hr executive

chef de partie

demi chef de partie

restaurant manager

waiter

head chef

Brass Monkey Dubai

Job Location
 
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 Dubai, United Arab Emirates 
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 Experience
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 3 to 10 years 
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 Qualification Level
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 Diploma; Graduate 
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 Job Function
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 Chefs / F&amp;B / Housekeeping / Front Desk 
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 Skillset
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 GCC experience 
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 Preferred Jobseekers
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 Jobseekers from any country 
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Head Chef Job Location : Dubai, UAE Job Requirements: Minimum 3 years of GCC experience in a fast-paced, high-energy environment required Any Nationals 
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Head Chef

Sunset Hospitality Group

Assist the Executive Chef in managing kitchen costs and maintaining profitability. <li>Supervise food preparation and production, ensuring quality, portioning, and presentation meet standards.</li> <li>Monitor ordering, receiving, and storage of food products and supplies.</li> <li>Maintain kitchen equipment and ensure cleanliness and proper functioning.</li> <li>Plan and develop menus in coordination with management.</li> <li>Ensure compliance with company policies, procedures, and government regulations.</li> <li>Manage, train, and motivate kitchen staff to achieve objectives and support professional growth.</li> <li>Evaluate staff performance, provide feedback, and collaborate with HR on recruitment, promotions, and salary reviews.</li> <li>Handle customer requests regarding special dietary needs and requirements.</li> <li>Stay updated on industry trends and implement improvements to maintain competitiveness.</li>

Bulldozer Group

Job Details : Previous Experience as Executive Chef / Head Chef Previous Experience in high end hospitality is mandatory English + European Language

Executive Chef / Head Chef

Marriott International

Ensuring Culinary Standards and Responsibilities are Met
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Reviews and adjust systems and procedures in the kitchen to ensure their effectiveness.
Develops, designs, or creates new menus and recipes based on standards or artistic contributions.
Demonstrates knowledge of high quality food products, presentations and flavor.
Ensures compliance with food handling and sanitation standards.
Ensures compliance with all applicable laws and regulations.
Follows proper handling and right temperature of all food products.
Knows and implements brand s Safety Standards.
Supervises kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.
Maintains purchasing, receiving and food storage standards.
Operates and maintains all department equipment and reports malfunctions.
Supports procedures for food &amp; beverage portion and waste controls.
Develop and implement environmentally friendly processes and procedures for food preparation, energy use and waste management in the restaurant.
Checks the quality of raw and cooked food products to ensure that standards are met.
Assists in determining how food should be presented and creates decorative food displays.
Leading Culinary Team
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serves as a role model to demonstrate appropriate behaviors.
Ensures and maintains the productivity level of employees.
Ensures that menu items are prepared and presented according to use record standards.
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
Leads shifts while personally preparing food items and executing requests based on required specifications.
Maintaining Culinary Goals
Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
Develops specific goals and plans to prioritize, organize, and accomplish your work.
Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
Schedules employees to business demands and tracks employee time and attendance.
Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
Orders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained.
Reviews staffing levels to ensure that guest service, operational and financial objectives are met.
Ensuring Exceptional Customer Service
Provides services that are above and beyond for customer satisfaction and retention.
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Sets a positive example for guest relations.
Handles guest problems and complaints.
Strives to improve service performance.
Helps employees receive on-going training to understand guest expectations.
Managing and Conducting Human Resource Activities
Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
Participates in the employee performance appraisal process, providing feedback as needed.
Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes.
Additional Responsibilities
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Analyzes information and evaluating results to choose the best solution and solve problems.
Attends and participates in all pertinent meetings.

The Great Eagle Restaurants

We are seeking a well-experienced Italian Chef with a deep passion for authentic Italian cuisine and a proven track record in high-end dining. The ideal candidate will bring creativity, leadership, and precision to our kitchen, delivering exceptional dishes that reflect the true spirit of Italy.Key Responsibilities:<ul><li>Lead and oversee all kitchen operations for Italian cuisine.</li><li>Design and develop menus inspired by authentic and regional Italian recipes.</li><li>Ensure consistency in taste, quality, and presentation across all dishes.</li><li>Manage kitchen staff, training them in Italian cooking techniques and standards.</li><li>Maintain excellent kitchen hygiene, food safety, and cost control.</li><li>Source premium ingredients and maintain supplier relationships.</li><li>Collaborate with management on seasonal menu changes and new product development.</li></ul>Requirements:<ul><li>Minimum 8 years of experience in Italian cuisine, including at least 3 years in a Head Chef or Senior Chef role.</li><li>Strong knowledge of Italian gastronomy, from traditional to modern techniques.</li><li>Proven experience in menu creation and kitchen management.</li><li>Culinary degree or equivalent professional certification preferred.</li><li>Exceptional leadership, time management, and communication skills.</li><li>Passionate, detail-oriented, and committed to excellence.</li></ul>We Offer:<ul><li>Competitive salary package (based on experience).</li><li>Opportunity to work in a prestigious and growing culinary group.</li><li>Supportive and creative work environment.</li></ul>Job Type: Full-time

