Head Chef

JOB SUMMARY

Responsible for leading kitchen operations, menu execution, food quality, and kitchen

team management to ensure consistent culinary excellence, food safety, and cost

efficiency in line with brand standards.

KEY DUTIES & RESPONSIBILITIES

• Plan, design, and execute menus aligned with brand vision and guest expectations.

• Create, test, and standardize recipes to ensure consistency and quality.

• Ensure strict compliance with food safety, hygiene, and sanitation standards.

• Supervise kitchen staff and delegate daily tasks effectively.

• Train, mentor, and evaluate kitchen team members.

• Control food cost, wastage, and inventory levels.

• Coordinate with suppliers for quality ingredients and timely deliveries.

DAILY OPERATIONS & WORKFLOW

• Inspect ingredients, storage, and prep stations at the start of each shift.

• Conduct pre-service briefings and assign workstations.

• Monitor cooking processes, plating, and portion control.

• Manage peak-hour service flow and troubleshoot operational issues.

• Ensure post-service cleaning, hygiene checks, and stock updates.

CULINARY LEADERSHIP & QUALITY CONTROL

• Maintain consistency in taste, presentation, and portioning.

• Lead menu innovation and seasonal menu updates.

• Monitor food quality through tastings and plate presentations.

• Ensure compliance with brand standards and culinary SOPs.

TEAM MANAGEMENT & DEVELOPMENT

• Recruit, train, and evaluate kitchen staff performance.

• Plan duty rosters and manage manpower efficiently.

• Coach team members on skill development and performance improvement.

• Foster teamwork, discipline, and a positive work culture.

SAFETY, HYGIENE & COMPLIANCE

• Enforce food safety standards and hygiene practices.

• Ensure compliance with HACCP and local regulations.

• Conduct routine safety audits and corrective actions.

• Maintain proper documentation for inspections and audits.

COST CONTROL & INVENTORY MANAGEMENT

• Monitor food costs, waste, and yield control.

• Conduct regular stock counts and inventory audits.

• Coordinate purchasing and vendor management.

• Implement cost-control initiatives without compromising quality.

LEADERSHIP & STRATEGY

• Align kitchen operations with business objectives.

• Support management in achieving revenue and quality targets.

• Participate in strategic planning and menu development.

• Drive continuous improvement and innovation.

TOOLS & TECHNOLOGY

 Strong understanding and hands-on knowledge of commercial kitchen

equipment including ovens, ranges, grills, fryers, combi ovens, refrigeration units,

blast chillers, and food processors.

 Ability to operate, monitor, and maintain kitchen equipment safely and

efficiently to ensure uninterrupted operations.

 Familiarity with food inventory management systems for tracking stock levels,

expiry dates, and wastage control.

 Proficient in using POS systems and kitchen display systems (KDS) for order

tracking and coordination with service teams.

 Working knowledge of food costing, recipe management, and inventory control

software.

 Competent in using digital tools for scheduling, reporting, and communication

(emails, spreadsheets, and internal systems).

 Ability to troubleshoot basic equipment issues and coordinate with maintenance

or technical teams when required.

KITCHEN TEAM – GENERAL ROLE & RESPONSIBILITIES

(Applicable to all kitchen positions: Head Chef, Sous Chef, CDP, DCDP, Commis)

ROLE PURPOSE

To ensure consistent food quality, operational efficiency, and timely execution of dine-in,

takeaway, and delivery orders while maintaining hygiene, safety, and brand standards.

CORE RESPONSIBILITIES

1. FOOD PREPARATION & QUALITY CONTROL

 Prepare food items as per standardized recipes and approved specifications.

 Maintain consistency in taste, portion size, and presentation.

 Follow established cooking methods and plating guidelines.

 Ensure all food served meets quality, temperature, and freshness standards.

2. TAKEAWAY, DELIVERY & DRIVE-THRU OPERATIONS

 Prepare, pack, and dispatch takeaway and delivery orders accurately and on time.

 Ensure correct packaging, labeling, sealing, and portioning of all items.

 Maintain food temperature and quality during preparation and dispatch.

 Coordinate with service staff and delivery handlers to ensure smooth order flow.

 Adhere to preparation timelines to meet delivery service-level agreements (SLAs).

3. HYGIENE, FOOD SAFETY & COMPLIANCE

 Follow all food safety, hygiene, and sanitation procedures at all times.

pg. 5

 Maintain clean workstations, equipment, and storage areas.

 Adhere to FIFO, temperature control, and cross-contamination prevention.

 Comply with health authority regulations and internal audit standards.

4. KITCHEN OPERATIONS & WORKFLOW

 Support smooth kitchen operations during peak and non-peak hours.

 Maintain mise-en-place and ensure readiness before service.

 Coordinate with team members to ensure efficient workflow.

 Assist in receiving, storing, and rotating ingredients and supplies.

5. INVENTORY & WASTE CONTROL

 Minimize food waste through proper portioning and storage.

 Report shortages, damages, or discrepancies immediately.

 Support inventory counts and stock rotation procedures.

 Follow approved recipes to control food cost and wastage.

6. TEAMWORK & COMMUNICATION

 Maintain clear communication with supervisors and team members.

 Follow instructions from senior kitchen staff promptly.

 Support colleagues during peak service times.

 Contribute to a positive, disciplined, and respectful work environment.

7. PROFESSIONAL CONDUCT & SAFETY

 Maintain personal hygiene and proper uniform at all times.

pg. 6

 Follow safety protocols and report hazards immediately.

 Demonstrate professionalism, punctuality, and accountability.

 Uphold company values and operational standards.

Pay: AED10,000.00 - AED14,000.00 per month

Work Location: In person