Chef De Cuisine

The First Group Hospitality is a Dubai-headquartered, full-service hospitality management company specialising in hotel operations, asset management, and F&B strategy. With a team of industry veterans and a proven track record, the company delivers tailored solutions that enhance efficiency, optimise revenue, and maximise asset value for investors and hotel owners. As a trusted third-party hotel management provider, The First Group Hospitality partners with leading global brands to drive operational excellence and long-term profitability, thanks to expertise spanning property performance optimisation, cost management, and guest experience enhancement. Beyond management, The First Group Hospitality develops and operates a dynamic portfolio of upscale hotels, residences, and award-winning restaurants, creating high-value hospitality assets that stand out in the market. For more information, visit tfghospitality.com Hotel Local Dubai is a community-centric lifestyle brand located in Jumeirah Village Triangle, offering thoughtfully curated stays rooted in local culture and connection. As part of Autograph Collection, each stay is shaped by its neighbourhood and local stories, inviting guests to uncover hidden gems and experience the destination in a way that feels distinctly unique. From farm-to-table dining at Farmers Commons to relaxed social gatherings at Neighbourhood Brew, Hotel Local blends design, music, art and wellness into every stay, creating spaces that feel personal, purposeful and authentically local. A Stay Exactly Like Nothing Else. The Specialty Chef de Cuisine is responsible for leading the culinary operations of an assigned specialty dining concept within an exclusive luxury destination. The role oversees menu development, food preparation, kitchen standards, team performance, cost control, and daily service delivery. The successful candidate will combine strong culinary expertise with leadership, creativity, commercial awareness, and a commitment to delivering an exceptional dining experience. Key Responsibilities • Lead and manage the daily culinary operations of the assigned specialty concept. • Develop and maintain menus that reflect the concept, culinary identity, quality standards, and overall vision. • Create, test, cost, and standardize recipes and preparation methods. • Ensure all dishes are prepared, cooked, portioned, and presented consistently. • Maintain the highest standards of food quality, freshness, flavor, presentation, and innovation. • Plan food production for regular service, private functions, events, and special occasions. • Supervise and coordinate Chef de Parties, Demi Chefs de Partie, Commis, Kitchen Stewards, and other culinary team members. • Prepare staffing plans, duty assignments, preparation schedules, and service requirements. • Conduct daily briefings, tastings, training sessions, and operational meetings. • Coach, motivate, and develop the culinary team to achieve high performance. • Monitor attendance, punctuality, grooming, conduct, productivity, and compliance with kitchen procedures. • Ensure compliance with food-safety, hygiene, sanitation, health, fire, and workplace-safety requirements. • Conduct regular inspections of kitchen areas, equipment, storage areas, and food-preparation standards. • Manage food costs, portion control, inventory, purchasing, waste reduction, and operational efficiency. • Coordinate with the Executive Chef, Food and Beverage team, Stores, Finance, Maintenance, Housekeeping, and other departments. • Monitor stock levels, requisitions, receiving, storage, quality, and rotation of ingredients. • Build strong relationships with suppliers and support the sourcing of high-quality ingredients. • Monitor guest or client feedback and use it to improve menus, service, and overall dining standards. • Handle special dietary requirements, allergies, preferences, and bespoke culinary requests appropriately. • Ensure equipment is used safely and report repair, replacement, or maintenance requirements. • Maintain accurate records relating to recipes, production, stock, costs, waste, quality checks, and team training. • Support menu presentations, tastings, culinary events, and promotional activities when required. • Maintain discretion and confidentiality regarding clients, private functions, menus, suppliers, and organizational activities. • Perform other reasonable duties assigned by the Executive Chef or management. • Culinary degree, diploma, or recognized professional culinary qualification. • Significant experience as a Chef de Cuisine, Head Chef, Executive Sous Chef, or senior specialty-cuisine chef. • Proven expertise in the relevant specialty cuisine and a strong understanding of its ingredients, techniques, traditions, and presentation. • Previous experience within a luxury, premium, private, corporate, lifestyle, or high-end dining environment. • Strong knowledge of menu development, recipe costing, food presentation, purchasing, inventory, and food-cost control. • Excellent understanding of food-safety, hygiene, sanitation, and workplace-safety standards. • Proven experience leading, training, and developing a professional culinary team. • Strong leadership, communication, organization, creativity, and decision-making skills. • Ability to manage multiple priorities and remain composed during busy service periods. • Proficiency in kitchen-management systems and Microsoft Office or comparable workplace systems is an advantage. • Ability to work flexible hours, including evenings, weekends, public holidays, and special events. 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Culinary degree, diploma, or recognized professional culinary qualification. Significant experience as a Chef de Cuisine, Head Chef, Executive Sous Chef, or senior specialty-cuisine chef. Proven expertise in the relevant specialty cuisine and a strong understanding of its ingredients, techniques, traditions, and presentation. Previous experience within a luxury, premium, private, corporate, lifestyle, or high-end dining environment. Strong knowledge of menu development, recipe costing, food presentation, purchasing, inventory, and food-cost control. Excellent understanding of food-safety, hygiene, sanitation, and workplace-safety standards. Proven experience leading, training, and developing a professional culinary team. Strong leadership, communication, organization, creativity, and decision-making skills. Ability to work flexible hours, including evenings, weekends, public holidays, and special events. Proficiency in kitchen-management systems and Microsoft Office or comparable workplace systems is an advantage.

Lead and manage the daily culinary operations of the assigned specialty concept. Develop and maintain menus that reflect the concept, culinary identity, quality standards, and overall vision. Create, test, cost, and standardize recipes and preparation methods. Ensure all dishes are prepared, cooked, portioned, and presented consistently. Maintain the highest standards of food quality, freshness, flavor, presentation, and innovation. Plan food production for regular service, private functions, events, and special occasions. Supervise and coordinate Chef de Parties, Demi Chefs de Partie, Commis, Kitchen Stewards, and other culinary team members. Prepare staffing plans, duty assignments, preparation schedules, and service requirements. Conduct daily briefings, tastings, training sessions, and operational meetings. Coach, motivate, and develop the culinary team to achieve high performance. Monitor attendance, punctuality, grooming, conduct, productivity, and compliance with kitchen procedures. Ensure compliance with food-safety, hygiene, sanitation, health, fire, and workplace-safety requirements. Conduct regular inspections of kitchen areas, equipment, storage areas, and food-preparation standards. Manage food costs, portion control, inventory, purchasing, waste reduction, and operational efficiency. Coordinate with the Executive Chef, Food and Beverage team, Stores, Finance, Maintenance, Housekeeping, and other departments. Monitor stock levels, requisitions, receiving, storage, quality, and rotation of ingredients. Build strong relationships with suppliers and support the sourcing of high-quality ingredients. Monitor guest or client feedback and use it to improve menus, service, and overall dining standards. Handle special dietary requirements, allergies, preferences, and bespoke culinary requests appropriately. Ensure equipment is used safely and report repair, replacement, or maintenance requirements. Maintain accurate records relating to recipes, production, stock, costs, waste, quality checks, and team training. Support menu presentations, tastings, culinary events, and promotional activities when required. Maintain discretion and confidentiality regarding clients, private functions, menus, suppliers, and organizational activities. Perform other reasonable duties assigned by the Executive Chef or management.