Head Chef - All Brands

Driven to create unique home-grown food concepts that bring people together, the Independent Food Company is a UAE-based hospitality company with multiple concepts under its umbrella – SALT, Parker's, Somewhere, Public, Soil, Shalwa and Kumo. We are seeking an experienced and passionate Head Chef to lead all kitchen operations, ensuring exceptional food quality, consistency, and efficiency. The Head Chef will oversee menu execution, team leadership, cost control, food safety compliance, and overall kitchen performance while delivering an outstanding dining experience. Key Responsibilities • Lead and oversee all daily kitchen operations. • Ensure consistent food quality, presentation, and service standards. • Manage, train, and develop the kitchen team. • Plan schedules and allocate staff efficiently. • Control food costs, labour costs, and kitchen expenses. • Monitor inventory, purchasing, and stock levels. • Maintain HACCP, food safety, and hygiene standards. • Develop and update menus in collaboration with management. • Minimize food waste and optimize kitchen efficiency. • Ensure equipment is maintained and operational. • Handle guest feedback related to food quality. • Support the achievement of operational and financial targets. Skills & Competencies • Strong leadership and people management skills. • Excellent culinary knowledge and creativity. • Financial acumen with experience managing food costs and budgets. • Inventory and supplier management. • Strong organizational and time management skills. • Ability to perform under pressure in a fast-paced environment. • Effective communication and problem-solving skills. • Proficiency in Microsoft Office and restaurant POS/inventory systems. Show more Show less

Lead and oversee all daily kitchen operations. Ensure consistent food quality, presentation, and service standards. Manage, train, and develop the kitchen team. Plan schedules and allocate staff efficiently. Control food costs, labour costs, and kitchen expenses. Monitor inventory, purchasing, and stock levels. Maintain HACCP, food safety, and hygiene standards. Develop and update menus in collaboration with management. Minimize food waste and optimize kitchen efficiency. Ensure equipment is maintained and operational. Handle guest feedback related to food quality. Support the achievement of operational and financial targets.