Executive Chef

Position objective

Kitchen operations

• Coordinate daily preparation and kitchen operations with pastry chefs, sous chefs, managers, and stewards.
• Supervise kitchen staff on shift and ensure food preparation, organization, and presentation standards are met.
• Ensure equipment is in working order and request repairs when needed.
• Train staff and correct production errors and methods.
• Develop menu and recipe ideas and contribute to selling, merchandising, decoration, and presentation.
• Order fresh and dry goods, maintain par levels, and prevent spoilage and waste.
• Coordinate special menus and seasonal specialties with managers.
• Assess supply quality with the Sous Chef.

Food cost and financial management

• Control portions and waste to meet food-cost targets.
• Monitor departmental costs and performance against budget and implement corrective measures.

Standards and compliance

• Maintain hygiene under cleaning rotas and applicable UAE standards.
• Follow restaurant health, hygiene, and fire-life-safety policies and ensure direct reports do the same.
• Know emergency exits and evacuation procedures.

General expectations