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Head Chef

Karma Kafe by Buddha Bar
, UAE
Full Time
Director
Onsite
Pan Asian CuisineMenu DevelopmentFood Cost ControlInventory ManagementHACCPKitchen Management
Free

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Pan Asian CuisineMenu DevelopmentFood Cost Control
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Job Summary

  • We are seeking an experienced and creative Head Chef to lead the culinary operations of our Pan Asian restaurant, Karma Kafe at souk al bahar. The ideal candidate is passionate about Asian cuisine, menu innovation, kitchen leadership, and maintaining exceptional food quality while achieving profitab

Key Responsibilities

  • Lead all kitchen operations, ensuring consistency, quality, and presentation of all dishes.
  • Develop and execute innovative Pan Asian menus featuring authentic and contemporary flavors.
  • Create seasonal menus, chef’s specials, and limited time promotions to drive guest engagement.
  • Maintain target food cost percentages through effective recipe standardization, portion control, inventory management, and waste reduction.
  • Analyze food cost reports and implement strategies to maximize profitability without compromising quality.
  • Source high quality ingredients and negotiate with suppliers to optimize purchasing costs.
  • Train, mentor, and supervise kitchen staff while fostering a positive and high performance work environment.
  • Ensure compliance with food safety, hygiene, and HACCP standards.
  • Manage kitchen scheduling and labor costs to achieve operational efficiency.
  • Monitor stock levels, conduct inventory counts, and minimize spoilage and losses.
  • Collaborate with management on pricing strategies, menu engineering, and business growth initiatives.
  • Ensure all kitchen equipment is properly maintained and operational.

Requirements

  • Minimum 5–8 years of experience as a Head Chef or Executive Chef in a high volume Pan Asian restaurant.
  • Strong expertise in Asian cuisines including Chinese, Japanese, Thai, Korean, Vietnamese, and Southeast Asian concepts.
  • Proven experience in menu development and culinary innovation.
  • Excellent knowledge of food cost control, menu engineering, inventory management, and kitchen profitability.
  • Strong understanding of HACCP, food safety regulations, and kitchen sanitation standards.
  • Experience leading and developing multicultural kitchen teams.
  • Ability to work under pressure while maintaining high standards.
  • Excellent leadership, communication, and organizational skills.
  • Culinary degree or equivalent professional training is preferred.

Preferred Skills

  • Expertise in recipe costing and menu profitability analysis.
  • Strong purchasing and supplier management skills.
  • Ability to identify food trends and develop commercially successful menu items.
  • Experience with kitchen management and inventory software.
  • Creative mindset with a passion for continuous culinary innovation.

Key Performance Indicators (KPIs)

  • Food cost maintained within company target.
  • Consistent food quality and guest satisfaction.
  • Successful launch of new menu items and seasonal promotions.
  • Reduction in kitchen waste and improved inventory accuracy.
  • Staff retention, training, and kitchen performance.
  • Compliance with food safety and hygiene standards.
  • Achievement of revenue and profitability targets.

What We Offer

  • Competitive salary and performance based incentives.
  • Opportunity to lead a dynamic Pan Asian culinary team.
  • Creative freedom to develop new menus and signature dishes.
  • Career growth within a growing hospitality brand.
  • Supportive and professional working environment.

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