Head Chef

Role summary

Kitchen operations and service

• Plans and executes menus; creates, tests, and standardizes recipes.
• Inspects ingredients, storage, and preparation stations at shift start; briefs staff and assigns workstations.
• Monitors cooking, plating, portions, and service flow; troubleshoots operational issues.
• Maintains post-service cleaning, hygiene checks, and stock updates.
• Supports dine-in, takeaway, delivery, and drive-thru preparation and dispatch with accurate, timely orders.

Leadership and quality

• Supervises, recruits, trains, mentors, and evaluates kitchen staff; plans rosters and manages staffing.
• Maintains taste, presentation, portioning, freshness, and food quality standards.
• Leads menu innovation and seasonal updates and ensures compliance with culinary SOPs.
• Promotes teamwork, discipline, and a positive work culture.

Safety, inventory, and cost control

• Enforces food safety, hygiene, sanitation, HACCP, and local regulatory requirements; conducts audits and corrective actions.
• Maintains food safety documentation and ensures clean workstations, equipment, and storage.
• Controls food cost, waste, yield, stock levels, and inventory; conducts counts and audits.
• Coordinates purchasing and vendor management and implements cost-control measures without compromising quality.

Tools and technical knowledge

• Strong hands-on knowledge of commercial ovens, ranges, grills, fryers, combi ovens, refrigeration, blast chillers, and food processors.
• Can operate, monitor, and safely maintain kitchen equipment and troubleshoot basic issues.
• Familiarity with inventory systems, POS, kitchen display systems, food costing and recipe software, and digital scheduling and reporting tools.

Kitchen team general standards

• Follows standardized recipes and preparation, cooking, and plating procedures; maintains food temperature and freshness.
• Uses FIFO, temperature control, and cross-contamination prevention; maintains mise-en-place and rotates ingredients.
• Packs and labels takeaway and delivery orders, preserves food quality, and coordinates dispatch to meet service timelines.
• Reports shortages, damage, discrepancies, or hazards and follows safety protocols.
• Maintains personal hygiene, proper uniform, professionalism, punctuality, and accountability.

Pay

• AED 10,000–14,000 per month.

Work location

• Work is in person.