Executive Chef

Reliant HR Consultancy; Abu Dhabi; On-site; AED 180,000 - 240,000; Full time

Job summary

Reliant HR Consultancy seeks an Executive Chef in Abu Dhabi to design seasonal menus reflecting local flavors and lead a high-volume kitchen team toward a unique dining experience.

You will oversee kitchen operations, ensure health compliance, manage inventory and supplier relationships, and mentor staff to foster creativity and quality.

Required: culinary degree, 5+ years in progressive kitchens (2+ in leadership), and professional certification.

Qualifications

• Culinary degree from a recognized institution.
• Minimum of 5 years in high-volume kitchens, with 2 years in a leadership role.
• Certification from a professional culinary organization (e.g., ACF).
• Experience in diverse cuisines to enable creative menu development.

Responsibilities

• Design and curate innovative menus reflecting seasonality and local flavors.
• Oversee kitchen operations ensuring cleanliness, organization and health compliance.
• Manage inventory and procurement, sourcing quality ingredients and minimizing waste.
• Mentor kitchen staff to foster collaboration and culinary growth.

Skills

Menu development

Leadership

Culinary creativity

Kitchen operations

Supplier relationships

Education

Culinary degree

Certification from a professional culinary organization

Job description

Responsibilities

• Design and curate innovative menus that reflect seasonal ingredients and local flavors ensuring a unique dining experience
• Oversee kitchen operations maintaining high standards of cleanliness, organization and safety to comply with health regulations
• Manage inventory and procurement establishing relationships with local suppliers to source quality ingredients while minimizing waste
• Supervise and mentor kitchen staff fostering a collaborative environment that encourages skill development and culinary creativity

Qualifications

• Culinary degree from a recognized institution, showcasing foundational knowledge and advanced culinary techniques.
• Minimum of 5 years of progressive experience in high-volume kitchens, with at least 2 years in a leadership role.
• Certification from a professional culinary organization, such as the American Culinary Federation, demonstrating commitment to the craft.
• Experience in diverse cuisines, allowing for creative menu development that caters to a wide range of tastes.