99 Executive Chefs jobs in the United Arab Emirates

Join a dynamic team as we seek an experienced Culinary Professional to oversee kitchen operations. This exciting opportunity will involve managing a talented team of cooks and contributing to menu development.

Responsibilities:

• Prepare and cook meals according to recipes and standards.
• Maintain cleanliness and organization of the kitchen.
• Supervise cooking staff and contribute to menu planning.

Requirements:

• High school diploma or higher; culinary training preferred.
• Minimum 5 years of experience in cooking, with expertise in Eastern and Western cuisines.
• Strong leadership skills and ability to work in a fast-paced environment.

Benefits:

• $400 per month salary.
• Two-year contract renewable based on performance.

Additional Details:

• Indian nationality candidates preferred.
• No prior knowledge of Saudi Arabian culture required.

We are seeking a seasoned Culinary Leader to support the Head Chef in overseeing daily kitchen operations. If you have a strong culinary background and aspire to a leadership role, this is an opportunity for you.

1. Collaborate with the Head Chef to manage kitchen operations, staff, and workflow.
2. Oversee food preparation, cooking, and presentation across stations.
3. Supervise and mentor junior kitchen staff to maintain performance and consistency.
4. Ensure adherence to food safety, hygiene, and quality standards.
5. Monitor inventory, place orders, and reduce waste.
6. Contribute to creating new menu items and improving existing recipes.
7. Lead kitchen operations during the Head Chef's absence.
8. Maintain a clean, efficient, and organized kitchen environment.

1. Minimum 4-5 years of experience in a professional kitchen with at least 1-2 years in a supervisory role.
2. High School or Diploma graduate in Culinary Arts , Hospitality Management , or a related field.
3. Food Safety Certification is required.
4. Strong leadership and communication skills.
5. A passion for culinary excellence, creativity, and attention to detail.
6. Ability to work under pressure and manage a team efficiently.
7. Familiarity with kitchen equipment, prep techniques, and cost control.

To explore other vacancies, please check our website.

Disclaimer: We will never ask for money or any form of payment from candidates to process or consider their application. If you receive such a request, please contact us.

The Assistant Kitchen Manager plays a pivotal role in ensuring the smooth operation of our kitchen. This position requires an individual with exceptional leadership skills, ability to multitask, and excellent communication skills.

Responsibilities:

• Prepare special meals or substitute items
• Regulate temperature of ovens, broilers, grills, and roasters
• Pull food from freezer storage to thaw in the refrigerator
• Ensure proper portion arrangement and food garnish
• Maintain food logs
• Monitor the quality and quantity of food that is prepared
• Communicate assistance needed during busy periods
• Inform Chef of excess food items for use in daily specials
• Inform Food & Beverage service staff of menu specials and out of stock menu items
• Ensure the quality of the food items
• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist
• Prepare cold foods

Requirements:

• Technical Trade or Vocational School Degree
• At least 3 years of related work experience

Benefits:

We are an equal opportunity employer and believe in hiring a diverse workforce.

A Junior Sous Chef is responsible for contributing to menu development, managing and training the culinary team to deliver an excellent guest experience while optimizing food costs.

Key Responsibilities:

• Exhibit strong expertise as a butcher and in preparing Indian curries, with experience handling banquet kitchens.
• Contribute to menu development.
• Manage and train the culinary team effectively.
• Ensure consistency in dish quality.
• Manage customer interactions in the absence of the Junior Sous Chef.
• Optimize resource allocation through work schedule planning.
• Support brand standards through team training and assessment.
• Control food costs to contribute to revenue.
• Understand activities in other departments and their implications.
• Ensure compliance with food hygiene and health and safety standards.

Essential Qualities:

• Creative approach to food preparation.
• Strong supervisory skills.
• High customer service orientation.
• Excellent planning and organizational skills.
• Willingness to learn and grow.

As a key member of our culinary team, you will be responsible for overseeing the daily kitchen operations, ensuring the highest standards of quality and customer satisfaction are met. You will lead a team of cooks and staff, managing all aspects of food preparation and presentation, while maintaining a clean and safe working environment.

Key responsibilities include estimating daily production needs, managing inventory, and supervising staff to achieve exceptional results. You will also be responsible for maintaining high levels of customer satisfaction through excellent service delivery, resolving any issues promptly and professionally.