Head Chef

A Group; Dubai; On-site; AED 335,000 - 558,000; Full time

Benefits offered by this job

Competitive salary package

Professional hospitality environment

Training and culinary developmentopps

Career growth opportunities

Benefits as per company policy

Job summary

A Group in Dubai is seeking an experienced Head Chef to lead kitchen operations, ensuring high standards of food quality, presentation, hygiene, and service.

You will plan menus, train staff, control costs, and coordinate with management and service teams to deliver outstanding dining experiences, even during peak hours.

Qualifications

• Proven experience as head chef or in a senior kitchen leadership role.
• Strong knowledge of food safety and hygiene standards.
• Ability to manage a kitchen team and coordinate with service staff.

Responsibilities

• Lead and supervise daily kitchen operations.
• Plan menus, specials, and food preparation requirements.
• Manage and coordinate chefs, cooks, and kitchen assistants.
• Ensure consistent food quality, taste, presentation, and portion control.
• Monitor food preparation and cooking processes.
• Control food costs, wastage, and kitchen inventory.
• Coordinate with suppliers and monitor the quality of ingredients.
• Maintain high standards of food safety, hygiene, and sanitation.
• Train, guide, and evaluate kitchen staff.
• Organize kitchen schedules and staff duties.
• Ensure proper storage and handling of food products.
• Coordinate with restaurant management and service teams.
• Develop new dishes and improve existing menu offerings.
• Handle kitchen-related issues and ensure smooth service during busy periods.

Skills

Leadership

Kitchen management

Menu planning

Quality control

Education

Culinary degree or equivalent

Job description

An exciting opportunity is available for an experienced Head Chef to lead kitchen operations and maintain high standards of food quality, presentation, hygiene, and service. The role is ideal for a creative and organized culinary professional who can manage a kitchen team and deliver consistent dining experiences.

Job Responsibilities

• Lead and supervise daily kitchen operations.
• Plan menus, specials, and food preparation requirements.
• Manage and coordinate chefs, cooks, and kitchen assistants.
• Ensure consistent food quality, taste, presentation, and portion control.
• Monitor food preparation and cooking processes.
• Control food costs, wastage, and kitchen inventory.
• Coordinate with suppliers and monitor the quality of ingredients.
• Maintain high standards of food safety, hygiene, and sanitation.
• Train, guide, and evaluate kitchen staff.
• Organize kitchen schedules and staff duties.
• Ensure proper storage and handling of food products.
• Coordinate with restaurant management and service teams.
• Develop new dishes and improve existing menu offerings.
• Handle kitchen-related issues and ensure smooth service during busy periods.

Company Benefits

• Competitive salary package
• Professional hospitality environment
• Training and culinary development opportunities
• Career growth opportunities
• Benefits as per company policy