Executive Chef — Lead Kitchen, Craft Seasonal Japanese Menus

DAIKAN; Abu Dhabi; On-site; AED 300,000 - 600,000; Full time

Job summary

Daikan, a leading Japanese cuisine restaurant in Abu Dhabi, seeks an experienced Executive Chef to oversee all kitchen operations and guest satisfaction. You will lead chefs and staff, drive menu development, ensure food safety, and manage costs while delivering exceptional dining experiences.

You will report to the COO and Executive Director and collaborate closely with HR for staffing and training, ensuring a high-energy, quality-focused culinary team in a fast-paced environment.

Qualifications

• Proven experience as Executive Chef or similar in high-volume kitchens.
• Strong knowledge of culinary techniques and food safety standards.
• Excellent leadership, communication, and people management skills.
• Ability to design menus reflecting seasonal produce and dietary requirements.
• Proven track record in cost control and profitability.
• Experience in supplier relationship management and inventory control.

Responsibilities

• Create and update menus to reflect seasonal ingredients and current culinary trends.
• Oversee high-quality dish preparation and presentation.
• Lead kitchen staff, including hiring, training, and performance reviews.
• Monitor inventory, control costs, and optimize procurement.
• Plan events, private dining, and catering with customised menus.
• Build relationships with suppliers for reliable ingredient deliveries.
• Engage with guests to gather feedback and ensure satisfaction.
• Pursue continuous kitchen improvement and adoption of best practices.
• Provide leadership and foster a positive, collaborative work environment.

Skills

Leadership

Menu development

Team management

Food safety

Cost control

Vendor relations

Guest liaison

Training

Job description

Daikan, a leading Japanese cuisine restaurant in Abu Dhabi, seeks an experienced Executive Chef to oversee all kitchen operations and guest satisfaction. You will lead chefs and staff, drive menu development, ensure food safety, and manage costs while delivering exceptional dining experiences.

You will report to the COO and Executive Director and collaborate closely with HR for staffing and training, ensuring a high-energy, quality-focused culinary team in a fast-paced environment.