Chef de Cuisine: All-Day Dining Leader & Menu Innovator

Shangri-La Group; Abu Dhabi; On-site; AED 391,000 - 614,000; Full time

Benefits offered by this job

Competitive benefits

Travel perks

Learning & development

Job summary

Shangri-La Group in Abu Dhabi, United Arab Emirates, seeks a Chef De Cuisine to lead the All-Day Dining restaurant, oversee menus, kitchen production, costing and team performance at a luxury property. You will collaborate with the Executive Chef and F&B to deliver high-quality dining aligned with hotel standards.

Ideal candidates bring 8–10 years of progressive culinary experience in hotels or high-volume operations, strong food safety knowledge, and exceptional leadership and menu development

Qualifications

• Strong culinary expertise across international cuisines and All-Day Dining operations.
• Excellent menu planning, recipe development and food presentation skills.
• Strong knowledge of food cost control, inventory and kitchen budgeting.
• Creative, quality-focused and passionate about culinary excellence.
• Strong communication and collaboration with F&B and hotel leadership.

Responsibilities

• Lead and manage daily culinary operations of the All-Day Dining restaurant.
• Develop and maintain menus, recipes, buffet concepts and presentations.
• Lead, train and develop the culinary team with staffing and productivity focus.
• Monitor food costs, portion control, inventory, purchasing and wastage.
• Ensure HACCP, food safety, hygiene and hotel standards across kitchen operations.

Skills

Culinary expertise

Menu planning

Food cost control

Team leadership

Food safety

Communication

Education

Culinary degree

Hospitality management

International cuisine training

Job description

Shangri-La Group in Abu Dhabi, United Arab Emirates, seeks a Chef De Cuisine to lead the All-Day Dining restaurant, oversee menus, kitchen production, costing and team performance at a luxury property. You will collaborate with the Executive Chef and F&B to deliver high-quality dining aligned with hotel standards.

Ideal candidates bring 8–10 years of progressive culinary experience in hotels or high-volume operations, strong food safety knowledge, and exceptional leadership and menu development