112 Head Chef jobs in Dubai

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):

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 Accomidation Airtickets provided by the company.
Requirements

• Menu creation:Developing menus and recipes and producing seasonal changes
  
• Kitchen management:Overseeing the kitchens 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
  

Company Description

Feel the energy of Dubai in an exceptional location near Dubai Media City on Sheikh Zayed Road at La Suite Dubai Hotel & Apartments.

Guests staying at this modern hotel will find elevated comfort just moments from Dubai Internet City and Palm Jumeirah. Feel relaxed in elegant rooms, studios, and apartments with stunning panoramic views of the city and Arabian Gulf.

As Head Chef you will be completely responsible for directing, training, supervising, planning and coordinating all areas within the culinary department. You should be comfortable in leading and managing the kitchen team, and will provide support and training on an ongoing basis. It will be your responsibility to ensure only the highest quality of food & beverage for our guests through meticulous consistency, taste and presentation of all dishes. Additionally you will monitor the food inventory on a monthly basis, maintaining proper control of orders and purchases and ensuring that all deliveries are received and handled efficiently and in line with hotel standards. You will review the food cost analysis on a daily basis to ensure that it is in line with the budget, with the goal of securing profit margins while maintaining the Corporate image of the Company at all times. You will also oversee the cleanliness and hygiene of all kitchen spaces and procedures.

• Bachelor’s Degree, or any related Culinary degree.
• Minimum of 3 years of industry and culinary management experience.
• Previous experience with controlling food and labor cost, demonstration cooking, menu development, pricing, and training of culinary team members.
• Eye for detail to achieve operational excellence
• Passion for leadership and teamwork
• Excellent guest service skills

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.

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.

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):

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 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.