executive chef

Qilaa Of Rice Group of restaurants

Job Vacancy &ndash; Executive ChefA well-established restaurant group in Jubail is looking to hire an Executive Chef.Responsibilities:Full supervision of all kitchen operations.Creatively developing menus that align with customer preferences and international standards.Managing and training chefs and kitchen assistants.Ensuring compliance with hygiene and food safety standards.Monitoring ingredient quality, production, and cost control.Collaborating with management on business and procurement plans.Requirements:Minimum of 5 years of experience.Proven experience in operating and managing central kitchens.Strong leadership skills and ability to work under pressure.Accredited certificate in Culinary Arts or a related field.Creativity and ability to work as part of a team.Job Type: Full-timeApplication Question(s):<ul><li>Have you ever established and operated a central kitchen?</li><li>Have you ever worked in one of the Arab Gulf countries?</li></ul>Experience:<ul><li>as Executive Chef: 3 years (Required)</li></ul>

Executive Chef

Hilton

<div>Executive Chef
An Executive Chef will build a reputation for the hotel by maintaining a talented and creative kitchen brigade, offering an innovation menu, and promising an exceptional culinary experience. 
 
 
What will I be doing? 
As Executive Chef, you are fully responsible for developing the reputation of the hotel through the production of excellent quality food throughout the hotel, and the development of a high quality kitchen brigade. An Executive Chef will oversee the operational management of the kitchen and Team Members. Specifically, an Executive Chef will perform the following tasks to the highest standards:
<ul><li>Lead of the kitchen brigade and ensure ongoing development of Team Members</li>
<li>Identify an effective approach to succession planning</li>
<li>Create menus that meet and exceed customers' needs and conform to brand standards</li>
<li>Ensure the consistent production of high quality food through all hotel food outlets</li>
<li>Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers</li>
<li>Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members</li>
<li>Manage department operations, including budgeting, forecasting, resource planning, and waste management</li>
<li>Manage all aspects of the kitchen including operational, quality and administrative functions</li>
<li>Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner</li>
<li>Ensuring adequate resources are available according to business needs</li>
<li>Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation</li>
<li>Control costs without compromising standards, improving gross profit margins and other departmental and financial targets</li>
<li>Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events</li>
<li>Maintain good communication and work relationships in all hotel areas</li>
<li>Ensure that staffing levels are maintained to cover business demands</li>
<li>Ensure monthly communication meetings are conducted and post-meeting minutes generated</li>
<li>Manage staff performance issues in compliance with company policies and procedures</li>
<li>Recruit, manage, train and develop the kitchen team</li>
<li>Comply with hotel security, fire regulations and all health and safety and food safety legislation</li>
<li>Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner</li>
<li>Manage financial performance of the department so all planning is in line with hotel objectives</li>
<li>Manage food control systems are adhered to them so margins are on target in a pro-active way</li>
<li>Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends</li>
<li>Be environmentally aware</li>
<li>Ensure food wastage program is adhered to so that margins are on target</li>
<li>Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation</li>
</ul>What are we looking for? 
An Executive Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:<ul>
<li>Previous, relevant experience as an Executive Chef or a high-performing Sous Chef in a first class property, required</li>
<li>Excellent leadership skills</li>
<li>A creative approach to the production of high quality food</li>
<li>A business focused approach to managing a hotel kitchen</li>
<li>Excellent communication skills</li>
<li>Ability to build relationships, internal and external, to the hotel and the Company</li>
<li>Excellent planning and organizational skills</li>
<li>Ability to multi-task and meet deadlines</li>
<li>A current, valid, and relevant trade qualification (proof may be required)</li></ul>
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:<ul>
<li>A certification in management</li>
<li>Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook</li></ul> 

What will it be like to work for Hilton? 
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its . Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</div>

