Executive Sous Chef — Menu Innovation Leader

European Association of Zoos and Aquaria; United Arab Emirates; On-site; AED 180,000 - 320,000; Full time

Job summary

Miral Experiences is seeking a highly experienced Bio Executive Sous Chef (Chef de Cuisine) to lead culinary innovation across multiple venues in Abu Dhabi. You will develop menus, standardize recipes, and ensure exceptional quality, taste, and presentation while supporting operational excellence and guest satisfaction.

Reporting to the Executive Chef and F&B leadership, you will oversee menu concepts, pricing, food cost management, and staff development, with a focus on HACCP compliance and

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.

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, 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 successful implementation of F&B initiatives.
• Coach and train culinary and operations teams to maintain exceptional 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

Food cost management

Multicultural operations

Stakeholder management

Planning & organization

Education

Culinary Diploma

Bachelor's in Hospitality or F&B Management

Tools

MS Office

Job description

Miral Experiences is seeking a highly experienced Bio Executive Sous Chef (Chef de Cuisine) to lead culinary innovation across multiple venues in Abu Dhabi. You will develop menus, standardize recipes, and ensure exceptional quality, taste, and presentation while supporting operational excellence and guest satisfaction.

Reporting to the Executive Chef and F&B leadership, you will oversee menu concepts, pricing, food cost management, and staff development, with a focus on HACCP compliance and