Head Chef - Open fire and Middle Eastern Cuisine

Responsibilities:

• Conceptualize, design, and implement menus that highlight innovative open-fire grilling techniques and Middle Eastern/Mediterranean fusion dishes.

• Research and develop unique flavor profiles by experimenting with spices, marinades, and grilling methods to create standout dishes.

• Monitor and ensure the consistent execution of recipes, portion sizes, and presentation standards across all kitchen staff.

• Conduct regular training sessions to enhance team knowledge of grilling techniques, ingredient handling, and fusion cuisine preparation.

• Develop relationships with local and international suppliers to source the highest quality ingredients, ensuring authenticity and sustainability.

• Maintain tight control over inventory levels, minimizing waste while ensuring kitchen readiness for high-volume service.

• Lead kitchen operations during peak hours, ensuring smooth workflow, timely service, and adherence to quality standards.

• Collaborate with management and front-of-house teams to curate seasonal and event-based menu offerings.

• Analyze customer feedback and market trends to continuously refine and improve menu offerings.

• Ensure strict compliance with local health and safety regulations, implementing food hygiene protocols and maintaining proper documentation.

• Monitor kitchen budgets, including food cost percentages, labor efficiency, and overhead control, to optimize profitability.

• Stay updated on global culinary trends, incorporating cutting-edge techniques and ingredients into menu development.

• Foster a positive work environment by mediating conflicts, boosting morale, and promoting teamwork among kitchen staff.

• Conduct performance reviews for kitchen team members and provide constructive feedback to improve skills and efficiency.

• Plan and execute live cooking demonstrations or events to enhance guest engagement and showcase the restaurant's culinary expertise.

• Participate in industry workshops, conferences, and networking events to stay ahead of culinary innovations.

• Develop and maintain standard operating procedures (SOPs) for food preparation, storage, and kitchen operations.

• Implement systems for tracking kitchen performance metrics, such as food waste, preparation time, and staff productivity.

• Lead by example in maintaining high standards for personal hygiene, professionalism, and culinary excellence.

Skills

• Culinary certification from a recognized institute.

• 5-7 years of leadership experience

• Proven expertise in grilling techniques and fusion cuisine.

• Familiarity with Dubai's culinary market and sourcing of local ingredients.

• Strong portfolio in menu development and recipe creation.

• Experience in managing inventory, cost control, and kitchen operations.