350 Chefs jobs in Dubai

**Description:**
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 to manage the assigned kitchen as an independent profit centre, 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.
**Qualifications:**
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 is preferred.
**Primary Location:** AE-Dubai
**Organization:** Hyatt Regency Dubai
**Job Level:** Full-time
**Job:** Administrative
**Req ID:** DUB006312
Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.

Job Summary

Lead the Kitchen Operations including but not limited to menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge. Responsible for the efficient running of the department in line with the company's strategy and brand standards, whilst meeting colleague and guest expectations. Manage the kitchen as an independent profit center, in line with the outlet's operating concept, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet.

Key Duties and Responsibilities

• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
• Create menus, design corresponding recipes and oversee the preparation of those recipes
• Ensure menus are updated and seasonal changes are mode in conjunction with the menu cycles
• Ensure all recipe manuals are updated standard kitchen policies are adhered to
• Maintain and exceed set food safety and hygiene standards
• Demonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure all direct reports do the same
• Ensure the outlet food cost is always within the budget
• Review of forecasted vs. actual labor costs each week based on budgeted/forecasted costs
• Develop ways to further improve / reduce food cost through strategic purchasing, without negatively impacting pre-determined quality standards
• Maintain all kitchen operational costs to ensure financial objectives are met
• Work with Marketing & PR team to support and maximize revenues and social media exposure
• Drive revenues together with the Restaurant Manager and FOR staff
• Meet with F&B Managers regularly to discuss day to day operational issues and challenges
• Monitor competitors' performance by regularly surveying the market and keeping up to dote with competitor events, promotions and strategies
• Maximize employee productivity and achieve optimum staffing levels to minimize additional payroll costs
• To ensure a positive & professional working environment throughout the kitchen
• To ensure and enforce the set service standard procedures by directing, supervising and motivating staff to perform to the highest level
• Log security incidents and accidents in accordance with company policy
• Train and educate colleagues on new menu items and changes in procedures for current menu items; monitor and hold stuff accountable for implementing the changes
• Constructively manage poor performance, conflicts and difficult situations to achieve positive results
• Any other duties as assigned

Management of Team

• To build and foster collaborative relationships with other departments within the organization to stay informed and abreast of new initiatives, products, and services.
• Contribute to the preparation of the department budget and monitor the financial performance of a given area versus the budget so that areas of unsatisfactory performance are identified, rectified promptly and potential performance improvement opportunities are capitalized upon.
• Manage the effective achievement of objectives through setting individual objectives, managing performance, developing staff, and providing formal and informal feedback to maximize overall performance and team motivation while continuing to deploy resources effectively for growth and further strengthening the employee value proposition.
• Ensuring strategic execution of the team priorities with responsibility for business performance and budget management, while acting as an advisor for leadership team; requires the ability to partner, execute, and lead through influence and collaboration across the company.
• Managing and inspiring a talented and diverse group of colleagues and helping them develop and learn as they grow their careers.

Human Resources

• Responsible for HR leadership of direct reports and their teams (recruitment and selection, performance management (Appraisal/PDP), colleague development and motivation, counselling / disciplinary issues.
• Maintain and enhance the open-door policy to all colleagues providing advice and guidance when needed regarding their issues or concerns and/or grievances.
• Ensure that the hotels are fully compliant with Kerzner people processes and deadlines that govern all Kerzner properties. i.e., CES, SAP, Probation reviews etc.
• Ensure that the administration of the performance review process in the operational departments and ensure that follow-up for all issues is done in timely manner and results of both follow-up and the initial reviews are communicated to all relevant parties.
• Maximize productivity and achieve optimum staffing levels to minimize additional payroll costs.
• Talent Reviews are alive and active, and the target audience know why they are so important.
• Ensure 100% compliance with all mandatory training for departments; as well as the Departmental Trainers positively encouraged.
• Control the LTO in the operational departments in conjunction with the HR department to ensure that any areas of concern and monitored and rectified.
• Conduct regular coaching sessions with HOD's to further develop both their technical and management skills.
• Manage the Engagement Survey process for the operational departments ensure that the follow up meetings are done, and the staff members have timely feedback.
• Conduct interviews when applicable.
• Review manning and re-recruitment of all positions
• Ensure one CSR event takes place every quarter.

