Position Overview
RIKAS Hospitality Group is seeking an experienced and dynamic Executive Chef with a strong luxury hotel background to lead culinary operations across high-end dining concepts. The ideal candidate will possess exceptional leadership capabilities, strong operational knowledge, and a passion for delivering elevated guest experiences while maintaining the highest culinary standards.
This role requires a hands-on leader capable of managing large kitchen operations, developing culinary talent, driving consistency, and contributing strategically to the growth and success of the brand.
Key Responsibilities
- Lead and oversee all culinary operations, ensuring consistency, quality, and innovation across the assigned venues.
- Develop and execute seasonal menus in alignment with the brand identity and market trends.
- Maintain exceptional food quality, presentation, and hygiene standards across all kitchen operations.
- Manage food cost, labor cost, wastage, and overall kitchen profitability.
- Ensure compliance with Dubai Municipality regulations, HACCP standards, and company SOPs.
- Recruit, train, mentor, and develop kitchen teams to maintain high performance and retention.
- Collaborate closely with Operations, Purchasing, Marketing, and Senior Management teams.
- Establish strong systems for inventory control, ordering, and supplier management.
- Drive creativity and menu engineering while balancing operational feasibility and profitability.
- Monitor guest feedback and continuously improve the dining experience.
- Maintain a positive and professional kitchen culture focused on discipline, teamwork, and excellence.
Candidate Profile
- Proven experience as an Executive Chef or Executive Sous Chef within luxury hotels or internationally recognized hospitality groups.
- Strong background in high-volume and upscale dining operations.
- Experience managing multi-outlet kitchens and large culinary teams.
- Excellent understanding of international cuisines, modern culinary trends, and fine dining standards.
- Strong leadership, communication, and organizational skills.
- Financially aware with strong experience in budgeting, forecasting, and cost control.
- Ability to work in a fast-paced and demanding environment.
- Pre-opening experience is an advantage.
- GCC or Dubai experience is highly preferred.
Qualifications
- Degree or Diploma in Culinary Arts, Hospitality Management, or related field.
- HACCP and Food Safety certifications preferred.
- Minimum 8–12 years of culinary leadership experience, with at least 3–5 years in an Executive Chef role.
