Executive Chef

Hyatt Corporation; Dubai; On-site; AED 900,000 - 1,500,000; Full time

Job summary

Park Hyatt is seeking an Executive Chef to provide strategic leadership and oversee culinary operations across all outlets, ensuring exceptional dining experiences that reflect luxury brand standards.

You will lead menu development, control food costs, and manage budgets, while mentoring a high-performing kitchen team and maintaining HACCP-compliant operations for a premium Dubai property.

Qualifications

• Degree in Culinary Arts, Hospitality Management, or a related field.
• 3–5 years minimum in an Executive Chef role with luxury brands.
• Strong knowledge of HACCP and local food safety standards.

Responsibilities

• Provide strategic leadership and direction for culinary operations across restaurants, bars, lounges, banquet facilities, and in-room dining, ensuring seamless execution and consistently exceptional dining experiences.
• Lead the creation, design, costing, and implementation of seasonal menus, signature dishes, and specialty dining concepts that enhance market positioning and guest satisfaction.
• Develop and manage departmental budgets, forecasts, and annual business plans while ensuring alignment with hotel financial objectives.
• Monitor inventory levels, stock movement, and wastage controls to optimize resource utilization and reduce costs without compromising quality.

Skills

Executive leadership

Budgeting

Menu engineering

Food cost control

Team development

Education

Degree in Culinary Arts or Hospitality Management

Job description

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"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone."

"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone."

Peggy Focheux Duval: Director of Learning & Development, France

The Executive Chef is responsible for providing strategic leadership and operational oversight of all culinary functions across the hotel, ensuring the delivery of exceptional dining experiences that reflect Park Hyatt's luxury brand standards. This role drives culinary excellence through effective kitchen management, menu innovation, financial performance, talent development, and uncompromising food quality.

Main Duties:

Culinary Leadership & Kitchen Operations

Provide strategic leadership and direction for all culinary operations across restaurants, bars, lounges, banquet facilities, and in-room dining, ensuring seamless execution and consistently exceptional dining experiences.

• Establish culinary goals, operational procedures, and quality benchmarks while driving continuous improvement across all food production areas.
• Plan, organize, and supervise daily kitchen operations, ensuring all outlets maintain the highest standards of food quality, taste, presentation, and service in line with Park Hyatt luxury standards.

Menu Development & Culinary Innovation

• Lead the creation, design, costing, and implementation of seasonal menus, signature dishes, and specialty dining concepts that enhance the hotel's market positioning and guest satisfaction.
• Conduct regular menu reviews based on guest preferences, market trends, food costs, and outlet performance to maximize both guest experience and profitability.
• Research global culinary trends and work closely with suppliers to introduce premium ingredients and innovative dining concepts.
• Develop and manage departmental budgets, forecasts, and annual business plans while ensuring alignment with hotel financial objectives.
• Analyze food cost, labor cost, menu profitability, and purchasing trends, implementing effective measures to improve productivity and maintain profitability.
• Monitor inventory levels, stock movement, and wastage controls to optimize resource utilization and reduce operational costs without compromising quality.

Food Quality Assurance & Guest Experience

• Monitor food preparation, tasting, presentation, and service standards to ensure consistency and adherence to luxury hospitality expectations.
• Engage with VIP guests, long-stay guests, and special event clients to understand their preferences and deliver personalized culinary experiences.
• Investigate guest feedback, identify improvement opportunities, and implement corrective measures to enhance overall guest satisfaction.
• Ensure full compliance with Hyatt standards, HACCP requirements, Dubai Municipality regulations, and all applicable food safety and sanitation procedures.
• Conduct regular kitchen inspections, hygiene audits, and operational reviews to maintain a safe, clean, and compliant working environment.
• Lead corrective action plans and continuous improvement initiatives related to food safety, workplace health, and operational risk management.

Strategic Culinary Leadership, Events & Brand Excellence

• Contribute to the hotel's Food & Beverage strategy by driving revenue growth, enhancing outlet performance, and developing innovative culinary experiences that support overall business objectives.
• Lead the culinary planning and execution of weddings, conferences, gala dinners, outdoor catering events, and VIP functions, ensuring exceptional food quality, flawless delivery, and memorable guest experiences.
• Ensure all culinary offerings and event experiences reflect the Park Hyatt brand standards and luxury positioning, while representing the hotel at industry events, promotional activities, and media engagements to strengthen brand reputation and market visibility.
• Establish and maintain strong relationships with approved suppliers to ensure the consistent availability of premium-quality products and ingredients.
• Participate in supplier evaluations, product testing, negotiations, and cost reviews to secure the best value while maintaining luxury standards.
• Oversee purchasing specifications, inventory controls, and product quality assessments across all culinary departments.

Qualifications

• Degree in Culinary Arts, Hospitality Management, or a related field from a recognized institution.

Minimum 3-5 years in an Executive Chef position in a luxury international brand.

• Strong knowledge of food costing, budgeting, inventory management, menu engineering, and financial performance management.
• Comprehensive understanding of HACCP, food safety standards, hygiene regulations, and local authority compliance requirements.

Strong leadership, communication, coaching, and team development skills with the ability to lead high-performing colleagues and foster a culture of excellence.

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