Head Chef

7 Management; Dubai; On-site; AED 391,000 - 614,000; Full time

Job summary

7 Management, on behalf of Em Sherif Sea Caf, seeks a Head Chef in Dubai to lead the kitchen in a fast-paced luxury setting. You will oversee BOH, ensure quality, safety, and profitability while maintaining authentic Lebanese/Oriental flavors.

The role requires strong leadership, HACCP knowledge, and the ability to coordinate Service and Preparation kitchens, plan production, and maintain recipe integrity. Fluent English and Arabic are expected, with a track record in managing high-volume

Qualifications

• Minimum of 4 years as Head Chef or 5 years as Sous-Chef in a Lebanese/Oriental restaurant.
• Bachelor's degree in hospitality management or business management, or equivalent management experience.
• Excellent command of English and Arabic (spoken and written).

Responsibilities

• Supervise BOH daily operations to ensure smooth, efficient service.
• Ensure HACCP, hygiene, and sanitation standards are maintained.
• Plan and prepare food quantities for each shift per recipe cards.
• Coordinate with FOH and BOH to meet service timings.
• Approve prepared items and manage any guest food issues promptly.
• Oversee procurement and inventory controls for kitchen.

Skills

Team leadership

Communication

HACCP knowledge

Cost control

Food preparation

Multitasking

English & Arabic

Education

Bachelor's degree in hospitality management

Business management or equivalent experience

Job description

Position Summary

The Head chef must be organized able to work in an in a fast-paced environment Perform responsible and skilled work involved with the preparation and cooking of Em Sherif Sea Caf recipes Work involves supervisory responsibility for kitchen personnel and equipment to ensure proper sanitation hygiene and safety

Back of House Management

Achieve operational objectives by Contributing information and recommendations to strategic plans and reviewsPreparing and completing action plans for the BOH team including daily responsibilitiesAdhering to production productivity quality and customer-service standardsResolving BOH team issuesAssist the Restaurant manager in ensuring that all food items are calculated correctly to obtain maximum gross profit Ensure that proper cost saving measures are applied in the BOH Manage and supervise the Service kitchen and Preparation kitchen teams and the BOH daily operations to ensure a smooth and efficient operation Ensure proper communication between the Service kitchen and the Preparation kitchen Ensure proper and efficient communication between the BOH and FOH staff by constantly communicating with the Assistant restaurant manager and Restaurant manager Stay updated on all Em Sherif Sea Caf policies memos procedures specials and promotions etc Responsible for approving all prepared food items that leave the kitchen Responsible for any food returned by the guest in a timely manner and correct the issue s immediately Responsible for identifying and following up on BOH maintenance issues Adhere to established Em Sherif Sea Caf standards of service quality workplace health amp safety maintenance hygiene amp sanitation Delegate tasks among team members Ensure good management of the kitchen during service hours to keep production and quality at their highest standards Plan the quantity of food to be prepared for the coming shiftMake sure that all preparations comply with Em Sherif Sea Caf s recipe cards at all times Ensure that special requests are within recipe card limit and that it will not alter the quality of the dishEnsure that all food is presented for service in a timely manner and in the correct sequenceCoordinate with the restaurant s s service activities to have items prepared at scheduled timeSpot kitchen problems and resolve them quickly and efficiently Communicate BOH queries and issues to the Restaurant manager Instruct the stewarding team on the overall cleaning aspects and general materials handling in the production department of the kitchen Act as a replacement worker when short staffed Guarantee that fresh and dry products are being used as per the FIFO procedure Ensure that temperature records and food labeling are maintained up to dateContinuously check that products in Em Sherif Sea Caf kitchen are stored in proper containers at the appropriate temperatures Implement HACCP and other safety and quality control measures throughout the production process Ensure no unauthorized changes or use of logbooks forms and checklists recipes etc are appliedMaintain a favorable relationship with all Em Sherif Sea Caf employees to foster and promote a cooperative and harmonious working climate conducive to maximizing employee morale productivity and efficiency

Procurement

Revise and approve all requisition orders Submit purchase orders to the Restaurant manager Control and record all Preparation and Service kitchen food waste manage inventory reports and requisition orders make suggestions for changes where applicable Supervise the receiving procedures evaluate the quality and quantity of the received materials waste percentage and the net yielded value

Personnel management

Assist the Restaurant manager in identifying BOH training needs Ensure that BOH employees are treated fairly and equitably strive to improve employee retention Communicate performance expectations for the BOH team in accordance with job descriptions for each position Attend daily and weekly briefings with the BOH team to discuss kitchen operations Supervise train and evaluate BOH personnel communicate performance feedback to Restaurant manager Ensure that all BOH staff are correctly dressed and groomed as per Em Sherif Sea Caf s standardsAssist the Restaurant manager in creating appropriate development plans based on BOH employees individual strengths development needs career aspirations and abilities Supervise BOH employees and ensure daily checklists have been completed by the appropriate employees

Administration

Ensure that all daily administrative tasks are completed effectively and in a timely mannerPrepare the BOH weekly schedule and ensure that all employees adhere to their schedule High commitment to ethics and confidentiality Leadership skills Good communication and interpersonal skills Attentive to details Team player Good time management and multitasking skills Able to cope well under pressure Ability to prioritize tasks Strong work ethics Innovative and creative Open to criticism Ability to work in a standing for several hoursKnowledgeable in finance and accounting Knowledgeable in food sanitation and hygiene, HACCP Knowledgeable about fire, health and safety procedures Neat, clean and well-groomed Minimum of 4 years of experience as a Head chef or 5 years of experience as Sous-Chef in a Lebanese/Oriental restaurant Bachelor s degree in hospitality management, Business Management or accumulated years of experience and proven capability in managementExcellent command of English and Arabic (both oral and written)