chef de cuisine

Fairmont

<div><b>Company Description</b><p><br>
Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.</p><p>
Take the opportunity to become a Heartist&reg;, and let your heart guide you in this world where life beats faster.</p><b><br>
Job Description</b><p><br>
The Chef de Cuisine is responsible for overseeing the daily operations of the kitchen, ensuring the highest standards of food quality, presentation, and hygiene. This role demands leadership in managing kitchen staff, driving culinary innovation, and maintaining a seamless workflow that aligns with the luxury and service standards of Raffles &amp; Fairmont Doha.</p><p><b>
Key Responsibilities</b></p><ul><li>
Lead and manage the kitchen brigade to ensure efficient and smooth daily operations.</li><li>
Develop, plan, and execute seasonal menus that reflect innovation, quality, and local tastes.</li><li>
Maintain high standards of food preparation, presentation, and hygiene in compliance with HACCP and company policies.</li><li>
Collaborate closely with the Executive Chef and Food &amp; Beverage management to align culinary offerings with brand standards.</li><li>
Manage kitchen inventory, ordering, and cost control to meet budgetary targets.</li><li>
Train, mentor, and motivate kitchen staff, fostering a culture of teamwork and professional growth.</li><li>
Monitor and enforce health and safety regulations across all kitchen activities.</li><li>
Maintain strong vendor relationships and ensure the quality and freshness of all food products.</li><li>
Handle customer feedback and work proactively to resolve any culinary-related issues.</li><li>
Stay updated with industry trends and incorporate innovative cooking techniques and presentation styles.</li></ul><br>
<b>
Qualifications</b><br>
<ul><li>
Proven experience as a Chef de Cuisine, Head Chef, or similar senior culinary role in luxury hotels or fine dining establishments.</li><li>
Culinary degree or relevant certification preferred.</li><li>
Strong leadership and team management skills.</li><li>
Excellent knowledge of kitchen management, food safety standards (HACCP), and cost control.</li><li>
Ability to work under pressure in a fast-paced environment.</li><li>
Creativity and passion for food innovation.</li><li>
Excellent communication skills and fluency in English; Additional languages are a plus.</li></ul></div>

