Cluster Executive Chef


Dubai, UAE

Ref: RP714-14635

Job description / Role

Employment: Full Time

Company Description

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. Ability to make a difference through our Corporate Social Responsibility activities, like Sustainability at the heart of everything we do.

Job Description


- Implements guidelines, policies and procedures for those operating departments according to Accor Guidelines & Standards.
- Develops with the Director of Food and Beverage popular menus offering guests value for money in accordance with Accor guidelines
- Plans and organizes with the Director of Food and Beverage successful Food and Beverage activities in the hotel and overseas
- Attends and participates to other meetings as required by the administrative calendar
- To prepare and update the relevant section of the Departmental Operations Manuals.
- Comply with the hotel policies and procedures as well as federal legislation.
- To work effectively with purchase and stewarding department for smooth and professional operation
- To monitor and analyze the menus and product of competitors.
- To assist in the development of product specifications for all menus.
- To ensure that product consistency in quality, appearance and taste.
- To coordinate with the Cluster Assistant Purchase Manager in the event of price fluctuation of fresh products, selecting raw material, quality control, seasonal products and new suppliers.
- Liaises with Engineering to ensure prompt and efficient repair and maintenance.
- To identify market needs and trends in terms of food for both hotel guests and the local market.
- To maintain a good rapport and working relationship with employees in outlet of all other departments.
- To conduct monthly employee meetings
- To prepare and participate in the Monthly Objective Review.
- To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.
- To monitor the Hygiene Officer in implementing all hygiene and safety procedures.
- Sets Food Production and Stewarding goals and develops strategies, procedures and policies
- To assist in the building of an efficient team of employees by taking an active interest in their welfare, safety and development. Ensure you encourage them to maintain good relationships with their colleagues and all other departments.
- To ensure that all employees report for duty punctually wearing the correct uniform/attire and to ensure they maintain a high standard of personal appearance and hygiene and adhere to the hotel and department appearance standards.
- Lead as example to all kitchen ambassadors
- Manages all kitchen operations including Stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer's expectations
- Promotes the desired work culture around the Accor values
- Generate new ideas and encourage creativity from your staff
- Interact with department and hotel staff in a professional and positive manner to foster good rapport, promote team spirit and ensure effective two-way communication
- Be comfortable and effective in an environment of ambiguity or change
- Be receptive to new ideas and respond to workplace changes in a flexible and optimistic.

Key Deliverables and Responsibilities:

Planning & Organizing:

- Select and develop recipes based on the theme and new F&B Trends and Accor F&B Philosophy.
- Trains, develops and motivates supervisors and culinary team to meet and exceed established food preparation standards on a consistent basis.
- Responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.
- Displays exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
- Advocates sound financial/business decision making, demonstrates honesty, integrity and also leads by example.
- Assists in the implementation of a flexible employee base. To allocate employees over the division based on established business productivity.
- Assists in the building of an efficient team of Heartists through Multi Skilling, Multi Tasking and flexible scheduling and by taking an active interest in their welfare, safety and development.
- Works in close conjunction with Outlet Manager and Hotel Manager to set Annual Operating Targets, which will form part of the Hotel's Annual Business Plan.
- Instills the training philosophies of the company and work closely with the Talent & Culture team in developing departmental trainers.
- Recruit the headcount for his/her department.
- Manage his/her team in an equitable manner and in accordance with local labor laws and Accor philosophy.
- Evaluate each member of his/her team at least once a year give team members' regular feedback on their job performance.
- Displays exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
- Convene meetings with his/her team at regular intervals for information purposes.


