Executive Chef in Umm-al-Qaiwain, UAE

Flyper; Umm Al Quwain; On-site; AED 13,000 - 18,000; Full time

Job summary

Flyper is seeking an experienced Executive Chef in Umm-al-Qaiwain, UAE to lead a high-end kitchen and develop innovative menus for dinner and brunch. The role oversees six sous chefs and a team of 15+ staff, ensuring top quality, cost control, and strict HACCP compliance.

The candidate will drive menu creation, mentor staff, and deliver exceptional dining experiences in a demanding, quality-focused environment. Visa sponsorship is available for the right candidate.

Qualifications

• 3+ years of experience in a high-level kitchen.
• Culinary degree and experience with international cuisine and fine dining.
• Experience managing six sous chefs and 15+ kitchen staff.
• Develop weekly dinner and brunch menus; implement cost containment; comply with HACCP.

Responsibilities

• Develop weekly dinner and brunch menus, tailoring to events.
• Implement cost containment strategies while ensuring top quality.
• Oversee kitchen operations and leadership of a 6-sous-chef team and 15+ staff.
• Adhere to all food safety policies including HACCP requirements.

Skills

Team leadership

Menu development

Cost control

HACCP & food safety

Fine dining & international cuisine

Staff management

Education

Culinary degree

Job description

Executive Chef vacancy in Umm-al-Qaiwain UAE

Executive Chef in Umm-al-Qaiwain, UAE

Are you a highly experienced Executive Chef looking for a new professional challenge in a beautiful destination?

We are currently looking for an Executive Chef to join our team in Umm-al-Qaiwain with a salary of 1400 AED. We are open to welcoming foreigners and providing visa sponsorship as well.

We are looking for someone with 3+ years of experience working in a high-level, high-quality kitchen. The ideal candidate will have a culinary degree and experience with international cuisine and fine dining. The Executive Chef is responsible for managing six sous chefs and more than 15 kitchen staff and must demonstrate a positive and cooperative attitude.

The Executive Chef will be responsible for developing and creating weekly dinner and brunch menus, implementing cost containment strategies while ensuring best quality, preparing banquet menus tailored to the type of event, and providing helpful suggestions and feedback to the team. They must adhere to all food safety policies, including HACCP requirements.