Kitchen Team Leader - Food Production
Posted date [2026-08-24]
(ID: 50103)
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Job Description and Requirements
Kitchen Team Leader - Food ProductionJob Snapshot
Role: Kitchen Team Leader - Food Production
Location: Dubai, United Arab Emirates
Industry: Hospitality
Function: Chef/Culinary/Kitchen Management
Experience: 4-6 years related culinary experience, including at least 2 years supervisory experience
Job Type: Full-time
Position Overview
Kitchen Team Leader - Food Production in Dubai, United Arab Emirates is a Hospitality opportunity with Marriott International for an experienced culinary professional who can coordinate cooks, maintain food quality, supervise production standards, and support smooth day-to-day kitchen operations. Based at Palm West Beach on Palm Jumeirah, the role combines hands-on food preparation with team guidance, stock monitoring, food safety control, menu communication, and consistent presentation standards.
Job Details
Country: United Arab Emirates
City: Dubai
Industry: Hospitality
Function: Chef/Culinary/Kitchen Management
Salary: 7000-11000
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 Kitchen Team Leader helps maintain an organized and dependable culinary operation by directing kitchen employees during preparation and service while ensuring food is produced to the required quality, quantity, portion, and presentation standards. The role serves as a practical link between cooks, culinary management, and Food and Beverage service teams.
Strong performance in this position supports faster service, better product consistency, efficient stock usage, safer food handling, and improved coordination during busy periods. The team leader must remain actively involved in kitchen production while helping colleagues understand priorities, quality expectations, and operational requirements.
Key Responsibilities
* Coordinate the daily activities of cooks and kitchen employees across assigned preparation and service areas.
* Guide food production so dishes are prepared accurately, efficiently, and according to established standards.
* Determine plating arrangements, garnishing requirements, and presentation details for restaurant service.
* Produce decorative food displays when required for operational or guest presentation purposes.
* Check portion sizes before service and ensure food is arranged consistently.
* Monitor prepared quantities throughout the shift and highlight shortages or excess production.
* Communicate menu specials, unavailable dishes, and stock limitations to Food and Beverage service employees.
* Prepare special meals, substitute dishes, and alternative items according to operational needs.
* Support cooks with preparation tasks and provide ingredients, utensils, equipment, and other required items.
* Track kitchen food inventory, operating supplies, and frequently used production items.
* Maintain accurate kitchen records required for food safety and product monitoring programs.
* Inspect finished dishes and ingredients for quality, freshness, taste, appearance, and compliance with specifications.
* Escalate substandard food products or quality concerns to the appropriate manager.
* Help organize workstations so kitchen teams remain productive during high-volume periods.
* Assist management with recruitment, employee training, scheduling, evaluations, counseling, discipline, and coaching when required.
* Provide practical guidance to team members and reinforce professional kitchen behavior.
* Encourage cooperation between culinary employees and support the team in achieving shared service objectives.
* Respond professionally to guest service needs and support the resolution of food-related requests.
* Maintain clear and respectful communication with colleagues, supervisors, and service teams.
* Follow company food safety, security, hygiene, and workplace safety procedures.
* Report maintenance concerns, accidents, injuries, hazards, and unsafe working conditions promptly.
* Complete required safety training and operational certifications.
* Protect company property, equipment, confidential information, and culinary resources.
* Maintain appropriate grooming, uniform, and professional conduct standards.
* Carry out physically active kitchen duties including extended standing, walking, bending, reaching, lifting, pushing, and pulling within required limits.
* Perform other reasonable culinary responsibilities assigned by supervisors.
Ideal Profile
A technical, trade, or vocational school qualification related to Culinary Arts, Food Production, Hospitality, or a similar discipline is preferred.
Candidates should bring approximately 4-6 years of relevant experience in restaurant kitchens, hotels, resorts, catering operations, or another professional culinary environment.
At least 2 years of supervisory experience is preferred, with demonstrated ability to coordinate cooks, monitor food quality, organize preparation tasks, and support employee performance.
The successful candidate should understand kitchen workflows, food presentation, portion control, stock handling, sanitation, food safety documentation, and service coordination.
The role requires someone who can remain calm during busy periods, communicate instructions clearly, notice quality issues quickly, and maintain productive working relationships across kitchen and Food and Beverage teams.
No specific license or professional certification is required.
Skills Set
* Kitchen team supervision
* Culinary operations
* Food production
* Food preparation
* Kitchen workflow coordination
* Portion control
* Plating
* Food garnishing
* Decorative food displays
* Food quality control
* Production quantity monitoring
* Kitchen stock monitoring
* Food inventory control
* Kitchen supply coordination
* Food safety documentation
* Food handling
* Kitchen hygiene
* Menu communication
* Special meal preparation
* Substitute meal preparation
* Culinary employee training
* Staff coaching
* Scheduling support
* Performance evaluation support
* Workplace safety
* Guest service
* Restaurant kitchen operations
Why Join Us
This position offers experienced culinary professionals the opportunity to strengthen both technical and supervisory capabilities within Dubai\'s competitive Hospitality sector. Working at a prominent Palm Jumeirah location provides exposure to demanding restaurant operations, international guests, structured food safety systems, and consistent service expectations.
