CORPORATE EXECUTIVE HEAD CHEF- CLOUD KITCHEN

Company Overview Hostmind is a Dubai-based cloud kitchen group operating multiple restaurant brands from centralized, high efficiency culinary facilities. We specialize in delivering premium Oriental (Arabic) and International cuisines through delivery-first operations. Our model is built on precision, speed, and culinary excellence — and we are growing fast. Role Summary We are looking for a highly experienced and commercially driven Corporate Executive Head Chef to join our team in Dubai. This role oversees culinary strategy, recipe development, costing, and operational excellence across multiple brands and kitchen operations. The Corporate Executive Head Chef is the senior-most culinary leadership position within Hostmind, with full accountability for kitchen performance, food quality, and cost management across all brands and locations. Contract Terms ▸ This is a full-time position based in Dubai, UAE. ▸ The initial employment contract will be issued for a period of six (6) months, inclusive of the probationary period. ▸ Subject to satisfactory performance and successful completion of probation, the contract will be renewed for a further term of up to twenty-four (24) months. ▸ Contract renewal terms, will be confirmed by management based on the candidate's demonstrated performance and experience. Key Responsibilities General Compliance & Standards ▸ Ensure full compliance with company policies, SOPs, and corporate culinary standards across all brands and kitchens. ▸ Establish, review, and continuously improve culinary systems, workflows, and controls. ▸ Perform other related strategic or operational tasks as requested by senior management. Culinary Strategy, Recipe Development & Costing ▸ Lead menu engineering, recipe development, and standardization across brands. ▸ Develop and maintain standardized recipes with accurate yield, portioning, and costing. ▸ Analyze food cost, margins, and contribution per item, ensuring alignment with P&L targets. ▸ Review and optimize menus based on performance, seasonality, supplier pricing, and operational feasibility. ▸ Ensure recipe consistency across locations through training, audits, and documentation. Central Kitchen Operations & Oversight ▸ Oversee overall kitchen performance across multiple units, ensuring quality, consistency, and efficiency. ▸ Monitor and analyze divisional P&L performance in coordination with Operations and Finance. ▸ Implement cost-control strategies to manage food cost, labor efficiency, and wastage. ▸ Review and approve par levels, prep lists, and production plans based on sales data and forecasts. ▸ Ensure opening, closing, and operational procedures are followed across all kitchens. ▸ Oversee deep cleaning programs and kitchen hygiene standards at a corporate level. Inventory, Procurement & Stock Control ▸ Oversee inventory systems (physical and digital) across all units. ▸ Ensure purchasing, receiving, storage, and FIFO compliance are followed consistently. ▸ Analyze stock variance, wastage trends, and supplier performance. ▸ Coordinate with suppliers and central kitchen on sourcing, pricing, and product specifications. ▸ Supervise inter-branch and central kitchen transfers to ensure accuracy and cost efficiency. Food Safety, Quality & Compliance ▸ Ensure all kitchens comply with food safety regulations, audits, and internal standards. ▸ Review food safety logs, temperature records, and hygiene reports across locations. ▸ Ensure proper training and certification compliance for all culinary staff. ▸ Act as the main point of accountability for food safety audits and corrective actions. People Management & Development ▸ Lead, mentor, and develop Sous Chefs, and key kitchen leaders. ▸ Build succession plans and ensure consistent leadership capability across brands. ▸ Oversee manpower planning, staffing structures, and scheduling strategies. ▸ Review performance, conduct evaluations, and align team development with business goals. ▸ Set standards for staff meals and control associated costs at a corporate level. Coordination & Cross-Functional Collaboration ▸ Work closely with Operations, Finance, Marketing, and Procurement teams. ▸ Support product launches, promotions, and upselling initiatives with the Head of Operations. ▸ Collaborate with Operations on maintenance planning and kitchen infrastructure needs. ▸ Review consolidated wastage, food cost, and performance reports and recommend corrective actions to Head Office. Qualifications ▸ 12–15+ years of experience in the Food & Beverage industry, with senior leadership exposure. ▸ Proven experience in a Corporate Head Chef, Executive Chef, or multi-unit culinary leadership role. ▸ Strong background in Oriental (Arabic) and International cuisine. ▸ Demonstrated expertise in recipe costing, menu engineering, and P&L management. ▸ Experience managing multiple brands, cloud kitchens, or centralized production environments. ▸ Proficiency in POS and ERP systems ▸ Degree or technical qualification in Culinary Arts, Hospitality Management, or related field. ▸ Intermediate to advanced food safety certification. ▸ Strong English and computer skills; analytical, structured, and commercially minded. Key Competencies ▸ Strategic leadership ▸ Strong analytical and financial acumen ▸ Decision-making and accountability ▸ Process optimization and systems thinking ▸ Coaching and people development ▸ High attention to detail ▸ Time management and prioritization ▸ Ability to manage complexity and scale Key Performance Indicators (KPIs) ▸ Food cost and gross margin performance ▸ Recipe accuracy and costing compliance ▸ Wastage percentage and stock variance ▸ P&L performance by brand/unit ▸ Food safety audit scores ▸ Customer complaints related to food quality ▸ Consistency and quality audit results across kitchens Show more