519 Chefs jobs in Dubai

A Pastry Chef is a culinary professional responsible for managing the pastry section of a kitchen, focusing on delivering exceptional Guest and Member experiences.

• Manage the pastry section of the kitchen to ensure high-quality dessert offerings
• Work closely with the Executive Chef and Sous Chef to maintain excellent standards
• Plan production and develop seasonal menu items to cater to customer preferences
• Supervise and coordinate all pastry and dessert preparation and presentation
• Monitor food costs and contribute to Food and Beverage revenue growth
• Maintain compliance with food hygiene and Health and Safety regulations

To succeed in this role, you should possess:

• A minimum of 2 years as a Pastry Chef de Partie or Pastry Chef Experience with high-volume food production
• Strong supervisory skills and creative approach to pastry-making
• A current, valid, and relevant trade qualification (proof may be required)
• Positive attitude and good communication skills
• Excellent grooming standards and planning skills
• Dedicated to delivering exceptional service and continuous improvement

This position requires a team player who can work effectively in a fast-paced environment. As a Pastry Chef, you will have the opportunity to showcase your creativity and skills while ensuring consistency and quality in our pastry offerings.

We are looking for an experienced Pastry Chef who can lead by example and contribute to our kitchen's success. If you have a passion for creating delicious pastries and desserts, we encourage you to apply for this exciting opportunity.

Job Type: Full-time
Location: unspecified
Requisition ID: HOT0BX16

Overview

One&Only The Palm – ZEST (All Day Dining Restaurant) seeks a Sous Chef to join the ZEST culinary team at One&Only The Palm Hotel in Dubai. At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life. With an atmosphere that’s chic but wonderfully unstuffy, and a team who are meticulous but warm, we seek to exceed our guests’ expectations at every possible turn. Glistening on a private apex of Palm Island, One&Only The Palm is an intimate beach-front retreat where the wonders of modern Dubai meet the charms of old Arabia. With abundant knowledge and generosity, we anticipate our guest’s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it’s our passion. With the global growth of our brands, you will be an integral part of the Resort’s success and your role will be to assist the Chef De Cuisine to lead, manages and organizes all requirements to the highest standards and in accordance with the standard operating procedures as implemented by Director of Culinary. Ensure proper hygiene and sanitation in the workplace under his/her jurisdiction, adequate stocks of food supply, inter–department coordination and training. Carry full responsibility of the operating equipment including its inventory levels. Ensure to always maintain the resort food cost and enforce the set service standard procedures by directing, supervising and motivating staff to perform to the highest level of service. Communicate with the guests and share feedback with the chef in charge and the management.

• To ensure that the quality levels of kitchen production and presentation is maintained at its highest level at all times.
• To ensure that the kitchen and working areas are thoroughly clean at all times.
• To ensure that all mise- en place is correctly prepared prior to commencing of service.
• To demonstrate excellent product knowledge of all food and special functions held at the resort.
• To participate in the service of any special functions or events organized by the resort.
• To coordinates functions and activities with the F&B department.
• To establishes and maintains smooth work relationships in the kitchen.
• To ensure the outlet food cost is always maintained.
• To conduct regular checks on all food products for any expired item.
• To ensure all food products are labeled according to requirement.
• To ensure that equipment is cleaned, when necessary or according to their schedules.
• To supervise the undertaking of physical asset inventories in scheduled month.
• To maintain and create a working environment that reflects a sense of place.
• When driving resort’s buggies, all rules and regulations are always followed.
• To be involved in the organizing and coordinating of special functions and events.
• To continuously train and motivate all subordinates to ensure resorts standards are maintained.
• To assist supervisors in generating work schedules for kitchen personnel, according to forecasted demand requirements.
• To delegate responsibilities to staff and ensure tasks are completed in a timely manner.
• To handle any guest’s complaint in a professional manner, as per resort’s Policy & Procedure (service recovery).
• To ensure that disciplinary actions are taken, when necessary, according to the resort’s policies.
• To perform any additional or special duties, as directed by a superior.
• To maintain the highest level of personal hygiene and grooming, as per standard.
• To practice proper telephone etiquette with colleagues and resort guests.
• To attend all training carried out by the Training Department.
• To ensure that all channels of communication are respected, and information is disseminated to the correct receivers.
• To ensure excellent communication and working relationships with colleagues are maintained and contribute to the team spirit.
• To ensure that a safe, hygienically fit working environment is always maintained and reports any concerns or faults immediately to the immediate supervisor.
• To remain updated on all resort happenings, including guests in-house, arrivals and departures, as well as daily events.
• To exhibit an outstanding knowledge of the Atlantis Resort.
• To understand and apply the resort’s Policies & Procedures, including during emergency situations.
• To conduct a monthly communication meeting.
• To conduct a daily briefing prior to service.
• To ensure maintenance work is completed, in a timely and professional manner.
• To ensure all fixed assets are well maintained.
• To demonstrate knowledge and interest in the goals and objectives of the Atlantis brand.
• To ensure all activities are carried out honestly, ethically and within the parameters of the U.A.E Law.

