Chef De Cuisine

Accorhotel; Ras Al Khaimah; On-site; AED 279,000 - 424,000; Full time

Job summary

Accorhotel Ras Al Khaimah is seeking a Chef De Cuisine to lead daily kitchen operations, ensuring top-quality dishes aligned with hotel standards. You will supervise culinary teams, develop menus and costing, and collaborate with the Executive Chef on promotions and new concepts while maintaining safety and hygiene protocols across all outlets.

Strong leadership, a culinary diploma, and prior experience in a similar role are essential to drive efficiency, training, and a consistent guest

Qualifications

• Culinary diploma or equivalent.
• Prior experience as Chef De Cuisine or similar role.
• Knowledge of safety and hygiene protocols.

Responsibilities

• Oversee daily food production and ensure top-quality dishes per hotel standards.
• Ensure recipes and plating guides are followed and costed properly.
• Provide recipes and costing to Executive Chef; assist with promotions and events.
• Maintain standards of food quality, preparation and presentation.
• Coordinate with Engineering for equipment maintenance and organize kitchen sections.
• Ensure timely service and keep staff aligned with safety and guest satisfaction.

Skills

Strong culinary and leadership

Safety and hygiene protocols

Education

Culinary diploma or equivalent

Job description

MAIN DUTIES AND RESPONSIBILITIES 1 1 1

She he is in charge and responsible of the daily food production in her his outlet and has to ensure top-quality products as per the Hotel standards Has to make sure that standard recipes and plating guides are followed at all times in her his outlet Provides the Sous Chef with daily market list for her his outlet and controls personally all goods received in order to guarantee the quality and quantity Has to provide the Executive Chef with recipes and costing as per the requirement Assists and proposes to the Sous Chef and Executive Chef special Food Promotions Events and other Food related activities for her his outlet Assists the Executive Chef in developing new cuisine concepts Ensures implementation and maintenance of standards of food quality preparation and presentation Assists in menu planning and costing Ensures good physical upkeep condition of equipment amp utensils in all the kitchens amp co-ordinates with Engineering department for repairs and maintenance Ensures organization of work within all kitchen sections including assignments time schedules and vacation as per organizational standards Ensures all the raw material received in the hotel for preparation is of high quality as per organizational standards and product specifications Interacts and communicates with Outlet Supervisors on daily basis and makes sure all food items sent to the Outlets is well explained Recommends changes in systems and procedures to increase efficiency and improve service quality Ensures prompt and accurate service by kitchen staff to all customers to achieve a high level of customer satisfaction Ensures all employees in the department adhere to the organizations rules and regulations Recommends changes in the menus Ensures availability of raw ingredients at all times by proper planning requisitioning and storage Perform as per Operational Standards Proper grooming at all times Attend training classes as per schedule Show fullest cooperation and respect within the team and other departments Is aware of the daily activities and has product knowledge of all the hotel facilities

STRONG QUALITY MANAGEMENT AND INNOVATION CONCEPTS

Be committed to exceeding expectationsNever settle for the status quo or mediocre workContinuously search for areas of improvementProvide positive constructive feedback

EXCELENCE IN HOSPITALITY

Committed to qualityCommitted to exceptional financial resultsBe responsible for the bottom lineCommitted to the Rixos Policies amp procedures Guide

RELIABILITY AND LOYALITY

Follow through on commitmentsWork well both autonomously and within a teamDisplay a positive approachable attitudeSpend time getting to know your fellow employees and our guestsSupport each other we all work within the same hotel and company

HOW CAN YOU SUCCEED IN THIS ROLE

SINCERITY AND TRANSPARENCYBe proactive and use good judgement when dealing with challenging situationsAct with professionalism and integrityBe transparent in your motives methods and expected resultsOwn mistakes and share your knowledge to prevent a repetition of the same error within your department or divisionConduct business honestly amp fairlyKeep sensitive information confidential

SPECIAL

Carry out any other reasonable task which may not be stated here as requested

GENERAL MISCELLANEOUS

To be punctual on duty and ensure the same of your employees Be well groomed to the standards laid down Insist on the same standard for your employees To comply with all hotel rules and regulations as outlined in the handbook and to be aware of company disciplinary and grievance procedures To create an environment which promotes employee morale and encourages the team to have pride in their department with a high level of commitment To promote a helpful and professional image to the customer and give full cooperation to any customer requiring assistance with the prompt caring and helpful attitude To anticipate the needs of the customer whenever possible to enhance quality service and in turn enhance customer satisfaction To give full co-operation to any colleague requiring assistance in a prompt caring and helpful manner To be flexible in assisting in other areas of the Hotel in response to the business and customer needs Is familiar with all related company documentation and especially with the relevant Operational Standards for his her field of responsibility Other duties as assigned Culinary diploma or equivalent. Prior experience as Chef De Cuisine or similar role. Strong culinary and leadership skills. Knowledge of safety and hygiene protocols.