Executive Chef

Minor International; Sir Bani Yas; Remote; AED 120,000 - 200,000; Full time

Job summary

A luxury hospitality brand is seeking an experienced Executive Chef to lead kitchen operations in Abu Dhabi. The ideal candidate will have extensive culinary management experience, a strong passion for leadership, and excellent guest service skills. Responsibilities include managing the kitchen team, menu planning, and ensuring quality and safety standards. This position offers a unique opportunity to work in a remote location with a dynamic team.

Qualifications

• Minimum of 3 years of industry and culinary management experience.
• Previous experience controlling food and labor costs.
• Excellent guest service skills.

Responsibilities

• Lead the overall kitchen operations of the hotel.
• Train and manage kitchen team members.
• Plan and price menus, ensuring quality standards.

Skills

Leadership

Culinary management

Guest service skills

Attention to detail

Education

Bachelor’s Degree or related Culinary degree

Job description

Overview

A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world’s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery.

Responsibilities

As Executive Chef you will be responsible for leading the overall kitchen operations of the hotel. You will train and manage kitchen team members, supervise/coordinate all related culinary activities, estimate food consumption and purchase of food, select and develop recipes. Further you would need to standardize production of dishes to ensure consistent quality, establish presentation, technique and quality standards, plan and price menus, ensure proper equipment operation/maintenance, and ensure proper safety and sanitation in the kitchen. You may be required to cook certain dishes for special occasions and will oversee special catering events. The Executive Chef is directly responsible for hiring, people development and performance reviews of the kitchen team and will report to the General Manager. Additionally the Executive Chef will be responsible for driving revenue and ensuring the profitable kitchen operations.

Qualifications

• Bachelor’s Degree or related Culinary degree.
• Minimum of 3 years of industry and culinary management experience.
• Previous experience controlling food and labor costs.
• Previous experience with demonstration cooking, menu development, and pricing development.
• Passion for leadership and teamwork.
• Eye for detail to achieve operational excellence.
• Excellent guest service skills.

Additional Information

Remote location