Executive Chef

The Executive Chef will be responsible for leading the overall culinary operations of the restaurant, ensuring exceptional food quality, innovation, operational excellence, and profitability. The role requires strong leadership, expertise in Modern Indian Cuisine, and the ability to build and manage a high-performing kitchen team while maintaining the highest standards of food safety and guest satisfaction. Job Description:- • Lead and manage the overall kitchen operations, ensuring smooth service, operational efficiency, and consistent food quality. • Develop innovative Modern Indian menus, seasonal specials, and signature dishes aligned with market trends and guest preferences. • Maintain the highest standards of food quality, taste, presentation, and consistency across all menu offerings. • Control food cost through recipe standardization, portion control, inventory management, and wastage reduction. • Recruit, train, mentor, and lead the kitchen team to achieve high performance and operational excellence. • Ensure full compliance with HACCP, Dubai Municipality regulations, hygiene, sanitation, and food safety standards. • Manage kitchen budgets, labour costs, procurement, and vendor relationships to maximize profitability. • Develop and implement standard recipes, kitchen SOPs, and quality control processes. • Collaborate with the Operations and Management teams for menu engineering, promotions, and new restaurant openings. • Drive guest satisfaction by delivering exceptional culinary experiences and continuously improving kitchen performance. Requirements :- • Degree/Diploma in Hotel Management or Culinary Arts. • Minimum 10–15 years of culinary experience. • Proven expertise in Modern Indian Cuisine and fine dining. • UAE/GCC experience will be an added advantage. • Strong knowledge of food costing, budgeting, and inventory management. • Excellent leadership, team management, and training skills. • Thorough understanding of HACCP and Dubai Municipality food safety regulations. • Strong communication and organizational skills. • Ability to work under pressure in a fast-paced environment. • Willingness to relocate to Dubai and work flexible hours as per business requirements Show more Show less

Degree/Diploma in Hotel Management or Culinary Arts; Minimum 10–15 years of culinary experience; Proven expertise in Modern Indian Cuisine and fine dining; UAE/GCC experience will be an added advantage; Strong knowledge of food costing, budgeting, and inventory management; Excellent leadership, team management, and training skills; Thorough understanding of HACCP and Dubai Municipality food safety regulations; Strong communication and organizational skills; Ability to work under pressure in a fast-paced environment; Willingness to relocate to Dubai and work flexible hours as per business requirements.

Lead and manage the overall kitchen operations, ensuring smooth service, operational efficiency, and consistent food quality. Develop innovative Modern Indian menus, seasonal specials, and signature dishes aligned with market trends and guest preferences. Maintain the highest standards of food quality, taste, presentation, and consistency across all menu offerings. Control food cost through recipe standardization, portion control, inventory management, and wastage reduction. Recruit, train, mentor, and lead the kitchen team to achieve high performance and operational excellence. Ensure full compliance with HACCP, Dubai Municipality regulations, hygiene, sanitation, and food safety standards. Manage kitchen budgets, labour costs, procurement, and vendor relationships to maximize profitability. Develop and implement standard recipes, kitchen SOPs, and quality control processes. Collaborate with the Operations and Management teams for menu engineering, promotions, and new restaurant openings. Drive guest satisfaction by delivering exceptional culinary experiences and continuously improving kitchen performance.