Chef De Cuisine

SO/ Hotels & Resorts; Ras Al Khaimah; On-site; AED 60,000 - 120,000; Full time

Job summary

A leading global hospitality brand is seeking a Chef de Cuisine to lead its culinary team in Ras Al-Khaimah, UAE. The ideal candidate will oversee kitchen operations, ensure high-quality food preparation, and manage a team of chefs. This role requires at least 8–10 years of experience in high-end dining, a strong background in international cuisine, and the ability to design innovative menus. The position offers a competitive package and development opportunities in an exciting and dynamic environment.

Benefits

Competitive salary

Development opportunities

Creative work environment

Qualifications

• Minimum 8–10 years of culinary experience, ideally in luxury hospitality.
• Proven leadership capabilities to inspire and develop teams.
• Strong operational knowledge of food cost control and inventory management.

Responsibilities

• Oversee kitchen operations and food quality across all outlets.
• Lead and develop the culinary team while maintaining high standards.
• Design and execute menus aligned with brand and guest expectations.

Skills

Leadership

Culinary expertise

Menu creation

Communication

Food safety knowledge

Education

Formal culinary education

Tools

Microsoft Office

Job description

Job Description

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

Qualifications

• 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 lifestyle-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

Additional Information

What awaits you...

• The opportunity to join an international and innovative and fast‑growing group, committed not only to building new hotels, but to creating a global brand.
• The ability to challenge the norm and work in an environment that is both creative and rewarding.
• Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity.
• A competitive package and plenty of development opportunities.