191 Lead Chef jobs in the United Arab Emirates

We are seeking a skilled and enthusiastic Commis I to join our kitchen team. This role offers the chance to develop a wide range of culinary skills in a fast-paced environment.

• Prepare and cook various dishes, including appetizers, meat, and vegetables for entrees.
• Assist in food presentation and plating.
• Monitor and taste food during cooking, sampling all prepared dishes.
• Support the Chef de Partie and Demi Chef de Partie in preparing A La Carte orders.
• Maintain a clean, organized, and safe work area at all times.
• Report any incidents or guest complaints to superiors.

• High Vocational diploma in any discipline; a degree from a culinary school is preferred.
• Knowledge of cooking, food presentation, and food sanitization is essential.
• Basic English communication skills.
• Able to work well under pressure and within tight time constraints.

This role requires a team player with good interpersonal skills who is willing to learn and grow with the company.

We value Thai graciousness and exceptional guest service as key aspects of this position.

Job Title:

A full-time faculty position is open for a skilled pastry professional with teaching experience or supervisory-level background.

The ideal candidate will demonstrate strong commitment to teaching and student development, possessing expertise in classical and contemporary pastry techniques.

Key Responsibilities:

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1. Teach and Manage Pastry Curriculum: Deliver intensive Pastry Atelier courses aligning lessons with learning outcomes and academic standards.
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2. Lead Kitchen Operations: Oversee daily mise en place, ingredient management, hygiene, and equipment use.
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3. Mentor and Evaluate Students: Provide clear instruction, ongoing feedback, and assess student performance according to institutional grading practices.
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4. Support Program Expansion: Design and teach short courses, workshops, and themed pastry sessions for the public.
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5. Contribute to Events: Lead in-house pastry production for internal events, receptions, and exhibitions, minimizing external supplier reliance.
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6. Collaborate with Faculty: Coordinate with culinary instructors to integrate pastry into the broader Practical Arts framework.
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Required Skills and Qualifications:

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• Diploma in Pastry Arts: A relevant diploma is required.
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• Culinary Arts Degree: A Bachelor's degree in culinary arts, pastry arts, or related field is preferred.
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• Teaching Experience: Experience in teaching, training, or mentorship is highly desirable.
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• Professional Pastry Experience: Minimum 5-7 years of professional pastry experience, including supervisory or teaching roles.
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Benefits:

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• Expertise in Classical and Contemporary Techniques: Essential for success in this role.
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• Organizational Skills: Strong organizational and planning skills are required.
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• Passion for Teaching: A passion for teaching and continuous improvement is necessary.
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• Collaboration: Ability to work flexibly within a collaborative academic environment.
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• Language Skills: Fluency in English; Arabic skills are a plus.
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• Continuous Improvement: Constant research for improvement is expected.
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The Kitchen Manager will be directly responsible for all kitchen functions, including preparation, maintaining quality standards, sanitation, cleanliness, training, and supervising team members to ensure they perform according to chain standard operations.

Key Result Areas:

• Ensure consistent product quality to guarantee customer satisfaction.
• Manage product preparation and projection to meet business levels, accurately maintaining the product control sheet to minimize wastage.
• Ensure product rotation (FIFO system) and maintain stock levels through accurate ordering.
• Control food costs and usage by following proper storage procedures, standard recipes, waste control, and maintaining proper food holding and refrigeration temperatures.
• Supervise employees to ensure CER and FSCC standards are maintained throughout shifts.
• Ensure compliance with statutory and company health, safety, and food hygiene regulations, taking corrective actions as necessary.
• Resolve product quality complaints confidently and report serious issues to the RM or Area Coach.
• Follow safety and security procedures to protect people, premises, stocks, and equipment.
• Recognize routine problems and react appropriately to resolve them.
• Maintain equipment cleanliness and functionality through inspections and adherence to cleaning and maintenance plans.
• Train new and existing team members to achieve proficiency in knowledge and skills, including cross-training and new product launches.
• Reward and recognize team members' performance.
• Manage full shift responsibilities in the absence of GM or AGM and develop other managers for KM functions.
• Handle daily shift management, including staffing, decision-making, and maintaining standards.
• Provide feedback to employees and take appropriate actions.
• Adhere to the UNIT REVIEW checklist.
• Control food costs through proper ordering and receiving processes.
• Maintain FIFO and ensure a safe working environment through ongoing repair and maintenance.
• Ensure food quality by maintaining cleanliness, organization, and sanitation.
• Perform line checks and show timeline checks as needed.
• Prepare food daily according to pars to meet guest demands.
• Assist with new menu implementations, train employees, and coordinate with FOH managers for food demonstrations.
• Ensure recipe adherence and monitor ticket times.
• Have comprehensive knowledge of storekeeper responsibilities, including control forms, case packs, counts, and pricing.
• Participate in ordering, inventory checks, and quality assessments during receiving, calculating usage, and managing variances.
• Know the APL list to ensure correct ordering, receiving, and storing of products.
• Attend monthly inventories, perform spot checks, and work on variances to ensure recipe adherence, food quality, and cost control.

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The Kitchen Manager will be directly responsible for all kitchen functions including preparation and maintaining quality standards, sanitation and cleanliness, training and supervising team members in making sure that they perform according to chain standard operations.

