Speciality Head Chef (Steakhouse)
Hyatt · AE-DU-Dubai ·
- Category
- Hospitality
The Speciality Head Chef (Steakhouse) is responsible for leading the culinary operations of the steakhouse, ensuring exceptional food quality, consistency, creativity, and commercial performance. The role requires advanced expertise in premium meat selection, butchery, ageing, grilling techniques, menu development, cost control, and team leadership to deliver a distinctive dining experience aligned with the property’s luxury positioning and culinary standards.
Main Duties\:
- Lead and oversee all steakhouse kitchen operations, ensuring consistent quality, operational efficiency, and achievement of financial and guest satisfaction objectives.
- Develop innovative and commercially viable steakhouse menus, standardized recipes, plating guidelines, and presentation standards aligned with the restaurant concept.
- Demonstrate advanced knowledge of premium meat cuts, sourcing, grading, ageing, butchery, preparation, grilling, resting, and temperature-control techniques.
- Ensure the highest standards of food quality, flavour, presentation, portioning, and consistency across all services and culinary experiences.
- Oversee the preparation and delivery of a refined à la carte breakfast offering, where applicable, ensuring variety, consistency, and efficient service.
- Lead, coach, and develop the culinary brigade through structured training, performance management, skills development, and succession planning.
- Plan staffing levels, duty rosters, and labour deployment in accordance with forecasted business levels, productivity targets, and operational requirements.
- Manage food costs, recipe costing, inventory, purchasing, stock rotation, yield management, and wastage to achieve budgeted profitability.
- Ensure full compliance with HACCP requirements, food safety regulations, sanitation standards, allergen procedures, and company policies.
- Monitor kitchen productivity and implement improvements that enhance workflow, product quality, operational efficiency, and the overall guest experience.
- Collaborate closely with Restaurant Management, Food and Beverage, Purchasing, Marketing, and other departments to support commercial and operational objectives.
- Develop seasonal menus, signature dishes, promotional concepts, culinary events, and guest experiences that strengthen the steakhouse’s market positioning.