Future Opportunities - Chef De Cuisine - Atlantis The Royal

Future Opportunities - Chef De Cuisine - Atlantis The Royal (18656) A part of Kerzner International, a global leader in luxury hospitality, Atlantis The Royal is the most ultra-luxury experiential resort in the world. Crafted by the world’s leading designers, architects, and artists, it is a destination where everything has been designed to challenge the boundaries of imagination. Located on the crescent of the Palm Island, it features 760 Rooms, Suites, and Signature Penthouses with panoramic sea and skyline views. Guests experience impeccable service, Michelin-starred and celebrity chef dining, immersive wellness, and unforgettable moments at every turn. Behind this extraordinary destination are over 6,000 colleagues from 129 nationalities. Together, we foster a vibrant and inclusive culture where talent is nurtured, wellbeing is prioritized, and careers truly thrive. About the role We are looking for experienced Chef de Cuisine candidates to join the Culinary Division in Atlantis The Royal – the most sophisticated and dynamic kitchen operations team in the region. If you’re eager to learn from the best, continuously polish your culinary skillset and be part of the Extraordinary – we want to hear from you! Candidates from various backgrounds are welcome to register their interest for future full-time opportunities in one of many departments across our resort: - Fine dining (European, Asian, South American cuisines) - Buffet operations (high volume operations) - Casual dining (lounges, family friendly venues, pool and beach operations) - Central Production and Central Pastry As Chef de Cuisine you will lead the kitchen operations including but not limited to menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge. You will be accountable to manage the kitchen as an independent profit center, in line with the outlet’s operating concept, ensuring maximum guest and colleague satisfaction while operating within budget, helping to ensure the financial success of the outlet. About You To succeed in this role, you need at least 10 years’ experience, with at least 5 years’ in a similar management position or above. You should have extensive background in a 5* luxury environment, whether it’s hotel-based operations or standalone reputable restaurant group. It’s crucial that you possess the ability to oversee complex projects related to financial performance, brand positioning, menu development, guest satisfaction and colleague recognition. Chefs de Cuisine work in close collaboration with Executive Sous Chefs and further on with the Director of Culinary, all while successfully building relationships with internal and external stakeholders. We offer a competitive, tax-free salary paid in UAE Dirhams (AED), alongside a wealth of benefits. These include generous food and beverage privileges, exclusive discounted rates at all Kerzner properties worldwide, comprehensive health insurance (with dental coverage), annual flights home, life insurance, an incentive program, and a variety of colleague wellness and social initiatives. With a strong emphasis on learning and development, colleagues at Atlantis enjoy access to world-class training, career mobility, and internal growth opportunities across the Kerzner portfolio - making this an ideal environment for ambitious individuals seeking a long-term, fulfilling career in luxury hospitality. Join the A-Team and discover the extraordinary.

At least 10 years’ experience, with at least 5 years’ in a similar management position or above. Extensive background in a 5* luxury environment, whether hotel-based operations or standalone reputable restaurant group. Ability to oversee complex projects related to financial performance, brand positioning, menu development, guest satisfaction and colleague recognition.

Lead the kitchen operations including menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge. Manage the kitchen as an independent profit center, in line with the outlet’s operating concept, ensuring maximum guest and colleague satisfaction while operating within budget, helping to ensure the financial success of the outlet.