808 Specialty Chefs jobs in the United Arab Emirates

As the Sous Chef, you will be responsible for preparing culinary delights for guests and owners, executing the menu, and ensuring high performance, guest satisfaction, and profitability.

You will also need to ensure guest satisfaction revolves around food appearance, high quality, and overall dining experience.

The Sous Chef is responsible for the daily food preparation in all kitchen areas as instructed by the Head Chef.

Responsibilities:

1. Directing the food preparation process and delegating tasks
2. Cooking and preparing high-quality dishes
3. Assisting the Head Chef in creating menu items, recipes, and developing dishes
4. Supervising all kitchen stations
5. Supervising, motivating, and working closely with other Chefs of all levels
6. Ensuring health and safety standards
7. Maintaining food quality and excellent standards for all dishes
8. Assisting with determining food inventory needs, stocking, and ordering
9. Ensuring the kitchen meets all regulations, including sanitary and food safety guidelines

Qualifications & Experiences:

• 4-5 years of experience in the same role (F&B / Hospitality groups / 5-star hotels)
• Background in American/Italian or Fusion cuisines
• Immediate availability
• Good knowledge of all sections
• Ability to produce good quality food
• Good oral communication
• High level of attention to detail
• Good numeracy skills
• Enthusiasm to develop skills and knowledge
• Adaptability to change and willingness to embrace new ideas and processes
• Ability to work unsupervised and deliver quality work

POSITION SUMMARY

Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion arrangement and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications.

Assist management in hiring training scheduling evaluating counseling disciplining and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs accidents injuries and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand sit or walk for an extended period of time. Reach overhead and below the knees including bending twisting pulling and stooping. Move lift carry push pull and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

PREFERRED QUALIFICATION

Education: Technical Trade or Vocational School Degree.

Related Work Experience: 4 to 6 years of related work experience.

Supervisory Experience: At least 2 years of supervisory experience.

License or Certification: None

At Marriott International we are dedicated to being an equal opportunity employer welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and greatest strength lies in the rich blend of culture talent and experiences of our associates. We are committed to non-discrimination on any protected basis including disability veteran status or other basis protected by applicable law.

Marjan Island Hotel & Medical Spa, Ras Al Khaimah, seeks a Demi Cook De Partie responsible for the preparation and service of cold and hot meals, station upkeep, and stock rotation as required. The role supports the Chef de Partie or Chef and focuses on delivering high-quality dishes and an outstanding guest and member experience.

• Prepare and serve high-quality dishes in their section for guests and members.
• Manage all cooking for their designated section and ensure smooth operation flow.
• Assist the Chef de Partie or Chef and carry out tasks as needed to maintain service quality.
• Be fully aware of all menu items, their recipes, production methods, and presentation standards.
• Order and rotate stock where required to maintain availability and freshness.

• Culinary skills and knowledge.
• Hygiene and safety awareness and adherence to food safety standards.

• Basic Income: To be discussed during interview

Sous Chef (Coffee Shop) role at Grand Hyatt Dubai . You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.

• Assist the Executive Chef / Chef de Cuisine in managing the assigned kitchen operation, comprising an extensive Grab & Go concept.
• Must have experience of retail food products as a successful independent profit center, ensuring maximum guest satisfaction through planning, organizing, directing, and controlling the Kitchen operation and administration.

• Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant which has a Grab & Go concept with good standards and must have food retails experience; preferably in luxury international brands.
• Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
• Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

• Mid-Senior level

• Full-time

• Management and Manufacturing

• Hospitality

Join to apply for the Sous Chef ( Indian Cuisine- Namak) role at Dusit Thani Mactan Cebu .

