Chef Jobs in Dubai for Foreigners with Visa Sponsorships

Chef Jobs in Dubai for Foreigners with Visa Sponsorships (300+ Vacancies Today)

Are you an experience who is seeking for employment opportunity in Dubai? You are on the right page as we shall be looking Chef Jobs in Dubai, UAE for foreigners and locals.


As an experienced chef searching for employment, you can leverage this resource by reading through and taking action. It will also interest you to know that your current location doesn’t really matters if you are a job seeker living outside the United Arab Emirates. There are fair numbers of employers who ready and willing to offer you visa sponsored trip to Dubai, UAE provided you are seen qualified for the job posted.

Details on Chef Jobs

One of the easiest employment opportunities to secure in Dubai which doesn’t require a degree at all is Chef Jobs. Dubai is a very big city in the United Arab Emirates (UAE) and it’s known for accommodating lots of foreigners from other countries who come to explore it beauties and buildings.

The need for chef in restaurants, hotels and public building in this city is endless due to the high number of population it has.


As a Chef working in Dubai, your roles as a worker are restricted to the kitchen department only. Your primary duty is to make or prepare dishes which will be served to customers or workers (if you work as a chef in a company).

What is Chef Job Salary in Dubai?

One of the best paying sectors to secure employment without higher degree in Dubai is being a chef. Chefs in Dubai are highly paid as most of the employers over there know their worth.

Average individual workings as a chef in Dubai earns at least $19 per hour spend on duty. However, most employers are ready to pay even better if you possess a good work record.

Available Chef Jobs in Dubai (Some with Visa Sponsorship)

unior Sous Chef – Garde Manger

Rosewood Hotels & Resorts

Abu Dhabi

Job details

Job Type


Full Job Description

Job Description:


Junior Sous Chef is responsible for the production of Rosewood Abu Dhabi’s Garde Manger kitchen, under the guidance and supervision of the Executive Chef. Responsible for the efficient and profitable functioning of the kitchen department, ensures that the functions are provided with the highest food quality and consistent with cost control and profitability margins, as well as all work is carried out in line with the hotel’s guidelines, the departmental business plan and Hotel corporate guidelines and service concepts. Enforces the highest standards of sanitation and hygiene. Supports actively Executive Chef /Sous Chef in creating new recipes and ideas. Further responsible for running the department creatively and innovative by introducing new dishes and products on the market.


  • Plans associates according to occupancy level and business forecast.
  • Attends the daily kitchen briefings.
  • Supervises all associates to the best knowledge.
  • Ensures the highest standard of hygiene in the entire section.
  • Is personally responsible to train a replacement for his position.
  • Prepares all products in accordance to given hotel standards and procedures.
  • Is highly cost conscious and constantly involved in efficient production and waste control.
  • Is responsible for all inter kitchen transfer for banquet and all a la carte restaurants or food outlets.
  • Follows any additional tasks given by the Executive Sous Chef.
  • Maintains a friendly and pleasant image at all times. Always checks personal hygiene and grooming standards and leads by example. Always wears a clean and tidy uniform.
  • To be familiar with the emergency procedure of the hotel.
  • Coordinates with banquet and fellow associates Event Orders, material lists and distribution of Function sheets and event orders.
  • Is completely familiar, with the each section in the department.
  • Enforces all house rules and regulations.
  • Is responsible for all inter kitchen transfer for the bakery department
  • Takes responsibility and pride to keep all kitchen equipment in a working order.
  • Maintains a friendly and pleasant image at all times. Always checks personal hygiene and grooming standards and leads by example. Always wears a clean and tidy uniform.
  • Is familiar with the emergency procedure of the hotel.
  • Coordinates closely with the Chef de Cuisine/Sous chef in determining quality and quantity of daily food products to be purchased and prepared. Informs the Chef de Cuisine/Sous chef immediately for out of stock items or none delivered food products
  • Discusses with the Chef de Cuisine/Sous chef and recommends menu price adjustments when necessary. Determines selling prices of unlisted food items.
  • Reports to Chef de Cuisine/Sous chef all associates matters, recommends promotions, transfers and all associates related points.
  • Checks with maintenance that all kitchen equipment is functioning properly. Makes an attempt to prevent damage or loss of equipment. (Instructs associates on how to use kitchen equipment properly).
  • Prevents the use of spoiled or contained products in any place of food preparation and prevent associates who are ill or suffering from an infection from taking part in the preparation or handling food.
  • Works hands on in all aspects of his operation.
  • Coordinates with Chef de Cuisine/Sous chef equipment needed for in house and outside catering events


