168 Head Chef jobs in Dubai

Join to apply for the Head Chef - Hill House Brasserie - Jumeirah Restaurants role at Jumeirah

Join to apply for the Head Chef - Hill House Brasserie - Jumeirah Restaurants role at Jumeirah

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About 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. In 1999, Jumeirah changed the face of luxury hospitality with the opening of the iconic Jumeirah Burj Al Arab and the brand is now renowned worldwide for its distinguished beachfront resorts, esteemed city hotels and luxury residences. From the contemporary Maldivian island paradise at Jumeirah Olhahali Island to the art-inspired Jumeirah Capri Palace in Italy and the modern twist on a British classic at Jumeirah Carlton Tower in London, the brand has become synonymous with warm and generous service and the ability to craft distinctive and purposeful experiences that bring joy to guests from across the world.

About 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. In 1999, Jumeirah changed the face of luxury hospitality with the opening of the iconic Jumeirah Burj Al Arab and the brand is now renowned worldwide for its distinguished beachfront resorts, esteemed city hotels and luxury residences. From the contemporary Maldivian island paradise at Jumeirah Olhahali Island to the art-inspired Jumeirah Capri Palace in Italy and the modern twist on a British classic at Jumeirah Carlton Tower in London, the brand has become synonymous with warm and generous service and the ability to craft distinctive and purposeful experiences that bring joy to guests from across the world.
JUMEIRAH RESTAURANT GROUP DUBAI (JRG Dubai ) is the restaurant management company for Jumeirah Group. It operates independent restaurants and bars with an amazing selection of culinary delights from around the world in socially orientated venues that appeal to different tastes, appetites and occasions. Venues include Pai Thai, Butcha Turkish Steakhouse & Grill and The Noodle House. JRG Dubai also operates restaurants via management contracts, joint ventures, white label arrangements and franchise agreements.
About the Job:

• Head chef should ensure all equipment is working to the standard required by the business and if issues are found that they are reported and auctioned by the company maintenance team/company.
• Any LPO requirements should be arranged and followed up to ensure repairs and purchases are made when needed.
• Build and maintain working relationships with central purchasing. Source all seasonal ingredients from the best possible suppliers within budget.
• When required to do so ensure all menus are seasonal and creative using the finest ingredients and working within the concept. Arrange and attend all menu tastings.
• Ensure all cleaning schedules are being followed and completed to the required business standard. Action any areas not to standard immediately by allocating responsibility to the necessary parties with a follow up and sign off process being put into place.
• Be actively involved in ways to maintain and increase business levels. Being available to any marketing or publishing for the restaurants in conjunction with the marketing team.

• Minimum of 2 years' experience in a similar role with particular focus on cuisine.
• Standalone / Branded restaurant experience
• Menu development experience is essential.
• Experience with managing relationships between suppliers locally and internationally.
• People Management

• Supportive and inclusive work environment
• Access to Learning & Development programmes and clear career pathways
• Opportunities for internal mobility within our global network
• Colleague discounts on food, beverage, and hotel stays worldwide
• Comprehensive healthcare and life insurance coverage
• Paid annual leave entitlement
• Incentive programmes aligned with leadership performance
• Competitive tax-free salary paid in UAE Dirhams (AED)

• Seniority level Not Applicable

• Employment type Full-time

• Job function Management and Manufacturing
• Industries Hospitality

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Dubai, Dubai, United Arab Emirates 51 minutes ago

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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.

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

• Position: Chef de Cuisine for the Beach Restaurants
• 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: As soon as possible

The Opportunity

An exclusive 5-star resort in the Caribbean is seeking an accomplished Chef de Cuisine to oversee its signature beachside restaurants. These high-volume outlets thrive during peak season and are supported by a skilled, stable, and passionate culinary team. The offering is entirely from scratch - from freshly made pasta to locally inspired creations - with two standout weekly theme nights that have become a major draw for guests.

This is a rare opportunity to step into a well-established operation with strong foundations and take it to the next level, enhancing both the culinary program and the guest experience.

• We're seeking a confident and creative culinary leader with a proven track record in premium, high-volume dining. You'll bring a balance of operational discipline and creative flair, able to deliver consistency across a busy service while keeping menus fresh, engaging, and on-brand.
• You're as comfortable perfecting a wood-fired BBQ menu as you are developing vibrant seasonal specials, and you know how to lead an experienced team to perform at their best.
• Ideal candidates will have experience in luxury resorts, coastal restaurants, or high-profile beach clubs where food, setting, and guest experience come together seamlessly

What We're Looking For

• A Chef de Cuisine or accomplished Senior Sous ready to lead a premium, multi-outlet beachfront operation
• Expertise in fresh, from-scratch cooking across Mediterranean, Latin, and grill-led cuisines
• A commitment to flavour integrity, smart sourcing, and beautiful presentation
• Strong leadership skills to inspire, train, and retain a high-performing team
• Experience in luxury hotels, remote resorts, or high-profile destination dining
• Ability to thrive in high-season, high-volume operations while maintaining excellence

If this sounds like the perfect opportunity for you, apply now Please note, due to the high volume of applications we receive, only successful candidates will be contacted for this role.

• Seniority level Mid-Senior level

• Employment type Full-time

• Job function Management
• Industries Hospitality and Restaurants

Referrals increase your chances of interviewing at Smyth & Co by 2x

Dubai, Dubai, United Arab Emirates 13 hours ago

Dubai, Dubai, United Arab Emirates 14 hours ago

Dubai, Dubai, United Arab Emirates 13 hours ago

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Job Title: Executive Chef

Job Summary:

We are seeking an accomplished culinary leader to oversee the quality, consistency, and production of our kitchen. As a seasoned executive chef, you will be responsible for personally performing tasks while leading the staff and managing all food-related functions.

