chef de cuisine

Hilton

<div>
 A Chef de Cuisine contributes to menu creation and the managing and training of the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls.
 
 
 
 What will I be doing?
 
 
 
 A Chef de Cuisine contributes to menu creation and the managing and training of the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:
 
 
 <ul>
 <li>
 Contribute to menu creation
 </li>
 <li>
 Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team
 </li>
 <li>
 Ensure consistency in quality of dishes at all times
 </li>
 <li>
 Manage customer relations when necessary, in the absence of the Executive Chef
 </li>
 <li>
 Ensure resources meet business needs through the effective management of working rotas
 </li>
 <li>
 Support brand standards through the training and assessment of your team
 </li>
 <li>
 Manage food cost controls to contribute to Food and Beverage revenue
 </li>
 <li>
 Knowledge of activities in other departments and implications
 </li>
 <li>
 Ensure compliance with food hygiene and Health and Safety standards
 
 
 
 </li>
 </ul>
 
 What are we looking for?
 
 
 
 A Chef de Cuisine serving Hilton Brand hotels is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
 
 
 <ul>
 <li>
 Strong Sous Chef or previous Chef de Cuisine Experience
 </li>
 <li>
 Approaches food in a creative way
 </li>
 <li>
 Strong supervisory skills
 </li>
 <li>
 Positive attitude
 </li>
 <li>
 Good communication skills
 </li>
 <li>
 Committed to delivering a high level of customer service
 </li>
 <li>
 Excellent grooming standards
 </li>
 <li>
 Excellent planning and organising skills
 </li>
 <li>
 Willingness to learn
 
 
 
 </li>
 </ul>
 It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:
 
 
 <ul>
 <li>
 Relevant qualifications for role
 </li>
 <li>
 Ability to work a variety of shifts including weekends, days, afternoons and evenings
 
 
 
 </li>
 </ul>
 
 What will it be like to work for Hilton?
 
 
 
 Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
 
 
 
 Work Locations
 
 
 
 Hilton Kuwait Resort
 
 
 
 Schedule
 
 
 
 Full-time
 
 
 
 Brand
 
 
 
 Hilton Hotels &amp; Resorts
 
 
 
 Job
 
 
 
 Culinary
</div>

Chef De Cuisine

Miraval The Red Sea

<div><div>Summary<div>
 Miraval The Red Sea, a luxurious wellness resort located on Shura Island, is part of the Red Sea Project. This transformative destination offers a unique opportunity to blend mindful living with exceptional hospitality. Featuring 180 guest rooms, suites, and villas across three million square feet of pristine beaches, we aim to redefine luxury and wellness in hospitality.

We are seeking a Chef de Cuisine to join our culinary team and lead one of our signature kitchens. Reporting to the Executive Chef, you will be responsible for overseeing the daily operations of the assigned kitchen, ensuring exceptional food quality, innovative menu development, and financial success while upholding Hyatt International&rsquo;s Corporate Strategies and Miraval&rsquo;s brand standards. 


Key Responsibilities:
<ul>
<li>Lead and manage the day-to-day kitchen operations, ensuring efficiency and excellence.</li>
<li>Develop and execute creative, high-quality menus aligned with Miraval&rsquo;s wellness philosophy and brand identity.</li>
<li>Oversee food preparation, presentation, and quality control, ensuring consistency and guest satisfaction.</li>
<li>Train, mentor, and develop the culinary team, fostering a culture of excellence and innovation.</li>
<li>Monitor food costs, inventory, and kitchen expenses, ensuring profitability and adherence to budget.</li>
<li>Ensure compliance with health, safety, and hygiene regulations.</li>
<li>Collaborate with the Food &amp; Beverage and Procurement teams to source high-quality, sustainable ingredients.</li>
<li>Maintain strong relationships with guests, VIPs, and suppliers to enhance culinary experiences.</li>
</ul></div></div><div>Qualifications<div><ul>
<li>A degree or diploma in Kitchen Production, Culinary Arts, or Hospitality Management is preferred.</li>
<li>Minimum 2 years of experience as a Chef de Cuisine or Sous Chef in a luxury hotel or fine dining restaurant.</li>
<li>Experience in wellness resorts or restaurant concepts a plus</li>
<li>Knowledgeable in health and nutrition concpts</li>
<li>Willing to quickly adapt to wellness dining trends</li>
<li>Strong knowledge of kitchen hygiene, occupational health and safety standards.</li>
<li>Excellent leadership, problem-solving, and organizational skills.</li>
<li>Experience in recipe development, menu engineering, and food cost control.</li>
<li>Proficiency in Microsoft Office and Recipe Maintenance Systems is an advantage.</li>
<li>Passion for culinary innovation, sustainability, and guest satisfaction.</li></ul> 


