Chef de Cuisine - Kitchen Operations
Posted date [2026-07-03]
(ID: 47399)
 |
Atlantis Dubai is located at the centre of the famous Palm Island, in one of the world’s most cosmopolitan cities, Dubai. The resort truly embodies an integrated entertainment destination concept with its innovative awe-inspiring experiences across stay, food & beverage, nightlife, attractions and wellness. |
Job Description and Requirements
Chef de Cuisine - Kitchen OperationsJob Snapshot
Role: Chef de Cuisine - Kitchen Operations
Location: Dubai, United Arab Emirates
Industry: Hospitality
Function: Chef/Culinary/Kitchen Management
Experience: Senior culinary leadership experience in luxury hotel, resort, fine dining, buffet, casual dining, central production, or pastry operations
Job Type: Full-time
Position Overview
Chef de Cuisine - Kitchen Operations in Dubai, United Arab Emirates is a senior Hospitality opportunity for accomplished culinary leaders who can manage high-performing kitchen operations, menu planning, costing, product standards, guest satisfaction, and outlet profitability at Atlantis Resorts. This role is ideal for chefs with strong leadership experience across fine dining, Asian cuisine, European cuisine, South American cuisine, buffet operations, casual dining, pool and beach venues, central production, or central pastry environments.
Job Details
Country: United Arab Emirates
City: Dubai
Industry: Hospitality
Function: Chef/Culinary/Kitchen Management
Salary: 18000-32000
Estimated salary range based on similar jobs in the
job city; please confirm the final offer with the employer.
Gender: Any
Candidate Nationality: Any
Job Type: Full-time
Role Context
The Chef de Cuisine - Kitchen Operations will lead a complete kitchen function as an independent profit center within Atlantis The Royal. The position combines creative menu development, operational control, food quality leadership, colleague development, guest experience management, and financial discipline. The Chef de Cuisine will guide kitchen teams, strengthen product consistency, support special events, develop new dishes, and ensure each outlet delivers exceptional culinary standards while operating within budget and aligning with the resort’s luxury service expectations.
Key Responsibilities
* Lead daily kitchen operations across the assigned outlet, cuisine concept, production area, pastry section, buffet operation, or casual dining venue.
* Plan menus, develop new dishes, refine recipes, and maintain strong product knowledge aligned with the outlet’s culinary identity.
* Manage food costing, portion control, waste reduction, stock usage, and purchasing coordination to support profitable kitchen performance.
* Maintain consistent food quality, taste, presentation, freshness, and service timing across every shift.
* Organize special events, seasonal menus, promotions, private dining requests, VIP requirements, and high-volume service periods.
* Supervise food preparation standards across fine dining, buffet, casual dining, central production, pastry, pool, beach, lounge, or family dining operations as assigned.
* Train, coach, and motivate chefs and kitchen colleagues to improve technical skills, speed, discipline, hygiene, and confidence.
* Ensure kitchen operations meet HACCP, sanitation, food safety, health, equipment handling, and workplace safety requirements.
* Work closely with Sous Chefs, Chef de Parties, culinary leadership, stewarding, purchasing, service teams, outlet managers, and resort operations.
* Monitor ingredient quality, supplier consistency, recipe execution, mise en place readiness, and kitchen productivity.
* Review guest feedback, service challenges, food quality concerns, and operational gaps to drive continuous improvement.
* Support colleague satisfaction by building a respectful, structured, and high-performance kitchen culture.
* Manage kitchen schedules, task allocation, stock levels, equipment needs, production planning, and outlet readiness.
* Protect the financial success of the outlet by balancing guest satisfaction, food quality, staffing efficiency, and budget control.
Ideal Profile
* Proven senior culinary experience as Chef de Cuisine, Senior Sous Chef, Head Chef, Executive Sous Chef, or similar leadership role.
* Strong background in luxury hotels, resorts, fine dining restaurants, Michelin-level kitchens, high-volume buffet operations, casual dining concepts, central production, or pastry operations.
* Expertise in one or more cuisine areas such as European, Asian, South American, international, buffet, lounge, family dining, pool and beach, production, or pastry.
* Solid knowledge of menu planning, recipe development, food costing, kitchen budgeting, product control, and outlet profitability.
* Strong leadership skills with the ability to train, inspire, discipline, and develop a multicultural culinary team.
* Excellent understanding of HACCP, food safety, sanitation, kitchen hygiene, and safe equipment practices.
* Ability to perform under pressure while maintaining creativity, consistency, and guest-focused quality.
* Commercial mindset with the ability to manage the kitchen as an independent profit center.
* Confident communication skills for working with culinary leaders, outlet managers, suppliers, service teams, and resort stakeholders.
* Organized, reliable, and hands-on approach with strong attention to detail and accountability.
* Flexibility to support events, new promotions, high-volume operations, VIP service, and changing business needs.
* Passion for luxury hospitality, culinary excellence, team development, and memorable dining experiences.
Skills Set
* Chef de Cuisine leadership
* Kitchen operations management
* Menu planning
* Recipe development
* Food costing
* Outlet profitability
* Fine dining
* Buffet operations
* Casual dining
* Central production
* Central pastry
* European cuisine
* Asian cuisine
* South American cuisine
* Product knowledge
* Food quality control
* HACCP standards
* Kitchen budgeting
* Team training
* Special event menus
* Waste control
* Stock management
* Culinary innovation
* Guest satisfaction
* Luxury resort dining
Why Join Us
This opportunity is designed for senior chefs who want to advance within Dubai’s ultra-luxury Hospitality and culinary sector. Atlantis Resorts offers the chance to lead sophisticated kitchen operations, work within a globally recognized resort environment, manage premium dining concepts, and develop multicultural culinary teams. The role provides strong exposure to luxury guest expectations, Michelin-starred and celebrity chef dining standards, high-volume resort operations, creative menu development, and long-term career growth across Kerzner International.
