Culinary Supervisor - Kitchen Operations
Posted date [2026-08-27]
(ID: 50200)
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Job Description and Requirements
Culinary Supervisor - Kitchen OperationsJob Snapshot
Role: Culinary Supervisor - Kitchen Operations
Location: Dubai, United Arab Emirates
Industry: Hospitality
Function: Chef/Culinary/Kitchen Management
Experience: 4-6 years
Job Type: Full-time
Position Overview
Culinary Supervisor - Kitchen Operations in Dubai, United Arab Emirates is a Hospitality opportunity with Marriott International for an experienced culinary professional ready to coordinate daily kitchen production, supervise cooks, maintain food quality, and uphold food safety standards. Based at Palm West Beach, this full-time role combines hands-on culinary work with team supervision, inventory monitoring, food presentation, and operational support within a luxury hotel environment.
Job Details
Country: United Arab Emirates
City: Dubai
Industry: Hospitality
Function: Chef/Culinary/Kitchen Management
Salary: 5000-7500
Estimated salary range based on similar jobs in the job city; please confirm the final offer with the employer.
Gender: Any
Candidate Nationality: Any
Job Type: Full-time
Role Context
The Culinary Supervisor helps translate kitchen standards into consistent daily execution.
Working directly with cooks and other culinary employees, the role coordinates preparation activities, controls portions and presentation, monitors available food and supplies, and supports smooth communication between the kitchen and Food and Beverage service teams. The position also contributes to staff development and safe kitchen operations, helping the property maintain dependable food quality during every service period.
Key Responsibilities
* Supervise and coordinate cooks and kitchen employees throughout preparation and service activities.
* Guide food presentation, portioning, arrangement, garnishing, and decorative displays to maintain established culinary standards.
* Monitor production quantities and adjust preparation requirements according to operational demand.
* Keep Food and Beverage service colleagues informed about daily specials, substitutions, and unavailable menu items.
* Prepare special meals and replacement menu items when operational requirements demand them.
* Work alongside cooks during busy periods and provide ingredients, equipment, and other items required for efficient production.
* Check kitchen food stocks and operating supplies to maintain appropriate availability and minimize service disruption.
* Maintain required kitchen records covering food products and food safety controls.
* Inspect prepared dishes for quality, consistency, appearance, and compliance with specifications, escalating deficiencies when necessary.
* Support management with employee recruitment, training, scheduling, performance evaluation, coaching, counseling, and disciplinary processes.
* Reinforce workplace safety, security, hygiene, and sanitation procedures and promptly report accidents, hazards, injuries, or maintenance requirements.
* Respond appropriately to guest service requirements while maintaining clear and professional communication.
* Build productive working relationships across the culinary and service teams so operational issues can be resolved quickly.
* Protect company assets and confidential information while following property procedures and quality requirements.
* Perform the physical duties associated with an active commercial kitchen, including extended standing, bending, reaching, lifting, carrying, pushing, and pulling within specified limits.
Ideal Profile
Candidates should have substantial hands-on culinary experience together with the confidence to supervise employees during demanding hotel food service operations.
* Technical, trade, or vocational school qualification is preferred.
* 4-6 years of relevant culinary or kitchen operations experience.
* At least 2 years of supervisory experience in a related environment.
* Practical understanding of commercial kitchen workflow, food preparation, presentation, portion control, and production planning.
* Experience guiding cooks and coordinating multiple preparation activities during service.
* Sound knowledge of food safety procedures and kitchen recordkeeping.
* Ability to recognize food quality issues and take appropriate corrective action.
* Comfortable supporting employee training, coaching, scheduling, and day-to-day performance management.
* Clear communication skills for coordinating with culinary colleagues, Food and Beverage service employees, supervisors, and guests.
* Able to work effectively in a physically active kitchen environment and maintain professional standards throughout the shift.
* No specific professional license or certification is required for the position.
