Head Chef: Japanese Cuisine & Kitchen Leader

DAIKAN; Abu Dhabi; On-site; AED 360,000 - 600,000; Full time

Job summary

DAIKAN in Abu Dhabi is seeking an experienced Head Chef to lead our kitchen, design innovative menus, and oversee all food production while upholding top quality and safety standards. You will mentor a diverse culinary team, optimize inventory and costs, ensure consistent presentation, and create memorable dining experiences for guests in a high-volume Japanese dining venue.

This role requires flexible hours, including nights and weekends, to support peak service periods and events at our

Qualifications

• Proven experience as Head Chef or similar in high-volume kitchens.
• Expert knowledge of Japanese cuisine and culinary techniques.
• Culinary degree or equivalent certification preferred.

Responsibilities

• Kitchen Leadership: Direct and manage the kitchen staff to create a positive, productive environment.
• Menu Development: Design and innovate menus aligned with guest preferences.
• Quality Control: Maintain high standards of food quality, presentation, and consistency.
• Staff Training and Development: Mentor kitchen staff on techniques, safety, and management practices.
• Inventory Management: Oversee inventory, stock rotation, and supplier relations to control costs.
• Operational Efficiency: Ensure timely meal prep and service, optimize workflows and reduce waste.
• Guest Interaction: Engage with guests to gather feedback and enhance experiences.
• Hygiene and Safety Compliance: Enforce health and safety standards across kitchen operations.

Skills

Kitchen leadership

Menu development

Quality control

Staff training

Inventory management

Operational efficiency

Guest interaction

Hygiene & safety

Communication

Team motivation

Education

Culinary degree

Job description

DAIKAN in Abu Dhabi is seeking an experienced Head Chef to lead our kitchen, design innovative menus, and oversee all food production while upholding top quality and safety standards. You will mentor a diverse culinary team, optimize inventory and costs, ensure consistent presentation, and create memorable dining experiences for guests in a high-volume Japanese dining venue.

This role requires flexible hours, including nights and weekends, to support peak service periods and events at our