Executive Chef

Lead and manage the culinary team, including sous chefs, cooks, and kitchen staff, to ensure smooth operation of the kitchen. Develop innovative and creative menus that reflect current culinary trends and meet the expectations of our discerning clientele. Oversee food preparation, cooking, and presentation to ensure dishes are prepared to the highest standards of quality, taste, and appearance. Maintain inventory levels and control food costs through effective purchasing, storage, and portion control practices. Ensure compliance with health and safety regulations and maintain a clean and sanitary kitchen environment at all times. Train and mentor kitchen staff to maintain high standards of performance and professionalism. Collaborate with management to develop and implement strategies for achieving culinary excellence and guest satisfaction. Stay updated on industry trends and best practices, and continuously strive for improvement and innovation in culinary offerings. Requirements1) Diploma or Certificate in Culinary Arts or equivalent qualifications. Minimum of 5 years experience as Chef or a Chief Cook. Overall 10 years’ experience including five years experience in first-class restaurants, prime palaces and/or five-star hotels. Preferably, currently be in an Executive Chef position and have contactable references. Excellent oral and written English language skills. Basic Arabic language skills are an added advantage with full knowledge in managing and maintaining, supervising the overall kitchen.