Executive Chef

Role Description The Executive Chef is a full-time, on-site role based in Baghdad, responsible for leading kitchen operations and delivering consistently high-quality cuisine aligned with MYA’s international fusion concept. Day-to-day responsibilities include menu development, recipe standardization, and overseeing food preparation, plating, and presentation to ensure exceptional taste and visual appeal. The Executive Chef manages kitchen staff scheduling, training, and performance, fosters a collaborative and respectful work environment, and ensures adherence to food safety, hygiene, and local regulatory standards. The role involves monitoring inventory, controlling food costs, coordinating with suppliers, and working closely with restaurant leadership to support special events, seasonal menus, and continuous improvement of the guest dining experience.QualificationsExtensive experience in professional kitchens, including prior leadership in an Executive Chef or Head Chef role within upscale or fine dining environments.Strong culinary skills in international and fusion cuisine, with a focus on menu creation, flavor balancing, and modern presentation techniques.Proficiency in kitchen operations management, including staff supervision, scheduling, workflow optimization, and quality control.Solid knowledge of food safety, sanitation standards, and HACCP principles, with a consistent track record of maintaining a clean, safe kitchen.Ability to manage food costing, budgeting, inventory control, and supplier relationships to meet financial and operational targets.Effective communication and interpersonal skills, with the ability to collaborate with front-of-house teams and train, mentor, and motivate diverse kitchen staff.High level of organization, attention to detail, and capacity to perform in a fast-paced, high-volume setting while maintaining quality standards.Relevant culinary education or certification is preferred; experience in international markets or premium hospitality venues is an advantage.Flexibility to work evenings, weekends, and holidays as required by restaurant operations.