Head Chef

About Addmind Addmind is a privately owned hospitality group and the leading food and beverage management and concept creation company in the Middle East, with a growing international portfolio of restaurants, bars and lounges, beach clubs, nightlife venues, and hotels.

About The Role We are seeking an experienced Head Chef to lead the kitchen operation at one of our beach clubs in Dubai.

The ideal candidate will bring strong culinary leadership, a passion for food and innovation, and a proven ability to manage a high-volume kitchen while maintaining exceptional standards of quality, consistency, hygiene, and food cost control.

The ideal candidate would also have worked in similar beach club concepts and has experience in Mediterranean and Italian cuisine.

This role requires a hands-on and commercially minded culinary leader who can inspire and develop a team, work closely with front-of-house and operations, and consistently deliver an outstanding food experience for our guests.

Position Type: Full-Time Key Responsibilities Kitchen Operations & Service Lead and manage the daily kitchen operation, ensuring smooth and efficient service. Maintain high standards of food quality, preparation, consistency, portioning and presentation.

Ensure all dishes are prepared according to approved recipes and specifications. Work closely with the Outlet Manager, Front of House and Operations teams to ensure timely and efficient service. Monitor food orders and kitchen performance throughout service.

Conduct daily kitchen briefings and communicate menu changes, shortages, special requests and operational updates. Maintain a strong presence during peak service periods and ensure the kitchen operates effectively under pressure.

Menu Development & Culinary Innovation Develop, improve and maintain menus in line with the venue concept, brand standards and guest expectations. Create new dishes and culinary offerings that are both innovative and commercially viable. Regularly review menu performance and identify opportunities for improvement.

Ensure recipes, portions, preparation methods and presentation standards are clearly defined and consistently followed. Stay informed about culinary trends, techniques, products and industry developments. Food Cost, Inventory & Purchasing Take ownership of food cost and the overall financial performance of the kitchen.

Monitor food costs, waste, portion control and operating expenses. Maintain accurate inventory and ensure appropriate stock levels are maintained. Conduct regular stock checks and monitor product usage. Work closely with Purchasing to ensure quality products are sourced at competitive prices.

Minimise food waste and identify opportunities to improve kitchen efficiency and profitability. Ensure all products are fresh, properly stored and meet required quality standards. Team Leadership & Development Lead, manage, coach and develop the kitchen team to achieve consistently high standards.

Establish clear expectations around performance, accountability, teamwork and professionalism. Prepare and manage kitchen schedules in line with business requirements. Conduct regular team briefings, feedback sessions and performance discussions.

Identify training and development needs and support the growth of team members. Build a positive, respectful and high-performing kitchen culture. Support succession planning and the development of future culinary leaders. Guest Experience Ensure the kitchen consistently delivers an exceptional food experience.

Take ownership of food quality and presentation standards. Respond professionally to guest feedback and food-related complaints. Work with the management team to identify opportunities to improve the overall guest experience.

Hygiene, Safety & Compliance Ensure full compliance with company standards, local regulations and food safety and hygiene requirements. Maintain high standards of cleanliness, sanitation and personal hygiene throughout the kitchen. Ensure the team