Executive Italian Kitchen Lead & Menu Innovator

Independent Food Company; United Arab Emirates; On-site; AED 240,000 - 420,000; Full time

Job summary

Independent Food Company in the United Arab Emirates is looking for a Head Chef specializing in authentic Italian cuisine to lead our kitchen, craft menus, and ensure top quality across service. You will supervise daily operations, maintain food costs, menu consistency, and drive culinary innovation.

The ideal candidate has proven leadership, 5–8 years in high-volume or upscale settings, strong HACCP knowledge, and the ability to train staff and collaborate with front-of-house teams.

Qualifications

• Proven experience as a Head Chef or Senior Sous Chef specializing in authentic Italian cuisine.
• Strong knowledge of traditional and modern Italian cooking techniques, ingredients, and regional dishes.
• Culinary degree or relevant professional certification preferred.
• Minimum 5–8 years of experience in high-volume or upscale restaurant environments.
• Demonstrated leadership skills with the ability to manage, train, and inspire a kitchen team.
• Strong understanding of kitchen operations, food costing, inventory management, and waste control.
• Ability to design and develop menus while maintaining consistency and quality standards.
• Knowledge of food safety, hygiene, and HACCP standards.
• Experience in pre-opening or concept development is an advantage.
• Strong organizational and time-management skills in a fast-paced environment.
• Excellent communication skills and ability to collaborate with front-of-house teams.
• Passion for culinary innovation while respecting Italian culinary traditions.

Skills

Italian cuisine

Leadership

Menu development

Food costing

Inventory management

HACCP compliance

Pre-opening

Time management

Communication

Education

Culinary degree

Job description

Independent Food Company in the United Arab Emirates is looking for a Head Chef specializing in authentic Italian cuisine to lead our kitchen, craft menus, and ensure top quality across service. You will supervise daily operations, maintain food costs, menu consistency, and drive culinary innovation.

The ideal candidate has proven leadership, 5–8 years in high-volume or upscale settings, strong HACCP knowledge, and the ability to train staff and collaborate with front-of-house teams.