Head Chef at SLS in Dubai

Company Description

SLS Dubai Hotel and Residences is a luxury lifestyle 5-star city hotel which belongs to Ennismore under the wider Accor group umbrella.

Boasting 946 units, with 254 uniquely designed hotel rooms, 321 hotel apartments and 371 Branded Residences, spread over 75 floors, SLS Dubai is one of the tallest hotels and residences in the region.

A wondrous and striking landmark in Downtown District, designed by the award- winning architects and interior designer Paul Bishop, the SLS Dubai is a unique cabinet of curiosities that never ceases to delight.

Job Description

• Lead and oversee all daily culinary operations of Carna, ensuring smooth and efficient kitchen performance.
• Maintain the highest standards of food quality, taste, presentation, consistency, and portion control.
• Ensure all dishes are prepared according to approved recipes, specifications, and restaurant standards.
• Supervise, train, motivate, and develop the culinary team to achieve operational and service excellence.
• Plan and organize daily mise en place, production, service, and kitchen workflow.
• Work closely with the Executive Chef on menu development, seasonal offerings, and culinary initiatives.
• Ensure the restaurant’s steakhouse concept and culinary identity are consistently reflected in all dishes.
• Maintain high standards of meat preparation, butchery, cooking techniques, and product utilization.
• Promote responsible and efficient use of ingredients, minimizing waste and supporting sustainable kitchen practices.
• Monitor food costs, portion sizes, yields, and wastage to support departmental profitability.
• Coordinate with Purchasing and suppliers to ensure the availability and quality of required ingredients.
• Ensure proper receiving, storage, labeling, and handling of food products in accordance with food safety standards.
• Monitor kitchen cleanliness, hygiene, sanitation, and compliance with HACCP and hotel standards.
• Conduct regular quality checks and ensure corrective actions are taken when required.
• Coordinate closely with the Restaurant Manager and Front of House team to ensure seamless service and guest satisfaction.
• Manage kitchen staffing, scheduling, task allocation, and daily briefings.
• Ensure all kitchen equipment is properly used, maintained, and reported for repair when necessary.
• Support banquet, VIP, promotional, and special dining requirements when required.
• Maintain accurate culinary records, production sheets, temperature logs, and other departmental documentation.
• Handle guest feedback and culinary-related complaints professionally and take appropriate corrective action.
• Ensure compliance with all hotel policies, procedures, health and safety requirements, and brand standards.
• Continuously identify opportunities to improve kitchen efficiency, quality, presentation, and guest experience.
• Perform any other duties and responsibilities assigned by the Executive Chef or management.
  

Qualifications

• Culinary degree, diploma, or professional qualification from a recognized culinary institution; equivalent industry experience may be considered.
• Minimum 5–7 years of progressive culinary experience, preferably within luxury hotels, upscale restaurants, or premium steakhouse operations, with at least 2–3 years in a senior supervisory or Head Chef role.
• Strong knowledge of modern steakhouse cuisine, meat preparation, butchery, grilling, roasting, and various cooking techniques.
• Knowledge of premium meat products, aging techniques, product quality, yield management, and responsible ingredient utilization.
• Strong understanding of menu development, recipe costing, food cost control, portion control, and kitchen profitability.
• Knowledge of food safety, HACCP, hygiene, sanitation, and health and safety standards.
• Strong leadership and people-management skills, with the ability to train, motivate, and develop a diverse culinary team.
• Excellent organizational, communication, and interpersonal skills.
• Strong attention to detail with a commitment to quality, consistency, and presentation.
• Ability to manage high-volume operations while maintaining exceptional culinary standards.
• Strong problem-solving and decision-making abilities, with a proactive and hands-on approach.
• Knowledge of sustainable kitchen practices, waste reduction, and efficient product utilization.
• Proficiency in English; additional languages are an advantage.
• Ability to work flexible hours, including evenings, weekends, and public holidays.