Chef de Cuisine - Banqueting

Accor Hotels; Dubai; On-site; AED 220,000 - 294,000; Full time

Job summary

A global hospitality leader in Dubai is seeking a Chef de Cuisine to oversee culinary operations in the Main Kitchen & Banquet area. You will lead a kitchen team, ensure quality and safety standards, and develop menus that enhance guest experiences. The ideal candidate has at least 2 years of experience in a banquet management role and a strong understanding of food safety standards. This role offers the chance to innovate and grow within a prestigious hospitality brand.

Qualifications

• Minimum of 2 years managing banquet division.
• Experience in delivering exceptional dining experiences.

Responsibilities

• Oversee daily kitchen operations for excellence.
• Develop and refine restaurant’s menu.
• Provide leadership and mentorship to kitchen staff.
• Maintain hygiene and food safety standards.

Skills

Menu development

Cost control

Food safety and hygiene standards

Organizational skills

Job description

Company Description

"Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"

Job Description

The Chef de Cuisine will be responsible for planning, preparing, and executing all culinary operations of the Main Kitchen & Banquet area. This role is crucial for shaping and leading the kitchen team, enhancing guest experiences, and ensuring the highest standards of quality, safety, and creativity are consistently met. The Chef de Cuisine will report to the Executive Chef and oversee the culinary team in the outlet.

Responsibilities

• Oversee daily kitchen operations to ensure consistency and excellence across all dishes and service periods.
• Play a vital role in the development and ongoing refinement of the restaurant’s menu, collaborating with chefs on seasonal and creative updates.
• Provide effective leadership and mentorship to the kitchen brigade by conducting daily briefings and regular departmental meetings.
• Maintain the highest standards of hygiene, cleanliness, and food safety in line with company protocols.
• Supervise production to ensure portioning, taste, presentation, and quality meet Sofitel’s standards.
• Control food and labor costs through strategic planning, purchasing, and inventory management.
• Encourage innovation by generating new ideas for services, special events, and guest experiences.
• Ensure guest satisfaction by engaging with guests as needed and accommodating special dietary requirements or preferences.
• Contribute to the development of future culinary talent by identifying training needs and supporting career growth within the team.
• Provide input on kitchen-related capital expenditures and operational improvements.

Qualifications

• A minimum of 2 years of experience managing banquet division.
• Experience in menu development, cost control, and delivering exceptional dining experiences for guests.
• Strong knowledge of food safety and hygiene standards, including HACCP principles
• Excellent understanding of budgeting, forecasting, menu costing, and inventory management
• Demonstrated ability to train and develop culinary team members
• Outstanding organizational and time management skills

Additional Information