Head Chef - Modern British / International Brasserie

The Role

We are looking for an established Head Chef to take full ownership of the kitchen - operationally, culturally, and commercially.

You will already be running a kitchen at a high-end level and be ready to bring that standard to a Modern British / international brasserie in Dubai.

Key Responsibilities

Kitchen Ownership & Operational Leadership

• Take complete ownership of kitchen operations across all services - prep, service, and close.

• Be the senior decision-maker on the pass at all times; set the pace, standard, and discipline.

• Manage all operational aspects of the kitchen as a business unit: quality, efficiency, and cost.

• Maintain a service-ready kitchen environment with no exceptions.

• Manage all-day dining volume where applicable - breakfast, lunch, dinner, and weekend brunch service.
  

Food Quality & Recipe Execution

• Deliver consistent food quality, taste, and presentation in line with approved menus and recipes, executed to an International Standard.

• Execute classic brasserie technique with precision - grill, rotisserie, sauce work, butchery, and seafood handling.

• Ensure strong mise en place, section readiness, and uninterrupted service flow.

• Actively drive quality control during every service - from prep through to the pass.

• Resolve service challenges quickly, calmly, and without disruption to the guest experience.
  

Team Leadership & Kitchen Culture

• Lead, train, and manage the full kitchen brigade with clarity and purpose.

• Set and enforce expectations around performance, personal hygiene, conduct, and professional standards.

• Build and sustain a hardworking, accountable kitchen culture that reflects the brand.

• Identify high-potential team members and create clear development pathways.
  

Cost Control & Procurement

• Own food cost performance, portioning accuracy, and waste reduction across all services.

• Oversee ordering, receiving, storage, and stock rotation in line with brand standards.

• Enforce FIFO, maintain inventory accuracy, and manage supplier relationships effectively.

• Build and maintain relationships with quality produce, meat, and seafood suppliers, including seasonal sourcing.
  

Compliance & Food Safety

• Ensure full compliance with HACCP, hygiene, food safety, and health & safety regulations.

• Maintain audit-ready kitchen standards at all times.

• Enforce cleaning schedules and personal hygiene consistently across the brigade.
  

Culinary Profile & Requirements

• A strong culinary base with clear command of Modern British and European brasserie cooking, and a genuine interest in developing further within this space.

• Demonstrated respect for ingredient quality and seasonality - the ability to let produce lead the plate rather than over-complicate it.

• Confident execution of brasserie fundamentals: stocks and sauces, whole-animal butchery, grill and rotisserie work, fresh pasta, and classic desserts.

• Formal culinary training from a recognised institution, or equivalent structured apprenticeship within a high-calibre kitchen environment.

• Demonstrated experience working in standalone restaurant kitchens with an elevated culinary standard - not volume or casual dining.

• The ability to hold a cuisine vision and execute it consistently through a team, not just personally.

• A strong palate, sound culinary judgement, and kitchen instinct aligned with refined, technique-driven cooking.

• Openness to immersing fully in the brand's culinary identity and adapting British and European classics for an international Dubai guest profile.

What You Will Bring

• 10+ years' progressive kitchen experience, with a minimum of 3 years as Head Chef.

• Fine dining or high-end restaurant background - Michelin-starred, luxury hotel, or equivalent standalone restaurant. Not volume or casual dining.

• Proven experience leading a large brigade across multiple sections, with section heads reporting into you.

• Strong command of Modern British and European brasserie cooking - ingredient-led, seasonal, technique-driven.

• Confident with brasserie fundamentals: stocks and sauces, butchery, grill and rotisserie, fresh pasta, classic desserts.

• Solid grounding in food costing, menu GP, and stock management.

• Full working knowledge of HACCP and UAE food safety requirements.

• Culinary qualification from a recognised institution preferred.