While at work, (and while on work premises) an associate shall:

  • Take reasonable care of their own health and safety.
  • Take reasonable care of the health and safety of a person and the workplace, that may be affected by their acts or omission at work;
  • Cooperate with full compliance with Hotel’s developed OSHMS policies, OSHMS procedures & operational works instruction in order to protect the health and safety of the people.


  • Report to immediate supervisor any situation which they have reason to believe could present a hazards and which they cannot themselves correct;
  • Report all OSH incidents and work related injuries; and
  • Not intentionally or recklessly interfere with or misuse anything provided (e.g. Equipment & machineries, PPE, etc.) at the Hotel’s workplace in the interest of health, safety, welfare or protection or management of the workplace.
  • Participate in conduct of OSH related planning and implementation in order to achieve the Hotel’s OSH objectives, targets & program.
  • Attend all training arranged by Hygiene, Health & Safety Manager such as OSH training, safety Induction, on the job training, tool box talks, etc.


  • Held accountable and committed whatever it takes to comply with the company’s OSHMS Policies, OSHMS Procedure, & Operational Works Instruction and any other relevant legislation applies within the organization.
  • Held accountable to take care of his own health and safety, other person in the workplace that may be affected by their acts or omission at work.
  • To report to his supervisor or respective Manager.


  • Experience: Eight Years’ of experience in the hotel industry.
  • Education: High school graduate and culinary school training.
  • General Skills: Must have full knowledge in cooking and presentation of food in all departments in this kitchen. Must possess strong leadership quality, Training techniques, Proper communication and Organizational skills. Must have full knowledge of Sanitation requirements in handling foods.
  • Technical Skills: To organize and set up the assigned section of the satellite kitchen as efficiently as possible to increase speed and maximize productivity, To train the culinary associates in that section of the kitchen in the skills necessary for them to perform their function. To ensure that kitchen operating equipment is maintained in a good Condition.
  • Language: English fluent verbally and in writing.
  • Physical Requirements: Must be able to exert physical effort in transporting pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.
  • Licenses & Certifications: None required.

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Sawa Chef de Partie

Four Seasons

Abu Dhabi

Job details

Job Type


Full Job Description

About Four Seasons Hotel Abu Dhabi at Al Maryah Island

In a vibrant urban community right on the water, Four Seasons Hotel Abu Dhabi at Al Maryah Island welcomes guests with bright, open spaces, embracing expansive views of the city skyline and the sparkling waves of the Arabian Gulf. On dynamic, upscale Al Maryah Island – Abu Dhabi’s business and lifestyle destination – Four Seasons is located within a 34-storey glass tower, both high-tech and environmentally advanced. Sophisticated new concepts throughout the Hotel define Four Seasons as Abu Dhabi’s most exciting waterfront location. Blending urban chic and understated luxury, we offer 200 light-filled accommodations, including 38 suites – all with water views. With six creative restaurants and lounges, this is Al Maryah Island’s premier location for stylish entertaining. All venues open to outdoor waterfront terraces and most include private dining rooms. Relaxation awaits in the radiant Dahlia Spa – with separate fitness and treatment facilities for men and women. Our expansive swimming pool offers a cool social scene with skyline views. With two bright, airy ballrooms that open onto the water, Four Seasons is Abu Dhabi’s most desirable address for meetings, social events and weddings. Every moment is elevated by thoughtful Four Seasons service, anticipating each guest’s unique personal needs – whether the goal is relaxing on vacation or staying efficient for business.

