534 Executive Chefs jobs in the United Arab Emirates

PURPOSE OF POSITION

The Kitchen Manager ensures the smooth day-to-day operation of BABA ROMA's outlet kitchen operations by maintaining our high standards of food quality, safety, and service excellence. This position is responsible for overseeing all aspects of food preparation, kitchen staff management, and operational efficiency to deliver exceptional experiences

KEY ROLES & RESPONSIBILITIES

• Control and direct the food preparation process and any other related activities
• Construct menus with new or existing culinary creations, ensuring the variety and quality of the servings
• Approve and confirm dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Be fully in charge of managing and training kitchen staff
• Oversee the work of subordinates.
• Comply with nutrition and sanitation regulations and safety standards
• Setting regular cleaning standards for the kitchen and verifying that staff is maintaining sanitation levels
• Creating schedules for all kitchen staff
• Tracking kitchen finances to identify areas of potential waste
• Foster a climate of cooperation and respect between co-workers
• Responsible for inventory, ordering/purchasing, and food cost controls
• Create operational solutions for faster service, retaining a focus on excellence
• Work closely with the Cafe Manager and Supervisor regarding department finances, including food and labor costs, inventory, etc.
• Lead and develop the BOH teams

PERSONAL ATTRIBUTES

• Excellent communication and leadership skills
• Ability in delegating responsibility and monitoring progress
• Strong problem-solving and decision-making capabilities
• Detail-oriented with meticulous attention to quality and safety standards
• Ability to work under pressure and manage multiple tasks simultaneously
• Team-oriented mindset with ability to foster cooperation and respect
• Adaptability and flexibility in a fast-paced environment
• Customer service-oriented approach

QUALIFICATIONS & EXPERIENCE

• Degree/Diploma in Culinary Science
• Minimum 2 years as a CDP or Sous chef in a similar concept.
• Up to date with culinary trends and optimized kitchen processes
• Good understanding of useful computer applications
• PIC certification preferred
• Ability to manage multiple tasks
• Experience in staff training and development
• Knowledge of inventory management and cost control procedures

Job Type: Full-time

Pay: AED5, AED6,000.00 per month

Experience:

• CDP or Sous chef : 2 years (Required)
• Culinary/Hotkitchen: 4 years (Required)

Job Summary:

The Kitchen Manager is responsible for overseeing the daily operations of the kitchen, ensuring high standards of food quality, cleanliness, and efficiency. This role includes managing kitchen staff, maintaining health and safety compliance, controlling inventory and food costs, and ensuring the smooth execution of food preparation and service.

Key Responsibilities:

Kitchen Operations

• Supervise and coordinate all kitchen activities to ensure timely and high-quality food preparation.
• Monitor food production and presentation to meet restaurant standards.
• Ensure proper storage, labeling, and rotation of all food products.

Staff Management

• Hire, train, and schedule kitchen staff including line cooks, prep cooks, and dishwashers.
• Monitor staff performance, provide feedback, and address any issues or conflicts.
• Promote a positive team environment and lead by example in professionalism and work ethic.

Health & Safety Compliance

• Enforce and maintain strict hygiene and sanitation standards.
• Ensure all staff follow food safety guidelines.
• Conduct regular kitchen inspections to maintain cleanliness and safety

Inventory & Ordering

• Monitor inventory levels and place orders with suppliers as needed.
• Track food costs and minimize waste through proper planning and portion control.
• Maintain accurate records of purchases, usage, and wastage.

Cost & Quality Control

• Assist in menu planning and pricing to ensure profitability.
• Monitor labor and food costs to stay within budget.
• Ensure consistent portioning and quality control on all menu items.

Maintenance & Equipment

• Oversee maintenance and proper functioning of kitchen equipment.
• Report and coordinate repairs when needed.