A suitable candidate will directly report to Chef de Cuisine and should have a minimum of 2-3 years’ experience in an upscale 5* hotel/resort environment. Strong culinary knowledge is a must and with a strong authentic Italian pizza making background. Should have excellent personal and interpersonal skills, flexible and a dynamic team player. Should be able to build strong relationships and provide the highest standard of service with high profile and diverse guests. Excellent communication in English language is required.

At One&Only creating JOY is at the forefront of everything we do. If you are the one to make every detail count & are bold to go beyond the obvious in every task assigned with positive energy & have the passion to make it happen, then we are looking for you.

Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.

One&Only The Palm – ZEST (All Day Dining Restaurant) seeks a Sous Chef to join the ZEST culinary team at One&Only The Palm Hotel in Dubai. At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests' stay to bring their dreams and desires to life. With an atmosphere that's chic but wonderfully unstuffy, and a team who are meticulous but warm, we seek to exceed our guests' expectations at every possible turn. Glistening on a private apex of Palm Island, One&Only The Palm is an intimate beach-front retreat where the wonders of modern Dubai meet the charms of old Arabia. With abundant knowledge and generosity, we anticipate our guest's every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it's our passion.

With the global growth of our brands, you will be an integral part of the Resort's success and your role will be to assist the Chef De Cuisine to lead, manages and organizes all requirements to the highest standards and in accordance with the standard operating procedures as implemented by Director of Culinary. Ensure proper hygiene and sanitation in the workplace under his/her jurisdiction, adequate stocks of food supply, inter–department coordination and training. Carry full responsibility of the operating equipment including its inventory levels. Ensure to always maintain the resort food cost and enforce the set service standard procedures by directing, supervising and motivating staff to perform to the highest level of service. Communicate with the guests and share feedback with the chef in charge and the management.

• To ensure that the quality levels of kitchen production and presentation is maintained at its highest level at all times.
• To ensure that the kitchen and working areas are thoroughly clean at all times.
• To ensure that all mise- en place is correctly prepared prior to commencing of service.
• To demonstrate excellent product knowledge of all food and special functions held at the resort.
• To participate in the service of any special functions or events organized by the resort.
• To coordinates functions and activities with the F&B department.
• To establishes and maintains smooth work relationships in the kitchen.
• To ensure the outlet food cost is always maintained.
• To conduct regular checks on all food products for any expired item.
• To ensure all food products are labeled according to requirement.
• To ensure that equipment is cleaned, when necessary or according to their schedules.
• To supervise the undertaking of physical asset inventories in scheduled month.
• To maintain and create a working environment that reflects a sense of place.
• When driving resort's buggies, all rules and regulations are always followed.
• To be involved in the organizing and coordinating of special functions and events.
• To continuously train and motivate all subordinates to ensure resorts standards are maintained.
• To assist supervisors in generating work schedules for kitchen personnel, according to forecasted demand requirements.
• To delegate responsibilities to staff and ensure tasks are completed in a timely manner.
• To handle any guest's complaint in a professional manner, as per resort's Policy & Procedure (service recovery).
• To ensure that disciplinary actions are taken, when necessary, according to the resort's policies.
• To perform any additional or special duties, as directed by a superior.
• To maintain the highest level of personal hygiene and grooming, as per standard.
• To practice proper telephone etiquette with colleagues and resort guests.
• To attend all training carried out by the Training Department.
• To ensure that all channels of communication are respected, and information is disseminated to the correct receivers.
• To ensure excellent communication and working relationships with colleagues are maintained and contribute to the team spirit.
• To ensure that a safe, hygienically fit working environment is always maintained and reports any concerns or faults immediately to the immediate supervisor.
• To remain updated on all resort happenings, including guests in-house, arrivals and departures, as well as daily events.
• To exhibit an outstanding knowledge of the Atlantis Resort.
• To understand and apply the resort's Policies & Procedures, including during emergency situations.
• To conduct a monthly communication meeting.
• To conduct a daily briefing prior to service.
• To ensure maintenance work is completed, in a timely and professional manner.
• To ensure all fixed assets are well maintained.
• To demonstrate knowledge and interest in the goals and objectives of the Atlantis brand.
• To ensure all activities are carried out honestly, ethically and within the parameters of the U.A.E Law.

A suitable candidate will directly report to Chef de Cuisine and should have a minimum of 2-3 years' experience in an upscale 5* hotel/resort environment. Strong culinary knowledge is a must and with a strong authentic Italian pizza making background. Should have excellent personal and interpersonal skills, flexible and a dynamic team player. Should be able to build strong relationships and provide the highest standard of service with high profile and diverse guests. Excellent communication in English language is required.

