Speciality Head Chef - Steakhouse

About the role

Park Hyatt Dubai is looking for a Speciality Head Chef for its steakhouse. The chef leads the kitchen's culinary operations, ensuring food quality, consistency, creativity and commercial performance, with advanced expertise in premium meat selection, butchery, ageing, grilling, menu development, cost control and team leadership.

Key responsibilities

• Lead and oversee all steakhouse kitchen operations, ensuring quality, efficiency and financial and guest-satisfaction goals.
• Develop menus, standardized recipes, plating guidelines and presentation standards.
• Apply advanced knowledge of premium meat cuts, sourcing, grading, ageing, butchery, grilling and temperature control.
• Oversee the à la carte breakfast offering where applicable.
• Train, coach and develop the culinary brigade, including performance management, skills development and succession planning.
• Plan staffing levels, duty rosters and labour deployment according to forecasts and targets.
• Manage food costs, recipe costing, inventory, purchasing, stock rotation, yield management and wastage.
• Ensure compliance with HACCP, food safety, sanitation, allergen procedures and company policies.
• Monitor kitchen productivity and improve workflow and guest experience.
• Collaborate with Restaurant Management, F&B, Purchasing and Marketing, and create seasonal menus, signature dishes, promotions and culinary events.

Required profile

• Diploma or degree in Culinary Arts, Hospitality Management or a related field.
• Minimum 8-10 years of progressive culinary experience in hotels or restaurants, preferably luxury hospitality.
• Minimum 2-3 years as Head Chef or Senior Sous Chef, with responsibility for operations, financial performance and team leadership.
• Extensive steakhouse experience with premium meat, butchery, ageing and grilling.
• Proven expertise in menu development, recipe standardization, menu engineering, food-cost control and kitchen profitability.
• Strong knowledge of HACCP, food safety, allergen management and hygiene; à la carte breakfast and pre-opening experience is advantageous.