Chef De Cuisine

Role summary

Written by MyIslandJob from the job title and employer. See the employer's page for the full description.

The Chef de Cuisine leads the kitchen operation for an assigned restaurant or culinary outlet, ensuring consistent food quality, presentation, hygiene and guest satisfaction. Candidates typically need formal culinary training, substantial experience in a hotel or high-volume restaurant, and proven leadership in menu planning, food preparation, team scheduling and cost control. Experience with international cuisine, luxury hospitality and multicultural teams is highly valued. The successful candidate is expected to mentor chefs, maintain HACCP and food-safety standards, control stock and wastage, coordinate with service and purchasing teams, and perform effectively during busy service periods. Creativity, organization, communication skills, attention to detail and a hands-on management style are essential.

About the employer

Rixos Al Mairid Ras Al Khaimah is a luxury all-inclusive resort on the Arabian Gulf, operated under the Rixos brand and part of Accor’s global hospitality portfolio. The resort combines upscale accommodation with extensive dining, entertainment, wellness, beach and family facilities. Located in Ras Al Khaimah, it serves international leisure travelers, families, groups and event guests. Rixos properties are known for energetic service, varied culinary concepts and a strong focus on memorable guest experiences. As an employer, the resort brings together colleagues from many countries and offers opportunities across food and beverage, rooms, culinary, guest services, recreation and administration. Team members are generally expected to maintain high service standards, work collaboratively in a multicultural environment and support the brand’s all-inclusive hospitality concept.