Head Chef

Overview

What You'Ll Do

• Oversee daily production operations in the cold kitchen facility, ensuring production targets are met while maintaining food safety standards.
• Manage workflow, monitor team performance, control wastage, and coordinate order fulfilment to dark stores.
• Act as first point of contact for operational issues and ensure smooth execution of daily production schedules.
• Supervise and coordinate prep staff and assemblers to meet daily production targets
• Plan and schedule daily production based on dark store orders and demand forecasts
• Monitor workflow efficiency and adjust team assignments to optimize output
• Track and control wastage, identifying causes of excess disposal and implementing corrective actions
• Ensure order fulfilment accuracy
• Conduct pre-shift briefings and assign tasks to prep and assembly teams
• Monitor ingredient inventory levels and report shortages or quality issues immediately
• Enforce HACCP procedures, temperature monitoring, and hygiene protocols throughout shift
• Address equipment malfunctions and coordinate with maintenance as needed
• Ensure proper FIFO stock rotation and storage procedures are followed
• Coordinate evening delivery schedule with logistics team

Training

• Dubai Municipality Food Safety Training certification (Level 1 minimum, Level 2 preferred)
• In-house training on production planning, workflow optimization, and team management
• HACCP Critical Control Points monitoring and documentation
• Wastage tracking and reporting systems
• Inventory management and ordering procedures
• Who will excel?
• We’re looking for people with high standards, who understand that hard work matters.
• You need to be relentlessly resourceful and operate with a deep bias for action.
• We need people with the courage to be fiercely original.
• noon is not for everyone; readiness to adapt, pivot, and learn is essential.