Skills, Experience & Educational Requirements

• Minimum 10 years professional kitchen experience
• Minimum 5 years' experience as Sous Chef or currently a Chef de Cuisine in an International luxury hotel or restaurant International experience preferred
• Must have culinary certificate and accredited education requirement
• Ability to work in a multi-cultural environment
• Comprehensive knowledge of HACCP as well as general health & safety in the workplace

Managing Yourself:

• Technical & Professional knowledge/skills:

I consistently work as per the required standards, policies and procedures and complete all training coursesrelating to my role, Iam passionate about my role

• Integrity:

I am widely trusted and seen as a truthful and honest and fair individual and share accurate information.

I respect my Colleagues and look out for their wellbeing. I act according to the values, vision and mission of theorganization.

• Interpersonal Sensitivity:

I consistently treat everyone with respect, fairness and dignity. I am very easy to approach, and I am very helpful,I am present.

I adapt to different cultures and respect privacy, listen and read body language. I treat each other as I want to be treated.

Managing others:

• Coaching & Developing others:

I consistently identify key performance gaps and develop individuals by providing coaching and guidance. Iconsistently provide timely constructive feedback that is clear and objective.

• Influencing Others:

I make persuasive arguments to influence my audience. I have essential qualities of influencing skills and usethem accordingly.

• Teamwork:

I use interpersonal skills to build co-operative relationships. I contribute consistently to the team. I support aculture of collaboration, teamwork and accountability. I solicit input of others who are affected by actions ofother team members. I set each other up for success.

Managing the Business:

• Results focus:

I set goals that are clear and specific and ensure that they are met in time. I use time efficiently and adapt planswhen changes occur. I consistently deliver quality work and focus on the end results being met effectively.

Actively pursues professional development for self and team

• Judgement & Decision making:

When problems need to be resolved, I involve relevant people and exercise good judgement in making decisionsin a timely manner.

• Customer Focus:

I consistently look for ways to deliver unique experiences in every interaction with guests and Colleagues tocreate amazing experiences and everlasting memories.

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Join to apply for the Chef de Cuisine - ZEST role at One&Only Resorts

Join to apply for the Chef de Cuisine - ZEST role at One&Only Resorts

( 6402 )

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 stunning resorts located across the globe and exciting expansion planned, Kerzner International currently has a fantastic opportunity for a Chef de Cuisine - ZEST to join the culinary team at One&Only The Palm, Dubai.

With the global growth of our brands, you will be an integral part of the Resort's success and your role goes beyond developing potential relationships with our guests and colleagues. You will be responsible for leading the team and ensuring that guests are always receiving an exceptional dining experience representing true value for money.

Suitable candidates should have a minimum of 4-5 years' experience in the same capacity in an upscale 5* hotel/resort environment. Ability to work in a multicultural and challenging working environment, who can lead, supervise, and motivate his/her staff in all aspect of the culinary areas to the highest professional standards with care and attention to detail and in accordance with the standard operating procedures established. The ideal candidate must have prior experience in Italian Cuisine.Excellent spoken and written English 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.

Seniority level

• Seniority level Mid-Senior level

Employment type

• Employment type Full-time

Job function

• Job function Management and Manufacturing
• Industries Hospitality

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Join to apply for the Chef de Cuisine - Vietnamese Restaurant role at Shangri-La Group

18 hours ago Be among the first 25 applicants

Join to apply for the Chef de Cuisine - Vietnamese Restaurant role at Shangri-La Group

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Shangri-La Dubai

The award-winning Shangri-La Dubai offers luxurious accommodations, exceptional dining, and gracious hospitality in the heart of one of the world's most dynamic cities.

Shangri-La Dubai

The award-winning Shangri-La Dubai offers luxurious accommodations, exceptional dining, and gracious hospitality in the heart of one of the world's most dynamic cities.

The hotel's 302 rooms, serviced apartments, residences, and offices offer a combination of traditional luxury and modern functionality. Fantastic views and thoughtfully selected furnishings create an experience of unparalleled style and comfort.