Chef de Cuisine

Crowne Plaza Hotel

<div><p>As Chef de Cuisine, you are responsible for leading and managing the day-to-day operations of a designated kitchen outlet or specialty restaurant. You will drive culinary excellence, maintain high food quality and hygiene standards, and inspire your team to deliver exceptional dining experiences. You will work collaboratively with the Executive Chef and Food &amp; Beverage leadership to support the hotel&rsquo;s culinary vision, cost control measures, and guest satisfaction goals.</p>
<p>
YOUR DAY-TO-DAY:</p>
<ul>
<li>Oversee the preparation, presentation, and service of all food items in the assigned outlet.</li>
<li>Develop menus in collaboration with the Executive Chef, incorporating creativity, seasonal ingredients, and guest preferences.</li>
<li>Ensure consistency in taste, quality, and appearance of dishes.</li>
<li>Supervise and coach kitchen staff, ensuring clear communication of expectations and standards.</li>
<li>Conduct daily briefings, assign tasks, and monitor performance to maximize productivity and service quality.</li>
<li>Maintain a well-organized and efficient kitchen operation, including stock management, equipment maintenance, and cleanliness.</li>
<li>Implement standard operating procedures (SOPs) and ensure adherence to brand and IHG culinary guidelines.</li>
<li>Work closely with purchasing and stores to ensure proper inventory levels, quality control, and timely ordering.</li>
<li>Optimize kitchen workflow to reduce food waste, control portioning, and improve preparation times.</li>
<li>Lead, train, and mentor a multicultural culinary team, fostering a culture of accountability and continuous improvement.</li>
<li>Participate in recruitment, onboarding, and performance evaluations of team members.</li>
<li>Support succession planning and identify high-potential team members for future growth.</li>
<li>Promote team engagement through recognition, feedback, and a positive work environment.</li>
<li>Actively engage with guests during service where appropriate to receive feedback and personalize experiences.</li>
<li>Ensure that food served consistently meets or exceeds guest expectations.</li>
<li>Respond promptly and professionally to guest complaints or special dietary requests.</li>
<li>Ensure compliance with all local and international food safety, health, and hygiene regulations.</li>
<li>Conduct regular inspections and audits of kitchen facilities and documentation (e.g., HACCP logs, cleaning schedules).</li>
<li>Lead by example in maintaining a clean, organized, and hazard-free kitchen environment.</li>
<li>Manage food cost targets through effective stock control, waste reduction, and vendor negotiations.</li>
<li>Assist in forecasting, budgeting, and cost planning with the Executive Chef and finance team.</li>
<li>Analyze and report on kitchen performance metrics (e.g., food cost, productivity, wastage).</li>
</ul>
<p>WHAT WE NEED FROM YOU:</p>
<ul>
<li>Minimum 5&ndash;7 years of professional culinary experience, with at least 2 years in a Chef de Cuisine or senior Sous Chef role in a high-volume or upscale restaurant/hotel.</li>
<li>Proven leadership skills with a track record of developing high-performing culinary teams.</li>
<li>Excellent understanding of international cuisine, culinary trends, and plating techniques.</li>
<li>Strong organizational and time-management skills.</li>
<li>Passionate about food, creativity, and guest service.</li>
<li>Calm under pressure with the ability to lead by example in a busy environment.</li>
<li>Attention to detail and a commitment to excellence.</li>
<li>Strong interpersonal and communication skills.</li>
<li>Flexible and adaptable, with a problem-solving mindset.</li>
</ul>
<p><b>WHAT YOU CAN EXPECT FROM US:</b></p>
<p>
We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work-life &ndash; including a full uniform, impressive room discounts, and some of the best training in the business.</p>
<p>
Our mission is to welcome everyone and create inclusive teams where we celebrate differences and encourage colleagues to bring their whole selves to work. IHG Hotels &amp; Resorts provides equal employment opportunities to applicants and employees without regard to race, colour, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.</p>
<p>
IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well &ndash; both inside and outside of work &ndash; and through our well-being framework, we are committed to supporting well-being in your health, lifestyle, and workplace.</p>
<p>
So, join us and you&rsquo;ll become part of our ever-growing global family.</p><p></p>
Join Crowne Plaza one of the largest and best loved premium hotel brands in the world. With more than 420 hotels in diverse locations globally Crowne Plaza is the perfect base to connect on business, pleasure or a blend of both. We've thoughtfully designed our spaces to encourage, support and celebrate great connections. We're also big on meetings and events, a trusted and valued partner for connecting both domestic and global groups alike.<br>
<div></div><br>
<div>Our branded service style 'Dare to Connect' is crafted for connection. Designed for humans not nameless guests or colleagues. Still professional but touches guests on an emotional level. Where colleagues take their initiative and use their personality because they make a crucial difference in the guest's experience. The role of every colleague at Crowne Plaza is to create memorable emotional connections and the job of every leader is to create an environment where that can happen.
</div><p>
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.</p></div>

