534 Head Chef jobs in the United Arab Emirates

• Kitchen Management: Oversee daily kitchen operations, ensuring efficient workflow and adherence to health and safety regulations.
• Menu Development: Create and design diverse and innovative menus that reflect current culinary trends and meet the preferences of hotel guests.
• Food Quality Control: Ensure all dishes are prepared to the highest standards of quality, presentation, and taste, maintaining consistency across all meals.
• Staff Management: Lead, train, and mentor kitchen staff, fostering a positive and productive work environment. Conduct performance evaluations and provide feedback.
• Inventory Management: Manage inventory levels, order supplies, and control food costs to ensure profitability without compromising quality.
• Collaboration: Work closely with the Food and Beverage Manager to plan special events, banquets, and themed nights, ensuring seamless execution.
• Guest Interaction: Engage with guests when appropriate to receive feedback and enhance their dining experience.
• Health and Safety Compliance: Ensure all kitchen operations comply with food safety and sanitation regulations, conducting regular inspections and training.
• Cost Control: Monitor and manage food costs, labor costs, and other expenses to achieve budgetary goals.

• Education: Culinary degree or equivalent certification from a recognized culinary school.
• Certificate: EFST certificate mandatory
• Experience: Minimum of (3-5 years) of experience as a chef, with at least (2-3 years) in a hotel environment. Multi-cuisine experience is mandatory.
• Culinary Skills: Extensive knowledge of various cooking techniques and cuisines, including but not limited to Asian, Mediterranean, and Continental.
• Leadership Skills: Proven ability to lead and motivate a team, with strong organizational and time management skills.
• Creativity: Passion for culinary arts with the ability to create unique and appealing dishes.
• Communication Skills: Excellent verbal and written communication skills, with the ability to interact effectively with staff and guests.
• Problem-Solving Skills: Strong analytical and problem-solving abilities, with a focus on continuous improvement.

• This position may require long hours, including evenings, weekends, and holidays.
• The Head Chef will work in a fast-paced kitchen environment, which may involve exposure to hot surfaces and equipment.

Company Description

FLAVE by Chef Wali is a contemporary burger joint established in 2021 by Chef Wali, offering a variety of hand crafted gourmet burgers and sandwiches.
Our concept brings together creativity, passion, and hospitality to deliver a dining experience that goes beyond the ordinary.

As a growing restaurant brand, we take pride in our vibrant team culture, attention to detail, and commitment to excellence in both food and service. At Flave Burger, every role matters — from the kitchen to the front of house — and we believe in providing opportunities for our team members to learn, grow, and succeed in the hospitality industry.

Role Description

This is a full-time on-site role for a Head Chef located in Dubai, United Arab Emirates. The Head Chef will oversee daily kitchen operations, including menu planning, food preparation, and quality control. Responsibilities include managing kitchen staff, ensuring food safety and sanitation standards, sourcing ingredients, and collaborating with restaurant management to create seasonal dishes and specials. The Head Chef will also be responsible for maintaining inventory, optimizing kitchen processes, and ensuring guest satisfaction through culinary excellence.

Qualifications

• Culinary skills, menu planning, and food preparation
• Kitchen management, staff supervision, and team leadership
• Knowledge of food safety, sanitation standards, and ingredient sourcing
• Inventory management and kitchen process optimization
• Strong communication and collaboration skills
• Ability to work in a fast-paced, high-pressure environment
• Experience in fine dining or high-end restaurants is a plus
• Culinary degree or equivalent experience of more than 2 years

The Head Chef is responsible for managing all aspects of the kitchen operations, including menu planning, food preparation, team supervision, quality control, and maintaining hygiene standards. This role requires strong leadership, creativity, and the ability to deliver consistently high-quality dishes in a fast-paced environment.

Kitchen Leadership: Supervise, train, and lead kitchen staff to ensure smooth and efficient kitchen operations.

Menu Planning: Design and update menus based on seasonality, trends, and customer preferences, ensuring creativity and profitability.

Food Preparation & Quality: Oversee all food preparation and presentation, ensuring high standards of quality, taste, and consistency.

Inventory & Cost Control: Manage inventory, track stock levels, order supplies, and control food costs while minimizing waste.

Health & Safety Compliance: Ensure the kitchen meets all health, safety, and sanitation regulations and that staff follow proper food handling procedures.

Team Development: Motivate and mentor staff, conduct regular training sessions, and foster a positive and productive kitchen environment.

Collaboration: Work closely with the front-of-house team and management to ensure excellent guest experience and coordination.

Budget Management: Assist with setting food budgets, pricing, and maintaining profit margins.

Qualification Required :

Proven experience as Head Chef or Sous Chef in a busy restaurant environment.

Culinary degree or equivalent training preferred.

Excellent cooking skills with strong attention to detail.

Leadership and team management skills.

Solid knowledge of kitchen equipment and culinary techniques.

Strong organizational and time-management abilities.

Ability to remain calm and effective under pressure.

