Head Chef / Culinary Lead

Confidential Company; Sharjah; On-site; AED 360,000 - 540,000; Full time

Job summary

Confidential Company in the UAE seeks a seasoned Head Chef to lead the kitchen team, oversee day-to-day operations, and ensure top-quality food and service.

The role requires strong leadership, menu development, and cost management skills, with UAE/GCC experience preferred. You will drive food safety and culinary excellence across a multicultural kitchen environment.

Qualifications

• Diploma/Degree in Culinary Arts, Hospitality, or a related field.
• Minimum 5-7 years of culinary experience, including 3+ years in a Head Chef or Chef de Cuisine role.
• Experience managing large-scale kitchen operations and multicultural kitchen teams.
• Strong knowledge of food safety, HACCP, inventory control, and cost management.
• Excellent leadership, communication, and team management skills.
• UAE/GCC experience preferred.
• A valid UAE driving license is mandatory.

Responsibilities

• Lead and manage the day-to-day kitchen operations of the existing restaurant, ensuring consistent quality and speed of service.
• Develop and enhance the menu based on customer preferences and trends, with standardized recipes and plating.
• Own food cost and kitchen profitability, monitor margins, reduce waste, and optimize stock usage.
• Collaborate on new concept development, including testing, costing, and layout planning for openings.
• Recruit, train, and develop the kitchen team to build a strong culinary culture.
• Ensure compliance with UAE food safety, hygiene, and HACCP standards; maintain proper documentation.
• Contribute culinary direction to brand redevelopment and future food strategy.
• Coordinate with purchasing to evaluate suppliers and maintain product specs.

Skills

Leadership

Team management

Communication

Food safety

HACCP

Menu development

Cost control

Education

Diploma/Degree in Culinary Arts or Hospitality

Job description

Core responsibilities type 1

• Kitchen Restaurant Operations Lead and manage the day-to-day kitchen operations of the existing restaurant in nbsp Ensure consistent food quality presentation taste portioning and speed of service Establish and maintain kitchen SOPs recipes production standards and hygiene procedures Improve kitchen workflow productivity organization and overall operational efficiency
• Menu Development Enhancement Review and enhance the existing menu based on customer preferences market trends and commercial performance Develop new dishes and seasonal offerings while maintaining the restaurant s identity and positioning Create standardized recipes specifications portion sizes and plating guidelines Conduct regular menu reviews and identify opportunities to improve quality and profitability
• Food Cost Profitability Take ownership of food cost and kitchen profitability Develop accurate recipe costing and monitor food margins Control food waste portion control yield and stock usage
• New Concept Development Work closely with the F B Manager and management team on the development of the concept Lead culinary development for the new opening Develop test cost and standardize the new menu Participate in kitchen layout equipment selection supplier evaluation and operational planning Conduct tastings and trials and ensure the menu is fully operational before opening
• Team Building Training Recruit train supervise and develop the kitchen team Build a strong culinary culture based on discipline consistency cleanliness and teamwork Develop training programs and ensure all team members understand recipes standards hygiene and procedures Manage kitchen scheduling and staffing requirements
• Quality Hygiene Compliance Ensure strict compliance with UAE food safety hygiene and health regulations Maintain HACCP food safety standards and proper kitchen documentation Conduct regular quality and hygiene checks Ensure proper storage labeling temperature control and stock rotation
• Brand Development Rebranding Contribute culinary direction to the planned transition of the existing restaurant Help establish the culinary identity menu philosophy presentation standards and overall food experience of the future brand Ensure the culinary offering supports the company s long-term F B strategy
• Supplier Product Management Work with purchasing to identify and evaluate suppliers and products Source quality ingredients and negotiate identify cost-effective alternatives where appropriate Maintain consistent product specifications across suppliers Introduce new ingredients and products where they add value to the concept

Diploma/Degree in Culinary Arts, Hospitality, or a related field.Minimum 5-7 years of culinary experience, including 3+ years in a Head Chef or Chef de Cuisine role.Experience managing large-scale kitchen operations and multicultural kitchen teams.Strong knowledge of food safety, HACCP, inventory control, and cost management.Proven ability to develop menus, maintain food quality standards, and control kitchen expenses.Excellent leadership, communication, and team management skills.UAE/GCC experience preferred.A valid UAE driving license is mandatory.