Executive Chef - Luxury Dining & Culinary Innovation

Le Méridien Hotels & Resorts; Dubai; On-site; AED 180,000 - 290,000; Full time

Job summary

Le Méridien Dubai, UAE seeks an experienced culinary leader to drive daily kitchen operations and maintain top food quality. You will supervise cooks, mentor the team, and ensure strict adherence to recipes, presentation standards, and safety guidelines.

You will work closely with the culinary leadership to optimize costs, quality, and guest satisfaction while upholding the brand’s culinary concept. The role requires strong leadership, hands-on cooking, and the ability to manage budgets and food

Qualifications

• High school diploma or GED; minimum 4 years of experience in culinary operations, food and beverage, or related area, preferably in high-volume or luxury hospitality.
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; minimum 2 years of experience in culinary operations, food and beverage, or related area.

Responsibilities

• Prepares and cooks food of the highest quality for regular service, events, VIPs, and functions.
• Leads and supervises the daily culinary operations to ensure smooth and efficient service.
• Reviews and improves kitchen systems, processes, and procedures for better efficiency and consistency.
• Develops, designs, and creates menus and recipes reflecting the restaurant concept and brand standards.
• Demonstrates strong knowledge of high-quality food products, ingredients, and flavor profiles.
• Ensures compliance with food safety, hygiene, sanitation, HACCP and related regulations.

Skills

Culinary leadership

Team management

Food safety HACCP

Menu development

Cost control

Quality standards

Communication

Education

High school diploma or GED

2-year degree in Culinary Arts/Hotel & Restaurant Management

Job description

Le Méridien Dubai, UAE seeks an experienced culinary leader to drive daily kitchen operations and maintain top food quality. You will supervise cooks, mentor the team, and ensure strict adherence to recipes, presentation standards, and safety guidelines.

You will work closely with the culinary leadership to optimize costs, quality, and guest satisfaction while upholding the brand’s culinary concept. The role requires strong leadership, hands-on cooking, and the ability to manage budgets and food