131 Head Chef jobs in Dubai

Position Title: Head Chef - Levant

Employment Type: Full Time

Salary: up to 16K AED all-inclusive depending on experience and qualifications

Job Location: Dubai, UAE

• Oversee daily kitchen operations, ensuring Levant dishes are prepared consistently and to high quality standards.
• Supervise and manage kitchen staff, assign tasks, and ensure smooth workflow.
• Monitor food inventory, ordering, and cost control to minimize waste and maintain budgets.
• Ensure strict compliance with hygiene, safety, and health regulations in the kitchen.

• Open to levant nationals, Male 30 years old & below
• Proven experience as a head chef with Levant or Middle Eastern cuisine.
• Solid understanding of food costing, inventory management, and kitchen operations.
• Knowledge of health, hygiene, and safety standards in a professional kitchen.

A Levantine restaurant in Dubai, highly recognized by the Michelin Guide offering high-quality food at good value.

Born in Milan and loved worldwide, Princi is more than a bakery — it's a celebration of Italian craftsmanship, fresh ingredients, and warm hospitality. As we open our first store in the UAE, we're looking for passionate individuals to help bring the Princi experience to life in Dubai Mall .

Do you want to join our team and bring the true "Spirito di Milano " to Dubai?

About the Role:

The Head Chef will lead the kitchen, bakery and pastry operations, ensuring the highest standards of quality, creativity, and consistency. This role is pivotal in shaping the culinary identity of Princi in the UAE, delivering artisanal baked goods and desserts that reflect the brand's Italian heritage.

• Kitchen and Bakery Operations: Oversee daily kitchen operations and production of all baked goods including artisan breads, focaccias, croissants, and laminated pastries.
• Develop and refine recipes to maintain authenticity and innovation.
• Ensure consistency in taste, texture, and presentation across all Menu items.
• Monitor proofing, baking, and cooling processes to ensure optimal results.
• Pastry & Dessert Creation: Lead the creation of seasonal and signature desserts, cakes, and tarts.
• Decorate and present pastries with precision and creativity.
• Collaborate with the culinary team to align pastry offerings with menu themes and promotions.
• Food Costing & Budgeting: Develop and maintain accurate food cost calculations.
• Monitor ingredient usage and wastage to ensure cost efficiency.
• Collaborate with procurement and finance teams to manage budgets and optimize supplier relationships.
• Analyze sales data and adjust production plans to align with demand and minimize overproduction.
• Implement portion control and inventory tracking systems to support financial targets.
• Train, mentor, and supervise kitchen staff.
• Foster a culture of excellence, teamwork, and continuous learning.
• Conduct regular tastings and quality checks.
• Inventory & Compliance: Manage inventory of ingredients and supplies.
• Ensure compliance with HACCP and local food safety regulations.
Required Skills & Experience
• Minimum 4 years of experience in a similar role within premium bakery or pastry environments.
• Formal culinary or pastry education preferred.
• Expertise in Italian and European baking techniques.
• Strong leadership and communication skills.
• Proven experience in food costing, budgeting, and inventory control.
• Passion for artisanal baking and dessert innovation.
Seniority level
• Mid-Senior level
Employment type
• Full-time
Job function
• Management, Other, and Production
Industries
• Retail, Food and Beverage Services, and Restaurants

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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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Direct message the job poster from Smyth & Co

Ultra-Luxury Private Island Resort in the Caribbean

Are you an accomplished Chef de Cuisine or Head Chef with a passion for refined, globally-inspired cuisine? Do you dream of bringing your culinary artistry to an ultra-luxury setting in one of the world's most exclusive destinations?

We are seeking an exceptional Chef de Cuisine to lead the kitchen of a flagship restaurant at a prestigious five-star Caribbean resort, celebrated for its world-class hospitality, discreet luxury, and elevated dining experiences.

We are specifically seeking culinary leaders with backgrounds in either:

You will bring not only technical excellence but deep cultural authenticity and creativity to your dishes. This role is ideal for chefs who have trained in or led kitchens at Michelin-starred or globally renowned restaurants , and who are ready to make their mark in a breathtaking, high-profile setting.

