Head Chef
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Key skills for this role
About the Role
Atlantis Resorts seeks a Head Chef to oversee culinary operations at a Dubai restaurant or kitchen. The role includes menu planning, team leadership, stock management, and ensuring food safety.
Key Skills for This Role
Responsibilities
- Oversee culinary operations of a designated restaurant or kitchen
- Plan menus, develop recipes, and maintain presentation standards
- Lead and mentor kitchen staff
- Coordinate food preparation and service
- Manage stock and order ingredients
- Ensure food safety and hygiene compliance
- Collaborate with restaurant management on guest experience, cost control, and seasonal promotions
- Be hands on in the kitchen during peak service
- Model a positive, inclusive, and professional work environment
Requirements
- Strong culinary expertise, including advanced cooking techniques, menu development, and plating and presentation skills
- Proven leadership and people management abilities, with experience supervising diverse kitchen teams
- Operational skills in kitchen management, including inventory control, cost management, and coordination with front of house teams
- Comprehensive knowledge of food safety, sanitation standards, and health regulations
- Experience in high volume, luxury or fine dining environments, preferably within resort or hotel settings
- Strong organizational and time management skills, with the ability to prioritize during busy service periods
- Effective communication skills in English; additional languages are an advantage
- Formal culinary education or certification from a recognized culinary institution, or equivalent professional experience
- Flexibility to work varied schedules, including evenings, weekends, and holidays
- Passion for delivering exceptional guest experiences and openness to incorporating innovative culinary trends
Full Job Posting
Company Description
- Atlantis Resorts offers immersive entertainment destination experiences in Dubai, United Arab Emirates, and Sanya, China.
- The properties are known for their distinctive atmosphere, combining luxury hospitality with dynamic dining, leisure, and family friendly attractions.
- Team members join an environment that values innovation, excellence, and world class guest experiences.
Role Description
- The Head Chef is a full time, on site role based in Dubai, United Arab Emirates.
- The Head Chef oversees the culinary operations of a designated restaurant or kitchen, including menu planning, recipe development, and presentation standards.
- Daily responsibilities include leading and mentoring kitchen staff, coordinating food preparation and service, managing stock and ordering ingredients, and ensuring food safety and hygiene compliance.
- The role also involves collaborating with restaurant management on guest experience, cost control, and seasonal promotions, while maintaining high quality, consistent dishes that reflect Atlantis Resorts’ standards.
- The Head Chef is expected to be hands on in the kitchen, especially during peak service, and to model a positive, inclusive, and professional work environment.
Qualifications
- Strong culinary expertise, including advanced cooking techniques, menu development, and plating and presentation skills.
- Proven leadership and people management abilities, with experience supervising diverse kitchen teams and supporting training and development.
- Operational skills in kitchen management, including inventory control, cost management, and coordination with front of house teams.
- Comprehensive knowledge of food safety, sanitation standards, and health regulations, with a commitment to consistent compliance.
- Experience in high volume, luxury or fine dining environments, preferably within resort or hotel settings.
- Strong organizational and time management skills, with the ability to prioritize during busy service periods.
- Effective communication skills in English; additional languages are an advantage.
- Formal culinary education or certification from a recognized culinary institution, or equivalent professional experience.
- Flexibility to work varied schedules, including evenings, weekends, and holidays, based on operational needs.
- Passion for delivering exceptional guest experiences and openness to incorporating innovative culinary trends.
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