Head Chef - Beach Club Kitchen Leader & Menu Innovator

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

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.