Chef De Cuisine

[Not translated in selected language] Chef De Cuisine Shangri-La Group | Abu Dhabi, United Arab Emirates About Us Find Your Shangri-La in Shangri-La. Our story began in 1971, when the first Shangri-La opened its doors. We have since been crafting joyful experiences through heartfelt hospitality, and that legacy continues to guide us today. As we look ahead to new horizons, we invite you to join the world of Shangri-La — shaping the next chapter and making a meaningful impact through shared purpose and the art and joy of Asian hosting. Shangri-La Qaryat Al Beri, Abu Dhabi, offers 213 luxurious guestrooms and suites, six private pool villas, and 161 fully furnished serviced apartments featuring a one-kilometre private beach which blends modern Arabic design with exceptional comfort. As the Chef De Cuisine, you will lead and manage the culinary operations of the All-Day Dining restaurant, ensuring food quality and guest satisfaction are met. Also, you will oversee menu planning, kitchen production, costing and team performance while maintaining a smooth daily operation of the kitchen. Also, you will collaborate closely with the Executive Chef and F&B team to deliver a diverse and high-quality dining experience aligned with the hotel’s standards. Key Responsibilities • Lead and manage the daily culinary operations of the All-Day Dining restaurant. • Develop and maintain menus, recipes, buffet concepts, and food presentations that meet guest expectations and hotel standards. • Lead, train, motivate, and develop the culinary team while maintaining effective staffing and productivity levels. • Monitor food costs, portion control, inventory, purchasing, and wastage to achieve departmental financial targets. • Ensure strict compliance with HACCP, food safety, hygiene, sanitation, and hotel standards across all kitchen operations. About You • Strong culinary expertise with extensive knowledge of international and multicultural cuisines including All Day Dining operations. • Excellent menu planning, recipe development, and food presentation skills. • Strong knowledge of food cost control, inventory management, and kitchen budgeting. • Creative, quality-focused, and passionate about culinary excellence. • Strong communication and collaboration skills with F&B and hotel leadership teams. • High commitment to food safety, hygiene, and guest satisfaction. • Diploma or bachelor’s degree in culinary arts, hospitality management, or a related field preferred. • Additional training in international cuisine, buffet management, or culinary leadership is an advantage. • Minimum 8–10 years of progressive culinary experience in hotels, resorts, or high-volume restaurant operations. • Proven experience managing All Day Dining operations, large-scale buffets, à la carte service, and high-volume food production. • Strong experience in menu development, food cost control, team leadership, and kitchen operations. Why Join Us • A workplace that values your passion and supports self-realization and personal growth. • Structured learning and development pathways with real opportunities to advance your professional craft and leadership skills. • Competitive benefits, recognition programs, and colleague stay/travel perks that reward your contribution and dedication. • Teams that promote inclusion and respect, value diversity, and foster a secure environment where everyone can thrive. We are an equal opportunity employer. Applications from all qualified candidates are welcomed. All information provided by applicants will be treated in and used only for recruitment purposes. We appreciate your interest in joining us. Please note that only successful candidates will be contacted. Show more Show less

Minimum 8–10 years of progressive culinary experience in hotels, resorts, or high-volume restaurant operations. Diploma or bachelor’s degree in culinary arts, hospitality management, or a related field preferred. Additional training in international cuisine, buffet management, or culinary leadership is an advantage. Proven experience managing All Day Dining operations, large-scale buffets, à la carte service, and high-volume food production.

Lead and manage the daily culinary operations of the All-Day Dining restaurant. Develop and maintain menus, recipes, buffet concepts, and food presentations that meet guest expectations and hotel standards. Lead, train, motivate, and develop the culinary team while maintaining effective staffing and productivity levels. Monitor food costs, portion control, inventory, purchasing, and wastage to achieve departmental financial targets. Ensure strict compliance with HACCP, food safety, hygiene, sanitation, and hotel standards across all kitchen operations.