Executive Chef

Job Title: Executive Chef

For: The Terrace Restaurant / Thumbay Food Court

Department: Food & Beverage / Culinary
Reports To: General Manager / Director

Job Summary

We are seeking an experienced, creative, and highly motivated Executive Chef to lead our culinary operations and oversee all aspects of kitchen management. The successful candidate will be responsible for menu development, food quality, kitchen operations, team leadership, cost control, and maintaining the highest standards of food safety, hygiene, and presentation.

The ideal candidate will demonstrate strong leadership skills, a passion for culinary excellence, sound financial management, and the ability to deliver exceptional dining experiences while achieving operational and financial objectives.

Key Responsibilities

• Kitchen Operations: Oversee daily kitchen operations, ensuring smooth workflow, efficient food preparation, consistent quality, and timely service.
• Menu Planning & Development: Design and develop innovative menus, seasonal specials, and recipes in line with the establishment’s concept, guest preferences, and market trends.
• Food Quality & Presentation: Maintain high standards of taste, freshness, portion control, presentation, and consistency across all food offerings.
• Team Leadership: Recruit, train, supervise, and motivate kitchen staff, fostering teamwork, discipline, productivity, and professional development.
• Cost & Budget Management: Manage food costs, kitchen budgets, portion sizes, and wastage while maximizing profitability without compromising quality.
• Inventory & Procurement: Oversee stock control, food purchasing, supplier coordination, receiving procedures, and proper storage of ingredients.
• Food Safety & Hygiene: Ensure strict compliance with food safety regulations, HACCP standards, sanitation procedures, and local health authority requirements.
• Standard Operating Procedures: Establish and implement kitchen SOPs, standardized recipes, preparation guidelines, and operational controls.
• Financial Performance: Monitor food cost percentages, kitchen expenses, productivity, and other key performance indicators, implementing corrective actions where necessary.
• Guest Satisfaction: Address food-related feedback and complaints professionally and work continuously to improve the overall dining experience.
• Coordination & Collaboration: Work closely with the General Manager, Food & Beverage team, purchasing department, and other departments to ensure effective operations and service delivery.
• Equipment & Maintenance: Ensure kitchen equipment is properly maintained, kitchen areas remain organized, and safe working practices are followed.
• Innovation & Improvement: Keep up to date with culinary trends, new ingredients, cooking techniques, and industry best practices to enhance the menu and overall offering.

Qualifications & Requirements

• Diploma or degree in Culinary Arts, Hotel Management, or a related field is preferred.
• Minimum 5–8 years of culinary experience, including substantial experience in a senior kitchen leadership role.
• Proven experience managing kitchen operations, culinary teams, menu development, and food cost control.
• Strong knowledge of international cuisines, food preparation techniques, and presentation standards.
• Comprehensive understanding of food safety, HACCP, hygiene regulations, and kitchen sanitation.
• Demonstrated ability to manage budgets, control costs, minimize wastage, and improve operational efficiency.
• Excellent leadership, communication, organizational, and problem-solving skills.
• Ability to work under pressure in a fast-paced environment while maintaining high standards.
• Proficiency in inventory management, menu costing, and kitchen reporting.
• Flexibility to work shifts, weekends, and public holidays as required.

Key Competencies

• Strong culinary creativity and attention to detail.
• Effective team management and staff development.
• Commercial awareness and financial acumen.
• Excellent time management and decision-making skills.
• Commitment to food quality, hygiene, and guest satisfaction.
• A proactive approach to continuous improvement.

Pay: AED6,000.00 - AED8,000.00 per month

Work Location: In person