CHEF in भारत

Duties / Responsibilities:

• Lead all kitchen operations across hotel food and beverage outlets including restaurants, banqueting, and in-room dining
• Design seasonal menus aligned with hotel positioning, guest demographics, and UAE food cost targets
• Manage kitchen team including sous chefs, pastry chefs, and kitchen staff across all shifts
• Control food cost percentage within budget through menu engineering, portion control, and procurement management
• Ensure full compliance with Dubai Municipality or Abu Dhabi food safety regulations and HACCP standards
• Manage kitchen equipment maintenance, cleaning schedules, and hygiene audit readiness
• Oversee large-scale banqueting and MICE event catering for groups of up to 2,000 covers
• Build supplier relationships and manage food procurement for quality and cost efficiency
• Lead kitchen team development including training, mentoring, and succession planning
• Drive culinary innovation through new outlet concepts, pop-up events, and seasonal promotions