At One&Only creating JOY is at the forefront of everything we do. If you are the one to make every detail count & are bold to go beyond the obvious in every task assigned with positive energy & have the passion to make it happen, then we are looking for you.

Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.

Aspiring Culinary Professionals Wanted for Engaging Role

Culinary arts teachers inspire students to pursue careers in food preparation, cooking techniques, and nutrition. The ideal candidate will have a strong background in culinary techniques, food safety, and kitchen management.

• Develop and deliver lesson plans in culinary arts, including cooking techniques, nutrition, and food safety.
• Instruct students in proper kitchen equipment usage, knife skills, and food preparation.
• Demonstrate and teach techniques of food production, meal planning, plating, and presentation.
• Maintain a safe, clean, and organized kitchen classroom.
• Monitor student progress, assess performance, and provide constructive feedback.
• Organize and supervise culinary events, competitions, and catering opportunities.
• Collaborate with other faculty members and staff to align curriculum with industry standards.
• Stay updated with current culinary trends, health regulations, and teaching methodologies.
• Manage inventory, order supplies, and oversee kitchen operations.

Hotel: Dubai Festival City (DXBHB), PO 45777, 45777

Do you see yourself as a Chef De Cuisine for InterContinental Hotel Dubai Festival City?

As the world's largest family of luxury hotels, we all take great pride in being genuine ambassadors of the InterContinental brand.

Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world. Each of our hotels cultivates a distinctive style and ambience where we embrace every opportunity to give our guests a personal and enriching experience.

If you'd like to embrace a wider world of experiences and opportunities, we'd like to welcome you to the world's most international luxury hotel brand.

The InterContinental Hotels Group at Dubai Festival City consists of four hotels. These include the luxury and lifestyle brand InterContinental, the lavish long-stay InterContinental Residence Suites, the premium Crowne Plaza, and the essentials Holiday Inn & Suites. In addition to over 1,600 rooms, the cluster boasts a selection of 16 restaurants and bars, an impressive 3,800-square-metre Event Centre across two levels, the 5,000-square-metre Festival Arena by InterContinental, the luxurious Spa InterContinental, and state-of-the-art gym and swimming pool facilities. We are looking for people who are friendly, welcoming, and full of life to join over 1,200 colleagues who are always finding ways to make every guest's experience an enjoyable one. We value the passion and enthusiasm of our colleagues and encourage you to share your passion when you work with us.

A little taste of your day-to-day

Culinary Excellence

Develop and implement innovative menus across all outlets and meal periods, ensuring multicultural diversity and creativity.

Oversee food preparation and presentation, consistently exceeding guest expectations.

Collaborate with Pastry, Bakery, and Garde Manger to design cohesive and contemporary offerings.

Maintain the highest standards of hygiene, food safety, and culinary execution.

Leadership & Training

Lead, inspire, and mentor the kitchen brigade, fostering a culture of growth, creativity, and accountability.

Conduct regular training sessions on new techniques, menu items, and safety protocols.

Identify, nurture, and develop future culinary talent within the team.

Oversee daily kitchen operations to ensure efficiency, consistency, and quality.

Monitor buffet quality and presentation during service.

Control food costs and inventory, taking corrective action where necessary to maintain profitability.

Assist in budget planning and seek opportunities for cost optimization without compromising standards.

Guest Experience & Collaboration

Engage with guests to create personalized dining experiences and respond proactively to feedback.

Partner with Restaurant Managers and front-of-house teams to ensure seamless coordination and elevated guest satisfaction.

Contribute to achieving brand and organizational performance goals through consistent culinary excellence and service synergy.

What we need from you

• Degree in Culinary Arts or Hospitality Management, minimum of 2 years in the same position.
• Strong technical skill set and understanding of multicultural cuisine.
• Proven history on working in a multinational environment.
• Hold an internationally approved food safety certificate, ideally HACCP.
• Diplomatic team player able to foster relationships with members, colleagues, and guests.
• General knowledge of costing which relate to food cost control.
• Self-motivated innovative with a high drive for results
• Technically literacy including MS word, excel and presentation

What you can expect from us

We give our people everything they need to succeed, from a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life – including impressive room discounts and some of the best training in the business.

Our mission is to welcome everyone and create inclusive teams where we celebrate differences and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to all applicants. We promote a culture of trust, support, and acceptance, always welcoming different backgrounds, experiences, and perspectives.

IHG gives every member of the team the Room to Belong, Room to Grow, and a Room to Make a Difference in a collaborative environment. We know that to work well, we need to feel well – both inside and outside of work – and through our myWellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace.

So, join us, and you'll become part of our ever-growing global family.

