Head Chef – Fine Dining | Japanese & International Cuisine

About the Role

We are seeking an accomplished Head Chef with a strong fine-dining background and proven expertise across both Japanese and international cuisine to lead our culinary operations in Fujairah.

This role is suited to a hands-on culinary leader who combines refined cooking techniques with creativity, consistency and strong kitchen management. The successful candidate will be responsible for maintaining exceptional standards of food quality and presentation, developing menus, leading the kitchen brigade and ensuring efficient, commercially sustainable kitchen operations.

Candidates whose experience is primarily in casual dining, banqueting or volume production without substantial fine-dining exposure will not match the requirements of this position.

Key Responsibilities

• Lead all day-to-day kitchen operations and maintain consistent fine-dining standards across preparation, service, taste and presentation.
• Develop and refine Japanese and international menus, seasonal dishes and new culinary concepts.
• Maintain strong standards across Japanese cuisine, including hot kitchen techniques and the preparation and presentation of premium Japanese dishes.
• Ensure consistency in recipes, portioning, flavour profiles, plating and presentation.
• Create and maintain recipe cards, preparation standards, plating guides and kitchen SOPs.
• Lead, train and develop a multicultural kitchen brigade while maintaining a disciplined and professional kitchen environment.
• Manage food costing, menu profitability, purchasing, inventory, portion control and wastage.
• Work closely with suppliers to source high-quality ingredients, including premium seafood and Japanese products.
• Maintain the highest standards of food safety, hygiene, HACCP and kitchen sanitation.
• Monitor kitchen performance and service flow to ensure quality and efficiency during busy operations.
• Collaborate with management on menu development, promotions, seasonal offerings and the overall dining experience.

Must-Have Qualifications

• Minimum 8 years of progressive professional culinary experience, including substantial experience in senior kitchen leadership.
• Proven experience as a Head Chef, Chef de Cuisine, Executive Sous Chef or equivalent senior culinary leader.
• Strong professional experience in fine-dining or premium high-end restaurant operations.
• Demonstrable hands-on experience with both Japanese cuisine and international cuisine.
• Strong knowledge of Japanese ingredients, techniques and contemporary Japanese culinary execution.
• Proven ability in menu development, recipe standardisation, food presentation and fine-dining plating.
• Strong understanding of food costing, inventory management, portion control and wastage management.
• Proven experience leading, training and managing a professional kitchen team.
• Strong working knowledge of food safety, hygiene and HACCP standards.
• Professional working proficiency in English.
• Willingness and ability to work in or relocate to Fujairah, UAE.

Preferred Qualifications

• Previous experience in the UAE or GCC hospitality market.
• Experience with a recognised fine-dining restaurant, luxury hospitality group, 5-star hotel or internationally recognised F&B brand.
• Experience with premium Japanese ingredients, seafood sourcing and supplier management.
• Exposure to Japanese culinary areas such as sushi, sashimi, robata, tempura or contemporary Japanese hot kitchen.
• Experience developing modern international or contemporary global cuisine.
• Pre-opening, new-concept or major menu-development experience.
• Culinary Arts degree, diploma or recognised professional culinary qualification.
• HACCP or recognised food-safety certification.
• Experience managing multicultural kitchen teams in high-standard restaurant environments.