Executive Chef

Company Description Join us at Accor, where life pulses with passion! As a pioneer 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 fulfil 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 Hospitality is a work of heart, Join us and become a Heartist®. Job Description We invite you to join our dynamic team at Novotel Bur Dubai, UAE as an Executive Chef. In this leadership role, you will oversee all culinary operations, ensuring the highest standards of food quality, innovation, consistency, and guest satisfaction across all dining venues. You will lead and inspire the culinary team, drive operational excellence, manage food cost and kitchen performance, and collaborate closely with other departments to deliver exceptional dining experiences while maintaining compliance with Accor brand standards. • Lead and oversee all culinary operations, ensuring exceptional food quality, consistency, presentation, and guest satisfaction across all outlets and banquet operations • Develop innovative menus and seasonal offerings aligned with brand standards, market trends, and guest preferences • Manage, coach, mentor, and develop the culinary team to achieve operational excellence and foster a high-performance culture • Ensure compliance with all food safety, hygiene, HACCP, and local regulatory requirements • Monitor and control food costs, labor costs, inventory, and kitchen expenses to achieve budgeted financial targets • Establish and maintain standardized recipes, portion controls, and production procedures to ensure consistency and profitability • Oversee purchasing, receiving, storage, and inventory management while minimizing food waste and optimizing stock levels • Collaborate with the Food & Beverage leadership team to create memorable dining experiences and support hotel events and promotions • Ensure all kitchen equipment is maintained in excellent working condition and coordinate preventive maintenance as required • Drive continuous improvement through culinary innovation, process optimization, and operational efficiencies • Conduct regular training sessions to enhance culinary techniques, food safety awareness, and service excellence within the team • Monitor guest feedback and implement improvements to enhance satisfaction and overall dining experiences • Plan staffing requirements, schedules, and productivity to ensure efficient kitchen operations • Foster a positive, inclusive, and collaborative working environment that reflects the hotel's values and culture • Support sustainability initiatives by implementing environmentally responsible kitchen practices and reducing food waste • Stay informed of industry trends, emerging culinary techniques, and market developments to maintain a competitive and innovative culinary offering • Demonstrate strong leadership, professionalism, integrity, and a commitment to delivering exceptional hospitality at all times. Qualifications • Minimum 10 years of culinary experience, including previous Executive Chef experience in a luxury hotel or large-scale hospitality operation. • Proven ability to lead, train, and develop multicultural culinary teams. • Strong leadership skills with a passion for coaching and nurturing talent. • Excellent knowledge of international cuisine, food safety standards, and cost management. • Creative mindset with a commitment to continuous improvement and guest satisfaction. Additional Information • Strong interpersonal and problem solving abilities • Fluency in English , additional languages are a plus Show more Show less

Minimum 10 years of culinary experience, including previous Executive Chef experience in a luxury hotel or large-scale hospitality operation; Proven ability to lead, train, and develop multicultural culinary teams; Strong leadership skills with a passion for coaching and nurturing talent; Excellent knowledge of international cuisine, food safety standards, and cost management; Creative mindset with a commitment to continuous improvement and guest satisfaction.

Lead and oversee all culinary operations, ensuring exceptional food quality, consistency, presentation, and guest satisfaction across all outlets and banquet operations; Develop innovative menus and seasonal offerings aligned with brand standards, market trends, and guest preferences; Manage, coach, mentor, and develop the culinary team to achieve operational excellence and foster a high-performance culture; Ensure compliance with all food safety, hygiene, HACCP, and local regulatory requirements; Monitor and control food costs, labor costs, inventory, and kitchen expenses to achieve budgeted financial targets; Establish and maintain standardized recipes, portion controls, and production procedures to ensure consistency and profitability; Oversee purchasing, receiving, storage, and inventory management while minimizing food waste and optimizing stock levels; Collaborate with the Food & Beverage leadership team to create memorable dining experiences and support hotel events and promotions; Ensure all kitchen equipment is maintained in excellent working condition and coordinate preventive maintenance as required; Drive continuous improvement through culinary innovation, process optimization, and operational efficiencies; Conduct regular training sessions to enhance culinary techniques, food safety awareness, and service excellence within the team; Monitor guest feedback and implement improvements to enhance satisfaction and overall dining experiences; Plan staffing requirements, schedules, and productivity to ensure efficient kitchen operations; Foster a positive, inclusive, and collaborative working environment that reflects the hotel's values and culture; Support sustainability initiatives by implementing environmentally responsible kitchen practices and reducing food waste; Stay informed of industry trends, emerging culinary techniques, and market developments to maintain a competitive and innovative culinary offering; Demonstrate strong leadership, professionalism, integrity, and a commitment to delivering exceptional hospitality at all times.