Chef De Cuisine
SO/ Hotels & Resorts
Employer Active
Posted 18 hrs ago
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Experience
8 - 13 Years
Job Location
Education
Any Graduation
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 8 10 years of progressive culinary experience, with proven leadership at Sous Chef or Chef de Cuisine level, preferably within a luxury, lifestyle, or lifestyle-resort environment
Strong expertise in international cuisine, modern culinary techniques, and contemporary food presentation aligned with global hospitality trends
Demonstrated experience in menu creation, recipe development, and menu engineering, with a strong understanding of brand positioning and guest expectations
Formal culinary education from a recognized culinary institute is highly preferred
In-depth knowledge of food safety, hygiene standards, and HACCP compliance, ensuring full alignment with Accor and local regulatory requirements
Proven leadership capability with the ability to motivate, develop, and inspire multicultural culinary teams
Strong operational knowledge of kitchen management systems, food cost control, inventory management, and procurement processes
Solid financial acumen with the ability to manage food cost, waste control, and profitability targets
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 guest experience, brand standards, and culinary excellence
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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SO/ Hotels & Resorts
The opportunity to join an international and innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand. Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity.