Executive Chef

Position Overview

Key Responsibilities

• Lead and oversee all culinary operations, ensuring consistency, quality, and innovation across the assigned venues.
• Develop and execute seasonal menus in alignment with the brand identity and market trends.
• Maintain exceptional food quality, presentation, and hygiene standards across all kitchen operations.
• Manage food cost, labor cost, wastage, and overall kitchen profitability.
• Ensure compliance with Dubai Municipality regulations, HACCP standards, and company SOPs.
• Recruit, train, mentor, and develop kitchen teams to maintain high performance and retention.
• Collaborate closely with Operations, Purchasing, Marketing, and Senior Management teams.
• Establish strong systems for inventory control, ordering, and supplier management.
• Drive creativity and menu engineering while balancing operational feasibility and profitability.
• Monitor guest feedback and continuously improve the dining experience.
• Maintain a positive and professional kitchen culture focused on discipline, teamwork, and excellence.

Candidate Profile

• Proven experience as an Executive Chef or Executive Sous Chef within luxury hotels or internationally recognized hospitality groups.
• Strong background in high-volume and upscale dining operations.
• Experience managing multi-outlet kitchens and large culinary teams.
• Excellent understanding of international cuisines, modern culinary trends, and fine dining standards.
• Strong leadership, communication, and organizational skills.
• Financially aware with strong experience in budgeting, forecasting, and cost control.
• Ability to work in a fast-paced and demanding environment.
• Pre-opening experience is an advantage.
• GCC or Dubai experience is highly preferred.

Qualifications

• Degree or Diploma in Culinary Arts, Hospitality Management, or related field.
• HACCP and Food Safety certifications preferred.
• Minimum 8–12 years of culinary leadership experience, with at least 3–5 years in an Executive Chef role.