Chef de Cuisine - Culinary Operations
Posted date [2026-07-26]
(ID: 48657)
 |
For more than half a century, Accor has been continuously reinventing the hospitality business by making daring moves and challenging the status quo. Innovation, adaptability, and resilience are part of our DNA. Hand in hand with our partners, owners and all stakeholders, we anticipate and respond to global shifts and clients’ evolving needs, fostering growth and building value while honoring our responsibility and working in harmony with our commitment to a sustainable future.... |
Job Description and Requirements
Chef de Cuisine - Culinary OperationsJob Snapshot
Role: Chef de Cuisine - Culinary Operations
Location: Dubai, United Arab Emirates
Industry: Hospitality
Function: Food Production
Experience: 4-5 years in a four-star or five-star hotel
Job Type: Full-time
Position Overview
Accor is hiring a Chef de Cuisine - Culinary Operations professional in Dubai, United Arab Emirates, for a Hospitality opportunity focused on outlet food production, menu quality, kitchen organization, and culinary team performance. This role is suited to an experienced hotel chef who can translate recipes, service plans, and food-safety requirements into a consistently high-quality dining experience.
The successful candidate will manage preparation priorities, inspect ingredients and finished dishes, coordinate the kitchen brigade, support menu development, and maintain reliable communication between culinary and outlet teams.
Job Details
Country: United Arab Emirates
City: Dubai
Industry: Hospitality
Function: Food Production
Salary: 6000-9000
Estimated salary range based on similar jobs in
Dubai; please confirm the final offer with the employer.
Gender: Any
Candidate Nationality: Any
Job Type: Full-time
Role Context
The Chef de Cuisine is responsible for turning the outlet\'s culinary plan into an organized daily operation. The position connects ingredient control, staff deployment, preparation schedules, buffet readiness, presentation standards, and guest expectations.
Strong performance in this role helps protect food quality, control operational costs, reduce shortages, strengthen hygiene compliance, and maintain smooth service during busy dining periods.
Key Responsibilities
* Direct daily food production within the assigned hotel outlet.
* Confirm that recipes, portions, cooking methods, and plating guides are followed.
* Examine received ingredients for freshness, quantity, and specification compliance.
* Prepare market lists and communicate purchasing requirements to the Sous Chef.
* Plan requisitions and storage needs to maintain dependable ingredient availability.
* Assist senior culinary leaders with recipe costing and menu planning.
* Recommend menu revisions based on quality, demand, seasonality, and operating needs.
* Contribute ideas for food promotions, special events, and new dining concepts.
* Allocate preparation duties and establish clear priorities for each kitchen section.
* Coordinate staff schedules, assignments, and operational coverage.
* Conduct final quality checks before dishes leave the kitchen.
* Keep buffet selections fresh, properly labelled, attractively presented, and replenished throughout service.
Before each service, the Chef de Cuisine will review food quantities, display standards, kitchen readiness, and potential operational gaps. During service, the role requires visible leadership and prompt corrective action whenever quality or timing falls below expectations.
* Work with Sous Chefs to provide practical on-the-job coaching.
* Attend outlet briefings and communicate menu details to service colleagues.
* Help guests understand dishes, ingredients, specialties, and current promotions.
* Coordinate closely with outlet supervisors to support accurate service delivery.
* Record shift information, production updates, and outstanding matters in kitchen logbooks.
* Provide a clear handover to the Executive Chef and reporting Sous Chefs.
* Apply HACCP requirements throughout food handling, preparation, storage, and service.
* Inspect kitchen equipment and utensils for cleanliness and safe operating condition.
* Report maintenance needs and coordinate necessary repairs with Engineering.
* Ensure work areas are safely cleared and equipment is correctly stored after service.
* Identify practical changes that can improve productivity and service quality.
* Communicate relevant guest suggestions or complaints to the Executive Chef.
* Promote punctuality, professional grooming, teamwork, and operational discipline.
* Assist other culinary sections when hotel business requirements demand flexibility.
* Carry out additional duties assigned by culinary leadership.
Ideal Profile
Candidates should hold a diploma or degree in vocational hospitality, culinary arts, or a related discipline. The position requires 4-5 years of relevant experience in a four-star or five-star hotel environment.
The ideal applicant combines hands-on culinary ability with sound kitchen leadership. They should be comfortable managing a brigade, inspecting food quality, planning ingredient requirements, controlling preparation standards, and making calm decisions during demanding service periods.
Suitable candidates will also demonstrate:
* Practical knowledge of hotel kitchen workflows
* Experience supervising preparation and live service
* Strong judgment regarding food quality and presentation
* Understanding of buffet and restaurant production requirements
* Awareness of food cost, portions, storage, and waste control
* Clear communication with culinary, service, purchasing, and Engineering teams
* Commitment to food safety and hygienic working practices
* Ability to coach colleagues and maintain a composed kitchen environment
* Professional conduct when communicating directly with guests
Skills Set
* Hotel outlet kitchen management
* Food production planning
* Menu and recipe development
* Recipe costing
* Standardized plating
* Portion and waste control
* Ingredient quality inspection
* Market-list preparation
* Stock requisitioning
* Food storage management
* Buffet preparation and replenishment
* HACCP compliance
* Food-safety procedures
* Kitchen brigade supervision
* Staff scheduling and delegation
* Culinary team training
* Equipment safety checks
* Kitchen logbook management
* Guest menu guidance
* Interdepartmental service coordination
Why Join Us
This position offers valuable leadership exposure within Dubai\'s active Hospitality sector and an opportunity to strengthen expertise in international hotel food production. Experience gained across kitchen supervision, menu improvement, cost awareness, and guest-facing culinary service can support progression toward more senior chef appointments.
