Head Chef
منذ 4 ساعات
dubai, dubai, الإمارات العربية المتحدة
The Food and Beverage Group
دوام كامل
مجانًا عبر البريد الإلكتروني أو Google
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UAEReports to: General Manager F&B – Single SiteDepartment: Culinary OperationsIndustry: Hospitality / Food & Beverage / LifestyleEmployment Type: Full-timeRole OverviewThe Head Chef holds full responsibility for kitchen operations, food quality, team leadership, and cost control within the venue. This role ensures consistent delivery of high-quality dishes, strong kitchen discipline, and compliance with all food safety and operational standards in line with FAB Group expectations. The Head Chef leads the culinary team, sets standards, drives performance, and works closely with front-of-house and management to deliver an exceptional guest experience.
Key Responsibilities
Culinary Leadership & Food QualityOwn all food preparation, cooking, and presentation standards.
Ensure dishes are executed consistently in line with approved recipes.
Maintain menu quality, taste, and presentation across all service periods.
Kitchen Operations & Service FlowOversee daily kitchen operations, workflow, and section effective mise en place and service readiness.
Act as the senior decision-maker in the kitchen during service.
Team Leadership & DevelopmentLead, train, and develop Sous Chefs, Junior Sous Chefs, CDPs, and Commis.
Set clear expectations and maintain strong kitchen discipline.
Manage performance, scheduling, and team engagement.
Cost Control & Stock ManagementControl food costs, portioning, wastage, and stock usage.
Oversee ordering, receiving, and storage of goods.
Ensure compliance with FIFO and inventory procedures.
Compliance & StandardsEnsure full compliance with hygiene, food safety, and H&S audit readiness at all times.
Enforce cleaning schedules and personal hygiene standards.
KPIs & Success MetricsFood quality and consistencyKitchen efficiency and service deliveryFood cost and waste controlHygiene and audit complianceTeam performance and retentionCandidate Requirements8+ years’ experience in professional kitchens.
Proven leadership as Head Chef or Senior Sous Chef.
Strong operational and people management skills.
Deep knowledge of HACCP and food safety standards.