Head Chef – Steakhouse (French-Speaking)

FAIRMONT; Abu Dhabi; On-site; AED 60,000 - 120,000; Full time

Job summary

A luxury hospitality company in Abu Dhabi is seeking a Head Chef to oversee the kitchen operations of a premium steakhouse. You will lead the kitchen team, design and update the menu, and ensure that food quality and safety standards are strictly maintained. The ideal candidate has proven experience in a similar role, expert knowledge of steak cuts, and strong leadership skills. Competitive compensation offered.

Qualifications

• Proven experience as a Head Chef or Senior Sous Chef in a high-end steakhouse.
• Expert knowledge of steak cuts, butchery, grilling, and cooking techniques.
• Strong leadership and team management skills with the ability to mentor and motivate.
• Excellent understanding of food costing, menu engineering, and kitchen financial controls.
• Strong organizational and communication skills.

Responsibilities

• Oversee the daily kitchen operations, ensuring consistency, quality, and timely service.
• Develop, design, and update the steakhouse menu with a focus on premium steaks.
• Lead, train, and inspire the kitchen brigade.
• Supervise meat preparation, butchery, and grilling to ensure high standards.
• Monitor food costs and inventory to achieve budgeted margins.

Skills

Leadership

Expertise in steak cuts

Mentoring

Food costing

Communication

Education

Food safety and HACCP certification

Job description

Overview

Job Description

Oversee the daily kitchen operations, ensuring consistency, quality, and timely service.

Develop, design, and update the steakhouse menu with a focus on premium steaks, accompaniments, and signature dishes.

Lead, train, and inspire the kitchen brigade, fostering a culture of teamwork, excellence, and respect.

Supervise meat preparation, butchery, dry-aging processes, marination, and grilling to ensure the highest standards.

Monitor food costs, portion control, inventory, and waste management to achieve budgeted margins.

Ensure compliance with food safety, hygiene, and sanitation standards at all times.

Collaborate with the Food & Beverage team to create seasonal promotions, wine pairings, and special events.

Maintain strong relationships with suppliers to source top-quality meats and ingredients.

Conduct regular tastings, training sessions, and performance reviews to maintain high culinary standards.

Manage scheduling, labor costs, and staffing levels to support business needs.

Responsibilities

• Oversee the daily kitchen operations, ensuring consistency, quality, and timely service.
• Develop, design, and update the steakhouse menu with a focus on premium steaks, accompaniments, and signature dishes.
• Lead, train, and inspire the kitchen brigade, fostering a culture of teamwork, excellence, and respect.
• Supervise meat preparation, butchery, dry-aging processes, marination, and grilling to ensure the highest standards.
• Monitor food costs, portion control, inventory, and waste management to achieve budgeted margins.
• Ensure compliance with food safety, hygiene, and sanitation standards at all times.
• Collaborate with the Food & Beverage team to create seasonal promotions, wine pairings, and special events.
• Maintain strong relationships with suppliers to source top-quality meats and ingredients.
• Conduct regular tastings, training sessions, and performance reviews to maintain high culinary standards.
• Manage scheduling, labor costs, and staffing levels to support business needs.

Qualifications

• Proven experience as a Head Chef or Senior Sous Chef in a high-end steakhouse.
• Expert knowledge of steak cuts, butchery, grilling, and cooking techniques.
• Strong leadership and team management skills with the ability to mentor and motivate.
• Excellent understanding of food costing, menu engineering, and kitchen financial controls.
• Strong organizational and communication skills.
• Food safety and HACCP certification required.