Position Summary
The Head Chef is responsible for the overall success of the restaurant's kitchen operations. This role leads the culinary team, oversees all food preparation and presentation, and ensures the highest standards of food quality, safety, and guest satisfaction. The Head Chef manages kitchen staff, controls costs, maintains HACCP and sanitation standards, and collaborates with management on menu development and special events. This position requires hands-on leadership, creativity, and a passion for delivering exceptional dining experiences in a vibrant, beachside setting.
Key Responsibilities
Kitchen Leadership Operations
- Lead and supervise all kitchen operations, ensuring smooth coordination between service, kitchen, and bar teams.
- Oversee daily food preparation, cooking, and presentation to ensure consistency and quality.
- Maintain high standards of cleanliness, organization, and operational efficiency in all kitchen areas.
- Ensure compliance with health, safety, hygiene, and HACCP standards at all times.
- Manage inventory, purchasing, and supplier relationships to ensure cost-effective operations.
- Monitor and control food and labor costs, minimizing waste and maximizing profitability.
Menu Development Culinary Innovation
- Develop, test, and implement new menu items in line with Caf del Mar's brand and guest preferences.
- Ensure all dishes are prepared and presented according to recipes and standards.
- Stay updatedon culinary trends and incorporate innovative ideas into the menu.
Team Management Training
- Recruit, train, and mentor kitchen staff, fostering a culture of teamwork, accountability, and continuous improvement.
- Schedule and manage kitchen staff to ensure adequate coverage and efficient operations.
- Conduct regular performance reviews and provide coaching and feedback to team members.
Guest Experience Special Events
- Collaborate with restaurant management to support special events, promotions, and VIP functions.
- Interact with guests as needed to receive feedback and ensure satisfaction with food quality and service.
- Address and resolve guest complaints related to food promptly and professionally.
Stewarding Sanitation
- Oversee stewarding operations, ensuring proper cleaning, sanitation, and maintenance of kitchen equipment and utensils.
- Conduct regular inspections to ensure compliance with sanitation and food safety standards.
Administrative Financial Responsibilities
- Prepare and review kitchen-related financial reports, budgets, and forecasts.
- Maintain accurate records of inventory, purchases, and kitchen operations.
- Ensure compliance with company policies and procedures.
Qualifications
Qualifications Skills
- Minimum 5 years of experience as a Head Chef or Sous Chef in a high-volume, upscale restaurant or beach club.
- Culinary degree or equivalent professional training preferred.
- Strong leadership, communication, and team management skills.
- Proven expertise in menu development, kitchen operations, and food safety (HACCP).
- Excellent organizational and time management abilities.
- Proficiency in inventory management and cost control.
- Creativity, attention to detail, and a passion for hospitality.
- Flexibility to work shifts, weekends, and holidays as required.
Physical Requirement
- Ability to stand for extended periods and work in a fast-paced kitchen environment.
- Manual dexterity to handle kitchen equipment and tools.
- Able to work in both indoor and outdoor environments, as required by the restaurant's location.
Additional Information
Additional Information
- The work location is Yas Bay, Waterfront, Yas Island, Abu Dhabi.
- Please ensure you are willing and able to work within the Abu Dhabi area before applying.
