Head Chef (Global Western Brand)

Location: Dubai, Dubai, United Arab Emirates
Date Posted: 10-02-2017
Homegrown in the UAE – our client is an award winning brand focused on wholesome food, social responsibility and remarkable hospitality. They are leading the way with creative F&B concepts, beautiful food and drink and inspiring the Dubai community and are rapidly becoming the envy of its competitors. You will join a passionate hands-on and collaborative team born from a love of wholesome food and food concepts inspired by the unique architectural space where the cooking takes place. From hip urban cafes, bars with a twist of nostalgia to one-off restaurants, our client is leading the Dubai food scene and looking for talented food innovators to join their team. 

We are immediately recruiting for a Head Chef reporting to the Group Head Chef and GM. The Head Chef will be responsible for all kitchen leadership and management with some design of healthy, innovative and wholesome dishes and leading a kitchen team for one our clients most successful restaurant brands in Dubai. 

The Role of the Head Chef is to effectively manage the kitchen operations to maximize profitability and to ensure superior service and product quality are maintained to our clients standards. This role is also responsible for maximizing back of house team performance and efficiency to deliver excellent culinary experiences to all customers.

  • Ensure efficient and professional kitchen operation at all times
  • Develop new menus with relevant costing strategies embedded within
  • Prepare and manage rotas to meet business needs and ensure that staffing levels and labor cost are kept within budget
  • Ensure the smooth running of the kitchen on a day-to-day basis, delegating where appropriate and implementing pre- and post-shift briefings.
  • Ensure effective purchasing practices in line with purchasing needs and budgets.
  • Responsible for the all the equipment within the kitchen operation
  • Daily walk through all kitchen areas and fridges to check control systems and maintenance procedures
Managing Customer Care
  • Promote efficiency, confidence and courtesy within the restaurant at all times
  • Ensure guest requests are carried out in a timely, efficient and professional manner
  • Actively seek verbal feedback from customers and act on feedback both positive and constructive.
  • Have a detailed and up to date knowledge of all restaurant events and promotions and ensure food quantities abide by the needs of these events
  • Ensure the highest standard of (both internal and external) customer care is delivered at all times
  • Work closely with the members of the Marketing and HR teams to ensure a coordinated approach to customers
  • Ensure all guest complaints relating to kitchen operations are actioned not later than 48 hours and the necessary procedure is implemented to ensure there is no recurrence
  • Promote good working relationships with regular guests
  • Display a pleasant manner and positive attitude at all times and promote a good company image
  • Promote a professional and progressive relationship with venue suppliers ensuring mutual respect is maintained
  • Ensure that the Kitchen Management System is in place and followed by all members of the kitchen team on a daily basis
  • Ensure that all quality and cleanliness standards in the kitchen are met and any issues that are highlighted are resolved immediately
  • Continuously review areas of responsibility against
  • Develop and implement action plans to address any shortfall in standards
  • Ensure the back of house team is aware of the quality standards of performance and they deliver their work to those standards
  • Understand the vision of the restaurant and cascade to the team
  • Ensure the back of house team is aware of its responsibilities and roles within the restaurant.
  • Ensure recruitment and selection, training and appraising of staff is carried out in conjunction with the HR team
  • Ensure all new team members receive kitchen induction on first day and support throughout the first 6 months probation
  • Ensure that the entire back of house team has documented food safety training on induction and complete Level 2 Food Safety qualification within 6 months of starting
  • Carry out bi-annual appraisals of all team members to identify training needs and set department and individual goals in line with  goals and objectives
  • Advise the venue GM and HR team of the developmental needs of the back of house team
  • Recommend back of house staff for recruitment, transfer or promotion if required
  • Promote a culture where ideas are welcome and implemented by managers and staff
  • Ensure all employees’ administration is documented and passed to HR administration
  • Participate in own continual and professional development
Financial Performance
  • Follow financial control procedures
  • Adhere to set targets and budgets
  • Maintain consistent food costs
  • Actively control and reduce food and labor costs without compromising quality standards
  • Ensure all kitchen orders are placed, controlling delivery, requisitions in place for stock movement
  • Forecast and control wastage costs effectively
  • Identify and action any potential sales leads
  • Maximize sales within the restaurant
Health and Safety:
  • Ensure that all risk assessments are completed in Kitchen areas and are reviewed at least on an annual basis, or according to risk assessment guidelines
  • 8 years experience in Chef leadership roles with above experience
  • Formal Culinary School education, with certificate stating Chef Qualifications.
We are a US based F&B and IT headhunting/permanent search firm focusing on Character | Competency | Culture. We just launched our Dubai office and are excited to expand further into the region in 2018. 
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