head chef

TICK Restaurant

We are seeking a highly skilled and creative Head Chef to lead our kitchen operations and design innovative menus that reflect our brand identity. The ideal candidate will have strong culinary expertise, leadership abilities, and proven experience in developing profitable and trending food concepts.Key Responsibilities:<ul><li>Plan, develop, and implement new menus based on market trends and customer preferences.</li><li>Supervise daily kitchen operations, ensuring quality, consistency, and presentation standards.</li><li>Maintain food cost control, portion sizes, and waste reduction.</li><li>Train, guide, and motivate the culinary team to achieve excellence.</li><li>Ensure compliance with food safety, hygiene, and health regulations.</li><li>Collaborate with management to design seasonal specials and promotional menus.</li><li>Monitor inventory, supplier quality, and purchasing efficiency</li></ul>Requirements &amp; Qualifications:<ul><li>Minimum 5&ndash;7 years&rsquo; experience as a Head Chef, Executive Chef, or similar role.</li><li>Proven track record in menu development and recipe creation.</li><li>Strong leadership and communication skills.</li><li>Ability to manage a team and perform well under pressure.</li><li>Knowledge of food costing, kitchen operations, and inventory systems..</li></ul>Job Type: Full-timePay: QAR3,500.00 - QAR4,500.00 per month

HEAD CHEF

The Yard Restaurant 

Head Chef &ndash; Diet Concept (Key Responsibilities)<ul><li>Develop and execute healthy, diet-specific menus.</li></ul><ul><li>Collaborate with nutritionists to ensure nutritional accuracy.</li></ul><ul><li>Lead kitchen operations with focus on portion control and quality.</li></ul><ul><li>Source fresh, nutritious ingredients and minimize waste.</li></ul><ul><li>Maintain hygiene and food safety standards</li></ul>Job Type: Full-time

Head Chef

Roya International

We are currently hiring for a HEADCHEF to handle the overall kitchen of our Authentic Indian Restaurant in Dubai!GENERAL SUMMARYMaintains complete control of the kitchen at all times and is responsible to manage and control his/her kitchen staff. Ability to manage in a diverse environment with focus on guests and customer service.MAIN DUTIES:<ul><li>Prepare and follow SOP&rsquo;s for smooth administration and functioning of the kitchen.</li><li>Ensure that the quality of culinary dishes are served on schedule and see that any problems that arise are rectified.</li><li>Responsible for approving all prepared food items that leave his/her kitchen.</li><li>Modify and create new menus as needed so that they remain effective for the purposes for the restaurant. Create a wide variety of new dishes for the kitchen.</li><li>Perform many administrative duties, including ordering supplies, spot checks in the kitchen.</li><li>Train and manage kitchen personnel and supervise/coordinate all related culinary activities.</li><li>Estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen.</li><li>Put a twist on familiar dishes and create new combinations. Creativity and a flair for experimentation are essential responsibilities.</li><li>Estimate food consumption, monitor the food inventory and order supplies accordingly.</li><li>Recommend the items for the menu.</li><li>Understand the Concept and brand positioning of restaurant and develop a food/presentation strategy which matches the positioning and reinforces the brand</li><li>Develop from the food perspective, critical elements related to display, menu, presentation, etc. which will establish key signature features of the restaurant.</li><li>Take ownership/responsibility of the profitability from the food purchasing/preparation perspective.</li><li>Participate in kitchen researching and responding to trends in the food industry, planning and writing menus.</li><li>Must be able to spot problems and resolve them quickly and efficiently.</li><li>Maintain a level head, and delegate many kitchen tasks simultaneously.</li><li>Maximize the productivity of the kitchen staff, as well as manage the Junior chef, Chef De Partie and entire kitchen team.</li><li>Provide leadership in establishing high-quality standards in all kitchen operations and ensure the kitchen is compliant with the regulatory requirements for food handling, sanitation and safety. HACCP compliant.</li><li>Ability to effectively deal with external and internal customers, some of whom will require high levels of patience, tact, and diplomacy.</li><li>Ability to collect accurate information from customers with regard to comments on the food quality, portion etc. and work on areas which need improvement.</li><li>Effectively conduct meetings, menu briefings, and maintain communication lines between all team members.</li><li>Responsible for recruiting and training junior staff.</li><li>Managerial and leadership strengths and actively participate in the day to day management.</li></ul>Job Types: Full-time, PermanentSalary: AED10,000.00 - AED12,000.00 per monthJob Types: Full-time, PermanentPay: AED10,000.00 - AED12,000.00 per monthAbility to commute/relocate:<ul><li>Dubai: Reliably commute or planning to relocate before starting work (Required)</li></ul>Application Question(s):<ul><li>How many years of UAE or GCC experience do you have in Head Chef role?</li></ul>Location:<ul><li>Dubai (Preferred)</li></ul>

RTC-1 Employment Services

The Role
 Position Title: Head Chef Employment Type: Full Time Salary: up to 1K KWD all-inclusive depending on experience and qualifications Job Location: Kuwait About the Client: A refined dining brand offering traditional Kuwaiti dishes under a well-known restaurant group of unique concepts continuously expanding in GCC. Job Description: - Lead kitchen team in preparing authentic upscale Kuwaiti cuisine. - Plan menus, develop recipes, and maintain quality standards. - Manage inventory, purchasing, and control food costs. - Ensure smooth kitchen operations with strong leadership and communication.
 
