Chef De Cuisine

About the role

The Chef De Cuisine will lead daily culinary operations for Le Meridien in Dubai, ensuring high‑quality food and exceptional dining experiences. This senior role combines hands‑on cooking with team leadership and operational management.

Key responsibilities

• Oversee all food preparation, presentation and service for regular dining, special events and VIP guests.
• Develop and design menus and recipes that align with the restaurant concept and current culinary trends.
• Manage food costs, inventory, portion control and waste while maintaining budgetary targets.
• Ensure compliance with HACCP, food safety, hygiene and sanitation standards.
• Lead, coach and develop culinary associates, fostering a collaborative and performance‑driven environment.

Required profile

• High school diploma/GED with at least 4 years of culinary experience in a high‑volume or luxury hospitality setting, OR a 2‑year degree in Culinary Arts/Hotel Management with at least 2 years of experience.
• Proven ability to supervise kitchen staff, manage shifts and maintain consistent food quality.

Required skills

• Strong knowledge of HACCP and food safety regulations.
• Menu development, recipe creation and cost control expertise.