About the Company
Atlantis Resorts in Dubai is part of Kerzner International and operates Atlantis The Royal and Atlantis, The Palm. Atlantis The Royal is an ultra-luxury experiential resort on Palm Island, known for striking design, panoramic rooms and suites, Michelin-starred and celebrity chef dining, immersive wellness, refined service, and memorable guest experiences. The company supports culinary leaders through professional development, colleague wellbeing, internal mobility, and career progression across a world-class hospitality environment.
Gender: Any
Candidate Nationality: Any
Job Type: Full-time
Role Context
The Chef de Cuisine - Kitchen Operations will lead a complete kitchen function as an independent profit center within Atlantis The Royal. The position combines creative menu development, operational control, food quality leadership, colleague development, guest experience management, and financial discipline. The Chef de Cuisine will guide kitchen teams, strengthen product consistency, support special events, develop new dishes, and ensure each outlet delivers exceptional culinary standards while operating within budget and aligning with the resort’s luxury service expectations.
Key Responsibilities
* Lead daily kitchen operations across the assigned outlet, cuisine concept, production area, pastry section, buffet operation, or casual dining venue.
* Plan menus, develop new dishes, refine recipes, and maintain strong product knowledge aligned with the outlet’s culinary identity.
* Manage food costing, portion control, waste reduction, stock usage, and purchasing coordination to support profitable kitchen performance.
* Maintain consistent food quality, taste, presentation, freshness, and service timing across every shift.
* Organize special events, seasonal menus, promotions, private dining requests, VIP requirements, and high-volume service periods.
* Supervise food preparation standards across fine dining, buffet, casual dining, central production, pastry, pool, beach, lounge, or family dining operations as assigned.
* Train, coach, and motivate chefs and kitchen colleagues to improve technical skills, speed, discipline, hygiene, and confidence.
* Ensure kitchen operations meet HACCP, sanitation, food safety, health, equipment handling, and workplace safety requirements.
* Work closely with Sous Chefs, Chef de Parties, culinary leadership, stewarding, purchasing, service teams, outlet managers, and resort operations.
* Monitor ingredient quality, supplier consistency, recipe execution, mise en place readiness, and kitchen productivity.
* Review guest feedback, service challenges, food quality concerns, and operational gaps to drive continuous improvement.
* Support colleague satisfaction by building a respectful, structured, and high-performance kitchen culture.
* Manage kitchen schedules, task allocation, stock levels, equipment needs, production planning, and outlet readiness.
* Protect the financial success of the outlet by balancing guest satisfaction, food quality, staffing efficiency, and budget control.
Ideal Profile
* Proven senior culinary experience as Chef de Cuisine, Senior Sous Chef, Head Chef, Executive Sous Chef, or similar leadership role.
* Strong background in luxury hotels, resorts, fine dining restaurants, Michelin-level kitchens, high-volume buffet operations, casual dining concepts, central production, or pastry operations.
* Expertise in one or more cuisine areas such as European, Asian, South American, international, buffet, lounge, family dining, pool and beach, production, or pastry.
* Solid knowledge of menu planning, recipe development, food costing, kitchen budgeting, product control, and outlet profitability.
* Strong leadership skills with the ability to train, inspire, discipline, and develop a multicultural culinary team.
* Excellent understanding of HACCP, food safety, sanitation, kitchen hygiene, and safe equipment practices.
* Ability to perform under pressure while maintaining creativity, consistency, and guest-focused quality.
* Commercial mindset with the ability to manage the kitchen as an independent profit center.
* Confident communication skills for working with culinary leaders, outlet managers, suppliers, service teams, and resort stakeholders.
* Organized, reliable, and hands-on approach with strong attention to detail and accountability.
* Flexibility to support events, new promotions, high-volume operations, VIP service, and changing business needs.
* Passion for luxury hospitality, culinary excellence, team development, and memorable dining experiences.
Skills Set
* Chef de Cuisine leadership
* Kitchen operations management
* Menu planning
* Recipe development
* Food costing
* Outlet profitability
* Fine dining
* Buffet operations
* Casual dining
* Central production
* Central pastry
* European cuisine
* Asian cuisine
* South American cuisine
* Product knowledge
* Food quality control
* HACCP standards
* Kitchen budgeting
* Team training
* Special event menus
* Waste control
* Stock management
* Culinary innovation
* Guest satisfaction
* Luxury resort dining
Why Join Us
This opportunity is designed for senior chefs who want to advance within Dubai’s ultra-luxury Hospitality and culinary sector. Atlantis Resorts offers the chance to lead sophisticated kitchen operations, work within a globally recognized resort environment, manage premium dining concepts, and develop multicultural culinary teams. The role provides strong exposure to luxury guest expectations, Michelin-starred and celebrity chef dining standards, high-volume resort operations, creative menu development, and long-term career growth across Kerzner International.
About the Company
Atlantis Resorts in Dubai is part of Kerzner International and operates Atlantis The Royal and Atlantis, The Palm. Atlantis The Royal is an ultra-luxury experiential resort on Palm Island, known for striking design, panoramic rooms and suites, Michelin-starred and celebrity chef dining, immersive wellness, refined service, and memorable guest experiences. The company supports culinary leaders through professional development, colleague wellbeing, internal mobility, and career progression across a world-class hospitality environment.
