396 Head Chef jobs in the United Arab Emirates

The Head Chef is responsible for overseeing all aspects of the kitchen, including menu planning, food preparation, and kitchen staff management. This role requires a high level of culinary expertise, creativity and leadership.

1. Menu Planning and Development:
   - Create and update menus that reflect culinary trends and dietary needs.
   - Develop new recipes and dishes, ensuring high quality and taste.
2. Food Preparation and Cooking:
   - Supervise and actively participate in food preparation, cooking, and presentation.
   - Ensure that all dishes meet quality and presentation standards.
   - Recruit, train, and manage kitchen staff, including cooks, sous chefs, and kitchen assistants.
   - Set performance expectations, provide feedback, and handle staff scheduling.
3. Inventory Management:
   - Maintain inventory control for food and kitchen supplies.
   - Order and manage supplies, ensuring cost-effectiveness and freshness.
4. Quality and Hygiene:
   - Ensure adherence to food safety and sanitation regulations.
   - Maintain high standards of food quality, consistency, and presentation.
5. Innovation and Creativity:
   - Stay updated on culinary trends and incorporate innovative cooking techniques and ingredients into the menu.
   - Periodically introduce special dishes or themed menus.
6. Compliance and Safety:
   - Ensure compliance with health and safety regulations.
   - Maintain a clean and organized kitchen environment.

• Culinary degree or relevant culinary certification.
• Proven experience as a Head Chef or in a similar senior culinary role.
• Knowledge of culinary techniques, food preparation, and kitchen management.
• Leadership skills and the ability to mentor and manage a kitchen team.
• Strong communication and organizational skills.
• Creativity and the ability to develop and present unique dishes.
• Ability to work well under pressure and in a fast-paced environment.

• Certification in food safety and sanitation.
• Previous experience in a high-end or fine dining establishment.
• Familiarity with dietary restrictions and special diets.

Job Overview

As a skilled culinary professional, you will play a vital role in delivering exceptional dining experiences for our esteemed customers.

Key Responsibilities

1. Prepare and present high-quality meals that meet the expectations of our discerning clientele in a timely and efficient manner.

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2. Develop and implement creative menu offerings that cater to diverse tastes and preferences.

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3. Maintain a clean and organized kitchen environment, ensuring adherence to the highest standards of hygiene and safety protocols.

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4. Collaborate with colleagues to achieve seamless service delivery, maintaining a positive and supportive team dynamic.

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5. Stay abreast of industry trends, continually updating your skills and knowledge to ensure optimal performance in this fast-paced environment.

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Requirements

To excel in this role, you must possess:

Essential Skills

1. A strong passion for cooking and a commitment to delivering outstanding results.

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2. Excellent communication and interpersonal skills, enabling effective collaboration with colleagues and clients.

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3. Ability to work under pressure, managing multiple tasks and priorities in a fast-paced kitchen environment.

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4. Flexibility and adaptability, embracing change and new challenges as they arise.

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5. A deep understanding of food safety and hygiene protocols, ensuring compliance with regulatory requirements.

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6. Basic computer literacy, including proficiency in relevant software applications.

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Preferred Qualifications

While not essential, candidates with the following qualifications will be at an advantage:

Desirable Skills

1. Experience working in a similar kitchen environment, preferably in a high-end or upscale setting.

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2. Knowledge of modern appliances and equipment, with the ability to troubleshoot and maintain them effectively.

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3. Fluency in multiple languages, enhancing communication with international clients and colleagues.

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4. Relevant certifications or training in areas such as food safety, HACCP, or hospitality management.

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We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.

As a Culinary Leader, you will be responsible for maintaining a high level of food quality, presentation, menu development and operations management. You will be providing both culinary and operational expertise and guidance in a structured and professional approach to the Kitchen team to ensure optimum results.

General Duties and Responsibilities:

• Responsible for coordinating meal preparation and service activities within the kitchen of multiple outlets. Must review customer orders as they come in, assign tasks to junior chefs and prep cooks, and ensure that food is delivered on time.
• Directs kitchen staff on proper procedures and assigns responsibility for various meal elements.
• Maintain the restaurants' quality and reputation by monitoring the food that is served to customers. They may inspect plates to ensure that meals are correctly portioned and presented.
• Must taste food and oversee kitchen staff throughout the cooking process. Should regularly check to make sure that all the elements of dishes are properly cooked and seasoned.
• These leaders also make key decisions regarding a restaurant's menu items and offerings. They prepare menus weeks or months in advance based on customer demand, seasonal ingredient availability, and special events.
• Support restaurant operations by selecting and sourcing ingredients for meals in coordination with the Procurement Department. They may work directly with suppliers to order fresh vegetables and meats.
• Review and create related SOPs and guidelines.
• Develop or enhance processes for food safety and storage as well as maintaining or replacing kitchen equipment that is not working as expected.
• Prepares safety and cleanliness guidelines for kitchen staff and inspects employees' uniforms to ensure that they adhere to strict standards of professionalism.
• Operate in a safe and environmentally friendly way to protect guests' and colleagues' health and safety, as well as protect and conserve the environment
• Comply with hotel environmental, health and safety policies and procedures and ensure that HACCP standards and appropriate hygiene standards are followed at all times

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

We are looking for an experienced and qualified Head Chef to organize the kitchen's activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

ROLES & RESPONSIBILITIES

1. Control and direct the food preparation process and any other relative activities.
2. Approve and polish dishes before they reach the customer.
3. Manage and work closely with other chefs of all levels.
4. Create menu items, recipes and develop dishes ensuring variety and quality.
5. Determine food inventory needs, stocking and ordering.
6. Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines.
7. Be responsible for health and safety.

REQUIREMENTS

1. Excellent knowledge of all sections.
2. Ability to produce excellent high-quality food.
3. Good oral communication.
4. High level of attention to detail.
5. Good level of numeracy; ability to work unsupervised and deliver quality work.
6. Positive and approachable manner.

QUALIFICATIONS, EXPERIENCE & SKILLS

1. Minimum Experience: More than 10 years experience.

Job Specific Skills: should have knowledge in Indian gravy, Tandoor, Indian sweet, south Indian, north Indian cuisine.

Job Summary:
The Head Chef – Sushi is responsible for overseeing the sushi kitchen operations, ensuring the highest quality of food preparation, presentation, and hygiene. This role includes managing the sushi team, maintaining inventory, and developing new menu items while upholding the restaurant's standards.

Key Responsibilities:

• Prepare and supervise the preparation of sushi and other Japanese/Peruvian dishes.

• Lead and train the sushi team to ensure consistency and quality.

• Monitor food safety, cleanliness, and hygiene standards in the sushi kitchen.

• Plan and update the sushi menu in coordination with management.

• Maintain proper inventory and ensure minimal food waste.

• Ensure timely and efficient service during operations.

• Collaborate with suppliers for fresh, high-quality ingredients.

• Handle customer feedback and maintain high satisfaction.

Requirements:

• Proven experience as a Sushi Chef or Head Chef specializing in sushi.

• Strong knowledge of Japanese cuisine and sushi preparation techniques.

• Leadership skills with the ability to train and motivate a team.

• Excellent attention to detail and creativity.

• Food safety certification is a plus.

Daikan Izakaya, Yas Bay, a premier destination for Japanese cuisine, is seeking a skilled and passionate Head Chef to lead our culinary team. The Head Chef will be responsible for overseeing all kitchen operations, menu planning, and food production while ensuring high standards of food quality and safety.

Key Responsibilities:

• Kitchen Leadership: Direct and manage the kitchen staff, creating a positive and productive work environment. Foster a culture of teamwork and cooperation among kitchen personnel.
• Menu Development: Design and innovate menus that reflect the restaurant's vision and culinary trends. Ensure that dishes are fresh, seasonal, and aligned with guest preferences.
• Quality Control: Maintain the highest standards of food quality, presentation, and consistency in line with Daikan's reputation. Monitor and evaluate food preparation processes to ensure compliance with health and safety regulations.
• Staff Training and Development: Train and mentor kitchen staff, providing guidance on cooking techniques, food safety, and kitchen management practices. Encourage continuous learning and professional development.
• Inventory Management: Oversee kitchen inventory levels and ensure proper stock rotation. Work closely with suppliers to source quality ingredients and manage food costs effectively.
• Operational Efficiency: Manage kitchen operations to guarantee timely meal preparation and service. Optimize workflows and procedures to enhance efficiency and reduce waste.
• Guest Interaction: Engage with guests to gather feedback and address any concerns proactively. Create memorable culinary experiences that drive customer satisfaction and loyalty.
• Hygiene and Safety Compliance: Uphold and implement health and safety standards in the kitchen, ensuring a clean and safe work environment for all staff.