Familiarity with food safety and hygiene regulations.

Preferred Skills:

Experience in a specific cuisine ( Asian, Korean, Continental & Brazilian Cuisines) depending on restaurant type.

Basic computer skills (for inventory and menu planning software).

Experience in cost control and budgeting.

Job Type: Full-time

Pay: AED3, AED7,000.00 per month

Job Role & Responsibilities:

• Lead day-to-day kitchen operations with a focus on Kerala traditional and modern cuisine.
• Develop innovative menus while maintaining authenticity and taste.
• Ensure consistent food quality, hygiene, and presentation standards.
• Manage and train kitchen staff effectively.
• Control food cost, inventory, and kitchen efficiency.

Requirements:

• Proven experience as an Executive Chef / Head Chef in Kerala cuisine.
• Strong leadership, creativity, and organizational skills.
• Ability to manage high-volume production with quality.
• Knowledge of food safety & hygiene practices.

Location: Al Sajaa - Sharja

Employment Type: Full-time

Salary & Benefits: Competitive package, accommodation & meals provided (if applicable).

If you are passionate about Kerala flavors and want to lead a dynamic kitchen team, we'd love to hear from you

Apply Now: Send your CV to

Job Type: Full-time

Pay: AED3, AED3,500.00 per month

we are looking for professional chef in asian food(japanese, korean, chinese)

Job Type: Full-time

Pay: From AED3,500.00 per month

Experience:

• server: 2 years (Preferred)

Exciting relocation opportunity - Chef de Cuisine for beautiful luxury 5 star resort in Saint Lucia, Caribbean

• Position: Chef de Cuisine for the Beach Restaurants
• Location: Luxury 5 star resort - Saint Lucia, Caribbean
• Salary: Net Salary of $5500 USD per month
• Benefits: Housing and transportation allowance, flights once per year and medical benefits
• Start Date: As soon as possible

The Opportunity

An exclusive 5-star resort in the Caribbean is seeking an accomplished Chef de Cuisine to oversee its signature beachside restaurants. These high-volume outlets thrive during peak season and are supported by a skilled, stable, and passionate culinary team. The offering is entirely from scratch - from freshly made pasta to locally inspired creations - with two standout weekly theme nights that have become a major draw for guests.

This is a rare opportunity to step into a well-established operation with strong foundations and take it to the next level, enhancing both the culinary program and the guest experience.

Chef de Cuisine – Candidate Profile

• We're seeking a confident and creative culinary leader with a proven track record in premium, high-volume dining. You'll bring a balance of operational discipline and creative flair, able to deliver consistency across a busy service while keeping menus fresh, engaging, and on-brand.
• You're as comfortable perfecting a wood-fired BBQ menu as you are developing vibrant seasonal specials, and you know how to lead an experienced team to perform at their best.
• Ideal candidates will have experience in luxury resorts, coastal restaurants, or high-profile beach clubs where food, setting, and guest experience come together seamlessly

What We're Looking For

• A
  Chef de Cuisine
  or accomplished Senior Sous ready to lead a premium, multi-outlet beachfront operation
• Expertise in fresh, from-scratch cooking across Mediterranean, Latin, and grill-led cuisines
• A commitment to flavour integrity, smart sourcing, and beautiful presentation
• Strong leadership skills to inspire, train, and retain a high-performing team
• Experience in luxury hotels, remote resorts, or high-profile destination dining
• Ability to thrive in high-season, high-volume operations while maintaining excellence

If this sounds like the perfect opportunity for you, apply now Please note, due to the high volume of applications we receive, only successful candidates will be contacted for this role.

Key Responsibilities:

• Develop and design creative menus that reflect current food trends and customer preferences.
• Oversee kitchen operations, including food preparation, cooking, and presentation of dishes.
• Ensure high standards of hygiene and food safety are met in accordance with health regulations.
• Manage inventory and food costs, and cooperate with suppliers to ensure quality ingredient sourcing.
• Train, mentor, and supervise kitchen staff, fostering a collaborative and positive team environment.
• Monitor and evaluate the performance of kitchen staff, providing regular feedback and evaluations.
• Maintain kitchen equipment and ensure it is in good working condition.
• Create and manage kitchen budgets, controlling labor and food costs effectively.
• Collaborate with management to plan and execute special events and catering services.
• Stay informed about industry trends and incorporate innovative techniques to enhance the dining experience.

Qualifications:

• Proven experience as a Head Chef with 2-3 years leadership role.
• Strong leadership and communication skills, with the ability to work well under pressure.
• Excellent knowledge of culinary techniques and various cuisines.
• Experience in menu development and cost control.
• Familiarity with health and safety regulations in the kitchen environment.
• Passion for food and a commitment to providing an exceptional dining experience.

Job Type: Full-time

A Head Chef is responsible for overseeing the kitchen, ensuring the smooth and efficient operation of food preparation and service, and maintaining high culinary standards.