• Ensure the preparation and presentation of food meet the highest standards of quality, taste, freshness, and visual appeal in alignment with Michelin star expectations.
• Conduct routine tasting of dishes to ensure culinary excellence, consistency in seasoning, temperature, and portioning, with attention to refined plating techniques.
• Verify that all ingredients used are of premium quality, adhering strictly to cost control measures and supplier specifications.
• Support the Executive Chef in menu development, seasonal and à la carte offerings, inventory management, and procurement while maintaining optimal kitchen efficiency.
• Maintain rigorous standards of hygiene and food safety in accordance with international HACCP principles and internal SOPs.
• Supervise kitchen operations, ensuring all dishes are prepared to specification and service is executed with precision and timeliness.
• Provide real-time communication and coordination with line cooks and prep teams to ensure smooth kitchen flow and guest satisfaction.
• Facilitate interdepartmental communication regarding menu changes, dietary requirements, allergen considerations, and special culinary events.
• Ensure all team members are equipped with accurate recipes, quality ingredients, mise en place, and the tools required for efficient execution.
• Execute and enforce standardized recipes and presentation guidelines to maintain culinary identity and consistency.
• Monitor food wastage, portion control, and storage protocols to support sustainability initiatives and cost controls.
• Collaborate with the Food Service Coordinator to ensure kitchen cleanliness, organization, and compliance with sanitation standards.
• Participate in the ongoing training and development of culinary staff, identifying skill gaps and coaching team members to elevate performance.
• Provide feedback and suggestions during weekly menu reviews and tastings, contributing innovative ideas rooted in culinary trends and guest feedback.
• Ensure full awareness and adherence to hotel emergency procedures, including fire, first aid, health & safety, and security protocols.
• Assist in recruitment, orientation, performance evaluations, and disciplinary actions in collaboration with the Executive Chef and HR.
• Propose and manage kitchen staffing schedules to align with business volume and service quality expectations.
• Support sustainability efforts by minimizing resource consumption, reducing food waste, and promoting eco-conscious practices.
• Conduct regular food tastings across departments to ensure standards are upheld throughout the operation.
• Undertake any additional responsibilities or projects as assigned by the Executive Chef.

• Reports directly to the Executive Chef
• Supervises kitchen teams across Namak, including line cooks, prep cooks, and stewarding staff
• Collaborates with other department managers to ensure alignment and excellence in service delivery

• Minimum 1 year experience as Sous Chef in a luxury 5-star hotel or Michelin star establishment
• Strong expertise in Indian, fine dining and Michelin star restaurant
• Demonstrated understanding of HACCP and international food safety standards
• Proven ability to manage food and labor costs, control inventory, and optimize kitchen resources while maintaining culinary excellence
• Passion for menu development, innovation, and exceptional guest experience
• Effective leadership, communication, and team-building skills with a hands-on, lead-by-example approach
• Committed to continuous improvement, sustainability, and maintaining the prestige of a Michelin-level operation

• Mid-Senior level

• Full-time

• Management and Manufacturing

• Hospitality

To ensure that all outlet reports schedules standard recipes menus food presentation photographs and correspondence are completed in liaison with the Executive Chef and Executive Sous Chefs in an accurate and punctual manner.

• To develop menus and specials which meet the needs of the target market and are in line with the operating concept for the restaurant.
• To develop menus and set standard recipes (as per SOPs) which allow the restaurants to run at an acceptable food cost thereby satisfying guest needs and expectations.
• To have a complete understanding of and adhere to the companys policy relating to fire hygiene and safety.
• To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
• Responsible for the audit requirements for HACCP and Dubai Municipality as needed.
• Check incoming produce ensuring that all food merchandise is in accordance with order sheets receiving records and purchasing specifications.
• To maximize colleague productivity and morale and consistently maintain discipline following hotel guidelines and local legislation.
• Adhere to Anantara food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. Continually look to recommend improvements and additions to the Anantara presentation guidelines.
• Maintain food safety & protection. All food in working areas should be in compliance 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.

#LIMH1

Qualifications :

• College degree in Hotel Management or related culinary degree.
• 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.

Remote Work :

No

Employment Type :

Fulltime

The First Group Hospitality is a leading hospitality management company pioneering a new era of excellence. With a rapidly expanding portfolio of award-winning upscale hotels, signature restaurants, and distinctive leisure destinations, we are committed to creating unforgettable experiences at every touchpoint.

