The Cluster Head Chef leads and oversees culinary operations across multiple outlets ensuring consistency quality hygiene and operational excellence at all times. This role ensures that all kitchen teams deliver the brand promise in every dish while maintaining efficiency food cost control and strict hygiene standards.
Additionally the Cluster Head Chef is responsible for ingredient sourcing vendor compliance and cost optimization while supporting culinary requirements for special events and franchise operationsensuring brand standards are consistently upheld across all locations and formats.
Key Responsibilities
1. Culinary Leadership & Brand Integrity
Lead the culinary vision across all outlets ensuring adherence to The Dose Kitchens philosophy.
Ensure consistent recipe execution portion control plating ingredient quality and hygiene across the cluster.
Conduct regular tastings menu audits and kitchen inspections.
Collaborate with the Brand Operations Manager and other management on menu development and seasonal offerings.
2. Multi-Outlet Operations Management
Oversee day-to-day operations at multiple outlets supervising Sous Chefs and their teams (CDPs DCDPs Commis Stewards).
Ensure all kitchens follow SOPs maintain workflow efficiency and uphold hygiene standards.
Troubleshoot operational challenges including staffing kitchen flow and equipment issues.
Standardize procedures across outlets for quality speed and consistency.
3. Ingredient Sourcing Cost Optimization & Vendor Compliance
Support procurement department to source high-quality ingredients aligned with brand standards (organic free-range grass-fed etc.).
Optimize ingredient usage to control food costs and minimize waste across outlets.
Support procurement department with vendor relationships and ensure compliance with quality delivery and pricing standards.
4. Events & Franchisee Support
Lead culinary planning and execution for brand events pop-ups and special catering requests.
Support franchisee culinary requests providing guidance recipes and quality oversight to maintain brand consistency.
Collaborate with operations and marketing teams to implement event menus efficiently and within budget.
5. Team Leadership & Development
Mentor and support Sous Chefs in managing their outlet teams.
Provide structured coaching and development for CDPs DCDPs Commis and Stewards.
Conduct performance reviews and implement succession planning within the cluster.
Promote a culture of collaboration innovation and accountability across all kitchen teams.
6. Quality Assurance & Compliance
Conduct regular inspections for food quality hygiene and safety compliance.
Ensure HACCP and Dubai Municipality standards are fully adhered to.
Identify deviations in preparation storage or service and implement corrective measures.
Maintain high standards for ingredient handling cooking processes and kitchen sanitation.
7. Reporting & Communication
Report directly to the F&B Operations Manager with operational summaries cost analysis and performance insights.
Maintain open communication channels between head office and outlet kitchens.
Document improvements incidents and innovations in Asana to inform brand-wide strategies.
Minimum 5 years culinary experience in various roles across kitchen hierarchies.
Formal culinary qualification or diploma from a recognized institution.
Experience managing Sous Chefs CDPs DCDPs Commis and Stewards in a high-volume or premium F&B environment.
Strong knowledge of ingredient sourcing vendor management food safety HACCP and kitchen operational standards.
Experience with wellness health-conscious or premium cuisine preferred.
Required Skills:
Minimum 5 years culinary experience in various roles across kitchen hierarchies. Formal culinary qualification or diploma from a recognized institution. Experience managing Sous Chefs CDPs DCDPs Commis and Stewards in a high-volume or premium F&B environment. Strong knowledge of ingredient sourcing vendor management food safety HACCP and kitchen operational standards. Experience with wellness health-conscious or premium cuisine preferred.
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