Job Description

The Arts Club Dubai is perfectly located in the heart of the DIFC, set over four floors and totaling 65,000 square feet, in the brand-new ICD Brookfield Place development designed by Foster + Partners.



It is the first international outpost of the celebrated and historical private members' club, established in 1863 in Mayfair, London. The Club's membership is a growing community of like-minded, diverse and dynamic people, all hailing from different cultures and sectors, from the region and further afield.



A lifestyle for our members.



The Club provides its members with a home away from home: a sanctuary for those seeking comfort, hospitality and elegance, with a level of quality, service and attention to detail that will leave them wanting for nothing.



We are seeking an exceptional

Head Chef

to lead the kitchen of our Nikkei restaurant at The Arts Club Dubai. This is a unique opportunity for a talented chef with a passion for Nikkei cuisine to craft an unforgettable dining experience. The ideal candidate will bring creativity, leadership, and a deep understanding of Japanese-Peruvian flavors, driving culinary excellence in one of Dubai's most prestigious destinations.

POSITION PURPOSE


Head Chef is responsible for managing the assigned kitchen as an independent profit centre, in line with the outlet's operating concept and set performance standards, ensuring maximum member satisfaction. While operating within budget to consistently ensure the highest quality of all the food served whilst controlling cost to maximise the gross profit percentage and helping to ensure financial success of the outlet.


Head Chef will lead and develop the kitchen team by creating and maintaining a strong customer-focused, performance-driven and quality-oriented culture with emphasis on culinary excellence, innovation, health and safety in the workplace and fostering colleagues' retention. In addition, Head Chef will be responsible for creating and maintaining a harmonious work environment for the entrusted team ensuring their growth and development.


ESSENTIAL FUNCTIONS / DAILY DUTIES


To provide a high standard of food production for the outlet

To ensure the kitchen is managed efficiently and professionally

To make food purchases within the agreed budget and to maximise gross profit, which will include the effective management of colleague levels and payroll costs

To order, store and manage all food items and ensure compliance with current legislation

To develop colleagues in achieving consistently high standards of food production and cleanliness in the workplace and to encourage a continual improvement process

To be responsible for the day to day running of the kitchen as directed by the Executive Chef

To be responsible for the purchasing of all kitchen items and food control in line with agreed budgets

To achieve food cost targets and objectives as set down by the Executive Chef

To produce quality daily and seasonal changes of menus as required

Produce in coordination with the Executive Chef, menu plans, descriptions, costing, photographing and breakdown of all dishes available

Provide support and training to all sections of the kitchen, with menu knowledge, job role expectations and future development of each chef Ensure all responsible cleaning, tidying and welfare of the kitchen and surrounding areas is carried out effectively and to a high quality standard

Ensure consistency of food quality and presentation and attend briefing for special functions if necessary as required

To instruct all colleagues in the understanding of the daily job list and the different sections it covers i.e. A la Carte, Daily Specials Menus and Private Events
INDMANAGE