Requirements
 Qualifications: - 40 years old and below - Must have a Bachelor’s degree in Culinary Arts or any related field - Minimum 5 years of experience in a senior Back of House (BOH) role - Expertise in Kuwaiti cuisine within an upscale, standalone restaurant is a must
 
About the company
 RTC-1 Employment Services is a licensed recruitment firm based in Dubai, UAE. Our team has been in the market since 2004 and we are supporting various industries with their staffing needs across the Middle East and Africa.

OTANTIK CAFE AND RESTAURANT LLC

We are seeking a highly skilled and creative Seafood Head Chef to oversee all kitchen operations with a primary focus on our seafood program. The ideal candidate will be a culinary artist with exceptional leadership skills, capable of managing a team, developing menus, and maintaining the highest standards of quality and efficiency. You will be responsible for the entire seafood kitchen from concept to execution, ensuring a memorable dining experience for every guest.Job Type: Full-timePay: AED5,000.00 - AED10,000.00 per monthLanguage:<ul><li>Arabic (Required)</li></ul>

Seafood Head Chef

We are currently hiring for a HEAD CHEF/SOUS CHEF to handle the overall kitchen of our Authentic Indian Restaurant located in Abu Dhabi!GENERAL SUMMARYMaintains complete control of the kitchen at all times and is responsible to manage and control his/her kitchen staff. Ability to manage in a diverse environment with focus on guests and customer service.MAIN DUTIES:<ul><li>Prepare and follow SOP&rsquo;s for smooth administration and functioning of the kitchen.</li><li>Ensure that the quality of culinary dishes are served on schedule and see that any problems that arise are rectified.</li><li>Responsible for approving all prepared food items that leave his/her kitchen.</li><li>Modify and create new menus as needed so that they remain effective for the purposes for the restaurant. Create a wide variety of new dishes for the kitchen.</li><li>Perform many administrative duties, including ordering supplies, spot checks in the kitchen.</li><li>Train and manage kitchen personnel and supervise/coordinate all related culinary activities.</li><li>Estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen.</li><li>Put a twist on familiar dishes and create new combinations. Creativity and a flair for experimentation are essential responsibilities.</li><li>Estimate food consumption, monitor the food inventory and order supplies accordingly.</li><li>Recommend the items for the menu.</li><li>Understand the Concept and brand positioning of restaurant and develop a food/presentation strategy which matches the positioning and reinforces the brand</li><li>Develop from the food perspective, critical elements related to display, menu, presentation, etc. which will establish key signature features of the restaurant.</li><li>Take ownership/responsibility of the profitability from the food purchasing/preparation perspective.</li><li>Participate in kitchen researching and responding to trends in the food industry, planning and writing menus.</li><li>Must be able to spot problems and resolve them quickly and efficiently.</li><li>Maintain a level head, and delegate many kitchen tasks simultaneously.</li><li>Maximize the productivity of the kitchen staff, as well as manage the Junior chef, Chef De Partie and entire kitchen team.</li><li>Provide leadership in establishing high-quality standards in all kitchen operations and ensure the kitchen is compliant with the regulatory requirements for food handling, sanitation and safety. HACCP compliant.</li><li>Ability to effectively deal with external and internal customers, some of whom will require high levels of patience, tact, and diplomacy.</li><li>Ability to collect accurate information from customers with regard to comments on the food quality, portion etc. and work on areas which need improvement.</li><li>Effectively conduct meetings, menu briefings, and maintain communication lines between all team members.</li><li>Responsible for recruiting and training junior staff.</li><li>Managerial and leadership strengths and actively participate in the day to day management.</li></ul>Job Type: Full-timeExperience:<ul><li>Indian Cuisine: 4 years (Required)</li></ul>