Sofitel

<div><b>Company Description</b><p><br>
&quot;Why work for Accor?<br>
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&rsquo;s limitless possibilities.<br>
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/<br>
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS&quot;</p><b><br>
Job Description</b><p><br>
We are seeking a talented and passionate Chef de cuisine to join our culinary team in Sofitel Cairo El Gezirah, Egypt. As Chef de cuisine , you will play a crucial role in creating authentic dishes and will be responsible for:</p><ul><li>
Assisting the Executive Chef in overseeing daily kitchen operations and ensuring high-quality food production.</li><li>
Training and mentoring kitchen staff on cooking techniques, flavor profiles, and presentation.</li><li>
Ensuring compliance with food safety and sanitation standards in the kitchen.</li><li>
Managing inventory, place orders, and control food costs.</li><li>
Collaborating with the culinary team to maintain consistency in food quality and presentation.</li><li>
Participating in menu planning, recipe development, and seasonal menu changes.</li><li>
Step in for the Executive Chef when necessary, managing all aspects of kitchen operation.</li><li>
To work with the Executive Sous Chef in setting each outlet menu and recipes for each meal period in order to ensure accuracy.</li><li>
To ensure that all outlet kitchens adhere to Company and Hotel Policies and Procedures and all Standards.</li><li>
To monitor food standards in collaboration with the Executive Sous Chef according to their respective outlet. To work with Chefs de Partie to take corrective action where appropriate.</li><li>
To co-ordinate with the Stewarding in regards to the requirements for the Kitchens.</li></ul><br>
<b>
Qualifications</b><br>
<ul><li>
Excellent leadership and team management skills</li><li>
Proficiency in menu planning, recipe development, and food cost control</li><li>
Advanced culinary techniques and knife skills</li><li>
Strong organizational and time management abilities</li><li>
Creativity and passion for culinary innovation</li><li>
Valid food safety certification</li><li>
Fluency in English; ability to communicate in Arabic is a plus</li><li>
Flexibility to work evenings, weekends, and holidays as required</li></ul><br>
<b>
Additional Information</b><p><br>
Your team and working environment:<br>
In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture<br>
Note: Customization may be included for any specific local or legislative requirements, such as work permits<br>
Our commitment to Diversity &amp; Inclusion:<br>
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p></div>

IHG Hotels & Resorts

<div><b>Chef de Cuisine &ndash; Mediterranean Restaurant</b>
<p>
Are you passionate about Mediterranean cuisine and ready to lead a dynamic kitchen team? We&rsquo;re looking for a <b>Chef de Cuisine</b> who will showcase the diverse flavors and traditions of the Mediterranean region, ensuring exceptional culinary experiences for our guests while maintaining the highest standards of quality, hygiene, and profitability.</p><b>
A little taste of your day-to-day:</b>
<p>
Every day is different, but you&rsquo;ll mostly be:</p>
<p>
Leading the Mediterranean kitchen operations, ensuring efficiency and excellence in every dish.</p>
<p>
Creating and curating authentic menus with a balance of fresh produce, herbs, and spices.</p>
<p>
Training, mentoring, and guiding your team of Sous Chefs, Chefs de Partie, and Commis.</p>
<p>
Overseeing food preparation, portion control, and presentation standards.</p>
<p>
Collaborating with the Executive Chef on purchasing, menu pricing, and inventory control.</p>
<p>
Maintaining top hygiene, sanitation, and safety standards across all kitchen areas.</p>
<p>
Driving innovation while respecting the authenticity of Mediterranean culinary traditions.</p><b>
What we need from you:</b>
<p><b>
Experience:</b> 10 years in professional kitchens, with at least 2 years as a Chef de Cuisine in a 5-star hotel or high-end standalone restaurant.</p>
<p><b>
Expertise:</b> Strong knowledge of Mediterranean cuisine, cooking methods, and presentation styles.</p>
<p><b>
Skills:</b> Excellent leadership, training, organizational, and communication abilities.</p>
<p><b>
Education:</b> Culinary school training, with a high school diploma as a minimum.</p>
<p><b>
Language:</b> Proficiency in English (spoken &amp; written).</p>
<p><b>
Physical Requirements:</b> Stamina to handle kitchen demands, ability to move throughout the work areas, and capability to transport kitchen supplies.</p><b>
What you can expect from us:</b>
<p>
We give our people everything they need to succeed. From a competitive salary and benefits package to a supportive and inclusive culture, we&rsquo;ll help you thrive inside and outside of work. You&rsquo;ll become part of the global IHG family&mdash;open to new ideas, empowered to take responsibility, and supported to grow in your career.</p><p>
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.</p></div>

