Chef De Cuisine at Sofitel · Al Khobar

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®, and let your heart guide you in this world where life beats faster.

Job Description

The Chef De Cuisine leads the culinary team in delivering exceptional dining experiences All main kitchen Department. This role combines hands-on culinary expertise with strong leadership to ensure the highest standards of food quality, presentation, and service.

lead our culinary team in delivering exceptional Middle Eastern cuisine for large-scale events,

The ideal candidate will have expertise in fine dining, International, Mediterranean, GCC, Seafood, buffet, garde manger as well traditional and modern Arabic dishes, including Ozi, Hot and cold mezze a variety of rice-based dishes, and other regional specialties.

Qualifications

**QUALIFICATIONS**

**Required Experience & Expertise:**

• Minimum 8+ years of professional culinary experience in fine dining, banqueting, and large-scale event catering
• Proven expertise in Middle Eastern, Mediterranean, and international cuisines, including traditional Arabic dishes (Ozi, Kabsa, Mansaf, mezze, and rice-based specialties)
• Advanced proficiency in seafood, meat, poultry preparation, and complex sauce-making techniques
• Demonstrated experience managing high-volume kitchen operations and leading culinary teams in luxury hospitality environments

**Leadership & Team Management:**

• Proven ability to lead, train, and motivate diverse culinary teams with strong interpersonal and communication skills
• Experience supervising senior chefs, line cooks, and kitchen assistants while fostering a positive work environment
• Proficiency in staff scheduling, performance evaluation, and professional development

**Technical Culinary Skills:**

• Advanced cooking methods including sous-vide, smoking, grilling, poaching, and modern plating techniques
• Expertise in menu development, recipe creation, and SOP documentation
• Strong knowledge of food safety, HACCP compliance, and sanitation standards
• Proficiency in cost control, inventory management, and yield optimization

**Operational & Administrative:**

• Ability to read and interpret Banquet Event Orders (BEOs) and translate them into precise execution timelines
• Experience with kitchen workflow management, crisis resolution, and problem-solving under pressure
• Proficiency in Microsoft Office applications and hotel management systems
• Fluent English (reading, writing, and speaking) for effective communication

**Personal Attributes:**

• Exceptional organizational and time management skills with ability to remain calm during peak service periods
• Strong attention to detail in food presentation and quality consistency
• Commitment to sustainable practices and guest-centric service excellence
• Physical stamina to work extended hours in a fast-paced kitchen environment

**Preferred Qualifications:**

• Culinary degree or professional certification from recognized culinary institution
• Experience in Michelin-starred or award-winning fine dining establishments
• Knowledge of molecular gastronomy and contemporary culinary trends
• Familiarity with ACCOR and Mövenpick brand standards and quality assurance protocols