the culinary standards for the restaurant. As the face of the kitchen, the Chef de Cuisine crafts and innovates dishes that reflect the establishment's identity. The individual should have a deep understanding of flavors, ingredients, and techniques, and be the visionary behind menu design and execution, ensuring the highest standards of quality and presentation. This role also involves managing kitchen staff, controlling costs, and ensuring compliance with health and safety regulations. Leadership, creativity, and dedication to culinary arts are essential.

• Lead and supervise all kitchen operations to ensure seamless service and quality.
• Develop, design, and update menus aligned with the establishment's brand and vision.
• Stay informed about food and beverage trends to keep offerings fresh and competitive.
• Train, mentor, and manage kitchen staff to optimize performance and efficiency.
• Ensure all dishes are prepared to the highest standard with impeccable presentation.
• Manage inventory, ordering, and control of supplies to minimize waste and costs.
• Uphold strict sanitation and safety protocols to promote a safe working environment.
• Collaborate with management to achieve financial goals and objectives.
• Oversee the timely execution of food orders while maintaining quality standards.
• Contribute to marketing initiatives to enhance the restaurant's appeal and footprint.
• Resolve conflicts or challenges in the kitchen promptly and effectively.
• Engage in continuous learning to pioneer new cooking techniques and presentations.

• Proven experience as a Chef de Cuisine or similar leadership role in hospitality.
• Strong leadership and communication skills to manage and motivate kitchen staff.
• Expert knowledge of culinary trends, techniques, and diverse cuisines.
• Ability to design and innovate menus appealing to a broad clientele.
• Proficiency in budget management, inventory control, and cost-saving initiatives.
• In-depth understanding of health and safety regulations in the culinary industry.
• Flexibility to work in a fast-paced environment with varied hours and shifts.

Role Level: Mid-Level

Work Type: Full-Time

Country: United Arab Emirates

City: Dubai

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The Chef de Cuisine will oversee the planning, preparation, and execution of all culinary operations within their area of responsibility. You will play a key part in shaping and leading the team, enhancing guest experiences, and ensuring the highest standards of quality, safety, and creativity are met consistently. The Chef de Cuisine will report to the Executive Sous Chef and will be responsible for leading the culinary team in the outlet.

• Oversee daily kitchen operations, ensuring consistency and excellence across all dishes and service periods.
• Play an integral role in the development and ongoing refinement of the restaurant's menu, collaborating with the Chefs on seasonal and creative updates.
• Provide effective leadership and mentorship to the kitchen brigade, conducting daily briefings and regular departmental meetings.
• Uphold the highest standards of hygiene, cleanliness, and food safety practices in line with company protocols.
• Supervise production to ensure portioning, taste, presentation, and quality are always in line with Sofitel's standards.
• Control food and labor costs through strategic planning, purchasing, and inventory management.
• Support innovation through new ideas for services, special events, and guest experiences.
• Ensure guest satisfaction by engaging with guests when necessary and accommodating special dietary requirements or preferences.
• Help drive the development of future culinary talent by identifying training needs and supporting career growth within the team.
• Provide input into kitchen-related capital expenditure and operational enhancements.

Qualifications

• A minimum of 2 years experience in running an established Mediterranean restaurant with a sole vision of serving great authentic food.
• Experience in menu development, cost control, and delivering an exceptional dining experience for our guests.

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Discover the warm hospitality of Sofitel Dubai The Palm, a luxurious 5-star beachfront resort nested on the East Crescent of the renowned Palm Jumeirah.

Nestled amongst lush greenery on the idyllic shores of the Arabian Gulf, Sofitel Dubai The Palm offers a tropical and relaxing sanctuary, only a short distance away from the vibrant, buzzing metropolis of Dubai.

With touches of French elegance interlaced throughout the resort, we invite guests to enjoy an environment Where life lives and indulge in excellence.

The resort comprises of 360 contemporary guest rooms and suites, 182 serviced apartments, 4 ultra-luxury villas, Sofitel Spa with L Occitane, Fitness Centre, Kids Club and offers a large variety of dining options with 7 restaurants, 5 bars, and lounges.

JOB SUMMARY

Accountable for the quality consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus purchasing staffing and food preparation for the propertys restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.

CANDIDATE PROFILE

Education and Experience

High school diploma or GED; 4 years experience in the culinary food and beverage or related professional area.

OR

2year degree from an accredited university in Culinary Arts Hotel and Restaurant Management or related major; 2 years experience in the culinary food and beverage or related professional area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met for Restaurant

Develops designs or creates new applications ideas relationships systems or products including artistic contributions for restaurant.

Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies standards and procedures.

Maintains food preparation handling and correct storage standards.

Recognizes superior quality products presentations and flavor.

Plans and manages food quantities and plating requirements for the restaurant.

Communications production needs to key personnel.

Assists in developing daily and seasonal menu items for the restaurant.

Ensures compliance with all applicable laws and regulations regulations.

Follows proper handling and right temperature of all food products.

Estimates daily restaurant production needs.

