Head Chef

Yosh; Abu Dhabi; On-site; AED 180,000 - 260,000; Full time

Job summary

Yosh in Abu Dhabi is seeking an experienced Head Chef to lead the kitchen team, delivering high-quality, well-presented dishes while upholding strict food safety and hygiene standards.

You will manage menu planning, kitchen operations, staff development, and cost control to meet customer expectations and maintain consistency across all meals.

Qualifications

• Senior kitchen leadership experience in a busy food service environment.
• Strong cooking skills and knowledge of various preparation methods.
• Solid understanding of food hygiene, safety, and allergen management.

Responsibilities

• Plan, develop, and update menus in line with venue style, preferences, seasonal availability, and budget.
• Oversee preparation, cooking, and presentation of dishes to ensure quality and consistent portion sizes.
• Lead and supervise kitchen staff, allocate duties, and coordinate during service.
• Recruit, train, coach, and support kitchen team members to foster a professional, collaborative environment.
• Prepare work schedules and manage staffing to meet service needs.
• Monitor food and labour costs, portions, and waste to support targets.
• Order ingredients, check deliveries, and maintain stock levels.
• Maintain cleanliness and safety across kitchen areas and equipment.
• Ensure adherence to hygiene, allergen, and health & safety procedures.
• Communicate allergens clearly and handle dietary requirements safely.
• Report faults or maintenance needs for kitchen equipment promptly.
• Coordinate with front-of-house to respond to feedback and service needs.
• Maintain records for stock, temperature, cleaning, and safety.

Skills

Senior kitchen leadership

Cooking skills

Food safety & hygiene

Menu planning

Team leadership

Organisation

Attention to detail

Culinary qualifications

Shift flexibility

Job description

Job Description:

Lead the kitchen team to deliver high-quality, well-presented food while maintaining excellent standards of food safety, hygiene, and service. The Head Chef will oversee menu planning, kitchen operations, staff development, and cost control, ensuring dishes meet customer expectations and are prepared consistently.

Key Responsibilities

• Plan, develop, and update menus in line with the venue’s style, customer preferences, seasonal availability, and budget.

• Oversee the preparation, cooking, and presentation of dishes, ensuring consistent quality, portion sizes, and service standards.

• Lead, organise, and supervise kitchen staff, allocating duties and coordinating work during service.

• Recruit, train, coach, and support kitchen team members, promoting a professional, collaborative, and respectful working environment.

• Prepare work schedules and manage staffing levels to meet operational and service requirements.

• Monitor food costs, labour costs, portion control, and waste, and take appropriate action to support budget targets.

• Order ingredients and supplies, check deliveries for quality and accuracy, and maintain appropriate stock levels.

• Manage stock rotation and storage, ensuring food is labelled and stored safely and in accordance with food safety requirements.

• Maintain high standards of cleanliness and ensure kitchen equipment, work areas, and food preparation spaces are cleaned and maintained appropriately.

• Ensure the kitchen team follows food hygiene, allergen management, health and safety, and other relevant workplace procedures.

• Communicate allergen information clearly and help ensure customer dietary requirements are handled accurately and safely.

• Monitor kitchen equipment and report faults, maintenance needs, or safety concerns promptly.

• Work with front-of-house colleagues and management to coordinate service and respond to customer feedback or operational needs.

• Maintain accurate kitchen records, including stock, temperature, cleaning, and food safety documentation.

• Perform other relevant kitchen duties as assigned by the manager.

Requirements

• Previous experience in a senior kitchen role, with the ability to lead a team in a busy food service environment.

• Strong cooking skills and knowledge of a range of food preparation methods, ingredients, and kitchen practices.

• Good understanding of food hygiene, food safety, allergen management, and health and safety requirements.

• Experience with menu planning, stock control, ordering, and kitchen cost management.

• Leadership and communication skills, with the ability to train, motivate, and organise kitchen staff.

• Strong organisational skills and the ability to prioritise tasks and maintain quality during busy service periods.

• Attention to detail and a commitment to consistent food quality, presentation, and cleanliness.

• Relevant culinary qualifications and food safety training are desirable.

• Flexibility to work shifts, including evenings, weekends, and public holidays, in line with business requirements.