Cluster Head Chef

• 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.
  

• 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.
  

• 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.
  

• 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.
  

• 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.
  

• 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.
  

• 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.
  

Benefits

• Competitive Salary: Based on experience and role responsibilities
  
• Club Access: Full access to SEVEN Wellness Club facilities and classes
  
• F&B Discount: 50% off all in-house food and beverage items at The Dose by Silvena
  
• Career Growth: Opportunities to grow across SEVENs expanding group of brands
  
• Supportive Culture: A team-oriented environment that values initiative professionalism and well-being