188 Executive Chef jobs in Dubai

Executive Chef | Private Property | Dubai

Salary : Negotiable DOE | Live-In Accommodation Provided

Kendrick Recruitment is now seeking a world-class Executive Chef for an exclusive private property based in Dubai . This exceptional opportunity is suited to a seasoned culinary professional with private chef experience in VVIP households, who is passionate about food, creative in approach, and committed to delivering the highest standards fitting of a royal kitchen.

Minimum Requirements :

2–4-year culinary degree or equivalent formal culinary training

Level 3 – Food Hygiene & Safety (Supervisors)

Level 2 – HACCP

Safe Chemical Handling certification

Previous private chef experience in a VVIP household (mandatory)

5+ years' experience in a 5-star restaurant or luxury hotel

Proven experience leading large culinary teams

International living and working experience

Essential Culinary Skills & Expertise :

Excellent, broad-based knowledge of global cuisines : Mediterranean (Spanish, French, Italian, Greek), British, American, Australian, Middle Eastern, and Asian

Expert in Western and Middle Eastern cooking

Strong understanding of culinary principles and cooking techniques

High-level menu planning skills, with the ability to design and coordinate varied, seasonally influenced menus

Briefing and coordination of service teams

Exceptional creativity in food presentation

Quality control – ensures all dishes meet high standards for taste, temperature, and appearance

Advanced HACCP implementation and staff training

Resource management – raw ingredients, OS&E, PPE, and stock control

Adheres to and enforces hygiene and safety standards in all kitchen areas

Key Responsibilities :

Supervise and coordinate food preparation activities across a large team

Inspect supplies, equipment, and kitchen operations to maintain standards

Plan decorative and visually impressive food displays for events and functions

Maintain accurate records – including recipe books, guest preferences, and operations logs

Collaborate with household staff to develop new recipes and menus based on seasonal availability

Train junior chefs in standard operating recipes and new techniques

Demonstrate new cooking methods and equipment

Manage procurement and coordinate equipment maintenance and repairs

Proficient in Microsoft Office for menu planning, scheduling, and reporting

Package Includes :

Live-out option available with a one-bedroom furnished apartment

Health insurance

Two return economy flights per year (after 12 months of employment)

30 days’ annual leave

This is a rare opportunity to join a high-profile household and showcase your culinary excellence on a global stage. Candidates with the right background, leadership ability, and a passion for excellence are encouraged to apply.

Executive Chef vacancy in Dubai, UAE, for Indian candidates.

We are seeking an experienced Executive Chef to join our team in Dubai. The successful candidate will oversee daily kitchen operations, ensuring high quality and consistency in all meals. Reporting to the Head Chef, responsibilities include menu planning, cost control, staff training, and team leadership.

Requirements include at least 5 years of experience in a restaurant or hotel environment, strong organizational skills, excellent leadership qualities, and knowledge of HACCP regulations. Ability to work under pressure in a fast-paced environment is essential. Experience with international cuisines is desirable but not mandatory.

This is an exciting opportunity to manage kitchen operations in an established organization. We offer a competitive salary of 1700 AED per month plus benefits. Applications from overseas candidates who meet the qualifications are welcome.

Note: The additional information about reviews, other professions, and unrelated job postings should be omitted to maintain relevance and focus on the Executive Chef position.

The primary objective of this role is to oversee the assigned station/section, ensuring a consistent high-quality product and providing an exceptional service experience for guests. To achieve this, one must utilize information on forecasts and reports to plan a smooth operation, manage food production, purchasing, and manpower planning effectively.

In addition to these key responsibilities, the candidate will be expected to produce high-quality plates that meet quality standards, expedite food passes for à la carte restaurants, and communicate effectively with staff to ensure a seamless operation.

• Minimum 3 years of experience in a 5-star hotel environment
• Strong culinary skills and knowledge of various cooking techniques
• Familiarity with different kitchen sections and their operations
• Excellent understanding of food safety principles and hygiene standards

This role offers the opportunity to work in a dynamic and fast-paced environment, develop your culinary skills, and contribute to the success of our team. If you are passionate about delivering exceptional guest experiences and have a strong passion for culinary arts, we encourage you to apply.

