Head Chef
Dubai Marine Beach Resort & SpaJob Summary
We are seeking a highly skilled and experienced Head Chef with strong Arabic language proficiency and a proven track record as a Head Chef or Sous Chef within the hotel industry or a comparable hospitality environment. The successful candidate will be responsible for overseeing kitchen operations, leading culinary teams, maintaining exceptional food quality standards, and ensuring operational efficiency in line with the establishment’s standards and objectives.
Key Responsibilities
- Oversee and manage daily kitchen operations to ensure efficient food production and service delivery.
- Develop and execute menus in line with the establishment’s culinary concept, guest preferences, and quality standards.
- Lead, train, and supervise kitchen personnel to maintain high levels of performance and productivity.
- Ensure consistency in food quality, taste, presentation, and portion control.
- Monitor food costs, manage inventory, control wastage, and optimize kitchen profitability.
- Ensure full compliance with HACCP principles, food safety regulations, and hygiene standards.
- Manage purchasing, stock rotation, and storage procedures in coordination with relevant departments.
- Maintain kitchen equipment, cleanliness, and workplace safety standards.
- Collaborate with hotel management and other departments to ensure seamless operations and guest satisfaction.
- Monitor operational performance and implement continuous improvement initiatives.
Qualifications and Requirements
- A degree, diploma, or recognized professional certificate in Culinary Arts, Hospitality Management, or a related discipline is mandatory.
- Proven experience as a Head Chef or Sous Chef within the hotel industry or a similar hospitality environment.
- Fluency in Arabic is mandatory.
- Strong leadership, team management, and organizational skills.
- Demonstrated expertise in menu development, food costing, inventory management, and kitchen operations.
- Comprehensive knowledge of food safety, hygiene, and HACCP standards.
- Excellent communication, decision-making, and problem-solving abilities.
- Ability to perform effectively in a fast-paced, high-pressure hospitality environment
Pay: AED0.10 per month
Work Location: In person
Food and beverage product quality managementFood storage optimisationStock rotation monitoringKitchen health and safety standardsFood waste mitigationHygiene guidelines for canteen and food areasHospitality purchasingCross-functional coordinationStaff supervisionFood waste minimisation standardsPerformance improvement leadershipFood preparation hygieneKitchen staff training and mentoringClear communication with multidisciplinary teamsStock rotation managementTeam supervisionInternal stakeholder communicationLeadership (demonstrated interpersonal skills)Hotel inventory managementKitchen quality controlOperations coordinationCost optimisation and efficiency improvementFood portioningDiploma in Hospitality ManagementInternal department liaisonCost controlFood sanitation practicesFood safety and hygiene regulationsMenu planningCompliance managementDiploma in Culinary ArtsKitchen cost controlHACCPTraining junior kitchen staffProper food storageDecision makingKitchen staff trainingFood safety and storageQuality control supervisionProduction management
