Chef de Cuisine - Banqueting

AccorHotel; Dubai; On-site; AED 60,000 - 120,000; Full time

Job summary

A leading hospitality group in Dubai is looking for an experienced Chef de Cuisine to lead culinary operations in the Main Kitchen & Banquet area. Responsibilities include overseeing daily operations, developing menus, ensuring food safety, and mentoring the kitchen team. Candidates should possess at least 2 years of experience in banquet management and a strong understanding of food safety standards. This full-time position offers an opportunity to enhance guest experiences and drive culinary innovation.

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.

Responsibilities

• Oversee daily kitchen operations to ensure consistency and excellence.
• Develop and refine the restaurant's menu with seasonal updates.
• Provide leadership and mentorship to the kitchen brigade.
• Maintain hygiene, cleanliness, and food safety standards.
• Supervise production to meet quality standards.
• Control food and labor costs through planning and management.
• Encourage innovation for guest experiences.
• Engage with guests and accommodate special dietary needs.
• Support training and career growth within the team.
• Provide input on kitchen-related improvements.

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.

• 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 restaurants 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 Sofitels 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 :

Remote Work :

No

Employment Type :

Full-time