131 Executive Chefs jobs in Dubai

This job requires a skilled and experienced culinary leader to oversee the daily kitchen operations. The successful candidate will have a strong background in food preparation and management, with the ability to motivate and direct a team of cooks and kitchen staff.

• Lead kitchen management team
• Provide direction for all day-to-day operations
• Motivate and direct a team of cooks and kitchen staff
• Ensure high-quality food products are prepared and presented
• Monitor food costs and supplies
• Participate in budgeting process
• Communicate effectively with guests and staff

Main Requirements:

• Bachelor's degree in Culinary Arts or related field
• 6 years experience in culinary leadership role
• Excellent communication and interpersonal skills
• Able to work well under pressure

Additional Responsibilities:

• Ensure compliance with health and safety regulations
• Develop and implement menu plans
• Train kitchen staff on new recipes and techniques
• Maintain high standards of customer service

Why Choose This Role?

• Opportunity to lead a team of skilled chefs and kitchen staff
• Challenging and rewarding role in a fast-paced environment
• Professional development opportunities

Culinary Lead

We are seeking a highly skilled and experienced Culinary Lead to join our team. The ideal candidate will have a passion for culinary arts, excellent leadership skills, and the ability to inspire and motivate others.

The successful candidate will be responsible for overseeing daily kitchen operations, ensuring high-quality food products, and maintaining exceptional customer service standards. They will also be expected to lead by example, demonstrating a strong work ethic and a commitment to excellence.

Key Responsibilities:

• Oversee daily kitchen operations, ensuring timely and efficient food preparation and service.
• Maintain high-quality food products, adhering to established standards and guidelines.
• Provide exceptional customer service, addressing guest needs and concerns in a professional and courteous manner.
• Lead by example, demonstrating a strong work ethic and a commitment to excellence.
• Collaborate with kitchen staff to ensure seamless execution of menus and promotions.
• Stay up-to-date on industry trends and developments, applying knowledge to enhance menu offerings and improve operational efficiency.
• Develop and implement effective training programs to ensure staff proficiency in culinary techniques and customer service standards.

Requirements:

• 4+ years of experience in a senior culinary role, preferably in a fast-paced restaurant or hospitality environment.
• Degree in Culinary Arts or related field preferred.
• Excellent leadership and communication skills, with the ability to motivate and inspire others.
• Strong knowledge of food safety and sanitation practices, with the ability to maintain high-quality food products.
• Ability to work effectively in a team environment, with a focus on collaboration and open communication.
• High school diploma or equivalent required.

Benefits:

• Competitive salary and benefits package.
• Ongoing training and development opportunities.
• Potential for career advancement within the company.

Award-Winning Culture:

• Foster a culture of teamwork, respect, and open communication.
• Emphasize employee engagement, recognition, and rewards.
• Encourage continuous learning and skill-building through workshops, training sessions, and mentorship programs.

Schedule Information:

• Full-time position, 40 hours per week.
• Varying shifts, including mornings, afternoons, evenings, weekends, and holidays.
• On-call shifts as needed.

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This role is a key position in the kitchen team, requiring close collaboration with the Executive Chef to deliver exceptional service and results. The Sous Chef will be responsible for managing all aspects of the kitchen, including operational efficiency, quality control, and administrative tasks.

Chef de Partie Role Overview

The Chef de Partie is a senior culinary professional responsible for managing a specific section of the kitchen.

They oversee the production and plating of meals during service, ensuring all dishes meet high standards of taste, presentation, and consistency.

This position demands expertise in cooking techniques, portion control, and time management.

• Key Responsibilities:
• Manage inventory levels and contribute to menu planning by offering input on new recipes or presentation ideas.
• Take ownership of their station and work efficiently under pressure while upholding the culinary vision of the establishment.
• Lead and train junior staff, and maintain high standards of quality and presentation.

Requirements:

• 1-3 years of experience as a Chef de Partie or similar role in a professional kitchen.
• Culinary diploma or equivalent qualification.
• Proficiency in various cooking techniques relevant to assigned kitchen section.
• Strong organizational and time management skills.
• Knowledge of food safety and hygiene regulations.
• Ability to lead and train junior staff.
• Creativity and attention to detail in food presentation.
• Flexibility to work shifts, weekends, and holidays.

