Head Chef

Job Title: Head Chef
Position Type: Full Time
Job ID: 26017823
Career Area: Food and Beverage & Culinary
Location: Dubai, United Arab Emirates

Job Summary

The Head Chef is accountable for the overall success of daily kitchen operations. This role demonstrates strong culinary expertise by personally performing tasks while leading the kitchen team and managing all food-related functions. The Head Chef works to improve guest and employee satisfaction while maximizing financial performance.

The position oversees all food preparation areas including banquets, room service, restaurants, bar/lounge, employee cafeteria, and support areas such as dish room and purchasing. The Head Chef ensures high-quality food production, sanitation compliance, and adherence to brand standards while guiding and developing team members.

Candidate Profile

Education and Experience

• High school diploma or GED with 6 years of experience in culinary, food and beverage, or related professional area

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major with 4 years of relevant experience

Core Work Activities

Leading Kitchen Operations

• Lead the kitchen management team and provide daily operational direction

• Ensure adequate staffing levels to meet guest service and financial objectives

• Set performance standards and monitor team performance

• Encourage trust, cooperation, and teamwork

• Serve as a role model demonstrating professionalism and integrity

• Supervise and coordinate cooks and food preparation staff

• Demonstrate new cooking techniques and equipment usage

• Ensure property policies are applied fairly and consistently

Setting and Maintaining Culinary Goals

• Develop and implement purchasing and receiving control procedures

• Establish performance, budget, and team goals

• Manage controllable expenses including food costs, supplies, uniforms, and equipment

• Participate in budgeting processes

• Implement brand safety standards and monitor compliance

Ensuring Culinary Standards

• Direct menu development and innovation

• Monitor quality of raw and cooked food products

• Oversee food presentation and decorative displays

• Ensure compliance with food handling, sanitation, and temperature standards

• Maintain purchasing, receiving, and storage standards

• Prepare and cook food for regular service or special functions

Ensuring Exceptional Guest Service

• Promote service behaviors that exceed guest expectations

• Interact with guests to gather feedback on quality and service

• Address guest concerns and complaints effectively

• Review guest satisfaction data to identify improvement opportunities

• Provide coaching and guidance to enhance service standards

• Empower employees to deliver excellent customer service

Managing Human Resource Activities

• Identify developmental needs and provide coaching and mentoring

• Conduct performance appraisals for direct report managers

• Train kitchen associates in cooking fundamentals and presentation standards

• Coordinate training with Banquet Chef and Catering teams

• Manage progressive discipline procedures according to SOPs and LSOPs

• Ensure fair and equitable treatment of employees

Additional Responsibilities

• Communicate effectively with executive teams, managers, and staff

• Analyze operational data and make informed decisions

• Solve problems and implement effective solutions