Job Description

Head Chef - Fine Dining Restaurant

Department: Kitchen Operations

Reports to: Owner / General Manager

Position Overview

The Head Chef is fully responsible for the culinary vision, quality, and daily kitchen operations of a fine-dining restaurant serving breakfast, lunch, dinner, sweets, and pastry. This role requires strong leadership, creativity, discipline, and high standards in execution, hygiene, and team management. The Head Chef ensures consistency, efficiency, and excellence across all services while maintaining cost control and food safety compliance.

Key Responsibilities & Duties

1. Culinary Leadership & Menu Execution

Oversee all food production: Breakfast service Lunch service Dinner service Desserts & pastry Ensure every dish meets the restaurant's fine-dining standards in: Taste Presentation Portion size Consistency Develop, refine, and update menus in collaboration with management. Standardize recipes, plating, and garnishes for all menu items. Supervise tasting, quality checks, and final approval of all dishes before service.
2. Kitchen Operations & Service Management

Manage and coordinate all kitchen sections: Hot kitchen Cold kitchen Pastry & dessert Prep stations Plan daily mise en place and service flow for breakfast, lunch, and dinner. Ensure smooth service during peak hours with proper staff allocation. Personally step in during busy services to maintain quality and timing. Ensure food is served on time, hot/fresh, and correctly plated.
3. Team Leadership & Staff Management

Lead, train, and motivate all kitchen staff. Assign duties clearly to chefs, commis, and helpers. Maintain a respectful, calm, and professional kitchen environment. Monitor staff performance and provide daily guidance and corrections. Train staff on: Recipes & techniques Plating standards Hygiene & food safety Time management Handle scheduling, shift planning, and coverage needs. Report staffing needs, issues, or performance concerns to management.
4. Hygiene, Safety & Cleanliness

Fully responsible for kitchen hygiene and sanitation. Ensure compliance with: Municipality regulations Food safety standards HACCP requirements Enforce: Proper uniform, gloves, hairnets Clean workstations at all times Correct food storage and labeling Conduct daily opening and closing kitchen checks. Ensure deep cleaning schedules are followed consistently.
5. Inventory, Cost Control & Waste Management

Control food costs and minimize waste. Monitor daily stock levels for all ingredients. Coordinate ordering based on sales forecasts and consumption. Ensure proper storage, FIFO method, and portion control. Report shortages, spoilage, or supplier issues immediately. Assist management in menu costing and pricing decisions.
6. Pastry & Dessert Oversight

Supervise all pastry and dessert production. Ensure desserts align with the fine-dining concept and brand identity. Maintain consistency in baking, sweets, and plated desserts. Coordinate dessert timing with hot kitchen during service. Ensure pastry mise en place is prepared efficiently and in advance.
7. Communication & Reporting

Maintain clear communication with: Front-of-house team Management Suppliers Coordinate with service staff to ensure guest satisfaction. Address guest feedback related to food promptly and professionally. Report daily kitchen performance, challenges, and improvements needed.
8. Accountability & Ownership

The Head Chef is fully accountable for: Kitchen performance Food quality Staff discipline Cleanliness Operational readiness Act as the main decision-maker in the kitchen during service. Protect the restaurant's reputation through consistency and excellence.
Required Skills & Qualifications

Proven experience as a Head Chef or Senior Sous Chef in fine dining. Strong knowledge of: Breakfast, lunch, dinner menus Desserts & pastry basics Excellent leadership and organizational skills. Strong understanding of food costing and kitchen efficiency. Ability to work under pressure and manage multiple services daily. High standards in hygiene, discipline, and professionalism.
Key Traits Expected

Calm under pressure Detail-oriented Hands-on leader Creative yet structured Respectful and firm Passionate about excellence
Job Type: Full-time

Pay: AED3,000.00 - AED6,000.00 per month