Luxury Hotel Sous Chef — Culinary Leadership in Dubai

Accor Group; Dubai; On-site; AED 78,120 - 111,600; Full time

Job summary

Accor is seeking a Sous Chef for luxury hotel kitchen operations in Dubai, UAE. The role focuses on food production, kitchen leadership, menu quality, and guest dining experiences.

You will coordinate daily outlet operations, ensure recipes, plating, hygiene, and service standards meet luxury hotel expectations. The ideal candidate holds a hospitality/culinary qualification with 4–5 years in a 4-5 star hotel; strong leadership, HACCP compliance, and cost awareness are essential.

Qualifications

• Diploma or degree in hospitality, culinary arts or related discipline.
• 4–5 years of experience in a 4–5 star hotel.
• Ability to lead a kitchen team during busy restaurant and buffet operations.

Responsibilities

• Supervise daily food preparation and production across kitchen sections.
• Ensure recipes, portions, presentation, and service schedules are followed.
• Inspect incoming materials for freshness, quantity, quality and compliance.
• Prepare daily market lists and manage ingredient requisitioning and storage.
• Contribute to menu development, costing, and promotional events.
• Coordinate with outlet supervisors to ensure understanding of dishes, promotions and specialties.
• Apply HACCP and hotel food hygiene procedures throughout kitchen operations.
• Organize scheduling, training, and priorities for kitchen staff.
• Check beverage and service readiness during service, ensuring quality and temperature.

Skills

Luxury hotel kitchen operations

HACCP & food safety

Menu costing

Ingredient inspection

Kitchen scheduling

Culinary team coaching

Guest interaction

Buffet management

Food presentation

Shift reporting

Education

Diploma/Degree in Hospitality/Culinary Arts

Job description

Accor is seeking a Sous Chef for luxury hotel kitchen operations in Dubai, UAE. The role focuses on food production, kitchen leadership, menu quality, and guest dining experiences.

You will coordinate daily outlet operations, ensure recipes, plating, hygiene, and service standards meet luxury hotel expectations. The ideal candidate holds a hospitality/culinary qualification with 4–5 years in a 4-5 star hotel; strong leadership, HACCP compliance, and cost awareness are essential.