Executive Chef

Role overview

Culinary operations and standards

• Oversee kitchen operations for restaurants, banquets, room service, and other food production areas.
• Lead culinary teams and coordinate daily operations with food and beverage outlets.
• Develop menus, recipes, and food concepts aligned with hotel positioning and guest expectations.
• Maintain consistency in food preparation, taste, presentation, freshness, and portion control.
• Maintain Marriott brand standards, culinary guidelines, and operating procedures.
• Conduct tastings, inspections, and quality assessments; introduce new dishes, seasonal menus, and creative offerings.
• Monitor guest feedback and implement improvements to dining experiences.

Financial management and suppliers

• Develop and manage the kitchen's annual operating budget; monitor food costs, expenses, wastage, and inventory.
• Use portion control and cost-saving measures without compromising quality.
• Work with Finance and F&B on menu engineering and profitability.
• Monitor supplier performance, purchasing, and product specifications.

Food safety and team leadership

• Comply with Dubai Municipality food safety regulations and HACCP standards; maintain hygiene, sanitation, and food storage practices.
• Conduct kitchen audits and implement corrective actions; ensure proper handling, temperature control, and allergen management.
• Recruit, train, coach, and develop culinary team members; prepare schedules and manage staffing needs.
• Conduct performance reviews, identify training needs, and build a positive, disciplined kitchen culture.
• Coordinate with hotel leadership and departments; attend management meetings and contribute to operational planning.
• Prepare operational, food cost, and kitchen performance reports; support hotel events, banquets, promotions, and special culinary activities.

Qualifications and experience

• Diploma or bachelor's degree in Culinary Arts, Hotel Management, or a related discipline.
• 8–10 years of progressive culinary experience in hospitality, including 3–5 years in a senior culinary leadership role; Executive Chef or Executive Sous Chef experience is preferred.
• Previous experience in a five-star international hotel is essential.
• Experience managing multiple kitchens, restaurants, banquets, and large culinary teams.
• Strong knowledge of international cuisines, menu development, food costing, and kitchen operations.
• Excellent knowledge of HACCP, food safety, and Dubai Municipality regulations.
• Luxury hotel or five-star hotel/resort background is preferred.

Pay

• Pay starts at AED 15,000 per month.

Work location

• Work location is in person.