Requirements
Requires a culinary degree, diploma, or equivalent experience, with a minimum of 5-7 years of progressive culinary experience, including 2-3 years in a senior supervisory or head chef role, preferably in luxury hotels or upscale steakhouses. Must possess strong knowledge of modern steakhouse cuisine, meat preparation, butchery, cooking techniques, food safety, HACCP, hygiene, leadership, and team management. Excellent organizational, communication, and problem-solving skills are essential, along with a commitment to quality and consistency. Ability to work flexible hours is required.
Description
Job description / Role
Job Type
Full Time
Job Location
Dubai, UAE
Nationality
Any Nationality
Salary
Not Specified
Gender
Not Specified
Arabic Fluency
Not Specified
Job Function
Catering, Food Services & Restaurants
Company Industry
Travel, Hotel & Tourism
Company description
SLS Dubai Hotel and Residences is a luxury lifestyle 5-star city hotel which belongs to Ennismore under the wider Accor group umbrella.
Boasting 946 units, with 254 uniquely designed hotel rooms, 321 hotel apartments and 371 branded residences, spread over 75 floors, SLS Dubai is one of the tallest hotels and residences in the region.
A wondrous and striking landmark in Downtown District, designed by the award-winning architects and interior designer Paul Bishop, the SLS Dubai is a unique cabinet of curiosities that never ceases to delight.
Job description
Lead and oversee all daily culinary operations of Carna, ensuring smooth and efficient kitchen performance.
Maintain the highest standards of food quality, taste, presentation, consistency, and portion control.
Ensure all dishes are prepared according to approved recipes, specifications, and restaurant standards.
Supervise, train, motivate, and develop the culinary team to achieve operational and service excellence.
Plan and organize daily mise en place, production, service, and kitchen workflow.
Work closely with the Executive Chef on menu development, seasonal offerings, and culinary initiatives.
Ensure the restaurant’s steakhouse concept and culinary identity are consistently reflected in all dishes.
Maintain high standards of meat preparation, butchery, cooking techniques, and product utilization.
Promote responsible and efficient use of ingredients, minimizing waste and supporting sustainable kitchen practices.
Monitor food costs, portion sizes, yields, and wastage to support departmental profitability.
Coordinate with purchasing and suppliers to ensure the availability and quality of required ingredients.
Ensure proper receiving, storage, labeling, and handling of food products in accordance with food safety standards.
Monitor kitchen cleanliness, hygiene, sanitation, and compliance with HACCP and hotel standards.
Conduct regular quality checks and ensure corrective actions are taken when required.
Coordinate closely with the restaurant manager and front of house team to ensure seamless service and guest satisfaction.
Manage kitchen staffing, scheduling, task allocation, and daily briefings.
Ensure all kitchen equipment is properly used, maintained, and reported for repair when necessary.
Support banquet, VIP, promotional, and special dining requirements when required.
Maintain accurate culinary records, production sheets, temperature logs, and other departmental documentation.
Handle guest feedback and culinary-related complaints professionally and take appropriate corrective action.
Ensure compliance with all hotel policies, procedures, health and safety requirements, and brand standards.
Continuously identify opportunities to improve kitchen efficiency, quality, presentation, and guest experience.
Perform any other duties and responsibilities assigned by the Executive Chef or management.
Qualifications
Culinary degree, diploma, or professional qualification from a recognized culinary institution; equivalent industry experience may be considered.
Minimum 5–7 years of progressive culinary experience, preferably within luxury hotels, upscale restaurants, or premium steakhouse operations, with at least 2–3 years in a senior supervisory or head chef role.
Strong knowledge of modern steakhouse cuisine, meat preparation, butchery, grilling, roasting, and various cooking techniques.
Knowledge of premium meat products, aging techniques, product quality, yield management, and responsible ingredient utilization.
Strong understanding of menu development, recipe costing, food cost control, portion control, and kitchen profitability.
Knowledge of food safety, HACCP, hygiene, sanitation, and health and safety standards.
Strong leadership and people-management skills, with the ability to train, motivate, and develop a diverse culinary team.
Excellent organizational, communication, and interpersonal skills.
Strong attention to detail with a commitment to quality, consistency, and presentation.
Ability to manage high-volume operations while maintaining exceptional culinary standards.
Strong problem-solving and decision-making abilities, with a proactive and hands-on approach.
Knowledge of sustainable kitchen practices, waste reduction, and efficient product utilization.
Proficiency in English; additional languages are an advantage.
Ability to work flexible hours, including evenings, weekends, and public holidays.
About the Company
A caring employer providing respect, training and career development for our employees. An attractive employer offering more than 100 professions across the 5 continents.
We are much more than a world leader. We are 250,000 hoteliers with the same shared passion for welcoming. We take care of millions of guests in our 4,300 addresses and on our digital platforms. As an operator and franchisor (HotelServices), owner and investor (HotelInvest), we invest all our energy into making "Feel Welcome" resonate as the finest hotel promise.
From luxury to economy and in every corner of the globe, AccorHotels' more than 20 brands meet all the needs of business and leisure travelers seeking comfort, attention and high-quality services.
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