Head Chef - Yubi
Role Overview
Run the kitchen day to day, set standards for quality, consistency, and food safety, and lead and develop the team.
Represent YUBI to guests, appear in social media content, and take part in promotional events.
The employer seeks a technically strong, commercially minded, charismatic chef who leads from the front.
Key Skills for This Role
Full Job Posting
About YUBI
YUBI is a Dubai handroll bar created in partnership with chef Reif Othman, celebrating Japanese craftsmanship, culture, and creativity.
The concept combines made-to-order handrolls with an intimate, modern dining experience inspired by omakase and Tokyo’s dining scene.
Role overview
Run the kitchen day to day, set standards for quality, consistency, and food safety, and lead and develop the team.
Represent YUBI to guests, appear in social media content, and take part in promotional events.
The employer seeks a technically strong, commercially minded, charismatic chef who leads from the front.
Japanese cuisine and kitchen leadership
- Prepare and oversee handrolls, sushi, and sashimi, applying precise rice preparation, fish handling, and knife skills.
- Execute menus accurately and give feedback on dish performance and guest preferences.
- Lead, train, and develop kitchen staff, maintaining discipline, technique, and accountability.
Operations, quality, and food safety
- Manage daily inventory, ordering, and stock; control food cost, waste, and labour productivity while supporting menu profitability.
- Ensure food quality, seafood freshness, temperature, portioning, and presentation meet standards, including during high-volume service.
- Enforce HACCP standards for raw seafood handling, temperature control, storage, and cross-contamination prevention.
Guest engagement and openings
- Engage guests from the open kitchen and represent YUBI in photo and video content, on social media, and at promotional events.
- Lead hands-on on the line and adapt quickly in a fast-paced, guest-facing environment.
- Where applicable, support openings through recruitment, training, SOP implementation, and kitchen systems setup.
Qualifications
- Technical mastery of Japanese cuisine, including sushi, sashimi, handrolls, rice, fish handling, and knife skills.
- Proven experience leading and developing a kitchen team, ideally as Head Chef or Senior Sous Chef.
- Commercial awareness of food cost, inventory, waste, and labour productivity.
- Charismatic and comfortable engaging guests in an open kitchen, on camera, and at brand events.
- HACCP knowledge, especially raw seafood handling and cross-contamination prevention.
- UAE experience with an established, well-regarded Japanese restaurant or sushi brand is preferred.
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