Executive Chef

Executive Chef | Mind Body Soul by Frappy | Dubai A senior leadership role shaping the food, products and scalable culinary systems behind the next chapter of Mind Body Soul. Reports directly to the CEO. About Mind Body Soul Mind Body Soul was built on a simple belief: food should nourish the body, bring joy and make people feel better, without compromising on taste. Heading into 2027, we are preparing to elevate and scale MBS into a new generation of health-focused food and meal solutions. The Role You will lead our end-to-end culinary and food production proposition, from menu innovation and recipe engineering through costing, sourcing, production, quality control and continuous improvement. Your mission: turn nutrition-led meal plans into food that is delicious, consistent, operationally sound and commercially viable. What You’ll Do Culinary and Product Innovation • Create and continuously evolve menus across health, wellness and lifestyle meal plans • Develop nutrition-led food that customers genuinely crave • Introduce seasonal concepts, techniques, ingredients and signature MBS products • Lead tastings and use customer feedback and performance data to refine the menu • Standardize recipes, specifications, portions and presentation Food Cost and Commercial Performance • Own recipe costing, food cost targets and menu profitability • Improve yield, portion control and ingredient utilization while reducing waste • Partner with procurement on supplier standards, specifications and commercial terms • Reduce cost through creativity and smarter production, never by compromising ingredients Kitchen Operations and Scale • Lead the kitchen and production function and build a high-performance culinary culture • Design efficient workflows from receiving and preparation through assembly and dispatch • Optimize batch sizes, schedules, equipment use and labor productivity • Simplify production while protecting quality, consistency and customer experience Quality, Safety and People • Embed rigorous culinary, quality control, HACCP and food safety standards • Monitor taste, texture, temperature, portion and appearance, with clear corrective action • Recruit, coach and develop chefs and kitchen personnel • Build accountability, innovation and continuous improvement across the team Cross-Functional Leadership You will work closely with Nutrition & Dietetics, Procurement, Operations, Finance, Marketing & Brand, and Customer Experience. Every new product must be nutritionally appropriate, delicious, operationally feasible, scalable and profitable. You will have direct authority over culinary standards, recipes, specifications, production methods, kitchen processes and product development. Your First 12 Months • Complete a full culinary and production audit • Re-engineer core menus, recipes and specifications, with standardized recipe cards and production controls • Implement food cost, yield and portion control systems • Build scalable kitchen SOPs, quality standards and a structured product development pipeline • Launch new signature MBS products and seasonal concepts • Improve production productivity and reduce waste • Build a high-performing culinary team and prepare the operation for multi-location growth and expansion beyond the UAE What We’re Looking For A high-caliber chef with a proven record in a respected F&B, hospitality, central kitchen, catering, food manufacturing or meal plan environment. You combine the chef’s palate, the operator’s discipline and the entrepreneur’s mindset. Required • Senior culinary leadership experience (Executive Chef, Culinary Director or central kitchen leadership) • Strong experience in high-volume food production, beyond fine dining alone • Demonstrated menu development, product innovation and recipe standardization • Strong command of food costing, yield, waste, productivity and margins • Experience establishing SOPs, quality systems and scalable production disciplines • Excellent knowledge of HACCP and food safety requirements • Proven ability to lead, coach and develop high-performing kitchen teams • Commercial judgment and the ability to balance creativity with operational discipline Preferred • Background in meal plans, catering, central kitchens, FMCG or food manufacturing • Lebanese and Mediterranean culinary expertise • Nutrition-led or healthy food concepts • Experience scaling a food concept, operation or product portfolio • Procurement, supplier development and international culinary standards What We Offer • UAE employment visa • Medical insurance • Staff meals • A direct line to the CEO and real ownership of the food, the kitchen and the product pipeline Why Mind Body Soul This is bigger than a meal plan. We want to make healthy food desirable, convenient, beautiful and delicious, and build a business that can grow well beyond the UAE. Show more Show less

Senior culinary leadership experience (Executive Chef, Culinary Director or central kitchen leadership); Strong experience in high-volume food production, beyond fine dining alone; Demonstrated menu development, product innovation and recipe standardization; Strong command of food costing, yield, waste, productivity and margins; Experience establishing SOPs, quality systems and scalable production disciplines; Excellent knowledge of HACCP and food safety requirements; Proven ability to lead, coach and develop high-performing kitchen teams; Commercial judgment and the ability to balance creativity with operational discipline.

Lead end-to-end culinary and food production proposition: menu innovation and recipe engineering through costing, sourcing, production, quality control and continuous improvement. Turn nutrition-led meal plans into food that is delicious, consistent, operationally sound and commercially viable. Create and evolve menus across health, wellness and lifestyle meal plans; Develop nutrition-led food; Introduce seasonal concepts, techniques, ingredients and signature products; Lead tastings and use feedback and performance data to refine the menu; Standardize recipes, specifications, portions and presentation; Own recipe costing, food cost targets and menu profitability; Improve yield, portion control and ingredient utilization while reducing waste; Partner with procurement on supplier standards and terms; Design efficient workflows; Build a high-performance culinary culture; Recruit, coach and develop chefs; Build accountability and continuous improvement across the team; Embed HACCP and food safety standards; Monitor taste, texture, temperature, portion and appearance with corrective actions; Lead cross-functional collaboration with Nutrition, Procurement, Operations, Finance, Marketing & Brand, Customer Experience; Implement food cost, yield, portion control systems; Prepare for multi-location growth.