Job description

Join us at Miral Experiences!
Miral Experiences is a region’s leader in the management and operation of world-class, award-winning immersive attractions and experiences across Abu Dhabi. Our diverse portfolio includes some of the most iconic entertainment and leisure destinations, including 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, and TeamLab. Phenomena Abu Dhabi, and CLYMB™ Abu Dhabi, as well as cultural treasures like Qasr Al Watan.
We specialize in crafting unique experiences that cater to all tastes and ages, delivering a seamless blend of thrills, joy, and discovery. Our attractions are designed to ignite the imagination and create unforgettable memories for visitors from around the world. Whether you're seeking excitement, relaxation, or cultural enrichment, we offer something for everyone.
Role Overview
At Miral Experiences, we are looking for a highly experienced culinary leader to drive menu innovation, product development, and culinary excellence across our Food & Beverage operations.
As the BIO Executive Sous Chef (Chef de Cuisine), you will play a key role in defining culinary offerings, developing new menu concepts, optimizing food quality and presentation, and supporting operational excellence across multiple venues. Working closely with the Executive Chef and F&B Operations teams, you will help deliver exceptional guest experiences while ensuring commercial and operational objectives are achieved.
Key Responsibilities

• 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.
• Drive culinary quality assurance by ensuring consistency, taste, presentation, and food standards across all venues.
• Develop, maintain, and standardize recipes, batch production procedures, and preparation methodologies.
• Establish plating, display, garnish, packaging, and service standards.
• 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.
• Coach and train culinary and operations teams to maintain exceptional product knowledge and service delivery.
• Support recruitment, evaluation, and development of culinary team members.
• Ensure compliance with HACCP, food safety regulations, and industry best practices.

• Culinary Diploma (mandatory).
• Bachelor's degree in Hospitality or F&B Management with culinary training is an advantage.
• 10+ years of culinary experience, including 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.
• Proven ability to manage multiple stakeholders in a fast-paced environment.
• Strong planning, organizational, and problem-solving skills.
• Proficiency in Microsoft Office applications.

• Theme park, leisure, or attraction-based food service experience.
• High-volume quick service or casual dining operations.
• Pre-opening experience within a hospitality or leisure destination.
• GCC and international experience.
• Additional language skills, including Arabic, are advantageous.