Head Chef

About the role

The Head Chef will lead daily culinary operations for the steakhouse restaurant at SLS Dubai, ensuring the highest standards of food quality, presentation, and guest satisfaction.

Key responsibilities

• Oversee all kitchen activities, including mise en place, production, service, and workflow.
• Maintain food quality, taste, presentation, consistency, and portion control according to approved recipes.
• Supervise, train, motivate and develop the culinary team.
• Collaborate with the Executive Chef on menu development and seasonal offerings.
• Manage meat preparation, butchery, cooking techniques and product utilization.
• Monitor food costs, yields, wastage and ensure profitability.
• Ensure compliance with HACCP, hygiene, sanitation and hotel standards.
• Coordinate with Purchasing, Restaurant Manager and Front‑of‑House for seamless service.

Required profile

• Culinary degree or equivalent professional experience.
• 5–7 years progressive culinary experience, with 2–3 years in a senior supervisory or Head Chef role, preferably in luxury hotels or premium steakhouses.
• Strong knowledge of modern steakhouse cuisine, meat aging, butchery and cooking techniques.
• Proven leadership, people‑management and training abilities.
• Excellent organizational, communication and problem‑solving skills.
• Fluent in English; additional languages a plus.

Required skills

• Menu development and recipe costing.
• Food safety, HACCP and sanitation standards.
• Meat preparation, butchery and grilling techniques.
• Kitchen profitability and waste‑reduction practices.