• Sous Chef/Head Chef

This is a key position in our kitchen team, responsible for managing food preparation and presentation.

1. To supervise junior staff members and ensure that they are working efficiently.
2. To maintain high standards of food quality and presentation.
3. To take charge of menu planning and ordering ingredients.

• Degree or diploma in Hotel Management.
• At least 3 years of experience in a similar role.
• Fluency in English language is required.
• German language knowledge is not essential but would be beneficial.

As a key member of the kitchen team, you will be responsible for supervising and coordinating the activities of cooks and kitchen staff. You will ensure the quality of food items, monitor stock levels, and maintain kitchen logs for food safety programs.

You will also assist with menu planning, inventory management, and training new employees to achieve high standards of food preparation and presentation.

This role requires strong leadership skills, attention to detail, and the ability to multitask in a fast-paced environment. You will work closely with the team to maintain a clean and professional work environment, adhere to quality expectations, and support your colleagues to reach common goals.

Bachelor's Degree in Culinary Arts or related field.

At least 4 years of experience in a similar role, preferably in a busy kitchen environment.

Strong leadership and communication skills are essential for success in this position.

• Supervise and coordinate kitchen staff to ensure efficient service delivery.
• Maintain high standards of food quality and presentation at all times.
• Monitor stock levels and maintain accurate records to optimize kitchen operations.
• Assist with menu planning and inventory management to minimize waste and maximize profitability.
• Train and develop new employees to achieve high standards of performance.
• Support the team to achieve common goals and objectives.

We are seeking an experienced and skilled Senior Kitchen Manager to lead our culinary team at a prestigious hotel.

Your primary responsibility will be to oversee the daily operations of our main kitchen, ensuring high-quality food production and maintaining stringent sanitation standards.

You will work closely with our Sous Chef to direct the Outlet Kitchen operations, achieving optimal departmental profit, quality level of food production, and sanitation.

To succeed in this role, you will need a degree or certificate in culinary arts, a minimum of 2 years of experience in Arabic cuisine, and strong written and verbal communication skills.

We offer a competitive salary, full uniform, impressive room discounts, and some of the best training in the industry. Our company values diversity and inclusivity, and we encourage colleagues to bring their whole selves to work.

Hotel management professionals play a vital role in the success of any hospitality establishment. In this position, you will be responsible for overseeing kitchen operations and ensuring that all food is prepared to the highest standards.

• Prepare and cook dishes according to established recipes and presentation guidelines.
• Maintain a clean and organized kitchen environment, adhering to health and safety protocols.

• Proven experience working in fast-paced kitchen environments, including banquets, restaurants, and catering.
• Strong skills in grilling, roasting, sautéing, frying, and sauce-making.

This role offers excellent opportunities for career advancement and professional growth in the hospitality industry.

We are seeking a highly motivated and experienced hotel management professional who can lead our kitchen team to success.

As a seasoned culinary leader, you will be responsible for directing, training, and supervising all areas within the kitchen department. You should be comfortable in leading and managing a high-performing team, providing support and training on an ongoing basis to ensure exceptional results.

• Directing, training, and supervising all kitchen staff members.
• Leading and managing the kitchen team to achieve operational excellence.
• Ensuring only the highest quality of food and beverage is served to guests through meticulous consistency, taste, and presentation of all dishes.
• Monitoring food inventory on a monthly basis, maintaining proper control of orders and purchases, and ensuring all deliveries are received and handled efficiently and in line with hotel standards.
• Reviewing daily food cost analysis to ensure it is in line with budget goals, while maintaining profit margins.

• Bachelor's Degree in Culinary Arts or related field.
• Minimum 3 years of industry and culinary management experience.
• Previous experience controlling food and labor costs, demonstration cooking, menu development, pricing, and training of culinary team members.
• Excellent leadership and teamwork skills.
• Eye for detail to achieve operational excellence.
• Excellent guest service skills.