Head Chef

Addmind Hospitality; Dubai; On-site; AED 335,000 - 536,000; Full time

Benefits offered by this job

Premium venues exposure

Dynamic multicultural environment

Growth opportunities across portfolio

Professional development

Collaborative team

Job summary

Addmind Hospitality in Dubai is seeking an experienced Head Chef to lead the kitchen at one of its beach club venues. The role requires hands-on culinary leadership, a passion for innovative Mediterranean and Italian cuisine, and a track record of managing high-volume service.

You will collaborate with front-of-house and operations to deliver exceptional guest experiences, develop menus, monitor food costs, and drive standards of quality, hygiene and presentation.

Qualifications

• Minimum 5–7 years in Head Chef or senior culinary leadership.
• Experience in premium hospitality, beach clubs, or high-volume F&B.
• Proven experience leading and developing a kitchen team.
• Strong knowledge of food preparation, safety and kitchen operations.
• Expertise in food cost, waste management, inventory and budgets.
• Fluent English; Arabic and French are advantages.

Responsibilities

• Lead and manage daily kitchen operations to ensure smooth service.
• Develop and maintain menus aligned with concept and brand standards.
• Monitor food costs, waste, inventory and purchasing efficiency.
• Coach and develop the kitchen team; manage schedules and performance.
• Deliver exceptional guest food experience and response to feedback.
• Ensure hygiene, safety and compliance with local regulations.

Skills

Team leadership

Food cost control

Kitchen operations

English language

Menu development

Food safety

Education

Culinary or Hospitality Management qualification

Tools

Microsoft Office

Job description

Job Description:

About Addmind

Addmind is a privately owned hospitality group and the leading food and beverage management and concept creation company in the Middle East, with a growing international portfolio of restaurants, bars and lounges, beach clubs, nightlife venues, and hotels.

About The Role

We are seeking an experienced Head Chef to lead the kitchen operation at one of our beach clubs in Dubai. The ideal candidate will bring strong culinary leadership, a passion for food and innovation, and a proven ability to manage a high-volume kitchen while maintaining exceptional standards of quality, consistency, hygiene, and food cost control. The ideal candidate would also have worked in similar beach club concepts and has experience in Mediterranean and Italian cuisine.

This role requires a hands-on and commercially minded culinary leader who can inspire and develop a team, work closely with front-of-house and operations, and consistently deliver an outstanding food experience for our guests.

Position Type: Full-Time

Key Responsibilities

Kitchen Operations & Service

• Lead and manage the daily kitchen operation, ensuring smooth and efficient service.
• Maintain high standards of food quality, preparation, consistency, portioning and presentation.
• Ensure all dishes are prepared according to approved recipes and specifications.
• Work closely with the Outlet Manager, Front of House and Operations teams to ensure timely and efficient service.
• Monitor food orders and kitchen performance throughout service.
• Conduct daily kitchen briefings and communicate menu changes, shortages, special requests and operational updates.
• Maintain a strong presence during peak service periods and ensure the kitchen operates effectively under pressure.

Menu Development & Culinary Innovation

• Develop, improve and maintain menus in line with the venue concept, brand standards and guest expectations.
• Create new dishes and culinary offerings that are both innovative and commercially viable.
• Regularly review menu performance and identify opportunities for improvement.
• Ensure recipes, portions, preparation methods and presentation standards are clearly defined and consistently followed.
• Stay informed about culinary trends, techniques, products and industry developments.

Food Cost, Inventory & Purchasing

• Take ownership of food cost and the overall financial performance of the kitchen.
• Monitor food costs, waste, portion control and operating expenses.
• Maintain accurate inventory and ensure appropriate stock levels are maintained.
• Conduct regular stock checks and monitor product usage.
• Work closely with Purchasing to ensure quality products are sourced at competitive prices.
• Minimise food waste and identify opportunities to improve kitchen efficiency and profitability.
• Ensure all products are fresh, properly stored and meet required quality standards.

Team Leadership & Development

• Lead, manage, coach and develop the kitchen team to achieve consistently high standards.
• Establish clear expectations around performance, accountability, teamwork and professionalism.
• Prepare and manage kitchen schedules in line with business requirements.
• Conduct regular team briefings, feedback sessions and performance discussions.
• Identify training and development needs and support the growth of team members.
• Build a positive, respectful and high-performing kitchen culture.
• Support succession planning and the development of future culinary leaders.

Guest Experience

• Ensure the kitchen consistently delivers an exceptional food experience.
• Take ownership of food quality and presentation standards.
• Respond professionally to guest feedback and food-related complaints.
• Work with the management team to identify opportunities to improve the overall guest experience.

Hygiene, Safety & Compliance

• Ensure full compliance with company standards, local regulations and food safety and hygiene requirements.
• Maintain high standards of cleanliness, sanitation and personal hygiene throughout the kitchen.
• Ensure the team follows appropriate food handling, storage and preparation procedures.
• Ensure compliance with health and safety, fire safety and emergency procedures.
• Identify and address potential hazards and operational risks.
• Ensure kitchen equipment, storage areas and preparation areas are maintained to the required standards.
• Report and support the investigation of food safety, health, safety or security incidents when required.

Requirements

• Minimum 5–7 years of experience in a similar Head Chef or senior culinary leadership role.
• Previous experience within premium hospitality, restaurants, beach clubs, nightlife, or other high-volume F&B environments is preferred.
• Culinary or Hospitality Management qualification preferred; relevant experience may be considered in place of formal qualifications.
• Proven experience managing, leading and developing a kitchen team.
• Strong knowledge of food preparation, culinary techniques, food safety and kitchen operations.
• Strong understanding of food cost, waste management, inventory, purchasing and budgets.
• Proven experience in menu development and culinary innovation.
• Strong understanding of premium guest expectations and food presentation.
• Fluent English communication skills; Arabic is an advantage.
• French language skills are an advantage.
• Good working knowledge of Microsoft Office.
• Excellent organisational and time-management skills.
• Ability to work effectively in a high-volume, fast-paced hospitality environment.
• Flexible to work evenings, weekends, public holidays and extended hours when required.

What We Offer

• The opportunity to join a leading hospitality group with an established portfolio of premium venues.
• A dynamic and multicultural working environment.
• Exposure to diverse hospitality concepts, brands, venues and events across the region.
• Opportunities for professional growth and career development.
• The chance to work alongside experienced hospitality and culinary professionals.