Executive Chef

PULLMAN; Dubai; On-site; AED 420,000 - 700,000; Full time

Job summary

Pullman Dubai is seeking an Executive Chef to lead and oversee all hotel kitchen operations across All-Day Dining, Specialty Restaurants, Banquets, Events, Room Service, Executive Lounge and Heartists Cafeteria. You will drive culinary excellence, ensure exceptional food quality, manage a large culinary team, control costs, and maintain peak guest satisfaction.

The role requires strong leadership, extensive experience in five‑star hotel cuisine, menu development across international concepts,

Qualifications

• Degree in Culinary Arts or relevant professional culinary certification preferred.
• Proven experience in similar role in a 5-star property.
• Extensive experience managing multiple kitchen outlets and large-scale hotel culinary operations.
• Strong background in menu development, international cuisines, banquet operations, and high-volume food production.
• Proven leadership skills with experience managing, training, and developing large culinary teams.
• Strong knowledge of food cost control, budgeting, inventory management, and kitchen profitability.
• Excellent understanding of HACCP, food safety regulations, hygiene standards, and quality assurance.
• Flexibility to work across properties and support hotel operations as required.

Responsibilities

• Lead and oversee all hotel kitchen operations across all outlets.
• Drive culinary excellence and guest satisfaction.
• Develop and implement innovative menus and seasonal concepts.
• Manage food costs, budgets, inventory, and waste reduction.
• Ensure HACCP compliance, hygiene, and safety standards.
• Recruit, train, and develop culinary staff.
• Coordinate with F&B, purchasing, finance, stewarding and other departments.

Skills

Leadership

Menu development

Food cost control

HACCP knowledge

Staff development

Operations management

Education

Degree in Culinary Arts

Job description

Responsibilities

We are seeking a highly experienced dynamic creative and results-driven strong Executive Chef strong to lead and oversee all hotel kitchen operations and will be responsible for driving culinary excellence ensuring exceptional food quality and guest satisfaction managing and developing the culinary team and maintaining operational and financial performance across all food production areas Lead and oversee all hotel kitchen operations including All-Day Dining Specialty Restaurants Banquets Events Room Service Executive Lounge and Heartists Cafeteria Manage supervise and develop the culinary team including Executive Sous Chefs Sous Chefs Chef de Parties and kitchen heartists Ensure consistency in food quality taste portion control presentation and service standards across all outlets Develop and implement innovative menus recipes seasonal concepts buffet selections and banquet offerings in line with market trends and guest preferences Oversee daily food preparation production planning kitchen workflow staffing and service execution Ensure excellence across all culinary disciplines including international cuisines hot and cold kitchens grills seafood meat bakery and pastry Manage food costs kitchen budgets inventory purchasing portion control and waste reduction to achieve financial targets Monitor supplier quality product specifications stock rotation and proper storage procedures Ensure full compliance with HACCP food safety regulations hygiene standards sanitation procedures and hotel policies Conduct regular kitchen inspections food tastings quality assessments and performance evaluations Coordinate with Food & Beverage Purchasing Finance Stewarding and other hotel departments to ensure smooth operations Monitor guest feedback and continuously improve food quality culinary standards and overall dining experiences Lead recruitment training performance management and succession planning to build a strong and professional culinary team

Qualifications

Additional Language is an added advantage

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• BELIMITLESS Degree in Culinary Arts or relevant professional culinary certification preferred.
• Proven experience in similar role in a 5-star property.
• Extensive experience managing multiple kitchen outlets and large-scale hotel culinary operations.
• Strong background in menu development, international cuisines, banquet operations, and high-volume food production.
• Proven leadership skills with experience managing, training, and developing large culinary teams.
• Strong knowledge of food cost control, budgeting, inventory management, and kitchen profitability.
• Excellent understanding of HACCP, food safety regulations, hygiene standards, and quality assurance.
• Flexibility to work across properties and support hotel operations as required.