Fundamental Hospitality is looking to hire an experienced Head Chef to join our pre-opening team for one of our new concepts opening in Dubai.Who are we?Established in 2011, Fundamental Hospitality is a UAE born company that unifies the regions leading lifestyle concepts. As an international ecosystem of hospitality brands, the group develops elevated, home-grown concepts that showcase the quality and innovation of the region, whilst exporting them to key cosmopolitan cities around the world. Fundamental Hospitality delivers lifestyle brands reimagined, where a creative approach to concept development leads to a dynamic experience in each and every venue. The group has played a fundamental role in the expansion of brands from the UAE to the world, where we understand the essential elements needed to execute experience driven lifestyle concepts on an international scale. The collection of brands within the portfolio include globally acclaimed concepts Gaia, Shanghai Me, Alaya, La Maison Ani, Piatti and Izu Burger, as well as international franchises, Scalini Dubai, Scalini Riyadh, Cipriani Dubai, and Cipriani Dolci UAE. Fundamental Hospitality owns and operates venues across the Middle East and Europe, with ongoing expansion of the groups concepts into the GCC, Europe, UK, and USA. Dubai will further see the launch of new home grown concepts as Fundamental Hospitality continues to cement itself as the leading innovator in the hospitality industry.Website:Responsibilities:

• Develop and execute the culinary brand and direction; creating innovative, unique, and high-quality dishes that redefine modern fire cooking.

• Manage kitchen operations with a keen eye for detail adhering to quality and standards.

• Enforce strict food safety, hygiene standards and workplace safety, to ensure a clean and safe working environment.

• Lead, inspire and motivate the culinary team, providing guidance and fostering a collaborative, respectful work environment.

• Responsible for budgeting, costing, inventory management; resource allocation and manage the freshness of ingredients.

• Conduct training as set by management for both the culinary and service teams.

• Ensure efficient kitchen workflows and maintain a positive and efficient working environment.
• Foster positive relationships with suppliers to ensure the timely delivery of fresh, high-quality ingredients and availability of seasonal produce.

• Engage and interact with customers to deliver an exceptional and memorable dining experience.

• Previous experience as a Senior Sous Chef or Head Chef in Michelin-starred or Hatted dining establishments
• Expertise in modern grill/barbecue will be highly advantageous

• Exceptional organisational, communication, and interpersonal skills

• Ability to work in a fast-paced environment and manage tasks efficiently

• Experience in leading a large culinary team (40+ chefs) in day-to-day kitchen operations

• Familiarity with inventory management, ordering processes and cost control

Fundamental Hospitality