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IHG Hotels & Resorts

Job Title Chef De Cuisine InterContinental Dubai Festival City Dubai, UAE Job Description Chef De Cuisine InterContinental Dubai Festival City Dubai, UAE Position Overview InterContinental Dubai Festival City is looking for an experienced and creative Chef De Cuisine to lead its culinary team. The role focuses on designing innovative menus, ensuring exceptional food quality, and maintaining high operational standards. The ideal candidate will bring strong leadership, technical expertise, and a passion for delivering luxury dining experiences that reflect InterContinental s world-class hospitality. Job Details Country: UAE City: Dubai Industry: Hospitality / Hotels Function: Chef / Culinary Management Gender: Any Candidate Nationality: Any Job Type: Full-time Key Responsibilities * Develop and execute creative, multicultural menus that align with brand and guest expectations * Lead the kitchen brigade to deliver consistent culinary excellence across all outlets and meal periods * Supervise food preparation, presentation, and portion control to maintain quality standards * Ensure all kitchen operations comply with hygiene, sanitation, and food safety regulations * Conduct training programs on culinary techniques, menu knowledge, and safety procedures * Mentor and develop team members to enhance performance and creativity * Manage food cost controls, inventory, and purchasing to achieve profitability targets * Assist in budget planning and identify cost-saving opportunities without compromising quality * Collaborate closely with restaurant managers and front-of-house teams to ensure a seamless guest experience * Engage directly with guests when needed to personalize dining experiences and address feedback Ideal Profile * Degree in Culinary Arts or Hospitality Management * Minimum of two years of experience in a similar leadership role in a luxury or five-star hotel * Strong understanding of international cuisines and modern culinary techniques * Certified in food safety and HACCP standards * Skilled in cost control, kitchen management, and resource allocation * Excellent communication, leadership, and organizational abilities * Proficient in Microsoft Word, Excel, and presentation tools * Passionate, self-driven, and committed to innovation and guest satisfaction Skills Set * Culinary leadership and innovation * Menu development and cost control * Kitchen operations management * Food safety and HACCP compliance * Team training and performance management * Guest interaction and service coordination Why Join Us * Be part of a world-renowned luxury hotel brand recognized for excellence and innovation * Work in a multicultural, dynamic environment at one of Dubai s premier hospitality destinations * Receive competitive pay, benefits, and opportunities for professional growth within IHG Hotels and Resorts * Enjoy a culture that celebrates creativity, teamwork, and continuous learning

Chef De Cuisine

KERZNER INTERNATIONAL LIMITED

About The Role As a Chef De Cuisine at One &amp; Only One Za abeel , you will manage and organize all requirements of the restaurant kitchen to the highest standards in accordance with the standard operating procedures. You will ensure proper hygiene and sanitation in the workplace under your jurisdiction, adequate stocks of working materials, inter-department coordination, and training.You will also carry the full responsibility of the operating equipment including its inventory levels and maintain the resort food cost at all times. You must ensure and enforce the set service standard procedures by directing, supervising, and motivating staff to perform to their highest level of service. Communicating with the guests and sharing guest feedback with the chef in charge and management to ensure high levels of food and service quality and guest satisfaction is also a crucial part of this role.

Chef de Cuisine

Sunset Hospitality Group

{"JobPostId":"571","JobType":"Permanent","JobTitle":"Chef De Cuisine","NumberOfPositions":"1","CandidateAgeRangeStart":"-1","CandidateAgeRangeEnd":"-1","Qualification":"<ul> <li>Degree in Culinary Management from reputable Institute</li> <li>Ability to communicate clearly with managers, kitchen crew and customers</li> <li>Computer literate with MS Office</li> <li>Extensive knowledge of food handling and sanitation standards</li> <li>Full understating of functioning and maintaining of kitchen equipment</li> <li>Effective decision-making skills / strong problem-solving skills</li> <li>Strongly demonstrated creativity in all areas relating to food</li> <li>Self-motivated, with a positive attitude and consistent display of professionalism</li> <li>Innovative, detail oriented, and quality conscious</li> <li>Ability to recognize, influence and follow foodservice trends in both preparation and presentation</li> </ul>","Experience":"<ul> <li>A minimum of 8 years F&amp;B culinary management experience with demonstrated leadership, preferably a fine dining, high volume venues. </li> </ul>","Description":"The Chef de Cuisine is responsible for: Managing the resources of the kitchen and to ensure that the support systems to the kitchen, restaurant and outdoor function operations are running effectively, and within budget. <ul> <li>Controlling and supervising the preparation and presentation of food in line with company standards and brand requirements.</li> <li>Control kitchen costs, maintenance, and purchasing to meet budget and maximize profitability.</li> <li>Oversee food preparation and production to ensure quality, consistency, and adherence to recipes and standards.</li> <li>Plan and develop menus in coordination with management, ensuring creativity and alignment with brand standards.</li> <li>Maintain strict compliance with health, safety, and hygiene regulations, as well as company policies.</li> <li>Supervise and train kitchen staff, promoting skill development and high performance.</li> <li>Monitor food quality and presentation during all stages of preparation and service.</li> <li>Ensure kitchen equipment is properly maintained and in excellent working condition.</li> <li>Collaborate with HR and Operations on recruitment, staffing, and ongoing kitchen requirements.</li> <li>Conduct regular performance evaluations and provide feedback, coaching, and disciplinary actions when required.</li> <li>Stay updated with culinary trends and continuously introduce innovative ideas.</li> </ul>","JobPostClosingDate":"November 16, 2025","

