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- Type
- Full-time
- Setup
- On-site
- Posted
- 3 months ago
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At a glance
The main points of the job ad, in the employer’s own words.
The job
- Lead and supervise all kitchen operations and culinary staff
- Plan, develop, and update menus in line with the restaurant's concept and seasonal offerings
- Ensure consistent food quality, presentation, and portion control
They ask for
- Proven experience as a Head Chef, Executive Chef, or Sous Chef in a high-volume restaurant or hospitality environment
- Culinary degree or relevant professional certification is preferred
- Strong leadership, communication, and team management skills
What the ad says
Picked out automatically from the job ad, so it can be wrong. Read the full ad and confirm with the employer before you accept an offer or travel.
Not mentioned in the ad: visa, applying from abroad, accommodation, transport, experience, Arabic, UAE driving licence. Ask the employer.
About the role
Read the full job adHide the full job ad1 min read
Key Responsibilities
- Lead and supervise all kitchen operations and culinary staff.
- Plan, develop, and update menus in line with the restaurant's concept and seasonal offerings.
- Ensure consistent food quality, presentation, and portion control.
- Manage food costs, inventory, and kitchen budgets effectively.
- Maintain compliance with food safety, hygiene, and health regulations.
- Train, mentor, and evaluate kitchen staff to ensure high performance.
- Coordinate with restaurant management to achieve operational and financial goals.
- Monitor stock levels and oversee purchasing of ingredients and supplies.
- Ensure kitchen equipment is properly maintained and operational.
- Foster a positive, productive, and professional work environment.
Qualifications
- Proven experience as a Head Chef, Executive Chef, or Sous Chef in a high-volume restaurant or hospitality environment.
- Culinary degree or relevant professional certification is preferred.
- Strong leadership, communication, and team management skills.
- Excellent knowledge of food preparation techniques, kitchen operations, and food safety standards.
- Ability to work under pressure and manage multiple priorities.
- Strong organizational and problem-solving abilities.
- Flexibility to work evenings, weekends, and public holidays as required.
Preferred Skills
- Menu development and recipe standardization.
- Cost control and budgeting.
- Inventory and supplier management.
- Staff training and performance management.
- Creativity and passion for culinary excellence.
Skills mentioned
- Communication
- Compliance & AML
- Culinary / Kitchen
- Food Safety (HACCP)
- Hotel Operations
- Inventory Management
- Leadership
- Procurement
- Team Management
Detected automatically from the description.
Apply on Apparel Group's careers page
Source: Apparel Group careers page
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