Requirements:

• Culinary degree or certification
• Proven experience as a kitchen manager
• Valid Food Handler's Certification
• Strong leadership, organizational, and time-management skills
• Excellent communication and problem-solving abilities
• Knowledge of food safety, sanitation, and health regulations
• Budgeting and inventory management skills
• Ability to multitask and remain calm under pressure

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what we offer

Transportation

Accommodation

Job Type: Full-time

Ability to commute/relocate:

Dubai: Reliably commute or planning to relocate before starting work (Required)

Application Question(s):

How many years do you have an experience?

Job Type: Full-time

We are seeking a highly organized and experienced
Kitchen Manager
to oversee the daily operations of our kitchen. The ideal candidate will be responsible for managing kitchen staff, ensuring food safety standards are upheld, maintaining inventory, and ensuring the overall efficiency and profitability of kitchen operations. You will play a key role in maintaining high food quality, cleanliness, and a positive work environment.

Key Result Areas:

• Consistent product quality is always to ensure customer satisfaction.
• Product preparation and projection meeting the level of business and accurately maintaining the product control sheet to minimize wastage.
• Ensures product rotation (FIFO system in place) and maintains stock level system through accurate ordering system.
• Control food cost and usage by following proper usage of products, product storage procedures, standard recipes and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points.
• Provides supervision for employees to ensure that CER and FSCC standards are maintained throughout the shift.
• Ensures statutory and company health, safety and food hygiene regulations are followed during the shift and corrective action taken as required.
• Successfully resolves product quality complaints and queries correctly and confidently reporting serious complaints to the RM or Area Coach as appropriate.
• Ensures that company safety and security procedures are followed in order to ensure the safety and security of people, premises, stocks and equipment.
• Recognizes routine problems and reacts appropriately to resolve them.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection, restaurant cleaning plans are adhered to and by following the restaurant's preventative maintenance programs.
• Responsible for training new and existing team members towards Star / All-Star to achieve proficiency in knowledge and technical skills.
• Responsible for cross-training and new product launches and ensuring that standards are followed and maintained.
• Reward and Recognize Team Members in the shift.
• Manages full shift responsibilities in the absence of GM or AGM, develops other managers to Perform KM functions in absence.
• Manages shifts which includes daily decision making. Staff support scheduling, planning while upholding standards, product quality Cleanliness.
• Manages staffing throughout shift including deciding when employees can check out for the day.
• Provides employees with positive and negative feedback and takes appropriate action.
• Adheres to the UNIT REVIEW checklist.
• Controls Food costs by properly ordering and receiving the products.
• Maintaining FIFO 4 Ensures a safe working environment through continual repair and maintenance of the back of the house Equipment / Floor/walls / Ceiling / Storage areas.
• Ensures food quality by maintaining high levels of cleanliness organization storage and sanitation of food products.
• Performs LINE CHECKS throughout the shifts.
• Performs SHOW TIMELINE CHECK when necessary.
• Prepares food daily as per pars as necessary to meet the daily demands of guest.
• Prepares for new menu Implementations Train Employees on the line to ensure great product quality works with FOH managers to have a Food Demonstration to ensure all service staff are well briefed and aware of the new menu items to sizzle to Guests
• Ensure Recipe adherence and check ticket time.
• Must have a full complete Knowledge go the storekeeper job description Great Control forms knowledge of all Case Packs -- counts prices and pars updated and Current.
• Remains involved in ordering do not rely on storekeeper and purchase department but closely watch inventories calculate usage monthly before ordering check quality at receiving counts and weigh when necessary.
• Must know the APL list to ensure the right products are ordered received and stored.
• Attends all monthly Inventories has regular spot checks fix recopies and work on all Variances of usage to Ensure Recipe adherence food quality and great products served with healthy FOOD COST is maintained.

