Chef de Cuisine, Aelia (All day dining) - One&Only One Za'abeel
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Key skills for this role
About the Role
One&Only One Za'abeel is seeking an experienced Chef de Cuisine to lead culinary operations for its all-day dining restaurant, Aelia. The role involves overseeing kitchen management, menu development, team leadership, and ensuring exceptional dining experiences.
Key Skills for This Role
Responsibilities
- Lead culinary operations for all day dining restaurant, overseeing breakfast, lunch, and dinner service
- Manage menu development, food quality, cost control, and operational excellence
- Inspire and mentor a diverse team of chefs, fostering creativity and collaboration
- Ensure consistency, efficiency, and adherence to food safety and guest satisfaction standards
- Drive innovation while maintaining high standards of quality
Requirements
- Proven experience as Chef de Cuisine or Senior Sous Chef in luxury hotel, resort, or high volume restaurant
- Strong leadership and team management skills
- Knowledge of food cost control and operational performance
- Knowledge of international cuisines and contemporary dining trends
- Culinary qualification
- Excellent communication skills
Full Job Posting
About the Role
- Lead culinary operations of a dynamic, high volume restaurant delivering exceptional dining experiences throughout breakfast, lunch, and dinner service.
- Oversee all aspects of kitchen management including menu development, food quality, cost control, team leadership, and operational excellence.
- Work closely with culinary leadership team to drive innovation while ensuring consistency, efficiency, and adherence to highest standards of food safety and guest satisfaction.
- Inspire and mentor a diverse team of chefs, fostering a culture of creativity, collaboration, and continuous development.
About You
- Proven experience as Chef de Cuisine or Senior Sous Chef within a luxury hotel, resort, or high volume restaurant environment.
- Strong leadership skills and ability to manage large teams effectively.
- Highly organized, commercially minded, confident in managing food costs, productivity, and operational performance without compromising quality.
- Strong knowledge of international cuisines and contemporary dining trends.
- Culinary qualification and excellent communication skills essential.
- Genuine passion for hospitality and creating memorable dining experiences.
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