Head Chef

The Arts Club Dubai; Dubai; On-site; AED 60,000 - 100,000; Full time

Job summary

An established industry player is seeking a Head Chef to lead their kitchen with a focus on culinary excellence and team development. This pivotal role involves managing kitchen operations, maintaining high food quality standards, and ensuring member satisfaction. The ideal candidate will have a strong background in hotel management and experience in food cost management. Join a dynamic team dedicated to creating exceptional dining experiences while fostering a positive work environment. If you are passionate about culinary arts and team growth, this opportunity is perfect for you.

Qualifications

• Strong culinary skills with a focus on high-quality food production.
• Experience in managing kitchen operations and staff.

Responsibilities

• Manage kitchen operations and ensure high food quality standards.
• Oversee food purchasing and control costs effectively.
• Develop and train kitchen staff for continuous improvement.

Skills

Culinary Excellence

Food Cost Management

Team Development

Menu Planning

Education

Bachelor of Hotel Management

Job description

Bachelor of Hotel Management (Hotel Management)

Position Overview

The Head Chef is responsible for managing the assigned kitchen as an independent profit centre, aligned with the outlet's operating concept and performance standards. The role focuses on ensuring maximum member satisfaction by maintaining high-quality food standards, controlling costs, and maximizing gross profit to support the financial success of the outlet.

Key Responsibilities

1. Manage the kitchen efficiently and professionally, ensuring high standards of food production.
2. Oversee food purchasing within the budget to maximize gross profit, including managing staff levels and payroll costs.
3. Order, store, and manage all food items, ensuring compliance with legislation.
4. Develop and train colleagues to achieve high standards of food quality and cleanliness, fostering continuous improvement.
5. Handle daily operations of the kitchen as directed by the Executive Chef.
6. Manage purchasing and food control in line with budgets.
7. Achieve food cost targets set by the Executive Chef.
8. Create and update daily and seasonal menus, including menu planning, costing, and presentation.
9. Coordinate with the Executive Chef on menu descriptions, photography, and dish breakdowns.
10. Provide support and training to kitchen staff on menu knowledge, roles, and development.
11. Ensure cleanliness, tidiness, and welfare of the kitchen environment.
12. Maintain consistency in food quality and presentation, attending to special functions as needed.
13. Instruct colleagues on daily tasks across different sections such as A la Carte, Daily Specials, and Private Events.

Additional Information:

This role requires a strong focus on culinary excellence, safety, and team development. The Head Chef must foster a positive and productive work environment, ensuring the growth and retention of team members.