Central Kitchen Head Chef

Al Safadi Hospitality; Dubai; On-site; AED 280,000 - 420,000; Full time

Job summary

Al Safadi Hospitality in the UAE seeks an experienced Central Kitchen Head Chef to lead our central kitchen operations, reporting to the Group Executive Chef. You will oversee 120+ kitchen staff, ensure authentic Arabic and Lebanese cuisine standards, and drive efficiency, cost control, and HACCP compliance across multiple branches.

The ideal candidate has 8–10 years in large-scale production, a culinary degree, strong leadership, and hands-on expertise in high-volume central kitchens, inventory

Qualifications

• Culinary degree or equivalent hands-on experience in a culinary field.
• Minimum 8–10 years of culinary experience, with large-scale/central kitchen exposure.
• Deep expertise in authentic Arabic and Lebanese cuisine.
• Proven experience leading a large kitchen team (120+ employees) in a fast-paced, high-volume operation.
• Strong understanding of HC planning, food cost control, and inventory management at scale.
• Thorough knowledge of HACCP and food safety standards.
• Experience in multi-branch, high-volume production environments.
• Proficient in inventory/kitchen management systems and Excel.
• Excellent leadership, organizational, and communication skills.

Responsibilities

• Lead, supervise, and manage the full Central Kitchen operation, ensuring efficiency, consistency, and quality across all production output.
• Lead, train, and develop a large kitchen team (120+ employees), ensuring smooth daily operations and strong team performance.
• Ensure strict adherence to authentic Arabic and Lebanese cuisine standards, recipes, and preparation techniques across all products.
• Oversee HC planning, staffing structure, and workforce efficiency within the Central Kitchen.
• Manage inventory, food cost control, wastage, and supplier coordination in line with cost control procedures.
• Ensure full compliance with HACCP, food safety, and hygiene standards.
• Collaborate with the Group Executive Chef on menu development, standardization, and improvements across branches.
• Ensure consistency and authenticity of products across multiple branches supplied by the Central Kitchen.

Skills

Leadership

Team management

Food safety HACCP

Inventory management

Excel

Communication

Organizational skills

Education

Culinary Degree/Diploma

Tools

Kitchen management systems

Microsoft Excel

Job description

About Al Safadi Hospitality Al Safadi Hospitality is one of the UAE's leading Lebanese hospitality groups, renowned for delivering authentic Lebanese cuisine and exceptional guest experiences. With a growing portfolio of restaurants and over 1,000 employees, we are committed to operational excellence, innovation, and creating a workplace where our people can thrive.

As we continue to grow, we are looking for an experienced Central Kitchen Head Chef to lead our Central Kitchen operations, reporting directly to the Group Executive Chef.

Key Responsibilities

• Lead, supervise, and manage the full Central Kitchen operation, ensuring efficiency, consistency, and quality across all production output.
• Lead, train, and develop a large kitchen team (120+ employees), ensuring smooth daily operations and strong team performance.
• Ensure strict adherence to authentic Arabic and Lebanese cuisine standards, recipes, and preparation techniques across all products, including mezze and grills.
• Oversee HC (headcount) planning, staffing structure, and workforce efficiency within the Central Kitchen.
• Manage inventory, food cost control, wastage, and supplier coordination in line with Company cost control procedures.
• Ensure full compliance with HACCP, food safety, and hygiene standards.
• Collaborate closely with the Group Executive Chef on menu development, standardization, and operational improvements across all branches.
• Ensure consistency and authenticity of products across multiple branches supplied by the Central Kitchen.
• Comply with all Company policies, procedures, Code of Conduct, and applicable health, safety, and food safety requirements.
• Maintain a professional attitude and collaborate effectively with colleagues to support efficient business operations.

Requirements

• Culinary Degree/Diploma or equivalent hands-on professional experience in a relevant culinary field.
• Minimum 8-10 years of culinary experience, with significant experience in a Central Kitchen or large-scale production environment.
• Deep, hands-on expertise in authentic Arabic and Lebanese cuisine is essential.
• Proven experience managing large kitchen teams (120+ employees) in a fast-paced, high-volume operation.
• Strong understanding of kitchen operations, HC planning, food cost control, and inventory management at scale.
• Thorough understanding of food safety and hygiene standards (HACCP).
• Experience in high-volume, multi-branch production environments.
• Proficiency in inventory/kitchen management systems and Microsoft Excel.
• Strong leadership, organizational, and communication skills.