About the Role

Tashas Group is seeking for an exceptional and highly skilled Head Chef to lead the culinary vision of Flamingo Room Dubai, one of our most iconic and beloved concepts.

As Head Chef, You will take full ownership of the kitchen’s performance: leading and mentoring a talented culinary team, ensuring flawless food preparation, maintaining the highest health and safety standards, and driving the kitchen’s operational and financial success.

Key Responsibilities

Operational Leadership & Service Excellence

• Lead the kitchen with a commitment to precision, consistency, and the highest levels of hospitality.

• Ensure all stations are fully prepped, stocked, and compliant with HACCP and brand standards.

• Master every recipe and dish across all sections, ensuring flawless preparation and plating.

• Manage the pass with authority — calling checks, prioritising orders, and guaranteeing quality and presentation before dishes reach guests.

• Oversee day‑to‑day kitchen operations, streamlining workflow to enhance efficiency and maintain consistency.

• Coach, mentor, and develop the culinary team to ensure they are fully cross‑trained and equipped to perform at the highest level.

• Communicate clearly through briefings and regular team meetings, ensuring updates, changes, and expectations are understood.

Quality, Health & Safety

• Uphold the strictest standards of cleanliness, maintenance, and equipment hygiene.

• Verify all supplier deliveries meet the brand’s quality benchmarks before acceptance.

• Ensure unwavering compliance with Food Safety, HACCP, and internal policies, including storage, temperature control, and safe preparation practices.

• Implement preventive maintenance routines through structured cleaning schedules, walkthroughs, and accurate record‑keeping.

Financial Responsibility & Inventory Control

• Monitor sales trends to guide production levels, ordering, and par sheets.

• Manage inventory with discipline — tracking consumption, controlling waste, and minimising costs.

• Support the General Manager in achieving food cost targets and meeting budget expectations.

• Oversee kitchen staffing: preparing rotas, approving leave, and managing labour budgets responsibly.

Team Culture, Behaviour & Development

• Lead by example, reflecting the brand’s grooming, behaviour, and hospitality standards.

• Foster a respectful, collaborative environment that celebrates teamwork across both BOH and FOH.

• Demonstrate resilience, adaptability, and solution‑driven thinking under pressure.

• Ensure all team members attend mandatory training and maintain a strong commitment to personal and professional growth.

• Stay informed on culinary trends and support the Culinary Director with new recipes, menu development, and special initiatives.

• Partner with the GM and Culinary Director to elevate operational efficiency, food quality, and guest satisfaction.

• Develop talent through training, mentorship, and constructive feedback — supported by performance logs and structured evaluations.

• Manage guest complaints professionally, ensuring timely and thoughtful resolution.