Chef de Cuisine - Kitchen Operations

Atlantis; Dubai; On-site; AED 120,000 - 150,000; Full time

Job summary

Atlantis in Dubai seeks a Chef de Cuisine to lead kitchen operations within a high-profile resort. This role includes overseeing major kitchen functions, coaching culinary teams, and ensuring exceptional food quality and guest satisfaction.

The ideal candidate will have senior culinary leadership experience, a strong background in luxury dining, and expertise in multiple cuisines. This full-time position offers a dynamic environment focused on culinary excellence and profitable kitchen management.

Qualifications

• Proven senior culinary experience as Chef de Cuisine, Senior Sous Chef, or similar roles.
• Strong background in luxury hotels, fine dining restaurants, or high-volume buffet operations.
• Expertise in one or more cuisine areas such as European, Asian, or South American.

Responsibilities

• Lead daily kitchen operations and manage food quality.
• Plan menus and supervise food preparation standards.
• Train, coach, and motivate culinary team members.

Skills

Chef de Cuisine leadership

Kitchen operations management

Menu planning

Recipe development

Food costing

Outlet profitability

Fine dining

Buffet operations

Casual dining

Central production

Central pastry

HACCP standards

Job description

Chef de Cuisine – Kitchen OperationsLocation: Dubai, United Arab EmiratesIndustry: HospitalityFunction: Chef/Culinary/Kitchen ManagementExperience: Senior culinary leadership experience in luxury hotel, resort, fine dining, buffet, casual dining, central production, or pastry operationsJob Type: Full-time

Role Overview

The Chef de Cuisine – Kitchen Operations will lead a complete kitchen function as an independent profit center within Atlantis The Royal. The position combines creative menu development, operational control, food quality leadership, colleague development, guest experience management, and financial discipline.

Key Responsibilities

• Lead daily kitchen operations across the assigned outlet, cuisine concept, production area, pastry section, buffet operation, or casual dining venue.
• Plan menus, develop new dishes, refine recipes, and maintain strong product knowledge aligned with the outlet's culinary identity.
• Manage food costing, portion control, waste reduction, stock usage, and purchasing coordination to support profitable kitchen performance.
• Maintain consistent food quality, taste, presentation, freshness, and service timing across every shift.
• Organize special events, seasonal menus, promotions, private dining requests, VIP requirements, and high-volume service periods.
• Supervise food preparation standards across fine dining, buffet, casual dining, central production, pastry, pool, beach, lounge, or family dining operations as assigned.
• Train, coach, and motivate chefs and kitchen colleagues to improve technical skills, speed, discipline, hygiene, and confidence.
• Ensure kitchen operations meet HACCP, sanitation, food safety, health, equipment handling, and workplace safety requirements.
• Work closely with Sous Chefs, Chef de Parties, culinary leadership, stewarding, purchasing, service teams, outlet managers, and resort operations.
• Monitor ingredient quality, supplier consistency, recipe execution, mise en place readiness, and kitchen productivity.
• Review guest feedback, service challenges, food quality concerns, and operational gaps to drive continuous improvement.
• Support colleague satisfaction by building a respectful, structured, and high-performance kitchen culture.
• Manage kitchen schedules, task allocation, stock levels, equipment needs, production planning, and outlet readiness.
• Protect the financial success of the outlet by balancing guest satisfaction, food quality, staffing efficiency, and budget control.

Ideal Profile

• Proven senior culinary experience as Chef de Cuisine, Senior Sous Chef, Head Chef, Executive Sous Chef, or similar leadership role.
• Strong background in luxury hotels, resorts, fine dining restaurants, Michelin-level kitchens, high-volume buffet operations, casual dining concepts, central production, or pastry operations.
• Expertise in one or more cuisine areas such as European, Asian, South American, international, buffet, lounge, family dining, pool and beach, production, or pastry.
• Solid knowledge of menu planning, recipe development, food costing, kitchen budgeting, product control, and outlet profitability.
• Strong leadership skills with the ability to train, inspire, discipline, and develop a multicultural culinary team.
• Excellent understanding of HACCP, food safety, sanitation, kitchen hygiene, and safe equipment practices.
• Ability to perform under pressure while maintaining creativity, consistency, and guest-focused quality.
• Commercial mindset with the ability to manage the kitchen as an independent profit center.
• Confident communication skills for working with culinary leaders, outlet managers, suppliers, service teams, and resort stakeholders.
• Organized, reliable, and hands‑on approach with strong attention to detail and accountability.
• Flexibility to support events, new promotions, high-volume operations, VIP service, and changing business needs.
• Passion for luxury hospitality, culinary excellence, team development, and memorable dining experiences.

Skills Set

• Chef de Cuisine leadership
• Kitchen operations management
• Menu planning
• Recipe development
• Food costing
• Outlet profitability
• Fine dining
• Buffet operations
• Casual dining
• Central production
• Central pastry
• European cuisine
• Asian cuisine
• South American cuisine
• Product knowledge
• Food quality control
• HACCP standards
• Kitchen budgeting
• Team training
• Special event menus
• Waste control
• Stock management
• Culinary innovation
• Guest satisfaction
• Luxury resort dining