Executive Chef

DAIKAN; Abu Dhabi; On-site; AED 300,000 - 600,000; Full time

Job summary

Daikan, a leading Japanese cuisine restaurant in Abu Dhabi, seeks an experienced Executive Chef to oversee all kitchen operations and guest satisfaction. You will lead chefs and staff, drive menu development, ensure food safety, and manage costs while delivering exceptional dining experiences.

You will report to the COO and Executive Director and collaborate closely with HR for staffing and training, ensuring a high-energy, quality-focused culinary team in a fast-paced environment.

Qualifications

• Proven experience as Executive Chef or similar in high-volume kitchens.
• Strong knowledge of culinary techniques and food safety standards.
• Excellent leadership, communication, and people management skills.
• Ability to design menus reflecting seasonal produce and dietary requirements.
• Proven track record in cost control and profitability.
• Experience in supplier relationship management and inventory control.

Responsibilities

• Create and update menus to reflect seasonal ingredients and current culinary trends.
• Oversee high-quality dish preparation and presentation.
• Lead kitchen staff, including hiring, training, and performance reviews.
• Monitor inventory, control costs, and optimize procurement.
• Plan events, private dining, and catering with customised menus.
• Build relationships with suppliers for reliable ingredient deliveries.
• Engage with guests to gather feedback and ensure satisfaction.
• Pursue continuous kitchen improvement and adoption of best practices.
• Provide leadership and foster a positive, collaborative work environment.

Skills

Leadership

Menu development

Team management

Food safety

Cost control

Vendor relations

Guest liaison

Training

Job description

Daikan, a leading Japanese cuisine restaurant, seeking an experienced and talented Executive Chef to join our team.

Reporting to the COO and Executive Director, an Executive Chef is responsible for overseeing and managing all aspects of the kitchen operations in the restaurant. The role involves leading a team of chefs, cooks, and kitchen staff to ensure the consistent delivery of high-quality food, exceptional guest experiences, and effective kitchen management. The Executive Chef plays a critical role in menu development, food preparation, team leadership, and maintaining a safe and efficient culinary environment

Responsibilities

• Create and update the restaurant's menu offerings to reflect seasonal ingredients and current culinary trends. Develop new dishes that cater to customer preferences and dietary requirements. Innovate and introduce unique culinary concepts to enhance the restaurant's reputation.


• Ensure consistent and high-quality preparation of all dishes according to the established standards. Oversee food presentation to ensure it aligns with the restaurant’s aesthetics and brand. Maintain a strong focus on flavour profiles, textures and visual appeal of each dish.


• Manage kitchen staff, including hiring in coordination with HR, training and performance evaluation. Establish efficient workflows to optimise kitchen operations and minimise the wait times. Maintain the cleanliness and organization in the kitchen, adhering to health and safety regulations.


• Monitor and manage inventory levels to minimize waste and control costs. Implement cost-effective sourcing strategies for ingredients without compromising quality. Analyse food and beverage costs, and implement measures to improve profitability.


• Plan and execute special events, private dining experiences, and catering services. Create customized menus for special occasions, taking into consideration dietary restrictions and guest preferences.


• Build and maintain strong relationships with suppliers to ensure reliable and quality ingredient deliveries.


• Regularly interact with guests to gather feedback and ensure their dining expectations are met. Address customer concerns promptly and professionally to enhance guest satisfaction.


• Continuously seek opportunities for process improvement in kitchen operations and menu offerings. Stay updated on culinary trends, new techniques, and industry best practices.


• Provide leadership and direction to kitchen staff, fostering a positive and collaborative work environment. Conduct training sessions to enhance culinary skills, food safety practices, and teamwork. Inspire and motivate the team to consistently deliver high-quality food and service.

Requirements

• Proven experience as an Executive Chef or similar role in a high-volume culinary environment


• In-depth knowledge of food preparation and cooking techniques


• Strong leadership and team management skills


• Exceptional creativity and the ability to showcase culinary expertise


• Excellent organizational skills and attention to detail


• Ability to thrive in a fast-paced, deadline-driven environment


• Excellent communication and interpersonal skills