Chef de Cuisine - Brasserie (All Day Dining)

About the role

The Chef de Cuisine is accountable for the daily culinary operations of the All Day Dining restaurant at Le Meridien in Dubai. The role combines hands-on cooking with leading the kitchen team, managing food production and costs, and ensuring food safety, hygiene and brand standards.

Key responsibilities

• Oversee food preparation and presentation for breakfast, lunch, dinner, room service support and special events, following recipes, portion controls and quality standards.
• Develop and introduce new menu items, seasonal specials and promotions with the Executive Chef.
• Ensure compliance with food safety, sanitation, HACCP and hygiene regulations, and monitor food quality throughout preparation and service.
• Maintain receiving, storage, labeling and rotation procedures, and keep kitchen equipment safe and well maintained.
• Manage food costs, labor costs and kitchen expenses within budget, review food cost reports and inventory, and support menu engineering.
• Lead the kitchen team: supervise chefs, cooks and kitchen associates, run daily briefings and shift meetings, mentor staff and handle guest feedback and dietary requests.
• Create attractive food displays and buffets, and support pre-opening, sustainability initiatives and special events.

Required profile

• High school diploma or GED, or a 2-year degree in Culinary Arts, Hotel and Restaurant Management or Hospitality Management.
• 4 years of culinary or food and beverage experience, or 2 years with a degree.
• Previous experience in an All Day Dining, Brasserie or European dining concept is highly preferred.
• Preferrable: luxury hotel, resort or upscale restaurant experience, multicultural team management, menu engineering and food costing knowledge, and pre-opening experience.

Required skills

• Culinary techniques and menu development
• Food cost management and inventory control
• HACCP and food safety compliance
• Leadership, team development and guest satisfaction focus