Salary: We offer an attractive tax-free salary, paid in Dirhams (AED), the local currency of the UAE. In addition, we offer generous F&B benefits, excellent leave and health care package, flights home, incentive programs, and other employee benefits.
Job Summary:
The Head Chef is a key leadership role within the culinary team, responsible for overseeing all aspects of kitchen operations to ensure the highest standards of food quality, presentation, and service.
Activities & Responsibilities:
– Menu Development: Collaborate with management to create innovative and seasonal menus that reflect culinary trends, meet customer preferences, and align with the restaurant’s concept and brand.
– Food Preparation: Oversee the preparation, cooking, and presentation of dishes to maintain consistency and quality standards. Ensure adherence to portion control, recipe specifications, and food safety regulations.
– Kitchen Management: Manage all aspects of kitchen operations, including inventory management, ordering supplies, and maintaining equipment. Develop and implement efficient workflows to optimize productivity and minimize waste.
– Staff Training and Development: Provide guidance and training to kitchen staff on culinary techniques, food safety practices, and sanitation standards. Foster a positive and inclusive work environment that encourages teamwork and professional growth.
– Quality Control: Conduct regular inspections of food products and kitchen facilities to ensure compliance with health and safety regulations. Monitor food quality and guest feedback to identify areas for improvement and take corrective actions as needed.
– Cost Management: Monitor food and labor costs to maximize profitability while maintaining high-quality standards. Implement cost-saving measures and control expenses without compromising on food quality or customer satisfaction.
– Collaboration: Work closely with other departments, such as front-of-house staff and management, to coordinate service and ensure a seamless dining experience for guests. Collaborate with vendors and suppliers to source high-quality ingredients and negotiate favorable terms.
– Creativity and Innovation: Stay updated on culinary trends, techniques, and ingredients to continually innovate and enhance the menu offerings. Experiment with new recipes and flavors to keep the menu fresh and exciting for guests.
