Head Chef / Sous Chef

Location: UAE

Department: Culinary Operations

Reports to: General Manager F&B

Employment Type: Full-time

Cuisine Focus: Mediterranean

Industry: Hospitality / Food & Beverage / Lifestyle

Role Overview

This role is responsible for leading and executing kitchen operations, ensuring high food quality, smooth service flow, and strong team performance. The position combines hands-on culinary execution with leadership responsibility and is suited for either a newly appointed Head Chef or a Senior Sous Chef ready to step into full kitchen ownership.

The role takes accountability for daily kitchen operations while working closely with management and front-of-house teams to deliver a consistent and high-quality guest experience across all service periods.

Key Responsibilities

1.Culinary Leadership & Food Quality

Oversee all food preparation, cooking, and presentation standards.

Ensure dishes are executed consistently in line with approved recipes.

Maintain menu quality, taste, and presentation during all services.

Lead by example through hands-on cooking and service involvement.

2.Kitchen Operations & Service Execution

Manage daily kitchen operations, workflow, and section coordination.

Ensure effective mise en place and service readiness.

Lead kitchen service and make real-time operational decisions.

Step in as the senior kitchen lead during shifts and peak periods.

3.Team Leadership & Development

Lead, supervise, and support Sous Chefs, CDPs, and Commis Chefs.

Support training, coaching, and development of junior kitchen staff.

Set clear expectations around performance, discipline, and standards.

Support scheduling, shift planning, and team reliability.

4.Cost Control & Stock Management

Monitor food costs, portion control, wastage, and stock usage.

Support ordering, receiving, and storage of goods.

Ensure FIFO procedures and inventory standards are followed.

Work with management to maintain cost efficiency without impacting quality.

5.Compliance, Hygiene & Standards

Ensure full compliance with food safety, hygiene, and H&S regulations.

Maintain audit readiness at all times.

Enforce cleaning schedules, hygiene standards, and safe working practices.

KPIs & Success Metrics

Food quality and consistency

Kitchen efficiency and service flow

Food cost and waste control

Hygiene and audit compliance

Team performance, reliability, and retention

Candidate Requirements

68+ years experience in professional kitchens.

Experience as a Senior Sous Chef or Head Chef in a high-volume environment.

Strong hands-on kitchen leadership and service execution skills.

Solid understanding of cost control, stock management, and food safety.

HACCP knowledge and operational discipline.

Comfortable stepping into full kitchen ownership and leadership responsibility.