Head Chef - New Openings

Company Overview

Established in 2015, 7 Management has grown into a premier hospitality and management group, renowned for its innovative concepts and acclaimed international brands. From casual dining to upscale entertainment, 7 Management delivers experiences that go beyond traditional hospitality across the Middle East and Europe. With a rapidly expanding presence, the group sets the standard in restaurants, lounges, bars, and clubs, seamlessly combining exceptional cuisine with unforgettable entertainment.

Role Overview

Responsible for overseeing all culinary operations in the kitchen, shaping a dining experience driven by flavor, artistry, and precision. This role oversees all kitchen operations, ensuring exceptional quality and consistency while fostering a culture of collaboration, excellence, and innovation.

Key Responsibilities

• Culinary Vision & Leadership: Shapes and leads the kitchen with creativity and confidence, inspiring the team to deliver bold, high quality cuisine that captures the spirit of the brand.
• Menu Creation: Develops and evolves menus that are seasonally inspired, commercially sound, and executed with consistency and flair.
• Operational Excellence: Directs all kitchen activities, ensuring a well organized, energetic environment where quality and pace coexist seamlessly.
• Commercial Stewardship: Oversees food costs, purchasing, and supplier partnerships with a strategic mindset, protecting both profitability and product integrity.
• Standards & Integrity: Champions the highest standards of hygiene, safety, and craftsmanship, ensuring the kitchen operates with discipline and pride.

Qualifications

• Demonstrated success as a Head Chef within an upscale, high energy, or lifestyle dining destination.
• Distinct culinary perspective with a passion for vibrant, contemporary cuisine and guest driven experiences.
• Inspirational leadership style with a proven ability to attract, develop, and retain strong culinary talent.
• Strong business acumen with expertise in cost management, sourcing, and performance driven kitchen operations.