Head Chef, Fermentation & Culinary Development

Tabchilli · Dubai, UAE · Full-time · On-site Tabchilli makes kimchi, sauerkraut, pickles, hot sauces and kombucha in Dubai. We’re looking for a hands-on chef who can develop ferments at our Al Quoz HQ and turn them into dishes people come back for. What you’ll own • Fermentation R&D. Develop and refine fermented products, run pilot batches, and work with production and quality to scale recipes, document procedures and validate shelf life. • Food Service food menu. Build a focused, costed menu around Tabchilli’s ferments. Train the kiosk team to deliver it consistently and track sales, food cost and waste. • Cloud kitchens and delivery. Develop dishes that travel well and standardise recipes, prep, assembly and packaging so kitchen teams can execute them at volume. • Dining, catering and events. Create fermentation-led menus for pop-ups, private dinners and corporate catering. Lead menu costing, prep and service for selected events. What you’ll bring • Commercial fermentation experience is required. You’ve personally taken a fermented food or beverage from pilot to repeatable commercial production. • High-volume commercial kitchen leadership is required. You’ve led a team in a central kitchen, cloud kitchen, catering operation or high-volume restaurant and can quantify the output you managed. • Strong menu development, recipe costing and team training skills, with working knowledge of HACCP, batch traceability and allergen controls. • Experience launching delivery menus, running catering or creating private dining experiences is a plus. • To apply, share your CV, one commercial fermentation project you led, and the largest kitchen operation you managed. Include the batch size or daily output, team size and what you personally owned.

Commercial fermentation experience is required. You’ve personally taken a fermented food or beverage from pilot to repeatable commercial production. High-volume commercial kitchen leadership is required. You’ve led a team in a central kitchen, cloud kitchen, catering operation or high-volume restaurant and can quantify the output you managed. Strong menu development, recipe costing and team training skills, with working knowledge of HACCP, batch traceability and allergen controls.

Fermentation R&D. Develop and refine fermented products, run pilot batches, and work with production and quality to scale recipes, document procedures and validate shelf life. Food Service food menu. Build a focused, costed menu around Tabchilli’s ferments. Train the kiosk team to deliver it consistently and track sales, food cost and waste. Cloud kitchens and delivery. Develop dishes that travel well and standardise recipes, prep, assembly and packaging so kitchen teams can execute them at volume. Dining, catering and events. Create fermentation-led menus for pop-ups, private dinners and corporate catering. Lead menu costing, prep and service for selected events.