Chef De Cuisine – All-Day Dining Lead

About the role

The Chef De Cuisine will lead the All‑Day Dining restaurant at Shangri‑La Qaryat Al Beri, ensuring exceptional food quality and guest satisfaction. Reporting to the Executive Chef, you will oversee menu creation, kitchen production, costing and team performance while maintaining smooth daily operations.

Key responsibilities

• Lead and manage daily culinary operations of the All‑Day Dining outlet.
• Develop and maintain menus, recipes, buffet concepts and food presentations that meet guest expectations and hotel standards.
• Train, motivate and develop the culinary team, ensuring effective staffing and productivity.
• Monitor food costs, portion control, inventory, purchasing and wastage to achieve financial targets.
• Ensure strict compliance with HACCP, food safety, hygiene and sanitation standards across all kitchen activities.

Required profile

• Strong culinary expertise with extensive knowledge of international and multicultural cuisines.
• Minimum 8–10 years of progressive experience in hotels, resorts or high‑volume restaurant operations.
• Proven experience managing All‑Day Dining, large‑scale buffets, à la carte service and high‑volume food production.
• Creative, quality‑focused and passionate about culinary excellence.
• Excellent communication and collaboration skills with F&B and hotel leadership teams.

Required skills

• Kitchen budgeting
• Recipe development
• All‑Day Dining operations
• Sanitation
• International and multicultural cuisines
• Menu planning
• Culinary expertise
• High‑volume food production
• Inventory management
• Food safety
• Kitchen operations
• Hygiene
• Food presentation
• À la carte service
• Food cost control
• Buffet management

What we offer

• Structured learning and development pathways with real advancement opportunities.
• Competitive benefits, recognition programs and colleague stay/travel perks.
• Inclusive, diverse and secure work environment that supports personal growth.