Cluster Head Chef

Seven Club

Key Responsibilities

• Lead the culinary vision across all outlets, ensuring adherence to The Dose Kitchenu2019s 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.

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.

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.

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.

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.

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.

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.

Requirements

• 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.