Alafiya Maghrib Restaurant
Lead the kitchen of one of Abu Dhabi's most authentic Moroccan dining destinations.

Al Afiya Maghribi Restaurant is seeking an experienced

Head Chef

with deep expertise in traditional Moroccan cuisine to lead our culinary operation. This is a high-impact leadership role where you will own the entire kitchen — from menu development and recipe standardization to team management, food cost control, and quality assurance.You will lead a brigade of 14 kitchen professionals, including specialists in tagines, bastilla, couscous, grills, and Moroccan pastries. You will work hand-in-hand with the General Manager to shape the culinary identity of the brand, drive consistency across every plate, and build a kitchen culture rooted in pride, discipline, and Moroccan hospitality.

What you'll own:

The full menu — design, costing, seasonality, and innovation while preserving authenticity
Daily kitchen operations across all stations (hot, cold, pastry, grill, prep)
A team of 14 — hiring, training, scheduling, mentoring, and performance management
Food cost (target +/= 32%), waste control, portion standardization, and recipe compliance
HACCP, Abu Dhabi Food Safety Department compliance, and supplier quality standards
Ramadan, Iftar, and Suhoor special menus
Catering and private event execution
Who you'll work with:

Reports directly to the General Manager. Works closely with Floor Manager, Inventory Controller, and Marketing on menu launches, costing reviews, and guest experience.

Requisitos

Experience:

Minimum 8 years in professional kitchens, including at least 4 years as Head Chef or Executive Chef in an authentic Moroccan restaurant
Proven track record running a kitchen with 10+ staff and 100+ covers per day
GCC / Middle East experience preferred but not mandatory
Culinary expertise:

Mastery of traditional Moroccan cuisine: tagines (lamb, chicken, kefta, fish), couscous (royal, seven vegetables, Friday), bastilla (pigeon, chicken, seafood), harira, rfissa, mechoui, briouates, Moroccan pastries (kaab el ghazal, chebakia, m'hancha)
Deep understanding of Moroccan spices, ras el hanout blends, preserved lemons, and chermoula
Comfortable with hybrid menus — traditional + modern presentation for premium dining
Management & business skills:

Strong leadership and team development skills
Solid grasp of food costing, recipe engineering, P&L impact, and inventory control
Disciplined, calm under pressure, leads by example
Comfortable with kitchen tech (KDS, recipe systems, Excel/Sheets for cost cards)
Languages:

Arabic — Native or fluent (essential — team and supplier communication)
French — Strong plus (Moroccan culinary heritage)
English — Working level (for management reporting)
Compliance:

HACCP / Food Safety certification (or willingness to obtain within 60 days)
Valid passport with minimum 12 months validity
Willing to relocate to Abu Dhabi (visa & sponsorship provided)
Personal:

Passionate about Moroccan culinary heritage
Hands-on operator — not afraid to cook the line
Hygienic, organized, and a perfectionist on plate presentation