We are seeking a talented and experienced Executive Chef for a dynamic restaurant in Dubai, featuring a hybrid concept of butchery, deli, and steakhouse. In this role, you will develop a unique East-meets-West menu, focusing on premium cuts and regional flavors, while maintaining high standards in food quality, safety, and innovation. The ideal candidate will have a strong background in butchery and steakhouse operations, excellent leadership abilities, and a passion for creating memorable culinary experiences.

Key Responsibilities:

• Lead all culinary operations across the steakhouse, butchery, and deli.
• Develop a unique East-meets-West steakhouse menu featuring premium cuts and regional flavors.
• Oversee butchery processes, including dry-aging, portioning, and quality control.
• Manage kitchen staff, including scheduling, training, and ensuring HACCP compliance.
• Control food and labor costs while upholding premium quality standards.
• Cultivate supplier relationships and ensure halal compliance.
• Drive culinary innovation to position the restaurant as a leader in Dubai's competitive dining scene.

Qualifications:

• 10+ years of culinary experience, including 5+ years in a senior leadership role (Chef de Cuisine / Executive Chef).
• Proven experience in steakhouse, grill, or butchery-focused restaurants (international experience preferred).
• Expertise in butchery, grilling, dry-aging, and premium beef cuts (e.g., Wagyu, USDA Prime, Argentinian, Australian).
• Ability to integrate regional Middle Eastern flavors into a modern steakhouse concept.
• Experience in high-volume, premium dining environments.
• Strong knowledge of food cost management, menu engineering, and kitchen operations.
• HACCP certified with a deep understanding of food safety regulations.
• Excellent leadership, mentorship, and communication skills; adept at managing a diverse, multicultural kitchen team.
• Creative with a passion for storytelling through food presentation.
• Strong organizational skills and flexibility to manage a multi-concept environment (butchery, deli, steakhouse).
• Culinary training from recognized institutions (e.g., Le Cordon Bleu, CIA) preferred.