Senior Chef de Rang

Position Overview

Compensation

• Compensation is AED 12,000 per month plus service charge and tips.

Shows and Operating Schedule

• The venue operates two shows each evening: a beverage and bites experience followed by an approximately three-hour prix fixe dinner show.
• Service must follow fixed operational windows and may need to stop or reduce movement around performance cues.
• The role requires flexibility to work evenings, weekends, and public holidays.

Key Responsibilities

• Lead an assigned section during both nightly performances and coordinate Chef de Rang, food runners, drinks runners, and section support.
• Manage beverage and bite service during Show 1 and lead the full prix fixe dinner sequence during Show 2.
• Record guest main-course selections and communicate them accurately.
• Monitor timing for courses, beverages, clearing, and resetting, and coordinate firing and delivery timings with the kitchen.
• Review VIPs, allergies, dietary requirements, celebrations, and special requests before service.
• Prepare tables and stations before doors open, identify delays, and redistribute resources when required.
• Maintain accurate table and seat-position service and supervise the rapid reset between shows.
• Drive beverage, champagne, and premium-product upselling and handle guest concerns and service recovery.
• Train, coach, and support junior team members while maintaining luxury grooming, etiquette, discretion, and presentation standards.

Requirements

• Previous Senior Chef de Rang or supervisory experience within luxury hospitality.
• Experience serving large numbers of guests within fixed service timings.
• Strong understanding of sequence of service and prix fixe dining, with excellent food and beverage knowledge.
• Strong leadership and communication skills, excellent operational awareness, and the ability to make fast decisions under pressure.
• Excellent English; additional languages are an advantage.
• Availability to begin training in October 2026 and flexibility to work evenings, weekends, and public holidays.
• Banquet, high-volume restaurant, luxury hotel, event, dinner-show, or theatrical hospitality experience is strongly preferred.

Operating Standards

• This is not a traditional restaurant environment; service must be fast, precise, coordinated, and aligned with a live theatrical production.
• All team members are expected to maintain speed, accuracy, luxury presentation, discretion, and professionalism throughout both performances.