Head Chef - Modern British / International Brasserie

The Role We are looking for an established Head Chef to take full ownership of the kitchen - operationally, culturally, and commercially. You will already be running a kitchen at a high-end level and be ready to bring that standard to a Modern British / international brasserie in Dubai. Key Responsibilities Kitchen Ownership & Operational Leadership • Take complete ownership of kitchen operations across all services - prep, service, and close. • Be the senior decision-maker on the pass at all times; set the pace, standard, and discipline. • Manage all operational aspects of the kitchen as a business unit: quality, efficiency, and cost. • Maintain a service-ready kitchen environment with no exceptions. • Manage all-day dining volume where applicable - breakfast, lunch, dinner, and weekend brunch service. Food Quality & Recipe Execution • Deliver consistent food quality, taste, and presentation in line with approved menus and recipes, executed to an International Standard. • Execute classic brasserie technique with precision - grill, rotisserie, sauce work, butchery, and seafood handling. • Ensure strong mise en place, section readiness, and uninterrupted service flow. • Actively drive quality control during every service - from prep through to the pass. • Resolve service challenges quickly, calmly, and without disruption to the guest experience. Team Leadership & Kitchen Culture • Lead, train, and manage the full kitchen brigade with clarity and purpose. • Set and enforce expectations around performance, personal hygiene, conduct, and professional standards. • Build and sustain a hardworking, accountable kitchen culture that reflects the brand. • Identify high-potential team members and create clear development pathways. Cost Control & Procurement • Own food cost performance, portioning accuracy, and waste reduction across all services. • Oversee ordering, receiving, storage, and stock rotation in line with brand standards. • Enforce FIFO, maintain inventory accuracy, and manage supplier relationships effectively. • Build and maintain relationships with quality produce, meat, and seafood suppliers, including seasonal sourcing. Compliance & Food Safety • Ensure full compliance with HACCP, hygiene, food safety, and health & safety regulations. • Maintain audit-ready kitchen standards at all times. • Enforce cleaning schedules and personal hygiene consistently across the brigade. Culinary Profile & Requirements • A strong culinary base with clear command of Modern British and European brasserie cooking, and a genuine interest in developing further within this space. • Demonstrated respect for ingredient quality and seasonality - the ability to let produce lead the plate rather than over-complicate it. • Confident execution of brasserie fundamentals: stocks and sauces, whole-animal butchery, grill and rotisserie work, fresh pasta, and classic desserts. • Formal culinary training from a recognised institution, or equivalent structured apprenticeship within a high-calibre kitchen environment. • Demonstrated experience working in standalone restaurant kitchens with an elevated culinary standard - not volume or casual dining. • The ability to hold a cuisine vision and execute it consistently through a team, not just personally. • A strong palate, sound culinary judgement, and kitchen instinct aligned with refined, technique-driven cooking. • Openness to immersing fully in the brand's culinary identity and adapting British and European classics for an international Dubai guest profile. What You Will Bring • 10+ years' progressive kitchen experience, with a minimum of 3 years as Head Chef. • Fine dining or high-end restaurant background - Michelin-starred, luxury hotel, or equivalent standalone restaurant. Not volume or casual dining. • Proven experience leading a large brigade across multiple sections, with section heads reporting into you. • Strong command of Modern British and European brasserie cooking - ingredient-led, seasonal, technique-driven. • Confident with brasserie fundamentals: stocks and sauces, butchery, grill and rotisserie, fresh pasta, classic desserts. • Solid grounding in food costing, menu GP, and stock management. • Full working knowledge of HACCP and UAE food safety requirements. • Culinary qualification from a recognised institution preferred. Show more Show less

What You Will Bring section highlights: 10+ years' progressive kitchen experience with a minimum of 3 years as Head Chef; fine dining or high-end restaurant background (Michelin-starred, luxury hotel, or equivalent standalone restaurant); proven experience leading a large brigade across multiple sections; strong command of Modern British and European brasserie cooking; confident with brasserie fundamentals (stocks and sauces, butchery, grill and rotisserie, fresh pasta, classic desserts); solid grounding in food costing, menu GP, and stock management; full working knowledge of HACCP and UAE food safety requirements; culinary qualification from a recognised institution preferred.

Take complete ownership of kitchen operations across all services (prep, service, close); act as senior decision-maker on the pass; manage all operational aspects of the kitchen as a business unit (quality, efficiency, cost); ensure a service-ready kitchen environment; manage all-day dining volumes (breakfast, lunch, dinner, weekend brunch); deliver consistent food quality and presentation in line with approved menus; execute brasserie technique with precision (grill, rotisserie, sauce work, butchery, seafood handling); maintain mise en place and uninterrupted service flow; drive quality control during service; resolve service challenges quickly; lead, train, and manage the kitchen brigade; set expectations on performance, hygiene, conduct, and standards; build a hardworking, accountable kitchen culture; identify high-potential team members and create development pathways; own food cost performance, portioning accuracy, waste reduction; oversee ordering, receiving, storage, stock rotation; enforce FIFO and inventory accuracy; manage supplier relationships and seasonal sourcing; ensure HACCP, hygiene, and food safety compliance; maintain audit-ready standards; enforce cleaning schedules and personal hygiene.