Lead Chef — High-Impact Culinary Ops

Dubai Holding; Dubai; On-site; AED 120,000 - 180,000; Full time

Benefits offered by this job

Competitive compensation

Career development opportunities

Collaborative work environment

Job summary

Dubai Holding Entertainment seeks a passionate Team Leader – Chef Culinary to head a kitchen section at Motiongate Dubai, driving food quality and guest experiences in a premier entertainment destination.

You will oversee daily operations, mentor junior chefs, ensure portion control and safety, and help manage costs while maintaining top-tier standards across recipes and presentation.

Qualifications

• High School qualification and formal culinary training.
• Basic Food Hygiene Certification.
• 2–3 years in fast‑food/quick‑service or high‑volume hospitality.
• Experience supervising junior kitchen staff.
• Knowledge of HACCP and food safety regulations.

Responsibilities

• Oversee day-to-day operation of assigned kitchen section and mise en place.
• Prepare and present food to high standards of quality and safety.
• Lead, coach, and support junior culinary team members.
• Ensure recipes, portions, and presentation meet standards.
• Support stock control, waste reduction, and storage management.
• Monitor quality, freshness, and production; maintain costs.
• Check equipment and report maintenance needs.
• Maintain records on quality, wastage, and compliance.
• Champion HACCP and workplace safety practices.
• Collaborate with culinary and F&B teams to ensure guest satisfaction.
• Contribute to continuous improvement initiatives.

Skills

Culinary leadership

Food hygiene

Team coaching

Communication

Multi-cultural teamwork

Organisational skills

Customer-focused

Shift flexibility

Education

High School qualification

Culinary training certification

Job description

Dubai Holding Entertainment seeks a passionate Team Leader – Chef Culinary to head a kitchen section at Motiongate Dubai, driving food quality and guest experiences in a premier entertainment destination.

You will oversee daily operations, mentor junior chefs, ensure portion control and safety, and help manage costs while maintaining top-tier standards across recipes and presentation.