Head Chef

Role summary

Kitchen leadership and operations

• Plan, develop, and update menus in line with the restaurant concept, seasonality, and customer demand.
• Maintain consistent food quality, taste, presentation, and portion control.
• Lead, train, and supervise kitchen staff; prepare schedules and assign shift duties.
• Oversee food preparation and cooking and assist on the line during busy service.
• Manage food costs, recipe costing, and food cost targets.
• Order supplies, manage inventory, maintain supplier relationships, and minimize waste through FIFO stock rotation and portion control.
• Enforce food safety, hygiene, HACCP standards, and local municipality regulations.
• Maintain kitchen equipment and report repairs promptly.
• Handle guest feedback and special dietary requests, including allergies, vegan, and halal needs.
• Recruit and evaluate kitchen staff and conduct performance reviews.
• Work with restaurant management on promotions, events, and new concepts.

Requirements

• Culinary diploma or degree from a recognized institution.
• 5–8+ years of kitchen experience, including at least 2–3 years as Sous Chef or Head Chef.
• Proven menu development and food cost management experience.
• Valid food safety or HACCP certification, such as PIC certification in Dubai.
• Strong knowledge of the relevant cuisine or cuisines.
• Good English communication; additional languages are a plus.
• Leadership, team-building, creativity, pressure management, organization, time management, business awareness, cleanliness, and discipline.

Working conditions and schedule

• Work takes place in a hot, fast-paced kitchen and involves long periods of standing.
• Shifts may be split or long and include evenings, weekends, and public holidays.

Pay

• Pay is AED 5,000–10,000 per month.

Work location

• Work location is in person.