Please note that flexibility to work varied shifts, including weekends and holidays, is required. A positive attitude, willingness to learn, and attention to detail are essential qualities for this role. Additionally, the ability to work efficiently under pressure and meet tight deadlines is crucial.

Executive Chef job vacancy in Dubai UAE for foreigners

• The Executive Chef will be responsible for creating and executing innovative dishes to meet the needs of our customers and maintain the highest standards of quality.
• They must manage all aspects of the kitchen, including menu design, food preparation, inventory management, sanitation and safety.
• They should also be able to develop new recipes that reflect current trends in cuisine.

• Experience in managing a kitchen and designing menus.
• Excellent communication skills, problem solving abilities and organizational skills.
• Passion for food and the ability to work under pressure while maintaining a creative approach to cooking.
• Salary: 1000 USD.

Please send your resume to (email address) for immediate consideration.

Leen's Casual to Gourmet offers an exceptional dining experience where guests can enjoy approachable, excellent world-flavours and culinary creations without formalities. Our menu features bold flavors from around the globe, designed with passion, curiosity, and creativity using fresh, hand-selected ingredients. We invite guests to relax and be themselves at any of our branches, including Leen's DIFC Emirates Towers and Leen's Mirdif City Centre in Dubai, among others. Join us for a vibrant culinary journey in an eclectic and welcoming atmosphere.

This is a full-time on-site role for an Executive Chef located in Dubai and Abu Dhabi. The Executive Chef will oversee kitchen operations, create and update menus, ensure the quality of dishes, and manage kitchen staff. The role also involves inventory management, maintaining food safety standards, and collaborating with front-of-house staff to ensure a seamless dining experience. This position requires leadership, creativity, and a strong passion for culinary arts.

• Proven experience in kitchen operations and menu creation, especially in Mediterranean, Latin, Japanese cuisines
• Strong leadership and team management skills
• Expertise in inventory management and food safety standards
• Ability to work collaboratively with front-of-house staff
• Creative with a passion for bold flavors and innovative dishes
• Relevant culinary qualifications and certifications
• Experience in an international or upscale dining setting is a plus
• Excellent communication and organizational skills

Director

Full-time

Management and Manufacturing

Restaurants

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 maximizing the financial performance in all areas of responsibility. 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. Areas of responsibility comprise overseeing all food preparation areas (e.g. banquets room service restaurants bar/lounge and employee cafeteria) and all support areas (e.g. dish room and purchasing).

CANDIDATE PROFILE

Education and Experience

High school diploma or GED; 6 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; 4 years experience in the culinary food and beverage or related professional area.

CORE WORK ACTIVITIES

Leading Kitchen Operations for Property

Leads kitchen management team.

Provides direction for all day-to-day operations.

Understands employee positions well enough to perform duties in employees absence or determine appropriate replacement to fill gaps.

Provides guidance and direction to subordinates including setting performance standards and monitoring performance.

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

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

Serving as a role model to demonstrate appropriate behaviors.

Ensures property policies are administered fairly and consistently.

Reviews staffing levels to ensure that guest service operational needs and financial objectives are met.

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

Solicits employee feedback utilizes an open door policy and reviews employee satisfaction results to identify and address employee problems or concerns.

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

Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

Develops and implements guidelines and control procedures for purchasing and receiving areas.

Establishes goals including performance goals budget goals team goals etc.

Communicates the importance of safety procedures detailing procedure codes ensuring employee understanding of safety codes monitoring processes and procedures related to safety.

Manages department controllable expenses including food cost supplies uniforms and equipment.

Participates in the budgeting process for areas of responsibility.

Knows and implements the brands safety standards.

Ensuring Culinary Standards and Responsibilities are Met

Provides direction for menu development.

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

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

Recognizes superior quality products presentations and flavor.

Ensures compliance with food handling and sanitation standards.

Follows proper handling and right temperature of all food products.

