Executive Chef in El-Fujairah, UAE

Work standard; Dibba Al Fujairah; On-site; AED 15,000 - 18,000; Full time

Job summary

Work standard in El-Fujairah, UAE is looking for an experienced Executive Chef to lead our kitchen, taking full responsibility for production and management processes. The offered salary is 1,500 AED per month.

The role requires developing menus, supervising staff, managing inventory, and ensuring adherence to recipes and cost controls. This position demands creative leadership and strong organizational skills in a high-volume kitchen.

Responsibilities

• Develop new menus and recipes as well as making necessary adjustments to existing menus
• Design and implement food production processes that maximize quality, creativity, and pizzazz
• Plan daily and weekly kitchen production according to customer demands
• Select, train, and manage kitchen personnel
• Ensure any food portions and preparations strictly adhere to established recipes
• Oversee, monitor, and manage all kitchen inventory on a daily basis
• Review menu pricing to identify any discrepancies, menu controls, and menu additions
• Produce written reports, presentations, and other documents related to kitchen production

Job description

Executive Chef vacancy in El-Fujairah UAE

Job Summary

We are searching for an experienced and creative Executive Chef to join our team! The position will be based in El-Fujairah, and an attractive salary of 1500 is offered. The successful candidate will be fully responsible for the entire kitchen production and management processes.

Job Duties & Responsibilities

• Develop new menus and recipes as well as making necessary adjustments to existing menus
• Design and implement food production processes that maximize quality, creativity, and pizzazz
• Plan daily and weekly kitchen production according to customer demands
• Select, train, and manage kitchen personnel
• Ensure any food portions and preparations strictly adhere to established recipes
• Oversee, monitor, and manage all kitchen inventory on a daily basis
• Review menu pricing to identify any discrepancies, menu controls, and menu additions
• Produce written reports, presentations, and other documents related to kitchen production