Head Chef

FIGO RESTAURANT LLC; Dubai; On-site; AED 446,000 - 670,000; Full time

Job summary

FIGO RESTAURANT LLC is seeking a seasoned Head Chef to Lead the culinary team in creating innovative and seasonal menus aligned with the restaurant's concept and audience. You will ensure top-tier quality and presentation through regular tastings, while overseeing sourcing, inventory, and waste reduction to optimize costs.

The role requires a culinary degree or equivalent high-volume kitchen experience, 5+ years in the kitchen with at least 2 in leadership, and a proven record in upscale or

Qualifications

• Culinary degree from a recognized institution or equivalent experience in a high-volume kitchen environment.
• Minimum of 5 years of progressive kitchen experience, with at least 2 years in a leadership role.
• Proven track record of menu development and execution in upscale dining or Michelin-starred restaurant.
• Certification in food safety and hygiene (e.g., ServSafe or equivalent) is essential.

Responsibilities

• Lead the culinary team in creating innovative and seasonal menus that reflect the restaurant's concept and target audience.
• Ensure the highest standards of food quality and presentation, conducting regular tastings to maintain excellence.
• Oversee inventory management including sourcing suppliers, ordering ingredients, and minimizing waste to optimize cost efficiency.
• Establish and enforce health and safety regulations, ensuring compliance with local food safety standards and protocols.

Skills

Leadership

Menu development

Inventory management

Health & safety compliance

Education

Culinary degree or equivalent

Job description

Responsibilities

• Lead the culinary team in creating innovative and seasonal menus that reflect the restaurant s concept and target audience
• Ensure the highest standards of food quality and presentation, conducting regular tastings to maintain excellence
• Oversee inventory management including sourcing suppliers, ordering ingredients, and minimizing waste to optimize cost efficiency
• Establish and enforce health and safety regulations, ensuring compliance with local food safety standards and protocols

Requirements

• Culinary degree from a recognized institution or equivalent experience in a high-volume kitchen environment
• A minimum of 5 years of progressive kitchen experience, with at least 2 years in a leadership role
• Proven track record of menu development and execution in upscale dining or a Michelin-starred restaurant
• Certification in food safety and hygiene, such as ServSafe or equivalent, is essential for maintaining compliance