Head Chef - European Brasserie & All-Day Dining

Le Méridien Hotels & Resorts; Dubai; Presencial; AED 260.000 - 360.000; Jornada completa

Descripción de la vacante

Le Méridien Hotels & Resorts in Dubai seeks an experienced culinary leader to oversee all daily operations of the All Day Dining Restaurant, delivering high-quality food production and exceptional dining experiences. You will develop menus, guide a diverse kitchen team, ensure food safety, and manage costs while maintaining brand standards and guest satisfaction.

This management role requires strong leadership, hands-on cooking during peak hours, and a commitment to training and mentoring

Formación

• High school diploma or GED is required.
• 2-year degree from an accredited university or culinary institute in Culinary Arts, Hotel and Restaurant Management, Hospitality Management, or a related field is required.

Responsabilidades

• Oversees the preparation and presentation of food for breakfast, lunch, dinner, room service support, and special events as required.
• Ensures all menu items are prepared and presented according to established recipes, portion controls, and quality standards.
• Develops and introduces new menu items, seasonal specials, and promotional offerings in collaboration with the Executive Chef.
• Demonstrates advanced knowledge of culinary techniques, food trends, ingredient quality, and presentation standards.
• Ensures compliance with food safety, sanitation, HACCP, and hygiene regulations.
• Monitors food quality throughout all stages of preparation and service.

Educación

High school diploma or GED

2-year degree from an accredited university or culinary institute in Culinary Arts, Hotel and Restaurant Management, Hospitality Management, or a related field

Descripción del empleo

Le Méridien Hotels & Resorts in Dubai seeks an experienced culinary leader to oversee all daily operations of the All Day Dining Restaurant, delivering high-quality food production and exceptional dining experiences. You will develop menus, guide a diverse kitchen team, ensure food safety, and manage costs while maintaining brand standards and guest satisfaction.

This management role requires strong leadership, hands-on cooking during peak hours, and a commitment to training and mentoring