Duties & Responsibilities
- Design and update menus based on seasonality, customer preferences, and culinary trends.
- Ensure menu items are innovative, cost-effective, and aligned with the brand’s culinary identity.
- Oversee daily kitchen activities, ensuring efficiency and consistency in food preparation and presentation.
- Implement and monitor standard operating procedures (SOPs) for food production and service.
- Recruit, train, supervise, and mentor kitchen staff, including sous chefs, line cooks, and kitchen assistants.
- Conduct performance evaluations and provide ongoing training and development.
- Maintain high standards for food quality, taste, and presentation.
- Conduct regular inspections of food preparation and storage areas to ensure compliance with health regulations.
- Manage food and supply inventory, monitor stock levels, and coordinate with suppliers.
- Track food costs, minimize waste, and optimize portion control to meet budgetary goals.
- Ensure all kitchen staff follow food safety, hygiene, and sanitation protocols in accordance with local regulations.
- Maintain a clean and safe working environment, identifying and addressing potential hazards.
- Work closely with front-of-house staff and management to ensure smooth kitchen/restaurant coordination.
- Participate in planning and execution of special events, banquets, or promotional menus.
- Stay informed on emerging culinary trends and integrate new techniques or ingredients into the kitchen.
- Continuously seek ways to enhance the guest dining experience through food innovation.
- Assist in developing and managing the kitchen budget.
- Analyze financial reports and adjust operations to meet profitability goals.
- Establish strong relationships with vendors to secure the best quality ingredients and negotiate pricing.
- Ensure timely delivery of supplies and resolve any supplier-related issues.
Qualifications:
Culinary degree or equivalent experience preferred
5+ years of experience in a related field
Certification related to Culinary and Hospitality
Proven experience as a Executive Chef or in a similar role in a high-volume kitchen
In-depth knowledge of kitchen operations, food safety, and sanitation regulations
Excellent leadership, communication, and organizational skills.
Ability to work under pressure in a fast-paced environment
Strong leadership, communication, and organizational skills.
Creative flair with a passion for exceptional cuisine and presentation.
Ability to work well under pressure in a fast-paced environment.
Excellent time management and problem-solving abilities.
Job Type: Full-time
Pay: AED20,000.00 - AED25,000.00 per month
Application Deadline: 11/08/2025
