Chef de Cuisine - Banqueting at Accor

Dubai, Dubai, United Arab Emirates -

Full Time

Start Date

Immediate

Expiry Date

30 Dec, 25

Salary

0.0

Posted On

01 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Operations, Menu Development, Food Safety, HACCP Principles, Budgeting, Forecasting, Inventory Management, Leadership, Mentorship, Hygiene Standards, Cost Control, Guest Engagement, Innovation, Training, Quality Control, Time Management

Industry

Hospitality

Description

Company Description "Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS" Job Description The Chef de Cuisine will be responsible for planning, preparing, and executing all culinary operations of the Main Kitchen & Banquet area. This role is crucial for shaping and leading the kitchen team, enhancing guest experiences, and ensuring the highest standards of quality, safety, and creativity are consistently met. The Chef de Cuisine will report to the Executive Chef and oversee the culinary team in the outlet. Oversee daily kitchen operations to ensure consistency and excellence across all dishes and service periods. Play a vital role in the development and ongoing refinement of the restaurant’s menu, collaborating with chefs on seasonal and creative updates. Provide effective leadership and mentorship to the kitchen brigade by conducting daily briefings and regular departmental meetings. Maintain the highest standards of hygiene, cleanliness, and food safety in line with company protocols. Supervise production to ensure portioning, taste, presentation, and quality meet Sofitel’s standards. Control food and labor costs through strategic planning, purchasing, and inventory management. Encourage innovation by generating new ideas for services, special events, and guest experiences. Ensure guest satisfaction by engaging with guests as needed and accommodating special dietary requirements or preferences. Contribute to the development of future culinary talent by identifying training needs and supporting career growth within the team. Provide input on kitchen-related capital expenditures and operational improvements. Qualifications A minimum of 2 years of experience managing banquet division. Experience in menu development, cost control, and delivering exceptional dining experiences for guests. Strong knowledge of food safety and hygiene standards, including HACCP principles Excellent understanding of budgeting, forecasting, menu costing, and inventory management Demonstrated ability to train and develop culinary team members Outstanding organizational and time management skills Additional Information

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Responsibilities

The Chef de Cuisine will oversee all culinary operations in the Main Kitchen & Banquet area, ensuring high standards of quality and guest satisfaction. This role includes menu development, team leadership, and maintaining hygiene and safety standards.