Head Chef

DAIKAN; Abu Dhabi; On-site; AED 360,000 - 600,000; Full time

Job summary

DAIKAN in Abu Dhabi is seeking an experienced Head Chef to lead our kitchen, design innovative menus, and oversee all food production while upholding top quality and safety standards. You will mentor a diverse culinary team, optimize inventory and costs, ensure consistent presentation, and create memorable dining experiences for guests in a high-volume Japanese dining venue.

This role requires flexible hours, including nights and weekends, to support peak service periods and events at our

Qualifications

• Proven experience as Head Chef or similar in high-volume kitchens.
• Expert knowledge of Japanese cuisine and culinary techniques.
• Culinary degree or equivalent certification preferred.

Responsibilities

• Kitchen Leadership: Direct and manage the kitchen staff to create a positive, productive environment.
• Menu Development: Design and innovate menus aligned with guest preferences.
• Quality Control: Maintain high standards of food quality, presentation, and consistency.
• Staff Training and Development: Mentor kitchen staff on techniques, safety, and management practices.
• Inventory Management: Oversee inventory, stock rotation, and supplier relations to control costs.
• Operational Efficiency: Ensure timely meal prep and service, optimize workflows and reduce waste.
• Guest Interaction: Engage with guests to gather feedback and enhance experiences.
• Hygiene and Safety Compliance: Enforce health and safety standards across kitchen operations.

Skills

Kitchen leadership

Menu development

Quality control

Staff training

Inventory management

Operational efficiency

Guest interaction

Hygiene & safety

Communication

Team motivation

Education

Culinary degree

Job description

Role Overview

Daikan Izakaya a premier destination for Japanese cuisine is seeking a skilled and passionate Head Chef to lead our culinary team The Head Chef will be responsible for overseeing all kitchen operations menu planning and food production while ensuring high standards of food quality and safety.

Key Responsibilities

• Kitchen Leadership Direct and manage the kitchen staff creating a positive and productive work environment Foster a culture of teamwork and cooperation among kitchen personnel
• Menu Development Design and innovate menus that reflect the restaurant s vision and culinary trends Ensure that dishes are fresh seasonal and aligned with guest preferences
• Quality Control Maintain the highest standards of food quality presentation and consistency in line with Daikan s reputation Monitor and evaluate food preparation processes to ensure compliance with health and safety regulations
• Staff Training and Development Train and mentor kitchen staff providing guidance on cooking techniques food safety and kitchen management practices Encourage continuous learning and professional development
• Inventory Management Oversee kitchen inventory levels and ensure proper stock rotation Work closely with suppliers to source quality ingredients and manage food costs effectively
• Operational Efficiency Manage kitchen operations to guarantee timely meal preparation and service Optimize workflows and procedures to enhance efficiency and reduce waste
• Guest Interaction Engage with guests to gather feedback and address any concerns proactively Create memorable culinary experiences that drive customer satisfaction and loyalty
• Hygiene and Safety Compliance Uphold and implement health and safety standards in the kitchen ensuring a clean and safe work environment for all staff

Requirements

• Proven experience as a Head Chef or in a similar role in a high-volume kitchen.
• Expert knowledge of Japanese cuisine and culinary techniques.
• Strong leadership skills with the ability to motivate and manage a diverse team.
• Excellent creativity and passion for food presentation.
• Good communication and interpersonal skills.
• Culinary degree or equivalent certification is preferred.
• Ability to work flexible hours, including nights and weekend