Banquets Chef de Cuisine — Lead High-Volume Kitchens

Atlantis; Dubai; On-site; AED 420,000 - 620,000; Full time

Benefits offered by this job

Competitive salary

F&B privileges

Discounted rates

Health insurance (dental)

Annual flights home

Life insurance

Incentive program

Wellness initiatives

Job summary

Atlantis Resorts in Dubai, UAE, seeks a Chef de Cuisine - Banquets to lead large-scale banquet kitchen operations. This senior role combines high-volume food production with team leadership, food cost and P&L management, hygiene compliance and creative culinary execution to uphold exceptional guest satisfaction.

You will manage banquet kitchen requirements, train and develop the team, coordinate with other departments and maintain hygiene standards while driving innovation and consistent quality.

Qualifications

• Diploma in Catering or similar qualification required.
• 8–10 years in a five-star international hotel or hotel chain.
• 2–3 years of management experience as Chef de Cuisine or similar.
• Experience in a high-volume hotel environment or large banquet operation preferred.
• Strong culinary creativity, leadership and ability to foster innovation.

Responsibilities

• Manage and organize banquet kitchen requirements to established operating standards.
• Direct, supervise and motivate culinary colleagues to achieve required service levels.
• Coordinate training and development within the kitchen team.
• Maintain high standards of culinary execution across banquet operations.
• Enforce hygiene, sanitation and safety requirements; ensure kitchen P&L is managed effectively.

Skills

Leadership

Team management

Culinary creativity

Food cost control

P&L management

Education

Diploma in Catering

Job description

Atlantis Resorts in Dubai, UAE, seeks a Chef de Cuisine - Banquets to lead large-scale banquet kitchen operations. This senior role combines high-volume food production with team leadership, food cost and P&L management, hygiene compliance and creative culinary execution to uphold exceptional guest satisfaction.

You will manage banquet kitchen requirements, train and develop the team, coordinate with other departments and maintain hygiene standards while driving innovation and consistent quality.