Chef de Cuisine – Steakhouse

About the role

The Steakhouse Chef de Cuisine will lead the kitchen operations of the hotel’s flagship restaurant in Dubai Marina. Reporting to the Food & Beverage Director, you will be responsible for delivering consistent, high‑quality dishes while driving culinary creativity and maintaining budgetary control.

Key responsibilities

• Oversee daily kitchen operations, ensuring food safety, sanitation, and compliance with all F&B policies.
• Develop, test and refine daily and seasonal menus in collaboration with the culinary team.
• Manage food purchasing, inventory, portion control and cost‑control measures to meet the operating budget.
• Supervise, coach and schedule kitchen staff, fostering a collaborative and high‑performance environment.
• Monitor food preparation, handling, storage and temperature standards to guarantee product quality.
• Coordinate with front‑of‑house and other hotel departments to ensure seamless service for guests and special events.

Required profile

• High school diploma or GED with at least 4 years of progressive culinary experience, or a two‑year degree in Culinary Arts/Hotel Management with 2 years of experience.
• Proven ability to lead a kitchen team in a high‑volume, upscale environment.
• Strong understanding of sanitation regulations and budget management.

Required skills

• Culinary Arts
• Food Preparation