Eligible employees may receive discounted rates across Accor properties, access to learning programs through company academies, and opportunities to pursue development across different hotels and brands. The organization also encourages participation in environmental and corporate social responsibility activities.
About the Company
Accor is an international hospitality group operating hotels and resorts across a wide range of brands. Its culinary teams combine structured operating standards, local dining experiences, professional learning, and consistent attention to guest satisfaction.
Gender: Any
Candidate Nationality: Any
Job Type: Full-time
Role Context
The Chef de Cuisine is responsible for turning the outlet\'s culinary plan into an organized daily operation. The position connects ingredient control, staff deployment, preparation schedules, buffet readiness, presentation standards, and guest expectations.
Strong performance in this role helps protect food quality, control operational costs, reduce shortages, strengthen hygiene compliance, and maintain smooth service during busy dining periods.
Key Responsibilities
* Direct daily food production within the assigned hotel outlet.
* Confirm that recipes, portions, cooking methods, and plating guides are followed.
* Examine received ingredients for freshness, quantity, and specification compliance.
* Prepare market lists and communicate purchasing requirements to the Sous Chef.
* Plan requisitions and storage needs to maintain dependable ingredient availability.
* Assist senior culinary leaders with recipe costing and menu planning.
* Recommend menu revisions based on quality, demand, seasonality, and operating needs.
* Contribute ideas for food promotions, special events, and new dining concepts.
* Allocate preparation duties and establish clear priorities for each kitchen section.
* Coordinate staff schedules, assignments, and operational coverage.
* Conduct final quality checks before dishes leave the kitchen.
* Keep buffet selections fresh, properly labelled, attractively presented, and replenished throughout service.
Before each service, the Chef de Cuisine will review food quantities, display standards, kitchen readiness, and potential operational gaps. During service, the role requires visible leadership and prompt corrective action whenever quality or timing falls below expectations.
* Work with Sous Chefs to provide practical on-the-job coaching.
* Attend outlet briefings and communicate menu details to service colleagues.
* Help guests understand dishes, ingredients, specialties, and current promotions.
* Coordinate closely with outlet supervisors to support accurate service delivery.
* Record shift information, production updates, and outstanding matters in kitchen logbooks.
* Provide a clear handover to the Executive Chef and reporting Sous Chefs.
* Apply HACCP requirements throughout food handling, preparation, storage, and service.
* Inspect kitchen equipment and utensils for cleanliness and safe operating condition.
* Report maintenance needs and coordinate necessary repairs with Engineering.
* Ensure work areas are safely cleared and equipment is correctly stored after service.
* Identify practical changes that can improve productivity and service quality.
* Communicate relevant guest suggestions or complaints to the Executive Chef.
* Promote punctuality, professional grooming, teamwork, and operational discipline.
* Assist other culinary sections when hotel business requirements demand flexibility.
* Carry out additional duties assigned by culinary leadership.
Ideal Profile
Candidates should hold a diploma or degree in vocational hospitality, culinary arts, or a related discipline. The position requires 4-5 years of relevant experience in a four-star or five-star hotel environment.
The ideal applicant combines hands-on culinary ability with sound kitchen leadership. They should be comfortable managing a brigade, inspecting food quality, planning ingredient requirements, controlling preparation standards, and making calm decisions during demanding service periods.
Suitable candidates will also demonstrate:
* Practical knowledge of hotel kitchen workflows
* Experience supervising preparation and live service
* Strong judgment regarding food quality and presentation
* Understanding of buffet and restaurant production requirements
* Awareness of food cost, portions, storage, and waste control
* Clear communication with culinary, service, purchasing, and Engineering teams
* Commitment to food safety and hygienic working practices
* Ability to coach colleagues and maintain a composed kitchen environment
* Professional conduct when communicating directly with guests
Skills Set
* Hotel outlet kitchen management
* Food production planning
* Menu and recipe development
* Recipe costing
* Standardized plating
* Portion and waste control
* Ingredient quality inspection
* Market-list preparation
* Stock requisitioning
* Food storage management
* Buffet preparation and replenishment
* HACCP compliance
* Food-safety procedures
* Kitchen brigade supervision
* Staff scheduling and delegation
* Culinary team training
* Equipment safety checks
* Kitchen logbook management
* Guest menu guidance
* Interdepartmental service coordination
Why Join Us
This position offers valuable leadership exposure within Dubai\'s active Hospitality sector and an opportunity to strengthen expertise in international hotel food production. Experience gained across kitchen supervision, menu improvement, cost awareness, and guest-facing culinary service can support progression toward more senior chef appointments.
Eligible employees may receive discounted rates across Accor properties, access to learning programs through company academies, and opportunities to pursue development across different hotels and brands. The organization also encourages participation in environmental and corporate social responsibility activities.
About the Company
Accor is an international hospitality group operating hotels and resorts across a wide range of brands. Its culinary teams combine structured operating standards, local dining experiences, professional learning, and consistent attention to guest satisfaction.
