Executive Chef

Key Responsibilities

• Oversee all kitchen operations, ensuring the highest standards of food quality, consistency, and presentation.
• Lead, mentor, and develop the culinary team to achieve operational excellence.
• Manage food cost, labor cost, inventory, and kitchen budgets efficiently.
• Ensure compliance with food safety, hygiene, and HACCP standards.
• Develop innovative menus and seasonal offerings aligned with guest preferences and brand standards.
• Collaborate with other departments to enhance guest satisfaction and support hotel events.
• Maintain a positive and productive working environment within the culinary team.

Requirements

• Proven experience as an Executive Chef or Executive Sous Chef in a luxury hotel environment.
• Strong leadership and team management skills.
• Excellent knowledge of international cuisines and modern culinary trends.
• Experience in banquet and large-scale event operations.
• Strong financial acumen with experience managing food and labor costs.
• Excellent communication skills in English Arabic is an advantage.
• Ability to thrive in a fast-paced hospitality environment.