Head Chef - Lebanese Concept

Independent Food Company; Dubai; On-site; AED 150,000 - 250,000; Full time

Job summary

The Independent Food Company is seeking a Head Chef to oversee culinary operations for several restaurants in the UAE. The role involves menu management, cost control, and team leadership within a dynamic hospitality environment. Ideal candidates should possess a degree in Culinary Arts and significant experience in high-volume dining settings.

Qualifications

• At least 5 years of experience in a full-service restaurant.
• Experience in a high volume, fast casual dining environment.

Responsibilities

• Manage menu writing and cost control.
• Responsible for inventory and purchasing.
• Lead and develop the BOH teams.

Skills

Menu Management

Inventory Control

Cost Control

Leadership

Operational Solutions

Education

Bachelor Degree in Hospitality and Restaurant Management

Job description

Driven to create unique home-grown food concepts that bring people together, the Independent Food Company is a UAE-based hospitality company with multiple concepts under it’s umbrella – SALT, Switch, Parker’s, Grind, Somewhere and Public.

We are currently hiring for a number of Head Chefs to lead the entire culinary operation which includes planning, organization, training, and leadership of all BOH operations for a number of restaurants in the UAE. The Head Chef will work collaboratively with other operating departments to ensure successful running of the restaurant. Some of the key responsibilities:

• Manage menu writing and cycle of cost control utilizing appropriate recipes and costing measures
• Responsible for inventory, ordering/purchasing, and food cost controls
• Create operational solutions for faster service, retaining a focus on excellence
• Work closely with the Restaurant Manager regarding department finances including, food and labor cost, inventory, etc
• Lead and develop the BOH teams

To be considered for this role, you will ideally have a Bachelor Degree in Hospitality and Restaurant Management Major in Culinary Arts with at least 5 years of experience in a full-service, high volume, fast casual dining restaurant or other food and beverage establishment with a similar capacity and clientele.