Head Chef - Modern British / International Brasserie

The-Food-; Dubai; On-site; AED 480,000 - 720,000; Full time

Job summary

The-Food- in Dubai is seeking an established Head Chef to take full ownership of the kitchen—operationally, culturally, and commercially. You will lead a high-end kitchen, bringing Modern British and international brasserie standards to our Dubai venue.

You will manage a large brigade, ensure impeccable quality, and drive cost control while maintaining a vibrant kitchen culture. The role demands Michelin-level discipline, HACCP compliance, and a clear culinary vision that elevates the guest

Qualifications

• Strong culinary base with Modern British/European brasserie cooking.
• Experience leading a large brigade with heads of sections reporting to you.
• Good palate and kitchen judgement with technique-driven cooking.
• Knowledge of HACCP and UAE food safety requirements.

Responsibilities

• Take complete ownership of kitchen operations across all services.
• Senior decision-maker on the pass; set pace, standard, discipline.
• Manage all operational aspects: quality, efficiency, cost.
• Maintain service-ready kitchen environment with no exceptions.
• Oversee breakfast, lunch, dinner and weekend brunch where applicable.

Skills

Leadership

Kitchen management

Brasserie technique

European cuisine

Education

Formal culinary training

Job description

The Role

We are looking for an established Head Chef to take full ownership of the kitchen - operationally, culturally, and commercially.

You will already be running a kitchen at a high-end level and be ready to bring that standard to a Modern British / international brasserie in Dubai.

Key Responsibilities

• Take complete ownership of kitchen operations across all services - prep, service, and close.


• Be the senior decision-maker on the pass at all times; set the pace, standard, and discipline.


• Manage all operational aspects of the kitchen as a business unit: quality, efficiency, and cost.


• Maintain a service-ready kitchen environment with no exceptions.


• Manage all-day dining volume where applicable - breakfast, lunch, dinner, and weekend brunch service.

Food Quality & Recipe Execution

• Deliver consistent food quality, taste, and presentation in line with approved menus and recipes, executed to an International Standard.


• Execute classic brasserie technique with precision - grill, rotisserie, sauce work, butchery, and seafood handling.


• Ensure strong mise en place, section readiness, and uninterrupted service flow.


• Actively drive quality control during every service - from prep through to the pass.


• Resolve service challenges quickly, calmly, and without disruption to the guest experience.

Team Leadership & Kitchen Culture

• Lead, train, and manage the full kitchen brigade with clarity and purpose.


• Set and enforce expectations around performance, personal hygiene, conduct, and professional standards.


• Build and sustain a hardworking, accountable kitchen culture that reflects the brand.


• Identify high-potential team members and create clear development pathways.

Cost Control & Procurement

• Own food cost performance, portioning accuracy, and waste reduction across all services.


• Oversee ordering, receiving, storage, and stock rotation in line with brand standards.


• Enforce FIFO, maintain inventory accuracy, and manage supplier relationships effectively.


• Build and maintain relationships with quality produce, meat, and seafood suppliers, including seasonal sourcing.

Compliance & Food Safety

• Ensure full compliance with HACCP, hygiene, food safety, and health & safety regulations.


• Maintain audit-ready kitchen standards at all times.


• Enforce cleaning schedules and personal hygiene consistently across the brigade.

Culinary Profile & Requirements

• A strong culinary base with clear command of Modern British and European brasserie cooking, and a genuine interest in developing further within this space.


• Demonstrated respect for ingredient quality and seasonality - the ability to let produce lead the plate rather than over-complicate it.


• Confident execution of brasserie fundamentals: stocks and sauces, whole-animal butchery, grill and rotisserie work, fresh pasta, and classic desserts.


• Formal culinary training from a recognised institution, or equivalent structured apprenticeship within a high-calibre kitchen environment.


• Demonstrated experience working in standalone restaurant kitchens with an elevated culinary standard - not volume or casual dining.


• The ability to hold a cuisine vision and execute it consistently through a team, not just personally.


• A strong palate, sound culinary judgement, and kitchen instinct aligned with refined, technique-driven cooking.


• Openness to immersing fully in the brand\'s culinary identity and adapting British and European classics for an international Dubai guest profile.

What You Will Bring

• 10+ years\' progressive kitchen experience, with a minimum of 3 years as Head Chef.


• Fine dining or high-end restaurant background - Michelin-starred, luxury hotel, or equivalent standalone restaurant. Not volume or casual dining.


• Proven experience leading a large brigade across multiple sections, with section heads reporting into you.


• Strong command of Modern British and European brasserie cooking - ingredient-led, seasonal, technique-driven.


• Confident with brasserie fundamentals: stocks and sauces, butchery, grill and rotisserie, fresh pasta, classic desserts.


• Solid grounding in food costing, menu GP, and stock management.


• Full working knowledge of HACCP and UAE food safety requirements.


• Culinary qualification from a recognised institution preferred.