Executive Chef: Creative Japanese Cuisine & Team Leadership

Daikan Hospitality Group; Abu Dhabi; On-site; AED 360,000 - 600,000; Full time

Job summary

Daikan Hospitality Group in Abu Dhabi, UAE, seeks an experienced Executive Chef to lead our kitchen and deliver exceptional guest experiences in a fast-paced Japanese cuisine environment. You will oversee menu development, food preparation, and daily kitchen operations while actively managing a team of chefs, collaborating with HR on hiring, and maintaining safety and quality standards.

Drive culinary innovation, train staff, engage with guests for feedback, and continuously seek improvements to

Qualifications

• Proven experience as an Executive Chef or similar in a high-volume kitchen.
• Strong leadership, team management and training abilities.
• Excellent organizational skills and attention to detail.
• Ability to create seasonal menus and innovative concepts.

Responsibilities

• Create and update menus reflecting seasonal ingredients and trends.
• Ensure high-quality food preparation and presentation aligned with brand.
• Lead kitchen staff, hire with HR, train, and evaluate performance.
• Manage inventory, control costs and optimize waste.
• Plan events, private dining and catering with customized menus.
• Build strong relationships with suppliers for quality deliveries.
• Engage with guests, gather feedback and address concerns.
• Pursue ongoing kitchen process improvements and stay current with trends.
• Provide leadership and develop the team through training and mentoring.

Skills

Executive leadership

Menu development

Kitchen management

Food preparation

Job description

Daikan Hospitality Group in Abu Dhabi, UAE, seeks an experienced Executive Chef to lead our kitchen and deliver exceptional guest experiences in a fast-paced Japanese cuisine environment. You will oversee menu development, food preparation, and daily kitchen operations while actively managing a team of chefs, collaborating with HR on hiring, and maintaining safety and quality standards.

Drive culinary innovation, train staff, engage with guests for feedback, and continuously seek improvements to