153 Head Chef jobs in the United Arab Emirates

At Solutions Leisure Group, we believe in delivering exceptional experiences that delight the senses. With a growing portfolio of award-winning venues across the region, we are now looking for a passionate and skilled Head Chef to join our dynamic culinary team in Abu Dhabi.OverviewAs the Head Chef, you ll lead and inspire our kitchen team while ensuring the highest standards of food quality, hygiene, and kitchen efficiency. You ll have a hands-on role in menu innovation, staff development, and delivering a memorable dining experience that reflects our brand s vision.Key ResponsibilitiesLead and manage the kitchen team, ensuring excellent communication, training, and performance.Design and implement innovative, seasonal menus that align with the brand and exceed guest expectations.Maintain exceptional food quality and presentation standards across all dishes.Oversee daily operations in the kitchen, from prep to plating, ensuring timely service.Ensure strict compliance with food hygiene, health, and safety standards.Monitor costs, including food and labor, to optimize kitchen profitability.Drive training initiatives to enhance team skills and promote continuous culinary development.Manage inventory, control waste, and ensure timely and efficient stock ordering.Champion guest satisfaction by ensuring every dish meets company standards and promptly addressing feedback.QualificationsMinimum of 5 years experience in the culinary industry, with at least 1 year as Head Chef.High School Diploma or equivalent; culinary or hospitality diploma preferred.Proven expertise in menu creation, kitchen management, and team leadership.High-level knowledge of food safety standards and sanitation protocols.Excellent organizational, time management, and communication skills.Creative, detail-oriented, and passionate about the culinary arts.

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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 maintaining the operating budget. 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.

CANDIDATE PROFILE

Education and Experience

High school diploma or GED; 4 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; 2 years experience in the culinary food and beverage or related professional area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met

1. Prepares and cooks foods of all types either on a regular basis or for special guests or functions.
2. Develops designs or creates new applications, ideas, relationships, systems or products including artistic contributions.
3. Recognizes superior quality products, presentations and flavor.
4. Ensures compliance with food handling and sanitation standards.
5. Ensures compliance with all applicable laws and regulations.
6. Follows proper handling and right temperature of all food products.
7. Knows and implements brands Safety Standards.
8. Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
9. Maintains purchasing, receiving and food storage standards.
10. Operates and maintains all department equipment and reports malfunctions.
11. Supports procedures for food & beverage portion and waste controls.
12. Checks the quality of raw and cooked food products to ensure that standards are met.
13. Assists in determining how food should be presented and creates decorative food displays.

Leading Team

1. Supervises and coordinates activities of cooks and workers engaged in food preparation.
2. Utilizes interpersonal and communication skills to lead, influence and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
3. Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employee's absence.
4. Encourages and builds mutual trust, respect and cooperation among team members.
5. Serves as a role model to demonstrate appropriate behaviors.
6. Ensures and maintains the productivity level of employees.
7. Establishes and maintains open collaborative relationships with employees and ensures employees do the same within the team.
8. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
9. Leads shifts while personally preparing food items and executing requests based on required specifications.

Maintaining Culinary Goals

1. Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
2. Develops specific goals and plans to prioritize, organize and accomplish your work.
3. Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
4. Schedules employees to business demands and tracks employee time and attendance.
5. Understands the impact of department's operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
6. Orders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained.
7. Reviews staffing levels to ensure that guest service, operational and financial objectives are met.

Ensuring Exceptional Customer Service

1. Provides services that are above and beyond for customer satisfaction and retention.
2. Manages day-to-day operations ensuring the quality standards and meeting the expectations of the customers on a daily basis.
3. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback and individual coaching when needed.
4. Sets a positive example for guest relations.
5. Handles guest problems and complaints.
6. Strives to improve service performance.
7. Helps employees receive ongoing training to understand guest expectations.

Managing and Conducting Human Resource Activities

1. Identifies the developmental needs of others and coaching, mentoring or otherwise helping others to improve their knowledge or skills.
2. Identifies the educational needs of others, developing formal educational or training programs or classes and teaching or instructing others.
3. Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
4. Participates in the employee performance appraisal process providing feedback as needed.
5. Solicits employee feedback, utilizes an open door policy and reviews employee satisfaction results to identify and address employee problems or concerns.
6. Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes.

Additional Responsibilities

1. Provides information to supervisors, coworkers and subordinates by telephone, in written form, email or in person.
2. Analyzes information and evaluating results to choose the best solution and solve problems.
3. Assists Executive Chef with all kitchen operations.
4. Attends and participates in all pertinent meetings.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to nondiscrimination on any protected basis such as disability and veteran status or any other basis covered under applicable law.

Required Experience:

Staff IC

**Job Overview**

We are seeking a skilled Culinary Expert to join our team as Chef de Cuisine . In this role, you will be responsible for ensuring the highest standards of culinary excellence in our restaurant kitchen.

JOB SUMMARY

Accountable for the quality consistency and production of the specialty restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus purchasing staffing and food preparation for the propertys specialty restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.

