Executive Chef

Role overview

Culinary operations and menus

• Lead operations across restaurants, bars, lounges, banquet facilities, and in-room dining; establish goals, procedures, benchmarks, and continuous improvement.
• Supervise daily kitchen operations and maintain food quality, taste, presentation, and service standards.
• Create, design, cost, and implement seasonal menus, signature dishes, and specialty dining concepts; review menus using guest preferences, market trends, costs, and outlet performance.
• Research culinary trends and work with suppliers to introduce premium ingredients and new dining concepts.

Financial management

• Develop departmental budgets, forecasts, and annual business plans aligned with hotel financial objectives.
• Analyze food and labor costs, menu profitability, and purchasing trends to improve productivity and profitability.
• Monitor inventory, stock movement, and waste controls while optimizing resources and reducing costs.

Guest experience and compliance

• Monitor food preparation, tasting, presentation, and service standards; engage guests and respond to feedback with corrective measures.
• Comply with hotel standards, HACCP, Dubai Municipality regulations, and applicable food safety and sanitation procedures.
• Conduct kitchen inspections, hygiene audits, and operational reviews; lead corrective actions and risk-reduction improvements.

Events and suppliers

• Contribute to Food & Beverage strategy, revenue growth, and outlet performance; lead culinary planning and delivery for weddings, conferences, gala dinners, outdoor catering, and VIP functions.
• Maintain supplier relationships and oversee evaluations, product testing, negotiations, cost reviews, purchasing specifications, inventory controls, and product quality assessments.
• Represent the hotel at industry events, promotional activities, and media engagements.

Qualifications

• Degree in Culinary Arts, Hospitality Management, or a related field from a recognized institution.
• 3–5 years in an Executive Chef position with a luxury international brand.
• Strong knowledge of food costing, budgeting, inventory management, menu engineering, and financial performance management.
• Comprehensive understanding of HACCP, food safety standards, hygiene regulations, and local authority compliance.
• Strong leadership, communication, coaching, and team development skills.

Work arrangement

• Full-time position with in-person work in Dubai.
• The posting requests candidates who can start immediately in Dubai, UAE.