106 Head Chef jobs in Dubai

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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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Join to apply for the Head Chef (Italian Speaker) role at Kempinski Hotels

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Description
The Head Chef is responsible for overseeing the kitchen operations, ensuring the delivery of high-quality food, managing kitchen staff, and maintaining a safe and sanitary work environment. The Head Chef will also be responsible for menu planning, inventory management, and maintaining budgetary constraints.

Department: Kitchen

Location: United Arab Emirates - Dubai

• Assist with organizing special events and special food promotions.
• Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all staff to put forward their ideas and utilizing them wherever practical.
• Participate and supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel's food and beverage standards and standardized menu guidelines.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
• Maintain a hygienic kitchen and personal hygiene.
• Work with Superior and Director of People Services to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.
• Assist in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation.
• Ensure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs.
• Provide input for probation and formal performance appraisal discussions in line with company guidelines.
• Coach, counsel and discipline staff, providing constructive feedback to enhance performance.
• Approve leave after considering hotel occupancy.
• Work with superior in the preparation and management of the department's budget.
• Control and monitor departmental costs on an ongoing basis to ensure performance against budget.
• Demonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
• Log security incidents and accidents in accordance with hotel requirements.
• Implement and practice HACCP.
  

• Minimum 6 years kitchen experience and Minimum 2-3 years management experience in a Spanish Restaurant.
• English – excellent oral skills
• Italian language – beneficial
• Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions
• Ability to establish and retain effective working relationships with hotel staff and clients/vendors
• Ability to identify and delegate tasks effectively
• Excellent organizational and time management skills
• Working in a safe, prudent and organized manner
• Knowledgeable of food safety regulations
• Ability to operate computer and office equipment
• Proficiency in Microsoft Office
  

• Seniority level Mid-Senior level

• Employment type Full-time

• Job function Management and Manufacturing
• Industries Hospitality

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Apply for the Head Chef - Hill House Brasserie - Jumeirah Restaurants role at 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. Since opening the iconic Jumeirah Burj Al Arab in 1999, the brand is renowned for its beachfront resorts, city hotels, and luxury residences worldwide. From Maldivian island paradises to art-inspired Italian palaces and British classics in London, Jumeirah is known for warm service and distinctive experiences.

JRG Dubai manages independent restaurants and bars offering diverse culinary delights in socially oriented venues, including Pai Thai, Butcha Turkish Steakhouse & Grill, and The Noodle House. They operate through management contracts, joint ventures, white-label arrangements, and franchises.

• Ensure all equipment is functioning properly; report issues to maintenance.
• Arrange and follow up on LPO requirements for repairs and purchases.
• Build relationships with central purchasing; source seasonal ingredients within budget.
• Develop seasonal, creative menus using high-quality ingredients; participate in tastings.
• Maintain cleanliness schedules; address any deficiencies immediately.
• Contribute to business growth; collaborate with marketing teams for promotion.

• Minimum of 2 years' experience in a similar role, focusing on cuisine.
• Experience in standalone or branded restaurants.
• Menu development expertise.
• Experience managing supplier relationships locally and internationally.
• People management skills.

Attractive tax-free salary in AED, with generous F&B benefits, global hotel discounts, health and dental insurance, flights, life insurance, incentives, and more, all within a luxurious brand environment.

• Seniority level: Not Applicable
• Employment type: Full-time
• Job function: Management and Manufacturing
• Industry: Hospitality

This job posting is active.

Join to apply for the Head Chef - American Cuisine role at AWJ.

The Head Chef will be directly responsible for all kitchen functions, including preparation, maintaining quality standards, sanitation, cleanliness, training, and supervising team members to ensure performance according to chain standard operations.

