Chef de Cuisine

Job Description

We are seeking a talented and experienced Chef de Cuisine to join our culinary team in Ras Al-Khaimah, United Arab Emirates. As a key member of our kitchen staff, you will be responsible for overseeing a specific section of the kitchen, ensuring high-quality food preparation, and maintaining excellent standards of hygiene and safety.

• 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
  
  

• 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
  
  

• 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.
• The ability to challenge the norm and work in an environment that is both creative and rewarding.
• Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity.
• A competitive package and plenty of development opportunities.