Chef De Cuisine

Our Habitas is a global home for a global community of like-minded people seeking connection, inspiration and a better future together. Their experience is powered by music, wellness, art, adventure, food, learning and giving back. Through these pillars, they craft magical worlds of wonder in which strangers become friends and friends become family. This is what Our Habitas call luxury for the soul. Some experiences at Our Habitas have been so impactful that they have made them ritualistic, existing at each of their homes around the world in their own unique way. From the Welcome Ceremony to Family Dinner through to Storytelling and Sunday Sunset Sessions, Our Habitas seek to provide a new kind of hospitality where they bridge the gap between old-world luxury and experiential-first travel.

Job Summary

We are seeking an innovative, passionate, and experienced Chef de Cuisine to lead the daily culinary operations at Our Habitas Ras Abrouq.

Reporting directly to the Executive Chef, the Chef de Cuisine is responsible for overseeing the day-to-day operations of the assigned kitchen, ensuring exceptional food quality, consistency, creativity, and operational excellence across all dining experiences. This role supports menu execution, maintains the highest standards of food safety and hygiene, and leads the culinary team in delivering memorable dining experiences that reflect the unique spirit of Our Habitas.

The Chef de Cuisine will mentor and develop the kitchen brigade, promote collaboration and continuous improvement, and ensure that all dishes are prepared and presented in accordance with established recipes, brand standards, and guest expectations. Working closely with the Executive Chef and the Food & Beverage team, the Chef de Cuisine will help create destination-led culinary experiences that celebrate local culture, seasonal ingredients, and sustainable practices.

This position requires a hands-on culinary leader who thrives in a remote luxury resort environment, demonstrates strong organizational and operational skills, and is passionate about building high-performing teams while delivering exceptional hospitality and unforgettable culinary experiences.

• Assist the Executive Chef in managing the daily operations of the kitchen and ensuring smooth service across all meal periods.
• Lead, train, motivate, and develop the kitchen brigade while maintaining a positive and collaborative working environment.
• Ensure all dishes are prepared and presented according to established recipes, quality standards, and brand expectations.
• Develop seasonal menus and special offerings in collaboration with the Executive Chef, incorporating fresh, local, and sustainable ingredients.
• Monitor food quality, consistency, portion control, and presentation to ensure an exceptional guest experience.
• Oversee food preparation, production schedules, and kitchen workflow to maximize efficiency and minimize waste.
• Manage food costs, inventory levels, ordering, and stock rotation while maintaining budget targets.
• Ensure compliance with food safety, HACCP, hygiene, sanitation, and occupational health and safety standards.
• Conduct regular inspections of kitchen equipment and facilities, coordinating maintenance requirements when necessary.
• Work closely with the Food & Beverage team to deliver seamless service and accommodate guest preferences and dietary requirements.
• Support recruitment, onboarding, performance management, and continuous training of culinary team members.
• Foster a culture of creativity, innovation, teamwork, and operational excellence within the kitchen.

Who You Are

A visionary culinary leader with strong operational expertise, creativity, and a passion for storytelling through food. You thrive in luxury lifestyle resort environments and understand the unique dynamics of remote destinations.

You are a hands-on leader who inspires teams, drives excellence, and consistently delivers elevated guest experiences. You are passionate about developing people, maintaining world-class standards, and creating memorable dining moments that reflect the spirit of Our Habitas.

• Minimum 3–5 years of experience as a Chef de Cuisine, Sous Chef, or similar leadership role in a luxury hotel, resort, or fine dining restaurant.
• Culinary degree or professional culinary certification preferred.
• Strong knowledge of international cuisine, menu development, food costing, and kitchen operations.
• Excellent leadership, coaching, and team management skills.
• Strong understanding of HACCP, food safety regulations, and sanitation standards.
• Experience with inventory management, purchasing, and cost control.
• Proficient in Microsoft Office and familiar with kitchen management or inventory systems.
• Fluent in English, both written and spoken; additional languages are an advantage.
• Passion for culinary excellence, sustainability, innovation, and delivering exceptional guest experiences.
• Strong organizational, communication, and problem-solving skills with the ability to perform effectively under pressure.

What's in it for you...

• The opportunity to join an innovative, fast-growing, international group that’s committed to not just building new hotels but building a global brand.
• The chance to challenge the norm and work in an environment that is both creative and rewarding.
• Become part of a team that’s very passionate about creating great hospitality experiences and exploring new locations at every opportunity.
• A competitive package and plenty of opportunity for development.
• Excellent discounts across the entire Ennismore family of brands.

Working at Our Habitas means being part of a purpose-driven movement. You will help shape stories that go beyond rooms and amenities, creating emotional experiences and connecting people through shared rituals, culture, and a sense of belonging.

If you believe in luxury that speaks to the soul, and want to build something meaningful in two of Middle East's most extraordinary destinations, we’d love to meet you.