Head Chef

Role overview

Kitchen leadership and staffing

• Manage daily kitchen performance and organize activities to meet business and service requirements.
• Lead and supervise the team, assign duties, prepare schedules, and ensure sufficient coverage.
• Train, coach, and develop staff; monitor attendance, punctuality, performance, and productivity.
• Maintain a professional kitchen environment and prepare the team for peak service periods.

Food quality and menu execution

• Ensure menu items follow approved recipes, specifications, portion sizes, and presentation standards.
• Monitor food preparation, cooking, storage, and service; maintain consistent taste and quality.
• Complete mise en place and conduct regular product-quality checks.
• Support menu development, recipe testing, product improvements, and improved preparation procedures.

Cost, inventory, and purchasing

• Monitor food costs, portion sizes, food usage, and opportunities to reduce waste.
• Manage inventory, ordering, receiving, stock checks, records, and proper storage of ingredients.
• Ensure received products meet quality and quantity requirements and follow FIFO procedures.

Food safety and coordination

• Enforce food safety, hygiene, sanitation, handling, temperature-control, labeling, and storage procedures.
• Maintain cleanliness and complete temperature logs, cleaning schedules, checklists, and other required records.
• Inspect equipment and facilities and promptly report faults, maintenance needs, and safety concerns.
• Coordinate with café management and front of house; handle kitchen-related customer complaints when needed.
• Ensure opening, closing, cleaning, and handover procedures are followed.

Requirements

• Minimum 3–5 years of UAE experience in a Kitchen Manager, Head Chef, Sous Chef, or similar senior kitchen position.
• Experience in a café, restaurant, hospitality, or high-volume food-and-beverage environment.
• Strong kitchen-team leadership and experience taking responsibility as Chef in Charge.
• Knowledge of food preparation, kitchen operations, menu execution, food safety, food costs, inventory, portion control, and waste reduction.
• Strong leadership, communication, organization, time management, and team-development skills.
• Able to work under pressure, with a hands-on approach, attention to detail, and good problem-solving and decision-making skills.
• Flexible to work weekends, public holidays, and varying shifts.
• Relevant food safety certification is an advantage.

Pay

• AED 5,000–6,000 per month.

Workplace

• Work location is in person.