Design and update daily and weekly menus in line with the employers preferences, dietary needs, and nutritional requirements.
Create customized menus for specific occasions such as formal events, family gatherings, and themed dinners.
Incorporate seasonal ingredients and international cuisines, ensuring variety and balance.
Coordinate with nutritionists or personal physicians (if required) for special health- based menu planning.
Ensure all menus are cost-effective while maintaining luxury quality and presentation standards.
2. Food Preparation Supervision by Team:
Delegate food preparation tasks to the kitchen team, ensuring clear understanding of recipes, techniques, and presentation standards. Conduct regular briefings with kitchen staff to review daily menus, special requests, and individual responsibilities.
Personally supervise and quality-check all dishes before they are served to ensure consistency, taste, and hygiene.
Monitor food prep processes to ensure adherence to recipes, cooking times, portion sizes, and plating aesthetics.
Provide training and mentoring to junior chefs and support staff to maintain high culinary and hygiene standards.
3. Operational Management:
Supervise the entire kitchen operation including planning, scheduling, and task allocation.
Maintain high standards of cleanliness and hygiene in line with HACCP and Dubai Municipality regulations.
Oversee procurement and inventory of food supplies, maintaining cost-efficiency and zero waste.
Ensure kitchen equipment is maintained, serviced, and in good working condition.
4. People Management:
Lead and train a team of kitchen staff (sous chefs, commis, stewards, etc.).
Foster a respectful, disciplined, and team-oriented kitchen culture.
Conduct regular performance reviews and provide on-the-job coaching.
5. Communication s Coordination:
Liaise with household management, nutritionists, and other estate staff for smooth coordination of meals and events.
Plan and execute special functions, banquets, and VIP hospitality needs.
Provide regular reports on kitchen expenses, maintenance, and team performance.
Requirements:
Minimum 15 years of culinary experience, with at least 5 years in a leadership role in private households, 5-star hotels, or fine dining restaurants.
Experience in managing kitchens for UHNWIs preferred.
Strong knowledge of international cuisines and dietary needs (e.g., gluten-free, vegan, diabetic-friendly).
Formal culinary education or equivalent professional training.
Excellent leadership, organizational, and interpersonal skills.
Discreet, trustworthy, and culturally sensitive.
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