Head Chef & Culinary Team Leader

Tanqeeb; Abu Dhabi; On-site; AED 90,000 - 150,000; Full time

Job summary

Marriott International in Abu Dhabi is seeking an experienced Executive Chef to lead the restaurant kitchen, oversee menu planning, purchasing, staffing and food preparation. You will supervise shift operations, ensure sanitation and quality standards, develop daily and seasonal menus, and coach the team to deliver outstanding guest experiences while staying within budget.

The role requires strong leadership, hands-on cooking, and excellent communication to motivate staff and ensure consistent

Qualifications

• High school diploma or GED with 4 years in culinary/F&B.
• Or a 2-year degree with 2 years in culinary/F&B.

Responsibilities

• Develops menus and seasonal dishes; contributes culinary ideas and artistic touches.
• Supervises kitchen shift operations; ensures compliance with Food & Beverage policies and standards.
• Maintains proper food preparation handling and storage.
• Plans quantities and plating requirements; estimates daily production needs.
• Communicates production needs to key personnel.
• Trains staff to improve results and maintains sanitation and safety standards.
• Leads and motivates kitchen team; manages day-to-day operations.
• Ensures budget awareness and cost control across kitchen activities.
• Delivers exceptional customer service and guest satisfaction.
• Participates in HR activities such as training and performance appraisals.
• Acts as a role model, fostering teamwork and open communication.

Skills

Leadership

Culinary skills

Food safety

Communication

Education

High school diploma or GED; 4 years experience in culinary, food and beverage, or related professional area.

2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in culinary, food and beverage, or related professional area.

Job description

Marriott International in Abu Dhabi is seeking an experienced Executive Chef to lead the restaurant kitchen, oversee menu planning, purchasing, staffing and food preparation. You will supervise shift operations, ensure sanitation and quality standards, develop daily and seasonal menus, and coach the team to deliver outstanding guest experiences while staying within budget.

The role requires strong leadership, hands-on cooking, and excellent communication to motivate staff and ensure consistent