Executive Chef (Senior Management)

About the role

The Executive Chef leads the culinary team at Al Deen Restaurant, ensuring innovative, high‑quality dishes across all dining venues. This senior management position oversees kitchen operations, staff development, and guest satisfaction.

Key responsibilities

• Prepare creative cuisine of the highest quality, presentation, and flavour for restaurants, banquets and other food outlets.
• Manage day‑to‑day kitchen operations, including profit, stock, wastage control and hygiene standards.
• Train, develop and motivate supervisors and culinary staff to consistently meet food preparation standards.
• Coordinate with the purchasing department to acquire necessary goods and services.
• Develop menus, maintain accurate costing for all dishes and ensure consistent food presentation.
• Ensure compliance with food handling, sanitation standards and proper temperature control.
• Oversee maintenance of kitchen equipment in line with health department and hotel standards.

Required profile

• Demonstrated leadership with a positive work environment and professional management approach.
• Ability to provide direction for all day‑to‑day kitchen operations and fill gaps during staff absences.
• Strong financial acumen, advocating sound business decisions and integrity.
• Excellent communication skills to influence, coach and support kitchen staff.
• Commitment to superior guest satisfaction and service excellence.
• Experience reviewing staffing levels to meet operational and financial objectives.

Required skills

• Food safety and sanitation expertise.
• Menu costing and development.
• Kitchen equipment maintenance.