Executive Chef - Outlet (Casual Dining)

Wynn Al Marjan Island; Ras Al Khaimah; On-site; AED 120,000 - 200,000; Full time

Job summary

A leading hotel in Ras Al Khaimah is seeking an Executive Chef to manage culinary operations. The successful candidate will oversee kitchen staff, ensure high-quality food preparation, and maintain health and safety standards. This role requires creativity, leadership, and operational expertise to deliver exceptional dining experiences.

Qualifications

• Minimum of 10 years of culinary experience in a supervisory position.
• Extensive knowledge of diverse cooking styles and techniques.
• Ability to motivate, mentor, and guide team members.

Responsibilities

• Manage the kitchen’s daily operations cost-effectively and efficiently.
• Create monthly and seasonal menus in cooperation with the restaurant manager.
• Deliver high-quality products to every guest.

Skills

Culinary Expertise

Leadership Skills

Communication Skills

Organizational Skills

Attention to detail

Education

Secondary School Graduate

Culinary training or degree preferred

Tools

MS Office

Job description

General Purpose

The Executive Chef for the outlet is responsible for managing all culinary operations within the restaurant. This role involves overseeing kitchen staff, ensuring high-quality food preparation and presentation, and maintaining kitchen efficiency. The Executive Chef will work closely with the restaurant manager to create exceptional dining experiences for guests, while maintaining cost control and adhering to health and safety regulations. This position requires a blend of creativity, leadership, and operational expertise to deliver outstanding culinary services.

Essential Duties & Tasks

Daily Operations

• Manage the kitchen’s daily operations cost-effectively and efficiently within budget.
• Monitor consumption and maximize capacity of resources and equipment.
• Create monthly and seasonal menus in cooperation with the restaurant manager.
• Monitor the quality of dishes produced in the kitchen.
• Establish and monitor food quality goals.
• Ensure the kitchen and utensils are clean and hygienic.
• Prepare and present regular reports for management.
• Oversee kitchen administration.
• Continuously improving health and safety standards.
• Accept any other duties and responsibilities assigned by the Executive Chef.
  
  

Guest Services

• Deliver high-quality products to every guest.
• Address guests’ requests and handle complaints promptly and to their satisfaction.
• Provide feedback on guests’ recommendations and share their ideas with staff and management.
  
  

People Management and Training

• Manage the staff roster.
• Provide supervision, direction, and leadership to kitchen staff to achieve department goals.
• Make decisions about staff hiring.
• Coach, motivate, counsel, and evaluate kitchen staff.
• Conduct departmental training and write operating procedures.
• Test and correct any deviations from kitchen procedures swiftly through on-the-job training.
• Assess food quality standards and arrange training sessions and refresher courses in coordination with the F&B Trainer.
• Promote a work environment where employees feel valued, appreciated, involved, equal, and safe.
  
  

Company And Department Responsibilities

• Monitor industry and market trends and propose adjustments to menus, pricing, and Team Member wages accordingly.
• Suggest creative ideas to enhance the kitchen’s image and offering.
• Interact with Department and Company Team Members and management professionally and positively.
• Attend department and inter department meetings and share relevant information.
• Encourage good relationships, promote team spirit, and ensure effective two-way and multicultural communications.
• Adhere to the Company policies and procedures and comply with the Code of Conduct.
• Remain well-mannered and well-groomed as per Department and Company standards.
• Follow health and safety standards and strive for constant improvement to avoid health and injury hazards.
• Participate in the Company recycling program and follow a strict discipline to reduce, re-use and recycle wherever possible.
  
  

Education

• Secondary School Graduate
• A culinary training or degree is preferred
  
  

Experience

• Minimum of 10 years of culinary experience in a supervisory position
• Proven experience in managing diverse cooking styles and techniques
• Strong ability to work with brand partners to create collaborative culinary experiences
• Experience in managing large teams and overseeing culinary operations for high-end dining establishments
  
  

Skills /Knowledge

Culinary Expertise

Extensive knowledge of diverse cooking styles and techniques

Leadership Skills

Excellent leadership, management, and supervisory abilities

Ability to motivate, mentor, and guide team members to ensure optimal performance

Communication Skills

Good communication and interpersonal skills

Ability to communicate clearly and effectively with staff and management

Organizational Skills

Strong organizational skills to manage inventory, schedules, and daily operations efficiently

Attention to detail to ensure cleanliness and compliance with health and safety standards

Technical Knowledge

Proficiency With MS Office Is Preferred But Not Required

Work Conditions

A combination of indoor, office, and outdoor operations with a hands-on approach

Able to work on shifts and be flexible regarding work schedules according to business demand.