Executive Sous Chef

Role Overview

Executive Sous Chef at Miral Destinations (Miral Experiences), Abu Dhabi. A culinary leadership role driving menu innovation, product development, and culinary excellence across Food & Beverage operations at world-class immersive attractions and experiences.

Company Overview

Miral Experiences is a regional leader in the management and operation of award-winning immersive attractions and experiences across Abu Dhabi. The portfolio includes Ferrari World Yas Island Abu Dhabi, Yas Waterworld Yas Island Abu Dhabi, Warner Bros. World™ Yas Island Abu Dhabi, SeaWorld Yas Island Abu Dhabi, CLYMB™ Yas Island Abu Dhabi, TeamLab Phenomena Abu Dhabi, CLYMB™ Abu Dhabi, and cultural treasures like Qasr Al Watan. The company specializes in crafting unique experiences that cater to all tastes and ages, delivering a seamless blend of thrills, joy, and discovery across multiple venues.

Role Purpose

As the Executive Sous Chef (Chef de Cuisine), you will define culinary offerings, develop new menu concepts, optimize food quality and presentation, and support operational excellence across multiple venues. Working closely with the Executive Chef and F&B Operations teams, you will deliver exceptional guest experiences while ensuring commercial and operational objectives are achieved.

Key Responsibilities

Culinary Innovation & Menu Development

• Lead culinary innovation through the development of new menu items, recipes, presentations, and seasonal offerings.
• Design and structure menus, including naming, descriptions, pricing recommendations, and promotional items.
• Develop, maintain, and standardize recipes, batch production procedures, and preparation methodologies.

Quality Assurance & Standards

• Drive culinary quality assurance by ensuring consistency, taste, presentation, and food standards across all venues.
• Establish plating, display, garnish, packaging, and service standards.
• Ensure compliance with HACCP, food safety regulations, and industry best practices.

Operational & Commercial Optimization

• Analyze sales mix and performance data to recommend menu enhancements and revenue opportunities.
• Support labor planning, food cost optimization, and overall prime cost control.
• Contribute to operational planning, staffing strategies, and successful implementation of F&B initiatives.

Team Leadership & Development

• Coach and train culinary and operations teams to maintain exceptional product knowledge and service delivery.
• Support recruitment, evaluation, and development of culinary team members.

Qualifications & Experience

• Culinary Diploma (mandatory).
• Bachelor's degree in Hospitality or F&B Management with culinary training is an advantage.
• 10+ years of culinary experience.
• At least 3 years in a Chef de Cuisine or Executive Sous Chef position within large-scale hospitality, resorts, hotels, cruise lines, leisure attractions, or similar high-volume operations.
• Strong experience in menu development, recipe standardization, culinary innovation, and food cost management.
• Exposure to international cuisines and multicultural operations.
• Theme park, leisure, or attraction-based food service experience preferred.
• High-volume quick service or casual dining operations experience preferred.
• Pre-opening experience within a hospitality or leisure destination preferred.
• GCC and international experience preferred.

Skills & Competencies

• Proven ability to manage multiple stakeholders in a fast-paced environment.
• Strong planning, organizational, and problem-solving skills.
• Proficiency in Microsoft Office applications.
• Additional language skills, including Arabic, are advantageous.

Additional Information

• Only shortlisted candidates will be contacted.