Head Chef — Hands-On Mediterranean Leader, Dubai

Radiant Hospitality Company; Dubai; On-site; AED 279,000 - 335,000; Full time

Benefits offered by this job

Medical insurance provided

Annual flight allowance

Service charge / gratuities

5-day working week

Relocation support / assistance

Job summary

Radiant Hospitality Company seeks a Head Chef to lead the kitchen of a premium Mediterranean restaurant in Dubai, part of an international multi-brand hospitality group. The role is hands-on, with a focus on tasting, cooking and developing dishes in a high-volume setting while preserving the concept's identity.

You will coach the brigade, source seasonal ingredients, manage costs and work closely with the General Manager and central teams to ensure brand alignment.

Qualifications

• Former Head Chef in premium, high-volume dining (200–400 covers/day).
• Premium Mediterranean cuisine background with seasonal ingredients.
• Experience in a group/multi-brand restaurant structure preferred.
• Proven track record of stability in demanding environments.
• Hands-on leader in the kitchen, not an office-based role.

Responsibilities

• Own daily kitchen quality, creativity and menu consistency.
• Develop and refine dishes to push Mediterranean cuisine forward while preserving identity.
• Lead, coach and develop the brigade and team culture.
• Source high-quality, seasonal ingredients with provenance knowledge.
• Maintain hands-on presence on the pass, tasting and cooking with the team.
• Manage food cost, wastage, purchasing and kitchen variances.
• Work with General Manager and central teams to maintain brand alignment.

Skills

Head Chef experience

Mediterranean cuisine

Leadership

Ingredient-led cooking

Team development

Hands-on kitchen

Education

HACCP certification

Job description

Radiant Hospitality Company seeks a Head Chef to lead the kitchen of a premium Mediterranean restaurant in Dubai, part of an international multi-brand hospitality group. The role is hands-on, with a focus on tasting, cooking and developing dishes in a high-volume setting while preserving the concept's identity.

You will coach the brigade, source seasonal ingredients, manage costs and work closely with the General Manager and central teams to ensure brand alignment.