Head Chef

Role Overview

Responsibilities

• Lead daily central-kitchen operations and coordinate food production for four branches.
• Prepare and supervise authentic Egyptian cuisine while maintaining consistent taste, quality, and presentation.
• Develop standardized recipes, portion sizes, and cooking procedures.
• Supervise, train, and motivate kitchen staff and monitor attendance, performance, and discipline.
• Monitor food quality, freshness, portion control, and presentation before dispatch.
• Manage production schedules and ensure branch orders are dispatched accurately and on time.
• Control food costs, minimize wastage, and coordinate ingredient requirements with Procurement and Stores.
• Maintain compliance with food safety, hygiene, sanitation, temperature-control, cleanliness, and equipment standards.
• Coordinate with Branch Managers and Operations to resolve order requirements and production issues.

Requirements

• Minimum five years of experience as a Head Chef, Executive Chef, or Senior Chef in a high-volume food and beverage operation.
• Strong and proven experience in Egyptian cuisine is mandatory.
• Experience managing a central kitchen supplying multiple branches is highly preferred.
• Proven ability to manage large-volume food production and multiple branch orders.
• Strong knowledge of Egyptian recipes, cooking techniques, ingredients, and food preparation methods.
• Strong leadership, team management, organizational, communication, and coordination skills.
• Strong knowledge of food cost control, portion control, inventory, and wastage management.
• HACCP qualification is an advantage.
• Ability to work under pressure and meet strict production and dispatch deadlines.
• Immediate joining is highly preferred.

Compensation

• Full-time position paying AED 5,000 to AED 6,000 per month.

Workplace

• Work location is in person in Mussafah, Abu Dhabi.
• Reliable commuting or relocation to Abu Dhabi before starting work is preferred.