Why Join Us? At Miraval The Red Sea, we offer a range of benefits, including:
<ul>
<li>Long-term career growth opportunities.</li>
<li>A motivated and connected team.</li>
<li>12 complimentary nights per year in Hyatt properties worldwide, along with colleague rates and discounts.</li>
<li>A company that truly cares about your career and well-being.</li>
</ul>
Join us in redefining luxury and wellness hospitality at Miraval The Red Sea.</div></div></div>

CHEF DE CUISINE

Six Flags Qiddiya City and Aquarabia

<div>At Six Flags Qiddiya City, Chef De Cuisine will be responsible for leading and managing assigned team members of the culinary operations team within the park. This role requires a strong culinary background, creativity, and the ability to oversee a team of chefs and kitchen support staff.
Key Responsibilities:
<ul><li>Develop and design menus that align culinary vision and brand.</li><li>Oversee food preparation, cooking techniques, and presentation to ensure high-quality dishes.</li><li>Manage kitchen operations, including inventory management, cost control, and food safety.</li><li>Train and mentor culinary staff on proper cooking techniques and food handling procedures.</li><li>Collaborate with other departments to coordinate and execute special events and promotions.</li><li>Stay up to date with culinary trends and innovations and incorporate new ideas into menu development.</li><li>Ensure compliance with health and safety regulations and maintain a clean and organized kitchen.</li><li>Assist in establishing &ldquo;make vs buy&rdquo; guidelines for all ingredients, sub-recipes, and recipes for all units and production</li></ul>
schedules for Central Kitchen for SFTP and WTP.<ul><li>Assist in HACCP planning for F&amp;B units, especially as it pertains to transfer for prepared foods to FOH.</li><li>Mentor both culinary staff in the various unit kitchens to identify leaders, recruit from and promote to other kitchens as</li></ul>
aspirations and opportunities arise and skill sets align.<ul><li>Continually benchmark all aspects of the culinary world in and outside of the region for best practices.</li><li>Adhere to Company policies and procedures with regards to behavior, performance and conduct whilst at work and when</li></ul>
using Company accommodation and other provided facilities.<ul><li>INSPECT what you EXPECT &ndash; LEAD by EXAMPLE</li></ul> 
Requirements 
Education:
High School Certification
Culinary Degree or Similar work Experience
Food Manager Sanitation Certification from Accredited Program such as ServSafe or Highfield PIC.
Experience: 5-7 years of experience in a similar leadership role.
Experience in high volume kitchen environments-Hotels/Theme Parks/Sports and Entertainment sectors.
Skills: Familiar with BOH Inventory Management Software, Scheduling Software, POS systems
Familiar with Procurement processes, sourcing products, lead times.
Core Competencies:<ul><li>
Variety of Culinary experiences in various cuisines, dining styles and ethnic fare, especially Middle Eastern, European and Asian influences</li></ul><ul>
<li>Knowledge of large-scale food and beverage operations</li>
<li>Able to work in high stress, demanding atmosphere with an international staff</li></ul></div>

Mandarin Oriental Hotel Group

<div>Emirates Palace Mandarin Oriental, Abu Dhabi is looking for a Chef de Cuisine to join our Culinary team.

Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.

Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world&rsquo;s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.

Emirates Palace Mandarin Oriental, Abu Dhabi is the definition of an unrivalled Arabian fantasy. From a 1.3km pristine private beach, landscaped pools and a private marina overlooking a natural bay, the hotel is located in the heart of Abu Dhabi and perfect for a once-in-a-lifetime holiday or for events and meetings that make a statement, with some of the city&rsquo;s largest hotel conference centres. Emirates Palace, Abu Dhabi offers award-winning 5-star luxury hospitality and authentic local experiences with 390 luxurious rooms and suites along with award-winning culinary cuisines.

About the job

Based at the Emirates palace Mandarin Oriental, Abu Dhabi within the Culinary Department, the Chef de Cuisine is responsible in leading, managing and organizing all aspects of the food production to the highest professional standards and in accordance with the Standard Operating Procedure as issued by the Executive Chef. Further responsible for running the kitchen outlet with creativity and innovative way by introducing new dishes and products on the market. Assist in the management of Kitchen Operations including menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge. The Chef de Cuisine reports to the Executive Chef.

As a Chef de Cuisine, you will be responsible for the following duties:
<ul>
<li>Assist with organizing special events and special food promotions.</li>
<li>Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.</li>
<li>Maintain a hygienic kitchen environment.</li>
<li>Schedules working hours of all Kitchen staff with approval of Executive Chef/Executive Sous Chef, taking into consideration the volume of expected business. Arranges extra staff during high volume of business if warranted by unexpected business or dismisses them earlier if business is slow.</li>
<li>Ensures that the reputation and image of the Restaurant reflects the highest possible standard.</li>
<li>Accepts flexible working hours according to the business demand.</li>
<li>Attends meetings and trainings required by the Executive Chef.</li>
<li>Reports to Executive Chef all staff matters, recommends promotions, transfers and all staff related points.</li>
<li>Work with Executive Management and Director of People and Culture to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.</li>
<li>Assist in training needs analysis of Kitchen staff and ensure training programs are designed and implemented to meet needs.</li>
<li>Provide input for probation and formal performance appraisal discussions in line with company guidelines.</li>
<li>Work with Executive Management in the preparation of the department&rsquo;s budget.</li>
<li>Demonstrate Awareness of OH&amp;S policies and procedures and ensure all procedures are conducted safely and within OH&amp;S guidelines and ensure your direct reports do the same.</li>
<li>Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.</li>
<li>Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.</li>
<li>Initiate action to correct a hazardous situation and notify supervisors of potential dangers.</li>
</ul>
As a Chef de Cuisine in Talea, we expect from you:
<ul>
<li>Experience in the same role within luxury hotel environment, resort experience will be a plus</li>
<li>Post graduate and / or Hotel Management School / Apprenticeship. Master Degree preferred but not required.</li>
<li>Full knowledge of the entire kitchen operation. Must have full knowledge of sanitation requirements in food handling, High level of creativity and quality standards. Must possess strong leadership quality, Training techniques, Proper communication and Organizational skills.</li>
<li>Knows and understands the job description of all positions in his/ her department, Knows and understands policies relating to his/ her department, Checks and improves all service standards established by the company, Supervises staff activities to maximize revenue and minimize costs, Provides assistance to the staff when required during peak periods, Conserves energy and water at all times, Responsible for proper receiving procedures, Responsible for proper storage of processed food products and raw materials.</li>
</ul>
Our commitment to you
<ul><li>Learning &amp; Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously.</li>
<li>MOstay. When you work as hard as our colleagues do, it&rsquo;s important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones.</li>
<li>Heath &amp; Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.</li>
<li>Retirement Plans. When you show commitment to us, we reciprocate. We offer different retirement plans depending on the length of your service and your role.</li>
</ul>
We&rsquo;re Fans. Are you?</div>

