Head Chef

Role Overview

Key Responsibilities

• Lead daily kitchen operations and ensure consistent food quality and presentation.
• Contribute to menu development and execute established recipes and standards.
• Focus on protein-forward breakfasts, sandwiches, salads, and fresh juices.
• Recruit, train, supervise, and develop kitchen team members.
• Manage food costs, ingredient ordering, inventory, and waste control.
• Maintain food safety, hygiene, and kitchen cleanliness standards.
• Coordinate smoothly with the Head Baker between bakery and kitchen operations.
• Work with ownership and the Culinary Consultant on quality control, recipes, and kitchen standards.
• Ensure smooth and efficient service during peak hours.

Requirements

• 3–5 years of experience as a Chef, Sous Chef, Head Chef, or in a senior kitchen leadership role.
• Experience in a fast-casual, premium, or quality-focused restaurant environment is preferred.
• Strong culinary skills and proven kitchen management experience.
• Proven ability to lead, train, and develop a kitchen team.
• Valid food safety certification or willingness to obtain one locally.
• Knowledge of Mediterranean and Levantine cuisine is a strong advantage.
• Good understanding of food cost, inventory management, and waste control.
• Strong leadership, communication, organization, and problem-solving skills.

Compensation

• Salary is AED 8,000–10,000 per month, depending on experience.

Workplace

• Work location is in person.