Required Skills and Qualifications:

A high school diploma or equivalent is required, along with 4 years of experience in the culinary, food, and beverage industry. Alternatively, a 2-year degree in Culinary Arts, Hotel and Restaurant Management, or a related field, accompanied by 2 years of experience, is also acceptable.

Key Responsibilities:

• Develop innovative menu items and concepts that showcase artistic flair and culinary excellence.
• Supervise kitchen shift operations and ensure compliance with Food & Beverage policies, standards, and procedures.
• Maintain impeccable food preparation, handling, and storage standards.

Leading Kitchen Team:

- Supervise and coordinate activities of cooks and workers engaged in food preparation.

- Foster open communication, teamwork, and trust among team members.

- Set clear expectations and empower employees to provide exceptional customer service.

Establishing and Maintaining Restaurant Kitchen Goals:

- Set and support achievement of kitchen goals, including performance and team objectives.

- Develop strategies to prioritize, organize, and accomplish daily kitchen operations.

- Effectively investigate and report employee accidents, ensuring a safe working environment.

Ensuring Exceptional Customer Service:

- Provide services that exceed guest satisfaction and retention targets.

- Manage day-to-day operations, ensuring quality standards and meeting guest expectations.

- Empower employees to deliver excellent customer service and handle guest complaints effectively.

Managing Human Resource Activities:

- Identify developmental needs of team members and provide coaching, mentoring, or training as necessary.

- Participate in training staff on menu items, ingredients, preparation methods, and unique tastes.

- Manage progressive discipline procedures and participate in employee performance appraisals.

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Direct message the job poster from Smyth & Co

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

• Position: Chef de Cuisine for the Beach Restaurants
• 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: As soon as possible

The Opportunity

An exclusive 5-star resort in the Caribbean is seeking an accomplished Chef de Cuisine to oversee its signature beachside restaurants. These high-volume outlets thrive during peak season and are supported by a skilled, stable, and passionate culinary team. The offering is entirely from scratch - from freshly made pasta to locally inspired creations - with two standout weekly theme nights that have become a major draw for guests.

This is a rare opportunity to step into a well-established operation with strong foundations and take it to the next level, enhancing both the culinary program and the guest experience.

• We're seeking a confident and creative culinary leader with a proven track record in premium, high-volume dining. You'll bring a balance of operational discipline and creative flair, able to deliver consistency across a busy service while keeping menus fresh, engaging, and on-brand.
• You're as comfortable perfecting a wood-fired BBQ menu as you are developing vibrant seasonal specials, and you know how to lead an experienced team to perform at their best.
• Ideal candidates will have experience in luxury resorts, coastal restaurants, or high-profile beach clubs where food, setting, and guest experience come together seamlessly

What We're Looking For

• A Chef de Cuisine or accomplished Senior Sous ready to lead a premium, multi-outlet beachfront operation
• Expertise in fresh, from-scratch cooking across Mediterranean, Latin, and grill-led cuisines
• A commitment to flavour integrity, smart sourcing, and beautiful presentation
• Strong leadership skills to inspire, train, and retain a high-performing team
• Experience in luxury hotels, remote resorts, or high-profile destination dining
• Ability to thrive in high-season, high-volume operations while maintaining excellence

If this sounds like the perfect opportunity for you, apply now Please note, due to the high volume of applications we receive, only successful candidates will be contacted for this role.

• Seniority level Mid-Senior level

• Employment type Full-time

• Job function Management
• Industries Hospitality and Restaurants

Referrals increase your chances of interviewing at Smyth & Co by 2x

Dubai, Dubai, United Arab Emirates 13 hours ago

Dubai, Dubai, United Arab Emirates 14 hours ago

Dubai, Dubai, United Arab Emirates 13 hours ago

We're unlocking community knowledge in a new way. Experts add insights directly into each article, started with the help of AI.

We are looking for a creative and experienced Head Chef / Executive Chef to lead the kitchen team, design menus and ensure top-quality food production. Proven leadership in a professional kitchen is required.

• Lead the kitchen team
• Design menus
• Ensure top-quality food production

• Proven leadership in a professional kitchen is required

Salary: 4000 AED

• Interested candidates send your CV to 971-

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.

We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of service and provide creative solutions.

As a Head Chef you are responsible for the smooth operation of the entire kitchen operation, food production and all other related sections and your role will include key responsibilities such as:

• Monitor all duty schedules in the kitchen operation and review and correct the appearance (condition of uniforms) and grooming of all assigned employees
• Conduct regularly presentations of new novelties, etc. to stay in line with operational trends
• Evaluate the performance of the assigned team and initiate promotions
• Responsible for the timely kitchen preparations for all meal services in the outlets and banquet activities in line with the stipulated opening hours
• Frequently tour Kitchen, Store and other food production facilities ensuring the highest possible hygiene and maintenance standards
• Frequently tour of the dining outlet and related areas to assure the well being of all guests by maintaining a close friendly contact
• Drive together with the Restaurant Manager all extracurricular events in the outlets as per the annual promotions calendar and develop food promotions if the situation requires
• Control the food cost by reviewing and approving all store requisitions and direct purchases and minimize wastage
• Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times

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