Head Chef

Position Title: Head Chef

Department: Culinary / Operations
Reports To: General Manager / Operations Manager
Work Location: Abu Dhabi, UAE
Employment Type: Full-Time

Position Overview

The Head Chef is responsible for overseeing the entire culinary operations of the restaurant, ensuring exceptional food quality, menu innovation, operational efficiency, cost control, staff development, and adherence to UAE food safety and hygiene regulations. This role requires strong leadership, creativity, and a deep understanding of modern culinary trends paired with high standards of kitchen management.

Key Responsibilities

1. Culinary Operations & Food Quality

• Lead the preparation, production, and presentation of all food items at the highest standards.
• Maintain consistent food quality, flavor profile accuracy, and aesthetic presentation.
• Conduct regular tasting sessions to ensure menu items meet brand standards.
• Ensure all recipes, SOPs, and plating guidelines are strictly followed by the team.
• Develop signature dishes, seasonal menus, and special event menus.

2. Menu Development & Innovation

• Create and update menus based on market trends, customer feedback, seasonality, and cost analysis.
• Work with management on menu engineering to maximize profitability.
• Introduce new techniques, ingredients, and modern culinary methods to enhance the brand.
• Ensure allergen information and dietary alternatives (vegan, gluten-free, etc.) are available and compliant.

3. Leadership & Team Management

• Recruit, train, and lead the kitchen team.
• Conduct performance evaluations and provide coaching/corrective actions.
• Establish a culture of discipline, professionalism, teamwork, and continuous improvement.
• Develop training plans and succession plans for kitchen staff.
• Ensure proper grooming, uniform standards, and adherence to company policies.

4. Health, Safety & Hygiene Compliance

• Enforce strict hygiene standards (HACCP, Food Control Department requirements).
• Ensure all kitchen staff are trained and certified in food safety.
• Monitor the cleanliness of the kitchen, equipment, and storage areas.
• Conduct daily inspections of workstations and storage.
• Ensure full compliance with Dubai Municipality or local regulatory guidelines.

5. Inventory, Procurement & Cost Control

• Oversee ordering of ingredients, raw materials, and kitchen equipment.
• Establish par levels and manage stock rotation (FIFO, FEFO).
• Maintain proper storage conditions for all food items.
• Monitor food consumption and waste, implementing waste-reduction strategies.
• Work with purchasing department to source quality ingredients at competitive prices.
• Review daily/weekly consumption reports and adjust purchasing plans accordingly.
• Ensure strict cost control: food cost %, portion control, and loss prevention.

6. Kitchen Operations & Workflow Management

• Develop and implement kitchen SOPs, workflows, and checklists.
• Ensure seamless communication between kitchen, service, and operations teams.
• Oversee daily mis-en-place preparation and readiness for service.
• Manage the pass during peak service hours to ensure smooth operation.
• Ensure kitchen equipment is properly maintained and report any maintenance needs.

7. Administrative & Reporting Responsibilities

• Prepare weekly food cost reports and variance explanations.
• Maintain updated recipe cards with costing and photos.
• Assist in budgeting, forecast planning, and manpower scheduling.
• Prepare training records, incident reports, and equipment maintenance logs.
• Participate in management meetings, menu reviews, and operational audits.

Qualifications & RequirementsEducation & Certifications

• Diploma or Degree in Culinary Arts, Hospitality Management, or equivalent.
• Additional certifications in food safety or advanced culinary courses preferred.

Experience

• Minimum 8–12 years of progressive culinary experience.
• Minimum 3–5 years as a Head Chef, or similar leadership role.
• Experience in high-volume restaurants.
• UAE experience is an advantage.

Skills & Competencies

• Strong expertise in menu development, food costing, and kitchen management.
• Ability to train, mentor, and build a high-performing team.
• Excellent knowledge of international cuisines and culinary trends.
• Strong organizational and time-management skills.
• Ability to work under pressure and manage peak service efficiently.
• Computer proficiency (MS Office, POS/Inventory systems).

Personal Attributes

• Passionate, creative, and committed to excellence.
• High level of integrity, professionalism, and discipline.
• Strong attention to detail and quality control.
• Adaptable and solution-oriented mindset.

Key Performance Indicators (KPIs)

• Food cost percentage (target adherence).
• Consistency of food quality (internal audits and guest feedback).
• Compliance with hygiene and safety standards.
• Team performance metrics (attendance, training, productivity).
• Reduction of food waste and spoilage.
• Successful execution of menu updates and special events.

Salary & Benefits

• Competitive salary package
• Accommodation or housing allowance
• Transportation allowance
• Duty meals
• Annual leave
• Medical insurance
• Performance-based bonuses

Job Type: Full-time

Pay: AED4,000.00 - AED7,000.00 per month