Chef de Cuisine – Mediterranean

Big Cedar Lodge

<div><p><b><i>POSITION SUMMARY:</i></b> The Chef de Cuisine duties include supervising and coordinating every aspect of food production and ensuring a high and consistent level of culinary quality and service for the front and back of the house, while meeting company standards, menu specifications, financial goals, and production schedules. He/she is also responsible for overseeing kitchen operations and providing as needed, hands on assistance for preparation and/or execution of food to ensure constant culinary guest satisfaction.</p><p></p><p><b><i>
ESSENTIAL FUNCTIONS:</i></b></p><ul><li>
Oversees daily operations of restaurant and ensure culinary readiness for each outlet</li><li>
Approve staff schedule according to budget and business forecast/needs. Monitor daily culinary operation efficiency.</li><li>
Monitor and control food production. Assess and improve ways to efficiently produce food for outlets to meet suitable business needs and financial goals.</li><li>
Provide administrative assistance to the Executive Chef and/or the Executive Sous Chef as needed</li><li>
Develop additions and adjustments to menu</li><li>
Ensure proper staff culinary knowledge and assess training needs to enhance culinary production and execution</li><li>
Responsible for product availability for restaurant items</li><li>
Direct proper sanitation of kitchen facilities and equipment</li><li>
Ensure that all kitchen equipment is in good working order</li><li>
Direct proper maintenance of kitchen coolers and freezers (food product rotation, sanitation, labeling, storing, etc.)</li><li>
Ensure safe working environment and proper technique in the kitchen</li><li>
Model and promote good working relationship with all staff members &amp; other departments</li><li>
Ensure that servers and kitchen staff communicate about menu changes</li><li>
Discuss and resolve operational challenges between front and back of house</li><li>
Understand and effectively communicate expectations to direct reports, ensure expectations are met while adhering to proper guidelines. Hold direct reports accountable to expected results.</li><li>
Monitor and promote the importance of resort asset protection</li><li>
Facilitate monthly departmental meetings and follow through on unresolved topics</li><li>
Other duties as assigned</li></ul><p><b><i>
EXPERIENCE/QUALIFICATIONS:</i></b></p><ul><li>
Minimum Degree Required: High School Diploma or Equivalent</li><li>
Certificate(s) or License(s): ServSafe Food Handler Manager Certification</li><li>
Years of experience: 5</li><li>
Minimum of 2 years in a supervisory role with experience in coordination and managing staff</li></ul><p></p><p><b><i>
KNOWLEDGE, SKILLS, AND ABILITY:
</i></b></p><ul><li>Culinary experience 5 years or more of relevant professional cooking experience in hotel and/or Conference facilities, including management experience, or a combination of education and experience from which comparable knowledge and skills are acquired.</li><li>
Ability to organize and manage multiple priorities</li><li>
Ability to stand for extended periods of time</li><li>
Excellent interpersonal and communications skills</li><li>
Ability to perform as a strong team player</li></ul><p></p><p><b><i>
TRAVEL REQUIREMENTS:</i></b></p><ul><li>
N/A</li></ul><p><b><i>
PHYSICAL REQUIREMENTS:</i></b></p><p></p><p>
Regularly: Computer work, walking, standing</p><p>
Seldom / Never: Sitting</p><p>
Occasionally: Lifting up to 50 lbs.</p><p></p><p>
 Additional Physical Requirements</p><ul><li>
Ability to stand for extended periods of time</li><li>
Ability to bend, lift and carry heavy objects.</li></ul><p></p><p><b><i>
INDEPENDENT JUDGEMENT</i></b>:</p><ul><li>
Develops objectives and general policies and procedures for a specific program or functional area of responsibility within general scope of established operational goals and plans. Day-to-day work and decisions do not require direction or review by immediate supervisor. End results are reviewed by supervisor.</li></ul><p></p><p><b>
Full Time Benefits Summary:</b><br>
Enjoy discounts on retail merchandise, our restaurants, world-class resorts and conservation attractions!</p><ul><li>
Medical</li><li>
Dental</li><li>
Vision</li><li>
Health Savings Account</li><li>
Flexible Spending Account</li><li>
Voluntary benefits</li><li>
401k Retirement Savings</li><li>
Paid holidays</li><li>
Paid vacation</li><li>
Paid sick time</li><li>
Bass Pro Cares Fund</li><li>
And more!</li></ul><p></p><p>
Bass Pro Shops is an equal opportunity employer. Hiring decisions are administered without regard to race, color, creed, religion, sex, pregnancy, sexual orientation, gender identity, age, national origin, ancestry, citizenship status, disability, veteran status, genetic information, or any other basis protected by applicable federal, state or local law.</p><p></p><p><i>
Reasonable Accommodations</i></p><p>
Qualified individuals with known disabilities may be entitled to reasonable accommodation under the Americans with Disabilities Act and certain state or local laws.<br>
If you need a reasonable accommodation for any part of the application process, please visit your nearest location or contact us at hrcompliance@basspro.com.</p>
Big Cedar Lodge</div>

