CHEF DE CUISINE MAUI RESTAURANT

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 to oversee culinary operations. The ideal candidate will have at least 2 years of experience in running a Mediterranean restaurant and expertise in menu development and cost control. Responsibilities include leading the culinary team, ensuring high standards of quality, and engaging with guests to enhance their dining experience. This is a full-time position with no remote work available.

Qualifications

• Minimum of 2 years experience in running an established Mediterranean restaurant.
• Strong background in menu development and delivering exceptional dining experiences.
• Middle East experience is mandatory.

Responsibilities

• Oversee daily kitchen operations ensuring consistency and excellence.
• Develop and refine the restaurant's menu with the culinary team.
• Provide leadership and mentorship to the kitchen brigade.
• Uphold hygiene and food safety practices according to company protocols.
• Control food and labor costs through strategic planning.
• Engage with guests to ensure satisfaction and accommodate dietary preferences.
• Drive the development of culinary talent in the team.

Skills

Menu development

Cost control

Strong leadership

Hygiene and cleanliness standards

Job description

The Chef de Cuisine will oversee the planning preparation and execution of all culinary operations within their area of responsibility. You will play a key part in shaping and leading the team enhancing guest experiences and ensuring the highest standards of quality safety and creativity are met consistently. The Chef de Cuisine will report to the Executive Sous Chef and will be responsible for leading the culinary team in the outlet.

Responsibilities

• Oversee daily kitchen operations ensuring consistency and excellence across all dishes and service periods.
• Play an integral role in the development and ongoing refinement of the restaurants menu collaborating with the Chefs on seasonal and creative updates.
• Provide effective leadership and mentorship to the kitchen brigade conducting daily briefings and regular departmental meetings.
• Uphold the highest standards of hygiene cleanliness and food safety practices in line and company protocols.
• Supervise production to ensure portioning taste presentation and quality are always in line with Sofitels standards.
• Control food and labor costs through strategic planning purchasing and inventory management.
• Support innovation through new ideas for services special events and guest experiences.
• Ensure guest satisfaction by engaging with guests when necessary and accommodating special dietary requirements or preferences.
• Help drive the development of future culinary talent by identifying training needs and supporting career growth within the team.
• Provide input into kitchen-related capital expenditure and operational enhancements.

Qualifications

A minimum of 2 years experience in running an established Mediterranean restaurant with a sole vision of serving great authentic food.

• Experience in menu development cost control and delivering an exceptional dining experience for our guests.
• Middle East experience is mandatory.

Remote Work:

No

Employment Type:

Full-time