Who we are

As the world's first and most global luxury hotel brand, InterContinental Hotels & Resorts has pioneered international travel since the 1940s, we are passionate about sharing our renowned international know-how and cultural wisdom in truly impressive surroundings. We all take great pride in being genuine ambassadors of the InterContinental brand and to be part of the brand you will have a thirst for travel, passion for culture and appreciation for diversity. We create inspiring experiences for those seeking a richer perspective on the world. If you'd like to embrace a world of opportunities, we'd like to welcome you to the world's most international luxury hotel brand.

Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.

Company Description: Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.

The Chef de Cuisine will be responsible for planning, preparing, and executing all culinary operations of the Main Kitchen & Banquet area. This role is crucial for shaping and leading the kitchen team, enhancing guest experiences, and ensuring the highest standards of quality, safety, and creativity are consistently met. The Chef de Cuisine will report to the Executive Chef and oversee the culinary team in the outlet.

• Oversee daily kitchen operations to ensure consistency and excellence across all dishes and service periods.
• Play a vital role in the development and ongoing refinement of the restaurant's menu, collaborating with chefs on seasonal and creative updates.
• Provide effective leadership and mentorship to the kitchen brigade by conducting daily briefings and regular departmental meetings.
• Maintain the highest standards of hygiene, cleanliness, and food safety in line with company protocols.
• Supervise production to ensure portioning, taste, presentation, and quality meet Sofitel's standards.
• Control food and labor costs through strategic planning, purchasing, and inventory management.
• Encourage innovation by generating new ideas for services, special events, and guest experiences.
• Ensure guest satisfaction by engaging with guests as needed and accommodating special dietary requirements or preferences.
• Contribute to the development of future culinary talent by identifying training needs and supporting career growth within the team.
• Provide input on kitchen-related capital expenditures and operational improvements.

• A minimum of 2 years of experience managing banquet division.
• Experience in menu development, cost control, and delivering exceptional dining experiences for guests.
• Strong knowledge of food safety and hygiene standards, including HACCP principles
• Excellent understanding of budgeting, forecasting, menu costing, and inventory management
• Demonstrated ability to train and develop culinary team members
• Outstanding organizational and time management skills

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.

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

1. Proven experience as a Chef de Cuisine or similar leadership role in hospitality.
2. Strong leadership and communication skills to manage and motivate kitchen staff.
3. Expert knowledge of culinary trends, techniques, and diverse cuisines.
4. Ability to design and innovate menus appealing to a broad clientele.
5. Proficiency in budget management, inventory control, and cost-saving initiatives.
6. In-depth understanding of health and safety regulations in the culinary industry.
7. 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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At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests' stay to bring their dreams and desires to life. With an atmosphere that's chic but wonderfully unstuffy, and a team who are meticulous but warm, we seek to exceed our guests' expectations at every possible turn.

Behold the dawn of a new, all-encompassing resort experience in Dubai – One&Only One Za'abeel. A vibrant hub for business, a magnetic stage for entertainment, and a haven for inner-city wellness, this new Dubai resort will be more than a trailblazing icon of the skyline, and it will be an utterly unrivalled urban oasis. With abundant knowledge and generosity, we anticipate our guest's every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it's our passion.

About the role

As Chef de Cuisine – Main Kitchen, you will oversee the bulk kitchen, butchery, garde manger, and commissary, ensuring smooth coordination of large-scale production, receiving, and dispatching across all outlets. You will lead the preparation of daily mise en place, banquet support, wellness meals, and amenity programs, while upholding the highest hygiene and operational standards.

About You

You bring strong leadership, exceptional organizational skills, and a minimum of 5 years' experience in a similar role within a luxury environment. You are highly skilled in high-volume production and team management, with a sharp focus on quality, efficiency, and food safety compliance.

Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.

As Chef de Cuisine, you will be the creative and operational leader of the kitchen. You will oversee all culinary operations, from menu development to team leadership and quality control. This is a hands-on role suited for a culinary professional with a deep understanding of steakhouse cuisine.

• Lead and manage the back-of-house team, ensuring seamless kitchen operations
• Design and execute a high-quality steakhouse menu featuring premium cuts and seasonal sides
• Maintain strict food safety and sanitation standards
• Manage kitchen inventory, ordering, and food cost controls
• Collaborate with FOH leadership to ensure exceptional guest experiences
• Recruit, train, and mentor kitchen staff, fostering a culture of excellence and accountability.

• 5+ years of culinary experience in a high-volume steakhouse or fine-dining restaurant.
• Proven experience in a leadership role.
• Mastery of steak preparation, grilling techniques, and meat sourcing
• Strong knowledge of kitchen operations, food safety, and inventory management
• Passion for culinary excellence and hospitality
• Ability to thrive under pressure in a fast-paced environment
• Culinary degree or formal training preferred but not required

• Opportunities for professional growth.
• A supportive, team-oriented culture
• The chance to shape and lead a dynamic culinary program