Job Description

We are looking for a talented and experienced Head Chef to join our dynamic culinary team IMMEDIATLY.

As the Head Chef, you will be responsible for overseeing all aspects of kitchen operations, including menu planning, food preparation, staff management, and quality control. Your exceptional culinary skills, leadership abilities, and passion for creating remarkable dining experiences will be instrumental in driving our success.

Essential Qualifications & Skills

o Culinary degree or diploma from a recognized institution.

o Or equivalent of above mentioned, a minimum 5 years of actual experience as a Head Chef

1\. Culinary Expertise

o Advanced Cooking Techniques - Mastery of cooking methods (grilling, braising, etc.).

o Recipe Development - Ability to create innovative and flavorful dishes.

o Food Presentation - Artistic plating and aesthetic appeal.

o Ingredient Knowledge - Understanding of high-quality produce, meats, and spices.

2\. Leadership & Management

o Team Leadership - Managing and motivating kitchen staff.

o Training & Development - Teaching junior chefs and improving their skills.

o Problem-Solving - Handling kitchen issues, from staff conflicts to food delays.

o Time Management - Ensuring smooth service during peak hours.

3\. Business & Financial Acumen

o Menu Costing & Budgeting - Controlling food costs while maintaining quality.

o Inventory Management - Managing stock efficiently to prevent waste.

o Supplier Negotiation - Sourcing high-quality ingredients at the best price.

4\. Creativity & Innovation

o Food Trends Awareness - Keeping up with global culinary trends.

o Fusion & Experimentation - Creating unique flavor combinations.

o Seasonal & Local Adaptation - Designing menus based on fresh, local ingredients.

5\. Kitchen Operations & Safety

o HACCP & Food Safety - Ensuring compliance with hygiene standards.

o Equipment Knowledge - Understanding and maintaining kitchen tools.

o Crisis Management - Handling unexpected situations (staff shortages and equipment failure).

Responsibilities:

Menu Planning: Develop innovative and appealing menus that reflect seasonal availability, dietary preferences, and customer demands. Ensure a diverse range of options, incorporating both classic and contemporary culinary techniques.

Food Preparation: Supervise and participate in food preparation activities, ensuring that meals are consistently prepared to the highest standards of taste, presentation, and food safety. Maintain an organized and efficient kitchen workflow.

Quality Control: Conduct regular inspections to ensure compliance with food safety regulations, maintain high hygiene standards, and deliver exceptional food quality. Address any issues promptly and implement corrective measures when necessary.

Staff Management: Lead and mentor a team of culinary professionals, including sous chefs, line cooks, and kitchen assistants. Delegate tasks, provide training and constructive feedback, and promote a positive work environment that fosters creativity and collaboration.

Inventory and Cost Management: Oversee inventory levels, monitor food costs, and implement effective control measures to minimize waste and maximize profitability. Maintain accurate records of stock levels, purchases, and supplier relationships. Collaboration and Communication: Collaborate closely with the management team to ensure smooth operation and seamless coordination between kitchen and front-of-house staff. Communicate effectively with colleagues, suppliers, and customers to meet their needs and resolve any concerns or special requests.

Innovation and Creativity: Stay abreast of current culinary trends, techniques, and industry best practices. Continuously explore new ingredients, recipes, and cooking methods to enhance the dining experience and keep the menu fresh and exciting.

Qualifications: Proven experience as a Head Chef or Executive Chef in a high-volume, upscale restaurant or hospitality establishment. Extensive knowledge of culinary techniques, ingredients, and flavor profiles. Strong leadership skills with the ability to motivate and inspire a team. Excellent organizational and time management abilities. Attention to detail and a commitment to maintaining high standards of food quality and safety. Ability to work under pressure and in a fast-paced environment. Strong communication and interpersonal skills. Flexibility to work evenings, weekends, and holidays as required.

Job Type: Full-time

Pay: AED5,000\.00 - AED7,000\.00 per month