Chef de Cuisine - Brasserie Lutetia

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

Job summary

A luxury hospitality group in Dubai seeks a skilled Chef de Cuisine to lead all culinary operations at its French restaurant. You will oversee kitchen excellence, menu development, and maintain high standards of food safety and quality. The ideal candidate has at least 2 years managing French outlets and a deep understanding of culinary arts, team leadership, and cost control. This full-time position does not support remote work and offers a chance to shape exceptional guest dining experiences.

Qualifications

• Minimum of 2 years of experience managing French based outlets.
• Experience in delivering exceptional dining experiences for guests.
• Strong knowledge of HACCP principles.

Responsibilities

• Oversee daily kitchen operations to ensure consistency and excellence.
• Collaborate on seasonal and creative menu updates.
• Control food and labor costs through strategic planning.

Skills

Menu development

Cost control

Food safety standards

Budgets and forecasting

Team leadership

Organizational skills

Job description

The Chef de Cuisine will be responsible for planning, preparing and executing all culinary operations of the French restaurant. 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 French based outlets.
• 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