Chef de Cuisine Banqueting

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

Job summary

A leading hospitality company in Dubai is seeking a Chef de Cuisine responsible for planning, preparing, and executing all culinary operations. The role involves overseeing daily kitchen operations, developing the menu, and ensuring high standards of quality and safety. The ideal candidate will have a minimum of 2 years of experience in a banquet division and a strong knowledge of food safety standards. This is a full-time position with no remote work options.

Qualifications

• Minimum of 2 years of experience managing banquet division.
• Strong knowledge of food safety and hygiene standards, including HACCP principles.
• Demonstrated ability to train and develop culinary team members.

Responsibilities

• Oversee daily kitchen operations to ensure consistency and excellence.
• Play a vital role in menu development and seasonal updates.
• Control food and labor costs through strategic planning and inventory management.

Skills

Leadership and mentorship

Menu development

Cost control

Food safety knowledge

Time management

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 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 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