The combination of hands-on production and team coordination also creates a strong development path toward broader culinary leadership roles. Marriott International provides an environment where experienced kitchen professionals can expand operational knowledge, strengthen people-management skills, and prepare for future progression within hotel food and beverage operations.
About the Company
Marriott International operates a broad global portfolio of hotel and resort brands, including Marriott Hotels and JW Marriott. Its Dubai properties combine international Hospitality standards with extensive restaurant and culinary operations, offering kitchen professionals experience within diverse teams, structured service systems, and high-demand guest environments.
Job Type: Full-time
Role Context
The Kitchen Team Leader helps maintain an organized and dependable culinary operation by directing kitchen employees during preparation and service while ensuring food is produced to the required quality, quantity, portion, and presentation standards. The role serves as a practical link between cooks, culinary management, and Food and Beverage service teams.
Strong performance in this position supports faster service, better product consistency, efficient stock usage, safer food handling, and improved coordination during busy periods. The team leader must remain actively involved in kitchen production while helping colleagues understand priorities, quality expectations, and operational requirements.
Key Responsibilities
* Coordinate the daily activities of cooks and kitchen employees across assigned preparation and service areas.
* Guide food production so dishes are prepared accurately, efficiently, and according to established standards.
* Determine plating arrangements, garnishing requirements, and presentation details for restaurant service.
* Produce decorative food displays when required for operational or guest presentation purposes.
* Check portion sizes before service and ensure food is arranged consistently.
* Monitor prepared quantities throughout the shift and highlight shortages or excess production.
* Communicate menu specials, unavailable dishes, and stock limitations to Food and Beverage service employees.
* Prepare special meals, substitute dishes, and alternative items according to operational needs.
* Support cooks with preparation tasks and provide ingredients, utensils, equipment, and other required items.
* Track kitchen food inventory, operating supplies, and frequently used production items.
* Maintain accurate kitchen records required for food safety and product monitoring programs.
* Inspect finished dishes and ingredients for quality, freshness, taste, appearance, and compliance with specifications.
* Escalate substandard food products or quality concerns to the appropriate manager.
* Help organize workstations so kitchen teams remain productive during high-volume periods.
* Assist management with recruitment, employee training, scheduling, evaluations, counseling, discipline, and coaching when required.
* Provide practical guidance to team members and reinforce professional kitchen behavior.
* Encourage cooperation between culinary employees and support the team in achieving shared service objectives.
* Respond professionally to guest service needs and support the resolution of food-related requests.
* Maintain clear and respectful communication with colleagues, supervisors, and service teams.
* Follow company food safety, security, hygiene, and workplace safety procedures.
* Report maintenance concerns, accidents, injuries, hazards, and unsafe working conditions promptly.
* Complete required safety training and operational certifications.
* Protect company property, equipment, confidential information, and culinary resources.
* Maintain appropriate grooming, uniform, and professional conduct standards.
* Carry out physically active kitchen duties including extended standing, walking, bending, reaching, lifting, pushing, and pulling within required limits.
* Perform other reasonable culinary responsibilities assigned by supervisors.
Ideal Profile
A technical, trade, or vocational school qualification related to Culinary Arts, Food Production, Hospitality, or a similar discipline is preferred.
Candidates should bring approximately 4-6 years of relevant experience in restaurant kitchens, hotels, resorts, catering operations, or another professional culinary environment.
At least 2 years of supervisory experience is preferred, with demonstrated ability to coordinate cooks, monitor food quality, organize preparation tasks, and support employee performance.
The successful candidate should understand kitchen workflows, food presentation, portion control, stock handling, sanitation, food safety documentation, and service coordination.
The role requires someone who can remain calm during busy periods, communicate instructions clearly, notice quality issues quickly, and maintain productive working relationships across kitchen and Food and Beverage teams.
No specific license or professional certification is required.
Skills Set
* Kitchen team supervision
* Culinary operations
* Food production
* Food preparation
* Kitchen workflow coordination
* Portion control
* Plating
* Food garnishing
* Decorative food displays
* Food quality control
* Production quantity monitoring
* Kitchen stock monitoring
* Food inventory control
* Kitchen supply coordination
* Food safety documentation
* Food handling
* Kitchen hygiene
* Menu communication
* Special meal preparation
* Substitute meal preparation
* Culinary employee training
* Staff coaching
* Scheduling support
* Performance evaluation support
* Workplace safety
* Guest service
* Restaurant kitchen operations
Why Join Us
This position offers experienced culinary professionals the opportunity to strengthen both technical and supervisory capabilities within Dubai\'s competitive Hospitality sector. Working at a prominent Palm Jumeirah location provides exposure to demanding restaurant operations, international guests, structured food safety systems, and consistent service expectations.
The combination of hands-on production and team coordination also creates a strong development path toward broader culinary leadership roles. Marriott International provides an environment where experienced kitchen professionals can expand operational knowledge, strengthen people-management skills, and prepare for future progression within hotel food and beverage operations.
About the Company
Marriott International operates a broad global portfolio of hotel and resort brands, including Marriott Hotels and JW Marriott. Its Dubai properties combine international Hospitality standards with extensive restaurant and culinary operations, offering kitchen professionals experience within diverse teams, structured service systems, and high-demand guest environments.
