112 Head Chef jobs in the United Arab Emirates

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Position Type: Full Time

Work Model: Hybrid

Location: United Arab Emirates

Experience Level: With Professional Experience

Date Posted: 3 / 21 / 25

Merz Aesthetics is an international company in the field of aesthetic medicine. Our broad product portfolio is synonymous with top quality in each of their categories and is highly regarded by healthcare professionals worldwide. As Merz Aesthetics, we are part of the Merz Group with our EMEA headquarters located in Frankfurt am Main, Germany. Our global head office is located in Raleigh, North Carolina, USA. Every day, more than 2,500 employees in 26 countries are committed to restoring and maintaining the skin's beauty. Would you like to become part of our success story? Then join Merz Aesthetics!

Responsibilities:

• Review and coordinate monthly forecasts with relevant teams.
• Manage receivables, pricing, and regulatory updates.
• Provide business insights and strategic recommendations for operational improvement.

• Manage and submit YEE forecasts and annual budget.
• Coordinate with stakeholders for timely data.
• Analyze financial data to predict trends and guide long-term strategies.

• Prepare and deliver weekly reports and business reviews.
• Manage and track financial performance, stock levels, and rebate updates.
• Support senior management with ad-hoc analyses and reports.

• Oversee audits, internal processes, and the implementation of new systems (e.g., MIS 2.0).
• Assist with VAT and tax filings, ensure SOPs are followed, and maintain compliance.
• Recommend and implement financial system improvements and cost-saving initiatives.
• Lead and mentor junior analysts and team members.

What we expect from you:

• You are fluent in English with excellent conversational and presentational skills. Additional languages would be a plus.
• You have a bachelor’s degree in applied accounting, economics, finance, or similar education.
• You have a minimum of five years of experience within the Aesthetic, Pharma, or medical device industry.
• You are experienced in SAP skills and MIS reporting tools.
• Proficiency in Microsoft Office and Financial Software.
• Excellent analytical and problem-solving skills.
• Organized and detail-oriented.
• Ability to multitask and meet frequent deadlines.
• You are a team player with excellent cooperation skills.

What you can expect from us:

Putting people first: You can expect to find an open work culture with flat hierarchies and short decision-making paths at Merz Aesthetics. You will collaborate with colleagues from all around the globe. And if life takes an unexpected turn and you need help or advice, then you can always rely on our different internal and external support systems.

Family and work: Our employees should be able to reconcile their family and work commitments. That’s why you’ll find, for example, company day care centers at our locations. In the EMEA region, we have been awarded the “Top Employer” and “Great Place to Work” certifications for our outstanding HR policies and work culture.

Work-life harmony: Our time is precious; our daily routines are individual. To help you reconcile work and leisure time with their conflicting demands, we have adopted contemporary flexible working time models. We offer you flex-working time and mobile working. Our employees also benefit from generous arrangements for annual leave.

Ongoing training: Your personal and professional development is the key to success for us. To foster this, we conduct regular development discussions and facilitate a wide range of management and specialist training courses, soft skills courses, e-learning courses, language courses, and coaching sessions.

Find out more about our benefits at careers.merz-aesthetics.com.

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

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

Reviews and adjust systems and procedures in the kitchen to ensure their effectiveness.

Develops designs or creates new menus and recipes based on standards or artistic contributions.

Demonstrates knowledge of high quality food products presentations and flavor.

Ensures compliance with food handling and sanitation standards.

Ensures compliance with all applicable laws and regulations.

Follows proper handling and right temperature of all food products.

Knows and implements brands Safety Standards.

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

Maintains purchasing receiving and food storage standards.

Operates and maintains all department equipment and reports malfunctions.

Supports procedures for food & beverage portion and waste controls.

Develop and implement environmentally friendly processes and procedures for food preparation energy use and waste management in the restaurant.

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

Assists in determining how food should be presented and creates decorative food displays.

Leading Culinary 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.

Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees absence.

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

Serves as a role model to demonstrate appropriate behaviors.

Ensures and maintains the productivity level of employees.

Ensures that menu items are prepared and presented according to use record standards.

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

Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.

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

Maintaining Culinary Goals

Achieves and exceeds goals including performance goals budget goals team goals etc.

Develops specific goals and plans to prioritize organize and accomplish your work.

