Executive Chef

About the role

The Executive Chef will lead all culinary operations at the InterContinental Fujairah Resort, ensuring exceptional food quality, consistency, and guest satisfaction across all dining venues.

Key responsibilities

• Lead and oversee culinary operations for restaurants, bars, banquets, and events, maintaining high standards of quality and presentation.
• Develop innovative menus and concepts aligned with guest expectations, market trends, and seasonal availability.
• Manage food costs, budgeting, purchasing, inventory, portion control, and waste reduction to meet financial targets.
• Recruit, train, mentor, and develop a diverse culinary team, fostering a culture of teamwork and continuous improvement.
• Ensure compliance with HACCP, food safety, hygiene, and health & safety regulations.

Required profile

• Degree or diploma in Culinary Arts or related field.
• Minimum 5 years’ experience in a senior culinary leadership role, preferably in a luxury hotel or resort.
• Proven ability to lead, train, and develop a diverse culinary team.
• Strong leadership, communication, and problem‑solving skills.

Required skills

• HACCP and food safety standards.
• Food costing, budgeting, and inventory management.
• Menu development and international cuisine knowledge.

What we offer

• Competitive pay and benefits.
• Opportunity to work with a talented, international team in a luxury resort setting.