195 Head Chef jobs in Dubai

We believe every plate tells a story. So, we're searching for a Head Chef with a palate for serving up truly memorable dishes. Whenever and wherever our guests choose to dine. Behind the scenes, you'll ensure quality, maintain high standards and keep the kitchen running smoothly.

A little taste of your day-to-day:

Every day is different, but you'll mostly be:

• Making every single meal a feast for the eyes and treat for the tastebuds
• Directing daily kitchen activities as well as coaching and developing a team
• Encouraging and addressing guest feedback
• Helping our Food and Beverage Manager plan events
• Working closely with the finance team to forecast, plan and budget

What We need from you:

• Degree or certificate in culinary arts
• 5 years' experience as a chef
• At least one year in a managerial capacity, or equivalent combination of education and culinary/kitchen operations experience

What you can expect from us:

We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life – including a full uniform, impressive room discounts and some of the best training in the business.

Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.

IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well – both inside and outside of work – and through our myWellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace.

So, join us and you'll become part of our ever-growing global family.

Job Overview

We are seeking an experienced and skilled Chef de Partie to join our culinary team. As a key member of our kitchen staff, you will be responsible for supervising and coordinating the activities of cooks and workers.

Key Responsibilities:

• Supervise and coordinate the preparation of meals, ensuring that dishes are presented in a visually appealing manner.
• Work closely with the chef to determine menu items and ensure that they meet high standards of quality and presentation.
• Maintain a clean and organized kitchen environment, adhering to health and safety guidelines.
• Collaborate with other kitchen staff to achieve efficient food preparation and service.

Required Skills and Qualifications:

• Minimum 4-6 years of related work experience, with at least 2 years of supervisory experience.
• Bachelor's degree in Culinary Arts or related field.

Benefits:

This is an excellent opportunity to develop your skills and career in a fast-paced and dynamic kitchen environment. You will have the chance to work with a talented team of chefs and kitchen staff, and contribute to delivering exceptional dining experiences for our guests.

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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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.

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.

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

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

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

JOB SUMMARY

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

CANDIDATE PROFILE

Education and Experience

High school diploma or GED; 4 years experience in the culinary food and beverage or related professional area.

OR

2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management or related major; 2 years experience in the culinary food and beverage or related professional area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met

1. Prepares and cooks foods of all types either on a regular basis or for special guests or functions.
2. Develops designs or creates new applications, ideas, relationships, systems or products including artistic contributions.
3. Recognizes superior quality products, presentations and flavor.
4. Ensures compliance with food handling and sanitation standards.
5. Ensures compliance with all applicable laws and regulations.
6. Follows proper handling and right temperature of all food products.
7. Knows and implements brands Safety Standards.
8. Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
9. Maintains purchasing, receiving and food storage standards.
10. Operates and maintains all department equipment and reports malfunctions.
11. Supports procedures for food & beverage portion and waste controls.
12. Checks the quality of raw and cooked food products to ensure that standards are met.
13. Assists in determining how food should be presented and creates decorative food displays.

Leading Team

1. Supervises and coordinates activities of cooks and workers engaged in food preparation.
2. Utilizes interpersonal and communication skills to lead, influence and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
3. Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employee's absence.
4. Encourages and builds mutual trust, respect and cooperation among team members.
5. Serves as a role model to demonstrate appropriate behaviors.
6. Ensures and maintains the productivity level of employees.
7. Establishes and maintains open collaborative relationships with employees and ensures employees do the same within the team.
8. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
9. Leads shifts while personally preparing food items and executing requests based on required specifications.

Maintaining Culinary Goals

1. Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
2. Develops specific goals and plans to prioritize, organize and accomplish your work.
3. Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
4. Schedules employees to business demands and tracks employee time and attendance.
5. Understands the impact of department's operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
6. Orders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained.
7. Reviews staffing levels to ensure that guest service, operational and financial objectives are met.

Ensuring Exceptional Customer Service

1. Provides services that are above and beyond for customer satisfaction and retention.
2. Manages day-to-day operations ensuring the quality standards and meeting the expectations of the customers on a daily basis.
3. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback and individual coaching when needed.
4. Sets a positive example for guest relations.
5. Handles guest problems and complaints.
6. Strives to improve service performance.
7. Helps employees receive ongoing training to understand guest expectations.

Managing and Conducting Human Resource Activities

1. Identifies the developmental needs of others and coaching, mentoring or otherwise helping others to improve their knowledge or skills.
2. Identifies the educational needs of others, developing formal educational or training programs or classes and teaching or instructing others.
3. Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
4. Participates in the employee performance appraisal process providing feedback as needed.
5. Solicits employee feedback, utilizes an open door policy and reviews employee satisfaction results to identify and address employee problems or concerns.
6. Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes.

Additional Responsibilities

1. Provides information to supervisors, coworkers and subordinates by telephone, in written form, email or in person.
2. Analyzes information and evaluating results to choose the best solution and solve problems.
3. Assists Executive Chef with all kitchen operations.
4. Attends and participates in all pertinent meetings.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to nondiscrimination on any protected basis such as disability and veteran status or any other basis covered under applicable law.

Required Experience:

Staff IC

We are seeking an outstanding Head Chef to lead the culinary direction of Rufescent, a private members-only hotel in Dubai. This is a rare opportunity to design and execute a high-end Mediterranean-inspired menu across two exclusive venues:

Poolside Restaurant – refined yet relaxed dining with a focus on fresh, vibrant flavours.

Rooftop Restaurant – an elevated gastronomic experience in a luxurious setting with breathtaking views.

Role: Head Chef responsible for culinary direction, menu design, and operations across two outlets within a private members-only hotel.

• Lead the culinary direction and overall kitchen operations for two venues.
• Design and evolve a high-end Mediterranean-inspired menu to meet international standards.
• Manage and inspire teams across two outlets, ensuring consistency, creativity, and precision.
• Oversee operational excellence: food costing, supplier relations, kitchen organisation, HACCP compliance, and team development.
• Maintain high standards in exclusive, high-profile venues and deliver exceptional guest experiences.

• Proven experience as a Head Chef in luxury hospitality, fine dining, or private members' clubs.
• Strong creative flair in Mediterranean cuisine with the ability to design and evolve menus to the highest international standards.
• Ability to manage and inspire teams across two outlets simultaneously.
• Expertise in operational excellence: food costing, supplier relations, kitchen organisation, HACCP compliance, and team development.
• A leader who thrives in exclusive, high-profile venues and can deliver consistency, creativity, and precision.

• An attractive and highly competitive package, tailored to match top international talent.
• The chance to spearhead the culinary direction of one of Dubai's most exclusive new member hotels.
• A unique platform to showcase your creativity and talent to a world-class clientele.

If you are a visionary chef ready to create an extraordinary Mediterranean-inspired experience in an exclusive members-only setting, we would love to hear from you.

Apply directly via LinkedIn or send your CV and portfolio to