Ensures employees maintain required food handling and sanitation certifications.

Maintains purchasing receiving and food storage standards.

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

Ensuring Exceptional Customer Service

Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.

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

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

Displays leadership in guest hospitality exemplifies excellent customer service and creates a positive atmosphere for guest relations.

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

Responds to and handles guest problems and complaints.

Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.

Reviews comment cards guest satisfaction results and other data to identify areas of improvement.

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.

Ensures employees are treated fairly and equitably.

Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.

Administers the performance appraisal process for direct report managers.

Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.

Observes service behaviors of employees and provides feedback to individuals and or managers.

Manages employee progressive discipline procedures for areas of responsibility.

Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Additional Responsibilities

Provides information to executive teams managers and 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.

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.

We are looking for a creative and highly experienced Executive Chef to lead our culinary operations. The successful candidate will be responsible for designing and implementing innovative menus, managing kitchen staff, ensuring food quality standards, and delivering a remarkable dining experience across multiple outlets.

Main Responsibilities:

• Develop and execute menus that showcase international and local culinary trends.

• Lead, inspire, and mentor a team of chefs and kitchen staff to achieve excellence.

• Oversee all kitchen operations, including food preparation, hygiene, inventory, and cost control.

• Collaborate with the Food & Beverage department to enhance guest experiences.

• Ensure compliance with Dubai Municipality health, safety, and hygiene standards.

• Drive culinary innovation while maintaining consistency in quality and presentation.

• Monitor kitchen expenses, optimize operational efficiency, and achieve profitability targets.

Candidate Profile:

• Proven experience as an Executive Chef or in a similar senior culinary role within a 5-star luxury hotel.

• Culinary degree or equivalent professional training from a recognized institution.

• Strong knowledge of global cuisines, fine dining concepts, and large-scale catering.

• Excellent leadership, communication, and organizational skills.

• Ability to thrive in a fast-paced, multicultural environment.

• Proficiency in menu engineering, cost control, and inventory management.

• Passion for creativity, excellence, and culinary innovation.

· Proven experience as Head/ Executive Chef

· Knowledge of multi/ international cuisine with strong background in Italian food.

· Knowledge of Italian cuisines.

· Capable to work under pressure and ability to handle the kitchen alone.

· Exceptional proven ability of kitchen management

· Ability in dividing responsibilities and monitoring progress

· Outstanding communication and leadership skills

· Credentials in health and safety training

· Degree in Culinary science or related certificate.

JOB SUMMARY:

Unleash your culinary artistry and lead a dynamic kitchen as our Executive Chef. We're searching for a visionary leader to craft innovative menus, inspire our talented team, and orchestrate seamless kitchen operations. Your ability to blend creative excellence with strategic management will ensure we consistently deliver exceptional dining experiences and achieve optimal profitability.

Key Job Responsibilities:

• Create and refine innovative recipes and menus ensuring alignment with brand standards and guest expectations.
• Oversee daily kitchen operations including food preparation, cooking, and presentation ensuring efficiency and quality.
• Recruit, hire, train, and mentor kitchen colleagues building a collaborative and high-performing team.
• Maintain rigorous quality control standards ensuring food freshness, consistency, and adherence to HACCP and sanitation policies.
• Manage food inventory control costs, approve purchase orders, and operate within the established food budget.
• Conduct regular performance appraisals with team members, provide consistent feedback, and support individual development.
• Develop, implement, and maintain departmental operations manuals ensuring consistent adherence to standards.
• Identify training needs and develop comprehensive training programs to enhance colleague skills and efficiency.
• Build a strong rapport with guests to encourage direct feedback on products and to build a Sofitel Dubai Downtown culinary community.

Qualifications:

• Minimum of 6 years of relevant experience in managing food production & culinary operations in a similar position for a five-star hotel and outdoor catering.
• Detailed knowledge and skills in international cuisine.
• Service-oriented and an eye for details.
• Flexible and able to embrace and respond to change effectively.
• Self-motivated and energetic.
• Well-presented and professionally groomed at all times.

Remote Work:

No

Employment Type:

Full-time