Head Chef - Abu Dhabi

Head Chef | Barrafina Restaurant | Abu Dhabi Opening Following the successful opening of Barrafina in Dubai earlier this year, we’re excited to be bringing our award-winning Spanish restaurant to Abu Dhabi. Our new restaurant is scheduled to open in December 2026, and we’re looking for an experienced Head Chef to lead the kitchen team and help us bring the Barrafina experience to Abu Dhabi. What We Offer • Head Chef monthly salary of AED 25,000 (equivalent to £5,030 & tax-free) inclusive of housing and transportation allowance • Typical working week of five days • Work visa and visa assistance • Comprehensive Medical insurance • Sit-down meals with you and your team (more details to be confirmed closer to the opening) • 30 days of paid annual leave per year, plus public holidays The Head Chef • Ideally 3-5 years’ experience in a senior kitchen leadership role, ideally in a high-volume, quality-driven environment • Interest and love for Spanish food and culture • Formal culinary training or equivalent hands-on experience preferred • Strong understanding of both classic and modern cooking techniques, with a passion for delivering exceptional food • Plan and develop menus across outlets, balancing seasonality, guest preferences, cost, and concept • Lead and manage the daily operations of the kitchen team, ensuring smooth, efficient service • Schedule and supervise Chefs, Cooks, and kitchen staff to maintain productivity and quality • Train, mentor, and support team members to develop skills and maintain high standards • Conduct regular food stock checks and forecast future needs to ensure seamless operations • Work closely with purchasing and suppliers to guarantee product quality, freshness, and timely delivery • Ensure correct storage, handling, and rotation of all food items in line with food safety standards • Uphold hygiene, sanitation, and health & safety standards across all kitchen areas • Implement portion control and waste-reduction practices to manage food costs • Support recipe development and plating standards to ensure consistency and presentation • Collaborate on menu pricing and cost control to meet profitability targets • Prepare kitchen-related data for budgeting and monitor food and labour costs against targets • Conduct performance reviews and provide regular feedback to the kitchen team • Identify and grow future kitchen leaders, supporting internal promotions and succession planning • Work closely with our awarded Global Executive Chef Patricia Roig and the Operations Manager to meet company goals and drive performance • Support catering and events by collaborating on menus and execution with the Events Manager • Take the lead on kitchen-related projects as needed by the Operations Manager • Be hands-on in service where needed, stepping in to support the team and lead by example • Represent the kitchen team professionally, maintaining a clean, safe, and presentable appearance at all times • Be the face of a Group known for its warm welcome and guest care Apply for the Head Chef role today and a dedicated member of our talent team will be in touch. Show more Show less

Ideally 3-5 years’ experience in a senior kitchen leadership role, ideally in a high-volume, quality-driven environment. Interest and love for Spanish food and culture. Formal culinary training or equivalent hands-on experience preferred. Strong understanding of both classic and modern cooking techniques, with a passion for delivering exceptional food.

Lead and manage the daily operations of the kitchen team, ensuring smooth, efficient service. Schedule and supervise Chefs, Cooks, and kitchen staff to maintain productivity and quality. Train, mentor, and support team members to develop skills and maintain high standards. Conduct regular food stock checks and forecast future needs to ensure seamless operations. Work closely with purchasing and suppliers to guarantee product quality, freshness, and timely delivery. Ensure correct storage, handling, and rotation of all food items in line with food safety standards. Uphold hygiene, sanitation, and health & safety standards across all kitchen areas. Implement portion control and waste-reduction practices to manage food costs. Support recipe development and plating standards to ensure consistency and presentation. Collaborate on menu pricing and cost control to meet profitability targets. Prepare kitchen-related data for budgeting and monitor food and labour costs against targets. Conduct performance reviews and provide regular feedback to the kitchen team. Identify and grow future kitchen leaders, supporting internal promotions and succession planning. Work closely with our awarded Global Executive Chef Patricia Roig and the Operations Manager to meet company goals and drive performance. Support catering and events by collaborating on menus and execution with the Events Manager. Take the lead on kitchen-related projects as needed by the Operations Manager. Be hands-on in service where needed, stepping in to support the team and lead by example. Represent the kitchen team professionally, maintaining a clean, safe, and presentable appearance at all times. Be the face of a Group known for its warm welcome and guest care.