Qualifications:

• Proven experience as a Kitchen Manager, Head Chef, or similar role
• In-depth knowledge of kitchen operations, food safety, and sanitation standards
• Strong leadership and organizational skills
• Excellent communication and problem-solving abilities
• Ability to work in a fast-paced environment and manage multiple priorities

Lead by example in preparing, cooking, and presenting dishes according to Yana's standards.
Ensure consistent quality, taste, and presentation across all menu items.
Collaborate with the Executive Chef to develop and test new dishes, seasonal specials, and signature items.
Manage day-to-day kitchen functions including service flow, prep, plating, and closing duties.
Ensure all stations are staffed and running efficiently across all shifts.
Oversee mise en place, kitchen readiness, and smooth transition from prep to service.
Recruit, train, supervise, and retain skilled kitchen staff across all levels.
Prepare weekly rotas and ensure optimal staffing levels aligned with service demand.
Conduct performance reviews, give constructive feedback, and develop training plans.
Foster a disciplined, respectful, and cooperative kitchen culture.
Track ingredient levels, place orders, and manage supplier relationships to ensure timely, high-quality deliveries.
Conduct regular stock counts and maintain accurate records of usage and waste.
Ensure availability of specialty ingredients for Pan-Asian and Peruvian dishes.
Monitor food costs and implement controls to maintain budget targets.
Reduce waste and improve yield through portion control and efficient prep practices.
Analyze daily/weekly reports to drive profitability without compromising quality.
Maintain full compliance with UAE food safety laws and HACCP standards.
Enforce strict hygiene protocols across all kitchen areas.
Train staff on sanitation procedures, cross-contamination prevention, and safe food handling.
Ensure all kitchen equipment is used properly, cleaned, and regularly maintained.
Identify repair needs and coordinate timely servicing or replacements.
Conduct daily inspections to prevent equipment-related delays during service.
Coordinate with FOH management to ensure alignment between kitchen and service teams.
Attend management meetings and contribute insights on operations, planning, and performance.
Communicate clearly with team members on changes, updates, and expectations.
Monitor customer feedback related to food quality and respond proactively to resolve concerns.
Use guest reviews and staff insights to make data-driven improvements.
Engage occasionally with VIP guests or during special events to personalize service.
Lead kitchen planning for private dining, events, and seasonal promotions.
Train the team on new menus and ensure flawless execution during high-volume occasions.
Work closely with events and marketing to meet brand and guest expectations.

Minimum 3 years' experience as a Kitchen Operation Manager, Head Chef, or Kitchen Manager in a fine dining or premium casual restaurant

Proven hands-on experience with Pan-Asian and/or Peruvian cuisines is a major advantage Culinary degree or relevant professional certification preferred

Deep understanding of food cost, kitchen systems, inventory, and labor management

HACCP certification or equivalent food safety training strongly preferred

Strong leadership, training, and team-building capabilities

Excellent communication and organizational skills

Ability to manage high-pressure services while maintaining precision and calm

Willingness to work evenings, weekends, and holidays as needed

Job Title:
Kitchen Manager - Chef

Location:
Al Ain

About the Role:

We are seeking an experienced Kitchen Manager who combines strong culinary expertise with excellent management skills. The ideal candidate will not only oversee daily kitchen operations but also play an active role as a chef, ensuring high standards of quality and consistency across our speciality coffee offerings and catering services.

Key Responsibilities:

• Manage daily kitchen operations, ensuring compliance with hygiene, health, and safety regulations.

• Oversee and participate in food preparation and cooking, maintaining high culinary standards.

• Develop and maintain accurate documentation related to kitchen operations, including production logs, wastage records, and cost reports.

• Monitor and control inventory, ensuring proper stock levels, rotation, and minimal wastage.

• Implement and manage cost control measures to maximize efficiency and profitability.

• Coordinate with suppliers to source high-quality ingredients at competitive prices.

• Lead and train kitchen staff, fostering a culture of teamwork and excellence.

• Develop menus and recipes in line with speciality coffee pairing and catering requirements.

• Ensure customer satisfaction by maintaining consistency in food quality, taste, and presentation.

