172 Head Chefs jobs in the United Arab Emirates

We are seeking a highly skilled and experienced Senior Culinary Manager to lead our culinary team. The ideal candidate will have a strong background in kitchen operations, staff supervision, and food quality control.

• Assist the Head Chef in all aspects of food production, including menu planning, inventory management, and supply chain logistics.
• Evaluate food products to ensure consistent quality standards, working closely with suppliers to maintain high standards.
• Establish and maintain a regular maintenance schedule for all kitchen areas and equipment, ensuring optimal performance and efficiency.
• Provide training and professional development opportunities for all kitchen staff, promoting career growth and advancement.
• Develop new menu options based on seasonal stock and demand, collaborating with the Head Chef to create innovative and appealing dishes.
• Test and approve all menu items, ensuring they meet the highest quality and presentation standards.
• Manage inventory and order new supplies as necessary, maintaining accurate records and minimizing waste.
• Provide feedback on food quality and select new options if needed, making recommendations to improve overall culinary experience.
• Prepare and cook dishes using various cooking methods, demonstrating expertise and creativity in the kitchen.
• Hire and manage staff, recruiting top talent and providing guidance and support to ensure success.
• Train junior kitchen staff to ensure dishes meet health and safety guidelines, promoting a safe and healthy work environment.
• Fill in for the Head Chef as needed, taking on leadership responsibilities and ensuring seamless kitchen operations.

• Minimum 2 years of experience in a similar role, preferably in a senior management position.
• High school diploma or equivalent required; culinary school training desired.
• Working knowledge of kitchen best practices, including cooking methods and safe knife-handling.
• Superb attention to detail, multitasking, and communication skills, with ability to work effectively in a fast-paced environment.
• Ability to work as part of a team, collaborating with other departments to achieve common goals.
• Great problem-solving skills, with ability to think critically and make sound decisions.
• Ability to remain on your feet for long periods of time and lift up to 10 pounds, with physical stamina to keep up with demands of the kitchen.

• Seniority level: Not Applicable.
• Employment type: Full-time.
• Job function: Art/Creative, Administrative, and Production.
• Industries: Food and Beverage Manufacturing, Food and Beverage Services, and Hospitality.

We strive to deliver extraordinary experiences through our commitment to connection, empowerment, precision, care, and warmth.

Our unique approach seeks to exceed expectations at every turn. As a seasoned culinary professional, you will assist the Executive Chef in managing and coaching the kitchen team to deliver exceptional food quality and create memorable experiences for guests.

You will oversee the entire food production process for each outlet and lead a culturally diverse team of passionate chefs. This role offers an incredible opportunity for growth and development.

• Assist the Executive Chef in managing and coaching the kitchen team
• Oversight of the overall food production process for each outlet
• Leadership of a culturally diverse team of passionate chefs

• Mid-Senior level experience
• Full-time position
• Management and manufacturing expertise
• Hospitality industry experience

We are a global leader, driven by a shared vision to provide exceptional hospitality and care for millions of people around the world.

Our commitment to excellence is reflected in our flagship property in the Middle East, which boasts 594 luxury guestrooms and suites, as well as 96 serviced apartments.

A key aspect of our success lies in our ability to bring people together through diverse culinary experiences. Our trendy restaurants and bars offer a range of flavors and atmospheres, from contemporary Asian cuisine to classic French fare.

Fundamental Requirements

• Proven track record of delivering high-quality results in a fast-paced environment
• Excellent communication and interpersonal skills
• Ability to work effectively in a team-oriented setting

Promising Benefits

• Competitive compensation package
• Ongoing training and development opportunities
• A dynamic and supportive work environment

Perks and Incentives

• Access to state-of-the-art facilities and equipment
• Opportunities for career advancement and growth
• A comprehensive benefits package

The ideal candidate will be responsible for assisting the Senior Sous Chef in managing day-to-day kitchen activities, planning and assigning work, and establishing performance and development goals for team members. Providing mentoring, coaching, and regular feedback is essential to help manage conflict and improve team member performance.

The successful individual will oversee special events and special food promotions in collaboration with the Senior Sous Chef. They will also issue recipes and maintain up-to-date and accurate costing of all dishes prepared and sold in the Food and Beverage operation.

Key Responsibilities:

• Assist Senior Sous Chef in managing day-to-day kitchen activities, plan and assign work, and establish performance and development goals for team members.
• Manage all functions of the Outlet Kitchen operations to achieve optimum departmental profit.
• Ensure all functions of the Outlet Kitchen operations are managed to achieve the optimum quality level of food production and sanitation.

Requirements:

1. Completion of a degree or certificate in culinary arts.
2. Minimum 2 years of experience in pub cuisine required.
3. Extensive knowledge of international culinary practices, menus, and offerings.
4. High level of written and verbal Business English skills.

Our ideal candidate will have a strong passion for delivering exceptional culinary experiences, a keen eye for detail, and excellent communication skills. If you are a motivated and organized individual who thrives in a fast-paced environment, we encourage you to apply.

To ensure the efficient operation of all outlet functions, reports and correspondence are completed in liaison with senior management and team members.

