Chef De Cuisine

Soluna Restaurants and Beach Club is a Mediterranean-inspired beach club, located at the Balqis Residences on the Palm Jumeirah. Soluna offers exclusive access and unparalleled experiences to guests of The First Group Hospitality’s portfolio of brands.

Guests can opt for sun loungers or private cabanas and choose from a range of water sports, available at the beach. Nestled amid Dubai’s breath-taking coastline, Soluna boasts a range of highly recommended homegrown multi-cuisine options, including artisanal pastries at Risen Café and Artisanal Bakery, and contemporary dining at Ènas. A daily beach and poolside menu is also available.

Join our dynamic team committed to delivering exceptional hospitality experiences and unlock endless opportunities for professional growth with Soluna Restaurants and Beach Club.

The First Group Hospitality is a leading hospitality management company pioneering a new era of excellence. With a rapidly expanding portfolio of award-winning upscale hotels, signature restaurants, and distinctive leisure destinations, we are committed to creating unforgettable experiences at every touchpoint.

Our team of seasoned professionals brings decades of experience from renowned hotel brands, combined with a deep understanding of the Dubai and GCC markets. With a comprehensive infrastructure spanning all key areas of hotel management, we offer tailored solutions to maximise efficiency, drive revenue growth, and enhance guest satisfaction.

At The First Group Hospitality, we are dedicated to building long-term partnerships with our clients. By leveraging our global insights, regional expertise, and strong operational foundation, we ensure that every aspect of your hotel is managed with precision and care. Our goal is to optimise performance, boost profitability, and deliver sustainable growth for your property.

The Chef de Cuisine is responsible for leading all culinary operations, ensuring the highest standards of food quality, presentation, and service are consistently achieved. This role requires close collaboration with the Food & Beverage management team, proactive leadership of kitchen staff, and full adherence to brand and operational standards.

• Collaborate with F&B Managers and promptly communicate any operational issues or updates.

• Keep the immediate supervisor informed of all matters requiring attention.

• Conduct daily briefings and regular training sessions to develop the culinary team and maintain standards.

• Chair regular team meetings and actively participate in business and departmental meetings to ensure effective communication across all levels.

• Conduct weekly one-on-one sessions with direct reports and share relevant updates with the Hotel Manager.

• Oversee the daily kitchen operations, including hot kitchen, bakery, and cold pantry, ensuring seamless production and service flow.

• Ensure all food products meet quality, taste, presentation, and portion standards.

• Monitor food preparation, storage, and sanitation to comply with HACCP standards in collaboration with the HACCP Officer and stewarding team.

• Maintain compliance with all standard operating procedures (SOPs) and requisition systems.

• Review daily forecasts and customer counts to ensure readiness for all meal periods.

• Respond promptly and professionally to guest feedback and complaints.

• Prepare and submit required reports including wage progress, payroll, revenue, employee schedules, and quarterly action plans.

• Assist in preparing and managing the annual kitchen budget and controlling food and labor costs without compromising quality.

• Oversee food purchasing for quality, pricing, and consistency, ensuring accurate daily inventories and cost reports.

• Participate in the preparation of the P&L, expense budgets, and performance reviews.

• Lead all HR-related functions within the culinary team, including recruitment, training, performance management, and development.

• Conduct staff performance reviews in line with company standards and ensure Personal Development Plans (PDPs) are in place for all direct reports.

• Promote a positive workplace culture by maintaining an open-door policy and addressing associate concerns promptly.

• Ensure compliance with all company HR and people processes, including AES, Success Matters, and probation reviews.

• Manage associate engagement initiatives, ensuring timely feedback and follow-up actions.

• Collaborate with the F&B Management and Executive Chef to design, test, and implement menus aligned with corporate standards and seasonal trends.

• Ensure that all dishes meet company quality standards, maintaining balance between creativity, cost efficiency, and guest satisfaction.

• Regularly assess portion sizes, presentation, taste, and temperature of all menu items.

• Actively participate in community involvement projects and CSR initiatives, ensuring at least one event per quarter.

• Dine in the associate restaurant at least three times weekly and provide constructive feedback.

• Support and promote company values, vision, and Code of Conduct in all activities.

• Ensure vacation schedules, public holidays, and lieu days align with business needs.

• Guarantee payroll submission deadlines are met.

• Monitor and manage Loss Prevention in all kitchen areas.

• Ensure 100% compliance with mandatory training requirements.

• Control staff turnover and promote retention through engagement and motivation initiatives.

• Minimum of 2 years of proven experience as a Chef de Cuisine. 

• Demonstrates creativity and innovation in menu design and food presentation.

• Strong leadership and supervisory abilities with a hands-on management style.

• Possesses a positive, can-do attitude and fosters a motivating team environment.

• Excellent communication and interpersonal skills.

• Dedicated to delivering exceptional guest experiences and maintaining high service standards.

• Maintains impeccable grooming and personal presentation at all times.

• Highly organized, with excellent planning and time management skills.

• Eager to learn, grow, and continuously develop both professionally and personally.