Rosewood Hotel Group

<div><div><div><div><h3 class="jobSectionHeader"><b>General Information</b></h3></div><p><br>
</p></div><div><div><div><div>Country/Region
</div><div>Saudi Arabia
</div></div><div><div>Province/City
</div><div>Amaala
</div></div><div><div>Hiring Entity
</div><div>Rosewood Amaala
</div></div><div><div>Department
</div><div>Food &amp; Beverage - Culinary
</div></div><div><div>Job Type
</div><div>Full-time Permanent
</div></div></div></div></div><div><div><div><h3 class="jobSectionHeader"><b>Job Description</b></h3></div><p><br>
</p></div><div><div><div><div><div><p><b>Position Overview</b></p><p></p><p>
Rosewood AMAALA, part of the ultra-luxury Red Sea Global destination, is seeking an experienced Chef de Cuisine &ndash; Commissary to lead the central production kitchen. This role will ensure quality, consistency, and efficiency in delivering high-standard ingredients and semi-prepared items to all outlets across the resort.</p><p></p><p><b>
Key Responsibilities</b></p><p></p><ul><li><br>
Lead commissary operations, ensuring consistent quality and efficiency.</li><li>Oversee production of sauces, marinades, butchery, bakery, and other large-scale preparations.</li><li>Coordinate timely delivery of products to multiple outlets across the property.</li><li>Maintain cost control, minimize waste, and optimize productivity.</li><li>Supervise, train, and develop commissary kitchen team members.</li><li>Ensure adherence to HACCP, food safety, and hygiene standards.</li><li>Support pre-opening activities including team recruitment, training, and equipment procurement.</li></ul><p></p><p><b>
Qualifications</b></p><p></p><ul><li>Minimum 8&ndash;10 years of culinary experience with at least 3&ndash;5 years in a leadership role in luxury hotels or resorts.</li><li>Strong expertise in large-scale food production and commissary operations.</li><li>Pre-opening experience in ultra-luxury or lifestyle brands preferred.</li><li>Proven ability to lead and inspire large culinary teams.</li><li>Excellent organizational, planning, and problem-solving skills.</li><li>Culinary degree or equivalent qualification required.</li><li>Fluency in English is required; additional languages are an advantage.</li></ul></div><br>
</div></div></div></div></div><div><div><div><h3 class="jobSectionHeader"><b>About Us</b></h3></div><p><br>
</p></div><div><div><div><div><div>Surrounded by the world&rsquo;s fourth-largest barrier reef system and the scenic Hijazi mountains, Rosewood Amaala will bring an ultra-luxury regenerative escape to The Red Sea region of Saudi Arabia.<br>
</div><div></div><br>
<div>The resort will be part of the Red Sea Global&rsquo;s Amaala destination, an integrated wellness haven spanning 4,155km2 and set in the Prince Mohammad bin Salman Nature Reserve.<br>
</div><div></div><br>
<div>Rosewood Amaala will explore what it truly means to be regenerative, with unique experiences that weave together wellness and sustainability. The resort will focus on the well-being of its guests, the community and the native flora and fauna &ndash; all while recognizing the integral connection between the three.</div></div></div></div></div></div></div><div></div>

