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, leading the kitchen team and managing all food-related functions. The role delivers exceptional dining experiences through high-quality food production, innovative menus and operational excellence, while keeping food costs and labour expenses within budget. It is a full-time management position based in Dubai.

Key responsibilities

• Oversee food preparation and presentation for breakfast, lunch, dinner, room service support and special events, ensuring recipes, portions and quality standards are followed
• Develop new menu items, seasonal specials and promotions with the Executive Chef, and introduce seasonal and promotional offerings
• Ensure compliance with food safety, sanitation, HACCP and hygiene regulations, and maintain receiving, storage, labelling and rotation procedures
• Supervise chefs, cooks and kitchen associates, run daily briefings and shift meetings, and mentor staff
• Manage food costs, labour costs and kitchen expenses within budget, review food cost reports and inventory, and support menu engineering
• Handle guest feedback and dietary requests, ensure timely food delivery and support special events and VIP functions
• Support recruitment, training, performance reviews and succession planning, and take part in operational meetings

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 restaurant, brasserie or European dining concept highly preferred
• Preferred: luxury hotel or resort experience, experience managing multicultural teams, menu engineering and food costing knowledge, pre-opening experience, and Forbes Travel Guide or luxury hospitality experience

Required skills

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