CANDIDATE PROFILE

Education and Experience

High school diploma or GED; 4 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; 2 years experience in the culinary food and beverage or related professional area.

CORE WORK ACTIVITIES

Setting and Ensuring Culinary Standards and Responsibilities are Met for Specialty Restaurant

Develops designs or creates new applications ideas relationships systems or products including artistic contributions for specialty restaurant.

Supervises specialty restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies standards and procedures.

Maintains food preparation handling and correct storage standards.

Recognizes superior quality products presentations and flavor.

Plans and manages food quantities and plating requirements for the specialty restaurant.

Communications production needs to key personnel.

Assists in developing daily and seasonal menu items for the specialty restaurant.

Ensures compliance with all applicable laws and regulations.

Follows proper handling and right temperature of all food products.

Estimates daily specialty restaurant production needs.

Prepares and cooks foods of all types either on a regular basis or for special guests or functions.

Checks the quality of raw and cooked food products to ensure that standards are met.

Determines how food should be presented and creates decorative food displays.

Leading Kitchen Team

Supervises and coordinates activities of cooks and workers engaged in food preparation.

Utilizes interpersonal and communication skills to lead influence and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

Leads shift teams while personally preparing food items and executing requests based on required specifications.

Supervises and manages specialty restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees absence.

Encourages and builds mutual trust respect and cooperation among team members.

Serving as a role model to demonstrate appropriate behaviors.

Ensuring and maintaining the productivity level of employees.

Ensures employees are cross-trained to support successful daily operations.

Ensures employees understand expectations and parameters.

Establishes and maintains open collaborative relationships with employees and ensures employees do the same within the team.

Establishing and Maintaining Specialty Restaurant Kitchen Goals

Sets and supports achievement of kitchen goals including performance goals budget goals team goals etc.

Developing specific guidance and plans to prioritize organize and accomplish daily kitchen operations work.

Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.

Effectively investigates reports and follows-up on employee accidents.

Knows and implements company safety standards.

Ensuring Exceptional Customer Service

Provides services that are above and beyond for customer satisfaction and retention.

Manages day-to-day operations ensuring the quality standards and meeting the expectations of the customers on a daily basis.

Improves service by communicating and assisting individuals to understand guest needs providing guidance feedback and individual coaching when needed.

Sets a positive example for guest relations.

Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

Empowers employees to provide excellent customer service.

Handles guest problems and complaints.

Interacts with guests to obtain feedback on product quality and service levels.

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.

Participates in training specialty restaurant staff on menu items including ingredients preparation methods and unique tastes.

Manages employee progressive discipline procedures.

Participates in the employee performance appraisal process providing feedback as needed.

Uses all available on the job training tools for employees.

Assists as needed in the interviewing and hiring of employee team members with appropriate skills.

Additional Responsibilities

Provides information to 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.

Attends and participates in all pertinent meetings.

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.

Nestled in the heart of Abu Dhabi, the InterContinental Abu Dhabi is a luxurious 5-star hotel offering guests an exceptional experience, blending modern sophistication with traditional elegance. Our Italian Restaurant is renowned for its authentic flavors, high-quality ingredients, and warm ambiance. We are seeking a talented and passionate Head Chef to lead our culinary team and elevate the dining experience to new heights.

As the Head Chef, you will be responsible for overseeing all kitchen operations, ensuring the delivery of high-quality Italian dishes, managing the culinary team, and maintaining the highest standards of cleanliness, organization, and food safety. You will also be involved in menu planning, food costing, staff training, and ensuring that every guest has an unforgettable dining experience.

A little taste of your day-to-day:

• Lead, inspire, and manage the kitchen brigade, ensuring smooth daily operations.
• Develop and design innovative and seasonal Italian menus, in line with the restaurant's concept.
• Ensure the highest level of food quality and presentation for every dish served.
• Monitor food preparation, cooking, and presentation, maintaining consistency across all dishes.
• Train, mentor, and develop kitchen staff, fostering a culture of excellence and teamwork.
• Maintain budget control by managing food costs, waste, and inventory.
• Ensure compliance with all health, safety, and hygiene standards.
• Collaborate with the management team to create seasonal specials and promotions.
• Foster a positive working environment that encourages creativity, innovation, and a passion for Italian cuisine.

What we need from you:

• Proven experience as a Head Chef or Sous Chef in a fine dining or upscale restaurant, preferably with an emphasis on Italian cuisine.
• Strong knowledge of Italian culinary traditions, techniques, and ingredients.
• Excellent leadership, communication, and interpersonal skills.
• Ability to manage a team and work in a fast-paced environment.
• Exceptional organizational and time-management abilities.
• High standards of cleanliness and food safety practices.
• Fluency in English; proficiency in Italian is a plus.
• Culinary Degree or equivalent professional training is preferred.

What you can expect from us:

We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life – including a full uniform, impressive room discounts and some of the best training in the business.

Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, colour, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.

So, join us and you'll become part of our ever-growing global family.

Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.

Urgent Hiring for the position of Sous Chef in Dubai Al Khawaneej.
Interested candidates can apply.
Salary offered: 3600 AED, 250 AED food allowance, and accommodation and air tickets provided by the company.

