Summary
Muscat Livestock (MLS) is seeking a Head Chef to lead the culinary direction of its premium restaurant in Dubai. The role includes developing seasonal menus and dishes, overseeing kitchen operations, managing food costs and suppliers, and maintaining food safety and hygiene standards. Applicants should have Head Chef or Executive Sous Chef experience in a premium restaurant, strong European and contemporary New World cuisine expertise, and proven kitchen leadership skills. A formal culinary qualification and UAE or GCC experience are listed as advantages.
The posting
As published on mls.om. Pulled from the employer's site and shown as they wrote it.
Role Overview
As a dynamic Head Chef – European & New World Cuisine - Dubai, you will lead the culinary direction of our premium restaurant. As part of our team in Dubai, you'll work in a ONSITE environment centred on creativity, excellence, and innovation. We seek a visionary culinary leader with an exceptional grasp of both European and contemporary New World cuisines, capable of independently conceiving and executing innovative dishes that delight our diverse clientele.
Responsibilities
- Lead and inspire the kitchen team to deliver exceptional food quality and presentation.
- Develop and implement innovative dishes and seasonal menus, blending European and New World influences.
- Drive recipe standardisation, portion control, and food costing for optimal kitchen operations.
- Oversee daily kitchen operations, ensuring adherence to established culinary standards and best practices.
- Ensure compliance with HACCP, food safety, and hygiene protocols at all stages of food preparation and service.
- Mentor and develop team members through coaching, training, and performance management.
- Collaborate closely with suppliers, manage ingredient procurement, and maintain quality consistency.
- Monitor kitchen budgets, control wastage, and optimise menu profitability.
- Lead initiatives to maintain high standards during peak and high-volume service periods.
Must have requirements
- Proven experience as a Head Chef or Executive Sous Chef in a premium restaurant setting.
- Strong expertise in European cuisine paired with a deep knowledge of New World / contemporary culinary trends.
- Exceptional skills in creating new dishes, menus, and innovative concepts independently.
- Advanced understanding of modern presentation, flavour profiles, and culinary techniques.
- Demonstrated experience in menu development, recipe standardisation, and accurate food costing.
- Proven leadership abilities in team management and overall kitchen operations.
- Solid knowledge of HACCP protocols and comprehensive food safety and hygiene standards.
- Strong record of maintaining high quality and consistency during demanding service periods.
- Commercial and financial acumen in food cost control, menu profitability, wastage, portioning, and budgeting.
Nice to have requirements
- Prior UAE, Dubai, or broader GCC culinary experience.
- Experience in fine dining or premium concept restaurant environments.
- Background in launching new restaurants or innovative culinary concepts.
- International culinary exposure and perspective.
- Formal culinary qualification from a recognised institute.
- Extensive supplier and ingredient network.
- Experience with menu engineering and profitability analysis.