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Head ChefSLS • Dubai, Dubai, United Arab Emirates
Head Chef

Head Chef

SLS • Dubai, Dubai, United Arab Emirates
2 منذ أيام
الوصف الوظيفي

Job Description

  • Lead and oversee all daily culinary operations of Carna, ensuring smooth and efficient kitchen performance.
  • Maintain the highest standards of food quality, taste, presentation, consistency, and portion control.
  • Ensure all dishes are prepared according to approved recipes, specifications, and restaurant standards.
  • Supervise, train, motivate, and develop the culinary team to achieve operational and service excellence.
  • Plan and organize daily mise en place, production, service, and kitchen workflow.
  • Work closely with the Executive Chef on menu development, seasonal offerings, and culinary initiatives.
  • Ensure the restaurant’s steakhouse concept and culinary identity are consistently reflected in all dishes.
  • Maintain high standards of meat preparation, butchery, cooking techniques, and product utilization.
  • Promote responsible and efficient use of ingredients, minimizing waste and supporting sustainable kitchen practices.
  • Monitor food costs, portion sizes, yields, and wastage to support departmental profitability.
  • Coordinate with Purchasing and suppliers to ensure the availability and quality of required ingredients.
  • Ensure proper receiving, storage, labeling, and handling of food products in accordance with food safety standards.
  • Monitor kitchen cleanliness, hygiene, sanitation, and compliance with HACCP and hotel standards.
  • Conduct regular quality checks and ensure corrective actions are taken when required.
  • Coordinate closely with the Restaurant Manager and Front of House team to ensure seamless service and guest satisfaction.
  • Manage kitchen staffing, scheduling, task allocation, and daily briefings.
  • Ensure all kitchen equipment is properly used, maintained, and reported for repair when necessary.
  • Support banquet, VIP, promotional, and special dining requirements when required.
  • Maintain accurate culinary records, production sheets, temperature logs, and other departmental documentation.
  • Handle guest feedback and culinary-related complaints professionally and take appropriate corrective action.
  • Ensure compliance with all hotel policies, procedures, health and safety requirements, and brand standards.
  • Continuously identify opportunities to improve kitchen efficiency, quality, presentation, and guest experience.
  • Perform any other duties and responsibilities assigned by the Executive Chef or management.


Qualifications

  • Culinary degree, diploma, or professional qualification from a recognized culinary institution; equivalent industry experience may be considered.
  • Minimum 5–7 years of progressive culinary experience, preferably within luxury hotels, upscale restaurants, or premium steakhouse operations, with at least 2–3 years in a senior supervisory or Head Chef role.
  • Strong knowledge of modern steakhouse cuisine, meat preparation, butchery, grilling, roasting, and various cooking techniques.
  • Knowledge of premium meat products, aging techniques, product quality, yield management, and responsible ingredient utilization.
  • Strong understanding of menu development, recipe costing, food cost control, portion control, and kitchen profitability.
  • Knowledge of food safety, HACCP, hygiene, sanitation, and health and safety standards.
  • Strong leadership and people-management skills, with the ability to train, motivate, and develop a diverse culinary team.
  • Excellent organizational, communication, and interpersonal skills.
  • Strong attention to detail with a commitment to quality, consistency, and presentation.
  • Ability to manage high-volume operations while maintaining exceptional culinary standards.
  • Strong problem-solving and decision-making abilities, with a proactive and hands-on approach.
  • Knowledge of sustainable kitchen practices, waste reduction, and efficient product utilization.
  • Proficiency in English; additional languages are an advantage.
  • Ability to work flexible hours, including evenings, weekends, and public holidays.


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