Executive Chef: Strategic Culinary Leader — Luxury Hotel

Minor Hotels; Dubai; On-site; AED 420,000 - 660,000; Full time

Job summary

Anantara The Palm Dubai Resort, part of Minor Hotels, invites an Executive Chef to lead culinary operations across all outlets, shaping the strategic culinary plan and delivering exceptional guest experiences. You will manage budgets, coach a diverse team and uphold HACCP standards in a luxury, Dubai setting.

The role requires innovative menu development, talent development, vendor collaboration and strong leadership within a high-volume hotel environment.

Responsibilities

• Participate in planning and execution of the hotel's strategic culinary plan.
• Develop and deliver annual culinary targets including revenue, food cost, payroll, productivity and profitability.
• Review monthly P&L performance and collaborate with F&B and Finance on forecasting, menu engineering, purchasing and cost control.
• Own and drive culinary financial targets and implement corrective actions when needed.
• Collaborate with hotel management on kitchen reinvestment and capital planning.
• Develop and execute the hotel's culinary strategy with clear identity and competitive positioning.
• Lead the daily operations of all hotel kitchens ensuring quality, consistency and brand standards.
• Develop innovative menus and concepts aligned with guest preferences and market trends.
• Benchmark Dubai dining trends and drive seasonal menus, activations and signature experiences.
• Implement measures to control food costs, waste and improve efficiency.
• Support culinary operations for weddings, conferences, VIP events and large-scale functions.
• Lead, coach and develop the culinary team and manage performance.
• Partner with HR on recruitment, performance management and employee development.
• Create a structured succession plan for the culinary division and nurture talent.
• Manage departmental payroll and operating expenses within budgets.
• Encourage participation in local, national and international culinary competitions.
• Maintain visible presence across restaurants and events and monitor guest satisfaction.
• Collaborate with F&B leaders to align culinary strategy with overall objectives.
• Use menu engineering and sales data to improve revenue and dining experiences.
• Support culinary events, chef collaborations and experiences to strengthen market positioning.
• Lead kitchen sustainability initiatives and ensure responsible sourcing and energy/water efficiency.
• Maintain food hygiene to UAE and Dubai Municipality standards and HACCP compliance.
• Ensure audit readiness and address health, hygiene or safety hazards.
• Act as a senior leader within the hotel and participate in strategic initiatives beyond culinary.

Job description

Anantara The Palm Dubai Resort, part of Minor Hotels, invites an Executive Chef to lead culinary operations across all outlets, shaping the strategic culinary plan and delivering exceptional guest experiences. You will manage budgets, coach a diverse team and uphold HACCP standards in a luxury, Dubai setting.

The role requires innovative menu development, talent development, vendor collaboration and strong leadership within a high-volume hotel environment.