Summary
TFG Hospitality, part of The First Group Hospitality, is a Dubai-headquartered hotel management company operating hotels, residences, and restaurants. The Executive Chef will lead and optimise regional food and beverage operations, overseeing kitchen production, food quality, service, hygiene, and presentation. Responsibilities include menu and recipe development, food-cost control, forecasting, reporting, outlet openings, and team training and development. The role is based in Abu Dhabi and requires experience in hotel, resort, and multi-outlet F&B operations, along with knowledge of UAE regulations.
The posting
As published on tfghospitality.com. Pulled from the employer's site and shown as they wrote it.
Overview
About The First Group Hospitality
The First Group Hospitality is a Dubai-headquartered, full-service hospitality management company specializing in 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, and maximise asset 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 to expertise spanning property performance optimisation, cost management, and guest experience enhancement. Beyond management, The First Group Hospitality develops and operates a dynamic portfolio of upscale hotels, residences, and award-winning restaurants, creating high-value hospitality assets that stand out in the market.
For more information, visit tfghospitality.com
Job Description
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.
Desired Skill & Expertise
- 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.