Skills Set
* Culinary team supervision
* Commercial kitchen operations
* Food preparation
* Food presentation
* Portion control
* Garnishing and plating
* Food production monitoring
* Menu item coordination
* Special meal preparation
* Kitchen inventory monitoring
* Food stock control
* Food safety procedures
* Kitchen safety logs
* Quality inspection
* Culinary standards compliance
* Staff scheduling
* Employee coaching
* Kitchen training
* Service coordination
* Workplace safety
* Guest service support
Why Join Us
This position offers experienced culinary professionals an opportunity to develop supervisory expertise within Marriott International\'s established Hospitality operations in Dubai. Working at Palm West Beach provides exposure to a demanding luxury hospitality environment where food quality, presentation, service coordination, and operational discipline are central to the guest experience. The role can strengthen both culinary and people-management capabilities while providing experience within Marriott\'s international hotel network.
About the Company
Marriott International operates a broad global portfolio of hotel and hospitality brands, including Marriott Hotels and JW Marriott. Its properties combine accommodation, dining, events, and guest services with structured culinary operations, giving hospitality professionals opportunities to develop practical expertise and progress across diverse hotel environments.
Key Responsibilities
* Supervise and coordinate cooks and kitchen employees throughout preparation and service activities.
* Guide food presentation, portioning, arrangement, garnishing, and decorative displays to maintain established culinary standards.
* Monitor production quantities and adjust preparation requirements according to operational demand.
* Keep Food and Beverage service colleagues informed about daily specials, substitutions, and unavailable menu items.
* Prepare special meals and replacement menu items when operational requirements demand them.
* Work alongside cooks during busy periods and provide ingredients, equipment, and other items required for efficient production.
* Check kitchen food stocks and operating supplies to maintain appropriate availability and minimize service disruption.
* Maintain required kitchen records covering food products and food safety controls.
* Inspect prepared dishes for quality, consistency, appearance, and compliance with specifications, escalating deficiencies when necessary.
* Support management with employee recruitment, training, scheduling, performance evaluation, coaching, counseling, and disciplinary processes.
* Reinforce workplace safety, security, hygiene, and sanitation procedures and promptly report accidents, hazards, injuries, or maintenance requirements.
* Respond appropriately to guest service requirements while maintaining clear and professional communication.
* Build productive working relationships across the culinary and service teams so operational issues can be resolved quickly.
* Protect company assets and confidential information while following property procedures and quality requirements.
* Perform the physical duties associated with an active commercial kitchen, including extended standing, bending, reaching, lifting, carrying, pushing, and pulling within specified limits.
Ideal Profile
Candidates should have substantial hands-on culinary experience together with the confidence to supervise employees during demanding hotel food service operations.
* Technical, trade, or vocational school qualification is preferred.
* 4-6 years of relevant culinary or kitchen operations experience.
* At least 2 years of supervisory experience in a related environment.
* Practical understanding of commercial kitchen workflow, food preparation, presentation, portion control, and production planning.
* Experience guiding cooks and coordinating multiple preparation activities during service.
* Sound knowledge of food safety procedures and kitchen recordkeeping.
* Ability to recognize food quality issues and take appropriate corrective action.
* Comfortable supporting employee training, coaching, scheduling, and day-to-day performance management.
* Clear communication skills for coordinating with culinary colleagues, Food and Beverage service employees, supervisors, and guests.
* Able to work effectively in a physically active kitchen environment and maintain professional standards throughout the shift.
* No specific professional license or certification is required for the position.
Skills Set
* Culinary team supervision
* Commercial kitchen operations
* Food preparation
* Food presentation
* Portion control
* Garnishing and plating
* Food production monitoring
* Menu item coordination
* Special meal preparation
* Kitchen inventory monitoring
* Food stock control
* Food safety procedures
* Kitchen safety logs
* Quality inspection
* Culinary standards compliance
* Staff scheduling
* Employee coaching
* Kitchen training
* Service coordination
* Workplace safety
* Guest service support
Why Join Us
This position offers experienced culinary professionals an opportunity to develop supervisory expertise within Marriott International\'s established Hospitality operations in Dubai. Working at Palm West Beach provides exposure to a demanding luxury hospitality environment where food quality, presentation, service coordination, and operational discipline are central to the guest experience. The role can strengthen both culinary and people-management capabilities while providing experience within Marriott\'s international hotel network.
About the Company
Marriott International operates a broad global portfolio of hotel and hospitality brands, including Marriott Hotels and JW Marriott. Its properties combine accommodation, dining, events, and guest services with structured culinary operations, giving hospitality professionals opportunities to develop practical expertise and progress across diverse hotel environments.
