Head Chef

About The Role

Head Chef

Flamingo Room Dubai

Operational Leadership & Service Excellence

• Lead the kitchen with a commitment to precision, consistency, and the highest levels of hospitality.
• Ensure all stations are fully prepped, stocked, and compliant with HACCP and brand standards.
• Master every recipe and dish across all sections, ensuring flawless preparation and plating.
• Manage the pass with authority — calling checks, prioritising orders, and guaranteeing quality and presentation before dishes reach guests.
• Oversee day‑to‑day kitchen operations, streamlining workflow to enhance efficiency and maintain consistency.
• Coach, mentor, and develop the culinary team to ensure they are fully cross‑trained and equipped to perform at the highest level.
• Communicate clearly through briefings and regular team meetings, ensuring updates, changes, and expectations are understood.

Quality, Health & Safety

• Uphold the strictest standards of cleanliness, maintenance, and equipment hygiene.
• Verify all supplier deliveries meet the brand’s quality benchmarks before acceptance.
• Ensure unwavering compliance with Food Safety, HACCP, and internal policies, including storage, temperature control, and safe preparation practices.
• Implement preventive maintenance routines through structured cleaning schedules, walkthroughs, and accurate record‑keeping.

Financial Responsibility & Inventory Control

• Monitor sales trends to guide production levels, ordering, and par sheets.
• Manage inventory with discipline — tracking consumption, controlling waste, and minimising costs.
• Support the General Manager in achieving food cost targets and meeting budget expectations.
• Oversee kitchen staffing: preparing rotas, approving leave, and managing labour budgets responsibly.

Team Culture, Behaviour & Development

• Lead by example, reflecting the brand’s grooming, behaviour, and hospitality standards.
• Foster a respectful, collaborative environment that celebrates teamwork across both BOH and FOH.
• Demonstrate resilience, adaptability, and solution‑driven thinking under pressure.
• Ensure all team members attend mandatory training and maintain a strong commitment to personal and professional growth.
• Stay informed on culinary trends and support the Culinary Director with new recipes, menu development, and special initiatives.
• Partner with the GM and Culinary Director to elevate operational efficiency, food quality, and guest satisfaction.
• Develop talent through training, mentorship, and constructive feedback — supported by performance logs and structured evaluations.
• Manage guest complaints professionally, ensuring timely and thoughtful resolution.