• Proven experience as a Head Chef or in a similar role in a high-volume kitchen.
• Expert knowledge of Japanese cuisine and culinary techniques.
• Strong leadership skills with the ability to motivate and manage a diverse team.
• Excellent creativity and passion for food presentation.
• Solid understanding of kitchen management, including inventory and cost control.
• Exceptional organizational and time management skills.
• Strong communication and interpersonal skills.
• Culinary degree or equivalent certification is preferred.
• Ability to work flexible hours, including nights and weekend

Join to apply for the Head Chef - Hill House Brasserie - Jumeirah Restaurants role at Jumeirah

Join to apply for the Head Chef - Hill House Brasserie - Jumeirah Restaurants role at Jumeirah

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About Jumeirah

Jumeirah, a global leader in luxury hospitality and a member of Dubai Holding, operates an exceptional portfolio of 31 properties, including 33 signature F&B restaurants, across the Middle East, Europe, Asia and Africa. In 1999, Jumeirah changed the face of luxury hospitality with the opening of the iconic Jumeirah Burj Al Arab and the brand is now renowned worldwide for its distinguished beachfront resorts, esteemed city hotels and luxury residences. From the contemporary Maldivian island paradise at Jumeirah Olhahali Island to the art-inspired Jumeirah Capri Palace in Italy and the modern twist on a British classic at Jumeirah Carlton Tower in London, the brand has become synonymous with warm and generous service and the ability to craft distinctive and purposeful experiences that bring joy to guests from across the world.

About Jumeirah

Jumeirah, a global leader in luxury hospitality and a member of Dubai Holding, operates an exceptional portfolio of 31 properties, including 33 signature F&B restaurants, across the Middle East, Europe, Asia and Africa. In 1999, Jumeirah changed the face of luxury hospitality with the opening of the iconic Jumeirah Burj Al Arab and the brand is now renowned worldwide for its distinguished beachfront resorts, esteemed city hotels and luxury residences. From the contemporary Maldivian island paradise at Jumeirah Olhahali Island to the art-inspired Jumeirah Capri Palace in Italy and the modern twist on a British classic at Jumeirah Carlton Tower in London, the brand has become synonymous with warm and generous service and the ability to craft distinctive and purposeful experiences that bring joy to guests from across the world.

JUMEIRAH RESTAURANT GROUP DUBAI (JRG Dubai) is the restaurant management company for Jumeirah Group. It operates independent restaurants and bars with an amazing selection of culinary delights from around the world in socially orientated venues that appeal to different tastes, appetites and occasions. Venues include Pai Thai, Butcha Turkish Steakhouse & Grill and The Noodle House. JRG Dubai also operates restaurants via management contracts, joint ventures, white label arrangements and franchise agreements.

About the Job:

• Head chef should ensure all equipment is working to the standard required by the business and if issues are found that they are reported and auctioned by the company maintenance team/company.
• Any LPO requirements should be arranged and followed up to ensure repairs and purchases are made when needed.
• Build and maintain working relationships with central purchasing. Source all seasonal ingredients from the best possible suppliers within budget.
• When required to do so ensure all menus are seasonal and creative using the finest ingredients and working within the concept. Arrange and attend all menu tastings.
• Ensure all cleaning schedules are being followed and completed to the required business standard. Action any areas not to standard immediately by allocating responsibility to the necessary parties with a follow up and sign off process being put into place.
• Be actively involved in ways to maintain and increase business levels. Being available to any marketing or publishing for the restaurants in conjunction with the marketing team.

• Minimum of 2 years' experience in a similar role with particular focus on cuisine.
• Standalone / Branded restaurant experience
• Menu development experience is essential.
• Experience with managing relationships between suppliers locally and internationally.
• People Management

• Supportive and inclusive work environment
• Access to Learning & Development programmes and clear career pathways
• Opportunities for internal mobility within our global network
• Colleague discounts on food, beverage, and hotel stays worldwide
• Comprehensive healthcare and life insurance coverage
• Paid annual leave entitlement
• Incentive programmes aligned with leadership performance
• Competitive tax-free salary paid in UAE Dirhams (AED)

• Seniority level Not Applicable

• Employment type Full-time

• Job function Management and Manufacturing
• Industries Hospitality

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Direct message the job poster from Smyth & Co

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.

• 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.

• Seniority level Mid-Senior level

• Employment type Full-time

• Job function Management
• Industries Hospitality and Restaurants

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Dubai, Dubai, United Arab Emirates 13 hours ago

Dubai, Dubai, United Arab Emirates 14 hours ago

Dubai, Dubai, United Arab Emirates 13 hours ago

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