Head chef

Job Title: Executive Chef Location: Dubai, UAE Department: Culinary / Kitchen Reports To: General Manager Job Summary: The Executive Chef leads and oversees the culinary operations across all dining outlets, in-room dining, banquets, and events. This role is responsible for maintaining the highest standards in food quality, kitchen hygiene, team performance, and culinary innovation. The Executive Chef ensures that the cuisine reflects the hotel’s luxury positioning, appeals to an international clientele, and complies with Dubai Municipality and HACCP regulations. Key Responsibilities: Operational Leadership Direct and supervise the culinary team across multiple outlets (all-day dining, fine dining, lounge, banquet, in-room dining). Design, develop, and innovate menus that cater to diverse international guests, including themed nights and seasonal promotions. Maintain consistency and high standards in food preparation, presentation, and taste across all outlets. Team Management Recruit, train, coach, and mentor a multicultural culinary team. Conduct regular briefings, training sessions, and performance evaluations. Promote a positive working environment and ensure team compliance with brand and hotel policies. Financial & Cost Control Develop and manage kitchen budgets, including food cost, labor cost, and operational expenses. Monitor food waste, portion control, and stock usage to maximize efficiency. Work with purchasing and suppliers to source premium ingredients while optimizing cost. Hygiene, Safety & Compliance Ensure full compliance with Dubai Municipality food safety standards and HACCP protocols. Conduct regular inspections and maintain documentation for all kitchen and storage areas. Enforce high standards of cleanliness, personal hygiene, and kitchen organization. Guest Experience & Collaboration Collaborate with the F&B Manager, Sales, and Marketing teams for promotions, events, and VIP dining experiences. Personally engage with VIP guests and handle special dietary or cultural preferences. Continuously gather and analyze guest feedback for culinary improvement. Requirements: Degree or diploma in Culinary Arts or Hotel Management. Minimum 4 to 5 years of culinary experience, with at least 2-3 years as Executive Chef in a Dubai - international hotel or resort. Expertise in international cuisine with a strong foundation in European, Middle Eastern, and Asian gastronomy. Excellent leadership, organizational, and communication skills. Solid experience in managing multi-outlet kitchens and large-scale banquet operations. Knowledge of Dubai Municipality food safety standards and HACCP. Proficient in kitchen management software and MS Office. Fluent in English; Arabic or additional language skills are an advantage. Working Conditions: Full-time, based in Dubai. Flexibility to work weekends, evenings, and holidays as business requires. On-call for special events or urgent operational needs.