Executive Chef

Confidential Company; Dubai; In loco; AED 900.000 - 1.500.000; Tempo pieno

Descrizione del lavoro

Marriott Hotel Production City Meaisem in Dubai seeks an experienced Executive Chef to lead culinary operations across restaurants, banquets, and room service, upholding Marriott brand standards and delivering exceptional dining experiences.

You will develop menus, manage costs, supervise large teams, ensure HACCP compliance, and drive innovation while maintaining premium quality and profitability.

Competenze

• Diploma or Bachelor's Degree in Culinary Arts, Hotel Management, or related field.
• 8–10 years of progressive culinary experience in hospitality.
• 3–5 years in senior culinary leadership, preferably Executive Chef or Executive Sous Chef.

Mansioni

• Oversee all kitchen operations including restaurants, banquets, room service, and other food production areas.
• Lead, manage, and motivate culinary team to deliver consistent food quality and service excellence.
• Develop menus, recipes, and food concepts in line with hotel positioning and guest expectations.
• Ensure consistency in food preparation, taste, presentation, and portion control.
• Supervise daily kitchen operations and ensure smooth coordination with all F&B outlets.
• Maintain brand standards, control costs, and uphold safety and hygiene.

Formazione

Diploma in Culinary Arts

Bachelor's in Hotel Management

Descrizione del lavoro

We are seeking an experienced and highly skilled Executive Chef to lead the culinary operations at Marriott Hotel Production City Me aisem The successful candidate will be responsible for overseeing all kitchen operations developing innovative food concepts maintaining Marriott brand standards ensuring exceptional food quality and presentation and driving operational efficiency and profitability The ideal candidate should have a strong background in luxury hotel operations preferably within 5-star hotel resorts with proven leadership experience in managing large culinary teams and multiple food and beverage outlets The candidate must demonstrate the ability to maintain premium food standards control operational costs and deliver an outstanding dining experience

Key Responsibilities

1. Culinary Operations & Leadership

• Oversee all kitchen operations, including restaurants, banquets, room service, and other food production areas.
• Lead, manage, and motivate the culinary team to deliver consistent food quality and service excellence.
• Develop menus, recipes, and food concepts in line with hotel positioning and guest expectations.
• Ensure consistency in food preparation, taste, presentation, and portion control.
• Supervise daily kitchen operations and ensure smooth coordination with all F&B outlets.

2. Food Quality & Brand Standards

• Maintain Marriott International brand standards, culinary guidelines, and operating procedures.
• Ensure high standards of food presentation, taste, freshness, and quality.
• Conduct regular food tastings, kitchen inspections, and quality assessments.
• Introduce new dishes, seasonal menus, and creative culinary offerings.
• Monitor guest feedback and implement improvements to enhance dining experiences.

3. Financial & Cost Management

• Develop and manage the kitchen's annual operating budget.
• Monitor food costs, kitchen expenses, wastage, and inventory levels.
• Implement effective portion control and cost‑saving measures without compromising quality.
• Work closely with the Finance and F&B teams on menu engineering and profitability.
• Monitor supplier performance, purchasing, and product specifications.

4. Food Safety & Hygiene

• Ensure full compliance with Dubai Municipality food safety regulations and HACCP standards.
• Maintain excellent kitchen hygiene, sanitation, and food storage practices.
• Conduct regular kitchen audits and ensure corrective actions are implemented.
• Ensure proper food handling, temperature control, and allergen management.

5. Team Management & Development

• Recruit, train, coach, and develop culinary team members.
• Prepare staff schedules and manage manpower requirements.
• Conduct performance reviews and identify training needs.
• Build a positive and disciplined kitchen culture.
• Ensure compliance with hotel policies and HR procedures.

6. Coordination & Administration

• Coordinate with the General Manager, Director of F&B, Finance, Purchasing, and other departments.
• Participate in management meetings and contribute to hotel operational planning.
• Prepare operational reports, food cost reports, and kitchen performance updates.
• Support hotel events, banquets, promotions, and special culinary activities.

Qualifications & Experience

• Diploma or Bachelor's Degree in Culinary Arts, Hotel Management, or a related discipline.
• Minimum 8-10 years of progressive culinary experience within the hospitality industry.
• Minimum 3-5 years of experience in a senior culinary leadership role, preferably as Executive Chef or Executive Sous Chef.
• Previous experience in a 5-star international hotel is essential.
• Proven experience managing multiple kitchens, restaurants, banquets, and large culinary teams.
• Strong knowledge of international cuisines, menu development, food costing, and kitchen operations.
• Excellent knowledge of HACCP, food safety, and Dubai Municipality regulations.