[Hiring] Executive Chef Dubai UAE
Position: Executive Chef
Date Posted: 4 June 2026
Industry: Hospitality / Food & Beverage / Restaurant Management
Employment Type: Full Time
Experience: Proven Experience as an Executive Chef in Reputable Restaurant Groups
Qualification: Diploma or Degree in Culinary Arts / Hospitality or Related Field (Preferred)
Salary: AED 5000 to 7000 (estimated)
Location: Dubai & Abu Dhabi, United Arab Emirates
Company: Al Safadi Group
Description:
Al Safadi Group is seeking an experienced and passionate Executive Chef to lead its culinary operations across Dubai and Abu Dhabi. This role is ideal for a senior culinary professional with strong expertise in Arabic and Lebanese cuisine and a proven ability to manage high-performing kitchen teams.
The selected candidate will be responsible for overseeing daily kitchen operations, ensuring consistent food quality, and maintaining the highest standards of hygiene and customer satisfaction. The role also involves menu innovation, cost control, and team development in a fast-paced, high-volume restaurant environment.
This position offers an opportunity to contribute to a well-established hospitality brand while preserving authentic Arabic and Lebanese culinary traditions.
Key Responsibilities:
• Lead and manage kitchen operations across assigned restaurant locations
• Develop and innovate menus focusing on Arabic and Lebanese cuisine
• Supervise, train, and mentor kitchen staff and culinary teams
• Ensure consistent food quality, presentation, and taste standards
• Monitor food cost control and optimize kitchen resources
• Maintain strict compliance with food safety and hygiene regulations
• Oversee inventory management and kitchen procurement processes
• Coordinate with management to enhance guest satisfaction and service quality
Requirements:
• Proven experience as an Executive Chef in reputable restaurant groups
• Strong expertise in Arabic and Lebanese cuisine
• Experience in managing large kitchen teams in high-volume environments
• Strong knowledge of food cost control and menu development
• Deep understanding of food safety and hygiene standards
• Ability to work in fast-paced, high-pressure environments
• Strong knowledge of:
• Kitchen Operations Management
• Menu Planning & Development
• Food Safety & Hygiene Standards
• Cost Control & Budget Management
• Team Leadership & Training
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