Head Chef

Company Description Maraheb Restaurant is a leading destination for authentic Yemeni cuisine in the UAE, celebrated for its signature Mandi and Haneeth dishes. The restaurant has earned a loyal customer base and notable recognition, including two Guinness World Records™ in collaboration with Global Village for the “Longest Line of Mandi” and the “Largest Display of Mandi.” With multiple branches across Dubai and the wider UAE, Maraheb offers a warm, family-friendly environment that highlights generous portions, swift service, and genuine Yemeni hospitality. Guests can enjoy both cozy dine-in options and reliable delivery, experiencing the rich flavors and traditions of Yemen in the heart of the Emirates. Role Description The Head Chef is a full-time, on-site role based in Dubai United Arab Emirates. This role oversees daily kitchen operations, including menu planning, recipe development, and the consistent preparation of high-quality Yemeni and Indian dishes that align with Maraheb’s culinary standards. The Head Chef leads and mentors kitchen staff, coordinates scheduling, and Receiving raw materials, Responsibilities include managing food quality and presentation, maintaining hygiene and food safety standards, controlling inventory and food costs, and collaborating with management on seasonal menus and special promotions. The Head Chef also supports training, performance reviews, and continuous improvement initiatives to enhance guest satisfaction and operational efficiency. Qualifications • Strong expertise in Yemeni and Middle Eastern cuisine, particularly traditional dishes such as Mandi and Haneeth. • Proven experience managing a busy commercial kitchen, including staff supervision, scheduling, and workflow coordination. • Advanced knowledge of food safety, hygiene regulations, and kitchen sanitation best practices. • Skill in menu planning, recipe standardization, portion control, and cost management. • Ability to train, motivate, and develop diverse kitchen teams in a fast-paced, high-volume environment. • Excellent organizational, time management, and problem-solving skills under pressure. • Strong communication and collaboration abilities with front-of-house and management teams. • Previous experience as a Head Chef or Senior Sous Chef in reputable restaurants, preferably in the GCC region. • Culinary degree or equivalent professional training is preferred. • Willingness to work flexible hours, including weekends and holidays, as required by restaurant operations. Show more Show less

Oversee daily kitchen operations; plan menus and develop recipes; ensure consistent preparation of high-quality Yemeni and Indian dishes; lead and mentor kitchen staff; manage scheduling; receive and control raw materials; maintain food quality, presentation, hygiene, and safety standards; control inventory and food costs; collaborate with management on seasonal menus and promotions; support training, performance reviews, and continuous improvement initiatives to enhance guest satisfaction and operational efficiency.