Executive Chef – Pre-Opening & Premium Nightlife Dining

Sunset Hospitality Group; Dubai; On-site; AED 420,000 - 660,000; Full time

Job summary

Sunset Hospitality Group in Dubai seeks an experienced Executive Chef to lead culinary strategy across premium nightlife and high-volume dining concepts, driving concept execution from pre-opening to ongoing operations.

You will build menus, manage food cost and kitchen P&L, recruit a diverse team, and ensure top standards of food safety and guest experience in a fast-paced environment.

Qualifications

• Proven Executive/Head Chef experience in premium dining or nightlife concepts.
• Strong pre-opening experience preferred, from concept to launch.
• Expertise in menu development, menu engineering and food costing.
• Ability to manage high-volume operations while maintaining quality.

Responsibilities

• Lead culinary strategy and kitchen operations with high food quality and presentation.
• Develop and evolve commercially viable menus aligned with concepts and guest experience.
• Lead pre-opening readiness including kitchen setup, menu testing, recruitment and SOPs.
• Own food cost, P&L, purchasing, inventory and waste management.
• Build and develop a high-performing culinary team for fast-paced environments.
• Collaborate with General Manager, Beverage, Marketing, and Entertainment teams on events.
• Source high-quality ingredients while optimizing pricing and profitability.
• Monitor culinary KPIs and drive improvements in productivity and guest satisfaction.
• Ensure HACCP and regulatory compliance across kitchen operations.

Skills

Executive Chef / Head Chef

Menu development

Menu engineering

Food cost management

Kitchen P&L

Supplier relationships

Leadership of large teams

Pre-opening experience

High-volume operations

Food safety & HACCP

Job description

Sunset Hospitality Group in Dubai seeks an experienced Executive Chef to lead culinary strategy across premium nightlife and high-volume dining concepts, driving concept execution from pre-opening to ongoing operations.

You will build menus, manage food cost and kitchen P&L, recruit a diverse team, and ensure top standards of food safety and guest experience in a fast-paced environment.