Executive Chef — Lead Global Kitchen Excellence

AccorHotels Middle East; Abu Dhabi; On-site; AED 446,000 - 781,000; Full time

Job summary

AccorHotels Middle East is seeking an Executive Chef to lead and oversee all hotel kitchen operations, driving culinary excellence and guest satisfaction across all outlets. The role manages and develops the culinary team, ensures food quality and cost efficiency, and maintains high standards of safety and hygiene.

The Executive Chef will develop innovative menus, oversee production planning, and collaborate with F&B, Purchasing, Finance, and Stewarding to achieve financial targets while

Qualifications

• Degree in Culinary Arts or relevant professional culinary certification preferred.
• Proven leadership experience in a 5-star hotel environment.
• Extensive experience managing multiple kitchen outlets and large-scale operations.
• Strong background in menu development and international cuisines.
• Proven ability to manage food cost control, budgeting, and inventory.

Responsibilities

• Lead and oversee all hotel kitchen operations across all outlets.
• Manage, supervise, and develop the culinary team including senior chefs.
• Ensure consistency in food quality, portion control, and presentation.
• Develop innovative menus, seasonal concepts, and banquet offerings.
• Control food costs, budgets, inventory, purchasing, and waste reduction.
• Oversee daily food preparation, staffing, and service execution.
• Maintain HACCP, food safety, hygiene, and quality standards.
• Coordinate with other departments to ensure smooth operations.
• Lead recruitment, training, and performance management.

Skills

Menu development

Leadership

Food cost control

HACCP

Kitchen operations

Staff development

Education

Culinary degree

Job description

AccorHotels Middle East is seeking an Executive Chef to lead and oversee all hotel kitchen operations, driving culinary excellence and guest satisfaction across all outlets. The role manages and develops the culinary team, ensures food quality and cost efficiency, and maintains high standards of safety and hygiene.

The Executive Chef will develop innovative menus, oversee production planning, and collaborate with F&B, Purchasing, Finance, and Stewarding to achieve financial targets while