French Cuisine Sous Chef — Luxury Hotel Kitchen Lead

Accor; Abu Dhabi; On-site; AED 180,000 - 240,000; Full time

Job summary

Accor in Abu Dhabi is seeking a skilled Sous Chef for French cuisine to support the Executive Chef in a luxury hotel kitchen. You will lead a culinary team, ensure exceptional food quality, presentation, hygiene, and guest satisfaction while maintaining efficient operations.

The role requires 3-5 years of experience in French cuisine at high-end properties, strong classical and contemporary techniques, and a HACCP preference.

Qualifications

• 3-5 years of experience as Sous Chef or Senior Chef de Partie in French cuisine within a luxury hotel or fine-dining environment.
• Strong knowledge of classical and contemporary French cooking techniques.
• Experience in upscale restaurants, luxury hotels, or Michelin-standard establishments desirable.
• HACCP certification preferred.

Responsibilities

• Assist the Executive Chef in planning, organizing and supervising daily kitchen operations.
• Prepare, cook and present French cuisine to luxury hospitality standards.
• Maintain consistency in food quality, taste, portioning and presentation.
• Develop innovative French-inspired menus, seasonal specialties and signature dishes.
• Ensure all food is prepared per approved recipes and hotel standards.
• Monitor production to guarantee timely service and guest satisfaction.
• Lead, mentor and train junior chefs and kitchen staff.
• Support food cost management through portion control and waste reduction.
• Collaborate with F&B teams to create memorable dining experiences.
• Respond to guest feedback and dietary requests, including VIP functions and events.

Skills

French cuisine

Team leadership

Food safety (HACCP)

Menu development

Job description

Accor in Abu Dhabi is seeking a skilled Sous Chef for French cuisine to support the Executive Chef in a luxury hotel kitchen. You will lead a culinary team, ensure exceptional food quality, presentation, hygiene, and guest satisfaction while maintaining efficient operations.

The role requires 3-5 years of experience in French cuisine at high-end properties, strong classical and contemporary techniques, and a HACCP preference.