HEAD CHEF

White Hospitality Group; Abu Dhabi; On-site; AED 360,000 - 540,000; Full time

Job summary

White Hospitality Group’s Head Chef role leads the restaurant’s kitchen operations, guiding the culinary team, overseeing all food preparation and presentation, and upholding the highest standards of quality, safety, and guest satisfaction in a vibrant beachside setting.

You will manage staff, control costs, ensure HACCP compliance, develop menus for Café del Mar, and collaborate with management on events while delivering exceptional dining experiences.

Responsibilities

• Lead and supervise all kitchen operations, ensuring smooth coordination between service, kitchen, and bar teams.
• Oversee daily food preparation, cooking, and presentation to ensure consistency and quality.
• Maintain high standards of cleanliness, organization, and operational efficiency in all kitchen areas.
• Ensure compliance with health, safety, hygiene, and HACCP standards at all times.
• Manage inventory, purchasing, and supplier relationships to ensure cost-effective operations.
• Monitor and control food and labor costs, minimizing waste and maximizing profitability.
• Develop, test, and implement new menu items in line with Café del Mar’s brand and guest preferences.
• Ensure all dishes are prepared and presented according to recipes and standards.
• Stay updated on culinary trends and incorporate innovative ideas into the menu.
• Recruit, train, and mentor kitchen staff, fostering a culture of teamwork, accountability, and continuous improvement.
• Schedule and manage kitchen staff to ensure adequate coverage and efficient operations.
• Conduct regular performance reviews and provide coaching and feedback to team members.
• Collaborate with restaurant management to support special events, promotions, and VIP functions.
• Interact with guests as needed to receive feedback and ensure satisfaction with food quality and service.
• Address and resolve guest complaints related to food promptly and professionally.
• Oversee stewarding operations, ensuring proper cleaning, sanitation, and maintenance of kitchen equipment and utensils.
• Conduct regular inspections to ensure compliance with sanitation and food safety standards.
• Prepare and review kitchen-related financial reports, budgets, and forecasts.
• Maintain accurate records of inventory, purchases, and kitchen operations.
• Ensure compliance with company policies and procedures.

Job description

The Head Chef is responsible for the overall success of the restaurant’s kitchen operations. This role leads the culinary team, oversees all food preparation and presentation, and ensures the highest standards of food quality, safety, and guest satisfaction. The Head Chef manages kitchen staff, controls costs, maintains HACCP and sanitation standards, and collaborates with management on menu development and special events. This position requires hands‑on leadership, creativity, and a passion for delivering exceptional dining experiences in a vibrant, beachside setting.

Key Responsibilities

• Lead and supervise all kitchen operations, ensuring smooth coordination between service, kitchen, and bar teams.
• Oversee daily food preparation, cooking, and presentation to ensure consistency and quality.
• Maintain high standards of cleanliness, organization, and operational efficiency in all kitchen areas.
• Ensure compliance with health, safety, hygiene, and HACCP standards at all times.
• Manage inventory, purchasing, and supplier relationships to ensure cost‑effective operations.
• Monitor and control food and labor costs, minimizing waste and maximizing profitability.

Menu Development & Culinary Innovation

• Develop, test, and implement new menu items in line with Café del Mar’s brand and guest preferences.
• Ensure all dishes are prepared and presented according to recipes and standards.
• Stay updatedon culinary trends and incorporate innovative ideas into the menu.

Team Management & Training

• Recruit, train, and mentor kitchen staff, fostering a culture of teamwork, accountability, and continuous improvement.
• Schedule and manage kitchen staff to ensure adequate coverage and efficient operations.
• Conduct regular performance reviews and provide coaching and feedback to team members.

Guest Experience & Special Events

• Collaborate with restaurant management to support special events, promotions, and VIP functions.
• Interact with guests as needed to receive feedback and ensure satisfaction with food quality and service.
• Address and resolve guest complaints related to food promptly and professionally.

Stewarding & Sanitation

• Oversee stewarding operations, ensuring proper cleaning, sanitation, and maintenance of kitchen equipment and utensils.
• Conduct regular inspections to ensure compliance with sanitation and food safety standards.
• Prepare and review kitchen‑related financial reports, budgets, and forecasts.
• Maintain accurate records of inventory, purchases, and kitchen operations.
• Ensure compliance with company policies and procedures.