Head Chef/MENU DEVELOPER

CURVED LOUNGE CAFE; Al Ain; On-site; AED 279,000 - 424,080; Full time

Job summary

CURVED LOUNGE CAFE in the United Arab Emirates is seeking a seasoned Head Chef to lead culinary operations and drive innovative menu concepts. The role demands strong leadership, a track record of high-volume kitchen management, and the ability to maintain exceptional food quality and presentation.

The successful candidate will oversee inventory control, supplier relations, and cost optimization while upholding strict hygiene standards and safety practices.

Qualifications

• Formal culinary training or apprenticeship required.
• 7-10 years in high-volume kitchens with leadership roles.
• Proven menu development and commercial viability.
• Expertise in diverse cuisines and dietary needs.

Responsibilities

• Conceptualize and execute innovative menu items.
• Lead the culinary team in daily operations and ensure hygiene.
• Manage inventory, costs, and supplier relationships.
• Develop standardized recipes and plating guides.

Skills

Team leadership

Menu development

Food safety

Plating & presentation

Cost control

Education

Culinary degree or apprenticeship

7-10 years high-volume kitchen experience

Job description

Responsibilities

• Conceptualize and execute innovative menu items that align with the brand s identity and target market, driving customer engagement and repeat business.
• Lead the culinary team in daily operations, ensuring exceptional food quality, presentation, and adherence to strict hygiene and safety standards.
• Manage inventory, food costs, and supplier relationships to optimize profitability while maintaining high-quality ingredients.
• Develop and implement standardized recipes and plating guides to ensure consistency across all dishes and kitchen staff.

Qualifications

• Possession of a formal culinary degree or equivalent apprenticeship, demonstrating a strong foundation in gastronomic principles.
• A minimum of 7-10 years of progressive experience in high-volume kitchen environments, with at least 3 years in a Head Chef or Executive Sous Chef capacity.
• Proven track record of successful menu development and implementation, showcasing creativity and commercial viability.
• Expertise in various cooking techniques, international cuisines, and dietary restrictions, with a focus on innovative flavor profiles.