Executive Chef

NH Hotel Group - Dubai

Company Description


NH Dubai The Palm: Eclectic Elegance on Palm Jumeirah

Feel the ambiance at our exciting new four-stars hotel on Palm Jumeirah. Sitting on the exclusive West Beach, NH Dubai The Palm gives easy access to the nearby Nakheel Mall and the largest fountain in the world, the captivating Palm Fountain at The Pointe.

Our new property is brimming with energy and chic touches of authentic local character. The new 14-storey property is offering 227 hotel guest rooms and suites and 306 serviced apartments.

Guests are just a short journey from all Dubai’s top attractions, including the Burj Khalifa, Dubai Mall, and Dubai Marina. Our sunset-facing rooftop infinity pool and its elegant bar and lounge is the perfect place to feel relaxed between exploring. Those seeking a more stimulating atmosphere can indulge at the hotel’s lively sports bar, set to be one of the new ‘go to’ spots in Dubai.


Job Description


As Executive Chef you will be responsible for leading the overall kitchen operations of the hotel. You will train and manage kitchen team members, supervise/coordinate all related culinary activities, estimate food consumption and purchase of food, select and develop recipes. Further you would need to standardize production of dishes to ensure consistent quality, establish presentation, technique and quality standards, plan and price menus, ensure proper equipment operation/maintenance, and ensure proper safety and sanitation in the kitchen. You may be required to cook certain dishes for special occasions and will oversee special catering events. The Executive Chef is directly responsible for hiring, people development and performance reviews of the kitchen team and will report to the General Manager. Additionally the Executive Chef will be responsible for driving revenue and ensuring the profitable kitchen operations.


Qualifications

  • Bachelor’s Degree or related Culinary degree.
  • Minimum of 2 years of industry and culinary management experience.
  • Previous experience controlling food and labor costs.
  • Previous experience with demonstration cooking, menu development, and pricing development.
  • Passion for leadership and teamwork.
  • Eye for detail to achieve operational excellence.
  • Excellent guest service skills.
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