CHEF DE CUISINE - MAUI RESTAURANT at Accor

Dubai, Dubai, United Arab Emirates -

Full Time

Start Date

Immediate

Expiry Date

17 Mar, 26

Salary

0.0

Posted On

17 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Operations, Menu Development, Leadership, Hygiene Standards, Food Safety, Cost Control, Guest Engagement, Training and Development, Creativity, Inventory Management, Presentation Skills, Team Collaboration, Mediterranean Cuisine, Special Dietary Accommodations, Event Planning, Quality Control

Industry

Hospitality

Description

Company Description Discover the warm hospitality of Sofitel Dubai The Palm, a luxurious 5-star beachfront resort nested on the East Crescent of the renowned Palm Jumeirah. Nestled amongst lush greenery on the idyllic shores of the Arabian Gulf, Sofitel Dubai The Palm offers a tropical and relaxing sanctuary, only a short distance away from the vibrant, buzzing metropolis of Dubai. With touches of French elegance interlaced throughout the resort, we invite guests to enjoy an environment “Where life lives” and indulge in excellence. The resort comprises of 360 contemporary guest rooms and suites, 182 serviced apartments, 4 ultra-luxury villas, Sofitel Spa with L’Occitane, Fitness Centre, Kids Club and offers a large variety of dining options with 7 restaurants, 5 bars, and lounges. Job Description The Chef de Cuisine will oversee the planning, preparation, and execution of all culinary operations within their area of responsibility. You will play a key part in shaping and leading the team, enhancing guest experiences, and ensuring the highest standards of quality, safety, and creativity are met consistently. The Chef de Cuisine will report to the Executive Sous Chef and will be responsible for leading the culinary team in the outlet. Responsibilities Oversee daily kitchen operations, ensuring consistency and excellence across all dishes and service periods. Play an integral role in the development and ongoing refinement of the restaurant’s menu, collaborating with the Chefs on seasonal and creative updates. Provide effective leadership and mentorship to the kitchen brigade, conducting daily briefings and regular departmental meetings. Uphold the highest standards of hygiene, cleanliness, and food safety practices in line and company protocols. Supervise production to ensure portioning, taste, presentation, and quality are always in line with Sofitel’s standards. Control food and labor costs through strategic planning, purchasing, and inventory management. Support innovation through new ideas for services, special events, and guest experiences. Ensure guest satisfaction by engaging with guests when necessary and accommodating special dietary requirements or preferences. Help drive the development of future culinary talent by identifying training needs and supporting career growth within the team. Provide input into kitchen-related capital expenditure and operational enhancements. Qualifications A minimum of 2 years’ experience in running an established Mediterranean restaurant with a sole vision of serving great, authentic food. Experience in menu development, cost control, and delivering an exceptional dining experience for our guests. Middle East experience is mandatory.

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Responsibilities

The Chef de Cuisine will oversee daily kitchen operations and ensure consistency and excellence across all dishes. They will also play a key role in menu development and provide leadership to the culinary team.