Head Chef Luxury Steakhouse: Menu Mastery & Leadership

Tanqeeb; Abu Dhabi; On-site; AED 360,000 - 540,000; Full time

Job summary

Tanqeeb is seeking a Speciality Head Chef (Steakhouse) to lead the culinary operations of a luxury steakhouse in Abu Dhabi, delivering exceptional dining experiences. You will apply advanced expertise in premium meat selection, ageing, butchery, grilling, and menu development, while steering cost control and high team performance.

The role calls for strategic leadership, robust HACCP compliance, and collaboration with Restaurant Management to uphold the property’s culinary standards and guest

Qualifications

• 8–10 years progressive culinary experience in luxury hotels or restaurants
• Experience as Head Chef or Senior Sous Chef with responsibility for operations and team leadership
• Advanced knowledge of premium meat cuts, ageing, sourcing, and kitchen profitability
• Strong HACCP and food safety/allergen management knowledge

Responsibilities

• Lead steakhouse kitchen operations with focus on quality and financial targets
• Develop innovative, commercially viable menus and standardized recipes
• Ensure HACCP compliance, food safety, and sanitation standards
• Oversee breakfast offering where applicable and ensure service efficiency
• Coach and develop the culinary brigade and manage staffing levels
• Control food costs, inventory, and yield to meet profitability goals
• Collaborate with management, purchasing, marketing and other departments
• Design seasonal menus and signature dishes to strengthen market positioning

Skills

Advanced meat knowledge

Butchery

Menu development

Cost control

Leadership

Food safety

Quality assurance

Menu engineering

Breakfast service

Education

Diploma/degree in Culinary Arts or Hospitality Management

Job description

Tanqeeb is seeking a Speciality Head Chef (Steakhouse) to lead the culinary operations of a luxury steakhouse in Abu Dhabi, delivering exceptional dining experiences. You will apply advanced expertise in premium meat selection, ageing, butchery, grilling, and menu development, while steering cost control and high team performance.

The role calls for strategic leadership, robust HACCP compliance, and collaboration with Restaurant Management to uphold the property’s culinary standards and guest