Head Chef
Posted:
Position: Head Chef
Date Posted: July 11, 2026
Industry: Hospitality | Food & Beverage
Employment Type: Full Time
Experience: Proven Experience as a Head Chef or Executive Sous Chef in a Restaurant or Hotel
Qualification: Diploma or Bachelor’s Degree in Culinary Arts, Hospitality Management, or a Related Field
Salary: AED 5000 to 10000 (estimated)
Location: Dubai, United Arab Emirates
Company: Oxygen Gyms
Description:
Oxygen Gyms is seeking an experienced and passionate Head Chef to oversee its kitchen operations in Dubai. This opportunity is ideal for a culinary professional with strong leadership abilities and a passion for delivering exceptional food quality while maintaining high operational standards.
The successful candidate will be responsible for managing the kitchen team, creating innovative menus, ensuring compliance with food safety regulations, and maintaining consistency in food preparation. This role offers a supportive work environment, competitive compensation, and excellent opportunities for professional growth.
Key Responsibilities:
• Lead and manage all daily kitchen operations.
• Develop creative and innovative menus while maintaining high food quality standards.
• Supervise, train, and motivate the kitchen team to achieve operational excellence.
• Ensure compliance with food safety, hygiene, sanitation, and HACCP standards.
• Monitor food costs, inventory levels, and kitchen budgets.
• Maintain consistency in food preparation, presentation, and portion control.
• Collaborate with management to achieve operational and financial objectives.
Requirements:
• Proven experience as a Head Chef or Executive Sous Chef in a restaurant or hotel.
• Strong leadership and team management skills.
• Excellent knowledge of international cuisines and modern cooking techniques.
• Experience in menu planning, food costing, and budget management.
• Ability to perform effectively in a fast-paced kitchen environment.
• Excellent communication and organizational skills.
Strong knowledge of:
• HACCP and Food Safety Regulations
• Menu Development and Cost Control
• Kitchen Operations and Team Leadership
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