Executive Chef

Job Description:

About The First Group Hospitality

The First Group Hospitality is a Dubai-headquartered, full-service hospitality management companyspecializingin hotel operations, asset management, and F&B strategy. With a team of industry veterans and a proven track record, the company delivers tailored solutions that enhance efficiency,optimise revenue, andmaximiseasset value for investors and hotel owners. As a trusted third-party hotel management provider, The First Group Hospitality partners with leading global brands to drive operational excellence and long-term profitability, thanks toexpertisespanning property performance optimisation, cost management, and guest experience enhancement.

Beyond management, The First Group Hospitality develops andoperatesa dynamic portfolio of upscale hotels, residences, and award-winning restaurants, creating high-value hospitality assets that stand out in the market.

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Lead and optimize TFG-F&B operations across the region, ensuring high standards of food quality, service, guest experience, profitability, and compliance. The role supports outlet openings, menu and recipe development, food-cost control, forecasting, reporting, and F&B projects in collaboration with Design, Construction, Marketing, and Operations teams. Other responsibilities include but not limited to:

• Monitor kitchen production, service standards, food quality, hygiene, and presentation.
• Manage menus, recipe manuals, recipe costing, pricing, and food-cost performance.
• Analyze operational results, prepare forecasts, and deliver regular reports.
• Coordinate promotions, events, functions, and outlet activities with F&B teams.
• Lead daily briefings, training, coaching, performance reviews, and team development.
• Support recruitment, scheduling, delegation, motivation, and disciplinary processes.
• Handle guest complaints professionally and ensure effective service recovery.
• Maintain equipment, fixed assets, inventories, maintenance, and safe working conditions.
• Support new outlet openings and ensure consistent implementation across the region.
• Maintain strong communication and relationships across departments.

• Strong knowledge of hotel, resort, and multi-outlet F&B operations.
• Excellent understanding of guest experience and service excellence.
• Knowledge of culinary standards, menu planning, recipe development, and food costing.
• Ability to analyze performance, manage budgets, forecast demand, and improve profitability.
• Strong leadership, delegation, coaching, and team-building skills.
• Ability to motivate diverse teams and develop talent at all levels.
• Effective communication, presentation, organization, and problem-solving skills.
• Experience working with Design, Construction, Marketing, and other project teams.
• Knowledge of hygiene, sanitation, health and safety, and UAE regulations.
• High level of professionalism, integrity, adaptability, and commercial awareness.

Requirements: