Executive Chef job in Zayed City UAE

PPOAR; Zayed City; On-site; AED 15,000 - 18,000; Full time

Job summary

PPOAR in Zayed City, UAE, seeks an experienced Executive Chef to lead and manage culinary operations. The role focuses on menu planning, budgeting, and overseeing daily kitchen activities to ensure consistent quality.

The candidate should bring proven experience in executive kitchen leadership, strong organizational skills, and a passion for delivering exceptional dining experiences in a fast-paced environment.

Qualifications

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

Responsibilities

• Oversee daily restaurant kitchen operations and staff performance.
• Develop menus according to customer preferences and seasonal availability.
• Ensure high-quality food preparation per recipes and standards.
• Monitor stock levels and manage kitchen inventory and ordering.
• Create cost-effective menus aligned with budget constraints.
• Control food waste and implement sustainable practices.
• Train new kitchen staff on safety and food handling practices.
• Establish and enforce quality control and sanitation standards.

Skills

Executive Chef exp

Menu planning

Budgeting

Team leadership

Quality control

Job description

Executive Chef vacancy 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.