Chef De Cuisine

AccorHotels Middle East; United Arab Emirates; On-site; AED 60,000 - 120,000; Full time

Job summary

A prominent international hotel group is seeking a talented Chef de Cuisine for their culinary team in Ras Al-Khaimah, UAE. Responsibilities include overseeing kitchen operations, leading and mentoring staff, and creating innovative menus. Ideal candidates will have 8–10 years of experience, strong leadership skills, and a commitment to culinary excellence and safety standards. Competitive compensation and development opportunities are available within a creative environment.

Benefits

Competitive package

Development opportunities

Qualifications

• 8–10 years of progressive culinary experience, preferably in luxury hospitality.
• Strong expertise in modern culinary techniques and contemporary food presentation.
• Demonstrated experience in menu creation and recipe development.

Responsibilities

• Oversee all kitchen operations, ensuring high food quality and consistency.
• Lead and develop the culinary team, fostering professionalism and collaboration.
• Design and execute menus aligned with brand standards and guest expectations.

Skills

International cuisine

Food safety and hygiene standards

Leadership and team development

Menu creation

Communication and interpersonal skills

Education

Formal culinary education from a recognized culinary institute

Tools

Kitchen management systems

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.

Responsibilities

• Oversee and manage all kitchen operations, ensuring 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.