Head Chef – Mediterranean Seafood Restaurant & Bar

Bluewaters, Dubai Please apply ONLY if you currently work (or have recently worked) as the Head Chef of a Mediterranean or European seafood restaurant. Applications from chefs without proven seafood restaurant leadership experience will not be considered. We are looking for an experienced Head Chef to lead the opening and day-to-day operations of a premium Mediterranean seafood restaurant and bar. Mandatory Requirements • Current or recent Head Chef of a Mediterranean or European seafood restaurant • Minimum 5 years' experience as a Head Chef • Proven UAE restaurant experience • Expert knowledge of fresh fish, seafood, Mediterranean and European cuisine • Experience leading high-volume kitchen operations • Strong leadership and team management skills • Excellent knowledge of food costing, purchasing, inventory control, and kitchen SOPs • Strong knowledge of HACCP, food safety, hygiene, and UAE regulations • Experience creating menus and seasonal dishes • Fluent English • Experience opening new restaurant concepts is an advantage Responsibilities • Lead all kitchen operations • Deliver exceptional food quality and consistency • Recruit, train, and lead the kitchen team • Control food cost, inventory, purchasing, and waste • Develop menus, recipes, and quality standards • Ensure full HACCP and food safety compliance • Drive operational excellence Show more Show less

Current or recent Head Chef of a Mediterranean or European seafood restaurant; Minimum 5 years' experience as a Head Chef; Proven UAE restaurant experience; Expert knowledge of fresh fish, seafood, Mediterranean and European cuisine; Experience leading high-volume kitchen operations; Strong leadership and team management skills; Excellent knowledge of food costing, purchasing, inventory control, and kitchen SOPs; Strong knowledge of HACCP, food safety, hygiene, and UAE regulations; Experience creating menus and seasonal dishes; Fluent English; Experience opening new restaurant concepts is an advantage

Lead all kitchen operations; Deliver exceptional food quality and consistency; Recruit, train, and lead the kitchen team; Control food cost, inventory, purchasing, and waste; Develop menus, recipes, and quality standards; Ensure full HACCP and food safety compliance; Drive operational excellence