Head Chef

Role overview

Kitchen and food operations

• Lead daily kitchen and culinary department operations; manage, supervise, and motivate the culinary team.
• Plan food production around occupancy, forecasts, events, and business needs.
• Ensure food quality, presentation, portion control, taste, and culinary standards.
• Develop menus with management and Food & Beverage leaders; introduce dishes, recipes, and culinary concepts.
• Monitor food costs, portion sizes, wastage, and operating expenses.
• Control stock, storage, requisitioning, and product usage; coordinate ingredient availability and quality with Purchasing and Stores.

Safety, staff, and coordination

• Ensure compliance with food safety, HACCP, hygiene, sanitation, and health regulations; inspect kitchen areas, equipment, storage, and preparation areas.
• Ensure proper food handling, storage, labeling, temperature control, and product rotation.
• Maintain standardized recipes, production sheets, and kitchen procedures; manage staffing, scheduling, attendance, and duty allocation.
• Train, coach, and develop culinary team members; conduct briefings and communicate daily requirements.
• Coordinate with Restaurant, Food & Beverage, Banquets, Stewarding, Purchasing, and other departments.
• Manage culinary operations for special events, banquets, functions, and VIP requirements.
• Monitor guest feedback and take corrective action to improve food quality and guest satisfaction.
• Ensure equipment is maintained and report maintenance needs; assist with budgets, forecasts, and manpower planning.
• Monitor performance against budgets and targets; maintain cleanliness, discipline, professionalism, and teamwork.

Qualifications and experience

• Minimum 5–8 years of culinary experience, including relevant experience in a Head Chef, Executive Sous Chef, or senior culinary leadership position.
• Proven experience managing a professional kitchen and culinary team.
• Hotel or resort experience is highly preferred.
• A culinary qualification, diploma, or degree from a recognized culinary institution is preferred.
• Strong knowledge of international cuisine, food preparation, menu development, and presentation.
• Strong knowledge of food cost control, menu costing, portion control, and kitchen budgeting.
• Good knowledge of HACCP, food safety, hygiene, and sanitation standards.
• Strong leadership, communication, organizational, and problem-solving skills; able to work under pressure.

Preferred candidate profile

• High-volume food production, buffets, banquets, and event experience is an advantage.
• UAE or GCC hospitality experience is preferred; pre-opening hotel experience is an advantage.
• Strong commercial awareness and ability to control food costs and minimize wastage.
• Creative and passionate about food quality, presentation, and culinary innovation; able to build teams and develop staff.
• Good English communication skills; additional languages are an advantage.
• Reliable, disciplined, hands-on, and service-oriented. UAE-based candidates are preferred.

Schedule

• Willingness to work shifts, weekends, public holidays, and extended hours when operationally required.

Benefits

• Company-provided accommodation, duty meals, medical insurance, and employment visa.
• Annual leave and other benefits under company policy and applicable UAE employment requirements.

Pay

• AED 3,000–4,000 per month.

Work location

• Work location is in person in the UAE.