Chef De Cuisine

Company Description

Join us at Accor, where life pulses with passion!

Novotel & Ibis Abu Dhabi Gate Hotels

As a pioneering leader in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status quo.

By joining us, you will become a Heartist, because hospitality is, first and foremost, a work of heart.

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfill yourself, to discover other professions, and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable, and impactful experiences for your customers, for your colleagues, and for the planet.

Hospitality is a work of heart,
Join us and become a Heartist .

Job Description

Chef De Cuisine - Arabic Cuisine

• Work to the specifications received by the Head Chef regarding portion size, quantity, and quality as laid down in the recipe index.
• Responsible for completing the daily checklist regarding mise-en-place and food storage.
• Attend daily and monthly meetings as requested by the Executive Chef.
• Report any problems regarding failure of machinery and small equipment to the Chef and follow up to ensure the necessary work has been carried out.
• Keep the section clean and tidy.
• Pass all information to the next shift.
• Accidents and sickness to be written in the log book and reported to the Head Chef.
• Check Commis Chefs on his/her section, e.g., regarding personal hygiene.
• Assist in composing new recipes and menu ideas.
• Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene, and safety.
• The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate.

Qualifications

• Proven experience as a CDP/Sous Chef or in a similar senior kitchen role.
• Strong leadership skills with the ability to motivate and manage a diverse kitchen team.
• Excellent organizational and time management abilities.
• Demonstrated proficiency in various cooking techniques and cuisines.
• In-depth knowledge of food safety regulations and hygiene standards.
• Strong attention to detail and commitment to maintaining high-quality standards.
• Ability to work efficiently under pressure in a fast-paced environment.
• Excellent communication and interpersonal skills.
• Creative mindset with a talent for developing innovative menu items.
• Experience in inventory management, food costing, and budget control.
• Proficiency in using kitchen equipment and overseeing its maintenance.
• Culinary degree or relevant certification preferred.
• Knowledge of menu planning and pricing strategies.
• Commitment to continuous learning and staying updated on culinary trends.

Additional Information

Your team and working environment:

• Dynamic working environment.
• Defined development career path.
• Friendly and supportive team.