Head Chef

Position Title : Head Chef

Job Summary

The Head Chef is responsible for managing overall kitchen operations and ensuring high standards of food quality, consistency, hygiene, and service. The role leads the kitchen team, oversees food production, manages costs, maintains food safety standards, and ensures all dishes are prepared according to company recipes, quality standards, and guest expectations.

Key Responsibilities

• Manage and oversee daily kitchen operations and food production.
• Ensure smooth preparation, cooking, and service across all kitchen sections.
• Plan daily kitchen requirements and ensure all preparations are completed before service.
• Ensure food is prepared, cooked, and presented according to approved recipes and company standards.
• Maintain consistency in food quality, taste, presentation, and portion sizes.
• Supervise, train, and develop Sous Chefs, Chef de Parties, and Commis Chefs.
• Allocate duties, monitor staff performance, and maintain teamwork and discipline within the kitchen.
• Ensure proper staffing levels and efficient workflow during service periods.
• Monitor the quality, freshness, and handling of ingredients.
• Ensure compliance with Dubai Municipality food safety requirements, HACCP procedures, hygiene standards, and company policies.
• Maintain cleanliness and organization of all kitchen areas, equipment, refrigerators, and storage spaces.
• Ensure proper food storage, labeling, temperature checks, and stock rotation.
• Control food costs through effective portion control, waste reduction, and stock management.
• Monitor inventory levels, support ordering, and check deliveries for quality and quantity.
• Menu planning, recipe development, and introduction of new dishes.
• Ensure consistent execution of menus, specials, buffets, and special events.
• Monitor guest feedback and take necessary action to maintain food quality standards.
• Maintain kitchen records, production sheets, temperature logs, and required documentation.
• Report equipment issues, maintenance requirements, and operational concerns.
• Ensure safe working practices and compliance with health and safety procedures.
• Perform other duties assigned by Management.

Qualifications & Requirements

• Diploma or Higher Diploma in Culinary Arts, Professional Cookery, or related culinary qualification from a recognized institution preferred.
• Minimum 5 years of professional kitchen experience.
• Minimum 2 years of experience in a supervisory position such as Sous Chef or Senior Chef de Partie.
• Proven experience managing kitchen operations, food production, and culinary teams.
• Experience in hotels, restaurants, resorts, or high-volume catering operations preferred.
• Dubai Municipality approved Food Safety / Food Hygiene certification required.
• HACCP certification preferred.
• PIC (Person in Charge) certification preferred.
• Strong culinary knowledge and technical cooking skills.
• Strong leadership and kitchen management abilities.
• Good knowledge of food safety, HACCP, hygiene, and sanitation procedures.
• Knowledge of food costing, inventory control, and waste management.
• Experience in menu planning and recipe standardization.
• Ability to train, develop, and motivate kitchen staff.
• Strong communication, organization, and problem-solving skills.
• Ability to work effectively under pressure in a fast-paced kitchen environment.

Work Location: In person