Head Chef

About the role

We are looking for an experienced Head Chef to lead the full kitchen operation across bakery, pastry, hot kitchen, preparation, production, and service. The Head Chef will oversee daily kitchen operations, lead the back‑of‑house team, maintain food quality and consistency, control costs, and ensure every dish meets the company’s standards for presentation, plating, portion, and execution.

Key responsibilities

• Lead the bakery, pastry, hot kitchen, prep, and dishwashing teams.
• Plan and coordinate daily production, preparation, and service.
• Maintain consistent recipes, portions, yields, and product quality.
• Control food presentation, plating, and visual specifications across all sections.
• Inspect every dish before service and during peak periods to ensure correct appearance, portion, temperature, and finish.
• Manage the pass to guarantee no dish leaves the kitchen below standard.
• Train the team on recipes, plating, cleanliness, timing, and service procedures.
• Monitor food cost, inventory, wastage, storage, and portion control.
• Create and maintain kitchen SOPs, checklists, production plans, and par levels.
• Ensure high standards of food safety, hygiene, organization, and cleanliness.

Required profile

• Proven experience as a Head Chef, Executive Sous Chef, or Senior Chef.
• Background in high‑quality restaurant, bakehouse, café, all‑day dining, or similar hospitality concept.
• Strong knowledge of bakery, pastry, desserts, and hot kitchen operations.
• Excellent understanding of food presentation, plating, portion control, and consistency.
• Experience leading multiple kitchen sections and managing busy service periods.
• Ability to create and enforce SOPs and plating standards.
• Strong leadership, communication, organization, and training skills.
• Hands‑on, detail‑oriented, and calm under pressure.
• UAE or GCC experience is preferred.

Required skills

• Pastry
• Wastage control
• Food presentation
• Bakery
• Plating
• Hot kitchen operations
• Production planning
• Portion control