Seven Wellness Club

<div><div>The Executive Chef will be responsible for the culinary execution, and performance across all branches of The Dose by Silvena. This includes overseeing kitchen operations, food cost control, menu consistency, training and hygiene standards. The ideal candidate has a passion for nutritious, ingredient-driven cuisine, is highly organized, and thrives in a fast-paced, multi-site environment.</div><div></div><div> 
Key Responsibilities:</div><div></div><div> 
Culinary Leadership 
</div><ul><li>
Ensure consistency in food quality, taste, and presentation across all branches. 
</li><li>
Lead the creative development and seasonal refresh of menu items in collaboration with Chef Silvena. 
</li><li>
Maintain and implement brand SOPs and plating standards. 
</li><li>
Ensure all dishes reflect the brand&rsquo;s health-focused, ingredient-driven philosophy.</li></ul><div></div><div> 
Team Management &amp; Training 
</div><ul><li>
Recruit, train, and mentor chefs and kitchen teams across all locations. 
</li><li>
Conduct regular culinary assessments, mystery checks, and performance evaluations. 
</li><li>
Foster a culture of continuous improvement, hygiene, and culinary excellence. 
</li><li>
Schedule and conduct workshops or tastings to ensure standardization.</li></ul><div></div><div> 
Operational Excellence 
</div><ul><li>
Ensure effective kitchen operations, including workflow, food production, and service readiness. 
</li><li>
Collaborate with procurement and supply chain teams to ensure high-quality, sustainably sourced ingredients. 
</li><li>
Ensure compliance with HACCP, food safety, and local health regulations.</li></ul><div></div><div> 
Cost &amp; Inventory Management 
</div><ul><li>
Monitor and manage food cost percentages across locations. 
</li><li>
Oversee portion control, waste reduction, and inventory accuracy. 
</li><li>
Collaborate with purchasing teams to optimize pricing and supplier quality.</li></ul><div></div><div> 
Cross-Functional Collaboration 
</div><ul><li>
Work closely with management, marketing, and operations to support campaigns, events, and seasonal launches. 
</li><li>
Support new openings, including menu rollout, kitchen setup, and pre-launch training. 
</li><li>
Travel between locations as needed for supervision and support.</li></ul><h3 class="jobSectionHeader"> 
Requirements</h3><ul><li>
Proven experience as Executive Chef or Group Executive Chef in multi-location premium dining or health-focused concepts. 
</li><li>
Strong leadership, organizational, and communication skills. 
</li><li>
Deep knowledge of ingredient-driven cuisine, food trends, and wellness-oriented menus. 
</li><li>
Expertise in kitchen systems, food costing, SOPs, and inventory controls. 
</li><li>
Ability to travel between branches regularly. 
</li><li>
Culinary degree or equivalent professional training. 
</li><li>
Fluent in English</li></ul><div></div><h3 class="jobSectionHeader"> 
Benefits</h3><ul><li>
Competitive Salary: Based on experience and role responsibilities 
</li><li>
Club Access: Full access to SEVEN Wellness Club facilities and classes 
</li><li>
F&amp;B Discount: 50% off all in-house food and beverage items at The Dose by Silvena 
</li><li>
Career Growth: Opportunities to grow across SEVEN&rsquo;s expanding group of brands 
</li><li>
Supportive Culture: A team-oriented environment that values initiative, professionalism, and well-being</li></ul></div><div></div>

COTHM

ocation: COTHM Islamabad Email: nawaz@cothm.edu.pk Salary: PKR 100,000 &ndash; 125,000COTHM Islamabad is looking for a highly skilled and experienced Executive Chef to lead our culinary team.Key Responsibilities:<ul><li>Plan, develop, and execute innovative menus.</li><li>Ensure food quality, presentation, and hygiene standards.</li><li>Supervise kitchen staff and manage operations efficiently.</li><li>Monitor inventory and maintain cost control.</li><li>Train and mentor culinary team members.</li></ul>Requirements:<ul><li>Degree/Diploma in Culinary Arts or related field.</li><li>Minimum 5&ndash;7 years of experience as an Executive Chef in reputable establishments.</li><li>Strong leadership and organizational skills.</li><li>Creativity and knowledge of modern culinary trends.</li><li>Apply Now: Send your CV to nawaz@cothm.edu.pk with the subject line Executive Chef &ndash; Islamabad.</li></ul>Job Type: Full-timePay: Rs100,000.00 - Rs120,000.00 per monthWork Location: In person

