Restaurant Head Chef

Role overview

Kitchen operations and food production

• Direct daily kitchen activities and coordinate timely food preparation.
• Oversee production from ingredient preparation to final presentation; organize schedules and preparation plans.
• Ensure food follows established recipes, specifications, and presentation guidelines, with consistent taste, freshness, and portions.
• Lead and supervise the kitchen brigade, assign work, monitor productivity, and coach and train staff.
• Evaluate ingredient quality and handling; maintain sanitation, equipment, workstations, and storage facilities.
• Monitor refrigeration temperatures, food labeling, storage procedures, and stock rotation.
• Manage food expenditure, reduce waste, coordinate purchasing requests, and verify incoming supplies.
• Contribute to menu enhancements and oversee regular menus, promotional dishes, catered functions, and special occasions.
• Review customer feedback, maintain kitchen documentation and safety reports, and coordinate equipment servicing or repairs.
• Promote a safe workplace and ensure staff follow safety procedures; undertake additional operational duties as required.

Experience and qualifications

• At least 5 years of relevant professional kitchen experience, including at least 2 years in a senior culinary or kitchen supervisory role.
• A Diploma or Higher Diploma in Culinary Arts, Food Production, or equivalent professional qualification is advantageous.
• Valid Dubai Municipality Food Safety or Food Hygiene certification is mandatory.
• HACCP training or certification is an added advantage; PIC certification is preferred.
• Restaurant, hotel, hospitality group, or large-scale food service experience is preferred.

Required capabilities

• Lead kitchen teams and manage end-to-end food production.
• Apply professional cooking methods, culinary techniques, and food presentation standards.
• Manage hygiene, sanitation, safe food handling, and temperature control.
• Handle food budgeting, inventory monitoring, purchasing, and cost optimization.
• Maintain standardized recipes and contribute to menu development.
• Communicate, coordinate, manage time, and make decisions in a demanding, high-volume hospitality environment.

Work location

• Work is in person.