Executive Sous Chef: Menu Innovation & Culinary Leadership

Miral; Abu Dhabi; On-site; AED 320,000 - 520,000; Full time

Job summary

Miral Experiences is seeking a seasoned culinary leader to drive menu innovation, product development and culinary excellence across multiple venues in Abu Dhabi. As BIO Executive Sous Chef / Chef de Cuisine, you will define offerings, optimize quality and presentation, and support operational excellence while aligning with commercial goals.

You will work closely with the Executive Chef and F&B teams to deliver exceptional guest experiences, develop new concepts, uplift menus, and optimize food

Qualifications

• Culinary Diploma mandatory.
• Bachelor's degree in Hospitality or F&B Management with culinary training is an advantage.
• 10 years of culinary experience including at least 3 years in a Chef de Cuisine or Executive Sous Chef position within large-scale hospitality, resorts, hotels, cruise lines, leisure attractions, or similar high-volume operations.
• Strong experience in menu development, recipe standardization, culinary innovation, and food cost management.
• Exposure to international cuisines and multicultural operations.
• Proven ability to manage multiple stakeholders in a fast-paced environment.
• Strong planning, organizational, and problem-solving skills.
• Proficiency in Microsoft Office applications.
• Theme park, leisure, or attraction-based food service experience.
• High-volume quick service or casual dining operations.
• Pre-opening experience within a hospitality or leisure destination.
• GCC and international experience.
• Additional language skills, including Arabic, are advantageous.

Responsibilities

• Lead culinary innovation through the development of new menu items, recipes, presentations, and seasonal offerings.
• Design and structure menus including naming, descriptions, pricing, recommendations, and promotional items.
• Drive culinary quality assurance by ensuring consistency of taste, presentation and food standards across all venues.
• Develop, maintain and standardize recipes, batch production procedures and preparation methodologies.
• Establish plating, display, garnish, packaging, and service standards.
• Analyze sales mix and performance data to recommend menu enhancements and revenue opportunities.
• Support labor planning, food cost optimization, and overall prime cost control.
• Contribute to operational planning, staffing strategies and implementation of F&B initiatives.
• Coach and train culinary and operations teams to maintain product knowledge and service delivery.
• Support recruitment, evaluation and development of culinary team members.
• Ensure compliance with HACCP food safety regulations and industry best practices.

Skills

Culinary leadership

Menu development

Culinary innovation

Food cost management

Stakeholder management

Staff coaching

Planning & organization

Problem solving

Microsoft Office

High-volume hospitality

Education

Culinary Diploma

Bachelor's in Hospitality or F&B Management

Tools

Microsoft Office

Job description

Miral Experiences is seeking a seasoned culinary leader to drive menu innovation, product development and culinary excellence across multiple venues in Abu Dhabi. As BIO Executive Sous Chef / Chef de Cuisine, you will define offerings, optimize quality and presentation, and support operational excellence while aligning with commercial goals.

You will work closely with the Executive Chef and F&B teams to deliver exceptional guest experiences, develop new concepts, uplift menus, and optimize food