Head Chef: Lead Culinary Team & Menus

Le Méridien Hotels & Resorts; Dubai; On-site; AED 430,000 - 660,000; Full time

Job summary

Le Méridien Hotels & Resorts is seeking a Kitchen Manager to oversee daily kitchen operations at our Dubai location. You will lead the culinary team, ensure high-quality food production, manage sanitation, and drive guest satisfaction while maintaining budget targets.

The role requires strong leadership, menu development skills, and a focus on training and compliance with safety standards to deliver memorable dining experiences for guests and events.

Qualifications

• High school diploma or GED with 4 years of culinary, food and beverage, or related experience.
• 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major with 2 years experience in culinary, food and beverage, or related area.

Responsibilities

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Reviews and adjust systems and procedures in the kitchen to ensure effectiveness.
• Develops, designs, or creates new menus and recipes based on standards or artistic contributions.
• Demonstrates knowledge of high quality food products, presentations and flavor.
• Ensures compliance with food handling and sanitation standards.
• Supervises kitchen shift operations and ensures compliance with Food & Beverage policies, standards and procedures.
• Maintains purchasing, receiving and food storage standards.
• Leads shifts while personally preparing food items and executing requests based on required specifications.

Skills

Kitchen leadership

Menu development

Budget management

Sanitation & safety

Staff training

Quality control

Education

High school diploma or GED

2-year degree in Culinary Arts or related major

Job description

Le Méridien Hotels & Resorts is seeking a Kitchen Manager to oversee daily kitchen operations at our Dubai location. You will lead the culinary team, ensure high-quality food production, manage sanitation, and drive guest satisfaction while maintaining budget targets.

The role requires strong leadership, menu development skills, and a focus on training and compliance with safety standards to deliver memorable dining experiences for guests and events.