EXECUTIVE CHEF

Job Location

• Anantara The Palm Dubai Resort.

Role Overview

Planning and Financial Performance

• Participate in the preparation and implementation of the hotel's strategic plan.
• Develop annual culinary revenue, food cost, payroll, productivity, and profitability targets.
• Review monthly P&L performance and support forecasting, menu engineering, purchasing, and cost optimization.
• Own agreed culinary financial targets and implement corrective actions.
• Support kitchen reinvestment and capital planning.

Culinary Operations and Strategy

• Develop and execute the hotel's culinary strategy and establish clear identities for each outlet.
• Lead daily operations of all hotel kitchens while maintaining quality, presentation, and brand standards.
• Develop menus and food concepts aligned with guest preferences, market trends, and the hotel's food and beverage strategy.
• Benchmark competitors and Dubai dining trends and drive seasonal menus, activations, collaborations, and signature experiences.
• Control food costs, minimize waste, and improve operational efficiency.
• Support weddings, conferences, VIP events, task force assignments, new hotel openings, and special events.

Leadership and Talent Development

• Lead, coach, and develop the culinary team through training and continuous development.
• Work with HR on recruitment, interviewing, performance management, and employee matters.
• Develop succession plans and build an internal talent pipeline through coaching, cross-training, and development opportunities.
• Manage departmental payroll and operating expenses within approved budgets.
• Encourage participation in local, national, and international culinary competitions.

Guest Experience and Commercial Performance

• Maintain a visible presence across restaurants, events, and key guest experiences.
• Monitor guest satisfaction and culinary feedback and implement improvements.
• Align culinary strategy with Food and Beverage and commercial objectives.
• Use menu engineering, sales mix, contribution margins, and guest preferences to improve revenue, profitability, and dining experience.
• Support culinary events, chef collaborations, and experiences that strengthen market positioning.

Sustainability and Safety

• Lead food waste reduction, responsible sourcing, and efficient energy and water use.
• Embed sustainability programs into daily kitchen operations.
• Ensure compliance with UAE and Dubai Municipality requirements, HACCP standards, allergen management, and internal brand audits.
• Maintain food safety procedures, documentation, training, and audit readiness and address health, hygiene, and safety hazards.

Executive Leadership

• Participate in hotel briefings, business reviews, and strategic initiatives as a member of the senior leadership team.
• Represent the culinary operation in guest, media, public relations, partner, and industry activities when appropriate.

Requirements

• Ability to develop and execute a hotel-wide culinary strategy across multiple outlets.
• Experience managing culinary revenue, food cost, payroll, productivity, and profitability targets.
• Ability to lead, coach, and develop culinary teams and build succession plans.
• Experience working with HR on recruitment, interviewing, performance management, and employee matters.
• Knowledge of menu engineering, sales mix, contribution margins, and guest preferences.
• Knowledge of food hygiene, HACCP standards, allergen management, and internal brand audits.
• Knowledge of UAE and Dubai Municipality food safety requirements.
• Ability to manage sustainability initiatives involving food waste, responsible sourcing, energy, and water.
• Ability to support culinary operations for weddings, conferences, VIP events, and other large-scale functions.
• Ability to participate in hotel senior leadership activities beyond the culinary department.