227 Executive Chefs jobs in the United Arab Emirates

Job Title: Senior Chef de Partie

As a Senior Chef de Partie , you will be responsible for leading and coordinating the activities of cooks and kitchen staff. You will oversee the presentation of food, create decorative displays, and ensure that dishes are prepared to high standards.

Key Responsibilities:

• Supervise and coordinate the activities of cooks and kitchen staff
• Ensure that food is presented in an appealing and appetizing manner
• Monitor stock levels and maintain inventory
• Assist with training and development of kitchen staff
• Maintain high standards of cleanliness and hygiene in the kitchen
• Work collaboratively with other departments to achieve business objectives

Requirements:

To be successful as a Senior Chef de Partie , you will need to have:

• At least 2 years of supervisory experience in a fast-paced kitchen environment
• Strong leadership and communication skills
• Able to work effectively under pressure and prioritize tasks
• Good problem-solving and analytical skills
• Ability to work flexibly and adapt to changing circumstances

Preferred Qualifications:

The ideal candidate will have:

• Technical Trade or Vocational School Degree
• 4-6 years of related work experience
• Experience working in a team environment
• Knowledge of food safety and handling procedures

Benefits:

We offer a competitive salary and benefits package, including:

• Opportunities for career advancement
• Professional development and training
• Competitive compensation and benefits package
• Recognition and rewards for outstanding performance

How to Apply:

If you are a motivated and experienced leader looking to take your career to the next level, please submit your application today!

The Sous Chef plays a pivotal role in ensuring the success of our culinary operations.

This role involves overseeing daily kitchen activities, leading and motivating high-performing teams to deliver exceptional food experiences.

A Junior Sous Chef will oversee the entire kitchen operation, ensuring a superior guest and member experience.

• Manage food production and quality control.
• Oversee all kitchen functions to maintain efficiency and productivity.
• Handle guest queries professionally.
• Ensure proper storage and handling of foodstuffs.
• Collaborate with the Head Chef to create menus based on customer feedback.
• Maintain high-quality food production standards across all outlets.
• Supervise staff in the absence of the Head Chef.
• Maximize resource utilization through effective planning.
• Lead team training and assessment initiatives to meet brand standards.
• Control costs while maintaining exceptional service standards.
• Forge strong relationships with other departments.

• Relevant qualifications and experience in culinary settings.
• Excellent organizational skills and ability to multitask.
• Strong supervisory abilities.
• Valid trade qualification (proof may be required).
• Creative approach to food preparation.
• Ability to work under pressure and independently.

Key Responsibilities:

• Assist in maintaining kitchen standards and quality of service.
• Supervise the smooth operation of the department, ensuring efficient use of materials and manpower to maximize revenue and guest satisfaction.
• Coordinate and execute training programs for kitchen colleagues.
• Motivate colleagues to achieve high-quality results.

Duties & Responsibilities:

Food Preparation Leadership Opportunity

As a Junior Sous Chef, you will play a vital role in ensuring the highest quality food is served to guests. Your responsibilities will include supervising and coordinating activities of cooks and workers, determining how food should be presented, and creating decorative food displays.

You will also be responsible for monitoring the quantity of food prepared, informing Food & Beverage service staff of menu specials and out of stock menu items, and preparing special meals or substitute items. In addition, you will assist cooks and kitchen staff with various tasks, provide cooks with needed items, and monitor stock of kitchen supplies and food.

You will also be responsible for maintaining kitchen logs for food safety program and food products, ensuring the quality of the food items, and notifying manager if a product does not meet specifications. This is an exciting opportunity to develop your culinary skills and work in a fast-paced kitchen environment.

Key Responsibilities:

• Supervise and coordinate activities of cooks and workers
• Determine how food should be presented and create decorative food displays
• Monitor the quantity of food that is prepared
• Inform Food & Beverage service staff of menu specials and out of stock menu items
• Prepare special meals or substitute items
• Assist cooks and kitchen staff with various tasks
• Provide cooks with needed items
• Monitor stock of kitchen supplies and food
• Maintain kitchen logs for food safety program and food products
• Ensure the quality of the food items and notify manager if a product does not meet specifications

Requirements:

• Culinary degree or equivalent experience
• 4 to 6 years of related work experience
• At least 2 years of supervisory experience

Preferred Qualifications:

• Related work experience: 4 to 6 years
• Supervisory experience: At least 2 years

Marriott International values diversity and equality in the workplace .

Searchable Title: Junior Sous Chef

Our team is seeking an experienced kitchen supervisor to lead our operations. The ideal candidate must have a proven track record in fine or casual dining restaurants, ensuring seamless kitchen execution, high food quality, and exceptional customer satisfaction.

Position Title: Kitchen Manager
Location: Oversee Dubai and Abu Dhabi Operations
Reports: Managing Director

The Kitchen Manager oversees all aspects of kitchen operations, ensuring high standards of food quality, consistency, cleanliness, and staff performance. This role requires proven experience in developing and implementing Standard Operating Procedures (SOPs) and leading successful operational rollouts.

• Manage daily kitchen operations, including food preparation, inventory control, and staff supervision.

• Develop and implement kitchen SOPs to standardize food handling, hygiene, safety, and service procedures.

• Lead operational rollouts for new menus, processes, or equipment within the kitchen team.

• Ensure compliance with food safety and sanitation regulations at all times.

• Monitor food costs and kitchen expenses; assist in budget planning and cost control.

