563 Chefs jobs in Dubai

Recroo is seeking talented and experienced Chefs at all levels to join their international partner in Malta – Hr Plus Co. Ltd; a reputable hospitality service provider committed to associate well-being and the highest standards across various industries.

In this role, you will be part of dynamic culinary teams operating in Malta's vibrant Hospitality Industry.

• Prepare and cook menu items in line with company and client standards.
• Assist in the planning and development of menus, including specials and seasonal offerings.
• Ensure consistent presentation and quality of dishes.
• Maintain cleanliness and organization in kitchen areas, following HACCP and health & safety protocols.
• Oversee and train junior kitchen staff (for Senior Chef roles).
• Monitor stock levels, assist in inventory management, and reduce food waste.
• Collaborate with front-of-house staff to ensure smooth service delivery.
• Follow all safety, sanitation, and hygiene procedures.

• Previous experience in professional kitchens (commensurate with the position applied for).
• Strong culinary skills and a genuine passion for food.
• Good knowledge of kitchen operations and food safety regulations.
• Ability to work under pressure in a fast-paced environment.
• Team player with good communication skills.
• Physical stamina and a strong work ethic.
• Willingness to work flexible hours, including evenings, weekends, and holidays.

Please note: Proficiency in English (reading, writing, and speaking) is mandatory for all applicants.

• Mid-Senior level

• Full-time

• Other

• Hospitality and Food and Beverage Services

• Sous chef
• Breakfast Chef
• Junior Sous chef
• Chef de Par-tie
• Comm Chef
• Chef de Rang
• Sommelier
• Comm sommelier
• Head Chef

We are seeking highly skilled and experienced chefs to fill various positions in our establishment.

• Degree in Hotel Management or relevant field
• A minimum of 3 years experience in a similar role
• Fluency in English, with German language proficiency preferred but not required

• Competitive salary package
• Service charge applicable for certain roles
• Candidates with German residency can apply directly
• Applicants must cover government fees, visa costs, registration expenses, legal fees, and travel costs associated with the recruitment process
• Please only apply if you are able to meet these financial obligations

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

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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.

Gleaming in the vibrant heart of New Dubai, enveloped in private sands and luxuriant gardens, One&Only Royal Mirage is a sanctuary of traditional splendour where indulgence and excitement gloriously combine. 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 – Drift Beach Club to join our Drift team at One&Only Royal Mirage Resort in 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 where you will be responsible for running the operations of Drift Beach Club, leading the culinary team and ensuring continuous quality and consistent standards to provide an enjoyable and extraordinary dining experience.

Suitable candidate should have at least 2-3 years' experience in a similar position. He/she must be creative, dynamic, passionate, flexible and with good leadership skills.

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.

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.

We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.

As a Chef De Cuisine, you will be responsible for maintaining a high level of food quality, presentation, menu development and budgeting. You will be providing both culinary and operational expertise and guidance in a structured and professional approach to the Kitchen and Stewarding team to ensure optimum results.

General Duties and Responsibilities:

• Responsible for coordinating meal preparation and service activities within the kitchen of multiple outlets. Must review customer orders as they come in, assign tasks to junior chefs and prep cooks, and ensure that food is delivered on time.
• Directs both kitchen and restaurant staff on proper procedures and assign responsibility for various meal elements.
• Maintain the restaurants' quality and reputation by monitoring the food that is served to customers. They may inspect plates to ensure that meals are correctly portioned and presented.
• Must taste food and oversee kitchen staff throughout the cooking process. Should regularly check to make sure that all the elements of dishes are properly cooked and seasoned.
• These leaders also make key decisions regarding a restaurant's menu items and offerings. They prepare menus weeks or months in advance based on customer demand, seasonal ingredient availability, and special events. Chef de cuisines will collaborate with an executive chef to discuss menu options and develop creative dishes throughout the year.
• Support restaurant operations by selecting and sourcing ingredients for meals in coordination with the Materials Department. They may work directly with farmers and suppliers to order fresh vegetables and meats and may change menus based on the availability and quality of ingredients. This aspect of the role also requires excellent budgetary and financial management skills, as they need to balance ingredient quality with costs and concerns for the restaurant's profitability.
• Review and create related SOPs and guidelines.
• Develop or enhance processes for food safety and storage as well as maintaining or replacing kitchen equipment that is not working as expected.
• Prepares safety and cleanliness guidelines for kitchen staff and inspect employees' uniforms to ensure that they adhere to strict standards of professionalism.
• Operate in a safe and environmentally friendly way to protect guests' and colleagues' health and safety, as well as protect and conserve the environment
• Comply with the hotel environmental, health and safety policies and procedures and ensure that HACCP standards and appropriate hygiene standards are followed as per Municipality requirements at all times

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.

Job Description

As Chef de Cuisine you will be completely responsible for directing, training, supervising, planning and coordinating all areas within the culinary department, including any projects requested by the Resident Manager, Director of F&B, or Executive Chef. You should be comfortable in leading and managing the kitchen team, and will provide support and training on an ongoing basis. It will be your responsibility to ensure only the highest quality of food & beverage for our guests through meticulous consistency, taste and presentation of all dishes. Additionally you will monitor the food inventory on a monthly basis, maintaining proper control of orders and purchases and ensuring that all deliveries are received and handled efficiently and in line with hotel standards. You will review the food cost analysis on a daily basis to ensure that it is in line with the budget, with the goal of securing profit margins while maintaining the Corporate image of the Company at all times. You will also oversee the cleanliness and hygiene of all kitchen spaces and procedures.

Qualifications

• Bachelor's Degree, or any related Culinary degree.
• Minimum of 2 years of industry and culinary management experience.
• Previous experience with controlling food and labor cost, demonstration cooking, menu development, pricing, and training of culinary team members.
• Eye for detail to achieve operational excellence
• Passion for leadership and teamwork
• Excellent guest service skills

Additional Information

Remote location

Job Description

As Chef de Cuisine you will be completely responsible for directing, training, supervising, planning and coordinating all areas within the culinary department, including any projects requested by the Resident Manager, Director of F&B, or Executive Chef. You should be comfortable in leading and managing the kitchen team, and will provide support and training on an ongoing basis. It will be your responsibility to ensure only the highest quality of food & beverage for our guests through meticulous consistency, taste and presentation of all dishes. Additionally you will monitor the food inventory on a monthly basis, maintaining proper control of orders and purchases and ensuring that all deliveries are received and handled efficiently and in line with hotel standards. You will review the food cost analysis on a daily basis to ensure that it is in line with the budget, with the goal of securing profit margins while maintaining the Corporate image of the Company at all times. You will also oversee the cleanliness and hygiene of all kitchen spaces and procedures.

Qualifications

• Bachelor's Degree, or any related Culinary degree.
• Minimum of 2 years of industry and culinary management experience.
• Previous experience with controlling food and labor cost, demonstration cooking, menu development, pricing, and training of culinary team members.
• Eye for detail to achieve operational excellence
• Passion for leadership and teamwork
• Excellent guest service skills

Additional Information

Remote location