Executive Chef

Job description

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.

Desired profile

Qualifications :

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.