Executive Chef - Yubi

Company Overview

Launched in Dubai in 2025, YUBI, created in partnership with acclaimed Chef Reif Othman is the UAE’s first homegrown handroll bar, celebrating Japanese craftsmanship, culture, and creativity. Inspired by the art of omakase and the energy of Tokyo’s dining scene, YUBI reimagines the traditional sushi experience through a modern, social lens.

YUBI is about connection between chef and guest, flavor and texture, culture and curiosity. Every handroll is made to order, every detail intentional, creating a dining journey that feels both intimate and vibrant. With bold flavors, minimalist design, and a soulful atmosphere, YUBI transforms simplicity into sophistication redefining how Dubai experiences Japanese cuisine.

Role Overview

The role leads the culinary operations culinary operations of all YUBI venues globally, ensuring exceptional quality, consistency, and authenticity across every location. This role is responsible for driving menu innovation, maintaining premium ingredient standards, and optimizing kitchen performance while preserving the precision and simplicity that define a high-end handroll concept.

Key Responsibilities

• Handroll Concept Execution: Oversee daily kitchen operations across all Yubi venues globally, ensuring precision in sushi rice preparation, seafood quality, and handroll assembly, with a strong focus on timing, freshness, and guest experience.
• Menu Development & Innovation: Create and evolve handroll menus for global implementation, using premium, seasonal ingredients while maintaining consistency and adaptability across different markets.
• Quality & Consistency Control: Conduct regular tastings and audits across locations to ensure excellence in flavor, presentation, and portioning, aligned with Yubi’s brand standards worldwide.
• Cost & Ingredient Management: Manage food costs through strategic sourcing, inventory control, and waste reduction, particularly for high-value seafood, while considering regional supply chain variations.
• Team Leadership & Training: Lead and develop sushi chefs and kitchen teams across all markets, ensuring consistent training in handroll techniques, speed of service, and adherence to global brand standards.
  
  

• Culinary Degree or Diploma from a recognized institution.
• 10+ years of progressive culinary experience, including leadership across multiple venues or concepts.
• Strong knowledge of Japanese cuisine, including sushi and handroll preparation, rice mastery, seafood handling and expert knife skills.
• Proven experience in menu development, cost control, and kitchen operations management.
• Strong leadership and team development capabilities.