1. Ensure consistent product quality to guarantee customer satisfaction.
2. Manage product preparation and projection to meet business levels, accurately maintaining the control sheet to minimize wastage.
3. Ensure product rotation (FIFO system) and maintain stock levels through accurate ordering.
4. Control food costs and usage by following proper storage procedures, standard recipes, and waste control, including monitoring food holding and refrigeration temperatures.
5. Supervise employees to ensure CER and FSCC standards are maintained during shifts.
6. Follow statutory and company health, safety, and food hygiene regulations, taking corrective actions as needed.
7. Resolve product quality complaints confidently and report serious issues to the RM or Area Coach.
8. Adhere to safety and security procedures to protect people, premises, stocks, and equipment.
9. Identify routine problems and react appropriately to resolve them.
10. Maintain cleanliness and excellent condition of equipment through inspections, cleaning plans, and preventative maintenance.
11. Train new and existing team members to achieve proficiency in knowledge and technical skills.
12. Manage cross-training and new product launches, ensuring standards are followed.
13. Recognize and reward team members during shifts.
14. Manage full shift responsibilities in the absence of GM or AGM, developing other managers to perform KM functions.
15. Oversee staffing, scheduling, and planning to uphold standards, product quality, and cleanliness.
16. Provide feedback to employees and take appropriate actions.
17. Follow the UNIT REVIEW checklist.
18. Control food costs through proper ordering and receiving processes.
19. Maintain FIFO and ensure a safe working environment through ongoing repairs and maintenance.
20. Ensure food quality by maintaining cleanliness, organization, storage, and sanitation of food products.
21. Perform line checks and show timeline checks as needed.
22. Prepare daily food as per pars to meet guest demands.
23. Assist with new menu implementations, training staff, and coordinating food demonstrations.
24. Ensure recipe adherence, check ticket times, and monitor inventory and order accuracy, including knowledge of case packs, counts, and prices.
25. Attend monthly inventories, perform spot checks, and work on variances to ensure recipe adherence, food quality, and cost control.

• Mid-Senior level

• Full-time

• General Business

• Hospitality

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.

Direct message the job poster from Smyth & Co

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

• 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: 1st September

We are seeking a talented Chef de Cuisine with luxury high-end pan asian background to join our client's renowned beach resort. This position offers an exciting opportunity for an experienced Chef ready to take the next step in their career, overseeing a beautiful Asian restaurant and supporting exclusive VIP events.

About the Concept:

• This is a refined Pan-Asian dining destination - clean, bold, and full of intention.
• From sharp sushi work to delicate dim sum, vibrant Southeast Asian flavours to the quiet precision of Japanese technique, every plate is designed with purpose.
• This isn't fusion for the sake of it, but a thoughtful, focused expression of Asian cuisine rooted in clarity, restraint, and soul.
• The menu is complemented by a curated cocktail and sake program, appealing to guests who appreciate detail, depth, and a dynamic dining experience.
• The kitchen will be a fully equipped culinary playground, featuring wok units, steamers, noodle stations, robata, and more.
• We're seeking a creative culinary leader with a strong foundation in modern Pan-Asian cuisine - someone who brings both flavour and finesse, and thrives in a dinner-only, high-expectation environment.
• You're as confident crafting nigiri as you are building a signature dim sum set or balancing Southeast Asian heat with precision and restraint.
• Ideal candidates will have trained in kitchens like Zuma, Hakkasan, Sexy Fish, Nobu, Morimoto, or similar Pan-Asian icons where food, design, and energy combine to create a truly immersive experience.
• Your food is clean, contemporary, and flavour-driven — never overly complicated, but always impactful.

What We're Looking For:

• A Chef de Cuisine or accomplished Senior Sous ready to lead a premium, dinner-only concept
• Expertise in Pan-Asian fine dining (Japanese, Thai, Chinese, and broader Southeast Asian influences)
• A commitment to flavour integrity, smart sourcing, and refined presentation
• Leadership skills to inspire, train, and drive a high-performing team
• Experience in luxury hotels, remote resorts, or destination dining concepts
• Passion for new openings, bold ideas, and culinary innovation

• Seniority level Mid-Senior level

• Employment type Full-time

• Job function Management
• Industries Hospitality and Restaurants

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The Head Chef will be directly responsible for all kitchen functions including preparation and maintaining quality standards, sanitation and cleanliness, training and supervising of team members to ensure that they perform according to chain standard operations.