Head Chef/Sous Chef

Sihamco

<div>SIHAMCO is a strategic partner operating proudly under the General Entertainment Authority (GEA), National Events Center (NEC), Riyadh Season and Jeddah Season since 2019.
At SIHAMCO, we don&rsquo;t just lead Saudi Arabia&rsquo;s hospitality and entertainment evolution&mdash;we create it from the ground up. Since 2008, we&rsquo;ve been designing, constructing, and operating exceptional experiences that blend local authenticity with global standards. Every destination and concept we launch reflects our commitment to cultural storytelling, creative excellence, and operational precision.
Crafting a Homegrown Legacy
All brands under SIHAMCO are homegrown Saudi concepts, fully developed in-house &mdash; from initial vision and brand identity to concept creation, design, execution and operation. We don&rsquo;t import ideas; we build them &mdash; crafting unforgettable experiences from scratch that resonate deeply with both local and international audiences.
Our Signature Brands
Every brand under our umbrella is proudly reflecting the heart and soul of Saudi culture, while achieving international acclaim. With over 25 original homegrown brands, SIHAMCO not only sets &mdash; but consistently surpasses &mdash; global standards in Entertainment, Hospitality, F&amp;B, Lifestyle, Wellness, Family &amp; Pet Entertainment Experience. Our signature ventures: The Groves, ZodiaC Cuisine, Little Krazy, LucaLand, LucaPark, The Polar Ice Bar, Milk &amp; Butter Nail Spa, Kooz Karak, Birds of Eden, El Lechazo, Khawaja Yanni, Zama Zulu, Hawanim Groves City, Vida Vera, The Groves Pizzeria and Gem-In-I showcase what it means to innovate locally and shine globally.
Our brands are also registered across the GCC and internationally such as the United Kingdom, Egypt, Morocco etc ensuring full legal protection and readiness for global expansion.
We Are Only Getting Started!
Several exciting new concepts and brands are currently under development, with launches planned in the coming months. From bold new ideas to thoughtfully crafted experiences, SIHAMCO continues to grow its portfolio with originality, creativity and cultural pride.
People First
Our team is our greatest asset&mdash;a dynamic mix of local talent and international expertise, all united by a passion for excellence. We nurture careers, encourage creativity, and build leaders.
Join Us
Whether you&rsquo;re an emerging talent or a seasoned professional, SIHAMCO offers a platform to grow, create, and shape history. Each concept we launch is a new chapter in a legacy that belongs to Saudi Arabia and speaks to the world.<h3 class="jobSectionHeader">
Job Summary</h3>
We are seeking an experienced and passionate Head Chef specializing in authentic Persian cuisine to lead the culinary team at our upcoming concept at The Groves Chapter IV for Riyadh Season. This restaurant will celebrate the rich flavors and traditions of Iranian cooking, blending nostalgia with modern elegance in an immersive dining experience.
As Head Chef, you will be responsible for designing the menu, leading kitchen operations, managing a multicultural team, and delivering exceptional culinary standards. You will work closely with the creative, operations, and procurement teams to ensure authenticity, consistency, and innovation in every dish served.<h3 class="jobSectionHeader">
Key Responsibilities</h3><ul>
<li>Develop, test, and finalize a refined Persian menu that honors tradition and appeals to diverse guests.</li>
<li>Lead the kitchen team in daily operations, maintaining the highest standards of quality, hygiene, and food safety.</li>
<li>Train and mentor chefs and kitchen staff on traditional Persian techniques and plating &amp; presentation standards.</li>
<li>Execute full menu engineering &amp; costing, portion control, and recipe standardization aligned with the project&rsquo;s financial targets.</li>
<li>Collaborate with management and procurement teams on seasonal specials, events, and high-profile guest experiences.</li>
<li>Maintain a clean, organized, and inspiring kitchen environment.</li>
<li>Monitor guest satisfaction and implement improvements based on feedback.</li>
<li>Ensure authentic preparation methods and top-quality ingredients</li>
<li>Utilize Oracle Simphony and its Materials Control module to manage inventory, ensuring optimal stock levels and minimizing waste.</li>
<li>Coordinate procurement and real-time inventory tracking through Oracle Hospitality Materials Control integrated with Simphony POS to support seamless kitchen operations.</li>
</ul>Requirements<ul>
<li>Minimum 5&ndash;7 years of culinary experience, with at least 2 years as Head Chef</li>
<li>Specialized in Persian cuisine (traditional and contemporary)</li>
<li>Strong leadership and kitchen management skills</li>
<li>Previous experience in high-end restaurants, hotels, or events is preferred</li>
<li>English speaking is required (Arabic is a plus)</li>
<li>Familiar with HACCP and Saudi food safety standards</li>
<li>Proven experience in material control and inventory management within a high-volume kitchen environment.</li>
<li>Proficiency with Oracle Simphony and Oracle Hospitality Materials Control for procurement, stock-level monitoring, and reporting.</li>
</ul>Benefits
At SIHAMCO, we believe in rewarding our team with more than just a job &mdash; we offer an inspiring work environment and real opportunities for growth. Our benefits include:<ul>
<li>An opportunity to lead the founding team launching a new in house Persian restaurant concept by SIHAMCO - a first within The Groves' Portfolio.</li>
<li>Competitive salary packages &ndash; aligned with market standards and experience</li>
<li>Health insurance, accommodation provided and transportation allowance</li>
<li>Career development &amp; Internal promotions &ndash; grow with us across departments and seasons</li>
<li>Creative &amp; collaborative work culture &ndash; built on passion, innovation, and attention to detail</li>
<li>Exposure to high-end hospitality &amp; entertainment concepts &ndash; gain experience in premium F&amp;B and entertainment</li>
<li>Experience working on premium events within The Groves, Riyadh Season</li>
<li>Cultural diversity &ndash; join a team of passionate professionals from around the world</li>
</ul>Join us and be part of a company that&rsquo;s redefining hospitality in Saudi Arabia and beyond.</div>

Head Chef Persian Cuisine

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Head Chef Persian Cuisine