Speciality Head Chef (Steakhouse)

Park Hyatt; Dubai; On-site; AED 300,000 - 600,000; Full time

Job summary

Park Hyatt Dubai is seeking an accomplished Speciality Head Chef (Steakhouse) to lead the steakhouse kitchen, ensuring exceptional quality, creativity, and profitability while upholding the luxury standards of the property.

You will drive premium meat sourcing, aging, and grilling techniques, and mentor a skilled culinary brigade. The role requires strong leadership, strategic menu development, and precise cost control to deliver a distinctive dining experience.

Qualifications

• Diploma or degree in Culinary Arts, Hospitality Management, or related discipline.
• 8–10 years of progressive culinary experience in luxury hotels/restaurants.
• 2–3 years of Head Chef or Senior Sous Chef experience with leadership responsibility.
• Extensive steakhouse experience with premium meat knowledge.
• Menu development, recipe standardization, yield management, and food-cost control expertise.
• Strong knowledge of HACCP, food safety, allergen management, sanitation and hygiene.

Responsibilities

• Lead and oversee steakhouse kitchen operations, ensuring quality, efficiency, and financial/guest satisfaction targets.
• Develop innovative steakhouse menus, standardized recipes, plating guidelines, and presentation standards.
• Demonstrate expert knowledge of premium meat cuts, sourcing, ageing, and grilling techniques.
• Ensure high standards of food quality, flavour, and portioning across services.
• Oversee refined à la carte breakfast offerings and efficient service.
• Coach and develop the culinary brigade through training and performance management.
• Plan staffing, rosters, and labour deployment based on forecasts and productivity targets.
• Manage food costs, inventory, purchasing, stock rotation, yield management, and wastage.
• Ensure HACCP compliance and adherence to food safety regulations.
• Monitor productivity and implement improvements to enhance workflow and guest experience.
• Collaborate with Restaurant Management, F&B, Purchasing, Marketing, and other departments.
• Develop seasonal menus, signature dishes, and catering concepts.

Skills

Premium meat selection

Butchery

Meat ageing

Grilling techniques

Menu development

Cost control

Team leadership

HACCP & food safety

Education

Diploma or degree in Culinary Arts

Job description

Organization- Park Hyatt Dubai

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 & 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.