Chef de cuisine: Pan-Asian/Singaporean specialty

This senior culinary leadership role will design and deliver an authentic, elevated Pan‑Asian and Singaporean dining experience across our signature outlet(s). The Chef de Cuisine will lead kitchen operations, craft inventive menus rooted in regional technique and flavour, and drive commercial performance while mentoring a multicultural brigade.

Role Overview

Purpose: Lead culinary concept development and day‑to‑day kitchen operations for a Pan‑Asian / Singaporean specialty outlet, ensuring exceptional food quality, consistent execution, and profitable performance.
Reporting to: Executive Chef / F&B Director
Employment Type: Full time; hands‑on leadership role with rostered hours including evenings, weekends, and special events.

Position: Chef de Cuisine — Pan‑Asian / Singaporean Specialty
Location: Taj Jumeira Lakes Tower, Dubai

Key Duties and Responsibilities

Menu Development and Culinary Direction

• Create and evolve a distinctive Pan‑Asian menu with a strong Singaporean identity, balancing authenticity with contemporary presentation and local guest preferences.
• Develop seasonal menus, chef’s specials, tasting menus, and curated pairing suggestions that drive covers and average spend.
• Source and specify key ingredients, spices, and condiments essential to regional authenticity; maintain relationships with specialty suppliers.

Kitchen Leadership and Team Management

• Lead, coach, and inspire a diverse kitchen team including sous chefs, line cooks, and commis; set clear performance expectations and deliver regular training.
• Oversee recruitment, onboarding, scheduling, and performance reviews for the outlet kitchen; foster a culture of accountability, creativity, and safety.
• Conduct daily briefings and pre‑service checks to ensure readiness and consistent standards.

Operational Excellence and Service Delivery

• Ensure flawless execution of dishes during service; maintain consistent portioning, plating, and timing across all covers.
• Manage mise en place standards, station assignments, and service flow to optimise speed and quality during peak periods.
• Collaborate closely with F&B service teams to deliver seamless guest experiences and handle VIP or special requests.

Quality Control and Food Safety

• Enforce strict food safety, hygiene, and sanitation standards in line with Taj policies and UAE regulations; maintain HACCP documentation and training records.
• Conduct regular kitchen inspections, taste tests, and quality audits; implement corrective actions and continuous improvement plans.
• Oversee proper storage, rotation, and handling of perishable and specialty ingredients.

Cost Control and Commercial Management

• Own food cost, portion control, and waste management for the outlet; implement measures to protect margins while preserving quality.
• Prepare and manage outlet food budgets, forecast consumption, and contribute to pricing and menu engineering decisions.
• Monitor inventory, approve purchase orders, and work with procurement to secure competitive pricing for specialty items.

Creativity, Events and Brand Building

• Lead culinary activations such as chef’s table experiences, pop‑ups, guest chef collaborations, and festival menus that raise the outlet’s profile.
• Represent the restaurant at food festivals, trade events, and media tastings as required.
• Contribute to marketing content by providing menu descriptions, food photography guidance, and tasting notes.

Training and Development

• Design and deliver technical training on Pan‑Asian techniques, knife skills, wok and live‑fire cooking, and plating standards.
• Mentor junior chefs on career progression, culinary techniques, and Taj service culture.
• Maintain a training log and succession plan for key kitchen roles.

Requirements

Experience and Qualifications

• Minimum 5–8 years progressive culinary experience with at least 3 years in a senior role (Sous Chef, Head Chef, or Chef de Cuisine) within Pan‑Asian, Singaporean, or high‑end Asian restaurants or hotel outlets.
• Formal culinary qualification or diploma preferred; demonstrable mastery of Singaporean and broader Pan‑Asian cuisines is essential.
• Proven track record of menu development, kitchen leadership, and delivering consistent guest satisfaction in a luxury or upscale environment.

Technical Skills

• Expert knowledge of Singaporean classics (e.g., chilli crab, laksa, Hainanese chicken rice, satay, kaya, sambal) and Pan‑Asian techniques (wok hei, steaming, braising, fermentation).
• Strong command of kitchen systems: inventory control, recipe costing, portion control, and basic food costing tools.
• Competent with kitchen equipment used for live‑fire, wok, sous‑vide, and modernist techniques where appropriate.

Leadership and Interpersonal Skills

• Excellent people management skills with experience leading multicultural teams; strong coaching and conflict resolution abilities.
• Commercially minded with the ability to balance creativity and profitability.
• High standards of professionalism, punctuality, and presentation.

Language and Cultural Fit

• Fluent English required; conversational Arabic is an advantage. Knowledge of regional languages (Malay, Mandarin, Tamil) is a plus but not required.
• Respectful of local customs and UAE labour regulations; comfortable working in a multicultural hospitality environment.

Personal Attributes

• Passion for authenticity, flavour precision, and culinary storytelling.
• Resilient under pressure, detail‑oriented, and committed to continuous improvement.
• Flexible availability including nights, weekends, and public holidays.

Benefits and Career Development

• Compensation: Competitive salary aligned with Dubai market and role seniority.
• Benefits: Standard hotel benefits package including accommodation allowance (if applicable), medical coverage, annual leave, and staff dining.
• Development: Access to Taj training programmes, cross‑property opportunities, and career progression within the brand for high performers.
• Perks: Opportunities to lead culinary events, collaborate with guest chefs, and contribute to brand‑level menu innovation.

Company About Us

Taj Jumeira Lakes Tower Dubai is part of the Taj Hotels portfolio, a globally recognised luxury hospitality brand celebrated for blending authentic Indian hospitality with contemporary global standards. Located in a prime Dubai neighbourhood, Taj Jumeira Lakes Tower offers refined accommodations, signature dining experiences, and personalised service that reflect the brand’s commitment to warmth, attention to detail, and cultural richness. Our culinary team delivers memorable dining moments through curated menus, artful presentation, and a service culture known as Tajness.

Our culture and commitments

• We invest in our people through structured training, mentorship, and clear career pathways across culinary and hotel operations.
• We value diversity, local talent development, and a collaborative workplace where culinary creativity and operational excellence thrive.
• Sustainability and responsible sourcing are integral to our approach; we aim to reduce waste and work with suppliers who meet our quality and ethical standards.
• Taj Jumeira Lakes Tower is committed to fair hiring practices and equal opportunity employment.

Application Process

How to Apply

• Prepare a current CV and a detailed cover letter that highlights your Pan‑Asian and Singaporean culinary experience, signature dishes you’ve developed, and leadership achievements.
• Include a portfolio where possible: sample menus, photos of plated dishes, and a brief summary of cost control results or outlet performance under your leadership.
• Email your application to sonia.kalangutkar@tajhotels.com or cassandrasoccorina.f@tajhotels.com.

Email Subject Line

• Use the subject line: Application — Chef de Cuisine Pan‑Asian Singaporean — [Your Full Name].

Attachments and Format

• Attach documents in PDF or Word format; ensure file names are professional (e.g., Lee‑Chen‑CV.pdf).
• If sharing large image files, include a concise portfolio PDF or a link to a professional portfolio.

Selection Timeline and Process

• Applications will be reviewed on a rolling basis; shortlisted candidates will be contacted for an initial phone or video screening.
• Shortlisted chefs will be invited for an in‑person interview and a practical kitchen trial (menu tasting and live service assessment).
• Final offers are subject to reference checks and verification of eligibility to work in the UAE.

Equal Opportunity Statement

• Taj Jumeira Lakes Tower is an equal opportunity employer. We welcome applications from qualified candidates of all backgrounds and are committed to fair hiring practices. Selection is based on merit, experience, and fit for the role.