• Train and mentor kitchen staff to ensure consistent performance and growth.

• Coordinate with procurement for timely sourcing and quality assurance of ingredients.

• Collaborate with FOH and operations teams for smooth service delivery and guest satisfaction.

• Conduct regular kitchen audits and performance reviews.

• Support the opening of new locations or kitchen concepts, including pre-opening planning and execution.

• Proven experience as a Kitchen Manager or Head Chef in a fast-paced or high-volume kitchen.

• Strong background in developing SOPs and managing operational implementations.

• Knowledge of HACCP, health & safety standards, and kitchen workflows.

• Excellent leadership, communication, and team management skills.

• Strong organizational and problem-solving abilities.

• Ability to multitask and perform well under pressure.

• Culinary degree or relevant certification is a plus.

The Kitchen Manager will be directly responsible for all kitchen functions, including preparation, maintaining quality standards, sanitation, cleanliness, training, and supervising team members to ensure they perform according to chain standard operations.

Key Result Areas:

• Ensure consistent product quality to guarantee customer satisfaction.
• Manage product preparation and projection to meet business levels, accurately maintaining the product control sheet to minimize wastage.
• Ensure product rotation (FIFO system) and maintain stock levels through accurate ordering.
• Control food costs and usage by following proper storage procedures, standard recipes, waste control, and maintaining proper food holding and refrigeration temperatures.
• Supervise employees to ensure CER and FSCC standards are maintained throughout shifts.
• Ensure compliance with statutory and company health, safety, and food hygiene regulations, taking corrective actions as necessary.
• Resolve product quality complaints confidently and report serious issues to the RM or Area Coach.
• Follow safety and security procedures to protect people, premises, stocks, and equipment.
• Recognize routine problems and react appropriately to resolve them.
• Maintain equipment cleanliness and functionality through inspections and adherence to cleaning and maintenance plans.
• Train new and existing team members to achieve proficiency in knowledge and skills, including cross-training and new product launches.
• Reward and recognize team members' performance.
• Manage full shift responsibilities in the absence of GM or AGM and develop other managers for KM functions.
• Handle daily shift management, including staffing, decision-making, and maintaining standards.
• Provide feedback to employees and take appropriate actions.
• Adhere to the UNIT REVIEW checklist.
• Control food costs through proper ordering and receiving processes.
• Maintain FIFO and ensure a safe working environment through ongoing repair and maintenance.
• Ensure food quality by maintaining cleanliness, organization, and sanitation.
• Perform line checks and show timeline checks as needed.
• Prepare food daily according to pars to meet guest demands.
• Assist with new menu implementations, train employees, and coordinate with FOH managers for food demonstrations.
• Ensure recipe adherence and monitor ticket times.
• Have comprehensive knowledge of storekeeper responsibilities, including control forms, case packs, counts, and pricing.
• Participate in ordering, inventory checks, and quality assessments during receiving, calculating usage, and managing variances.
• Know the APL list to ensure correct ordering, receiving, and storing of products.
• Attend monthly inventories, perform spot checks, and work on variances to ensure recipe adherence, food quality, and cost control.

The Kitchen Manager will be directly responsible for all kitchen functions, including preparation, maintaining quality standards, sanitation, cleanliness, training, and supervising team members to ensure they perform according to chain standard operations.

Key Result Areas:

• Ensure consistent product quality to guarantee customer satisfaction.
• Manage product preparation and projection to meet business levels, accurately maintaining the product control sheet to minimize wastage.
• Ensure product rotation (FIFO system) and maintain stock levels through accurate ordering.
• Control food costs and usage by following proper storage procedures, standard recipes, waste control, and maintaining proper food holding and refrigeration temperatures.
• Supervise employees to ensure CER and FSCC standards are maintained throughout shifts.
• Ensure compliance with statutory and company health, safety, and food hygiene regulations, taking corrective actions as necessary.
• Resolve product quality complaints confidently and report serious issues to the RM or Area Coach.
• Follow safety and security procedures to protect people, premises, stocks, and equipment.
• Recognize routine problems and react appropriately to resolve them.
• Maintain equipment cleanliness and functionality through inspections and adherence to cleaning and maintenance plans.
• Train new and existing team members to achieve proficiency in knowledge and skills, including cross-training and new product launches.
• Reward and recognize team members' performance.
• Manage full shift responsibilities in the absence of GM or AGM and develop other managers for KM functions.
• Handle daily shift management, including staffing, decision-making, and maintaining standards.
• Provide feedback to employees and take appropriate actions.
• Adhere to the UNIT REVIEW checklist.
• Control food costs through proper ordering and receiving processes.
• Maintain FIFO and ensure a safe working environment through ongoing repair and maintenance.
• Ensure food quality by maintaining cleanliness, organization, and sanitation.
• Perform line checks and show timeline checks as needed.
• Prepare food daily according to pars to meet guest demands.
• Assist with new menu implementations, train employees, and coordinate with FOH managers for food demonstrations.
• Ensure recipe adherence and monitor ticket times.
• Have comprehensive knowledge of storekeeper responsibilities, including control forms, case packs, counts, and pricing.
• Participate in ordering, inventory checks, and quality assessments during receiving, calculating usage, and managing variances.
• Know the APL list to ensure correct ordering, receiving, and storing of products.
• Attend monthly inventories, perform spot checks, and work on variances to ensure recipe adherence, food quality, and cost control.