- Manages the Hygiene Officer and the duties to ensure that the health and hygiene aspects are completely covered ensuring guests and team safety.
- Manages the Kitchen Stewarding team to ensure that the property FF&E is maintained at optimum levels.
- Follows and enforces all applicable safety procedures specified for kitchen and food servers.
- Assists in ensuring that each Food & Beverage outlet and banquet is managed successfully as an independent profit center.
- Monitors all costs and recommend measures to control them and establishes an integrated cost management plan.
- Ensures that the Department Operational Budget is strictly adhered to and monitor all costs and recommend / institute measures to control them.
- Ensures that all food preparation and presentation and kitchen sanitation practices meet with hotel standards and local legislations.
- Is available and on duty during peak periods (frequently opening and closing the operation)
- Spends time in the outlets (during peak periods) to ensure that the outlet is managed well by the respective Outlet team and functions to the fullest expectations.
- Frequently taste Food & Beverage in all outlets and be demanding and critical when it comes to Food & Beverage quality.
- Handles guest and Heartist inquiries in a courteous and efficient manner and report guest complaints or problems to direct report if no immediate solution can be found and assure follow up with guests.
- Collaborates with the Stewarding team to ensure regular cleanliness and up-keeping of the kitchen and its equipment.
- Frequently verifies that only "fresh" products are used in Food & Beverage preparation.
- Ensures that Heartists food is as good and buffet well maintained as a restaurant outlet.
- Ensures accurate maintenance of recipes, conversion recipes, yield tables and product specifications.
- Ensures that all recipes are followed strictly in order to achieve consistency of product and service
- Responds to changes in the departmental functions (statutory regulations, industry requirements and / or changes in Accor or hotel policy).
- Is aware of trends, practices and equipment in food and beverage preparation and service in the hotel and restaurant field through competitive hotels reviews, trade fairs, networking and literature.
- Coordinates with Purchase department to procure the best available raw material in both quality and price.
- Champions guest satisfaction efforts for long stayers with personalization of their diet requirements.
- Works on Menu Design and development with Outlet Manager and Marketing Executive.
- Ensures that all Heartists in his/her team report for duty punctually wearing the correct uniform, name badge and are displaying Heartist Behaviors at all times.
- Ensures that health, hygiene and safety regulations are complied with and applied in the hotel under HACCP standards and is responsible for its implementation.
- Is fully aware and conversant of ISO9001/14001 and EarthCheck policies and procedures and is responsible to integrate them in the day to day operation.


- Reviews guest comments, takes guest feedback (in-person and social media) for guest satisfaction results and other data to identify areas of improvement.
- Ensures all kitchen Heartists maintain required food handling and sanitation certifications
- Reviews monthly forecasts and schedule resources accordingly.
- Checks and analyzes all management reports, to control and (or) to correct any discrepancy, in turnover, average per cover, food costs, beverage costs and ratios, business forecast, Heartist data...).
- Co-ordinates an effective and efficient Payroll Management / Resource allocation through establishing a flexible work force throughout the Division, based on the principles of Multi Skilling and Multi-Tasking.
- Ensures that all Departmental Operations Manuals, Policies & Procedures and SOPs are prepared and updated annually.
- Ensures that all Culinary and KST forms and reports are forwarded in time to concerned departments.

Generic Aspects on Hygiene / Personal Safety / Environment/Confidentiality:

- Ensure proper care of all equipment and furniture entrusted for Heartists use.
- Be well-familiar with the hotel's policies and procedures, well-acquainted with the physical layout of the hotel and its premises and knowledgeable of the hotel's emergency procedures in regard to fire, medical, bomb threat, black-out and evacuation.
- Knows the safety regulations and ensures their application & ensures the safety of people and property in the hotel.
- Respects and ensures respect of the hotel's commitments to the \"Environment Charter\" of Planet 21 program (saving energy, recycling, sorting waste etc).
- Understands and strictly adhere to the Rules & Regulations established in the Employees Handbook and the Hotel's policy on Fire, Hygiene, Health and Safety.
- Ensure that confidential records and other confidential information are properly safeguarded and are not removed from the office.
- Does not disclose any financial information or any other information of the Accor Hotels



We are looking for an experienced chef, with the confidence to share your knowledge and perspective with our enthusiastic kitchen brigade. You are be expected to run the kitchen as the sole point of leadership.

To achieve this you will need:

- A strong background facilitating Multiple Cuisines
- You will need a strong knowledge of the HACCP management system and administration work.
- Any prior experience with our systems (ie. Paytrax, Maestro, Futurelog, FMC) would help facilitate a smooth transition into the role.

Additional Information

- Experience is an asset.
- Fluency in English; additional languages are a plus.

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

About the Company

A caring employer providing respect, training and career development for our employees. An attractive employer offering more than 100 professions across the 5 continents.

We are much more than a world leader. We are 250,000 hoteliers with the same shared passion for welcoming. We take care of millions of guests in our 4,300 addresses and on our digital platforms. As an operator and franchisor (HotelServices), owner and investor (HotelInvest), we invest all our energy into making "Feel Welcome" resonate as the finest hotel promise.

From luxury to economy and in every corner of the globe, AccorHotels'​ more than 20 brands meet all the needs of business and leisure travelers seeking comfort, attention and high-quality services.

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Executive Chef salaries in Dubai

Average monthly compensation
AED 16,500

Breakdown available for industries and years of experience