Executive Chef – Luxury Resort

About the role

The Executive Chef will lead the culinary operations at Anantara The Palm Dubai Resort, shaping the food and beverage experience for guests while driving financial performance and sustainability initiatives.

Key responsibilities

• Participate in the hotel’s strategic planning and deliver annual culinary revenue, food cost, payroll, and profitability targets.
• Review monthly P&L, collaborate with Food & Beverage and Finance on forecasting, menu engineering, purchasing and cost optimisation.
• Develop and execute the culinary strategy for each outlet, ensuring a clear identity and competitive positioning.
• Lead daily kitchen operations, maintain quality, presentation and brand standards, and control food costs and waste.
• Innovate menus and food concepts aligned with guest preferences, market trends and Dubai dining trends.
• Support large‑scale events, weddings, conferences and VIP functions.
• Lead, coach and develop the culinary team, coordinating training and talent development with HR.

Required profile

• Proven experience in culinary financial management and delivering profitability targets.
• Strong leadership skills with a track record of coaching and developing kitchen teams.
• Ability to drive innovation in menu development and adapt to market trends.

Required skills

• Menu engineering
• Operational efficiency
• Sustainability initiatives