Executive Chef
7 days ago
Job Description Key Responsibilities1. Culinary Leadership & Menu Strategy - Develop and implement innovative, seasonal, and culturally relevant menus across all outlets and events. - Ensure consistent food quality, taste, and presentation in all dining areas. - Lead culinary creativity while maintaining brand identity and guest satisfaction. - Conduct regular food tastings and menu reviews to ensure continuous improvement. 2. Kitchen Operations Management - Oversee daily kitchen operations, workflow planning, and service execution. - Establish standard recipes, portion controls, and plating guidelines. - Ensure smooth coordination between all kitchen sections and outlets. 3. Food Safety & Hygiene Compliance - Enforce HACCP, food safety, and hygiene policies across all kitchen areas. - Ensure kitchens meet all municipality and regulatory compliance requirements. - Conduct regular hygiene audits and corrective action plans. 4. Team Leadership & Development - Recruit, train, mentor, and evaluate kitchen staff across all levels. - Build a culture of discipline, creativity, and continuous learning. - Conduct performance reviews and succession planning for key culinary positions. 5. Cost Control & Budgeting - Prepare and manage kitchen budgets, food costs, and operational expenses. - Monitor inventory, purchasing, and supplier performance. - Implement waste reduction and yield management strategies. 6. Strategic & Administrative Responsibilities - Work closely with Purchasing, HR and Administration Section, and Finance teams on staffing, procurement, and planning. - Prepare reports on kitchen performance, KPIs, and improvement initiatives. - Support event planning, VIP dining, and special culinary projects. 7. Guest Experience & Brand Representation - Engage with guests during special events and tastings when required. - Represent the culinary brand in media, partnerships, and supplier relations. Qualifications & Requirements - Professional culinary degree or equivalent experience. - Minimum 812 years of progressive culinary leadership experience, with at least 35 years as an Executive Chef or Senior Sous Chef in a high-end hotel, club, or luxury dining environment. - Strong leadership, menu development, and kitchen management expertise. - Proven ability in cost control, budgeting, and food safety compliance. - Excellent communication and organizational skills. - Ability to work flexible hours and manage high-pressure operations.
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Executive Chef
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, , United Arab Emirates By Royal Movenpick Full timeRequirements Minimum 7 years of experience in high-end restaurants or hotels Previous experience as an Executive Chef or similar role Strong leadership and organizational skills Excellent knowledge of international cuisine and current culinary trends Ability to work under pressure and meet deadlines Company Industry Hotels Hospitality Department / Functional...
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Executive Chef
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, Abu Dhabi Emirate, United Arab Emirates Work corp Full timeOverview Executive Chef job vacancy in El-Ain UAE El-Ain is looking to hire an Executive Chef to join our team. The Executive Chef will be responsible for managing the daily operations of our kitchen and overseeing the preparation and presentation of all food items. The ideal candidate will have excellent culinary skills, a passion for creating new dishes,...
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, Abu Dhabi Emirate, United Arab Emirates Flyper Full timeExecutive Chef in El-Ain, UAE Job Summary This is an exciting opportunity for a motivated and experienced Executive Chef to join our team at El-Ain in the Middle East. The salary for this role is 1400. We are open to considering applicants from foreign countries with minimal work experience. This is a great opportunity for a passionate and ambitious person...
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, Abu Dhabi Emirate, United Arab Emirates JobLeader Full timeOverview El-Ain restaurant is searching for an Executive Chef to join our team. We are looking for a motivated and experienced individual who can lead a team of chefs in creating unique and imaginative culinary creations. The successful candidate will be able to develop creative menus, maintain the highest standards of food quality and consistency, and offer...
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