Chef de Cuisine - Asian

M Management Company, founded in Dubai in 2014 by hospitality veterans Alexander and Fay Economides, is a dynamic hospitality group behind five award-winning food and beverage venues.

With strong roots in the UAE’s F&B scene, the group is recognized for raising the bar in experiential dining, nightlife, and events.

Each concept is led by carefully selected professionals whose passion, creativity, and operational excellence shape the identity of the brand.

The company thrives in the region’s fast-paced market by combining vision, innovation, and high service standards.

Looking ahead, M Management Company is focused on growth and expansion, driven by a commitment to excellence and creating memorable guest experiences.

This is a full-time, on-site role in Dubai for a Chef de Cuisine specializing in Asian cuisine.

The Chef de Cuisine will oversee all culinary operations within the kitchen, ensuring the highest standards of food preparation, presentation, consistency, and quality.

The successful candidate will be responsible for menu development with a strong focus on authentic and contemporary Asian cuisine, leading and developing kitchen colleagues, managing inventory and food costs, and ensuring compliance with food safety and health regulations.

The role requires a passionate culinary leader capable of delivering exceptional guest experiences while maintaining operational excellence.

Develop specific guidance and plans to prioritize, organize, and accomplish daily production operations.

Enforce best practices for food safety, hygiene, and sanitation within the kitchen.

Observe kitchen operations and recommend improvements in coordination with the Sous Chef and Executive Chef.

Complete all company-provided training programs

Design and develop menus aligned with the venue’s concept, featuring authentic and innovative Asian dishes.

Conduct tasting sessions and prepare all related menu documentation, including recipes, food costings, and training manuals.

Demonstrate continuous operational improvements and efficiencies within the kitchen.

Create and implement delegation schedules to ensure smooth daily operations.

Assess, coach, and evaluate team members within the department.

Effectively address guest feedback and complaints with practical and timely solutions.

Collaborate closely with Front Office and Service teams to ensure seamless guest experiences.

Manage food cost, wastage, and yield to achieve or exceed budgeted targets.

Support and achieve departmental goals related to performance, budget, and operational excellence.

Maintain accountability for food quality, consistency, and productivity within the kitchen.

Lead by example through active participation in food preparation and service periods.

Train and develop colleagues on recipes, cooking techniques, presentation standards, and kitchen procedures.

Ensure accurate inventory management, stocktaking, and ordering of ingredients and equipment.

Maintain accurate records, reports, and documentation using company systems.

Ensure all food is prepared and served according to established quality standards and timelines.

Assist in the development of seasonal menus, promotions, and new concepts.

Investigate and follow up on workplace incidents and safety concerns.