Arabic Chef

Join us at Accor, where life pulses with passion!​

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.​

By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.​

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!​

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.​

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.

Hospitality is a work of heart,​
Join us and become a Heartist®.

We are Heartists®

“Heartist” describes both our culture and who we are. Everything we do comes from the heart, and we’re experts in what we do. Generous, attentive, and free, we ensure that everyone can come as they are, and feel like they belong. As one big team, we know that only together can we do amazing things!

We believe that the world is more welcoming when we’re connected. So that we see what we have in common, instead of what sets us apart.

Life in Movenpick

The Place to Savour Life- We believe true hospitality is about turning small gestures into heartwarming moments.

We enable our guests to Savour the flavor of life, balancing small indulgence with what’s good for them- and good for the world.

The Role

To supervise the assigned station / section, produce a consistent, high quality product, ensure a courteous, professional, efficient and flexible service consistent with Accor Policies & Procedures in order to maximize guest satisfaction.

Key Deliverables and Responsibilities

Planning & Organizing:

1. The ability to utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production, purchasing & manpower planning. 
2. The ability to make requisitions of all items needed for the next day, with the assistance of the Sous Chef or senior Chef on duty.
3. The ability to prioritise, plan and organise your and your teams daily tasks in order to ensure on time delivery as required.

Operations:

1. Produces high quality plates both design and taste wise.
2. Ensures that the kitchen operates in a timely and effective way that meets quality standards.
3. She/he assists the Outlet Chef with the daily food production in her/his outlet and has to ensure top-quality products, as per the Hotel standards
4. Has to make sure that standard recipes and plating guides are followed at all times in her/his outlet
5. Controls food wastage, without compromising on food quality.
6. Orders supplies to stock inventory appropriately.
7. Complies with and enforce sanitation regulations and safety standards.
8. Maintains a positive and professional approach with co-workers and guests.
9. Works with the executive chef to produce diversified menus in accordance with the hotel’s policy and vision.
10. Produce high quality dishes that follow up the established menu and level up to hotel’s standards, as well as to guests’ requirements.
11. To come up with new dishes which appeal to the clients, whenever required.
12. Plan the food design in order to create a perfect match between the dish’s aspect and its taste;
13. Maintains excellent intra-departmental communication by means of log books and various other memoranda as specified by the Executive Chef.
14. Interacts and communicates with Outlet Supervisors on daily basis and makes sure all food items send to the Outlets are well explained
15. Perform as per OSM Standards and in line with the 7 key issues and 4 corner stones.
16. Maintain order and discipline in the kitchen during working hours.
17. Make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients.
18. Make sure the hygiene and food safety standards are met in all stages of food preparation.
19. Train the kitchen staff in order to provide best results in minimum time and using at the maximum the available resources.
20. Ensures that inter-kitchen food transfers are accurate and conform to hotel policy.
21. Recommends changes in systems and procedures to increase efficiency and improve service levels.
22. Ensures that all the kitchen equipment is operated, maintained and stored properly and is safe to use.
23. Ensures all the kitchen records are maintained properly at all times as per organizational standards in the department.
24. The ability to run the day to day operation of any area of the kitchen in the absence of Sous Chef or senior Chef on duty.
25. The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.
26. The ability to distribute work equally to Heartists and follow up instructions as per hotel standards.
27. The ability to train and develop junior chefs.
28. The ability to expedite the “food pass” for a la carte restaurants.
29. The ability to communicate and pass on information and confirm the comprehension of information (conduct kitchen briefings) with staff and ensure a smooth uninterrupted operation and service to our guests
30. The ability to act as a liaison between the Executive Chef, Executive Sous Chef and other senior Chefs and the line Heartists

Administration:

1. The ability to verify that all scheduled staff are present and signed-in.
2. The ability to perform administrative duties (paper work) i.e. food transfers, human resource forms, scheduling and recipes.
3. The ability to communicate with the Executive Chef, Sous Chef or Senior Chef on the performance of all Heartists and of the work performed.
4. The ability to display an interest in all kitchen and hotel activities and help colleagues when and where ever possible.
5. The ability to respond properly in any hotel emergency or safety situation.
6. The ability to handle and rotate food according to established procedures
7. The ability to be able to come to any and all kitchen meetings whilst on duty or otherwise.
8. The ability to sign acceptance for tools, knives, uniforms etc. and will pay back to the company for any loss or damage of said equipment.
9. Fill out the appropriate log sheets according our standard on a daily base
10. Be aware of accident prevention and help enforce safe work habits – Zero accidents is our goal.
11. No Heartists to be on the property after working hours without signed authorisation from a Manager except for meals in the staff cafeteria.
12. Overtime will be approved on business demands by the Chef de Cuisine or Executive Chef. 
13. Any violation of the above mentioned rules will be subject to disciplinary action.

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 Sustainability program (saving energy, recycling, sorting waste etc).
• Understands and strictly adhere to the Rules & Regulations established in the Heartists 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.

• Minimum of 3 years’ experience in 5* hotel.
• Experience in the GCC and/or Middle East Region is a plus.
• Excellent communication skills, both written and verbal required.
• Strong culinary skills and knowledge of various cooking techniques.
• Familiarity with different kitchen sections and their operations.
• Excellent understanding of food safety principles and hygiene standards.

• Ability to work efficiently under pressure and meet tight deadlines.
• Positive attitude and willingness to learn and grow in the culinary field.
• Physical stamina to stand for extended periods and work in a fast-paced environment.
• Flexibility to work various shifts, including weekends and holidays.
• Attention to detail and commitment to maintaining high-quality standards.
• Ability to follow instructions accurately and work independently when required.
• Passion for culinary arts and dedication to customer satisfaction.