Chef de Cuisine – Commissary

Grand Flora Group

<p>Job Description &ndash; Chef de Cuisine (Lebanese National)</p><p>Position Title:</p><p><b>Chef de Cuisine</b></p><p>Nationality Requirement:</p><p><b>Lebanese</b></p><p>Department:</p><p><b>Culinary / Kitchen</b></p><p>Reports To:</p><p><b>head of operation </b></p><p>---</p><p><b>Position Summary:</b></p><p>The Chef de Cuisine (Lebanese National) will oversee the entire kitchen operations, ensuring the preparation and presentation of authentic Lebanese and Middle Eastern cuisine with high quality and consistency. This role requires strong leadership, creativity in menu development, and the ability to manage kitchen staff while maintaining strict hygiene and cost control standards.</p><p>---</p><p><b>Key Responsibilities:</b></p><p>Menu Development &amp; Authenticity</p><p>Design, develop, and update Lebanese and Middle Eastern menus, ensuring authenticity and innovation.</p><p>Introduce seasonal and signature dishes to enhance guest experience.</p><p>Kitchen Operations</p><p>Oversee daily kitchen activities, from food preparation to final presentation.</p><p>Ensure compliance with HACCP, food safety, and hygiene standards.</p><p>Monitor inventory, ordering, and waste control to achieve cost efficiency.</p><p>Team Leadership &amp; Training</p><p>Supervise, train, and motivate chefs, cooks, and kitchen staff.</p><p>Schedule shifts and assign duties to maintain smooth operations.</p><p>Conduct regular training sessions on Lebanese culinary techniques and presentation.</p><p>Quality Control</p><p>Ensure consistency in taste, portion size, and presentation.</p><p>Conduct regular tasting sessions and kitchen inspections.</p><p>Collaboration &amp; Reporting</p><p>Work closely with F&amp;B management to align menus with business goals.</p><p>Collaborate with procurement to source premium Lebanese ingredients.</p><p>Provide regular reports on kitchen performance, cost control, and staff productivity.</p><p>---</p><p><b>Requirements &amp; Qualifications:</b></p><p>Education: Culinary Degree or Professional Certification (preferred).</p><p>Experience: Minimum 8&ndash;10 years of experience in professional kitchens, with at least 3 years as Chef de Cuisine or Head Chef specializing in Lebanese/Middle Eastern cuisine.</p><p><b>Skills:</b></p><p>Mastery of Lebanese culinary traditions and modern cooking techniques.</p><p>Strong leadership, organizational, and communication skills.</p><p>Ability to manage budgets, food costs, and staff productivity.</p><p>Creativity in menu design and plating.</p><p>Language: Fluent in Arabic &amp; English (preferred).</p><p>Nationality: Lebanese (mandatory for cultural authenticity).</p><p>---</p><p><b>Competencies:</b></p><p>Passion for Lebanese cuisine and culinary innovation.</p><p>Strong attention to detail and quality.</p><p>Team player with the ability to inspire multicultural teams.</p><p>Problem-solving and decision-making under pressure.</p><p>&#1606;&#1608;&#1593; &#1575;&#1604;&#1608;&#1592;&#1610;&#1601;&#1577;: &#1583;&#1608;&#1575;&#1605; &#1603;&#1575;&#1605;&#1604;</p><p>&#1575;&#1604;&#1585;&#1575;&#1578;&#1576; &#1575;&#1604;&#1605;&#1583;&#1601;&#1608;&#1593;: AED&#1640;&#1644;&#1632;&#1632;&#1632;&#1643;&#1632;&#1632;&nbsp;&#1604;&#1603;&#1604; &#1588;&#1607;&#1585;</p>

(chef de cuisine( Lebanese or Syrian

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Chef de Cuisine – Commissary

(chef de cuisine( Lebanese or Syrian