Cluster Head Chef

The Cluster Head Chef leads and oversees culinary operations across multiple outlets, ensuring consistency, quality, hygiene, and operational excellence at all times. This role ensures that all kitchen teams deliver the brand promise in every dish while maintaining efficiency, food cost control, and strict hygiene standards.

Additionally, the Cluster Head Chef is responsible for ingredient sourcing, vendor compliance, and cost optimization, while supporting culinary requirements for special events and franchise operations—ensuring brand standards are consistently upheld across all locations and formats.

Key Responsibilities

• Culinary Leadership & Brand Integrity
• Lead the culinary vision across all outlets, ensuring adherence to The Dose Kitchen’s 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.
• Multi-Outlet Operations Management
• 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.
• Ingredient Sourcing, Cost Optimization & Vendor Compliance
• 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.
• Events & Franchisee Support
• 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.
• Team Leadership & Development
• 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.
• Quality Assurance & Compliance
• 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.
• Reporting & Communication
• 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.