Chef de Cuisine - Levantine Cuisine

At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life. With an atmosphere that’s chic but wonderfully unstuffy, and a team who are meticulous but warm, we seek to exceed our guests’ expectations at every possible turn.

Gleaming in the vibrant heart of New Dubai, enveloped in private sands and luxuriant gardens, One&Only Royal Mirage is a sanctuary of traditional splendour where indulgence and excitement gloriously combine. With abundant knowledge and generosity, we anticipate our guest’s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it’s our passion.

To lead andsupervise the ColdKitchen operations, ensuringthe highest standardsof food quality, hygiene, creativity, and consistency whilemaximizing guest satisfaction. Responsible for theefficient management ofthe ColdKitchen, including salads, appetizers, cold buffets, canapés, charcuterie, sandwiches, dressings, and platedcold dishes. Toachieve budgeted foodcost, control kitchenexpenses, and supportthe Executive ChefandExecutive Sous Chefin maintaining operationalexcellence.

Key Responsibilities

• Oversee the dailyoperations of theCold Kitchen, ensuringsmooth production andservice.
• Develop and executecreative, seasonal, andinnovative cold kitchenmenus while maintainingconsistency and qualitystandards.
• Ensure all coldfooditems are prepared, presented, and servedaccording to establishedrecipes and hotelstandards.
• Supervise the preparationof salads, appetizers, cold platters, canapés, sandwiches, dressings,terrines, charcuterie, and buffetdisplays.
• Ensure all fooddisplays are visuallyappealing, fresh, andmaintained throughout service.
• Coordinate Cold Kitchenproduction for restaurants, banquets, room service, and special events.
• Monitor food quality, freshness, taste, texture, temperature,and presentation.
• Conduct regular foodtastings and guidethe team duringnew menu implementation.
• Ensure proper portioncontrol and recipecompliance to achievefood cost targetswhile minimizing waste.
• Monitor inventory levels,stock rotation (FIFO), storage conditions, andshelf life ofperishable products.
• Work closely withPurchasing, Receiving, and theStoreroom to ensureall products meethotel quality specifications.
• Maintain proper storageof preparedfoods and overseethe safe utilizationof leftovers inaccordance with foodsafety standards.
• Ensure strict compliancewith HACCP, foodsafety, hygiene, sanitation, andallergen management procedures.
• Coordinate with theChiefSteward to maintaincleanliness and sanitationof the ColdKitchen and allequipment.
• Prepare and updaterecipe cards, productionsheets, and menuspecifications.
• Monitor dailyfood cost, inventoryvariance, and departmentalexpenses to remainwithin budget.
• Supervise, train, mentor, and motivate ColdKitchen chefsand commis to improve performance andtechnical skills.
• Conduct orientation andon-the-jobtraining for newteam members.
• Prepare staff schedulesand manage manpowereffectively according tobusiness demands.
• Conductdaily briefings, departmentalmeetings, and performanceevaluations.
• Recommend promotions, transfers, and development plansfor team membersto the ExecutiveChef.
• Ensureeffective communicationwith all kitchensections and Food& Beverage outlets.
• Work closely withBanquets, Restaurants,RoomService, and Eventsteams to ensureseamless service execution.
• Handle guest feedbackprofessionallyand take correctiveaction where required.
• Maintain high standardsof productivity, discipline, and teamworkwithin the ColdKitchen.
• Stay informed ofindustry trends andintroduce innovative techniquesand presentations whereappropriate.
• Ensure all kitchenequipment is properlymaintained and recommendreplacements or upgradeswhen necessary.
• Perform any otherduties assignedbythe ExecutiveChef or ExecutiveSous Chef.

Skills, Experience & Qualifications

• Minimum 8 yearsof culinary experiencewith at least3–5 yearsasa Chef deCuisine, Sous Chef, or Senior SousChef overseeing ColdKitchen operations inan international five-star hotel orluxury hospitality environment.
• Strong expertise inCold Kitchen production, including salads, appetizers, canapés, charcuterie,sandwiches, cold buffets, dressings, terrines, and modernplated cold dishes.
• Comprehensive knowledgeof food safety,HACCP, sanitation, andallergen management.
• Completed an internationallyrecognized culinary apprenticeship, culinary school, orcertified trainingprogram.
• Culinary diploma orprofessional certificationpreferred.
• Strong leadership, organizational, coaching, and communicationskills.
• Excellent knowledge offood cost control,inventory management, andmenu engineering.
• Highly hands‑onwith exceptional attentionto detail andpresentation.
• Ability to workeffectively under pressurein a fast‑paced luxury hospitalityenvironment.
• Passion for culinaryexcellence, innovation,and continuous improvement.

Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.