Executive Chef job in Zayed City UAE

PPOAR; Zayed City; On-site; AED 167,000 - 279,000; Full time

Job summary

PPOAR is seeking an Experienced Executive Chef in Zayed City to lead and manage culinary operations. The role focuses on menu planning, budgeting, and ensuring top-quality food preparation while maintaining cost controls and sanitation standards.

The ideal candidate has proven leadership in a restaurant setting and a passion for developing innovative menus within budget constraints.

Qualifications

• Proven experience as Executive Chef or similar role.
• Strong knowledge of cooking methods and ingredients.
• Ability to multitask and work under pressure.
• Excellent organizational skills and decision-making ability.
• Knowledge of health, safety, and sanitation standards.

Responsibilities

• Oversee daily operations of the restaurant kitchen staff.
• Develop menus for food options according to customers’ taste.
• Ensure high-quality food preparation according to recipes.
• Monitor stock of kitchen supplies and ingredients.
• Create cost-effective menus based on budget constraints.
• Monitor food waste to reduce costs and maintain sustainable practices.
• Train new kitchen staff on proper food handling techniques and safety standards.
• Establish quality control and sanitation standards in the kitchen.

Skills

Menu Planning

Budgeting

Kitchen Management

Food Safety

Multitasking

Organizational Skills

Cooking Methods

Tools

Standard Kitchen Equipment

Job description

Executive Chef vacancy in Zayed City UAE

Executive Chef job in Zayed City UAE

Executive Chef – Zayed City

We are looking for an experienced Executive Chef to join our team in Zayed City. The successful candidate will be responsible for leading and managing the culinary operations in our restaurant.

The position offers a salary of 1500 and we are willing to consider an immigrant for this role. No experience is required, however, the successful candidate should have a passion for cooking and experience in managing restaurants, including menu planning and budgeting.

Responsibilities

• Oversee daily operations of the restaurant kitchen staff
• Develop menus for food options according to customers’ taste
• Ensure high-quality food preparation according to recipes
• Monitor stock of kitchen supplies and ingredients
• Create cost-effective menus based on budget constraints
• Monitor food waste to reduce costs and maintain sustainable practices
• Train new kitchen staff on proper food handling techniques and safety standards
• Establish quality control and sanitation standards in the kitchen

Qualifications

• Proven experience as Executive Chef or similar role
• Sound understanding of various cooking methods, ingredients, equipment and procedures
• Ability to multitask and work efficiently under pressure
• Good organizational skills with aptitude in decision-making
• Knowledge of best cooking practices, health & safety regulations, sanitation standards etc.