The Surf Cafe/Leens casual to Gourmet

Executive ChefJob descriptionWe are looking to recruit a creative and motivated Executive Chef to join our talented kitchen team. Our ideal candidate is a creative professional who is willing to participate in creating delicious seasonal menus and maintaining high food quality standards and able to work under pressure in fast paced restaurants.As Executive Chef you will be responsible for directing, training, supervising, planning and coordinating all areas within the culinary department, including any projects requested by the group executive chef. You should be comfortable in leading and managing the kitchen team and will provide support and training on an ongoing basis. It will be your responsibility to ensure only the highest quality of food &amp; beverage for our guests through meticulous consistency, taste and presentation of all dishes. Additionally, you will monitor the food inventory monthly, maintaining proper control of orders and purchases and ensuring that all deliveries are received and handled efficiently and with the goal of securing profit margins while always maintaining the corporate image of the company. You will also oversee the cleanliness and hygiene of all kitchen spaces and procedures.Qualifications<ul><li>bachelor&rsquo;s degree, or any related culinary degree.</li><li>minimum of 2 years of industry and culinary management experience.</li></ul>Essential skills, abilities &amp; competencies required.<ul><li>A minimum of 2 years in a similar role in high end restaurant dubai experience will be beneficial &ndash; this is not a position for 1st time Executive Chef candidates.</li><li>Customer centric / outgoing personality</li><li>Strong knowledge of cooking methods, kitchen equipment, and best practices.</li><li>Good understanding of ms office and restaurant software programs.</li><li>Teamwork-oriented with outstanding leadership abilities.</li><li>Excellent communication and interpersonal skills.</li><li>Good understanding of food, health, and safety regulations</li><li>Fluent in English is a must.</li><li>Must be able to stand and work for long periods of time.</li><li>Must be able to work under pressure.</li><li>Assist with the preparation and planning of meal designs.</li><li>eye for detail to achieve operational excellence</li><li>passion for leadership and teamwork</li><li>excellent guest service skills</li><li>previous experience with controlling food and labor cost, demonstration cooking, menu development and training of culinary members</li></ul>Job Type: Full-timePay: From AED1.00 per month

Location: COTHM Faisalabad Campus Email: admin.jr@cothm.edu.pk Salary: PKR 100,000 &ndash; 125,000COTHM Faisalabad is seeking a highly skilled and experienced Executive Chef to join our team and lead culinary operations.Key Responsibilities:<ul><li>Plan, develop, and execute innovative menus.</li><li>Maintain food quality, presentation, and hygiene standards.</li><li>Supervise kitchen operations and manage staff effectively.</li><li>Monitor inventory and control food costs.</li><li>Train and mentor kitchen team members.</li></ul>Requirements:<ul><li>Degree/Diploma in Culinary Arts or a related field.</li><li>5&ndash;7 years of proven experience as an Executive Chef in reputable establishments.</li><li>Strong leadership, creativity, and organizational skills.Send your CV: admin.jr@cothm.edu.pk</li></ul>Subject Line: Executive Chef &ndash; FaisalabadJob Type: Full-timePay: Rs100,000.00 - Rs120,000.00 per monthWork Location: In person

Crowne Plaza Hotel

<div>Key Responsibilities

Lead the day-to-day kitchen operations across all outlets and banquet functions.

Design and implement innovative, seasonal menus that reflect guest preferences and local inspiration.

Maintain the highest levels of food quality, presentation, and consistency.

Manage food costs, inventory, and supplier relationships to meet budget targets.

Ensure full compliance with hygiene, safety, and HACCP regulations.

Train, coach, and develop kitchen staff to foster performance, creativity, and teamwork.

Collaborate with F&amp;B and hotel leadership to enhance the overall guest experience.

Monitor guest feedback and implement continuous improvement strategies.

Drive sustainability initiatives aligned with IHG's responsible sourcing goals.

Required Skills &amp; Qualifications

Culinary degree or equivalent professional training.

Minimum 5 years of experience as Executive Chef or Senior Sous Chef in upscale or luxury hospitality.

Proven leadership and people management skills in high-volume environments.

Deep knowledge of global cuisines, modern techniques, and dietary trends.

Strong financial acumen with experience managing food cost and labor budgets.

Excellent communication and organizational skills.

What We Offer

Competitive compensation and performance-based incentives.

A culture of learning, growth, and international career opportunities across IHG.

The chance to make a real difference through food that delights and inspires.
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.</div>

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