Central Kitchen Head Chef

About Al Safadi Hospitality Al Safadi Hospitality is one of the UAE's leading Lebanese hospitality groups, renowned for delivering authentic Lebanese cuisine and exceptional guest experiences. With a growing portfolio of restaurants and over 1,000 employees, we are committed to operational excellence, innovation, and creating a workplace where our people can thrive. As we continue to grow, we are looking for an experienced Central Kitchen Head Chef to lead our Central Kitchen operations, reporting directly to the Group Executive Chef. Key Responsibilities • Lead, supervise, and manage the full Central Kitchen operation, ensuring efficiency, consistency, and quality across all production output. • Lead, train, and develop a large kitchen team (120+ employees), ensuring smooth daily operations and strong team performance. • Ensure strict adherence to authentic Arabic and Lebanese cuisine standards, recipes, and preparation techniques across all products, including mezze and grills. • Oversee HC (headcount) planning, staffing structure, and workforce efficiency within the Central Kitchen. • Manage inventory, food cost control, wastage, and supplier coordination in line with Company cost control procedures. • Ensure full compliance with HACCP, food safety, and hygiene standards. • Collaborate closely with the Group Executive Chef on menu development, standardization, and operational improvements across all branches. • Ensure consistency and authenticity of products across multiple branches supplied by the Central Kitchen. • Comply with all Company policies, procedures, Code of Conduct, and applicable health, safety, and food safety requirements. • Maintain a professional attitude and collaborate effectively with colleagues to support efficient business operations. Requirements • Culinary Degree/Diploma or equivalent hands-on professional experience in a relevant culinary field. • Minimum 8–10 years of culinary experience, with significant experience in a Central Kitchen or large-scale production environment. • Deep, hands-on expertise in authentic Arabic and Lebanese cuisine is essential. • Proven experience managing large kitchen teams (120+ employees) in a fast-paced, high-volume operation. • Strong understanding of kitchen operations, HC planning, food cost control, and inventory management at scale. • Thorough understanding of food safety and hygiene standards (HACCP). • Experience in high-volume, multi-branch production environments. • Proficiency in inventory/kitchen management systems and Microsoft Excel. • Strong leadership, organizational, and communication skills. Show more Show less

Culinary Degree/Diploma or equivalent hands-on professional experience in a relevant culinary field. Minimum 8–10 years of culinary experience, with significant experience in a Central Kitchen or large-scale production environment. Deep, hands-on expertise in authentic Arabic and Lebanese cuisine. Proven experience managing large kitchen teams (120+ employees) in a fast-paced, high-volume operation. Strong understanding of kitchen operations, HC planning, food cost control, and inventory management at scale. Thorough understanding of food safety and hygiene standards (HACCP). Experience in high-volume, multi-branch production environments. Proficiency in inventory/kitchen management systems and Microsoft Excel. Strong leadership, organizational, and communication skills.

Lead, supervise, and manage the full Central Kitchen operation, ensuring efficiency, consistency, and quality across all production output. Lead, train, and develop a large kitchen team (120+ employees), ensuring smooth daily operations and strong team performance. Ensure strict adherence to authentic Arabic and Lebanese cuisine standards, recipes, and preparation techniques across all products, including mezze and grills. Oversee HC (headcount) planning, staffing structure, and workforce efficiency within the Central Kitchen. Manage inventory, food cost control, wastage, and supplier coordination in line with Company cost control procedures. Ensure full compliance with HACCP, food safety, and hygiene standards. Collaborate closely with the Group Executive Chef on menu development, standardization, and operational improvements across all branches. Ensure consistency and authenticity of products across multiple branches supplied by the Central Kitchen. Comply with all Company policies, procedures, Code of Conduct, and applicable health, safety, and food safety requirements. Maintain a professional attitude and collaborate effectively with colleagues to support efficient business operations.