Main Duties/Description:
1. To supervise and coordinate the preparation of food items as per guest orders or as assigned by kitchen management in accordance with production requirements and quality standards while maintaining a safe and sanitary work environment.
2. To supervise and coordinate the activities of the pastry employee/s engaged in preparation of breakfast, lunch, afternoon tea, coffee breaks, plated function and dinner food items, across the various meal periods.
3. To participate in the production of said items following the standards set by the Executive Chef
4. To keep fellow employees motivated by creating a positive work environment.
5. To plan production for the pastry department according to the needs of the hotel and cold/hot kitchen.
6. To maintain B.E.O. paperwork and order the proper amount of supplies and product needed for the daily operation.
7. To ensure the correct and approved recipe are distributed to the fellow employees.
8. To demonstrate and use proper time management skills.
9. To train the staff using the proper methods of production as approved by the Executive Chef.
10. To operate and maintain as well as properly clean kitchen equipment, including: deep fryer, broiler, stove, steamer, food processor, mixer, slicer, vacuum machine, slicer, oven, steam table, tilt kettle, waffle iron, crepe iron, flat top grill etc.
11. To ensure the training and execution of proper usage, maintenance and cleaning of all pastry equipment such as: spatulas, mixers, various knives, blenders, food processors, ovens, sheeter and any other equipment inclusive of work surfaces.
12. To date all food containers, rotate as per policies, making sure that all perishables are kept at proper temperatures, check pars for shift use, determine necessary preparation, freezer pull and line set up, note any out-of-stock items or possible shortages, return all food items not used to designated areas, being sure to cover all perishables at all times properly, assist in setting up plans and actions to correct any food cost problems, control the waste of food as well as the loss and usage as per policies.
13. To ensure the requisitioning of supplies and equipment and see that they are delivered and properly stored.
14. To participate in the production of all items in the respective kitchen department.
15. To assist the assistant Executive Pastry Chef in developing new menu items.
16. To produce and supervise the production of all tasting menus.
17. To ensure and maintain pastry kitchen in a clean and organized manner following the proper sanitation guidelines and train fellow colleagues to do likewise.
18. To properly store unused ingredients for further use.
19. To produce wedding and other special occasion cakes when necessary.
20. To understand yeasted products, laminated dough, basic and advanced pastry techniques, basic and advanced décor techniques as well as mass production methods.
21. To understand written instructions and diagrams.
22. To fill in on any shift as needed according to the expectations of the pastry kitchen and hotel.
23. To understand and perform the use of various scales and other measuring equipment such as: measuring cups and spoons.
24. To visualize how finished product will look or how buffet setup, live stations etc operate.
25. To be able to convert formulas to ensure proper yields.
26. To know when products are incorrect and fix them or use another.
27. Accept full responsibility for managing any activity in the absence of the managers in Pastry in a fast paced high quality operation.
28. To ensure all equipment is in full working order.
29. To work closely with all chefs and service staff in relation to the pastry kitchen dessert.

Standard Duties:
1) To provide a friendly and professional service that always exceeds guests’ expectations.
2) To ensure you read the hotel’s employee handbook and have an understanding of and adhere to the hotel’s rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.
3) To undertake other duties and responsibilities which, while outside the normal routine, are within the overall scope of the position.
4) To report for duty punctually wearing the correct uniform/attire and name badge. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department personal appearance standards.
5) To comply with local legislation as required.
6) To maintain good working relationships with your colleagues and all other departments through working by The Golden Rule. To work harmoniously and professionally with superiors and in-charges.
7) To respond to any changes in the department as dictated by the needs of the industry, company or hotel.
8) To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternate departments/areas if required, to meet business demands and guest service needs.
9) To attend training and meetings as and when required.
10) Must be able to obtain any required food handling and/or sanitation certifications required by local or state agencies.
11) Wear hair restraint/hat, gloves, apron, jacket and closed toed shoes at all time while on duty.

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Conclusion: How to Secure a High Income Chef Job in Dubai as an International Applicant

Hello there, how did you find our content on best paying Chef Jobs in Dubai with visa sponsorship for international applicants? We hope you got the value as we delivered just as promised.

However, getting the value without further actions from you isn’t worth it. As someone seeking for a chef/restaurant job in Dubai and having read through this article, what we expect of you is tab on the application link to reveal some of the hot paying restaurant job opportunities available in Dubai, UAE. Aside this, you should make sure to read the job description and requirement then apply to the ones you think you are qualified for.

Doing this will save you a lot of stress most especially if you are not ready for disappointments.

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