Executive Chef in Al Shamkhah City, UAE

Jing Hau; Shakhbout City; On-site; AED 15,000 - 21,000; Full time

Job summary

Jing Hau is seeking an Executive Chef to lead the 5-star hotel kitchen in Al Shamkhah City, UAE. The successful candidate will be encouraged to be an innovative leader in creating new culinary concepts and to maintain an already successful culinary program.

Working in direct collaboration with the Hotel Management, the Executive Chef will be responsible for overall kitchen operations, as well as food service and cost management.

Qualifications

• Experience as Executive Chef or senior culinary leader.
• Strong ability in cost control and menu development.
• Excellent leadership and collaboration with hotel management.

Responsibilities

• Oversee daily kitchen operations for 5-star hotel.
• Lead food preparation, presentation, and service to standards.
• Develop menus and manage purchasing and inventory.
• Monitor food costs and waste to optimize budget.
• Collaborate with hotel management on culinary concepts.

Job description

Executive Chef vacancy in Al Shamkhah City UAE

Executive Chef in Al Shamkhah City, UAE

job duties, qualifications

Job Summary:

An exciting opportunity exists for an Executive Chef to join the 5-star hotel located in Al Shamkhah City. The successful candidate will be encouraged to be an innovative leader in creating new culinary concepts and to maintain an already successful culinary program. Working in direct collaboration with the Hotel Management, the Executive Chef will be responsible for overall kitchen operations, as well as food service and cost management. The salary is 1600 AED.

Job Duties:

• Manage the daily operations of the culinary facility, including menus, production and service.
• Ensure all servings are executed according to established standards and in a timely manner.
• Develop and maintain purchasing and inventory systems to ensure consistent production and freshness of the food.
• Monitor food waste and use food cost analysis to develop budget and cost-avoidance strategies.
• Monitor receiving, storage, and delivery procedures to ensure compliance with quality standards.
• Develop menus and