Head Chef – Mediterranean Seafood Restaurant & Bar

We’re looking for an experienced Head Chef to lead the opening and day-to-day operations of a premium Mediterranean seafood restaurant and bar. Requirements * Minimum 5 years’ experience as a Head Chef * Proven UAE restaurant experience (mandatory) * Proven experience leading Mediterranean seafood restaurants * Strong expertise in fish, seafood, and Mediterranean cuisine * Experience leading high-volume kitchen operations * Strong leadership and team development skills * Excellent knowledge of food costing, inventory control, purchasing, and kitchen SOPs * Strong understanding of HACCP, food safety, hygiene, and UAE regulations * Experience developing menus and seasonal dishes * Fluent English communication skills * Experience opening new restaurant concepts is a strong advantage Responsibilities * Lead all kitchen operations * Deliver exceptional food quality, consistency, and presentation * Build, train, and lead a high-performing kitchen team * Control food cost, purchasing, inventory, and waste * Develop menus, recipes, and quality standards * Ensure full HACCP and food safety compliance * Drive operational excellence and continuous improvement Immediate joiners preferred. Show more Show less

Minimum 5 years’ experience as a Head Chef; Proven UAE restaurant experience (mandatory); Proven experience leading Mediterranean seafood restaurants; Strong expertise in fish, seafood, and Mediterranean cuisine; Experience leading high-volume kitchen operations; Strong leadership and team development skills; Excellent knowledge of food costing, inventory control, purchasing, and kitchen SOPs; Strong understanding of HACCP, food safety, hygiene, and UAE regulations; Experience developing menus and seasonal dishes; Fluent English communication skills; Experience opening new restaurant concepts is a strong advantage

Lead all kitchen operations; Deliver exceptional food quality, consistency, and presentation; Build, train, and lead a high-performing kitchen team; Control food cost, purchasing, inventory, and waste; Develop menus, recipes, and quality standards; Ensure full HACCP and food safety compliance; Drive operational excellence and continuous improvement