Executive Chef: Lead Kitchen, Creative Menus, Flexible Hours

Avanta Works; Khor Fakkan; On-site; AED 10,000 - 12,000; Full time

Benefits offered by this job

Health insurance

Vacation time

Flexible working hours

Professional development opportunities

Job summary

Avanta Works in Haur-Fakkan UAE is seeking an experienced Executive Chef to lead the kitchen team, craft high-quality meals, and deliver a first-class dining experience for guests.

The role also oversees budget, menu planning, production, health and safety compliance, and builds positive customer relationships. The ideal candidate will have proven head chef experience, strong leadership, sanitation knowledge, and creativity to develop new menus.

Qualifications

• Proven work experience as a head chef or executive chef.
• Ability to lead kitchen teams effectively.
• In-depth knowledge of sanitation principles, food preparation techniques and nutrition.
• Excellent communication skills.
• Strong leadership qualities.
• Creative thinking to develop new menu items.
• Immigrant status is welcome to apply.
• Willingness to work long shifts in a fast-paced environment.

Responsibilities

• Lead the kitchen team to deliver high-quality meals and a first-class dining experience.
• Manage budget and oversee menu planning and development.
• Supervise food production and ensure health and safety regulations are met.
• Maintain positive relationships with customers and guests.

Skills

Head Chef experience

Team leadership

Sanitation knowledge

Communication skills

Leadership qualities

Menu development

Immigrant status welcome

Willingness to work long shifts

Job description

Avanta Works in Haur-Fakkan UAE is seeking an experienced Executive Chef to lead the kitchen team, craft high-quality meals, and deliver a first-class dining experience for guests.

The role also oversees budget, menu planning, production, health and safety compliance, and builds positive customer relationships. The ideal candidate will have proven head chef experience, strong leadership, sanitation knowledge, and creativity to develop new menus.