Luxury Specialty Cuisine Chef - Lead Menus & Team

The First Group

Abu Dhabi

On-site

AED 180,000 - 240,000

Full time

48 hours ago

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Job summary

The First Group Hospitality, headquartered in Dubai, is a full-service hospitality management company with a portfolio of upscale hotels, residences, and award-winning restaurants. It seeks a Specialty Chef de Cuisine to lead the culinary operations of an exclusive luxury concept, drive menu development and cost control, and mentor a skilled kitchen team.

Ideal candidates will have a culinary degree and proven leadership in high-end dining, with a focus on quality, consistency, and guest

Qualifications

Culinary degree or equivalent qualification.
Experience as Chef de Cuisine or similar in luxury dining.
Strong menu development and recipe costing knowledge.
Experience in high-end dining environment.
Leadership and staff development skills.
Ability to manage food costs and procurement.

Responsibilities

Lead daily culinary operations for the assigned specialty concept.
Develop and standardize menus reflecting the concept, culinary identity, quality standards, and overall vision.
Create, test, cost, and standardize recipes and preparation methods.
Ensure all dishes are prepared, cooked, portioned, and presented consistently.
Maintain the highest standards of food quality, freshness, flavor, presentation, and innovation.
Plan food production for regular service, private functions, events, and special occasions.
Supervise and coordinate Chef de Parties, Demi Chefs de Partie, Commis, Kitchen Stewards, and other culinary team members.
Prepare staffing plans, duty assignments, preparation schedules, and service requirements.
Conduct daily briefings, tastings, training sessions, and operational meetings.
Coach, motivate, and develop the culinary team to achieve high performance.
Monitor attendance, punctuality, grooming, conduct, productivity, and compliance with kitchen procedures.
Ensure compliance with food-safety, hygiene, sanitation, health, fire, and workplace-safety requirements.
Conduct regular inspections of kitchen areas, equipment, storage areas, and food-preparation standards.
Manage food costs, portion control, inventory, purchasing, waste reduction, and operational efficiency.
Coordinate with the Executive Chef, Food and Beverage team, Stores, Finance, Maintenance, Housekeeping, and other departments.
Monitor stock levels, requisitions, receiving, storage, quality, and rotation of ingredients.
Build strong relationships with suppliers and support the sourcing of high-quality ingredients.
Monitor guest or client feedback and use it to improve menus, service, and overall dining standards.
Handle special dietary requirements, allergies, preferences, and bespoke culinary requests appropriately.
Ensure equipment is used safely and report repair, replacement, or maintenance requirements.
Maintain accurate records relating to recipes, production, stock, costs, waste, quality checks, and team training.
Support menu presentations, tastings, culinary events, and promotional activities when required.
Maintain discretion and confidentiality regarding clients, private functions, menus, suppliers, and organizational activities.
Perform other reasonable duties assigned by the Executive Chef or management.