• Develop menus and specials that meet the needs of the target market and align with the restaurant concept.
• Develop menus and set standard recipes that allow restaurants to run at an acceptable food cost while meeting guest expectations.
• Understand and adhere to company policies relating to fire hygiene and safety.
• Maintain operating and kitchen equipment to a good standard with minimum breakage.
• Ensure audit requirements for HACCP and local health authorities are met as needed.
• Inspect incoming produce to ensure all food merchandise meets order sheets, receiving records, and purchasing specifications.
• Maximize colleague productivity and morale while maintaining discipline according to hotel guidelines and local legislation.
• Adhere to culinary presentation guidelines to ensure consistent quality offerings to guests. Continuously look to recommend improvements and additions to presentation guidelines.
• Maintain food safety and protection. Ensure all food in working areas complies with food handling techniques including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices.
• Take responsibility for asset management of all outlet property and facilities.

College degree in Hotel Management or related culinary field.

• At least 3 years of industry and culinary management experience.
• Previous experience training team members in large quantity food preparation.
• Excellent knowledge of quality food operations.
• Passion for leadership and teamwork.
• Eye for detail to achieve operational excellence.
• Excellent guest service skills.
• Expertise in all types of cuisine.

No remote work options available.

Full-time employment opportunity.

Job Summary:

The Executive Sous Chef is responsible for the daily food production in the hotel outlet, ensuring top-quality products according to hotel standards. This includes following standard recipes and plating guides at all times.

Main Responsibilities:

• Responsible for managing the kitchen operations and ensuring efficient food production.
• Manage inventory and maintain a high-quality raw material supply chain.
• Lead a team of cooks and kitchen staff to ensure prompt and accurate service by achieving high customer satisfaction.
• Develop new cuisine concepts and assist in menu planning and costing.
• Ensure implementation and maintenance of food quality, preparation, and presentation standards.

Requirements:

To be successful as an Executive Sous Chef, you will need a diploma or degree in vocational hospitality with 7-10 years experience in a 4-5 star hotel.

Benefits:

• Competitive salary aligned with industry standards.
• Access to training programs to enhance skills and career growth.
• Opportunities to grow within the company.
• Career advancement opportunities.

As a seasoned Culinary Operations Manager, you will oversee the day-to-day activities of our kitchen team.

Key Responsibilities:

• Taking charge in the absence of senior staff, ensuring seamless kitchen operations.
• Contributing to staff recruitment and retention initiatives.
• Supervising junior chefs and providing guidance on best practices.
• Maintaining accurate records and reports.
• Collaborating with other departments to ensure efficient food production and service.
• Liaising with suppliers to manage inventory and quality control.

About You:

• Minimum 1-2 years of experience in a customer-facing role, preferably in a luxury hotel setting.
• Proficiency in using technology and software for work-related tasks.
• A friendly, approachable demeanor and excellent communication skills.
• Able to multitask and prioritize tasks effectively.
• Strong attention to detail and ability to work independently.

What We Offer:

• A dynamic and supportive work environment.
• Ongoing training and development opportunities.
• A competitive salary and benefits package.

Key Responsibilities:

• Ensure the safe and efficient operation of a restaurant kitchen area, maintaining high standards of cleanliness and food safety.
• Develop and implement innovative menu concepts that showcase seasonal products and adhere to Anantara's culinary guidelines.
• Foster positive working relationships with local suppliers and vendors, promoting sustainable practices and exceptional service.
• Conduct thorough risk assessments to mitigate potential hazards and ensure compliance with industry regulations.

Qualifications and Skills:

To be successful in this role, you will need:

• At least 1 year of experience in pastry operations within a luxury hotel environment.
• Excellent leadership and team management skills, with a proven track record of motivating and developing staff.
• A passion for delivering exceptional customer service and creating memorable dining experiences.
• Strong communication and interpersonal skills, with the ability to build effective relationships with colleagues, suppliers, and stakeholders.

Company Industry and Benefits:

This position offers a unique opportunity to work within the hospitality industry, providing exceptional dining experiences and opportunities for career growth and development.

Department / Functional Area:

• Chefs
• F&B
• Front Desk

Chef De Partie Job Description

We are seeking an experienced Chef de Partie to join our team in {location} , {country_code} .

• Assist the Head Chef in preparing and serving high-quality dishes.
• Oversee and manage a specific section of the kitchen, ensuring smooth operations.
• Prepare ingredients and dishes according to recipes and presentation standards.
• Maintain a clean organized work area and adhere to all food safety regulations.
• Manage stock levels, minimize waste, and order ingredients as needed.
• Mentor junior staff and assist in their training and development.

To be successful as a Chef de Partie, you will need:

• Proven experience as a Chef de Partie or similar role in a 5-star hotel.
• A culinary diploma or equivalent certification.
• Strong knowledge of culinary techniques and food safety regulations.
• Ability to work efficiently in a high-pressure environment.
• Excellent teamwork and communication skills.
• Strong attention to detail and commitment to delivering top-quality dishes.

This is a full-time position offering a competitive salary and benefits package.