Head Chef (International Cuisine) 15,000 AED per month - Dubai based - All day dining restaurant

Job Overview We are seeking an experienced and creative Head Chef to lead the kitchen operation of a busy casual dining restaurant offering a diverse international cuisine menu. The successful candidate will be responsible for overall kitchen management, menu development, food quality, cost control, team leadership and maintaining consistently high operational standards. This role is ideal for a strong kitchen leader with experience working across multiple international cuisines and the ability to deliver high-quality food in a fast-paced casual dining environment. Key Responsibilities • Lead and manage the full day-to-day kitchen operation. • Maintain consistently high standards of food quality, presentation and taste. • Develop and improve international menu concepts in line with the restaurant's positioning. • Create seasonal dishes, specials and new menu items. • Manage food preparation, production and service across all kitchen sections. • Ensure consistency across all dishes and service periods. • Recruit, train, manage and develop the kitchen team. • Create staff schedules and ensure appropriate kitchen coverage. • Maintain strong kitchen discipline, organisation and communication. • Monitor food costs, portion control, wastage and overall kitchen profitability. • Manage purchasing, stock levels and inventory. • Work closely with suppliers to ensure quality ingredients and competitive pricing. • Conduct regular stock takes and monitor product usage. • Ensure compliance with food safety, hygiene and HACCP standards. • Maintain a clean, safe and professionally organised kitchen environment. • Ensure all kitchen equipment is maintained and operating correctly. • Work closely with the Restaurant Manager and senior management to improve overall guest experience. • Respond effectively to guest feedback and continuously improve menu quality. • Support new restaurant initiatives, promotions and special events. • Manage kitchen performance against agreed operational and financial KPIs. Candidate Requirements • Previous experience as a Head Chef, Executive Chef or Senior Sous Chef within a reputable casual dining restaurant. • Strong experience with international cuisine and a broad understanding of different cooking styles and techniques. • Ideally 7+ years of professional kitchen experience, including several years in a senior leadership position. • Proven experience managing a busy, high-volume kitchen operation. • Strong menu-development and recipe-development skills. • Excellent knowledge of food costing, portion control and waste management. • Strong understanding of food safety, hygiene and HACCP requirements. • Proven ability to recruit, train and develop kitchen teams. • Strong leadership and communication skills. • Ability to remain organised and maintain quality during busy service periods. • Commercial mindset with a good understanding of kitchen profitability. • Previous UAE or Middle East hospitality experience would be advantageous. Cuisine Experience Candidates with experience across a combination of the following would be particularly suitable: • Mediterranean • European • Asian • Middle Eastern • American • Modern International • Contemporary Casual Dining I have a salary budget: 15,000 AED per month + medical, visa and flights + service charge + tips Please send CV and portfolio of food to [email protected] Show more Show less

Previous experience as Head Chef, Executive Chef or Senior Sous Chef within a reputable casual dining restaurant. Strong experience with international cuisine and a broad understanding of different cooking styles and techniques. Ideally 7+ years of professional kitchen experience, including several years in a senior leadership position. Proven experience managing a busy, high-volume kitchen operation. Strong menu-development and recipe-development skills. Excellent knowledge of food costing, portion control and waste management. Strong understanding of food safety, hygiene and HACCP requirements. Proven ability to recruit, train and develop kitchen teams. Strong leadership and communication skills. Ability to remain organised and maintain quality during busy service periods. Commercial mindset with a good understanding of kitchen profitability.

Lead and manage the full day-to-day kitchen operation. Maintain consistently high standards of food quality, presentation and taste. Develop and improve international menu concepts in line with the restaurant's positioning. Create seasonal dishes, specials and new menu items. Manage food preparation, production and service across all kitchen sections. Ensure consistency across all dishes and service periods. Recruit, train, manage and develop the kitchen team. Create staff schedules and ensure appropriate kitchen coverage. Maintain strong kitchen discipline, organisation and communication. Monitor food costs, portion control, wastage and overall kitchen profitability. Manage purchasing, stock levels and inventory. Work closely with suppliers to ensure quality ingredients and competitive pricing. Conduct regular stock takes and monitor product usage. Ensure compliance with food safety, hygiene and HACCP standards. Maintain a clean, safe and professionally organised kitchen environment. Ensure all kitchen equipment is maintained and operating correctly. Work closely with the Restaurant Manager and senior management to improve overall guest experience. Respond effectively to guest feedback and continuously improve menu quality. Support new restaurant initiatives, promotions and special events. Manage kitchen performance against agreed operational and financial KPIs.