Speciality Head Chef (Steakhouse)

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

Job description

The Speciality Head Chef (Steakhouse) is responsible for leading the culinary operations of the steakhouse, ensuring exceptional food quality, consistency, creativity, and commercial performance. The role requires advanced expertise in premium meat selection, butchery, ageing, grilling techniques, menu development, cost control, and team leadership to deliver a distinctive dining experience aligned with the property’s luxury positioning and culinary standards.

Main Duties

• Lead and oversee all steakhouse kitchen operations, ensuring consistent quality, operational efficiency, and achievement of financial and guest satisfaction objectives.
• Develop innovative and commercially viable steakhouse menus, standardized recipes, plating guidelines, and presentation standards aligned with the restaurant concept.
• Demonstrate advanced knowledge of premium meat cuts, sourcing, grading, ageing, butchery, preparation, grilling, resting, and temperature-control techniques.
• Ensure the highest standards of food quality, flavour, presentation, portioning, and consistency across all services and culinary experiences.
• Oversee the preparation and delivery of a refined à la carte breakfast offering, where applicable, ensuring variety, consistency, and efficient service.
• Lead, coach, and develop the culinary brigade through structured training, performance management, skills development, and succession planning.
• Plan staffing levels, duty rosters, and labour deployment in accordance with forecasted business levels, productivity targets, and operational requirements.
• Manage food costs, recipe costing, inventory, purchasing, stock rotation, yield management, and wastage to achieve budgeted profitability.
• Ensure full compliance with HACCP requirements, food safety regulations, sanitation standards, allergen procedures, and company policies.
• Monitor kitchen productivity and implement improvements that enhance workflow, product quality, operational efficiency, and the overall guest experience.
• Collaborate closely with Restaurant Management, Food and Beverage, Purchasing, Marketing, and other departments to support commercial and operational objectives.
• Develop seasonal menus, signature dishes, promotional concepts, culinary events, and guest experiences that strengthen the steakhouse’s market positioning.

Qualifications

• Diploma or degree in Culinary Arts, Hospitality Management, or a related discipline from a recognized institution.
• Minimum 8–10 years of progressive culinary experience within reputable hotels or restaurants, preferably in a luxury hospitality environment.
• Minimum 2–3 years of experience as a Head Chef or Senior Sous Chef, with proven responsibility for culinary operations, financial performance, and team leadership.
• Extensive steakhouse experience with advanced knowledge of premium meat cuts, butchery, ageing methods, grilling techniques, product sourcing, and quality assessment.
• Proven expertise in menu development, recipe standardization, menu engineering, yield management, food-cost control, and kitchen profitability.
• Strong knowledge of HACCP, food safety, allergen management, sanitation, and hygiene standards; à la carte breakfast and pre-opening experience are advantageous.