Senior Chef de Rang

SENIOR CHEF DE RANG Location: Dubai, UAE Department: Food & Beverage / Operations Reports To: Director of Operations / Restaurant Manager / Floor Manager Compensation: AED 12,000 per month + Service Charge + Tips Training Start: October 2026 Venue Opening: November 2026 Position Overview Crazy Horse Paris - The Dubai Edition is seeking an experienced Senior Chef de Rang to join our opening team in Dubai. The venue is scheduled to open in November 2026, with operational training beginning in October 2026. This is a high-paced, fast dining environment where timing is critical. Food and beverage service must be delivered within specific operational windows and coordinated precisely around a live theatrical performance. The venue operates two shows each evening: Show 1 - Beverages & Bites A fast-paced theatrical experience focused primarily on beverage service and light bites. Show 2 - Full Dinner Show An approximately 3-hour dinner and entertainment experience featuring a prix fixe menu, with guests selecting their main course. The Senior Chef de Rang must be highly organized, fast, time-oriented, and capable of leading a section through precise food-service timings. Candidates with previous banquet dining, high-volume restaurant, hotel events, dinner show, or large-scale hospitality experience are strongly preferred. Key Responsibilities • Lead an assigned section during both nightly performances. • Coordinate Chef de Rang, Food Runners, Drinks Runners, and section support. • Manage fast beverage and bite service during Show 1. • Lead the full prix fixe dinner sequence during Show 2. • Ensure guest main-course selections are recorded and communicated accurately. • Monitor timing of starters, main courses, desserts, beverages, clearing, and resetting. • Ensure food is delivered within designated service windows. • Coordinate closely with the kitchen regarding firing and delivery timings. • Work around performance cues and periods when service movement must stop or reduce. • Review VIPs, allergies, dietary requirements, celebrations, and special requests before service. • Ensure tables and stations are completely prepared before doors open. • Identify service delays quickly and redistribute resources where required. • Maintain accurate table and seat-position service. • Drive beverage, champagne, and premium-product upselling. • Handle guest concerns and service recovery professionally. • Supervise the rapid reset between Show 1 and Show 2. • Train, coach, and support junior team members. • Maintain exceptional grooming, etiquette, and luxury-service standards. Requirements • Previous Senior Chef de Rang or supervisory experience within luxury hospitality. • Banquet, high-volume restaurant, luxury hotel, event, dinner-show, or theatrical hospitality experience strongly preferred. • Experience serving large numbers of guests within fixed service timings. • Strong understanding of sequence of service and prix fixe dining. • Excellent food and beverage knowledge. • Strong leadership and communication skills. • Highly time-oriented with excellent operational awareness. • Ability to remain calm and make fast decisions under pressure. • Excellent English; additional languages are an advantage. • Available to begin training in October 2026. • Flexible to work evenings, weekends, and public holidays. Operating Standards This is not a traditional restaurant environment. Service must be fast, precise, and coordinated around a live theatrical production. Courses must be delivered within specific operational windows rather than simply whenever food becomes available. All team members are expected to maintain speed, accuracy, luxury presentation, discretion, and professionalism throughout both performances. Show more Show less

Previous Senior Chef de Rang or supervisory experience within luxury hospitality. Experience serving large numbers of guests within fixed service timings. Excellent English.

Lead an assigned section during both nightly performances. Coordinate Chef de Rang, Food Runners, Drinks Runners, and section support. Manage fast beverage and bite service during Show 1. Lead the full prix fixe dinner sequence during Show 2. Ensure guest main-course selections are recorded and communicated accurately. Monitor timing of starters, main courses, desserts, beverages, clearing, and resetting. Ensure food is delivered within designated service windows. Coordinate closely with the kitchen regarding firing and delivery timings. Work around performance cues and periods when service movement must stop or reduce. Review VIPs, allergies, dietary requirements, celebrations, and special requests before service. Ensure tables and stations are completely prepared before doors open. Identify service delays quickly and redistribute resources where required. Maintain accurate table and seat-position service. Drive beverage, champagne, and premium-product upselling. Handle guest concerns and service recovery professionally. Supervise the rapid reset between Show 1 and Show 2. Train, coach, and support junior team members. Maintain exceptional grooming, etiquette, and luxury-service standards.