144 Executive Chef jobs in Dubai

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.

Seeking a skilled and experienced culinary professional to serve as an executive chef, overseeing kitchen operations and staff management.

Key duties include:

• Supervising staff in the kitchen
• Maintaining high-quality standards for dishes prepared
• Assisting with food preparation and presentation

Applicants should possess excellent leadership skills, strong communication abilities, and a deep understanding of culinary techniques and ingredients.

Candidates should submit their CVs for consideration.

Join to apply for the Executive Chef role at SEVEN .

The Executive Chef will be responsible for the culinary execution and performance across all branches of The Dose by Silvena. This includes overseeing kitchen operations, food cost control, menu consistency, training and hygiene standards. The ideal candidate has a passion for nutritious, ingredient-driven cuisine, is highly organized, and thrives in a fast-paced, multi-site environment.

• Ensure consistency in food quality, taste, and presentation across all branches.
• Lead the creative development and seasonal refresh of menu items in collaboration with Chef Silvena.
• Maintain and implement brand SOPs and plating standards.
• Ensure all dishes reflect the brand's health-focused, ingredient-driven philosophy.

• Provide culinary direction across all locations, ensuring standardization of recipes and methods.
• Foster a culture of culinary excellence and continuous improvement.

• Recruit, train, and mentor chefs and kitchen teams across all locations.
• Conduct regular culinary assessments, mystery checks, and performance evaluations.
• Foster a culture of continuous improvement, hygiene, and culinary excellence.
• Schedule and conduct workshops or tastings to ensure standardization.

• Ensure effective kitchen operations, including workflow, food production, and service readiness.
• Collaborate with procurement and supply chain teams to ensure high-quality, sustainably sourced ingredients.
• Ensure compliance with HACCP, food safety, and local health regulations.

• Monitor and manage food cost percentages across locations.
• Oversee portion control, waste reduction, and inventory accuracy.
• Collaborate with purchasing teams to optimize pricing and supplier quality.

• Work closely with management, marketing, and operations to support campaigns, events, and seasonal launches.
• Support new openings, including menu rollout, kitchen setup, and pre-launch training.
• Travel between locations as needed for supervision and support.

The ideal candidate has a passion for nutritious, ingredient-driven cuisine, is highly organized, and thrives in a fast-paced, multi-site environment. Strong leadership, communication, and culinary skills are essential. Experience in managing diverse kitchens, food safety certifications, and a track record of menu development are preferred.

• Seniority level: Executive
• Employment type: Temporary
• Job function: Management and Manufacturing
• Industries: Wellness and Fitness Services

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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.

We are seeking a passionate and skilled culinary professional to join our team. As a master cook, you will be responsible for preparing and cooking high-quality food with attention to presentation.

• Prepare and present dishes, including appetizers, entrees, desserts, sauces, and accompaniments.
• Ensure all ingredients used are fresh, of high quality, and well prepared.
• Follow recipes accurately and maintain the highest standards of food safety at all times.

• Flexible working hours allowing time for personal interests.
• Opportunities for growth and development within our organization.
• A supportive work environment where ideas can be shared freely.

• Solid knowledge of cooking techniques and kitchen management.
• Ability to multitask and work efficiently in a fast-paced kitchen setting.
• Strong communication skills and ability to work effectively with colleagues.

Candidates should have a strong foundation in culinary arts or related field.

Degree not necessarily required but relevant experience is essential.

Executive Chef job vacancy in Dubai UAE

We are looking for an Executive Chef to lead our team in Dubai. The ideal candidate will be a team player with excellent leadership and communication skills, and must have a passion for creating unique, delicious dishes.

Reporting to the General Manager, you will be responsible for overseeing the entire kitchen staff and managing all daily operations. This includes ensuring all food is prepared properly and efficiently according to recipes, managing inventory and supplies, training team members on proper cooking techniques, and setting standards for food presentation. You will also be responsible for developing new menus and dishes that align with our restaurant's vision.

The successful candidate should have a degree in Culinary Arts or equivalent experience as a chef in a high-end restaurant setting. Additionally, you should be familiar with current culinary trends in the region and have extensive knowledge of food safety regulations. We are open to considering foreign applicants so fluency in English is essential; Arabic language skills are advantageous but not required.

This is an excellent opportunity to join a growing business with an attractive salary package of 1400 AED per month. If you believe you have the necessary skillset for this role, please apply now

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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.

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.

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