Speciality Head Chef (Steakhouse)

Park Hyatt Dubai; Dubai; On-site; AED 420,000 - 600,000; Full time

Job summary

Park Hyatt Dubai is seeking a Speciality Head Chef (Steakhouse) to lead the steakhouse kitchen, ensuring exceptional quality and guest satisfaction within our luxury hotel. You will drive premium meat sourcing, ageing, and cooking techniques while directing the culinary brigade and ensuring profitability.

You will develop menus, supervise recipes, costs, and plating, and collaborate across departments to deliver distinctive dining experiences that elevate the steakhouse’s market position.

Qualifications

• Minimum 8–10 years of progressive culinary experience in luxury hotels/restaurants.
• 2–3 years in Head Chef or Senior Sous Chef roles with P&L responsibility.
• Extensive steakhouse experience with advanced knowledge of meat cuts, ageing, sourcing, and quality assessment.
• Proven expertise in menu development, recipe standardization, yield management, and kitchen profitability.
• Strong HACCP, food safety, allergen management, and sanitation knowledge.
• Experience with à la carte breakfast and pre-opening projects is advantageous.

Responsibilities

• Lead steakhouse kitchen operations with focus on quality, consistency, and guest satisfaction.
• Develop innovative, commercially viable menus with standardized recipes and plating standards.
• Demonstrate mastery of premium meat preparation, ageing, sourcing, and grilling techniques.
• Oversee food quality, portioning, presentation, and service across all dining experiences.
• Manage staff development, coaching, and succession planning within the culinary brigade.
• Plan staffing, rosters, and labor deployment to meet forecasted demand.
• Control food costs, inventory, purchasing, and waste to meet profitability targets.
• Ensure HACCP compliance, sanitation, and allergen procedures across the kitchen.
• Collaborate with Restaurant Management, Purchasing, Marketing, and other departments to support objectives.
• Develop seasonal menus, signature dishes, and guest-focused culinary events.

Skills

Team leadership

Menu development

Cost control

Food safety HACCP

Butchery

Premium meats

Grilling techniques

Breakfast service

Education

Culinary Arts or Hospitality Management degree

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.