Head Chef – Japanese/Izakaya Cuisine

About The First Group Hospitality The First Group Hospitality is a Dubai-headquartered, full-service hospitality management company specialising in hotel operations, asset management, and F&B strategy. With a team of industry veterans and a proven track record, the company delivers tailored solutions that enhance efficiency, optimise revenue, and maximise asset value for investors and hotel owners. As a trusted third-party hotel management provider, The First Group Hospitality partners with leading global brands to drive operational excellence and long-term profitability, thanks to expertise spanning property performance optimisation, cost management, and guest experience enhancement. Beyond management, The First Group Hospitality develops and operates a dynamic portfolio of upscale hotels, residences, and award-winning restaurants, creating high-value hospitality assets that stand out in the market. For more information, visit tfghospitality.com We are seeking an experienced and passionate Head Chef to lead the culinary operations of our Japanese / Izakaya concept. The successful candidate will be responsible for managing the kitchen team, maintaining high food quality and consistency, developing menus, and delivering an exceptional chef-led guest experience. Key Responsibilities • Lead and manage the kitchen team, including recruitment, training, scheduling and performance management. • Oversee daily kitchen operations, ensuring smooth service and efficient food production. • Develop and maintain authentic, high-quality Japanese and Izakaya menus. • Ensure consistent standards across Sushi, Robata, Wok, Hot Kitchen and pastry sections. • Monitor food preparation, presentation, portion control and overall product quality. • Maintain effective stock control, ordering, food cost management and waste reduction. • Ensure compliance with HACCP, food safety, hygiene and health regulations. • Work closely with the restaurant management team to deliver excellent guest experiences. • Plan and execute menus for private events, catering and special functions. • Manage kitchen budgets, labour costs and operational targets. • Lead by example as a hands-on chef during preparation and service. • Encourage teamwork, discipline, creativity and continuous improvement within the kitchen. • Minimum 3-5 years’ experience in a similar senior culinary role. • Strong Izakaya experience with knowledge of Japanese menu concepts and kitchen operations. • Hands-on experience across Sushi, Robata, Wok and Hot Kitchen and pastry. • Strong leadership, team management and communication skills. • Good knowledge of HACCP, food safety and hygiene standards. • Passionate, hands-on team player with a strong focus on quality, consistency and chef-led guest experience. • Experience in catering for events and functions. • Culinary qualifications or formal chef training are preferred. • Ability to work under pressure in a fast-paced restaurant environment. • Strong organisational skills and attention to detail. Show more Show less

Minimum 3-5 years’ experience in a similar senior culinary role. Strong Izakaya experience with knowledge of Japanese menu concepts and kitchen operations. Hands-on experience across Sushi, Robata, Wok and Hot Kitchen and pastry. Strong leadership, team management and communication skills. Good knowledge of HACCP, food safety and hygiene standards. Passionate, hands-on team player with a strong focus on quality, consistency and chef-led guest experience. Experience in catering for events and functions. Culinary qualifications or formal chef training are preferred. Ability to work under pressure in a fast-paced restaurant environment. Strong organisational skills and attention to detail.

Lead and manage the kitchen team, including recruitment, training, scheduling and performance management. Oversee daily kitchen operations, ensuring smooth service and efficient food production. Develop and maintain authentic, high-quality Japanese and Izakaya menus. Ensure consistent standards across Sushi, Robata, Wok, Hot Kitchen and pastry sections. Monitor food preparation, presentation, portion control and overall product quality. Maintain effective stock control, ordering, food cost management and waste reduction. Ensure compliance with HACCP, food safety, hygiene and health regulations. Work closely with the restaurant management team to deliver excellent guest experiences. Plan and execute menus for private events, catering and special functions. Manage kitchen budgets, labour costs and operational targets. Lead by example as a hands-on chef during preparation and service. Encourage teamwork, discipline, creativity and continuous improvement within the kitchen.