Executive Sous Chef

Company Description Get ready to discover Mövenpick Resort Al Marjan Island, a 5 star resort in Ras Al Khaimah built beside 300M. of soft sand beach. 418 rooms and suites offer flexible comfort with spectacular sea views from every balcony. Six specialty bars and restaurants , three outdoor pools, a wellness hub with a fully equipped gym and four treatment rooms, water sports, and a year round Kids Club make it an ideal holiday destination. Whatever your pace, in the sea or on land, enjoy an experience fueled environment. Job Description Executive Sous Chef Do you have a passion for culinary excellence and a drive to lead high-performing teams? Join us as Executive Sous Chef and take the next step in your career, creating exceptional dining experiences in a dynamic and rewarding environment. What You Will Be Doing • Support the Executive Chef in managing daily kitchen and stewarding operations. • Monitor food costs, operating expenses, payroll, and departmental budgets. • Ensure all menus are accurately costed and supported by standardized recipes and presentation guidelines. • Maintain full compliance with HACCP standards and local health and safety regulations. • Recruit, train, coach, and develop kitchen and stewarding team members. • Drive high levels of productivity, efficiency, and service excellence. • Collaborate with Food & Beverage Operations on seasonal promotions and menu developments. • Oversee food quality, stock control, purchasing, and proper storage procedures. • Lead departmental briefings, performance evaluations, and training initiatives. • Monitor guest feedback and implement continuous improvement initiatives. • Ensure all kitchen equipment, workstations, and storage areas are maintained to the highest standards. • Strong operational experience in Banqueting and All-Day Dining, with the ability to manage high-volume operations, major events and peak business periods. Qualifications Your experience and skills include: • Proven experience in a senior culinary leadership role, preferably as an Executive Sous Chef or Sous Chef in a 5 Star Resort in UAE / GCC • Strong knowledge of food cost control, budgeting, and kitchen operations. • Excellent leadership, communication, and team development skills. • Thorough understanding of HACCP, food safety, health, and hygiene regulations. • Passion for guest service and culinary excellence. What Is In It For You • Employee benefit card offering discounted rates in Accor worldwide • Learning programs through our Academies • Opportunity to develop your talent and grow within your property and across the world! • Ability to make a difference through our Corporate Social Responsibility activities Additional Information 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 Show more Show less

Proven experience in a senior culinary leadership role, preferably as an Executive Sous Chef or Sous Chef in a 5 Star Resort in UAE / GCC. Strong knowledge of food cost control, budgeting, and kitchen operations. Excellent leadership, communication, and team development skills. Thorough understanding of HACCP, food safety, health, and hygiene regulations.

Support the Executive Chef in managing daily kitchen and stewarding operations. Monitor food costs, operating expenses, payroll, and departmental budgets. Ensure all menus are accurately costed and supported by standardized recipes and presentation guidelines. Maintain full compliance with HACCP standards and local health and safety regulations. Recruit, train, coach, and develop kitchen and stewarding team members. Drive high levels of productivity, efficiency, and service excellence. Collaborate with Food & Beverage Operations on seasonal promotions and menu developments. Oversee food quality, stock control, purchasing, and proper storage procedures. Lead departmental briefings, performance evaluations, and training initiatives. Monitor guest feedback and implement continuous improvement initiatives. Ensure all kitchen equipment, workstations, and storage areas are maintained to the highest standards. Strong operational experience in Banqueting and All-Day Dining, with the ability to manage high-volume operations, major events and peak business periods.