Steakhouse Master Chef: Menu & Kitchen Leadership

Hyatt Hotels Corporation; Dubai; On-site; AED 331,000 - 551,000; Full time

Job summary

Hotel Saint Augustine, Bunkhouse Hotels in Houston, TX, seeks a Speciality Head Chef (Steakhouse) to lead all steakhouse kitchen operations, craft premium meat menus, and drive guest satisfaction through exceptional quality and consistency.

You will train the brigade, develop standardized recipes, manage food costs, and ensure HACCP compliance while delivering an elite dining experience aligned with the property's luxury standards.

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.

Responsibilities

• 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.

Skills

Leadership

Menu development

Recipe standardization

Food cost control

Inventory management

Yield management

HACCP knowledge

Butchery/aging knowledge

Education

Diploma or degree in Culinary Arts/Hospitality Management

Job description

Hotel Saint Augustine, Bunkhouse Hotels in Houston, TX, seeks a Speciality Head Chef (Steakhouse) to lead all steakhouse kitchen operations, craft premium meat menus, and drive guest satisfaction through exceptional quality and consistency.

You will train the brigade, develop standardized recipes, manage food costs, and ensure HACCP compliance while delivering an elite dining experience aligned with the property's luxury standards.