Head Chef

KOA is seeking an experienced and passionate Head Chef to join the LOWE team, leading kitchen operations, inspiring culinary creativity, and delivering exceptional dining experiences. The Head Chef will oversee daily kitchen operations, drive menu innovation, maintain the highest standards of food quality and presentation, and ensure efficient kitchen management in line with LOWE’s brand identity and expectations. Key Responsibilities • Lead, supervise, and develop the kitchen and stewarding teams, fostering a culture of collaboration, creativity, and excellence. • Oversee daily kitchen operations, ensuring consistency in food preparation, quality, presentation, and service delivery. • Develop innovative menus and signature dishes that reflect LOWE’s brand identity and meet guest expectations. • Manage food production planning, recipe standardisation, portion control, and menu costing. • Monitor food costs, stock levels, purchasing, inventory, and waste to maximise efficiency and profitability. • Establish and maintain kitchen standard operating procedures, ensuring compliance with food safety, hygiene, and HACCP standards. • Recruit, train, coach, and evaluate kitchen team members, supporting their professional development and performance. • Collaborate with management and front-of-house teams to enhance the overall guest experience. • Monitor guest feedback and implement improvements to food quality and service standards. • Oversee kitchen scheduling, labour planning, equipment maintenance, and operational budgets. • Lead the team in outside catering events such as Taste of Dubai, Organic Fest, Etc. • Liase with clients to create bespoke menus for events while still maintaining the LOWE identity. Requirements • Minimum 10 years of culinary industry experience, including 3-4 years in a kitchen leadership role. • Previous experience as a Head Chef in an independent restaurant. • Strong technical cooking skills and extensive knowledge of international cuisines. • Proven experience in menu planning, recipe development, food costing, stocktaking, and cost control. • Demonstrated ability to lead, motivate, and develop a diverse kitchen team. • HACCP certification and a food hygiene certificate. • Excellent communication, organisational, and problem-solving skills. • Proficiency in MS Word and Excel. • Fluency in English is essential. • GCC experience is preferred; international candidates with the right experience will also be considered. The Ideal Candidate You are a creative and commercially minded culinary professional with a passion for fresh, high-quality ingredients and innovative cuisine. You combine strong kitchen leadership with attention to detail, financial awareness, and a commitment to delivering outstanding food and guest experiences. Show more Show less

Minimum 10 years of culinary industry experience, including 3-4 years in a kitchen leadership role. Previous experience as a Head Chef in an independent restaurant. Strong technical cooking skills and extensive knowledge of international cuisines. Proven experience in menu planning, recipe development, food costing, stocktaking, and cost control. Demonstrated ability to lead, motivate, and develop a diverse kitchen team. HACCP certification and a food hygiene certificate. Excellent communication, organisational, and problem-solving skills. Proficiency in MS Word and Excel. Fluency in English is essential. GCC experience is preferred; international candidates with the right experience will also be considered.

Lead, supervise, and develop the kitchen and stewarding teams, fostering a culture of collaboration, creativity, and excellence. Oversee daily kitchen operations, ensuring consistency in food preparation, quality, presentation, and service delivery. Develop innovative menus and signature dishes that reflect LOWE’s brand identity and meet guest expectations. Manage food production planning, recipe standardisation, portion control, and menu costing. Monitor food costs, stock levels, purchasing, inventory, and waste to maximise efficiency and profitability. Establish and maintain kitchen standard operating procedures, ensuring compliance with food safety, hygiene, and HACCP standards. Recruit, train, coach, and evaluate kitchen team members, supporting their professional development and performance. Collaborate with management and front-of-house teams to enhance the overall guest experience. Monitor guest feedback and implement improvements to food quality and service standards. Oversee kitchen scheduling, labour planning, equipment maintenance, and operational budgets. Lead the team in outside catering events such as Taste of Dubai, Organic Fest, Etc. Liase with clients to create bespoke menus for events while still maintaining the LOWE identity.