255 Head Chefs jobs in the United Arab Emirates

We are seeking an accomplished culinary leader to join our team as a Sous Chef. This senior role requires exceptional skill and experience in managing kitchen operations, ensuring the highest standards of quality, taste, and presentation.

Job Title: Executive Culinary Manager

Job Summary:

As a pivotal leader in the kitchen, this role is accountable for the overall success of daily operations. A seasoned culinary expert with exceptional leadership skills is required to manage food-related functions and maintain high-quality standards.

Key Responsibilities:

• Prepare and cook foods of all types, ensuring superior quality products and presentations.
• Develop and implement innovative solutions, ideas, and relationships to drive business growth.
• Ensure compliance with food handling and sanitation standards, as well as applicable laws and regulations.
• Supervise kitchen shift operations, managing staff and resources to meet guest expectations.
• Maintain purchasing, receiving, and food storage standards, operating and maintaining department equipment.
• Support procedures for food & beverage portion and waste controls, checking the quality of raw and cooked food products.

Leadership Skills:

• Lead by example, demonstrating honesty, integrity, and sound financial decision-making.
• Encourage mutual trust, respect, and cooperation among team members, establishing open collaborative relationships.
• Estimate daily production needs, communicate with kitchen personnel, and lead shifts while personally preparing food items.

Candidate Profile:

This role requires a minimum of 4 years of experience in culinary food and beverage or related professional area. A 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major may be considered in lieu of experience.

Marriott International is an equal opportunity employer.

We are seeking a highly skilled culinary professional to join our team at JW Marriott Marquis Hotel Dubai.

As a Demi Chef de Partie, you will be responsible for preparing special meals and managing food stocks. You must ensure that all food is prepared to the highest standards of quality and presentation.

• Prepare special meals or substitute items.
• Regulate oven and grill temperatures.
• Ensure proper portioning and garnishing.
• Maintain food logs.
• Monitor food quality.
• Communicate with team members.

The ideal candidate will have previous experience as a Demi Chef de Partie in a high-end hotel or restaurant environment.

Strong communication and teamwork skills are essential for this role.

You must have a good understanding of food safety and sanitation procedures.

We offer a competitive salary and an excellent benefits package, including accommodation, meals on duty, transportation, and more.

As a Demi Chef de Partie at JW Marriott, you will have the opportunity to work with a talented team of chefs and hospitality professionals.

We are seeking a highly skilled and innovative culinary leader to oversee all aspects of kitchen operations.

• Assist the head chef in menu planning, food preparation, and quality control.
• Develop new menu items, considering current food trends and guest preferences.
• Manage and mentor kitchen staff, fostering a collaborative work environment.
• Ensure compliance with food safety and hygiene standards throughout the kitchen.

• Participate in operational planning, cost management, and inventory optimization.
• Collaborate with other departments to enhance overall guest satisfaction and business performance.
• Oversee food presentation and quality across all outlets.

• Degree from a reputable culinary school or hospitality institution required; additional certifications beneficial.
• Minimum 5 years of experience in managing food production and culinary operations in a high-end setting.
• Proven leadership skills with the ability to motivate and manage a diverse team.

This role offers a unique chance to work in a dynamic culinary environment.

Job Title: Culinary Operations Manager

About the Role:

We are seeking an exceptional Culinary Operations Manager to lead our culinary team and drive menu innovation. The ideal candidate will have a proven track record of creating memorable dining experiences and a passion for staying ahead of industry trends.

Key Responsibilities:

• Menu Development: Create menus that delight our guests and meet industry standards, taking into account seasonal ingredients, local food preferences, and emerging culinary trends.
• Kitchen Management: Ensure seamless kitchen operations, maintaining high standards of presentation, flavor, and quality while adhering to health and safety regulations.
• Team Leadership: Foster a positive and inclusive work environment, encouraging staff growth and development through training, coaching, and feedback.
• Inventory Management: Optimize inventory levels to minimize waste, reduce costs, and maintain a well-organized storeroom.
• Quality Control: Conduct regular quality checks to ensure consistency and excellence in all aspects of food preparation and presentation.
• Sustainability: Implement sustainable practices throughout the kitchen, reducing environmental impact and promoting eco-friendly habits among staff.

Required Skills and Qualifications:

• Culinary Expertise: Minimum 5 years of experience as a Senior Sous Chef, Restaurant Chef, or Chef de Cuisine with a strong understanding of menu planning, kitchen operations, and staff management.
• Leadership Ability: Proven ability to motivate, coach, and develop a high-performing culinary team.
• Communication Skills: Excellent communication and interpersonal skills, with the ability to effectively interact with guests, staff, and suppliers.
• Organizational Skills: Strong organizational and time-management skills, with the ability to prioritize tasks, manage multiple projects, and meet deadlines.
• Technical Skills: Proficiency in Microsoft Office software and knowledge of kitchen management systems.

Benefits:

This is a full-time employment opportunity offering competitive compensation, benefits, and opportunities for professional growth and development.

Note: No remote work options available.'),

Job Description: We are seeking an experienced professional to manage all aspects of kitchen operations.

Main Responsibilities:

• Menu planning and preparation
• Staff management, scheduling, and training
• Cost control and inventory management
• Quality control and assurance
• Client satisfaction and service delivery

Required Skills and Qualifications:

• Excellent culinary skills and knowledge of food safety and hygiene standards
• Leadership and team management experience
• Strong communication and interpersonal skills
• Ability to work effectively with other departments

Benefits:

• Opportunity to create new recipes and menus
• Challenging role with opportunities for growth and development
• Collaborative and dynamic work environment

Other Requirements:

• 3+ years of experience in a similar role
• Proven track record of success in managing kitchen operations
• Ability to meet customer expectations while controlling costs

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 Overview

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• Maintaining quality standards for customer satisfaction and upholding a culture of excellence in the kitchen.
• Maximizing efficiency and minimizing waste by optimizing inventory management, ordering, and stock control procedures.
• Ensuring cost-effectiveness by adhering to proper storage protocols, recipes, and equipment maintenance.
• Safeguarding employee and customer well-being through meticulous adherence to health and safety regulations.
• Swiftly resolving product quality complaints, identifying root causes, and implementing corrective actions.
• Maintaining a safe working environment through proactive repair, maintenance, and compliance with industry standards.
• Guaranteeing cleanliness and functionality of all equipment, ensuring seamless food preparation and service.
• Developing team members' skills and knowledge through targeted training programs and fostering a culture of continuous learning.
• Recognizing and rewarding outstanding performance, encouraging growth and retention within the team.
• Supporting new menu implementation and collaborating closely with FOH managers to ensure cohesive brand experiences.

The ideal candidate for this role is a seasoned professional with a proven track record of successfully managing daily kitchen utility operations and staff. Key responsibilities include overseeing dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating, and food running.

• Manage daily kitchen utility operations and staff
• Oversight of dish room operations
• Night cleaning and back dock cleaning and maintenance
• Banquet plating and food running

A successful candidate will possess excellent leadership skills, the ability to motivate and supervise a team, and a commitment to continually improving guest and employee satisfaction.

To be considered for this position, applicants must possess a high school diploma or equivalent, along with 4 years of experience in procurement, food and beverage, culinary, or a related field.

Alternatively, a 2-year degree in a relevant field such as hotel administration may also be acceptable.