Head Chef - Italian Cuisine

Five Hotels and Resorts

Responsibilities: <ul> <li>Supervises the day-to-day Culinary Operations at FIVE s world-class Venues and ensures FIVE-Star food Quality, Presentation, and Consistency.</li> <li>Conducts Meetings with the Culinary Teams to discuss the Chef s Directives, fostering a sensational behind-the-scenes Vibe at FIVE and Resolving Operational Matters.</li> <li>Establishes bespoke Culinary Standards for specialty kitchens and banqueting, ensuring exquisite Menus that Push the Boundaries.</li> <li>Plans and Curates Menus, crafting hand-crafted Recipes for food tasting sessions approved by the Executive Chef or Executive Sous Chef.</li> <li>Inspects Food Stores and Refrigerated areas meticulously four times daily, recommending storage methods to meet Health and Safety Regulations.</li> <li>Monitors spoilage to ensure an effective turnover of food items, promptly Reporting any Updates to the Executive Chef or Executive Sous Chef.</li> <li>Supervises the Daily Food Preparation to maintain top-notch Food Quality, appropriate Quantities, and remarkable Inventory Control.</li> <li>Manages the Hot Plate during service periods, embodying a FIVE-Styled Approach to Food Presentation and Quality aligned with FIVE s Industry-Leading Standards.</li> <li>Conducts Comprehensive Training on kitchen equipment, empowering Fellow FIVERs to perform at the highest level, ensuring their professional Growth and Well-being.</li> <li>Develops Internal Processes to guarantee Consistent Culinary Excellence, providing cutting-edge tools for Seamless Implementation within the kitchen.</li> <li>Stays abreast of market trends, Pioneering Insta-Worthy Dining Experiences, staying ahead of the industry with disruptive techniques and visionary culinary expertise.</li> <li>Collaborates with the Purchasing Department to ensure a lavishly curated Selection of Top-Quality Ingredients.</li> <li>Fosters a Positive and Inclusive work environment, addresses any Staff Concerns or Performance Matters effectively, and maintains the Integrity of our FIVE Tribe.</li> <li>Ensures exquisite Personal Hygiene practices among Fellow FIVERs. </li> <li>Oversees the Daily Logbook, swiftly addressing and reporting Complaints, ensuring Completion of Operational Directives.</li> <li>Maintains Meticulous Documentation, cultivating an award-winning Culture of Control through comprehensive Records and Checklists.</li> <li>Ensures Strict Adherence to Dubai municipality and HACCP Regulations, showcasing industry-leading Compliance and readiness for Hygiene Audits at any moment.</li> </ul>

Head Chef (Japanese Cuisine)

IBIS

Create innovative and appealing menus that cater to the tastes and preferences of hotel guests.
Coordinate with the hotel management team to align menu offerings with the hotel's branding and target market.
Stay updated on food trends, seasonal ingredients, and dietary preferences to enhance menu offerings.
Supervise and participate in food preparation, ensuring that dishes are prepared to the highest standards of quality, taste, and presentation.
Monitor portion sizes, food temperature, and cooking techniques to maintain consistency and quality across all dishes.
Implement food safety protocols and sanitation standards to prevent foodborne illnesses and ensure compliance with health regulations.
Recruit, train, and supervise kitchen staff, including chefs, line cooks, and prep cooks, to ensure efficient operations and high productivity.
Delegate tasks, schedule shifts, and provide ongoing training and feedback to develop culinary skills and promote teamwork.
Foster a positive work environment by promoting open communication, cooperation, and professionalism among kitchen staff.
Monitor food inventory levels, order supplies, and manage food costs to achieve budgetary goals while minimizing waste and spoilage.
Develop and implement cost-effective recipes, portion control measures, and menu pricing strategies to maximize profitability.
Conduct regular inventory audits, analyze food usage reports, and adjust ordering practices based on demand and seasonal fluctuations.
Collaborate with hotel management, event planners, and other departments to coordinate special events, banquets, and catering services.
Communicate effectively with front-of-house staff, servers, and guests to ensure seamless service and address any menu-related inquiries or feedback.
Participate in staff meetings, training sessions, and culinary competitions to stay informed about industry trends, best practices, and emerging technologies.
Ensure that guest feedback and complaints are addressed promptly and efficiently to ensure a positive dining experience.
Interact with guests in the dining room, kitchen tours, and special events to build relationships and receive direct feedback on the food and service.
Establish strong relationships with local suppliers, farmers, and vendors to source high-quality ingredients, support sustainability initiatives, and promote local food culture.
Negotiate pricing, terms, and delivery schedules with suppliers to ensure timely and cost-effective procurement of fresh produce, meats, seafood, and specialty items.
Stay informed about industry trends, new products, and seasonal availability to enhance menu offerings and showcase unique ingredients.
Stay abreast of culinary trends, techniques, and innovations by attending industry conferences, workshops, and seminars.
Mentor and coach junior chefs, interns, and apprentices to pass on knowledge, skills, and best practices for the next generation of culinary professionals.
Develop contingency plans, emergency procedures, and crisis management protocols to address unforeseen events, such as equipment breakdowns, power outages, or food recalls.
Engage in community outreach initiatives, charity events, and culinary programs to give back to the local community and promote social responsibility.
Participate in culinary competitions, cooking demonstrations, and industry events to showcase culinary talents, promote the hotel brand, and network with peers in the industry.
Support sustainable practices, waste reduction efforts, and eco-friendly initiatives to minimize the hotel's environmental impact and promote a greener kitchen operation.
Identify areas for improvement in F&amp;B quality by reviewing quality audit reports, guest comment cards and guest incident reports, and formulate action plans accordingly.
Fully understand and comply with all statutory trainings, protocols and operational procedures mandated by UAE Government

Speciality Head Chef

Explore 585+ Head chef in Dubai this November. Find roles across top companies and apply now to boost your career.

585 head chef jobs IN Dubai

Head Chef

Head Chef

Executive Chef / Head Chef

Head Chef

Head Chef - Italian Cuisine

Head Chef (Japanese Cuisine)

Speciality Head Chef