Complex Executive Chef

Job Description We, at Al Jaddaf Rotana Complex, are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of service and provide creative solutions. As an Executive Chef you are responsible for the smooth operation of the entire kitchen operation, food production and all other related sections and your role will include key responsibilities such as- • Culinary Operations • Oversee all food production for restaurants, lounges,bars , room services, banquet operations, executive lounge (Club Rotana ), and colleagues dining. • Ensure all food is prepared and presented in accordance with hotel standards, recipes, and guest expectations. • Develop seasonal menus, special promotions, themed events, and innovative culinary offerings. • Monitor food quality, consistency, portion control, presentation, and production efficiency. • Personally supervise VIP events, special functions, and major banquet operations when required. Financial & Business Performance • Manage departmental budgets and achieve agreed food cost, labour cost, and productivity targets. • Review and approve store requisitions, purchasing requests, and inventory levels to ensure effective cost control. • Minimize food waste through proper planning, inventory management, and menu engineering to maximize guest satisfaction and profitability . • Work closely with the Director of Food & Beverage to support business initiatives, promotions, and revenue-generating activities Guest Experience & Quality • Maintain a visible presence in food outlets and banquet events to engage with guests and gather feedback. • Respond promptly to guest comments and implement improvements to enhance the dining experience. • Ensure consistency in food quality, presentation, and service standards across all outlets. • Collaborate with Food & Beverage and Marketing to deliver memorable culinary experiences and promotions. Food Safety & Stewarding • Ensure full compliance with HACCP, Municipality regulations, and hotel food safety standards. • Conduct regular inspections of kitchens, storage areas, stewarding operations, and food production facilities. • Maintain the highest standards of cleanliness, sanitation, and safe food handling practices. • Ensure all culinary and stewarding colleagues receive ongoing food safety and hygiene training. • Oversee Stewarding operations to ensure cleanliness, sanitation, and proper maintenance of kitchen equipment and operating supplies. • Ensure all kitchen equipment is properly maintained and operational, coordinating repairs when necessary. Sustainability & Innovation • Champion environmentally responsible culinary practices across all operations. • Drive food waste reduction initiatives through forecasting, inventory management and creative menu utilization. • Promote local sourcing and sustainable ingredients whenever possible. • Introduce innovative culinary techniques, wellness concepts and emerging food trends. • Leverage technology and data analytics to improve operational efficiency, forecasting and decision-making. Purchasing & Inventory • Develop strong partnerships with approved suppliers to ensure consistent quality and competitive pricing. • Review supplier performance and support strategic sourcing initiatives. • Monitor purchasing, inventory management and stock rotation to minimize waste and maximize efficiency. • Ensure responsible procurement aligned with company standards and sustainability objectives. Administration & Leadership • Prepare departmental reports, forecasts, budgets, and operational action plans as required. • Maintain accurate recipes, menu costing, inventory records, and departmental documentation. • Lead, coach, motivate, and develop the Culinary and Stewarding teams to achieve operational excellence. • Ensure proper staffing, scheduling, productivity, and effective manpower planning. Skills Education, Qualifications & Experiences You should have a professional kitchen apprenticeship or chefs training course and at least three years experiences in quality establishments in a similar role. The ability to communicate well in English and a proven track of food preparation, presentation and preservation knowledge is an essential. Knowledge & Competencies The ideal candidate will be creative, innovative and passionate about food and be committed to work together with the service team to deliver an amazing guest experiences every time. You will demonstrate energy and enthusiasm at work be ‘hands on’ and organized. You portray a strong and fair effective leadership style and have proven the ability to work in a multicultural environment and under difficult condition, while possessing following additional competencies- Understanding the Business Teambuilding Planning for Business Leading People Valuing Diversity Managing Operations Customer Focus Adaptability Influencing Outcomes Drive for Results Show more Show less

Professional kitchen apprenticeship or chefs training course and at least three years experience in quality establishments in a similar role. The ability to communicate in English and a proven track record of food preparation, presentation and preservation knowledge is essential.

Culinary operations: Oversee all food production for restaurants, lounges, bars, room service, banquet operations, executive lounge (Club Rotana), and colleagues dining; ensure food is prepared and presented per hotel standards, recipes, and guest expectations; develop seasonal menus, promotions, themed events, and innovative culinary offerings; monitor food quality, portion control, presentation, and production efficiency; personally supervise VIP events and major banquet operations when required. Financial & business performance: manage departmental budgets and achieve food and labour cost targets; review/approve store requisitions, purchasing requests, and inventory levels for cost control; minimize food waste through planning, inventory management, and menu engineering; support business initiatives and revenue-generating activities with F&B leadership. Guest experience & quality: maintain visible presence in outlets and events; respond to guest feedback and improve dining experience; ensure consistency in food quality, presentation, and service standards; collaborate with F&B and Marketing on memorable culinary experiences and promotions. Food safety & stewarding: ensure HACCP and municipality compliance and hotel food safety standards; conduct regular inspections of kitchens, storage, stewarding, and production facilities; maintain cleanliness, sanitation, and safe handling practices; ensure ongoing food safety training for culinary and stewarding staff; oversee stewarding operations for cleanliness and equipment maintenance; coordinate repairs of kitchen equipment. Sustainability & innovation: champion environmentally responsible culinary practices; drive food waste reduction; promote local sourcing and sustainable ingredients; introduce innovative techniques and wellness concepts; leverage technology and data analytics to improve efficiency and forecasting. Purchasing & inventory: develop supplier partnerships; review supplier performance and support strategic sourcing; monitor purchasing, inventory management, and stock rotation to minimize waste; ensure responsible procurement aligned with standards and sustainability objectives. Administration & leadership: prepare departmental reports, forecasts, budgets, and action plans; maintain recipes, menu costing, inventory records, and documentation; lead and develop culinary and stewarding teams; ensure staffing, scheduling, productivity, and manpower planning.