Executive Chef

Role overview

Responsibilities

• Monitor kitchen production, service standards, food quality, hygiene, and presentation.
• Manage menus, recipe manuals, recipe costing, pricing, and food-cost performance.
• Analyze operational results, prepare forecasts, and deliver regular reports.
• Coordinate promotions, events, functions, and outlet activities with F&B teams.
• Lead daily briefings, training, coaching, performance reviews, and team development.
• Support recruitment, scheduling, delegation, motivation, and disciplinary processes.
• Handle guest complaints and ensure effective service recovery.
• Maintain equipment, fixed assets, inventories, maintenance, and safe working conditions.
• Support new outlet openings and consistent implementation across the region.
• Maintain communication and relationships across departments.

Desired skills and expertise

• Strong knowledge of hotel, resort, and multi-outlet F&B operations.
• Excellent understanding of guest experience and service excellence.
• Knowledge of culinary standards, menu planning, recipe development, and food costing.
• Ability to analyze performance, manage budgets, forecast demand, and improve profitability.
• Strong leadership, delegation, coaching, team-building, and talent-development skills.
• Effective communication, presentation, organization, and problem-solving skills.
• Experience working with Design, Construction, Marketing, and other project teams.
• Knowledge of hygiene, sanitation, health and safety, and UAE regulations.
• Professionalism, integrity, adaptability, and commercial awareness.

About the company