Chef de Cuisine - Outlet Operations

Accor Group; Dubai; On-site; AED 100,440 - 156,240; Full time

Benefits offered by this job

Employee travel benefits

Job summary

Accor Group in Dubai seeks an experienced Chef de Cuisine to lead daily food production for the hotel outlet and ensure top-class quality and presentation. You will work closely with senior chefs to drive menu development, costing and culinary concepts.

The role requires strong leadership, HACCP and sanitation knowledge, and the ability to train and manage a diverse kitchen team within a fast-paced environment.

Qualifications

• Diploma or degree in hospitality or culinary arts.
• Minimum 4–5 years of culinary experience in a 4‑ or 5‑star hotel.
• Experience supervising outlet kitchens or restaurant operations.
• Strong knowledge of HACCP, sanitation and food safety.
• Ability to lead, train, schedule and motivate a diverse kitchen team.

Responsibilities

• Lead daily food production for the hotel outlet.
• Ensure dishes meet approved standards for taste, presentation and portion size.
• Provide recipes, yield information and costing details to the Executive Chef.
• Assist with menu planning, promotions and culinary concepts.
• Coordinate kitchen sections, shifts and vacation planning.

Skills

Kitchen leadership

Food production management

Menu planning

Recipe development

Recipe costing

Food cost control

Standard recipe compliance

Plating standards

Portion control

HACCP compliance

Food safety

Kitchen scheduling

Employee supervision

Culinary training

Performance coaching

Equipment inspection

Education

Diploma or degree in vocational hospitality/Culinary Arts or related discipline

Job description

Overview

Chef de Cuisine - Outlet Operations in Dubai, United Arab Emirates is a hospitality position responsible for managing food production, menu execution, kitchen staff, cost control and quality standards within a busy hotel outlet. The role supports the Sous Chef and Executive Chef with menu development, food promotions, employee training, and efficient culinary operations.

Job Details

• Country: United Arab Emirates
• City: Dubai
• Industry: Hospitality
• Function: Chef/Culinary/Kitchen Management
• Job Type: Full‑time
• Salary: 9,000 – 14,000 AED (estimated)
• Gender: Any
• Nationality: Any

Role Context

The Chef de Cuisine is responsible for the daily production and presentation of food within the assigned outlet, ensuring consistent adherence to standard recipes, plating guides, portion controls, hygiene requirements and operational procedures. Additional responsibilities include menu planning, recipe costing, ingredient procurement, outlet promotions, employee scheduling and culinary concept development, in close coordination with senior chefs, service teams, purchasing personnel and Engineering.

