Job Description

Primary Responsibilities

Culinary Leadership & Operations

Support and deputize for the Group Executive Chef in overseeing end-to-end culinary operations across multiple outlets, ensuring strict adherence to Caffeino' s culinary philosophy, standards, and operating procedures. Ensure uniform execution of food quality, taste, presentation, and portion control through structured monitoring, audits, and corrective actions. Maintain strong operational discipline within kitchens, ensuring efficiency, cleanliness, and readiness during peak and non-peak trading periods.
Menu Development

Lead and contribute to menu development initiatives, including concept ideation, product innovation, seasonal menu planning, and continuous menu enhancement. Conduct product trials, tastings, benchmarking, and feasibility assessments to ensure menu items align with brand positioning, customer expectations, and commercial objectives. Support structured menu rollouts across outlets, ensuring readiness through training, documentation, and operational alignment.
Recipe Standardization & Documentation

Establish, maintain, and strictly govern comprehensive recipe standardization and documentation for all menu items. Ensure recipes include precise specifications for ingredients, preparation methods, cooking procedures, portion sizes, presentation standards, allergen declarations, and food cost calculations. Drive full compliance with approved recipes across all outlets, ensuring consistency, cost control, and brand integrity.
Staff Training & Development

Design, implement, and oversee structured culinary training programs for kitchen teams at all levels. Ensure all staff are fully trained on recipes, SOPs, hygiene practices, food safety standards, and brand expectations. Mentor and develop kitchen leaders, building strong succession pipelines and promoting a culture of professionalism, accountability, and continuous learning. Evaluate staff performance and provide clear feedback, coaching, and development plans.
Food Safety, Hygiene & Compliance

Ensure full compliance with HACCP, food safety, hygiene, and local regulatory requirements across all kitchens. Conduct regular inspections, audits, and reviews, implementing corrective and preventive actions where required. Maintain accurate records, documentation, and training logs in line with regulatory and company standards.
Cost Control & Resource Management

Monitor and control food costs, inventory levels, supplier quality, and wastage, implementing effective controls to meet budgetary targets. Work closely with procurement and operations teams to ensure consistent supply, quality assurance, and cost efficiency. Optimize manpower planning, kitchen workflows, and productivity to support operational and financial performance.
Collaboration & Representation

Collaborate closely with operations, procurement, quality, and outlet management teams to ensure seamless execution and alignment. Act as the Group Executive Chef's representative during inspections, management reviews, audits, and critical operational situations when required. Support strategic initiatives, new outlet openings, and business growth projects as assigned.
Core Competencies

Strong strategic, operational, and people leadership capability. Advanced expertise in menu development, recipe governance, and food costing. Exceptional attention to detail with a strong focus on quality and consistency. In-depth knowledge of food safety regulations, HACCP, and compliance standards. Ability to lead high-performing teams in a demanding, fast-paced retail environment. Clear, professional communication, sound judgment, and effective decision-making skills.
Job Types: Full-time, Permanent

Pay: From AED8,000.00 per month