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Experience
8 - 10 Years
Job Location
Nationality
Any Nationality
Gender
Not Mentioned
Vacancy
1 Vacancy
Job Description
Roles & Responsibilities
Oversee and manage all kitchen operations, ensuring excellence in food quality, presentation, and consistency across all outlets
- Lead, mentor, and develop the culinary team, fostering a culture of professionalism, collaboration, and continuous improvement
- Design, develop, and execute menus in alignment with brand standards, seasonal availability, and guest expectations
- Ensure full compliance with food safety, hygiene, and sanitation standards in line with local regulations and brand requirements
- Collaborate closely with the Executive Chef and senior leadership to define culinary vision, innovation, and strategic direction
- Manage food cost control, budgeting, and procurement processes to ensure financial efficiency and profitability
- Oversee inventory management, supplier coordination, and quality control of all ingredients and products
- Work in close partnership with Front Office and F&B teams to deliver seamless guest experiences and exceptional service quality
- Drive operational excellence through continuous improvement initiatives, process optimization, and performance monitoring
- Lead kitchen scheduling, manpower planning, and performance evaluations to ensure effective resource utilization
- Act as a role model for culinary excellence, professionalism, and leadership, setting high standards across the kitchen brigade
Desired Candidate Profile
Minimum strong>8 10 years of progressive culinary experience/strong>, with proven leadership at strong>Sous Chef or Chef de Cuisine level/strong>, preferably within a strong>luxury, lifestyle, or lifestyle-resort environment/strong>
- Strong expertise in strong>international cuisine/strong>, modern culinary techniques, and contemporary food presentation aligned with global hospitality trends
- Demonstrated experience in strong>menu creation, recipe development, and menu engineering/strong>, with a strong understanding of brand positioning and guest expectations
- Formal culinary education from a strong>recognized culinary institute/strong> is highly preferred
- In-depth knowledge of strong>food safety, hygiene standards, and HACCP compliance/strong>, ensuring full alignment with Accor and local regulatory requirements
- Proven leadership capability with the ability to strong>motivate, develop, and inspire multicultural culinary teams/strong>
- Strong operational knowledge of strong>kitchen management systems/strong>, food cost control, inventory management, and procurement processes
- Solid financial acumen with the ability to manage strong>food cost, waste control, and profitability targets/strong>
- Excellent organizational, communication, and interpersonal skills, enabling effective collaboration across departments
- High level of adaptability and resilience, with the ability to perform in a fast-paced, high-volume hospitality environment
- Demonstrated commitment to strong>guest experience, brand standards, and culinary excellence/strong>
- Proficient in basic computer applications (Microsoft Office, inventory systems, procurement platforms)
- Flexibility to work varied schedules, including weekends, holidays, and special events, in line with operational needs
Company Industry
- Hotels
- Hospitality
Department / Functional Area
- Chefs
- F&B
- Housekeeping
- Front Desk
Keywords
- Chef De Cuisine
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