Executive Chef

ConFlip; Fujairah City; On-site; AED 120,000 - 200,000; Full time

Job summary

A leading hospitality group in Fujairah City is seeking an experienced Executive Chef to oversee kitchen operations. Responsibilities include menu planning, staff training, and compliance with safety regulations. The ideal candidate has over 5 years of experience and strong leadership skills. Competitive salary with benefits, including a 13th-month bonus, is offered.

Benefits

Competitive salary

13th-month bonus

Health insurance

Qualifications

• Minimum of 5 years of experience as an Executive Chef in a fast-paced kitchen.
• Willingness to work flexible hours, including nights and weekends.
• Ability to work under pressure in a dynamic environment.

Responsibilities

• Oversee daily kitchen operations, including menu planning and food preparation.
• Plan special menus for events like weddings and banquets.
• Ensure compliance with safety regulations.

Skills

Strong leadership skills

Organizational skills

Fluency in English

Knowledge of food safety regulations

Communication skills

Education

Degree or certificate in Culinary Arts

Job description

Executive Chef vacancy in El-Fujairah UAE

We are seeking an experienced Executive Chef for a position in El-Fujairah, UAE. The role offers a salary of 1300 AED+.

Requirements:

• Degree or certificate in Culinary Arts, Hospitality Management, Food Service Management, or a related field
• Minimum of 5 years of experience as an Executive Chef in a fast-paced, high-volume kitchen
• Knowledge of food safety regulations
• Strong leadership, organizational, and communication skills
• Ability to work under pressure in a dynamic environment
• Fluency in English; Arabic is a plus
• Willingness to work flexible hours, including nights and weekends

Benefits:

• Competitive salary with a 13th-month bonus and health insurance
• Opportunity to develop professional skills within an exciting team

Job Responsibilities:

• Oversee daily kitchen operations, including menu planning, food preparation, quality assurance, portion control, inventory, and cost management
• Plan special menus for events such as weddings and banquets, coordinate with suppliers, and consult with clients on menu options
• Train staff on proper food handling procedures
• Ensure compliance with safety regulations
• Monitor kitchen activities to meet quality standards