Chef de Cuisine - Cold Kitchen

( 19030 ) At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life. With an atmosphere that’s chic but wonderfully unstuffy™, and a team who are meticulous but warm, we seek to exceed our guests’ expectations at every possible turn. Gleaming in the vibrant heart of New Dubai, enveloped in private sands and luxuriant gardens, One&Only Royal Mirage is a sanctuary of traditional splendour where indulgence and excitement gloriously combine. With abundant knowledge and generosity, we anticipate our guest’s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it’s our passion. To lead and supervise the Cold Kitchen operations, ensuring the highest standards of food quality, hygiene, creativity, and consistency while maximizing guest satisfaction. Responsible for the efficient management of the Cold Kitchen, including salads, appetizers, cold buffets, canapés, charcuterie, sandwiches, dressings, and plated cold dishes. To achieve budgeted food cost, control kitchen expenses, and support the Executive Chef and Executive Sous Chef in maintaining operational excellence. Key Responsibilities • Oversee the daily operations of the Cold Kitchen, ensuring smooth production and service. • Develop and execute creative, seasonal, and innovative cold kitchen menus while maintaining consistency and quality standards. • Ensure all cold food items are prepared, presented, and served according to established recipes and hotel standards. • Supervise the preparation of salads, appetizers, cold platters, canapés, sandwiches, dressings, terrines, charcuterie, and buffet displays. • Ensure all food displays are visually appealing, fresh, and maintained throughout service. • Coordinate Cold Kitchen production for restaurants, banquets, room service, and special events. • Monitor food quality, freshness, taste, texture, temperature, and presentation. • Conduct regular food tastings and guide the team during new menu implementation. • Ensure proper portion control and recipe compliance to achieve food cost targets while minimizing waste. • Monitor inventory levels, stock rotation (FIFO), storage conditions, and shelf life of perishable products. • Work closely with Purchasing, Receiving, and the Storeroom to ensure all products meet hotel quality specifications. • Maintain proper storage of prepared foods and oversee the safe utilization of leftovers in accordance with food safety standards. • Ensure strict compliance with HACCP, food safety, hygiene, sanitation, and allergen management procedures. • Coordinate with the Chief Steward to maintain cleanliness and sanitation of the Cold Kitchen and all equipment. • Prepare and update recipe cards, production sheets, and menu specifications. • Monitor daily food cost, inventory variance, and departmental expenses to remain within budget. • Supervise, train, mentor, and motivate Cold Kitchen chefs and commis to improve performance and technical skills. • Conduct orientation and on-the-job training for new team members. • Prepare staff schedules and manage manpower effectively according to business demands. • Conduct daily briefings, departmental meetings, and performance evaluations. • Recommend promotions, transfers, and development plans for team members to the Executive Chef. • Ensure effective communication with all kitchen sections and Food & Beverage outlets. • Work closely with Banquets, Restaurants, Room Service, and Events teams to ensure seamless service execution. • Handle guest feedback professionally and take corrective action where required. • Maintain high standards of productivity, discipline, and teamwork within the Cold Kitchen. • Stay informed of industry trends and introduce innovative techniques and presentations where appropriate. • Ensure all kitchen equipment is properly maintained and recommend replacements or upgrades when necessary. • Perform any other duties assigned by the Executive Chef or Executive Sous Chef. Skills, Experience & Qualifications • Minimum 8 years of culinary experience with at least 3–5 years as a Chef de Cuisine, Sous Chef, or Senior Sous Chef overseeing Cold Kitchen operations in an international five-star hotel or luxury hospitality environment. • Strong expertise in Cold Kitchen production, including salads, appetizers, canapés, charcuterie, sandwiches, cold buffets, dressings, terrines, and modern plated cold dishes. • Comprehensive knowledge of food safety, HACCP, sanitation, and allergen management. • Completed an internationally recognized culinary apprenticeship, culinary school, or certified training program. • Culinary diploma or professional certification preferred. • Strong leadership, organizational, coaching, and communication skills. • Excellent knowledge of food cost control, inventory management, and menu engineering. • Highly hands-on with exceptional attention to detail and presentation. • Ability to work effectively under pressure in a fast-paced luxury hospitality environment. • Passion for culinary excellence, innovation, and continuous improvement. Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories. Show more Show less

Minimum 8 years of culinary experience with at least 3–5 years as a Chef de Cuisine, Sous Chef, or Senior Sous Chef overseeing Cold Kitchen operations in an international five-star hotel or luxury hospitality environment. Strong expertise in Cold Kitchen production, including salads, appetizers, canapés, charcuterie, sandwiches, cold buffets, dressings, terrines, and modern plated cold dishes. Comprehensive knowledge of food safety, HACCP, sanitation, and allergen management. Completed an internationally recognized culinary apprenticeship, culinary school, or certified training program. Culinary diploma or professional certification preferred. Strong leadership, organizational, coaching, and communication skills. Excellent knowledge of food cost control, inventory management, and menu engineering. Highly hands-on with exceptional attention to detail and presentation. Ability to work effectively under pressure in a fast-paced luxury hospitality environment. Passion for culinary excellence, innovation, and continuous improvement.

Oversee the daily operations of the Cold Kitchen, ensuring smooth production and service. Develop and execute creative, seasonal, and innovative cold kitchen menus while maintaining consistency and quality standards. Ensure all cold food items are prepared, presented, and served according to established recipes and hotel standards. Supervise the preparation of salads, appetizers, cold platters, canapés, sandwiches, dressings, terrines, charcuterie, and buffet displays. Ensure all food displays are visually appealing, fresh, and maintained throughout service. Coordinate Cold Kitchen production for restaurants, banquets, room service, and special events. Monitor food quality, freshness, taste, texture, temperature, and presentation. Conduct regular food tastings and guide the team during new menu implementation. Ensure proper portion control and recipe compliance to achieve food cost targets while minimizing waste. Monitor inventory levels, stock rotation (FIFO), storage conditions, and shelf life of perishable products. Work closely with Purchasing, Receiving, and the Storeroom to ensure all products meet hotel quality specifications. Maintain proper storage of prepared foods and oversee the safe utilization of leftovers in accordance with food safety standards. Ensure strict compliance with HACCP, food safety, hygiene, sanitation, and allergen management procedures. Coordinate with the Chief Steward to maintain cleanliness and sanitation of the Cold Kitchen and all equipment. Prepare and update recipe cards, production sheets, and menu specifications. Monitor daily food cost, inventory variance, and departmental expenses to remain within budget. Supervise, train, mentor, and motivate Cold Kitchen chefs and commis to improve performance and technical skills. Conduct orientation and on-the-job training for new team members. Prepare staff schedules and manage manpower effectively according to business demands. Conduct daily briefings, departmental meetings, and performance evaluations. Recommend promotions, transfers, and development plans for team members to the Executive Chef. Ensure effective communication with all kitchen sections and Food & Beverage outlets. Work closely with Banquets, Restaurants, Room Service, and Events teams to ensure seamless service execution. Handle guest feedback professionally and take corrective action where required. Maintain high standards of productivity, discipline, and teamwork within the Cold Kitchen. Stay informed of industry trends and introduce innovative techniques and presentations where appropriate. Ensure all kitchen equipment is properly maintained and recommend replacements or upgrades when necessary. Perform any other duties assigned by the Executive Chef or Executive Sous Chef.