As Chef de Cuisine - Vietnamese Restaurant, we rely on you to:

• Ensure consistency and the highest quality in the taste, presentation and appropriate food temperature for food served in all kitchens
• Support daily menu planning and design
• Oversee all food preparation in the Vietnamese Restaurant
• Review food cost analysis on a daily basis to ensure budget and forecast alignment
• Prepare annual food cost budget with Cost Controller
• Lead by example, adopting a positive attitude to keep the team spirit at its highest level
• Maintain proper and adequate controls over purchase orders and requisitions
• Monitor on monthly food inventory turnover and slow-moving items
  
  

We Are Looking For Someone Who

• Has minimum 2 years' experience in 5-star / international hotel in the same capacity
• Specializes in Vietnamese cuisine
• Has Diploma or Degree in Culinary Arts
• Can work with a multinational team
• Is fluent in oral and written English language
• Is an "Outside the box" thinker and has "can-do" attitude

Seniority level

• Seniority level Entry level

Employment type

• Employment type Full-time

Job function

• Job function Management and Customer Service
• Industries Hospitality, Travel Arrangements, and Food and Beverage Services

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Join to apply for the Chef De Cuisine role at Al Bandar Rotana & Al Bandar Arjaan by Rotana

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Job Description

We are currently seeking passionate and dynamic kitchen professionals who pride themselves on delivering extraordinary customer service and providing creative solutions to our guests.

As a Chef De Cuisine, you will be responsible for maintaining high food quality, presentation, menu development, and budgeting. You will provide culinary and operational expertise to ensure optimal results within the kitchen and stewarding teams.

General Duties and Responsibilities

• Coordinate meal preparation and service activities across multiple outlets, review customer orders, assign tasks, and ensure timely delivery.
• Direct kitchen and restaurant staff on proper procedures and responsibilities for meal elements.
• Monitor food quality and presentation to maintain restaurant standards and reputation.
• Taste and oversee food preparation, ensuring proper cooking and seasoning.
• Collaborate on menu development, considering customer demand, seasonal ingredients, and special events.
• Source ingredients in coordination with the Materials Department, managing budgets and supplier relationships.
• Review and create SOPs and guidelines related to food safety and kitchen operations.
• Ensure safety, cleanliness, and hygiene standards are maintained, adhering to HACCP and municipal requirements.
• Operate safely and environmentally responsibly to protect health, safety, and the environment.

Skills, Education & Experience

Applicants should have completed a professional kitchen apprenticeship or chef training, with experience in quality establishments. Good culinary skills, effective communication in English, and proven expertise in food preparation and presentation are essential.

Knowledge & Competencies

The ideal candidate will be passionate about food, positive, creative, and a team player. They should be able to work in a multicultural environment, demonstrating understanding of hotel operations, effective communication, teamwork, adaptability, customer focus, and results orientation.

Additional Details

• Seniority level: Associate
• Employment type: Full-time
• Job function: Other
• Industry: Hospitality

This job posting is active and available.

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Bachelor of Business Administration (Management)

Nationality: Any Nationality

Vacancy: 1 Vacancy

Job Description

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.

Responsibilities

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.

Requirements

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.

Job Details

Role Level: Mid-Level

Work Type: Full-Time

Country: United Arab Emirates

City: Dubai

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Our leaders have always encouraged us to try new approaches and learn by experimentation. The biggest learning from this has been that persistence and calculated risks pay off.

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

Qualifications

• 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 is an advantage.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards is essential.
• Basic Computer Skills in MS Office and Recipe Maintenance System are preferred.

Our family is always growing. Want to be in the know?

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Urgently Recruiting Chefs & Waiters for UAE

Emerald Isle Manpower is currently recruiting experienced professionals for exciting opportunities in the hospitality sector in the UAE. These roles are ideal for individuals seeking international career growth in a vibrant, fast-paced environment. The hiring is conducted directly with foreign principals through face-to-face interviews, ensuring a transparent and reliable process. Candidates selected will benefit from quick departures, with a total of 255 vacancies available across various culinary and service categories.

The following positions are now open, each offering a competitive salary and the chance to join a leading hospitality team in the UAE. These roles require immediate placement:

Pastry Chefs – AED 2000 | LKR 162,000 (15 vacancies)

These positions are open to both male and female candidates depending on the job role.

Eligibility Criteria for Hospitality Roles

To qualify for any of the above positions, applicants must have prior experience in a similar role within the hospitality or food service industry. In addition to hands-on experience, candidates should demonstrate strong communication skills, teamwork, and a professional attitude. Since employers are looking for candidates who can adapt quickly, those with international exposure will have an added advantage.

