Location: UAE
Reports to: General Manager F&B – Single Site
Department: Culinary Operations
Industry: Hospitality / Food & Beverage / Lifestyle
Employment Type: Full-time

Role Overview

The Head Chef holds full responsibility for kitchen operations, food quality, team leadership, and cost control within the venue. This role ensures consistent delivery of high-quality dishes, strong kitchen discipline, and compliance with all food safety and operational standards in line with FAB Group expectations.

The Head Chef leads the culinary team, sets standards, drives performance, and works closely with front-of-house and management to deliver an exceptional guest experience.

Key Responsibilities

1. Culinary Leadership & Food Quality

- Own all food preparation, cooking, and presentation standards.

- Ensure dishes are executed consistently in line with approved recipes.

- Maintain menu quality, taste, and presentation across all service periods.

2. Kitchen Operations & Service Flow

- Oversee daily kitchen operations, workflow, and section coordination.

- Ensure effective mise en place and service readiness.

- Act as the senior decision-maker in the kitchen during service.

3. Team Leadership & Development

- Lead, train, and develop Sous Chefs, Junior Sous Chefs, CDPs, and Commis.

- Set clear expectations and maintain strong kitchen discipline.

- Manage performance, scheduling, and team engagement.

4. Cost Control & Stock Management

- Control food costs, portioning, wastage, and stock usage.

- Oversee ordering, receiving, and storage of goods.

- Ensure compliance with FIFO and inventory procedures.

5. Compliance & Standards

- Ensure full compliance with hygiene, food safety, and H&S regulations.

- Maintain audit readiness at all times.

- Enforce cleaning schedules and personal hygiene standards.

KPIs & Success Metrics

-  Food quality and consistency

- Kitchen efficiency and service delivery

- Food cost and waste control

- Hygiene and audit compliance

- Team performance and retention

Candidate Requirements

- 8+ years’ experience in professional kitchens.

- Proven leadership as Head Chef or Senior Sous Chef.

- Strong operational and people management skills.

- Deep knowledge of HACCP and food safety standards.