Key Result Areas:

1. Consistent product quality is maintained to ensure customer satisfaction.
2. Product preparation and projection meeting the level of business and accurately maintaining the product control sheet to minimize wastage.
3. Ensures product rotation (FIFO system in place) and maintaining stock level system through an accurate ordering system.
4. Control food cost and usage by following proper usage of products, product storage procedures, standard recipes, and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points.
5. Provides supervision for employees to ensure that CER and FSCC standards are maintained throughout the shift.
6. Ensures statutory and company health, safety, and food hygiene regulations are followed during the shift and corrective action is taken as required.
7. Successfully resolves product quality complaints and queries, correctly and confidently reporting serious complaints to the RM or Area Coach as appropriate.
8. Ensures that company safety and security procedures are followed in order to ensure the safety and security of people, premises, stocks, and equipment.
9. Recognizes routine problems and reacts appropriately to resolve them.
10. Ensures that all equipment is kept clean and in excellent working condition through personal inspection, adherence to restaurant cleaning plans, and by following the restaurant's preventative maintenance programs.
11. Responsible for training new and existing team members towards achieving proficiency in knowledge and technical skills.
12. Responsible for cross-training and new product launches and ensures that standards are followed and maintained.
13. Reward and recognize team members during the shift.
14. Manages full shift responsibilities in the absence of GM or AGM, developing other managers to perform KM functions in their absence.
15. Manages shifts which include daily decision-making, staff support scheduling, and planning while upholding standards and product quality cleanliness.
16. Manages staffing throughout the shift including deciding when employees can check out for the day.
17. Provides employees with positive and negative feedback and takes appropriate action. Adheres to the UNIT REVIEW checklist.
18. Controls food cost by properly ordering and receiving products.
19. Maintains FIFO and ensures a safe working environment through continual repair and maintenance of the back of the house equipment, floors, walls, ceilings, and storage areas.
20. Ensures food quality by maintaining high levels of cleanliness, organization, storage, and sanitation of food products. Performs line checks throughout the shifts and performs show time line checks when necessary.
21. Prepares food daily as per pars as necessary to meet daily demands of guests.
22. Prepares for new menu implementations, trains employees on the line to ensure great product quality, and works with FOH managers to have a food demonstration to ensure all service staff are well briefed and aware of the new menu items to present to guests.
23. Ensures recipe adherence and checks ticket time.
24. Must have complete knowledge of the storekeeper's job description, great control forms, and knowledge of all case packs, counts, prices, and pars updated and current.
25. Remains involved in ordering, does not rely on the storekeeper and purchase department, but closely watches inventory turns, calculates usage monthly before ordering, checks quality at receiving, and counts and weighs when necessary.
26. Must know the APL list to ensure the right products are ordered, received, and stored.
27. Attends all monthly inventories, conducts regular spot checks, fixes recipes, and works on all variances of usage to ensure recipe adherence, food quality, and great products served with a healthy food cost maintained.

Specifications (Qualifications, Experience, and Skills):

1. Minimum High School Academic or any relevant education with 3-5 years supervisory experience in the food service industry.
2. Minimum of 5-7 years overall experience, with emphasis on operations in a retail and/or consumer-oriented service industry, preferably in a multi-outlet food/quick service restaurant environment.
3. Language skills: Good command of English; Arabic will be an advantage.

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.

Assist with organizing special events and special food promotions.

• Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all staff to put forward their ideas and utilizing them wherever practical.
• Participate and supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel s food and beverage standards and standardized menu guidelines.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
• Maintain a hygienic kitchen and personal hygiene.
• Work with Superior and Director of People Services to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.
• Assist in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation.
• Ensure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs.
• Provide input for probation and formal performance appraisal discussions in line with company guidelines.
• Coach, counsel and discipline staff, providing constructive feedback to enhance performance.
• Approve leave after considering hotel occupancy.
• Work with superior in the preparation and management of the department s budget.
• Control and monitor departmental costs on an ongoing basis to ensure performance against budget.
• Demonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
• Log security incidents and accidents in accordance with hotel requirements.
• Implement and practice HACCP.

Desired Candidate Profile

• Minimum 6 years kitchen experience and Minimum 2-3 years management experience in a Spanish Restaurant.
• Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions
• Ability to establish and retain effective working relationships with hotel staff and clients/vendors
• Ability to identify and delegate tasks effectively
• Excellent organizational and time management skills
• Working in a safe, prudent and organized manner
• Knowledgeable of food safety regulations
• Ability to operate computer and office equipment

Disclaimer: Naukrigulf.com is only a platform to bring jobseekers & employers together. Applicants are advised to research the bonafides of the prospective employer independently. We do NOT endorse any requests for money payments and strictly advice against sharing personal or bank related information. We also recommend you visit Security Advice for more information. If you suspect any fraud or malpractice, email us at