Executive Chef

( 20035 ) Situated at the heart of Dubai’s world-renowned Meydan Racecourse, The Meydan Hotel offers an elevated hospitality experience where contemporary luxury meets dynamic energy. Overlooking one of the world’s most iconic horse racing destinations, our hotel offers exceptional culinary experiences, spacious rooms with panoramic views, and seamless service to create unforgettable moments for every guest. Whether welcoming leisure travellers, business delegates, or racing enthusiasts, we are driven by a passion to deliver personalised, heartfelt hospitality and to exceed expectations at every turn. Job Summary The Executive Chef at The Meydan Hotel is a visionary culinary leader responsible for crafting exceptional gastronomic experiences across all dining venues. This role oversees the entire kitchen operation, driving culinary innovation, maintaining the highest standards of quality and safety, and inspiring a multicultural team to achieve excellence. The Executive Chef plays a pivotal part in ensuring every guest enjoys memorable and distinctive cuisine, aligned with the luxury and reputation of The Meydan Hotel. The Executive Chef is expected to embody creativity, strategic leadership, and an unwavering commitment to excellence, ensuring The Meydan Hotel remains a premier dining destination for every guest. Key Responsibilities • Liaises and coordinates with Director of Food & Beverage and General Manager for all outlets and function promotions and actions. • Ensures the quality levels of kitchen production and presentation is always maintained at its highest level. • Creates new products. • Responsible of the daily market list • Presents oneself in a way that enhances the overall guest experience, by adding life and energy into each outlet. • Ensures that all mise en place is correctly prepared prior to commencing service. • Demonstrates excellent product knowledge of all food and special functions held at the hotel. • Participates in the service of any special functions or events organized by the hotel. • Monitors systematically the performance of the department and intervenes immediately if deviations occur. • Attends the daily Department Head meeting. • Ensures all food requisitions are prepared within the time parameters, set by the hotel and always displays attributes of genuine hospitality. • Conducts performance appraisals for kitchen colleagues. • Performs any additional or special duties, as directed by the General Manager. • Establishes and maintains smooth personal and work relationships in the kitchen. • Remains current on all hotel happenings, including guests in-house, arrivals and departures, as well as daily events. • Assists supervisors in generating work schedules for kitchen personnel, according to forecasted demand requirements. • Ordering and keeping fair stocks. • Minimizing wastage through creative recycling. • Ensures expiree dates are labeled on products that are required. • Does regular spot checks on all expiry items. • Ensures the hotel food cost is always maintained. • Supervises the undertaking of physical asset inventories each month. • Maintains highest levels of personal hygiene and grooming at all times, as per standard. • Ensures that a safe, hygienically fit working environment is maintained at all times and reports any concerns or faults immediately. • Ensures kitchen and back areas are thoroughly clean at all times. • Ensures that equipment is cleaned, when necessary or according to their schedules. • Maintains and creates a working environment that reflects a sense of place. • Conduct daily briefings. • Continuously trains and motivates colleagues to ensure hotel standards are maintained. • Delegates responsibilities to colleagues and ensures tasks are completed. • Ensures that channels of communication are respected and information is disseminated to the correct receivers. • Attends monthly communication meetings. • Attends all training carried out by the Learning & Development Department. • Ensures in-depth training of all colleagues in the department. • Attends daily F&B briefings and monthly F&B meetings. • Conducts a monthly communication meeting. • Conducts daily briefing prior to service and a debriefing, once a week with Colleagues. • Assists in the process of recruiting new colleagues for each of the respective kitchens. • When driving hotel’s buggies, ensures that rules and regulations are followed at all times. • Handles any guest’s complaint in a professional manner, as per the hotel’s policy & procedure (service recovery). • Ensures that disciplinary actions are taken, when necessary, according to the hotel’s policy & procedure. • Practices proper telephone etiquette with colleagues and hotel’s guests. • Ensures excellent communication and working relationships with colleagues are maintained and contribute to the team spirit. • Exhibits outstanding knowledge of the hotel and UAE culture. • Knows and applies the hotel’s policy & procedure, including those for the emergency situations. • Ensures maintenance work is completed, in a timely and professional manner. • Ensures all fixed assets are well maintained. • Demonstrates knowledge and interest in goals, and objectives of the Rare Finds brand. • Ensures all activities are carried out honestly, ethically and within the parameters of the UAE Law. • Ensures that all tasks assigned by General Manager are completed, in a timely fashion. • Ensures all food requisitions are prepared within the time parameters, set by the hotel and always displays attributes of genuine hospitality. • Should be in abidance with the expectations defined in the job responsibilities. • Complete and efficient setting up of the respective kitchen. • Demonstrates individual productivity and work efficiency. • Attend shift with punctuality. • Attend trainings where applicable. • Measure Employee Satisfaction Index on quarterly basis. • Align food cost within budget for the kitchen. • Manages and issues disciplinary actions as per hotel’s policy and procedure (Disciplinary). Skills, Experience & Educational Requirements • Culinary Diploma and preferably with 8–10 years of progressive culinary experience, with at least 3 years in an executive or senior chef position within a luxury hotel, resort, or fine dining environment. • Mastery of international cuisines, advanced cooking techniques, and contemporary food trends, with a demonstrated ability to innovate and elevate guest dining experiences. • Proven track record in leading, mentoring, and developing large, multicultural kitchen teams, fostering a culture of excellence and collaboration. • Strong understanding of kitchen budgeting, food cost control, inventory management, and financial analysis relevant to culinary operations. • Dedication to delivering exceptional guest service, with an ability to anticipate and cater to diverse culinary preferences and dietary requirements. • In-depth knowledge of kitchen operations, including menu engineering, recipe standardization, food safety, and quality assurance

