Chef De Cuisine - Persian/Arabic/Mediterranean Cuisine

PALAZZO VERSACE DUBAI; Dubai; On-site; AED 60,000 - 120,000; Full time

Job summary

A luxury hotel and restaurant in Dubai is seeking an experienced Chef de Cuisine to lead their kitchen. The role involves overseeing daily operations, creating seasonal menus inspired by Persian, Arabic, and Mediterranean flavors, and managing a multicultural team. An ideal candidate will have at least 8–10 years of culinary experience in a leadership position, showcasing excellence and creativity in fine dining. This position offers a unique opportunity to contribute to an exceptional dining experience.

Qualifications

• Minimum of 8–10 years of culinary experience, including at least 3 years in a leadership role as Chef de Cuisine or Senior Sous Chef.
• Expertise in Persian, Arabic, and Mediterranean cuisines, with a strong portfolio of signature dishes.
• Solid knowledge of kitchen operations and menu engineering.

Responsibilities

• Lead daily kitchen operations, ensuring consistency and quality in all dishes.
• Develop and implement seasonal menus showcasing culinary traditions.
• Manage and mentor a multicultural culinary team.

Skills

Culinary experience

Leadership

Cost control

Creativity

Job description

About the Role

We are seeking a highly skilled and creative Chef de Cuisine to lead our specialty restaurant offering an authentic journey through Persian, Arabic, and Mediterranean flavors. The ideal candidate will bring a deep understanding of regional traditions, modern culinary trends, and luxury dining standards, ensuring an exceptional gastronomic experience for our guests.

Key Responsibilities

• Lead daily kitchen operations, ensuring consistency, quality, and authenticity in all dishes.
• Develop and implement seasonal menus showcasing Persian, Arabic, and Mediterranean culinary traditions with a modern, refined touch.
• Manage, mentor, and train a multicultural culinary team to achieve excellence.
• Ensure strict compliance with food safety, hygiene, and HACCP standards.
• Monitor kitchen costs, portion control, and inventory while maximizing profitability.
• Collaborate with the F&B and service teams to deliver memorable guest dining experiences.
• Drive creativity and innovation while preserving the authenticity of traditional recipes.

Requirements

• Minimum of 8–10 years of culinary experience, including at least 3 years in a leadership role as Chef de Cuisine or Senior Sous Chef in a luxury 5-star hotel or fine dining restaurant.
• Proven expertise in Persian, Arabic, and Mediterranean cuisines, with a strong portfolio of signature dishes.
• Solid knowledge of kitchen operations, cost control, and menu engineering.
• Strong leadership, team development, and communication skills.
• Passion for delivering excellence, with meticulous attention to detail and presentation.
• Flexibility to work in a fast-paced, multicultural environment.