Area Chef

We are looking for an Area Chef to ensure the efficient operation of kitchen activities across assigned areas, delivering high-quality food while complying with food safety standards, regulations, and company policies for Zayed International Airport, Abu Dhabi. This role fosters teamwork, employee morale, and customer satisfaction through exceptional food quality in collaboration with the Corporate Executive Chef.

• Ensure 100% compliance with local food authority regulations and guidelines in all branches.
• Oversee staff hygiene and adherence to food safety and cleanliness SOPs.
• Monitor HACCP checklists and maintain critical compliance points daily.
• Manage food preparation, enforce recipe adherence, and ensure food quality meets company standards.
• Interact with guests to accommodate needs such as modifications and allergies.
• Coordinate BOH staff scheduling and daily task assignments.
• Foster positive morale and behavior in the kitchen, resolving staff issues in coordination with leadership.
• Ensure adherence to safety protocols and emergency procedures in BOH operations.
• Supervise proper handling, storage, and waste management of food ingredients.
• Maintain and calibrate kitchen equipment as per maintenance SOPs.
• Implement cost control measures to maximize kitchen profitability.
• Oversee BOH stock-taking processes, address discrepancies, and recommend corrective actions.
• Assist in menu development, recipe creation, and staff training for new offerings.
• Provide feedback to the Corporate Executive Chef to improve area efficiency.

Desired Candidate Profile

Experience:

• 5–7 years in culinary operations, including 3+ years in leadership roles.

• Multi-branch restaurant management and HACCP certification preferred.

• Proven expertise in menu development, cost control, and team training.

Skills:

• Culinary mastery and leadership abilities.

• Strong communication, organizational, and problem-solving skills.

• Proficient in inventory management, cost analysis, and safety protocols.

Knowledge:

• Food safety regulations, HACCP principles, and local compliance.

• Staff management, kitchen equipment maintenance, and menu innovation.

• Customer preferences, food trends, and operational optimization.