Chef de Cuisine - Banqueting

JobsCloseBy Editorial Insights

Accor is seeking a Chef de Cuisine for Banqueting in Dubai to lead the Main Kitchen and Banquet operations, driving high quality, safety and creativity while mentoring the kitchen team and delivering exceptional guest experiences. You will oversee daily service, contribute to seasonal menu development, enforce hygiene and HACCP standards, and control food and labor costs through smart planning and inventory management, with input on kitchen capital expenditures. To stand out, demonstrate at least 2 years of banquet leadership, strong budgeting and menu costing skills, and a proven track record in training teams and elevating guest satisfaction. Tailor your resume to quantify cost savings, event successes, dietary accommodations, and highlight collaboration with events and F&B teams.

Company Description

"Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"

Job Description

The Chef de Cuisine will be responsible for planning, preparing, and executing all culinary operations of the Main Kitchen & Banquet area. This role is crucial for shaping and leading the kitchen team, enhancing guest experiences, and ensuring the highest standards of quality, safety, and creativity are consistently met. The Chef de Cuisine will report to the Executive Chef and oversee the culinary team in the outlet.

• Oversee daily kitchen operations to ensure consistency and excellence across all dishes and service periods.
• Play a vital role in the development and ongoing refinement of the restaurant’s menu, collaborating with chefs on seasonal and creative updates.
• Provide effective leadership and mentorship to the kitchen brigade by conducting daily briefings and regular departmental meetings.
• Maintain the highest standards of hygiene, cleanliness, and food safety in line with company protocols.
• Supervise production to ensure portioning, taste, presentation, and quality meet Sofitel’s standards.
• Control food and labor costs through strategic planning, purchasing, and inventory management.
• Encourage innovation by generating new ideas for services, special events, and guest experiences.
• Ensure guest satisfaction by engaging with guests as needed and accommodating special dietary requirements or preferences.
• Contribute to the development of future culinary talent by identifying training needs and supporting career growth within the team.
• Provide input on kitchen-related capital expenditures and operational improvements.

Qualifications

• A minimum of 2 years of experience managing banquet division.
• Experience in menu development, cost control, and delivering exceptional dining experiences for guests.
• Strong knowledge of food safety and hygiene standards, including HACCP principles
• Excellent understanding of budgeting, forecasting, menu costing, and inventory management
• Demonstrated ability to train and develop culinary team members
• Outstanding organizational and time management skills

Additional Information