Head Chef - Yubi

Company Overview Launched in Dubai in 2025, YUBI, created in partnership with acclaimed Chef Reif Othman is the UAE’s first homegrown handroll bar, celebrating Japanese craftsmanship, culture, and creativity. Inspired by the art of omakase and the energy of Tokyo’s dining scene, YUBI reimagines the traditional sushi experience through a modern, social lens. YUBI is about connection between chef and guest, flavor and texture, culture and curiosity. Every handroll is made to order, every detail intentional, creating a dining journey that feels both intimate and vibrant. With bold flavors, minimalist design, and a soulful atmosphere, YUBI transforms simplicity into sophistication redefining how Dubai experiences Japanese cuisine. Role Overview The role is responsible for the day-to-day culinary operations of a Yubi handroll venue, ensuring consistent execution of menu standards, product quality, and service excellence as defined by the Executive Chef. This role focuses on delivering a precise and high-quality handroll experience through strong kitchen leadership, operational discipline, and adherence to brand standards. Key Responsibilities • Kitchen Operations & Service Execution: Manage daily kitchen operations, ensuring smooth workflow, efficient service, and timely preparation of handrolls with a strong focus on freshness, precision, and guest experience. • Handroll Quality & Consistency: Ensure all handrolls meet established standards in rice quality, seafood freshness, temperature, portioning, and presentation, maintaining consistency across every service. • Menu Execution & Support: Execute menus as developed by the Executive Chef, ensuring accurate implementation of recipes and techniques while providing feedback on performance and guest preferences. • Team Leadership & Training: Lead, train, and supervise chefs and kitchen staff, ensuring proper handroll techniques, knife skills, hygiene practices, and speed of service are consistently maintained. • Inventory & Cost Control: Manage daily inventory, ordering, and stock levels in line with guidelines, ensuring minimal waste and proper handling of high-value seafood and ingredients. Qualifications • Proven experience as a Head Chef or Senior Sous Chef in a high-quality or high-volume Japanese or handroll-focused restaurant • Strong expertise in sushi/handroll preparation, including rice mastery and seafood handling • Solid understanding of food cost control, inventory management, and waste reduction • Strong leadership and team development skills • Knowledge of HACCP and food safety standards Show more Show less

Proven experience as a Head Chef or Senior Sous Chef in a high-quality or high-volume Japanese or handroll-focused restaurant. Strong expertise in sushi/handroll preparation, including rice mastery and seafood handling. Solid understanding of food cost control, inventory management, and waste reduction. Strong leadership and team development skills. Knowledge of HACCP and food safety standards.