Executive Chef vacancy in Dibba-El-Fujairah UAE

Abroad Work; Dibba Al Fujairah; On-site; AED 16,000 - 22,000; Full time

Job summary

Abroad Work in Dibba-El-Fujairah UAE is seeking an experienced Executive Chef to lead our kitchen, design innovative menus, and oversee daily operations of the restaurant.

The ideal candidate has 5+ years in high-volume kitchens, strong leadership, and a passion for quality. This role offers opportunities to manage costs and mentor staff in a fast-paced environment.

Join us to deliver exceptional dining experiences in a vibrant UAE setting.

Qualifications

• 5+ years as executive chef or sous chef in a fast-paced restaurant.
• Proven ability to multi-task under pressure.
• Excellent leadership and team development.
• Creative menu design and high organizational skills.

Responsibilities

• Develop menus for the restaurant that feature a variety of cuisines.
• Create new recipes and ensure that existing recipes are followed accurately.
• Ensure the quality of all ingredients used in the kitchen.
• Supervise and train kitchen staff on proper food preparation techniques and safety protocols.
• Work with vendors to source high-quality ingredients at competitive prices.
• Monitor food costs to ensure profitability.
• Create monthly reports detailing inventory, expenses, and other operational information.
• Maintain a clean and organized work environment in the kitchen.

Skills

Menu planning

Kitchen leadership

Food cost control

Creativity

Job description

Executive Chef vacancy in Dibba-El-Fujairah UAE

Executive Chef vacancy in Dibba-El-Fujairah UAE

Position: Executive Chef

Location: Dibba-El-Fujairah, United Arab Emirates

Salary: 1700 AED per month

We are looking for an experienced and passionate Executive Chef to join our team in Dibba-El-Fujairah. The successful candidate will be responsible for creating and executing delectable dishes, leading the kitchen staff, and overseeing the overall operations of the restaurant. This position is open to both native Emiratis and immigrants.

Responsibilities

• Developing menus for the restaurant that feature a variety of cuisines
• Creating new recipes and ensuring that existing recipes are followed accurately
• Ensuring the quality of all ingredients used in the kitchen
• Supervising and training kitchen staff on proper food preparation techniques and safety protocols
• Working with vendors to source high-quality ingredients at competitive prices
• Monitoring food costs to ensure profitability
• Creating monthly reports detailing inventory, expenses, and other operational information
• Maintaining a clean and organized work environment in the kitchen.

Requirements

• 5+ years of experience as an executive chef or sous chef in a fast-paced restaurant environment
• Proven ability to multi-task and handle pressure in high-volume settings
• Excellent leadership skills with a commitment to team development
• Ability to think creatively when designing menus
• Highly organized with strong attention to detail