Chef De Cuisine

Overview

We are seeking a talented and experienced Chef de Cuisine to join our culinary team in Ras Al-Khaimah, United Arab Emirates. As a key member of our kitchen staff, you will be responsible for overseeing a specific section of the kitchen, ensuring high‑quality food preparation and maintaining excellent standards of hygiene and safety.

• Oversee and manage all kitchen operations, ensuring excellence in food quality, presentation, and consistency across all outlets.
• Lead, mentor, and develop the culinary team, fostering a culture of professionalism, collaboration, and continuous improvement.
• Design, develop, and execute menus in alignment with brand standards, seasonal availability, and guest expectations.
• Ensure full compliance with food safety, hygiene, and sanitation standards in line with local regulations and brand requirements.
• Collaborate closely with the Executive Chef and senior leadership to define culinary vision, innovation, and strategic direction.
• Manage food cost control, budgeting, and procurement processes to ensure financial efficiency and profitability.
• Oversee inventory management, supplier coordination, and quality control of all ingredients and products.
• Work in close partnership with Front Office and F&B teams to deliver seamless guest experiences and exceptional service quality.
• Drive operational excellence through continuous improvement initiatives, process optimization, and performance monitoring.
• Lead kitchen scheduling, manpower planning, and performance evaluations to ensure effective resource utilization.
• Act as a role model for culinary excellence, professionalism, and leadership, setting high standards across the kitchen brigade.

• Minimum 8–10 years of progressive culinary experience, with proven leadership at Sous Chef or Chef de Cuisine level, preferably within a luxury, lifestyle, or resort environment.
• Strong expertise in international cuisine, modern culinary techniques, and contemporary food presentation aligned with global hospitality trends.
• Demonstrated experience in menu creation, recipe development, and menu engineering, with a strong understanding of brand positioning and guest expectations.
• Formal culinary education from a recognized culinary institute is highly preferred.
• In‑depth knowledge of food safety, hygiene standards, and HACCP compliance, ensuring full alignment with Accor and local regulatory requirements.
• Proven leadership capability with the ability to motivate, develop, and inspire multicultural culinary teams.
• Strong operational knowledge of kitchen management systems, food cost control, inventory management, and procurement processes.
• Solid financial acumen with the ability to manage food cost, waste control, and profitability targets.
• Excellent organizational, communication, and interpersonal skills, enabling effective collaboration across departments.
• High level of adaptability and resilience, with the ability to perform in a fast‑paced, high‑volume hospitality environment.
• Demonstrated commitment to guest experience, brand standards, and culinary excellence.
• Proficient in basic computer applications (Microsoft Office, inventory systems, procurement platforms).
• Flexibility to work varied schedules, including weekends, holidays, and special events, in line with operational needs.

• The opportunity to join an international, innovative, and fast‑growing group committed to building new hotels and creating a global brand.
• The chance to challenge the norm and work in a creative, rewarding environment.
• Be part of a team passionate about creating great hospitality experiences and exploring new locations with each opportunity.
• A competitive package and plenty of development opportunities.