DPR2297 - Head Chef – Indian Specialty Chef
Bollywood Parks™ Dubai

  • Contract Type: Full Time | Permanent
  • Function: Food and Beverage
  • Closing Date:
  • Location: Dubai, U.A.E.

Building Fun

Experience the vibrant celebration of Mumbai’s famous film industry in all its colours and flavours at BOLLYWOOD PARKS™ Dubai.

Our team is at the heart of who we are, and we are looking for passionate, fun and dedicated people who can connect with our guests and take them on a journey into Bollywood. Whether you are working in the park or behind the scenes, you will be part of an engaging and dynamic environment that values teamwork and creativity.

With immersive rides featuring the biggest names in Bollywood, live entertainment and stage performances transporting you into a realm of movie magic, we invite you to join us on an adventure of a lifetime. The most celebrated cinema industry just got a whole lot more fun.

Job purpose

The Head Chef is responsible for the overseeing of all Culinary Operations. Develop new menus, standardize recipes, and maintain an inventory of ingredients, while striving to achieve cost-efficiency for the business unit. Head Chef is responsible to oversee that the Culinary Team maintains a high food quality, consistency, and sanitation standards.  

Key Accountabilities

  • Lead the Culinary Team of the Business Unit
  • Develop new Indian food concepts and menu ideas, specialized in Mughlai Cuisine
  • Determine Culinary standards on recipes and presentation guidelines and ensuring consistency across all assets
  • Develop and implement guidelines and control procedures for purchasing and receiving areas
  • Manage Culinary controllable expenses including food costs/supplies etc.
  • Prepare and cook foods of all types, either on a regular basis or for special Guests or functions
  • Follow, implement, and train the team on HACCP procedures
  • Recruit and manage kitchen staff
  • Develops cost proposals for equipment, systems, and procedural changes as required.
  • Establishes guidelines for proper staffing to maximize efficiency and minimize labor costs, while supporting commitment to service excellence.
  • Creates a work environment that promotes teamwork, performance feedback, recognition, mutual respect, and employee satisfaction.
  • Ensures the accountability and compliance of Company and division policies and procedures.
  • Other job-related duties as requested

This job description in no way states or implies that these are the only duties to be performed by the employee in this position. It is not intended to give all details or a step-by-step account of the way each procedure or task is performed. The incumbent is expected to perform other duties necessary for the effective operation of the department.

Key Performance Indicators (KPI)

  • Standardizing of menu item recipes to have better cost control and achieve higher profitability
  • Assisting all relevant stake holders to achieve budgeted F&B revenue
  • 100% compliance of Dubai Municipality Health and Hygiene standards

Provide regular feedback to kitchen teams that will improve efficiencies of the outlet/department

Competencies

Core Competencies

  • Customer Focus
  • Innovation
  • Leading & Managing Change

     

    Functional Competencies / Leadership Competencies

  • Project Management
  • Relationship Management
  • Accountability
  • Teamwork
  • Resource Management
  • Services Management
  • Suppliers Management

 

 

Qualifications

 

Diploma / Bachelor’s degree in Hospitality Management

Experience

  • 5 years of relevant experience with at least 2 years’ experience as Chef de Cuisine (Indian Food) in food and beverage industry preferably in hotel or restaurant industry

 

  • Knowledge of all F&B Standard operating procedures, quality presentation and products
  • Proficient in North Indian Cuisine – Mughlai food
  • Knowledge of food trends and special seasonal foods
  • Knowledge of new cooking techniques and machinery
  • Ability to assess quality control and adherence to service standards
  • Monitor and evaluate the correct record registering procedures through food watch for all locations.
  • Aptitude to provide leadership and strategic direction to ensure success of the division and strategic priorities by outlining a vision for the future, positively influencing people and events, encouraging innovation and creativity, leading change, engaging, developing, and mentoring staff, and building an environment for continuous improvement.
  • Ability to manage budgets and forecasts, including cost controls, capital expenditures, purchasing, and sourcing.
  • Ability to ensure compliance with property health and safety guidelines.
  • Have excellent organizational, interpersonal, and administrative skills to function in a fast-paced, dynamic environment.
  • Must be proficient in PC software (Windows, Excel, Word and PowerPoint).
  • Have interpersonal skills to deal effectively with all business contacts.
  • Professional appearance and demeanor.
  • Interpersonal skills to effectively communicate with all business contacts.

 

By applying to this vacancy, you agree to our Terms & Conditions.