Requirements:

• 4 years of experience as a Kitchen Manager or Senior Chef, preferably in a speciality coffee and catering environment.

• Strong knowledge of inventory management, documentation, and cost control practices.

• Culinary expertise with the ability to prepare and supervise diverse menus.

• Excellent leadership, communication, and organizational skills.

• Strong understanding of food safety and hygiene standards (UAE municipality requirements preferred).

• Ability to thrive in a fast-paced environment with a focus on quality and efficiency.

Job Title: Kitchen Manager

Job Summary:

The Kitchen Manager is responsible for overseeing the daily operations of the kitchen, ensuring efficient workflow, high-quality food production, and compliance with hygiene and safety standards. This role involves managing kitchen staff, coordinating with the culinary team, controlling inventory, and maintaining operational efficiency to deliver exceptional dining experiences. The Kitchen Manager acts as the key point of leadership in the kitchen, ensuring smooth operations and supporting the Executive Chef.

Key Responsibilities:

• Supervise and coordinate all kitchen operations, ensuring timely preparation and delivery of food.
• Manage kitchen staff schedules, training, performance evaluations, and development.
• Maintain high standards of food quality, presentation, and consistency across all menu items.
• Monitor inventory levels, order supplies, and ensure proper storage and stock rotation.
• Ensure compliance with food safety, hygiene, and sanitation standards at all times.
• Assist in menu planning, recipe standardization, and cost control to optimize profitability.
• Monitor kitchen equipment usage and coordinate maintenance or repairs as needed.
• Handle staff performance issues, conflicts, and ensure a productive working environment.
• Support senior chefs in menu innovation, special events, and culinary projects.
• Prepare reports on kitchen operations, staff performance, and inventory for management review.

Qualifications & Skills:

• Culinary degree, diploma, or equivalent professional experience in a kitchen management role.
• Proven experience as a Kitchen Manager, Sous Chef, or similar leadership position in a professional kitchen.
• Strong leadership, organizational, and team management skills.
• Excellent knowledge of food preparation, culinary techniques, and kitchen equipment.
• Knowledge of hygiene, safety, and quality standards in professional kitchens.
• Strong problem-solving, time-management, and multitasking abilities.
• Ability to work under pressure and maintain high standards in a fast-paced environment.
• Excellent communication, interpersonal, and training skills.

Job Type: Full-time

Pay: AED3, AED8,000.00 per month

We're Hiring: Kitchen Manager – Swingers Dubai

Swingers Dubai is a dynamic, high-energy, experiential concept where food plays a key role in the guest experience. We're looking for a Kitchen Manager to lead our culinary operations with passion and precision.

What we're looking for:

• Background as a Sous Chef or Kitchen Supervisor in a high-volume, lifestyle-driven concept.
• Strong understanding of kitchen operations, food safety, and cost control.
• Ability to lead and motivate a diverse team in a fast-paced environment.
• Creativity in maintaining consistency while delivering high-quality food that matches the vibe of Swingers.

What you'll do:

• Manage day-to-day kitchen operations, ensuring smooth service and high standards.
• Train, mentor, and develop the kitchen team.
• Collaborate with management to create and deliver exciting menu items.
• Oversee stock management, ordering, and supplier coordination.

Job Type: Full-time

Pay: AED10,000.00 per month

Company Description

Born in the UAE, The Lab is a collective of bold, home-grown F&B concepts crafted with intention — not imitation. Our family includes 3FILS, SLRP., BORDOMAVI, KANJI, Brix Café, and Brix Journey — each a distinct expression of our creative spirit. We aim to build communities, inspire taste, and enable the next generation of tasteful entrepreneurship. Welcome to the future of F&B.

Role Description

This is a full-time on-site role for a Kitchen Manager located in Abu Dhabi. The Kitchen Manager will oversee day-to-day kitchen operations including food preparation, cooking, and ensuring food quality and consistency. Responsibilities also include managing kitchen staff, maintaining inventory, ensuring compliance with health and safety regulations, and collaborating with the culinary team to develop new dishes and menus.

