EXECUTIVE CHEF

Job Location

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 coordinate forecasting, menu engineering, purchasing, and cost optimization.
• Own agreed culinary financial targets and support kitchen reinvestment and capital planning.

Culinary Operations and Strategy

• Develop and execute the hotel's culinary strategy and define each outlet's culinary identity and positioning.
• Lead daily operations of all hotel kitchens while maintaining quality, presentation, and brand standards.
• Develop innovative menus and concepts aligned with guest preferences, market trends, and the hotel's F&B 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, large-scale functions, task force assignments, new 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 identify high-potential culinary talent.
• Manage departmental payroll and operating expenses within approved budgets.
• Encourage participation in local, national, and international culinary competitions.

Guest 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 & Beverage and commercial objectives.
• Use menu engineering, sales mix, contribution margins, and guest preferences to improve revenue and profitability.
• Support culinary events, chef collaborations, and experiences that strengthen market positioning.

Sustainability

• Lead food waste reduction, responsible sourcing, and efficient use of energy and water.
• Embed sustainability programs into daily kitchen operations.

Health, Hygiene, and Safety

• Maintain food hygiene and comply with UAE and Dubai Municipality requirements, HACCP standards, allergen management, and internal brand audits.
• Ensure food safety procedures, documentation, training, and audit readiness across all kitchens.
• Identify and address health, hygiene, and safety hazards.

Executive Leadership

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