Executive Chef

About the role

Accor is looking for a highly experienced, dynamic and results-driven Executive Chef to lead and oversee all hotel kitchen operations in Dubai. The role drives culinary excellence, ensures exceptional food quality and guest satisfaction, manages and develops the culinary team, and maintains operational and financial performance across all food production areas.

Key responsibilities

• Lead and oversee kitchen operations for All-Day Dining, Specialty Restaurants, Banquets, Events, Room Service, Executive Lounge and Cafeteria
• Manage, supervise and develop the culinary team, including Executive Sous Chefs, Sous Chefs, Chef de Parties and kitchen staff
• Ensure consistency in food quality, taste, portion control, presentation and service standards across all outlets
• Develop menus, recipes, seasonal concepts, buffet selections and banquet offerings in line with market trends and guest preferences
• Oversee daily food preparation, production planning, kitchen workflow, staffing and service execution
• Manage food costs, kitchen budgets, inventory, purchasing, portion control and waste reduction to meet financial targets
• Monitor supplier quality, product specifications, stock rotation and storage procedures
• Ensure compliance with HACCP, food safety regulations, hygiene standards and hotel policies
• Conduct kitchen inspections, food tastings, quality assessments and performance evaluations
• Coordinate with Food & Beverage, Purchasing, Finance, Stewarding and other departments
• Monitor guest feedback and lead recruitment, training, performance management and succession planning

Required profile

• Degree in Culinary Arts or relevant professional culinary certification preferred
• Proven experience in a similar role in a 5-star property
• Extensive experience managing multiple kitchen outlets and large-scale hotel culinary operations
• Strong background in menu development, international cuisines, banquet operations and high-volume food production
• Leadership experience managing, training and developing large culinary teams
• Flexibility to work across properties and support hotel operations as required
• An additional language is an advantage

Required skills

• Food cost control, budgeting, inventory management and kitchen profitability
• HACCP, food safety regulations, hygiene standards and quality assurance