Head Chef

Minor International; Dubai; On-site; AED 180,000 - 300,000; Full time

Job summary

Minor International is seeking a Head Chef responsible for directing training, supervising, planning and coordinating all areas within the culinary department. You will lead and mentor the kitchen team, ensuring high standards of taste, presentation and consistency for guests.

You will monitor monthly food inventory, control orders and purchases in line with hotel standards, review daily food cost analyses to secure margins, and maintain cleanliness and hygiene across kitchen spaces to uphold

Qualifications

• Bachelor's degree in Culinary or related field.
• Minimum 3 years of industry and culinary management experience.
• Experience with controlling food and labor costs, menu development, pricing, and training culinary team members.
• Eye for detail to achieve operational excellence.
• Leadership and teamwork oriented.
• Excellent guest service skills.

Responsibilities

• Direct training, supervising, planning and coordinating all areas within the culinary department.
• Lead and manage the kitchen team; provide ongoing support and training.
• Ensure highest quality of food & beverage through consistency, taste and presentation.
• Monitor monthly food inventory; control orders and purchases; ensure timely deliveries.
• Review daily food cost analyses to meet budget and secure margins.
• Maintain kitchen cleanliness and hygiene in line with hotel standards.

Skills

Leadership

Team management

Guest service

Attention to detail

Cost control

Menu development

Pricing

Training

Education

Bachelor's Degree in Culinary or related field

Job description

As Head Chef you will be completely responsible for directing training supervising planning and coordinating all areas within the culinary department. You should be comfortable in leading and managing the kitchen team and will provide support and training on an ongoing basis. It will be your responsibility to ensure only the highest quality of food & beverage for our guests through meticulous consistency taste and presentation of all dishes. Additionally you will monitor the food inventory on a monthly basis maintaining proper control of orders and purchases and ensuring that all deliveries are received and handled efficiently and in line with hotel standards. You will review the food cost analysis on a daily basis to ensure that it is in line with the budget with the goal of securing profit margins while maintaining the Corporate image of the Company at all times. You will also oversee the cleanliness and hygiene of all kitchen spaces and procedures.

Qualifications

• Bachelors Degree or any related Culinary degree.
• Minimum of 3 years of industry and culinary management experience.
• Previous experience with controlling food and labor cost demonstration cooking menu development pricing and training of culinary team members.
• Eye for detail to achieve operational excellence
• Passion for leadership and teamwork
• Excellent guest service skills

Remote Work

No

Employment Type

Full-time