• Menu creation : Developing menus and recipes and producing seasonal changes.
• Kitchen management : Overseeing the kitchen's finances, resources, and inventory, and ensuring food quality and presentation.
• Staff management : Assigning tasks to other chefs, providing training, and resolving staffing issues.
• Customer satisfaction : Ensuring customer satisfaction by resolving issues quickly.
• Conflict resolution : Resolving conflicts between staff, chefs, customers, and suppliers.
• Health and safety : Ensuring compliance with health and safety standards.

Nestled in the heart of Abu Dhabi, the InterContinental Abu Dhabi is a luxurious 5-star hotel offering guests an exceptional experience, blending modern sophistication with traditional elegance. Our Italian Restaurant is renowned for its authentic flavors, high-quality ingredients, and warm ambiance. We are seeking a talented and passionate Head Chef to lead our culinary team and elevate the dining experience to new heights.

As the Head Chef, you will be responsible for overseeing all kitchen operations, ensuring the delivery of high-quality Italian dishes, managing the culinary team, and maintaining the highest standards of cleanliness, organization, and food safety. You will also be involved in menu planning, food costing, staff training, and ensuring that every guest has an unforgettable dining experience.

A little taste of your day-to-day:

Every day is different, but you'll mostly do:

1. Lead, inspire, and manage the kitchen brigade, ensuring smooth daily operations.
2. Develop and design innovative and seasonal Italian menus, in line with the restaurant's concept.
3. Ensure the highest level of food quality and presentation for every dish served.
4. Monitor food preparation, cooking, and presentation, maintaining consistency across all dishes.
5. Train, mentor, and develop kitchen staff, fostering a culture of excellence and teamwork.
6. Maintain budget control by managing food costs, waste, and inventory.
7. Ensure compliance with all health, safety, and hygiene standards.
8. Collaborate with the management team to create seasonal specials and promotions.
9. Foster a positive working environment that encourages creativity, innovation, and a passion for Italian cuisine.

What we need from you:

1. Proven experience as a Head Chef or Sous Chef in a fine dining or upscale restaurant, preferably with an emphasis on Italian cuisine.
2. Strong knowledge of Italian culinary traditions, techniques, and ingredients.
3. Excellent leadership, communication, and interpersonal skills.
4. Ability to manage a team and work in a fast-paced environment.
5. Exceptional organizational and time-management abilities.
6. High standards of cleanliness and food safety practices.
7. Fluency in English; proficiency in Italian is a plus.
8. Culinary Degree or equivalent professional training is preferred.

What you can expect from us:

We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life – including a full uniform, impressive room discounts and some of the best training in the business.

Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, colour, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.

IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well – both inside and outside of work – and through our myWellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace.

So, join us and you'll become part of our ever-growing global family.

Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.

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Direct message the job poster from Kitopi

We are seeking an experienced and passionate Head Chef specializing in Lebanese cuisine to lead our kitchen team. The ideal candidate will have in-depth knowledge of traditional and contemporary Lebanese dishes, excellent leadership skills, and a commitment to maintaining the highest standards of food quality, safety, and presentation.

Key Responsibilities:

• Menu Development:
• Create, update, and innovate authentic Lebanese dishes.
• Ensure menus reflect seasonality, ingredient availability, and customer preferences.
• Maintain consistency in taste, presentation, and portion control.
• Oversee day-to-day kitchen operations including food preparation, cooking, and plating.
• Ensure all dishes are prepared according to recipes and quality standards.
• Manage inventory, ordering, and stock control efficiently.
• Supervise, train, and motivate kitchen staff.
• Schedule and delegate kitchen tasks to ensure smooth operations.
• Conduct performance reviews and implement training plans as needed.
• Food Safety & Hygiene:
• Enforce strict hygiene and food safety standards in compliance with local regulations.
• Monitor kitchen cleanliness and ensure safe food storage and handling practices.
• Cost Control:
• Manage food cost, minimize waste, and monitor profitability.
• Collaborate with management on pricing and supplier negotiation.

Requirements:

• Proven experience as a Head Chef, with a strong focus on Lebanese or Middle Eastern cuisine.
• Culinary degree or professional chef certification preferred.
• Deep knowledge of traditional Lebanese dishes such as kibbeh, tabbouleh, hummus, baba ghanoush, shawarma, grilled meats, and fresh-baked breads.
• Excellent leadership and organizational skills.
• Strong communication and interpersonal skills.
• Understanding of food cost management and kitchen budgeting.

• Seniority level Executive

• Employment type Full-time

• Job function Administrative
• Industries Hospitality

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Dubai, Dubai, United Arab Emirates 12 hours ago

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Head Chef Job Location Abu Dhabi United Arab Emirates Job Details Proven experience as a Head Chef or Executive Chef preferably in a multicultural or Mediterranean kitchen Formal culinary training or equivalent experience Strong leadership and team management skills Ability to work under pressure and manage multiple tasks Good understanding of food cost control and kitchen budgeting

Head Chef
• Abu Dhabi, United Arab Emirates