Roles & Responsibilities · Strong expertise in international cuisine, fine dining, and large-scale banquet operations. · Skilled in menu planning, portion control, and maintaining 5-star presentation standards while incorporating local and international flavours · Proven leadership in managing and training a multicultural culinary team. · Solid knowledge of food costing, budgeting, and sustainable kitchen · practices. · Creative menu development with consistent 5-star standards. · Knowledge of food costing, inventory, and waste management. · Excellent understanding of HACCP, hygiene, and food safety. Desired Candidate Profile · Minimum 5-7 years experience in 5 Star hotels as an Executive Chef (with at least 2 years as Exec. Sous Chef). · Culinary degree/diploma preferred. .Preferable Arabic speaking