Key Responsibilities:

Menu Planning and Development:

• Create and develop innovative, seasonal menus that reflect the restaurant's concept.
• Ensure that all dishes meet the restaurant's quality and consistency standards.
• Regularly review and adjust menu items based on customer preferences, seasonal ingredients, and cost-efficiency.

Kitchen Management:

• Oversee day-to-day operations of the kitchen, including food preparation, cooking, and presentation.
• Manage kitchen staff, including sous chefs, line cooks, and kitchen assistants, ensuring they adhere to food safety standards and operational procedures.
• Organize kitchen schedules and delegate tasks to ensure efficient workflow during service.

Food Safety and Hygiene:

• Ensure compliance with health and safety regulations, including food handling, sanitation, and cleanliness of kitchen equipment.
• Conduct regular checks on food storage, preparation areas, and refrigeration systems.
• Maintain and enforce food safety standards (e.g., HACCP).

Inventory and Ordering:

• Oversee inventory management, ensuring that the kitchen has the necessary supplies and ingredients to meet demand.
• Work with suppliers to order food and kitchen supplies.
• Track food costs, waste, and monitor portion control to maintain budget targets.

Staff Training and Development:

• Train and mentor kitchen staff to enhance their skills and performance.
• Provide feedback and conduct performance reviews for kitchen team members.
• Foster a positive working environment and encourage teamwork.

Quality Control:

• Monitor food quality, presentation, and portion sizes.
• Resolve any issues related to food quality or customer satisfaction.
• Ensure all dishes meet the restaurant's standards before being served to customers.

Budgeting and Cost Control:

• Work with management to set and monitor kitchen budgets.
• Control food costs through careful planning and minimizing waste.
• Track labor costs and optimize the use of kitchen resources.

Customer Interaction:

• Occasionally interact with customers to ensure satisfaction with the food.
• Respond to customer complaints or requests regarding food quality or dietary needs.

Skills and Qualifications:

• Culinary degree or equivalent experience preferred.
• At least 5+ years of experience in a professional kitchen, with at least 2+ years in a leadership role.
• Strong leadership, communication, and interpersonal skills.
• High-level cooking skills and deep knowledge of various cooking techniques and cuisines.
• Ability to multitask, prioritize, and work under pressure.
• A passion for creating new dishes and menus.
• Ability to manage time effectively and work efficiently in a fast-paced environment.

We are currently hiring for a HEADCHEF to handle the overall kitchen of our Authentic Indian Restaurant in Dubai

GENERAL SUMMARY

Maintains complete control of the kitchen at all times and is responsible to manage and control his/her kitchen staff. Ability to manage in a diverse environment with focus on guests and customer service.

MAIN DUTIES:

• Prepare and follow SOP's for smooth administration and functioning of the kitchen.
• Ensure that the quality of culinary dishes are served on schedule and see that any problems that arise are rectified.
• Responsible for approving all prepared food items that leave his/her kitchen.
• Modify and create new menus as needed so that they remain effective for the purposes for the restaurant. Create a wide variety of new dishes for the kitchen.
• Perform many administrative duties, including ordering supplies, spot checks in the kitchen.
• Train and manage kitchen personnel and supervise/coordinate all related culinary activities.
• Estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen.
• Put a twist on familiar dishes and create new combinations. Creativity and a flair for experimentation are essential responsibilities.
• Estimate food consumption, monitor the food inventory and order supplies accordingly.
• Recommend the items for the menu.
• Understand the Concept and brand positioning of restaurant and develop a food/presentation strategy which matches the positioning and reinforces the brand
• Develop from the food perspective, critical elements related to display, menu, presentation, etc. which will establish key signature features of the restaurant.
• Take ownership/responsibility of the profitability from the food purchasing/preparation perspective.
• Participate in kitchen researching and responding to trends in the food industry, planning and writing menus.
• Must be able to spot problems and resolve them quickly and efficiently.
• Maintain a level head, and delegate many kitchen tasks simultaneously.
• Maximize the productivity of the kitchen staff, as well as manage the Junior chef, Chef De Partie and entire kitchen team.
• Provide leadership in establishing high-quality standards in all kitchen operations and ensure the kitchen is compliant with the regulatory requirements for food handling, sanitation and safety. HACCP compliant.
• Ability to effectively deal with external and internal customers, some of whom will require high levels of patience, tact, and diplomacy.
• Ability to collect accurate information from customers with regard to comments on the food quality, portion etc. and work on areas which need improvement.
• Effectively conduct meetings, menu briefings, and maintain communication lines between all team members.
• Responsible for recruiting and training junior staff.
• Managerial and leadership strengths and actively participate in the day to day management.

Job Types: Full-time, Permanent

Salary: AED10, AED12,000.00 per month

Job Types: Full-time, Permanent

Pay: AED10, AED12,000.00 per month

Ability to commute/relocate:

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

Application Question(s):

• How many years of UAE or GCC experience do you have in Head Chef role?

Location:

• Dubai (Preferred)