Chef de Cuisine - Talea

Rixos

<div>Company Description 
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.
Take the opportunity to become a Heartist&reg;, and let your heart guide you in this world where life beats faster. 
Job Description<ul><li> 
Support the Executive Chef in: selecting qualified people to work in the department; ensuring that the personnel work in a healthy, coherent, systematic and organised manner; and, create team spirit and increase their motivation by contributing to their education, professional skills and personal development.</li><li>Is responsible for the cost, quality, hygiene, taste, presentation of all types of food produced in or purchased by the facility and the customer satisfaction related to these.</li><li>Within kitchen hygiene rules chef who is working in the kitchen should have short and well cared hair, it is not allowed that man has a moustache or beard.</li><li>Work in a coordinated manner with all sous chefs and section chefs and instruct them as needed.</li><li>Identify the work methods and cooking standards and ensure that these are applied to ensure that food is prepared in a quality manner and that personnel work efficiently.</li><li>Check the daily provision vouchers and accelerate the circulation of slow-moving supplies.</li><li>Control the current status of raw foods and provisions as well as the way that excess food is used, prevent food from spoiling, use excess food in an efficient manner, and control the portions of food.</li><li>Make sure the personnel working in the department comply with personal hygiene rules.</li><li>Check all of the storage houses at the beginning of work and ensure that they are orderly, deliver old products to production, and make sure that the remaining food is made use of. Check the cooling systems of food storages and ensure that food is used according to the first in, first out principle.</li><li>Check the menu and inform and warn personnel of any missing or problematic products so that the same situation does not re-occur.</li><li>Monitor the performance of personnel and report personnel that do not work efficiently to the Executive Chef.</li><li>Assist the Executive Chef in preparing menus taking into account the facility&rsquo;s standards, food cost budget and special occasions (private functions, special themes etc.).</li><li>Determine the necessary cooking methods to produce food in a quality and healthy manner and control whether these methods are implemented.</li><li>Deliver trainings to food production personnel about menu preparation, product recipes and food costs etc. (except for standard trainings such as the Food Safety System and ISO standards).</li><li>Regularly monitor the food safety management system.</li><li>Keep track of the related publications, seminars, and trade fairs to operate his/her department in a more modern, healthy and efficient manner.</li><li>Instruct stewards to make sure that the kitchen is extremely clean, safe and compliant with hygiene rules.</li><li>Communicate the workload and operations to seniors, assign personnel to projects, taking into account their strengths and weaknesses, and support their development.</li><li>Monitor the work of kitchen personnel, instruct them, take measures against potential adverse events and design their training programmes.</li><li>In addition to the above, carry out the Executive Chef&rsquo;s written and verbal orders and report to senior managers.</li></ul> 
Qualifications<ul><li> 
Education: At least a high school or equivalent diploma.</li><li>Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 3 years).</li><li>Foreign Language: At least intermediate level English.</li><li>Courses and Trainings: Prior attendance in courses and seminars in the related field.</li><li>Computer Literacy: Basic computer applications.</li><li>Skills: Has excellent command of all products and cooking techniques in the related field and is responsible for business development. Has advanced knowledge of the other kitchen sections and processes. Has knowledge of local or international cuisine.</li></ul></div>

Grand Hyatt

<div>
 
 Organization- Grand Hyatt Kuwait City
 
 
 
 
 Summary
 
 
 
 Grand Hyatt Kuwait is looking for a passionate and enthusiastic Chef De Cuisine for Libert&eacute;
 
 
 Libert&eacute; is a Modern Brasserie rooted in classicism, yet reimagined through innovation. Splendidly integrated into the light-filled 360 Mall, diners will enjoy familiar favorites ingeniously brought to life through culinary creativity and delivered through a sense of fresh, feminine energy."
 
 
 This position requires hands-on leadership with strong people management and communication skills capable of inspiring a team in a high energy space. You will be responsible for ensuring the smooth and efficient day to day operations of this all day complex eatery.
 
