Head Chef: Lead Kitchen, Menus & Cost Control

Minor International; Dubai; On-site; AED 180,000 - 300,000; Full time

Job summary

Minor International is seeking a Head Chef responsible for directing training, supervising, planning and coordinating all areas within the culinary department. You will lead and mentor the kitchen team, ensuring high standards of taste, presentation and consistency for guests.

You will monitor monthly food inventory, control orders and purchases in line with hotel standards, review daily food cost analyses to secure margins, and maintain cleanliness and hygiene across kitchen spaces to uphold

Qualifications

• Bachelor's degree in Culinary or related field.
• Minimum 3 years of industry and culinary management experience.
• Experience with controlling food and labor costs, menu development, pricing, and training culinary team members.
• Eye for detail to achieve operational excellence.
• Leadership and teamwork oriented.
• Excellent guest service skills.

Responsibilities

• Direct training, supervising, planning and coordinating all areas within the culinary department.
• Lead and manage the kitchen team; provide ongoing support and training.
• Ensure highest quality of food & beverage through consistency, taste and presentation.
• Monitor monthly food inventory; control orders and purchases; ensure timely deliveries.
• Review daily food cost analyses to meet budget and secure margins.
• Maintain kitchen cleanliness and hygiene in line with hotel standards.

Skills

Leadership

Team management

Guest service

Attention to detail

Cost control

Menu development

Pricing

Training

Education

Bachelor's Degree in Culinary or related field

Job description

Minor International is seeking a Head Chef responsible for directing training, supervising, planning and coordinating all areas within the culinary department. You will lead and mentor the kitchen team, ensuring high standards of taste, presentation and consistency for guests.

You will monitor monthly food inventory, control orders and purchases in line with hotel standards, review daily food cost analyses to secure margins, and maintain cleanliness and hygiene across kitchen spaces to uphold