Executive Chef

[Not translated in selected language] Executive Chef Shangri-La Group | Abu Dhabi, United Arab Emirates About Us Find Your Shangri-La in Shangri-La. Our story began in 1971, when the first Shangri-La opened its doors. We have since been crafting joyful experiences through heartfelt hospitality, and that legacy continues to guide us today. As we look ahead to new horizons, we invite you to join the world of Shangri-La — shaping the next chapter and making a meaningful impact through shared purpose and the art and joy of Asian hosting. Shangri-La Qaryat Al Beri, Abu Dhabi, offers 213 luxurious guestrooms and suites, six private pool villas, and 161 fully furnished serviced apartments featuring a one-kilometre private beach which blends modern Arabic design with exceptional comfort. Traders focus on what matters most: efficient stays, thoughtful essentials, and dependable comfort. Here, efficiency is intelligent and stylish — helping travellers trade up for what truly counts. We create an experience that is both reliable and refined. For our team, Traders means professionalism with purpose, where every detail is designed with clarity and care. Joining Traders means becoming part of a team that delivers hospitality that is efficient with wisdom, and reliable with character. Traders Hotel, Qaryat Al Beri, Abu Dhabi offers 301 stylish guestrooms and suites, including 80 exclusive Traders Club rooms. Combining contemporary comfort with warm design, the hotel enjoys a prime location within the Qaryat Al Beri complex alongside Shangri-La properties, CHI, The Spa, and the Souk. As an Executive Chef, you will lead the culinary team in delivering exceptional food quality, creativity, and consistency across all dining outlets and banquet operations. And you will oversee all kitchen operations, menu development, food safety, cost control, and team performance while ensuring the highest standards of culinary excellence. Also, you will drive operational efficiency, and guest satisfaction in line with the hotel's brand standards and business objectives. Key Responsibilities • Provide strategic leadership and oversee all culinary operations across Shangri-La and Traders Hotels, reporting directly to the Complex General Manager. • Lead and manage all culinary operations across multiple restaurants, bars, banquets, in-room dining, and events, ensuring exceptional food quality,presentation, consistency, and service standards while driving operational efficiency and guest satisfaction. • Develop seasonal menus, recipes, and culinary concepts while maintaining profitability and guest satisfaction. • Oversee food cost, inventory, purchasing, labour productivity, and kitchen budgets to achieve financial targets. • Recruit, train and develop the culinary talents while fostering a culture of teamwork, creativity, and continuous improvement. • Ensure full compliance with food safety, hygiene, HACCP, and local regulatory requirements while maintaining a safe and efficient kitchen environment. About You • Exceptional culinary expertise with extensive knowledge of international and regional cuisines. • Strong leadership and people management skills with the ability to inspire and develop high-performing teams. • Excellent menu planning, recipe development, and food presentation skills. • Strong financial acumen, including budgeting, food cost control, labour management, and inventory optimization. • Thorough knowledge of HACCP, food safety, hygiene standards, and kitchen compliance requirements. • Creative, innovative, and quality-driven with a strong focus on guest satisfaction. • Diploma or bachelor’s degree in culinary arts, Hospitality Management, or a related field preferred. • HACCP and certifications in culinary leadership, nutrition, or international cuisine from a recognized culinary institution are advantageous. • Minimum 10–15 years of progressive culinary experience within luxury hospitality environments with at least 2 years of experience as an Executive Chef. • Proven experience managing à la carte restaurants, all-day dining, banquets, room service, and specialty restaurants with demonstrated success in menu development, cost control, kitchen leadership, and operational excellence. • Experience leading multicultural culinary teams and maintaining high guest satisfaction scores. Why Join Us • A workplace that values your passion and supports self-realization and personal growth. • Structured learning and development pathways with real opportunities to advance your professional craft and leadership skills. • Competitive benefits, recognition programs, and colleague stay/travel perks that reward your contribution and dedication. • Teams that promote inclusion and respect, value diversity, and foster a secure environment where everyone can thrive. We are an equal opportunity employer. Applications from all qualified candidates are welcomed. All information provided by applicants will be treated in and used only for recruitment purposes. We appreciate your interest in joining us. Please note that only successful candidates will be contacted. Show more Show less

Minimum 10–15 years of progressive culinary experience within luxury hospitality environments with at least 2 years of experience as an Executive Chef. Diploma or bachelor’s degree in culinary arts, Hospitality Management, or a related field preferred. HACCP and certifications in culinary leadership, nutrition, or international cuisine from a recognized culinary institution are advantageous. Experience leading multicultural culinary teams and maintaining high guest satisfaction scores.

Provide strategic leadership and oversee all culinary operations across Shangri-La and Traders Hotels, reporting directly to the Complex General Manager. Lead and manage all culinary operations across multiple restaurants, bars, banquets, in-room dining, and events, ensuring exceptional food quality, presentation, consistency, and service standards while driving operational efficiency and guest satisfaction. Develop seasonal menus, recipes, and culinary concepts while maintaining profitability and guest satisfaction. Oversee food cost, inventory, purchasing, labour productivity, and kitchen budgets to achieve financial targets. Recruit, train and develop the culinary talents while fostering a culture of teamwork, creativity, and continuous improvement. Ensure full compliance with food safety, hygiene, HACCP, and local regulatory requirements while maintaining a safe and efficient kitchen environment.