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Executive Chef

Confidential
Dubai, UAE
Full Time
Mid-Senior
Onsite
Today
Culinary LeadershipMenu DevelopmentFood Cost ControlBudget ManagementHACCPFood Safety
Free

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Key skills for this role

Culinary LeadershipMenu DevelopmentFood Cost Control
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Purpose and Scope of Position

  • The Executive Chef is responsible for leading all culinary operations across the Entertainment Division, ensuring exceptional food quality, innovation, operational excellence, food safety, and financial performance.
  • The role oversees multiple outlets, events, banquets, and VIP experiences while driving guest satisfaction and developing a high performing culinary team.

Main Duties Culinary Operations

  • Lead all culinary operations across restaurants, bars, lounges, banquets, and entertainment venues.
  • Develop innovative menus and maintain food quality, consistency, and presentation standards.
  • Ensure efficient kitchen operations and compliance with company standards.
  • Oversee food production for events, VIP functions, and large scale entertainment operations.

Financial Management

  • Manage kitchen budgets, food costs, labour costs, and inventory.
  • Control wastage and maximize profitability.
  • Work with suppliers to ensure quality products and competitive pricing.

Leadership

  • Recruit, train, mentor, and develop the culinary team.
  • Conduct performance reviews and succession planning.
  • Foster teamwork and a culture of continuous improvement.

Food Safety & Compliance

  • Ensure full compliance with HACCP, food safety regulations, and company policies.
  • Conduct regular kitchen inspections and maintain hygiene standards.

Guest Experience

  • Deliver exceptional dining experiences.
  • Handle guest feedback and continuously improve culinary offerings.

Minimum Qualifications

  • Degree or Diploma in Culinary Arts or Hospitality.
  • Minimum 10 years' culinary experience, including at least 5 years as an Executive Chef or Executive Sous Chef.
  • Experience managing multiple restaurants or entertainment venues.
  • Strong leadership, financial, and operational management skills.
  • HACCP/Food Safety certification preferred.

Key Competencies

  • Culinary Leadership
  • Multi Outlet Operations
  • Menu Development
  • Food Cost Control
  • Budget Management
  • Team Leadership
  • HACCP & Food Safety
  • Guest Experience
  • Communication Skills
  • Problem Solving
  • Decision Making

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