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

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

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

Leading Kitchen Team

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

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

Leads shift teams while personally preparing food items and executing requests based on required specifications.

Supervises and manages restaurant kitchen employees. Managing all daytoday operations. Understanding employee positions well enough to perform duties in employees absence.

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

Serving as a role model to demonstrate appropriate behaviors.

Ensuring and maintaining the productivity level of employees.

Ensures employees are crosstrained to support successful daily operations.

Ensures employees understand expectations and parameters.

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

Establishing and Maintaining Restaurant Kitchen Goals

Sets and supports achievement of kitchen goals including performance goals budget goals team goals etc.

Developing specific guidance and plans to prioritize organize and accomplish daily kitchen operations work.

Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.

Effectively investigates reports and followsup on employee accidents.

Knows and implements company safety standards.

Ensuring Exceptional Customer Service

Provides services that are above and beyond for customer satisfaction and retention.

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

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

Sets a positive example for guest relations.

Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

Empowers employees to provide excellent customer service.

Handles guest problems and complaints.

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

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.

Participates in training restaurant staff on menu items including ingredients preparation methods and unique tastes.

Manages employee progressive discipline procedures.

Participates in the employee performance appraisal process providing feedback as needed.

Uses all available on the job training tools for employees.

Assists as needed in the interviewing and hiring of employee team members with appropriate skills.

Additional Responsibilities

Provides information to supervisors coworkers and subordinates by telephone in written form email or in person.

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

Attends and participates in all pertinent meetings.

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 nondiscrimination on any protected basis including disability veteran status or other basis protected by applicable law.

Company Description

Discover the warm hospitality of Sofitel Dubai The Palm, a luxurious 5-star beachfront resort nested on the East Crescent of the renowned Palm Jumeirah.

Nestledamongst lush greeneryonthe idyllic shores of the Arabian Gulf, Sofitel Dubai The Palm offers a tropicaland relaxingsanctuary, only ashort distance away from the vibrant, buzzing metropolis of Dubai.

Withtouches of Frencheleganceinterlacedthroughout the resort, we invite guests to enjoy an environment "Where life lives" and indulge in excellence.

The resort comprises of 360 contemporary guest rooms and suites, 182 serviced apartments, 4 ultra-luxury villas, Sofitel Spa with L'Occitane, Fitness Centre, Kids Club and offers a large variety of dining options with 7 restaurants, 5 bars, and lounges.

The Chef de Cuisine will oversee the planning, preparation, and execution of all culinary operations within their area of responsibility. You will play a key part in shaping and leading the team, enhancing guest experiences, and ensuring the highest standards of quality, safety, and creativity are met consistently. The Chef de Cuisine will report to the Executive Sous Chef and will be responsible for leading the culinary team in the outlet.

Responsibilities

• Oversee daily kitchen operations, ensuring consistency and excellence across all dishes and service periods.
• Play an integral role in the development and ongoing refinement of the restaurant's menu, collaborating with the Chefs on seasonal and creative updates.
• Provide effective leadership and mentorship to the kitchen brigade, conducting daily briefings and regular departmental meetings.
• Uphold the highest standards of hygiene, cleanliness, and food safety practices in line and company protocols.
• Supervise production to ensure portioning, taste, presentation, and quality are always in line with Sofitel's standards.
• Control food and labor costs through strategic planning, purchasing, and inventory management.
• Support innovation through new ideas for services, special events, and guest experiences.
• Ensure guest satisfaction by engaging with guests when necessary and accommodating special dietary requirements or preferences.
• Help drive the development of future culinary talent by identifying training needs and supporting career growth within the team.
• Provide input into kitchen-related capital expenditure and operational enhancements.

• A minimum of 2 years' experience in running an established Mediterranean restaurant with a sole vision of serving great authentic food.
• Experience in menu development, cost control, and delivering an exceptional dining experience for our guests.
• Middle East experience is mandatory.

A Chef de Cuisine contributes to menu creation and the managing and training of the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls.

What will I be doing?

A Chef de Cuisine contributes to menu creation and the managing and training of the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:

• Contribute to menu creation
• Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team
• Ensure consistency in quality of dishes at all times
• Manage customer relations when necessary, in the absence of the Executive Chef
• Ensure resources meet business needs through the effective management of working rotas
• Support brand standards through the training and assessment of your team
• Manage food cost controls to contribute to Food and Beverage revenue
• Knowledge of activities in other departments and implications
• Ensure compliance with food hygiene and Health and Safety standards

What are we looking for?

A Chef de Cuisine serving Hilton Brand hotels is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• Strong Sous Chef or previous Chef de Cuisine Experience
• Approaches food in a creative way
• Strong supervisory skills
• Positive attitude
• Good communication skills
• Committed to delivering a high level of customer service
• Excellent grooming standards
• Excellent planning and organising skills
• Willingness to learn

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

• Relevant qualifications for role
• Ability to work a variety of shifts including weekends, days, afternoons and evenings

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision "to fill the earth with the light and warmth of hospitality" unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all