Head Chef

Position overview

Kitchen operations and quality

• Manage daily kitchen operations and BOH/FOH coordination; organize workflow, stations, preparation, and service.
• Ensure approved recipes, specifications, and portion sizes are followed; maintain consistent food quality and presentation.
• Conduct daily quality checks and monitor product freshness, storage, temperature, and shelf life.

Team leadership

• Lead, train, coach, and develop kitchen staff; allocate responsibilities and stations and manage staff schedules.
• Monitor performance, attendance, discipline, hygiene, and conduct; develop junior chefs and identify future leaders.

Cost, inventory, and food safety

• Monitor food cost, consumption, portioning, and wastage; investigate excess waste and implement corrective measures.
• Conduct stock checks, maintain proper storage and FIFO rotation, and report discrepancies or shortages.
• Comply with UAE food-safety requirements and company policies; monitor hygiene, temperatures, cleaning, sanitation, and equipment cleanliness.
• Take immediate corrective action when food-safety risks are identified.

Menu, equipment, and communication

• Execute new dishes and menu changes to approved specifications; support recipe testing and product development.
• Ensure recipe cards and preparation standards are implemented; provide feedback on recipes, methods, equipment, and feasibility.
• Ensure safe equipment use, report maintenance needs, and reduce damage and downtime.
• Communicate operational, food-quality, staffing, and equipment issues; report kitchen performance, wastage, food cost, and staffing updates.
• Participate in operational meetings and improvement plans.

Experience and qualifications

• Minimum 5 years of professional kitchen experience, preferably in restaurants, cafés, or hospitality groups.
• Previous Head Chef, Sous Chef, or senior kitchen leadership experience.
• Requires food-preparation, kitchen-operations, food-safety, and HACCP knowledge; leadership and team-management skills.
• Requires ability to work under pressure in a high-volume environment and understanding of food cost, portion control, and wastage management.
• Requires strong organization and communication skills.
• UAE food-safety knowledge is preferred. Culinary qualification is preferred but not mandatory with equivalent professional experience.

Working conditions

• Full-time position with flexible hours based on business and operational needs.
• Must be available during peak periods, events, and special functions when required.
• The role involves prolonged standing and active participation in kitchen operations.

Pay

• AED 7,000–8,000 per month.

Work location

• Work location is in person.