Comprehends budgets operating statements and payroll progress reports as needed to assist in the financial management of department.

Schedules employees to business demands and tracks employee time and attendance.

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

Orders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained.

Reviews staffing levels to ensure that guest service operational and financial objectives are met.

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.

Handles guest problems and complaints.

Strives to improve service performance.

Helps employees receive on-going training to understand guest expectations.

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.

Identifies the educational needs of others developing formal educational or training programs or classes and teaching or instructing others.

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

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

Solicits employee feedback utilizes an open door policy and reviews employee satisfaction results to identify and address employee problems or concerns.

Participates in training the Restaurant and Catering staff on menu items including ingredients preparation methods and unique tastes.

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.

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

Driven to create unique home-grown food concepts that bring people together, the Independent Food Company is a UAE-based hospitality company with multiple concepts under it’s umbrella – SALT, Switch, Parker’s, Grind, Somewhere and Public.

We are looking for experienced Head Chef to join the amazing back of house team in the restaurant as well as our Central Kitchen sites.

To be considered for this role we require previous experience working in a busy kitchen, whether with a high-volume catering group or a busy independent restaurant. Strong communication skills are important as is a passion for developing a career as a chef. We will provide ongoing opportunities to support this growth.

Job Responsibilities:

• Minimum three years’ prior experience as a Head Chef , Kitchen Manager in a Large Production Units in the restaurant / Central Kitchen Sites.
• Well experienced in International / Lebanese Cuisines
• Prior supervisory experience in a kitchen or culinary department.
• Full knowledge of methods, procedures and quality standards relating to company menus as well as basic kitchen procedures and terminology.
• Ability to utilize company policies to successfully uphold quality and consistency in all menu items prepared and served.
• Certified in HACCP and Food Safety is a must
• Ability to effectively demonstrate and communicate the quality mission of the company to all associates.
• Ability to communicate work-related information to coworkers and supervisors.
• Ability to stand for extended periods of time with limited breaks.
• Ability to push, pull, lift or carry up to 50 lbs. Ability to push, pull, lift or carry up to 1,000 lbs. with the aid of a rolling cart made available by the company.
• Ability to effectively deal with internal and external customers, some who may require extreme levels of patience, tact and diplomacy to diffuse anger and resolve problems quickly and efficiently.
• Ability to withstand extreme temperatures in the kitchen working environment, ranging from 0 to 120 degrees.
• Ability to visually inspect, taste and smell product to ensure freshness and quality.
• Ability to communicate effectively with associates, management, clients and vendors if necessary.
• Ability to work flexible schedule to accommodate business levels.
• Ability to analyze and execute the Food cost and Profit and Loss

Essential Job Functions

• Hire, coach, counsel and conduct performance evaluations of staff
• Develop, train and mentor staff and act as a resource to them
• Open production kitchen and complete a general overview of day’s production.
• Designate production teams and team leaders.
• Determine priorities of production staff.
• Supervise production staff to insure efficiency, quality, cleanliness, organization and proficiency.
• Lead a team during production.
• Ensure quality of food produced by all team members while adhering to specified time limits.
• Work with purchasing manager to assess arrival of orders and future product needs. Communicate with purchasing manager regarding pace of production staff to prevent missed orders and over ordering.
• Create daily production sheets, reschedule sheets, party check-off sheets and recovery sheets.
• Maintain inventory of production equipment, and communicate any concerns or needs.
• Supervise proper storage and cleanliness of walk-in boxes.
• Insure proper sanitation guidelines are maintained.
• Communicate orally and in writing with chef and back of house (BOH) team pertaining to outcome or special nuances of each food item and execution of events. This communication is to include performance of all individuals involved, quality and quantity of food prepared, and facility and equipment.
• Participate in any meetings, including weekly kitchen and any others companywide.
• Any other assignments as designated by executive chef or executive sous chef.
• Travel, as necessary, to different properties/venues.
• Perform all reasonable requests from the management team.
• Attend and participate in all scheduled meetings and training sessions.
• Follow proper time-keeping policies and procedures.
• Follow the sign-in and sign-out procedure for keys.
• Know and follow all company emergency and safety procedures.