Dusit Thani Dubai

Job DescriptionPRIMARY RESPONSIBILITIES: Prepares and ensures consistently excellent quality and standard of food, following Dusit policy and procedure.Tests cooked food and check on its original appearance and freshness.Under supervision of Executive Sous Chef develops and directs the kitchen operation guideline in assigned outlet to promote guest satisfaction.Supervises and ensures the sufficiency of operating equipment and supplies for kitchen operation.Ensures that Mis-en-place must be always well stocked and preparedEnsures and maintains the sanitation standards in the assigned areas, a clean and wholesome ambiance in the kitchen, controlling room temperature, ventilation, and tidiness.Collects and analyses the market trends as per Market matrix and customer satisfaction survey to always develop and improve the food offering in each assigned outlet.Closely monitors the maintenance and hygiene standards in all kitchen related areasKnows and fully understands the job description of all positions in his/her departmentMaintains a friendly and pleasant image at all times.Always checks personal hygiene and be well-groomed in appearance.Conserves energy and water at all times, without decreasing guest experience and comfortMonitors and reduces food waste, based on thorough analysis.Changes staff behavior to carefully use all resources.Provides the most effective training to all staff in his/her department regularly.Conducts daily briefing, meeting to ensure the effective communication and operation within the assigned section.Proposes an effective duty roster to ensure sufficiency of manpower in accordance to volume of business.Administers personnel action on leaves &amp; overtime requests, disciplinary actions and commendation.Involved in recruiting, hiring, training, and evaluating all kitchen employees as necessary, to ensure the productivity and effectiveness of the assigned sections.Enforces all house rules and regulations, keeping fair at all times.Identifies and solves problems in a professional manner.Performs other duties as assigned by Executive Chef / Executive Sous Chef.Report Line &amp; CommunicationReports to Chef de Cuisine.Directs and supervises activities of the outlet concurred.Communicates effectively with guests, subordinates, immediate supervisors and other section heads.OthersContinuous learning through own IDP.Any other duties as may be assigned by the superior.AccountabilitiesRepresents Dusit s brand and its values at all times.We will establish relationships and foremost and we will deliver an exceptional guest experience and promote Thai graciousness.Company s CultureCommunicate and fully embracing the Company s culture (our Vision, our Mission and our Values), leads by example and cascade to all your subordinates.Proud to belong and to contribute CONFIDENTIALITY Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic.Adhere to Dust Internet and E-mail policy.Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company.

Marriott International

OUR EXPECTATIONS FROM THE ROLE: Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results. Ensuring Culinary Standards and Responsibilities are Met for Restaurant <ul> <li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.</li> <li>Supervises restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</li> <li>Maintains food preparation handling and correct storage standards.</li> <li>Recognizes superior quality products, presentations and flavor.</li> <li>Plans and manages food quantities and plating requirements for the restaurant.</li> <li>Communications production needs to key personnel.</li> <li>Assists in developing daily and seasonal menu items for the restaurant.</li> <li>Ensures compliance with all applicable laws and regulations regulations.</li> <li>Follows proper handling and right temperature of all food products.</li> <li>Estimates daily restaurant production needs.</li> <li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li> <li>Checks the quality of raw and cooked food products to ensure that standards are met.</li> <li>Determines how food should be presented and creates decorative food displays.</li> </ul> Leading Kitchen Team <ul> <li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li> <li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li> <li>Leads shift teams while personally preparing food items and executing requests based on required specifications.</li> <li>Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.</li> <li>Encourages and builds mutual trust, respect, and cooperation among team members.</li> <li>Serving as a role model to demonstrate appropriate behaviors.</li> <li>Ensuring and maintaining the productivity level of employees.</li> <li>Ensures employees are cross-trained to support successful daily operations.</li> <li>Ensures employees understand expectations and parameters.</li> <li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li> </ul> Establishing and Maintaining Restaurant Kitchen Goals <ul> <li>Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.</li> <li>Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.</li> <li>Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.</li> <li>Effectively investigates, reports and follows-up on employee accidents.</li> <li>Knows and implements company safety standards.</li> </ul>

