Head Chef

Responsible for leading kitchen operations, menu execution, food quality, and kitchen

team management to ensure consistent culinary excellence, food safety, and cost

efficiency in line with brand standards.

 Strong understanding and hands-on knowledge of commercial kitchen

equipment including ovens, ranges, grills, fryers, combi ovens, refrigeration units,

blast chillers, and food processors.

 Ability to operate, monitor, and maintain kitchen equipment safely and

efficiently to ensure uninterrupted operations.

 Familiarity with food inventory management systems for tracking stock levels,

expiry dates, and wastage control.

 Proficient in using POS systems and kitchen display systems (KDS) for order

tracking and coordination with service teams.

 Working knowledge of food costing, recipe management, and inventory control

software.

 Competent in using digital tools for scheduling, reporting, and communication

(emails, spreadsheets, and internal systems).

 Ability to troubleshoot basic equipment issues and coordinate with maintenance

or technical teams when required.

To ensure consistent food quality, operational efficiency, and timely execution of dine-in,

takeaway, and delivery orders while maintaining hygiene, safety, and brand standards.

 Prepare food items as per standardized recipes and approved specifications.

 Maintain consistency in taste, portion size, and presentation.

 Follow established cooking methods and plating guidelines.

 Ensure all food served meets quality, temperature, and freshness standards.

 Prepare, pack, and dispatch takeaway and delivery orders accurately and on time.

 Ensure correct packaging, labeling, sealing, and portioning of all items.

 Maintain food temperature and quality during preparation and dispatch.

 Coordinate with service staff and delivery handlers to ensure smooth order flow.

 Adhere to preparation timelines to meet delivery service-level agreements (SLAs).

 Follow all food safety, hygiene, and sanitation procedures at all times.

 Maintain clean workstations, equipment, and storage areas.

 Adhere to FIFO, temperature control, and cross-contamination prevention.

 Comply with health authority regulations and internal audit standards.

 Support smooth kitchen operations during peak and non-peak hours.

 Maintain mise-en-place and ensure readiness before service.

 Coordinate with team members to ensure efficient workflow.

 Assist in receiving, storing, and rotating ingredients and supplies.

 Minimize food waste through proper portioning and storage.

 Report shortages, damages, or discrepancies immediately.

 Support inventory counts and stock rotation procedures.

 Follow approved recipes to control food cost and wastage.

 Maintain clear communication with supervisors and team members.

 Follow instructions from senior kitchen staff promptly.

 Support colleagues during peak service times.

 Contribute to a positive, disciplined, and respectful work environment.

 Maintain personal hygiene and proper uniform at all times.

 Follow safety protocols and report hazards immediately.

 Demonstrate professionalism, punctuality, and accountability.

 Uphold company values and operational standards.

Pay: AED7,000.00 - AED10,000.00 per hour