508 Chefs jobs in Dubai

We are looking for motivated and ambitious COMMIS CHEFS to join the inaugural team in Dubai. This is an exceptional opportunity to grow your skills in a new and exciting setting. As a key support role, you’ll gain hands-on experience across two unique culinary concepts—a New York-Style Pizza brand and a Breakfast Cafe menu—working alongside experienced chefs and helping to shape the kitchen from day one.

• Support the senior chefs in all aspects of kitchen operations, ensuring efficiency and a seamless workflow.
• Prepare menu items to the highest standards under the guidance of the Chef de Partie, ensuring every dish reflects the distinct identity and quality of each brand.
• Maintain rigorous quality control for all ingredients and food preparation at your assigned station.
• Actively participate in all food preparation, ensuring dishes are prepared accurately and efficiently.
• Assist with inventory management and stock rotation, helping to minimize waste and maintain an organized kitchen.
• Uphold impeccable standards of kitchen hygiene and safety, ensuring compliance with all health regulations.
• Collaborate with the senior chefs on new promotions and menu offerings.
• Keep your work station clean and organized throughout service.

• Proven experience as a Commis Chef or a similar entry-level kitchen role.
• A certificate or diploma in culinary arts or a related field is a plus.
• Fluent in English, with a good understanding of verbal and written communication.
• Must possess a valid passport with sufficient remaining validity for travel and visa processing.
• An eager willingness to learn and a positive attitude.
• Ability to work in a fast-paced, high-pressure environment.
• Basic knowledge of kitchen health, safety, and hygiene regulations.

• AED 3 – 4 500 CTC, (depending on experience and skills)
• Joining flights and visa

Salary breakdown:

• 60% Basic Salary
• 30% Accommodation
• 10% Transport allowance

To apply for Commis Chefs | Dubai | New Opening Restaurant, please send yourCV in WORD document WITH UP-TO-DATE EMPLOYMENT HISTORY AND A FULL-LENGTH PHOTO INSERTED ON THE CV.

Recruit for Africa is a recruitment agency based in South Africa specialising exclusively in hospitality, retail, chefs and lodge placements. Our agents are specialists in their fields and will be able to advise you and assist in the recruitment process, from the moment you apply for a job until you start your employment. Do not look any further and contact Recruit for Africa to find you the perfect employee or to secure your dream job!

We are looking for motivated and ambitious COMMIS CHEFS to join the inaugural team in Dubai. This is an exceptional opportunity to grow your skills in a new and exciting setting. As a key support role, you’ll gain hands-on experience across two unique culinary concepts—a New York-Style Pizza brand and a Breakfast Cafe menu—working alongside experienced chefs and helping to shape the kitchen from day one.

• Support the senior chefs in all aspects of kitchen operations, ensuring efficiency and a seamless workflow.
• Prepare menu items to the highest standards under the guidance of the Chef de Partie, ensuring every dish reflects the distinct identity and quality of each brand.
• Maintain rigorous quality control for all ingredients and food preparation at your assigned station.
• Actively participate in all food preparation, ensuring dishes are prepared accurately and efficiently.
• Assist with inventory management and stock rotation, helping to minimize waste and maintain an organized kitchen.
• Uphold impeccable standards of kitchen hygiene and safety, ensuring compliance with all health regulations.
• Collaborate with the senior chefs on new promotions and menu offerings.
• Keep your work station clean and organized throughout service.

• Proven experience as a Commis Chef or a similar entry-level kitchen role.
• A certificate or diploma in culinary arts or a related field is a plus.
• Fluent in English, with a good understanding of verbal and written communication.
• Must possess a valid passport with sufficient remaining validity for travel and visa processing.
• An eager willingness to learn and a positive attitude.
• Ability to work in a fast-paced, high-pressure environment.
• Basic knowledge of kitchen health, safety, and hygiene regulations.

• AED 3 – 4 500 CTC, (depending on experience and skills)
• Joining flights and visa

Salary breakdown:

• 60% Basic Salary
• 30% Accommodation
• 10% Transport allowance

To apply for Commis Chefs | Dubai | New Opening Restaurant, please send yourCV in WORD document WITH UP-TO-DATE EMPLOYMENT HISTORY AND A FULL-LENGTH PHOTO INSERTED ON THE CV.

Recruit for Africa is a recruitment agency based in South Africa specialising exclusively in hospitality, retail, chefs and lodge placements. Our agents are specialists in their fields and will be able to advise you and assist in the recruitment process, from the moment you apply for a job until you start your employment. Do not look any further and contact Recruit for Africa to find you the perfect employee or to secure your dream job!

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.

• 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?

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.

When you work in Hawaii, in addition to learning about the functional aspects of running a hotel — like the proper way to make a bed or how to best handle luggage — it’s critically important to understand Hawaiian culture and the spirit of ‘ohana, or ‘family.’ When opening the first Andaz property in Hawaii, our team participated in Hawaiian culture training to help us understand what ‘ohana truly means.

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.

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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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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JOB SUMMARY

We are seeking a passionate and experienced Chef de Cuisine specializing in Greek cuisine to lead our culinary team and deliver an authentic high-quality Greek dining experience. The ideal candidate will bring deep knowledge of traditional and modern Greek recipes exceptional leadership skills and a strong commitment to excellence in food preparation presentation and hygiene.

KEY RESPONSABILITIES

• Lead and manage the Greek specialty kitchen ensuring consistent high standards of food quality presentation and taste.
• Design plan and update authentic Greek menus that cater to both traditional and contemporary palates.
• Supervise and train culinary staff in the preparation of Greek dishes maintaining culinary standards and efficiency.
• Ensure proper inventory control cost management and adherence to budgeted food costs.
• Source quality ingredients with a preference for Mediterranean and Greek imports when needed.
• Collaborate with the Executive Chef and F&B team on promotions themed nights and seasonal offerings.
• Ensure compliance with hygiene health and safety regulations in all food handling and kitchen operations.
• Monitor and improve kitchen workflows to ensure smooth and efficient operations.
• Maintain a strong focus on guest satisfaction through quality and innovation in Greek culinary offerings.

QUALIFICATION AND EXPERIENCE

• Minimum 5 years of culinary experience with at least 2 years in a senior role focused on Greek cuisine.
• Degree or diploma in Culinary Arts or related field from a recognized institution.
• Proven ability to lead and develop a team in a high-volume high-standard kitchen.
• In-depth knowledge of Greek ingredients techniques and food heritage.
• Excellent communication organizational and leadership skills.
• Creative flair with a passion for culinary innovation and excellence.
• HACCP certification or equivalent food safety qualification is preferred.

Personal attributes

• Passionate about Greek culinary traditions and guest experience.
• Detail-oriented with high standards for quality and presentation.
• Calm under pressure with the ability to handle high-demand service periods.
• Culturally aware and open to working in an international team environment.

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

The 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 restaurants 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 Sofitels 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.

Qualifications :

• 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

Additional Information :

Remote Work :

No

Employment Type :

Full-time