Key Responsibilities

• Lead daily food production for the assigned hotel outlet.
• Ensure all dishes meet approved standards for taste, presentation, portion size, temperature and consistency.
• Confirm kitchen employees follow standard recipes and plating guides during every service.
• Prepare the daily market list and submit ingredient requirements to the Sous Chef.
• Inspect received food products for quality, quantity, freshness and compliance with specifications.
• Provide recipes, yield information and costing details to the Executive Chef when required.
• Assist the Sous Chef and Executive Chef with special menus, food promotions, themed events and culinary activities.
• Contribute practical ideas for new cuisine concepts and outlet dining experiences.
• Support menu planning, recipe development, pricing analysis and food cost control.
• Recommend menu adjustments based on guest demand, product availability, operating performance and seasonal opportunities.
• Ensure required raw ingredients are available through accurate forecasting, requisitioning and storage.
• Monitor food stock levels and prevent service disruption caused by shortages.
• Organise kitchen sections, daily assignments, work schedules and vacation planning.
• Coordinate kitchen employees to maintain efficient preparation and service workflows.
• Conduct regular on‑the‑job training with the Sous Chef for employees assigned to the outlet.
• Coach culinary colleagues in preparation techniques, recipes, plating, hygiene and service timing.
• Attend outlet briefings, communication meetings and scheduled training sessions.
• Check buffet quantity, food quality, temperature, presentation and labelling before and during service.
• Ensure buffet items are replenished promptly and maintained according to hotel standards.
• Inspect all food leaving the kitchen before it is served to guests.
• Assist guests by explaining dishes, ingredients, promotions and recommended specialties when required.
• Communicate food information clearly to outlet supervisors and service employees.
• Review guest comments and report useful suggestions or concerns to the Executive Chef.
• Maintain prompt and accurate kitchen service to support guest satisfaction.
• Recommend changes to systems, procedures, workflows and preparation methods that may improve efficiency.
• Ensure kitchen employees comply with hotel policies, operational standards and workplace regulations.
• Apply HACCP procedures and food safety controls throughout preparation, cooking, holding and service.
• Maintain clean, safe and organised kitchen sections, storage areas and preparation facilities.
• Inspect kitchen equipment and utensils for cleanliness, condition and correct placement.
• Coordinate repair and maintenance requirements with the Engineering department.
• Confirm at the end of each shift that equipment is clean, operational, safely stored and free from hazards.
• Record and communicate important operational information through logbooks, handovers and internal memoranda.
• Provide complete shift information to the Executive Chef and reporting Sous Chefs.
• Maintain punctuality, professional grooming and disciplined conduct within the kitchen.
• Ensure culinary employees maintain the same attendance, appearance and performance standards.
• Build a calm, respectful and productive atmosphere within the kitchen brigade.
• Encourage employee morale, teamwork, departmental pride and commitment to service quality.
• Cooperate with other hotel departments and provide operational support when business needs require it.
• Maintain knowledge of hotel outlets, facilities, services, daily activities and guest offerings.
• Perform additional culinary and management duties assigned by hotel leadership.

Ideal Profile

• Diploma or degree in vocational hospitality, Culinary Arts or a related discipline.
• Minimum 4–5 years of culinary experience in a 4‑star or 5‑star hotel.
• Previous experience supervising a restaurant, outlet kitchen, buffet or comparable food production operation.
• Strong practical knowledge of food preparation, professional cooking, recipe execution and plate presentation.
• Experience with menu planning, recipe costing, food promotions and culinary concept development.
• Ability to inspect ingredients and evaluate food quality against product specifications.
• Good understanding of purchasing requirements, market lists, stock planning, requisitioning and storage controls.
• Working knowledge of food cost management, portion control, waste reduction and kitchen productivity.
• Strong understanding of HACCP, sanitation, personal hygiene and safe food handling.
• Ability to lead, train, schedule and motivate a diverse kitchen team.
• Confident communication with senior chefs, outlet supervisors, service employees and hotel departments.
• Strong organisational skills and ability to coordinate multiple kitchen sections.
• Calm decision‑making during busy service periods and changing operational demands.
• Guest‑focused approach with the confidence to explain dishes and respond to feedback.
• Professional appearance, punctuality, integrity and respect for hotel standards.
• Flexibility to support other hotel operations when required.

Skills Set

• Kitchen leadership
• Food production management
• Menu planning
• Recipe development
• Recipe costing
• Food cost control
• Standard recipe compliance
• Plating standards
• Portion control
• Ingredient inspection
• Market list preparation
• Stock planning
• Food requisitioning
• Product storage
• Buffet management
• Food labelling
• HACCP compliance
• Food safety
• Kitchen scheduling
• Employee supervision
• Culinary training
• Performance coaching
• Equipment inspection
• Maintenance coordination
• Guest interaction
• Food promotion planning
• Waste reduction
• Quality assurance
• Shift handover
• Hotel kitchen operations

Why Join Us

This position offers an experienced culinary professional the opportunity to manage a key hotel outlet within Dubai’s hospitality sector. The role provides direct responsibility for food quality, menu development, kitchen leadership, employee training, operating efficiency and guest satisfaction. Accor delivers structured learning programs, international hotel exposure, employee travel benefits and career development opportunities across its global portfolio, with potential to progress into senior kitchen management roles.