Qualifications

• Skills in Food Preparation, Cooking, and Food Quality
• Experience in Food & Beverage management
• Proficiency in Culinary Management
• Strong leadership and team management abilities
• Excellent organizational and time management skills
• Ability to work in a fast-paced environment
• Degree or certification in culinary arts or related field is a plus

We are seeking a highly organized and experienced Kitchen Manager to oversee the daily operations of our kitchen. The ideal candidate will be responsible for managing kitchen staff, ensuring food safety standards are upheld, maintaining inventory, and ensuring the overall efficiency and profitability of kitchen operations. You will play a key role in maintaining high food quality, cleanliness, and a positive work environment.

Key Result Areas:

• Consistent product quality is always to ensure customer satisfaction.
• Product preparation and projection meeting the level of business and accurately maintaining the product control sheet to minimize wastage.
• Ensures product rotation (FIFO system in place) and maintains stock level system through accurate ordering system.
• Control food cost and usage by following proper usage of products, product storage procedures, standard recipes and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points.
• Provides supervision for employees to ensure that CER and FSCC standards are maintained throughout the shift.
• Ensures statutory and company health, safety and food hygiene regulations are followed during the shift and corrective action taken as required.
• Successfully resolves product quality complaints and queries correctly and confidently reporting serious complaints to the RM or Area Coach as appropriate.
• Ensures that company safety and security procedures are followed in order to ensure the safety and security of people, premises, stocks and equipment.
• Recognizes routine problems and reacts appropriately to resolve them.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection, restaurant cleaning plans are adhered to and by following the restaurant's preventative maintenance programs.
• Responsible for training new and existing team members towards Star / All-Star to achieve proficiency in knowledge and technical skills.
• Responsible for cross-training and new product launches and ensuring that standards are followed and maintained.
• Reward and Recognize Team Members in the shift.
• Manages full shift responsibilities in the absence of GM or AGM, develops other managers to Perform KM functions in absence.
• Manages shifts which includes daily decision making. Staff support scheduling, planning while upholding standards, product quality Cleanliness.
• Manages staffing throughout shift including deciding when employees can check out for the day.
• Provides employees with positive and negative feedback and takes appropriate action.
• Adheres to the UNIT REVIEW checklist.
• Controls Food costs by properly ordering and receiving the products.
• Maintaining FIFO 4 Ensures a safe working environment through continual repair and maintenance of the back of the house Equipment / Floor/walls / Ceiling / Storage areas.
• Ensures food quality by maintaining high levels of cleanliness organization storage and sanitation of food products.
• Performs LINE CHECKS throughout the shifts.
• Performs SHOW TIMELINE CHECK when necessary.
• Prepares food daily as per pars as necessary to meet the daily demands of guest.
• Prepares for new menu Implementations Train Employees on the line to ensure great product quality works with FOH managers to have a Food Demonstration to ensure all service staff are well briefed and aware of the new menu items to sizzle to Guests
• Ensure Recipe adherence and check ticket time.
  Must have a full complete Knowledge go the storekeeper job description Great Control forms knowledge of all Case Packs- - counts prices and pars updated and Current.
• Remains involved in ordering do not rely on storekeeper and purchase department but closely watch inventories calculate usage monthly before ordering check quality at receiving counts and weigh when necessary.
• Must know the APL list to ensure the right products are ordered received and stored.
• Attends all monthly Inventories has regular spot checks fix recopies and work on all Variances of usage to Ensure Recipe adherence food quality and great products served with healthy FOOD COST is maintained.

Qualifications:

• Proven experience as a Kitchen Manager, Head Chef, or similar role
• In-depth knowledge of kitchen operations, food safety, and sanitation standards
• Strong leadership and organizational skills
• Excellent communication and problem-solving abilities
• Ability to work in a fast-paced environment and manage multiple priorities