Head Chef📣 Job Ad

We are seeking an experienced Head Chef to lead our kitchen operations and oversee all culinary activities in our establishment. We manage and operate premium pastry and sweets brands. We need someone who is passionate and have experience in pastry and sweets. The successful candidate will be responsible for product planning and development, managing kitchen staff and ensuring food quality standards, controlling food costs and inventory management, and maintaining health and safety regulations. The ideal candidate should possess strong leadership skills, extensive culinary expertise, and the ability to work in a fast-paced environment while delivering exceptional food experiences to our customers.

• Lead, mentor, and inspire a talented culinary team.
• Design and execute innovative seasonal menus.
• Oversee all kitchen operations ensuring quality and safety.
• Implement HACCP protocols and food safety compliance.
• Manage food costs, portion control, and supplier performance.
• Collaborate with front-of-house teams for exceptional guest experiences.
• Develop and manage kitchen budgets and monitor expenditures.

• Proven experience as an Executive Chef or senior sous chef.
• Exceptional interpersonal and communication skills.
• Strong command of international cuisine.
• Knowledge of HACCP protocols and kitchen hygiene standards.
• Financial acumen and experience managing kitchen budgets.
• Culinary degree or professional certification preferred.
• Fluency in English; Arabic skills are a plus.

• Lead and manage kitchen operations across all outlets and functions, meeting brand standards.
• Drive efficiency and profitability as the Production Manager.
• Ensure high food safety, hygiene, and sanitation standards.
• Control food costs through effective menu engineering.
• Manage budgets, forecasts, and inventory controls.
• Develop and inspire the culinary team, promoting creativity.
• Enhance guest satisfaction through collaboration with F&B leadership.

• Professional diploma in Food Production or Culinary Arts.
• Minimum 2 years of experience as Executive Chef or Executive Sous Chef.
• Strong operational and administrative skills.
• Proven cost control and hygiene management abilities.
• Creative mindset with effective leadership skills.
• Excellent organizational and communication skills.