Culinary Diploma and preferably with 8–10 years of progressive culinary experience, with at least 3 years in an executive or senior chef position within a luxury hotel, resort, or fine dining environment. Mastery of international cuisines, advanced cooking techniques, and contemporary food trends, with a demonstrated ability to innovate and elevate guest dining experiences. Proven track record in leading, mentoring, and developing large, multicultural kitchen teams, fostering a culture of excellence and collaboration. Strong understanding of kitchen budgeting, food cost control, inventory management, and financial analysis relevant to culinary operations. Dedication to delivering exceptional guest service, with an ability to anticipate and cater to diverse culinary preferences and dietary requirements. In-depth knowledge of kitchen operations, including menu engineering, recipe standardization, food safety, and quality assurance

Liaises and coordinates with Director of Food & Beverage and General Manager for all outlets and function promotions and actions. Ensures the quality levels of kitchen production and presentation is always maintained at its highest level. Creates new products. Responsible for the daily market list. Presents oneself in a way that enhances the overall guest experience, by adding life and energy into each outlet. Ensures that all mise en place is correctly prepared prior to commencing service. Demonstrates excellent product knowledge of all food and special functions held at the hotel. Participates in the service of any special functions or events organized by the hotel. Monitors systematically the performance of the department and intervenes immediately if deviations occur. Attends the daily Department Head meeting. Ensures all food requisitions are prepared within the time parameters, set by the hotel and always displays attributes of genuine hospitality. Conducts performance appraisals for kitchen colleagues. Performs any additional or special duties, as directed by the General Manager. Establishes and maintains smooth personal and work relationships in the kitchen. Remains current on all hotel happenings, including guests in-house, arrivals and departures, as well as daily events. Assists supervisors in generating work schedules for kitchen personnel, according to forecasted demand requirements. Ordering and keeping fair stocks. Minimizing wastage through creative recycling. Ensures expiree dates are labeled on products that are required. Does regular spot checks on all expiry items. Ensures the hotel food cost is always maintained. Supervises the undertaking of physical asset inventories each month. Maintains highest levels of personal hygiene and grooming at all times, as per standard. Ensures that a safe, hygienically fit working environment is maintained at all times and reports any concerns or faults immediately. Ensures kitchen and back areas are thoroughly clean at all times. Ensures that equipment is cleaned, when necessary or according to their schedules. Maintains and creates a working environment that reflects a sense of place. Conduct daily briefings. Continuously trains and motivates colleagues to ensure hotel standards are maintained. Delegates responsibilities to colleagues and ensures tasks are completed. Ensures that channels of communication are respected and information is disseminated to the correct receivers. Attends monthly communication meetings. Attends all training carried out by the Learning & Development Department. Ensures in-depth training of all colleagues in the department. Attends daily F&B briefings and monthly F&B meetings. Conducts a monthly communication meeting. Conducts daily briefing prior to service and a debriefing, once a week with Colleagues. Assists in the process of recruiting new colleagues for each of the respective kitchens. When driving hotel’s buggies, ensures that rules and regulations are followed at all times. Handles any guest’s complaint in a professional manner, as per the hotel’s policy & procedure (service recovery). Ensures that disciplinary actions are taken, when necessary, according to the hotel’s policy & procedure. Practices proper telephone etiquette with colleagues and hotel’s guests. Ensures excellent communication and working relationships with colleagues are maintained and contribute to the team spirit. Exhibits outstanding knowledge of the hotel and UAE culture. Knows and applies the hotel’s policy & procedure, including those for the emergency situations. Ensures maintenance work is completed, in a timely and professional manner. Ensures all fixed assets are well maintained. Demonstrates knowledge and interest in goals, and objectives of the Rare Finds brand. Ensures all activities are carried out honestly, ethically and within the parameters of the UAE Law. Ensures that all tasks assigned by General Manager are completed, in a timely fashion. Ensures all food requisitions are prepared within the time parameters, set by the hotel and always displays attributes of genuine hospitality. Should be in abidance with the expectations defined in the job responsibilities. Complete and efficient setting up of the respective kitchen. Demonstrates individual productivity and work efficiency. Attend shift with punctuality. Attend trainings where applicable. Measure Employee Satisfaction Index on quarterly basis. Align food cost within budget for the kitchen. Manages and issues disciplinary actions as per hotel’s policy and procedure (Disciplinary).