{"id":2730723,"url":"https://alion.io/job/accor-chef-de-cuisine-9","title":"Chef De Cuisine","company":{"id":8914,"name":"Accor","domain":"accor.com","url":"https://alion.io/company/accor-group","size_band":"5000+","is_staffing_agency":false,"employer_type":"direct","is_intermediary":false,"listed_via":null,"ats_vendor":"SmartRecruiters","truth_index":{"grade":"B","score":83,"open_postings":10,"ghost_share":0,"stale_share":0.7,"repost_share":0,"time_to_fill_p50_days":24,"computed_at":"2026-10-19T05:45:15Z"}},"role":"Hospitality","role_family":"Hospitality","seniority":null,"employment_type":"full_time","work_mode":"on_site","remote_scope":null,"remote_scope_basis":null,"remote_working_hours":null,"hiring_geo_confidence":"structured","locations":["Ras Al Khaimah, United Arab Emirates"],"countries":["AE"],"hiring_countries":[],"hiring_countries_total":0,"salary":null,"salary_estimate":null,"experience_years_min":null,"visa_sponsorship":false,"relocation_package":false,"has_equity":false,"technologies":[],"status":"live","first_seen_at":"2026-10-16T14:13:09Z","employer_posted_date":"2026-10-16","last_verified_at":"2026-10-19T10:56:16Z","board_verified":true,"closed_at":null,"days_open":2,"trust":{"level":"ok","repost_count":null,"flags":[],"days_open":2},"description":"Established in 2000 in Turkey, Rixos pioneers the ‘ALL Inclusive, ALL Exclusive’ concept, inviting guests to discover a world of possibilities, with luxurious stays, inclusive of culinary delights from around the globe, live entertainment, daily sports, and fitness activities, sensorial spa and wellness journeys and fun-filled kids and teens activities. Each Rixos property presents a unique experience inspired by local culture, global influences, and our Turkish heritage, all within a setting of unparalleled luxury.\n MAIN DUTIES AND RESPONSIBILITIES:\n1.1.1 She/he is in charge and responsible of the daily food production in her/his outlet and has to ensure top-quality products, as per the Hotel standards.\n\nHas to make sure that standard recipes and plating guides are followed at all times in her/his outlet\nProvides the Sous Chef with daily market list for her/his outlet and controls personally all goods received, in order to guarantee the quality and quantity\nHas to provide the Executive Chef with recipes and costing as per the requirement\nAssists and proposes to the Sous Chef and Executive Chef special Food Promotions, Events and other Food related activities for her/his outlet\nAssists the Executive Chef in developing new cuisine concepts.\nEnsures implementation and maintenance of standards of food quality, preparation and presentation.\nAssists in menu planning and costing.\nEnsures good physical upkeep, condition of equipment & utensils in all the kitchens & co-ordinates with Engineering department for repairs and maintenance.\nEnsures organization of work within all kitchen sections, including assignments, time schedules and vacation as per organizational standards.\nEnsures all the raw material received in the hotel for preparation is of high quality, as per organizational standards and product specifications.\nInteracts and communicates with Outlet Supervisors on daily basis and makes sure all food items sent to the Outlets is well explained.\nRecommends changes in systems and procedures to increase efficiency and improve service quality.\nEnsures prompt and accurate service by kitchen staff to all customers, to achieve a high level of customer satisfaction.\nEnsures all employees in the department adhere to the organizations rules and regulations.\nRecommends changes in the menus.\nEnsures availability of raw ingredients at all times, by proper planning, requisitioning and storage.\nPerform as per Operational Standards.\nProper grooming at all times.\nAttend training classes as per schedule.\nShow fullest cooperation and respect within the team and other departments.\nIs aware of the daily activities and has product knowledge of all the hotel facilities.\n\nSTRONG QUALITY MANAGEMENT AND INNOVATION CONCEPTS\n Be committed to exceeding expectations\nNever settle for the status quo or mediocre work\nContinuously search for areas of improvement\nProvide positive, constructive feedback\n\nEXCELENCE IN HOSPITALITY\nCommitted to quality\nCommitted to exceptional financial results\nBe responsible for the bottom line\nCommitted to the Rixos Policies & procedures Guide\n\nRELIABILITY AND LOYALITY\nFollow through on commitments\nWork well both autonomously and within a team\nDisplay a positive, approachable attitude\nSpend time getting to know your fellow employees and our guests\nSupport each other; we all work within the same hotel and company\n\nHOW CAN YOU SUCCEED IN THIS ROLE?\nSINCERITY AND TRANSPARENCY\nBe proactive and use good judgement when dealing with challenging situations\nAct with professionalism and integrity\nBe transparent in your motives, methods and expected results\nOwn mistakes and share your knowledge to prevent a repetition of the same error within your department or division\nConduct business honestly & fairly\nKeep sensitive information confidential\n\nSPECIAL:\nCarry out any other reasonable task (which may not be stated here) as requested.\n\nGENERAL/MISCELLANEOUS:\nTo be punctual on duty and ensure the same of your employees.\nBe well groomed to the standards laid down. Insist on the same standard for your employees.\nTo comply with all hotel rules and regulations as outlined in the handbook and to be aware of company disciplinary and grievance procedures.\nTo create an environment which promotes employee morale and encourages the team to have pride in their department with a high level of commitment.\nTo promote a helpful and professional image to the customer and give full cooperation to any customer requiring assistance with the prompt, caring and helpful attitude.\nTo anticipate the needs of the customer whenever possible, to enhance quality service and in turn enhance customer satisfaction.\nTo give full co-operation to any colleague requiring assistance in a prompt caring and helpful manner. To be flexible in assisting in other areas of the Hotel in response to the business and customer needs\nIs familiar with all related company documentation and especially with the relevant Operational Standards for his/her field of responsibility.\nOther duties as assigned.\n\nDURING THE OPERATION, IN THE RESTAURANT AND INFRONT OF THE GUESTS:\nHelps and assists the guest to explain dishes and recommends food specialties and promotions if available.\nMakes sure buffets are refilled at all times and the quality of the products is as per our standard.\nCreates an atmosphere of tranquility amongst the brigade.\nChecks the standard and quality of food which leaves the kitchen.\nReports received suggestions and/or comments from guest to the Executive Chef.\n\nOrganization & Set Up\nAfter the set-up of buffets and before the arrival of the customers, and also during the service time, she/he must check the quantity and quality of the food items, as well as the presence of food-labels (name-tags) if required.\nCoordinates with his Sous Chefs to plan and conduct on job training constantly for her/his outlet kitchen.\nAttends the communication meetings of her/his Outlet, such as daily briefings.\nChecks with the Outlet Chef at the end of her/his shift that all equipment is properly working, clean, are in appropriate place and nothing is left around, which can be hazardous to others.\nAt the end of the shift or the day, she/he has to communicate all necessary information to the Executive Chef & reporting Sous Chefs to ensure a smooth running operation.\nApplies HACCP as per the Hotel Standard.\nMaintains excellent intradepartmental communication by means of log books and various other memoranda as specified by the Executive Chef.\n\n Culinary diploma or equivalent.\n• Prior experience as Chef De Cuisine or similar role.\n• Strong culinary and leadership skills.\n• Knowledge of safety and hygiene protocols.\n Our commitment to Diversity & Inclusion:\nWe are an inclusive 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