Chef Job Description Template (GCC-Ready, 2026)

Chef Job Description Template

Copy the template below, swap in your own details where you see [bracketed placeholders], and delete anything that does not apply. It is written for GCC and UAE employers and adapts to any station - commis, chef de partie, sous chef or head/executive chef - so set the seniority before you publish. Writing tips follow the template.

Job Title

[Station/seniority, e.g. Chef de Partie / Sous Chef / Head Chef] - [Cuisine, e.g. Italian / Pan-Asian / Levantine] - [City, e.g. Dubai], [Country, e.g. UAE]

About the Role

[Company name] is a [five-star hotel / fine-dining restaurant / restaurant group / catering company] in [location]. We are looking for a [station/seniority] Chef to deliver consistent, high-quality [cuisine] across [service / covers per night]. Reporting to the [Head Chef / Executive Chef], you will [run your section / lead the kitchen] to brand standard while upholding the UAE's food-safety requirements at all times.

Key Responsibilities

• Prepare and present [cuisine] dishes to recipe and presentation standard, consistently and at volume.
• Run [your section / the line] during service, manage mise en place and hold pace under pressure.
• Maintain food-safety and HACCP standards at all times, and keep a valid Occupational Health Card (OHC).
• Control portioning, food cost and waste, and contribute to specials and menu development.
• Receive and store deliveries correctly, monitor stock rotation (FIFO) and temperature control.
• Keep the station clean and inspection-ready to Dubai Municipality food-safety standards.
• [For sous chef: support the head chef, deputise during service, and help train and supervise the brigade.]
• [For head/executive chef: lead and roster the brigade, own food-cost and menu engineering, manage suppliers, and act as the kitchen's Person In Charge (PIC).]

Tailor the list to the station: a commis or CDP role leans toward execution and consistency on a section; a head/executive role owns the brigade, the food cost, the menu and PIC compliance.

Requirements

• [X]+ years' experience in a comparable [brand level / cuisine] kitchen (five-star, fine-dining, high-volume casual as relevant).
• Valid UAE Occupational Health Card (OHC), or the ability to obtain one immediately - it is a legal prerequisite to work the line.
• [For PIC roles: Dubai Municipality Person In Charge (PIC) certification - Basic for supervisors, Advanced for catering/hospitality - or ability to certify before inspection.]
• HACCP awareness / food-hygiene training (Level 2/3 valued).
• Culinary diploma or qualification valued, especially for senior roles (not mandatory for junior brigade).
• Demonstrable ability to deliver quality and pace under high-volume service.
• [For senior roles: food-cost control, menu engineering and team-leadership track record.]
• UAE residence visa or transferable status preferred [or: we will sponsor the right candidate; accommodation and meals [provided / not provided]].

Separate genuine must-haves from nice-to-haves. The OHC is non-negotiable for any chef; the PIC certification is a hard requirement only for the person who will be your kitchen's designated Person In Charge. Do not invent a 'culinary licence' requirement - there is no such thing in the UAE - and do not over-gate junior roles on diplomas.

What We Offer

• Competitive salary of AED [X]-[Y] per month, [net of personal income tax].
• [Accommodation and duty meals provided / Housing and transport allowances] as applicable to the station.
• Employer-sponsored residence visa and Emirates ID (we cover 100% of the cost, per UAE law).
• Mandatory health insurance and a clear path to [chef de partie / sous chef / head chef].
• End-of-service gratuity in line with UAE Labour Law.
• [Optional: OHC/PIC certification support, exposure to a landmark concept or hotel brand, staff meals.]

How to Apply

Send your CV [and a short note on your signature dish / a photo of your plating] to [email / application link]. We review applications on a rolling basis and aim to respond within [X] working days.

How to Write a Strong Chef Job Description

A few choices make the difference between a focused shortlist and a flood of mismatched CVs:

• Name the cuisine, station and brand level. "Chef wanted" attracts everyone. "Sous Chef - modern Italian - five-star hotel" attracts the right people. The cuisine, the station and the brand standard are your three strongest filters; lead with them.
• State the OHC and PIC expectation explicitly. Every chef needs a valid Occupational Health Card to work the line - say so. For a head/executive role that will be your kitchen's Person In Charge, state that the PIC certification (Basic or Advanced) is required or must be obtained before inspection. This is the most distinctive UAE-specific element of a chef JD and a real screening factor.
• Do not invent a 'culinary licence'. There is no culinary licence in the UAE. The genuine compliance requirements are the OHC (per person) and PIC (per establishment). Asking for a non-existent licence confuses candidates and signals an employer who does not know the rules.
• Publish a salary band. Posts with a band get more relevant applications. Use a realistic monthly range by station - roughly AED 2,500-5,000 (commis), AED 4,000-8,000 (CDP), AED 8,000-18,000 (sous), AED 18,000-55,000+ (head/executive) - and be clear about whether accommodation and meals are included, since that materially changes the offer.
• Be clear about accommodation and meals. For junior brigade these are often provided in kind and are a major part of the package. State explicitly whether you provide them - it is one of the first things kitchen candidates check.
• State visa expectations up front. Whether you require transferable status or will sponsor, saying it early filters applicants and sets correct expectations.
• Handle Emiratisation phrasing carefully. Do not write anything that excludes Emirati candidates; senior kitchen roles count toward your MOHRE quota, so keep the language inclusive and compliant.
• Sell the kitchen. Strong chefs in the UAE have options. Naming the concept, the brand, the team and the growth path is part of the pitch, not boilerplate.
• Keep it scannable. Short sections, bullet lists and a clear "how to apply" line. Asking for a signature dish or a plating photo is a cheap, high-signal filter.

Common Mistakes to Avoid

• Inventing a 'culinary licence' requirement. It does not exist. The real requirements are the OHC and PIC food-safety certifications; getting this wrong signals an inexperienced employer.
• Burying the OHC/PIC expectation. Leaving food-safety compliance out of the JD wastes interview time on chefs who cannot legally work the line, or who would fail a municipality inspection as your designated PIC.
• Vague cuisine and brand asks. "Chef with restaurant experience" attracts mismatched applicants. State the cuisine, the station and the brand level you actually need.
• No salary band or unclear in-kind benefits. Omitting the range, or being vague about accommodation and meals, invites mismatched applicants and wastes screening time - especially for junior brigade where in-kind benefits are central to the offer.