EXECUTIVE CHEF

Planning & Financial Performance

• Participate in the preparation and implementation of the hotel’s strategic plan.
• Develop and deliver annual culinary revenue, food cost, payroll, productivity and profitability targets.
• Review monthly P&L performance and work closely with Food & Beverage and Finance on forecasting, menu engineering, purchasing and cost optimisation.
• Take ownership of agreed culinary financial targets and implement corrective actions where required.
• Work with hotel management on kitchen reinvestment and capital planning.

Culinary Operations & Strategy

• Develop and execute the hotel’s culinary strategy, ensuring each outlet has a clear culinary identity and competitive positioning.
• Lead the daily operations of all hotel kitchens, ensuring consistent quality, presentation and compliance with brand standards.
• Develop innovative menus and food concepts in line with guest preferences, market trends and the hotel’s F&B strategy.
• Benchmark competitors and Dubai dining trends and drive seasonal menus, activations, collaborations and signature dining experiences.
• Implement effective measures to control food costs, minimise waste and improve operational efficiency.
• Support culinary operations for weddings, conferences, VIP events and other large-scale functions.
• Support Task Force assignments, new hotel openings and special events within Minor International.

Leadership & Talent Development

• Lead, coach and develop the culinary team, ensuring appropriate training and continuous development.
• Work closely with HR on recruitment, interviewing, performance management and employee matters.
• Develop a structured succession plan for the culinary division and identify and develop high-potential talent.
• Build a strong internal talent pipeline through coaching, cross-training and development opportunities.
• Manage departmental payroll and operating expenses in line with approved budgets.
• Encourage and facilitate participation in local, national and international culinary competitions.

Guest Experience & Commercial Performance

• Maintain a visible presence across restaurants, events and key guest experiences.
• Monitor guest satisfaction and culinary feedback and implement improvements where required.
• Work closely with the Director of Food & Beverage and outlet leaders to align culinary strategy with overall F&B and commercial objectives.
• Use menu engineering, sales mix, contribution margins and guest preferences to improve revenue, profitability and the overall dining experience.
• Support the development of culinary events, chef collaborations and experiences that strengthen the hotel’s market positioning.

Sustainability

• Lead kitchen sustainability initiatives, including food waste reduction, responsible sourcing and efficient use of energy and water.
• Ensure sustainability programmes are embedded into daily kitchen operations.

Health, Hygiene & Safety

• Maintain the highest standards of food hygiene and ensure compliance with UAE and Dubai Municipality requirements, HACCP standards, allergen management and internal brand audits.
• Ensure robust food safety procedures, documentation, training and audit readiness across all kitchens.
• Identify and take appropriate action to address any health, hygiene or safety hazards.

Executive Leadership

• Act as an active member of the hotel’s senior leadership team, participating in hotel briefings, business reviews and strategic initiatives beyond the culinary department.
• Represent the culinary operation in guest, media, PR, partner and industry activities where appropriate.

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