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Head Chef – Japanese/Izakaya Cuisine
The First Group Hospitality
·
4.9
Dubai
Permanent, Full-time
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Job details

Pay information not provided
Permanent, Full-time
Dubai

Full job description

Overview:

About The First Group Hospitality


The First Group Hospitality is a Dubai-headquartered, full-service hospitality management company specialising in hotel operations, asset management, and F&B strategy. With a team of industry veterans and a proven track record, the company delivers tailored solutions that enhance efficiency, optimise revenue, and maximise asset value for investors and hotel owners.


As a trusted third-party hotel management provider, The First Group Hospitality partners with leading global brands to drive operational excellence and long-term profitability, thanks to expertise spanning property performance optimisation, cost management, and guest experience enhancement.


Beyond management, The First Group Hospitality develops and operates a dynamic portfolio of upscale hotels, residences, and award-winning restaurants, creating high-value hospitality assets that stand out in the market. For more information, visit tfghospitality.com

Job Description:
We are seeking an experienced and passionate Head Chef to lead the culinary operations of our Japanese / Izakaya concept. The successful candidate will be responsible for managing the kitchen team, maintaining high food quality and consistency, developing menus, and delivering an exceptional chef-led guest experience.

Key Responsibilities
  • Lead and manage the kitchen team, including recruitment, training, scheduling and performance management.
  • Oversee daily kitchen operations, ensuring smooth service and efficient food production.
  • Develop and maintain authentic, high-quality Japanese and Izakaya menus.
  • Ensure consistent standards across Sushi, Robata, Wok, Hot Kitchen and pastry sections.
  • Monitor food preparation, presentation, portion control and overall product quality.
  • Maintain effective stock control, ordering, food cost management and waste reduction.
  • Ensure compliance with HACCP, food safety, hygiene and health regulations.
  • Work closely with the restaurant management team to deliver excellent guest experiences.
  • Plan and execute menus for private events, catering and special functions.
  • Manage kitchen budgets, labour costs and operational targets.
  • Lead by example as a hands-on chef during preparation and service.
  • Encourage teamwork, discipline, creativity and continuous improvement within the kitchen.
Desired Skill & Expertise:
  • Minimum 3–5 years’ experience in a similar senior culinary role.
  • Strong Izakaya experience with knowledge of Japanese menu concepts and kitchen operations.
  • Hands-on experience across Sushi, Robata, Wok and Hot Kitchen and pastry.
  • Strong leadership, team management and communication skills.
  • Good knowledge of HACCP, food safety and hygiene standards.
  • Passionate, hands-on team player with a strong focus on quality, consistency and chef-led guest experience.
  • Experience in catering for events and functions.
  • Culinary qualifications or formal chef training are preferred.
  • Ability to work under pressure in a fast-paced restaurant environment.
  • Strong organisational skills and attention to detail.
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