Head Chef - South Indian

Mama Kadai Restaurant; Dubai; On-site; AED 268,000 - 469,000; Full time

Job summary

Mama Kadai Restaurant in Dubai seeks an experienced Head Chef to lead the kitchen, crafting authentic South Indian specialties while innovating with modern twists. You will oversee operations, ensure quality, and mentor a diverse culinary team to maintain excellence.

You must have formal culinary education or Hospitality Management degree, 5–7 years in a Head Chef role focused on South Indian cuisine, strong leadership and food-safety credentials, and a passion for balancing tradition with

Qualifications

• Formal culinary education or a degree in Hospitality Management from a recognized institution.
• Minimum of 5-7 years of progressive experience in a Head Chef or Executive Sous Chef role, with a strong focus on South Indian cuisine.
• Proven expertise in managing kitchen operations, including staff supervision, inventory control, and cost management.
• Certification in Food Safety and Hygiene (e.g., HACCP, ServSafe) is highly desirable.
• Exceptional leadership and communication skills to effectively manage and motivate a diverse kitchen team.
• Strong palate and ability to create balanced, flavorful dishes with authentic South Indian spice profiles.
• Physical stamina and ability to work long hours in a fast-paced kitchen environment, including standing for extended periods and lifting.
• Creativity and a passion for South Indian food, with a desire to innovate while respecting tradition.

Responsibilities

• Spearhead the development and execution of an authentic South Indian menu showcasing regional specialties and innovative dishes
• Oversee all kitchen operations ensuring impeccable standards of food quality presentation and consistency for every dish served
• Manage inventory sourcing high-quality fresh ingredients and negotiating with suppliers to optimize costs without compromising on quality
• Lead mentor and train the kitchen brigade fostering a collaborative and high-performing team environment focused on South Indian culinary excellence
• Implement and enforce strict food safety and sanitation protocols adhering to all health regulations and maintaining a spotless kitchen
• Control food costs effectively through precise portioning waste reduction strategies and smart menu engineering
• Collaborate with the management team on menu planning promotions and special events to drive business and enhance customer experience
• Maintain a deep understanding of traditional South Indian cooking techniques spice blends and regional variations
• Innovate and introduce new South Indian dishes or fusion concepts that align with market trends and customer preferences
• Conduct regular performance reviews for kitchen staff providing constructive feedback and opportunities for professional growth

Skills

Leadership

South Indian cuisine

Food Safety & Hygiene

Staff supervision

Communication

Inventory control

Cost management

Menu planning

Training & mentoring

Creativity

Physical stamina

Education

Formal culinary education

Hospitality Management degree

Job description

Responsibilities

• Spearhead the development and execution of an authentic South Indian menu showcasing regional specialties and innovative dishes
• Oversee all kitchen operations ensuring impeccable standards of food quality presentation and consistency for every dish served
• Manage inventory sourcing high-quality fresh ingredients and negotiating with suppliers to optimize costs without compromising on quality
• Lead mentor and train the kitchen brigade fostering a collaborative and high-performing team environment focused on South Indian culinary excellence
• Implement and enforce strict food safety and sanitation protocols adhering to all health regulations and maintaining a spotless kitchen
• Control food costs effectively through precise portioning waste reduction strategies and smart menu engineering
• Collaborate with the management team on menu planning promotions and special events to drive business and enhance customer experience
• Maintain a deep understanding of traditional South Indian cooking techniques spice blends and regional variations
• Innovate and introduce new South Indian dishes or fusion concepts that align with market trends and customer preferences
• Conduct regular performance reviews for kitchen staff providing constructive feedback and opportunities for professional growth

Requirements

• Formal culinary education or a degree in Hospitality Management from a recognized institution.
• Minimum of 5-7 years of progressive experience in a Head Chef or Executive Sous Chef role, with a strong focus on South Indian cuisine.
• Proven expertise in managing kitchen operations, including staff supervision, inventory control, and cost management.
• Certification in Food Safety and Hygiene (e.g., HACCP, ServSafe) is highly desirable.
• Exceptional leadership and communication skills to effectively manage and motivate a diverse kitchen team.
• Strong palate and ability to create balanced, flavorful dishes with authentic South Indian spice profiles.
• Physical stamina and ability to work long hours in a fast-paced kitchen environment, including standing for extended periods and lifting.
• Creativity and a passion for South Indian food, with a desire to innovate while respecting tradition.