Benefits Provided by the Employer

Working with reputed employers in the UAE also means access to generous employment benefits. Selected candidates will receive:

Free accommodation

Free transportation

Medical insurance

Food allowance of AED 150/month

Legal and contract-based employment

Moreover, these roles offer excellent prospects for long-term career development.

Why Choose Emerald Isle Manpower

Emerald Isle Manpower stands as one of Sri Lanka’s most reliable overseas recruitment agencies. With years of experience, we specialize in connecting skilled Sri Lankan professionals with trusted employers across the globe. Unlike many others, we ensure a transparent recruitment process and provide full support before, during, and after deployment. Therefore, candidates can trust us to help them find career-enhancing opportunities in safe and reputable workplaces.

How to Apply

Interested and qualified candidates should act fast to secure their placement. You can:

Call us now at: or

Kandy – 081 4 946044

Take the next step in your hospitality career with a trusted agency that puts your future first.

Click and Rate us your experience with us

Thanks for reaching Emerald Isle and we will get back to you asap.

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**Additional Information** Modern European Cuisine
**Job Number** 25096701
**Job Category** Food and Beverage & Culinary
**Location** Grosvenor House a Luxury Collection Hotel Dubai, Al Emreef Street, Dubai, United Arab Emirates, United Arab Emirates,VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises 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.
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 4 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; 2 years experience in the culinary, food and beverage, or related professional area.
**CORE WORK ACTIVITIES**
**Ensuring Culinary Standards and Responsibilities are Met**
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Reviews and adjust systems and procedures in the kitchen to ensure their effectiveness.
- Develops, designs, or creates new menus and recipes based on standards or artistic contributions.
- Demonstrates knowledge of high quality food products, presentations and flavor.
- Ensures compliance with food handling and sanitation standards.
- Ensures compliance with all applicable laws and regulations.
- Follows proper handling and right temperature of all food products.
- Knows and implements brand's Safety Standards.
- Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
- Maintains purchasing, receiving and food storage standards.
- Operates and maintains all department equipment and reports malfunctions.
- Supports procedures for food & beverage portion and waste controls.
- Develop and implement environmentally friendly processes and procedures for food preparation, energy use and waste management in the restaurant.
- Checks the quality of raw and cooked food products to ensure that standards are met.
- Assists in determining how food should be presented and creates decorative food displays.
**Leading Culinary 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.
- Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serves as a role model to demonstrate appropriate behaviors.
- Ensures and maintains the productivity level of employees.
- Ensures that menu items are prepared and presented according to use record standards.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
- Leads shifts while personally preparing food items and executing requests based on required specifications.
**Maintaining Culinary Goals**
- Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
- Develops specific goals and plans to prioritize, organize, and accomplish your work.
- Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
- Schedules employees to business demands and tracks employee time and attendance.
- Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
- Orders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained.
- Reviews staffing levels to ensure that guest service, operational and financial objectives are met.
**Ensuring Exceptional Customer Service**
- Provides services that are above and beyond for customer satisfaction and retention.
- Manages day-to-day 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.
- Handles guest problems and complaints.
- Strives to improve service performance.
- Helps employees receive on-going training to understand guest expectations.
**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.
- Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
- Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
- Participates in the employee performance appraisal process, providing feedback as needed.
- Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
- Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes.
**Additional Responsibilities**
- Provides information to 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.
- 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 celebrated?Our 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 Luxury Collection Hotels & Resorts, with over 120 properties in more than 35 countries, offers the promise of authentic experiences that evoke lasting, treasured memories. Our more than 100 years of experience, beginning in 1906 under the Italian CIGA brand - a collection of Europe's most celebrated and iconic properties - serves as a solid foundation as we continuously evolve to exceed the desires of the luxury traveler.
From legendary palaces and remote retreats to timeless modern classics, each luxury hotel and resort is a unique and cherished expression of its locale - a portal to the destination's cultural charms and treasures. If you are someone with an appreciation for evocative storytelling, a keen interest and passion for this destination's heritage, and a desire to deliver genuine, personalized, and anticipatory hospitality, then we invite you on our journey. In joining The Luxury Collection, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.