Head Chef

Role summary

Key responsibilities

• Manage daily kitchen operations and food production; coordinate preparation, cooking, and service across kitchen sections.
• Plan kitchen requirements and complete preparations before service; ensure dishes follow approved recipes and company standards.
• Maintain consistent food quality, taste, presentation, and portion sizes.
• Supervise, train, and develop Sous Chefs, Chef de Parties, and Commis Chefs; allocate duties and monitor performance and teamwork.
• Ensure appropriate staffing and efficient workflow during service.
• Monitor ingredient quality, freshness, and handling; support ordering and check deliveries.
• Comply with Dubai Municipality food safety requirements, HACCP procedures, hygiene standards, and company policies.
• Maintain kitchen cleanliness, equipment, storage, labeling, temperature checks, and stock rotation.
• Control food costs, portion sizes, waste, and inventory; plan menus, develop recipes, and introduce dishes.
• Ensure execution of menus, specials, buffets, and events; respond to guest feedback.
• Maintain records, production sheets, and temperature logs; report equipment and operational concerns and follow safe work practices.

Experience and qualifications

• Minimum five years of professional kitchen experience and two years in a supervisory position, such as Sous Chef or Senior Chef de Partie.
• Proven experience managing kitchen operations, food production, and culinary teams.
• A recognized Diploma or Higher Diploma in Culinary Arts, Professional Cookery, or a related field is preferred.
• Hotel, restaurant, resort, or high-volume catering experience is preferred.
• Dubai Municipality-approved Food Safety or Food Hygiene certification is required.
• HACCP and PIC (Person in Charge) certifications are preferred.

Knowledge and skills

• Strong culinary knowledge and technical cooking skills; leadership and kitchen management abilities.
• Knowledge of food safety, HACCP, hygiene, sanitation, food costing, inventory control, and waste management.
• Experience in menu planning and recipe standardization; ability to train and motivate kitchen staff.
• Strong communication, organization, and problem-solving skills; able to work effectively under pressure in a fast-paced kitchen.

Workplace

• Work location is in person.