Head Chef

We are looking for an experienced and passionate Head Chef to lead our kitchen operations, maintain high food quality and hygiene standards, control food costs, and develop a strong kitchen team. The ideal candidate should have strong leadership skills, excellent knowledge of food production, and experience in a fast-paced F&B environment.

*Those who can Join Immediately shall apply*

Key Responsibilities

• Lead and manage the kitchen team, including chefs, CDPs, commis chefs, and kitchen assistants.
• Plan and supervise daily food preparation, production, and service.
• Ensure consistent food quality, taste, presentation, and portion control.
• Develop and maintain recipes, SOPs, and standardized preparation methods.
• Monitor food costs, COGS, wastage, portion sizes, and inventory.
• Conduct regular stock checks and coordinate with the purchasing team for ordering.
• Ensure proper FIFO/FEFO practices and minimize food wastage.
• Maintain excellent hygiene, food safety, and sanitation standards.
• Ensure compliance with company policies and UAE food safety requirements.
• Prepare kitchen schedules, staff rosters, and allocate duties effectively.
• Train, coach, and develop kitchen staff to improve performance and productivity.
• Monitor kitchen equipment and report maintenance requirements.
• Handle customer complaints related to food quality and take corrective action.
• Work closely with the Operations and Management teams to improve kitchen efficiency.
• Support menu development, new product trials, and seasonal promotions.
• Maintain accurate records of production, wastage, stock, and food costs.
• Ensure the kitchen operates efficiently during peak business hours.
• Take responsibility for overall kitchen performance and team discipline.

Required Qualifications & Experience

• Minimum 5–7 years of professional kitchen experience.
• Previous experience as a Head Chef, Sous Chef, or Senior Chef in a reputed F&B company, restaurant, café, hotel, or multi-outlet operation.
• Strong knowledge of food preparation, kitchen operations, and food safety.
• Experience in cost control, inventory management, and wastage reduction.
• Strong leadership and team-management skills.
• Ability to work under pressure in a fast-paced environment.
• Good communication and problem-solving skills.
• Strong understanding of HACCP and food hygiene practices.
• Experience with recipe costing and menu development is preferred.

Key Performance Indicators (KPIs)

• Food quality and consistency
• Food cost and COGS control
• Reduction of food wastage
• Kitchen productivity and efficiency
• Hygiene and food safety compliance
• Staff training and retention
• Recipe and portion control
• Inventory accuracy
• Customer satisfaction
• Successful execution of new menu items and promotions

Ideal Candidate

The ideal candidate should be hands-on, disciplined, organized, commercially aware, and passionate about food. They should be able to lead the kitchen team while maintaining quality, controlling costs, and ensuring smooth day-to-day kitchen operations.

Pay: AED7,000.00 - AED10,000.00 per month

Work Location: In person