POSITION | Middle East Executive Chef LOCATION Middle East Private Estate Visa and relocation provided by the Client if not local PURPOSE OF THE POSITION The Executive Chef will lead the property's culinary operation, ensuring exceptional food quality, presentation and service across all dining outlets. The position is responsible for menu development, kitchen operations, team leadership, purchasing, cost control and food safety. The successful candidate will combine culinary creativity with strong operational and commercial skills, maintaining consistent standards while delivering an outstanding dining experience. QUALIFICATIONS / CERTIFICATIONS Culinary degree, diploma or equivalent professional culinary qualification. Robust knowledge of HACCP, food safety, sanitation and kitchen hygiene requirements. Food safety certification appropriate to the location and operation. EXPERIENCE & SKILLS Minimum 5-10 years of progressive culinary experience, including experience in a senior chef or Executive Chef position. Strong experience in high-volume food production and managing kitchen operations. Proven ability to lead, train and develop a culinary team (20) Demonstrated expertise in menu development, standardised recipes and presentation standards. Strong food costing, budgeting, purchasing and inventory management skills.



Excellent knowledge of international culinary techniques and current food trends. Strong organisational, communication and problem-solving skills. Ability to maintain quality and operational efficiency under pressure. Commercial awareness, with a disciplined approach to portion control and waste reduction. ROLES AND RESPONSIBILITIES Develop menus and maintain consistently high standards of taste and presentation. Lead, train and motivate the culinary team. Manage food budgets, purchasing, inventory and waste reduction. Maintain HACCP, hygiene and food safety standards. Coordinate with service teams to ensure smooth operations and guest satisfaction. KEY PERFORMANCE INDICATORS Food quality, presentation and consistency. Guest satisfaction and culinary feedback. Food cost and budget performance. Kitchen productivity and labour efficiency. Food waste and inventory variance. Compliance with food safety and hygiene standards. Staff retention, training and performance. Successful implementation of menus and culinary concepts. START DATE To be negotiated SALARY To Be negotiated BENEFITS Ex pat package Please note: Kindly check your junk or spam mail folders after applying, as our response to your application may occasionally be diverted there. Other positions can be seen on our website: https://caviarcareers.com/ Click on the "Looking For Work" tab

📌 Executive chef | middle east (Australia)
🏢 Caviar Careers
📍 Australia