Private Executive Chef

About the role

Yosh Hospitality is recruiting a Private Executive Chef for a private household in Abu Dhabi. The chef prepares high-quality, tailored meals that reflect the family's preferences, dietary requirements and lifestyle, and manages all aspects of kitchen operations including menu planning, purchasing, preparation, service and kitchen standards.

Key responsibilities

• Plan and prepare bespoke menus for daily meals, special occasions and private events, considering preferences, seasonal ingredients and budget
• Prepare and present meals to a consistently high standard, adapting dishes to occasions and service needs
• Discuss food preferences, allergies and nutritional needs with household members or their representatives
• Coordinate food preparation and service timings with household staff and colleagues
• Source, order and purchase ingredients and kitchen supplies, check deliveries and manage stock, storage, rotation and labelling
• Maintain a clean, organised kitchen following food hygiene, allergen management and health and safety procedures
• Monitor kitchen equipment and report faults or safety concerns
• Manage food costs and minimise waste while keeping quality
• Keep accurate records of stock, expenses, food safety and preferences, and maintain confidentiality
• Adapt to household schedules, including occasional entertaining, travel or changes to meal plans, and perform other agreed culinary or household duties

Required profile

• Previous experience as an executive chef, private chef or in a comparable senior culinary role
• Experience planning tailored menus and catering for dietary requirements, allergies and special occasions
• Strong organisational skills and flexibility to work varied hours, including evenings, weekends and public holidays
• Professional, flexible and discreet approach with good communication skills and attention to detail

Required skills

• Strong cooking skills and knowledge of a range of cuisines, ingredients and preparation techniques
• Understanding of food hygiene, food safety, allergen management and kitchen health and safety
• Food purchasing, stock management, cost control and waste minimisation
• Relevant culinary qualifications and current food safety training are desirable