Chef de Cuisine - Culinary Operations

Accor Group; Dubai; On-site; AED 66,960 - 100,440; Full time

Benefits offered by this job

Discounted rates at Accor properties

Learning and development programs

Job summary

Accor in Dubai seeks a Chef de Cuisine - Culinary Operations to lead daily food production, menu execution, and kitchen operations for a high-quality dining outlet.

The ideal candidate has 4–5 years in a four- or five-star hotel, strong leadership, and the ability to coach the brigade and maintain food safety standards during peak service.

Qualifications

• Diploma or degree in hospitality or culinary arts.
• 4–5 years in four- or five-star hotel.
• Hands-on culinary ability with strong kitchen leadership.
• Able to coach a brigade and supervise live service.
• Knowledge of food cost, portions, storage, and waste control.

Responsibilities

• Direct daily food production in the hotel outlet.
• Ensure recipes, portions, cooking methods, and plating guides are followed.
• Inspect ingredients for freshness and specification compliance.
• Plan market lists and communicate purchasing requirements.
• Coordinate staff schedules and kitchen coverage.
• Apply HACCP requirements throughout handling and service.
• Provide on-the-job coaching to the culinary team.
• Maintain safe, clean, and well-organized kitchen areas.

Skills

Kitchen leadership

Food production planning

Menu development

Recipe costing

Buffet production

Education

Diploma in hospitality

Job description

Chef de Cuisine - Culinary Operations Job Snapshot Role: Chef de Cuisine - Culinary Operations Location: Dubai, United Arab Emirates Industry: Hospitality Function: Food Production Experience: 4-5 years in a four-star or five-star hotel Job Type: Full-time

Position Overview Accor is hiring a Chef de Cuisine - Culinary Operations professional in Dubai, United Arab Emirates, for a Hospitality opportunity focused on outlet food production, menu quality, kitchen organization, and culinary team performance. This role is suited to an experienced hotel chef who can translate recipes, service plans, and food-safety requirements into a consistently high-quality dining experience. The successful candidate will manage preparation priorities, inspect ingredients and finished dishes, coordinate the kitchen brigade, support menu development, and maintain reliable communication between culinary and outlet teams.

Job Details

Country: United Arab Emirates City: Dubai Industry: Hospitality Function: Food Production Salary: 6000-9000 Estimated salary range based on similar jobs in Dubai; please confirm the final offer with the employer. Gender: Any Candidate Nationality: Any Job Type: Full-time

Role Context

The Chef de Cuisine is responsible for turning the outlet 's culinary plan into an organized daily operation. The position connects ingredient control, staff deployment, preparation schedules, buffet readiness, presentation standards, and guest expectations. Strong performance in this role helps protect food quality, control operational costs, reduce shortages, strengthen hygiene compliance, and maintain smooth service during busy dining periods.

Key Responsibilities

• Direct daily food production within the assigned hotel outlet.
• Confirm that recipes, portions, cooking methods, and plating guides are followed.
• Examine received ingredients for freshness, quantity, and specification compliance.
• Prepare market lists and communicate purchasing requirements to the Sous Chef.
• Plan requisitions and storage needs to maintain dependable ingredient availability.
• Assist senior culinary leaders with recipe costing and menu planning.
• Recommend menu revisions based on quality, demand, seasonality, and operating needs.
• Contribute ideas for food promotions, special events, and new dining concepts.
• Allocate preparation duties and establish clear priorities for each kitchen section.
• Coordinate staff schedules, assignments, and operational coverage.
• Conduct final quality checks before dishes leave the kitchen.
• Keep buffet selections fresh, properly labelled, attractively presented, and replenished throughout service.
• Before each service, the Chef de Cuisine will review food quantities, display standards, kitchen readiness, and potential operational gaps.
• During service, the role requires visible leadership and prompt corrective action whenever quality or timing falls below expectations.
• Work with Sous Chefs to provide practical on-the-job coaching.
• Attend outlet briefings and communicate menu details to service colleagues.
• Help guests understand dishes, ingredients, specialties, and current promotions.
• Coordinate closely with outlet supervisors to support accurate service delivery.
• Record shift information, production updates, and outstanding matters in kitchen logbooks.
• Provide a clear handover to the Executive Chef and reporting Sous Chefs.
• Apply HACCP requirements throughout food handling, preparation, storage, and service.
• Inspect kitchen equipment and utensils for cleanliness and safe operating condition.
• Report maintenance needs and coordinate necessary repairs with Engineering.
• Ensure work areas are safely cleared and equipment is correctly stored after service.
• Identify practical changes that can improve productivity and service quality.
• Communicate relevant guest suggestions or complaints to the Executive Chef.
• Promote punctuality, professional grooming, teamwork, and operational discipline.
• Assist other culinary sections when hotel business requirements demand flexibility.
• Carry out additional duties assigned by culinary leadership.

Ideal Profile

Candidates should hold a diploma or degree in vocational hospitality, culinary arts, or a related discipline. The position requires 4-5 years of relevant experience in a four-star or five-star hotel environment. The ideal applicant combines hands‑on culinary ability with sound kitchen leadership. They should be comfortable managing a brigade, inspecting food quality, planning ingredient requirements, controlling preparation standards, and making calm decisions during demanding service periods. Suitable candidates will also demonstrate:

• Practical knowledge of hotel kitchen workflows
• Experience supervising preparation and live service
• Strong judgment regarding food quality and presentation
• Understanding of buffet and restaurant production requirements
• Awareness of food cost, portions, storage, and waste control
• Clear communication with culinary, service, purchasing, and Engineering teams
• Commitment to food safety and hygienic working practices
• Ability to coach colleagues and maintain a composed kitchen environment
• Professional conduct when communicating directly with guests

Skills Set

• Hotel outlet kitchen management
• Food production planning
• Menu and recipe development
• Recipe costing
• Standardized plating
• Portion and waste control
• Ingredient quality inspection
• Market‑list preparation
• Stock requisitioning
• Food storage management
• Buffet preparation and replenishment
• HACCP compliance
• Food‑safety procedures
• Kitchen brigade supervision
• Staff scheduling and delegation
• Culinary team training
• Equipment safety checks
• Kitchen logbook management
• Guest menu guidance
• Interdepartmental service coordination

Why Join Us

This position offers valuable leadership exposure within Dubai 's active Hospitality sector and an opportunity to strengthen expertise in international hotel food production. Experience gained across kitchen supervision, menu improvement, cost awareness, and guest‑facing culinary service can support progression toward more senior chef appointments. Eligible employees may receive discounted rates across Accor properties, access to learning programs through company academies, and opportunities to pursue development across different hotels and brands. The organization also encourages participation in environmental and corporate social responsibility activities.

About the Company

Accor is an international hospitality group operating hotels and resorts across a wide range of brands. Its culinary teams combine structured operating standards, local dining experiences, professional learning, and consistent attention to guest satisfaction.