Head Chef

Role Overview

Key Responsibilities

• Lead and manage 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 stock checks and coordinate ordering with the purchasing team.
• Maintain FIFO/FEFO practices and minimize food wastage.
• Ensure hygiene, food safety, sanitation, and UAE food safety compliance.
• Prepare kitchen schedules, staff rosters, and duty allocations.
• Train, coach, and develop kitchen staff.
• Monitor equipment and report maintenance requirements.
• Handle food-quality customer complaints and take corrective action.

Required Qualifications and Experience

• Minimum 5–7 years of professional kitchen experience.
• Previous experience as a Head Chef, Sous Chef, or Senior Chef in a restaurant, café, hotel, reputed F&B company, 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.
• The successful candidate should be able to join immediately.

Ideal Candidate

• The ideal candidate is hands-on, disciplined, organized, commercially aware, and passionate about food.
• The Head Chef is expected to lead the kitchen team while maintaining quality, controlling costs, and ensuring smooth daily operations.

Key Performance Indicators

Workplace

• The role is performed in person.

Compensation

• Pay is AED 7,000–10,000 per month.