Head Chef

ALRAMS GROUP; Dubai; On-site; AED 180,000 - 300,000; Full time

Job summary

ALRAMS GROUP is seeking an experienced Head Chef to design innovative menus reflecting seasonal ingredients and local trends. You will manage kitchen operations, ensure high hygiene standards, oversee inventory, and lead a team to optimize profitability.

The role requires a culinary degree, 5+ years in high-volume kitchens, and a proven track record in menu execution with ServSafe or similar certifications. Home to a dynamic, dining-focused environment.

Qualifications

• Culinary degree or diploma from a recognized institution.
• Minimum 5 years of experience in high-volume kitchens, with leadership.
• Proven track record in menu development and execution.
• Certifications in food safety and sanitation (e.g., ServSafe).

Responsibilities

• Design and curate innovative menus reflecting seasonal ingredients and local trends.
• Manage kitchen operations, including food prep, cooking and plating, with strict hygiene standards.
• Oversee inventory management, ordering supplies and minimizing waste.
• Lead and mentor kitchen staff, fostering collaboration and skill development.

Skills

Menu development

Kitchen operations

Inventory management

Leadership

Staff mentoring

Hygiene and safety

Food safety certifications

Education

Culinary degree or diploma

Job description

Design and curate innovative menus that reflect seasonal ingredients and local culinary trends ensuring a unique dining experience Manage kitchen operations efficiently including food preparation cooking and plating while adhering to strict hygiene and safety standards Oversee inventory management including ordering supplies and minimizing waste to optimize kitchen profitability Lead and mentor kitchen staff fostering a collaborative environment that encourages skill development and creativity

Culinary degree or diploma from a recognized institution, demonstrating formal training in cooking techniques and kitchen management.

Minimum 5 years of experience in high-volume kitchens, with at least 2 years in a leadership role to showcase advanced culinary skills and management capabilities.

Proven track record of menu development and execution, highlighting creativity and an understanding of flavor profiles.

Certifications in food safety and sanitation (e.g., ServSafe) to ensure adherence to health regulations and best practices.