Speciality Head Chef Steakhouse

Park Hyatt; Dubai; On-site; AED 450,000 - 750,000; Full time

Job summary

Park Hyatt Dubai invites applications for a Speciality Head Chef (Steakhouse) to lead the steakhouse kitchen, ensuring exceptional quality, consistency, and a luxurious dining experience.

You will oversee menu development, premium meat sourcing and ageing, cost control, and a high-performing brigade, delivering standout breakfast service where applicable while upholding the property's culinary standards.

Qualifications

• Diploma or degree in Culinary Arts, Hospitality Management, or a related discipline.
• Minimum 8–10 years of progressive culinary experience in luxury hotels/restaurants.
• 2–3 years as Head Chef or Senior Sous Chef with leadership responsibility.
• Extensive steakhouse experience with premium meat knowledge and ageing methods.
• Proven expertise in menu development, recipe standardization, and kitchen profitability.
• Strong HACCP, food safety, sanitation and allergen management knowledge.

Responsibilities

• Lead steakhouse kitchen operations ensuring quality, consistency, and financial targets.
• Develop innovative steakhouse menus, recipes, plating standards and presentation.
• Demonstrate expertise in premium meat cuts, sourcing, ageing, butchery and grilling techniques.
• Ensure top food quality, flavour, presentation, portions and consistency across services.
• Oversee breakfast preparation and service where applicable with quality and efficiency.
• Lead, coach and develop the culinary brigade through training and performance management.
• Plan staffing, rosters, and labour deployment aligned with forecasted demand.
• Manage food costs, recipe costing, inventory, sourcing and wastage to profitability.
• Ensure HACCP compliance, food safety regulations, sanitation, and allergen procedures.
• Monitor productivity and implement improvements to enhance workflow and guest experience.
• Collaborate with Restaurant Management, F&B, Purchasing, Marketing to support commercial goals.
• Develop seasonal menus, signature dishes and guest experiences aligned with the steakhouse concept.

Skills

Advanced meat knowledge

Menu development

Cost control

Team leadership

Butchery & ageing techniques

Food safety & HACCP

Education

Diploma or degree in Culinary Arts / Hospitality Management

Job description

Job Description

Organization - Park Hyatt Dubai

Summary

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.