Head Chef – Indian Cuisine
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Key skills for this role
About the Role
A premium Indian restaurant brand in Dubai seeks a Head Chef specializing in Indian cuisine to lead kitchen operations. The role requires proven experience as a Head Chef in branded restaurants, strong menu planning and cost control skills, and leadership abilities.
Key Skills for This Role
Responsibilities
- Lead and manage daily kitchen operations to ensure smooth service
- Maintain consistent food quality, taste, and presentation
- Plan menus, monitor food costs, and control inventory
- Supervise, train, and motivate kitchen staff
- Ensure compliance with food safety, hygiene, and sanitation standards
- Maintain efficient kitchen operations while meeting quality and cost objectives
Requirements
- Degree or diploma in Hotel Management, Culinary Arts, or related hospitality field from a reputed institute preferred
- Proven experience as a Head Chef specializing in Indian cuisine
- Experience working with branded restaurants is mandatory
- Ability to independently manage overall kitchen operations
- Strong knowledge of menu planning, food quality, food cost control, and inventory management
- Good leadership, communication, and team management skills
- Well groomed, presentable, and professional with a positive attitude
Full Job Posting
Job Title and Location
- Job Title: Head Chef – Indian Cuisine
- Location: Dubai
- Salary: Up to AED 7,000 per month
- Benefits: Visa and Medical Insurance Provided
About the Company
- A premium Indian restaurant brand with outlets in Abu Dhabi and Dubai, known for delivering authentic Indian cuisine with a modern dining experience and high standards of food quality and service.
Key Requirements
- Degree or diploma in Hotel Management, Culinary Arts, or a related hospitality field from a reputed institute preferred
- Proven experience as a Head Chef specializing in Indian cuisine
- Experience working with branded restaurants is mandatory
- Ability to independently manage overall kitchen operations
- Strong knowledge of menu planning, food quality, food cost control, and inventory management
- Good leadership, communication, and team management skills
- Well groomed, presentable, and professional with a positive attitude
Key Responsibilities
- Lead and manage daily kitchen operations to ensure smooth service
- Maintain consistent food quality, taste, and presentation
- Plan menus, monitor food costs, and control inventory
- Supervise, train, and motivate kitchen staff
- Ensure compliance with food safety, hygiene, and sanitation standards
- Maintain efficient kitchen operations while meeting quality and cost objectives
Note
- Accommodation and transportation are not provided. Duty meals, visa, and medical insurance will be provided by the company.
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