Senior Head Chef – Innovative Bowl & Grill Concept

A growing, flavour-led fast-casual concept in the UAE, built around fresh ingredients, bowls, grilled proteins, vegetables, salads and house-made sauces. Restaurants in Abu Dhabi and Ras Al Khaimah, a flagship opening in Abu Dhabi, and more to follow. This is a brand role rather than a single kitchen. You set the food for every location and make sure it tastes the same on a busy lunch service, on a delivery order and in a restaurant that has not opened yet. You report directly to the founder and shape the menu as the concept grows. What The Role Covers • Audit and refine the existing menu, keep what works and develop new signature dishes • Work hands-on with the central kitchen on batch recipes, yields, portion specifications and preparation schedules • Decide what is prepared centrally and how it is stored, transported and finished at each outlet • Make sure every dish holds up in busy service, takeaway and delivery • Create recipe cards, preparation guides and presentation standards, and train the teams to follow them • Control food cost, portions, wastage, food safety and allergen standards • Lead culinary readiness for the new flagship, menu launches and future openings What We're Looking For • An experienced Head Chef, or an exceptional Senior Sous Chef ready for broader responsibility • Real strength in proteins, vegetables, salads, dressings, sauces and marinades • Experience in fast-casual, multi-site or central-kitchen operations • Wood-fire or Josper experience is a strong advantage • Practical, collaborative leadership and genuine openness to feedback • Strong English communication The package • Competitive tax-free salary, all-inclusive • Medical insurance and duty meals • Annual flight ticket allowance • Employment visa and relocation support for overseas candidates Apply now! #BrandChef #HeadChef #Culinary #FastCasual #AbuDhabi #UAE #HospitalityCareers #Recruitment

Audit and refine the existing menu, keep what works and develop new signature dishes. Work hands-on with the central kitchen on batch recipes, yields, portion specifications and preparation schedules. Decide what is prepared centrally and how it is stored, transported and finished at each outlet. Make sure every dish holds up in busy service, takeaway and delivery. Create recipe cards, preparation guides and presentation standards, and train the teams to follow them. Control food cost, portions, wastage, food safety and allergen standards. Lead culinary readiness for the new flagship, menu launches and future openings.