Our team of seasoned professionals brings decades of experience from renowned hotel brands, combined with a deep understanding of the Dubai and GCC markets. With a comprehensive infrastructure spanning all key areas of hotel management, we offer tailored solutions to maximise efficiency, drive revenue growth, and enhance guest satisfaction.

At The First Group Hospitality, we are dedicated to building long-term partnerships with our clients. By leveraging our global insights, regional expertise, and strong operational foundation, we ensure that every aspect of your hotel is managed with precision and care. Our goal is to optimise performance, boost profitability, and deliver sustainable growth for your property.

Be part of an iconic hospitality landmark

Ciel Dubai Marina, part of IHG Hotels & Resorts' prestigious Vignette Collection, is set to redefine luxury as the world's tallest hotel. The First Group's flagship development featuring 1,004 elegantly designed guestrooms, 8 stunning dining destinations, 3 outdoor swimming pools, breathtaking floor-to-ceiling panoramic views, and an array of world-class amenities, Ciel offers an unparalleled hospitality experience.

Designed by the award-winning architectural firm, NORR Group, Ciel has already garnered prestigious industry accolades, including the 2019 International Property Awards for Best International Hotel Architecture and Best Hotel Architecture Arabia . This international recognition establishes Ciel as a landmark development and a symbol of innovation in the hospitality industry.

Join our dynamic team committed to delivering exceptional hospitality experiences and unlock endless opportunities for professional growth with Ciel Dubai Marina, Vignette Collection.

The Sous Chef – Cold Kitchen (Garde Manger) is responsible for overseeing and supervising the preparation, presentation, and service of all cold kitchen items including salads, appetizers, dressings, terrines, canapés, charcuterie, and other chilled dishes. The role ensures consistency in quality, adherence to hygiene standards, cost control, and effective team management in the cold kitchen section.

• Supervise and coordinate all activities in the Cold Kitchen section.

• Ensure preparation and presentation of high-quality cold items in line with brand standards.

• Develop and standardize recipes, plating guides, and portion controls.

• Monitor food quality, freshness, and stock rotation (FIFO).

• Assist in planning menus, creating new dishes, and ensuring variety and innovation in the cold section.

• Ensure compliance with HACCP, food safety, and sanitation standards.

• Control waste, manage portion sizes, and contribute to cost efficiency.

• Lead, train, and supervise junior chefs and commis in the cold kitchen.

• Schedule and allocate tasks to ensure smooth operations.

• Conduct on-the-job training to maintain consistency and skill levels.

• Motivate and develop team members to achieve excellence.

• Collaborate with the Executive Sous Chef and other kitchen sections to ensure smooth service.

• Monitor and order ingredients for the cold kitchen, ensuring proper storage and inventory control.

• Assist in managing food cost, wastage reports, and kitchen documentation.

• Ensure proper maintenance of equipment and report any issues promptly.

• Minimum 4–5 years of culinary experience in a 5 star property, with at least 2 years in a supervisory role in the Cold Kitchen/Garde Manger.

• Strong knowledge of international cuisine, cold presentations, and food styling.

• Good understanding of HACCP, food safety, and hygiene standards.

• Leadership, training, and organizational skills.

• Ability to work under pressure and maintain high standards.

Sous Chef

We are seeking a skilled Sous Chef to join our kitchen team. As a key member of the culinary staff, you will be responsible for preparing ingredients, cooking meals, and maintaining high standards of quality and presentation.

You will work closely with the Head Chef to plan menus, manage inventory, and supervise kitchen operations. Your attention to detail and ability to multitask will ensure that dishes are prepared efficiently and safely.

• At least 1 year of experience in a commercial kitchen
• High school diploma or equivalent

Our restaurant offers a competitive salary, opportunities for advancement, and a positive work environment.

We are an equal opportunity employer and welcome applications from diverse candidates.