Atlantis

Key Responsibilities
<ul>
<li>Oversee all kitchen operations for Saffron, ensuring smooth workflow, quality control, and service excellence.</li>
<li>Lead, train, and mentor the culinary team to achieve consistently high performance.</li>
<li>Maintain proper hygiene, sanitation, and food safety standards throughout the kitchen.</li>
<li>Manage food cost, inventory, and purchasing in alignment with the resort s financial goals.</li>
<li>Collaborate with the Executive Chef and management to design, test, and implement new menus.</li>
<li>Ensure kitchen equipment and tools are well-maintained and in optimal working condition.</li>
<li>Coordinate with other departments to support special events, banquets, and promotions.</li>
<li>Monitor guest feedback and adapt operations to enhance culinary offerings and service delivery.</li>
<li>Drive team motivation, maintain morale, and cultivate a positive kitchen culture that aligns with Atlantis standards.</li>
</ul>

Chef de Cuisine Saffron

About The Role
<ul>
<li>Is present/cooking on the line during the outlet s operating hours</li>
</ul>
<ul>
<li>Interact with special dietary guests, recommend menus based on their requirements, and take responsibility for their satisfaction.</li>
</ul>
<ul>
<li>Lead the production flow of the Banquet kitchen and provide support outside the area of responsibility when requested by the direct report.</li>
</ul>
<ul>
<li>Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends, and make recommendations for appropriate adjustments to kitchen operations accordingly.</li>
</ul>
<ul>
<li>Create menus, design corresponding recipes, and oversee the preparation of those recipes.</li>
</ul>
<ul>
<li>Ensure menus are updated and seasonal changes are made in conjunction with the menu cycles</li>
</ul>
<ul>
<li>Ensure all recipe manuals are updated and standard kitchen policies are adhered to</li>
</ul>
<ul>
<li>Maintain and exceed set food safety and hygiene standards</li>
</ul>
<ul>
<li>Demonstrate awareness of OH&amp;S policies and procedures and ensure all procedures are conducted safely and within OH&amp;S guidelines and ensure all direct reports do the same</li>
</ul>
<ul>
<li>Ensure the outlet food cost is always within the budget</li>
</ul>
<ul>
<li>Develop ways to further improve/reduce food costs through strategic purchasing, without negatively impacting pre-determined quality standards</li>
</ul>
<ul>
<li>Maintain all kitchen operational costs to ensure financial objectives are met</li>
</ul>
<ul>
<li>Drive revenues together with the banquet Manager and FOH staff</li>
</ul>
<ul>
<li>Meet with F&amp;B Managers regularly to discuss day-to-day operational issues and challenges</li>
</ul>
<ul>
<li>Attend all required kitchen meetings</li>
</ul>
<ul>
<li>Ensure all stations are correctly manned according to the business level</li>
</ul>
<ul>
<li>Review of forecasted vs. actual labor costs each month based on budgeted/forecasted costs</li>
</ul>
<ul>
<li>Conduct annual performance appraisal for the Kitchen Team</li>
</ul>
<ul>
<li>Maximize employee productivity and achieve optimum staffing levels to minimize additional payroll costs</li>
</ul>
<ul>
<li>To ensure a positive &amp; professional working environment throughout the kitchen</li>
</ul>
<ul>
<li>Maintaining and owning a positive mood throughout the Team.</li>
</ul>
<ul>
<li>To ensure and enforce the set service standard procedures by directing, supervising, and motivating staff to perform to the highest level</li>
</ul>
<ul>
<li>Train and educate colleagues on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes</li>
</ul>
<ul>
<li>Constructively manage poor performance, conflicts, and difficult situations to achieve positive results</li>
</ul>
<ul>
<li>Work with Marketing &amp; PR team to support and maximize revenues and social media exposure</li>
</ul>
<ul>
<li>Create, propose, and drive outlet marketing planner with promotions, pop-ups, and special celebrations</li>
</ul>
<ul>
<li>Monitor competitors performance by regularly surveying the market and keeping up to date with competitor events, promotions, and strategies</li>
</ul>
<ul>
<li>Log security incidents and accidents in accordance with company policy</li>
</ul>
<ul>
<li>Any other duties as assigned by Culinary Director himself or through Culinary leadership.</li>
</ul>

Chef de Cuisine, Banquets

Explore 501+ Chef de cuisine in Dubai United Arab Emirates this November. Find roles across top companies and apply now to boost your career.

501 chef de cuisine jobs IN Dubai United Arab Emirates

Chef De Cuisine

Chef de Cuisine

Chef De Cuisine

Chef De Cuisine

Chef de Cuisine

Chef de Cuisine Saffron

Chef de Cuisine, Banquets