Executive Chef

Essential Duties and Responsibilities:

· Plan, develop, and update menus and recipes to maintain high culinary standards and customer satisfaction.

· Oversee all food preparation and cooking activities in the kitchen.

· Ensure consistent quality, taste, and presentation of all dishes served.

· Manage and supervise kitchen staff, including Sous Chefs, Chef de Partie, Commis Chefs, and kitchen helpers.

· Monitor and control food costs, portion sizes, and kitchen expenses.

· Ensure compliance with food safety, hygiene, and sanitation standards (HACCP).

· Manage inventory, purchasing, and supplier relationships for kitchen ingredients.

· Conduct training and development programs for kitchen staff to improve skills and performance.

· Coordinate with management for catering events, banquets, and special functions.

· Ensure efficient kitchen operations during peak service periods.

Education and/or Work Experience Requirements:

· Diploma or certification in Culinary Arts / Hospitality Management preferred

· 7–10 years of experience in professional kitchen operations, including leadership roles

· Good verbal & Written communication skills, including ability to effectively communicate with internal and external customers, management and immediate surrounding colleagues.

· Knowledge of various cooking methods and kitchen equipment

· Understanding of food safety and hygiene standards

· Ability to work independently and to carry out assignments to completion within parameters of instructions given, prescribed routines, and standard accepted practices

Physical Requirements:

· Ability to safely and successfully perform the essential job functions consistent with qualitative and/or quantitative productivity standards.

· Ability to maintain regular, punctual attendance consistent with the company standards.

· Must be able to lift and carry up to 50 lbs.

· Physical stamina and ability to stand for long periods.

Pay: AED10,000.00 - AED12,000.00 per month

Work Location: In person