Executive Chef

Recruits Management Consultancy; Dubai; On-site; AED 120,000 - 200,000; Full time

Job summary

A leading restaurant is looking for an exceptional Executive Chef to lead culinary operations. This visionary leader will be responsible for menu creation, team management, cost control, and ensuring guest satisfaction. The ideal candidate will bring a strong background in fine dining and innovative culinary practices, ready to shape a dynamic restaurant experience.

Benefits

Creative, collaborative environment

Opportunities for brand growth

Performance-based bonuses

Benefits package

Qualifications

• Proven track record in fine dining or Michelin-starred establishments.
• Minimum 8+ years of progressive kitchen experience, with 3 years as Executive or Head Chef.
• Deep understanding of international cuisines, especially European and modern fusion.

Responsibilities

• Design and execute creative, seasonal menus.
• Manage, mentor, and inspire a kitchen team.
• Ensure quality control across all dishes.
• Oversee daily kitchen operations, ensuring food safety.

Skills

Leadership

Menu Engineering

Cost Control

Culinary Innovation

Education

Culinary degree or equivalent professional certification

Job description

About the Role:
We are seeking an exceptional Executive Chef to lead the culinary operations of our flagship restaurant. This role is ideal for a visionary leader with a passion for innovation, flavor, and excellence. As the Executive Chef, you will take full ownership of the kitchen—from menu creation and team leadership to cost control and guest satisfaction.

Key Responsibilities:

1. Menu Development: Design and execute creative, seasonal menus that reflect the restaurant’s concept and consistently impress guests.
2. Team Leadership: Manage, mentor, and inspire a kitchen team, including sous chefs, line cooks, and support staff.
3. Quality Control: Ensure consistency, presentation, and taste meet the highest culinary standards across all dishes.
4. Kitchen Operations: Oversee daily operations, ensuring food safety, hygiene, and cleanliness standards are maintained.
5. Cost Management: Monitor food costs, inventory, and portion control; collaborate with procurement to optimize quality and profitability.
6. Training & Development: Continuously train and upskill the team, fostering a culture of excellence, creativity, and discipline.
7. Collaboration: Work closely with front-of-house managers, events teams, and ownership to deliver a seamless guest experience.
8. Innovation: Stay ahead of culinary trends and incorporate new techniques and ingredients into the kitchen.

Requirements:

• Minimum 8+ years of progressive kitchen experience, with at least 3 years in a leadership role as Executive Chef or Head Chef.
• Proven track record in fine dining, boutique hotels, or Michelin-starred establishments is highly preferred.
• Deep understanding of international cuisines with a flair for European, French, or modern fusion concepts.
• Expertise in kitchen management, menu engineering, and cost control.
• Strong leadership and communication skills, with the ability to motivate diverse teams under pressure.
• Culinary degree or equivalent professional certification.

What We Offer:

• A creative, collaborative environment with complete autonomy to innovate.
• Opportunities for brand growth and personal recognition.
• Competitive salary, performance-based bonuses, and other benefits.
• A chance to be part of a visionary hospitality project in a dynamic market.

Note: The additional requirements listed in Spanish seem inconsistent with the main English description; if relevant, they should be integrated or clarified separately.