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

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

REQUIREMENTS

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

QUALIFICATIONS, EXPERIENCE & SKILLS

• Minimum Experience: More than 10 years experience.

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

understanding of food safety and sanitation regulations

Preferred Jobseekers

Jobseekers from any country

Head Chef

Job Location : Dubai, United Arab Emirates

Job Details :

High School Diploma or equivalent; Certificate in Food/Hospitality preferred but not mandatory.
Minimum 5 years of overall experience, including 1 year as a Head Chef in the food & beverage industry.
Experience in food and beverages, with strong culinary skills.
Strong leadership and communication skills.
Expertise in menu creation and costing.
Exceptional culinary skills and creativity.
Deep understanding of food safety and sanitation regulations.
Strong organizational and time management skills.

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Special Courses: Culinary or chef-related certifications preferred.

Education Requirements:

• Graduation: Required

Languages Known:

• English (required)

• Hindi or Telugu (preferred)

Personal Attributes:

• Passionate about food, nutrition, and culinary creativity

• Strong attention to detail and presentation

• Commitment to maintaining quality and consistency

• Soft-spoken with a positive and respectful demeanor

Communication Skills: Key Competencies (Knowledge, Skills, Attitude & Behavior):

A skilled Culinary Leader contributes to menu innovation and oversees the kitchen team to deliver exceptional guest experiences while maintaining operational efficiency.

• Influences menu development to drive business growth
• Leverages leadership skills to motivate and train the kitchen team, ensuring a well-organized and productive group
• Maintains high standards of dish quality at all times
• Servicing customers with professionalism when necessary, in the absence of senior culinary staff
• Manages resources effectively to meet business demands through strategic workforce planning
• Fosters brand consistency through team training and assessment
• Drives food cost control initiatives to contribute to revenue growth
• Maintains awareness of activities across departments and their implications
• Ensures adherence to health, safety, and hygiene regulations

• Strong leadership and interpersonal skills
• Creative approach to food preparation
• Excellent communication and teamwork abilities
• Positive attitude and commitment to delivering outstanding customer service
• High grooming standards
• Effective planning and organizational capabilities
• Proactive willingness to learn and develop professionally

Please note that this role requires strong problem-solving skills , the ability to think critically , and a willingness to adapt to changing circumstances. The ideal candidate will be a team player who is comfortable with feedback and continuous improvement .

Role:

• Implementing and consistently monitoring the Health & Safety policies including the daily operational procedures.
• Lead, direct, and take the necessary decisions ensuring the best business practices; he will ensure to be aligned with the standards of operations.
• Collaborate, participate and develop future company strategies.
• To be knowledgeable of operational budgets and periodically review with the GM's.
• Being a natural problem solver, Lead with an exceptional positive attitude.

Operations

• Must have a deep knowledge of the Allergens Matrix; and collaborate with the Senior management to maintain them updated.
• Ensure that all policies and procedures are followed up to the standards.
• Ensure that standards are kept at the highest level.
• Full knowledgeable of the local and Health & Safety laws
• To be fully verse on the food hygiene manual of the venue
• To organise a continuous Health & Safety development training levels enforced by the local laws and their requirements.
• Working closely with the management team and employees in order to consistently improve a positive moral, work environment and retention.
• Take prompt action on maintenance issues in order to ensure a safe environment.
• Manage annual leaves/holidays strategically reflecting the business needs
• Make sure to participate in all management meetings
• Collaborate with the HR and management department for any initiatives pertaining to team buildings.
• Being involve and lead future departmental employee's development plan.
• Monitor onboarding and roadmap processes.
• Collaborate on recruitment process.

Communication

• To ensure transparency and clear communications across the team.
• To collaborate with the GM in resolving disputes and disagreements within the teams.
• To efficiently and positively responding to negative as well as positive feedbacks, working with the GM to compile responses in accordance with the feedbacks.

Culture Management

• Make sure that team members feel valued, encourage and assist them.
• Promote and implement trainings to ensure the growth of the team.
• Ensure that the entire team follow all internal policies, rules, and operational procedure

• Italian nationals' applicants only
• Proven experience as Head Chef in Italian restaurants
• Exceptional proven ability of kitchen management
• Outstanding communication and leadership skills
• Good understanding of POS system
• Credentials in health and safety training
• Degree in Culinary science or related certificate