Job Description

We are looking for an experienced Head Chef to lead the full kitchen operation across bakery, pastry, hot kitchen, preparation, production, and service. The Role The Head Chef will oversee daily kitchen operations, lead the BOH team, maintain food quality and consistency, control costs, and ensure every dish meets the company’s standards for presentation, plating, portion, and execution. Key Responsibilities * Lead the bakery, pastry, hot kitchen, prep, and dishwashing teams. * Plan and coordinate daily production, preparation, and service. * Maintain consistent recipes, portions, yields, and product quality. * Take full control of food presentation and plating across all sections. * Create and enforce plating guides, presentation standards, and visual specifications. * Inspect every dish before service and during peak periods to ensure correct appearance, portion, temperature, and finish. * Manage the pass and ensure no dish leaves the kitchen below standard. * Train the team on recipes, plating, cleanliness, timing, and service procedures. * Monitor food cost, inventory, wastage, storage, and portion control. * Create and maintain kitchen SOPs, checklists, production plans, and par levels. * Ensure high standards of food safety, hygiene, organization, and cleanliness. * Work closely with FOH and management to maintain smooth service and a consistent guest experience. Requirements * Proven experience as a Head Chef, Executive Sous Chef, or Senior Chef. * Experience in a high-quality restaurant, bakehouse, café, all-day dining, or hospitality concept. * Strong knowledge of bakery, pastry, desserts, and hot kitchen operations. * Excellent understanding of food presentation, plating, portion control, and consistency. * Experience leading multiple kitchen sections and managing busy service. * Strong knowledge of food cost, inventory, production planning, and wastage control. * Ability to create and enforce SOPs and plating standards. * Strong leadership, communication, organization, and training skills. * Hands-on, detail-oriented, and calm under pressure. * UAE or GCC experience is preferred. Show more Show less

Requirements

• Proven experience as a Head Chef, Executive Sous Chef, or Senior Chef.

• Experience in a high-quality restaurant, bakehouse, café, all-day dining, or hospitality concept.

• Strong knowledge of bakery, pastry, desserts, and hot kitchen operations.

• Excellent understanding of food presentation, plating, portion control, and consistency.

• Experience leading multiple kitchen sections and managing busy service.

• Strong knowledge of food cost, inventory, production planning, and wastage control.

• Ability to create and enforce SOPs and plating standards.

• Strong leadership, communication, organization, and training skills.

• Hands-on, detail-oriented, and calm under pressure.

• UAE or GCC experience is preferred.

Responsibilities

• Lead the bakery, pastry, hot kitchen, prep, and dishwashing teams.

• Plan and coordinate daily production, preparation, and service.

• Maintain consistent recipes, portions, yields, and product quality.

• Take full control of food presentation and plating across all sections.

• Create and enforce plating guides, presentation standards, and visual specifications.

• Inspect every dish before service and during peak periods to ensure correct appearance, portion, temperature, and finish.

• Manage the pass and ensure no dish leaves the kitchen below standard.

• Train the team on recipes, plating, cleanliness, timing, and service procedures.

• Monitor food cost, inventory, wastage, storage, and portion control.

• Create and maintain kitchen SOPs, checklists, production plans, and par levels.

• Ensure high standards of food safety, hygiene, organization, and cleanliness.

• Work closely with FOH and management to maintain smooth service and a consistent guest experience.

Head Chef

Job Description

Requirements

Responsibilities

Skills Required

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