Head Chef - Lebanese , Mediterranean Concept

Independent Food Company; Dubai; On-site; AED 60,000 - 120,000; Full time

Job summary

A leading UAE-based hospitality company seeks a Head Chef for its restaurant and central kitchen locations. The ideal candidate will have extensive experience in busy kitchens, particularly with international and Lebanese cuisines, and strong leadership skills to oversee kitchen operations. This role offers opportunities for career development and growth in a dynamic culinary environment.

Qualifications

• Minimum three years' experience as Head Chef or Kitchen Manager.
• Experience in International and Lebanese cuisines.
• Prior supervisory experience in a kitchen required.

Responsibilities

• Supervise kitchen staff and ensure food quality.
• Develop and train kitchen staff.
• Manage inventory and ensure cleanliness.

Skills

Strong communication skills

Leadership

Time management

Problem-solving

Education

Certification in HACCP and Food Safety

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 looking for experienced Head Chef to join the amazing back of house team in the restaurant as well as our Central Kitchen sites.

To be considered for this role we require previous experience working in a busy kitchen, whether with a high-volume catering group or a busy independent restaurant. Strong communication skills are important as is a passion for developing a career as a chef. We will provide ongoing opportunities to support this growth.

Job Responsibilities:

• Minimum three years’ prior experience as a Head Chef , Kitchen Manager in a Large Production Units in the restaurant / Central Kitchen Sites.
• Well experienced in International / Lebanese Cuisines
• Prior supervisory experience in a kitchen or culinary department.
• Full knowledge of methods, procedures and quality standards relating to company menus as well as basic kitchen procedures and terminology.
• Ability to utilize company policies to successfully uphold quality and consistency in all menu items prepared and served.
• Certified in HACCP and Food Safety is a must
• Ability to effectively demonstrate and communicate the quality mission of the company to all associates.
• Ability to communicate work-related information to coworkers and supervisors.
• Ability to stand for extended periods of time with limited breaks.
• Ability to push, pull, lift or carry up to 50 lbs. Ability to push, pull, lift or carry up to 1,000 lbs. with the aid of a rolling cart made available by the company.
• Ability to effectively deal with internal and external customers, some who may require extreme levels of patience, tact and diplomacy to diffuse anger and resolve problems quickly and efficiently.
• Ability to withstand extreme temperatures in the kitchen working environment, ranging from 0 to 120 degrees.
• Ability to visually inspect, taste and smell product to ensure freshness and quality.
• Ability to communicate effectively with associates, management, clients and vendors if necessary.
• Ability to work flexible schedule to accommodate business levels.
• Ability to analyze and execute the Food cost and Profit and Loss

Essential Job Functions

• Hire, coach, counsel and conduct performance evaluations of staff
• Develop, train and mentor staff and act as a resource to them
• Open production kitchen and complete a general overview of day’s production.
• Designate production teams and team leaders.
• Determine priorities of production staff.
• Supervise production staff to insure efficiency, quality, cleanliness, organization and proficiency.
• Lead a team during production.
• Ensure quality of food produced by all team members while adhering to specified time limits.
• Work with purchasing manager to assess arrival of orders and future product needs. Communicate with purchasing manager regarding pace of production staff to prevent missed orders and over ordering.
• Create daily production sheets, reschedule sheets, party check-off sheets and recovery sheets.
• Maintain inventory of production equipment, and communicate any concerns or needs.
• Supervise proper storage and cleanliness of walk-in boxes.
• Insure proper sanitation guidelines are maintained.
• Communicate orally and in writing with chef and back of house (BOH) team pertaining to outcome or special nuances of each food item and execution of events. This communication is to include performance of all individuals involved, quality and quantity of food prepared, and facility and equipment.
• Participate in any meetings, including weekly kitchen and any others companywide.
• Any other assignments as designated by executive chef or executive sous chef.
• Travel, as necessary, to different properties/venues.
• Perform all reasonable requests from the management team.
• Attend and participate in all scheduled meetings and training sessions.
• Follow proper time-keeping policies and procedures.
• Follow the sign-in and sign-out procedure for keys.
• Know and follow all company emergency and safety procedures.