The Ideal Candidate Will Have:

• Proven experience as Head Chef or Chef de Cuisine in a high-calibre kitchen
• Culinary expertise rooted in Pan-Asian or Mediterranean traditions, with a flair for modern presentation
• A background in Michelin-starred restaurants , luxury resorts, or internationally acclaimed venues
• Strong leadership and mentoring skills to inspire a multicultural team
• A passion for ingredient-driven cuisine and sustainable sourcing
• A calm, professional presence with a commitment to excellence and guest experience

What We Offer:

• A chance to work in one of the Caribbean's most luxurious private resorts
• Full relocation and accommodation package
• Competitive low tax salary
• Opportunities for career progression within a global hospitality group
• A unique lifestyle in a tropical paradise, surrounded by natural beauty and excellence

This is more than a job — it's a rare opportunity to join a property that defines global luxury, where your creativity and culinary voice will be celebrated on an international stage.

• Executive

• Full-time

• Other

• Hospitality, Hotels and Motels, and Restaurants

Note: This posting does not include referral or location-agnostic boilerplate content.

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

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.

• 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.

• 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.

• 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

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.

JOB SUMMARY

Accountable for the quality consistency and production of the specialty restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus purchasing staffing and food preparation for the propertys specialty restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.

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

Setting and Ensuring Culinary Standards and Responsibilities are Met for Specialty Restaurant

Develops designs or creates new applications ideas relationships systems or products including artistic contributions for specialty restaurant.

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

Maintains food preparation handling and correct storage standards.

Recognizes superior quality products presentations and flavor.

Plans and manages food quantities and plating requirements for the specialty restaurant.

Communications production needs to key personnel.

Assists in developing daily and seasonal menu items for the specialty restaurant.

Ensures compliance with all applicable laws and regulations.

Follows proper handling and right temperature of all food products.

Estimates daily specialty restaurant production needs.

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

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

Determines how food should be presented and creates decorative food displays.

Leading Kitchen 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.

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

Supervises and manages specialty restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees absence.

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

Serving as a role model to demonstrate appropriate behaviors.

Ensuring and maintaining the productivity level of employees.

Ensures employees are cross-trained to support successful daily operations.

Ensures employees understand expectations and parameters.

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

Establishing and Maintaining Specialty Restaurant Kitchen Goals

Sets and supports achievement of kitchen goals including performance goals budget goals team goals etc.

Developing specific guidance and plans to prioritize organize and accomplish daily kitchen operations work.

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

Effectively investigates reports and follows-up on employee accidents.

Knows and implements company safety standards.

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.

Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

Empowers employees to provide excellent customer service.

Handles guest problems and complaints.

Interacts with guests to obtain feedback on product quality and service levels.

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.

Participates in training specialty restaurant staff on menu items including ingredients preparation methods and unique tastes.

Manages employee progressive discipline procedures.

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

Uses all available on the job training tools for employees.

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

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.

We are looking for a passionate and skilled Japanese cuisine chef for our brand-new restaurant, with a strong focus on ramen-making. The ideal candidate should have a solid foundation in Japanese cooking, a meticulous work attitude, and the ability to consistently deliver high-quality dishes in a fast-paced environment.

Assist in preparing and cooking Japanese cuisine, with a focus on ramen and its key components (broth, seasoning sauces, noodles, toppings).

Ensure consistency in flavor, texture, and presentation of all dishes.

Always adhere to food hygiene, safety, and cleanliness standards.

Assist in receiving, inspecting, and storing ingredients and supplies.

Maintain a clean and organized kitchen and work area.

Adapt to different kitchen stations as needed and support the team during service.

Skills

Experience in preparing Japanese cuisine, especially ramen, in a professional kitchen.

Proficiency in ramen components (broth, sauces, noodles, toppings) and basic Japanese cooking techniques.

Ability to work under pressure in a high-volume environment.

Good communication skills and a strong team spirit.

Willingness to work shifts, weekends, and public holidays.

Culinary school diploma or equivalent training is preferred.

We Offer

Competitive salary and benefits package.

Opportunity to work with authentic Japanese recipes and high-quality ingredients.

Career growth and advancement opportunities within a growing brand.