 
 
 Qualifications
 
 
 
 We are looking for candidates who have experience in a similar operation.
 
 
 <ul>
 <li>
 Previous experience as Chef De Cuisine in brasserie specialty restaurants.
 </li>
 <li>
 An inspirational and engaging leader with exceptional communication and interpersonal skills.
 </li>
 <li>
 A relentless and infectious passion for foods and restaurant trends.
 </li>
 <li>
 A sound pre-opening experience in large hotel operations would be advantageous
 </li>
 </ul>
</div>

Chef De Cuisine - Liberté

Accor

<div><div>Company Description</div> 
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.
Take the opportunity to become a Heartist&reg;, and let your heart guide you in this world where life beats faster.<div> 
Job Description</div><ul><li> 
Support the Executive Chef in: selecting qualified people to work in the department; ensuring that the personnel work in a healthy, coherent, systematic and organised manner; and, create team spirit and increase their motivation by contributing to their education, professional skills and personal development.</li><li>Is responsible for the cost, quality, hygiene, taste, presentation of all types of food produced in or purchased by the facility and the customer satisfaction related to these.</li><li>Within kitchen hygiene rules chef who is working in the kitchen should have short and well cared hair, it is not allowed that man has a moustache or beard.</li><li>Work in a coordinated manner with all sous chefs and section chefs and instruct them as needed.</li><li>Identify the work methods and cooking standards and ensure that these are applied to ensure that food is prepared in a quality manner and that personnel work efficiently.</li><li>Check the daily provision vouchers and accelerate the circulation of slow-moving supplies.</li><li>Control the current status of raw foods and provisions as well as the way that excess food is used, prevent food from spoiling, use excess food in an efficient manner, and control the portions of food.</li><li>Make sure the personnel working in the department comply with personal hygiene rules.</li><li>Check all of the storage houses at the beginning of work and ensure that they are orderly, deliver old products to production, and make sure that the remaining food is made use of. Check the cooling systems of food storages and ensure that food is used according to the first in, first out principle.</li><li>Check the menu and inform and warn personnel of any missing or problematic products so that the same situation does not re-occur.</li><li>Monitor the performance of personnel and report personnel that do not work efficiently to the Executive Chef.</li><li>Assist the Executive Chef in preparing menus taking into account the facility&rsquo;s standards, food cost budget and special occasions (private functions, special themes etc.).</li><li>Determine the necessary cooking methods to produce food in a quality and healthy manner and control whether these methods are implemented.</li><li>Deliver trainings to food production personnel about menu preparation, product recipes and food costs etc. (except for standard trainings such as the Food Safety System and ISO standards).</li><li>Regularly monitor the food safety management system.</li><li>Keep track of the related publications, seminars, and trade fairs to operate his/her department in a more modern, healthy and efficient manner.</li><li>Instruct stewards to make sure that the kitchen is extremely clean, safe and compliant with hygiene rules.</li><li>Communicate the workload and operations to seniors, assign personnel to projects, taking into account their strengths and weaknesses, and support their development.</li><li>Monitor the work of kitchen personnel, instruct them, take measures against potential adverse events and design their training programmes.</li><li>In addition to the above, carry out the Executive Chef&rsquo;s written and verbal orders and report to senior managers.</li></ul><div> 
Qualifications</div><ul><li> 
Education: At least a high school or equivalent diploma.</li><li>Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 3 years).</li><li>Foreign Language: At least intermediate level English.</li><li>Courses and Trainings: Prior attendance in courses and seminars in the related field.</li><li>Computer Literacy: Basic computer applications.</li><li>Skills: Has excellent command of all products and cooking techniques in the related field and is responsible for business development. Has advanced knowledge of the other kitchen sections and processes. Has knowledge of local or international cuisine.</li></ul></div>

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2005 chef de cuisine jobs Near Me

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