Key Result Areas

• Consistent product quality is always to ensure customer satisfaction.
• Product preparation and projection meeting the level of business and accurately maintaining the product control sheet to minimize wastage.
• Ensures product rotation (FIFO system in place) and maintains stock level system through accurate ordering system.
• Control food cost and usage by following proper usage of products, product storage procedures, standard recipes and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points.
• Provides supervision for employees to ensure that CER and FSCC standards are maintained throughout the shift.
• Ensures statutory and company health, safety and food hygiene regulations are followed during the shift and corrective action taken as required.
• Successfully resolves product quality complaints and queries correctly and confidently reporting serious complaints to the RM or Area Coach as appropriate.
• Ensures that company safety and security procedures are followed in order to ensure the safety and security of people, premises, stocks and equipment.
• Recognizes routine problems and reacts appropriately to resolve them.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection, restaurant cleaning plans are adhered to and by following the restaurant's preventative maintenance programs.
• Responsible for training new and existing team members towards Star / All-Star to achieve proficiency in knowledge and technical skills.
• Responsible for cross-training and new product launches and ensuring that standards are followed and maintained.
• Reward and Recognize Team Members in the shift.
• Manages full shift responsibilities in the absence of GM or AGM, develops other managers to Perform KM functions in absence.
• Manages shifts which includes daily decision making. Staff support scheduling, planning while upholding standards, product quality Cleanliness.
• Manages staffing throughout shift including deciding when employees can check out for the day.
• Provides employees with positive and negative feedback and takes appropriate action. Adheres to the UNIT REVIEW checklist.
• Controls Food costs by properly ordering and receiving the products.
• Maintaining FIFO 4 Ensures a safe working environment through continual repair and maintenance of the back of the house Equipment / Floor/walls / Ceiling / Storage areas.
• Ensures food quality by maintaining high levels of cleanliness organization storage and sanitation of food products Performs LINE CHECKS Throughout the shifts Performs SHOW TIMELINE CHECK when Necessary.
• Prepares food daily as per pars as necessary to meet the daily demands of guest.
• Prepares for new menu Implementations Train Employees on the line to ensure great product quality works with FOH managers to have a Food Demonstration to ensure all service staff are well briefed and aware of the new menu items to sizzle to Guests
• Ensure Recipe adherence and check ticket time.
• Must have a full complete Knowledge go the storekeeper job description Great Control forms knowledge of all Case Packs -- counts prices and pars updated and Current.
• Remains involved in ordering do not rely on storekeeper and purchase department but closely watch inventories calculate usage monthly before ordering check quality at receiving counts and weigh when necessary.
• Must know the APL list to ensure the right products are ordered received and stored.
• Attends all monthly Inventories has regular spot checks fix recopies and work on all Variances of usage to Ensure Recipe adherence food quality and great products served with healthy FOOD COST is maintained.

• Seniority level Mid-Senior level

• Employment type Full-time

• Job function Management and Manufacturing
• Industries Hospitality

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Join our culinary team and become a key player in delivering exceptional dining experiences!

As a Chef De Partie , you will be responsible for managing the daily operations of a specific section of the kitchen, ensuring seamless service delivery to our guests. Your role will encompass food quality control, presentation setup, and timely delivery of dishes. You will work closely with your colleagues to maintain high standards of efficiency and consistency.

We are seeking a skilled culinary professional who possesses strong passion for hospitality and can effectively manage multiple priorities. A successful candidate will have excellent leadership skills, be highly organized, and possess the ability to work well under pressure. We are committed to providing ongoing training and development opportunities to help you achieve your career goals. Whether you are an experienced chef or just starting your career, we offer a supportive and dynamic work environment that is ideal for growth and success.

About the Opportunity:

• Create a roadmap for growing cloud kitchens in Dubai, closely aligned with our company strategy.
• Lead business development, stakeholder, and project management initiatives for Talabat Kitchens in UAE.
• Own financial statements for food services country operations, driving growth and profitability across construction, new brand launches, and site operations.
• Collaborate with logistics operations and customer experience teams to enhance overall site performance.
• Partner with senior directors to develop compelling business cases for future endeavors.
• Identify kitchen spaces for expansion, meeting criteria such as location, size, accessibility, and cost.
• Manage day-to-day operations of multiple brands, ensuring health & safety standards, stock deliveries, and site hygiene.

What We're Looking For:

• Bachelor's or MBA degree in Business, Marketing, or STEM disciplines from a top university.
• 5-8 years of experience in a growth/product manager role or equivalent, with prior experience in tech, e-commerce, food, FMCG, or related industries.
• Proven track record managing cross-functional teams, with expertise in financial statements, planning, and investment proposals.
• Proficiency with analytical tools such as SQL, Tableau, and Microsoft Excel.
• Ability to identify key success metrics, analyze complex data, and develop data-driven action plans.
• Strong communication skills, capable of presenting persuasive business cases to stakeholders at all levels.

• Knowledge of Western Cuisine
• Previous experience in a senior leadership role within a kitchen brigade
• Strong organizational and time management skills
• Excellent communication and interpersonal skills
• Ability to motivate and lead a team
• Strong problem-solving abilities

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

As a valued member of our team, you can expect a range of benefits, including access to ongoing training and development opportunities, a comprehensive compensation package, and a positive and supportive work environment.

This job involves managing the quality and consistency of the restaurant's kitchen operations. The successful candidate will be responsible for leading a team of cooks and other staff, ensuring that all food is prepared to the highest standards.